Do Right By Mother Earth, Don't Toss These Ingredients Out

Bruised, misshapen produce gets thrown away at various stages of the production process: it's left on the fields, discarded at the warehouse, and if it makes it that far, ignored at the grocery store. We waste perfectly edible produce on a smaller scale in our own homes. We eat beet tops but not greens, fennel bulbs but not stalks, and radishes but not radish tops. Here's the thing: those radish tops and beet greens could be the secret weapon in your next favorite recipe. Here are a few of our favorite ways to utilize what may regularly be tossed out. (Ingalls Photography/)
Unripened mangoes are julienned and combined with chiles, garlic, and shallots to form the base of one of our favorite Southeast Asian salads,a refreshing adaptation of the more widely known version made with papaya. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Thai-Green-Mango-Salad-Som-Tum-Mamuang/">Thai Green Mango Salad (Som Tum Mamuang)</a> (Todd Coleman/)
Three types of tomatoes result in a bouquet of flavors and textures, from sweet to burst-in-your-mouth cherries fragrant with Italian herbs. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Oven-Stewed-Tomatoes/">Oven-Stewed Tomatoes</a> (Farideh Sadeghin/)
Ketchup made with roasted beets has a surprising, slightly earthy flavor—we love it in place of tomato ketchup on turkey burgers. It's easiest to cook it over the course of two days: On day one, cook, cool, peel, and chop the beets; on day two, cook them into ketchup. A splatter screen will help keep splashes contained while cooking the purée. Get the recipe for <a href="https://www.saveur.com/article/recipes/beet-ketchup/">Beet Ketchup</a> (Khushbu Shah/)
For this simple condiment, radish tops are pickled with vinegar, garlic, and chiles. Get the recipe for <a href="https://www.saveur.com/article/recipes/pickled-radish-greens/">Pickled Radish Greens</a> (Ingalls Photography/)
This rich version of bread pudding is a great way to use up overripe bananas or soon-to-go-stale bread. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Banana-Dark-Rum-Bread-Pudding-Recipe/">Banana and Dark Rum Bread Pudding</a> (Helen Rosner/)
April Bloomfield offers her crazy-good recipe for pan-roasted carrots with carrot-top pesto, shaved carrot salad, and creamy burrata. Get the recipe for <a href="http://www.saveur.com/article/recipes/april-bloomfields-roasted-carrots-with-carrot-top-pesto-and-burrata">Roasted Carrot Salad with Burrata</a> (Ingalls Photography/)
Meaning "strong cheese" in French, fromage fort is a classic way to use up all the leftover ends and mismatched scraps of cheese in your fridge. In Julia Turshen's version, which we adapted from her <em>Small Victories</em> cookbook, a little butter and a few splashes of wine round out the salty cheeses and help them become spreadable enough for topping toast or crackers. Get the recipe for <a href="http://www.saveur.com/strong-cheese-fromage-fort-recipe">Fromage Fort</a> (Matt Taylor-Gross/)
In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolmas taste best warm, and leftovers can be resteamed one or more times as desired. Get the recipe for <a href="http://www.saveur.com/stuffed-cabbage-dolmas-recipe">Cabbage Dolmas</a> (William Hereford/)
When buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and light green parts only. Get the recipe for <a href="https://www.saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe/">Grilled Greens and Leek Tops with Chile-Garlic Sauce</a> (William Hereford/)