From stalks and stems to greens and peels, here's how to get the most out of your leftover fruits and veggies. More at Chatelaine.

How To Use Up Leftover Fruits And Vegetables

From stalks and stems to greens and peels, here's how to get the most out of your leftovers.

7 Ways To Use Up Leftover Fruits And Vegetables

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broccoli

<img src="http://www.chatelaine.com/wp-content/uploads/2015/04/Triple-Tested.png" style="float:left;padding-right:4px;width:120px;"><strong>Welcome to The Chatelaine Kitchen.</strong>
 
What is triple-tested? Our Food Team creates, develops and tests every recipe at least three times (sometimes more!) to make sure it’s delicious and foolproof. We also make sure it’s easy to follow and shop for. Our professional testers weigh all the ingredients for nutritional analysis, verify how long it takes to prep and cook each recipe and check if it can be made ahead. We re-taste and adjust as needed. To confirm results in different kitchens, recipes are also tested at home — by us or by you. Sign up to be a home tester: testing@chatelaine.com

Recipes

Chatelaine Kitchen

Herb-infused oils are an easy way to capture the essence of your garden-fresh herbs. FInd out how to make three herb-infused oils at Chatelaine.com

How To Make Herb-Infused Oils

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basil

Cooking tips

Do your fresh-cut herbs go black instead of staying green? Find out how to keep herbs green for longer, and how to freeze them properly.

How To Keep Herbs Green And Fresh

How To Keep Herbs Fresh And Green

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Blanching stops fresh chopped herbs from turning black. Find out how to blanch herbs.

thyme

Crunchy, zesty, fresh and lively, this modern shrimp starter has it all! Get the recipe for these Mexican shrimp tostadas at Chatelaine.com!

How to make modern Mexican shrimp tostadas

shrimp

Flash-grilled veggies give this layered terrine sweetness, while the punchy green chimichurri sauce makes for a stunning dish. Recipe at Chatelaine.com!

cilantro

7 Ways To Use Up Leftover Fruits And Vegetables

How To Make Herb-Infused Oils

How To Keep Your Herbs Green Long After You Cut Them

How to make modern Mexican shrimp tostadas

Grilled vegetable terrine with chimichurri sauce