Zero Waste Cooking For Dummies. Rosanne Rust

5: Storage Strategies to Help Reduce Your Personal Food Waste Making Smart Decisions for Your Pantry Storage Using Your Fridge and Freezer Efficiently Buy Less, Store It Right, and Use It All Chapter 6: Managing Your Zero Waste Grocery Budget and Staying Healthy Meal Planning Made Easy Aligning Zero Waste with Budget-Conscious Buying Versatile Foods to Keep You Healthy Chapter 7: Sample Meal Plans: Zero Waste Ideas in Action Touching on Zero Waste Meal Plan Basics Sample Meal Plans: Ready-Made with Flexibility

      7  Part 3: Zero Waste Recipes Chapter 8: Guest-Pleasing Starters Sharing Small Plates to Make a Meal Chapter 9: Anytime Egg Dishes for All How to Tell Your Quiche from Your Frittata Easing into Egg Recipes with an Omelet Chapter 10: Leveraging Leftovers for Nutritious Soups and Salads Putting Stock in the Benefits of Homemade Stock Chapter 11: Wasting No Time or Money on Dressings, Sauces, and Toppings Flavorize and Tenderize Chapter 12: Simple Sides for Busy Times Getting Creative Sides to the Table Chapter 13: Barnyard, Seaside, and Vegetarian Main Dishes Prepping and Carving a Whole Chicken Making Bread Crumbs Chapter 14: Oh, the Pasta-bilities! Pasta Basics Chapter 15: Creating Delicious Handhelds with What You Have on Hand Keeping It Fresh: Working with More than Just Sliced Bread Enjoying Handhelds for Breakfast Chapter 16: Anytime Sweets and Savory Snacks Zero Waste Add-ins and Swaps Chapter 17: Crafting Mocktails, Smoothies, and Cocktails Setting up Your Bar and the Pour

      8  Part 4: The Part of Tens Chapter 18: Ten Uses for Leftover Eggs, Ripening Produce, and Scraps Feed Crushed Egg Shells to Your Plants Freeze Egg Whites Add Any Extra Egg Yolks Seal and Gloss with an Egg Wash Mix in Finely Chopped Veggie Scraps Roast or Sauté to Stretch Wilting Veggies Use Veggie Scraps to Create New Soups Dry Leftover Herbs, Veggies, or Fruit Turn Droopy Fruits and Veggies into Slaw or Chutney Dye Eggs with Leftover Onion Skins Chapter 19: Ten Ways to Use Stale Bread Fresh Bread Crumbs French Toast Crostini for Appetizers Pappa al Pomodoro Bread Pudding Croutons for French Onion Soup Stuffing or Southern Dressing Roasted Tomatoes with Bread and Cheese Panzanella When All Else Fails Chapter 20: Ten Ways to Use Up Dairy Before It Spoils Replacing Buttermilk Making Oatmeal Thickening Stews and Sauces Baking Breading Foods Making a Soft Cheese Tenderizing Raw Chicken and Other Meats Yogurt Helps Ensure Crispy, Moist Chicken or Fish Beyond Cooking: Milk Baths and Facials Feed Me, Seymour: Fertilizing Plant Chapter 21: Ten Ways to Reduce Waste from Restaurant Meals Order Wisely Box Up Leftovers Big and Small Actually Eat What Food You Bring Home Combine Leftovers

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