Americans chuck about 20 pounds of food every month， costing us anywhere from $28 to $43per person。 Part of that is an aversion to food we might consider below-standard。 There‘sbeen a movement in the past couple years to start embracing ugly but still perfectly goodfood， and educating cooks about the food scraps they shouldn’t be tossing。

　　美国人平均每人每月丢弃20磅的食物，人均浪费28到43美元不等。部分原因在于人们觉得有些食物“不达标”，有厌恶情绪。过去几年里，人们开始接受貌丑但仍是好的食物了，教厨师了解他们不该扔的厨余。

　　Read on for 10 food scraps you can re-purpose in recipes and more， creating delicious mealswith odds and ends you may have overlooked。

　　以下10种厨余你可以重新纳入你的食谱，用这些边边角角独创几道你曾忽视的美味吧。

　　2、Veggie leaves and greens

　　菜叶和蔬菜

　　How many times have you chopped the green tops off of carrots， or peeled leaves from a headof cauliflower， only to throw them away？ In fact， those greens are generally chock full ofvitamins and minerals， and frequently make delicious side dishes all by themselves。

　　多少次你把胡萝卜的绿叶部分切掉？又有多少次你把一颗花菜的叶子都剥掉，然后通通扔掉？实际上，这些绿色的部分包含维生素和矿物质，这些部分通常可以用来制作很美味的配菜。

　　If you happen to find a cauliflower covered in bright green leaves， grab it！ When roasted witha little oil in a 400 degree F oven， the smaller cauliflower leaves become crispy， kale-like chipsthat can be snacked on with your fingers or crumbled atop salads and grains for extratexture。 As for the larger leaves， heat up the BBQ or grill pan and give it a brief char。 Thentoss with dressing， seeds， and avocado for a non-lettuce salad。

　　如果你恰好看到一颗重重绿叶包裹着的花椰菜，一定要一把夺下。加些许油，烤箱里加热烤到400华氏度，偏小的花菜叶子就会变脆，有点像甘蓝脆片，你用手指头捻下尝尝味道，或者碾碎了撒在沙拉和谷物上，质地很不一般。至于大片儿的花菜叶子，放烤盘里加温，直至略焦。然后加点调味料、翻个个儿，加点籽儿和牛油果，这样不加生菜叶能吃沙拉啦。

(责任编辑：田学江)