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[quote=Anonymous]-I make my own chicken stock from veggie scraps and reserved chicken carcasses (collected and stored in freezer until ready to use). Any time I roast a chicken/turkey or chicken parts or buy a rotisserie chicken I reserve the bones so I almost never have to buy stock. 
-Freeze bread, cheese, fruit, herbs, and vegetables that won’t get used before they go bad. Bread just goes in the toaster oven or gets used to make panade for meatballs or breadcrumbs. Fruits go in smoothies or coulis. Veggies and fresh herbs get used in sauces or stock. Freeze tomato paste in 1-2 tablespoon increments. Same with pesto (although can do with a larger container if you have a lot). Ginger can be grated straight from the freezer. Cheese can be made into fromage fort (see Jacques Pepin’s recipe or ATK). 
-plan upcoming meals around what’s still in the fridge to use up leftovers. 
-Make some low-cost dinners each week like veggie frittata, crepes with banana and peanut butter, grilled cheese and crudités w/ hummus. 
-A few days after entertaining, have a cheese and crudités platter for dinner to use things up.
Basically, my main strategy is to reduce waste and use up what I have.[/quote]

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