Save onion skins, carrot peels, celery ends, herb stems in freezer bag. When full, simmer 1hr with water, strain. Free flavorful stock! Avoid: cruciferous scraps (bitter) and starchy peels.

I pressure cook scraps for 30min. Same result in half the time.

Roast the scraps first for richer, caramelized flavor.

I always have homemade stock now. Adds depth to every dish!