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Buttermilk
Freeze it!
Chocolate cake
Skillet cornbread
Buttermilk biscuits
Cabbage
1/4 head: White beans and cabbage
1/3 head: Penne with cabbage and gorgonzola
1/2 head: Hot and sour cabbage noodle soup or hoisin-braised cabbage, chicken and mushrooms
1 head: Asian cabbage slaw or Chinese takeout-style pork lo mein
Frozen corn
Smoky chipotle-cheddar grits with corn
Sweet potato, corn & jalapeño bisque
Corn & prosciutto crisp
Sweet corn risotto
An abundance of greens
Harissa rigatoni with kale (substitute any green), sausage & pine nuts
Vegetable cheddar soup
Sausage and Dijon polenta
Spaghetti with bacon & greens
Spicy sausage soup with greens
Twice-baked potatoes with Guinness onions and greens
An abundance of carrots
Carrot and miso soup
Gingered carrot pickles
Carrot and red-lentil ragout
Roasted-carrot ravioli
Roasted-carrot sauce for pasta
Roasted carrot & thyme risotto
Rotelle with roasted-carrot sauce
Leftover pulp from juicing carrots
Carrot cake muffins
Chicken livers
Sauce for pasta
Cajun dirty rice
Filling for ravioli
Pâté for banh mi sandwiches
Chipotle chiles
Freeze them!
DIY bulk chorizo
Harissa (just substitute canned for dried)
Smoky chipotle-cheddar grits
Vidalia onion, cheese & rice bake
Leftover beer (you mock, but this was actually a big problem when I was pregnant in the summer; the mere sight of a can in the house made me ineffably sad)
Arroz con pollo
Beer-baked white beans
Celery root and beer soup
Use in place of water for making bread
Stale bread
Bread crumbs
Croutons
Panade
Soup thickener
Stuffing for pasta or vegetables
Bread soup
A ton of strawberries
Strawberry summer cake
Gorgonzola- & prosciutto-stuffed chicken breast w/strawberry-balsamic sauce
Strawberry sorbet
Strawberry-basil risotto
Three pounds of cherry tomatoes (yes, it happens)
Tomato cobbler
Egg whites
Freeze them!
Coconut macaroons
Soufflé
Egg yolks
Crème brûlée
Ice cream
Thanksgiving leftovers
Cranberry relish muffins
Turkey melt with cranberry relish and fontina
Turkey chilaquiles
Turkey soup with mashed-potato dumplings
Thai-style turkey salad
The $35 a Week Project 
I love this! Always the what the heck am I going to use this for…
hahaha… leftover beer, that’s a good one.
Yeah, yeah.
Most of the sweet carroty gnodoess has been sucked right out of that pulp. I guess you can bake with it, but it won’t taste nearly as good as pulp that hasn’t been juiced.When I worked at the natural food store, we had a juice bar. People would come in and ask for the pulp, though, because they would use it in their compost piles or feed it to horses or guinea pigs, though. We’d give it to them for free. If you have land or livestock (or friends with land or animals), this might be worth considering. Even if you don’t, it might be worth composting it, even if you just put the soil around a city tree. The tree will love it, and it’s better than throwing it away.Another wacky thing to do with it could be to make handmade paper.If you do end up wanting to cook with it, though, here are some ideas:Mother Earth news has a page on Carrot Pulp Cookery.This site suggests using it as a thickener in soups and stews.You can also, apparently, use it as a dessert topping.This is a recipe for carrot pulp macaroons.And, of course, there’s the obligatory carrot pulp cake.
It’s true, it won’t taste as good, but it gives enough flavor for it to be worth it. I like the compost/making paper ideas, though.
This is a fantastic idea for a blog! I love it.
Love this page! I’ve been better recently about using up ingredients, but I just dumped a third of a container of buttermilk the other week because I didn’t know what to do with it.
I can’t believe how much buttermilk I wasted before I realized I could freeze it. Even if you don’t have a full cup, you can freeze what you have and let it accumulate. It’s also great for waffles and pancakes.
This is great but do people really ever have “leftover beer”. Not in our house! LOL
To be honest, I’m kind of picky about my beer, so we do sometimes have leftover stuff from parties or barbecues. It’s rare, but it does happen.