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Recipes for an Upcycled Summer: Corn Chowder, Chow Chow, and Panzanella

The sun is out, the grills are on, and the watermelons are ripe: that’s right folks, it’s summer time!  We were here last week with some amazing tips on how to have a sustainable and upcycle-filled 4th of July This week, we want to help you keep the upcycled spirit going at home with some fresh, tasty, and easy recipes that are perfect for summer eating!

We reached out to our fellow upcycled cooking fanatic Chef Alison (@endsandstems) for some delicious ways to incorporate leftover summertime classics into creative new dishes.

Corn Chowder and Bacon with Green Salad

With corn on the cob we always seem to eat the corn and forget about the cob.  No longer!  Save those cobs after your meal and add them to the boiling stock for this corn chowder to pull out an extra layer of sweet corn flavor!

Grilled Sausage & Cabbage Chow Chow Slaw with Watermelon & Tomato Salad

Cutting up watermelon or cantaloupe for the kids and don’t know what to do with the other half?  Or, have extra melon sitting around from your fruit plate?  This delicious recipe has you covered!  You can even replace the sausage with a roasted veggie and mozzarella sub for a vegetarian twist.

Summer Time Panzanella

Panzanella is an Italian bread and tomato salad hailing from the beautiful region of Tuscany.  It is a great way to use up that day or two old bread that is sitting on your shelf (yes, those leftover hot dog or hamburger buns will work perfectly)!

The Upcycling Possibilities are Endless!

There are countless ways to upcycle your food at home and cut down on your food waste. The recipes linked above are a great place to start this summer, but don’t let yourself stop there! Start thinking about new ways you can use the vibrant and nutrient rich food that you might currently be composting to make awesome new dishes.


What recipes will you be using to upcycle your food this summer?  Let us know!

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