It’s officially BBQ season, so we’re here to share how you can ensure your summer fun doesn’t lead to more food waste.

How to Remix Your 4th of July Leftovers

It’s officially BBQ season, and with 4th of July around the corner, we’re here to share how you can ensure your summer fun doesn’t lead to more food waste! Try out these simple recipes to use up some of the most common BBQ leftovers.

WATERMELON

PICKLE THE RINDS

You’d be hard pressed to find a 4th of July BBQ without any watermelon on the menu. Instead of tossing the rinds after preparing your favorite watermelon salad—pickle them! Enjoy the pickled watermelon rinds with your next cheese plate, and add the brine to a cocktail or sparkling water for a fun summer beverage.

Ingredients

• 2 lbs of watermelon rind

• 1 cup apple cider vinegar

• 1 cup water

• 3/4 cup sugar

• 1/4 cup chopped candied or crystalized ginger

• 4 teaspoons kosher salt

• 1 teaspoon red pepper flakes

• 1 teaspoon allspice berries (optional)

• 1 star anise pod (optional)

Instructions

1. Remove the exterior green portion of the rind and cut into 1-inch cubes.

2. Add the apple cider vinegar, water, sugar, salt, and spices to a 2-quart saucepan set over medium-high heat.

3. Bring to a boil and then add the cubed watermelon rinds. Simmer for 5 minutes, or until softened. Remove from heat and allow everything to cool for 30 minutes.

4. Add the pickles and the pickling juice to a large jar. Cover the jar and leave at room temperature for another 1 1/2 hours.

5. For best results, refrigerate the pickles overnight before enjoying. Consume them within a month.

HOT DOG BUNS

TURN THEM INTO FRENCH TOAST STICKS

For the ultimate post-4th of July breakfast, transform your leftover hot dog buns into French toast sticks with the recipe below. If you’re looking for more of a savory solution, you can also turn leftover hot dog buns into garlic bread with butter, shredded cheese, minced garlic, and Italian seasoning.

Ingredients

• 2 eggs

• ½ cup milk

• 2 tablespoons sugar

• 1 teaspoon vanilla extract

• ¼ teaspoon cinnamon

• 3 tablespoons butter

Instructions

1. Pull apart each hot dog bun. If you prefer smaller pieces of French toast, slice each half in two.

2. In a small mixing bowl, whisk together your milk of choice, cinnamon, and eggs until fully combined.

3. Heat up a large skillet on medium heat and add butter.

4. Dip each piece of bread into the batter, coating both sides, and place into the pan.

5. Cook, flipping halfway through, until brown on all sides.

6. When finished, top with powdered sugar, syrup, or fruit.

BURGERS

CRUMBLED FOR CHILI OR TACOS

Throw too many burgers on the grill? Whether they’re meat or of the veggie variety, leftover cooked burgers can be crumbled and added to tacos or an extra protein boost for your favorite chili recipe.

CORN ON THE COB

MAKE COB STOCK FOR A SUMMER RISOTTO 

Instead of throwing corn cobs in the trash, try making corn stock. Add leftover cobs to a pot, cover with water, and let simmer. When the liquid has reduced and turned yellow, add salt to taste. This stock is a sweeter substitute for a classic veggie stock, ideal to have on hand for a summer risotto, corn chowder, or grits.

FRUIT SALAD

MAKE POPSICLES

Enjoy this healthy, refreshing treat whenever you’re left with extra fruit salad or unused overripe fruits including berries, bananas, and pineapple.

Ingredients

• Fruit of choice

• Fruit juice or water

• Plain yogurt

• Blender

• Popsicle tray

Instructions

1. Add your fruit, yogurt, and a bit of juice or water into the blender and blend until smooth.

2. Pour fruit mixture into popsicle trays.

3. Freeze overnight or for at least 6 hours.

4. Enjoy!