I've always admired people who make food from what most people throw away. Use every part of the chicken except the cluck. Two of my favorite examples.
1) The "baby" carrots we purchase at the local mega-mart are not babies at all. Some wise person developed a machine to shape the carrots that are broken in processing. Nice football shapes that are great for crudities.
2) "Broccoli slaw" is made from the stem ends left over after the easy to market crowns are removed.
My best effort to date was convincing my friend to save the ugly slices of tomato that he threw out from his sandwich shop. The tomatoes were cored and pushed through a slicing machine. The top two slices and the bottom slice were discarded for appearance. After the busy weekend I would pick up a couple of quarts of slices. Off to the food processor for a killer salsa.
Last week I read an article in the New York Times by Florence Fabricant. It talked about bartenders using "tomato water" to build some great summer drinks. The following night I was making salsa fresca for a Mexican dinner. Brandywine tomatoes, onion, cilantro, jalapeno pepper, salt, pepper, fresh lime juice and garlic combined for a tasty salsa. I let it sit to meld the flavors. In the bottom of the bowl juice formed. In the past I would have poured the liquid off into the sink. If left in the bowl things get a little soggy. This time I poured the liquid through a strainer and refrigerated it. At cocktail time I combined the spicy result with vodka, garnished it with tiny tomatoes and a pickled jalapeno. I called it a salsa martini. Something from nothing indeed!