I save all of my vegetable waste (broccoli stalks, onion skins, carrot tops, wilty celery, etc etc) and make them into vegetable stock, and use it for all of my cooking (you have to add a potato or two and some garlic cloves, and salt, but it's pretty awesome).
I also do this. Freeze some of it into an ice cube tray for convenient future use! I also save any chicken bones/carcasses and make stock from them. It's a good & thrifty way to stretch out the deliciousness inherent in chicken.
I've got a regular dish in my repertoire that I either invented myself or changed enough from the original that I'm willing to take credit for it. It's easy, cheap, detritious and customizable to just about whatever you got:
Saute some finely chopped garlic and onion (or: leeks, scapes, shallots, etc.) I often add a chopped anchovy fillet or two. It'll smell real fishy for a few minutes, but quickly disintegrate and add some wonderful richness to the dish.
Add a can of white beans with the liquid. (btw, never drain your tinned beans - that juice is delish.) Add 1-2 cups of veg. or chicken stock. Throw in a bay leaf, some chili flakes, and some grated parmesan. Simmer until it's thickened. I often cook it until the beans break down and it's creamy.
Add herbs of your choice (italian parsley and thyme are my usual ones), and greens - leafy greens like kale, spinach, collards need to be cooked first to get some of the water out, chopped broccoli can just be thrown in for the last few minutes.
Serve with cooked pasta - any chunky pasta is appropriate. Chopped parsley, parmesan and ground pepper on top to finish.
Obviously this can easily be made vegan.
