We eat lots of vegetables, and especially lots of greens, which goes hand in hand with tons of vegetables scraps. But stop - no need to throw them away and waste them. In fact, calling them scraps indicates that we think of them as lowly. Here are some ideas of what to do with your valuable raw vegetable leftovers, nose-to-tail in vegetable speak:

Wash them and put them all in a big pot, cover with water, cook for a few hours - voilà, a beautiful vegetable stock you can use for making soup or adding cold to your green smoothie instead of plain water. More minerals to you. The stock freezes well in big glass jars or freezer bags for more soup on a cold day.
Juice your stalks, stems, roots, outer leaves, cabbage cores, apple cores too, and benefit from all those beautiful minerals and trace elements (your veggies will have more if they are organic or homegrown).
Use all your "other" greens - beet greens, carrot tops, celery leaves, radish greens, kohlrabi greens - like you would spinach, chard, collards or kale: sautéed, raw in salad, added to a smoothie, making pesto from them (i.e. carrot top pesto), added to soup, or juiced.
Broccoli crowns are delicious, but my family loves the broccoli slaw I make from the stems: mix the shredded broccoli stems with a vinaigrette of olive oil, a generous amount of lemon juice, crushed garlic, salt, pepper and lots of finely chopped parsley (I am partial to curly). Better the next day, but you might need to reseason - more salt and pepper, more lemon juice so it's got some kick.