Photography by Gentl and Hyers, courtesy of Grand Central.
When I told my mother last Friday night that I would be eating trash for dinner, I could tell she thought I had finally snapped.
Danish chef Mads Refslund has long been an advocate of trash cooking a term he adopted during his time as co founder of Copenhagen s Noma to refer...
...to the repurposing of edible items that would otherwise be wasted like peels cores husks pulp grounds stems produce past its prime bones and approximately a million other ingredients
Carrot Top Granita is one of Reflund’s clever uses for the leftover tops of carrots.
Sprout Salad with Banana Peel Miso, one of the many ways Refslund recommends repurposing peels. Sprouting legumes can be kept in the refrigerator for up to a week.
Kale Pulp Pasta with Torn Kale Sauce. Today, America is one of the world’s most wasteful nations when it comes to food—almost half of all produce in the United States is thrown away annually, according to the Guardian.
Used Grapefruit Gin & Tonic.
Refslund’s Corn Kernel Flan, a savory summer dish.
“I seek nature in food, by cooking and serving it on the plate,” Refslund says.
Scraps, Wilt + Weeds is $22.48 at Amazon.