Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong

  • Beet top & stem salsa (page 20)

    from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty Scraps, Wilt & Weeds by Mads Refslund and Tama Matsuoka Wong

    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: beet stems; beet tops; blueberries; apple cider vinegar
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Notes about this book

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Notes about Recipes in this book

  • Beet top & stem salsa

    • mjes on April 03, 2017

      Tip: can be used in lieu of lettuce in an avocado sandwich

  • Beet pulp powder

    • mjes on April 03, 2017

      Leftover pulp from juicing of any fruit or vegetable may similarly be dried and added into veggie burgers, muffins, soups, stews ...

  • Broccoli stems with lardo & fresh coriander seeds

    • mjes on April 03, 2017

      Other uses for broccoli scraps (pg 35) 1. Chili Stir-fry (broccoli coins, garlic, chili oil) 2. Shave and eat raw 3. Cream of broccoli soup (onion scraps, flour, butter, broccoli scraps . . .)

    • mjes on April 07, 2017

      As I have Lardo Iberico to use up, I tried this recipe although the green coriander was not available - spring has been cold and the farmer's market doesn't open until June. So I went with store-bought cilantro for the stems and leaves, standard coriander seeds, and used the blossoms only in my imagination. Other than slightly overcooking the broccoli stems, I loved the result. I definitely will make this dish again - especially in late summer when I can have let some coriander bolt. I've found a recipe for pickled green coriander (cilantro) seeds that would make this recipe a bit less seasonal.

  • Brussels sprouts stems & leaves with whey & dill oil

    • Fatrooster on October 12, 2025

      The stalks never softened. Fed them to my sheep

  • Orange zest whey

    • Fatrooster on October 12, 2025

      Made the whey recipe for the Brussels sprouts dish. Much easier than Sally fallon's

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Turning waste into beautiful, delicious food.

    Full review

  • Food52

    ...focuses on the peels, scraps, and bruised, stale, or bumpy ingredients that might otherwise get thrown away. The recipes...transform “trash” into edible treasure.

    Full review
  • ISBN 10 1455536172
  • ISBN 13 9781455536177
  • Published Mar 14 2017
  • Format eBook
  • Page Count 279
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher Grand Central Life & Style

Publishers Text

Inventive and delicious food, made from what most people throw away, by the co-founder of the celebrated Danish restaurant, Noma.

SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs.

Refslund shares easy-to-follow recipes like: Carrot Tops Pesto, Roasted Cauliflower Stalks with Mushrooms and Brie, Pork Ribs Glazed with Overripe Pear Sauce, Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund' passion and respect for ingredients, nature and the land.



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