Reading Mads Refslund’s inspired cookbook, Scraps, Wilt & Weeds: Turning Wasted Food into Plenty, I realize that I’ve been employing a simple strategy for using unexpected greens and stems for years: simply envision salad leaves as a green like spinach, perfect for quick cooking.
Read MoreScraps, Wilt & Leaves: Sublime Trash Cooking with a Michelin Chef
I am inspired and smitten with Scraps, Wilt & Weeds: Turning Wasted Food into Plenty. Michelin star chef Mads Refslund weaves a powerful philosophy of ecology into his cooking that has led him to create gorgeous, do-able dishes out of the foods we routinely throw in the trash.
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