IKEA’s recent collaboration with 10 super chefs led to the creation of a new sort of scrapbook—one that contains recipes created from food scraps.

Utilizing the less-loved parts of produce or cheese, the SCRAPSBOOK curates 50 recipes for kitchen scraps that would otherwise be thrown away.

As much as Americans try to pull broccoli and kale into their diets, what happens to the greenish white stalks ? What about the leaves growing from our favourite carrots, turnips, and radishes? What about those banana peels and apple cores—that no one thinks to use for nutrition ? Can one really make amazing recipes with them?

To answer, let’s listen to what Chef Christa Bruneau-Guenther from Winnipeg’s Feast Cafe Bistro needed to say on behalf of her “Banana peel bacon” recipe served with wild rice flapjacks.

“Who knew you could eat a banana peel? Although it is thinner than bacon, it has a balance of sweet, smoky, salty, and warmth, and the hint of banana it is oh so delicious! ”


Banana flesh may also be used in pancakes, or frozen to use for baking or smoothies. Try the Banana Peel Chutney, on page 30, that Jason Sheardown serves with shrimp.

Adrian Forte from Ontario and David Gunawan from British Columbia turns radish leaves and kale stems into risotto and pesto, while Bruneau-Guenther leads again to a pan-baked dish of squash and potato skins with maple syrup and cheese to help people get the maximum amount of fiber and nutrients from the starches of choice.

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Scrapcooking is about finding the gorgeous possibilities in that banana peel, radish shirt, or even the chicken bones youre about to throw, and make the most of everything available for you, explain the authors of the book in the foreword. “It’s little things like these that could add up to make a major difference. ”

The epitome of the concept may be Adrian Forte, a star chef heading up the Toronto-based Chef du Jour catering service, and his recipe “Clear-out-the-Crisper-Soup”—the ultimate in yummy recycling.

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“I often conserve food scraps during the week — everything from chicken parts to vegetable trimmings. Normally, these discarded scraps wind up in my weekly soup stock, he writes as an intro.

The 111-page SCRAPSBOOK, downloadable in PDF here, also contains instructions for all kinds of unique ways to reuse food scraps, beyond just composting them—although it’s directions for starting a compost pile, too!

  • How to regrow produce from chopped ends
  • Using ground eggshells as a limescale cleaner
  • The best way to prepare lemon leftovers as an insect repellent
  • Strategies for how to store different produce that you wouldn’t expect
  • The best way to wash your finest skillets with leftover food instead of steel wool

It can be a terrific feeling to know that each and every taste inherent in a piece of food was turned into talent to make your life more nutritious and nearer to Mother Earth.

Recycle This Valuable Scraps-Book With Your Friends!