Sustainable Cuisine

WHAT IS SUSTAINABLE GREEN CUISINE?


Green Cuisine encourages a regional food supply and a strong local economy, it maintains a sense of community, encourages earth stewardship, and protects the future of small to medium-size family farms. It is approaching the farm, the ranch, the ocean, the vineyard and the dairy as an ecosystem that thrives through careful management of natural resources. It boils down to three parts: environmental, economic an social sustainability.

Join Culinary Arts for a SUSTAINABLE STIR FRY Demonstration on Thursday, November 15 at 1PM in A734

 

 

 

Ecological / Environmental
• Organic/Biodynamic agriculture
• More Nutritious Food and less Packaging and waste
• Improve Soil Quality
• Improve Water Quality
• Promote Biodiversity
• Energy Conservation / Food does not have to travel hundreds of miles

Economic
• Support Local / True Economy
Social / Political
• Better Tasting Food / Variety
• Help Small Farmers
• Reduce your Bodies Chemical Burden
• Protect Farm Worker’s Health
• Food Safety through traceability

Sustainable and seasonal cuisine has many benefits, not the least of which is great taste. It is also great fun to know that you are cooking and eating great food grown or harvested by local artisans. Let the flavors of seasonal produce and raw ingredients speak for themselves and inspire your cooking, the flavor will always be outstanding.

One good premise to follow is to focus on locally grown vegetables.

Here is a simple recipe for Roast Asparagus

Easy to do in a toaster oven. You can even substitute other vegetables like cauliflower, or Brussels sprouts so be creative.

Wash and trim about an inch off the Asparagus stalk. Shake dry. Place on the oven dish or cookie sheet. drizzle with some extra virgin olive oil and season with Kosher salt and fresh ground black pepper. Roast at 400F for about 20 min or until the vegetables show some browning. Serve with some fresh lemon juice.

One thought on “Sustainable Cuisine

  1. Low Carb High Protein Recipes

    At the beginning of each week I like to grill, roast or saute a selection of three to four seasonal vegetables using only salt, pepper and garlic as seasoning so that they can go with many types of dishes. Then I add them to dishes throughout the week:

    – wrapped in a tortilla with raw vegetables and a little salad dressing
    – added to rice
    – added to soups and stews
    – added to pasta with a little pesto or tomato sauce

    Saves energy and time!

    Reply

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