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What's in Season Where You Live? Show Us With Your Best Local Recipe
The world is a big place and that means your local diet is going to be different than someone from a, well, different locale. Knowing that no one knows what's local and in season in your community better than you, Planet Green is asking for your advice. We want to hear your best recipes utilizing what's locally grown and in season in your home town.
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7 Holiday Recipes from Local and Pantry Ingredients: Seasonal Baking For the Rest of Us
This holiday season show off your neck of the woods by using the best in local goods for all your holiday baking. When it comes to holiday baking the best way to keep it local is to use local dairy, produce, and sweeteners.
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7 Local-Ingredient Remakes of Classic Thanksgiving Dishes for Feasting Like a Pioneer
For the self proclaimed foodie or those of us that just like to stuff ourselves like a bear before hibernation from time to time, Thanksgiving is the most cherished of all the year's celebrations.
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Homemade Restaurant Quality Flatbread in 4 Steps
I was truly surprised at how easy it was to make flatbread. The only trick to the trade is that you need to watch it carefully or it will burn. But if it's not fully browned it will be under cooked and therefore chewy and doughy.
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Stuffed Yellow Tomatoes Take Center Stage
Often times the presentation of vegetarian meals can look more like a side dish than a main course but by stuffing vegetables they turn into the center of attention
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100-Mile Pumpkin Pie: Local Pumpkin Ups The Flavor Quotient on This Traditional Favorite
For this recipe try and find a sweeter variety of pumpkin like the sugar pie pumpkins. Some pumpkins are better for cooking than others. The crust is made from hazelnuts which adds crunch and complex nut oils to the pie.
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Hazelnut Pesto with Wide Spelt Noodles: A Protein Rich Vegetarian Pasta
One of the problems with vegetarian pastas is the lack of protein so I tried organic wide spelt noodles. Spelt has significantly more protein than other grains with about nine grams per serving.
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Festive Cranberry Brie Dip With Crisp Autumn Apples
Cranberries are often utilized the most during Thanksgiving and Christmas. In our house they used to be a holiday oriented ingredient that got little play during the rest of the year. But now that I've gotten more acquainted with cranberries I use them in an assortment of dishes from cranberry salsas to muffins, relishes, and even pancakes.
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Forever Dispel Memories of the Canned Variety With this Late Harvest Tomato Soup
If your memories of tomato soup consist of a canned variety which only seemed edible within the confines of a bomb shelter, I urge you to try this homemade local version.
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Apple Filled Acorn Squash with Honey Glaze
The simple local recipe makes a great local vegetarian treat light on the budget but satisfying and delicious.
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Hearty and Delicious Kale, Beet, Feta and Hazelnut Salad
This salad is easy and local and delicious. Just make it when the ingredients are in season!
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West Coast Salmon Chowder
Try this delicious Northwest comfort classic that's perfect for a chilly day.
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Locojo Breakfast Muffins: An Indulgent Local Alternative to Processed Pastries
As we try and eat more and more locally it seems that some of the foods that we felt we couldn't live without become less and less desirable. Coffee shop pastries that seemed like food porn before begin to appear processed, oversized, and lacking any sort of nutritional value.
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Make Your Own Bacon: It's Easy!
On the old family farms and homesteads of our ancestors smoking meats was a fact of life. It was one of the few ways to preserve meat safely in the days before refrigeration.
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Farmers Market Dinners
Try our collection of farmer's market dinners, made with fresh, local ingredients.
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Locojo Breakfast Muffins
These Locojo Breakfast Muffins are a real food alternative to sugary muffins and they are made entirely with ingredients found locally in my native South Carolina.
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Turn Lasagna Into Infection-Protection with Oregano
More than a dash to spruce up a boring dish, all spices come with a list of health benefits (like bad breath-banishing, infection protection, and blood sugar-balancing) that are often totally missed when simply mixed into a crock pot. It's time to view your spice rack in a whole new purpose-driven way.
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Make Your Own Mozzarella Cheese
Making your own cheese at home -- much like other dairy products, like yogurt -- is one of those things that, while requiring some demystification and a few special ingredients, can be done a lot more easily than you think. It's a fun food science experiment; one minute, you have a pot of milk, the next, the beginnings of cheese -- and you get to eat the (delicious!) results. Let's get started.
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The Magic Pickle Jar Cocktail Recipe
Jalapenos, olives, homemade beet pickles, full sours, green beans?every jar bears its own briny gift. Once those pickles are gone, every jar is a homemade cocktail (or four) waiting to happen. Using up what you already have is green.
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Emeril's Culinary Adventure--Napa
There's no place like Northern California for the freshest produce, artisan meats and fine wines. Emeril takes his show on the road to the Culinary Institute of America in Napa Valley, a school leading the way with its commitment to local ingredients and sustainable farming practices.
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Emeril Green: A Local Thanksgiving
Thanksgiving...It's a time to give thanks and to celebrate the harvest of the season. In this episode, Emeril celebrates with an "Eat Local" Thanksgiving.
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Sturgeon Confit with Smoked Tomatoes & Olive Leek Compote
Literally, confit means preserved. In a culinary sense, it means to draw the moisture out of a food and to replace some of it with oil or other fat. Today, the word is used to describe food with the same qualities as confit. It is usually cooked slowly, reducing and concentrating its flavor until the food is tender, and the essence of its flavor is developed and more complex.
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Sourdough Bread Starter Recipe
Sourdough baking is one of the traditional breadmaking techniques which is disappearing from our kitchens, perhaps due to the aura of mystery surrounding it. Baking with a sourdough starter takes a bit more time and attention than baking with a commercial baking yeast, but once you get the rhythm of it, it's not any more difficult.
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Brussels Sprouts, Spaghetti and Bacon
Fall is here, and that means brussels sprouts are back in season. I love brussels sprouts. And not just because they are a delicious, nutritious vegetable?they are also a conduit for getting my meat fix with a minimal carbon footprint.
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Sweet Potato and Apple Bake
For most people, fall and the holidays wouldn't seem complete without sweet potatoes. This yummy treat is often confused with the yam. However, the two are actually different vegetables. The sweet potato (what we most commonly eat) is a native of tropical areas of Central and South America and are members of the morning glory family.
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http://planetgreen.discovery.com/food-health/fall-sweets-vegan-style.html
Sticky popcorn balls and gooey caramel apples: two classic treats that declare fall and Halloween are here. Typically, these delights are loaded with corn syrup, sugar, and/or butter. For a healthier alternative with a similar taste, experiment with the following recipes.
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