Planet Green
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When you stop at a farm stand, it’s hard not to indulge in the amazing amount of beautiful vegetables available. But what happens when you work on the farm and you have more bounty than you know what to do with?
Gail loves working on Clagett Farm. She’s a vegetarian who would like to eat vegan. She takes advantage of the bounty of the harvest with recipes like Eggplant Oven Dried Tomato and Skordalia Stacks, a refreshing Carrot Salad with Carrot Juice Dressing, hearty Sweet Potato Empanadas with Mexican Style Pickled Cabbage and Vegan Miso Vegetable Soup with Smoked Tofu.
Emeril's Kitchen Tips: Helpful Measurement Equivalents:
Lemons:
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1 lemon is equal to:
- 5 ounces juice
- 2-3 Tablespoons Juice
- 1 1/2-2 teaspoons grated peel
Try this recipe using lemons: Emeril's Sauteed Cauliflower With Lemon
Potatoes:
- 1 pound white potato is equal to:
- 3 medium potatoes
- 2 cups cooked and mashed
- 4 cups sliced
Try this potato recipe: One Pot Meals: Potato and Kale Stew
Recipes Featured on this episode:
Emeril's Smoked Tomatoes a la Rita Calvert
Emeril's Eggplant, Oven Dried Tomato and Skordalia Stacks
Emeril's Carrot, Orange and Fennel Salad with Carrot Juice Dressing
Emeril's Sweet Potato Empanadas with Mexican Style Pickled Cabbage
Emeril's Miso Vegetable Soup with Smoked Tofu
More Farmers' Market Inspired Recipes:
Squash Ravioli with Brown Butter and Wild Mushroom Sauce
Garlic Tomato Sauce
Soup of the Week: Creamy Turnip
Preserving the Harvest: Pickled Roasted Red Peppers
Check out the Planet Green Schedule to catch this episode of Emeril Green.
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