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Emeril Green Episode: Sweet Tooth

with Natasha Pierre and expert Annette Cuellar

Tue Jun 02, 2009 05:00 PM ET

natasha


Planet Green

So many of us just want to skip dinner and go right for dessert, but what's the best way to combine sweet and savory into a healthy and delicious meal? I've got a friend with just that problem – she's all grown up except when it comes to cooking. Can I get this candy girl to put down her sweet treats and cross over to a healthier lifestyle? Tonight, we're meeting Natasha. Her basic food groups consist of Swedish fish, cereal, pancakes and cake frosting. She's never met a candy bar she didn't like and has the cavities to prove it.

TIPS:

  • Use fruit flavored preserves and jams to add a sweet flavor to pan sauces for fish, meat or chicken.

  • Freeze fruit when it's in season and enjoy it in smoothies year round.

Recipes featured on this episode:
Emeril's Raspberry, Blueberry and Strawberry Fruit Drink
Emeril's Salmon with Cherry Preserve Sauce
Emeril's Root Vegetable Rosti with Chive Crema
Emeril's Sautéed Chard

Emeril Green Recipe Archive

Checkout the Planet Green Schedule to catch this episode of Emeril Green.

Read more about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto

 
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show schedule

Tuesday, November 24 / 10:00am

Planet Green

Episode 77: A Local Thanksgiving

Celebrate with an "Eat Local" Thanksgiving, we picked local farmers from within a 150 mile radius and asked them to bring us what they're growing right now. Chef Emeril will make roast heritage turkey and gravy, oyster dressing, and pumpkin soup.

Tuesday, November 24 / 12:00pm

Planet Green

Episode 58: Liquid Gold

Chef Emeril visits McEvoy Olive Oil a company that has been using wind power and farming organically for years and as a result, their olive oil has a clean and distinct flavor recognized by chefs all over the world.

Tuesday, November 24 / 12:30pm

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Episode 59: Meat Medley

Chef Emeril visits Duskie and John Estes, the duo run two restaurants that source humanely raised meat paired with vegetables from the restaurant's own garden in order to create fresh dishes their customers adore.

 
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