Planet Green
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Enjoying the bounty of the harvest is fantastic but coming up with new and interesting ways to prepare what's in season isn't always easy. Mara and Brooke are sisters who enjoy cooking but are stumped when it comes to creatively utilizing their weekly delivery of organic fruits and veggies. Inspired by what they bring to him, Chef Emeril is teaching them not only new ideas for their produce but also what to serve with it. From salad to fish to ribs to pickles, this menu is a sure success for summertime suppers!
TIPS:
- Get creative with pickling—don't be limited to only using cucumbers. Radishes, zucchini, tomatoes and beets can all be pickled and last for months when stored properly.
- Check into getting your produce from your local CSA, or community supported agriculture; not only will you be supporting local farmers but you'll also be receiving what's fresh from the fields and in season.
Recipes featured on this episode:
Emeril's Quick Cucumber Pickles
Emeril's Grilled Ratatouille
Emeril's Grilled Baby Back Ribs
Emeril's Grilled Flank Steak
Emeril's Bacon Wrapped Scallops
Emeril's Caprese Salad
Emeril's Fennel Scented Grilled Red Snapper
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
Read more about cooking with vegetables:
Try A New Vegetable
Make This Quick Weekday Meal: Barbecued Tofu and Roasted Potatoes
Make This Quick Aromatic Tofu Supper
Add Some Radicchio to Your Brussels Sprouts
Use Kelp in a Soba Noodle Bowl
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