Planet Green
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Vegetables can be a great source of inspiration. There is always something seasonal to take advantage of. But what happens when you come across a bumper crop of heirloom tomatoes, or that local asparagus has just hit the stand and you just don't know what to do with it?
Today we'll meet Ray. He's been in produce for years. He knows everything there is to know about produce...except how to cook it.
We'll help Ray change all that by teaching him how to make and Asparagus Flan with Chive Oil, a delicious Tomato Tart, an Asian inspired Lettuce Soup and Emeril’s version of Strawberries Romanoff.
TIPS:
- High in Lycopene, tomatoes have been shows to reduce the risk of heart disease and many cancers such as pancreatic, prostate and gastric cancer.
- Wash your strawberries before you hull them to keep them from tasting watery.
Recipes featured on this episode:
Emeril's Asparagus Flan
Emeril's Tomato Tart
Emeril's Lettuce Soup
Emeril's Strawberries Romanoff
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
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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