Delightfully Healthy! 4 Ways to Practice Kitchen Sustainability

Delightfully Healthy! Demo: April 22nd, 4:30 – 6:30 p.m.

It’s time once again to celebrate Earth Day- a day to remember what we can do to make a difference to the health and future of our planet. The United States Environmental Protection Agency is reminding us to do our part with the three R’s: Reduce, Reuse, and Recycle.
abel pairsThis week we are bringing you two delicious recipes using Abate Fetel pear, yellow ginger, Roma tomatoes and avocado from your Monadnock Co-op and sharing how you can apply the three R’s to practice kitchen sustainability.

Reduce

Buy what you need. This might sound obvious, but with the growing season rapidly upon us, it’s easy to get caught up in the fresh produce at inexpensive prices. It’s a great time to stock up, but don’t let those nutritious delights go to waste. Most fresh produce will remain good for 3-7 days after you buy. If you aren’t sure you can eat them in that amount of time consider using preservation techniques like freezing, drying, or canning the excess.
Avoid excess packaging. Many grocery store foods have several layers of plastic packaging. At the co-op it’s easier than ever to reduce your packaging waste. Shopping around the perimeter of the store will help you find fresh foods with less packaging. Buying products from the bulk section can also reduce packaging and food waste. This week we are using white beans which can be bought dried from the co-op bulk section and stored in the pantry until needed.

Reuse

Regrow plants from kitchen scraps. You don’t have to have a green thumb to reuse kitchen produce. Seeds from most fruits can be regrown and make lovely houseplants or additions to your kitchen garden. Avocado seeds can be placed in water to root and produce very attractive little trees. While any red or dark color tomato can be regrown from seeds by removing the seeds from the fresh fruit, drying for several days and planting in dark nutritious soil.

Recycle

Compost Food Scraps. Food waste is biodegradable, but all too often our kitchen scraps find themselves in the landfill. If you don’t already compost your kitchen scraps there’s no time like the present. Composting improves soil health by reincorporating vital nutrients and reducing water demands. For our Pear and Ginger Crumble this week we are using pears from the produce section of the co-op. The scraps from coring our pears and skinning our ginger can be easily incorporated into compost and broken down into nutrients to feed the soil.

For more tips on how you can use the three R’s in your daily life visit the EPA website.

Pear Ginger Crumble

Topping:
1/4 cup olive oil
1/4 cup honey
1/2 cup gluten free flour
1 1/3 cup gluten free oats
2 tsp cinnamon
1/4 tsp salt
Filling
5 Abate Fetel Pears, peeled & cored
2 Tbsp fresh lemon juice
2 Tbsp fresh ginger, grated
2 Tbsp honey
3 Tbsp gluten free flour

Preparation
1) Preheat oven to 375 degrees F. Grease 8×8
baking dish.
2) In a small saucepan, heat honey for topping
over low heat until melted. Add olive oil,
remove from heat.
3) Stir in remaining topping ingredients, set aside.
4) Chop pears into bite size pieces. Combine
pears with lemon juice, ginger, honey and gluten
free flour. Toss until coated evenly.
5) Spread pears into baking dish, evenly spread
topping over pear. Bake for 30-35 minutes.

Tomato, Avocado & White Bean Salad

Salad Base
1/2 cups white beans or chick peas
1 Avocado, chopped
1-2 Roma tomatoes, chopped
1/4 Sweet onion, chopped
Vinaigrette
1 1/2 Tbsp Olive Oil
1/4 cup Lemon Juice
1/2 tsp Mustard
1-2 tsp Fresh Basil, chopped
1 Garlic clove, minced
Salt & Pepper to taste

Preparation

1) Mix the ingredients for the salad base in a
medium mixing bowl.
2) Whisk together lemon juice, olive oil,
mustard, basil and garlic. Add salt & pepper to
taste.
3) Pour vinaigrette over salad base & mix
together.
4) Chill salad in the refigerator for about 1-2
hours.

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