Adventures in Teena’s Pride CSA Continued: Broccoli Rabe & Purple Cabbage
January 2nd, 2011 § Leave a Comment
I find my share comes in handy most when a couple of herbs and a veggie or two can play supporting roles in a great dinner. Like tonight’s colorful meal. Wild sockeye salmon was on sale (again) at Whole Foods, so I picked out the pin bones of a skin-on slab, poured on a favorite oriental marinade (not unfamiliar to this blog,) and grilled it quickly under high heat on the Salamader. While the salmon was cooking, I sliced discs of a small purple cabbage and sauteed them over medium heat in olive oil with some crushed whole garlic cloves, adding a bunch of broccoli rabe. By the time the fish was done, so were the veggies. I pulled them off first to plate as a bed for the salmon, served whole. A quick salad came together around the spearmint and tarragon from the share. Flowers and leaves were tossed with spring mix lettuces, fennel in matchsticks, raw corn, and diced avocado. I dressed it lightly with extra virgin olive oil and a mix of cider and champagne vinegars, but seasoned generously with sea salt and freshly-cracked black pepper. Dinner was simple and served.
Ever See a 2 1/2 Lb. Heirloom Tomato?
February 18th, 2010 § 1 Comment
If you haven't, you have now! Teena's Pride heirlooms are at their peak this week! If you're in her CSA or eat at Michael's Genuine, you're in luck.
Where's the guy with the bow and arrow?
Sous Chef Prudent is responsible for MGFD's Heirloom Tomato and Burrata Salad, among other items turned out of the food bar station.
At dinner last night...
hold the paper, hold the plastic
April 4th, 2009 § 1 Comment
For those of you who have ever ordered takeout or delivery, which I’m assuming is all of you, listen up.
According to the Clean Air Council, almost 1/3 of the waste generated in the U.S. is from packaging. The U.S. population tosses out enough paper and plastic cups, forks and spoons every year to circle the equator 300 times. And plastics take 1000 years to decompose!
Most restaurants provide an overload of paper napkins, plastic utensils and condiments with their outgoing takeout orders, often way more than is needed. The New York State Restaurant Association reports that much of it goes directly into the garbage, creating a municipal solid waste disposal headache. Or it joins a cluttered collection in our drawers and cabinets. The practice costs restaurants money, and to add insult to injury, there is a major cost to the environment.
The folks at Eco-To-Go are taking action, beginning in New York City, and asking consumers to do their part. This grass-roots initiative began in March 2007 and is an Earth-conscious collaboration between businesses and the public. Customers call in food orders at participating establishments and request their takeout or delivery order “Eco-To-Go.” The restaurant will pack the order without unnecessary paper and plastic products. Created by EcoAgents Anna Ayers and Fabian Lliguin, the program has more than NYC 35 restaurants and 250 participants signed up to date, including Adinah’s Farm Deli and Buffet, A La Turka, Al’s Coffee Cart, Cafe 69, Carrot Top, Cilantro, Coogans, Dallas BBQ, Delizia, Dos Caminos, EJ’s Luncheonette, El Deportivo, Good Health Café, Giorgio’s Pizza, Gotham Coffee House, Grace’s Marketplace, Green Kitchen Restaurant, Happy Jade House, Jou Jou Inc., Korhogo 126, Le Gourmet, Melange, Mike’s Bagels, NoLita House Restaurant and Bar, Plum Pomidor, Shangri-La, Taco King, Tayrona Café Bakery, Tony’s and University Deli. For more information on Eco-To-Go including how to become a participating restaurant visit http://ecoagents.org.
Every little effort counts, so let’s encourage Miami-area restaurants to get into the act. Who knows… Maybe the movement will take hold down here, too. In the meantime, you can show your support by becoming a fan of Eco-To-Go on Facebook. If you know of restaurants in Miami who are already practicing responsible packaging policies, please leave a comment below!
