Pineapple Pulled Pork on Hawaiian Sweet Rolls: #178 of 1000 Sustainable Food Experiments

We were missing Hawaii recently, so this recipe was a kid request to bring some island flavor to our home. I bought the pulled pork already made, but we made the sweet rolls and pineapple relish from scratch. It’s a tangy and satisfying meal. Aloha! This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Pineapple Pulled Pork on Hawaiian Sweet Rolls: #178 of 1000 Sustainable Food Experiments”

Swedish Meatballs with Gravy: #96 of 1000 Sustainable Food Experiments

Inspired by a fun DisneyWorld vacation this past summer, we wanted to re-create a meal we ate at the Norway pavilion of Epcot Center: swedish meatballs, gravy, mashed potatoes, green beans, and lingonberry sauce (or cranberry works too). This dinner is very comforting and delicious for all ages! This is part of our 1,000 Food Experiments toContinue reading “Swedish Meatballs with Gravy: #96 of 1000 Sustainable Food Experiments”

Mennonite Seven Layer Dinner: #90 of 1000 Sustainable Food Experiments

I learned to make this after enjoying it at my husband’s grandmother’s house. The seven layers are potatoes, onions, carrots, rice, peas, sausages, and tomato soup, with some salt and pepper for seasoning. It smells amazing in the oven and is a very comforting winter casserole for all ages. This is part of our 1,000 FoodContinue reading “Mennonite Seven Layer Dinner: #90 of 1000 Sustainable Food Experiments”

Green Peas and Ham Risotto: #87 of 1000 Sustainable Food Experiments

Instead of green eggs and ham (that’s another recipe to come for avocado scrambled eggs), how about green peas and ham? This risotto uses a mix of blended and whole peas to create the vibrant color and luxurious taste. I hope you try this for lunch or dinner sometime, it’s a treat! This is partContinue reading “Green Peas and Ham Risotto: #87 of 1000 Sustainable Food Experiments”

Australian Pie Floaters: #83 of 1000 Sustainable Food Experiments

When I first heard about this recipe, I thought it was strange to put a meat pie in a puddle of pea soup. But it actually turns out to be fantastic, like adding a healthy gravy to moisten your pie. I prototyped this recipe with store-bought pies and soup, but of course you could makeContinue reading “Australian Pie Floaters: #83 of 1000 Sustainable Food Experiments”

Beef and Mushroom Stroganoff: #82 of 1000 Sustainable Food Experiments

Stroganoff is one of our regular rotation meals, thanks to my husband’s German-Russian roots. It’s great for a quick weeknight meal that pleases a crowd of hungry stomachs, and the leftovers are delicious too. Feel free to substitute another kind of meat or tofu for the beef if you prefer. This is part of our 1,000Continue reading “Beef and Mushroom Stroganoff: #82 of 1000 Sustainable Food Experiments”

Lentils with Sausages: #77 of 1000 Sustainable Food Experiments

This is a tasty and nutritious Italian peasant dish, which you can serve for lunch or dinner with pasta or fresh bread. I used chicken sausages, fresh chopped spinach, and the secret ingredient to any lentil soup – celery!  This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.Continue reading “Lentils with Sausages: #77 of 1000 Sustainable Food Experiments”

Monday Pie: #75 of 1000 Sustainable Food Experiments

Monday pie is a simple British weeknight dinner to throw together, and this casserole lasted us for three dinners. You could also freeze leftovers for weekday lunches – we always have extra thermoses handy in case everyone wants to take hot lunch to school. Hope you enjoy it as much as we did! This isContinue reading “Monday Pie: #75 of 1000 Sustainable Food Experiments”

Baked Chicken Parmigiana: #57 of 1000 Sustainable Food Experiments

It turns out you can take our homemade chicken tenders recipe and turn it into a fancy adult version, covered with tomato sauce and melted mozzarella cheese. Delicious! We had it with asparagus-mushroom-pasta and extra pecorino romano cheese sprinkled over the top.  This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefullyContinue reading “Baked Chicken Parmigiana: #57 of 1000 Sustainable Food Experiments”

Turkey Chili with Zucchini: #54 of 1000 Sustainable Food Experiments

We used to have a game when I was a kid: if you could have one last meal before you died, what would it be? My answer was always a bowl of homemade chili. It’s still one of my favorite dinners on a day that’s either cold outside or needs cheering up inside.  This isContinue reading “Turkey Chili with Zucchini: #54 of 1000 Sustainable Food Experiments”