Homemade Coconut Tortillas: #136 of 1000 Sustainable Food Experiments

We always used to buy tortillas until we realized how easy they are to whip up, hot from the griddle. You can use these to make burritos, quesadillas, or tortilla chips. The hint of coconut oil makes them extra flavorful, but you could use butter or canola oil if you prefer. This is part ofContinue reading “Homemade Coconut Tortillas: #136 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”

Mushroom and Ham Empanadas: #10 of 1000 Sustainable Food Experiments

Empanadas are a fantastic portable meal originating in Latin America. Bread in Spanish is pan, so empanada literally means wrapping bread around a filling of meat, cheese or vegetables. This variation is made with mushrooms, rosemary ham, broccolini and mozzarella. Feel free to experiment with your own fillings! This is part of our 1,000 Food Experiments to createContinue reading “Mushroom and Ham Empanadas: #10 of 1000 Sustainable Food Experiments”