Italian Tomato Salad: #195 of 1000 Sustainable Food Experiments

Growing up, we often had fresh tomatoes in the summer from our own backyard garden or someone else’s nearby. My mom would make this refreshing salad to go with a loaf of fresh Italian bread for a quick lunch. Buon appetito! This is part of our 1,000 Food Experiments to create sustainable meals for our family andContinue reading “Italian Tomato Salad: #195 of 1000 Sustainable Food Experiments”

Mashed Cauliflower Potatoes with Mushroom Gravy: #166 of 1000 Sustainable Food Experiments

Here is a healthy version of mashed potatoes with gravy, a classic comfort food. We mash cauliflower in with the potatoes for a lovely moistness, then smother it in a vegan mushroom gravy that satisfies even the folks who are used to meat and dairy-based gravies. We’ll be making this one again for sure. ThanksContinue reading “Mashed Cauliflower Potatoes with Mushroom Gravy: #166 of 1000 Sustainable Food Experiments”

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”

Roasted Root Vegetables: #108 of 1000 Sustainable Food Experiments

With winter veggies, it’s easy to throw everything in the oven and have a nice roasted medley for dinner. You can pair this with a soup or heartier entree. I used a yam, some turnips from the farm, and brussels sprouts. Other root or winter vegetables would work well too – like onions, carrots, orContinue reading “Roasted Root Vegetables: #108 of 1000 Sustainable Food Experiments”

Sage Apple Stuffing: #78 of 1000 Sustainable Food Experiments

During winter holidays when I was a kid, my Mom would make this stuffing to go with our roast turkey dinner. No matter how much stuffing she made, and how much was left over, there was never any thrown out – every scrap was thoroughly enjoyed. I’m glad I helped out in the kitchen growingContinue reading “Sage Apple Stuffing: #78 of 1000 Sustainable Food Experiments”

Baked Lemon Sole: #66 of 1000 Sustainable Food Experiments

Dover sole is a flaky, delicate flat fish that takes very little time and preparation to cook. This recipe uses lemon, olive oil, and dill and a simple oven bake to create a healthy dinner. We had it as a side dish with leftover minestrone. This is part of our 1,000 Food Experiments to create sustainable meals forContinue reading “Baked Lemon Sole: #66 of 1000 Sustainable Food Experiments”

Roasted Sunchokes: #60 of 1000 Sustainable Food Experiments

What is a sunchoke, you might ask? I had the same question. We got these from a sustainable farm where we volunteer, and it turns out they taste like a cross between a potato and an artichoke. They’re tasty roasted with some olive oil and herbs in the oven, and they provide a great sourceContinue reading “Roasted Sunchokes: #60 of 1000 Sustainable Food Experiments”

Grandma’s Bread and Butter Pickles: #50 of 1000 Sustainable Food Experiments

Whenever I had lunch at my British Grandma’s house, there was always a dish of bread and butter pickles on the table. They’re sweet, tangy, crunchy, and a delicious accompaniment to just about anything you might have for lunch. I tried making them recently and they came out great! This is part of our 1,000 FoodContinue reading “Grandma’s Bread and Butter Pickles: #50 of 1000 Sustainable Food Experiments”

Garlic Eggplant with Zucchini: #11 of 1000 Sustainable Food Experiments

In my 10 years of practicing tai chi, we ate at a lot of Chinese restaurants after class. My favorite dish was always the garlic eggplant, so I thought I’d try recreating it here. Bonus challenge: my husband says he doesn’t like eggplant. Maybe this dish will change his mind? This is part of our 1,000Continue reading “Garlic Eggplant with Zucchini: #11 of 1000 Sustainable Food Experiments”