Try these tasty, beneficial Earth Day recipes
With Earth Day happening this Thursday, enjoy some tasty springtime treats while keeping our environment healthy. Try using local produce to reduce the emissions caused by transporting goods and to support local farmers. If an ingredient is available fresh, buy it! It will reduce the amount of harm done to the Earth by cutting down the production process and preservatives used.
Artichoke Risotto (Serves six)
Ingredients: 4 cups organic vegetable stock; 2 tablespoons vegetable oil; ¼ cup minced shallots; ½ cup finely diced yellow onion; 2 minced garlic cloves; 1 cup Arborio rice; ½ artichoke heart, quartered; 1 tablespoon finely chopped fresh sage; ½ cup white wine; ½ teaspoon salt; pinch of ground black pepper; ¼ cup shredded parmigiano-reggiano cheese
Directions: On low heat, warm the vegetable stock and set it aside. Heat the olive oil in a medium saucepan over medium-low heat and add the garlic, shallots, and onion. Cook until the shallots and onions are translucent. It should take about three minutes. Then add the rice and stir well before cooking for a minute.
Add the sage, white wine, artichoke heart, salt, and pepper, and cook until the wine is absorbed by the rice. Add the stock one cup at a time while stirring. Stir until the rice absorbs all of the liquid, which should take 15 minutes per cup of stock. As the stock is added, the rice should begin to look creamier. Remove the rice from the heat when all of the stock has been absorbed. Add in cheese and serve.
Blueberry Lemon Loaf (Serves eight)
Ingredients: 1½ cups all purpose flour; 2½ teaspoons baking powder; ¼ teaspoon salt; 1 cup granulated sugar; 1/3 cup softened butter; 2 eggs; 1 lemon (squeeze the juice and grate the peel); ½ cup milk; 1 cup fresh or frozen blueberries; ¼ cup granulated sugar
Directions: Preheat the oven to 350°F and grease a 9x5–inch loaf pan. Blend flour, baking powder, and salt together in a bowl. In a large bowl, beat the butter and sugar together with an electric mixer. Add the eggs one at a time and continue beating while adding the lemon peel. Alternately add in the flour and milk (divide into about three portions) and beat until the batter is smooth. Mix in the blueberries and pour into the loaf pan. Bake for 60–70 minutes until a toothpick inserted in the center comes out clean and the top is golden. In the meantime, prepare the syrup that will go on top by combining the lemon juice and granulated sugar in a microwave–safe bowl. Microwave for 30–45 seconds until the mixture begins to boil, and stir. Poke holes in the top of the loaf and pour the syrup over the top to ensure that the loaf absorbs it. Let it sit for 30 minutes before serving.
Recipes courtesy of www.Kaboose.com.