I have enjoyed my many visits to local farmers markets and have created some mouth watering and eco-friendly meals with these tasty locally grown foods. Enjoy!
(Focaccia, Goat Cheese, Cucumber and Tomato Sandwich)
Slice the focaccia bread in half and drizzle with olive oil.
Thinly slice the goat cheese, cucumber and tomatoes (3 slices of each per sandwich).
Layer the sandwich (helpful tip: place the cucumbers in the middle for easier handling!).
Sprinkle salt and pepper to taste.
Close up the sandwich and bite in!
Pair with fresh diced cantaloupe and you have a healthy & nutricious lunch!
Trying to stay away from carbohydrates? Then try this refreshingly delicious salad for lunch instead.
Mozzarella Tomato Basil Salad
Slice 1 large red tomato into chunky wedges.
Slice 1/2 large ball of fresh mozzarella into thin pieces.
Layer tomato, mozzarella and basil alternating 1 piece at a time.
Drizzle olive oil and balsamic vinegar on top.
Add salt and pepper to taste.
Entertaining for 2 or more? Try out these recopies for an easily impressive meal your family & friends won’t forget.
Grilled Veggies on the Grill
(Sweet corn, eggplant, zucchini & squash)
Grilled Sweet Corn
Peel off the first few layers of the corn husk (leaving the inner layers on).
Then peel back the husks gently (keeping them attached to the husk) and remove the silk from the ear of the corn.
Cover the ears of corn with the husks and soak in a large pan of water for 10-15min.
Place onto the grill (medium heat) for 20-25min.
Remove from the grill, peel back the husk and enjoy!
(The darker purple skinned eggplants are best for grilling – they hold up better to the heat).
Slice the eggplant into ½ inch rounds
– Helpful Hint: slice just before you are ready to place them on the grill so they do not turn brown
Place in a resealeable plastic bag.
Drizzle in olive oil, a sprinkle of salt and pepper, and a dash of garlic powder (if desired).
Place on grill (medium heat) for 4-5min. each side.
-Helpful Hint: try flipping only once to retain the beautiful grill marks
Remove and enjoy! (Add an extra drizzle of olive oil for taste)
Zucchini & Squash
Slice in half lengthwise (so you are left with 2 equal pieces)
– Helpful Hint: the smaller the zucchini and squash the better the taste
Brush with olive oil and sprinkle with salt & pepper.
Place on grill (flesh side down first) on medium heat for 5-7min.
Flip and cook for another 3-5min.
Remove from the grill and slice into 1 inch bites.
Tomato & Basil Salad
Slice 1 large red and 1 large yellow tomato.
Layer tomatoes in a dish alternating colors and adding in basil leaves in between.
Drizzle with olive oil and a dash of salt & pepper.
Top with thinly sliced green onions.
Boiled Dill Potatoes
(A Swedish dish I learned thanks to my new found friends)
Place potatoes in a large pot of cold water.
Add a handful of fresh dill to the pot.
– Helpful Hint: The more you add the more intense the dill flavor.
Bring to a boil over medium high heat and cook for 15min.
Remove potatoes from water and discard dill.
Garnish with fresh dill if desired.
Fresh Berry Cobbler a la Mode
(recipe revised by Misty Proctor)
1 stick butter
1 cup flour
1 cup milk (you can substitute skim for a low fat version)
1 cup sugar (or less depending on the sweetness of the berries)
2 tsp. baking powder
5 cups mixed berries (blackberries, raspberries, blueberries – feel free to mix and match or use 1 kind)
Preheat oven to 350 degrees.
Melt stick of butter in 9×13 pan.
Mix together flour, milk, ½ cup sugar and baking powder in bowl.
Pour mixture over melted butter into pan.
Put fruit of your choice over mixture.
Sprinkle ½ cup sugar over top.
Bake in 350 degree oven until golden brown – about 30-35min.
Serve piping hot (you can reheat in a low temperature oven) and top with vanilla bean ice cream.
So good you’ll wish you had doubled the recipe!
Looking for a more figure friendly dessert that is still delicious? Try this one out:
Poached Peach & Cantaloupe Fruit Salad
Poach 4 peaches in boiling hot water for 30seconds.
Remove and place immediately into an ice water bath.
Once cool enough to handle remove the skin by gently pulling off.
Dice up peaches into bite size pieces.
ALTERNATIVE: After you skin the peaches slice in half and pit the peaches. Coat with a light spray of non-stick spray (both sides).
Place on a medium/low grill 1-2min. on each side.
Remove from grill and cut into bite size pieces.
Mix together with cantaloupe melon (also diced into bite size pieces).
Invite a few friends over for any one of these dishes and you’ll have yourself a climate friendly FEAST for all of the senses!
I was lucky to have Sven-Arne, the same Swedish friend who I stayed with during my time in Ranarp, Sweden over for dinner while he was in the DC area for work. We had a great time catching up and enjoying our meal together. Lucky for us Misty was able to join us too and brought along a wonderful dessert!
This Climate Pilot Project has been a wonderful experience and I am looking forward to Challenge #2!
Stay tuned for more to come…