Today is Earth Day ! Get out there and enjoy it. Also, try going meatless today.
Try reducing your meat consumption this week – check out my blog for Curried Millet and Spring Panzanella salad to get you set up with a full plate of nutrients! Take the challenge! no meat Earth Day!
there are facts we cannot ignore :
Random facts from journalist Mark Bittman
… In terms of energy consumption, – serving a typical family of four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving the lights on at home.
60 billion animals are raised every year for food, 10 animals for every human on earth. The only way to reduce factory farming is to demand less meat,
40 calories of fossil fuel are required to produce 1 calorie of beef protein
more than 50% of corn grown in US is fed to animals
Get out there and take advantage of the Spring Produce! Asparagus, peas, basil and a hearty healthy delicious grain bread make this a hit!
Spring Panzanella Recipe
The bread I used also had walnuts and dried cranberries in it, but I think I’d prefer a seeded whole wheat version. Use whatever you like.
1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme – just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes – or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
Makes about 6 – 8 servings. From 101cookbooks.com Thank you Heidi Swanson!