Food tips

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Fall Salad Recipe

	Category	Cheese Recipes
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Ingredients And Procedures

8 Handfuls chicory greens

-(hearts of escarole or - curly endive, raddichio, - Belgian endive) 3 Bartlett or Comice pears

12 Whole walnuts

Walnut oil (optional) 4 oz Gorgonzola Dolcelatte

- crumbled 10 Branches chervil or parsley

Freshly milled pepper --------------------------------VINAIGRETTE-------------------------------- 1 1/2 tb Pear or champagne vinegar

-or to taste Salt 3 tb Virgin olive oil

3 tb Walnut oil

SEPARATE LEAVES OF WHICHEVER type of green you're using. If using escarole or curly endive, use just the pale inner leaves. (Outer leaves can be sauteed with garlic and chile-- delicious!) Gently cut or tear leaves into attractive pieces, wash and dry them and set aside. To cut pears, stand them upright and slice off a round from the side. Work your way around the pear, slicing it thinly into crescent-shaped pieces. If walnuts are really fresh, simply crack them and break them into quarters and eighths. If they aren't so fresh, toss them in a little walnut oil and toast them at 350F until lightly roasted, about 7 minutes. Prepare vinaigrette and use half of it to dress the leaves. Set them on salad plates. Dress pears with remaining vinaigrette and settle them into leaves. Scatter walnuts over salad along with cheese. Garnish with chervil and dust lightly with pepper. VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust oil or vinegar to get the balance you like.

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<h1>Fall Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 Handfuls chicory greens <P>-(hearts of escarole or - curly endive, raddichio, - Belgian endive) 3 Bartlett or Comice pears <P>12 Whole walnuts <P>Walnut oil (optional) 4 oz Gorgonzola Dolcelatte <P>- crumbled 10 Branches chervil or parsley <P>Freshly milled pepper --------------------------------VINAIGRETTE-------------------------------- 1 1/2 tb Pear or champagne vinegar <P>-or to taste Salt 3 tb Virgin olive oil <P>3 tb Walnut oil <P>SEPARATE LEAVES OF WHICHEVER type of green you're using. If using escarole or curly endive, use just the pale inner leaves. (Outer leaves can be sauteed with garlic and chile-- delicious!) Gently cut or tear leaves into attractive pieces, wash and dry them and set aside. To cut pears, stand them upright and slice off a round from the side. Work your way around the pear, slicing it thinly into crescent-shaped pieces. If walnuts are really fresh, simply crack them and break them into quarters and eighths. If they aren't so fresh, toss them in a little walnut oil and toast them at 350F until lightly roasted, about 7 minutes. Prepare vinaigrette and use half of it to dress the leaves. Set them on salad plates. Dress pears with remaining vinaigrette and settle them into leaves. Scatter walnuts over salad along with cheese. Garnish with chervil and dust lightly with pepper. VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust oil or vinegar to get the balance you like. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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