Food tips

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Grilled Chicken Kabobs Recipe

	Category	BBQ Recipes
	Views	64
	Ratings	0

Ingredients And Procedures

2 ts ground mustard

1 tb Worcestershire sauce

1/2 c water

1/2 c soy sauce

1 tb vegetable oil

4 boneless skinless chicken

-breast ha 2 md zucchini; cut in 1 1/2 in

-slic 1 md onion; cut in wedges

1 md green pepper; cut into

-chunks 12 fresh mushrooms

In a resealable plastic bag, combine the mustard and Worcestershire sauce. Add water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade. Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

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<h1>Grilled Chicken Kabobs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P><P>2 ts ground mustard <P>1 tb Worcestershire sauce <P>1/2 c water <P>1/2 c soy sauce <P>1 tb vegetable oil <P>4 boneless skinless chicken <P>-breast ha 2 md zucchini; cut in 1 1/2 in <P>-slic 1 md onion; cut in wedges <P>1 md green pepper; cut into <P>-chunks 12 fresh mushrooms <P><P>In a resealable plastic bag, combine the mustard and Worcestershire sauce. Add water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade. Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear. <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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