It’s easy, tasty and less wasteful to make your own dressing.
Green Plate Special
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Eat whole grains, preferably local, for breakfast – or any meal
Prep the grains in advance and toss them in whenever a salad requires substance, a simmered dish needs to stretch for an extra eater, or a main cries out for an effortless side.
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Draining bacon challenges resolve to curb paper towel habit
A plan helps, and so does a recipe for Buttermilk, Bacon Grease and Blue Cheese Dressing
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Green Plate Special: Maine farms satisfy desires of oyster lovers and help the ocean, too
With pollution and warming hurting wild oysters, aquaculture comes to the rescue and also provides an ecosystem service.
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Green Plate Special: Make garbage salts – trust us
Take the stuff you’d normally throw away – carrot and celeriac peels – and use them to make flavored salts.
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Green Plate Special: One easy flatbread recipe helps plastic disappear
With just two ingredients, you can make a dough that works for all your flatbread needs.
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Looking for green gift ideas?
Here are some cooking tools for the sustainable kitchen. And a raspberry thumbprint recipe to sustain you on cold winter days.
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Tired leftovers take on fresh identity as plan-overs
Prep potatoes once, eat three times, three ways.
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Trips to the woodlot can improve pork’s disposition
When pigs do what pigs do best, both your forest and, eventually, your table will benefit.
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Cold fact is that transporting food can become less harmful
Changes in technology hold the promise of reducing energy use, food waste and hunger.