Wednesday, July 21, 2010

Food Edits: Thinking Green to Greener

Oh. Hi, Tower of Eggplant.

Looks delish, right? It was. And it was arguably a greener, healthier dish than I would have made years ago. However, I am in a big revamp stage in our cooking, and it has caused me to really identify how I can do better for our family.

Let's break it down by ingredient and origin.

Eggplant, from farm roadstand
Mozzarella Cheese, from Whole Foods-- in the local section
Pasta, from Trader Joe's
Panko Bread Crumbs, from Trader Joe's
Basil, from our basil plant
Tomato Sauce, from a can (Hi, sodium!)

What's wrong here?
I can make bread crumbs. I can make tomato sauce. And I can find better options for pasta, maybe even from the farm market. I could take the cheese a step farther and get more personal as to who I buy it from.

What's not wrong here?
The recipe. Thanks, Mario Batali. I didn't follow it exactly, but who ever does?

I encourage you all to take some time to think about the little things you can do in your meals that might make them just a little more local and healthy.

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