Monday, May 30, 2011

Meatless Monday: Zucchini Breakfast Casserole


6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon hot sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive Oil


1. Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, hot sauce, salt and pepper.
2. Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3. Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.

We have fresh local zucchinis on sale right now for only $1.99 lb.!


Monday, May 16, 2011

Meatless Monday: Grilled Pineapple


1 fresh pineapple - peeled, cored & cut into 1" rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste


1.Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
2.Preheat an outdoor grill for high heat, and lightly oil grate.
3.Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

*We have Organic Pineapples on sale this month for only $1.99!

Monday, May 9, 2011

Meatless Monday: Chilled Strawberry Soup


1 cup plain yogurt
1 cup strawberry (sliced)
2 tbsp orange juice (apple)
1 tbsp honey
Fresh Mint for garnish 


1. Blend ingredients in a food processor or blender.
2. Garnish with sprigs of fresh mint
3. Serve chilled.

We currently have fresh local strawberries on sale for 2/$5! The weather is perfect for enjoying this seasonal, delicious treat on the porch or patio!

Friday, May 6, 2011

Green Glossary

Cohousing: A type of collaborative housing in which residents help design and operate their own neighborhoods; usually comprised of separate, private homes with shared common facilities such as open spcae, courtyards and playgrounds. Cohousing is distinguished from simple cooperative living by its outright commitment to the idea of community; increasingly, many cohousing communities are organizing around green principles.

Gray Water: The water that flows down sink, shower and washing machine drains. (Toilet water not included.) Gray water makes a safe source of irrigation for backyard gardens, provided you take a few precautions. Learn more at

Biomass: Plants used to generate electricity or produce fuel, fibers, chemicals or heat. Good sources of biomass includes miscanthus, switchgrass, hemp, corn, poplar, willow, sorghum, sugarcane and a variety of tree species. These renewable energy sources do release carbon dioxide when burned, but as biomass crops grow, they capture a roughly equivalent amount through photosynthesis, so they keep things in balance.

Electronic Waste or "E-Waste": Any broken or unwanted electrical or electronic devise, including discarded televisions, computer, monitors, printers and cell phones. E-Waste contains heavy toxic metals and known carcinogens, so it's important that it be recycled and/or disposed of safely. Unfortunately, current recycling practices leave something to be desired; E-Waste often winds up in countries with lower environmental standards and employment rates like China, India and Kenya. The problem is coming to light, thanks to international organizations like StEP (Solving the E-Waste Problem); learn more at, and various U.S. states have passed their own laws regarding electronic waste management. What can you do? Think twice before upgrading that gadget and follow your local laws when disposing of electronic goods.

Bioplastics: Plastics derived from renewable biomass sources - vegetable oil, cornstarch or pea starch - instead of petroleum. Bioplastics are usually marked with a number 7 and labeled "biodegradable" or "compostable." Biodegradable bioplastics must be sent to a special composting facility, but compostable bioplastics will break down as fast as paper in your home compost pile.

Root Cellar: A place in your home or another spot on your property specially designed to keep vegetable and fruit fresh over long periods without refrigeration - an old-fashioned necessity that is enjoying a surge in popularity.

Vampire Load: Also known as phantom load, idle current, wall warts. Electric power sucked up by items that are plugged in, but not in use.

Bagasse: The crushed stalk left over from sugarcane processing. Pronounced "buh-gas." Once a waste product - one ton of refined sugar leaves two tons of bagasse behind-bagasse is now made into biodegradable disposable tableware such as plates, bowls, take-out containers and trays.

Fuel Cell: A technology that uses an electrochemical process to convert energy into electrical power. Often powered by natural gas, fuel cell power is cleaner than grid-connected power sources. In addition, hot water is produced as a by-product.

Green Design: A design, usually architectural, conforming to environmentally sound principles of building, material and energy use. A green building, for example, might make use of solar panels, skylights, and recycled building materials.

Source: Living Green calendar and

Wednesday, May 4, 2011

Healthy Cinco de Mayo Recipes

Throwing a Cinco de Mayo party or planning a Mexican dinner to celebrate with friends and/or family? Try some of these delicious and healthy options!

Ranch Guacamole

Avocado Fruit Salad

Black Bean Soup

Baja Fish Tacos

Tortilla-Crusted Pork


Monday, May 2, 2011

Meatless Monday: Casados

Casados means "married" in Spanish and this popular Costa Rican plate is just that, a marriage of several foods to make a complete meal! Casados always come with beans, rice and salad, many come with fried plantains and can be served with warm tortillas. Usually, a meat protein is added. If you would like to add a substitute, we have included a recipe using Quorn cutlets. ¡Esperamos que disfrute de este plato!


1 cup long grain brown or white rice
1 1/2 cup water

2 cups dried black beans
4 cloves garlic
2 tsp. dried oregano
1/2 bunch fresh cilantro (coriander leaves)
1 tsp. salt
12 cups cold water

1 medium carrot, peeled and diced
1 medium parsnip, peeled and diced
1/4 cup peeled and diced celery root
1 T olive oil
1 T vegetable stock
1 tsp. Oregano
Salt to taste

2 plantains (can substitute bananas)
1 cup coconut oil

½ head of iceberg lettuce or mixed greens, shredded
½ cup grape tomatoes, diced

4 Quorn Cutlets
1 cup milk or substitute
1 T ground roasted coriander
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp freshly ground sea salt
Cracked black pepper, to taste
1 T olive oil
1 lime, quartered


1.Sort and wash beans, discarding shrivelled or cracked ones; soak overnight in cold water. Drain beans discarding the water, rinse under running tap water and place in a soup pot with 12 cups water. Peel garlic cloves (do not chop) and coarsely chop the cilantro (stems too). Add salt, garlic, oregano and cilantro to beans and bring to boil. Reduce heat, cover and simmer for 2 or more hours (preferably 3-4 hours). Remove garlic cloves.
2. Place cutlets in milk bath and refrigerate for an hour. Blend spices together in a small side bowl. Set aside. Once ready to cook chicken, place olive oil in pan over medium high heat. Remove one chicken breast and sprinkle both sides with spice blend. Cook on each side for 4 minutes or until cooked through.
3. Rinse rice two times. Then add 1 1/2 cup water and bring to slow boil. Once boiling, set to simmer and cover for 20 minutes or until cooked.
4. Steam the diced veggies for 5 minutes. Remove from water. Combine oregano, salt, vegetable stock and oil. Add to pan and turn heat onto medium high. Sauté veggies for 2 minutes.
5. Peel plantain and discard peel. Cut plantain into 1/4 inch chunks. Coat bottom of pan about 1 inch deep with oil. Heat oil over high heat but take care to not let it begin bubbling. Place plantain sections in oil and turn every 2-3 minutes or until golden brown.
6. Salad can be the final step for your casado to keep salad cool and ingredients in fridge until everything else has cooked.

Think of your plate by quadrant, when plating a casado: every ingredient gets its own home. Their will be one part of the plate dedicated to the beans, another to the rice, the plantains immediately next to the rice, then cutlets, picadillo and lastly salad. Serve with warm tortillas and/or fresh avocado if desired.

Adapted from and