Cooking advice

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Kitchen safety

Always clean the grill pan after using it.
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Scallops & Mussels,Vinaigrette/1i02 Recipe

	Category	Appetizer Recipes
	Views	41
	Ratings	0

Ingredients And Procedures

36 ea Bay scallops

1 c Lemon juice, or more if need

36 ea Mussells, cleaned and de-bea

36 ea Asparagus

1 ea Boston lettuce

1 ts Parsley-chopped

1 x Dijon mustard vinaigrette:

1 ea Egg yolk

4 tb Dijon mustard

1 ea Egg-hard boiled, chopped

1/2 ts Pepper

1/2 ts Salt

1 x Sugar-pinch of

1 tb Onion-minced

1 ea Garllic clove-minced

2 ts Shallots-minced

2 ts Oregano

1 ts Basil

2 ts Parsley-chopped

1 c Olive oil

3 tb White wine

3 tb White vinegar

Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min. or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except oil,wine & vinegar. Add oil slowly in stream then add white wine & white vinegar. When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted. This dish may also be served as a main course in greater quantities.

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<h1>Scallops & Mussels,Vinaigrette/1i02</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>36 ea Bay scallops 1 c Lemon juice, or more if need 36 ea Mussells, cleaned and de-bea 36 ea Asparagus 1 ea Boston lettuce 1 ts Parsley-chopped 1 x Dijon mustard vinaigrette: 1 ea Egg yolk 4 tb Dijon mustard 1 ea Egg-hard boiled, chopped 1/2 ts Pepper 1/2 ts Salt 1 x Sugar-pinch of 1 tb Onion-minced 1 ea Garllic clove-minced 2 ts Shallots-minced 2 ts Oregano 1 ts Basil 2 ts Parsley-chopped 1 c Olive oil 3 tb White wine 3 tb White vinegar Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min. or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except oil,wine & vinegar. Add oil slowly in stream then add white wine & white vinegar. When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted. This dish may also be served as a main course in greater quantities. </TD></TR></TBODY></TABLE> 
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