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Follow Jewish TimesJune 26, 2009
A “Green” Menu
Ilene Spector
Special to the Jewish Times
What does a “green” menu mean? For me, it means using as many locally grown ingredients as possible. You can start by visiting the local farmers’ markets. Many grocery stores also now feature locally grown produce.
Start with soft, leafy greens grown in Maryland. For a different texture, peel instead of slicing vegetables like cucumber or squash into “ribbons” for a colorful salad. Your menus can change as you follow local farmers’ harvests. Keep on eye out for local tomatoes — they’ll be appearing soon. Always store tomatoes upside down with the stems facing down and never refrigerate them.
Turn to the Food Network on TV or online for great new summer recipes. You’ll see chefs using fresh ginger in many dishes. Remember that fresh ginger can be frozen so you can just cut off what you need and place the piece back in the freezer.
Slice fresh cucumbers and use them instead of lettuce to add a crunch and pizzazz to your usual turkey or tuna sandwich. Small changes make a big difference. Leftover fruits and veggies can often be diced and combined for a delicious salsa or sauce to complement anything from appetizers to dessert.
The following recipes won top prizes in the 2009 Maryland Rockfish Celebration.
CRUNCHY ROCKFISH WITH FRUIT SALSA
ROCKIN’ “MOCK” CRAB SALAD
GINGER-SOY SAUCE WITH SCALLIONS
MANGO AVOCADO SALAD OR SALSA
MINTED WATERMELON FETA SALAD
Ilene Spector is a local freelance writer who writes a monthly Food Talk column and a twice-monthly cooking column for the BALTIMORE JEWISH TIMES.
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