Big Green Cookbook is a straightforward guide for anyone trying to cook greener without spending too much time on complicated recipes. The recipes sound delicious, and I love that they are broken-down seasonally. Even the introduction section is packed with valuable information: from a "green kitchen checklist" to "27 clever tips for low-carbon cooking." It's also great to see this book continue its sustainable message from start to finish -- the book is printed with soy-based inks on 100% post-consumer paper. I recently asked Jackie Newgent, a registered dietitian and the author of this book, some questions about fall cooking.
What are the gadgets that you dust off after summer and start using again in fall?
What are the new gadgets or tools on the market this fall?
Just launched this September and sold exclusively at Sur La Table is the Scanpan CTX. It's the world's first induction-capable, certified PFOA-free nonstick cookware -- which means it's safe for the planet and safe for you. It has a seven-layer construction with a brushed 18/10 stainless-steel finish and a ceramic-titanium surface that allows for excellent results when browning foods and won't be damaged by use of metal cooking utensils. It's suitable for all heat sources, including the oven. It's dishwasher-safe, too.
What are some of your favorite brown-bag lunch ideas?
What's your favorite underused fall fruit or vegetable?
My favorite underused fall veggies includes anything from the cabbage family. These vegetables are not only super-loaded with nutrition, but their flavors are unique. If prepared properly they can be downright addictive! One of my favorites that so often only shows up once a year on Thanksgiving tables is Brussels sprouts. I adore them. Search for new recipes and find one that you love and prepare it weekly throughout the fall, not yearly! Try my Brussels and Balsamic recipe in Big Green Cookbook (p. 219).
What's a sustainable meal you love to order at restaurants in fall?
I seem to be busier in fall than at any other time of the year. So, I tend to get to-go orders from restaurants at least a couple times a week. One of my favorite items to order is a big veggie burrito that works as an entire meal. I go to a Mexican restaurant that pays great attention to sustainability and much is made in house like their salsas. I'm always sure to get the tofu "sour cream" and a whole wheat tortilla. Plus, I request no utensils, so there's nothing to waste.
What are your favorite green entertaining ideas for fall?
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