Earth Day Is Saturday, April 22nd. On this day we are all encouraged to be more environmentally friendly, and aware of the world in which we live. It is easy to do when it comes to food. We can support our local farmers and farmer's markets. Choosing organic produce and grass fed beef not only helps the farmers, it is better for our health. Just ask "Mr. Shop This" how I can go on about chemicals and preservatives in our food! Cooking with fresh food and being aware of where the food is from is the way to go. So here's a roundup of recipes featuring the best of Spring's fruit and vegetables.
HERE: 21 Responsible Recipes & Cooks Tools
It's strawberry season! They are grown in every state and are available at most Farmer's Markets. So we begin with a cocktail to toast Earth Day, Spring, and Farm to Table dining. Cheers!
How Sweet Eats
A lemony Dijon dressing and tangy fried capers top this salad of bright Spring veggies.
Epicurious
This recipe is jam packed with fresh flavors and citrus. One of the secrets to success with this recipe is using super sweet cherry tomatoes for the salsa. I am making a mental note on that tip! This recipe calls for "Wild Caught" Salmon.
Half Baked Harvest
The crust is made with cauliflower rice for a delicious low-carb dinner.
Top With Cinnamon
Talk about a healthy start to your day! Made with Gluten Free bread, this smashing salad on toast is one beautiful bite.
Love and Lemons
A raw veggie salad that uses a mandoline for the stylishly shaved fennel, carrots, beets, and radishes. See a selection of mandolines at Sur La Table and the recipe at
Food & Wine
This is a 30 minute meal from start to finish. It's spicy and saucy, just how I like my food. It's a bit ( a lot) high in sodium, but if you are watching that, you know how to fix it.
Minimalist Baker
A satisfying salad with lots of crunch! No worries about the Fish Sauce that it calls for. The brand listed has no weird ingredients like corn syrup, wheat gluten or MSG. Do use fresh shrimp. Frozen shrimp is sprayed with preservatives that include sulfites.
She Simmers
April Bloomfield’s light and flaky quiche recipe will make grown men ask for seconds!
Williams Sonoma
With just three ingredients, one being Vodka, this is a chic cocktail that takes advantage of the freshness of Spring and Summer. Cheers!
Martha Stewart
I don't eat veal often, but when I do, I enjoy it. Amanda Hallowell's recipe uses veal from a local butcher shop that raises its cows on grass. Not antibiotics. This is a beautiful recipe.
Food and Wine
Mario Batali is pioneer of orange crocs, co-host of The Chew, Co Owner of Eatily, and renowned Italian chef & restaurateur. He knows how important it is to understand where your food comes from. Included with his book is a holiday recipe card by Mario, exclusively created for
Food52
One of my favorite vegetables of all time! I find the shape of the artichoke to be so beautiful. Like a work of art. Find edible lavender buds HERE. Recipe at
Heather Christo
We do aioli all of the time at home. Like bacon, it makes everything better. If you love the presentation, you can find the platter HERE.
Williams Sonoma
Made with a trio of baby potatoes, this recipe makes the most glam potato salad. This dish is proof that potato salad no longer needs to be bombed with mayo to be good. This dish is dressed with a homemade dressing of honey, mustard, and vinegar. Isn't it beautiful?
Stacey Snacks
Unlike most pastas, this one is light and creamy. Best yet, it can be on the table in 30 minutes
Two Peas and Their Pod
Rhubarb takes me back to my childhood. My Mom loved it and made the best rhubarb pies! Now is the time to buy it as the season is short, from April to June.
Delicious Magazine
On Easter I had a simple but fabulous arugula salad. It was so fresh and Springy. I loved it! Adding grilled potatoes makes this dish one delicious meal.
Love and Lemons
Don't you love a sweet and savory situation? I remember as a kid, thinking shortcake was that spongy stuff we bought in cellophane at the market. What was my Mom thinking? This recipe is the opposite of that. YUM!
Bon Appetit
This recipe is easy enough for beginners, but impressive enough to serve to company.
Cooking Light
You can be part of the proud tradition of olive oil-making while supporting the local farmers and producers who keep these time-honored methods alive. This makes a fabulous gift for any cook!
Food52
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