STOP FOOD WASTE and SAVE MONEY - How to Cook Green and Healthy For $10 or Less - Pan Asian Steak Salad Recipe
Posted Oct 07 2010 1:27pm
In this post Shawna Coronado and Chef Ryan Hutmacher, "The Centered Chef",
prepare a healthy meal for four of Pan Asian Steak Salad with Sesame Ginger
Vinaigrette for $10 or less. Each meal in the Living Lean & Green cooking
series is prepared utilizing fresh, sustainably grown, organic vegetables from
Shawna's front lawn vegetable garden.
With today's difficult economy, one of the most challenging things to do is
to feed our family good, nutritious, chemical-free food for a reasonable price.
While growing your own vegetables is the first step to extremely healthy,
sustainable, and locally grown food for your family, it is also important
to stop wasting food in our cabinets and refrigerators.
Quite often Americans shop for fruits, vegetables, and boxed goods which end
up neglected in storage and never get used. For example, I often go to Costco or
Sam's Club and buy too much, then store the items after the first use and never
use them again. I am working to stop this practice and encourage you to
also STOP THIS FOOD WASTE. By raiding your cabinets, refrigerators and kitchen
storage areas, you might just discover a secret treasure-trove of food to feed
The benefit? You use all your food without wasting which keeps outdated boxed
items and rotted vegetables out of the landfill. You save money instead of
wasting it and you learn to creatively adapt recipes to use leftovers and boxed
items which need to be used.
GREEN TIP: Recycle packaging from boxed and grocery items by
having your kids make and build crafts out of the boxes and wrappers. It is a
great way to build awareness for your family on how to recycle and will be a
great way for your kids to spend hours of fun crafting.
In the recipe below we pull out all the stops and use all the oils and sauces
we could find hidden in my cabinets. It worked - Chef Ryan put together an
amazing dish for virtually no cost because we reused all the items from my
cabinets. Virtually everything else came from my front lawn vegetable
garden. Way to go Chef Ryan!
Pan Asian Steak Salad with Sesame Ginger Vinaigrette
1/2 lb leaf lettuce 3 oz julienne bell peppers (use red or yellow) 1/4
lb seeded half-moon cut cucumber 3 oz julienne carrot 2 oz quartered
cherry tomatoes (we used 'Sun-Gold') 1 oz edamame, blanched and shocked 2
Tbs thinly sliced scallion 2 tsp chopped mint 2 tsp chopped cilantro 2
oz lime juice 5 oz cooked rice noodles, rinse with cold water
-- Burpee Home Gardens supplied the vegetables grown
in the garden this season. I write many instructional stories and videos with
their incredible vegetable products and donate a large portion of the vegetables
to the local food pantry when harvested.
-- Aquascape, Inc. sponsored the videos and supplied
the rain water cistern for easier watering of the vegetable garden.