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An interesting development this week… A top nutrition panel has released their recommendations indicating that Americans should not only consider their own health but the future health of the environment when making their meal choices.

The meat industry disagrees, of course, claiming that this panel is composed of nutrition experts, not sustainability experts. However, these nutrition experts, I’d like to point out, are citing already published research BY sustainability experts in order to support their recommendations.

It will be interesting to see if these recommendations are adopted, at least in part, by the government. It could certainly have an impact on how some Americans eat. Keep an eye out for a jump in meat lobby spending in the coming months, I think.

In the meantime, try some yummy winter comfort food!

Salt Potatoes

2 lbs. white potatoes (small)
3 T salt
butter & pepper to taste

Fill a large pot about halfway with water and add the salt. Put the cover on and bring to a boil. While the water is heating up, cut the potatoes in half or in thirds, depending on their size. Each slice should be about 1/2 to 3/4 inch thick.

When the water has come to a boil, add the potatoes. Depending on the size of your potatoes, they may take anywhere from 20 to 40 minutes to cook. Make sure you check on them occasionally and drain them when they are just done, not when they become mush.

Serve them hot with a little butter (or olive oil for vegans) and a little pepper to taste. They also go well with…

Lemon Parmigiano Green Beans

1 bag of frozen “fine” green beans
1 T lemon juice (or juice from half a fresh lemon)
3-4 T grated Parmesan* or other hard, grated cheese

Cook the green beans according to the directions on the package (or, if you are lucky enough to have fresh green beans handy, steam or blanch them until cooked but still crunchy).

In a large bowl, toss the green beans with the lemon juice first, then the cheese. Serve hot!

 

*Parmigiano-Reggiano cheese from Italy is made with animal rennet (not vegetarian). Apparently, however, the Wisconsin cheese-maker BelGioioso makes a vegetarian parmesan. I have not had it, though I have had and enjoyed many of their other cheeses.

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