Earth Day Recipes

What better way to celebrate Earth Day than by eating locally? Here are some recipes for side dishes to serve this Earth Day or any spring day.

Peas with Mushrooms

2 1/2 cups fresh or frozen peas
1/4 cup butter
2 green onions, chopped
1/2 pound fresh mushrooms, sliced
2 tablespoons flour
3/4 cup milk (or half and half)
1 teaspoon sugar
Salt and pepper to taste
Fresh grated nutmeg

Cook the frozen peas according to package directions or steam the fresh peas until tender. In a skillet heat the butter and cook the green onions 3-4 minutes over medium heat. Add the sliced button mushrooms and cook until tender.
Stir in the flour and cook 2-3 minutes. Whisk in the milk until there are no lumps in the mixture. Simmer until thick. Add the seasonings. Add a bit of freshly grated nutmeg. Stir in the peas and serve.


Asparagus with Garlic and Chili Flake

1 large bundle asparagus, cleaned and trimmed (just snap the spears)
3 cloves garlic, minced
1 tablespoon olive oil
Red chili flake, salt and pepper to taste

This recipe couldn’t be simpler. Lightly steam or blanch the asparagus until just tender. Drain. In a skillet, heat the oil and sauté the garlic until fragrant – 3-4 minutes. Make sure it doesn’t brown. Add the chili flake. Toss in the asparagus and season with salt and pepper. Serve with buttered noodles and a spoonful of Parmesan cheese, if desired.


Blueberry Lemon Loaf

• 1-1/2 cups (375 mL) all purpose flour
• 2-1/2 tsp. (7 mL) baking powder
• 1/4 tsp. (1 mL) salt
• 1 cup (250 mL) granulated sugar
• 1/3 cup (75 mL) butter, softened
• 2 eggs
• 1 lemon (peel grated, juice squeezed)
• 1/2 cup (125 mL) milk
• 1 cup 250 (mL) blueberries, fresh or frozen (don't thaw if using frozen)
Lemon glaze:
• 1/4 cup (50 mL) granulated sugar
• juice from one lemon (above)
Cooking Instructions
1. Preheat the oven to 350 degree F (180 degree C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.
2. In a bowl, stir together the flour, the baking powder and the salt.
3. In a large mixing bowl with an electric mixer, beat the sugar and the butter for a few minutes until combined. Add the eggs, one at a time, beating after each one. Beat in the grated lemon peel. Add the flour mixture in two or three portions, alternately with the milk, beating just until the batter is smooth. Quickly fold in the blueberries, just until they're evenly distributed. If you're using frozen berries, the batter will turn blue -- don't panic, it will look fine when it's baked.
4. Pour batter into the prepared loaf pan and bake for 60 to 70 minutes, until the top is golden brown and a toothpick poked into the middle comes out clean. Leave it in the pan while you prepare the lemon syrup.
5. In a small microwave-safe bowl or measuring cup, combine the 1/4 cup (50 mL) of granulated sugar with the lemon juice. Microwave on high power for 30 to 45 seconds -- just until the mixture boils. Remove from microwave and give it a stir. With a toothpick, poke holes all over the top of the Blueberry Loaf. Using a wide pastry brush, brush the top of the hot loaf with the hot syrup. Let cool for at least 30 minutes in the pan, then remove to a rack and cool completely.
Servings: 8

How kids can help

Stir together the dry ingredients.
Older children (10 and up) can use electric mixer (with adult supervision) to help beat the batter.
Spread batter in prepared pan.
Brush baked loaf with lemon syrup.

• Recipe courtesy of http://recipes.kaboose.com/blueberry-lemon-loaf.html