South Florida’s produce seasons are reversed; the winter months are when our farmers markets are in full swing and local produce is available.  I was so excited to see homegrown green tomatoes at our local farm store, and decided to fry up a batch for an easy weeknight meal.

Fried green tomatoes are slightly tart and versatile.  They are a delicious meat substitute (think: in place of breaded chicken), can stand in for tomatoes in any sandwich, or eaten by themselves with your favorite dipping sauce.  My family’s favorite way to eat them is between two pieces of homemade sourdough bread with bacon, baby spinach, and sriracha* – our twist on the classic BLT!

Directions:

1. Place eggs and tablespoon of milk in a small bowl and beat with a fork (the milk adds richness, but is not essential).  In a separate small bowl, add the breadcrumbs.  
2. Salt and pepper the green tomato slices, then sprinkle on both sides with cajun seasoning.
3. Heat olive oil in a large saute pan on medium high heat.
4. Dip the tomato slices into the egg mixture, then place in the breadcrumbs and coat.  Repeat this process a second time if you want them well breaded.
5. When you’re sure the oil is hot, place the battered green tomato slices and fry in batches for 3-5 minutes on each side, until the breadcrumbs are golden brown and the tomatoes are slightly soft. 

This recipe is from OPL Content Contributor and Home Chef Kristina Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Spanakopita is a popular, vibrant, and delicious Greek dish that combines layers of flaky phyllo dough with spinach and feta cheese.  It’s a versatile and delightful dish, especially when fresh spinach and eggs are in abundance at farmers markets and community supported agriculture (CSAs) in the spring and early summer.   You can serve spanakopita as an appetizer, for brunch, or as an accompanying dinner side.  Whenever you choose to eat it, we promise it will be delicious!  

Directions:

1. Preheat your oven to 350 degrees Fahrenheit (or 325 if you are using a glass pan).
2. If you’re using frozen spinach, cook it according to the package instructions. For fresh spinach, steam it for 3 to 4 minutes in the microwave. Whether preparing fresh or frozen, make sure you thoroughly squeeze out all the excess water from the spinach after cooking. Add in all the remaining ingredients except the butter and phyllo dough, and mix to combine.
3. Butter the bottom of an 8”x8” or 7 ½”x13” baking pan. Fold one sheet of phyllo in half to fit in the pan, and butter the sheet thoroughly. Do this five more times for a total of six buttered sheets. The step-by-step process ensures that you can follow along with ease and confidence.
4. Pour in the spinach mixture and cover with 5 -6 more sheets using the same process for the bottom of the pan. Tuck in excess sheets on all sides and butter well.
5. Bake for approximately 1 hour, or until phyllo is nicely browned. Enjoy!

*Notes:

• The choice between fresh and frozen spinach depends on your preference and availability. Fresh spinach may have a slightly different texture, but both options work well in this recipe.
• Don’t let phyllo dough intimidate you with these simple tricks: 
• Phyllo dough dries out quickly, so cover it with a dampened cloth while you’re working to keep it moist. 
• It is not necessary to cut the phyllo dough.  When you see the size of the sheets, you’ll understand the folding process better. You will have to fold the sheets in half and then a little again to make the square. Alternate so that the second fold is sometimes on different sides.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

These Sweet Rhubarb Snack Bars are so delicious! Rhubarb is a red and green plant that resembles celery stalks, whose tartness is easily tempered when paired with fruit and sugar. Rhubarb is seasonally available at your local farmer’s markets from May through July. 

I originally found a recipe for rhubarb bars in The Hayday Cookbook by Maggie Stearns & Sallie Y. Williams, a book I picked up years ago from a local antique store. I’ve adapted their recipe to suit my own tastes.

Makes approximately 24 bars

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Butter the bottom and sides of a 9×13 inch baking dish. Set aside.
3. In a medium-sized bowl, sift all dry ingredients (all-purpose flour, white whole wheat flour, baking soda, baking powder, salt, and spices).  Mix to combine.
4. In a separate large bowl, whisk eggs, safflower oil, brown sugar, and vanilla extract until thoroughly combined.
5. Gently fold all of the dry ingredients into the wet mixture until the entire batter is moistened but not slurpy. Be careful not to overmix the batter, as this will lead to dense, tough, or deflated bars.
6. Gently stir in rhubarb, chopped walnuts, and almonds.
7. Pour the rhubarb batter into the greased 9×13-inch baking dish and bake for 25-30 minutes.  
8. While the bars are baking, prepare the icing.  Whisk confectioners’ sugar, softened butter, vanilla, and milk in a small mixing bowl until fully combined. The icing should be runny. Add small amounts of milk if the icing is too thick until the right drizzling consistency is desired.
9. Test the bars for doneness by placing a toothpick or cake tester into the middle of the bars; when you remove the tester from the bars, there should be no residual batter on the tester.
10. Cool the bars and then drizzle the icing over the bars. Cut into 24 pieces.

Note: You can wrap 6 of these sweet rhubarb snack bars in parchment paper and aluminum foil and freeze them for a future picnic or hike.  They will keep up to 3 months in the freezer.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

This Dairy-free Chocolate Avocado Dip with Fruit is the perfect dish for summer picnics or your next potluck gathering. It is as nutritious as it is delicious.  It is easy to make and is a crowd pleaser. Kids love it, too!

Serve with fresh fruit.  Makes a party platter for 6-8 people.

Instructions:

1. Cut the avocado in half lengthwise. Remove the pit.  Scoop the flesh of the avocado out of the skin with a large spoon. Put it onto a cutting board and mash the avocado with a fork to soften.
2. Add the avocado mash to a blender or food processor. Add the remaining ingredients and blend until smooth. If you prefer it to be slightly thinner, add a bit more of the plant-based milk.
3. Wash and slice your fruit into bite size chunks. When serving for a party, I like to keep a small piece of the banana peel on each piece to serve as a natural spoon.
4. Put the chocolate avocado dip into a bowl surrounded by your prepared fruit and garnish with a sprig of mint.  Enjoy!

Recipe compliments of Home Chef and OPL CMO Amy Bates.

Learn more about Amy.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

If you have any coffee lovers in your circle, this chocolate chip and coffee biscotti is a great go-to cookie for just about any activity.  Whether sitting on the patio or by the fireside with a good book and a hot drink, you will enjoy this crunchy, semi-sweet biscotti.

Recipe adapted from the Dirty Gourmet.

Servings:  Makes about 20 -24 cookies

Instructions:

1. Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper, or a silicon mat, or coat with baking spray.
2. Combine flour, sugar, baking powder, cinnamon, salt, ground coffee, and chocolate chips in a mixing bowl.
3. In a separate large bowl, combine oil, vanilla, and eggs.
4. Add dry ingredients to wet ingredients and stir until well blended.  The dough will be quite dry.  With your hands, knead the dough just until it comes together.   
5. Divide the dough in half and shape each portion into a log, about 8 inches long, flattening the log to about 1 inch thick.  Place the logs several inches apart on the prepared baking sheet.
6. Bake for 35 minutes. Reduce the oven temperature to 325 degrees F.  Remove the logs from the baking sheet and cool for about 5 minutes.  Brush the logs lightly with water and let them cool for another 5 minutes.
7. On a cutting board, with a serrated knife, cut the chocolate chip and coffee biscotti into 3/4-inch slices.  Arrange the slices, cut-side down on the baking sheet, and bake for 10 minutes.  Turn the slices over, and bake for another 10 minutes.  Remove from the oven and let cool. The biscotti will be slightly soft until they cool completely.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Mediterranean Pinwheels are an easy-to-make and delicious appetizer. Serve them at home or take them to your next potluck party.

Serves: 8

Instructions:

1. First make the cream cheese mixture:  Add cream cheese, garlic, 3-4 sun-dried tomatoes, salt, pepper, 5-6 basil leaves, and 2 tbs oil from the sun-dried tomatoes jar to the bowl of a food processor or blender.  Blend for 30 seconds, scrape down the sides and blend 10-15 more seconds or until completely combined.  Set aside.
2. Assemble the Mediterranean pinwheels:  On each tortilla, spread a thin layer of the cream cheese mixture, chopped spinach, chopped sun-dried, 1 tsp parmesan cheese, and 1-2 tsp feta cheese. Make a line from end to end of the fresh basil leaves.
3. Starting from an outer edge (parallel to the basil row), roll the tortilla tightly, gently squeezing to keep the roll together.  Repeat for all tortillas.
4. Using a serrated knife, cut each roll into 1-inch pinwheels.  Repeat for all tortillas.
5. Cover and refrigerate pinwheels until ready to serve.  Enjoy!

This recipe contributed by OPL Good Life Analyst Harriet Cook.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Easy Herb Flatbread

This delicious applesauce recipe is perfect any time of year, but especially in the fall when apples are ready for harvest in the Northeast.  There are so many different varieties of apples, each with their own unique flavor.  One of my family’s favorites is the Honeycrisp variety. Honeycrisp apples are crisp, slightly tart, and sweet, perfect for eating or use in various recipes and baked goods. Enjoy the flavors of the season with this easy, delicious applesauce!

Makes about 32 ounces of applesauce 

Notes:

• Applesauce can be frozen for use later!  I recommend storing them in 1- to 2-cup increments in freezer-safe containers. 
• I did not add sugar to this recipe.  If you prefer your applesauce to be sweeter, add 1/4 cup of sugar or honey when cooking the apples. 

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Next time you’re in the mood for pizza, try this veggie version instead. It’s a great way to eat fresh vegetables in pizza form. Share a slice of Vibrant Veggie Pizza with someone you love!

Prep Time: 45 min

Total Time: (Refer to dough baking instructions)

Instructions:

Pesto: In a food processor, add basil leaves and garlic (measure with your heart, I use 6 cloves)! Add the jalapeno, toasted pine nuts, and romano cheese. Pulse ingredients with olive oil until smooth.

Caramelized Onions: Slice your sweet onion and place in a pan with some olive oil. Continuously stir them for roughly 30 minutes until they are soft and a brown, caramelized color.

Depending on your level of fancy, you can purchase pre-made dough from a grocery store or make your own at home! When you’re ready to assemble, add a layer of your favorite marinara sauce. Then the ricotta and veggies to your liking! Top your Vibrant Veggie Pizza with mozzarella and red pepper flakes and bake according to the dough’s directions.

Yummy!

Recipe compliments of OPL Community member and Home Chef Sarah Biddle

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Zucchini Canoes

This sicilian caponata appetizer is so delicious, especially when created from fresh garden vegetables at the end of the growing season.  I like to make extra and freeze it in batches to enjoy as an appetizer throughout the winter when I am really craving the taste of the freshness of summer.  This caponata appetizer is versatile: it can be served hot as a vegetable side dish, or room temperature as a relish on an antipasto or charcuterie tray.

Recipe adapted from Italian Cooking Class Cookbook by Beekman House

Makes about 5 cups (about 8-10 servings).

Instructions:

1. Rinse eggplant; cut into 3/4 inch (2cm) cubes.  Place in a large colander; sprinkle with salt and toss.  Let stand and drain in the sink or bowl, tossing occasionally, 1 hour
2. Rinse eggplant and drain well; squeeze in a clean kitchen towel to extract moisture. Reserve.
3. Core and seed bell peppers; cut into 3/4 inch (2cm) chunks.  Chop onion coarsely.  Cut celery diagonally into 1/4 inch (0.5 cm) thick slices.
4. Heat oil in a 10-inch (25 cm) non-corrosive skillet over medium-high heat.  Add bell peppers, onion, celery, and pepper flakes; sauté 5 minutes.  Add reserved eggplant, cook over medium heat, stirring occasionally, 5 minutes longer.  Remove from heat.
5. Press tomatoes and their liquid through a sieve into vegetables in a skillet;
6. discard seeds.  Mince garlic; add garlic to skillet.  Stir in vinegar and sugar.  Cook and stir over medium-high heat for 3 minutes.  Remove from heat.
7. Pit and chop olives.  Add olives and capers to the skillet.  Cook over medium-low heat, stirring occasionally; until most of the liquid has evaporated and sauce is thickened, about 10 minutes.

*How to Peel Fresh Tomatoes:

I like to focus my plant-based eating habits on what is in season and what is grown locally. When I have time at the end of the growing season, I can or freeze my summer bounty to enjoy all year long. 

In the recipe provided above, I chose to use freshly peeled tomatoes.  Peeling the tomatoes is not necessary, but doing so makes the sauce creamier.  It takes about 10 minutes to peel fresh tomatoes.  All you need is a cutting board, a large bowl of ice water, and a 3-6 qt pot for processing the tomatoes.

Instructions:

1. Set a large pot of water on the stove to boil while you prepare the tomatoes.
2. Turn tomatoes over to the bottom and, using a paring knife, cut a shallow X in the bottom of each tomato. Core tomatoes, if you like.
3. Carefully lower tomatoes into the boiling water, in batches. Remove after about 30 seconds, once skins start to crack.  Be careful to not boil too long, otherwise the tomatoes will start to cook and get too soft to handle easily.
4. Immediately put tomatoes into the bowl of ice water.  Heating and then shocking the tomatoes in this way makes the skins peel right off!
5. Once tomatoes are cool enough to handle, peel skins from tomatoes and use in your favorite recipe.

Note: Leftover peeled tomatoes can be easily dried in the oven for future use in your favorite recipes.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

These no-bake energy bars are so delicious and easy to make.  Whether you are going on a nature walk, hiking, biking, or on any other outdoor excursion these bars make an excellent trail snack.

Feel free to experiment with the flavor profile of these bars.  These bars are essentially a blank canvas!

Total Time: 20 minutes
Makes 8 servings

Optional Ingredients: 

1 cup of cranberries, raisins, dried cherries, dried blueberries, dried apricots, mini chocolate chips, or other dried fruits and nuts.

Instructions:

1. Combine chopped nuts, oats, and dates in a medium-size bowl.  Work the dates into the dried oat/nut mixture to incorporate them well.  
2. Heat honey, coconut oil, and nut butter in a 2-quart saucepan over low heat until the mixture is smooth.  Pour over the oat, almond, and date mixture until well combined.  If you are adding chocolate chips, let the mixture cool down a little before adding otherwise you will have melted chocolate chips which is not a bad thing.
3. Once everything has been mixed, transfer to an 8×8 inch baking pan and flatten into a 1-inch thickness.  Top with some extra chocolate chips pressing gently down into the bars.
4. Cover with beeswax and refrigerate for 2-3 hours or overnight.    
5. Cut no-bake energy bars into 8 squares and store in an airtight container in the refrigerator for up to 5 days.  Enjoy!

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!