3175 Paulskirk Dr, Ellicott City, MD 21042     (410) 461-9112

Sustainability Committee

Sustainability Committee

Here you will you find information on Environmental issues.

4 T veg oil 1 bunch CSA scallions 3 cloves garlic 1 1/2 -2 bags of your CSA baby spinach (rinsed & drained well) 1 t ground coriander Nutmeg 3 cups grated Monterey jack or cheddar 1/3 cup cream cheese 8-10 tortillas Sauce: 1 T olive oil 1 medium onion, coarsely chopped 1 small red bell pepper, seeded chopped 1 t ground cumin 1 t ground coriander 1/4 t cayyenne One 15 oz. can whole tomatoes w/ juice 1/4 c fresh cilantro or parsley Preheat oven to 375. Lightly grease 9x13dish. Heat 2 T oil & scallions and garlic til soft. Add spinach (in batches if you need to) and cook til leaves are wilted. Stir in coriander, nutmeg grates cheese and cream cheese. Remove from heat. Heat tortillas in oven for a few minutes. Place 1/3-1/2 cup of filling on lower half of tortilla, fold and place seam side down in baking dish. Repeat until filling is gone. When all are ready, brush tops w/ 2 t of oil and cover tightly w/ foil. Bake 20 minutes. For sauce: Heat olive oil til hot. Add onions, peppers, salt/pepper to taste. Heat until pepper blisters and begins to brown. Add cumin, coriander and cayenne, stir remove from heat. Allow mixture to cool then put in a blender. Add tomatoes and puree. Return sauce to pan and add cilantro or parsley. Simmer for 10 minutes. Pour over spinach burritos and finish off baking for another 10 minutes (uncovered). You can sprinkle some leftover cheddar as well.

Serves 4| Hands-On Time: 15m| Total Time: 30m Ingredients 1 tablespoon olive oil 1 tablespoon unsalted butter 3 scallions or spring onions, cut into 2-inch pieces 1/4 pound radishes, quartered 3 leeks, white and light green parts only, cleaned and thinly sliced crosswise 1/2 cup chicken or vegetable broth 1/4 teaspoon kosher salt 1 teaspoon lemon juice 2 tablespoons fresh parsley, chopped Directions Heat the oil and butter in a large skillet over medium heat. Add the scallions and cook until golden, about 3 minutes. Add the radishes and cook another minute. Remove the scallions and radishes from the pan and set aside. Add the leeks, chicken broth, salt, and lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Add the parsley, scallions, and radishes and toss well. Courtesy of Real Simple Magazine
Serves 6| Hands-On Time: 05m| Total Time: 15m Ingredients 2 bunches radishes (about 1 pound), preferably icicle, tops trimmed to 1 inch above roots 3 tablespoons unsalted butter 2 tablespoons sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions Place the radishes in a large skillet and add just enough cold water to cover, about 2 1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes. If the radishes are tender but the liquid hasn't reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread. Courtesy of Real Simple Magazine
Ingredients: 1 3/4 cups warm water (100 to 110 degree) 2 (1/4 ounce) packages dry yeast 1 tablespoon honey drizzle olive oil 4 cups all-purpose flour, plus extra all-purpose flour, for kneading 1 pinch kosher salt 4 garlic cloves, sliced 5 sprigs fresh thyme 3/4 teaspoon crushed red pepper flakes 3 cups italian Fontina cheese, grated 1 1/2 cups fresh mozzarella cheese, grated 11 ounces creamy goat cheese, such as montrachet crumbled 1/2 cup olive oil 1/4 cup fresh lemon juice 1/4 teaspoon fresh ground black pepper 8 ounces baby arugula 1 lemon, sliced Directions: 1 Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. 2 When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. 3 Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes. 4 Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside. 5 Preheat the oven to 500°F. 6 Dump the dough onto a board and divide into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours. 7 Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. 8 Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. 9 Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. 10 When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately. Note: You can also use ready-made pizza crusts! Recipe courtesy of Ina Garten