Earth Week (a.k.a. Green Week) is an annual celebration helping to increase awareness and encourage each of us to think green and do what we can to minimize waste, reduce energy and make choices that can positively impact our environment.
In honor of Earth Week, I made one of my Mom’s favorites: Asparagus, Edamame and Artichoke Salad. Besides being literally several shades of green, this vegetarian dish fits well with the go-green concept. Enjoying meat less often (if at all) is one way to be green since meat production is very energy intensive.
In addition, using seasonal and local ingredients reduces the miles it takes to get to our food from farm to plate so less fuel energy is being wasted. Not to mention…seasonal and local produce if often fresher and just plain tastes better! Asparagus is currently in season for a while longer and totally worth seeking out.
So, Happy Earth Week to you all- I hope it is a delicious one!
Oh…and a bit of news that made my day…my name and blog are mentioned in the May issue of Cooking Light Magazine (page 25). If you get a chance, check it out J
Asparagus, Edamame and Artichoke Salad
Mix together to make dressing: 2 minced garlic cloves, 2 Tbsp. olive oil, 1 Tbsp. lemon juice, 1 Tbsp. fresh oregano (or ½ Tbsp. dried), salt & pepper (Tip: I like to microwave the garlic for about 10 seconds to damper the spunkiness a bit)
Steam: 1 pound asparagus, cut into 1 inch diagonal pieces with 2 cups shelled edamame for about 3 minutes. Drain and rinse with cold water.
Toss together: 14 ounces drained and quartered artichoke hearts, steamed asparagus, edamame & dressing.
Top with: Parmesan Cheese and serve cold or warm. We enjoyed with a side of brown rice.