Our food choices affect the earth, but being environmentally responsible when we cook our food doesn't mean we have to have boring meals - we can still have tasty, nutritious and inspiring menus and respect the earth!

There's lots to think about - remember not to get overwhelmed.  The ideas here are to help you consider different options around food choices, not to inundate you with too much to think about.  Remember to start small, and build from there.  Have fun! 

Here's a recipe idea to try that combines a few different environmentally concsious food and cooking choices!

Vegetable or Fruit Oven Pancake

1 tablespoon local/certified organic butter or vegan alternative

Preheat oven to 400F/200C.  While oven heats, place butter in 9-inch/1-L pie pan and place in oven to melt.  Swirl pan to grease bottom and sides.

2/3 cup/174 ml asparagus (Great springtime crop in Manitoba!  Check out Where to get it to find pesticide-free asparagus, or check the farmers market!)

3/4 cup/175 ml certified organic/locally raised/anti-biotic free milk or  local hemp/sunflower seed milk

2/3 cup /150 ml locally grown, certified organic flour

2 eggs (Try free-range, natural and certified organic.  Better yet, find a farmer who will sell eggs directly to you.)

1/4 teaspoon salt

Whisk smooth in bowl. (No electricity needed!)

1/2 cup/125ml organic or local cheese or non-dairy alternative  Sprinkle on top, cut into wedges, and serve immediately. 

Vegetable variation:  Try other seasonal veggies (alone or in combination), such as broccoli or thinly sliced leeks.  Mushrooms may be lightly sauted in butter and added.  Coarsely shredded summer squash and thinly sliced peppers may be used without cooking before baking (pass the salsa with this combination).  Chopped fresh (or dried) herbs, such as parsley, savoury or thyme, are also good additions.

Fruit variation:  Peel and thinly slice 1 large apple and place on top of melted butter in pie pan.  Return to oven and bake until soft, about 10 minutes.  Sprinkle with 2 teaspoons brown sugar (try with Manitoba honey for a locally grown alternative) and a dash of ground cinnamon.  Pour over soft fruit and bake as directed.  Sprinkle with powdered sugar (if desired) and serve immediately.  Enjoy!

(adapted from Simply in Season: Recipes that celebrate fresh, local foods in the spirit of More-With-Less, 2005 p.62)