The Blueprint - From @Idealbite
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LEED Green Building
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by Jen Biederman on 06/03/2009
WHIP IT UP: Strawberry and Chicken or Tofu Salad Recipe
Drafting the menu for a spring soiree? You don't have to be Frank Lloyd Wright to enjoy this Strawberry and Grilled Chicken or Tofu Salad. From our pal and in-season recipe master, Executive Chef Scott Garrett - at LA hotel Avalon's Blue on Blue restaurant - it's designed for a healthier plate and planet.
- Remodeling your food's energy use. A typical piece of produce travels 1,500 miles from farm to plate; local strawberries and lettuce - now growing almost everywhere in the United States (try your local farmers market) - require way less gas to get to you.
- More cash for architecture school. Cooking at home saves bucks, so you can maybe splurge on some local wine to go with your meal.
- A fresh layout. Local food almost always means fresher food.
Jen From Renewable Choice Says: I'm a huge fan of salads, eat them every day (sometimes twice a day), just can't get enough. I love using fresh ingredients available at Whole Foods (offsets all of their electricity use through Renewable Choice), Sunflower Market or the local Farmers Market. I recommend fresh salads for one and all, they are so good for you in so many different ways- to save cash, try making your own balsamic vinaigrette dressing (olive oil, balsamic vinegar, salt and pepper, maybe some spices). Bon Appetit! ~Jen
Jen Biederman is a Customer Service and Communications Specialist for Renewable Choice Energy.