Are you interested in cooking more sustainably but need some inspiration? Nutritious and tasty can go together while respecting the Earth! Green Action Centre staff members are sharing some of their favorite recipes to try, as well as some links to environmentally conscious recipes you can check out. Have a recipe you’d like to share? Send them our way to firstname.lastname@example.org.
BUTTERNUT SQUASH AND PEAR SOUP
- 4 tbsp. butter
- 2 medium onions, diced
- 1 medium butternut squash peeled, seeded and cut into 1-inch pieces
- 4 pears, peeled and chopped into roughly 1-inch pieces
- 1 quart vegetable stock, apple juice or broth
- 1 sprig rosemary
- 3 tbsp fresh sage, sliced on the diagonal
- Heavy cream or buttermilk
- Salt, freshly ground pepper and granulated sugar
In a saucepan, melt the butter over medium-high heat, and add and sweat the onions. Add the squash and pears and let sweat as well. Pour in the liquid, enough to cover the solids. Add the sprig of rosemary, bring to a simmer and cook until the squash is fork tender (around 15 to 18 minutes). Remove rosemary. Puree with immersion blender. Add a touch of cream, sprinkle fresh sage on top and season to taste. Enjoy!
–Recipe provided thanks to Jackie Avent
1 tbsp extra virgin olive oil
1 large (or 2 small) onion, chopped
1 tsp each: ground cumin, ground ginger, turmeric & black pepper
6 cups chicken or vegetable broth
1 large bunch each: fresh cilantro and flat leaf parsley
1 cinnamon stick
1 cup green or brown lentils, rinsed
1 can (19oz/540ml) chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
1 can (28oz/796ml) diced tomatoes
1 tsp ground cinnamon
1 lemon, thinly sliced
12 pitted dates, sliced
In a large skillet heat the oil over medium heat and sauté the onions, stirring occasionally, until softened (about 5 minutes). Add the cumin, ginger, turmeric and pepper, stirring for 1 minute, until fragrant. Add broth, cinnamon stick, lentils, chickpeas and diced tomatoes. Bring to boil then turn down heat to simmer. Add 1/4 cup each of chopped fresh cilantro and flat leaf parsley. Cook until lentils are tender. For added sweetness, dried apricots or raisins may be added at end of cooking time, allowing for softening. Garnish and serve.
–Adapted from the Canadian Living Slow Cooker Collection and provided by Laura Durling.
CHEDDAR AND ONION GALETTE
- 1 ½ cups (375 mL) all-purpose flour
- 1 ½ cups (375 mL) whole-wheat flour
- 1 tsp. (5 mL) salt
- 1/2 cup cold butter, cubed (125 mL)
- 1/2 cup lard, cubed (125 mL)
- 1 egg
- 2 tsp. (10 mL) vinegar or lemon juice
- Ice water
In a bowl, whisk all flour with salt. In a pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces
Whisk egg with vinegar; add enough ice water to make 2/3 cup (150 mL). Drizzle over dry ingredients, stirring briskly with a fork to form ragged dough. Press into 2 discs. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make ahead: Refrigerate for up to 24 hours.)
- 1 ½ tsp.(7 mL) butter
- 1 ½ tsp. (7 mL) vegetable oil
- 3 cups (750 mL) thinly sliced onions
- ½ tsp. (2 mL) granulated sugar
- ¼ tsp. (1 mL) salt
- 1 pinch pepper
- 1 egg yolk
- 1 tsp. sage
- 1 cup shredded extra old cheddar cheese
- 3 tbsp. (45 mL) sour cream
In a large skillet, heat butter with oil over medium-low heat; cook onions, sugar, salt and pepper, stirring often, for 30-45 minutes or until very soft and lightly golden. Scrape into bowl; let cool. Stir in egg yolk, cheese and sour cream. Set aside.
On lightly floured surface, roll out pastry, maintaining an even shape and place on a parchment paper topped baking sheet. Scrape filling into the middle of pastry and fold in edges on the side to form a crater, holding in the filling. Sprinkle remaining ¼ cup cheese on top
In a preheated oven, bake at 425 for 10 minutes, then lower temperature to 350 and bake for another 20-30 minutes, or until crust is golden brown and filling is bubbling. (Make ahead: Up to 8 hours in advance and refrigerate).
–Adapted from the Canadian Living Baking Cookbook and provided by Laura Durling
FLAXSEED & SESAME PARMESAN CRACKERS
- 1 large egg
- 1 tbsp olive oil
- 2 tbsp water
- 1 cup flour
- 1/4 tsp salt
- 1/2 cup ground flaxseed
- coarse salt, for sprinkling (optional)
Preheat oven to 350 F.
In a medium bowl, stir together the egg, oil and water. Add the flour, salt and ground flaxseed and stir until you have a stiff dough.
Pinch off 1″ balls of dough and roll them out on the dry countertop back and forth in one direction as thin as you can. Don’t flour the countertop. If you like salty crackers, sprinkle with coarse salt and roll to help it adhere. Peel them off the counter and place on an ungreased cookie sheet.
Bake for 12-15 minutes until golden and crisp.
Makes about 18 large crackers.
–Adapted from the Grazing Cookbook by Julie Van Rosendaal and provided by Beth McKechnie and Jackie Avent.
SESAME PARMESAN CRACKERS
– Replace 1/2 cup flaxseed with sesame seeds
– Add 2 tbsp (or more!) grated parmesan cheese along with the flour
For more recipes and cooking ideas that are better for the Earth, visit: