Seasonal Cooking
Change starts with your plate! Cutting back on your meat consumption just one or two days a week can make a huge difference for the planet. Eating locally sourced, seasonal vegetables cuts back on transportation of food across the country and bases your diet in local Pittsburgh roots.
How about trying a local squash and greens salad?
What you will need...
Peel two acorn squash, slice them in half, and deseed the squash by scooping out the center with a spoon
Thinly slice the acorn squash and toss with a drizzle of oil and dash of cracked salad and pepper
Roast the acorn squash in the oven for 20 minutes at 425 F
Toss a mixture of spinach, endive, kale, and arugula in a large bowl (feel free to add your favorite winter greens or produce to the mix!)
For the dressing: whisk together a few tablespoons each of lemon juice, Dijon mustard, vinegar, and local honey
Toss the greens, dressing, and acorn squash together and add a sprinkle of local goat cheese to finish and enjoy!
Here are sites that provide recipes that can help you cook with seasonal produce:
Go Dairy Free
Sustainable Table
InHabitat
Check out the seasonal calendar to see what fruits and vegetables are in season in the Pittsburgh area!