Hubby and I may not make as much of an effort as we should. Recycling processes out here on the prairie just aren't as simple as curbside pickup. We have to consciously work to reduce, reuse, and recycle, and honestly don't always do as well as we should. However, I have become addicted to many of the environmentally friendly cleaning products in the Method line. I have also changed out several of our light bulbs to more energy efficient options. With an eye to the future, I am gathering information about improved appliance options. I want to be ready for that someday kitchen make-over with ideas based on energy efficiency as well as performance and appearance. I know that our household could do better to be more energy efficient and aware of our environment. Earth Day is a good time to start fresh with new habits. It is a good time to make a change for green.
In the food realm, being green brings to mind vegetables. Two options that are the ultimate in earthy goodness, in my opinion, are potatoes and asparagus. Pairing them together to be roasted is so easy and delicious. It is a great way for Earthy Goodness to fall On My Plate.Roasted Red Potatoes and Asparagus
1 pound new potatoes, cut in half or quarters
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
1 garlic clove, chopped
1 pound asparagus, trimmed
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
1 garlic clove, chopped
1 pound asparagus, trimmed
Heat oven to 400 degrees.
Place the potatoes in a roasting pan.
Drizzle with the oil. Season with 3/4 tsp salt and pepper, garlic and toss.
Roast for 30 minutes, shaking the pan once.
Add the asparagus to the pan with the potatoes; season with the remaining salt, and toss.
Roast until the asparagus is tender, 12-15 minutes. (Serves 4)
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