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I’m borrowing a Top Ten from one of my very favorite food sites, www.sustainabletable.com. At sustainable table, you can learn about what makes any given food sustainable, what produce is in season in your area, find recipes, search directories of farmers’ markets and much, much more. I encourage you to visit the site and become part of the community. Together we will affect change… and eat some really yummy food. : )

Learn to Cook Sustainably for These Ten Reasons

I recently tried a recipe for chocolate soufflé and it came out great. “The Minimalist,” Mark Bittman, never steers you wrong. But what makes this green you ask? Well the main ingredient is of course eggs, which can be found at the farmer’s market pretty much year round. I picked up a half dozen on my way home to cook, marking this chocolate indulgence with a pretty small carbon footprint. Sure they cost a little bit more, but you can see the quality in the dark yellow-orange yokes. They made for a result that was certainly well worth it. One thing to add to Mr. Bittman’s recipe, which I learned over at Vintage Irving on E 15th Street, is to crack the top of your soufflé when it’s done and pour in some melted chocolate for good measure.

Here’s Mark’s step by step recipe from the New York Times: Recipe Video

Recipe from the Israel Ministry of Foreign Affairs

Djej bil Humous (Chicken with Chickpeas)

Note: Use 100% certified organic produce and products whenever possible.

1 can chickpeas, rinsed to get rid of the brine
salt and pepper for the chicken
1 certified organic free-range chicken, about 4 lbs
1 tsp ground ginger
1 tsp. turmeric
3 tbsp. parsley, chopped finely
1 stick cinnamon 3 inches long
1 medium onion, chopped
3 cloves garlic, chopped (optional)
2 tbsp. each olive oil and butter
1 medium onion, sliced thinly
3 tbsp. raisins

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