Green Plate Special
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PublishedJuly 19, 2015
Carrot tops not just for composting
Use them as a green garnish or in a pungent summertime sauce.
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PublishedJuly 12, 2015
Green Plate Special: Freeze with gusto (and labels) for less waste and lots of flavors
Flavored cubes of all sorts find many tasty uses, if you know the meat broth from the fruit juice.
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PublishedJuly 5, 2015
Green Plate Special: Use stone fruit pits to give desserts a haunting almond flavor
The French call it noyaux. We call it delicious.
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PublishedJune 28, 2015
Keep your kitchen safe with DIY cleaners like lemon and salt
Our biodegradable, non-toxic recipe can replace heavy-duty commercial cleaners.
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PublishedJune 21, 2015
Incorporating garlic scapes into the kitchen ecosystem
Taking a page from food writer Eugenia Bone, columnist Christine Burns Rudalevige practices her Kitchen Ecoscape.
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PublishedJune 14, 2015
In search of a sustainable nut Mainers can eat without guilt
Pecan trees live to be more than 100 years old, so gathering nuts from them is a pretty sustainable prospect.
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PublishedJune 7, 2015
Green Plate Special: DIY road trip food means less packaging and more local snacks
It's hard to beat homemade chocolate-peanut butter popcorn to fuel both driver and passengers.
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PublishedMay 31, 2015
Meal made with 1 gallon of water shows ease of being green
A complete picnic lunch, from deviled eggs to noodle salad to pots de creme, passes a self-imposed conservation test.
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PublishedMay 24, 2015
An easy, breezy game plan for summer dinner parties
Kale chimichurri sauce completes efficiently grilled vegetables and sausages or fish.
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PublishedMay 17, 2015
Maine breweries get crafty about conserving resources
From reducing water usage to repurposing waste, local beer makers bring energy to sustainability.
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