Cooking advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Citrus Lobster Salad ** Recipe

	Category	Salad Recipes
	Views	59
	Ratings	0

Ingredients And Procedures

------------------------------PATTI - VDRJ67A------------------------------ 3 8 oz lobster tails; fresh or

- frozen 1 md Pink grapefruit; peeled and

- sectioned 1 md Orange; peeled and sectioned

1/4 c Orange yogurt

3 tb Orange juice

1 tb Fresh lemon juice

1 ts Grated orange rind

1 ts Grated lime rind

1/8 ts White pepper

4 c Fresh spinach leaves; torn

2 ts Fresh chives; chopped

Orange rind curls (opt) Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections. Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix. Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives. Garnish with curled orange rind if desired.

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<h1>Citrus Lobster Salad **</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>------------------------------PATTI - VDRJ67A------------------------------ 3 8 oz lobster tails; fresh or <P>- frozen 1 md Pink grapefruit; peeled and <P>- sectioned 1 md Orange; peeled and sectioned <P>1/4 c Orange yogurt <P>3 tb Orange juice <P>1 tb Fresh lemon juice <P>1 ts Grated orange rind <P>1 ts Grated lime rind <P>1/8 ts White pepper <P>4 c Fresh spinach leaves; torn <P>2 ts Fresh chives; chopped <P>Orange rind curls (opt) Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections. Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix. Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives. Garnish with curled orange rind if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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