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Happy Food Day!
Just as Earth Day is a celebration of respecting the planet, Food Day was created to celebrate sustainable, scrumptious food. Thankfully, this is not a hallmark card kind of day, but rather a time to eat well and reflect on what else we can do to ensure we all have access to delicious, healthful food. Check out the Six Food Day Principles for more information and whip up something delicious!
Here in Tucson, Lilly’s Table is one of the main sponsors of Food Day. Through efforts to plan an exciting event I have joyfully aligned with impressive organizations such as the Santa Cruz Valley Heritage Alliance and the Community Food Bank.
Sara Jones and Kusuma Rao have joined me in planning the day’s menu. Sara contributed dishes using Harvest Empanadas and the native Tepary Beans using produce donated from several farms throughout our watershed.
My own contribution to the dinner includes the Pecan Crackers with Chipotle Goat Cheese. Pair these with the Apple Pecan Salad for lunch.
With the additional feta from the salad, stuff them into Meatballs. Toss these on a Creamy Goat Cheese & Kale Pasta with an addictive Balsamic Cauliflower & Onion dish.
Broccoli is starting to make appearances, so try this easy Broccoli-Ricotta Pasta for a lunch on the go. It is tasty as a pasta salad or hot.
Baked Potatoes are given a playful seasonal touch with a Squash Nacho Sauce and Steamed Broccoli. The extra hatch chiles are perfect tossed any extra chiles with eggs and queso fresco for a Chili Relleno Scramble.
Where ever you may be this Food Day, cherish the beautiful food you have been given and prepare it in a way that delights you.
Cook seasonally. Eat consciously. Live well,
