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Mace & Crown | April 26, 2018

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Epicurious Eats: Fresh Food for the Earth

Epicurious Eats: Fresh Food for the Earth

In order to celebrate yet another great occasion, this week’s column is dedicated to Earth Day, which will take place on April 22. Not only does this mean that the recipes below are healthy for the most part, but also that all of the ingredients are fresh and come straight from nature. What a better way to celebrate that to feel good from great food?

Breakfast- Earth Day Bars


  • One and one half cups baking mix (such as Bisquick)
  • One and one half cups instant oats
  • One cup packed brown sugar
  • One half cup softened butter
  • One egg
  • One half tsp. cinnamon
  • Optional Add Ons:
  • Coconut flakes
  • Chocolate chips
  • Chopped dried pineapple
  • Raisins
  • Chopped Brazil nuts

Heat the oven to 350 degrees. In a large mixing bowl, combine the baking mix, oats, brown sugar, butter, egg, and cinnamon. Stir the mix with a wooden spoon until you have crumbly dough. Next, customize your international treats by folding in one cup total of the add-ins of your choice. Press the dough into an ungreased 9 by 13-inch pan and bake for 17 minutes or until the center is set and the bars are slightly brown. Allow them to cool for 10 minutes before cutting. Makes one and a half dozen 2-by-3-inch bars.

Lunch- Pomegranate and Walnut Spinach Salad


  • Four to five large handfuls of fresh baby spinach leaves
  • One third cup sliced apples
  • One third cup pomegranate seeds
  • One fourth cup walnuts, roughly chopped
  • For the dressing:
  • One to two Tbsp. olive oil
  • One Tbsp. apple cider vinegar
  • One fourth tsp. cinnamon
  • Three drops liquid stevia
  • Salt and pepper

Place the spinach leaves in a large bowl. Whisk together the dressing ingredients in a small bowl and pour over the spinach leaves. Mix until the spinach is completely coated. Toss the apples, pomegranates, and walnuts in with the spinach and mix well. Serve and enjoy.

Dinner- Artichoke Risotto with Garlic and Sage


  • Four cups organic vegetable stock
  • Two Tbsp. olive oil
  • One fourth cup shallots, minced
  • One half cup yellow onion, diced small
  • Two garlic cloves, minced
  • One cup Arborio rice
  • One half can quartered artichoke hearts (about 4 ounces), drained, rinsed and roughly chopped
  • One Tbsp. fresh sage, finely chopped
  • One half cup white grape juice
  • One half tsp. salt
  • Pinch of ground black pepper
  • One fourth cup shredded parmigiano-reggiano cheese

Warm vegetable stock over low heat; set aside. In a medium saucepan, heat olive oil on medium-low; add shallots, onion and garlic. Sweat vegetables until shallots and onions are translucent, about three minutes. Add rice, stir and coat well; cook about one minute. Add artichokes, sage, white grape juice, salt and pepper; cook over medium-low heat until wine is absorbed; about one minute. Start to add stock, one cup at a time, stirring constantly until rice absorbs all of the liquid ‘about 15 minutes per cup’. Rice should get creamier in texture as stock is added. When all stock has been added and absorbed, remove rice from heat and mix in cheese. Serve hot.

Dessert- Strawberry Cobbler


Fruit Filling:

  • One cup water
  • One half cup organic cane sugar
  • Two tsp. cornstarch
  • 16 ounces fresh strawberries, rinsed, tops removed and sliced in half
  • For cobbler topping:
  • One cup flour
  • Two tsp. baking powder
  • One third cup oats
  • Three Tbsp. brown sugar
  • One half tsp. kosher salt
  • Four Tbsp. (One half stick) organic butter

Preheat oven to 400 degrees Fahrenheit; butter a medium-size baking dish and set aside. In small saucepan, whisk together water, sugar and cornstarch over medium heat until sugar dissolves and sauce thickens. Add strawberries and coat well. Simmer on low heat until berries soften slightly, about three minutes. Pour berry mixture into baking dish. To make cobbler topping: Sift flour, baking powder, oats, brown sugar and salt together in a medium bowl. Spoon cobbler mixture over strawberries. Bake in oven for 40-45 minutes, until topping crusts over and gets firm.

By Emma Needham

Staff Writer