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Friday, September 2, 2011

Slow Food vs. Fast Food...take the $5 challenge with me

 
The$5 Challenge is a response to the First Lady’s challenge to the nation to end the childhood obesity epidemic in a generation. In addition to Michelle Obama, a handful of other influencers such as celebrity chef Jamie Oliver and author Michael Pollan have increased public concern about the impact the industrial food system has on our health and the environment. The campaign is a way for everyday people to build and to share their own solutions.
 
In response to a lack of access to fresh fruits and vegetables, people eating more fast food than home-cooked meals, and increasing rates of diet related disease, Slow Food USA had created the $5 Challenge campaign. The organization, a national non-profit working for good, clean and fair food for all.
The $5 challenge encouraging people across the country to cook slow food that costs no more than five dollars per person. Slow food – the opposite of fast food – is food that is good for those who eat it, good for farmers and workers, and good for the planet. Get together with family, friends and neighbors for a slow food meal that costs no more than $5 per person. Cook a meal with family and friends, have a potluck, or find a local event.
The largest obstacle to Organic and healthy eating is the price and time. For many peop
I want to help change those perceptions, here is a meal that can is inexpensive, easy, can be made as easier with a few ready to use products or made from all farm fresh/ farmers market items. Food needs to fit you and your needs.
Seared Local Fish “Sticks” with Herb Tartar Sauce
 Local Vegetable Slaw
And
Baked Potato ChipsServes 4

Potato Chips: 
½ lb            Potatoes, scrubbed
1 tbsp         Vegetable (coconut oil or local avocado oil)

Slaw: This slaw is based of of items found year round in my local farmers markets, but you could make this into a salad using what ever vegetables are available in your local area.
Lets be honest, the time to cut and chopp is not always available. If you do not have the time you can buy a bag of "Slaw" mix in your grocery store.  I personaly like the "Broccoli Slaw" mix.

1/4 head      Cabbage, thinly sliced
1 large         Carrot, peeled, grated and pressed to remove excess liquid
4 small        Radishes, halved and thinly sliced
1 large         Apple, cut into thin matchsticks
2 tbsp         Apple cider vinegar
1 tsp           Dijon or other mustard
2 tsp           Olive oil
1 tsp           Honey

Fish sticks: I went with stick; kids love anything in a stick form and it makes the serveing size look alot larger . Check with Catalina Offshore Product for the best prices for fresh local seafood, at the time I put this recipe together they had Yellowtail on sale for $3 a pound.
2 tsp           Vegetable oil (coconut oil or local avocado oil)
¾ lb            Fish fillet boneless, skinless
1 tsp           Ground coriander
 
Herb Tartar Sauce: This ia a great wat to use the fresh herbs you have growing in your garden!!
¼ cup         Mayonnaise
¼ cup         Flat leaf parsley leaves, finely chopped
2tbsp          Dill or tarragon, stem removed finely chopped
1 tbsp         Onion, minced
1 tbsp         Lemon, juiced
1 tsp           Lemon zest
Salt and pepper to taste
Preheat oven to 350°F.
Line a baking sheet with a silpat or parchment paper and set aside.
Slice potatoes as thinly as possible using a mandolin. Spread slices out evenly on baking sheet with silpat and drizzle with 1 tbsp vegetable oil.
Bake for 20 minutes or until golden brown. As soon as potatoes come out of oven, sprinkle with salt and lightly toss to combine.
Prepare slaw: In a large bowl, mix cabbage, carrot, radishes and apple. In a small bowl, whisk together vinegar, mustard, 2 tsp olive oil and honey. Toss with cabbage mixture.
For Herb Tartar sauce: Place onions, dill, parsley, lemon zest and lemon juice in a bowl, stir in mayonnaise. Season with salt and pepper.
Prepare fish sticks:. Cut into 8 equal portions, into a rectangular stick about 2 1/2 inches long. Heat 2 tsp oil in a large nonstick skillet for 1 minute on medium high heat. Season fish with salt, pepper and coriander; add fish sticks to pan and cook, for about 4 minutes or until golden brown and just cooked through. Serve with potato chips, herb tartar sauce and slaw.
Looking for a great local event?

You're invited to take back the "value meal" by participating in the $5 challenge  
Together We Can Take Back the Value Meal - The $5 Challenge at Amici Park in Little Italy
9AM-1:30 PMJoin Slow Food supporters across the nation on Saturday, Sept. 17th at Amici Park (alongside the Little Italy Mercato) for Slow Food USA's National Day of Action.
At Noon
Bring your own lunch that you prepared, or bought at the Little Italy Mercato, for $5 or less join other community members in a lunchtime convivium of local and accessible food prove that fruit can be cheaper than Froot Loops and happy can be found outside of the Happy Meal box!
Slow Food Urban San Diego leaders will be on hand from 9am - 1:30pm to answer questions and provide information on the current membership drive where your donation -- in any amount -- will make you a member or renew your membership.

1 comment:

Wine Harlots said...

How delicious!
Proof of how food from farmer's markets can be affordable, dispelling another myth that "organic" and "local" is only for the wealthy or the elite.

Kudos,

Nannette Eaton