Sustainable Food

Emily Brooks is the revolutionary new face of the local food and sustainable agriculture movements. Founder of Edibles Advocate Alliance, Emily nurtures social entrepreneurs who support local agriculture, sustainable farming, and sustainable food systems, and passionately believes in changing the social norm towards agricultural sustainability and development through education and coalition building.

For more information, visit www.ediblesadvocatealliance.org .

Spring Pesto
Just about anything green will work! ENJOY! Makes 4 Servings
2 cups of greens. Herbs, lettuces, ramps, onions, spinaches, etc! Mix and match according to what is in season!
3 tablespoon olive oil
2 teaspoon lemon zest
1/2 cup pine nuts (toasted)
salt and pepper to taste
1/4 cup parmigiano reggiano

1. Place everything in a food processor and give it a spin!

Fresh Pasta

Ingredients:
1 egg, beaten
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons water

1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.

2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness.

3. Use machine or knife to cut into strips of desired width!