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Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

James Aubergine and Anchovy Pasta

	Category	Pasta Recipes
	Views	209
	Ratings	0

Ingredients And Procedures

2 Aubergines -- cut in 1cm

Cubes Olive Oil 1 Garlic Clove -- peeled

1 cn Chopped Tomatoes

Passata -- (optional) 1 cn Anchovies

1 tb Flour

1 dl Milk

Sprinkle the cubed aubergines with salt and leave them to drain. Meanwhile, heat some olive oil in a big saucepan, chuck in the whole peeled garlic clove and follow it a minute or so later with the tinned tomatoes, and passata if you're using it. Now open the tin of anchovies, and chuck them and their oil into a small saucepan. Heat them through, and mash them with a fork. Stir in the flour, and heat for 1 minute. Add the milk, stirring all the time. Then pour this thick sauce into the tomatoes and aubergines, mixing it up. Put the saucepan uncovered into the oven at gas mark 4 for 30 minutes. Serve with industrial amounts of pasta. Recipe By : John Fuller

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<h1>James Aubergine and Anchovy Pasta</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 Aubergines -- cut in 1cm <P>Cubes Olive Oil 1 Garlic Clove -- peeled <P>1 cn Chopped Tomatoes <P>Passata -- (optional) 1 cn Anchovies <P>1 tb Flour <P>1 dl Milk <P>Sprinkle the cubed aubergines with salt and leave them to drain. Meanwhile, heat some olive oil in a big saucepan, chuck in the whole peeled garlic clove and follow it a minute or so later with the tinned tomatoes, and passata if you're using it. Now open the tin of anchovies, and chuck them and their oil into a small saucepan. Heat them through, and mash them with a fork. Stir in the flour, and heat for 1 minute. Add the milk, stirring all the time. Then pour this thick sauce into the tomatoes and aubergines, mixing it up. Put the saucepan uncovered into the oven at gas mark 4 for 30 minutes. Serve with industrial amounts of pasta. Recipe By : John Fuller <JFULLER@SUN.CC.WESTGA.EDU><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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