Cooking tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggiano)

	Category	Cheese Recipes
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Ingredients And Procedures

4 Veal slices (2oz ea)

3 1/2 oz Prosciutto; thinly sliced

8 Iceberg lettuce leaves;

-parboiled Parmigiano-Reggiano; flaked 1/3 c Butter; room temp

Extra virgin olive oil 3 tb Beef broth

1/2 c Dry white wine

Salt Freshly ground black pepper Fresh sage leaves Place the parboiled lettuce leaves on individual plates and sprinkle with cheese flakes. Saute the veal on both sides in a skillet with a little oil (about 5 minutes). Transfer to a platter and place a slice of prosciutto, sage leaf and small pat of butter on each piece. Set aside and keep warm. Pour the beef broth and wine into the skillet and cook over low heat for a few minutes until reduced by half. Add the veal slices and turn off the heat. Place each slice of veal with its prosciutto and sage on a bed of cheese and lettuce, top with a bit of sauce and serve immediately.

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<h1>Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggiano)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Veal slices (2oz ea) <P>3 1/2 oz Prosciutto; thinly sliced <P>8 Iceberg lettuce leaves; <P>-parboiled Parmigiano-Reggiano; flaked 1/3 c Butter; room temp <P>Extra virgin olive oil 3 tb Beef broth <P>1/2 c Dry white wine <P>Salt Freshly ground black pepper Fresh sage leaves Place the parboiled lettuce leaves on individual plates and sprinkle with cheese flakes. Saute the veal on both sides in a skillet with a little oil (about 5 minutes). Transfer to a platter and place a slice of prosciutto, sage leaf and small pat of butter on each piece. Set aside and keep warm. Pour the beef broth and wine into the skillet and cook over low heat for a few minutes until reduced by half. Add the veal slices and turn off the heat. Place each slice of veal with its prosciutto and sage on a bed of cheese and lettuce, top with a bit of sauce and serve immediately. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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