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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!

Pasta Rings In Spicy Cucumber Raita Recipe

	Category	Spicy Recipes
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	Ratings	0

Ingredients And Procedures

2 Medium cucumbers, peeled,

Seeded and coarsely grated 2 tb Minced yellow or white onion

Salt 2 c Plain Yogurt (I use nonfat)

1 Clove garlic, minced

2 Green onionns, chopped

1 Small tomato, finely chopped

2 tb Fresh queezed lemon juice

2 tb Finely minced fresh mint or

Parsley 2 ts Ground cumin

Fresh ground black pepper 1 lb Anellini or other small

Pasta rings Fresh mint (garnish) Cucumber slices (garnish) Combine grated cucumber and onion in a small bowl. Sprinkle with salt and let stand for 10 min. Drain and squeeze dry. Whisk yogurt until creamy smooth. Add cucumber mixture, garlic, green onions, tomato, lemon junice, minced mint or parsley, cumin and salt and pepper to taste. Cook pasta in 4 qts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and cool to room temperature, stirring occasionally to prevent pasta from sticking together. Combine pasta with yogurt mixture. Garnish with mint or parsley springs and cucumber slices.

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<h1>Pasta Rings In Spicy Cucumber Raita</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 Medium cucumbers, peeled, <P>Seeded and coarsely grated 2 tb Minced yellow or white onion <P>Salt 2 c Plain Yogurt (I use nonfat) <P>1 Clove garlic, minced <P>2 Green onionns, chopped <P>1 Small tomato, finely chopped <P>2 tb Fresh queezed lemon juice <P>2 tb Finely minced fresh mint or <P>Parsley 2 ts Ground cumin <P>Fresh ground black pepper 1 lb Anellini or other small <P>Pasta rings Fresh mint (garnish) Cucumber slices (garnish) Combine grated cucumber and onion in a small bowl. Sprinkle with salt and let stand for 10 min. Drain and squeeze dry. Whisk yogurt until creamy smooth. Add cucumber mixture, garlic, green onions, tomato, lemon junice, minced mint or parsley, cumin and salt and pepper to taste. Cook pasta in 4 qts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and cool to room temperature, stirring occasionally to prevent pasta from sticking together. Combine pasta with yogurt mixture. Garnish with mint or parsley springs and cucumber slices. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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