The new meat & 3veg takes a traditional meal idea – that of meat and 3 veg – something many of us love to eat and gives it a seasonal, sustainable focus.
Craving beef with potatoes and greens on a cold winter’s night? Well, how about a seared skirt steak with celeriac mash, silverbeet sauteed with garlic with sliced fennel dressed in orange juice?
Or consider cumin-crusted lamb loin with silverbeet (wonderful in winter) dressed in tzatziki and caramelised sweet potato ?
What I want to do here is to present the idea that really simple, quick-to-cook dishes can also be sustainable, ethical, seasonal and delicious! I’ll take licence with the 3 veg – sometimes 2, sometimes 4 – and meat means protein (animal or vegetable). It’s about flavour, health, environment and pleasure!
Again, like foodwiththought.com.au, it’s about taking a set-thought and challenging it slightly; finding out you don’t have to do much except make a few conscious choices to assist the sustainability of supply of good food now … and always.
Hilary
