Green Grub

If there is one thing that I’ve learned at the CSSC, it is that we work hard and play hard. All that working and playing generates a hefty appetite and we know how to feed the masses. So, we are pleased to share with you the recipes and inspirations that keep us going and ready for more activism. These recipes are not designed to be a follow the steps exactly kind of recipe – but rather a set of guidelines and food credos that we adhere to, season by season. After all, is it really sustainable to drive/bike/walk to the store/farmer’s market for one measly ingredient? No, not sustainable at all.

In this series, we will not only tackle recipes but food issues and sustainable cooking best practices. We will explore how to acquire wholesome food and how to cook it in a responsible manner. How’s that for planting two trees with one seed?

• Ketchup on Ketchup I recently saw a Heinz ketchup ad that read, “I put ketchup on my ketchup.” I can relate to that sentiment. While I do love the classics like Heinz, summer’s bounty is too delicious to ignore. Add so, I made this ketchup that elevated a humble weekday mea...
• Hints of Summer Sorry for the long delay in recipe goodness. Since my last post an embarrassingly long time ago, I’ve been doing things like settling into a fantastic job, choosing a grad school, and trying to find a place to live that is affordable, where I can have com...
• Wonders of Cookin' with Cashews: Creamy Cashew-Pepper Penne For my very first Green Grub post, I decided my grand debut recipe must be vegan, of course, and this thought naturally led to the decision to make one of the main ingredients this, a staple of vegan cuisine – cashews.
• Citrus Time is Here Again! Oh beautiful and delectable, sweet and surprising citrus! Since we are the California Student Sustainability Coalition with a lovely Mediterranean climate, we get to celebrate the winter months with bright and fresh citrus fruits.
• Fermented Foods Part Two: The Best Way in the Entire World to Eat Kale It used to be that kale was the bottom of the barrel item in our CSA. I had to sneak it into soups and blend it with spinach in Indian and Middle Eastern food. Now, it is the first item to go and usually gets eaten on veggie basket day.