General cooking tips

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Tortellini with Peas and Prosciutto Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

15 ounce tortellini -- cheese

1 1/2 cup whipping cream

nutmeg -- freshly grated pinc 6 tablespoon parmesan -- freshly grated

3/4 cup peas -- frozen tiny thawed d

1 1/2 ounce prosciutto -- fat trimmed cut

salt and freshly ground pepp

Cook tortellini in large pot of boiling salted water until barely tender, stirr ing occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until sli ghtly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Pa rmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt an d pepper. Divide among four warm bowls and serve.

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<h1>Tortellini with Peas and Prosciutto</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>15 ounce tortellini -- cheese <P>1 1/2 cup whipping cream <P>nutmeg -- freshly grated pinc 6 tablespoon parmesan -- freshly grated <P>3/4 cup peas -- frozen tiny thawed d <P>1 1/2 ounce prosciutto -- fat trimmed cut <P>salt and freshly ground pepp <P>Cook tortellini in large pot of boiling salted water until barely tender, stirr ing occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until sli ghtly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Pa rmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt an d pepper. Divide among four warm bowls and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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