Off the beaten platter

*PDF copy of recipe book can be obtained at the bottom of the page at the Dropbox.com link

About the authors

Maureen McLaughlin
My passion for food has been life-long and began in my grandmother’s kitchen. Sustainability is important to me because my grandmother instilled values of “waste not want not” and not wasting any of the natural bounty around us. Now we have more reasons to eat sustainably, including cutting down on the carbon footprint of your food and eating locally. I hope these recipes give you inspiration to explore the local produce and try some new things! Eat well!

Ethan Baldino
I consider myself to be a rather active person; playing soccer on the weekdays and rugby on the weekends with weight lifting somewhere in between. This proved problematic however when I chose to switch to a more vegetable based diet which just teetered on vegetarianism. Unfortunately due to my general ignorance of vegetarian nutrition, I could never get enough protein into my diet. Thus I decided to make a conscious effort to eat meat only once a day, and of that only poultry or seafood. To narrow that down even further I actively buy the better alternatives, like from organic sellers or sustainably minded fisheries. These five recipes reflect these decisions, each targeted towards an active lifestyle. I hope you enjoy them someday in your kitchen as much as I do.

Kelly Walsh
I believe that food is the most intimate connection that all living things have with the Earth and so this has inspired me to pursue knowledge and inspire change that is aimed towards harmonizing human lifestyles with natural systems to produce ecologically sound, nutritious food. One of the ways I am able to do this is by growing and cooking most all of my food. This has not only empowered me but it has been a place where I can educate others and inspire change within my community. The kitchen is an incredibly dynamic place for preparing food, dancing and connecting with one another over something that unites all things. I used to be an incredibly picky eater, but with time, travel and some amazing friends, food has become an integral part of who I am! Most of my recipes are those that have come out of late night dinners and home grown delights with my roommates at our enchanted little grove, Xanadu. I try to use mostly ingredients that can be grown in SWFL and those that are affordable, especially for college students! I hope you all