2 unique summer recipes using sustainable ingredients

Eating sustainably doesn’t have to be boring. Registered dietitian Michelle Jaelin joined us with a few delicious ideas that are mindful of the planet.

Grilled Lemon & Prosecco Mussels – Recipe courtesy of thesocialshell.com 

Ingredients

• 2 lemons, sliced ¼-inch thick
• 3 tbsp olive oil1 shallot, minced1 garlic clove, minced
• 2 cup prosecco or sparkling wine
• 5 lb PEI mussels, rinsed and debearded
• 3 sprigs fresh thyme
• Toasted artisan bread, for serving

Instructions

1. Heat a grill pan or grill over medium high. Using 1 tbsp of oil brush both sides of lemon slices. Grill for 1 – 2 minutes per side or until grill marks are formed. Set aside.

2. Heat remaining oil in a large pot over medium heat, once hot, add shallots and garlic, cook until translucent, 3 – 4 minutes. Deglaze with prosecco and add grilled lemons, reserving 4 – 6 slices for garnish. Let simmer for 10 minutes, until wine is slightly reduced. Add mussels and cover with a lid. Steam mussels over medium heat until they are all opened 8 – 10 minutes. Discard any shells that do not open.

3. Garnish with fresh thyme and grilled lemon slices. Serve with toasted artisan bread.

Serves 6 – 8

Chinese Cucumber Salad – Recipe courtesy of Michelle Jaelin

Ingredients

• 1 large cucumber
• 1 garlic clove, minced
• 1 Tbsp sesame oil
• 2 Tbsp low sodium soy sauce
• 1 Tbsp rice vinegar
• ¼ tsp red chili flakes
• 2 tsp brown sugar
• 2 tsp sesame seeds

Instructions

1. Slice cucumbers. Set aside.

2. Combine garlic, sesame oil, soy sauce, vinegar, chili flakes and brown sugar in a medium bowl. Add cucumbers and toss together. Cover and allow to set in fridge for minimum one hour to overnight.

3. Right before serving, toss with sesame seeds and roasted peanuts.

Serves 2-4