Celebrate Spring: Mitigate Climate Change with Pasta Primavera – WISH-TV | Indianapolis News | Indiana Weather forecast

Chef Wendell Fowler, creative writer and motivational speaker, joined us on Tuesday with his recipes for Pasta Primavera and Chopped Spring Salad. Here’s more from him:

We live on such a beautiful blue planet. Let’s celebrate earth and spring today with conscious food choices and power our earth vessel with the energy of the sun, rain and soil.

For every disease there is a healing herb, plant or flower. Spring greens belong to the Brassicaceae family, whose health benefits are well documented. (TheGuardian.com)

  • Greens provide vitamin C to fortify the immune system and K to support bone health.
  • Unfortunately, it has been concluded that the American diet contributes to climate change.
  • NEWS sources around the world are proclaiming that the deleterious effects of “climate change” are a reality. nytimes.com/article/climate-change-global-warming-faq.html
  • Good news! A plant-based diet is probably best for the environment (Environmental Research Letters journal) ncbi.nlm.nih.gov/pmc/articles/PMC6316289
  • A vitamin-rich, plant-based diet can also help prevent many diseases.

Nature.com and inquirer.com/science/climate/climate-change-plant-based-diet-greenhouse-gases-20210914.html

Our earth vessel replaces billions of cells a day – and uses the seasonal foods we eat as building materials. Brainworld.co

Spring pasta with Lemon/Chive Pie Dressing (salmon optional for pescatarians)

  • 8 ounces fresh salmon, skinless and cut into bite-sized pieces. (Optional)
  • 12 ounces of short pasta
  • 4 garlic cloves, thinly sliced
  • 2 1/2 tsp. Himalayan salt trace elements
  • 3/4 tsp. black pepper
  • 1 pound fresh asparagus, washed, ends removed and cut into small pieces
  • 1 pint cherry tomatoes, halved – lycopene
  • 1 cup frozen green peas – protein and antioxidants
  • 3 tbsp. EVOO-monounsaturated fat
  • 1/4 cup coarsely chopped mint (added at the very end so it doesn’t cook!)

Garnish:

  • 3/4 cup parmesan cheese or nutritional yeast flakes
  • A handful of fresh chives, chopped

Directions:

  • Gently sauté the salmon fillet in the olive oil over medium heat and set aside for the salad.
  • When touched, peel off the skin and give it to your dog or cat for a puff of omega 3. (In Japan, crispy salmon skin is a delicacy)
  • Put the indicated amount of salted water in a large saucepan and bring to a boil.
  • Once boiling, add pasta and cook according to instructions. Under rather than overcooked. (Al dente’)
  • Before the pasta is fully cooked, use a colander and drop the asparagus into boiling water for 30 seconds. Remove, rinse immediately under cold water to stop the cooking and preserve the color.
  • Drain and reserve.
  • In a large sauté pan, add EVOO, tomatoes and garlic and sauté for 1 minute.
  • Turn off the fire.
  • Then add the drained pasta, peas, asparagus and mint.
  • Season with salt and pepper then mix gently.
  • Plate and garnish with spring chives and “cheese”.
  • This is when you add small pieces of cooked salmon.

Lemon/chive vinaigrette

  • 1 cup of EVOO
  • Juice of a lemon
  • The zest of a lemon
  • 2 tbsp. raw honey
  • 1 C. Dijon
  • A handful of chopped fresh chives, finely chopped
  • Himalayan salt and pepper to taste

Directions:

  • Put everything in a screw top jar. Cover and shake well. Season with salt.
  • Serve immediately or refrigerate for up to 3 days. Allow to stand at room temperature and shake before use.

Chopped spring salad:

  • ½ jar Spring Greens: found at most grocers and farmers markets
  • 6 radishes, washed and trimmed (diced)
  • ½ red onion, diced
  • 1 cup chopped cauliflower heads
  • Walnut pieces, chopped

Suggestion: Amelia’s Italian bread with garlic butter

For more information, visit chefwendell.com.