For me, Earth Day truly is a great holiday! I’m deeply interested in our environment and especially the food it produces so I always celebrate Earth Day with a special meal. I take advantage of what I can find locally, and I try to make the best possible use of everything. Here’s what I’ll be having this year and I’d love to help you prepare this or your own menu on ChefsLine.

Earth Day Menu by Chef Kevin Weeks
Chilled Asparagus Soup
This year I’m beginning with a chilled asparagus soup. The cool thing about it is as I eat asparagus I break off and save the tough woody ends of each stalk and freeze them. Then I combine them with a chicken stock to make as asparagus broth, thus coaxing the last bit of goodness from previous meals.

Rack of Lamb
Although lamb is available year-round, it’s only seasonal in the spring so enjoying it now avoids the environmental costs of freezing it for nine months or shipping it from New Zealand. I buy organic lamb from a local producer.

Leeks with Anchovy Butter
Leeks are a spring vegetable and although I haven’t yet found a local source for leeks, I have found a grocery store that buys them regionally. Wash off the inedible green part of the leeks and, instead of using an onion, toss them into the asparagus soup broth to avoid wasting anything. Then start a compost pile using the asparagus ends and leek greens to feed your roses — or tomatoes.

Baby Potatoes Parmigiano
It’s amazing how simultaneously sweet and earthy real new potatoes taste. Enjoy them dressed with a great olive oil, some fresh herbs, and Parmigiano Reggiano just because they’re so good.

Rhubarb Mousse
We’ve all had Strawberry Rhubarb Pie, but this recipe celebrates the rhubarb alone and is astonishingly delicious — a perfect spring storm of flavor.

Join us at ChefsLine in celebrating our connections to the earth that feeds us. And give us a call if we can help you figure out the best way to celebrate.