Fresh strawberries dressed up for Cinco de
Mayo. Photo courtesy Harvard Treat
Boutique.

For snacks or desserts, dip fresh strawberries in melted chocolate and decorate in festive colors: aqua, pink, purple or lavender and yellow, for example.

Start with this easy recipe for chocolate-dipped fruit.

Then use decorator icing to pipe squiggles and dots

You can also tint white chocolate pink with food color, and use colored sanding sugar (recipe).

Ingredients

 
Preparation

1. SIFT together sugar and cream of tartar.

2. BEAT in 4 beaten egg whites with an electric mixer. Beat for about 5 minutes or until the mixture is thick enough to hold its shape.

3. DIVIDE the icing and tint with desired food colors.

Thinking ahead to Mother’s Day food, our colleague Hannah Kaminsky created this “heart-felt” endive salad recipe by cutting strawberries into heart shapes and combining them with endive, artichoke hearts, hearts of palm and hemp.

Don’t worry if you don’t have hemp seeds: You can substitute sesame seeds or chopped pecans.

A bright, punchy, yet delicate dressing of grapefruit and cayenne gives the salad some kick, without smothering the vegetables’ subtle nuances.
 
 
RECIPE: HEART-FELT ENDIVE SALAD

Ingredients

 
For The Dressing

 
Preparation

1. MAKE the dressing first so that it’s ready to go when you are. Simply whisk the grapefruit juice, maple syrup, and mustard together in a small bowl. Slowly drizzle in the oil while whisking vigorously to emulsify. Season with salt and add cayenne pepper to taste. Set aside.

2. CUT off and discard the woody bottoms of the endive; separate the leaves. Toss them in a large bowl along with the artichokes and hearts of palm.

3. CUT the strawberries into heart shapes: Slice them in half, and then cut a triangular notch from the top. Add the berries to the bowl, along with the hemp hearts.

4. DRIZZLE on the dressing, toss thoroughly to combine, and coat all of the vegetables. Finish with the fresh herbs. Serve immediately.
 
Here’s another recipe with artichoke hearts and hearts of palm.
 
ABOUT HEMP HEARTS

When most Americans hear “hemp,” they think of a particular species of Cannabis, used as a recreational drug. However, a second species of hemp has long been used for fiber and rope-making, and a third for hemp seed and hemp oil, which are made into a broad variety of food products (more about culinary hemp).

Hemp seeds make it easy to add omega-3 and -6 essential fatty acids, protein, and fiber to your diet. Just sprinkle them like a spice or herb on cereal, salad, vegetables, yogurt and other foods. In addition to the nutrition, it adds a rich, nutty flavor and a light crunch.

Hemp Hearts, marketed by Manitoba Harvest, are the most nutritious part of the hemp seed. Some people like to eat them straight from the bag. And, unlike whole hemp seed, they don’t need to be ground in order to release their nutrition.

Hemp seeds provide 10 grams of complete, plant-based protein per 30 grams (3 tablespoons). According to the World Health Organization, the ideal ratio of omega-6 to omega-3 essential fatty acids is 4:1; the naturally occurring ratio in Hemp Hearts is 3.75:1. Hemp Hearts contain more protein and omega-3 and -6 essential fatty acids and fewer carbs than a similar serving of chia or flax seeds.

[1] A bouquet of colors and flavors. Endive salad recipe and photo courtesy Hannah Kaminsky | Bittersweet Blog.

[2] Hearts of palm (photo © Trikaya).

[3] Artichoke hearts (photo © La Tienda).

[4] Hemp hearts (photo © Manitoba Harvest | Facebook).

Earth Day, initiated on April 22, 1970 and celebrated annually, is widely credited with launching the modern environmental movement. The passage of the landmark Clean Air Act, Clean Water Act, Endangered Species Act and many other groundbreaking environmental laws soon followed.

There are many things each of us can do to “save the planet” and its precious resources. Today, we’ll raise some awareness about your seafood choices.

The Food and Agriculture Organization of the United Nations reports that 80% of the world’s fisheries are fully exploited, with the stock overfished, depleted or recovering from depletion. With seafood growing in demand, it’s critical to get on board to reverse this trend and build a more responsible seafood supply chain.

You can do your part by purchasing sustainable seafood, both for home consumption and at restaurants. Here’s your best resource for understanding what’s sustainable:

Grilled octopus is a favorite of many, but it’s
not a sustainable seafood. Instead, consider
squid (calamari). Photo courtesy Scarpetta
Restaurant | Beverly Hills.

Some retailers and restaurateurs act sustainably, by offering only sustainable choices and/or displaying the color-coded sustainability ratings. Whole Foods, for example, does both and no longer carries red-rated species. Other retailers and restaurants give consumers what they want, regardless of how it impacts the environment or the future of the species. For the most part, it’s up to you to ask or look it up.

FOLLOW THE RATINGS

There are independent, nonprofit organizations (see below)that constantly monitor the species and rate them as to sustainability. What is sustainable changes on an ongoing basis, due to the wax and wane of the seafood stock and environmental conditions. These ratings apply to both wild-caught and farmed fish:

 
The guides also provide alternatives for red-rated species. For example:

 
So make ocean-friendly choices. By purchasing seafood that is green or yellow rated, you will enjoy something delicious and feel good that you’re doing your part to ensure the supply of seafood for future generations.

 
Learn more about sustainability from these two rating organizations:

 
Here are more ways to subtly change your diet to save our planet.

What would you do with a chocolate fried egg?

Serve it for breakfast, with a cup of hot chocolate?

Give it as stocking stuffer or Mother’s Day party favor?

Enjoy it all by yourself?

Whatever your choice, this little treat from Maggie Louise Confections is sure to please.

The chocolatier notes:

“The Cordelia is a chocolate dream dish. A fried egg in a pan has turned into a chocolate skillet made with El Rey 58.5% dark chocolate, filled with hand-crafted vanilla rice crispy treats and salted caramel, then topped with an El Rey Icoa white chocolate egg.”

(At second thought, at $14 each, we’ll take two.)
  

For Valentine’s Day, Mother’s Day, spring and summer entertaining, parties, showers and Valentine’s Day: Make your drinks stand out with flower ice cubes.

It couldn’t be easier: Just place edible blossoms in an ice cube tray, fill and freeze.

To get the flowers perfectly centered in the cube, wait until the ice is halfway frozen and then place them in the center (we use a tweezers).

You can also use blueberries, raspberries, mint leaves, etc. Use the floral ice cubes in cocktails or soft drinks—even ice water.
 
 
PICK THE RIGHT FLOWERS

Not all flowers are edible; many will upset your stomach (or worse). But there are quite a few to choose from. Here’s a list of edible flowers.

Flowers have been eaten since before Egyptian times. Here’s more about edible flowers.

Want to grow your own? Sure, but be sure to grow the flowers with no chemical pesticides. More about growing edible flowers.