Local Food Forum 2013

Mark your calendars for Wednesday 2/6, the yearly networking event for Rhode Island food producers, buyers, students, community members, and local food enthusiasts in between! More info about the event here.

In the spirit of this year's theme - Center of the Plate: What Makes Meat and Seafood Sustainable? - we would like to highlight some of the ongoing efforts in sustainability happening inside the Ratty.

Seafood - sourced from Clipper Seafood, a locally based company committed to sustainable fishing and conservation of local fish species

Chicken - supplied by Warwick Poultry, a local distributor in RI

The best part about cooking with fresh, local ingredients means you usually don't need to do a whole lot to make it taste good. Simply dress up a Rhode Island Chicken Salad with some fresh lettuce and tomato, or garnish a filet of local tilapia or sustainable salmon with seasonal veggies, and you'll have yourself a healthy, hearty, and delicious local meal in no time.

Salmon with Arugula and Mashed Sweet Potato

We owe a lot to the Ratty on this one - didn't do much except put a few things together, but hey, you gotta treat that salmon with respect.

Salmon with Arugula and Mashed Sweet Potato

1 sweet potato

1 piece of salmon

arugula (from the agnolotti with lemon dish)

1. Peel the sweet potato into a bowl, and mash with a fork.

2. Plate the sweet potato, salmon, and arugula in that order.

Salmon with Potatoes

Salmon with Potatoes

1 piece of salmon with minted pea puree

1 baked potato

1 Tbsp sour cream

1/4 cup clear broth

1 Tbsp scallions

mixed greens and carrots for garnish

1. Mash the potato (without the skin) with sour cream, broth, and scallions.

2. Put a mound of potato mash on the plate.

3. Arrange salmon on top.

4. Garnish with leaves and dot the plate with minted pea puree.

Salmon and Sundried Tomato Salad

Gotta love the V-dub and their salmon stir fry! This salad looks like something from Andreas, but it's really embarrassingly easy.

Salmon and Sundried Tomato Salad

1 serving stir-fried salmon with sundried tomatoes, feta cheese, capers, and onions

romaine lettuce leaves

feta cheese

red onions

extra virgin olive oil

1. Top a bed of greens with salmon, cheese, red onions, and a drizzle of extra virgin olive oil.