RENO, NV - In the 40 days between Fat Tuesday and Easter, many people give up consuming unhealthy foods, like sugar, processed food, and alcohol. But eating healthy doesn't have to be difficult, especially in Nevada.
Mark Estee, owner of Campo restaurant in downtown Reno, is known for buying mainly Nevada grown products for his restaurant.
"We have a lot of local farmers here who grow fresh foods all year round," he said.
He says there is a perception that eating healthy food can be costly, but there are ways to save when you buy locally.
"We're getting into the Farmers' Market season and the local Food Co-Op always has fresh, locally grown food."
And that is why Estee partners with Nevada Grown, a local movement aimed at promoting Nevada's farmers.
"We're trying to make them the next rock stars," Estee said.
Buying what's in season and knowing your local farmers is the best way to save money while eating healthy. Estee says he likes to talk to the farmers directly when he goes to farmers' markets since they know what products are the best that day. You can also find a list of local farmers, as well as places to buy Nevada grown products including eggs, honey and milk, by visiting www.nevadagrown.com.
Estee has created four healthy dishes for you using Nevada-grown food. The recipes are below.
Local Vegetable Moasic:
Extra Virgin Olive Oil
Wash items in cold water. Slice thinly with mandolin or knife. Layer on plate with EVOO and salt. Add any other vegetable you love. Drizzle with some balsamic for an extra kick.
3 local Eggs
1 cup local milk
½ t Cinnamon
2 T Local honey
½ t Vanilla
6 slices your favorite bread
Whisk eggs, milk, cinnamon, vanilla and honey in a bowl. Heat Pan on stove to medium. Add butter or non stick spray. Dredge bread through batter and cook toast on each side about 3 minutes. Top with more honey and a sunny side egg.
2 pieces your favorite bread toasted
Sandhill Dairy Queso Fresco ¼ inch thick sliced
Heat grill or Pan and warm cheese a minute on each side
Lay on Top of toasted bread and top with honey
Add a sprinkle of Hot sauce or cayenne pepper for an extra kick
Julienne Dino Kale (Lacinto Kale, Calvalo Nero)
Lemon Garlic Dressing
For the crumble:
Heat oven to 300, line a cookie sheet with parchment or nonstick pad. Sprinkle with grated Parmesan cheese. Form a thin layer. Bake in oven until cheese melts and browns. Remove from oven and let cool. Break up as needed.
For the dressing:
1.5 oz fresh lemon juice
1.5 oz champagne vinegar
4 oz Grape seed oil
4 oz Extra Virgin Olive Oil
2 T chopped garlic
Fresh black pepper
In bowl toss julienne kale with salt and pepper. Add dressing and toss well. Add the parmesan crumble and toss again. Place in bowl and top with poached egg.