Highwood’s Emily Abrams isn’t your average teenager.
Most 18-year-olds aren’t obsessed with the impact of global warming, and of those that are, only Emily has written a book about it filled with recipes from well-known chefs, celebrities and eco-activists.
Emily, currently a senior at Deerfield Academy in Massachusetts, was inspired by the work of her mother, Wendy Abrams, who started the nonprofit Cool Globes to raise awareness of climate change. She’s hoping that the recipes and stories she shares in her book will move things in the right direction.
In the forward to her book, “Don’t Cook the Planet” (Triumph Books, 2014), Emily writes, “Climate change isn’t just about melting glaciers and dying polar bears. It is a problem that will affect each of us where we live—in our communities, even at our dinner tables. I created this book to show people that the small things you do can help make a difference in the world. And it’s easier than most people think.”
It’s all about making mindful choices about the food that we eat, and eating organic, sustainable, locally grown produce reduces the carbon footprint of what we consume. And, as Emily points out, “less distance from farm to table means the food is fresher and tastes even better. Doing the right thing for the planet doesn’t have to be a trade off.”
One hundred percent of the proceeds from the sale of “Don’t Cook the Planet” will be donated to nonprofits dedicated to preserving our planet.
Andy Lansing, president and CEO of Chicago-based Levy Restaurants, contributed the following recipe to “Don’t Cook the Planet” (adapted here).
Thai-Chile Burgers with Asian Slaw
Serves 4
For Burgers:
- 12 ounces ground Niman Ranch pork
- 12 ounces Niman Ranch beef
- 1/4 cup minced yellow onion
- 2 tablespoons minced green onion
- 1 tablespoon vegetable oil
- 1 teaspoon each garlic, ginger and lemongrass puree
- 1 teaspoon each soy sauce and chile paste
- 1 teaspoon kosher salt
- 1/2 cup sweet Asian chile sauce (he recommends the Mae Ploy brand)
- 4 hamburger buns
For Asian Slaw:
- 1 cup shredded Napa cabbage
- 1/4 cup shredded carrots
- 1/4 cup julienne snow peas
- 1 tablespoon minced green onion
- 1/4 cup chopped cilantro
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
Directions:
1. Preheat grill, sauté pan or cast-iron skillet over medium-high heat.
2. In medium bowl, mix gently together pork, beef, spices, oil, soy sauce and veggies. Form into four patties and grill for eight minutes. Flip burgers and continue to cook for five to eight minutes longer, or until burgers are cooked completely.
3. While burgers are cooking, grill or toast buns.
4. Remove burgers from grill and brush each patty with the sweet chile sauce. Place cooked burgers on toasted buns and top with Asian Slaw.
5. For Asian Slaw: Mix all of the prepped vegetables in a bowl. Toss with vinegar and oil just before serving so the slaw stays crisp.
