Buying local is a good rule of thumb when it comes to eating sustainably. The most eco-friendly foods can be picked straight from the ground or off of a tree. Remember, local produce need not travel far to get onto your plate. Both potatoes and mushrooms require minimal natural resources to grow. These crops consume low amounts of water and produce their own natural pesticides too!

INGREDIENTS:

6 baby red potatoes

6 whole button mushrooms

MARINADE:

1/4 cup olive oil

1/4 cup balsamic vinegar

1-2 garlic cloves, minced 

Dash salt and pepper 

DIRECTIONS:

1. Marinate potatoes and mushrooms for 30 minutes & preheat

oven to 450°.

2. Assemble skewers and place on baking sheet.

3. Cook for 20-25 minutes, or until potatoes are softened to

your liking (making sure to rotate every 5-10 minutes so the

sides don't get burnt.)

4. Serve with sour cream and green onions if desired (vegans

can use non-dairy sour cream!)