GOING GREEN: 15 Easy Ways to be more Eco-Friendly

No better time that the present to start eating and living green. Here are 15 tips on how you can change every day meals and habits and help lessen your carbon footprint at the same time.

• Eat more veggies, they produce no greenhouse gasses and use less water and energy to grow. Better yet, start your own garden and grow your own!

• Reusable grocery shopping bags.

I like the ChicoBag, they are the original and

super sturdy. Check out their website for a retailer new you.

• Choose grass-fed meat and free range eggs.

• Bring your own lunch to work, it's less wasteful packaging and your be consuming less processed food.

• Take your left overs with you, the energy that went into making the meal is greater than the packaging you'll be taking it home in.

• Go local! Support locals farmers, winemakers, bakers, butchers. The less distance the food has to travel, the smaller the carbon footprint.

• Chill out on the paper towel use, instead use a cloth dish towel.

The organic cotton dish towels from Crate&Barrel and simple yet chic.

• Recycle, recycle, recycle. Seems like a given but sometime the simplest things are the easiest to forget.

• Bike or walk to the supermarket, not only does it feel good but it saves money on gas too!

• Step away from the plastic bottle water. Americans dispose of over $25 billion of them a year! Instead get a Brita filter, or a Nalgene bottle, like this one.

• Use environmentally friendly cleaning products to clean up with in the kitchen, less chemicals and less impact on the planet. Seventh Generation has got you covered.

• Turn off lights when you leave a room.

• Hit up the bulk bin section at your grocer. Granola, flour, dog treats, grains, coffee beans, seeds, nuts, dried fruits are just a few things you can stock up on and the best part is it's way less packaging.

• Eat Heirloom! There are over 1,000 varieties of these non-genetically modified veggies.

• Organization is key! Making sure the dishwasher is full means less water and energy used. The same goes for your fridge, the less time you stand there looking for that day-old meatloaf the less wasted cold air.

Want to know more about your Carbon Footprint and just how much of an impact you have, check out The Nature Conservancy's website.

GOING GREEN: Watch How My Garden Grows

Let me share the story of my urban garden. I have two one year old dogs who call our backyard home: Santino, my Napoleon Mastiff, and Shoog a Shepard mix we rescued. Last summer I decided I wanted a vegetable garden, so I built two large planter boxes on the ground, and filled them with all kinds of veggie plants—tomatoes, onions, lettuce, you name it. Well, it turned out that Santino and Shoog love veggies as much as I do, because one day I came home to check out my crop and found they had ripped all the plants out and eaten them. Plan B: I decided to build the planter box out of dog-reach, on top of an old table. Apparently the tomatoes were still too much of a temptation, because I came home from work to again find that every last one of the tomatoes had been eaten.

So this year I came with a new plan to thwart my not-so-little canine thieves. The planters now reside in my driveway, along the side of my house. In the first planter box I have four kinds of lettuce, purple onions and chard. In the second box I have romaine lettuce, kale, tomatoes, eggplant, cucumber, dill, cilantro, Italian parsley, and pole beans. In pots around the garden, far out of Santino and Shoog's reach, I have four different varieties of tomatoes. You'd be surprised at how much food you can grow in such a small space, and it's always fresh. And the best part is that you never have to worry about where it came from, or what was used to grow it. Now as for dogs, that's a whole 'nother story.

Check back for regular updates on how my plants are coming along, tips on how to make your own urban garden and for tasty way to enjoy your hard work.

Santino, on the left, and Shoog eating something other than my garden.

Photo: Damien Miller

SUMMER CLASSICS: The Mojito

Something about the combination of mint, lime and gin screams summer. Whether you're entertaining guests or enjoying a Saturday afternoon on the porch, a mojito is the perfect accent to a hot day. And even better, it's super easy to make yet looks like you know your way behind the bar.

1 part rum

3 parts club soda

12 mint leaves

1/2 lime

sugar to taste

Place mint leaves, sugar and lime in a glass. Muddle well with a pestle. Add rum, top off with club soda, stir well and garnish with sprigs of mint or a lime wheel. And last, but not least, enjoy.

You can't go wrong with Bacardi's Classic Mojito. The best part? Get as creative as you like with every flavor from peach to raspberry to coconut.

Pottery Barn's Recycled Glass mojito set is not only environmentally friendly, something we love around these parts, but is perfect for entertaining. The hand-blown glasses have an extra thick base perfect for meddling.

GIVEAWAY: Jessie Steele Vintage Aprons

Check out Jessie Steele's modern twist on Joan Cleaver's favorite accessory. The hot pink polka dots and skull-n-bone prints show who's really running things in the kitchen. And if the designs look familiar, they should—Charlotte can be seen wearing one in the trailer for the upcoming Sex and the City II film.

We'll be giving away some of Jessie's apron's at my Bloomingdale's cooking demo this Thursday at 6p.m. in San Francisco. Channel you inner housewife and check out the all the designs here.

Jessie Steele's Zebra Print 4-Piece Set, $60

CANT LIVE WITHOUT: PlumpJack's 2007 Syrah

PlumpJack’s 2007 Syrah is bold and rich, and not for the occasional

wine drinker or faint of palate. First come the aromas of dark chocolate,

blackberry puree and smoke; then you notice black licorice, vanilla bean and

the classic white pepper notes rolling over your tastebuds. It's a feast of flavors all on its own.

Due to the weight of the wine, heavier meals like peppered red meats,

sausage, and stews best complement this Syrah.

Planning a visit to Napa Valley? The PlumpJack Winery offers tastings

for $10. Open daily from 10am to 4pm. Click here for more info.

CAN'T LIVE WITHOUT: Calphalon's Barwear

What's a dinner party without drinks? And what better way to show your guests you know your way around a bar than with this sleek and sophisticated Barwear set from Calphalon. For more info click here.

SUMMER MUST HAVE: Farmer's Markets

To me there's no better way to spend a couple hours of your sunny weekend than picking up some fresh fruits and veggies from your local Farmer's Market. Not only are you helping to support local farms, but your getting the freshest and healthiest produce possible. The Bay Area is ripe with markets check out a list of some of the best out region has to offer.

Alemany Farmers' Market

Every Saturday from 6:00 a.m. - 3:00 p.m.
(415) 647-2043

Berkeley Farmers' Market

Every Saturday from 10:00 a.m. - 3:00 p.m.
(510) 548-3333

Downtown Walnut Creek's Farmers' Market
Every Sunday from 8:00 a.m. - 1:00 p.m.

(925) 431-8361

Ferry Plaza Farmers’ Market
Every Tuesday (10a.m. to 2p.m.) and Saturday (8a.m to 2p.m.)

(415) 291-3276

Jack London Square Farmers’ Market
Every Sunday from 10:00 a.m. - 2:00 p.m

(800) 949-3276

North Berkeley Farmers' MarketEvery Thursday 3:00 p.m. - 7:00 p.m.

(510) 548-3333

San Rafael Civic Center Farmers' Market
Every Thursday and Sunday from 8:00 a.m. - 1:00 p.m.

(800) 897-3276

Santa Cruz Community Farmers' Market
Wednesday from 2:30 p.m. - 6:30 p.m.

(831) 454-0566

San Jose's Santana Row Farmers’ Market
Every Sunday from 11:00 a.m. - 3:00 p.m.

(408) 551-4611

Vallejo Farmers' Market
Every Saturday from 9:00 a.m. - 1:00 p.m.

(800) 949-3276

Hey if she can find time to do it, we all can.

Want to know more, check out this New York Times article featuring some of my favorite San Francisco markets here.

Tips and Tricks: How to Choose Wine

When it comes to pairing wine and food, it's all about balance. You don't don't want one to outdo the other. Instead, the wine should complement the meal, and the food bring out the flavors of the wine. Take into consideration the weight of a wine and pair it with a meal of a similar weight. So if I'm cooking a lighter fish dinner like my steamed sea bass, I'll choose a light wine like Santa Margarita's, Pinot Grigio. The crisp, fresh notes are the perfect accent to the lemony light flavors of the sole. Now if a heavier dish is on the menu, like a bone in rib eye, a bolder red wine with a full-bodied flavor, like Coppola's Merlot, will do the trick. The rich berry flavor heightens the spices and brings out the flavor of the meat.

Santa Margherita's 2007 Pinot Grigio has a crisp flavor with hints of citrus. $20 at BevMo!

Coppola's 2004 Diamond Collection Merlot mixes plum, blackberry and eucalyptus flavors with a hint of Syrah to add warmth. $23 at wine.com.

Love you some Pinot, check out Food & Wines Top 10 Pinto Grigio picks here.

Not sold on Coppola and wine? Rest assured the man knows his stuff, check it out here.

PHOTO: Damien Miller

IN THE NEWS: What's New, What's Now...

944.com asked me what's hot in and around San Francisco, check it out here.

Phillip's Picks: A Bloomingdale's Dream Dining Table

Remember that Supermarket Sweep game show where contestants had a just a few minutes to run through out the store and grab whatever they could, well these are my picks for my five minutes in Bloomingdale's.

From right to left: "Parentesi" Dining Table & Chairs, $890-$5,160; Bernardaud "Fushion" White fine dining set, starting at $15; Chilewich "Brocade" Table Linens, $25-$65; Nambé Tilt Wine Decanter, $165; Nambé Morphik Triple Bowl, $100; Nambé Spirit Salt & Pepper, $90; Littala "Essence" Stemwear, $20 each for a set of two of white wine glass, fluke or red wine glasses; Nambé Grande Butterfly Bowl, $650; Kate Spade "Maimo" Stainless Flatwear, $67 for five piece place setting.

SUMMER MUST HAVES: Sweets Water Bottles

Summer is almost here and as always it's important to drink lots of water. Check out these Sweets Water Bottle available at Pottery Barn. These hand blown glass pitchers look great on the table when entertaining. Impress guests and add some diced cucumber and a squeeze of lemon for hint of flavor.

TIPS AND TRICKS: How to Devein a Shrimp

1. Before cooking, if still attached, remove the head and legs by gently pulling them off. I prefer fresh shrimp to frozen but if you want to go the frozen route make sure you chose shrimp that has not been deveined prior to being frozen, as it can cause a loss of flavor and texture.

2. Pull of the outer shell from the head down, stopping at the tail or completely removing, depending on the dish you plan to make.

3. Using a pairing knife (I suggest the Victorinox Swiss Army Pairing Knife available at Sur La Table) make a 1/4 inch deep cut along the shrimps back and pull out the vein.

4. Place the shrimp back into water or a bowl (I suggest Crate&Barrels Stainless Steal Mixing Bowls) of ice until ready to cook.

FOOD TUBE: It's a 'Food Revolution'

Taking his "campaign for healthy eating" on the road with his TV Show Jamie Oliver's Food

Revolution to cities all over the USA, Jamie is on a mission to show people a better way to

eat and he's taking us along for the adventure. As someone who also feels strongly about

healthy eating and the importance of showing people how easy it can be to make healthy

foods, I am fascinated by this show. Check out this clip of the show:

Check out Jamie Oliver's Food Revolution Friday's at 9pm on ABC. Or check out episode online here.

GOOD READ: The New York Times on Photographing Food

The New York Times came out with two facinating stories with different tips and tricks chef's-turned-bloggers can use to photograph their food. Take notes, I know know I will.

Click here for the full article.

Click here for the full article.

GOOD READS: Can't Wait to Try This

Click on image for larger view.

Other places Jay-Z and Beyoncé like to dine.

HEALTH NUT: Pop Chips

For Lent I decided to give myself a real challenge and give up all fried foods, but as they say you don't know how much your giving up until you actually do it. No fries, no spring rolls, no chicken fingers and the list goes on. So when a rep for Pop Chips gave me a box of Pop Chips and explained how they used heat and pressure to make the chips instead of baking or frying them, I was ecstatic and proceeded to eat eight bags that day.

The all natural chips come in all kinds of flavors including the classic, Sour Cream & Onion and Barbeque and some some new twists like Parmesan & Garlic and Salt & Pepper.

EVENTS: SF Noir Wine and Food

I had the honor of being featured at the SF Noir Wine & Food Gala on February 27th. SF Noir hosted the event celebrating ethnic cuisine and featuring the regions best chefs in honor of Black History Month.

For the event I came up with an all new dish, the Soul Roll, a mix of asian-inspired cuisine with a touch of southern comfort.

My Soul Rolls feature homemade coleslaw with cilantro & jalapenos, smoked pork shoulder, and a Carolina Bar-B-Q sauce, all wrapped in rice paper.

The crowds were raving and before I knew it they were all gone.

Sterling James and Ariana Hershon were just a few of the distinguished guests.

CAN'T LIVE WITHOUT: Sur La Table Prep Bowl Sets

Sur La Table also know as our "home away from home" has these great prep bowls that not only look good but help keep you organized while cooking. The best part, a set of five goes for $12. Check them out here.

RECIPES: Butter Chicken with Vegetable Ribbon

Butter Chicken and Vegetable Ribbons with a Celery-Root Puree and White Wine Sauce

Ingredients

2 boneless chicken breasts with skin

4 tablespoons unsalted butter

1 celery-root, pealed and cut into one inch cubes

1 chopped ­­­yellow onion

¼ cup milk

1 clove crushed garlic

½ bunch chopped chives

1 bunch chopped Italian parsley

2 carrots and 2 zucchinis peeled into ribbons

1 can chicken broth

1/2 cup white wine

1 lemon

Salt and pepper

Preparation

Add butter to pan on medium heat. Salt and pepper the chicken and place in pan for 15 minutes or until skin is crispy, basting occasionally. Turn chicken over then place into a 350 degree preheated oven for 5 minutes. Remove chicken from pan and set aside remaining butter for later use.

Combine celery-root, garlic clove, half of the chopped onion in sauce pan. Add milk and chicken broth, just enough to cover the celery-root, bring to a boil and let simmer over medium heat for 20 minutes or until tender. Let cool and blend with two tablespoons of the leftover butter, until creamy. Place into a serving bowl and fold in chives.

With a peeler make ribbons out of the carrots and zucchini. Add olive oil to a high heat pan, then add carrots. Cook for 2 minutes, then add zucchini. Add 3 tablespoons of chicken broth and salt to taste. Cook for two minutes, cover until tender. Finish with a squeeze of lemon.

Combine the chopped onion, salt and remaining butter from the chicken into a saucepan and cook on medium heat until tender. Add a ½ cup of white wine and let cook for five minutes. Finish with a handful of chopped parsley sprinkled over the top and a squeeze of fresh lemon.

Spread the celery-root puree on the plate, place the veggies then chicken, and pour sauce over the top as desired.

GOOD READ: Real Simple Asks How Safe is Your Kitchen?

Real Simple separates fact from fiction on some common kitchen misconceptions and what their experts say just might surprise you! Get the scoop here.