(Family Features) With many people focused on achieving a cleaner and healthier lifestyle, taking actionable steps such as recycling, using less hot water and eating nutritious foods can help lower your carbon footprint. Another step for a clean lifestyle: cooking with an environmentally friendly, clean energy source like propane.

Propane is already powering more than 12 million homes with reliable energy people can count on. Plus, gas-powered cooktops are preferred by 96% of professional chefs, including nutritionist and chef Dean Sheremet of “My Kitchen Rules,” who partnered with the Propane Education & Research Council (PERC) to educate homeowners on the benefits of cooking with gas.

“There is a lot of misinformation about cooking with gas in the news,” Sheremet said. “It’s important to remember, the act of cooking itself impacts indoor air quality, regardless of the energy that powers the stove. Having a qualified technician install and perform regular service for the stove, maintaining proper ventilation using a hood or opening doors or windows and following common sense safety measures can ensure the safe use of any stove.”

Because ventilation when cooking is key, it’s important to note that cooking with propane results in lower carbon dioxide (CO2) emissions than electric cooking, on average. That’s because more than 60% of electricity production comes from natural gas or coal generation plants, which release more CO2 emissions as part of the generation process.

Beyond the environmental benefits, propane-powered cooking appliances provide convenience, modern design and performance in kitchens, allowing home chefs to prepare healthy meals for their families in a short amount of time. Sheremet values the efficiency of a propane cooktop when creating nutritious meals like Skirt Steak with Salsa Verde and Spaghetti and Clams, which can be whipped up in minutes using a clean energy source.

“Chefs, and parents like me, prefer gas for a variety of reasons,” Sheremet said. “My son, Atlas, is often in the kitchen when I’m cooking, and we know sometimes kids don’t listen when we tell them to not touch a pan or the stove. Propane cooktops allow for greater control of heat levels and their instant flame turnoff capabilities help them cool faster than traditional electric stoves, which can remain dangerously hot for a period after they have been turned off.”

Learn more about cooking with propane and find recipes from Sheremet at Propane.com/ChefDean.

Do’s and Don’ts of Cooking with Gas

Cooking with a reliable and environmentally clean energy source like propane can take your home chef skills to the next level. However, there are steps to take to ensure safety while maximizing the benefits of cooking with your gas range.

Do:

• Follow the manufacturer’s installation and operating instructions.
• Keep pot handles turned inward to protect against accidents like knocking the pot off the stove or little ones reaching for the handles.
• Keep the range surface clean.
• Keep flammable materials away from burner flames.

Don’t:

• Do not cover the oven bottom with foil as it can restrict air circulation.
• Never use gas ranges for space heating.
• Do not allow children to turn burner control knobs.

Do not leave food unattended on the cooktop.

Spaghetti and Clams

Recipe courtesy of chef Dean Sheremet on behalf of PERC

• Salt
• 8-12 littleneck or other small clams in shell, scrubbed
• 1/4 pound spaghetti noodles
• 2 tablespoons extra-virgin olive oil
• 1/2-1 garlic clove, minced
• 1/2 dried red chile pepper
• 1/3 cup vermouth or white wine
• 1-2 tablespoons chopped fresh Italian parsley

1. Bring large pot of lightly salted water to boil. Soak clams in cold water.
2. Add spaghetti to boiling water and cook until slightly underdone. In large saucepan over medium-low heat, add olive oil, garlic and chile pepper. Saute gently, reducing heat, if necessary, so garlic does not brown.
3. Add vermouth and clams; cover. Clams should open in about 2 minutes. Add hot drained pasta, cover and shake pot gently. Simmer 1-2 minutes until spaghetti is cooked to taste.
4. Discard unopened clams. Add half the parsley and shake pan to distribute evenly. Transfer to plate or bowl and sprinkle with remaining parsley.

Skirt Steak with Salsa Verde

Recipe courtesy of chef Dean Sheremet on behalf of PERC

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 thinly sliced scallions
• 3 tablespoons capers, drained and roughly chopped
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt, plus additional, to taste, divided
• 1/2 teaspoon black pepper, plus additional, to taste, divided
• 1 1/2 pounds skirt steak
• 2 tablespoons chopped parsley
• 2 tablespoons chopped fresh mint, divided
• 1/4 cup pistachios
• 1 romaine heart
• 1 radicchio
• 1/2 cup crumbled goat cheese

1. Whisk olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of dressing (about 1/3cup) over steak and turn to coat.
2. Add parsley and 1 tablespoon mint to reserved dressing; stir and set aside until ready to use. Cover and refrigerate steak 30 minutes, or up to 24 hours.
3. In small saute pan over medium heat, toast pistachios, tossing often, until golden brown, about 3 minutes. Set aside.
4. Set grill to medium-high heat or heat grill pan on stovetop over medium-high heat. Grill steak about 5 minutes per side. Transfer to plate and rest 10 minutes.
5. Cut romaine hearts lengthwise into quarters. Arrange romaine and radicchio in layers on large platter, leaving room on one side for steak. Sprinkle with goat cheese, pistachios and remaining mint.
6. Slice steak into 3-inch pieces then slice against grain to cut steak into wide strips. Add sliced steak to platter. Drizzle reserved dressing on romaine and steak.

Source: Propane Education & Research Council

Spätzle Salad With Grilled Vegetables
Grilled Peaches and Lemon Loaf
Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.

These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.
Tips for Safe Grilling

Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:

1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
2. After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
4. Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
5. Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
6. If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
7. Do not allow children to tamper or play with the cylinder or grill.
8. Do not smoke while handling a propane cylinder.
9. Never pour an accelerant such as lighter fluid or gasoline on the grill.
10. When not in use, turn off the grill's burner controls and close the cylinder valve.

For additional tips, visit www.usepropane.com.

Spätzle Salad With Grilled Vegetables

Ingredients

• Canola oil for brushing grill
• 1/3 cup canola oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon German mustard
• 1 garlic clove, minced
• Sea salt and freshly ground pepper to taste
• 1 red pepper, cut in 1-inch pieces
• 1 green pepper, cut in 1-inch pieces
• 2 zucchini, cut in 1-inch pieces
• 1 eggplant, cut in 1-inch pieces
• 1 pound spätzle
• Fresh basil to garnish

Preparation

1. Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
2. Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.

Serves

Serves 6 to 8

Grilled Peaches and Lemon Loaf

Ingredients

• Canola oil for brushing grill
• 2 tablespoons canola oil
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon cinnamon
• 4 fresh peaches, halved and pitted
• 1 lemon loaf cake sliced into 8 pieces*
• Dark German chocolate shavings
• Mint sprigs

Preparation

1. Heat grill on medium heat. Brush grill with canola oil.
2. In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
3. Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
4. Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
5. Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.

Serves

Serves 8

Notes, Tips & Suggestions

*Find the recipe at www.canolainfo.org or buy German imported packaged cake.

Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

Ingredients

• Canola oil for brushing grill
• 1 pound lean ground turkey
• 1 1/2 cups shredded German Emmentaler cheese, divided
• 1 cup German sauerkraut with wine, squeezed dry
• 1/4 cup plain breadcrumbs
• 1 egg white
• 2 tablespoons Bavarian mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 pretzel rolls or other sandwich rolls, split horizontally and toasted

Mustard Sauce

• 1/3 cup canola oil
• 1/4 cup German mustard
• 2 tablespoons sherry wine vinegar
• 2 tablespoons minced dried cranberries

Accompaniments

• German pickles, red onion rings, sliced tomatoes and lettuce leaves

Preparation

1. Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
2. Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
3. For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
4. Place burgers on rolls, spread with mustard sauce and top with accompaniments.

Serves

Serves 4

SOURCE: Canola Info
Propane Education Council
German Agricultural Marketing Board