As the U.S. races to build offshore wind power projects that will transform coastlines from Maine to South Carolina, much remains unknown about how the facilities could affect the environment

SAN DIEGO--(BUSINESS WIRE)--May 10, 2023--

Make the most of all the season has to offer by chowing down on bell peppers, courgettes, cauliflower and asparagus across three wonderfully, light dishes that sing summer. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 9 cloves garlic 20g fresh ginger 30g fresh basil 4 red bell pepper 2 courgette 5 spring onions 200g asparagus 1 lemon 1 cauliflower 1 red chilli 5 spring onion 40g unsalted butter 150g mozzarella ball 300g crème fraîche 1 x 250g ciabatta 1 vegetable stock cube 2 tbsp miso paste ½ tsp ground cumin ½ tsp ground coriander seed 1 tbsp mild chilli powder 2 tbsp sesame seeds 10g pine nuts 400g tinned chopped tomatoes 400g tinned butter beans 250g microwave Puy lentils Olive oil Vegetable oil Sesame oil Red pepper soup with basil salsa If you can get your hands on Romano red peppers, give them a go – they will provide a little more sweetness. Serves: 2 Ingredients: 4 red bell pepper 4 cloves garlic 6 tbsp olive oil ½ ciabatta (1x 250g) 20g fresh basil 10g pine nuts 400g tinned chopped tomatoes 150g mozzarella ball Method: 1. Preheat: Preheat the oven to 180C. 2. Prep the peppers: Deseed and thinly slice 4 bell peppers, then peel and thinly slice 3 cloves of the garlic – we will use the other clove of garlic later. 3. Preheat the pan: Add 2 tbsp of the oil to a large saucepan and place it over a medium heat. 4. Fry the peppers and garlic: Once the oil begins to shimmer and loosen, tip in the peppers, garlic, and a pinch of salt. Fry for 12-15 minutes, stirring occasionally until soft and jammy. Get on with the rest of the dish in the next steps while you wait. 5. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Cut some of what remains into small 0.5cm cubes and rip the rest into bite-sized chunks. 6. Get ready to bake: Toss the small cubes with 1 tbsp of oil and a generous pinch of salt on a small baking tray. Spread everything out into an even layer on the tray. 7. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 8. Assemble the salsa: Add the leaves from 20g of basil to a measuring jug, along with 10g of pine nuts, 3 tbsp of oil, and a generous pinch of salt. 9. Blend the salsa: Blend until smooth and pesto-like, then give the hand blender a rinse – we will need it later. 10. Add the tomatoes: Once the peppers are ready, add 1 x 400g tin of tomatoes and a generous pinch of salt. 11. Add the bread and simmer: Add the ripped up chunks of bread from earlier (not the small cubes), and 150ml of water. Simmer for a further 5-7 minutes, until the bread starts to break up – this will thicken the soup. 12. Wash up: While you wait for the bread to break down, crack on with a bit of washing up. 13. Blend: Once the bread has broken down a bit, take the pan off the heat and blend until smooth. Season to taste with salt and pepper. 14. Serve: Divide 1 x 150g ball of mozzarella between 2 serving bowls, then ladle over the soup. Spoon over the basil salsa, scatter over the crispy ciabatta, and dive in! Summer stew with dukkah croutons We use ground spices but if time is on your side, try toasting whole spices and then blending them to amp up the flavours! Serves: 2 Ingredients: 2 courgette 5 spring onions 200g asparagus 2 cloves garlic 400g tinned butter beans 1 vegetable stock cube 1 tbsp miso paste 40g unsalted butter ½ ciabatta (1x 250g) ½ tsp ground cumin ½ tsp ground coriander seed 2 tbsp sesame seeds 3 tbsp vegetable oil 100g crème fraîche 10g fresh basil 1 lemon Method: 1. Preheat: Preheat the oven to 180C, this will be for the bread later. 2. Prep the veg: Cut 2 courgettes in half lengthways, then cut them crossways at 1cm intervals. Cut 5 spring onions in quarters crossways, then repeat with 200g of asparagus. Peel and finely grate 2 cloves of garlic. 3. Assemble the stew: Add the courgettes, spring onions, and garlic to a medium saucepan along with 1 undrained 400g tin of butter beans, 1 stock cube, 1 tbsp of miso, and 40g of butter. 4. Get the stew on: Add 400ml of water, then place the pan over a high heat. 5. Simmer: Once the stew comes up to a boil, reduce the heat to medium and simmer for 4-5 minutes, until the courgettes soften slightly. Get on with the rest of the dish in the next steps while you wait. 6. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Rip what remains into bite-sized chunks and add them to a medium baking tray. 7. Get ready to roast: Toss the bread with ½ tsp of cumin, ½ tsp of ground coriander seed, 2 tbsp of sesame seeds, 3 tbsp of oil, and a generous pinch of salt. Spread everything out into 1 even layer. 8. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 9. Add the asparagus: Once the courgettes have softened slightly, add the asparagus and simmer for a further 4-5 minutes, until the asparagus is soft but still has a slight bite. Crack on with a bit of washing up while you wait. 10. Season: Once the stew is ready, finely grate over the zest from 1 lemon, then season to taste with its juice and salt. 11. Serve: Divide the stew between bowls and spoon over 100g of crème fraîche. Finish with the leaves from 10g of basil and tuck in! Chilli roast cauliflower with ‘holy trinity’ lentils The “holy trinity” in this dish refers to a wonderful combination of spring onion, ginger and garlic that is often used throughout Chinese cookery. Serves: 2 Ingredients: 1 cauliflower 2 tbsp vegetable oil 1 tbsp mild chilli powder 200g crème fraîche 1 tbsp miso paste 5 spring onion 3 cloves garlic 20g fresh ginger 2 tbsp sesame oil 250g microwave Puy lentils 1 red chilli Method: 1. Preheat: Preheat the oven to 180C – this will be for the cauliflower later. 2. Prep the cauliflower: Cut the green leaves from 1 cauliflower, then use a small knife to cut small florets from the woody stalk in the centre. We won’t be using the stalk or the leaves for this recipe, but they work well in soups! 3. Get ready to roast: Toss the florets with 2 tbsp of vegetable oil, 1 tbsp of mild chilli powder, and a generous pinch of salt on a large baking tray. Ensure the florets are fully coated, then spread everything out into 1 even layer. 4. Roast: Roast in the oven for 20-25 minutes, until golden in places and soft throughout. Get on with the rest of the dish in the next steps while you wait. 5. Mix the creme fraiche and miso: Beat 200g of creme fraiche with 1 tbsp of miso paste in a small bowl and set aside – we will use this for garnish later. 6. Chop chop: Finely chop 5 spring onions, then peel and mince 3 cloves of garlic and 20g of ginger. 7. Preheat the pan: Add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 8. Fry: Once the oil starts to shimmer and loosen, add the spring onions, garlic and ginger. Fry for 3-4 minutes, until fragrant and golden in places. 9. Add the lentils: Add 1 250g pouch of lentils to the pan and fry for a further 4-5 minutes, tossing regularly, until piping hot. Crack on with the rest of the dish in the next steps while you wait. 10. Prep the chilli: Thinly slice 1 red chilli – we will use this for garnish later. If you are still waiting for the lentils, now would be a great time to do a bit of washing up! 11. Serve: Spoon the miso creme fraiche onto plates and spread it out into large discs. Divide the lentils between the plates and add the roast cauliflower. Scatter over the red chilli and serve! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream Can you whip up the perfect burger in just five minutes? These are the viral TikTok recipes you have to make this Father’s Day

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Billy Porter has sparked backlash after he called Anna Wintour a ‘b****’ over her decision to feature Harry Styles as the first-ever solo male cover star of Vogue. In a recent interview with The Telegraph, the Pose actor addressed criticism he initially received after hitting out at Styles for appearing on the cover of the fashion magazine wearing a Gucci dress. Porter - who’s known for championing gender-neutral fashion - explained how he would have better approached Wintour about “uplifting” those whose voices often go unheard in the fashion world. Speaking to the outlet, the 59-year-old actor explained that he participated in a Q&A with the Vogue editor-in-chief months before Styles’ cover was revealed in December 2019. “That b**** said to me at the end: ‘How can we do better?’ And I was so taken off guard that I didn’t say what I should have said,” Porter recalled. Looking back, the Cinderella star wished he had said: “Use your power as Vogue to uplift the voices of the leaders of this de-gendering of fashion movement.” However, Porter noted: “Six months later, Harry Styles is the first man on the cover.” “It’s not Harry Styles’ fault that he happens to be white and cute and straight and fit into the infrastructure that way... I call out the gatekeepers,” he continued, before suggesting that the former One Direction member was “on the cover” of Vogue because he’s “white and he’s straight”. “Non-binary blah blah blah blah. No. It doesn’t feel good to me. You’re using my community - or your people are using my community - to elevate you. You haven’t had to sacrifice anything,” Porter said. Despite the Tony award-winner’s efforts to promote inclusivity in fashion, his comments about Wintour sparked backlash online, as some fans deemed his remarks “misogynistic” towards the fashion editor. “Not him thinking he’s allowed to be misogynistic,” one person wrote on X, formally known as Twitter. “Calling a woman a b**** just because she didn’t do what you wanted will NEVER be okay.” “I’m not one to defend Anna or that cover, but using misogyny to make your case for de-gendering fashion is not smart,” another user tweeted. “I immediately tune out the second a man refers to a woman as a b****,” said someone else. “Your statement is now null”. Another person joked: “Oh he’s never getting invited to the Met Gala ever again.” Meanwhile, one user recalled how Porter recently admitted to selling his house as a result of the Hollywood strikes when they tweeted: “I would not be calling Anna Wintour a b**** if I was currently having to sell my house to be able to live but that’s just me.” In December 2019, Styles became Vogue’s first-ever solo male cover star when he posed on the cover of the magazine in a Gucci dress. Months later, Porter took issue with Vogue’s decision to feature Styles on the cover when he claimed that all the singer had to do to break barriers was “be white and straight”. “I was the first one doing it and now everybody is doing it,” the actor told The Sunday Times in October 2021. “I’m not dragging Harry Styles, but... He doesn’t care, he’s just doing it because it’s the thing to do. This is politics for me. This is my life. “I had to fight my entire life to get to the place where I could wear a dress to the Oscars,” Porter added. “All [Styles] has to do is be white and straight.” After facing criticism for his initial comments, Porter issued an apology to Styles live on The Late Show with Stephen Colbert, telling the camera: “Harry Styles, I apologise to you for having your name in my mouth. “It’s not about you. The conversation is not about you.” The American Horror Story alum went on to explain that the conversation surrounding inclusivity in fashion is “deeper,” as it is actually about “the systems of oppression and erasure of people of colour who contribute to the culture”. After acknowledging that there is a lot to “unpack” regarding the topic, Porter noted that he is willing to do so as long as it is without the interference of “the cancel culture of the internet”. “I’m willing to unpack it, sans the dragging and cancel culture of the internet, because I do not now, nor will ever, adjudicate my life or humanity in sound bites on social media,” he said. “So when you’re ready to have the real conversation, call a b****. Okay? I’m ready to have it!” Porter, who previously told The Sunday Times that he “changed the whole game” when it came to breaking gendered fashion barriers, famously wore a tuxedo dress custom-made by designer Christian Siriano to the 2019 Oscars. As of now, Wintour has not publicly acknowledged Porter’s recent remarks. The Independent has contacted representatives for Billy Porter and Anna Wintour for comment. 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Receiving a wedding guest invitation with a dress code usually means we run straight to our group chat, frantically asking what everyone is wearing. Wedding guest attire can range from floor-sweeping black tie gowns to knee-length cocktail dresses. Then there are things to consider like the ambiance of the venue, whether it's outdoors or in, and the time of year. If the invite says formal wedding attire, however, you're in luck. It may seem deceptively hard at first, but this popular style is actually quite flexible. Think of "formal" as the perfect medium between black tie and cocktail ensembles. You can wear a variety of lengths and silhouettes and still fall squarely within the guidelines. Still not sure what to wear? Leave your worries with us, as we've picked out only the best formal wedding guest attire for you.

Ryanair’s boss has pledged to “charge back into Ukraine” once commercial flying reopens and promised investment worth $3bn (£2.3bn) in the wartorn country. Michael O’Leary visited Kyiv on Thursday and said that he soon hoped to reconnect the country’s Lviv and Odesa airports with more than 20 European Union capital cities within eight weeks of the reopening of air space with around 600 weekly flights. “The fastest way to rebuild and restore the Ukrainian economy will be with low-fare air travel,” the chief executive said. “Ryanair intends to invest heavily in Ukraine and lead this aviation recovery by investing up to $3bn and basing up to 30 Boeing Max aircraft at Ukraine’s three main airports in Kyiv, Lviv and Odesa. “Having previously also served Kharkiv and Kherson airports prior to the invasion, Ryanair will return to serving those airports too, as soon as the infrastructure has been restored.” He added that the company will employ hundreds of Ukrainian pilots, cabin crew and IT professionals, and we will look to create thousands of new jobs in aviation for Ukrainian citizens. It is hard to say when commercial flights will be possible to and from Ukraine with restrictions still in place due to the ongoing war with Russia. Ryanair held meetings in Kyiv’s Boryspil International Airport with representatives from Ukraine’s main airports, Kyiv, Lviv and Odesa. Mr O’Leary was joined by Boryspil airport chief executive Oleksiy Dubrevskyy and Ukraine’s communities minister Oleksandr Kubrakov. The latter man said the resumption of flights will be possible “as soon as the security situation allows”. “We are already working on solutions and investment plans to enable aircraft to fly up quickly,” he said. Ryanair noted the “excellent state” of the airport infrastructure after examining terminals, baggage claims and passenger check-ins. The company has said that in the first 12 months after the war, more than 5 million seats to and from Ukraine will be on offer with 10 million per year within five years. Read More Russia-Ukraine war – live: Moscow restricts movement of British diplomats over support for Kyiv UK donated 184,000 more artillery shells to Ukraine than planned, says Wallace Ukraine and Pakistan call for restoring the Black Sea grain deal after talks in Islamabad The Body in the Woods | An Independent TV Original Documentary The harrowing discovery at centre of The Independent’s new documentary