Annie and Ryan Quinn fell in love while hashing out the intricacies of baking puff pastry and roasting pork loin. Since both are also concerned about the environment, it was only natural that they would go for a "green" remodel of their kitchen in Greenfield.

The couple, both 26, met while working at Westmoreland Country Club and spent hours together cooking. They lived in other cities for a while but decided to return to Pittsburgh in July 2009 to be close to family.

After looking at houses in Squirrel Hill, Lawrenceville and Regent Square, their real estate agent noted that Greenfield met all their requirements -- close to a park, grocery and local shops.

They liked the many original features in this house, but they wanted to put their own mark on what they consider the most important room in the home.

"This general idea of stainless-steel appliances and granite was not our style," Mrs. Quinn said. "We wanted a kitchen that wasn't done, untouched and original to the home."

A green renovation was a no-brainer since he is an environmental engineer and she is working toward a master's degree in environmental science and management at Duquesne University. They spend lots of time telling people why they should live more sustainably, It was time to put their money where their mouths were (and would be).

They had their work cut out for them. The original 9-by- 13-foot galley-style kitchen had fake wood paneling, fake brick and cabinets with plastic doors. The gold sparkle laminate floor was the only thing that reflected any light in the small, cave-like space.

When they went looking for an Earth-friendly contractor, Mrs. Quinn was surprised to find a few who were willing to reuse and repurpose existing elements. They hired Gannon Ulrich and David Ward, whose experience with old homes and skilled cabinetmaking became the perfect fit.

The kitchen needed to be completely gutted and the homeowners wanted to open it up to the adjoining dining room with a pass-through. Mr. Ulrich came up with a better design.

"My first impression was to take out the load-bearing wall and make a kitchen island," he said. "We came to a nice compromise that pleased everyone."

Instead of an island, he and Mr. Ward reinforced a load-bearing wall to make room for a breakfast bar with open cabinets overhead on both sides. This space-saving move allowed the homeowners to display their serving dishes in plain sight and eliminated the need for a china closet in the dining room.

Since the Quinns wanted to save the old cabinet boxes, Mr. Ulrich fabricated new cabinet doors and new cabinets to go above the breakfast bar. He used rough-cut cherry wood milled by Barmore Wood Molders & Wood Drying, Gerry, N.Y. If you open the old cabinets, you can still see the original, dark wood on the interior, a gentle reminder of the kitchen's history.

The Quinns, who had a budget of $16,800 for their renovation, struggled with the choice of a countertop and considered everything from laminates to ceramic tile. Mr. Ulrich suggested concrete. Mrs. Quinn wasn't sold at first but loves them now. They weigh 120 pounds per cubic foot and have a warm, gray, earthy hue.

"I trust the countertops. They are really fun, I can move a hot pot right on to it and not worry about a burn mark," she said.

The couple chose a cork floor by US Floors that's available through Artemis in Lawrenceville. Cork is easy on the body -- a bonus for 3-month-old Elliot, who will be crawling on them before you know it. Mr. Ulrich pointed out that because cork maintains an ambient heat of 55 degrees, they didn't need radiant floor heat. The Quinns were pleased that the floor was manufactured in Georgia, employing American workers and making for a relatively small carbon footprint.

Other green elements in the kitchen include low-voltage, recessed lighting and low-VOC paint. Mr. Ulrich even reused the wood from the door jamb, milling it to make baseboard and a decorative apron for the breakfast bar.

The Quinns' new/old kitchen -- which came in $100 under budget -- is much more open and bright than the old one. The dining room is furnished with a charming collection of mix-and-matched chairs around a sturdy wood table -- as if every diner dragged his or her favorite to the feast.

The most unique detail by far are 8-by-10 photographs of food. Though they look as if they came from a gourmet magazine, they were all taken by Mrs. Quinn of meals the couple made together:

"Here is the Greek Pasta Bake, Ryan makes that for me when I want a homey night."

Other photos include first turnovers they baked, cappuccinos in red mugs they spun at a pottery class, and a favorite sockeye salmon with barbecue rub "and a bottle of Yuengling, for Pittsburgh," she said.

"We moved back to Pittsburgh because everything we loved was here. Our families and friends -- it's all you need, and what's important."

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