Earth Eats: Real Food, Green Living
Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.
We’re making some herb-infused simple syrups to drizzle over fresh fruit we picked up at the market.
The slice of taleggio cheese on top of this finished dish is what puts it over the top.
We’re going to do something very Hoosier with turnips today, pairing them with some local maple syrup from Burton’s Maplewood Farm.
The toasted pecans pair well with the nuttiness of the rice, and the d’anjou pear adds sweetness and color. And the lettuce serves as the bowl!
No ham hocks or bacon in sight! This vegetarian dish could be vegan with a splash of olive oil instead of butter.
Move over English muffins! You can serve these tasty cakes with jam or smoked meats.
Put a little bit of the Caribbean on your dinner table with this delicious and addictive salad.
This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.
Giving the kale a good, thorough back rub for this recipe. It tenderizes it and make it easier to chew.
Who needs potato chips when you have these! A dusting of curry and garlic powders give these kale chips a great flavor.
I like to serve these tomatoes during brunch but you'll find that they are versatile enough to serve along side just about any dish.
The garlic becomes smooth and velvety, perfect for smearing on biscuits.
I originally imagined this as a dessert, but it works even better as a hearty way to start off your day.
This is just about the easiest snack you can make -- and it's raw, gluten-free and vegan!
This superfood is prepared in a super-simple way, with caramelized onions and plenty of garlic.
The perfect roast chicken starts with the freshest ingredients. Then, cook it simply. Sounds easy!
This dessert tastes like fall in Indiana. Enjoy it as a light ending to any meal.
Here's a local and seasonal spin on a traditional Japanese dish. Local acorn squash and local beer make this tempura especially Indiana.
Put smiles on the faces of your brunch guests with this watermelon carved as a whale. But this dish isn't for kids. Fruit is covered with tequila lime syrup!
These mushrooms are so meaty that they could easily take the place of the piece of meat on any dinner plate.
Annie Corrigan is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
Daniel Orr is a professional chef, restaurateur, blogger, and author of a number of cookbooks. Learn more »
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