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.
These mushrooms are so meaty that they could easily take the place of the piece of meat on any dinner plate.
Stocks are the building blocks of cuisine. Use your leftover chicken bones and veggie scraps to make a tasty chicken stock for soups, stews and sauces.
The juice from this gorgeous watermelon harvested fresh from the garden is accompanied by a few mint leaves -- and that's it.
Thanks to a rainy spring season and hot summer temperatures, I started harvesting pumpkins from my garden in July. I'm using one in which to bake a chicken.
After blanching and shocking the long beans, they get the fiery treatment with garlic, ginger and sesame oil.
This recipe is a great way to use apples that maybe don't look the most appealing but still taste great.
Choose small, young okra for this recipe. They get more fibrous and are less ideal for raw dishes as they get larger.
We are taking something simple and readily available and making it into something spectacular.
This is not your typical BLT. The goat cheese and herb wasabi mayo add a unique kick.
This recipe couldn't be easier. Pick these long beans from your garden when they're young and they'll have a texture similar to pasta.
A bowl of cold soup is refreshing during these hot days. Change up your traditional gazpacho recipe by using cucumbers instead.
This versatile condiment goes well on just about anything, from a burger to a salad.
Flower can be just as delicious as they are beautiful. Combine squash blossoms with new potatoes, eggs and goat cheese for this creative breakfast dish.
This colorful salad celebrates seasonal veggies. It doesn't contain any acid in order to maintain the vibrant green of the snow peas.
Start your morning off right with this easy to make smoothie. Yes, it includes tofu, but you'd never know it!
There are plenty of greens available this time of year. Do something interesting with them by adding Asian flavors.
A classic dish with a Midwestern twist. Instead of lettuce, we're using wild garlic mustard greens.
Cattail pollen is often used in pancake recipes. We're changing it up a bit with this recipe for muffins.
Add some local maple syrup, red onions and salt and pepper to your 6-7 ounce salmon fillet. Then get creative with additional seasonings!
Strawberries and rhubarb make a classic pairing of flavors in this simple springtime dessert.
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 »
Copyright © 2013, The Trustees of Indiana University | Copyright Complaints
1229 East Seventh Street, Bloomington, Indiana 47405
