Take a chance on some turnips! This recipe cuts the slightly bitter taste of the root vegetable with maple syrup and pears.
It's cheesy. It's hearty. And it's a great way to use up greens!
This recipe features some fresh tomatoes and cucumbers along with an ingredient that is past its prime -- stale bread.
You may be seeing a lot of recipes for cooked greens on Earth Eats these days, but that’s just because in the summer, there are a lot of greens to use up!
Asian flavors enhance all the kale your garden is producing these days. No kale? Use collards or Swiss chard instead!
Boy choy may be a pain to clean, but the end result is delicious!
Flowers often serve as garnish on restaurant plates. This recipe puts the flowers on bread and butter for a dainty snack.
Fresh lemon verbena gives a citrus zing to this cocktail. The sugar-coated rim on the cocktail glass makes it even more special.
Our tempeh is made with soybeans, brown rice, barley and millet. It might not sound tasty, but just wait until we pan-fry it with capers and lemon.
Encourage your guests to shake the night away with this Ball jar cocktail. Create several of these drinks in advance and then let your guests do the mixing.
I grew up in southern Indiana eating frog legs. This recipe combines the memories of my childhood with a French culinary aesthetic.
Red pepper, green zucchini, yellow corn… Grab whatever colorful veggies you have in your fridge for this recipe.
Hold onto fall for just a little bit longer with this dessert recipe. It's like an icy mulled apple cider.
This recipe will make you long for spring, but the aged maple syrup will taste complex, just like a fall afternoon.
Sure, persimmon pudding is the traditional way to enjoy this wild fall delicacy. But why not turn your persimmons into jam and enjoy them through the spring!
Paw paws are called Indiana Bananas not just because they grow all over the state through the fall, but because the fruits' tastes and textures are similar.
When it comes to pest control, it can be a real drag to be an organic gardener. Chef Daniel Orr has an all-natural solution for deterring hungry deer.
We're bringing Italy to Indiana with this dish cooked in a fresh sage butter sauce. It's guaranteed to be one of those meals you just can't stop eating.
Chicken and veggies cooked in one of the most healthful ways possible. Use this recipe as a starting point and then let your culinary imagination run wild!
This is one interesting take on baba ghanoush. Don't forget the anchovies!