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.
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.