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.
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.