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Recipes Archive

October 20, 2017

 

persimmon waffle prep

Persimmon Waffle (AKA Persaffle)

What do you get when you add persimmon to a waffle batter? A Persaffle, of course.

October 18, 2017

 

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Quick Side Dish: Balsamic Glazed Kabocha

With cubes of tender kabocha pumpkin, sweet red bell pepper and whole basil leaves glazed in a tangy balsamic glaze, this quick side dish is a hit.

October 11, 2017

 

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Classic Apple Pie

Are you just back from apple picking? Nothing says Autumn like a freshly baked apple pie.

October 11, 2017

 

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Flaky Pie Crust

Keep your dough cold throughout the process, and avoid overworking for a tender, flaky pie crust--every time!

October 9, 2017

 

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Simplest Way to Make and Eat Spaghetti Squash

With a bit of lemon juice and salt, roasted spaghetti squash could easily be your go-to meal.

September 29, 2017

 

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Simple Roasted Tomatoes

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

September 29, 2017

 

mushrooms

Fresh Mushroom Brochettes

Chef Daniel Orr uses ultra-fresh mushrooms for a simple brochette -- the star of a lovely warm salad.

September 29, 2017

 

aioli

Truffle Herb Aioli

Dress your salads in something special (and remarkably simple).

September 27, 2017

 

Toasted Coconut Brittle

Toasted Coconut Brittle

This coconut brittle uses only four ingredients and is sweetened naturally using honey. It’s the perfect on-the-go snack when you’re craving something sweet

September 24, 2017

 

Farro con Pollo

Make Farro Con Pollo for Dinner

Try farro instead of rice in this variation on arroz con pollo.

September 22, 2017

 

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Bagna Cauda

This traditional sauce from Italy is not served over pasta. Instead, it's a hot dip for a variety of seasonal vegetables.

September 20, 2017

 

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Boost Your Green Intake with Avocado Edamame Salad

Dare to go monochromatic with this vibrant green salad.

September 17, 2017

 

chop-suey

Chop Suey: Classic Chinese-American Dish With Mexican Flair

Jocko Fajardo grew up in Arizona eating Mexican food, but his go-to comfort dish is a Chinese-American classic with a little Mexican thrown in.

September 15, 2017

 

chard pizza

Chard Pizza with Goat Cheese

Chef Daniel Orr puts together a beautiful pizza with bright, fall greens...and bacon!

September 14, 2017

 

VeganBLT

A Spin on the Classic Sandwich, Vegan BLT

Want to eat more veggies? You won't even realize this BLT is vegan and full of vegetables.

September 11, 2017

 

Zereshk Polow

The Aroma Of Rice And Barberries Takes Her Back Home To Iran

When Yasaman Alavi misses Iran, she puts up a pot of rice and adds saffron water and barberries for a Persian twist.

September 11, 2017

 

frozen rosemary

Three Methods for Preserving Herbs

Drying herbs changes their flavor, which is why I like to use other methods for preserving herbs. Here are three ways to keep those flavors fresh all year long.

September 8, 2017

 

Homemade Salsa

Roasted Garden Salsa

This salsa is made with vegetables you likely have growing in your own garden. Roasting them until they’re slightly charred helps bring out their flavors.

September 6, 2017

 

Collard Greens: A Southern Staple Spiced With Caribbean-West African Flavors

The African Roots Of A Classic Southern Dish

Collard greens was the first dish Dadisi Olutosin learned to make when he was a young boy. Today he adds some international touches.

September 4, 2017

 

chicken wings

Barbecue Legend Shows Us How To Master Smoked Chicken Wings

Mike Mills' chicken wings have been named the best in the country. His new book with daughter Amy Mills shares the gospel of barbecue with home cooks.

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