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Recipes Archive

August 10, 2017

 

hatch chile cornbread muffins

Hatch Chile Corn Muffins

I fold in fresh corn kernels and bits of charred hatch chiles, resulting in the muffins having awesome texture and a kick of spice.

August 9, 2017

 

vegan corn and leek soup

Vegan Corn And Leek Soup

The caramelized leeks, corn and water are enough to make a delicious soup, but I decided to up the ante and added some soy milk.

August 8, 2017

 

honey-cornbread-snacking-cake

Honey Cornbread Snacking Cake

The flavor of honey and corn are prominent, while the summer blueberries are sweet, tart and juicy.

August 7, 2017

 

charred corn fritters

Charred Sweet Corn Fritters With Buttermilk Ranch Dressing

I love consuming corn in its raw state, but when I’m craving something more filling, I love making things like pancakes and fritters with the kernels.

August 6, 2017

 

pasilla chile cheddar spoon bread

Pasilla Chili And Cheddar Spoonbread

I fell in love with this spoonbread's pudding-like, spongy texture, and the flavor is out of this world.

August 3, 2017

 

sweet-corn-ice-cream

Sweet Corn Ice Cream

The amount of corn you’ll need for this recipe will depend on how sweet and flavorful the corn is. Give a kernel a taste and adjust as you prefer.

July 30, 2017

 

green-bean-black-bean

Green Beans With Garlic Black Bean Sauce

You may find yourself with fully matured green beans that are a little too tough to eat, but before you let them go to seed, try using them in this dish.

July 27, 2017

 

japanese-ratatouille

Japanese Ratatouille

This isn’t the French original, nor is it a Japanese dish, but the flavors and textures should be comfortingly familiar no matter where you're from.

July 26, 2017

 

eggplant with pepper relish

Eggplant With Red Pepper Relish, A New Summer Favorite

This salad includes loads of creamy pan-fried eggplant topped with a fresh relish made of red bell peppers, sweet onions and tomato.

July 25, 2017

 

Meatless Eggplant Involtini

Eggplant Roll Ups With Creamy Farro

As a card-carrying omnivore, I can tell you that these meatless involtini couldn’t possibly be made better by adding meat or dairy.

July 24, 2017

 

Nikumiso Dengaku

Nikumiso Dengaku (Stuffed Eggplant)

Nikumiso literally means “meat miso.” I’ve made a standard meatless eggplant dengaku before, but this version takes it from a tasty side to a hearty main.

July 23, 2017

 

Baba Ghanoush

Simple, Smoky Baba Ghanoush

I like using Japanese eggplants for this dish because they are sweet when roasted and have almost no seeds.

July 20, 2017

 

minty cucumber cantaloupe salad

Minty Cucumber And Cantaloupe Salad

I’m always looking for cucumber recipes around this time of the year, especially for those renegade cucumbers that grew a little too big for pickling.

July 19, 2017

 

tomato chia ponzu

Tomatoes With Chia Ponzu Dressing

For this salad I’ve made a simple ponzu dressing with yuzu juice and soy sauce, but you could do this with lemon juice, or a more standard vinaigrette as well.

July 17, 2017

 

cherry-tomato-clafoutis

Cherry Tomato Clafoutis

Somewhere between a cake and a custard, a clafoutis has a magical array of flavors and textures that changes as you eat different parts of a slice.

July 16, 2017

 

tomato bulgur salad

Cherry Tomato Bulgur Purslane Salad

This recipe is a very loose play on a panzanella salad. The bulgar acts as the bread would... sorta.

July 14, 2017

 

panzanella salad

Summer Panzanella

Panzanella is a quintessential summer dish that lets the freshness of tomatoes shine. Crusty bread soaks up the juices from vegetables, olive oil and garlic.

July 12, 2017

 

Chocolate Zucchini Cake

Chocolate Zucchini Cake

You’ll never be able to tell there’s zucchini hidden inside this delicious chocolate cake. Zucchini's built-in moisture makes this recipe foolproof.

July 11, 2017

 

zucchini-cheddar-hand-pies

Zucchini Cheddar Hand Pies

These hand pies are very hard for anyone to resist: the dough is light and flaky as can be and the filling is cheesy and gooey.

July 10, 2017

 

Zucchini Scones

Vegan Zucchini Scones

Because of the amount of olive oil in these scones, it’s important to use one with a mild flavor. Strong olive oils may make your scones taste bitter.

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