Earth Eats: Real Food, Green Living
This sweet treat contains mangos, strawberries and homemade vanilla yogurt.
The perfect roast chicken starts with the freshest ingredients. Then, cook it simply. Sounds easy!
Felix named this dish himself. He isn't the biggest fan of broccoli, but this dish disguises it enough that he loves to eat it.
If you've got more winter squash than you can shake a stick at, here's a recipe to give you some new tastes.
This dessert tastes like fall in Indiana. Enjoy it as a light ending to any meal.
Sara Conrad subtracts all the meat but none of the flavor in this vegan version of Pho.
This parfait features layers of pears, vanilla yogurt and granola.
Have some leftover rice and peppers you're not sure what to do with? You've come to the right place.
Heather and Felix join forces to make the Feather Dip, a cheesy salsa dip.
It's never too late to jump on the steel cut oats bandwagon.
Here's a local and seasonal spin on a traditional Japanese dish. Local acorn squash and local beer make this tempura especially Indiana.
You can cut the cinnamon raisin bread into fun shapes and then top them with cream cheese and apples for a fun snack.
Ring in the new season with this autumnal spin on an old classic.
Why buy chocolate pudding from the store when you can make it yourself? Heather Tallman shows Felix an easy and delicious recipe for the dessert.
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!
Low fat frozen yogurt thickens this banana and strawberry smoothie.
These mushrooms are so meaty that they could easily take the place of the piece of meat on any dinner plate.
Wondering what to do with your pumpkins other than carving them up for Halloween or making pies? Here's one good idea.
Heather Tallman shows Felix how to make his own after-school snacks. These roll-ups are quick to prepare and taste delicious.
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.
Annie Corrigan is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
Daniel Orr is a professional chef, restaurateur, blogger, and author of a number of cookbooks. Learn more »
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