Some school districts are complaining of financial losses since healthy school lunch rules went into effect in 2012. House Republicans have proposed a solution.
Smørrebrød, Danish open-faced sandwiches, feature oven-roasted beets and carrots purchased from an area farmers market.
With corn prices up about 27 percent in the past month and no sign of rain in Midwestern states, dry weather could force food prices across the country to rise.
A new study says our bodies don’t readily absorb nutrients from veggies, like beta-carotene and lycopene, without a little fat.
Pick up some Swiss chard and chorizo from your local farmers market for this dish. It will warm you up in these cold winter months.
Sometimes limited ingredients are the key to making great dishes on the fly. I invented this one as I was cleaning out my fridge and pantry.
The flavor of pumpkin doesn't overwhelm but adds a touch of moistness that makes these cookies a delight to bite into.
With all the recent sprout recalls, people are hesitant about getting them at the store. Not to worry!—they're easy to make at home.
Recent data shows less than 10% of Americans are eating enough veggies—here are some easy and delicious ideas to help you meet your quota!
Whether you call it a crustless quiche or a baked Spanish tortilla, this recipe can be easily modified to work with the veggies in your fridge at home.
Are horses the sacred "cow" of America today? A group of ranchers wants to re-legalize horse slaughter, and I think they have a point.
You can't get any more local than this—winter salad greens grown in our backyard.
If you like the creamy consistency of homemade custard, you won't be disappointed with the results of this recipe.
This is a great recipe because, like most stir fry's, you can change it up and make it your own. And, it gives you advice for roasting pumpkins.
I wanted to do a pumpkin bread, but I didn't want to stick with tradition, so I decided to combine pumpkin and zucchini for this one.
We continue the fall pumpkin series with a sweet version of oven-roasted pumpkin seeds. Experiment with different spices and see what you come up with!
This pumpkin recipe costs under $3.00 to prepare, it's vegan-friendly, and it will convince you that pumpkin does indeed deserve a savory place in your kitchen.
Over the next month leading up to Thanksgiving, Earth Eats (and I) will be bringing you six pumpkin-focused recipes that have nothing to do with pie.
Five days with less than $5/day for food — a food stamps challenge.
Sometimes you just need a bit of coconut. The creamy, sweet flavor makes up for the hundreds of calories in saturated fat...really!