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Earth Eats: Real Food, Green Living

Recipes

August 22, 2016

 

frittata

Recipe: Finch’s Chanterelle Frittata

Brunchers won't have many more chances to enjoy Jeff Finch's chanterelle frittata. It's available only as long as foragers provide him with fresh mushrooms.

July 29, 2016

 

tomato basil scones

Tomato Basil Scones

These flaky scones are perfect for a leisurely weekend brunch and easy to grab on your way out the door throughout the week.

July 26, 2016

 

homemade granola

Almond Butter Coconut Granola

This protein-packed granola contains far less sugar than store-bought versions, and it tastes just as good.

July 20, 2016

 

beet pickled deviled eggs

Why Are Those Deviled Eggs Pink?

Because they've been pickled with beets, that's why! Chef Arlyn Llewellyn's pickled deviled eggs taste as spectacular as they look.

July 13, 2016

 

whole grain mustard

From Now On, You Make Mustard From Scratch

Once you try this homemade mustard on some grilled meat or with a charcuterie plate, you'll never go back to the store-bought stuff.

July 12, 2016

 

spaetzle

Your First Pasta Recipe: Spaetzle

Start with a basic dough recipe. Add some lemon zest and nutmeg. Create tiny dumplings, then fry them in butter. Chef Seth Elgar demonstrates.

July 4, 2016

 

strawberry rhubarb crisp

Strawberry Rhubarb Crisp

This recipe is the perfect summer dessert to serve at parties and cookouts. Top with a heaping scoop of vanilla ice cream and you likely won’t have leftovers.

July 1, 2016

 

pulled pork

Slow-Cooker Dry Rub Pulled Pork

This pulled pork gets its barbecue flavor from a simple dry rub. Throw it in the crockpot in the morning and eight hours later you’ll have a delicious meal.

June 30, 2016

 

wild rice and sweet corn pancakes

Pancakes Get A Corn And Wild Rice Upgrade

Start with a simple pancake recipe, then get creative. That’s when you have the chance to wow people.

June 27, 2016

 

tahini rice with sesame seeds

Short Grain Brown Rice With Tahini And Citrus

My favorite variety of rice is short grain brown rice. I add some tahini and sesame oil to rev up its nutty flavor.

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