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Earth Eats: Real Food, Green Living

Recipes

May 26, 2017

 

apricot almond mini scones

Apricot Almond Scones

These scones have some of the same characteristics of croissants -- layered, flaky and buttery -- but they're much easier to make.

May 20, 2017

 

vegetables

Stirring The Pot: Vegetable Lasagna With Béchamel

Ah, spring! Shorts, tank tops, sandals… and vegetables. The arrival of fresh greens, deep reds, and sensual purples beg for creative juices to flow.

May 16, 2017

 

Cauliflower Tabbouleh With Toasted Hemp Seeds

Purple Cauliflower Tabbouleh

This is our take on cauliflower rice. Chef Daniel Orr combines it with citrus, onion and parsley for a gluten-free tabbouleh.

May 14, 2017

 

Chicken Marrakesh

Stirring The Pot: A Bowl Of (Dried) Cherries

As I cooked this Chicken Marrakesh with friends, conversation segued into talk of restaurants, local gossip, yoga poses, former husbands and grandchildren.

May 13, 2017

 

bananas foster pancakes

Bananas Foster Pancakes

I made a simple butterscotch sauce with butter, brown sugar and cream. Rum is the usual choice for Bananas Foster, but I love the flavor Armagnac adds.

May 9, 2017

 

chef daniel orr with asparagus

Asparagus, With Vegan Caesar Dressing On The Side

How about a new dipping sauce for simply cooked asparagus?

May 9, 2017

 

green tomato salad

Green Tomato Mint Salad

These young tomatoes are crisp, tangy and juicy with just a hint of sweetness. Add some mint and you have a refreshing green tomato mint salad.

May 7, 2017

 

Blintzes

Stirring The Pot: Aunt Lilly’s Cheese Blintzes

As I cut into a blintz and the sweet steam of the filling escapes, I revert to that child sitting in my mother’s kitchen.

May 3, 2017

 

Rhubarb White Chocolate Muffins

Rhubarb White Chocolate Muffins

I’m going to be honest with you: these muffins are borderline cupcakes.

May 1, 2017

 

maple mousse

A Sure Sign Of Spring: Maple Syrup Mousse

This recipe is a no-bake dessert. I also love that it bypasses refined sugar altogether. The sweetness comes from the maple syrup and raisins.

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