This coconut brittle uses only four ingredients and is sweetened naturally using honey. It’s the perfect on-the-go snack when you’re craving something sweet
This salad includes loads of creamy pan-fried eggplant topped with a fresh relish made of red bell peppers, sweet onions and tomato.
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.
Cooking cornbread in a cast-iron skillet renders the outside crisp and buttery, while the interior is moist and crumbly.
Mornings are too hectic to spend 45 minutes behind a stove cooking steel cut oats. Daniel Orr's advice is to prep your first meal the night before.
Strawberry picking, though delicious, is tougher than you might think! I used some of my harvest to make Strawberry Chia Jam.
We had a blast this year speaking with researchers, visiting farms and eating great food. In this week's podcast, we take a look back at highlights from 2013.
The students are back! Big Red Eats Green wants to introduce them to local options for their off-campus eating. And, chia seeds for breakfast and caprese salad.
Feeling low on power? These orbs of goodness pack a punch!
Three breakfast dishes to start your morning off right. Megan Hutchison of the Local Growers Guild talks about the issues affecting small farmers.
I originally imagined this as a dessert, but it works even better as a hearty way to start off your day.