Cardinal Spirits Executive Chef Dean Wirkerman uses homemade buttermilk and a combination of fresh and dried herbs. You'll never buy a bottle of ranch again!
In Asia, burdock roots (and even the stems and leaves) are a staple food and herbal medicine that have been consumed since ancient times.
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.
This is the type of salad you want to eat for dinner, and then save a portion of it so you can have the rest for lunch the next day.
I love shaving asparagus and adding it to pizzas, pastas and of course salads. In this preparation, I serve it with my version of a green goddess dressing.
The surprise in this recipe is the tofu. Just like any mayonnaise-type sauce, you can substitute tofu for oil.
Let this cabbage slaw sit for a couple days or serve it right away. Either way, it makes a fantastic topper on tacos.
Fall is definitely setting in, and that means walnuts are dropping from trees. We make two condiment recipes today that feature their earthy taste.
With the strawberries and lettuce from my CSA box, I made a salad for a carry-in that wowed the pants off of my friends.
You can't get any more local than this—winter salad greens grown in our backyard.
Two members of the allium family, chives and garlic scapes, are on the menu today - a simple buttermilk dressing with chives and wild herbs and garlic salt.
A cool and refreshing way to enjoy fresh strawberries is in a salad with a light dressing. Earth Eats contributor Alex Lopez shares a favorite recipe.