It's cheesy. It's hearty. And it's a great way to use up greens!
You may be seeing a lot of recipes for cooked greens on Earth Eats these days, but that’s just because in the summer, there are a lot of greens to use up!
Asian flavors enhance all the kale your garden is producing these days. No kale? Use collards or Swiss chard instead!
Winter-worn American colonists nibbled on clary sage leaves to mark the arrival of spring. Check out pics from Philipsburg Manor in Sleepy Hollow, New York.
Please the palate and the eyes by putting color on your plate. Here are five food blogs to spark your inspiration.
Deb McKee Kelly's table at the Bloomington Winter Farmers Market is stocked with lettuce, arugula and basil she grows on her hydroponics farm.
This week's snow and subzero temperatures put stress on farmers and their animals, but there could be a sweet upside to the cold snap.
We chat with three vendors selling fresh, local food at the Bloomington Winter Farmers Market, then we cook with yams. Mike Bell boils maple sap down to syrup.
Bet you can't eat just one of these crispy baked kale chips!
It wouldn't be spring without the Bloomington Community Farmers Market. For the 38th year, farmers and community members come together to celebrate local food.
The more I learn about fennel, the more excited I am to grow it this year in my garden.
This meal satisfies my need for goat cheese, greens and pasta all on one plate.
In its simplest form, the spinach is wonderful as a warm salad, or you can serve it as a bed for smoked trout, roast beef or sliced veal.
Sometimes when I get home from the Saturday farmers market I just want to dive in and start cooking.
The German E. coli outbreak is slowing down, but salmonella cases in the U.S. raise more concern about contaminated alfalfa sprouts.
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.
Sweet apricots and succulent cucumbers come together with quinoa in this deliciously satisfying yet simple side dish.
In addition to white potatoes, starch-heavy corn and peas are also in danger of being cut in favor of leafy greens and orange vegetables.
Yes, I realize we're still in the middle of growing season, but you want to be prepared for the day when it's time to harvest!
Dandelion greens are one of season’s earliest veggies to pop up in spring.