Earth Eats: Real Food, Green Living
Natalie DeWitt prepared 6 unique pumpkin fillings and 4 unique crusts. Which pumpkin pie will win out in the taste test?
We continue the fall pumpkin series with a sweet version of oven-roasted pumpkin seeds. Experiment with different spices and see what you come up with!
Pumpkin is underwhelming if you only use it for pies. There is so much more to be done with this rich and flavorful fall vegetable.
We’re celebrating veggies of all kinds. The cucumber soup is tasty in a bowl or spooned over some fish, and the salad uses carrots, radishes, and seaweed.
This pumpkin recipe costs under $3.00 to prepare, it's vegan-friendly, and it will convince you that pumpkin does indeed deserve a savory place in your kitchen.
Over the next month leading up to Thanksgiving, Earth Eats (and I) will be bringing you six pumpkin-focused recipes that have nothing to do with pie.
This risotto with pumpkin is lightened up for summertime with fresh mint, ginger, and lemony coriander seeds.
It's Super Bowl weekend and whether or not you're a sports fan, we have winter party foods for you on this episode of Earth Eats.
What to do with all the leftovers from your Thanksgiving meal! In this week's podcast, Chef Orr gives you some of his favorite ways to use up all that turkey.
Annie Corrigan is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
Daniel Orr is a professional chef, restaurateur, blogger, and author of a number of cookbooks. Learn more »
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