Earth Eats: Real Food, Green Living
The toasted pecans pair well with the nuttiness of the rice, and the d’anjou pear adds sweetness and color. And the lettuce serves as the bowl!
No ham hocks or bacon in sight! This vegetarian dish could be vegan with a splash of olive oil instead of butter.
Put a little bit of the Caribbean on your dinner table with this delicious and addictive salad.
Two recipes using kale, a snack and a salad. Brad Dunn talks dessert wine. Harvest Moon Flower Farm sells bouquets that are uniquely local and seasonal.
Giving the kale a good, thorough back rub for this recipe. It tenderizes it and make it easier to chew.
In a recipe season inundated with roasted roots and tubers, try something fresh!
Choose small, young okra for this recipe. They get more fibrous and are less ideal for raw dishes as they get larger.
This colorful salad celebrates seasonal veggies. It doesn't contain any acid in order to maintain the vibrant green of the snow peas.
In need of a side to go with that veggie burger? Look no further.
Have you planted cabbage seeds in your garden? This summery recipe will get you excited for the bounty you'll be harvesting in a couple months.
Stop passing celery root by at the farmers market. This simple salad combines the root vegetable with the familiar flavor of apple.
If you hate overcooked Brussels sprouts, this raw salad might change your mind.
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.
Eating black eyed peas on New Year's Day is thought to bring luck. And since this is a very healthy dish, you will also be guilt-free at the start of 2012.
Didi Emmons didn't always cook with weeds. Thanks to her relationship with a local farmer, she now loves all sorts of feisty, flavorful and nutritious plants.
If you could imagine crossing a banana with a mango, then you’d get a Paw Paw. The custard-like yellow meat is tasty served with apple slices.
This walnut vinaigrette recipe is in honor of my father Lefty, who taught me how to forage for and prepare these delicious nuts.
We see what one college student eats for lunch, we take a peak at a course about food and politics and we make two dishes any cash-strapped student would love.
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.
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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