Chef Daniel Orr has cooked all over the world, from France to NYC to the Caribbean. He brings that wide range of experience to this traditional Indian dish.
Our tempeh is made with soybeans, brown rice, barley and millet. It might not sound tasty, but just wait until we pan-fry it with capers and lemon.
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.
It may be March, but winter's hanging on in many parts of the country. This soup will help you make it to spring.
'Tis the season for making maple syrup! Michael Bell demonstrates how to tap a maple tree, and Chef Daniel Orr sweetens some turnips and pears with local syrup.
This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.
The CDC doesn't want you to stop eating vegetables. Just be sure to wash both the produce and your hands first.
Ahead of New Year's, sommelier Brad Dunn talks about champagne, and Chef Daniel Orr prepares lucky dishes with greens, corned beef and black eyed peas.
These mushrooms are so meaty that they could easily take the place of the piece of meat on any dinner plate.
We taste cocktails made with the craft spirit Sorgrhum. Chef Orr has 2 recipes with spinach and carrots. And we go to Seattle for a story about urban gardening.
There are plenty of greens available this time of year. Do something interesting with them by adding Asian flavors.
Not vegan? No problem. This quesadilla with tofu, spinach, pine nuts and pesto will satisfy you.
This meal satisfies my need for goat cheese, greens and pasta all on one plate.
Stephanie Solomon is back to update us on the greens growing in the hoop house. Then in the kitchen, Chef Daniel Orr makes dishes using sunchokes and spinach.
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.
I have adopted a Tapas way of thinking when it comes to sharing a dish as a dinner guest -- small, individual portions that pack in a lot of flavor.
In the second installment of our Christmas feast, we cook up some Chicken of the Woods mushrooms, snack on country ham and slurp up parsnip soup.
Celebrate the cold weather by making a soup with some seasonal ingredients: parsnips and sweet potato leaves.
Jami Scholl doesn't put her garden to bed once the ground starts to freeze -- she continues to grow food. Read her advice for gardening throughout the winter.