The first thing every student needs to have a good day is a healthy breakfast. Author Janet Poppendieck talks about what is right and wrong with school lunch.
This is a fun way to serve lasagna: top each individual strip of noodle with the "cheese" filling, roll it up, and top it with sauce before baking.
Chinese buffets usually have a version of these green beans, but by making them at home, you can control the ingredients.
Try making the Gluten-free crust to go with this hearty vegetable pot pie.
You won't miss the eggs in this veggie breakfast scramble. The flexible recipe is also perfect for folks who like to get creative in the kitchen.
These easy recipes will give rest to the weary Thanksgiving home chefs. They may be quick and light, they don't skimp on flavor!
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.
Sometimes you just need a bit of coconut. The creamy, sweet flavor makes up for the hundreds of calories in saturated fat...really!
We’re rolling up our sleeves today to make salsa and guacamole. One recipe dresses up pre-made salsa, and the other re-imagines guacamole using sweet peas.
Today we have two soups that can be served either hot or cold. They also work great as pasta sauces, and as an added bonus they’re both vegan-friendly.
Today on Earth Eats: an all-vegan Cinco de Mayo menu including a quesadilla and two toppings...salsa verde and a fresh take on guacamole.
It's back to tomatoes and tofu for Chef Daniel Orr. Try these bite-sized vegetable cups as a finger-food starter or even as a main course.
Chef Daniel Orr offers a tasty way to incorporate tofu into a summer favorite.
Earth Eats has grilling tips and a mouth-watering recipe for BBQ duck with grilled peaches to help you do something a little different for the summer holidays.
Who can say no to a snack? No one in their right mind, that’s who! The Spanish call them tapas and they make a daily event of them – a light fourth meal.