Heather and Felix join forces to make the Feather Dip, a cheesy salsa dip.
Pick up some Swiss chard and chorizo from your local farmers market for this dish. It will warm you up in these cold winter months.
Quinoa is a complete protein that is high in iron and dietary fiber. Throw some leftover turkey into a pot for a tasty and nutrient-rich soup.
Corn is a little bit like zucchini in that if you are growing it and you have it 'coming out your ears' you may run out of ways to cook it.
Dandelion greens are one of season’s earliest veggies to pop up in spring.
This recipe converted me from a cauliflower hater to a cauliflower lover.
This sandwich is a perfect mix of creamy and crunchy, and what more could you ask for in a sandwich.
Recent data shows less than 10% of Americans are eating enough veggies—here are some easy and delicious ideas to help you meet your quota!
Three recipes using two weird vegetables. The raw salad will make you see Brussels sprouts in a new way. And, two ideas for preparing sunchokes.
Try making the Gluten-free crust to go with this hearty vegetable pot pie.
You can't get any more local than this—winter salad greens grown in our backyard.
Michelle Obama announced a plan to install 6,000 salad bars in elementary schools across the country. Could lawmakers soon affect wider change to school lunch?
If your apartment building or home owner’s association allows it, growing fruits and vegetables in containers are a great option for summer edibles.
We’re finishing up our series on summer grilling today by cooking some potatoes, onions and peppers in the coals paired with a crisp and fresh coleslaw.
No time to make vegetable soup from scratch: No problem! Whip up a delicious vegetable soup in no time just by using preserved vegetables from your pantry.
Here in the Midwest, most markets are closed for the winter and locally grown foods can be harder to come by. Fortunately, there are still ways to eat green.
Today on the podcast we look at two unusual vegetables: sunchokes (jerusalem artichokes) and the much maligned, love 'em or hate 'em vegetable: brussels sprouts
Organic food has been taking some hits in the press lately, and Earth Eats' Cory Barker hopes the beating comes to end soon.
A recent study showed that despite recent economic hardships, consumers are still dedicated to purchasing organic foods.