I love shaving asparagus and adding it to pizzas, pastas and of course salads. In this preparation, I serve it with my version of a green goddess dressing.
Ah, spring! Shorts, tank tops, sandals… and vegetables. The arrival of fresh greens, deep reds, and sensual purples beg for creative juices to flow.
How about a new dipping sauce for simply cooked asparagus?
Raclette is a cow's milk cheese known for its meltability. This recipe features thin slices of raclette layered over charred asparagus.
For this recipe I favor pistachios, but feel free to swap them out for pine nuts or almonds.
Many have noted the distinctive smell asparagus gives urine, but most of us lack the ability to sniff it out and not everyone may produce it.
In this week's podcast, we follow a backyard beekeeper as he adopts a new colony. And, rethinking antibiotic use in livestock with Harvest Public Media.
Inside the scientific process of creating new foods. A look at the cold brew coffee trend. And, the balance between animal welfare and protecting the land.
Get out your high-powered blender for this fantastically fishy sauce.
Beginning farmer Adam Phelps talks about his daily struggles. The beginning of the local food movement with Harvest. And, asparagus for the beginning of spring.
Two sweet options and the "food of kings" will start appearing on farmers market tables early spring.
Don't let going gluten-free stop you from this delicious noodle dish!
Because the growing season doesn’t coincide with the school year, the question of how to most effectively use school gardens is often a concern.
Today, we have stories about farmers letting Mother Nature do the heavy lifting. And, it's asparagus in the kitchen!
Kiss winter tubers goodbye and enjoy these spring stalks while you can!
What's better than a warm, flavorful and nutritious pasta to fill you up and warm you up on a cool spring evening?
In anticipation of Easter next week, we're doing eggs three ways in the podcast. And a local Community Kitchen eagerly awaits spring.
Young and tender asparagus is a sure sign that spring is here. Enjoy tender stalks with this rich aioli enhanced with Japanese flavor.
Vegetarianism is not for everybody, and meat-eaters are not bad people. Instead, I try to provide information and then let others decide what to make of it.
Today on Earth Eats, we’re showing you how to pickle vegetables from your garden so you can enjoy green beans and peppers all the way into the cold months.