There was more to talk about with the Real Food Challenge than we could cover last week, so we’re back at the Big Red Eats Green event on the IU campus.
All you need is a single burner and a microwave for these two dishes, and you can meal-prep for the rest of the week.
Campus dining goes local, sustainable, humane and fair.
Enjoy the comfort and the flavors of cabbage rolls without all the fuss. Jackie Bea's version includes a roasted red pepper sauce with almonds.
Custardy on the inside, crispy on the outside, okonomiyaki are the ultimate comfort food.
This red cabbage slaw is dressed with a yogurt and pomegranate molasses.
The diamondback moth costs farmers billions of dollars every year. But will these lab-bred insects inherit the same stigma as genetically modified crops?
As a card-carrying omnivore, I can tell you that these meatless involtini couldn’t possibly be made better by adding meat or dairy.
This is the type of salad you want to eat for dinner, and then save a portion of it so you can have the rest for lunch the next day.
This thick, creamy stew features 12 "grains" to represent the Twelve Apostles and cod to denote Jesus, a meal befitting Ecuador's elaborate Lenten traditions.
You'll still get corned beef and black-eyed peas for New Year's, but our recipes are a fresh take on traditional dishes.
Don't like greasy eggplant? Here are some techniques for prepping it before you douse it in the sweet and spicy marinade.
Level-up at food preservation and make these out-of-the-ordinary Brussels sprout pickles.
We look at the business relationships behind a local burger. No meat on our eggplant and cabbage tacos. And, is wet weather new normal for Midwestern summers?
Let this cabbage slaw sit for a couple days or serve it right away. Either way, it makes a fantastic topper on tacos.
Instead of throwing tofu, seitan or another meat-substitute on the grill this Fourth of July, use whole foods like eggplant to take the place of meat.
Who says you can't get beautiful produce in the winter in Indiana? This meal features plenty of local veggies.
Pay a little extra attention to your chicken’s winter diet and you should have a strong bird that will start laying eggs in the spring.
Sweet, spicy and salty. This dish gives your palate a little bit of everything!
For our Fourth of July program, we celebrate two very different ways of approaching food: vegetarian dishes for a cookout and the competitive eating circuit.