Chimichurri is best made with herbs fresh from your garden, whether it's mint, cilantro or parsley. Use Chef Dean Wirkerman's recipe as a jumping off point.
Cardinal Spirits Executive Chef Dean Wirkerman uses homemade buttermilk and a combination of fresh and dried herbs. You'll never buy a bottle of ranch again!
Serve this onion salad with toasted pita, tomatoes, goat cheese, olives and frisée.
Pluck several handfuls of herbs from your indoor garden and make this colorful dressing.
Warm up with this legume filled soup that promises to keep your belly (and wallet) full!
Having one of those days when you just can't get full? This hearty soup is sure to hit the spot.
Got a kid who won't eat their beans? They'll find this dip irresistible. (Just don't tell them what's in it.)
Fighting weeds is probably the biggest challenge for organic farmers. Rachel Beyer and Ben Smith of Stranger's Hill Organics give some tips.
Combining garlic scapes from my CSA and parsley from my garden, I made this tasty dip to eat with veggies and on burgers.
If you get into the habit of saving the bones from your steaks, you'll have the 3-4 pounds of bones you'd needed to make stock in no time.
This recipe provides a great excuse to buy an entire chicken from your local farmer. The broth will be better than what you can make from store-bought birds.
This summer salad with citrus, dates and (edible) nasturtium flowers is delicious and beautiful too!
Swiss chard is a spring vegetable that thrives and grows in cool weather. Here's a recipe for a simple side dish to serve with meat, fish or poultry.
One sure fire way to ward off the chill of winter is to envelop your senses in a delicious bowl of hearty French onion soup.
On this episode of Earth Eats, we visit Chef Daniel's herb garden at his parent's house in Columbus, Indiana to get an introduction to herb gardening.