A plant-eating challenge on campus sparks a discussion of phytonutrients and gut biome health.
Oranges and fresh peas make a fabulous team in this quick, garden-to-table recipe from Chef Daniel Orr. Serve this recipe as a hot side dish, or cool it down for a summer salad.
This recipe brings together three seasons of flavors: winter (fennel), spring (sugar snap peas) and summer (blueberries) for a fresh and delightful mix, perfect as a summer grilling side.
Use chickpeas to make this thick, creamy dish for a warm, flavorful meal.
My mom’s recipe for beef stew is one that has been with me since I was a child. I still remember how the ingredients looked on the counter as she prepared it.
In this week's show, we meet Denice Rackley. She raises sheep and lambs with a team of border collies, but her dogs are more than just extra help on the farm.
From duck to coleslaw, this meal has something for everyone. The joy and frustration of teaching kids food values. A view from inside a meat processing plant.
Don't know what to do with those random veggies you bought last week? Sara Conrad's got you covered.
Stephanie Solomon says protecting your soil is key to maintaining a healthy garden during lousy weather. She tells us other tips for fall gardening success.
A classic dish with a Midwestern twist. Instead of lettuce, we're using wild garlic mustard greens.
We can’t get enough of the grill lately. Last week we made chicken and some amazing ribs. Today we’re turning pescetarian and grilling salmon and shrimp.
Is there anything more gratifying than the sweet reward of reaping what you sow? Not when it comes to the vegetable garden.
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.
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.