In Kayte Young's first show as host of Earth Eats, we bring you a story about collective salsa making in a summer kitchen, and a roasted tomatillo salsa recipe.
This salsa is made with vegetables you likely have growing in your own garden. Roasting them until they’re slightly charred helps bring out their flavors.
A farmer and a chef collaborate on root beer. Hear about dangerous working conditions in meat processing plants. And, salsa verde tops breakfast veggie cups.
A nationwide recall is in effect for Parkers Farms products after listeria was discovered in peanut butter, cheese spreads, dips and salsa.
Our three experts are back to talk about preserving foods, specifically salsa. Chef Daniel Orr makes roasted tomatillo salsa. We visit the Fort Knox of seeds.
Felix named this dish himself. He isn't the biggest fan of broccoli, but this dish disguises it enough that he loves to eat it.
Heather and Felix join forces to make the Feather Dip, a cheesy salsa dip.
Wine expert Brad Dunn talks about what wines are refreshing during hot summer days, and break out the chips for the annual Bloomingfoods Salsa Contest.
We are taking something simple and readily available and making it into something spectacular.
You can make it chunky for dipping, or cut everything much more finely and use as a sauce or side for shrimp, fish or chicken.
This is not a raw salsa. We’re going to roast these vegetables off and get them a little carmelized.
Sometimes limited ingredients are the key to making great dishes on the fly. I invented this one as I was cleaning out my fridge and pantry.
I like to prepare a meatless dish at least two nights a week. It is far easier to accomplish this in the warmer months when fresh food is most abundant.
I smuggled these two salsa recipes out of Mexico when I lived there a few years ago. One salsa is cooked, the other is raw.
In celebration of Earth Eats, we find a use for past-its-prime salsa so it doesn't end up uneaten and in the trash.
Vine ripened tomatoes are one of my favorite fruits to preserve. Nothing brings you back to summer than using preserved tomatoes during the winter.
Infierno infermo! First, salsa beats out ketchup for the American palette, now it's taking over our bellies.
Today on Earth Eats: an all-vegan Cinco de Mayo menu including a quesadilla and two toppings...salsa verde and a fresh take on guacamole.