Espresso chocolate chip angel food cake - recipe contributed by Chef Emily Luchetti
This salad delivers big flavor while keeping energy use low—in fact, you can likely put it together without even turning on your stove.
Celery root is in season throughout the fall and winter. This easy-to-prepare and delicious soup is sure to be a crowd pleaser!
This recipe, contributed by chef Mo L’Esperance of Tiburon Tavern, will turn the leafy green carrot tops you might normally throw away into a delicious pesto.
This favorite recipe contributed by Mary Sue Milliken and Susan Feniger of the Border Grill fosters creativity in the kitchen while reducing food waste
Working across generations in a struggle to defend the environment and indigenous culture
Holly Smith’s recipe showcases delightful, mild-flavored squash blossoms. They are fun to prepare and visually stunning, and this risotto makes for a hearty vegetarian meal. Look for squash blossoms at your local farmers’ market or specialty grocer.
Eating for good with Amanda Freitag's one-pot kale and tomato stew
We've collaborated with some of our favorite chefs to create these recipes that focus on fighting hunger and poverty by changing the way we buy and cook food.