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Triple D Nation: Farm-to-Table Fresh

On this trip, Guy Fieri is grabbin' straight from the garden. In Portland, Ore., he checks in on restaurant vets who closed down their original nose-to-tail eatery and opened a farm-to-table vegan joint. In Cleveland, a cafe is still sourcing local staples and making everything from scratch, and finally, a brunch spot in Virginia Beach, Va., literally bought the farm to grow their own ingredients for their take on potato pancakes.

Carrot Chrain

CLASS | Courtesy of Michael Solomonov
11m Easy

Sweet Potato Stew

CLASS | Courtesy of Michael Symon
17m Easy

Poinsettia Cocktail

Recipe | Courtesy of Emeril Lagasse

Vegan Coconut Doughnuts

Recipe | Courtesy of Sharon Wilson
Total Time:
4 hours 15 minutes

Three Bean Salad

Recipe | Courtesy of Ali Rosen
Total Time:
10 minutes

The Veggie Table: Vegetarian Lunch Ideas

Article
As a vegetarian or vegan, you may think your lunch option is limited to plain peanut butter and jelly, but here are three ideas to change your mind.

Painkiller Cocktail Keg

Recipe | Courtesy of Food Network Kitchen
Total Time:
2 hours 10 minutes

Maple Candy

Recipe | Courtesy of Food Network Kitchen
Total Time:
1 hour 30 minutes

Persimmon Punch (Soo Jeung Ga)

Recipe
Total Time:
8 hours 45 minutes

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