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Season 28, Episode 3

Let's Get Green!

The Kitchen is going green for Earth Day with seasonal recipes and sustainable ingredients. Katie Lee Biegel starts off with a Meatless Monday dish, her Lentil Stuffed Peppers. The hosts create an Indoor Vertical Herb Garden, and Geoffrey Zakarian shares his Lemon Herb Compound Butter. Alex Guarnaschelli cooks stem to peel with her Broccoli and Broccoli Stem Salad, and Sunny Anderson dresses up her Green Goddess Mussels. Then, Jeff Mauro creates a rainbow with his Ratatouille Sandwich, Geoffrey finishes things off with his Kombucha Talkin' About cocktail, and the hosts try some upcycled snacks.
See Tune-In Times

More From This Episode

How to Build an Indoor Vertical Garden

The Best Eco-Friendly Snacks

Recipes From This Episode

Broccoli and Broccoli Stem Salad

Sunny’s Green Goddess Mussels

Ratatouille Sandwich

Lentil Stuffed Peppers

Lemon-Herb Compound Butter

Kombucha Talkin’ About?

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