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Archive for March, 2012

We’ll Always Have Paris… and Vegetables!

Saturday, March 31st, 2012

French home cooks have a way with vegetables. Discover their secrets with Dorie Greenspan, author of “Around My French Table.”

Leftover Chicken and Apple Salad

Saturday, March 31st, 2012

Recipe By Chef Ian Moroney, Pumpkin
Don’t have left-over chicken? A cooked one from the supermarket works, too, but check out the sodium as many prepared chickens are loaded with extra salt.

The Pressure’s On

Friday, March 30th, 2012

If your memories of a pressure cooker are grandma’s noisy, sputtering explosive cooker, there’s good news. Today’s pressure cookers are fool proof, cut cook time by about a third and make dried beans an easy as well as nutritious addition to your dishes.

Graham Crusted Rainbow Trout

Friday, March 30th, 2012

Recipe By Chef Jim Coleman
You can use any fish fillet for this recipe, but it’s always best to look for sustainable options.

Asian Inspired Cold Noodle Salad

Thursday, March 29th, 2012

Recipe By Dr. Michael Fenster
Buckwheat is a great alternative to people who wish or need to avoid foods high in gluten. This recipe pairs perfectly with any fish dish or as a meal alone.

Past, Present and Auctioning the Future

Wednesday, March 28th, 2012

My father was by far the better cook in the household and infused me with his love of good food. There were cookbooks all over the house written by the usual suspects of the day— Julia Child, of course, Bert Greene, James Beard, several Time-Life series, and Julie Dannenbaum.

Stuffed Squid

Wednesday, March 28th, 2012

Recipe By Chef Jim Coleman
Wacky Wednesday is the day to try something new. If you’ve never cooked squid why not give this creature of the sea a try? This version is healthier than the traditional fried calamari.

The Chef Who Came To Dinner

Tuesday, March 27th, 2012

Visiting the Price home for dinner, Chef Jeff explains that coming together over the family table not only means healthier and less expensive dining, but also creates a time to connect with each other.

Braised Cabbage With Apples

Tuesday, March 27th, 2012

Recipe By American Diabetes Association
Think apples are just for a quick in-the-hand snack? Try them cooked! In this recipe the apples add sweetness to the cabbage as well as depth of flavor.

Black-Eyed Pea Vegetable Stew

Monday, March 26th, 2012

Recipe By Chef Jim Coleman
This rich stew is high in protein and layers of flavor… you’ll never miss the meat!

Curried Mustard Pork Chops

Sunday, March 25th, 2012

With her Philadelphia cooking school and national food writing, the late Julie Dannenbaum influenced at least a generation of home and professional cooks. This recipe appeared in “More Fast and Fresh” first published in 1983 and shows her sensibility with ingredients and technique.

Angela’s Eat Your Greens Lasagna

Saturday, March 24th, 2012

Recipe By Chef Jim Coleman
Here’s a remake of a favorite that replaces the meat with collard greens. You can substitute any green, such as kale or even spinach (but be sure to squeeze the water out of the spinach so it doesn’t make the sauce watery.)

A Matter of Taste

Saturday, March 24th, 2012

We all eat — but what makes some foods taste better than others? Can we use that to help us make better food choices? As Top Chef winner and chef/owner of Sbraga Restaurant, Kevin Sbraga has a highly developed sense of taste. He explains how he approaches this sensory experience while Barb Stuckey, author of “Taste What You Are Missing,” says with a little knowledge about the science of taste everyone can get more enjoyment out of food and make every bite count.

Vital Signs Ep. 1 – Part 4

September 19th, 2011

Noelle Dames looks to extending the Greensgrow LIFE program. While, Joseph Mitsouras and his family preserve their share.

Vital Signs Ep. 1 – Part 3

September 12th, 2011

Joseph Mitsouras shares how his family includes children in meal planning.

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

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