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Archive for April, 2012


Grilled Scallops with Black Bean Sauce

Thursday, April 19th, 2012

Easy to make, Chinese black bean sauce requires a touch of ginger, garlic, and rice wine. That’s all there is to it, and once made, the sauce can be used to enhance tofu, meats, or seafood.


Moroccan Barley

Wednesday, April 18th, 2012

Barley is an under-utilized whole grain. In this recipe, Chef Staib takes advantage of barley’s ability to absorb flavor. No boring barley here!


Quinoa Ratatouille Salad

Wednesday, April 18th, 2012

Quinoa is considered to be a nutritional powerhouse and ratatouille is is packed with vegetables. Why not combine them for twice the goodness?


Chicken Moroccan Tagine

Wednesday, April 18th, 2012

One way to satisfy is to layer flavors, not calories. Enjoy this Morrocan inspired dish over rice or be even more adventurous and try barley, which is considered a low glycemic food that may help prevent type two diabetes.


Move Over, Kale Chips! Kale Buds Are Here

Wednesday, 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.


Chicken Tuscanese

Wednesday, April 18th, 2012

Recipe By Chef Jim Coleman
Fennel gives these chicken breasts an elegant touch, but they are also low in calories and a good source of vitamins and minerals.


Roasted Red Pepper Salad with Lemon and Garlic

Tuesday, April 17th, 2012

Having this dish ready in the refrigerator can solve a multitude of problems… use as a salad, a side dish or an quick add-on in eggs, pasta, sandwiches and more.


Mushroom Enchiladas

Monday, April 16th, 2012

From Sara Moulton Cooks at Home, Simon and Schuster, 2010 by Sara Moulton
Sara Moulton offers this recipe for Meatless Monday. The portobellos have a meaty texture and the marinade packs them with a flavorful punch.


Tunnel of Veg

Saturday, April 14th, 2012

Sure, eating locally is easy in places like California where there is practically a year-round growing season. And while it will never be California in the Delaware Valley, Penn State University says a simple structure known as a High Tunnel can add months of productivity to rural and urban farms. Discover how this technique is being used to provide not only food to our neighborhoods, but also nutrition and education programs.


Grilled Sesame Chicken Breasts

Saturday, April 14th, 2012

Recipe By Chef Jim Coleman
Longer days and warmer weather mean it’s time to finally crank up the grill! Cook off some extra chicken for the week’s salads or sandwiches.


Soul Food Stew

Friday, April 13th, 2012

Recipe by The Agatston Urban Nutrition Initiative (AUNI)
Looking for some comfort food? Give this stew recipe a try. This soul food recipe is so easy it basically cooks itself.


Sui Mai Turkey and Mushroom Dumplings

Thursday, April 12th, 2012

Recipe By Chef Jim Coleman
This might look complicated, but after you form a few of these delicious dumplings, you’ll be a pro.


Adrak Navratan (Spicy Gingerade)

Wednesday, April 11th, 2012

Recipe By Sanjeev Kapoor from the book How to Cook Indian
This drink is an excellent digestive. It can be kept in the refrigerator for up to a week. Dried dates and raisins impart natural sweetness to the drink, but if you wish to make it sweeter you can add 1 teaspoon sugar to each glass of adrak navratan.




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.




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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.

More wisdom »



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