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Archive for May, 2012

Vegan Cream Cheese Frosting

Thursday, May 31st, 2012

Recipe By Chef Christina Martin
Want to make cupcakes or other dreamy desserts for your vegan friends. Try out this tasty topping on your next batch of cupcakes.

Broiled Trout topped with mustard and oats

Wednesday, May 30th, 2012

While at first glance this may seem like an odd coating for fish, it’s not any different than using crushed cornflakes or bread crumbs. Try it…. you’ll like it!

My Sweet and Sour Pork

Tuesday, May 29th, 2012

The list of ingredients looks long…. but stir-frying comes together quickly. Try using brown basmati rice for whole grain fiber.

Keshké Salad

Monday, May 28th, 2012

Recipe By Joumana Accad
The word keshké refers to keshek, a traditional staple in the Lebanese larder made up of yogurt mixed with bulgur, fermented in the sun and ground into a powder.

Ground Turkey and Mint Lettuce Wraps

Sunday, May 27th, 2012

Recipe By Sara Moulton From Sara Moulton Cooks at Home, Simon and Schuster, 2010
Substitute a lettuce leaf for a flour tortilla and you get a vegetable instead of bread.


Saturday, May 26th, 2012

You’ve heard the expression, “Much depends on dinner.” In this case, much depends on lunch– or more accurately school lunch. Chef and restaurateur, Marc Vetri, and his business partner, Jeff Benjamin, work to change the landscape of school lunches through their Vetri Foundation program, “Eatiquette.” We join the Community Partnership School in North Central Philadelphia for a look at a how the program works.

Peanut Sesame Sauce

Saturday, May 26th, 2012

Recipe By Sara Moulton From Sara Moulton Cooks at Home, Simon and Schuster, 2010
Make this sauce to use as a vegetable dipper tonight and as an ingredient for tomorrow’s dinner.

Crunch Garlic Chicken

Friday, May 25th, 2012

Definitely do the oven baked version. You’ll get the crunch without the added fat. You can double or even triple this recipe and have some left over for a weekend salad.

Quinoa with Roasted Vegetables

Thursday, May 24th, 2012

Recipe By Chef Amy Kunkle, owner Food for All Market
This is a quick, healthy, delicious gluten-free meal or side dish.

Baked Walnut-Coated Herb Cheese on Bitter Greens with Pears and Mustard Vinaigrette

Wednesday, May 23rd, 2012

Recipe By Chef, Educator and Foodwriter Priscilla Martel and Charlie van Over
This recipe puts a healthy spin on a bistro classic, baked goat cheese. The warm cheese is served with bitter greens and sweet ripe pears.

Cherry Tomato Caper and Balsamic

Tuesday, May 22nd, 2012

So, we’re assuming a “lug” is a hearty splash. If you want to get technical, a tablespoon should do it. This is one of those great sauces that comes together as you are boiling the pasta. Don’t overlook possibilities to serve it room temp on some grilled bread.

Tempeh Hoagie-Letta

Monday, May 21st, 2012

Recipe By Kim O’Donnel from: The Meat Lover’s Meatless Cookbook
In this meal, pan-fried tempeh stands in for the Italian meats. It’s a great way to keep your day totally meatless!

Grilled Shrimp with Quinoa

Sunday, May 20th, 2012

Recipe Courtesy of Fork Restaurant
Make Thursday special with this elegant dish.

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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