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Archive for May, 2012

Pear-Honey Chicken

Saturday, May 19th, 2012

Recipe By Chef Jim Coleman
Here’s a quick barbecue sauce to make at the last minute and it lends itself to changing at whim.

Using Your Noodle

Saturday, May 19th, 2012

There are ways to enjoy pasta without the guilt. Chef and cookbook author Aliza Green has some simple tips for easy and healthier pasta preparation.

Asian Fruit Compote

Friday, May 18th, 2012

Recipe By Chef Jim Coleman
This is an exotic mixture of fruit that works as a dessert or brunch dish, but don’t overlook the sauces. You can also make them and use them on grilled fish, melon slices, or to dress up a simple angel food cake.

Asparagus soup

Thursday, May 17th, 2012

Recipe By Chef Jonathan Waxman, from Italian, My Way
The Italian way is always the most direct, simple and delicious. This soup epitomizes that philosophy. It also uses what we would normally discard, so it is economical as well.

Raw Shaved Asparagus with Lemon Dressing

Wednesday, May 16th, 2012

Recipe By Chef Jonathan Waxman, from Italian, My Way
Here’s my advice about asparagus: First, please don’t serve asparagus from five thousand miles away; it is neither sensible nor tasty. Second, freshness is paramount; the stalks need to be crisp, not limp or tired.

Apple and Berry Scented Quinoa

Tuesday, May 15th, 2012

Recipe By Christina Pirello
It’s high in complete protein, contains fresh fruit, and the added protein of walnuts. Tested on lots of kids, this recipe has won raves every time!

Mixed Grain and Lima Bean Salad

Monday, May 14th, 2012

Whole grains provide taste, satiety and good nutrition. Try this recipe and then branch out mixing and matching your own favorites. Although the original recipe doesn’t call for nuts, a handful of chopped pecans almonds or walnuts is a nice addition. Toasted pine nuts, too!

Blueberry Muffins

Sunday, May 13th, 2012

Recipe By Chef Jim Coleman
Make a bunch of these for Sunday breakfast or brunch and freeze the rest for an on-the-go-breakfast.

From Sun God to South Philly

Saturday, May 12th, 2012

Philadelphia has strong ties to a small town in Mexico — more than half of its citizens have left their rural farms in San Mateo Ozolco to come work in Philadelphia for higher wages. To build a bridge transnational bridge, a cooperative was formed to support farmers and preserve traditional farming methods that have roots in their Aztec culture. The Blue Corn Alianza not only helps provide a living wage to traditional farmers in San Mateo Ozolco, but also brings organic sweet blue cornmeal known as “pinole” from this region to stores throughout South Philadelphia. Rich in healthy nutrients, Pinole can be used in a variety of recipes.

Fennel and Coriander-Spiced Salmon Fillets

Saturday, May 12th, 2012

Recipe By Chef Jim Coleman
The trick here is to make sure your grill is well oiled, the heat is high and don’t try to move the fish around. You could also substitute salmon steaks, which are a little easier to grill.

Pan Fried Noodles with Tofu and Red Curry Broth

Friday, May 11th, 2012

Recipe By Chef Jim Coleman
This recipe isn’t as complex as it seems and it is a fun dish to assemble with friends and family.


Thursday, May 10th, 2012

Recipe By Nicole Hunn from Gluten-Free on a Shoestring
These popovers offer a welcome change to the gluten-free diet. Pair these with a soup or salad for a savory treat.

Chayote and Tomato Salad

Wednesday, May 9th, 2012

Recipe By Chef Jim Coleman
Chayote is a gourd whose taste is described as a cross between a cucumber or a zucchini. Until the good beefsteak tomatoes come in, feel free to substitute ripe cherry tomatoes.

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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