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Archive for June, 2012

Tossed Hearts of Romaine with Peppers and Honey-Lemon Dressing

Friday, June 8th, 2012

Recipe By Chef Jim Coleman
The easiest way to roast a pepper is to place a whole pepper under the broiler until the skin blisters and chars on one side, then rotate it around until the entire pepper is blackened.

Chocolate Mousse Pie

Thursday, June 7th, 2012

Recipe Lisa Montgomery, author of Raw Inspiration, Living Dynamically With Raw Food. Try this raw chocolate mousse, using avocado, coconut and cacao.

Stir-Fried Lettuce with Garlic Chili

Wednesday, June 6th, 2012

From Stir-Frying To The Sky’s Edge, by Grace Young
In China, lettuce is a popular vegetable to eat in the summer months, enjoyed for its yin, or cooling, attributes. Stir-fried lettuce is an auspicious dish to serve for Chinese New Year, birthdays, and graduations.

Creole Coleslaw

Tuesday, June 5th, 2012

Recipe By Urban Nutrition Initiative
Vegan mayonnaise is made without eggs, but if you can’t find it substitute low-fat mayonnaise.

Baked Artichoke Frittata

Monday, June 4th, 2012

Recipe By Chef Jim Coleman
Eggs are a great way to go meatless — they are inexpensive and high in protein.

Pork with Garlic-Ginger Broccoli and Bok Choy

Sunday, June 3rd, 2012

Recipe By Cathy Marschean-Spivak
Here’s her great tip: Make a list of ingredients you have on hand in your refrigerator and put them into your internet search engine and see what recipes come up.

The Time is Ripe

Saturday, June 2nd, 2012

When it comes to healthy eating moving from “should” to “want” can be a challenge. First Lady Michelle Obama has made that a priority and chronicles her experiences in a new book, American Grown. Her quest to improve our food choices set the stage for Cheryl Sternman Rule and photographer Paulette Phlipot. Their book, Ripe, A fresh colorful look at fruits and vegetables, offers home cooks inspiration. “Good for you” doesn’t have to be a chore.

Mediterranean Tuna Salad

Saturday, June 2nd, 2012

Recipe by Chef Kevin Roberts
This light-style tuna salad makes a good first course served over toast rounds. You won’t miss the fat of the mayo in this tuna salad — the tomato juice adds zing and the horseradish mustard gives a kick.

“Old-Fashioned” Chowder

Friday, June 1st, 2012

Recipe By Chef Jim Coleman
Here’s a dairy-free take on the New England classic. The seafood is a admittedly a weekend splurge, but you can substitute canned shrimp and canned clams for the scallops and shrimp.

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.

June 2012
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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.

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