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The Rev’s Okra

By Fit Staff - June 30th, 2012

Recipe from Endangered Recipes By Lari Robling
Fresh locally grown okra cooked properly is delicious… and is never slimey!

Vegetable Kabobs

By Fit Staff - June 29th, 2012

Recipe By Tracee Yablon-Brenner
Served over brown rice, this is a delicious way to have a vegetarian barbecue. Or, make it a side with grilled boneless skinless chicken breasts.

Grilled Breast of Chicken with Peach Cilantro Salsa, Roasted New Potatoes and Lemon Broccoli

By Fit Staff - June 28th, 2012

Recipe By Norman Weiler
It’s a while before fresh peaches arrive locally in the markets, but this is tantalizing.

Spanish Style Garlic Soup

By Fit Staff - June 27th, 2012

Recipe By Chef Jim Coleman
Garlic lore says it wards off vampires and colds. In any event, this soup is delicious.

Potato Salad with Fresh Herbs and Lime

By Fit Staff - June 26th, 2012

Recipe By Chef Jim Coleman
July 4th picnics are around the corner. This potato salad trades mayonnaise for healthier olive oil. Use the best extra virgin olive oil you can afford.

Chef Freddy’s Black Beans and Seared Tofu

By Fit Staff - June 25th, 2012

Adapted from a recipe by Chef Frederick Demers, Executive Chef, Café Martinique, Atlantis
This version is easier (truffle juice?!) for the home cook and Chef likes to swap out tofu for the fish to make it a vegan dish.

Perfect Roast Chicken

By Lari Robling - June 24th, 2012

Recipe from Endangered Recipes By Lari Robling
Why buy a rotisserie chicken? Make two of these and you have one for tonight and one to make lunches or another meal. And don’t forget to save the bones for soup!

Barbecued Spiced Rubbed Chicken with Chickeria Barbecue Sauce

By Fit Staff - June 23rd, 2012

Recipe By Chef Jim Coleman
Here’s a recipe to take advantage of good grilling weather.

Subarashii Kudamono Asian Pear Wedge Salad with Balsamic Honey Reduction

By Fit Staff - June 22nd, 2012

Recipe By Subarashii Kudamono (Wonderful Fruit)
Take this elegant salad to work — pack the ingredients separately and carry the balsamic reduction in a plastic squeeze bottle. Assemble a la minute and drizzle artfully.

Photo by Flicker user mollycakes / CC BY-NC 2.0

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.

December 2014
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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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