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Green Beans & Asparagus with Red Pepper and Garlic

By Fit Staff - June 11th, 2012

Recipe By Chef Jim Coleman
As local asparagus comes to an end, feel free to increase the amount of green beans to to three quarter pounds or substitute a cup of julienne carrots. Toss in a few sliced fresh mushrooms at the end for a meaty note.

Heirloom Turkey Stuffed Exotic Peppers

By Fit Staff - June 10th, 2012

Recipe By Chef Jim Coleman
A Fit taster says using low fat ground turkey works just as well and is less expensive.

Vietnamese Spring Rolls

By Fit Staff - June 9th, 2012

Recipe By Chef Jim Coleman
Have your guests assemble their own — it’s fun! Although it takes a little trial and error to roll them tightly, they still taste good even if you haven’t reached rolling perfection. Send us a picture of your best and your worst.

Tossed Hearts of Romaine with Peppers and Honey-Lemon Dressing

By Fit Staff - 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.

Stir-Fried Lettuce with Garlic Chili

By Fit Staff - 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

By Fit Staff - 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

By Fit Staff - 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

By Fit Staff - 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.

Mediterranean Tuna Salad

By Fit Staff - 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.

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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