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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.

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.

Salmon Fishcakes

By Fit Staff - June 21st, 2012

Recipe By Robin Ellis
This recipe eliminates the traditional potato, a food that diabetics must limit. The dill and the grain mustard make the fishcakes special and they sometimes serve as a tasty starter.

Chickpea and Spinach Curry

By Fit Staff - June 18th, 2012

Recipe by The Agatston Urban Nutrition Initiative (AUNI)
In 15 minutes, this full of fiber dish is ready to eat. Serve over white or brown rice and top with some low-fat plain yogurt.

Olive-Oil Marinated Chicken

By Fit Staff - June 17th, 2012

Recipe By Chef Jim Coleman
Couldn’t be easier, or more delicious.

Chimichurri Fajitas

By Fit Staff - June 16th, 2012

Recipe By Joy Manning and Tara Mataraza Desmond from Almost Meatless
Fajitas are great for a crowd and the perfect recipe for incorporating small amounts of meat with lots of complementary ingredients.

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.

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