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Pear-Honey Chicken

By Fit Staff - 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.


Fennel and Coriander-Spiced Salmon Fillets

By Fit Staff - 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

By Fit Staff - 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.


Lemon Salmon

By Fit Staff - May 6th, 2012

Recipe by Jennifer Chandler from Simply Suppers
Give this simple supper recipe a try! You can also make extra and toss with some whole grain cous cous for a quick lunch.


Blackened Tilapia

By Fit Staff - May 4th, 2012

Recipe By Chef Jim Coleman
For your next Friday Fish Fry replace deep-fried fish with this lightly sautéed version.


Easy Oven Lasagna

By Sarah Kaizar - April 28th, 2012

An old favorite, prepared an easier way — with uncooked noodles! Recipe courtesy of the clinical nutrition staff of City of Hope.


Eric Ripert’s Toaster-Oven Chicken Paillard

By Lari Robling - April 27th, 2012

Though he is known for fish professionally, Ripert rarely makes it at home. This is an unexpected preparation, and a neat trick for making dinner without heating the oven. (If you don’t have a toaster oven, you can use a conventional oven at the same temperature and time, though it will take a big oven longer to preheat.)


Penne Pasta with Chicken Cacciatore Sauce

By Fit Staff - April 22nd, 2012

Recipe By Aliza Green, author of Making Artisan Pasta
When Chef Green isn’t making fresh pasta, this recipe using dried whole wheat pasta is a quick and nutritious weeknight dinner. If you have your ingredients prepped and your water boiling, the sauce cooks in about the same time as the pasta.


Quinoa Ratatouille Salad

By Lari Robling - April 18th, 2012

Quinoa is considered to be a nutritional powerhouse and ratatouille is is packed with vegetables. Why not combine them for twice the goodness?



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.




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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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