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Crunch Garlic Chicken

Definitely do the oven baked version. You’ll get the crunch without the added fat. You can double or even triple this recipe and have some left over for a weekend salad.

Quinoa with Roasted Vegetables

Recipe By Chef Amy Kunkle, owner Food for All Market
This is a quick, healthy, delicious gluten-free meal or side dish.

Baked Walnut-Coated Herb Cheese on Bitter Greens with Pears and Mustard Vinaigrette

Recipe By Chef, Educator and Foodwriter Priscilla Martel and Charlie van Over
This recipe puts a healthy spin on a bistro classic, baked goat cheese. The warm cheese is served with bitter greens and sweet ripe pears.

Cherry Tomato Caper and Balsamic

So, we’re assuming a “lug” is a hearty splash. If you want to get technical, a tablespoon should do it. This is one of those great sauces that comes together as you are boiling the pasta. Don’t overlook possibilities to serve it room temp on some grilled bread.

Tempeh Hoagie-Letta

Recipe By Kim O’Donnel from: The Meat Lover’s Meatless Cookbook
In this meal, pan-fried tempeh stands in for the Italian meats. It’s a great way to keep your day totally meatless!

Grilled Shrimp with Quinoa

Recipe Courtesy of Fork Restaurant
Make Thursday special with this elegant dish.

Pear-Honey Chicken

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.

Asian Fruit Compote

Recipe By Chef Jim Coleman
This is an exotic mixture of fruit that works as a dessert or brunch dish, but don’t overlook the sauces. You can also make them and use them on grilled fish, melon slices, or to dress up a simple angel food cake.

Asparagus soup

Recipe By Chef Jonathan Waxman, from Italian, My Way
The Italian way is always the most direct, simple and delicious. This soup epitomizes that philosophy. It also uses what we would normally discard, so it is economical as well.

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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