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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.


Farro Salad

By Fit Staff - June 15th, 2012

Recipe By Chef Kathy Gold
Farro is a nutty and delicious grain that is a protein powerhouse with 7 grams in a ¼ cup. It’s readily available in Italian markets and some supermarkets.


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.


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.


Keshké Salad

By Fit Staff - May 28th, 2012

Recipe By Joumana Accad
The word keshké refers to keshek, a traditional staple in the Lebanese larder made up of yogurt mixed with bulgur, fermented in the sun and ground into a powder.


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

By Fit Staff - May 23rd, 2012

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.


Chayote and Tomato Salad

By Fit Staff - May 9th, 2012

Recipe By Chef Jim Coleman
Chayote is a gourd whose taste is described as a cross between a cucumber or a zucchini. Until the good beefsteak tomatoes come in, feel free to substitute ripe cherry tomatoes.


Portobello Salad with Chipotle Portobello Vinaigrette

By Fit Staff - May 7th, 2012

Recipe By Chef Jim Coleman
The pepper gives the mushroom a burst of flavor. For a quick meal, throw some boneless skinless chicken breasts on the grill, let rest while you prepare the mushrooms and fan some chicken slices around the mushroom. Drizzle with a little extra vinaigrette.


Charred Asparagus Salad with Tomato and Mixed Greens

By Fit Staff - May 5th, 2012

Recipe By Chef Jim Coleman
Catch the asparagus before the season ends! This salad pairs well with a frittata or omelet for a brunch or easy supper.



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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Food Fit Philly is part of Get Healthy Philly, a program that works to reduce and prevent obesity and related chronic diseases (like heart disease and diabetes) by increasing access to healthy foods that people can afford.


Your body needs help when it's time to quit. SmokeFree Philly is a program of the Philadelphia Department of Public Health that offers support and tools to help smokers quit. The goal of SmokeFree Philly is to: help people to quit smoking, stop people from starting to use tobacco, and reduce heart disease, cancer and other illnesses caused by smoking.