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Vegan Cream Cheese Frosting

By Fit Staff - May 31st, 2012

Recipe By Chef Christina Martin
Want to make cupcakes or other dreamy desserts for your vegan friends. Try out this tasty topping on your next batch of cupcakes.

Peanut Sesame Sauce

By Fit Staff - May 26th, 2012

Recipe By Sara Moulton From Sara Moulton Cooks at Home, Simon and Schuster, 2010
Make this sauce to use as a vegetable dipper tonight and as an ingredient for tomorrow’s dinner.

Quinoa with Roasted Vegetables

By Fit Staff - May 24th, 2012

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

Cherry Tomato Caper and Balsamic

By Sarah Kaizar - May 22nd, 2012

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.

Asian Fruit Compote

By Fit Staff - May 18th, 2012

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.

Raw Shaved Asparagus with Lemon Dressing

By Fit Staff - May 16th, 2012

Recipe By Chef Jonathan Waxman, from Italian, My Way
Here’s my advice about asparagus: First, please don’t serve asparagus from five thousand miles away; it is neither sensible nor tasty. Second, freshness is paramount; the stalks need to be crisp, not limp or tired.

Apple and Berry Scented Quinoa

By Fit Staff - May 15th, 2012

Recipe By Christina Pirello
It’s high in complete protein, contains fresh fruit, and the added protein of walnuts. Tested on lots of kids, this recipe has won raves every time!

Mixed Grain and Lima Bean Salad

By Lari Robling - May 14th, 2012

Whole grains provide taste, satiety and good nutrition. Try this recipe and then branch out mixing and matching your own favorites. Although the original recipe doesn’t call for nuts, a handful of chopped pecans almonds or walnuts is a nice addition. Toasted pine nuts, too!


By Fit Staff - May 10th, 2012

Recipe By Nicole Hunn from Gluten-Free on a Shoestring
These popovers offer a welcome change to the gluten-free diet. Pair these with a soup or salad for a savory treat.

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
« Jun    

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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