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The Rev’s Okra

By Fit Staff - June 30th, 2012

Recipe from Endangered Recipes By Lari Robling
Fresh locally grown okra cooked properly is delicious… and is never slimey!

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.

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.

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.


By Fit Staff - June 20th, 2012

Recipe By Arnold Kauffman
A creamy and refreshing dessert with no added sugar!

True Spanish Bread

By Fit Staff - June 19th, 2012

Recipe By Chef Jim Coleman
Here’s the situation: given time, yeast mixed with water and flour will turn into something delicious.

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.

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.

Chilled Cucumber Soup

By Fit Staff - June 12th, 2012

Cold cucumber soup is a perfect way to start a meal. Also, contrary to what you would think given the name “butter” milk, buttermilk doesn’t have butter in it. It is a cultured milk product, so look for the lower fat versions.

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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