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Green Beans & Asparagus with Red Pepper and Garlic

By Fit Staff - June 11th, 2012

Recipe By Chef Jim Coleman
As local asparagus comes to an end, feel free to increase the amount of green beans to to three quarter pounds or substitute a cup of julienne carrots. Toss in a few sliced fresh mushrooms at the end for a meaty note.

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.

Chocolate Mousse Pie

By Fit Staff - June 7th, 2012

Recipe Lisa Montgomery, author of Raw Inspiration, Living Dynamically With Raw Food. Try this raw chocolate mousse, using avocado, coconut and cacao.

Creole Coleslaw

By Fit Staff - June 5th, 2012

Recipe By Urban Nutrition Initiative
Vegan mayonnaise is made without eggs, but if you can’t find it substitute low-fat mayonnaise.

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.

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.

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.

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.

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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