Chef Rob makes Grilled Chicken Mediterranean with Lemon Oregano Brown Rice and Grilled Zucchini, we learn about growing fresh herbs, Rebecca Turner has a great Cheesy Guacamole Dip recipe and our guest is The Gestalt Gardener, Felder Rushing.
Chef Rob makes a delicious Pork Stir Fry with a Bok Choy Salad. Registered Dietician Rebecca Turner will show you how to toss together a Panzanella salad. On our Down on the Farm segment, we will learn how Community Supported Agriculture works, and our guest is Jeff Good, Managing partner of Bravo, Broad Street and Sal and Mookies restaurants.
Chef Rob cooks up some tasty Blackened Shrimp Tacos with Marinated Onion & Guacamole, a Mexican Cabbage Cole Slaw and Whole Grain Tortillas. Rebecca Turner will be making healthy homemade tortilla chips. We will travel to Marks MS on our Down on the Farm segment where they have recently opened a Farmers Market and our guest, the Fitness studio manager for Guruz Fitness, Denise Moulier.
Chef Rob makes delicious Pepper & Herb Crusted Tenderloin Slices, Yam Puree with a Bitter Green Julienne, Rebecca Turner will be whipping up some fresh fruit and yogurt tarts, we Visit the Remington/Lott cattle ranch in Canton MS, on our Down on the Farm segment and our guest is Travis Moore, Regional President of The Citizens Bank in Philadelphia MS.
This week, Chef Rob is joined by Deborah Hunter, host of Deep South Dining on MPB Think Radio and host of Cooking with Honey And Friends. Crawfish étouffée with brown rice and heirloom tomato and cucumber salad, is on the menu. Rebecca Turner, shows you how to add flavor to your daily water intake, and on our down on the farm segment, we travel to Mount Olive, MS, to see how hydroponics work.
Chef Rob makes a couscous salad with a seared spinach, tomato, onion and garlic soup with fresh herbs and veggie stock. Rebecca Turner has a unique way to make and store salads. We travel to Gulfport to visit the Good Karma Cafe and our guest is Irena McClain from the Mississippi Diabetes Foundation.
On this episode of Fit to Eat, Chef Rob Stinson cooks three different mushroom dishes: mushroom stuffed bell pepper, grilled portabella and mushroom duxelle. We travel to New Hebron, Mississippi to learn about Shiitake farming. Rebecca Turner will be the guest this week, as she demonstrates how to make and use Zoodles on our nutrition segment.
Chef Rob Stinson cooks Grilled Snapper with Herb Crust. A Veggie Relish and Carrot Fries. Rebecca Turner will show us how to be more sugar savvy. We travel to Water Valley MS to visit the BTC Grocery and our guest is Ryland Bertucci fourth generation owner of FEB Distributing.
Chef Rob Stinson cooks a delicious Smoked Eggplant Parmesan, Tomato Roulade with Mushroom, Onion and Cabbage and a Romaine Garlic Salad. Rebecca Turner has some great ideas for kid lunches. We travel to Oxford, Mississippi to check out the Little Carrots kids camp and our guest is the puppeteer for MPB's Ed Said series, Keri Horn.
Chef Rob Stinson cooks Baked (Fried Like) Catfish with a Yogurt Tartar Sauce, Grilled Asparagus and Roasted Red Pepper Slices. Rebecca Turner has a quick and easy way to make Oatmeal. We travel to Indianola, Mississippi to check out Delta Pride Catfish and our guest is the Director of Nutrition Services for the Mississippi State Department of Health, Donna Speed.
Chef Rob Stinson cooks butter bean soup with ham, seared butter bean salad and butter bean puree with pecans. We travel to Oxford, Mississippi, to visit the Little Carrots Kids camp. Our guest is Senator Sean Tindell. Rebecca Turner talks about kid's lunches in our nutrition segment.
Chef Rob Stinson cooks Rabbit Cacciatore with 3 herb vegetable pasta and a balsamic salad. Our guest is Rebecca Turner and she will show us an easy way to make pancakes. We travel to Sandy Hook, Mississippi, to check out the Rabbit Man Farm.