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Private Notes
Chef Rob makes a holiday meal you are going to love. We start with a fun and easy turkey breast recipe. Then, Chef Rob shows you a new twist on the traditional green bean casserole. We also make a healthy vegetable stuffing with a gluten free gravy and top it off with sauté cranberries. Helping Chef Rob in the kitchen is registered dietician Rebecca Turner.
Chef Rob Stinson serves up a healthy version of beef and broccoli with brown rice. We spotlight the Southern Foodways Alliance at Ole Miss. Our guest, Registered Dietitian Rebecca Turner, demonstrates how to pick the leanest cuts of beef at the grocery store.
Chef Rob Stinson prepares grilled ginger chicken with bok choy with guest Grady Champion, "The Mississippi Bluesman". We visit a u-pick-it orchard in North Mississippi, and Registered Dietician Rebecca Turner gives advice on sprucing up your salad greens.
Chef Rob Stinson, joined by watercolor artist Wyatt Waters, prepares vegetarian lasagna with eggplant pasta and homemade tomato sauce. Down on the Farm pays a visit to the first legal distillery in Mississippi, Cathead Vodka. Registered Dietician Rebecca Turner shares tips for keeping protein in your diet - without all the meat.
Portabella pizza with a Caesar salad is on the menu! Gluten free advocate Jennifer Lawing joins Chef Rob as a special guest. We go hunting for the elusive oyster mushrooms along the Mississippi coast, and we explore other ways to make kid friendly pizzas at home.
Chef Rob Stinson cooks grilled stuffed shrimp with a vegetable medley. We explore the practice of high tunnel farming in Mississippi and discover how plain yogurt can be used to replace high calorie dips and condiments. We welcome Malcolm White from the Mississippi Development Authority as our guest.
Chef Rob Stinson cooks chicken quesadillas with black bean and corn relish while cartoonist Marshall Ramsey lightens the mood in the kitchen. We visit a locally owned Mississippi catfish farm, and Registered Dietician Rebecca Turner shares some secrets of how to order smart at a Mexican restaurant.
Chef Rob and Registered Dietitian Rebecca Turner welcome guest Dr. Rick deShazo. Make a healthy brand of chicken nuggets your kids will love, travel to south Mississippi to visit a family owned dairy farm, and learn the secrets to preparing healthy kid friendly snacks.
Chef Rob is joined by guest Matt Huffman, Executive Chef at the Governor's Mansion, for a dinner of spaghetti squash pasta with wild American shrimp sauce. Registered Dietician Rebecca Turner talks about how to make healthy choices when it comes to pasta, and we find out what's growing in an urban garden in Downton Jackson.
Chef Rob and singer/songwriter Jason Turner break out the turkey burgers in this episode of Fit to Eat. With a side of red potato fries (and a few tips from Rebecca on how to fry thing healthily), it's a meal your family will love.
Chef Rob cooks hickory smoked cauliflower chili with grilled zucchini, we recommend healthy alternatives to mashed potatoes as a side, we check out the local offerings at the Ocean Springs Fresh Market, and Registered Dietitian Rebecca Turner joins us as a guest on the show.
The menu is blackened redfish with Potatoes Clemenceau, and the guest is outdoor writer Bobby Cleveland. Get the skinny on adding more fish to your diet, and check out a family owned seafood market along the Mississippi Gulf Coast.
Mississippi Roads host Walt Grayson joins Chef Rob in the kitchen for pan seared pork chops with potatoes au gratin and a yummy radish salad. We head over to Vardaman Sweet Potatoes, the sweet potato capitol of the world, and Registered Dietician Rebecca Turner shares new possibilities for potatoes.
Chef Rob is joined by guest Mike Cashion, the Executive Director of the Mississippi Hospitality and Restaurant Association, prepares a healthy version of grilled lamb chops with seared eggplant and a bitter greens horta. We visit 2 Run Farm, where they specialize in artisan meats. Registered dietician Rebecca Turner shows you how to make quick and easy foil dinners.
BBQ shrimp gets a healthy makeover when guest Mary Wilson, painter and angler, joins Chef Rob Stinson in the Fit To Eat kitchen. Registered dietician Rebecca Turner explains what to look for in fresh seafood. Get a tour of the Gulf Coast's shrimping industry in this week's Down on the Farm segment.
Mississippi Secretary of State Delbert Hosemann joins Chef Rob Stinson in the kitchen for a delicious Italian frittata with a side of prosciutto wrapped melon. See what's going on at the Cal-Maine Egg Farm in Edwards, Mississippi. Registered Dietician Rebecca Turner shares some great tips for keeping breakfast the best meal of the day.
Chef Rob prepares a delicious Blueberry Peppercorn Flank Steak, we visit Mississippi’s first certified organic farm, Registered Dietitian Rebecca Turner whips up family friendly smoothies and the Executive Director at Mississippi Business Group on Health, Murray Harbor is our special guest.
Chef Rob makes gluten-free curry quartered chicken. We visit The Great Mississippi Tea Farm. Rebecca Turner demonstrates an easy way to make coffee coolers. Our guest is Dr. Chad Rhoden from Flavor Doctor Foods.
Chef Rob cooks up Vegetarian Fajitas. We visit the Hare Krishna farm in Carriere, Mississippi. Registered dietician Rebecca Turner will be our guest and she will discuss making meatless meals on her nutrition segment.
Chef Rob prepares delicious blackened catfish tacos with mango salsa and yogurt horseradish cream salad. Guest Deborah Hunter from MPB Think Radio's Deep South Dining & Cooking with Honey and Friends joins Rob in the kitchen. We take a look at a Mississippi farmers market, and Registered Dietician Rebecca Turner talks about how to shop at a farmers market.
Chef Rob makes a low-fat version of honey glazed pork loin chops, we visit a bee keeper in Long Beach, Mississippi, Rebecca Turner shows us some tasty ways to make desserts with honey and our guest is Mark Simpson from Marathon Makeover.
Chef Rob makes something the kids will just love: chicken, pineapple and ham skewers. Registered Dietitian Rebecca Turner will demonstrate some easy ways to make snacking healthier. We travel to Collins, Mississippi to visit Mitchell Farms. Our guest is the Director of Nutrition Education April Catchings from the Office of Child Nutrition.
Chef Rob and guest Dennis Trochesset, the Director of Operations for Gulf Coast Restaurants LLC, make half time healthy with BBQ boiled ribs, potato veggie salad, and a yogurt cole slaw. We go to Mississippi State University to experience championship tailgating. Registered dietician Rebecca Turner makes a healthy half-time appetizer.
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 Mookie's restaurants.
Chef Rob cooks up some tasty Blackened Shrimp Tacos with Marinated Onion and 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.
Chef Rob makes a delicious Crawfish Étouffée with Brown Rice and Heirloom Tomato Cucumber Salad. Rebecca Turner will demonstrate how to add flavor to our daily water intake. We travel to Mount Olive on our Down on the Farm segment to see how hydroponics work, and our guest is Deborah Hunter from Deep South Dining on MPB Think Radio.
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 Ocean Springs, Mississippi, to visit the Good Karma Café, and our guest is Irena McClain from the Mississippi Diabetes Foundation.
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. Our guest will be Rebecca Turner and she will demonstrate how to make and use Zucchini Noodles on our nutrition segment.
Chef Rob Stinson cooks Grilled Snapper with Herb Crust, a Veggie Relish and Carrot Fries. Rebecca Turner shows us how to be more sugar savvy. We travel to Water Valley, Mississippi, 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.
Chef Rob makes Blackened Turkey Breast with Cilantro Cream and Swiss Chard Salad, Registered Dietitian Rebecca Turner is our guest and she has some great ideas for a quick and easy tomato sauce.
Chef Rob makes Chicken Tacos with Hot Corn Bean Relish. Registered Dietitian Rebecca Turner has some helpful tips for buying eggs. Our guest is Chef Mark Coblentz a contestant on Master Chef Jr. and Chopped Jr.
Chef Rob makes Pan Seared Steak with Strawberry Compote and Potato Crisps. Registered Dietitian Rebecca Turner has some useful tips on buying beef. Our Guest is the Lt. Governor of Mississippi Tate Reeves.
Chef Rob makes a family style meal, Garlic Pork Stir Fry with Brown Rice Casserole and Tri-Color Peppers topped with Seared Strawberries and Apples. Registered Dietitian Rebecca Turner has some helpful tips on buying bread. Our guest is Carlyn Hicks, food critic and writer for the online magazine “Sipp Jackson."
Chef Rob makes Hickory Stove Top Smoked Salmon with Pan Seared Vegetables and Tomato Aioli. Registered Dietitian Rebecca Turner has some useful information about the different types of yogurt. Our guest is Personal Athletic Trainer Paul Lacoste.
Chef Rob makes a family style dinner, Asian Grilled Grouper with Thai Dipping Sauce and Asparagus, Crawfish and Almond Rice. Registered Dietitian Rebecca Turner has some helpful information about gluten and our guest is Dr. Rick deShazo.
Chef Rob prepares Sausage and chicken kabobs with a bitter green salad and dipping sauce, Rebecca Turner has 3 easy recipes for homemade seasoning mixes and our guest is Julie Polk Chief Executive Officer for Polk meat products.
Chef Rob makes Grilled Shrimp with Sweet Potato Fries and seared Spinach with onions, Registered Dietitian Rebecca Turner has a tasty way to make and store homemade soup and our guest is MPB’s own Cherita Brent.
Chef Rob prepares Grilled Pork Chop with Radish and Brussels Sprout Salad topped with Granola Cinnamon Mayo.
Chef Rob prepares stuffed peppers with quinoa and Tomato, sautee cabbage with green apple. Guest: Nolan Halliburton
Chef Rob prepares a Family Style Dinner, Boiled & Baked Blue Crab with Potato Salad and Slaw. Rebecca Turner has an easy to make Vegetable Chili recipe and our guest is Dr. Steve Miller, Vice President for the University of Southern Mississippi’s Gulf Coast Campus.
Chef Rob prepares a family style vegetarian meal, Portabella and Fresh Vegetable Plate with Spiced Nectarines. Rebecca Turner has some helpful advice on getting the most from your canned goods.
Chef Rob steps aside and Chef Mark Coblentz makes a Pan Seared Salmon with Faro and Squash Sauté. Chef Mark has competed in Master Chef Jr. and Chopped Jr.
Chef Rob prepares Blueberry BBQ Pork Loin with a Garbanzo Bean Salad. Rebecca Turner has some interesting facts about fruit juices and our guest is Mississippi’s Secretary of State Delbert Hosemann.
Chef Rob makes Turkey Sliders on Sweet Potatoes with a Moroccan Salad, Registered Dietitian Rebecca Turner shares some shocking facts about salt. Our guest is Bill Ellison, the host of the MPB Radio show Grassroots.
Chef Rob prepares a Black Bean Dijon Burger with sweet potato crisps and grilled tomatoes. Rebecca Turner has some great ideas on making lunches for the kids and our guest is District 12 State Representative, Jay Hughes.
Chef Rob prepares vegetable Bolognese pasta with garlic soup. Rebecca Turner shares a simple tuna taco recipe. Our guest is Joff Clarke, owner of Bayou View Fitness in Gulfport, Mississippi.
Chef Rob prepares a pan seared sirloin and asparagus with coconut sriracha and pineapple almond orange salad, Registered Dietitian Rebecca Turner shares some helpful facts about fat. Our guest is editorial cartoonist and author, Marshall Ramsey, who also hosts shows on MPB Radio and Television.
Chef Rob prepares Asian Vegetable Stir Fry with Szechuan Portabella Brown Rice. Rebecca Turner has a homemade hummus recipe to share and our guest is Beau Blalock, Vice President of Operations-Gulf Coast Produce.
Chef Rob makes blackened snapper with honey mustard sauce along with seared cauliflower and broccoli. Registered Dietitian Rebecca Turner shares some shocking facts about sugar. Our guest is retired General Joe Spraggins, Chief of Operations at Mississippi Department of Marine Resources.
Chef Rob prepares Baked Fried Chicken with Potato Salad and Green Beans, Registered Dietitian Rebecca Turner shares an easy to make omelet muffins recipe. Our guest is Nicole Marquez, dancer and motivational speaker.
Chef Rob prepares Grilled Flounder with a Greek Salad and Honey Balsamic Dressing, Registered Dietitian Rebecca Turner talks about portion control. Our guest is Dave Kimmel, President and CEO of the Mississippi Aquarium.
Chef Rob makes Shrimp Tacos with Okra Relish and Salsa, Registered Dietitian Rebecca Turner has some helpful facts about fiber. Our guest is Libby Hartfield, Host of MPB Radio’s Creature Comforts.
Chef Rob prepares a squash "pasta" and vegetable medley with fresh ingredients from Two Dog Farms in Flora. Our guest is Registered Dietitian Rebecca Turner, who has some interesting tips on how to sneak a daily green into your diet.
Chef Rob makes coffee-crusted pork loin and sweet potatoes with special guest Tim Bradford, who is working with the Society of St. Andrew to end hunger. We visit the Mississippi Coffee Co. in Jackson, and Rebecca Turner shares her recipe for a healthy homemade coffee creamer.
Chef Rob prepares blackened chicken with an apple almond chutney, and Larry Stephenson, Fruit Explorer, tells us all about Mississippi's native apples. We visit an apple orchard in North Mississippi, and Rebecca Turner tells us about the differences between whole fruit and fruit juice.
Chef Rob shares his easy and delicious vegetarian lasagna recipe with guest Sunny Baker, from the Mississippi Farm to School network. We travel to Bolton to visit The Garden Farmacy, and Rebecca Turner tells us about her favorite new healthy snack: roasted chickpeas.
Chef Rob cooks Gulf Coast shrimp fajitas with General Joe Spraggins, Director of the Mississippi Department of Marine Resources. Rob tours Desporte Seafood Market in Biloxi, and Rebecca Turner has some helpful tips about healthy "wrap" options.
Chef Rob prepares a stuffed tenderloin and talks about healthy meat options with Emily Thevis, Director of Education at National Diabetes and Obesity Research Institute. Rebecca Turner shares some helpful low-sodium crock-pot tricks, and we hear what it's like to be a butcher in Mississippi from the Flora Butcher.
Enrika Williams, owner of Fauna Food Works, helps Chef Rob prepare a healthy shrimp etouffee with brown rice. We take a trip to Delta Blues Rice in Greenville to learn about how rice is grown. Registered Dietitian Rebecca Turner shares some tips about how to make sure you’re getting enough fiber in your diet.
Chef Rob prepares a green tea and crabmeat bisque with homemade blueberry dumplings. Author and James Beard award-winner, Martha Hall Foose is our guest. Rebecca Turner tells us about the benefits of berries and we visit JD Farms in Poplarville, who specializes in growing blueberries and tea.
Chef Rob teaches guest Java Chatman from MPB Think Radio a thing or two about how to make a healthy turkey and cheese casserole. Rebecca Turner shares her easy Mason jar omelet recipe and we visit the Mississippi Agricultural Forestry and Experiment Station (MAFES) Sales Store in Starkville to learn about the history of their famous Edam cheese.
Registered Dietitian Rebecca Turner shows us around the Mississippi Farmer’s Market in Jackson and helps Chef Rob Stinson prepare seared lemon snapper with squash pasta and vegetable medley. Rebecca Turner also tells us how to properly store produce.
Chef Rob prepares grilled cauliflower with seared pork loin and sweet potatoes. Our guest is Dr. Cindy Ayers Elliott, who will tell us all about being an urban farmer. Rebecca Turner shows us even more ways to enjoy sweet potatoes.
Chef Rob makes eggplant manicotti and grilled cantaloupe with special guest Sam Humphrey, who has some innovative farming techniques. Sam shows us around his urban farm and Rebecca Turner shares a simple and healthy dinner idea.
Matt Casteel helps Chef Rob prepare a delicious vegan and vegetarian dish.
Chef Rob shares his “faux-fried” catfish recipe with guest DJ Baker, who tells us about his work with farmers all across the southeast. We check back in with Foot Print Farms, and Rebecca Turner tells us about her favorite way to eat catfish: Tacos!
Chef Rob cooks a savory fruit and vegetable platter with Barrett Higginbotham from the Ecoshed. We check back in with Fertile Ground Farms to see how they grow and distribute strawberries. Rebecca Turner shows us how to prepare a beautiful strawberry salad.
Chef Rob prepares a fully vegan feast with T’Keyah Williams, owner of Mama Nature’s Juice Bar. Rebecca Turner shares some helpful tips for buying and storing frozen foods, and we get a full tour of WurmWorks Farm with Matt Casteel.
Chef Rob prepares a seafood platter with brown rice, and is joined by Joff Clarke, the owner of Eat Right Food Prep. We take an in-depth tour of Foot Print Farms, and Registered Dietitian Rebecca Turner shares a recipe to combine some new flavors into your weeknight meals.
Special Guest Carol Puckett and Chef Rob prepare turkey casserole and quinoa salad.
Chef Rob and guest Felder Rushing prepare a healthy chicken parmesan dish.
Chef Rob and Registered Dietitian Rebecca Turner make smoked seared tuna and peppers.
