Health
Encrucijada/Crossroads

Health

Encrucijada/Crossroads

Airing statewide in March on Rocky Mountain PBS and VMe, Crossroads and Encrucijada are two locally produced telenovelas that document Latino families in Colorado trying to navigate the health insu...

The Best Way to Get Over a Grudge

Next Avenue

The Best Way to Get Over a Grudge

Staying mad is bad for your health, so here's how to learn to forgive.

Retirement: It Just Might Be Good for Your Health

Next Avenue

Retirement: It Just Might Be Good for Your Health

A new study shows many retirees have more time to invest in their well-being.

How Syria’s shattered health care system affects civilians

PBS NewsHour

How Syria’s shattered health care system affects civilians

How Syria’s shattered health care system affects civilians

Web Extra - Deadly synthetic pot, emergency care for the dis

Colorado State of Mind

Web Extra - Deadly synthetic pot, emergency care for the dis

We examine “syn marijuana and emergency care for the disabled, who are also mentally ill.

Throughout the years that South Carolina ETV has offered the Priscilla Patrick Yoga series, we've had numerous requests from viewers wanting to purchase the entire series.

Health

Healthy Food From a Favorite Local Chef

Boulder’s The Kitchen restaurant has made a name for itself by serving up sophisticated, eco-conscious classics in a community-oriented bistro environment.

Chef/owner Kimbal Musk passed on this seasonal recipe for pea and pecorino bruschetta - the perfect complement to a crisp Colorado spring day. The recipe includes a summer variation, extending the appetizer’s freshness well into the warmer months.
Kimbal Musk will be featured in Lisa D. Olken’s new documentary “Green Up Colorado,” airing this Thursday, April 21 at 9pm on RMPBS.

PEA AND PECORINO BRUSCHETTA
[Recipe serves 6-8]

Notes:

This is a great salad in the early spring, when peas are still quite nutty. As it gets closer to summer and the peas become sweeter, substitute feta cheese for the pecorino.
Ingredients:
1 pound snow peas or sugar snap peas
1 clove garlic, crushed
4 ounces pecorino cheese, finely grated
Salt and pepper
1/4 cup good-quality olive oil
1/2 cup mint leaves
Juice of at least 1 lemon
6-8 slices good-quality rustic bread

Instructions:

  • Remove any tough ends and stringy bits from peas, then chop peas into 1/2-inch strips. Bring a pot of salty water to boil. Add peas to boiling water for about 1 minute, just until peas turn a consistent bright green. Drain and immediately cool in ice water or under running cold water (this stops the cooking and keeps the peas bright green).
  • In the bottom of a salad bowl, combine crushed garlic, half of the pecorino, and a small pinch of salt and pepper. Carefully add more cheese to taste (pecorino can be salty). Stir in olive oil to make a dressing. Add chopped mint and cooled peas; toss to coat evenly. Taste for seasoning and adjust with lemon juice, salt, and pepper.
    Find out more about "Green Up Colorado."

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