Recipe courtesy of Chef Bren Ankrum – Culinary Editor Turn up the heat a little with this chicken and chilies bowl of rustic tastiness! Add a garden fresh salad, a hunk of hot corn bread, a glass of wine and ….. Enjoy!
Recipe inspired by Chef John Ash who shared this method at the Culinary Institute of America, Greystone Campus, St. Helena, CA during the 2012 Healthy Kitchens Healthy Lives Conference. Adapted and presented by Courtney Thompson. This is a meal fun for the whole family. It allows you to create individual pizzas so there is no […]
Article courtesy of Donna Hargrove, D.O., Nutrition Editor I write about a lot of powerhouse vegetables, and the beet ranks among the top of the list, but it also has some unique properties unlike other top-of-the-list veggies.
Herbs and Sundried Tomato/Calamata Olive Foccacia Pizza with Three Peppers, Mushrooms, Onions, Basil, Arugula, Olives, and Three Cheeses
Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you enjoy the joys of freshly baked bread, herbs, olive oil and fresh vegetables this pizza is both satisfying and relatively easy to make. The recipe for the foccacia is varied from the standard by adding whole wheat flour as one third of the flour […]
Recipe courtesy of Sharon Schneider, baker extraordinaire and neighbor From time to time we publish recipes that on the surface, may not traditionally be considered “healthy”. However, there is one common theme; they are made fresh, with whole foods and enjoyed as a celebration, not an everyday item. We present this recipe in the same […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a basic recipe for focaccia bread. You may choose to add olives, sundried tomatoes, roasted red peppers or other ingredients to the dough for additional textures and flavors. This is a very versatile recipe and many versions are made daily by Italian bakeries. Enjoy! […]
Tuna Fillet Burger on Herbed Foccacia with Roasted Chilies and Tomatillo Sauce and Crunchy Red Cabbage Slaw
Recipe courtesy of Chef Bren Ankrum – Culinary Editor For those that crave the texture and format of the all American burger yet wish to avoid red meat this is really a cool alternative all the while adding Omega III’s to your diet. Inspired by an episode of Diners, Dives and Drive-ins which featured a […]
Recipe courtesy of Chef Suvir Saran who presented this recipe at the Culinary Institute of America, Greystone Campus, St. Helena, CA during the 2012 Healthy Kitchens Healthy Lives Conference. The fresh fruits in the recipe can be other kinds in season, such as strawberries, blueberries, melons, etc, however, pineapple and mango work very well with […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor The use of whole spices that have been toasted in a sauté pan briefly adds an entirely new dimension to the flavor and complexity of the whole spice. For this recipe we toasted briefly fennel seeds and mustard seeds combined with freshly harvested carrots and beets. […]