Original recipe from Allrecipes.com, which has been modified by Donna Hargrove, DO, nutrition editor Pancakes from scratch are not hard to make and are much more tasty and nutritious than anything out of a box, regardless of the claims made on the package. Serve with fresh fruit for a satisfying way to start the day.
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Lots of fresh vegetables available at our local organic market plus our own container garden coming in about this time of year here in Florida so tossing them on the grill to cook adds a hint of smoke and, for this nights dinner, provide the basis […]
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. Toss in salad and a glass of wine and ….. Enjoy!
This is a no knead bread from the cookbook: Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D. & Zoe Francois This is a great book and I highly recommend it for a variety of breads that are easy and the dough can be kept in the refrigerator for a week. You just […]
Recipe Courtesy of Chef Bren Ankrum – Culinary Editor Although we think of dressing with poultry this time of year around the holidays it is a great way to use leftover bread throughout the year. It is savory, and has that wonderful herbed smell that brings folks into the kitchen or to the table. A […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor A super way to use older bread that is going or has become stale or just dried out. Topping can be just about anything you can dream up that would be tasty to yourself and friends. Sometimes I put out a bunch of ingredients and let […]
Guests love this meal. It is both visually appealing and unique to in that it requires little preparation effort and, with a little bit of attention to timing, cooks everything in one pot ready to dump onto a large platter and serve. The choice of ingredients is up for grabs as long as it includes […]
Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor This is a variation of an easy cornbread that packs some heat and has a little extra punch from the red curry powder in combination with the black pepper. Enjoy!
You can use the basic recipe below and treat the dough in the traditional manner, putting it freshly made onto a stone with ingredients and cook or you may choose to par bake the crust and add par cooked ingredients later. The second technique is especially handy when you don’t want to spend the evening […]
Recipe courtesy of Donna Hargrove, D.O., FACOG – Nutrition Editor Equipment/ utensils required: 9″ to 12 ” cast iron skillet, stainless steel stirring utensil, measuring spoons, liquid measuring cup. Ingredients: 10 oz. (1 ¼ cup) all-purpose flour 6 oz. (3/4 cup) organic corn meal