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.

Donna Hargrove, D.O., Nutrition Editor This recipe was inspired by The Culinary Institute at Greystone in California but has been redesigned to my personal tastes. Most who have tried it believe this to be very addictive. It is excellent and nutritious as a snack straight up or as a dessert/breakfast mixed with yogurt or as […]

Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor A very hearty and nutritious soup that freezes well.  Freeze some in one ladle containers for quick lunches. Add a salad and some dark crusty bread for a great dinner.

Article courtesy of Donna Hargrove, D.O., Nutrition Editor Pancakes from scratch are just as easy as taking a mix and adding milk or water to it. If you can use a measuring cup, you can make these pancakes. Mix the dry ingredients together the night before to save time and the compote can be made […]

Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor One of the many ways to use Kamut wheat. Equipment: Sauté pan, medium sauce pot with lid, chef’s knife, cutting board, measuring utensils. Ingredients: 1 cup dried Khorasan Wheat (Kamut) 4 cups water or unsalted vegetable stock ½ lb fresh asparagus spears, stalk end trimmed (save for […]

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!

Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor A great side dish with chicken, pork, shrimp or fish. The preparation is a little time consuming and quite a lot of stirring during the process is required to finish with the desired creamy consistency, but the work is worth the time spent. If you choose […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following soup is my take off of an Indian style squash soup, substituting sweet potatoes for the squash, as sweet potatoes are plentiful in our area during the summer and winter and they add a decidedly flavorful dimension that squash lack. In the picture of […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor We’ve discussed the idea of constructing plates of food following the Mediterranean style of proportion, 50 % vegetables, 25 % grains, rice or fruit, and 25% protein. The following dish is a pretty good example of such a construct using seasonal vegetables, rice, and pork left […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a really interesting soup both for texture and flavor. It combines products from three “mother batches” that we typically keep in the refrigerator most of the time, roasted red pepper hummus, roasted beets, and poached garlic cloves. It is a quick “go to” soup […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowls, vegetable peeler, whip, grater, medium stock pot. Ingredients: 1 cup mix of equal parts wild rice, quinoa, bulgur wheat, barley pearls, and brown rice. Keep the bulgur wheat portion separate. Also keep the quinoa portion separate.

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This product is an excellent, healthy and nutritious alternative for thickening creamy soups or other dishes in lieu of Heavy Cream or Half and Half. I was introduced to the thickener while attending a conference at the Culinary Institute of America, Greystone Campus during a seminar, […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl, large sauce pot. Ingredients: 4 oz. corn cut fresh or from roasted ears. Approx. 3 ears of corn 4 oz. green chiles. Roasted, peeled and chopped to medium