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avocado_soup

Chilled Avocado Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Avocados are relatively inexpensive at this point in the season here in Florida and as such we try to make use of this delicious fruit in as many ways as possible. Given the very warm weather and a propensity toward chilled dishes during the summer, as […]

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Gazpacho with Avocado and Lime Yogurt


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Chilled soups are a favorite around our home during the summer months. Fresh garden vegetables are in abundance and making gazpacho is easy, holds well in the refrigerator for several days and makes a terrific presentation with the addition of the avocados and lime yogurt. Whereas […]

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black_beansalad

Black Bean, Roasted Corn and Three Chilies Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a terrific summer salad to add to your arsenal. Easy to toss together, refreshing to the taste buds, and versatile, it serves as a wonderful addition to cheeses, fish, and vegetable salad plates. (See pictures below) This recipe, when I do it, uses ingredients […]

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fruit salad with mint

FRUIT SALAD WITH CHILE-LIME VINAIGRETTE


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 […]

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granola

CRANBERRY NUT GRANOLA


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 […]

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ceviche_tuna_shrimp

Ahi Tuna, Shrimp, Roasted Red and Yellow Pepper Ceviche with Roasted Beets, Spinach and Nasturtium Garnish


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This dish makes a terrific impression as an appetizer and can be made ahead, kept under refrigeration, until you are ready to impress your guests with a colorful and tasty start to your meal. Enjoy!

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sweet_potato_soup

Sweet Potato and Apple Bisque


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Not only are sweet potatoes loaded with nutritious elements they are inexpensive, store well, and when cooked may be stored frozen or under refrigeration until future use. I found sweet potatoes at 39 cents a pound at one of my produce haunts and to get a […]

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tomato_basil_soup

ItalianTomato and Fresh Basil Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor There is lots of basil available in the yard this time of year in containers and random plants throughout the yard from seeds that have blown around. You can never have too much basil and a quick lunch that is really tasty and easy to make […]

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Bruschetta served with Mussels

Eggplant-Basil Pesto Bruschetta


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 […]

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hummus_cilantro

CILANTRO, JALAPENO AND LIME HUMMUS


Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor As with all hummus recipes, many of the ingredients can be increased or decreased according to taste, such as salt and chile peppers. This recipe can also be customized to each person’s taste by adding more jalapeno for more heat and more cilantro for those who really […]

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corn_chowder_southwest

Southwestern Roasted Chilies and Roasted Corn Chowder


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a variation of a previous green chile and corn chowder published, with the difference being the addition of tomatoes, removal of the potatoes, heavy cream and milk, and substituting rice cream as the thickening agent. This version adds nutrition and reduces fat and calories […]

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Gunslinger Cornbread


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!

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veggie_soup1

Vegetable Soup Another Mother Batch


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a perfect vehicle for a mother batch that may, once initially cooked, be stored in sealed containers, frozen and then reheated for service. What is really great about a basic vegetable soup is that first you can use whatever veggies you like and when […]

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tostadas3

Tapas Tostadas


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a really fun appetizer with lots of eye appeal and an explosion of tastes. You need some leftover spicy black bean soup from a mother batch, ahi tuna, and shrimp for the basic flavor profile and a little more time to prepare. It’s worth […]

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succotash3

Succotash Plus


Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor A dish usually assembled as some combination of corn and lima beans, other vegetables can be added to make it taste however you like. This recipe incorporates tomatoes, okra, corn, lima beans and chile peppers to give it more nutrition and substance. It is a great […]

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lasagna_veggie_best

Eggplant, Portabella and Roasted Pepper Vegetable Lasagna


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The key to this recipe is grilling and roasting the vegetables to add a slightly smoky flavor and allowing the flavors of each vegetable intensify and become more complex as they begin to caramelize. For this recipe I am using eggplant picked from our urban garden, […]

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mangos

Mango Avocado Salsa


Recipe courtesy of Kathi Bayne, North Carolina Equipment Needed: Chef’s knife, cutting board, covered bowl. Ingredients: 2 mangos, peeled, cut into ½ inch cubes 1 jalapeno, fresh, diced 2 cloves garlic, fresh, minced

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Snake Bite Poppers

Snake Bites


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Most of us have had an appetizer commonly known as “Poppers”. Normally this is a jalapeno pepper stuffed with cream cheese, battered and deep fried. The following recipe is a little more time consuming and adds a couple of twists, in that it incorporates shrimp, tempura […]

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sun dried tomato & basil hummus

Spicy Sun-Dried Tomato and Basil Hummus


Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor What’s special about this recipe? Besides being mine, I have incorporated poached garlic instead of uncooked garlic. Poaching the garlic before putting it into a recipe that will not be cooked, keeps the garlic from getting stronger (hotter), as it rests in storage. Information about poaching garlic […]

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pizza_parcooked3

Naples Style Pizza with Veggies, Poached Garlic, Asparagus, and Smoked Plum Tomato


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This style pizza avoids the use of red sauce and relies entirely on, traditionally, olive oil, garlic and basil, with the occasional vegetable added. Our version adds more veggies and is done, in this case for a dinner party, and as such, uses the precooked pizza […]

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Grilled roasted whole eggplant

Baba Ganoush (Eggplant Hummus)


Contributed by Donna Hargrove, D.O., Nutrition Editor Equipment Needed: Chef knife, cutting board, charcoal or gas grill, food processor or blender, fine grater or zester, measuring cups and spoons. Ingredients: 1 large or 2 medium purple skinned eggplant, whole ¼ cup tahini 3 poached garlic cloves, chopped

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mozzarella_ceviche2

Fresh Mozzarella, Tomato and Basil Salad with Hogfish and Shrimp Ceviche


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, cutting board. Ingredients: 4 oz. fresh mozzarella 2 large cherry tomatoes

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Almonds


Article courtesy of Donna Hargrove, D.O., Nutrition Editor A Handful Can Make A Difference A little goes a long way when it comes to almonds, the most nutrient-dense nut ounce-for-ounce.  A one-ounce serving of almonds (about 23) is an excellent source of vitamin E and magnesium, a good source of protein and fiber, and offers […]

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Roasted Red Pepper Hummus


Courtesy of Donna Hargrove, D.O., FACOG, – Nutrition Editor Equipment Needed: Covered bowl, food processor, chef knife, measuring cups and spoons Ingredients: 1 cup dried garbanzo beans 4 cups vegetable stock

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Black Bean, Mango, and Roasted Corn Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl. Ingredients: ½ lb. dried black beans soaked overnight in unsalted veggie stock and then cooked until tender 1 Mango, skinned and flesh removed from pit and cut to ½ inch dice

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blackbean_brownie

Black Bean and Coffee Brownies


Original recipe courtesy of Weightwatchers and has been modified using re-hydrated and cooked dried black beans, cane sugar and several other ingredients to make them more fudge like. Equipment/ utensils required: Blender or food processor, baking pan, mixer, double boiler, and spatula. Ingredients: 2 spray(s) cooking spray, flour variant or a misting of olive oil […]

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Quinoa, Wild Rice, Bulgur Wheat Pilaf with Lemon Cumin Vinaigrette


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.

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Hummus with Red Chiles, Spinach and Feta


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Try a fresh twist on traditional hummus by adding fresh chiles, spinach and feta cheese. This pairs well as a side with smoked fish when spread on bruschetta, crusty bread, or crackers. This recipe is very easy to prepare once you have the ingredients and dump […]

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Easy Corn Bread


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

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Southwest Asparagus and Red Pepper Roll Ups


Recipe Courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, measuring spoons, liquid measuring cup, small mixing bowl, and micro plane or other grating utensil. Ingredients: 1 bunch fresh asparagus spears (approx. 8 oz) 1/3 cup Greek yogurt 2 teaspoons fresh lemon juice 1 tablespoon fresh chopped chives 1/8 teaspoon salt […]

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corn_chowder_raw_ingredients

Green Chilies and Corn Chowder


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

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