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 […]

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 […]

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 […]

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 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!

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 […]

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 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 […]

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, […]

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

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 […]

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

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 […]

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 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 […]

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