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! […]

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!

Recipe courtesy of Chef Bren Ankrum – Culinary Editor An eye appealing presentation and delicious combination of those holiday meal flavor favorites associated with Thanksgiving and Christmas Fall brings an abundance of various squash to the market. They are inexpensive, make eye catching center pieces, store for quite an long time at room temperature and […]

Recipe courtesy of Donna Hargrove, D.O, Nutrition Editor We don’t talk about desserts much but I can’t think of  any time of the year better to do so. Most of the time I would tell you that the best and healthiest dessert is a piece of fresh fruit or a piece of dark chocolate (or […]

Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor A true indulgence! On the health side, these biscuits are made with organic butter and not hydrogenated vegetable shortening (trans fat) like many recipes. And, they are small so calorie wise they are low (as long as you don’t eat a ton of them!). This recipe […]

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 […]

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 – Nutritional Editor Winter and early spring brings lots of fresh root vegetables into play, beets being among my favorites. When our containers and window boxes of beets come in there are usually more than we can consume immediately so we try to stagger the planting of the […]