Tag Archives: dinner recipe
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Lamb Shoulder Chop with Grilled Brussels sprouts and Pilaf Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, Flat grill or other grilling surface, small stock pot, mixing bowls, and mallet. Ingredients: 2 lamb shoulder chops (About 4 to 5 oz. each) 1tbsp. All purpose Cajun Season

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Key West Pink Shrimp and Veggie Omelete


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board Medium size saute pan or frittata pan – non stick Ingredients: 4 eggs

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Dill and Horseradish Potato Salad


Courtesy of Sharon Schneider – Contributor Equipment needed: Medium to large stock pot, chef’s knife, whip Ingredients: 15-20 small red potatoes, washed, unpeeled, cut in bite-size pieces 3 eggs, boiled, peeled (under cold water), quartered or grated

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Grouper or Mahi-Mahi Grilled Fillets


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Flat Grill or Cast Iron Skillet or Large Sauté Pan, large mixing bowl, tongs. Ingredients: 1 lb. Grouper fresh or Mahi-Mahi fillet ¼ cup Cajun seasoning 1 tbsp. Olive oil

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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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Butter Chicken


Recipe courtesy of Paula Hatzilias, RN Ingredients: 1 ½ lbs boneless, skinless chicken breasts, cut in 2” cubes Marinade: 3 tbsp tandoori paste (available at health food stores) or red curry paste

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Osso Bucco with Savory Gravy


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Medium or large stock pot, immersion blender or food mill, chef’s knife. Ingredients: 12 oz. lamb shank cut to a steak with bone left in or two 6 oz. shanks 2 oz. sweet onion (about ½ a large onion) 3 or 4 cloves […]

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