Tag Archives: Garlic
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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portobella_linguine

Sautéed Portabella Mushroom with Asparagus and Pesto Pasta


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Each day I try to plan to pass through the produce area in one of our local markets, on my way home, to see what is fresh or on sale that I can use for the evening meal. Shopping daily also allows me to get in […]

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mussels_dinner

Mussels in a White Wine, Olive Oil, Garlic, and Basil Sauce


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a super easy recipe and delicious complete meal in one bowl to throw together assuming you are sure to clean the mussels well. The easiest way to be sure the mussels are free of grit is to purchase them ahead of time, (be sure […]

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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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seafood_stew2

Savory Seafood Stew


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following recipe uses little neck clams. When using fresh clams one of the keys to delicious clams other than not over cooking the little bivalves is to be sure that they are free of grit, sand, etc. An effective way is to place them into […]

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pasta_bolognese

BARILLA’S HOME MADE BOLOGNESE


Recipe sent in to NutritionHealthNet courtesy of Chuck Barilla – Culinary Contributor Equipment: Large stock pot, chef’s knife, cutting board, food processor

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chicken_soup

Hearty Chicken Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a relatively easy and quick recipe for a large batch of chicken soup that can be stored in smaller quantities, frozen and heated up later. One of my favorite reheats is to add whole wheat pasta, noodles or elbows to the soup when reheating […]

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garlic_prep_cutends

GARLIC


Article by Donna Hargrove, D.O., Nutrition Editor Garlic, Allium sativum, is king among the oldest known horticultural crops. The Allium (Latin word for garlic) group are flowering plants known as the onion genus, and contain other related vegetables such as leeks, shallots, chives, onions and scallions. Alliums are native mainly to Asia. Garlic grows wild […]

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white beans and greeens

Beans and Greens


Recipe courtesy of Donna Hargrove, D.O., FACOG, Nutrition Editor Equipment: Stock pot, chef knife, cutting board, sauté pan. Ingredients: 2 – 2 ½ cups cooked collards or kale 1 smoked ham hock (optional) ¼-1/2 lb lean pork (optional), cut into 1 inch cubes 1 cup dried white beans (great northern, navy, etc) 6-8 cups vegetable […]

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kale_soak_clean

Cooked Greens (Collards, Kale, Beet Greens. etc.)


Recipe courtesy of Donna Hargrove D.O., FACOG, Nutrition Editor Equipment: Stock pot, chef knife

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