Recipe courtesy of Chef Bren Ankrum – Culinary Editor Smashed potatoes are easy to make and versatile in that you can add so many flavorful ingredients, chives, cheese, yogurt, bacon, onions, peppers, whatever pleases your palate, to the potatoes when you mash them. The following recipe makes a “stiff” smashed potato dish with the skins […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Large sauté pan or iron skillet, large stock pot, chef’s knife, cutting board, lasagna pan or casserole dish, tin foil, and mixing bowls.

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a really interesting soup both for texture and flavor. It combines products from three “mother batches” that we typically keep in the refrigerator most of the time, roasted red pepper hummus, roasted beets, and poached garlic cloves. It is a quick “go to” soup […]

Yogurt is made by bacterial fermentation of milk sugar (lactose), creating lactic acid which acts on milk protein to yogurt its distinctive texture and taste. Greek yogurt is yogurt made with higher live and active cultures that has been allowed to sit in muslin or cheesecloth bags to filter out the whey, giving it a […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following recipe is an opportunity to use several of the product recipes previously published here on the site and bring them together in combination for a unique set of flavor dynamics to create simple yet elegant tacos, using seasonal fresh wild caught Sockeye salmon and […]

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