Article courtesy of Donna Hargrove, D.O., Nutrition Editor More than apples, an onion a day may well keep all the doctors away! As it turns out, onions are a super food for health and cancer prevention.

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 […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor We’ve discussed the idea of constructing plates of food following the Mediterranean style of proportion, 50 % vegetables, 25 % grains, rice or fruit, and 25% protein. The following dish is a pretty good example of such a construct using seasonal vegetables, rice, and pork left […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Chutney may be made from nearly any fruit or fruit with vegetables reduced in juice, sugar and spices to a jam like consistency. The following chutney is easy to make any time of the year as it can be made with a bag of frozen mixed […]

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 I have several “go to” soups and chowders. The following shrimp chowder is one that is easy and relatively quick to prepare. The recipe was prepared for a dinner party that started with a duo presentation of the shrimp chowder and red pepper hummus soup. Equipment/ […]

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 […]