Tag Archives: pesto
salad_greenchile_dress

Sautéed Shrimp with Pesto over Linquine with Garden Fresh Green and Vegetable Salad Dressed with a Roasted Green Chile Vinaigrette


Recipe courtesy of Chef Bren Ankrum – Culinary Editor and Donna Hargrove D.O., FACOG- Nutrition Editor So, last night we arrived home after a long day which failed to include either of us journeying to the grocery. Opps! Oh well, we were both too tired to venture out again so we decided to do 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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shrimp_pasta_chile1

Shrimp with Chile Paste Basil Pesto over Linguine


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a one bowl meal that easily can come together in 20 minutes or less. If you’re a Chile Head you’ll appreciate the chile sauce together with the fresh basil and garlic. It’ll bring a little perspiration and release a few of the desirable endorphins […]

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salmon_salad

Sockeye Salmon with Winter Greens and Mozzarella Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The best thing about growing vegetables and other edibles in containers around our house is being able to eat them. This time of year the early greens are coming in as the temperatures have dropped into the sixties at night. The tomatoes, greens, beets, and more […]

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Bruschetta served with Mussels

Eggplant-Basil Pesto Bruschetta


Recipe courtesy of Chef Bren Ankrum – Culinary Editor A super way to use older bread that is going or has become stale or just dried out. Topping can be just about anything you can dream up that would be tasty to yourself and friends. Sometimes I put out a bunch of ingredients and let […]

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shrimp_yucca1

Cilantro Pesto Stuffed Shrimp


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a very tasty and a little spicy dish with great eye appeal. I like to serve them with yucca fries with a honey mustard dip and a cold black bean and mango salad. Enjoy! Equipment/ utensils required: Chef’s knife, cutting board, cast iron skillet […]

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