Recipe courtesy of Chef Bren Ankrum – Culinary Editor We all know that fresh vegetables and greens are good nutritionally for us and that homemade dressings are generally devoid of evil chemistry that is used to preserve or other ingredients difficult to read let alone understand what precisely you are putting into your body. Fresh […]
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 […]
Smokey Dungeness Crab, Stuffed Portabella Mushrooms Topped with Grilled Asparagus and a Fresh Garden Greens and Mozzarella Salad
Recipe courtesy of Chef Bren Ankrum – Culinary Editor So, I’m in the grocery store and I discover that fresh asparagus, large portabella mushrooms and Dungeness crab are on sale. What could be easier to prepare for dinner and save a few bucks on some favorite food choices. Even better, the weather is warm and […]
Grilled Sockeye Salmon over Israeli Couscous with a Yogurt, Lemon, Chive Sauce, Mozzarella and Tomato Salad with a Beet Vinaigrette and Fresh Garden Greens, Radish, and Scallion
http://nutritionhealthnet.wordpress.com/wp-admin/post.php?post=3038&action=edit Recipe courtesy of Chef Bren Ankrum – Culinary Editor Sometimes we do not have a ton of time to cook and having containers of fresh greens, herbs, and vegetables around the yard really is a time and money saver. Also having the freezer and refrigerator holding other ingredients from previously butchered fish or chicken […]
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 […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor This tasty Caribbean Style cold salad is really easy to prepare and has a pleasing eye appeal and a very exotic nose. You may choose to make ahead of time and hold, refrigerated for up to 2 hrs. prior to service. Enjoy!
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, stock pot. Ingredients: 4 oz. shrimp (about 8 large), peeled, deveined, and butterflied.
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, Flat grill or other grilling surface or sauté pan, mixing bowl Ingredients 12 Key West Pink shrimp wild caught, peeled and deveined