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 […]

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 […]

Salt  Salt is a mineral. Chemically, it is known as sodium chloride (NaCl), the combination of one sodium ion and one chloride ion. Salt is 40% sodium and 60% chloride by weight. Salt is primarily found underground in rock form or dissolved in the world’s oceans and some lakes. Interestingly, salt is the only rock […]