Gluten Free “Mac’n Cheese” with Goat Cheese, Jalapenos and Turkey


Recipe courtesy of Chef Bren Ankrum – Culinary Editor As more folks seek out gluten free alternatives classic dishes such as macaroni and cheese lend themselves to this category by the replacement of wheat flours with the now available other flour choices such as quinoa or rice. I chose a quinoa pasta rotelle for this…

Baked Eggs


Article inspired by Chef Mark Furstenberg, Culinary Institute of American, Greystone campus, Napa, CA, Healthy Kitchens Healthy Lives Conference, March 2012 This dish was designed to use leftover, sautéed or grilled vegetables from the day before or whatever might be available in the refrigerator. Take the leftover vegetables from the refrigerator, turn on the oven,…

Luscious Lemon Meringue Pie with Whole Grain Crust


Recipe courtesy of Sharon Schneider, baker extraordinaire and neighbor From time to time we publish recipes that on the surface, may not traditionally be considered “healthy”. However, there is one common theme; they are made fresh, with whole foods and enjoyed as a celebration, not an everyday item. We present this recipe in the same…

Herbed Focaccia


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a basic recipe for focaccia bread. You may choose to add olives, sundried tomatoes, roasted red peppers or other ingredients to the dough for additional textures and flavors. This is a very versatile recipe and many versions are made daily by Italian bakeries. Enjoy!…

100% WHOLE WHEAT AND FLAXSEED BREAD


This is a no knead bread from the cookbook: Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D. & Zoe Francois This is a great book and I highly recommend it for a variety of breads that are easy and the dough can be kept in the refrigerator for a week. You just…

Sweet Potato Fries “Bakes?”


Recipe courtesy of Chef Bren Ankrum – Culinary Editor As we know sweet potatoes are loaded with nutritious goodness, so finding ways to create various dishes with them is not only good for us but can have a very different set of flavor characteristics depending on the direction you choose. Most folks like crisp French…

APPLE PIE WITH FRESH GINGER CRUST


Recipe courtesy of Donna Hargrove, D.O, Nutrition Editor We don’t talk about desserts much but I can’t think of  any time of the year better to do so. Most of the time I would tell you that the best and healthiest dessert is a piece of fresh fruit or a piece of dark chocolate (or…

Country Style “Mac-n-Cheese” with Jalapeno Peppers


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following version of macaroni and cheese is based on an old Southern style of preparation of the classic dish. Country style mac-n-cheese more closely resembles a cheese and, in this case, vegetable lasagna. It is al dente pasta held together with fluffy, rich, custard of…

Buttermilk Cheese Biscuits with Quinoa


Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor A true indulgence! On the health side, these biscuits are made with organic butter and not hydrogenated vegetable shortening (trans fat) like many recipes. And, they are small so calorie wise they are low (as long as you don’t eat a ton of them!). This recipe…

Pappardelle with Red Sauce and Mushroom Meatless Balls


Recipe courtesy of Chef Bren Ankrum – Culinary Editor I recently made a mother batch of red sauce, and this night I wanted something easy to throw together using the red sauce and pasta. While at the store earlier, keeping the red sauce in mind, I found a sale on a mix of fresh oyster,…

Gunslinger Cornbread


Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor This is a variation of an easy cornbread that packs some heat and has a little extra punch from the red curry powder in combination with the black pepper. Enjoy!

Grouper Fillet in Banana Leaf with Pineapple Curry Salsa


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Of course not everyone has banana trees growing in their landscaping and I realize it may be impractical for most folks to even find a banana leaf, and if that applies to you substitute parchment paper which works as well but may not be as eye…

Eggplant, Portabella and Roasted Pepper Vegetable Lasagna


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The key to this recipe is grilling and roasting the vegetables to add a slightly smoky flavor and allowing the flavors of each vegetable intensify and become more complex as they begin to caramelize. For this recipe I am using eggplant picked from our urban garden,…

Pizza Dough with Whole Wheat flour with Two Preparation Techniques


You can use the basic recipe below and treat the dough in the traditional manner, putting it freshly made onto a stone with ingredients and cook or you may choose to par bake the crust and add par cooked ingredients later. The second technique is especially handy when you don’t want to spend the evening…

Roasted Beets


Recipe courtesy of Donna Hargrove D.O., FACOG – Nutritional Editor Winter and early spring brings lots of fresh root vegetables into play, beets being among my favorites. When our containers and window boxes of beets come in there are usually more than we can consume immediately so we try to stagger the planting of the…

Black Bean and Coffee Brownies


Original recipe courtesy of Weightwatchers and has been modified using re-hydrated and cooked dried black beans, cane sugar and several other ingredients to make them more fudge like. Equipment/ utensils required: Blender or food processor, baking pan, mixer, double boiler, and spatula. Ingredients: 2 spray(s) cooking spray, flour variant or a misting of olive oil…

Baked Clams and Linguine


Recipe courtesy of Beverly Bryant – Contributor Equipment/ utensils required: Roasting pan, sauté pan, measuring cups, chef’s knife. Ingredients: 1 box dry whole wheat linguine 24 little neck clams 1/4 cup olive oil