LENTIL, KAMUT AND MUSHROOM SOUP


Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor A very hearty and nutritious soup that freezes well.  Freeze some in one ladle containers for quick lunches. Add a salad and some dark crusty bread for a great dinner.

Green Chile Chicken


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This dish may be served straight up with rice or polenta or as a fajita dish, tacos, wraps or other choice of presentation. The recipe is one that may be accomplished relatively quickly using fresh ingredients and a minimum of preparation. The sauce combines the classic…

One Pan Fresh Chicken Tacos with Smokey Tomatoes and Chiles


Recipe courtesy of Chef Bren Ankrum – Culinary Editor When we are in the mood for a smoky, spicy taco, this is one of our favorites. To do so we need 1 chicken breast and some previously smoked tomatoes and chiles from a mother batch made earlier in the week. Rather than buy chicken breasts…

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…

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…

Gumbo


Recipe courtesy of Chef Bren Ankrum – Culinary Editor There are many versions of gumbo, most combining shrimp, sausage, and vegetables with rice. This is a little different spin, using seasonal vegetables without rice, substituting mushrooms instead to enhance the richness of this brown sauce gumbo. Throw in a tasty salad a glass of wine…

Rustic Chicken Stew and Biscuits


Recipe courtesy of Chef Bren Ankrum – Culinary Editor A couple of recipes ago I roasted a whole chicken on the grill stuffed with celery, sage and rosemary. That roasting and the subsequent saving of the breasts, the stuffing and the pan drippings form the basis and are essential for the deep savory flavor of…

Quicker Cioppino – Shrimp, Clams and Mussels


Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you enjoy shellfish this is a classic. It is a quicker version of my favorite Italian seafood stew which may depending on what you start with may take a couple of hours to develop the stew prior to adding the shellfish if you use a…

Two Bean Quick Vegetarian Chili


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a fairly quick fix for lunch or dinner and very hearty, especially if you add a couple of pieces of gunslinger or regular corn bread. You can use already soaked & cooked red beans and black, or if you don’t have stored a mother…

Black Bean, Cilantro and Mango Salad


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!

Italian Style Vegetable Ragu over Quinoa Pasta


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Pasta’s in Italy are as diverse as you can imagine from region to region and range from very simple pasta’s with the pasta, oil, and cheese to more complex vegetable combinations called ragu. The following is a combination of ingredients high in nutritional value, and combined…

Tapas Tostadas


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a really fun appetizer with lots of eye appeal and an explosion of tastes. You need some leftover spicy black bean soup from a mother batch, ahi tuna, and shrimp for the basic flavor profile and a little more time to prepare. It’s worth…

Coconut-Curry Sweet Potato Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following soup is my take off of an Indian style squash soup, substituting sweet potatoes for the squash, as sweet potatoes are plentiful in our area during the summer and winter and they add a decidedly flavorful dimension that squash lack. In the picture of…

BARILLA’S HOME MADE BOLOGNESE


Recipe sent in to NutritionHealthNet courtesy of Chuck Barilla – Culinary Contributor Equipment: Large stock pot, chef’s knife, cutting board, food processor

Roasted Red Pepper Hummus Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a really interesting soup both for texture and flavor. It combines products from three “mother batches” that we typically keep in the refrigerator most of the time, roasted red pepper hummus, roasted beets, and poached garlic cloves. It is a quick “go to” soup…

Beans and Greens


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…

Jerk Chicken With Pineapple-Mango Salsa


Contributing Culinary Author – Original recipe from Dave Dewitt, Publisher Fiery Food & Barbecue Magazine, modified slightly for volume and a twist on the grilling technique by Bren Ankrum – Culinary editor Equipment needed: Knife and cutting board, charcoal or gas grill, tin foil, large mixing bowl(s), food processor, marinating bag or container. Jerk Sauce:…

Spicy Black Bean Soup


Recipe Courtesy of Courtney Ankrum Thompson – Contributing Culinary Author Equipment Needed:  Large stock pot with lid, chef knife, cutting board, prep bowls, covered bowl for soaking beans. Ingredients: 1 lb dry black beans 6 cups unsalted vegetable stock (approximate) 3 tbsp olive oil 1 large sweet onion, coarsely chopped

Butter Chicken


Recipe courtesy of Paula Hatzilias, RN Ingredients: 1 ½ lbs boneless, skinless chicken breasts, cut in 2” cubes Marinade: 3 tbsp tandoori paste (available at health food stores) or red curry paste

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

Chicken Stew with Wild Rice


Recipe Courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Slow cooker or large stock pot, chef’s knife, measuring spoons, liquid measuring cup, dry measure cup, medium stock pot. Yield = 8 portions Ingredients: 2 cups cooked pulled dark chicken meat (See Basic Chicken Stock recipe) 2 ½ cooked chicken breasts or fresh…