CRANBERRY NUT GRANOLA


Donna Hargrove, D.O., Nutrition Editor This recipe was inspired by The Culinary Institute at Greystone in California but has been redesigned to my personal tastes. Most who have tried it believe this to be very addictive. It is excellent and nutritious as a snack straight up or as a dessert/breakfast mixed with yogurt or as…

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…

CILANTRO, JALAPENO AND LIME HUMMUS


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…

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…

Snake Bites


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Most of us have had an appetizer commonly known as “Poppers”. Normally this is a jalapeno pepper stuffed with cream cheese, battered and deep fried. The following recipe is a little more time consuming and adds a couple of twists, in that it incorporates shrimp, tempura…

Black Bean, Mango, and Roasted Corn Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl. Ingredients: ½ lb. dried black beans soaked overnight in unsalted veggie stock and then cooked until tender 1 Mango, skinned and flesh removed from pit and cut to ½ inch dice

Easy Corn Bread


Recipe courtesy of Donna Hargrove, D.O., FACOG – Nutrition Editor Equipment/ utensils required: 9″ to 12 ” cast iron skillet, stainless steel stirring utensil, measuring spoons, liquid measuring cup. Ingredients: 10 oz. (1 ¼ cup) all-purpose flour 6 oz. (3/4 cup) organic corn meal