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 Summer Vegetables with Pork Rice and Chutney


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…

Basic Pot Roast


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, ladle, stock pot or cast iron Dutch oven Ingredients: 2 lb. chuck roast 1 lb. small red potatoes

Lamb Shoulder Chop with Grilled Brussels sprouts and Pilaf Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, Flat grill or other grilling surface, small stock pot, mixing bowls, and mallet. Ingredients: 2 lamb shoulder chops (About 4 to 5 oz. each) 1tbsp. All purpose Cajun Season

Osso Bucco with Savory Gravy


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Medium or large stock pot, immersion blender or food mill, chef’s knife. Ingredients: 12 oz. lamb shank cut to a steak with bone left in or two 6 oz. shanks 2 oz. sweet onion (about ½ a large onion) 3 or 4 cloves…