Simple Fresh Salads and Easy to Prepare Dressings for a Quick Meal or Side


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Assuming you have on hand, either from the grocery or in your garden, a few greens and vegetables such as lettuces, tomatoes, garlic, basil, lemons and a few other essentials, tossing together a fun salad for lunch or dinner should be quick and relatively preparation time…

Steamed Artichokes


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Medium to large stock pot, chef’s knife, poultry shears or scissors, small ladle. Ingredients: 3 Artichokes Fresh with top and tips trimmed away. 3 cloves garlic freshly chopped or use poached garlic (See recipe at Recipe/Veggies)

Dandelion Salad with Goat Cheese and Tomato Dressing


Equipment/ utensils required: Blender or food processor, chef’s knife, medium or large sauté pan, large sauce pot, medium mixing bowl, sealed container, measuring spoons, liquid measuring cup, dry measure cup. Dressing 1/4 cup crumbled goat cheese 2 tbsp. white-wine vinegar 2 tsp. maple syrup 1/4 cup extra-virgin olive oil 2 plum tomatoes, seeded and chopped…

Nasturtium Pesto


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Nasturtium leaves have a hint of horseradish, and the flowers are packed with even more of the horseradish heat and flavor. Added to salads, ceviche, and other of your favorite dishes they will add some complexity and color to the dish and plate. As a pesto…