Salt and Spice Cured Sockeye Salmon

Recipe courtesy of Chef Bren Ankrum – Culinary Editor A couple of times during the year here in Florida we can obtain wild caught, never frozen, fresh Sockeye Salmon which we consider a real treat. If you’re a fan of bagels, cream cheese and lox, this very simple and easy recipe for creating your own…

Black Bean, Roasted Corn and Three Chilies Salad

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a terrific summer salad to add to your arsenal. Easy to toss together, refreshing to the taste buds, and versatile, it serves as a wonderful addition to cheeses, fish, and vegetable salad plates. (See pictures below) This recipe, when I do it, uses ingredients…

Chipotle Crab Cakes, Garden Veggies, Greens and Cheese

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Snow crab is plentiful in the grocery store at present and as such is relatively inexpensive. It also provide the wonderfully light meat that makes for an exceptional crab cake. The following meal is terrific for those warm summer nights when you want the contrast of…

FRUIT SALAD WITH CHILE-LIME VINAIGRETTE

Recipe courtesy of Chef Suvir Saran who presented this recipe at the Culinary Institute of America, Greystone Campus, St. Helena, CA during the 2012 Healthy Kitchens Healthy Lives Conference. The fresh fruits in the recipe can be other kinds in season, such as strawberries, blueberries, melons, etc, however, pineapple and mango work very well with…

Having Fun with Salads – Get Creative!

Recipe courtesy of Chef Bren Ankrum – Culinary Editor We all know that fresh vegetables and greens are good nutritionally for us and that homemade dressings are generally devoid of evil chemistry that is used to preserve or other ingredients difficult to read let alone understand what precisely you are putting into your body. Fresh…

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…

Grilled Sockeye Salmon over Israeli Couscous with a Yogurt, Lemon, Chive Sauce, Mozzarella and Tomato Salad with a Beet Vinaigrette and Fresh Garden Greens, Radish, and Scallion

https://nutritionhealthnet.wordpress.com/wp-admin/post.php?post=3038&action=edit Recipe courtesy of Chef Bren Ankrum – Culinary Editor Sometimes we do not have a ton of time to cook and having containers of fresh greens, herbs, and vegetables around the yard really is a time and money saver.  Also having the freezer and refrigerator holding other ingredients from previously butchered fish or chicken…

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…

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!

Red Cabbage Slaw

Recipe courtesy of Chef Bren Ankrum – Culinary Editor I’ll make this condiment fresh for fish or shrimp tacos. Gives more crunch than lettuce and the color is much more interesting. Enjoy!

Fresh Mozzarella, Tomato and Basil Salad with Hogfish and Shrimp Ceviche

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, cutting board. Ingredients: 4 oz. fresh mozzarella 2 large cherry tomatoes

Lemon, Beet Salad with Apples, Oranges and Ginger

Recipe courtesy of Andrea Bogle – Contributing Cook Equipment/ utensils required: Chef’s knife, cutting board, grater, mixing bowl.

Key West Pink Wild Caught Shrimp and Fresh Mozzarella Salad

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, stock pot. Ingredients: 4 oz. shrimp (about 8 large), peeled, deveined, and butterflied.

Grilled Zucchini Salad with Lemon & Scallions

Recipe courtesy of Sharon Schneider  – Contributor, adapted from original recipe from Real Simple June 2009 Equipment needed: Knife and cutting board Basting brush (optional) Grill Flat iron grill or slotted grilled pan (optional)

Key West Pink Shrimp Salad with Roasted Beets, Greens, Tomatoes, Cucumbers and more…

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, Flat grill or other grilling surface or sauté pan, mixing bowl Ingredients 12 Key West Pink shrimp wild caught, peeled and deveined

Dill and Horseradish Potato Salad

Courtesy of Sharon Schneider – Contributor Equipment needed: Medium to large stock pot, chef’s knife, whip Ingredients: 15-20 small red potatoes, washed, unpeeled, cut in bite-size pieces 3 eggs, boiled, peeled (under cold water), quartered or grated

Asian Style Radish and Cucumber Salad

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl. Ingredients: 1 Cucumber about 4 to 6 inch, peeled and cut into thin medallions.

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

Ahi Tuna and Avocado Salad

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Non-stick sauté pan, spatula, chef’s knife. Ingredients: 4 oz. ahi tuna 2 oz. avocado

Lemon Cumin Vinaigrette

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl, whip, measuring spoons. Ingredients: 3 tbsp. lemon juice ½ tsp. lemon zest

Quinoa, Wild Rice, Bulgur Wheat Pilaf with Lemon Cumin Vinaigrette

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowls, vegetable peeler, whip, grater, medium stock pot. Ingredients: 1 cup mix of equal parts wild rice, quinoa, bulgur wheat, barley pearls, and brown rice. Keep the bulgur wheat portion separate. Also keep the quinoa portion separate.

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…

Cucumber, Onion, Tomato and Clamata Olive Salad

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, vegetable peeler, large salad platter. Ingredients: 8 oz. Tomato (beefsteak or other meaty, juicy tomato) 4 oz. cucumber (Peeled and sliced paper thin) 1 oz. sweet onion (Slice as thin as possible.)

Southwest Asparagus and Red Pepper Roll Ups

Recipe Courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, measuring spoons, liquid measuring cup, small mixing bowl, and micro plane or other grating utensil. Ingredients: 1 bunch fresh asparagus spears (approx. 8 oz) 1/3 cup Greek yogurt 2 teaspoons fresh lemon juice 1 tablespoon fresh chopped chives 1/8 teaspoon salt…