Habenero Tomato Jam

Article by Donna Hargrove, D.O., Nutrition Editor It is almost the end of tomato season here in Florida. At least until fall. However, no matter where you live, it will eventually be the end of tomato season. When the vines start to die, there may still be many tomatoes left on the vine. Some will…

Roasted Chicken Enchiladas with Red and Green Sauce

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Recently I posted “One Chicken – Three Meals” in which an enchilada dish was one of the entrees. Following up as promised is the recipe for said dish. Toss in the glass of wine and ….. Enjoy!

Spicy Jerk Shrimp on the Grill

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Typically I like to do this fruity, spicy, and hot version of grilled shrimp as an appetizer or as a portion of the entree. The last time we served the jerk shrimp, I used the appetizer size paired with half a Dungeness crab smoked in banana…

Savory and Rich Fresh Cranberry Sauce

Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor ‘Tis the season when cranberries are a much desired side dish to celebrate the festival fall season of cooking the holiday favorites. Don’t buy cranberry prepared canned sauce when it is so easy and so much tastier to make your own. Anyone can do this! Cranberry sauce…

BBQ Wing Sauce

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Most cooks that frequent the grill have a favorite, go to, barbeque sauce. There are many varieties, Asian, Jerk or Kansas City, to name a few, which start with various bases, mustard, ketchup, soy, ginger, etc. The sauce created with this recipe is a hybrid of…

Basic Italian Style Red Sauce

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Where I grew up “red sauce” was considered essential, as it formed the tomato basis for the construct of many dishes to be made throughout the week, from pasta with red sauce, pasta with bolognese sauce, to lasagna, pizza, and more. The sauce is simple but…


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

Mango Avocado Salsa

Recipe courtesy of Kathi Bayne, North Carolina Equipment Needed: Chef’s knife, cutting board, covered bowl. Ingredients: 2 mangos, peeled, cut into ½ inch cubes 1 jalapeno, fresh, diced 2 cloves garlic, fresh, minced

Baba Ganoush (Eggplant Hummus)

Contributed by Donna Hargrove, D.O., Nutrition Editor Equipment Needed: Chef knife, cutting board, charcoal or gas grill, food processor or blender, fine grater or zester, measuring cups and spoons. Ingredients: 1 large or 2 medium purple skinned eggplant, whole ¼ cup tahini 3 poached garlic cloves, chopped

Sea Grapes

Contributed by Donna Hargrove, D.O., Nutrition Editor Prolific, environmentally sound and good to eat! Sea Grapes, or Coccoloba uvifera, is a flowering plant in the buckwheat family. It is native to coastal beaches throughout America and the Caribbean. It is an evergreen shrub or small tree reaching 7-26 feet. Sea Grapes are very salt tolerant,…

Roasted Red Pepper Hummus

Courtesy of Donna Hargrove, D.O., FACOG, – Nutrition Editor Equipment Needed: Covered bowl, food processor, chef knife, measuring cups and spoons Ingredients: 1 cup dried garbanzo beans 4 cups vegetable stock

Basic Pico de Gallo con Mango

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, mixing bowl, and storage container. Ingredients: 1 onion, sweet

Easy Chile Paste

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Sauce pan, chef’s knife Ingredients: ½ lb. of assorted red peppers mixing hot or not 3 cloves garlic freshly chopped or use poached garlic

Hummus with Red Chiles, Spinach and Feta

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Try a fresh twist on traditional hummus by adding fresh chiles, spinach and feta cheese. This pairs well as a side with smoked fish when spread on bruschetta, crusty bread, or crackers. This recipe is very easy to prepare once you have the ingredients and dump…

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…

Romesco Sauce

Recipe courtesy of Joyce Goldstein as presented at Health Kitchens Healthy Lives Equipment/ utensils required: Blender or food processor, chef’s knife, medium sauté pan, medium mixing bowl, sealed container, measuring spoons, liquid measuring cup, dry measure cup.