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
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Chef’s Knife, cutting board, flat iron grill, baking sheet Ingredients: ½ lb. or a full bunch of fresh asparagus
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)
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.