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…

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