Shrimp and Goat Cheese Grits with Roasted Mushrooms


Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor and Chef Bren Ankrum – Culinary Editor This is a twist on a mushroom and grits dish that we found originally in The Occasional Vegetarian. We had tried the recipe and thought that with a few tweaks it could be an excellent shrimp and grits dish…

Country Style “Mac-n-Cheese” with Jalapeno Peppers


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following version of macaroni and cheese is based on an old Southern style of preparation of the classic dish. Country style mac-n-cheese more closely resembles a cheese and, in this case, vegetable lasagna. It is al dente pasta held together with fluffy, rich, custard of…

Buttermilk Cheese Biscuits with Quinoa


Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor A true indulgence! On the health side, these biscuits are made with organic butter and not hydrogenated vegetable shortening (trans fat) like many recipes. And, they are small so calorie wise they are low (as long as you don’t eat a ton of them!). This recipe…

Basic Smashed Red Potatoes with Cheddar Cheese and Greek Yogurt


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Smashed potatoes are easy to make and versatile in that you can add so many flavorful ingredients, chives, cheese, yogurt, bacon, onions, peppers, whatever pleases your palate, to the potatoes when you mash them. The following recipe makes a “stiff” smashed potato dish with the skins…