Smokey Tomato, Roasted Red Pepper and Chipotle Marinade


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This Southwestern marinade is versatile and may be altered by adding additional ingredients such as ginger, orange juice, allspice and cinnamon to push it toward a decidedly Caribbean style jerk marinade. It is a really good base sauce that may also be added to soups, stews,…


Recipe inspired by  Chef John Ash who shared this method at the Culinary Institute of America, Greystone Campus, St. Helena, CA during the 2012 Healthy Kitchens Healthy Lives Conference. Adapted and presented by Courtney Thompson. This is a meal fun for the whole family. It allows you to create individual pizzas so there is no…

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…

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…

Roasted Whole Chicken, Sweet Corn and Asparagus


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Down home and hearty, easy to put together and super easy when it all can be cooked together on the grill. This is, in many ways a go to, comfort food classic. Mashed potatoes would be appropriate but I decided asparagus would be a better choice…

Roasted Cornish Game Hen, Sweet Potato Medallions and Grilled Okra


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Hearty, herby and a terrific combination of flavors, texture, color and smokiness and all prepared on the grill. This dinner is a favorite of the family, takes little prep time and just about cooks itself on an outdoor grill. Throw in a salad, crunchy bread, and…

Cilantro Pesto Stuffed Shrimp


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a very tasty and a little spicy dish with great eye appeal. I like to serve them with yucca fries with a honey mustard dip and a cold black bean and mango salad. Enjoy! Equipment/ utensils required: Chef’s knife, cutting board, cast iron skillet…

Another Basic “Mother Batch” – Roasted Chilies or Tomatoes


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The roasting and removal of the skin of chile peppers and tomatoes is a basic technique that is relatively easy, may be done in bulk, and creates the basis for numerous dishes, sauces, and more. Once the product has been roasted and skins removed it may…

Grilled Eggplant


Recipe courtesy of Chef Bren Ankrum – Culinary Editor When eggplant is plentiful this is one of my favorite ways to prepare the vegetable. It is also one of the simplest and quickest recipes for eggplant as well as one of the tastiest, especially if you choose to grill over wood to add a little…

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)

Ahi Tuna Tacos with Bok Choy and Shrimp


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, Flat grill or other grilling surface, Ingredients: 2 oz. shrimp (about 4 large), peeled, deveined, and butterflied.