Key West Pink Shrimp and Veggie Omelete


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board Medium size saute pan or frittata pan – non stick Ingredients: 4 eggs

Grouper or Mahi-Mahi Grilled Fillets


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Flat Grill or Cast Iron Skillet or Large Sauté Pan, large mixing bowl, tongs. Ingredients: 1 lb. Grouper fresh or Mahi-Mahi fillet ¼ cup Cajun seasoning 1 tbsp. Olive oil

Black Bean, Mango, and Roasted Corn Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl. Ingredients: ½ lb. dried black beans soaked overnight in unsalted veggie stock and then cooked until tender 1 Mango, skinned and flesh removed from pit and cut to ½ inch dice