Black Bean, Cilantro and Mango Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This tasty Caribbean Style cold salad is really easy to prepare and has a pleasing eye appeal and a very exotic nose.  You may choose to make ahead of time and hold, refrigerated for up to 2 hrs. prior to service. Enjoy!

Mango Avocado Salsa


Recipe courtesy of Kathi Bayne, North Carolina Equipment Needed: Chef’s knife, cutting board, covered bowl. Ingredients: 2 mangos, peeled, cut into ½ inch cubes 1 jalapeno, fresh, diced 2 cloves garlic, fresh, minced

A Basic Chutney-Fruit with Honey


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Chutney may be made from nearly any fruit or fruit with vegetables reduced in juice, sugar and spices to a jam like consistency. The following chutney is easy to make any time of the year as it can be made with a bag of frozen mixed…

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