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…

Roasted Red Pepper, Sundried Tomato, Chipotle Bisque


Recipe courtesy of Chef Bren Ankrum – Culinary Editor I usually have on hand in the pantry dried chiles, roasted peppers and sundried tomato paste among other storable goodies. I like to have ingredients stored that I can throw together quickly for lunch or a quick appetizer round for friends and family that drop in…

Sautéed Shrimp, Khorasan Wheat (Kamut) and Peppers


Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor One of the many ways to use Kamut wheat. Equipment: Sauté pan, medium sauce pot with lid, chef’s knife, cutting board, measuring utensils. Ingredients: 1 cup dried Khorasan Wheat (Kamut) 4 cups water or unsalted vegetable stock ½ lb fresh asparagus spears, stalk end trimmed (save for…

Pickled Cucumbers and Peppers


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Spring brings lots of fresh veggies into play. Cucumbers and chile peppers are plentiful in Florida in early to late spring through most of the summer and when they come in from our containers and window boxes there are way too many to eat at once….