Spicy Ginger Sauce Stir Fried Shrimp with Two Rice Pilaf

Recipe courtesy of Chef Bren Ankrum – Culinary Editor The complex flavors of this recipe bring a decidedly spicy, sweet and sour sauce into harmony with crunchy vegetables and succulent shrimp. Other than the rice the prep and cooking time is no more than 30 minutes and, as a one pan cooking technique, reduces clean…

Gumbo

Recipe courtesy of Chef Bren Ankrum – Culinary Editor There are many versions of gumbo, most combining shrimp, sausage, and vegetables with rice. This is a little different spin, using seasonal vegetables without rice, substituting mushrooms instead to enhance the richness of this brown sauce gumbo. Throw in a tasty salad a glass of wine…

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…

Grilled Shrimp with Asian Style BBQ Sauce, Wild Rice with Veggies, and Grilled Asparagus

Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you like a spice with your shrimp and great flavor, give the following recipe a try. You can complete this recipe on your stove but I prefer to cook the shrimp and asparagus over a wood or charcoal grill on a flat iron to add…

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…

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!

Black-Eyed Peas

Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor Black-eyed peas are a Southern staple and as such may be used in many ways, straight up with a dollop of chow chow or pear relish, they become BBQ black eyed peas by adding a little Southern style BBQ sauce, or in the case of the…

Roasted Summer Vegetables with Pork Rice and Chutney

Recipe courtesy of Chef Bren Ankrum – Culinary Editor We’ve discussed the idea of constructing plates of food following the Mediterranean style of proportion, 50 % vegetables, 25 % grains, rice or fruit, and 25% protein. The following dish is a pretty good example of such a construct using seasonal vegetables, rice, and pork left…