Ahi Tuna, Shrimp, Roasted Red and Yellow Pepper Ceviche with Roasted Beets, Spinach and Nasturtium Garnish

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This dish makes a terrific impression as an appetizer and can be made ahead, kept under refrigeration, until you are ready to impress your guests with a colorful and tasty start to your meal. Enjoy!

Two Tasty and Versatile Dressings – Roasted Red Pepper Goat Cheese Feta and Roasted Green Chile Cilantro Jalapeno

Recipe courtesy of Chef Bren Ankrum – Culinary Editor These dressing are easy, quick and may be used for salads, fish, tacos, and other applications that work well with their flavor profile. You can blend them up and hold in squirt bottles refrigerated. Previously posted was “One Chicken Three Meals” in which one dish was…

A Florida Twist on Thanksgiving Fare with Southern Roots and Caribbean Flavors

Article Courtesy of Chef Bren Ankrum – Culinary Editor This year allowed us an unusual five days in a row respite during the Thanksgiving holiday from the responsibilities of the day to day world. Thursday would be spent as a traditional Thanksgiving close family event hosted by my sister in law, with the usual suspects…

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…

Roasted Red Pepper Hummus Soup

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a really interesting soup both for texture and flavor. It combines products from three “mother batches” that we typically keep in the refrigerator most of the time, roasted red pepper hummus, roasted beets, and poached garlic cloves. It is a quick “go to” soup…

Mushroom, Chard, Roasted Red Pepper Breakfast Taco

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, whip or fork, medium mixing bowl, small non stick sauté pan. Ingredients: 2 Eggs whipped to smooth (Preferably free range and high in Omega 3) 2 Whole wheat tortillas 1 oz. mushrooms baby portabellas chopped 1 onion leaf chopped 2 oz….