Print Bagna Cauda Author: Chef Kelly Yorke Serves: 1 Cup   A classic Italian dipping sauce made of warmed olive oil, garlic, and anchovies which are typically served with cut vegetables and bread. Ingredients 1.5 oz. Anchovy paste, about 2 tablespoons ½ oz. Garlic, minced 5 oz. Olive oil, about ⅔ cup 1 oz. Butter Instructions Place […]

Print Frozen Cantaloupe with Creamy Fire & Ice Topping Author: Chef Kelly Yorke Serves: 4 Servings   This is a perfect dessert for a hot summer’s evening and it provides a great source of the electrolyte and fluid- balancing mineral; potassium. This recipe also offers an excellent source of Vitamins A & C, antioxidants, and anti-inflammatory compounds. […]

Print Harissa-Seasoned Fish, Vegetable & Bean Supper Author: Chef Kelly Yorke Serves: 6 Servings   This nutrient-rich recipe offers a good dose of Folate, antioxidants and fish all of which are helpful in lowering the risk of stroke. A Harvard study showed that adults eating omega 3 rich fish 1-4 times per week lowered their risk of […]

Print Homemade Harissa Spice Rub Mix Author: Chef Kelly Yorke Serves: ¾ cup   Harissa is a fiery chili paste or spice blend mix used liberally in Tunisia, other North African countries and the Middle East to flavor all kinds of foods and dishes such as soups, stews, tagines, marinades, hummus, couscous, vegetables, dips etc. The recipe […]

Print White Bean & Barley Pizza with Vegetables, Prosciutto and Bagna Cauda Drizzle Author: Chef Kelly Yorke Serves: 12 Slices   This pizza offers a good source of magnesium, potassium and folate to those who want to help lower their risk of stoke by making healthy eating choices. Most white-type pizza recipes compensate for their lack of […]