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Category: Recipes

Muscadine Grape Pepper Jelly
[ 2 ] November 13, 2016 |

Muscadine Grape Pepper Jelly

Recipe courtesy of Wendy Perry as seen on episode “Table Grapes“, Season 6 This tasty jelly can be warmed and used as a glaze on meat and vegetable kabobs! Serve over salty and tart cheeses on toast as an appetizer too. The muscadine flavor really shines through with this jelly. If using purple/black hulled grapes, the […]

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Whole-Roasted Striped Bass with Lemon-Herb Risotto
[ 0 ] November 6, 2016 |

Whole-Roasted Striped Bass with Lemon-Herb Risotto

Recipe courtesy of Chef Tom Armstrong as seen on episode “Hybrid Striped Bass“, Season 6   Serves 2-3 Ingredients: 1 (2-2½ pound) whole striped bass, scaled and gutted, gills removed 2 tablespoons expeller-pressed canola oil sea salt & white pepper, to taste 6 lemon slices 2 cups whole fresh herbs (such as parsley and thyme) Lemon-Herb […]

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Proscuitto, Sage & Cornbread-Crusted Striped Bass with…
[ 0 ] November 6, 2016 |

Proscuitto, Sage & Cornbread-Crusted Striped Bass with…

…Braised Oyster Mushrooms & Kale and Texas Pete Beurre Blanc Recipe courtesy of Chef Tom Armstrong as seen on episode “Hybrid Striped Bass“, Season 6 Serves 4 Ingredients: 4 (5 ounce) striped bass filets, skin on and scored, pin bones removed 1 teaspoon + 2 tablespoons expeller-pressed canola oil 1½ ounces thin slices prosciutto, finely chopped […]

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Striped Bass “En Papillote” with Roasted Sunchokes, Carrots & Leeks
[ 0 ] November 6, 2016 |

Striped Bass “En Papillote” with Roasted Sunchokes, Carrots & Leeks

Recipe courtesy of Chef Tom Armstrong as seen on episode “Hybrid Striped Bass“, Season 6 Serves 4 Ingredients: 4 sheets baking parchment, 12”x12” 4 teaspoons + 2 teaspoons + 4 teaspoons extra-virgin olive oil 4 (5 ounce) striped bass filets, skin off, pin bones removed sea salt & white pepper 4 oranges, supremed 2 ounces mixed […]

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Roasted Butternut Bisque with Apple and Bacon
[ 0 ] October 30, 2016 |

Roasted Butternut Bisque with Apple and Bacon

Recipe courtesy of Kevin O’Connell as seen on episode “The Produce Box“, Season 6 Ingredients: 1 large or 2 small Butternut Squash 2 crisp apples 4 slices bacon 1/2 Onion diced 1 cup diced Celery 1/4 stick butter or oil 2 cups Chicken or Vegetable Stock 2 cups Apple Cider 1/2 cup Heavy Cream 1/2 tsp […]

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Whipped Butternut Casserole
[ 0 ] October 30, 2016 |

Whipped Butternut Casserole

Recipe courtesy of Kevin O’Connell as seen on episode “The Produce Box“, Season 6   Ingredients: 1 large or 2 small Butternut Squash 1 cup heavy cream 2 cups Panko bread crumbs 2 cups shredded Parmesan cheese 1/2 tsp nutmeg 1 tsp pepper 1 tsp kosher salt Cut squash lengthwise, remove seeds. Place in a medium […]

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Butternut Soufflé
[ 2 ] October 30, 2016 |

Butternut Soufflé

Recipe courtesy of Kevin O’Connell as seen on episode “The Produce Box“, Season 6 Ingredients: 1 large or 2 small Butternut Squash 1 cup heavy cream 2 eggs 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 2 cups flour 1 stick softened butter 1/2 cup brown sugar 1 cup chopped pecans Cut squash lengthwise, remove […]

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King Oyster Mushroom Meatloaf
[ 0 ] October 23, 2016 |

King Oyster Mushroom Meatloaf

Recipe courtesy of Chef Edward Aiken as seen on episode “Specialty Mushrooms“, Season 6 Ingredients: 1 pound of King oyster mushroom caps, trimmed and finely chopped in a food processor 2 tablespoons butter, at room temperature 1 cup panko breadcrumbs, plus more for coating ramekins 2 ounces sun-dried tomatoes 1 cup warm water 1/8th cup white […]

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Black Poplar Mushroom Ragout
[ 0 ] October 23, 2016 |

Black Poplar Mushroom Ragout

Recipe courtesy of Chef Edward Aiken as seen on episode “Specialty Mushrooms“, Season 6 Ingredients: 1 pound of Black Poplar mushrooms, leave stems attached to the caps 1 shallot peeled and minced 3 tablespoons olive oil 1 clove garlic peeled and minced 1 tsp fresh thyme leaves 1 large carrot peeled and small diced 1 cup […]

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Butter Poached King Oyster Mushroom Scallops
[ 0 ] October 23, 2016 |

Butter Poached King Oyster Mushroom Scallops

Recipe courtesy of Chef Edward Aiken as seen on episode “Specialty Mushrooms“, Season 6 Ingredients: ½ pound of King Oyster Mushroom stem cut in ½ inch cylinders 1 pound of butter 2 Tbsp. oil Kosher salt and freshly ground pepper Directions: In a small saucepan melt butter on low heat When butter is melted add salt […]

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Bibb Lettuce Wraps or “Tacos”
[ 0 ] October 16, 2016 |

Bibb Lettuce Wraps or “Tacos”

Recipe courtesy of Chef Kevin Callaghan as seen on episode “Lettuce“, Season 6 Ingredients: Fresh Bibb lettuce 1 cup chopped cucumber 2 T. fresh minced dill 3/4 cup Duke’s Mayo 1 dozen hard boiled eggs 2 T. fresh minced parsley ½ cup chopped celery 1 T. Sherry vinegar 1 T. Dijon mustard Salt and Pepper to […]

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Vegetarian Grilled Romaine Salad
[ 0 ] October 16, 2016 |

Vegetarian Grilled Romaine Salad

Recipe courtesy of Chef Kevin Callaghan as seen on episode “Lettuce“, Season 6   Ingredients: Romaine – split – (Usually 1 small head per person) Olive oil Salt & Pepper Breadcrumbs Cast-iron blistered cherry tomatoes or grape tomatoes Clean romaine well with cold water. Place on paper towels to let dry. Set aside. Make dressing. For […]

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