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27 MAY 2015

Recipe of the Month

Spring Shakshouka from Chef Hrant Arakelian at Holland House Bar & Refuge, Nashville Ingredients (Yields 2 Servings) 2 large farm eggs (or one per person) 1 cup loosely packed sliced mixed mushrooms (any will do but oysters, shiitake or a mix of wild mushrooms will be best) 2 cups...

21 APRIL 2015

Recipe of the Month

White Gazpacho from Chef Gabriel Sanchez Luz of Farmhouse, Needham, MA Ingredients: 4 thick slices stale bread, crusts removed and cubed 2 cups vegetable stock, heated 8 garlic cloves 8 cups blanched slivered almonds 10 English cucumbers, coarsely chopped 4 pound seedless white grapes 2 teaspoons fine sea salt...

23 MARCH 2015

Recipe of the Month

Spinach, Salmon and Grapefruit Salad with Roasted Shallot Vinaigrette from Chef Joseph Hoffmaster at Dakota’s, Dallas, TX Ingredients: 3 cups of fresh baby spinach 1 large Texas grapefruit 2 ounces goat cheese 1 ounce toasted pine nuts ¼ bulb of fennel 3 large shallots 1 cup grape seed oil...


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