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Choice Cancer Care teams up with another chef to offer cancer fighting recipes

Choice Cancer Care has teamed up with Chef Randy Morgan at Fish City Grill. Chef Randy Morgan is currently the Executive Chef for Fish City Grill, where he oversees kitchen operations, creates menus and ensures consistent quality across all Fish City Grill locations. With restaurants throughout Texas and locations in four states, Fish City Grill relies on Morgan’s proven skills and leadership – traits he earned in some of the country’s best kitchens – as the restaurant continues to grow under his direction.

The people at Choice Cancer Care are always looking for ways to help fight cancer. They have continued their program of working with local chefs to share some of their recipes designed to include great cancer fighting ingredients. Chef Randy shares a recipe for:

Cancer Fighting Chargrilled Scottish Salmon


7 oz                                          Scottish Salmon



½ Cup                                      Cooked Couscous-room temperature

3 Leaves                                   Fresh Basil- chopped

2 Teaspoons                            Extra Virgin Olive Oil

Pinch                                         Kosher Salt



4 Spears                                  Small Asparagus-cooked and cold

¼ Each                                     Meyer Lemon-zested and juiced

½ Teaspoon                             Extra Virgin Olive Oil

Pinch                                         Kosher Salt



1 Tablespoon                          Fava Beans-cooked and cold

½ Cup                                      Spring Mix

½ Spear                                    Belgian Endive- cut ½ inch wide

4 Leaves                                   Fresh Mint

10 Pieces                                  Fresh Chives-cut 2 inches long

Pinch                                         Kosher Salt

1 Tablespoon                            Raspberry Vinaigrette



1 Tablespoon                               Raspberry Vinaigrette

4 Each                                         Raspberries-cut into halves-garnish            



  1. Sprinkle kosher salt on both sides of salmon and place on a well-oiled, clean, hot chargrill.  Cook both sides about three minutes each.
  2. For the couscous, in a mixing bowl, mix together room temperature couscous, chopped basil, extra virgin olive oil, and kosher salt.
  3. For the asparagus, mix together, asparagus, lemon zest, lemon juice, extra virgin olive oil, and kosher salt.
  4. For the salad, place all ingredients in mixing bowl.  Swoosh dressing on the side of bowl and toss salad into the dressing.
  5. Place couscous on bottom of a plate, place asparagus next to it, place salmon on top of couscous, place salad next to salmon.
  6. Garnish salmon with raspberry vinaigrette, and raspberries.


Raspberry Vinaigrette

½ Cup                                       Raspberries

¼ Cup                                       Red Wine Vinegar

¼ Cup                                        Sugar

½ Tablespoon                           Dijon Mustard

½ Teaspoon                              Dried Oregano

¼ Teaspoon                              Black Pepper

½ Cup                                         Vegetable Oil



  1. Combine first six ingredient in a food processor and turn on.
  2. In a slow stream, slowly pour oil into mixture while processor is on.
  3. As soon as oil is incorporated, vinaigrette is finished.