Easy-Breezy BAC KYAR D R ECI PES!

JULY 2016

P L E
SI M MMER
SU E RS
D I N N JUICIER
TOMATO
SALADS !
Plus, our favorite
varieties
P. 87

I NCR E DI B LE
CH ICK E N
K E BAB S !
From our LA
grilling guide
P. 132

PERFECT
POTLUCK
DISHES
P. 102

A SLAM
DUNK
DESSERT
P. 142

BOLD NEW
GRILLING
RECIPES PLUS
ARE YOU
P. 126

AMAZ I NG
PEACH
DR E S S I NG
BUYING
It works THE RIGHT
CHICKEN?
on everything!
P. 90
A SHOP SMART
GUIDE P. 63
©Inter IKEA Systems B.V. 2015

life is
trying
a recipe
that’s
adventurous,
and a kitchen
where finding
the tools isn’t

SEKTION/BROKHULT
kitchen
$
2799*
*Based on a 10'×10' kitchen

IKEA-USA.com/kitchen
 VO L . 3 0/ N O. 6

Features
Potluck Like a
Midwestern Pro
p. 102
A Fourth of July menu
from Andrew Zimmern
and friends

Southern
Vegetable
Cooking
p. 118
North Carolina chef
Ashley Christensen cooks
up a garden-fresh bounty.

LA en Fuego
P H O T O G R A P H Y: ( C L O C K W I S E F R O M T O P ) I A I N B A G W E L L , G R E G D U P R E E , DY L A N + J E N I , C H R I S T O P H E R T E S TA N I

p. 126
A crowd-pleasing
backyard barbecue with
serious Latin flavor

ON THE COVER

125
PHOTOGRAPHY
Hector Manuel Sanchez
FOOD STYLING

p.
Chelsea Zimmer
PROP STYLING
Heather Chadduck Hillegas
Charred okra
and heirloom
tomatoes
3 STAFF
FAVES
STUNNING SAUCE FOR SUMMER
SIMPLICITY EVERYTHING ROLL
Home-cured Trust us—you’ll The best lobster
salmon is easy and come up with rolls keep things
beautiful, thanks excuses to put this simple; this one
TO COOK to the power of smoky salsa on all uses only five
RIGHT NOW beets. p. 110 your food. p. 134 ingredients. p. 96

J U LY 2 0 1 6 C O O K I N G L I G H T 1
 SECRETS
You’re not going to FOR PERFECTLY
gain 50 pounds in a WHIPPED
MERINGUE
26
week of vacation.”
p. 82 p. 138
p.
Apricot-glazed
p. 34 pork p. 58
Steak and Creole shrimp
tomato salad over polenta

P H O T O G R A P H Y: ( F R O M L E F T ) J E N N I F E R C A U S E Y ( 2 ) , I A I N B A G W E L L . ( W H I S K A N D W I N E S ) C A I T L I N B E N S E L , ( H E D G E S W I N E ) I A I N B A G W E L L
Let’s Get Dinner Nutrition 87 | Garden
Growing tomatoes
Cooking! Tonight Made Easy 95 | Ritual
9 | Product 17 | Dinner Tonight 63 | Chicken Guide
New England
Mod glass jars Fast family recipes Making sense of lobster roll
the myriad options
10 | Today’s Special 33 | Superfast! for the country’s most 142 | Wow!
Melon ball salad 20-minute cooking popular protein Sheet pan s’mores
from chef John Hall
47 | Slow Cooker 70 | Recipe Makeover
12 | Drink
American-made
Coconut-lemongrass
Tai noodle bowls
Barbecue chicken Kitchen
wine blends Confdential
14 | Help Me, Kenji
48 | Let’s Cook!
Squash and
Healthy 137 | How To
Perfect deviled eggs tomato pasta toss Habits Quick-pickled veggies
51 | Kids in the Kitchen 73 | Memory Habit 138 | Use It Up
Colorful salad in a jar Tips for boosting Challenge
brain health Dry vermouth

&
55 | Cook Once, Eat 3x
Fresh tomato 76 | Beauty Habit
marinara Coconut products,
Olympian Alex
61 | Freeze It Morgan’s beauty bag
Shrimp potstickers
82 | Social Habit
the rest...
Wines for Take a vacation
from your diet. 4 | Editor’s Note
warm weather 6 | Letters
p. 12
Cooking 140 | Recipe Index
Departments
84 | Cooking Light Diet
Packable salads for
weekday lunches

2 C O O K I N G L I G H T J U LY 2 0 1 6
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 SUMMER IS HERE, FINALLY, call Tings in Jars—portable, foodways to your backyard. TOMATO-HERB BUTTER
which means it’s time to give homemade condiments like Celebrate seasonal Southern Active 25 min. Total 25 min.
your cooking a vacation state salsa verde, nuoc cham, vegetables with Ashley Store this versatile condiment in
of mind. I’m not advocating vinaigrette, chimichurri, or Christensen and Midwestern the fridge for up to a week. Let it
a monthlong respite from Tomato-Herb Butter (recipe potluck fare with Andrew come to room temperature before
cooking so much as a shift in at right) that pull double Zimmern. Make Paola spooning over chicken, fish, or
philosophy, one in tune with duty as sauces for grains Briseño González’s Latin- steak or tossing with grains.
1⁄
the bounty at the farmers’ one night and fish the next. inspired grilling recipes 4 cup olive oil, divided
market and the weather. Prep in the barefoot cool from Los Angeles and 2 garlic cloves, minced
Namely: Give the stove of the morning. Hit up the Mary-Frances Heck’s Maine 1 small shallot, minced
time off, and unless you’re fishmonger after work. Pour a lobster rolls. All of it tastes 1 pt. cherry or grape
baking a cherry pie, turn off glass of grüner veltliner. Sear better under a big blue sky. tomatoes, halved
the oven. Make your grill log the fish. Toss together a green 1⁄
4 cup dry white wine
overtime, and deploy char salad. Crack open a water- 1⁄
2 tsp. kosher salt
as if it were an ingredient. melon. Take it all outside, and 1⁄
4 tsp. crushed red pepper
Center your meals around a eat with the ones you love. 1⁄
HUNTER LEWIS 4 cup unsalted butter,
few peak-season ingredients In this issue, we bring the [email protected] cubed
and one simple unifier that I best recipes from the country’s @NotesFromACook
3 Tbsp. finely chopped fresh

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C AT H E R I N E C R O W E L L S T E E L E ; P R O P S T Y L I N G : C L A I R E S P O L L E N
herbs (such as chives,
parsley, cilantro, and basil)
FISH TIPS
1. Use your grill as a stove. 1. Heat 1 tablespoon oil in a
Heat a cast-iron pan on the grate small saucepan over medium
over high heat for 10 minutes.
heat. Add garlic and shallot;
2. Before searing, sprinkle
turmeric on a fillet, like this black cook 6 minutes or until soft,
snapper, for richer color. stirring occasionally. Add
3. Swirl in 1 Tbsp. oil. Add fish. tomatoes, wine, salt, and red
A hot, oiled pan ensures
it won’t stick.
pepper; cook 15 minutes or
until tomatoes break down
and release their juices and
liquid has almost evaporated,
stirring occasionally. Remove
pan from heat; cool for 2
minutes. Add butter, herbs,
and remaining 3 tablespoons
oil; stir until butter melts.
Serve immediately, or
refrigerate in an airtight
container up to 1 week.
SERVES 10 (serving size: 1 Tbsp.)
CALORIES 103; FAT 10.1g (sat 3.7g, mono
5.2g, poly 0.8g); PROTEIN 0g; CARB 2g;
FIBER 1g; SUGARS 1g (est. added sugars
0g); CHOL 12mg; IRON 0mg; SODIUM
99mg; CALC 8mg

4 C O O K I N G L I G H T J U LY 2 0 1 6
 @cookinglight 5

FACEBOOK
LETTERS UNWELCOME CONVENIENCE WONDERFUL WAFFLES
I am a longtime reader/ The savory wafes in the May
subscriber with a request. I issue (p. 90) were outstanding.
appreciate that working families My daughter texted me from
have limited time to prepare NYC to wistfully ask what was
foods, particularly on week- for dinner. I dropped my fork
nights. But some of us like to and took a photo. Yum!
cook from scratch, or purchase LAURA BOYES
DURHAM, NC
bulk ingredients, or reduce the Italian
amount of packaging waste we Meatball Sliders
generate. So it would be helpful
HAPPY FAMILY I make these often.
Great things come out of my Love them!
if, when including convenience
kitchen when your magazine
ingredients (i.e. precooked RENEE LATIOLAIS
arrives to my house! We loved
brown rice, which I saw in the
the Glazed Beef Skewers with
recipe for Zucchini and Bean
Ginger Slaw (May, p. 32) and
Burritos [May, p. 60], but have
the Chorizo and Kale–Stufed
seen with some regularity
Sweet Potatoes (May, p. 56).
BURGER MADE BETTER in your recipes), you also ROBIN MAILLETT

P H O T O G R A P H Y: ( S L I D E R S ) J O H N N Y A U T R Y A N D R A N DY M AYO R . ( L I N G U I N E ) J E N N I F E R C A U S E Y. P O R T R A I T C O U R T E S Y O F J E N N I F E R O W E N
include the equivalent in non- VIA E-MAIL
I made your Mushroom-Beef convenience food (for example,
Burger recipe (May, p. 115) last “or 2 cups cooked brown rice”). WISCONSIN WIN
Dried brown rice is a staple in I opened up the June issue
night, and it was fantastic! my pantry, but precooked is not, and was delighted to see an Cajun Shrimp
The pickles were amazing. so this translation also makes it article on Sheboygan brats Linguine
easier to whip stuf up if I (p. 91). I was born and raised I made this a
Who knew it was so easy to happen to have the other in Sheboygan myself, and few weeks ago, and
make your own? Why am I ingredients in my fridge. nothing beats a true “brat fry.” it was delish!
STEPHANIE BELL
MOLLY DARRAGH HEATHER BURTON
wasting so much money on ELM SPRINGS, AR SUAMICO, WI

pickles when I could just

make them for myself? I
don’t eat beef, so I substituted
ground chicken instead,
and it turned out just fne. If
you’re like me, and you don’t Since we started [the Cooking Light Diet]…it’s perfect. It’s perfect
for people who like food, frankly. That’s the best way I describe it to
eat beef, don’t miss out on everybody. We don’t really call it a diet, because we don’t feel like we’re on one.
It’s one that you can maintain forever, which is what I wanted. I didn’t want some
this awesome recipe. Just weight-loss thing that would then send us right back to what we were doing
use ground chicken instead before, because it doesn’t make sense. This just seemed like a number
Read more of Jennifer’s of things I wanted all in one package; it really checked all the boxes.
and it will still be great! story at cookinglight JENNIFER OWEN, KALISPELL, MT
SUMMER WHITESELL, SEATTLE .com/jennifer. *Members following the Cooking Light Diet lose more
than half a pound per week, on average.

JOIN THE CONVERSATION: E-mail [email protected]. Give full name, city, and
REACH US ANYTIME, ANYWHERE state. Share your thoughts at facebook.com/cookinglight, and follow us on social media.

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6 C O O K I N G L I G H T J U LY 2 0 1 6
 TRENDING
TASTES
let’s get
from
COOKING
LIGHT’S
EDITORS

P R O D UC T

Weck
Deli-gance
Te elegant hourglass
design of Weck’s new
deli line of glass jars
makes them our fave
packaging for gifting
summer goodies, like
the homemade lemon
and berry liqueurs
pictured here. With
their mod wooden
P H O T O G R A P H Y: I A I N B A G W E L L ; F O O D S T Y L I N G : C AT H E R I N E C R O W E L L S T E E L E

lids, the vessels feel as

special as what’s inside.
weckjars.com

J U LY 2 0 1 6 C O O K I N G L I G H T 9
 let’s get cooking!
Try the original
version of chef SUMMER MELON SALAD H OW T O
Hall’s melon salad
at Post Ofce Pies
Active: 20 min. Total: 20 min.
Scoop Perfect
in Birmingham,
1⁄
2 cup plain 2% reduced-fat
Greek yogurt
Melon Balls
Alabama.
Achieving beautiful, crater-
2 Tbsp. chopped fresh free spheres is easier than you
flat-leaf parsley
think. Follow these steps, and
1 Tbsp. white balsamic don’t sweat the technique.
vinegar
1 Tbsp. extra-virgin olive oil
2 tsp. honey
2 tsp. fresh lime juice
3⁄
8 tsp. kosher salt, divided
1⁄
8 tsp. freshly ground
black pepper
Dash of crushed red pepper
2⁄
3 cup honeydew
melon balls PRESS cup of melon baller
2⁄
3 cup watermelon balls flat and firmly into the flesh
of a halved seeded melon.
UNITED STATES 2⁄
3 cup cantaloupe balls

- of- DELICIOUS 1 cherry radish, cut into

thin slices
2 center-cut bacon slices,
T O DAY ’ S S P E C I A L cooked and crumbled

Chef John Hall Dishes 12 small fresh basil leaves

1. Spread yogurt in a circle

on Summer and Salad

P H O T O G R A P H Y: ( L E F T ) G R E G D U P R E E ; F O O D S T Y L I N G : C AT H E R I N E C R O W E L L S T E E L E ; P R O P S T Y L I N G : C L A I R E S P O L L E N .
on a large serving plate.
2. Combine parsley, vinegar,
Te headliner at Post Office Pies is brick-oven oil, honey, lime juice, 1⁄8 TURN 180 degrees (or 360
pizza, but the true gems of the menu? teaspoon salt, black pepper, degrees if the melon needs
and red pepper in a medium additional shaping), and lift.
Well, let’s just say chef Hall is a salad savant.
bowl, stirring with a whisk. Recommended: OXO
BY DA RCY LE NZ
Add all melon balls and Good Grips Melon Baller ($9)
radish to bowl; toss gently. We love the two stainless steel
CL Imagine your perfect This dish reminded us that
3. Using a slotted spoon, heads for diferent-sized spheres
midsummer meal. Ready, we love a melon baller. Any
and its soft, grippable handle.
set, tell us about it. other ways you like to use mound melon mixture on
JH It would include lots of fresh this retro kitchen tool? top of yogurt (reserve
seafood and shellfish, so lots of Yeah, I like to ball on summer vinegar mixture). Sprinkle
eating with your hands with others. squash and sometimes potatoes.
evenly with bacon and STA F F T I P
Also, I’d want plenty of grilled (RIGHT) CAITLIN BENSEL; FOOD STYLING: RISHON HANNERS

vegetables and fresh raw salads. What’s your tactic for remaining 14⁄ teaspoon salt.
constructing a great salad? Drizzle with 2 tablespoons I always sprinkle
What’s your summer sip? I make salads I would actually
Gin and tonics with lots of lime. order. It’s a balance between
reserved vinegar mixture; summer melon
accessibility and surprise. The discard remaining vinegar (especially water-
What sorts of flavors do salad has to be fun but not too far mixture. Sprinkle evenly
you like to match with fresh out there to intrigue someone who with basil leaves. melon) with a
summer melon? doesn’t typically order a salad.
Salty and herbaceous. I also like SERVES 4 (serving size: about 1⁄2 cup) little flake salt.
to juxtapose melon’s natural Any major salad don’ts? CALORIES 92; FAT 3.9g (sat 1g, mono 1.9g,
Te flavor wakes
sweetness against sour flavors If it’s not a part of the dressing, poly 0.3g); PROTEIN 4g; CARB 11g; FIBER
in a cocktail application. don’t let any fats from animal 1g; SUGARS 10g (est. added sugars 2g); up, becoming
CHOL 4mg; IRON 0mg; SODIUM 230mg;
proteins into the salad. It weighs sweeter and more
CALC 30mg
down the greens and makes for
an of-putting mouthfeel. In other intense.
words, drain your bacon. —Ann Taylor Pittman

10 C O O K I N G L I G H T J U L Y 2 0 1 6
 let’s get cooking! UNITED STATES
- of- DELICIOUS

DR I N K

Red, White, and You

Sipping on the hottest made-in-the-U.S. blends earned us some new warm-weather
BBFFs (Best Bottles For Food). Here are six to grab en route to the grill. —DARCY LENZ

HENDRY NAPA
VALLEY RED (2011)
This smooth red entails a
mix of petit verdot, malbec,
cab sav, cab franc, and
merlot. A leathery tobacco
HEDGES FAMILY ESTATE nose plus light, fruity
CMS WHITE (2015) aromas make this the pick
Largely sauvignon blanc, for BBQ-sauced anything.
this well-structured white is $38, hendrywines.com
rounded with chardonnay
and marsanne. Ripe pear
notes keep it easy sipping, A PROPER CLARET
while a delicate viscosity RED WINE BLEND (2012)
gives full palate satisfaction. The right ratio of cab sav,
$15, hedgesfamilyestate.com merlot, tannat, petit verdot,
syrah, and petite sirah yields
a velvety-plush, elegant
red. Gentle, dark fruit
balanced by floral aromas
JASPER SISCO and soft tannins results in
GRATIS BYNAM an incredible smoothness.
WHITE BLEND (2015)
$16, bonnydoonvineyard.com
This aromatic blend of
riesling, pinot gris, and
muscat ofers impressive
texture plus alluring notes
of jasmine, honeysuckle,
and sandalwood. TERRA D’ORO CHENIN
BLANC & VIOGNIER
$18, jaspersiscowines.com BLEND (2014)
A refreshing white with
dripping-ripe tropical fruit
notes tinged with lovely

P H O T O G R A P H Y: C A I T L I N B E N S E L ; H E D G E S FA M I LY E S TAT E W I N E : I A I N B A G W E L L
minerality. Its acidity keeps
SHERMAN & HOOKER’S fruitiness in check, creating
SHEBANG! RED BLEND
a light, bright equilibrium.
A highly drinkable mix of $13, terradorowinery.com
zinfandel, Carignane, petite
sirah, mourvèdre, Alicante
Bouschet, grenache, syrah,
and barbera. With the right
acidity to balance juiciness,
this blend boasts mellow-
ness ideal for summer.
$14, bedrockwineco.com

W I N E S LU S H I E S

Remember how ice in wine was a no-no? Forget that. Tis summer’s coolest
bev trend is fruity wine slushies. Try sauvignon blanc with honeydew or cantaloupe
(or both, in green and orange layers!), or rosé with raspberries. Plus, the
recipe template is foolproof: wine + ice cubes or frozen fruit + blender. Done.
12 C O O K I N G L I G H T J U L Y 2 0 1 6
 the official
VODKA OF
HOT DOGGIN’ IT

O V E R 4 0
A Y
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choose from, there’s a flavor
for every brat, burger and bun.

Get inspired at /pinnaclevodka

DRINK RESPONSIBLY
Pinnacle® Flavored Vodkas, 35% Alc./Vol. ©2016 Portfield Importers, Deerfield, IL, USA.
All trademarks are the property of their respective owners.
 let’s get cooking!

H E L P M E , K E NJ I

How Do I Make My Deviled

Eggs Heavenly?
1 2

YUMMY

The Cure
Oh-so-snackable
house-cured sardines
are making a mark on
menus nationwide.
Why? Because magic
happens when fresh
fillets are packed in
salt or oil and left to
take on intense flavor.
3 4
Do yourself a favor
and order with joy if
you spot them at an
eatery near you. To
get a quick fix, go for

P H O T O G R A P H Y: G R E G D U P R E E ; F O O D S T Y L I N G : B L A K E S L E E G I L E S ; P R O P S T Y L I N G : C L A I R E S P O L L E N .
canned—we prefer
Matiz Gallego and
Bela brands.

NUTRISH

Nearly 60%
of Americans ( TO P R I G HT ) C A ITL I N B E N S E L ; FO O D S T Y L I N G : R I S H O N H A N N E R S

have a
vitamin D
To make eggs easy After 12 minutes, The key to the filling With the machine deficiency, a
1 to peel, lower them
gently into boiling water;
2 remove the eggs, and
plunge into an ice bath; let
3 is to treat it like any
yolk-based emulsion.
4 running, add 1⁄4 cup
extra-virgin olive oil. You’ll
factor in
they’ll peel far better than stand half an hour. They’ll I start with 8 whole yolks, get bright flavor and the major
eggs added to cold water be perfectly cooked and 1 tablespoon of Dijon creamiest, lightest texture. diseases.
that’s slowly heated. It’s a practically jump out of their mustard, 2 teaspoons of
night-and-day diference. shells. The ice bath drops vinegar (I like sharp Kenji López-Alt is the chief Boost your D
creative ofcer of Serious
Or just steam them: Add their internal temperature deviled eggs), and 2 table- with eggs
Eats (seriouseats.com),
an inch of water to a pot; quickly, guarding against spoons mayonnaise, which where he writes The Food
boil. Add steamer insert that unappetizing green I then process until smooth Lab, unraveling the science
and sardines.
and then eggs; cover tightly. yolk ring that improperly in a food processor. of home cooking.
boiled eggs get.

14 C O O K I N G L I G H T J U L Y 2 0 1 6
© Neutrogena Corp. 2013

Jennifer Garner wears sunscreen every day,

no matter what the weather says.
UVA rays can pass through clouds, haze, even windows. During your life, the more unprotected
exposure you get, the greater your risk of developing skin cancer. In fact, 1 in 5 Americans will develop
skin cancer in their lifetime. Protection and early detection are the key to survival.
For sun safety tips and life-saving tools, like a free dermatologist skin cancer screening,
self-exam kit and discounts on sunscreen products, go to

ChooseSkinHealth.com with participation from

See
inside from
anywhere.
The new Family Hub™ refrigerator
It has built-in cameras that take a photo
every time the doors close, so you always
know what you have and what you’re missing.

© 2016 Samsung Electronics America, Inc. All rights reserved. Samsung is

a registered trademark of Samsung Electronics Co., Ltd.
 from the Cooking Light Kitchen FAST
FAMILY
RECIPES

19 PAGES OF
EASY MEALS
Apricot-glazed pork
tenderloin with
spinach-pistachio salad
Recipe p. 26
Super fast
P. 33

Slow
Cooker
P. 47
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : H E AT H E R C H A D D U C K H I L L E G A S

Let’s cook
P. 48

Kids
in the
Kitchen
P. 51

Cook
Once,
Eat 3x
P. 55

Freez e It
P. 61

J U L Y 2 0 1 6 C O O K I N G L I G H T 17
 DINNER
TONIGHT SS
ATLDEAY
MEO
M N ||||||
||

40 |||
||||
||||||
|||

||
|||| |||
||

||||||

MINUTES

GAME PLAN
WHILE
TOFU STANDS
Make chili
sauce mixture.
Cook broccoli mixture.
WHILE
TOFU COOKS
Cook rice mixture.
BEST PRESS
Halve the tofu lengthwise
for more surface area so

seared tofu the water can drain out

quickly; then pat dry so it
with sweet won’t spatter in the pan.
chili sauce
and broccoli
Sweet chili sauce has less 2 Tbsp. chopped large nonstick skillet over SERVE WITH
fresh cilantro GARLIC-STUDDED
heat than Sriracha. A bit of sugar medium-high heat. Add 1 BROWN RICE
balances its vinegar punch. Find it 2 Tbsp. toasted sesame tablespoon oil to pan; swirl. Precooked brown rice gets
in the international aisle. seeds Add half of tofu to pan; wonderfully crispy in the skillet—
1 (14-oz.) pkg. 1. Cut tofu in half horizon- cook 5 minutes or until no need to microwave it first.
extra-firm tofu, drained tally; place halves on a paper browned on all sides.
towel–lined plate. Top with 2 Tbsp. canola oil
5 Tbsp. sweet chili sauce Remove cooked tofu from 1⁄
(such as Mae Ploy) more paper towels and a pan. Repeat procedure with 4 tsp. crushed red pepper
3 Tbsp. rice vinegar plate; let stand 15 minutes. remaining tofu and 1 6 garlic cloves, very
thinly sliced
2 Tbsp. lower-sodium Cut tofu into 34⁄ -inch cubes. tablespoon oil. Add remain-
2. Combine chili sauce, 2 (8.5-oz.) pkg.
soy sauce ing 11 ⁄2 teaspoons oil and
precooked brown rice
2 tsp. grated peeled ginger vinegar, soy sauce, ginger, onion to pan; cook 4 1⁄
4 tsp. kosher salt
2 garlic cloves, grated and garlic in a bowl. minutes. Return tofu to pan;
3. Fill a large Dutch oven cook 1 minute. 1. Place oil, pepper, and
2 heads baby bok choy,
quartered lengthwise with water to a depth of 3 5. Divide broccoli mixture garlic in a large skillet over
inches; bring to a boil. Place high heat; cook 1 minute or
2 cups broccoli florets and tofu among 4 plates.
a steamer basket in pan. Add Top evenly with chili sauce until garlic begins to sizzle.
2 oz. all-purpose flour
(about 1⁄2 cup) bok choy and broccoli to mixture, peanuts, cilantro, Add rice; cook 4 minutes,
PROP STYLING: CLAIRE SPOLLEN

1⁄ basket; cover and steam 5 to stirring frequently. Remove

2 cup cornstarch and sesame seeds.
7 minutes or until crisp- pan from heat; stir in salt.
2 1⁄2 Tbsp. dark sesame oil, SERVES 4 (serving size: 1 cup tofu,
divided tender. Drain. 1⁄
3 cup broccoli mixture, and 2 Tbsp. sauce) SERVES 4 (serving size: about 1⁄2 cup)
4. Combine flour and CALORIES 378; FAT 18.8g (sat 3g, mono CALORIES 232; FAT 9.6g (sat 0.5g, mono
1 cup vertically sliced 4.4g, poly 2g); PROTEIN 5g; CARB 35g;
6.4g, poly 8.7g); PROTEIN 15g; CARB 40g;
red onion cornstarch in a bowl. Dredge
FIBER 4g; SUGARS 4g (est. added sugars FIBER 3g; SUGARS 0g (est. added sugars
2 Tbsp. chopped roasted, tofu in flour mixture, 0g); CHOL 0mg; IRON 3mg; SODIUM 0g); CHOL 0mg; IRON 1mg; SODIUM
unsalted peanuts shaking off excess. Heat a 570mg; CALC 108mg 134mg; CALC 8mg

18 C O O K I N G L I G H T J U L Y 2 0 1 6

      
 DINNER
TONIGHT 2
FOR
JUSUTESDAY Cooking spray with pepper and salt. Add raspberries. Drizzle balsamic
T |||||| 2 (6-oz.) skinless, boneless chicken to pan; cook 5 mixture over top.
||
chicken breast halves minutes on each side or until

25
SERVES 2 (serving size: about 2 1⁄2 cups

|||
1⁄ done. Remove chicken from salad and 1 1⁄2 Tbsp. dressing)
4 tsp. freshly ground
||||||
CALORIES 416; FAT 22.8g (sat 4g, mono
|||| black pepper pan; let stand 5 minutes.
12.2g, poly 4g); PROTEIN 39g; CARB 15g;
||| 1⁄ Cut across the grain into
||

8 tsp. kosher salt FIBER 4g; SUGARS 10g (est. added sugars
1⁄
4-inch-thick slices. 7g); CHOL 114mg; IRON 2mg; SODIUM
MINUTES 3 Tbsp. pecan halves
2. Place pecans in a small, 394mg; CALC 97mg
1 Tbsp. light brown sugar
dry skillet over medium
1 tsp. butter heat; cook 4 minutes or
SERVE WITH
1⁄ BLUE CHEESE TOASTS
4 tsp. hot sauce until lightly toasted, stirring We love the contrast of funky
grilled (such as Tabasco)
4 tsp. extra-virgin olive oil
frequently. Stir in sugar, blue cheese with the sweet

balsamic
butter, and hot sauce; cook balsamic vinaigrette in the salad.
1 1⁄2 tsp. balsamic vinegar 4 minutes or until coated, If you prefer a milder topper, try
chicken 1⁄
2 tsp. Dijon mustard stirring frequently. Remove crumbled feta or goat cheese.

salad
1⁄
2 tsp. minced garlic
pecan mixture from pan;
2 oz. whole-wheat
cool. Coarsely chop. French bread baguette,
4 cups arugula leaves
with spiced pecans 1⁄
3. Combine oil, vinegar, cut diagonally into 4
2 cup fresh raspberries
You’ll want to double the sweet mustard, and garlic in a ( 1⁄2-inch-thick) slices
and spicy sautéed pecans for 1. Heat a grill pan over bowl, stirring with a whisk. Cooking spray
snacking during the week. Sub medium-high heat. Coat Divide arugula between 1 oz. blue cheese
fresh summer fruit like blueberries pan with cooking spray. 2 plates. Top evenly with 1 tsp. minced fresh chives
or nectarines for the raspberries. Sprinkle chicken evenly chicken, pecan mixture, and 1⁄
8 tsp. freshly ground
black pepper

GET AHEAD
1. Preheat broiler to high.
2. Coat both sides of bread
slices with cooking spray;
Grill the chicken and
make the spiced pecans
arrange on a baking sheet.
in advance. Change up Broil 1 minute on each side
the greens, fruit, and or until toasted.
dressing for fast lunches. 3. Spread blue cheese over
bread slices. Broil 1 minute.
Top with chives and pepper.
SERVES 2 (serving size: 2 toasts)
CALORIES 111; FAT 4.8g (sat 2.8g, mono
2.7g, poly 1.1g); PROTEIN 5g; CARB 12g;
FIBER 0g; SUGARS 2g (est. added sugars
2g); CHOL 11mg; IRON 0mg; SODIUM
342mg; CALC 76mg

GAME PLAN
WHILE CHICKEN
COOKS
Cook spiced pecans.
Prepare vinaigrette.
WHILE PECANS
COOL
Prepare toasts.

20 C O O K I N G L I G H T J U L Y 2 0 1 6
 DINNER
TONIGHT
NESDAY
WED ||||||
||

30

|||
||||
||||||
||

||
| | | | ||

MINUTES

GAME PLAN
WHILE
GRILL PREHEATS
Cook eggs
and potatoes.
Assemble packets.
WHILE FISH GRILLS
Finish salad.

SO CITRUSY
Adding the orange
slices to the packets will 1. Place eggs in a small
perfume the fish and
make the slices easier to
saucepan; fill with water to
squeeze after grilling. cover eggs. Bring to a boil.
Remove pan from heat;
cover and let stand 10
dilly salmon pieces of foil with cooking SERVES 4 (serving size: 1 fillet minutes. Plunge eggs into

packets
and 4 oz. asparagus)
spray; place 1 fillet in center ice water; drain. Peel and
CALORIES 394; FAT 23.6g (sat 6.3g, mono
of each piece. Top each fillet 10g, poly 5.3g); PROTEIN 37g; CARB 9g;
coarsely chop eggs.
with asparagus with 11⁄2 teaspoons butter FIBER 3g; SUGARS 5g (est. added sugars 2. Place 3 tablespoons water
Remove the foil and arrange and 1 tablespoon dill. Top 0g); CHOL 109mg; IRON 4mg; SODIUM and potatoes in a microwave-
319mg; CALC 67mg
fillets over asparagus for a lovely evenly with salt, pepper, and safe bowl; cover tightly with
presentation. No grill? Bake the orange slices. Bring edges of plastic wrap. Pierce plastic
packets at 425° for 15 minutes or SERVE WITH
foil up over fillets; fold to wrap once with a fork.
SALAD OLIVIER
until desired degree of doneness. seal. Place packets, seal side Microwave at HIGH
This update of a classic Russian
Cooking spray up, on grill; cover and grill side dish most closely resembles 7 minutes or until tender.
4 (6-oz.) salmon fillets 12 minutes or until desired a creamy potato salad. You can Uncover and refrigerate
(about 1-in. thick) degree of doneness. Remove swap the relish for chopped 10 minutes or until cool.
2 Tbsp. unsalted butter foil packets from grill. capers, if you like. 3. Combine eggs, remaining
1⁄
4 cup chopped fresh dill 3. Combine oil and 3 tablespoons water,
2 large eggs potatoes, and remaining
1⁄
2 tsp. kosher salt
asparagus in a bowl; toss.
6 Tbsp. water, divided ingredients in a medium
1⁄
2 tsp. black pepper
Place asparagus on grill; grill
5 minutes or until crisp- 12 oz. small Yukon gold bowl, breaking up potatoes
8 orange slices potatoes, halved with a spoon.
tender, turning once after 1⁄
2 Tbsp. olive oil 4 cup canola mayonnaise
3 minutes. Divide asparagus SERVES 4 (serving size: about 1⁄3 cup)
1 lb. asparagus, trimmed evenly among 4 plates. Open 2 Tbsp. pickle relish CALORIES 200; FAT 6.2g (sat 0.8g, mono

1. Preheat grill to medium- packets; top asparagus with 1 tsp. sugar 3.3g, poly 1.9g); PROTEIN 5g; CARB 19g;
FIBER 1g; SUGARS 4g (est. added sugars
high heat. fillets. Squeeze orange slices 1 tsp. black pepper 1g); CHOL 93mg; IRON 1mg; SODIUM
2. Coat 4 (12-inch-square) evenly over fillets. 1 tsp. Dijon mustard 260mg; CALC 17mg

J U L Y 2 0 1 6 C O O K I N G L I G H T 23
 ADVERTISEMENT

REAL CHEESE PEOPLE TM

MAKE THEIR
TURKEY BURGER
SWOON. Reason #21 to love ’em

TURKEY CHEESEBURGER
WITH PICKLED PEPPERS, ONIONS & CUCUMBERS

½ cup cider vinegar 3 tablespoons chopped fresh DIRECTIONS

½ cup water dill, divided 1. Bring vinegar, water, and sugar to a boil in a small saucepan, stirring to
2 teaspoons sugar 1 pound ground lean turkey dissolve sugar. Place bell peppers, cucumber, onion, and 2 tablespoons
⅜ teaspoon kosher salt dill in a large bowl; pour hot vinegar mixture over vegetables. Let stand
¾ cup thinly sliced red 30 minutes, stirring occasionally. Drain and discard liquid.
bell pepper rings ½ teaspoon freshly ground 2. Combine remaining 1 tablespoon dill, turkey, salt, and pepper. Shape
¾ cup thinly sliced yellow black pepper turkey mixture into 4 (½-inch-thick) patties. Heat a grill pan over
bell pepper rings 8 slices Sargento® Ultra Thin® medium-high heat. Coat pan with cooking spray. Add patties to pan;
¾ cup thinly sliced green Colby-Jack cook 3 minutes. Turn patties over; cook 2½ minutes. Top patties with
bell pepper rings ¼ cup canola mayonnaise cheese; cook 1½ minutes or until desired degree of doneness.
Note: If desired, cook patties on the grill, 5 minutes on each side.
½ cup thinly sliced 4 whole-wheat hamburger
English cucumber buns, toasted 3. Spread mayonnaise over bottom halves of buns. Top with patties.
Divide vegetable mixture over patties; top with top halves of buns.
½ cup thinly sliced onion

MANUFACTURER’S COUPON EXPIRES 11/11/2016

MORE TO LOVE
SAVE 45¢
on Sargento Ultra Thin ® ®
Look for the next installment of the
Celebrate Summer series in the August issue
of Cooking Light® magazine.
For more crowd-pleasing recipes visit
Cheese Slices Sargento.com/45reasons
CONSUMER: Limit one coupon per purchase. Void if cop-
ied, sold, exchanged or transferred. Consumer is respon-
sible for any sales tax. RETAILER: Sargento Foods Inc. will
reimburse you the face value plus 8¢ handling if submitted
in compliance with its Coupon Redemption Policy (available
upon request). This coupon is subject to the terms and
conditions of such Coupon Redemption Policy. Cash value
1/100¢. Mail to: Sargento Foods Inc., P.O. Box 880727,
El Paso, TX 88588-0727. ©2016 Sargento Foods Inc. COOKING LIGHT IS A REGISTERED TRADEMARK OF TIME INC. LIFESTYLE GROUP AND IS USED UNDER LICENSE.
 REAL CHEESE PEOPLE
TM

KNOW HOW TO GIVE

45 CALORIES
FULL-ON FLAVOR. Reason #20 to love ’em

With Sargento® Ultra Thin® Cheese Slices,

you always get the same great,
100% real, natural cheese taste,
just sliced thinner. It’s just
one of the 45 reasons they’re so loveable.

Discover the love at Sargento.com/45reasons © 2016 Sargento Foods Inc.

 DINNER
TONIGHT
RSDAY
THU 1 1⁄2 tsp. Dijon mustard
1⁄
2 tsp. kosher salt, divided
in a small bowl; set aside.
3. Heat a large ovenproof
slices. Serve with reserved 3
tablespoons apricot mixture.
||||||
||
4 medium ripe apricots, skillet over medium-high

35
SERVES 4 (serving size: 3 1⁄2 oz. pork

|||
pitted and chopped heat. Add remaining 1 and 1 Tbsp. apricot mixture)

||||||
|||| (about 12 oz.) tablespoon oil to pan; swirl CALORIES 293; FAT 8.1g (sat 1.2g, mono
4.4g, poly 2g); PROTEIN 25g; CARB 30g;
|||| ||| 1 (1-lb.) pork tenderloin, to coat. Sprinkle pork with
||

|||||| FIBER 2g; SUGARS 26g (est. added sugars

trimmed remaining 14⁄ teaspoon salt 18g); CHOL 74mg; IRON 2mg; SODIUM
MINUTES 1⁄
4 tsp. black pepper and pepper. Add pork to 472mg; CALC 35mg

1. Preheat oven to 350°. pan; cook 6 minutes, turning

SERVE WITH
2. Heat a medium skillet to brown on all sides. Brush SPINACH, PISTACHIO,

apricot-
over medium-high heat. pork with half of remaining AND PECORINO SALAD
Add 11 ⁄2 teaspoons oil; swirl apricot mixture (about 6 2 Tbsp. extra-virgin olive oil
mustard to coat. Add shallots and tablespoons). Place pan in 4 tsp. cider vinegar

glazed pork
rosemary; cook 1 minute oven; bake at 350° for 10 1⁄
2 tsp. honey
or until lightly golden. minutes. Turn pork; brush 1⁄
tsp. kosher salt
tenderloin
8
Add brown sugar, vinegar, with remaining half of 1⁄
8 tsp. black pepper
mustard, 14⁄ teaspoon salt, apricot mixture. Bake at 1⁄
1 1⁄2 Tbsp. canola oil, divided and apricots; cook 12 4 cup thinly vertically
350° for 8 minutes or until
sliced red onion
2 Tbsp. minced shallots minutes or until apricots a thermometer inserted into 1⁄
1⁄ 4 cup chopped roasted,
2 tsp. finely chopped are broken down and pork registers 145°. Place unsalted pistachios
rosemary mixture is slightly thickened, pork on a cutting board;
1⁄ 1 (5-oz.) pkg. baby
3 cup light brown sugar stirring occasionally. Place 3 let stand 5 minutes. Cut spinach
2 Tbsp. cider vinegar tablespoons apricot mixture across the grain into 12 1 oz. pecorino Romano
cheese, shaved
(about 1⁄4 cup)

USE IT UP
Spoon the apricot
1. Combine first 5 ingredi-
ents in a small bowl, stirring
with a whisk.
mixture over baked
chicken, top barbecue
2. Combine onion, nuts, and
sandwiches, or serve with spinach in a bowl. Add oil
cheese and crackers. mixture; toss to coat.
Sprinkle with cheese.
SERVES 4 (serving size: 1 1⁄4 cups)
CALORIES 153; FAT 12.5g (sat 3.1g, mono
6.8g, poly 1.8g); PROTEIN 4g; CARB 8g;
FIBER 3g; SUGARS 2g (est. added sugars
1g); CHOL 8mg; IRON 2mg; SODIUM
257mg; CALC 99mg

GAME PLAN
WHILE
OVEN PREHEATS
Cook apricot mixture.
Brown pork.
WHILE
PORK BAKES
Prepare salad.

26 C O O K I N G L I G H T J U L Y 2 0 1 6
 DINNER
TONIGHT
FAM ILY
Y
FRIDA ||||||
||

30 ||

| | | | ||
|||
||||
||
||||||

MINUTES

GAME PLAN
WHILE
CHICKEN GRILLS
Cook rice mixture.
WHILE RICE
MIXTURE STANDS
Prepare fruit salad.

teriyaki SIMPLE SUB

chicken Go meatless by swapping
3⁄
4-inch-thick slices of

drumsticks extra-firm tofu for drum-

sticks. Glaze and grill 3
with tropical minutes on each side.
fruit salad

P H O T O G R A P H Y: I A I N B A G W E L L ; P R O P S T Y L I N G ; K AY E . C L A R K E ; F O O D S T Y L I N G ; M A R G A R E T M O N R O E D I C K E Y
You’ll find everything but the tiki
torch in this updated retro classic. 2 Tbsp. fresh lime juice brushing occasionally with 3 garlic cloves,
Give the drumsticks a head start 1⁄
2tsp. grated peeled soy sauce mixture. finely chopped
on a hot grill pan; then lower the fresh ginger 3. Combine remaining 14⁄ 1 1⁄2 cups unsalted chicken
heat so the glaze won’t burn. teaspoon pepper, pineapple stock (such as Swanson)
1. Combine pineapple juice, 1⁄
1⁄ chunks, kiwi, strawberries, 2 tsp. kosher salt
4cup pineapple juice soy sauce, brown sugar, and
3 Tbsp. lower-sodium cornstarch in a small cilantro, juice, and ginger in 1. Melt butter in a medium
soy sauce saucepan over medium heat, a bowl. Serve with chicken. saucepan over medium-high
1 Tbsp. light brown sugar stirring with a whisk. Bring SERVES 4 (serving size: 2 drumsticks heat. Add almonds; sauté
and about 3⁄4 cup salad)
2 tsp. cornstarch to a boil. Cook 30 seconds, 3 minutes. Stir in rice, curry,
CALORIES 343; FAT 9g (sat 2.1g, mono
stirring constantly with a 2.9g, poly 2g); PROTEIN 40g; CARB 25g; and garlic; cook 1 minute.
Cooking spray
whisk. Remove from heat. FIBER 4g; SUGARS 11g (est. added sugars Add stock and salt; bring to
8 chicken drumsticks, 3g); CHOL 181mg; IRON 2mg; SODIUM
skinned (about 1 3⁄4 lb.) 2. Heat a grill pan over a boil. Reduce heat; cover
596mg; CALC 56mg
3⁄ medium-high heat. Coat and simmer 12 minutes.
4 tsp. freshly ground
with cooking spray. Coat SERVE WITH Remove from heat; let stand
black pepper, divided
chicken with cooking spray; CURRY RICE PILAF 10 minutes before serving.
1 cup fresh Sauté the rice and curry first—the
pineapple chunks sprinkle evenly with 1 ⁄2 SERVES 4 (serving size: about 2⁄3 cup)
teaspoon pepper. Add grains will toast and the spices will CALORIES 246; FAT 5.2g (sat 2g, mono
1 cup peeled and become even more fragrant. 2.1g, poly 0.7g); PROTEIN 6g; CARB 48g;
sliced kiwi fruit chicken to pan; cook 8
FIBER 2g; SUGARS 0g (est. added sugars
(about 3 kiwi fruit) minutes, turning occasion- 1 Tbsp. unsalted butter 0g); CHOL 8mg; IRON 2mg; SODIUM
1 cup halved fresh ally. Reduce heat to medium; 3 Tbsp. sliced almonds 290mg; CALC 29mg
strawberries brush with soy sauce 1 cup uncooked —Recipes by
1 Tbsp. chopped mixture. Cook 15 minutes basmati rice Robin Bashinsky; additional
recipe by Mary Drennen
fresh cilantro or until done, turning and 2 tsp. curry powder

28 C O O K I N G L I G H T J U L Y 2 0 1 6
Booties
and bonnet
by Irulea

Four generations of family

Coins to
commemorate
Charlotte’s
birth

A shawl of fine merino wool An heirloom for a christening gown

PICK UP A COPY IN STORES OR SUBSCRIBE AT PEOPLE.COM

 P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : C L A I R E S P O L L E N

Steak and

Recipe p. 34
Tomato Panzanella
WE
COOK

20
||||||
N

||

||||
||||||
|||
DINNER
TONIGHT
M ING
T INUTE
T Y-

J U L Y 2 0 1 6 C O O K I N G L I G H T 33
 DINNER
TONIGHT QUICK ENTRÉES

ERFAST !
SUP ||||||
||

20
|||
||||
||||||

MINUTES

STEAK AND TOMATO

PANZANELLA
We use the broiler to keep this vibrant
summer salad speedy, but if you already
have the grill cranked up, this dish easily
transitions to an outdoor entrée.
1 lb. flank steak, trimmed
and cut into 1-in. cubes
Cooking spray
3⁄
4 tsp. freshly ground black
pepper, divided
1⁄
2 tsp. kosher salt, divided

6 oz. whole-wheat French bread,

cut or torn into 1-in. pieces
1 1⁄4 lb. heirloom tomatoes,
halved crosswise
2 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
1⁄

bbq
2 cup torn fresh basil leaves
3 (6-oz.) skinless, salt. Heat remaining
1. Preheat broiler to high. boneless chicken
chicken
1 tablespoon oil in a
2. Place steak on a jelly-roll pan breasts, cut crosswise large nonstick skillet
into 1-in. strips
coated with cooking spray. Lightly with peach 1⁄
4 cup barbecue sauce
over medium-high heat.
coat steak with cooking spray; and feta slaw Add chicken to pan;
sprinkle with 14⁄ teaspoon pepper and This summery crunch-tastic 1 Tbsp. chopped cook 6 minutes or until
1⁄ fresh chives
4 teaspoon salt. Broil 6 minutes or slaw is guaranteed to find its done. Place chicken in a
until desired degree of doneness. way into your recipe rotation 1 oz. feta cheese,
crumbled large bowl. Add barbecue
3. Remove steak from pan. Add for the rest of the season. (about 1⁄4 cup) sauce to bowl; toss.
bread to pan; broil 2 minutes or Using ripe, juicy peaches, it’s 3. Divide slaw mixture
2 center-cut bacon
until browned, stirring frequently. the perfect sweet-salty side slices, cooked evenly among 4 plates;
4. Squeeze seeds and juice from dish for any number of grilled and crumbled top evenly with chicken
tomato halves into a large bowl; or smoked proteins. strips. Sprinkle with
1. Combine 4 table-
chop remaining tomato halves. Add 5 Tbsp. olive oil, divided spoons oil, vinegar, chives, feta, and bacon.
oil, vinegar, remaining 1⁄2 teaspoon 2 Tbsp. sherry vinegar 1⁄
4 teaspoon pepper, and SERVES 4 (serving size: 1 1⁄2 cups
pepper, and remaining 14⁄ teaspoon 1⁄ 1⁄
4 teaspoon salt in a large
slaw and about 3 1⁄2 oz. chicken)
2 tsp. freshly ground CALORIES 407; FAT 22.5g (sat 4.4g,
salt to bowl, stirring with a whisk black pepper, divided bowl, stirring with a mono 13.7g, poly 2.4g); PROTEIN 33g;
until combined. Add chopped 3⁄ whisk. Add peaches and
8 tsp. kosher salt, CARB 16g; FIBER 3g; SUGARS 10g
tomato, steak, bread, and basil to divided slaw to vinegar mixture; (est. added sugars 5g); CHOL 90mg;
bowl; toss. Serve immediately. IRON 2mg; SODIUM 631mg;
1 1⁄2 cups sliced toss gently to coat.
CALC 67mg
SERVES 4 (serving size: 2 cups salad) fresh peaches 2. Sprinkle chicken
CALORIES 366; FAT 15.6g (sat 4.4g, mono 8.3g, poly (about 2 medium) evenly with remaining
1.2g); PROTEIN 29g; CARB 26g; FIBER 3g; SUGARS
5g (est. added sugars 1g); CHOL 74mg; IRON 3mg; 1 (12-oz.) pkg. 1⁄
4 teaspoon pepper and

SODIUM 529mg; CALC 55mg broccoli slaw remaining 1 ⁄8 teaspoon

34 C O O K I N G L I G H T J U L Y 2 0 1 6
© 2016
2016 Jenni
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enn O Turk
Turkeyy Storere,
e, LLC
LLC
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SEE WHY.
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HERE WE COME.
 DINNER
TONIGHT FA M I LY- F R I E N D LY

ERFAST !
SUP |||||
1 medium onion, cut
into 1-in. wedges
from pan to a blender.
Add 2 tablespoons basil
||| 1⁄
4 cup fresh basil

20
|||
and tomato paste; secure
|||||| leaves, divided blender lid on blender.
2 Tbsp. unsalted
||||

Remove center piece of

tomato paste blender lid; cover with a
1⁄
2 tsp. kosher salt
MINUTES kitchen towel. Blend
1⁄
2 tsp. freshly ground until smooth.
black pepper 4. Drain pasta; return to
8 oz. shredded skinless, pan. Stir in tomato sauce, CHEESY BEEF PATTIES WITH
family- boneless rotisserie
chicken breast salt, pepper, and chicken. TOMATO-CUCUMBER SALAD
This deconstructed take on a cheeseburger
style (about 2 cups)
3 Tbsp. shaved
Cook over medium heat
until heated. Place puts some of the season’s best and most

chicken Parmesan cheese spaghetti mixture on a abundant produce in the spotlight with a
simple, dilly tomato-cuke salad.
spaghetti 1. Preheat broiler. Line a
jelly-roll pan with foil.
serving platter. Chop
remaining 2 tablespoons 2 Tbsp. red wine vinegar
A family favorite swaps jarred 2. Cook pasta according basil leaves. Sprinkle 3⁄
4 tsp. kosher salt, divided
sauce for fresh—which basil and Parmesan 3⁄
tsp. freshly ground black
to package directions, 4
requires just a few ingredients evenly over spaghetti. pepper, divided
omitting salt and fat.
and less than 10 minutes. 3 garlic cloves, grated and divided
3. While pasta cooks, SERVES 4 (serving size: 2 cups)
8 oz. uncooked whole- combine oil, garlic, CALORIES 404; FAT 7.5g (sat 2.1g, 2 Tbsp. chopped fresh dill
wheat spaghetti mono 3.3g, poly 1.1g); PROTEIN 34g;
tomatoes, and onion on CARB 55g; FIBER 10g; SUGARS 9g 1 1⁄2 lb. tomatoes, coarsely chopped
2 tsp. olive oil prepared pan; toss. Broil (est. added sugars 0g); CHOL 70mg; (about 4 cups)
3 garlic cloves, smashed 4 to 6 minutes. Transfer IRON 3mg; SODIUM 603mg; 1 medium English cucumber,
2 pt. cherry tomatoes mixture and any liquid CALC 137mg thinly sliced (about 1 1⁄2 cups)
1 tsp. onion powder
1 lb. 93% lean ground beef
Cooking spray
4 ( 1⁄2-oz.) slices provolone cheese
3 cups chopped romaine lettuce
1 Tbsp. olive oil
1. Combine vinegar, 14⁄ teaspoon salt,
1⁄
4 teaspoon pepper, and one-third

of garlic in a bowl. Add dill, tomato,

and cucumber; toss to coat.
2. Combine remaining 1 ⁄2 teaspoon
salt, remaining 1 ⁄2 teaspoon pepper,
remaining garlic, onion powder, and
beef in a bowl. Shape beef mixture
into 4 patties. Heat a large skillet
over medium-high heat. Coat with
cooking spray. Add patties; cook
4 minutes on each side or until
done. Remove from heat; top patties
with cheese slices. Cover; let stand
1 minute or until cheese melts.
3. Add romaine and oil to tomato
mixture; toss. Divide salad evenly
among 4 plates; serve with patties.
SERVES 4 (serving size: 1 patty and 1 1⁄2 cups salad)
CALORIES 303; FAT 15.8g (sat 6g, mono 3.6g, poly
0.7g); PROTEIN 29g; CARB 11g; FIBER 3g; SUGARS
6g (est. added sugars 0g); CHOL 76mg; IRON 4mg;
SODIUM 569mg; CALC 151mg

36 C O O K I N G L I G H T J U L Y 2 0 1 6
 DINNER
5-INGREDIENT DISHES TONIGHT
ERFAST !
SUP ||||||
||

20

|||
sausage,

||||||
1 tsp. Creole seasoning
shrimp,

||||
3 1⁄2 cups frozen cooked
& quinoa skillet quinoa (such as 365 MINUTES
We swapped rice for protein- Everyday Value)
and fiber-rich quinoa in this 1. Heat oil in a large
faux dirty rice, but any cooked nonstick skillet over cook 2 to 3 minutes,
whole grain would work well; medium heat. Add stirring occasionally. Stir
give bulgur or farro a try to sausage to pan; cook in quinoa; cook 1 to 2
change things up. 5 to 7 minutes or until minutes or until shrimp
1 tsp. canola oil browned and cooked are done and quinoa is
6 oz. spicy chicken through, stirring to thoroughly heated.
sausage links, crumble. Add vegetables
casings removed SERVES 4 (serving size: 1 1⁄3 cups)
to pan; cook 3 to 4 CALORIES 325; FAT 8.5g (sat 1.2g,
1 (8-oz.) pkg. chopped
minutes or until tender. mono 2.3g, poly 1.4g); PROTEIN 23g;
onion, pepper, and CARB 39g; FIBER 6g; SUGARS 3g
celery blend 2. Add shrimp and
(est. added sugars 0g); CHOL 104mg;
1⁄ Creole seasoning to
2 lb. medium shrimp, IRON 3mg; SODIUM 498mg;
peeled and deveined sausage mixture in pan; CALC 69mg
THAI SESAME EDAMAME
Enjoy a favorite bar snack at home in a
matter of minutes. Salty and satisfying,
edamame is a nutrient-dense, between-
meals bite you can feel good about. Look
for whole edamame pods in the freezer
section of your grocery store.
3 Tbsp. water
4 cups edamame pods
2 Tbsp. light brown sugar
1 Tbsp. dark sesame oil
1 Tbsp. rice vinegar
1⁄
2 tsp. kosher salt
1⁄
2 tsp. freshly ground black pepper
1 tsp. toasted sesame seeds
1. Bring 3 tablespoons water to a
boil in a large skillet over medium-
high heat. Add edamame; cover and
cook 2 minutes. Add brown sugar,
oil, vinegar, salt, and pepper to pan.
Cook, uncovered, 2 to 3 minutes or
until liquid evaporates and pods are
coated. Place edamame mixture in a
bowl; sprinkle with sesame seeds.
SERVES 6 (serving size: 2⁄3 cup)
CALORIES 73; FAT 3.9g (sat 0.5g, mono 1.3g, poly 1.6g);
PROTEIN 3g; CARB 7g; FIBER 2g; SUGARS 5g (est.
added sugars 5g); CHOL 0mg; IRON 0mg; SODIUM
163mg; CALC 5mg

J U L Y 2 0 1 6 C O O K I N G L I G H T 39
 DINNER
TONIGHT SPEEDY EGGPLANT SIDES

ERFAST !
SUP ||||||
||

20
|||
||||
||||||

MINUTES

1GRILLED
EGGPLANT PLANKS 2
WITH MISO AIOLI
Be sure to
1⁄
4 cup canola mayonnaise choose smaller
1 Tbsp. white miso eggplants; they’ll
(soybean paste) be easier to slice
1 Tbsp. water and easier to
handle on the
1 tsp. rice vinegar grill.
1⁄
4 tsp. freshly ground
black pepper
Cooking spray 3
2 small eggplants (about 12
oz. each), cut lengthwise
into 1⁄2-in.-thick slices
1 Tbsp. chopped
fresh cilantro
1. Combine mayonnaise,
miso, 1 tablespoon water,
4
vinegar, and pepper in a
small bowl, stirring well
with a whisk.
2. Heat a grill pan over
medium-high heat. Coat
pan with cooking spray.
2 3 4
WITH SHERRY WITH CREOLE SALSA WITH CREAMY LEMON-
Brush both sides of eggplant VINAIGRETTE GARLIC DRESSING
Cut 2 small eggplants lengthwise
slices with 1 tablespoon of Cut 2 small eggplants lengthwise into 1⁄2-inch-thick slices. Sprinkle Cut 2 small eggplants lengthwise
the mayonnaise mixture. into 1⁄2-inch-thick slices. Combine with 1⁄4 teaspoon black pepper into 1⁄2-inch-thick slices. Combine
Add eggplant slices to pan; 2 tablespoons sherry vinegar, and 1⁄8 teaspoon kosher salt. Pulse 3 tablespoons canola mayo,
1⁄
2 cup diced tomato, ⁄4 cup diced
1
grill 2 to 3 minutes on each 2 tablespoons olive oil, 1 teaspoon 1 tablespoon red wine vinegar,
honey, 1⁄4 teaspoon kosher salt, 1⁄
red bell pepper, 4 cup diced onion, 1⁄
2 teaspoon lemon juice,
side or until tender and grill and 1⁄4 teaspoon black pepper. 1 tablespoon cider vinegar, 1⁄
4 teaspoon pepper, ⁄4 teaspoon
1
marks appear. Heat grill pan over medium-high 1 teaspoon Creole seasoning, and sugar, and 1 grated garlic clove in
3. Place eggplant slices on a heat; coat with cooking spray. 1 garlic clove in a food processor a bowl. Heat grill pan over medium-
serving platter; drizzle evenly Grill eggplant 2 to 3 minutes on until chopped. Heat grill pan over high heat; coat with cooking spray.
with remaining mayonnaise each side. Drizzle with vinegar medium-high. Brush eggplant with Grill eggplant 3 minutes on each
mixture. Sprinkle with 2 teaspoons 1 tablespoon canola oil. Grill side. Top with dressing,
mixture. Sprinkle evenly fresh thyme and 1⁄4 teaspoon 3 minutes. Top with salsa and 2 teaspoons chopped capers,
with chopped cilantro. kosher salt. 2 teaspoons fresh chives. and 1⁄4 teaspoon kosher salt.
SERVES 4 (serving size: SERVES 4 (serving size: SERVES 4 (serving size: SERVES 4 (serving size:
1⁄ 1⁄ 1⁄
2 eggplant and ⁄4 cup salsa)
1 1⁄
2 eggplant and 1 Tbsp. sauce) 2 eggplant and 1 Tbsp. dressing) 2 eggplant and 1 Tbsp. dressing)

CALORIES 87; FAT 4.1g (sat 0.1g, mono 2.4g, CALORIES 110; FAT 7.2g (sat 1g, mono 5g, CALORIES 83; FAT 3.9g (sat 0.3g, mono CALORIES 73; FAT 3.2g (sat 0.1g, mono
poly 1.5g); PROTEIN 2g; CARB 11g; FIBER poly 0.8g); PROTEIN 2g; CARB 11g; FIBER 2.3g, poly 1.1g); PROTEIN 2g; CARB 12g; 7.8g, poly 1.2g); PROTEIN 2g; CARB 10g;
7g; SUGARS 5g (est. added sugars 0g); 6g; SUGARS 5g (est. added sugars 1g); FIBER 6g; SUGARS 5g (est. added sugars FIBER 6g; SUGARS 4g (est. added sugars
CHOL 0mg; IRON 1mg; SODIUM 245mg; CHOL 0mg; IRON 1mg; 0g); CHOL 0mg; IRON 1mg; 0g); CHOL 0mg; IRON 1mg;
CALC 16mg SODIUM 244mg; CALC 18mg SODIUM 218mg; CALC 23mg SODIUM 257mg; CALC 18mg

40 C O O K I N G L I G H T J U L Y 2 0 1 6
 DINNER
TONIGHT SALAD OF THE MONTH

ERFAST !
SUP |||||
2 tsp. cider vinegar
3⁄
8 tsp. freshly ground
|||
black pepper, divided

20

||| ||||||
3⁄
8 tsp. kosher salt

||||
2 tsp. extra-virgin olive oil
5 oz. fresh baby arugula
MINUTES
1 large heirloom tomato, chopped
1. Cook pasta according to package
directions, omitting salt and fat. Drain
chicken pasta, reserving 14⁄ cup cooking liquid.

and arugula 2. Place shallot and garlic in a small

bowl. Pour 14⁄ cup reserved pasta
pasta salad cooking liquid over shallot mixture;
steep 5 minutes.
Just a bit of a rich and pungent cheese can
3. Place pasta and cheese in a large
go quite a long way. Tossing hot pasta with
a few ounces of creamy Brie makes for a light, bowl; toss to combine. Stir in chicken,
luscious, and flavorful sauce to coat this vinegar, shallot mixture, 14⁄ teaspoon
abundant bowl of chicken, fresh veggies, pepper, and salt.
and whole-grain noodles. 4. Combine oil and arugula. Add
arugula mixture to pasta mixture; toss
6 oz. uncooked whole-wheat
fusilli pasta to combine. Sprinkle with remaining
1⁄
8 teaspoon pepper and tomato.
1 medium shallot, thinly sliced
SERVES 4 (serving size: about 2 1⁄2 cups)
1 garlic clove, thinly sliced
CALORIES 380; FAT 12.2g (sat 4.7g, mono 4.4g, poly 0.8g);
3 oz. Brie cheese, rind removed PROTEIN 33g; CARB 36g; FIBER 5g; SUGARS 3g
and finely chopped (est. added sugars 0g); CHOL 87mg; IRON 2mg;
8 oz. shredded skinless, boneless SODIUM 578mg; CALC 135mg
rotisserie chicken breast (2 cups) —Recipes by Emily Nabors Hall

42 C O O K I N G L I G H T J U L Y 2 0 1 6
Getting ready for summer
has never tasted this delicious.
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 A DA I LY

 

FIND IT AT

SHOP.PEOPLE.COM
YOUR NEW SOURCE FOR ST YLISH, AFFORDABLE
HOME & LIFEST YLE ACCESSORIES CHOSEN BY
THE EDITORS OF PEOPLE. OWN IT.
TM
 DINNER
TONIGHT
Vibrant Thai Noodle Bowls SLOKWER
COO
Marinated chicken simmered in an aromatic
coconut broth = favor building at its fnest.

COCONUT-LEMONGRASS
CHICKEN BOWLS
Active: 20 min. Total: 16 hr.
This Southeast Asian–inspired
bowl is all about big flavor with
minimal efort. When working with
lemongrass, give the stalk a couple
of whacks with the back of a knife before
chopping to release its flavorful oils.
1 1⁄4 cups light coconut milk, divided
3 Tbsp. finely chopped lemongrass
2 Tbsp. sambal oelek
(ground fresh chile paste)
3 3⁄4 lb. skinless, bone-in chicken thighs
(about 8 thighs)
3⁄
4 cup unsalted chicken stock

6 garlic cloves, crushed

2 large onions, peeled and quartered
2 large carrots, each cut into 4 pieces
1 (2-inch) piece peeled fresh ginger,
thinly sliced
P H O T O G R A P H Y: I A I N B A G W E L L ; F O O D S T Y L I N G : M A R G A R E T M O N R O E D I C K E Y; P R O P S T Y L I N G : K AY E . C L A R K E

2 Tbsp. lower-sodium soy sauce

5 tsp. fish sauce
1 Tbsp. fresh lime juice
1⁄
2 tsp. granulated sugar

8 oz. uncooked wide brown

rice noodles
2 cups thinly sliced English cucumber
1⁄
2 cup loosely packed
fresh cilantro leaves
1⁄
4 cup sliced green onions
1⁄
4 cup chopped unsalted peanuts

1. Place 34⁄ cup coconut milk, lemon-

grass, sambal oelek, and chicken in a 3. Pour cooking liquid through a evenly among 6 bowls. Top evenly with
large zip-top plastic bag. Seal and turn colander arranged over a large bowl; chicken, cucumber slices, cilantro, and
to coat; refrigerate 8 to 24 hours. discard solids. Combine strained green onions. Pour 1⁄3 cup coconut milk
2. Place stock, garlic, onions, carrots, cooking liquid, soy sauce, fish sauce, mixture over each serving; sprinkle
and ginger in a 6-quart slow cooker. lime juice, sugar, and remaining 1 ⁄2 cup servings evenly with peanuts.
Remove chicken from marinade; coconut milk in a small saucepan over SERVES 6 (serving size: 1⁄2 cup noodles, 1⁄3 cup broth,
discard marinade. Arrange chicken on medium-high heat. Bring to a boil, and 3 1⁄2 oz. chicken)
CALORIES 301; FAT 7.1g (sat 1.6g, mono 2.8g, poly 1.8g);
top of onion mixture. Cover and cook stirring until sugar dissolves. Remove
PROTEIN 23g; CARB 35g; FIBER 1g; SUGARS 1g
on LOW 71⁄2 hours. Remove chicken pan from heat. (est. added sugars 0g); CHOL 87mg; IRON 2mg;
from slow cooker; shred chicken into 4. Prepare noodles according to SODIUM 644mg; CALC 20mg
bite-size pieces. Discard bones. package directions. Divide noodles —Recipe by Adam Hickman

J U L Y 2 0 1 6 C O O K I N G L I G H T 47
 DINNER
TONIGHT
LETO’SOK !
C

basil,
squash, and
tomato
pasta toss
Active: 30 min. Total: 30 min.
Grated zucchini will cook as the
pasta is tossed. If you don’t have a
grater, cut the zucchini like the
yellow squash, and sauté both.
3 cups unsalted chicken
stock (such as Swanson)
1 cup water
2 Tbsp. plus 2 tsp. extra-
virgin olive oil, divided
1⁄
2 tsp. salt

8 oz. uncooked
whole-grain rotini pasta
1⁄
2 2 oz. Parmesan
cheese, grated
(about 2⁄3 cup), divided
1 large yellow squash,
halved lengthwise and
sliced (about 1 1⁄2 cups)

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : L I N D S E Y L O W E R
1 cup chopped tomato
1 medium zucchini, grated
on the large holes of a box
grater (about 1 cup)
$8.45 for FOUR
2 Tbsp. fresh lemon juice SERVINGS
1⁄
4 cup torn fresh basil leaves

While sauce reduces,

3 HEAT another skillet
over medium-high heat. Add the
remaining 2 teaspoons oil; SWIRL
to coat. ADD yellow squash; cook
3 minutes, stirring occasionally. $12 OR LESS.
Add cooking liquid, yellow 30 MIN. OR LESS.
squash, tomato, zucchini, and Download the full
juice to pasta; toss. SPRINKLE curriculum in
with remaining cheese and basil. English or Spanish at
1 BRING stock, 1 cup 2 RETURN cooking liquid SERVES 4 (serving size: about 1 3⁄4 cups)
cookinglight.com/
letscook.
water, 2 tablespoons oil, and salt to a boil; cook 13 minutes or until CALORIES 380; FAT 15.7g (sat 4.5g, mono
to a boil in a large skillet. ADD reduced to about 2⁄3 cup. STIR 8.2g, poly 1.7g); PROTEIN 19g; CARB 48g;
pasta; cover and cook 10 minutes in 1⁄3 cup of the cheese; cook FIBER 7g; SUGARS 5g (est. added sugars
1g); CHOL 16mg; IRON 1mg; SODIUM
or until tender. REMOVE pasta to 1 minute, stirring until smooth.
669mg; CALC 232mg
a bowl with a slotted spoon.
—Recipe by Adam Hickman

48 C O O K I N G L I G H T J U L Y 2 0 1 6
THE CHOICE OF ITALY ®
 DINNER
TONIGHT E
IN TH
Pack In the Veggies KIDISTCHEN
Layer a colorful salad in portable glass jars. K
Kids will give it a thumbs-up. BY KAT I E WOR KMA N

WHAT THE KIDS CAN DO

1 BLEND THE DRESSING

Put everything for the
dressing in the jar,
and shake, shake, shake.
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : L I N D S E Y L O W E R

1⁄
VEGGIE SALAD IN A JAR 2 cup sliced hearts of palm 3. Divide lettuce between
Active: 30 min. Total: 35 min. 1⁄
2 cup halved cherry or the 2 jars, gently pressing 2 ADD THE
Make these salads up to a day grape tomatoes down to fit. Divide cheese TOUGH STUFF
ahead; pack them tightly with the 2⁄
3 cup cooked quinoa between the 2 jars; secure Use wide-mouth canning jars
dressing on the bottom, followed to make layering easy.
2 cups small leaf lettuce lids on jars. Place the heartier veggies
by denser ingredients that won’t (such as romaine, 4. Refrigerate salad up to and ingredients in first.
get soggy while they marinate. spinach, and 1 day. Shake jar to distribute
The recipe easily doubles if you mesclun blend) dressing before serving.
need lunch for 4 people. 1 oz. feta cheese, crumbled Eat straight from the jar, or
(about 1⁄4 cup)
2 Tbsp. extra-virgin olive oil empty contents into a bowl.
1 Tbsp. red or white 1. Combine olive oil, vinegar, SERVES 2 (serving size: 1 salad)
wine vinegar mustard, pepper, and salt in a CALORIES 366; FAT 19.8g (sat 4.7g, mono
10.7g, poly 1.7g); PROTEIN 12g; CARB 37g;
1 tsp. Dijon mustard 1-pint mason jar with a lid;
FIBER 8g; SUGARS 7g (est. added sugars
1⁄
4 tsp. black pepper shake well to blend. Divide 0g); CHOL 17mg; IRON 4mg; SODIUM
1⁄ dressing between 2 (1-pint)
8 tsp. kosher salt 574mg; CALC 193mg
1⁄
2 cup chopped red onion
mason jars.
1⁄
2 cup rinsed and drained
2. Divide onion between the Katie Workman is the author of
canned lower-sodium 2 jars. Repeat procedure Dinner Solved! and The Mom 100 3 TOP WITH
Cookbook. She is also the creator DELICATE LETTUCES
chickpeas with chickpeas, bell pepper,
1⁄
of themom100.com blog, where Add lettuces. Press down
2 cup sliced orange hearts of palm, tomatoes, you’ll find more real-life solutions gently to make room for the
bell pepper and quinoa. for family meals. cheese. Screw on lid.

J U L Y 2 0 1 6 C O O K I N G L I G H T 51
I TEACH A
CLASS OF
4TH GRADERS

Nobody chooses to have RA, but you do have

IT’S NOT OK TO
control over how you live your life with it.
If you feel like you’re just getting by, talk to

JUST GET BY
your doctor. But keep in mind that patients
and rheumatologists often think about RA

WITH RA PAIN.
in different ways. Rethinking how you have
the conversation could make a difference in
what your doctor recommends.

Visit RethinkRA.com to order your free RethinKit today.

Copyright © 2014 Pfizer Inc. All rights reserved. April 2014 TRA563107-01
 DINNER
weekend
warrior
TONIGHTD
ET-AHEAG
G OKIN
CO

COOK ONCE,
EAT 3X

MARINARA
Simmer fresh summer
tomatoes for poached snap-
per tonight; then try loaded
subs and Creole shrimp
during the week.
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : C L A I R E S P O L L E N

1
Snapper Fra Diavolo
Recipe p. 56

J U L Y 2 0 1 6 C O O K I N G L I G H T 55
 DINNER
TONIGHT D C O O K O N C E , E AT 3 X

WE ARRIOREKEN
W seeds with a slotted
spoon, and discard.
Coarsely chop tomatoes.
2. Heat 6 tablespoons oil
in a large Dutch oven
over medium-high heat.

1FRASNAPPER
DIAVOLO
Add onion, carrot, and
celery; sauté 5 minutes.
Add garlic; reduce heat,
Active: 1 hr. 10 min.
and cook 15 minutes.
Total: 2 hr. 30 min.
A Fresno chile gives the Stir in tomato paste;
devilish sauce its heat. cook 11 ⁄2 minutes. Add
wine; cook 10 minutes.
7 lb. tomatoes, cored Add tomatoes, basil,
1⁄
2 cup olive oil, divided 1⁄
2 teaspoon salt, and
2 cups chopped onion crushed red pepper;
1 cup chopped carrot simmer 1 hour or until
1 cup chopped celery reduced to 71 ⁄2 cups.
1⁄
4 cup minced garlic Reserve 5 cups sauce
2 Tbsp. unsalted for Recipes 2 and 3.
tomato paste 3. Cut 3 slits into the
1 cup dry white wine skin side of each fillet.
1⁄
2 cup chopped Heat 1 tablespoon oil in
fresh basil a large skillet over high
1 tsp. kosher salt,
divided
heat. Sprinkle fillets with
1⁄
4 teaspoon salt and 4⁄
1 2 OPEN-FACED
MEATBALL SUBS
1. Preheat broiler to high.
2. Combine first 9 ingredi-
1⁄
2 tsp. crushed teaspoon black pepper. Active: 30 min. Total: 30 min. ents in a bowl. Shape turkey
red pepper Add fillets, skin side Grab a knife and fork for these mixture into 12 meatballs.
4 (6-oz.) skin-on down, to pan; cook 4 mile-high Italian subs. 3. Heat a large nonstick
snapper fillets minutes. Turn and cook
1⁄
2 tsp. black pepper, 8 oz. 99% lean ground skillet over medium-high

P H O T O G R A P H Y: I A I N B A G W E L L ; F O O D S T Y L I N G : M A R G A R E T M O N R O E D I C K E Y; P R O P S T Y L I N G : K AY E . C L A R K E
1 minute. Remove from turkey breast
divided heat. Add 11⁄2 teaspoons oil;
pan. Add remaining 21 ⁄2 1⁄
1⁄
4 cup fresh oregano 4 cup chopped fresh swirl to coat. Add meatballs
cups tomato sauce, 2 flat-leaf parsley
leaves, divided to pan; cook 4 minutes,
tablespoons oregano, and 3 Tbsp. whole-wheat panko
1 red Fresno chile, turning to brown on all sides.
chopped chile to pan. Add fillets, (Japanese breadcrumbs) Add sauce and 1 ⁄2 cup water;
skin side up, to pan. 1 tsp. grated lemon rind
1 1⁄2 cups diced zucchini cook 7 minutes. Place
Cover; cook 3 minutes. 1⁄
2 tsp. onion powder
1 cup diced meatball mixture in a bowl.
yellow squash 4. Heat remaining 1 1⁄
2 tsp. garlic powder 4. Wipe out pan with paper
tablespoon oil a skillet
1 cup diced red 1⁄
4 tsp. kosher salt towels; return to medium-
bell pepper over high heat. Add 1⁄
4 tsp. black pepper high heat. Add remaining oil
1⁄
1 2 oz. pitted squashes and bell
1 large egg, lightly beaten and garlic; cook 30 seconds.
Castelvetrano olives, pepper; cook 3 minutes.
1 Tbsp. extra-virgin olive oil, Add spinach; cook 2 minutes,
coarsely chopped Stir in remaining salt,
divided stirring until wilted. Place
1 Tbsp. drained capers remaining black pepper,
2 cups fresh marinara bread pieces, cut side up, on a
1. Add half of tomatoes remaining oregano,
sauce (from Recipe 1) baking sheet; top evenly with
to a large saucepan filled olives, and capers. Serve 1⁄
2 cup water spinach, meatball mixture,
with boiling water; cook with fillets and sauce.
3 garlic cloves, and cheese. Broil 1 minute
20 seconds. Plunge into SERVES 4 (serving size: 1 fillet, about
3⁄
4 cup sauce, and ⁄2 cup vegetables)
1 finely chopped or until cheese is melted.
a large bowl of ice water. CALORIES 404; FAT 18g (sat 2.7g, 5 oz. fresh baby spinach SERVES 4 (serving size:
Repeat procedure with mono 11.3g, poly 2.9g); PROTEIN 40g;
2 (2.5-oz.) whole-wheat 1 open-faced sandwich)
remaining tomatoes. CARB 22g; FIBER 6g; SUGARS 12g CALORIES 400; FAT 17g (sat 4.5g, mono
hoagie rolls, halved 7.8g, poly 2g); PROTEIN 28g; CARB 38g;
(est. added sugars 0g); CHOL 63mg;
Drain. Remove tomato horizontally FIBER 8g; SUGARS 10g (est. added sugars
IRON 2mg; SODIUM 600mg;
skins; discard. Halve CALC 146mg 4 ( 3⁄4-oz.) slices reduced-fat 3g); CHOL 80mg; IRON 4mg; SODIUM
tomatoes; scoop out provolone cheese 625mg; CALC 287mg

56 C O O K I N G L I G H T J U L Y 2 0 1 6
TO TURKETARIANS,
A MEAL WITHOUT
BUTTERBALL IS LIKE ®

A TURKEY BURGER
WITHOUT TURKEY.

True Turketarians don’t wait until Thanksgiving for the delicious taste
of Butterball . They enjoy it every day, using Butterball ground turkey,
®

burgers, and bacon. For tips, recipes, and more go to Butterball.com.

©2016 Butterball, LLC
 DINNER
TONIGHT D C O O K O N C E , E AT 3 X

WE ARRIOREKEN
W

SCALE IT DOWN
Just need sauce for
this meal? Simmer
1 pound pureed fresh
tomatoes for 15
minutes. Add to
pan in step 2.

3 CREOLE
SHRIMP AND OKRA
Active: 25 min. Total: 30 min.
Think of this main as shrimp and
grits with a distinctly Cajun
attitude. Halved okra not only
looks gorgeous, but it’ll also give
of less “slime” than chopped okra.
Let the vegetables caramelize a
bit in the pan for a richer base.
3 cups unsalted chicken
stock (such as Swanson)
1 cup 2% reduced-fat milk
3 garlic cloves,
finely chopped
1 bay leaf
1 cup stone-ground polenta
or grits
1⁄
2 tsp. kosher salt, divided

1 1⁄2 Tbsp. olive oil

2 cups fresh okra, trimmed
and halved lengthwise
1 cup vertically sliced onion
3⁄
4 cup diagonally
sliced celery
1 lb. large shrimp,
peeled and deveined
1⁄
2 tsp. ground red pepper
1⁄
high heat. Add polenta and celery; cook 2 to 4 minutes 3. Place 1 ⁄2 cup polenta in
2 tsp. freshly ground 1⁄
4 teaspoon salt, stirring or until browned (do not each of 4 bowls; top each
black pepper
constantly with a whisk. stir). Add remaining 14⁄ serving with 11 ⁄2 cups shrimp
3 cups fresh marinara sauce
(from Recipe 1) Reduce heat to medium- teaspoon salt, shrimp, red mixture. Sprinkle evenly
1⁄ low; cook 20 minutes or pepper, and black pepper; with green onions.
2 cup water
until thickened, stirring cook 2 minutes, stirring SERVES 4
1 1⁄2 Tbsp. red wine vinegar CALORIES 548; FAT 18g (sat 3.1g, mono
occasionally. Discard bay occasionally. Stir in sauce
2 green onions, thinly sliced leaf. Cover and keep warm. and 1 ⁄2 cup water; bring to a 11.4g, poly 2.1g); PROTEIN 30g; CARB 68g;
FIBER 10g; SUGARS 18g (est. added sugars
1. Bring stock, milk, garlic, 2. Heat a large skillet over simmer. Cook 3 minutes or 0g); CHOL 148mg; IRON 4mg; SODIUM
and bay leaf to a boil in a high heat. Add oil; swirl to until shrimp are done. 694mg; CALC 286mg
large saucepan over medium- coat. Add okra, onion, and Stir in vinegar. —Recipes by Robin Bashinsky

58 C O O K I N G L I G H T J U L Y 2 0 1 6
 DINNER
FREEZE IT TONIGHT D
Double Up on Shrimp Dumplings EKEN
WE ARRIOR
W
Be a last-minute appetizer hero, or serve
a better-than-takeout main on the fy.
SHRIMP, CABBAGE,
AND CARROT
POTSTICKERS
Active: 1 hr. 10 min.
Total: 1 hr. 10 min.
No need for fancy folds: Just
moisten wrapper edges and seal.
2 Tbsp. dark sesame oil
1 Tbsp. minced fresh garlic
1⁄
2 cup finely grated carrot

2 cups thinly sliced napa

(Chinese) cabbage
4 tsp. chili garlic sauce,
divided
5 Tbsp. lower-sodium soy
sauce, divided
1 1⁄4 lb. large shrimp,
peeled, deveined,
and finely chopped
40 gyoza skins or
wonton wrappers
Cornstarch
1 1⁄3 cups plus 1 Tbsp.
water, divided
3 Tbsp. honey
1 Tbsp. rice vinegar
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : T O R I E C O X ; P R O P S T Y L I N G : C L A I R E S P O L L E N

Cooking spray
1. Heat a large skillet over
medium heat. Add oil; swirl
to coat. Add garlic; cook 11⁄2 sprinkled with cornstarch; 2 minutes or until browned. HOW TO
minutes, stirring constantly. cover to prevent drying. Turn potstickers over.
Stir in carrot; cook 1 minute. Repeat with remaining Carefully add 1 ⁄3 cup water FREEZE
Stir in cabbage; cook 3 gyoza skins and shrimp to skillet; cover and steam 5 Sprinkle uncooked
potstickers with
minutes or until wilted. Stir mixture. Set aside, or follow minutes. Uncover and cook cornstarch; freeze on a
in 1 tablespoon chili garlic freezing instructions. 1 minute or until liquid baking sheet until firm.
sauce; cook 30 seconds. 3. Bring remaining chili evaporates. Remove Place in a zip-top plastic
freezer bag; freeze
Remove pan from heat; stir garlic sauce, remaining soy potstickers from pan; keep up to 2 months.
in 2 tablespoons soy sauce. sauce, 1 tablespoon water, warm. Repeat with remain-
REHEAT
Cool; stir in shrimp. honey, and vinegar to a boil ing potstickers and water. Follow step 4 using
2. Arrange 8 gyoza skins on in a small saucepan. Cook 3 Serve with soy sauce mixture. frozen potstickers,
a clean work surface. Spoon minutes or until thickened, steaming for 7 minutes.
SERVES 8 (serving size: about
about 2 rounded teaspoons stirring frequently. 5 potstickers and 1 Tbsp. sauce)
CALORIES 195; FAT 4.3g (sat 0.6g, mono
shrimp mixture in center of 4. Heat a large skillet over
1.6g, poly 1.6g); PROTEIN 11g; CARB 25g;
each skin. Moisten edges of medium heat. Coat both FIBER 1g; SUGARS 8g (est. added sugars
skins with water. Fold in sides of potstickers with 7g); CHOL 89mg; IRON 0mg; SODIUM
half; press edges together to cooking spray. Arrange 10 606mg; CALC 60mg

seal. Place on a baking sheet potstickers in skillet; cook —Recipe by Adam Hickman

J U L Y 2 0 1 6 C O O K I N G L I G H T 61
© 2016 Kraft Foods
 nutrition
THE CHICKEN GUIDE

made
easy
The Definitive
Word on the Bird
So many labels, brands, and
cuts. Here, your go-to guide for
navigating the chicken case.
BY TA M A R H AS P E L

one ingredient (usually) on

the label and a near-identical
P H O T O G R A P H Y: C A I T L I N B E N S E L ; F O O D S T Y L I N G : T O R I E C O X ; P R O P S T Y L I N G : C L A I R E S P O L L E N . I L L U S T R AT I O N S : S A R A H C . R U T H E R F O R D

Nutrition Facts panel, brands

resort to different labeling
terms in an attempt to stand
out. Should you choose
“free-range” or “pasture-
raised” chicken? “Air-chilled”
Americans love chicken. or “basted”?
It’s the most popular meat Te USDA’s Food Safety
(2015 hit an average con- and Inspection Service over-
sumption of 90 pounds per sees the language used to
person) because it’s lean, market and sell chicken in
quick cooking, reliable, and the United States, but label-
affordable. Yet despite what ing terms are created at the
you think you know about request of the industry to
this go-to bird, you may be meet consumer demand.
surprised (as we were) to More demand for clarity calls
learn there’s no evidence for more labels. And more
that organic chicken is any labels mean more options to
more nutritious than con- choose from, leaving more
ventional. So what exactly room for confusion.
are you paying for when you Tat’s not to mention
pay a higher premium? befuddlement over whether
Chicken, unlike beef, you need to weigh health
pork, or any other selection against flavor: Is it OK to
in the meat case, has far reach for the dark meat more
more brands to choose from: often than white? Tis guide
To date, there are more than addresses all these issues,
100 chicken brands available helping you become a more
nationwide, all competing informed shopper and
for your dollars. With only savvier chicken cook.

J U L Y 2 0 1 6 C O O K I N G L I G H T 63
 THE CHICKEN GUIDE

Decoding the Labels

Many of the claims found on chicken packaging have no governmental
regulation, and those that do can be poorly enforced. Here’s how to
understand what’s meaningful—and what’s not.

MEANINGFUL CLAIMS
RAISED WITHOUT robust in flavor (you can of air-chilling claim the VEGETARIAN FEED
ANTIBIOTICS
see page 68 for our birds taste better (air-
taste-test ratings). chilled birds do take on The chickens’ feed
These chickens were contained no animal
never administered Why the higher less water in processing,
cost? Organic chickens which may concentrate by-products. But here’s
antibiotics. While there the thing: Chickens are
are no actual traces of are more expensive flavor), but our taste
primarily because of the testers couldn’t detect naturally omnivores
antibiotics in poultry (to (they eat lots of insects
ensure this, the USDA feed, most of which has a diference (see page
to come from overseas 68 for details). and bugs), but most
requires a withdrawal consumers find a certain
period before birds are because we don’t
produce enough in the PASTURE-RAISED ick factor in farmers who
slaughtered), there is feed chickens leftover
widespread agreement U.S. Prices vary, but you
Although there’s no meat scraps. To appease
that antibiotic use on can expect it to cost
ofcial definition, the shoppers, most have
farms is contributing about twice as much as
USDA requires claims now switched to corn
to antibiotic-resistant conventional.
to be “truthful and and soy, adding one
infections in people. Living conditions for
not misleading,” so a more claim to your label.
organic chickens are
ORGANIC label that says “pasture-
often better than those
raised” should mean that BASTED
for conventional birds,
Organic chickens were the bird was on pasture,
but not always. The This means the chicken
raised according to weather permitting.
USDA has proposed was plumped with a
Empty Words
comprehensive USDA Look at the shape: Birds
new standards for farm- flavor- or moisture-
specifications, which that spent more time
ers that focus on better enhancing solution.
include eating organic moving around tend to
living environments and The amount of solution
feed. There may be have smaller breasts and
environmental benefits,
as organic farming
animal welfare. Stay
tuned for developments.
legs that stick out a bit
more than convention-
(as a percent of the
weight of the bird) and
1 HORMONE-FREE

minimizes pollution. the ingredients are This label is prohibited by the USDA.
AIR-CHILLED ally raised birds. This
Organic chickens do required to be labeled. Hormones are forbidden for use
claim is a much better
not have a nutritional Birds were cooled by air Solutions generally in chicken (and pork) in the United
indication of outdoor
advantage, though we rather than water during contain sodium (as much States and have been since 1959.
access than “free-
did find them to be more processing. Proponents range” (see below). as 300mg per 4-ounce
serving), so check
ingredient lists and
2 NATURAL

sodium levels. These Products that use minimal processing

chickens tend to have a and contain no artificial ingredients
spongy, mushy texture or added color can bear this label.
and artificial taste. Most meat products meet this defini-
tion (with the exception of basted,
RETAINED WATER see definition at left), so it’s basically
meaningless. “Natural” is just there to
The chicken absorbed make you feel better.
water from the chilling
process. The percent of
absorbed water must be 3 CAGE-FREE

on the label—it’s not Meat chickens aren’t housed in

unusual for this number cages. Egg-layers, however, are often
to be as high as 8% to kept in cages, so the cage-free label
Free-Range 12%. What does this on egg cartons actually does bear
mean for you? Flavor meaning when buying eggs.
Te chicken is “allowed access to the outside.” It doesn’t might be diluted, texture
mean the chicken actually uses that access. According to the may be afected, and
National Chicken Council, chickens tend to “stay close to you’re paying for water
water and feed,” which are located indoors. weight.

64 C O O K I N G L I G H T J U L Y 2 0 1 6
 THE CHICKEN GUIDE

Cost and Nutrition by the Cut

Now that you’ve mastered the labeling lingo, it’s time to look at value, both nutrition
and cost. Tis guide will help you price, compare, prep, and plan your weeknight dinner menu.

BEST !
E
VALU
 THE CHICKEN GUIDE

The Best-Tasting Birds

Pretty much anything mild and meaty earns the comparison of “tastes like chicken.”
But does the pricier organic chicken really taste better than the cheaper conventional?
Or do we just like to think that it does? Here, we put the labels to the taste test.

TASTING PANEL The Great

WE SAT A TEAM OF TASTERS DOWN to 12 chicken breasts, a fork, and a notepad. To eliminate labeling biases, we kept Debate
the tasting blind, choosing skinless, boneless breasts over the whole bird, because that’s what our readers most often
cook. Ratings were based on a scale of 1 to 5, and all chicken was poached to 160° for consistency.

R ATING R ATING R ATING R ATING R ATING R ATING

3.4 3.3 3.1 2.9 2.9 2.9

SPRINGER PUBLIX BELL & EVANS TARGET COLEMAN JUST BARE
MT. FARMS All-natural ORGANIC MARKET NATURAL GOLD’N
Antibiotic-free, No GMOs, free- PANTRY FOODS PLUMP WHITE MEAT
cage-free, range, air-chilled All-natural ORGANIC No antibiotics,
White meat is versatile
vegetarian diets (COSTCO) vegetarian diet,
American Humane and adaptable, with a mild
Certified flavor profile that marries
well with marinades, spices,
Good mellow Mild chicken Very tender, Near vegetal Mildly gamey Rich texture but and dipping sauces. To keep
flavor, meaty flavor, pleasantly thigh-like flavor, slightly with a bit of slightly dry, mild white meat from drying out
yet tender, meaty texture texture and rich, chalky in chew earthiness, juicy neutral flavor
and overcooking, fast and
slices well meaty flavor and succulent
hot is the best way to cook
a breast. Great for chicken
R ATING R ATING R ATING R ATING R ATING R ATING salad, stir-fries, and sautés.
2.9 2.9 2.6 2.4 1.7 1.6
GOLD’N KIRKLAND PERDUE FIT BELL & EVANS SANDERSON PERDUE vs
PLUMP FRESH- & EASY Antibiotic-free, FARMS HARVESTLAND
All-natural HARVESTED Vegetarian diet, vegetarian diet, all- 100% natural No antibiotics,
(COSTCO) cage-free natural, air-chilled vegetarian diet,
cage-free

Robust, slightly Hearty roasted Moist but slightly Brothy flavor but Slightly tacky Lots of mineral-
sweet flavor but flavor, but dense rubbery, grassy dry texture texture, flavor ity with a tough
very dry—needs and doughy flavor unmemorable texture
a sauce texture

DARK MEAT
Bottom line: Not all chicken brands are created equal, and a more virtuous label does not always mean a
better-tasting chicken. Avoid basted birds, and for a more robust, meatier flavor, seek out organic chickens. Our Dark meat is tender and
best advice? Buy a couple of chickens, taste for yourself, and find a brand that works for your family, your con- juicy, great for stews, slow
science, and your budget. Come dinnertime, the best thing you can do is buy the bird you have confidence in. cookers, and grilling. It’s
more forgiving to cook,
cheaper to buy, and more
portion-friendly than today’s
oversized 8-ounce breasts
(with just 3 more calories
What to Expect Next per ounce than white). If you
want to really taste chicken,
LEGS CAN’T SUPPORT THE BREASTS in many of today’s “efcient” chickens (growing 40% faster than 80 years ago).
dark meat is the way to go.
It’s not only stressful on the bird, but it may also afect texture. “Woody breast” (found in 5%–10% of birds) is charac-
terized by hardened muscle tissue—resulting in fibrous, gummy meat that’s difcult to chew. Retailers are beginning
to demand that farmers go back to slower-growing breeds.

68 C O O K I N G L I G H T J U L Y 2 0 1 6
 THE CHICKEN GUIDE

The BBQ Chicken

Makeover
THE SECRET TO OUR BEST, JUICIEST CHICKEN EVER?
It’s in the skin. Grilling the meat with the skin on, then
removing after cooking, actually leaves you with a succulent
chicken breast that is more tender, tastier, and has less fat
than a skinless, boneless breast. How so? Te skin creates
a barrier during cooking, not only locking in natural juices
but also collecting and trapping the internal fat. Classic
recipes for BBQ chicken are either drowned in an “award-
winning” (but salt- and sugar-loaded) sauce to help make
up for dry chicken, or they’re succulently juicy but coated ULTIMATE BBQ CHICKEN
in crispy, fatty skin. In our ultimate BBQ makeover, we Active: 22 min.
remove the skin just before the chicken finishes grilling Total: 1 hr. 8 min.
(saving 128 calories and 2.7g sat fat per breast), then baste This chicken is wonderfully moist,
with a spicy-sweet sauce. Te best part? You’ll save 183 with a smoky sauce that will have
calories, 3g sat fat, 26g sugar, and 854mg sodium over the you firing up the grill year-round.
traditional recipe, without losing any of the flavor. 1⁄
3 cup organic ketchup between skin and meat.
2 Tbsp. water Rub the spice mixture evenly
1 Tbsp. honey under loosened skin; let
stand at room temperature
Keys to Success 2 tsp. canned chipotle
chiles in adobo sauce 30 minutes.
2 tsp. cider vinegar 3. Preheat grill to medium-
1 tsp. Dijon mustard
high heat, lighting only one
side of the grill to enable both
2 tsp. garlic powder
direct and indirect grilling.
2 tsp. chili powder
4. Coat grill rack with
1 tsp. paprika cooking spray; place chicken,
1⁄
2 tsp. ground cumin
skin side down, on lit side of
1⁄
4 tsp. kosher salt grill (direct heat). Cover and
1. Loosen (but do not 2. Place chicken, skin side 1⁄
4 tsp. black pepper grill 8 minutes on each side.
remove) the skin, and rub down, over direct heat. Yes,
spice mixture under skin the skin will begin to char 4 bone-in, skin-on chicken Remove skin from chicken;
and directly onto the meat. and blacken. That’s OK—it breast halves (about 3 lb.) discard skin. Baste chicken
If you season the skin, you’ll acts as a barrier between Cooking spray with sauce mixture. Move
take all the flavor with it the fire and meat. You’ll be chicken to the unlit side of
when you discard it. removing it in the next step. 1. To prepare sauce, combine
first 6 ingredients in a small the grill (indirect heat).
saucepan; bring to a boil Cover and grill an additional
over medium heat. Reduce 5 minutes on each side or
heat; simmer 15 to 20 until done, basting every
minutes or until thickened. minute. Serve with remain-
2. To prepare chicken, ing sauce.
combine garlic powder, chili SERVES 4 (serving size: 1 breast half)
powder, paprika, cumin, salt, CALORIES 313; FAT 6.1g (sat 1.7g, mono
2g, poly 1.4g); PROTEIN 50g; CARB 12g;
3. Carefully remove charred 4. Baste meat directly with and black pepper in a small FIBER 1g; SUGARS 9g (est. added sugars
skin with tongs. The skin prepared sauce. Now bowl. Loosen skin from 7g); CHOL 135mg; IRON 2mg; SODIUM
has locked the natural that the skin has been breast halves by inserting 542mg; CALC 37mg
juices inside the meat of removed, we want to —Recipe by Sidney Fry, MS, RD
the chicken, protecting it season and lock even
fingers, gently pushing
from the direct fire. It’s OK more flavor into the meat OUR BBQ SAVES
to remove it now (along with the sweet-spicy
with extra fat and calories). sauce. 183 calories, 26g sugar, and 854mg sodium over classic BBQ chicken

70 C O O K I N G L I G H T J U L Y 2 0 1 6
 healthyhabits
+ Beauty: Coconut Products p. 76 + Social: Vacation p. 82 + Diet: Power Salads p. 84

MEMORY
STEALERS
Learn how to sustain your
mental reserves with these six
brain-boosting lifestyle tips.
BY K A R E N AS P

Y
 
ou misplace your keys and
forget people’s names, and
you swear your memory’s
slipping. And you’re right, it
is—but likely not as much as you think.
You can actually chalk it up, at least in
part, to normal aging processes:
Because the brain shrinks naturally
with age, brain cells don’t work as
efficiently. “By age 45, the average
person has slightly more memory issues
than they did when they were in their
20s,” says Gary W. Small, MD, profes-
sor of psychiatry and director of the
UCLA Longevity Center and author
of 2 Weeks to a Younger Brain.
However, while some aspects of
memory decline, many things about
brain health improve. Take, for
instance, vocabulary: A study in president of Te Many Brains Project. means the information you’ve accumu-
Psychological Science of more than 48,000 Her other studies have found that the lated throughout the years increases,
individuals found that vocabulary peaks ability to sustain attention and concen- Small says. Anxiety, another memory
I L L U S T R AT I O N S : B E E J O H N S O N

much later in life than it once did. How tration improves as you age, as does foe, also decreases as you age.
much later? Roughly retirement age, something called social cue reading, So when that next birthday rolls
after which it may still continue to which is your ability to pick up thoughts around, don’t get hung up on having
increase for a little while, says study and emotions from looking at a person’s forgotten where you put your cell
coauthor Laura Germine, PhD, a face. You also get better at problem phone or not being able to recall a
researcher at Harvard Medical School solving and something called crystal- certain word. Instead, celebrate your
in Cambridge, Massachusetts, and lized intelligence, which essentially enhanced mental prowess.

J U L Y 2 0 1 6 C O O K I N G L I G H T 73
 The
MEMORY Many things about brain
HABIT health improve as we age.
6 Ways to Improve
Brain Health
Age isn’t the only factor that affects your memory. Other
variables may also be sabotaging that mental recall, and some
are so subtle you may not even realize they’re affecting you.
Te good news? “We all have more control than we realize
when it comes to brain health,” Small says. Here are six
changes you can make to protect your memory as you age.

2 KEEP YOUR WEIGHT IN CHECK

“Being overweight can lead to conditions like diabetes and
3 LOWER YOUR
vascular disease, which increase the risk for Alzheimer’s,” says
Jeremy Coplan, MD, professor of psychiatry at the State University
of New York in Brooklyn. While it’s wise to keep tabs on BMI,
CHOLESTEROL
A study in JAMA

1 QUELL STRESS aiming for 25 or lower, Coplan also advises keeping abdominal
fat (a dangerous type of fat that can cause inflammation in the
body, leading to all sorts of health issues) to a minimum by cutting
Neurology of patients
older than 70 showed that
those with high levels of
You can’t live an entirely the junk food and committing to regular exercise. LDL (bad) cholesterol and
stress-free life, but try low levels of HDL (good)
cholesterol had more
tackling at least one
source of stress for your
brain health. Do yoga,
4 CONTROL YOUR BLOOD SUGAR
amyloid protein in their
brain cells, which may
contribute to Alzheimer’s,
meditate, log a sweat, limit
multitasking, laugh more, Elevated blood sugar levels damage blood vessels in the brain researchers suggest.
get more restful sleep, and impair function in parts of the brain needed for memory, To help lower cholesterol,
try acupuncture, cut the researchers say. Lifestyle choices can help lower blood glucose the American Heart
clutter in your life, and levels: Avoid becoming obese, especially in midlife; eat a diet Association suggests a
spend time with positive high in fiber, vegetables, protein, and whole grains; and get diet focused on produce,
people. Finally, don’t regular physical activity. If you’re 55 or older or have weight whole grains, low-fat dairy,
be scared to ask for help. problems, you should be getting your fasting glucose and and nuts; limiting red meat
HbA1C levels checked regularly. and sugary drinks and
foods; being physically
active; and not smoking.

5 PASS ON FAT
Monitor high-fat foods,
especially if you have a genetic 6 CHOOSE YOUR MEDICATIONS WISELY
According to a report published in JAMA Internal Medicine,
predisposition to obesity and people with the heaviest use of anticholinergic drugs, which treat
your body is shaped like an conditions like overactive bladder, allergies, depression, and insomnia,
apple. “Central obesity, or being had a 10% greater risk of getting dementia sooner than people not
apple shaped, is more closely taking the drugs. Over-the-counter meds that list diphenhydramine,
linked with risk of age-related doxylamine, or chlorpheniramine on their label are considered
cognitive impairment than being strong anticholinergics. If you are currently taking these drugs,
pear shaped,” says Alexis M. don’t stop without speaking to your doctor, but do discuss the risks
Stranahan, PhD, assistant and benefits of continued use. And ask your physician or pharmacist
professor at Georgia Regents how to avoid over-the-counter products with anticholinergic efects.
University in Augusta.

74 C O O K I N G L I G H T J U L Y 2 0 1 6
 S OF
R E
D I T O Z IN
EE G A
TH Y MA
OM E
F R MON

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 The The Coconut Craze Continues
BEAUTY If you like having softer skin and hair, this piña
HABIT colada component is for you. BY CINDY HATCHER

THE NATURAL FATTY

ACIDS FOUND IN
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76 C O O K I N G L I G H T J U L Y 2 0 1 6
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BEAUTY Coconut can help hair by
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lex Morgan has scored many big soccer victories in her
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To learn more about Alex, visit teamusa.org. The Olympics begin on August 5.
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CINDY
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HABIT Enjoy a getaway without guilt.
ESSENCE® CONCERT SERIES

JUNE 30–JULY 3 on the move: hiking,

biking, swimming,
KENDRICK LAMAR kayaking.” She also
MARIAH CAREY recommends having a
backup plan for bad
MAXWELL weather. “It’s going to
rain, so find a hotel that
• ANDRA DAY • CIARA • CHARLIE has a gym or a pool.
WILSON • FAITH EVANS • JEREMIH Or find a rock-climbing
• KENNY “BABYFACE” EDMONDS gym or an indoor
• NEW EDITION • TYRESE • PUFF park so you’re not just
DADDY AND THE FAMILY sitting around. ”
—
BJ THE CHICAGO KID • CYRIL RELAX “Vacation is about
NEVILLE • DALEY • DEJ LOAF slowing down, so make
• DIGABLE PLANETS • DOUG E. the time to eat mind-
FRESH AND FRIENDS • fully. You’re not on
• ERIC BELLINGER • ESTELLE • your phone, you’re not
JIDENNA • JUDITH HILL • KEHLANI

V
  acation if you’re worried about thinking about work,”
• KELLY PRICE • LADY LESHURR says Albertson. “Eat-
• LALAH HATHAWAY • LEON and dieting your weight is worry
go together about your weight.” ing is a behavior we’ve
BRIDGES • LION BABE • LITTLE
like … oh, come Follow these four R’s learned to comfort our-
SIMZ • MALI MUSIC • MC LYTE
• NEW BREED BRASS BAND • on. Even I, a so you can fully enjoy selves; on vacation, you
PRESERVATION HALL JAZZ BAND health care professional some R & R of your own. have time to stop and
• ROBERT GLASPER EXPERIMENT who kills fun for a think with compassion
RESEARCH “Before you go, about other ways you
• SKYE WANDA • ST. BEAUTY living, believe they don’t
• THE BRAND NEW HEAVIES • do a little food research,” can comfort yourself.”
go together at all.
THE INTERNET • TINK • TWEET • Albertson says. “Know
Vacations aren’t for REBOOT “Vacation can
V. BOZEMAN • WIZKID • ZAKES where there’s a market
abstinence and austerity. give a fresh perspective
BANTWINI AND MORE! or a restaurant that’ll
Tey are for rest, relax- on what you enjoy, on
have what you’d like to
BUY TICKETS NOW! ation, fun, and, in my
case, root beer floats.
be eating.” your body, on your eat-
ing habits. And it can be
For Festival updates, ticket Albertson is also a fan
“When I go to Cape a great opportunity to
information, hotels, and more, visit of healthy snacking and
EssenceFestival.com or call Cod, I’m not going to reboot,” says Albertson.
advises renting a place
Ticketmaster at 800.745.3000 not get the fried clams,” But even if you overdo it
with a fridge so you can
says Ellen Albertson, on the umbrella drinks
stock healthy snacks.
PhD, RDN, psycholo- or develop a passionate
gist, nutritionist, and RECREATE Although affection for lounging
author of Te Diabetic Albertson knows that a in your beach chair, she
I L L U S T R AT I O N : S A R A H W I L K I N S

and the Dietitian. “Te trek in the Andes is not urges you to be kind to
OFFICIAL BEAUTY & STYLE
EXPO SPONSORS first rule of vacation eat- everyone’s idea of fun, yourself. “Remember
ing is don’t worry. You she encourages people that no matter what
worry, you starve your- to plan to stay active on you do, you’re not going
self. You feel deprived, vacation. “Go some- to gain 50 pounds in a
#ESSENCEFEST Sign up for the Festival newsletter you overeat. Really, the where where there are a week of vacation.”
and mobile text alerts for updates
on talent and the weekend events. worst thing you can do lot of fun things to do —JENNIFER DRAWBRIDGE

All referenced trademarks are the property of their respective

owners. All ticket purchases subject to additional taxes and fees 82 C O O K I N G L I G H T J U L Y 2 0 1 6
charged by Ticketmaster. See ticketmaster.com for details.
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 The Packable Power Salads
CL DIET Fill up on fresh—nearly a week’s worth of
HABIT lunches, packed and ready in just 20 minutes.

PACKABLE POWER SALADS

MIDDAY FUEL Active: 20 min. Total: 20 min.
These colorful salads Pack dressing separately, and drizzle onto
are packed with fiber to salads just before serving. You can also stuf
help you power through each salad into a quart-sized jar with lid.
even the busiest
1⁄
afternoon. 4 cup extra-virgin olive oil
1⁄
4 cup cider vinegar
2 Tbsp. fresh lemon juice
1 Tbsp. honey
1 1⁄2 tsp. poppy seeds
1 tsp. minced shallots
1⁄
2 tsp. kosher salt
1⁄
8 tsp. freshly ground black pepper
1 cup rinsed and drained canned
unsalted chickpeas
1 cup cooked quinoa
4 cups packed fresh baby spinach
1 cup fresh blueberries
1 cup chopped heirloom tomato
2 Tbsp. roasted, salted sunflower
seed kernels
3⁄
4 cup thinly sliced ripe peeled avocado

P H O T O G R A P H Y: G R E G D U P R E E ; F O O D S T Y L I N G : B L A K E S L E E G I L E S ; P R O P S T Y L I N G : C L A I R E S P O L L E N
2 oz. goat cheese, crumbled
(about 1⁄2 cup)
2 Tbsp. chopped fresh mint leaves
1. Combine first 8 ingredients in a
small jar. Cover with lid; shake well.
2. Combine chickpeas, quinoa, and
2 tablespoons dressing; toss well.
3. Arrange 1 cup spinach in each of 4
quart-size containers. Top each serving
with 14⁄ cup blueberries, 14⁄ cup tomato,
11⁄2 teaspoons sunflower seeds, one-
fourth of avocado slices, 1 ⁄2 ounce goat
cheese, 11⁄2 teaspooons mint, and 1⁄2 cup
quinoa mixture. Cover and refrigerate
until ready to serve. Drizzle each serving
with about 21⁄2 tablespoons dressing.
SERVES 4 (serving size: 1 salad)
CALORIES 406; FAT 24.2g (sat 4.8g, mono 13.7g, poly
3.7g); PROTEIN 11g; CARB 43g; FIBER 9g; SUGARS 10g
Make these easy, portable work lunches part of your Cooking Light Diet (est. added sugars 4g); CHOL 7mg; IRON 3mg; SODIUM
meal plan. Sign up at diet.cookinglight.com/packable. 369mg; CALC 95mg
—Recipe by Rebecca Longshore

84 C O O K I N G L I G H T J U L Y 2 0 1 6
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 GROW. HARVEST. COOK.
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : G R A H A M Y E LT O N

Tomatoes are a summer superstar, and they’re one of the

most compelling reasons to get into container or small-space
gardening. Simply pick a sunny spot, give a weekly watering, and
allow them room to stretch with a trellis or support system. Once
they’re ready, enjoy them in a refreshing soup or simply sliced.

J U L Y 2 0 1 6 C O O K I N G L I G H T 87
 GROW. HARVEST. COOK.

CHEROKEE PURPLE
A great beginner for
heirloom lovers. The right
mix of sweet and tart flavor
with a great texture.

GREEN ZEBRA
A delicious salty tang makes
it great for pickling or salads.
This variety is relatively easy
to grow—just make sure not
to overwater.

BOXCAR WILLIE
Named for the Grand Ole
Opry singer, this plant yields
abundant crops and is great BRANDYWINE
for canning or freezing. PINK
An easy-to-grow
heirloom variety
that dates to the
late 1800s, this
beauty ofers
exceptionally rich,
succulent flavor.

LILLIAN’S YELLOW
Sweet, citruslike flavors.
A small seed ratio makes it
ideal for salads.
Growing Tip Tomato plants can easily reach
8 feet tall, so add a stake and some twine to give
support. Continue to tie the plant as it grows.

88 C O O K I N G L I G H T J U L Y 2 0 1 6
 T HE #1
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 GROW. HARVEST. COOK.

TOMATO and
CUCUMBER SALAD
Active: 15 min. Total: 25 min.
Sweet peach dressing
amps up the summery
deliciousness in this
simple salad.
1 cup Peach Dressing
(recipe at right)
1 medium English
cucumber
2 lb. multicolored heirloom
tomatoes, cored and cut
into 1⁄3-in.-thick slices
3⁄
COOK
4 cup thinly vertically THE
sliced red onion COVER!
1⁄
2 cup small basil leaves,
divided
1 tsp. kosher salt, divided
3⁄
8 tsp. freshly ground
black pepper PEACH DRESSING
Active: 9 min. Total: 9 min.
1. Place Peach Dressing in a
large bowl. Peel cucumber at 3 Tbsp. red wine vinegar
1⁄
2-inch intervals, leaving
1 Tbsp. chopped fresh thyme
some strips of peel; halve 1 tsp. sugar
lengthwise. Remove seeds, 1 very ripe peach, peeled
and slice diagonally. Add and finely chopped
(about 1⁄2 cup)
cucumber, tomatoes, onion,
1⁄ 1
4 cup basil, ⁄ 2 teaspoon salt,
6 Tbsp. extra-virgin olive oil
and pepper to dressing. Toss 1. Combine first 4 ingredi-
well; let stand 3 minutes. ents in a large bowl, stirring
2. Arrange salad on a with a whisk. Let stand 15
platter; sprinkle evenly with minutes, stirring occasion-
remaining 14⁄ cup basil and ally. Add oil slowly, stirring
remaining 1⁄2 teaspoon salt. with a whisk until blended.
SERVES 8 SERVES 8 (serving size: 2 Tbsp.)
CALORIES 127; FAT 10.5g (sat 1.4g, mono CALORIES 106; FAT 10.6g (sat 1.5g, mono
7.4g, poly 1.2g); PROTEIN 1g; CARB 8g; 8.1g, poly 1g); PROTEIN 0g; CARB 3g;
FIBER 2g; SUGARS 6g (est. added sugars FIBER 0g; SUGARS 2g (est. added sugars
1g); CHOL 0mg; IRON 1mg; SODIUM 0.5g); CHOL 0mg; IRON 0mg; SODIUM
247mg; CALC 23mg 0mg; CALC 3mg

90 C O O K I N G L I G H T J U L Y 2 0 1 6
 Jacob Sanchez
Diagnosed with autism

Lack of speech is a sign of autism. Learn the others at autismspeaks.org/signs.

 GROW. HARVEST. COOK.

ZESTY HEIRLOOM GAZPACHO

Active: 25 min. Total: 1 hr. 25 min.
Green tomato adds nice tang to the mix. White
wine vinegar works in place of sherry. Chilled
bowls will keep the soup extra refreshing.
3⁄
4 cup water

2 oz. French bread, crusts removed,

torn into small pieces
Cooking spray
3 green onions, trimmed
2 lb. yellow heirloom tomatoes,
quartered
5 Tbsp. extra-virgin olive oil, divided
2 Tbsp. sherry vinegar
1 Tbsp. unsalted tomato paste
1 1⁄2 tsp. grated peeled fresh ginger
1 tsp. kosher salt
5 garlic cloves
—Jay Yelton
1 seeded serrano chile
1⁄
2 cup seeded and chopped red
heirloom tomato
1⁄
2 cup finely chopped green
(unripe) tomato
1⁄
2 cup finely chopped zucchini

5 Tbsp. chopped fresh cilantro, divided

1. Combine 34⁄ cup water and bread in
a small bowl; let stand 10 minutes.
2. Heat a grill pan over high heat;
coat pan with cooking spray. Arrange
onions in pan; grill onions 90 seconds
on each side or until charred and
softened. Coarsely chop.
3. Combine bread mixture, yellow
tomatoes, 3 tablespoons olive oil,
vinegar, and next 5 ingredients
(through serrano) in a blender; process
until smooth. Place in a large bowl.
Stir in green onions, red tomato, green
tomato, zucchini, and 3 tablespoons
cilantro. Cover and refrigerate at least
About Our Growers Jay and Graham Yelton live near the
1 hour. Stir well before serving. Place Cooking Light headquarters in Birmingham, Alabama. These
about 34⁄ cup soup in each of 8 chilled avid gardeners oversee a yard that’s packed with containers of
bowls. Top evenly with remaining delicious plants and stylish spaces for outdoor entertaining.
2 tablespoons each oil and cilantro. “We have a passion for eating organic, plant-based diets
whenever possible,” Graham says.
SERVES 8 (serving size: about 3⁄4 cup)
CALORIES 145; FAT 9.3g (sat 1.3g, mono 6.8g, poly 1g);
This year, the Cooking Light Garden celebrates the joy and ease of growing themed
PROTEIN 3g; CARB 14g; FIBER 3g; SUGARS 7g containers. We enlisted the Yeltons’ help to make our plans a beautiful reality, then
(est. added sugars 0g); CHOL 0mg; IRON 1mg; brought their bounty back to our kitchen to create simple, straightforward recipes that
SODIUM 293mg; CALC 31mg will put your crop to delicious use. Grow, harvest, and cook along with us.
—Recipes by Robin Bashinsky

92 C O O K I N G L I G H T J U L Y 2 0 1 6
Her science camp,
his playdate,
your family reunion.
No sweat.
 

 


 



 

 

    


 


 


 THE RITUAL

UNITED STATES
- of- DELICIOUS

Roll, Roll, Roll

Your Boat
New England’s signature sandwich
bonds brother and sister.
BY MA RY- F R A NC E S H E C K Clockwise from top left:
The author’s brother on deck of
the sailboat Mars; the Bristol 45.5

M
 
y brother into service. Here we were, moored in Rockland Harbor;
Lou was adult siblings, strangers of a capping of lobster rolls with Maine
only 11 sort, about to be quartered blueberry ice cream at Red’s Eats.
when I left on a Bristol 45.5 yacht for
for college. the better part of two weeks.
For the next 10 years, our Te craggy coast of Maine
relationship centered around tumbles into the placid
catching up at holidays. waters of Penobscot Bay and When we got off watch, the characteristics of each
Tese semiannual encounters the Mt. Desert Narrows; Lou and I would go ashore mini meal, chatting on
always included a recital of lined with spruce trees, the for lobster. Knowing that common ground. We came
his college classes and the glassy plane is broken only some joints use frozen meat to know when the meat
various dishes he’d been by boat or sea creature. And or cook off the less-than-live was freshly shucked and
slinging at his food-truck it’s dotted infinitely with guys for their lobster rolls, I’d perfectly cooked, and if the
job, but the real Lou, the lobster traps. Te buoyed always been leery of them, lobsters had come right from
guy towering over me with markers hide in the reflected preferring to eat a couple of the ocean or had languished
FA M I LY P H O T O S C O U R T E S Y O F M A R Y- F R A N C E S H E C K

a five-o’clock shadow, sunlight on the water’s just-cooked chicks (1-pound in a lobster pound.
remained a bit of a mystery. surface, waiting to catch a lobsters) in the rough. Te best rolls were a study
Last summer, a family rudder. Most of our days But on these quick trips to in contrast: a warm bun,
friend needed crew for a were spent at the helm or shore, there usually was not buttered and crisped on the
sailing trip along the bow scouting for these traps enough time to mess with outside and fluffy-soft on
mid-coast of Maine, from or below deck, cooking the eating whole lobsters. So we’d the inside; enough, but not
Rockland to Mount Desert crew’s meals in a 3- x 4-foot swing by a shack and order too much, warmish lobster
Island. Lou was on summer kitchen outfitted with a one roll and a pint of local meat lightly dressed in
break, and the timing worked four-burner gimbaled stove suds. Grabbing a seat at a salted butter or mayonnaise
out for me to leave New that swung on an axis so pots picnic table, we’d tear the roll (each has its merits) and
York between cookbook and pans stayed level even as in half and take turns sipping chopped into 14⁄ - to 1 ⁄2-inch
projects, so we were pressed the boat bobbed. and munching, considering pieces so the dressing coats

J U L Y 2 0 1 6 C O O K I N G L I G H T 95
 THE RITUAL

each morsel lightly but could be enjoyed before the lobster rolls each afternoon,
The Lobster
Breakdown
completely. Te best-sized brisk coastal air put a chill Lou and I found a place
lobster rolls might make on the experience, and stroll- to dig deeper than our brief
more of a snack than a ing from one shack to the holiday catch-ups ever Pulling meat from whole
meal—2 to 3 ounces of meat next didn’t break the bank. allowed. We got to experi- shelled lobster is a snap
in a 4- to 5-inch-long split- Trough this ritual of ence each other, nearly with these simple tricks.
top bun. Te whole thing I-cut-you-pick a couple of all grown up.

CLAWS Wiggle “thumb” to

crack it away from claw; remove
thumb shell and any cartilage.
Cut rest of shell with scissors;
remove whole claw meat.

P H O T O G R A P H Y: G R E G D U P R E E ; F O O D S T Y L I N G : B L A K E S L E E G I L E S ; P R O P S T Y L I N G : A U D R E Y D AV I S
TAIL Cut straight down the
THE PERFECT 1. Bring 1 inch of water to a buns, buttered side down,
underside of the translucent
LOBSTER ROLL boil in a large stockpot over in skillet; cook, turning once, shell. Open shell, and remove
Active: 20 min. Total: 45 min. high heat. Place lobsters until deep golden, 2 to 3 meat. Remove and discard dark
Neptune Oyster in in the stockpot, cover, and minutes on each side. Place vein running along tail’s curve.
Boston and Red’s Eats steam until shells are buns on a platter. Add
in Maine, on which this bright red, 8 to 10 minutes. remaining 1 tablespoon
recipe is based, are my Remove with tongs; place butter to the hot skillet, and
two favorite lobster rolls, and both on a rimmed baking sheet. remove from heat. Add the
give the option of butter or mayo.
When the lobsters are cool lobster meat, and stir to coat.
Ofering that choice means they
enough to handle (after Stir in chives or tarragon.
can’t hide anything about the
about 20 minutes), snap off 3. Line the inside of each
quality of their lobster.
the claws, knuckles, and bun with 1 lettuce leaf, and
2 (1 1⁄2-lb.) live lobsters tails. Remove the meat, and divide lobster mixture
4 top-split white or whole- chop into 14⁄ - to 1 ⁄2-inch among the buns. Serve
wheat hot dog buns pieces. (You should have sandwiches immediately.
2 Tbsp. butter, softened 11 ⁄2 to 2 cups of meat.) SERVES 4 (serving size: 1 lobster roll)
LEGS Savvy lobster lovers know
and divided 2. Brush the outside of CALORIES 233; FAT 8g (sat 4.2g, mono
some of the sweetest meat is in
2.1g, poly 1.1g); PROTEIN 18g; CARB 21g;
1 tsp. chopped fresh each bun with 34⁄ teaspoon the little legs. Snap them of and
FIBER 1g; SUGARS 3g (est. added sugars
chives or tarragon butter. Heat a skillet over 2g); CHOL 121mg; IRON 2mg; SODIUM suck out meat and juice, or use a
4 Bibb lettuce leaves medium-high heat. Place 613mg; CALC 147mg rolling pin to press out the meat.

96 C O O K I N G L I G H T J U L Y 2 0 1 6
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When it comes to living a healthy lifestyle, “balance is key.” We hear this

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friday
ON FRIDAYS, I MEET MY GIRLFRIENDS FOR HAPPY HOUR,
but this week I convinced them to join me at the Fit
Foodie’s Party with a Purpose. We get to the venue, and
I immediately begin scoping out the food options. I can’t
say no to the lamb sliders. I admit; I ate two, followed
by a slice of cheesecake. Then I help myself to a glass
of Chloe Rosé, but knew that Saturday was going to be
an early morning, so I commit to just one glass.

saturday
IT’S RACE DAY. I pack my gym bag and make sure to grab
my ID before I leave; I hear there is a beer and wine
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line, I head towards the John Hancock Vitality Village;
this is what I’ve been waiting for. It’s sort of like a mini
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At the Culinary Stage, I watch a demonstration from

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Quite a way to celebrate a successful workout; I could
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sunday
THE FIT FOODIE WEEKEND ISN’T OVER YET. I head to the
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have treated myself a little extra yesterday, and definitely
feel like a good workout is due). On the menu today is a
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I can’t help but give myself a pat on the back.

READY, SET, INDULGE! À

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UNITED STATES
- of- DELICIOUS Grilled Corn and
Snap Pea Salad
Recipe p. 114

Charred
Zucchini Salad
Recipe p. 108

Grilled Lamb
with Homemade
Flatbreads and
Sauces
Recipes p. 112

Sprouted Quinoa
with Marinated
Veggies
Recipe p. 110
 POTLUCK LIKE
A MIDWESTERN PRO

FOOD PERSONALITY AND RESIDENT MINNESOTAN ANDREW ZIMMERN

AND FRIENDS COME TOGETHER WITH A FRESH, COMMUNAL MENU THAT’S
PERFECT FOR CELEBRATING THE NATION’S BIRTHDAY—AND HIS OWN.
WRITTEN BY CHERYL SLOCUM PHOTOGRAPHY BY CHRISTOPHER TESTANI

J U L Y 2 0 1 6 C O O K I N G L I G H T 103
 F OR FOLKS IN THE “NORTH HEARTLAND,” a term Andrew
Zimmern and his foodie friends have coined to define their place
in Midwestern food and culture, potluck meals aren’t just the latest
trend; they’ve always been a part of how people gather for meals.
“It comes from our hardworking farm heritage: family-style dishes,
big portions, hot dish [casseroles]—that’s how we ate, and it’s how
we all still socialize,” says Zimmern. So when he invited some of
Minneapolis’ top chefs and food influencers to celebrate the
Fourth, it made sense that each would use a DIY approach for
their dishes. On the menu: grilled lamb with homemade flatbreads
and freshly blended sauces; sprouted quinoa for a garden salad;
beet-cured salmon; sweetened buttermilk curd for berries; and
more—quintessential examples of a cook-from-scratch mind-set
that Zimmern says hasn’t changed much since early settlers from
Scandinavia, Germany, and Italy came to the area. “We have never
not been DIY; it’s in our DNA.”

TOSS IN A FRESH CATCH

Whole fish is a great no-recipe-
needed main dish—just season and
grill, roast, or steam. Zimmern
likes to serve local walleye. He
steams it with flavors inspired by a
dish he enjoys at a local restaurant. Strawberry and
Watermelon Punch with
Lime and Tarragon
Recipe p. 114
104 C O O K I N G L I G H T J U L Y 2 0 1 6
 SERVE NEXT-LEVEL GRAINS
Sprout a grain like quinoa (it takes
time but almost no attention) for a
pleasing bite and a nutrient boost.
Add veggies and nasturtiums and
marigolds (flowers optional) for a
peppery kick.

Sprouted
Quinoa with
Marinated
Veggies
Recipe p. 110

Beet-Cured
Salmon Tartines
Recipe p. 110

FA MILY AN D F R IENDS
(pictured above left) gather for
a hometown celebration. Stacey
Kvenold, husband Steven
Brown (chef and owner of Tilia),
and daughter Sonia (seated);
Corinne DeCamp and husband
Mike DeCamp (executive chef
at Monello and Constantine);
Jamie Malone and partner Erik
Anderson (chef of Brut); Doug
Flicker (chef and owner of
Piccolo) and wife Amy Greeley;
Andrew Zimmern; Lily and her
mother, Tracy Singleton (owner
of Birchwood Cafe).

J U L Y 2 0 1 6 C O O K I N G L I G H T 105
FRO M SIDES TO MAIN ,
Zimmern relies on the
YES, HOT BREAD
grill for his recipes,
Flatbreads quickly
which anchor the meal.
cook on a griddle
Lamb cooked over coals
set over hot coals.
(Zimmern prefers hard-
Prep and portion
wood charcoal) is timed
the dough ahead to
to finish as guests enjoy
keep time at the
drinks and starters,
grill to a minimum.
and corn gets a smoky
roast for his snap pea
salad. Cooking flat-
breads on a saj (a griddle
he brought back from
Syria) set over the grill
is the final step.
 Charred
Zucchini Salad
Recipe p. 108

Grilled Corn and

Snap Pea Salad
Recipe p. 114

PLAY UP THE SEASON

Fresh, local produce needs
little more than a punch of
heat or a salty-sweet
dressing to transform into
a compelling side dish.
Choose dishes that work
cold or warm and can
stand up to summer heat.

J U L Y 2 0 1 6 C O O K I N G L I G H T 107
ERI K A N D ER S O N ’S
CHARRED
ZUCCHINI SALAD
Active: 35 min. Total: 35 min.
Anderson uses lardo for part of
the fat in the dressing. It’s seasoned
and cured pork fat somewhat
similar to bacon. Find it at specialty
markets or at almagourmet.com.
Or substitute an equal amount of
rendered bacon fat (16 ounces
chopped bacon will yield the 3.5
ounces needed for this recipe).
Anderson also uses sweet and
sour teardrop chiles, which are a
cross between a jalapeño and a
cherry pepper. If you can’t find
them, substitute mild pickled
peppadews. This salad is easily
1 tsp. fresh thyme leaves
doubled. To do so, use 2 large 1⁄
skillets to simultaneously cook 4 tsp. freshly ground
black pepper
zucchini batches so the dish is 1⁄
4 oz. Parmesan cheese,
done in the same amount of time.
shaved
3.5 oz. diced lardo
1. Combine lardo and 14⁄ cup
(see note above)
1⁄ olive oil in a medium skillet
4 cup plus 2 tsp. extra-virgin
olive oil, divided over medium-low heat.
1⁄
4 cup champagne vinegar
Cook until fat is melted and
any meat bits are crisp and
2 Tbsp. finely diced celery
brown, about 10 minutes.
6 whole pickled teardrop
chiles plus 1 1⁄2 Tbsp. Add vinegar, celery, 6 chiles,
chopped (see note sugar, and lemon. Stir in
above), divided 1⁄
2 teaspoon salt. Reserve

1 tsp. brown sugar 6 tablespoons vinaigrette

(store remaining vinaigrette zucchini. Add oregano,
1 tsp. chopped
preserved lemon refrigerated in an airtight next 4 ingredients (through
3⁄ pepper), and remaining
4 tsp. kosher salt, divided container up to 2 weeks). 1⁄ CREATE A GUEST LIST
4 teaspoon salt; toss.
3 medium zucchini, 2. Heat 1 teaspoon oil in a made up of some folks
sliced crosswise 1⁄8 inch large skillet over high heat Transfer to a serving dish;
who are acquainted
thick (about 8 oz.) until shimmering. Add half top with Parmesan and
and some who are not.
12 fresh oregano leaves of zucchini; cook, without remaining 11⁄2 tablespoons It makes introductions
12 fresh parsley leaves stirring, 4 minutes or until chopped chiles. easy and sparks
2 tsp. thinly sliced zucchini is charred. Toss SERVES 6 (serving size: about 1⁄2 cup) conversation. This
fresh chives gently; cook 30 more CALORIES 96; FAT 8.6g (sat 2.4g, mono crowd, some of whom
4.7g, poly 1g); PROTEIN 2g; CARB 4g; have cooked together
seconds. Transfer to a large FIBER 1g; SUGARS 3g (est. added sugars
bowl. Repeat with remain- over the years, had
0g); CHOL 5mg; IRON 1mg; SODIUM
171mg; CALC 36mg
a comfortable
ing oil and zucchini.
camaraderie that
3. Reheat reserved 6
made for a fun,
tablespoons vinaigrette over relaxed gathering.
medium heat; pour over

108 C O O K I N G L I G H T J U L Y 2 0 1 6
White Balsamic–
Marinated Berries
with Sweet
Buttermilk Curd
Recipe p. 114

TAKE IT EASY
Keep to the simplest
ingredients, like
fresh berries and
buttermilk, for an
irresistible, refreshing
no-bake dessert.

J U L Y 2 0 1 6 C O O K I N G L I G H T 109
 1⁄
STAFF 2. Place rind, beets, ver- 2 cup julienne-cut
FAVE jalapeño pepper
mouth, and crushed spices
1⁄
in a blender; blend until a 2 cup julienne-cut

smooth paste forms (thin orange bell pepper

STAFF
with 1 to 2 tablespoons FAVE 2 garlic cloves,
water if needed to adjust thinly shaved
S T EV EN B ROW N ’S T RAC Y S I N G LE TO N ’S 1⁄
consistency). Transfer 2 cup raw shelled hemp
BEET-CURED SPROUTED seeds (optional)
SALMON mixture to a medium bowl; QUINOA WITH
Active: 35 min. Total: 2 days stir in salt and sugar. Let MARINATED 1. Combine 4 cups water
Brown uses beets to bring earthy mixture stand 10 minutes. VEGGIES and quinoa in a large bowl.
flavor and bright, bold color to 3. Line a jelly-roll pan with Active: 25 min. Cover bowl with a clean
cured salmon, which he serves on plastic wrap, leaving enough Total: 32 hr. 25 min. kitchen towel; let stand at
sourdough toasts with fromage wrap overhanging sides to This raw-food dish needs planning room temperature 6 hours.
blanc, hard-cooked egg, radish wrap around salmon. Place and patience, but the payof is a Drain and rinse quinoa using
slices, and a few drops of salmon on pan; spread beet salad that pops with each crunchy a fine sieve. Spread quinoa
tangerine-infused oil. Feel free bite. Singleton says using cooked evenly on a rimmed baking
mixture over salmon. Top
to sub store-bought smoked and cooled quinoa instead of sheet; let stand, uncovered, at
with herbs and horseradish,
salmon that’s thinly sliced. You can sprouted quinoa is a fine shortcut, room temperature 12 hours.
if desired. Tightly wrap
also go low-carb and serve the but the salad won’t be 100% raw. Rinse again, and return
overhanging plastic wrap
salmon on long cucumber slices. around salmon. Place 4 cups filtered water, to tray for 12 more hours,
For recipe ideas to use up the a baking sheet on top of slightly warm uncovered, at room tempera-
vermouth, see page 138. 2 cups uncooked ture. Set aside 1 cup sprouted
salmon, and gently weight
1 tsp. dill seeds red quinoa quinoa. (Reserve remaining
with several 14-ounce cans 1⁄
2 cup cider vinegar 3 cups for another use;
1 black peppercorn (like beans or tomatoes) or
1 juniper berry 2 unopened cartons of milk, 6 Tbsp. olive oil refrigerate in an airtight
1 tsp. grated orange rind evenly distributing weight 1 1⁄4 tsp. kosher salt container up to 4 days.)
1⁄
over fish. Place in refrigera- 4 tsp. freshly ground 2. Combine vinegar, oil, salt,
1 tsp. grated lemon rind
tor, and cure for 24 hours; black pepper and pepper in a large bowl,
7 oz. red beets,
peeled and grated remove from refrigerator, 1 cup diced Japanese stirring with a whisk. Add
3⁄ and drain any beet juice eggplant quinoa, eggplant, and next
4 oz. dry vermouth
from pan. Readjust weights, 1 cup quartered grape 9 ingredients (through
2 3⁄4 tsp. kosher salt tomatoes
return to refrigerator, and garlic). Add hemp seeds,
1 1⁄2 Tbsp. sugar 1 cup ( 1⁄2-inch-thick) slices
cure for another 24 hours. if desired; toss to combine.
1 (1-lb.) king salmon zucchini, quartered Let stand, refrigerated or
fillet, skin on and pin Unwrap salmon, rinse with
1 cup cucumber at room temperature, for
bones removed water, and pat dry. Slice very slices, halved
1⁄
bunch fresh dill thinly using a sharp knife. 2 hours before serving.
2 1 cup sliced snap peas
1⁄ SERVES 12 (serving size: 2⁄3 cup)
2 bunch fresh tarragon SERVES 16 (serving size: 1 oz. salmon)
1 cup diced kohlrabi
CALORIES 46; FAT 1.6g (sat 0.3g, mono CALORIES 146; FAT 10g (sat 1.2g, mono 5g,
1 1⁄2 Tbsp. finely grated 0.5g, poly 0.6g); PROTEIN 6g; CARB 1g; 1 cup coarsely chopped poly 0.8g); PROTEIN 4g; CARB 11g; FIBER
horseradish (optional) FIBER 0g; SUGARS 1g (est. added sugars mixed herbs and flowers 2g; SUGARS 2g (est. added sugars 0g);

1. Heat a skillet over medium 0g); CHOL 15mg; IRON 0mg; SODIUM (such as marigold leaves, CHOL 0mg; IRON 2mg; SODIUM 209mg;

heat. Add dill seeds, pepper- 183mg; CALC 5mg nasturtium, and parsley) CALC 28mg
FOOD STYLING: CHRIS LANIER; PROP STYLING: THOM DRIVER

corn, and juniper berry.

Toast spices 30 seconds or
until fragrant. Crush using TIPS FOR PULLING OFF A DIY POTLUCK MENU
a mortar and pestle or on a
clean work surface using Make It Ahead Assess Equipment Needs Finish on the Spot
the back of a sauté pan. Choose dishes that do most of Find out what guests need to Usually, potluck parties are
the work up front, mostly finish or serve their dishes casual and communal, so it’s
hands-of. Methods like curing once they arrive. Determine if OK if some last-minute
(salmon), proofing (bread), anything needs warming (like a cooking occurs at the party.
sprouting (grains), or freezing dressing) so all the dishes can Let guests take part: Assign
(fruit juice ice cubes) require a be served together. Clear a simple tasks (like grilling
minor amount of prep time but space just for guests, with the corn) and make room for
ofer a very big payof. tools they need ready for them. people to gather and chat.

110 C O O K I N G L I G H T J U L Y 2 0 1 6
S I M P L E I N G R E D I E N T S . S I M P L Y P U R E .
 1. Place lamb in a 2-gallon (Internal temperature of 1 cup warm whole milk,
zip-top plastic bag. Add lamb will rise to about (100°)
juice, oregano, 2 tablespoons 145°, or medium-well.) 1 lb. plus 11 oz. unbleached
cumin, and 2 teaspoons salt; Tinly slice lamb; sprinkle all-purpose flour
with cumin mixture. (about 6 cups), divided
rub over lamb. Refrigerate
lamb overnight. SERVES 18 (serving size: 3.5 oz.
2 tsp. coarse sea salt
A N D REW Z I M M ERN ’S
2. Puree orange juice, garlic, meat and about 1⁄4 tsp. seasoning) 2 tsp. olive oil
GRILLED LAMB CALORIES 244; FAT 14.4g (sat 5.7g, mono
Cooking spray
olive oil, and onions in a 6.4g, poly 1.1g); PROTEIN 25g; CARB 2g;
Active: 2 hr. Total: 10 hr. 40 min.
blender. Place in a bowl; FIBER 0g; SUGARS 1g (est. added sugars 1. Combine 1 ⁄2 cup water
If you grill over coals, choose 0g); CHOL 86mg; IRON 3mg; SODIUM
cover and chill overnight. and yeast in a medium bowl.
natural hardwood charcoal, as 219mg; CALC 27mg
3. Combine remaining 2 Pour warm milk and remain-
Zimmern does, to infuse meat
with smoky flavor.
teaspoons cumin, remaining ing 11 ⁄2 cups water into a
1 teaspoon salt, and pepper large bowl. Stir in yeast
1 (5-lb.) boneless leg in a small dish.
of lamb, trimmed mixture. Weigh or lightly
1⁄
4. Preheat grill to medium. spoon flour into dry measur-
4 cup fresh lemon juice
Remove lamb from refrig- ing cups; level with a knife.
3 Tbsp. dried oregano erator; let stand 30 minutes. A N D REW Z I M M ERN ’S Add 9 ounces (about 2 cups)
2 Tbsp. plus 2 tsp. ground 5. Place lamb on grill rack
cumin, divided HOMEMADE flour to yeast mixture, stirring
coated with cooking spray; FLATBREADS in one direction until smooth.
1 Tbsp. coarse sea salt, cover. Grill lamb over Active: 35 min. Add salt. Stir in remaining
divided
medium direct heat for Total: 17 hr. 25 min. flour, 1⁄2 cup at a time, until
2 cups fresh orange juice
11 ⁄2 hours or until a ther- Serve breads with grilled lamb dough is too stiff to stir but
3 garlic cloves mometer registers 135° and sauces (see box below).
1⁄ still soft. Place dough on a
4 cup olive oil (medium), turning and 2 cups lukewarm lightly floured surface. Knead
2 yellow onions, chopped basting frequently with water (about 100°), 5 minutes or until soft and
1 tsp. crushed red pepper onion mixture. Remove divided smooth, dusting with flour as
Cooking spray lamb; let rest 15 minutes. 1 tsp. active dry yeast needed. Place in a large bowl
coated with 2 teaspoons olive
oil; cover with plastic wrap.
TRIO OF SAUCES Let rise in a cool place 8
These savory condiments are each delicious enough to serve alone with the Grilled Lamb and
Homemade Flatbreads. You can also offer a couple or all three for guests to choose from. hours. Punch dough down.
Cover; refrigerate overnight.
MINT CHUTNE Y
2. Divide dough in half on a
Puree 1⁄3 cup water, 1⁄4 cup tamarind puree, 1 tablespoon lime juice, 1 teaspoon sea salt,
1 tablespoon brown sugar, 1 jalapeño pepper, 1 bunch cilantro, and 1 bunch mint in a blender. lightly floured surface; cover
(Add up to 1⁄4 cup water for a thick paste consistency.) one half with a damp cloth.
SERVES 18 (serving size: about 1 Tbsp.) Divide remaining half into
CALORIES 9; FAT 0g; PROTEIN 0g; CARB 2g; FIBER 0g; 9 (51 ⁄3-ounce) pieces; shape
SUGARS 1g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 131mg; CALC 6mg
each into a ball. Repeat with
ROASTE D PE PPE R – TO MATO R E LI SH remaining dough half. Let
Preheat broiler. Place 2 red bell peppers on a foil-lined baking sheet; broil 10 minutes or until stand 20 minutes.
blackened, turning occasionally. Wrap peppers tightly in foil; let stand 15 minutes. Peel peppers; discard 3. Place 1 or 2 griddles or
seeds and membranes. Finely chop peppers. Heat 1 1⁄2 tablespoons olive oil in a large skillet over
medium-high heat. Add 2 cups canned diced tomatoes; cook 10 minutes or until most juices have cast-iron skillets on grill;
evaporated. Add peppers; cook 3 minutes. Stir in 3 minced garlic cloves, 4 teaspoons ground cumin, heat to medium.
4 teaspoons harissa, 1 1⁄2 tablespoons olive oil, 2 tablespoons lemon juice, and 3⁄4 teaspoon salt. 4. Shape each dough ball
Remove from heat; cool slightly. Stir in 1⁄3 cup chopped fresh flat-leaf parsley. into a 9- x 7-inch oval; layer
SERVES 18 (serving size: about 2 Tbsp.) between parchment paper
CALORIES 36; FAT 2.5g (sat 0.3g, mono 1.7g, poly 0.3g); PROTEIN 1g; CARB 3g;
FIBER 1g; SUGARS 2g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 90mg; CALC 13mg
coated with cooking spray.
Cook breads on griddle
TANGY CUCUMBE R - YO GURT SAUC E coated with cooking spray
Place 2 cups whole Greek yogurt, 1 cup finely diced cucumber, 1⁄4 cup red wine vinegar,
2 minutes or until golden,
3 tablespoons minced fresh chives, 2 tablespoons chopped cilantro, 2 tablespoons lemon juice,
1 tablespoon ground cumin, 3⁄4 teaspoon kosher salt, and 1⁄2 teaspoon black pepper turning once.
in a bowl, stirring to combine. Cover and chill until ready to serve. SERVES 18 (serving size: 1 flatbread)
SERVES 18 (serving size: about 2 Tbsp.) CALORIES 165; FAT 1.4g (sat 0.4g, mono
CALORIES 37; FAT 2.7g (sat 2g, mono 0.1g, poly 0g); PROTEIN 2g; CARB 1g; 0.5g, poly 0.3g); PROTEIN 5g; CARB 33g;
FIBER 0g; SUGARS 2g (est. added sugars 0g); CHOL 4mg; IRON 0mg; SODIUM 88mg; CALC 28mg FIBER 1g; SUGARS 1g (est. added sugars
0g); CHOL 1mg; IRON 2mg; SODIUM
220mg; CALC 22mg

112 C O O K I N G L I G H T J U L Y 2 0 1 6
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 reserving whey. If needed, 1. Peel limes with a veg-
whisk in a small amount of etable peeler, avoiding white
reserved whey, 1 teaspoon at pith; place rind and sugar in
a time, until curd is spread- the bowl of a food processor.
able and has a thick sour- Pulse until rind is roughly
A N D REW Z I M M ERN ’S D O U G F LI C K ER’S
cream consistency. (Reserve broken up and mixed with
GRILLED CORN WHITE BALSAMIC– the remaining whey for sugar. Transfer to a zip-top
AND SNAP PEA MARINATED another use, or discard.) plastic bag; add 14⁄ cup water,
SALAD BERRIES WITH Add remaining 14⁄ cup sugar, and seal, pressing out any air.
Active: 25 min. Total: 45 min. SWEET BUTTER- stirring with a whisk. Divide Let stand at room tempera-
You can assemble this salad the MILK CURD curd evenly among 8 dessert ture 24 hours, massaging as
day before you plan to serve it, Active: 15 min. bowls. Arrange berries over often as you can. Strain
but toss in dressing just before Total: 14 hr. 15 min. curd. Just before serving, through a fine sieve, pressing
serving to keep Zimmern’s salad This creamy dessert is a mix of sprinkle evenly with honey on solids; discard solids.
as crisp as he intended. sweet, tart, and tangy sensations.
granules and garnish with 2. Place watermelon, in
Honey granules are available at
1 1⁄2 lb. sugar snap peas, specialty markets or online at
fresh mint leaves. batches, in a food processor;
trimmed and SERVES 8 (serving size: about 3 oz. process until pureed, and
strings removed amazon.com. You can double this curd and 2⁄3 cup berries)
recipe to serve a larger crowd.
pour into a strainer set over
6 ears summer corn CALORIES 200; FAT 6.5g (sat 3.5g, mono
a large bowl. Strain, discard-
with husks Use 2 bowls to freeze the 1.6g, poly 0.6g); PROTEIN 7g; CARB 31g;
buttermilk, and thaw simultane- FIBER 4g; SUGARS 25g (est. added sugars ing solids. Reserve 14 cups
1 cup very thinly sliced 9g); CHOL 20mg; IRON 1mg; SODIUM juice. (Save any extra juice
green onions ously in 2 colanders. There is a
196mg; CALC 230mg for another use.) Place 3
considerable amount of whey
7 Tbsp. olive oil cups watermelon juice in
1⁄ once the buttermilk thaws.
4 cup fresh lemon juice a large ice mold or freezer-
Don’t toss it all; Flicker recom-
3 Tbsp. minced fresh dill mends using it for an added safe bowl or in 1-inch
3 Tbsp. white vinegar boost in smoothies or adding it ice-cube trays; freeze until
1 Tbsp. sugar to cream soups and sauces for a solid, about 8 hours.
1⁄
1 4 tsp. sea salt tangy touch of acidity. 3. Mix strawberry puree,
M I K E D E CA M P ’S vinegar, remaining 11 cups
1 tsp. black pepper 2 quarts whole buttermilk
STRAWBERRY AND watermelon juice, rind
1 serrano chile, minced 1 pint strawberries, WATERMELON
hulled and halved mixture, gin (if desired), and
1. Bring a large pot of PUNCH WITH LIME
1 pint raspberries A N D TA R R AGO N tarragon in a large pitcher.
water to a boil. Add snap
1 pint blueberries Active: 12 min. Refrigerate punch 2 hours
peas; cook 3 minutes.
Total: 8 hr. 12 min. or overnight.
Drain and rinse snap peas 6 Tbsp. sugar, divided
You can buy strawberry puree or 4. Break frozen watermelon
under cold water. 2 Tbsp. white balsamic
vinegar make it yourself: Blend 16 ounces juice into rough 1-inch
2. Preheat grill to high.
3. Soak corn in cold water 3 tsp. honey granules or thawed frozen strawberries in a cubes. To serve, add
turbinado sugar food processor. Strain through a sparkling water to punch.
10 minutes; shake off
Fresh mint leaves fine sieve; discard seeds. Serve Serve immediately in
excess water. Grill corn 20
this refreshing punch with or ice-filled glasses with a
minutes, turning frequently. 1. Pour buttermilk into a without alcohol. frozen watermelon cube.
Cool corn, in husks, 10 large freezer-safe bowl;
minutes. Shuck corn; freeze overnight or until 8 limes SERVES 30 (serving size: about 3⁄4 cup)
3⁄ CALORIES 131; FAT 0g; PROTEIN 1g;
discard husks and silk. buttermilk is solid. 4 cup sugar CARB 20g; FIBER 1g; SUGARS 18g
1⁄
4. Cut kernels from corn; 2. Place a colander lined 4 cup water (est. added sugars 5g); CHOL 0mg; IRON
place in a large bowl. Add with cheesecloth in a bowl. 24 1⁄2cups 1-inch cubed 0mg; SODIUM 20mg; CALC 14mg

snap peas and onions. Release buttermilk from watermelon

5. Combine olive oil and
(from 2 [12-pound]
bowl into colander; thaw at seedless watermelons)
remaining ingredients in a room temperature about 4 1 cup strawberry puree
medium bowl. Add to corn to 6 hours. (such as Boiron)
mixture, tossing to coat. 3. Place berries in a large 1⁄
2 cup white balsamic
SERVES 15 (serving size: 1⁄2 cup) bowl; sprinkle with 2 vinegar
CALORIES 117; FAT 7g (sat 1g, mono 4.8g, tablespoons sugar. Add 3 3⁄4 cups (30 oz.)
poly 0.9g); PROTEIN 3g; CARB 13g;
vinegar; toss gently. gin (optional)
FIBER 2g; SUGARS 6g (est. added sugars
1g); CHOL 0mg; IRON 1mg; SODIUM 4. Transfer strained butter- 4 tarragon sprigs
203mg; CALC 27mg milk to a mixing bowl, 4 cups sparkling water

114 C O O K I N G L I G H T J U L Y 2 0 1 6
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 SOUTHERN
VEGETABLE

Heirloom
Tomatoes with
Charred Okra,
Vidalias, and
Malt Mayo
Recipe p. 125

BY AS HL E Y C HRIST E N S E N
P HOTO GR AP HY BY IAIN BAGWE LL COOKING
 SHARE THE BOUNTY OF
A SOUTHERN SUMMER GARDEN
WITH CHEF ASHLEY CHRISTENSEN,
SERVED UP FAMILY-STYLE TO
ENCOURAGE EASY, LATE -INTO -THE -
EVENING CONVERSATION.

UNITED STATES
- of- DELICIOUS

J U L Y 2 0 1 6 C O O K I N G L I G H T 119
 NEW POTATOES WITH SHAVED
CELERY AND BUTTERMILK
The dressing for potato salad usually ends up
overseasoned and doesn’t permeate the potatoes.
Adding vinegar to the cooking process flavors the
potatoes, so the dressing should be more mellow.
Recipe p. 125

MARINATED FIELD PEAS

A little bigger than a Tic Tac, really buttery and
fruity. Just stunning on their own. I carry a bag
of white acre peas when I travel and break them
out at food events. People are always amazed.
Recipe p. 123

120 C O O K I N G L I G H T J U L Y 2 0 1 6
 CHARRED
SQUASH SALAD
Fresh squash has a
great snap and a little
bit of funkiness that I
really appreciate. I also
love how it changes
when cooked. This
salad lets you have it
both ways in one bite.
Recipe p. 123

Christensen reinterprets food from room-temperature squash salad to

home while celebrating what’s grown mimic warm days in the garden.
and made in the South. Tis seasonal, straightforward
“COOKING IS A WAY TO CONNECT Even in BBQ country, Christensen approach defines Southern cooking
with what you grew up with, what isn’t afraid to let vegetables rule. now—not just rich or heavy dishes
reminds you of home,” says chef Inspired by potluck sides, she hosted (a misconception that’s going away).
Ashley Christensen. Her memories an all-vegetable lunch at a barbecue- “As my mother would say,” says
I L L U S T R AT I O N : B R E T T A F F R U N T I

include sliced garden tomatoes at themed Southern Foodways Alliance Christensen, “Southern food is about
every meal and fresh herbs drying symposium. It was a huge hit. what grows in the Southern earth.”
on the hood of her dad’s old Volvo. She believes in the simplest route —HANNAH KLINGER

Now owner of seven Raleigh, to a vegetable’s natural state: a sprinkle

Tis story is the fifth in our global vegetable
North Carolina, restaurants and with of salt on juicy tomatoes, a quick char series. Each installment is guided by an expert
a cookbook coming out this fall, for crisp, just-picked okra pods, a in the featured country or region’s cuisine.
 SUMMER SUCCOTASH
Every vegetable in a succotash has a
slightly diferent cooking time that you
need to respect. The corn is right where
it needs to be, while the tomatoes
cook down a bit and act as a binder.
Recipe at right

SOUTHERN
PANTRY ESSENTIALS
Country Ham Buttermilk Field Peas Local Honey Vinegar
When I was a kid, Tangy and creamy, it’s an Field peas are just one One of my favorite ways Smoother, richer
country ham was that incredible by-product of the most beautiful to taste a place. Grow- vinegars, such as
thick, oversalted slab of butter making. It’s the things ever. We put up ing up, we used honey Banyuls or malt vinegar,
that came on a biscuit. backbone to biscuits, tons of shelled peas in the spots where most complement vegetables
Now people are slicing corn bread, and fried in the summer; a great folks use sugar. It’s rather than overwhelm
it thin like prosciutto. chicken but is even year is when we’re beautiful in vinaigrettes them. Instead of snap-
Everyone’s starting to more striking as a cooking our last bag in and sauces, but I crave it ping on your palate,
notice the nuances of simple dressing for the month before a new drizzled on warm but- they have a great kind
salt, sugar, and smoke. spicy raw greens. season begins. tered toast with sea salt. of depth to them.
 SUMMER SUCCOTASH
Active: 21 min. Total: 21 min. MARINATED FIELD PEAS
The acidity in this dish gives your palate a Active: 5 min. Total: 55 min.
great reset that lets you enjoy the diferent CHARRED SQUASH SALAD Banyuls vinegar is cask aged but smoother
levels of richness, fruitiness, and sweetness in Active: 20 min. Total: 40 min. and less oaky than sherry vinegar. Sub a milder
the vegetables. Use cooked, undressed field I love this salad over sliced tomatoes with vinegar, like Champagne or white wine, that
peas from the Marinated Field Peas (recipe burrata or crumbled Valbreso feta, or as a won’t compete with the earthiness of the peas.
at right), or use the same method with butter complement to any protein. The herbs can be
beans, simmering 5 to 10 minutes longer. 15 black peppercorns
swapped for any herbs of your choice. Rotating
7 thyme sprigs
4 tsp. minced red onion the squash on the grill before turning allows
1 head garlic, halved horizontally
1⁄
4 cup pickled banana pepper juice for a little more char.
1⁄
1 bay leaf
2 cup pickled banana peppers, minced 2 lb. assorted summer squash
8 cups water
7 Tbsp. extra-virgin olive oil, divided (such as zucchini and summer
squash), halved lengthwise 4 cups fresh field peas (white acre, lady
2 cups diced heirloom tomato peas, or black-eyed peas), rinsed
1⁄ 1 large Vidalia onion, halved
4 tsp. kosher salt, divided 2 tsp. kosher salt, divided
Cooking spray
3 garlic cloves, crushed 1⁄
1⁄
2 cup minced celery
2 tsp. kosher salt, divided
2 cups fresh corn kernels (about 4 ears) 1⁄
1⁄
2 cup minced red onion
2 tsp. freshly ground black pepper,
2 cups fresh green beans, trimmed divided
1⁄
2 cup coarsely chopped fresh
and cut into 1⁄2-inch pieces 1⁄ flat-leaf parsley
4 cup extra-virgin olive oil
1 cup cooked, drained butter beans 1⁄
3 cup extra-virgin olive oil
or lady peas 2 Tbsp. fresh lemon juice 1⁄
1⁄ 4 cup Banyuls vinegar or Champagne
1 cup cooked, drained pink-eyed 2 cup torn fresh basil leaves
1⁄
or white wine vinegar
peas or lady peas 2 cup torn fresh mint leaves
1⁄
1 Tbsp. Dijon mustard
1 Tbsp. unsalted butter 2 cup fresh flat-leaf parsley leaves 3⁄
1⁄
8 tsp. freshly ground black pepper
2 tsp. freshly ground black pepper 1. Preheat grill to high.
1. Place peppercorns, thyme sprigs,
1. Combine onion and pickled banana 2. Coat cut sides of squash and onion
garlic, and bay leaf in the center of a
pepper juice in a bowl; let stand 15 with cooking spray; sprinkle evenly
6-inch square piece of cheesecloth.
minutes. Stir in minced banana with 14⁄ teaspoon salt and 14⁄ teaspoon
Bring corners together, and tie bundle
peppers and 14⁄ cup oil. pepper. Arrange squash and onion,
with kitchen twine to form a sachet.
2. Combine tomato and 1 ⁄8 teaspoon cut side down, on grill; cover and grill
Place sachet, 8 cups water, peas, and
salt in a bowl; let stand 10 minutes. 5 minutes. Rotate vegetables; cover 3⁄
4 teaspoon salt in a large Dutch oven;
3. Heat a large skillet over medium and grill 3 minutes. Turn vegetables
bring to a boil over high heat. Reduce
heat. Add remaining 3 tablespoons over; grill 2 minutes. Remove squash
heat to medium-low; cover and simmer
oil to pan; swirl to coat. Add garlic; from grill. Continue grilling onion
F O O D S T Y L I N G : E R I N M E R H A R ; P R O P S T Y L I N G : H E AT H E R C H A D D U C K H I L L E G A S

30 minutes or until peas are tender.

sauté 2 minutes or until golden. 4 minutes; remove from grill. Cool
Stir in 34⁄ teaspoon salt. Remove pan
Increase heat to high. Add remaining to room temperature.
from heat; cool to room temperature
1⁄
8 teaspoon salt and corn; cook 3 3. Coarsely chop vegetables; place in a
in cooking liquid. Remove sachet;
minutes or until corn begins to char. large bowl. Add remaining 14⁄ teaspoon
discard. Drain (do not rinse peas).
Stir in tomato mixture; cook 1 minute. salt, remaining 14⁄ teaspoon pepper,
2. Combine peas, celery, onion, and
Add green beans, butter beans, and oil, and juice; toss to coat. Add basil,
parsley in a large bowl. Combine
peas. Bring to a simmer; cook 3 mint, and parsley; toss.
remaining 1⁄2 teaspoon salt, oil, vinegar,
minutes. Remove pan from heat; stir SERVES 6 (serving size: about 2⁄3 cup) and Dijon mustard in a small bowl,
in butter and black pepper. Place about CALORIES 128; FAT 9.5g (sat 1.3g, mono 6.6g, poly 1.1g);
3⁄ PROTEIN 3g; CARB 10g; FIBER 3g; SUGARS 6g
stirring with a whisk. Add vinegar
4 cup bean mixture on each of 8 plates;
(est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM mixture to pea mixture; toss to coat.
top each serving with about 1 table- 171mg; CALC 53mg Sprinkle with ground black pepper.
spoon banana pepper mixture.
SERVES 12 (serving size: about 1⁄2 cup)
SERVES 8 CALORIES 251; FAT 6.7g (sat 1g, mono 4.5g, poly 0.9g);
CALORIES 226; FAT 14.1g (sat 2.7g, mono 9.2g, poly 1.6g); PROTEIN 13g; CARB 36g; FIBER 6g; SUGARS 5g
PROTEIN 5g; CARB 22g; FIBER 4g; SUGARS 4g (est. added sugars 0g); CHOL 0mg; IRON 5mg; SODIUM
(est. added sugars 0g); CHOL 4mg; IRON 2mg; SODIUM 165mg; CALC 70mg
351mg; CALC 32mg

J U L Y 2 0 1 6 C O O K I N G L I G H T 123
 SUMMER MELON
AND HAM SALAD
This is an obvious play on
melon wedges wrapped
in prosciutto. Here
the melon is sliced to the
same thickness as the
ham. Instead of “making
melon taste good,” it puts
two beautiful things
in balance.
Recipe at right
 STAFF
HEIRLOOM TOMATOES FAVE

SUMMER MELON AND HAM

WITH CHARRED OKRA,
SALAD WITH BURRATA AND CHILE VIDALIAS, AND MALT MAYO HEIRLOOM TOMATOES
Active: 25 min. Total: 25 min. WITH CHARRED OKRA,
I love the balance of the musky fruit with the Okra doesn’t have to be fried. VIDALIAS, AND MALT MAYO
salty-sweet ham and the creaminess of the Charring the pods is really fun—it Active: 22 min. Total: 26 min.
burrata cheese (you can sub fresh mozzarella). shuts down the sliminess and gets Malt vinegar has a mid-palate weight
You have a lot of strong flavors at play, and the beautifully crisp. Tomatoes just that pairs nicely with the acidic tomatoes,
cheese sets the canvas for the whole thing. need a little salt, pure and simple. crispy okra, and sweet onion.
Recipe at right
1 tsp. crushed red pepper Cooking spray
(such as Aleppo) 10 oz. fresh okra pods, halved lengthwise
2 Tbsp. white balsamic vinegar 3⁄
4 tsp. kosher salt, divided
1⁄
2 tsp. minced shallots
3 lb. assorted heirloom tomatoes,
1⁄
2 tsp. honey cut into 1⁄2-inch slices
Dash of kosher salt 1 pasteurized large egg yolk
2 Tbsp. canola or other neutral oil 1 Tbsp. malt or balsamic vinegar
1 small cantaloupe 1 tsp. Dijon mustard
NEW POTATOES WITH SHAVED
1 small honeydew melon CELERY, BUTTERMILK, AND DILL
1⁄
2 cup canola oil
2 oz. lower-sodium country ham, Active: 15 min. Total: 1 hr. 50 min.
2⁄
3 cup very thinly sliced Vidalia onion
thinly sliced The crisp potatoes and mild dressing turn 1⁄
2 cup small basil leaves
4 oz. burrata or fresh mozzarella cheese the traditional potato salad idea on its head. 1⁄
4 cup fresh flat-leaf parsley leaves
1⁄
4 tsp. cracked black pepper 1⁄
12 cups water 2 tsp. freshly ground black pepper
1. Place crushed red pepper in a 2 1⁄2 lb. small red potatoes, cut into 1. Heat a large cast-iron skillet over
small dry skillet over medium heat. 1⁄
8-inch-thick slices medium-high heat. Coat pan with
Toast 90 seconds, stirring frequently. 2 cups cider vinegar cooking spray. Add half of okra to pan,
Remove pan from heat; cool.   1 cup low-fat buttermilk cut side down; cook 4 minutes. Turn;
2. Combine vinegar, shallots, honey, 1⁄
2 cup finely chopped green onions cook 1 minute. Remove okra from pan.
and salt in a small bowl, stirring with a 1⁄
2 cup light sour cream Repeat procedure with cooking spray
whisk. Slowly add oil, stirring con- 1⁄ and remaining okra. Sprinkle with
4 cup finely chopped fresh dill
stantly with a whisk. 1⁄
1⁄
4 teaspoon salt.
4 cup canola mayonnaise
3. Cut each melon in half lengthwise; 2. Arrange tomato slices in a single
remove and discard seeds, and cut 1 1⁄2 Tbsp. grated shallots
layer on a rimmed baking sheet;
melons into quarters. Shave 1 quarter 1 Tbsp. grated lemon rind
sprinkle with 14⁄ teaspoon salt. Let
of each melon into strips using a 1 Tbsp. Dijon mustard
1⁄
stand 5 minutes.
vegetable peeler to yield about 114⁄ cups 2 tsp. kosher salt
3. Combine remaining 14⁄ teaspoon
cantaloupe and 114⁄ cups honeydew. 2 cups thinly diagonally sliced celery salt and yolk in a medium bowl,
Reserve remaining melon for another 3⁄
4 tsp. freshly ground black pepper stirring with a whisk until pale yellow
use. Arrange melon strips and ham 1. Bring 12 cups water and potatoes to and creamy. Stir in vinegar and
slices on a platter so they overlap or a boil in a large saucepan. Reduce heat; mustard. Slowly add canola oil in a
intertwine. Spoon burrata evenly over simmer 20 minutes. Add vinegar; thin, steady stream, stirring constantly.
top; sprinkle with toasted red pepper simmer 10 to 15 minutes. Drain. Spread 4. Arrange tomatoes on a platter so
and cracked black pepper. Drizzle in a single layer on a baking sheet; cool. they overlap slightly; top with any
vinegar mixture over top.   2. Combine buttermilk and next juices that have accumulated on the
SERVES 8 (serving size: about 1⁄2 cup) 8 ingredients (through salt) in a large pan. Top tomatoes with okra and
CALORIES 101; FAT 7.2g (sat 2.5g, mono 2.5g, poly 1.1g);
PROTEIN 4g; CARB 4g; FIBER 0g; SUGARS 3g
bowl. Stir in potatoes, breaking up onion; drizzle vinegar mixture evenly
(est. added sugars 0g); CHOL 15mg; IRON 0mg; SODIUM slices slightly with a spoon. Stir in over top. Sprinkle with basil, parsley,
247mg; CALC 81mg celery and pepper. Chill at least 1 hour. and black pepper.
SERVES 10 (serving size: 3⁄4 cup) SERVES 8 (serving size: about 1 cup)
CALORIES 132; FAT 3.2g (sat 1g, mono 1.4g, poly 0.7g); CALORIES 189; FAT 15.1g (sat 1.3g, mono 9.2g, poly 4.2g);
PROTEIN 4g; CARB 22g; FIBER 3g; SUGARS 3g PROTEIN 3g; CARB 13g; FIBER 4g; SUGARS 7g
(est. added sugars 0g); CHOL 5mg; IRON 1mg; SODIUM (est. added sugars 0g); CHOL 23mg; IRON 1mg; SODIUM
248mg; CALC 72mg 212mg; CALC 65mg

J U L Y 2 0 1 6 C O O K I N G L I G H T 125
 UNITED STATES
- of- DELICIOUS

PRAWNS AL
MOJO DE AJO
Recipe p. 134

126 C O O K I N G L I G H T J U L Y 2 0 1 6
 LA
STORY AND RECIPES BY PAOL A BRISEÑO GONZÁLEZ
PHOTOGR APHY BY DYL AN + JENI

en Fuego

TRADITIONAL LATIN FOODS ARE THE BEDROCK OF LOS ANGELES’ CULTURE.

FOOD MAVENS JAVIER CABRAL AND PAOLA BRISEÑO GONZÁLEZ MINE THE CITY’S LATIN

CULINARY HERITAGE TO BRING BIG FLAVOR TO YOUR BACKYARD BARBECUE.

 L
LOS ANGELES IS ONE OF THE
world’s best eating cities, and it has
its proximity to Mexico and the rest
of South America to thank. Tijuana
is a mere two and a half hours away,
a closeness that has worked wonders
for the LA food scene. Tortillas,
pupusas, avocados, salsas, chiles,
limes, grilled meats, and seafood are
Javier and Paola
pair this feast with just some of the ingredients that make
pilsner-style Pacifico up the foundation of LA flavor, no
beer and superfizzy,
palate-cleansing Topo matter the cuisine. This is why even
Chico mineral water. the city’s trendiest restaurants, run
And white tequila is
hardly out of place. by the most serious chefs, still have
a tostada on the dinner menu and
chilaquiles for brunch.
The fact that California was a part
of Mexico until 1848 explains its
deep connection with Mexican
food that stands strong to this day.
Wherever you are in this city—whether
parked in a Lynwood strip mall or
cruising down Hollywood Boulevard—
an exemplary taco is always just a few
minutes away. If you’re lucky enough
HAND-
to visit LA, you can taste this bond
HELD, CUSTOM-
with Latin flavors for yourself. Or just
GARNISHED TACOS
make the following recipes, hand-
ARE PARTY FOOD
picked to properly represent the city
PERFECTION.
whose former name was a mouthful
of a diferent kind: El Pueblo de
Nuestra Señora la Reina de los
Ángeles del Río de Porciúncula.
128 C O O K I N G L I G H T J U L Y 2 0 1 6
 Mini Veggie Tlayudas
Oaxacans make up a large percentage of
LA’s Mexican immigrants, forming the
country’s best Oaxacan food community.
Mole aside, tlayudas are the Oaxacan dish.
Imagine grilled pizza with corn tortilla
crust and bean puree instead of tomato
sauce, topped with cabbage and avocado.
It’s as healthy as it is tasty. Recipe p. 133

LA Charred
Chicken
When cruising the
streets of South and East
LA—which you’ll
certainly do if you are on A nice long bath in
the hunt for authentic, spice-laced citrus
marinade lends the
regional Mexican and chicken bold flavor,
Central American eats— tender texture, and
you’ll be partially incredible moistness.
GRILL COURTESY OF BIG GREEN EGG

hypnotized by the thick Don’t fear the flame:

fumes emanating from A little light charring
LA’s proud charred- makes the dish sing.
chicken street vendors.
A one-two punch of
citrus and fearless use
of eight spices give this
blackened, moist chicken
its addictive bite.
Recipe p. 133
 Poc Chuc
If you are in the humid,
evergreen state of
Yucatán, Mexico, you
might be surprised by
what arrives when you
order carne asada. There,
it means grilled pork, like
this. You can find a few
versions of it in LA, it
being the capital for
A turbo-powered,
versatile Big Green regional Mexican food.
Egg grill adds smoky
flavor to every item on Monterrey-Style
this menu, but even
basic charcoal kettle Skirt Steak
grills or gas grills give Carne asada is the quin-
fine results with Paola’s tessential grilled dish of
foolproof recipes. Mexico. At its best, it’s the
stuff dreams are made of.
Nonetheless, it has come a
long way from its origins in
northern Mexico. Good
beef is pricey these days,
and to keep costs in check,
most places in LA have
relegated the dish to over-
cooked, steamed, gristly
beef nubs. Consider this

FO O D S T Y L I N G : M A R I A N CO O P E R CA I R N S ; P RO P S T Y L I N G : S COT T H O R N E
recipe a way of preserving
what carne asada really
stands for: juicy, smoky,
heavenly steak.

Salsa Tatemada
A taco is only as good
as the quality of its simple
components, especially
the salsa. Good salsa is
about balance: not too
spicy, too tart, or too
watery. Charred tomato
and serrano bring bold
flavor to this versatile salsa.

130 C O O K I N G L I G H T J U L Y 2 0 1 6
 POC CHUC
THESE
Recipe p. 133
DISHES ARE TOTAL
CROWD-PLEASERS,
IDEAL FOR A BACKYARD
GRILL SPREAD. BONUS:
GUESTS WILL HAVE A
BLAST MIXING AND
MATCHING.

MONTERREY-STYLE
SKIRT STEAK
Recipe p. 134

SALSA TATEMADA
Recipe p. 134
 YOU’LL
WONDER HOW
Chicken Anticuchos
ELSE TO USE THIS Over the last decade, Peruvian
CRACK-LIKE cuisine has come into LA’s Latin
American–dominated food scene,
SAUCE.
and it has come in swinging. It
didn’t just bring its famous sashimi-
like ceviches; it also brought the
Peruvian tradition of yakitori-like
anticucho skewers. The brushed-on
sauce, loaded with plenty of
Peru’s bright, fruity, yellow aji
pepper, makes these skewers
practically habit-forming. Don’t
say we didn’t warn you.

CHICKEN
ANTICUCHOS
Active: 50 min. Total: 1 hr. 35 min. 1 red onion in bag with marinade; toss vinegar, remaining cumin,
Look for aji amarillo paste, 1 red or green bell pepper well to coat. Marinate in oil, dash of salt, and dash of
a spicy Peruvian seasoning 1⁄ refrigerator at least 45 pepper in a small bowl.
4 cup canola oil
made from yellow chile peppers, Dash of kosher salt minutes or up to overnight. 6. Preheat grill to medium-
in Latin markets. It’s wonderful in Dash of freshly ground 3. Peel onion; cut into high. Place skewers on
marinades and meat rubs. black pepper 1-inch wedges. Remove grill rack coated with
1⁄
2 cup white vinegar, Cooking spray stem, seeds, and membrane cooking spray; grill skewers
divided from bell pepper; cut into 2 minutes on each side or
1. Place 14⁄ cup vinegar, aji
2 Tbsp. aji amarillo paste amarillo paste, 2 teaspoons 1-inch pieces. until chicken is done,
2 1⁄2 tsp. ground cumin, divided cumin, black pepper, salt, 4. Remove chicken from basting frequently with
1 tsp. freshly ground and garlic in a mini food marinade; discard marinade. vinegar mixture.
black pepper processor; process until Tread the chicken and SERVES 4 (serving size: 2 skewers)
1⁄
2 tsp. kosher salt smooth. Place marinade in a vegetable pieces evenly onto CALORIES 306; FAT 17.6g (sat 1.8g, mono
9.8g, poly 4.5g); PROTEIN 28g; CARB 7g;
6 garlic cloves large zip-top plastic bag. 8 (10-inch) skewers, alternat-
FIBER 2g; SUGARS 4g (est. added sugars
3 (6-oz.) skinless, boneless 2. Cut chicken into 2-inch ing chicken with vegetables. 0g); CHOL 82mg; IRON 1mg; SODIUM
chicken breast halves cubes. Place chicken cubes 5. Combine remaining 214mg; CALC 24mg

132 C O O K I N G L I G H T J U L Y 2 0 1 6
 cumin, and garlic; cook 1 tsp. kosher salt, divided
3⁄
3 minutes or until fragrant. 4 cup fresh lime juice
Stir in salt and pepper. 1⁄
4 cup fresh orange juice
4. Combine cabbage, 1⁄
4 cup canola oil
cilantro, and juice in a 1 Tbsp. ground annatto seeds
medium bowl; toss well. 1 Tbsp. ground guajillo chile
MINI VEGGIE 5. Arrange tortillas in a POC CHUC
TLAYUDAS 1 Tbsp. garlic powder Active: 25 min. Total: 3 hr. 25 min.
single layer on a foil-lined
Active: 45 min. Total: 1 hr. 10 min. 1 tsp. ground coriander 1 tsp. kosher salt
baking sheet. Place pan on
A whif of robust smoke flavor 1⁄
2 tsp. ground cumin
1⁄
2 tsp. sugar
grill; grill until tortillas start
gives this vegetarian dish a meaty 1⁄
2 tsp. black pepper
1⁄
2 tsp. dried oregano
to crisp, about 3 minutes.
feel. We love drizzling on a little of 1⁄
6. Divide pumpkin seed 4 tsp. ground allspice Dash of black pepper
the Salsa Tatemada (p. 134) for a 1⁄
nice juicy kick. paste evenly among tortillas, 4 tsp. ground cloves 1 1⁄2 lb. boneless pork chops
1⁄
spreading to an even layer. 2 (3-lb.) chickens, each 2 cup fresh orange juice
1 cup hulled pumpkin Spoon about 14⁄ cup refried cut into 8 pieces 1⁄
2 cup fresh lime juice
seeds (pepitas)
beans over each tortilla. Cooking spray 4 garlic cloves, smashed
2 Tbsp. olive oil
Top each tortilla with about 1. Combine 1 ⁄2 teaspoon salt, and minced into a paste
1 tsp. ground cumin 21 ⁄2 tablespoons cheese. lime juice, and next 10 1 tsp. black pepper
1 garlic clove, minced Place tortillas on grill
1⁄
ingredients (through cloves) Cooking spray
8 tsp. salt rack coated with cooking in a medium bowl; stir well. 1. Combine first 4 ingredi-
1⁄
8 tsp. freshly ground spray; grill 5 minutes or 2. Add chicken to mixture, ents. Pat pork dry with
black pepper until cheese melts and tossing well. Cover bowl paper towels; sprinkle with
1 cup thinly sliced cabbage edges of tortillas become with plastic wrap; refrigerate
1⁄
salt mixture. Place pork on a
4 cup chopped fresh crisp and browned. for 4 hours or up to 8 hours. rimmed baking sheet; cover
cilantro 7. Top with slaw, tomato, 3. Prepare grill, heating one and refrigerate 2 to 4 hours.
2 Tbsp. fresh lime juice and avocado slices. side to medium-high, the 2. Place pork between
6 (6-in.) corn tortillas SERVES 6 (serving size: 1 tlayuda) other to low. 2 layers of plastic wrap;
1 1⁄2 cups refried black CALORIES 390; FAT 24.6g (sat 5.3g, mono 4. Remove chicken from pound to 14⁄ -inch thickness
beans (such as 11g, poly 6.2g); PROTEIN 18g; CARB 26g;
refrigerator 30 minutes
Amy’s Vegetarian) FIBER 9g; SUGARS 2g (est. added sugars using a meat mallet. Place
0g); CHOL 10mg; IRON 6mg; SODIUM before grilling. Remove pork in a zip-top plastic bag.
4 oz. Oaxaca cheese or 299mg; CALC 226mg chicken from marinade; 3. Combine juices, garlic,
part-skim mozzarella
cheese, shredded place on a baking sheet. and 1 teaspoon pepper in a
(about 1 cup) Discard marinade. bowl; reserve 14⁄ cup juice
Cooking spray 5. Place chicken over direct mixture. Add remaining
1 cup sliced tomatoes heat, skin side down, on grill juice mixture to pork; let
1 large avocado, rack coated with cooking stand 30 minutes.
thinly sliced spray. Grill until browned 4. Preheat grill to medium-
and slightly charred, about high heat.
1. Preheat grill to low.
3 minutes on each side. 5. Remove pork from
2. Heat a small skillet over
LA CHARRED 6. Move chicken to low- marinade; discard marinade.
low heat. Add seeds to pan; CHICKEN heat side. Cover grill; grill 5 Place pork on grill rack
toast seeds 3 minutes or Active: 50 min. Total: 4 hr. 50 min. minutes or until a thermom- coated with cooking spray;
until lightly brown, stirring Look for ground annatto seeds eter registers 160° for white grill 1 minute on each side.
frequently. Place in a mini and ground guajillo chile powder meat and 165° for dark. Cover grill; grill 5 minutes.
food processor or spice in the spice section of Latin
Place chicken on a platter. 6. Place pork on a platter.
grinder; process until a markets. If 3-pound chickens are
Season with remaining salt. Drizzle reserved 14⁄ cup juice
coarse paste forms. unavailable, buy enough precut,
3. Heat a medium skillet bone-in, skin-on breasts, thighs, SERVES 6 (serving size: about 3 oz.) mixture over pork.
CALORIES 351; FAT 17.5g (sat 4.3g, mono
over medium-high heat. legs, and wings to equal 6 pounds. 7.2g, poly 4.2g); PROTEIN 44g; CARB 3g;
SERVES 6 (serving size: about 3 oz.)
CALORIES 193; FAT 7.4g (sat 2.6g, mono
Add oil; swirl to coat. Add FIBER 1g; SUGARS 1g (est. added sugars 3.3g, poly 0.8g); PROTEIN 25g; CARB 5g;
ground pumpkin seeds, 0g); CHOL 133mg; IRON 2.6mg; SODIUM FIBER 0g; SUGARS 3g (est. added sugars
444mg; CALC 35mg 0g); CHOL 62mg; IRON 1mg; SODIUM
372mg; CALC 17mg

J U L Y 2 0 1 6 C O O K I N G L I G H T 133
 STAFF
fave
«
Prawns al Mojo de Ajo
This is like shrimp scampi, but grilled and 100 times better,
thanks to kicky serrano chile and enough garlic to stave off
vampires forever. Ocean-rimmed Mexico has some of the
PRAWNS AL most delicious seafood in the world. Almost every LA SALSA TATEMADA
MOJO DE AJO Mexican restaurant proudly has an adaptation of this dish. Active: 15 min. Total: 30 min.
Active: 55 min. Total: 55 min. Like the best salsas, this one is
Mojo de ajo is like a garlic gravy amazingly simple to make yet
that infuses the grilled shrimp with coated with cooking spray; 1. Place skirt steak on a
complexly flavored. Charring the
fantastically zesty flavor. This dish grill 4 minutes or until grill rimmed baking sheet; rub chiles, onion, and tomatoes adds
employs a great trick many cooks marks appear, turning after olive oil, 34⁄ teaspoon salt, a lightly smoky flavor, while the
don’t know: using skillets on the 2 minutes. Remove shrimp and pepper on both sides. tomatoes themselves bring a
grill, which gives fiery grilled flavor from grill, and place in Cover with plastic wrap; natural balance of sweet and tart.
to simmered components like the pan; toss to coat with juice refrigerate 1 hour.
4 tomatoes
garlic and onion. mixture. Sprinkle with 2. Preheat a charcoal grill
remaining 14⁄ teaspoon salt to medium. 2 serrano chiles
1⁄
2cup olive oil 1 white onion
1⁄ and pepper. 3. Wrap onions in foil.
2cup finely diced Cooking spray
white onion 4. Arrange shrimp and mojo When charcoal is covered
3⁄ on a platter; sprinkle with with gray ash, nestle onions 2 peeled garlic cloves
4 tsp. kosher salt, divided
serrano slices. directly in the coals; grill 2 tsp. kosher salt
8 garlic cloves, minced
1⁄ SERVES 4 (serving size: 4 shrimp 25 minutes or until charred 1. Preheat grill to high.
4 cup chopped fresh and about 3 Tbsp. sauce) outside and soft within. 2. Place tomatoes, chiles,
flat-leaf parsley CALORIES 262; FAT 15.3g (sat 2.1g, mono
1⁄ Cut onions into quarters; and onion on grill rack
4 cup fresh lime juice 10g, poly 1.7g); PROTEIN 24g; CARB 7g;
FIBER 1g; SUGARS 1g (est. added sugars separate onion layers with coated with cooking spray;
16 large shrimp, 0g); CHOL 214mg; IRON 1mg; SODIUM a fork. Place on a platter.
deveined and grill 10 minutes or until
616mg; CALC 115mg Drizzle with lime juice and
shells on vegetables are blistered and
Cooking spray remaining salt; keep warm. charred in spots on all sides,
1⁄ 4. Add coals to fire; turning occasionally.
2 tsp. freshly ground
black pepper preheat to high. Remove from grill; cool
1 serrano chile, 5. Place steak on grill rack 10 minutes. Stem and
thinly sliced coated with cooking spray; seed chiles; discard stems
grill 5 minutes on each side and seeds.
1. Preheat grill to medium-
or until desired degree of 3. Place tomatoes, chiles,
high heat.
doneness. Place steak on a onion, and garlic in a
2. Combine oil, onion, MONTERREY-STYLE
cutting board; let stand 10 blender; blend until almost
1⁄
2 teaspoon salt, and garlic SKIRT STEAK
Active: 35 min. Total: 1 hr. 35 min.
minutes. Cut steak against smooth. Stir in salt.
in a medium stainless steel
Be sure to slice the steak against the grain into 14⁄ -inch strips. SERVES 16 (serving size: 2 1⁄2 Tbsp.)
skillet. Place skillet on grill;
the grain—it’ll be a little tough and 6. Place tortillas on grill CALORIES 16; FAT 0.1g (sat 0g, mono 0g,
cover and grill 10 minutes
chewy otherwise. rack coated with cooking poly 0.1g); PROTEIN 1g; CARB 3g; FIBER
or until garlic is soft and 1g; SUGARS 2g (est. added sugars 0g);
spray; grill 30 seconds or
golden brown. Remove pan 2 lb. skirt steak CHOL 0mg; IRON 0mg; SODIUM 244mg;
until heated. Place about
from grill; stir in parsley and 1⁄
4 cup olive oil CALC 9mg
11⁄2 ounces meat on each
juice. Return pan to the grill; 1 tsp. kosher salt, divided tortilla; top with about 2
cover and grill 2 minutes. 1⁄
2 tsp. freshly ground tablespoons onion mixture.
3. Add shrimp to grill rack black pepper
SERVES 8 (serving size: 2 tacos)
4 large white onions CALORIES 421; FAT 17.2g (sat 4.1g, mono
1⁄
4 cup fresh lime juice 8.6g, poly 1.2g); PROTEIN 31g; CARB 38g;
FIBER 5g; SUGARS 3g (est. added sugars
Cooking spray 0g); CHOL 71mg; IRON 4mg; SODIUM
16 (6-in.) flour tortillas 626mg; CALC 105mg

134 C O O K I N G L I G H T J U L Y 2 0 1 6
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THEN.
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 SECRETS,
TIPS &
RECIPES
from America’s
Healthy-Cooking
Experts
kitchen
confıdentıal
Cooking Light

HOW TO

QUICK-PICKLED VEGGIES
Brining vegetables in the refrigerator means you
can enjoy crisp-tender pickles without the special
equipment, processes, or lengthy curing times of canning.

QUICK REFRIGERATOR Why? Heating dissolves salt

PICKLES and sugar quickly and steeps the
Active: 10 min. Total: 24 hr. spices. Acidic vinegar preserves
6 oz. green beans, vegetables and inhibits bacteria.
quartered radishes, Use kosher salt, which is free of
or 1⁄4-in.-thick bitter caking agents and minerals
sliced carrots that can cloud the pickling brine.
1 garlic clove 3. Warm mason jars,
1 thyme, tarragon, if using, in a pan of hot
P H O T O G R A P H Y H E C T O R S A N C H E Z , F O O D S T Y L I N G T O R I E C O X ; P R O P S T Y L I N G H E AT H E R C H A D D U C K H I L L E G A S

or dill sprig water. Pour hot vinegar

1⁄
2 cup distilled vinegar
mixture into jars, fully
1⁄
2 cup filtered water
submerging vegetables;
cool to room temperature.
1 Tbsp. sugar
Cover and refrigerate
2 tsp. kosher salt
1⁄
1 to 3 days or until pickles
2 tsp. black peppercorns
1⁄
taste tangy and texture is
2 tsp. dill seeds
crisp-tender. Refrigerate
1⁄
2 tsp. mustard seeds up to 2 weeks.
1. Place vegetable, garlic, Why? Warming tempers glass
and herb in a 1-pint mason to decrease risk of shattering
when hot brine is added. Heated
jar or nonreactive dish.
pickling liquid kicks of the
Why? Vegetable density afects
softening process. Immediately
brining time, so pickle like with
refrigerating prevents spoilage.
like. Specialty canning jars aren’t
Vegetables’ size and sturdiness
required, but the acidic brine will
will determine pickling length.
react chemically with some metals
and impart a bitter taste: Use glass, SERVES 6 (serving size: about 6
pickled green beans, about 2 Tbsp. carrot
stainless steel, glazed ceramic, or
pickle chips, or about 1⁄4 cup radish pickles)
food-safe plastic containers. CALORIES 13; FAT 0.1g (sat 0g, mono
2. Place vinegar and 0g, poly 0g); PROTEIN 0g; CARB
remaining ingredients in a 3g; FIBER 1g; SUGARS (green beans
and radishes) 1g (est. added sugars 1g);
nonreactive saucepan over
SUGARS (carrots) 2g (est. added sugars
medium heat; simmer, 0g); CHOL 0mg; IRON 0mg; SODIUM
stirring, until dissolved. 85mg; CALC 12mg
Let stand 5 minutes. —Cheryl Slocum

J U L Y 2 0 1 6 C O O K I N G L I G H T 137
 KITCHEN
CONFIDENTIAL Use It Up Challenge:
Dry Vermouth
There are countless ways to work magic with this cocktail staple that go far beyond the bar—like the
Beet-Cured Salmon on page 110. Here are a few more recipes to use up the rest of the bottle.

VERMOUTH-MARINATED VERMOUTH-PICKLED

1 SALMON
Combine 1⁄2 cup dry vermouth,
2 tablespoons reduced-sodium soy
sauce, 1 tablespoon honey, 2 teaspoons grated
peeled fresh ginger, and 1 grated garlic clove in
3 GREEN TOMATOES
Combine 1 cup water, 1 cup cider
vinegar, 1 tablespoon sugar,
1 teaspoon mustard seeds, 1⁄2 teaspoon kosher
salt, and 1⁄2 teaspoon crushed red pepper in
a small saucepan; bring to a boil over medium- a saucepan over medium-high. Bring to a boil;
high. Cook 6 minutes or until mixture is stir. Combine 1⁄4 cup dry vermouth, 12
reduced to 1⁄4 cup. Pour into a baking dish; cool ( 1⁄4-inch-thick) slices green tomato, 2 thinly
to room temperature. Add 4 (6-ounce) salmon sliced garlic cloves, and 1 thinly sliced shallot in
fillets, turning to coat; turn flesh side down. a shallow bowl; add 2 dill sprigs. Top with hot
Marinate in refrigerator 30 minutes or up to 4 vinegar mixture. Refrigerate 4 to 6 hours.
hours. Heat grill or grill pan to medium-high. SERVES 12 (serving size: 1 slice)
Place fish on grill rack coated with cooking CALORIES 11; FAT 0g; PROTEIN 0g; CARB 2g;
spray; grill 4 minutes, flesh side down. Turn fish FIBER 0g; SUGARS 2g (est. added sugars 0g); CHOL 0mg;
over; grill 2 minutes or until desired degree of IRON 0mg; SODIUM 25mg; CALC 4mg
doneness. Sprinkle with 2 tablespoons chopped
green onions and 1⁄4 teaspoon kosher salt.
VERMOUTH-POACHED
SERVES 4 (serving size: 1 fillet)
CALORIES 268; FAT 9.5g (sat 1.3g, mono 2g, poly 2.1g);
PROTEIN 36g; CARB 3g; FIBER 0g; SUGARS 2g
(est. added sugars 2g); CHOL 89mg; IRON 1mg; SODIUM
349mg; CALC 21mg
4 STONE FRUIT
Bring 3⁄4 cup dry vermouth, 3⁄4 cup
water, 1⁄4 cup sugar, 1 tablespoon
torn basil leaves, 1⁄8 teaspoon salt, 6 pepper-
corns, and 2 cardamom pods to a simmer in a
high-sided skillet over medium heat, stirring to
BASIL-VERMOUTH ICE CUBES dissolve sugar. Add 3 pitted and quartered

2 Pour 1 ounce dry vermouth into each

of 12 (2-inch) ice-cube molds (such
as King Cube). Add 1 teaspoon fresh
lemon juice and 1⁄4 cup water to each mold.
Place 1 to 2 fresh basil leaves into each mold.
plums, 2 pitted and quartered peaches, and 2
thick orange slices. Cut a piece of parchment
paper to fit circumference of pan; gently place
over fruit mixture. Reduce heat to medium-low;
cook 10 to 12 minutes or until fruit is tender.
Place molds in freezer; freeze 8 hours or until Discard parchment, orange, and spices.
solid. Serve ice cubes in your favorite simple SERVES 4 (serving size: 3 plum quarters, 2 peach
summer cocktails. quarters, and 3 Tbsp. poaching syrup)
SERVES 6 (serving size: 2 ice cubes) CALORIES 133; FAT 0.3g (sat 0g, mono 0.1g, poly 0.1g);
CALORIES 66; FAT 0g; PROTEIN 0g; CARB 1g; FIBER PROTEIN 1g; CARB 25g; FIBER 2g; SUGARS 24g
0g; SUGARS 0g (est. added sugars 0g); CHOL 0mg; IRON (est. added sugars 13g); CHOL 0mg; IRON 0mg; SODIUM
0mg; SODIUM 4mg; CALC 2mg 75mg; CALC 9mg
—Recipes by the Cooking Light Kitchen

HOW TO

INFLATE MERINGUE TO THE HIGHEST HEIGHTS

Whether the meringue is French (sugar beaten into egg whites), Swiss (sugar-egg
mixture beaten over a double boiler), or Italian (hot sugar syrup whipped into egg whites,
see Sheet Pan S’mores, page 142), follow these guidelines for success.

1. Start with fresh, unpasteurized 2. Beaters and bowl must be 4. Begin beating whites slowly to
eggs, and separate while cold; cold perfectly clean: Any residue can develop a dense foam; then increase
eggs separate more cleanly (any prevent whites from whipping up. speed to help maintain structure at
bit of yolk can prevent peaks from 3. A little acid (lemon juice, cream of the highest speed levels.
forming). Bring whites to room tartar, or vinegar) loosens egg white 5. Overbeaten French meringue
temperature after separating. In a viscosity so air bubbles stay trapped. becomes dry and clumpy. Tip: Once
rush? Submerge whole eggs in hot beater leaves trails in whites, stay
water; then separate. alert: Soft, firm, and (finally) stif peaks
will occur soon.

138 C O O K I N G L I G H T J U L Y 2 0 1 6
 R AV E

WHITE BALSAMIC VINEGAR

I use this vinegar
as a toned-down
sub for aged balsamic.
It won’t overpower
delicate favors
or darken a pretty
salad or berries.
—CS

GEAR

Grill Advice
The payof for many grilled foods is a
lightly charred (not burned) exterior
with a great crust. Success depends
P H O T O G R A P H Y: ( W H I S K , B O T T L E , PA N ) C A I T L I N B E N S E L , ( G R I L L ) C O U R T E S Y O F G E T T Y I M A G E S ; F O O D S T Y L I N G : R I S H O N H A N N E R S

on knowing when and how to apply

marinades, sauces, and glazes, based
on what type of grill you’re using.

The ridges

GRILL PAN get very hot,

creating charred
grill marks, while
the grooves let
moisture escape.
Try to keep the
trenches clear of
liquids: Wipe of
excess marinade,
and apply glazes
and sauces after
food comes of
the grill pan.

The open

GRILL grates of a grill

expose food to
hot coals for
smoky flavor.
Shake of excess
marinades,
which can cause
flare-ups. Apply
sugary sauces
and glazes
only in the last
minute or two
of cooking.
 Group. COOKING LIGHT cannot be held responsible for any unsolicited material. U.S. Subscriptions: $22 for one year. Please allow six to eight weeks for shipment on new subscriptions and for changes of address. FOR HELP WITH YOUR SUBSCRIPTION, call 800-336-0125, or write COOKING LIGHT Subscriber Assistance, P.O. Box 62120 Tampa, FL 33662-2120.
corrections to Cooking Light Magazine P.O. Box 62120 Tampa, FL 33662-2120. Canada Post Publications Mail Agreement No. 40110178. Return undeliverable Canada addresses to: Postal Stn. A, P.O. Box 4323, Toronto, ON, M5W 3H1. GST# 81996300RT0001. Copyright 2016 by Time Inc. Lifestyle Group. Title “Cooking Light” is a registered trademark of Time Inc. Lifestyle
july recipe index

COOKING LIGHT® (ISSN 0886-4446) is published monthly (except January/February) by Time Inc. Lifestyle Group, 4100 Old Montgomery Highway, Birmingham, AL 35209. Periodicals postage paid at Birmingham, Alabama, and at additional mailing ofces. Postmaster: Send all UAA to CFS. (See DMM 507.1.5.2); Non-Postal and Military Facilities: Send address
KEY
● QUICK & EASY ●●● Grilled Lamb p.112
SALADS
● GLUTEN FREE* ●● Monterrey-Style
●●●● Charred Squash Salad
Skirt Steak p.134
● KID FRIENDLY p.123
FISH & SHELLFISH ● Charred Zucchini
● MAKE AHEAD ●●●● Creole Shrimp Salad p.108
and Okra p.58 ●● Chicken and Arugula
● FREEZABLE ●●● Dilly Salmon Packets Pasta Salad p.42

STAFF RAVE
with Asparagus p.23 Grilled Balsamic
● VEGETARIAN
●●●
● Prawns al Mojo Chicken Salad with
*Read labels carefully; de Ajo p.134 Spiced Pecans p.20
gluten hides in Our Highest-Rated
unexpected places. ●●●● Sausage, Shrimp, ●●●● Grilled Corn and Snap Recipe from This Issue
and Quinoa Skillet Pea Salad p.114
p.39 ●●● Heirloom Tomatoes with
●●● Shrimp, Cabbage, and Charred Okra, Vidalias, HEIRLOOM TOMATOES
Carrot Potstickers p.61 and Malt Mayo p.125 WITH CHARRED
APPETIZERS & SNACKS ●●● Snapper Fra ●●●●● Packable Power
OKRA, VIDALIAS, AND
MALT MAYO
●● Beet-Cured Diavolo p.56 Salads p.84 p. 125
Salmon p.110 ● Vermouth-Marinated ●●●●● Salad Olivier p.23 “Bring this to your cookout,
●●●● Quick Refrigerator Salmon p.138 ●●● Spinach, Pistachio, and and everyone will forget
Pickles p.137 PORK Pecorino Salad p.26 about the main dish.
Thai Sesame We licked the plate clean.”
●●●●● ●●● Apricot-Mustard ●●●● Sprouted Quinoa
Edamame p.39 —HANNAH KLINGER
Glazed Pork with Marinated ASSOCIATE FOOD EDITOR
●●● Vermouth-Pickled Tenderloin p.26 Veggies p.110
Green Tomatoes p.138 Check out all of our
●● Poc Chuc p.133 ●● Steak and Tomato staff faves in red.
Panzanella p.34
BEVERAGES POULTRY
Summer Melon
●●● BBQ Chicken ●●●●
●●●● Basil-Vermouth and Ham Salad with
with Peach and
Ice Cubes p.138 Burrata and Chile p.125 Garlic-Studded
Feta Slaw p.34 ●●●●
●● Strawberry and ●●● Summer Melon Brown Rice p.18
● Chicken Anticuchos
Watermelon Punch Salad p.10 ●●● Grilled Eggplant Planks
p.132
with Lime and ●●●● Tomato and Cucumber with Creamy Lemon-
Tarragon p.114 ●●● LA Charred
Chicken p.133 Salad p.90 Garlic Dressing p.40
BREADS ●●●● Sausage, Shrimp, ●●●●● Veggie Salad in a Jar p.51 ●● Grilled Eggplant Planks
with Creole Salsa p.40
and Quinoa Skillet
●● Blue Cheese Toasts p.20
p.39 SANDWICHES ●●● Grilled Eggplant Planks
●● Homemade Flatbreads Open-Faced with Miso Aioli p.40
p.112 ●●● Teriyaki Chicken ●●
Drumsticks with Tropical Meatball Subs p.56 ●●● Grilled Eggplant
Planks with Sherry
DESSERTS Fruit Salad p.28 ● The Perfect
Lobster Roll p.96 Vinaigrette p.40
●●● Sheet Pan S’mores ●● Ultimate BBQ
Chicken p.70 ●●● Marinated Field
p.142
VEGETARIAN
SAUCES Peas p.123
●●●● Vermouth-Poached ●●●● Mint Chutney p.112 ●●●● New Potatoes
Stone Fruit p.138 ●●● Mini Veggie with Shaved Celery,
Tlayudas p.133 ●●●●● Peach Dressing p.90
●●●● White Balsamic– Buttermilk,
Marinated Berries ●●● Seared Tofu with ●●● Roasted Pepper–Tomato and Dill p.125
with Sweet Sweet Chili Sauce Relish p.112
●●●● Summer Succotash
Buttermilk Curd p.114 and Broccoli p.18 ●●●● Salsa Tatemada p.134 p.123
●●●● Tangy Cucumber-Yogurt
MAIN DISHES PASTA Sauce p.112 SOUPS & STEWS
BEEF & LAMB ●● Basil, Squash, and ●●●●● Tomato-Herb Butter p.4 ●● Coconut-Lemongrass
Cheesy Beef Patties Tomato Pasta Toss p.48 Chicken Bowls p.47
SIDES
●●●
with Tomato-Cucumber ●●● Family-Style Chicken ●●● Zesty Heirloom
Salad p.36 Spaghetti p.36 ●●●● Curry Rice Pilaf p.28 Gazpacho p.92

140 C O O K I N G L I G H T J U L Y 2 0 1 6
  

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 TRY THIS:

S’mores to
feed a crowd
Get more Wow ideas at cookinglight.com/wow.

SHEET PAN S’MORES 1. Preheat oven to 350°. bring to a boil. Cook, without stirring,
Active: 30 min. Total: 1 hr. 2. Process crackers in a food processor until a candy thermometer registers
This summertime treat is perfect for a potluck. until fine crumbs form; transfer to 250°. Gradually pour hot sugar syrup in
They are great served at room temperature, a large bowl. Add 3 tablespoons sugar, a thin stream over egg whites, beating
but if you want, pop the pan into a warm butter, 14⁄ teaspoon salt, 1 egg white, at medium-low speed, then at high
(250°) oven for 1 or 2 minutes just until the and whole egg, stirring to combine. speed until stiff peaks form. Spread
chocolate softens for the full gooey experience. meringue over cooled chocolate-
3. Press crumb mixture into bottom
1 (14.4-oz.) box graham crackers, of a 13- x 18-inch jelly-roll pan coated graham crust. Place pan on middle
lightly crushed with cooking spray. Bake at 350° for rack of oven; broil 11⁄2 minutes or until
1 cup plus 3 Tbsp. sugar, divided 8 minutes or until crust is set. Remove meringue topping is toasted and
1⁄
4 cup unsalted butter, melted from oven; sprinkle chocolate in an golden brown. Let stand 5 minutes.
3⁄
8 tsp. salt, divided even layer over hot crust, spreading Cut into 30 squares. Serve warm or

P H O T O G R A P H Y: I A I N B A G W E L L ; F O O D S T Y L I N G : M A R G A R E T M O N R O E D I C K E Y; P R O P S T Y L I N G : K AY E . C L A R K E
5 large egg whites, at room evenly as the chocolate melts. Cool at room temperature.
temperature, divided completely in pan on a wire rack. SERVES 30 (serving size: 1 square)
1 large egg 4. Preheat broiler to high. CALORIES 175; FAT 7.9g (sat 4g, mono 1g, poly 0.6g);
PROTEIN 3g; CARB 24g; FIBER 2g; SUGARS 15g
Cooking spray 5. Place remaining 4 egg whites in a (est. added sugars 15g); CHOL 11mg; IRON 2mg;
12 oz. finely chopped large bowl. Add vanilla, cream of tartar, SODIUM 108mg; CALC 13mg
bittersweet chocolate and remaining 1⁄8 teaspoon salt; beat —Recipe by Cheryl Slocum
3⁄
4 tsp. vanilla extract with a mixer at high speed until soft
1⁄
4 tsp. cream of tartar peaks form. Combine remaining 1 cup
1⁄
3 cup water sugar and 1 ⁄3 cup water in a saucepan; TRY A
FRUITY TWIST
Place thinly sliced
bananas over the
chocolate layer
before adding the
meringue.

142 C O O K I N G L I G H T J U L Y 2 0 1 6
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