The Man Issue (V.10)

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RAW BEET, GRAPEFRUIT AND ARUGULA SALAD + GRILLED CHICKEN + BROWN DERBY Written by Hannah Reiter This recipe marries all my favorite aspects of summer cooking: grilling, farmer’s market produce, fresh fruit and homemade dressings. Salad dressings are incredibly easy to make and much healthier than anything you can find bottled at the grocery store. They follow a simple formula of 3 parts oil to 1 part acid plus whatever herbs/spices or flavors you’d like to add! The one in this recipe is a simple 4 ingredient dressing that sets the citrus tone for the entire meal. The lemon offers a bright summery flavor while the mustard adds depth and compliments the earthiness of the beet and peppery arugula (which I bought down the street at my local Friday Night Farmer’s Market). The deep purple beet and bright pink grapefruit provide beautiful color to the presentation and make it impressive to dinner guests or as a fun meal for one. RAW BEET, GRAPEFRUIT AND ARUGULA SALAD 4 oz Arugula 1/2 beet, raw, shredded 1/2 grapefruit 1/2 Avocado, diced 1/2 oz Goat cheese 2 oz lemon thyme dressing (for salad) 4 oz lemon thyme dressing (to marinate chicken) 1 chicken breast Place chicken breast and 4oz dressing in bowl. Cover and refrigerate for at least 2 hours Heat grill to 500º Fahrenheit. When grill is hot, place marinated chicken breast in center and cook 8-10 minutes on each side. While the chicken cooks, toss arugula in half of the remaining dressing and arrange on a plate. Toss the shredded beet in the remaining dressing and place on top of the arugula. Segment the grapefruit and add to the plate along with the avocado. Crumble the goat cheese over the salad When the chicken is done, let rest on a cutting board for 1 minute then slice and place on plate. Drizzle any remaining dressing over the finished salad and enjoy! LEMON THYME DRESSING (makes about 8oz of dressing) Juice of 2 lemons (about 2 oz) 1 tablespoon brown mustard 3 sprigs fresh Thyme salt & pepper to taste 6 oz extra virgin olive oil Combine lemon, mustard, thyme, salt and pepper in a small bowl Slowly add olive oil and whisk till thoroughly combined.
BROWN DERBY Never one to pass up the opportunity to use every last ingredient or make a fresh cocktail, I used the other half of my grapefruit to make this simple, refreshing bourbon cocktail to pair with my summer salad. 2 oz bourbon 2 oz fresh grapefruit juice 1 tsp honey Pour all ingredients into a shaker with ice. Shake until cold (about 20 seconds) Strain and pour into lowball glass with fresh ice. Garnish with a lemon slice. Photography by Robert I Mesa
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ART & TIMELESS FASHION Volume 9 //
Page 3 and 4:
CON TRI BUT ORS Editors Darnell Tho
Page 5 and 6:
HELLO Welcome to the Man Issue! We
Page 10 and 11:
MAN UP Written by Anaiah Lupton Whi
Page 12 and 13: with sex. Some of these implicat cu
Page 14: An evolution of the phrase “I hoo
Page 19 and 20: SEN SITI VITY For as long as I can
Page 21: MASCULINITY AND SENSITIVITY ARE NOT
Page 25 and 26: Photography by Raya Jade // Modelin
Page 30: Photography/Art Direction by Darnel
Page 46: WHAT DO YOU BUILD YOUR DAILY LOOK A
Page 51: Photography by Jo Herrera, Styling
Page 76: ALMOND-RASPBERRY GOODNESS SHAKE Wri
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The Man Issue (V.10)

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