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{<br />
juicy<br />
discuss!<br />
news. shareable stats. convo starters.<br />
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2<br />
FOOD STYLING: JAMIE KIMM, PROP STYLING: CHLOE DALEY<br />
SPREAD<br />
THE LOVE<br />
Skip the salami and opt for<br />
veggie “charcuterie,” summer’s<br />
big food trend. Blah crudités,<br />
these are not: Some Whole<br />
Foods stores even have<br />
“produce butchers” to prep<br />
your bounty beautifully.<br />
Mia Russo Stern, CEO of<br />
Brooklyn Culinary Arts<br />
(an online cooking<br />
program), created<br />
this plate that<br />
tastes as good<br />
as it looks.<br />
6<br />
7<br />
3<br />
4<br />
5<br />
1/ PORTOBELLOS<br />
lend meatiness.<br />
Roast ’em with<br />
grapeseed oil,<br />
sesame oil, and<br />
tamari (a thicker<br />
soy sauce), then<br />
serve in a Bibb<br />
lettuce wrap.<br />
2/ MARCONA<br />
ALMONDS give<br />
crunch and protein,<br />
and their plump<br />
shape can fill in<br />
gaps on the board.<br />
3/ RADISHES<br />
are crisp and<br />
colorful, so<br />
max out—slice<br />
French radishes<br />
lengthwise and<br />
the watermelon<br />
varietal into thin<br />
circles, then throw<br />
in a few whole<br />
traditional ones<br />
(it’ll look rustic).<br />
4/ SHISHITO<br />
PEPPERS add salty<br />
heat. Blacken in a<br />
skillet; toss with sea<br />
salt and tamari.<br />
5/ FIG PRESERVES<br />
have a slight<br />
sweetness and<br />
complex texture.<br />
Dip everything<br />
in them!<br />
6/ YOUNG<br />
CARROTS are five<br />
inches long and<br />
come in purple<br />
hues too. Serve<br />
sliced lengthwise<br />
with tops on.<br />
7/ EDIBLE<br />
FLOWERS, like<br />
marigolds, taste<br />
herbaceous and<br />
are so damn pretty.<br />
Olive Wood Rustic Cutting Board, $59, westelm.com<br />
PHOTOGRAPH BY TED CAVANAUGH July/August <strong>2017</strong> / WOMENSHEALTHMAG.COM 29
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