Real Food Summer 2019

DIANE KOCHILAS: HER GREEK TABLE TO YOURS 

Lunds & Byerlys 

COMPLIMENTARY 

SUMMER 2019 

Savor 

Summer 

Enjoy an easy outdoor 

party menu bursting 

with sunny flavors 

03 

FREE 

KOREAN BBQ: Get fired up 

5 FRESH HERBS: Add kick to your dishes 

PRODUCE REFRESHED: Creative veggie-centric meals

BEAUTIFUL KITCHENS AND 

BATHS START IN OUR SHOWROOM. 

VISIT TODAY. 

763.717.8500 

12955 HWY 55, 

PLYMOUTH, MN 55441 

MingleTeam.com

Those who love to cook make more than food in the kitchen. They make the most of every moment together—sharing 

stories, creating delicious flavors and simply enjoying the company of close friends. For more than 80 years, Le Creuset has 

been a part of these special times, and a colorful companion to all who savor food—and life—to the fullest. To learn more about 

Le Creuset’s classic French quality, and the joys of cooking with premium enameled cast iron, visit www.lecreuset.com.

contents 

Features 

20 Take the Party Outdoors 

Enjoy your own party with approachable recipes 

that burst with sunny flavors and hints of spice 

BY ROBIN ASBELL 

real food 

summer 2019 

30 Five Fresh Summer Herbs 

Add kick to your recipes with basil, cilantro, dill, mint and rosemary 

BY PAT CROCKER 

40 Produce Refreshed 

Elevate your vegetable-based dishes with creative yet simple ideas 

RECIPES BY ABRA BERENS 

46 Korean Barbecue 

Fire up your grill with a fusion of flavors 

RECIPES BY BILL KIM WITH CHANDRA RAM 

52 Diane Kochilas 

Sharing tips from her “Greek Table” to yours 

BY TARA Q. THOMAS 

Departments 

4 Bites 

La Cocina: A celebration of culture 

RECIPES BY SHANI JONES AND ELVIA BUENDIA 

6 Kitchen Skills 

Fresh, creamy salad dressings 

BY JASON ROSS 

8 Contributors 

17 Ingredient 

Tahini: From salads to dessert 

BY LIANNA MATT McLERNON 

18 Healthy Habits 

Meatless meals 

BY ERIK TORMOEN 

56 Pairings 

Burgers and wine 

BY MARY SUBIALKA 

CREAMY ASPARAGUS SOUP 

WITH TARRAGON (RECIPE PAGE 35) 

2 real food spring fall 2017 2015

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20 

56 

Our Cover 

Watermelon Salad with Mint (page 22) 

Photograph by Terry Brennan 

Food styling by Lara Miklasevics 

recycleMAGAZINElogo_WHITE.pdf 1 6/23/16 2:55 PM 

PUBLISHER TAMMY GALVIN 

EXECUTIVE DIRECTOR OF CONTENT MIKE BERGER EDITOR MARY SUBIALKA 

ASSOCIATE EDITORS KATIE BALLALATAK, ANNA BJORLIN, LIANNA MATT McLERNON AND ERIK TORMOEN 

SENIOR ART DIRECTOR JAMIE BANKSTON PRODUCTION PROJECT MANAGER CINDY MARKING ACCOUNT EXECUTIVE KELSEY FISH 

VOLUME 15, NUMBER 2 Real Food magazine is published quarterly by Greenspring Media, LLC, 706 Second Ave. S, Suite 1000, Minneapolis, MN 55402, 

612.371.5800, Fax 612.371.5801. All rights reserved. No part of this publication may be reprinted or otherwise reproduced without written permission 

from the publisher. Real Food is exclusively operated and owned by Greenspring Media, LLC. Printed in the USA. realfoodmag.com 

The pages between the covers of this magazine (except for any inserted material) are printed on 

paper made from wood fiber that was procured from forests that are sustainably managed to remain 

healthy, productive and biologically diverse. 

summer fall 2009 2019 real food 3

ites 

A Celebration of Culture 

Enjoy authentic tastes from across the globe with delicious recipes 

from San Francisco’s own communal kitchen 

With a mission of cultivating local food entrepreneurs, La Cocina’s flavors are something special. A nonprofit incubator 

kitchen located in the Mission District of San Francisco, La Cocina helps its members—primarily women from communities 

of color and immigrant communities—build successful food businesses by providing affordable commercial 

kitchen space, technical assistance and access to market opportunities. Why? So that anyone can make a living doing what 

they love: cooking. To date, the organization has enabled hundreds of women to start their own businesses. 

To celebrate its stories of success, La Cocina recently released its first cookbook, “We Are La Cocina,” penned by the organization’s 

executive and deputy directors and featuring dishes from more than 50 successful entrepreneurs—including those 

featured here—who not only share beloved recipes handed down from generations before, but their inspiring narratives as well. 

With culinary creations hailing from Latin America, Africa, South Asia, East Asia, the Middle East and Europe, there’s something 

for everyone’s tastes in this diverse book. —Anna Bjorlin 

Jerk Chicken 

MAKES 8 TO 10 SERVINGS, RECIPE BY SHANI JONES, PEACHES PATTIES 

Going to Jamaica for the first time, I felt like I belonged. … People would 

tell me I was weird, or quiet. I’m just easygoing. And that’s how it felt in 

Jamaica. I was able to relate. People were just outside making jerk chicken. 

… I feel like, even though I was raised in San Francisco, we had more of 

a Caribbean upbringing, from my mom and my grandmother. 

3 Scotch bonnet or habanero peppers, stemmed 

1 medium onion, coarsely chopped 

3 medium green onions, chopped 

3 garlic cloves 

1 tablespoon coarsely ground black pepper 

1 teaspoon kosher salt 

1 teaspoon ground allspice 

1⁄2 teaspoon ground nutmeg 

4 sprigs fresh thyme, picked leaves and tender stems 

juice of 1 lime 

2 tablespoons white vinegar 

1⁄2 cup soy sauce 

1 tablespoon vegetable oil 

8 whole chicken legs 

rice, beans and plantains, for serving 

1. In a food processor, pulse the chile, onions, green onions, garlic, black pepper, salt, allspice, nutmeg and thyme into a coarse 

paste. Transfer the chile mixture to a bowl and combine with the lime juice, vinegar, soy sauce and oil. (The mixture will be very 

spicy; be careful while handling, and work in a well-ventilated area.) 

2. Place the chicken legs in a large glass dish and pour the jerk marinade on top, turning to completely coat the chicken. Cover and 

refrigerate for at least 2 hours to overnight. 

3. Preheat the oven to 400°F and lightly grease a rimmed baking sheet. Put the marinated chicken on the pan and pour any remaining 

marinade over the top. Bake until the chicken is cooked through (a meat thermometer inserted into the thickest part of the thigh 

reads 160°F) and lightly charred in spots, 40 to 45 minutes. 

4. Serve with rice and beans and fried sweet plantains. 

4 real food summer 2019

Pastelitos Tres Leches 

(Three-Milk Cupcakes) 

MAKES 12 CUPCAKES, RECIPE BY ELVIA BUENDIA, 

LA LUNA CUPCAKES 

I worked to incorporate some of the flavors available 

in the Bay Area with the techniques my mom 

used, like adding freshly squeezed orange or carrot 

juices and sometimes using thick cream instead of 

butter. ... At first, [baking] was just a hobby, but now 

I know I just needed more confidence. ... When I 

started in the incubator program, I remember being 

so impressed with the way the other women were 

taking control of their lives and working so hard to 

see their dreams come true. It makes me so proud 

to know them. 

For the Cupcakes 

1 cup all-purpose flour 

3⁄4 teaspoon baking powder 

1⁄2 teaspoon baking soda 

1⁄2 teaspoon salt 

1⁄2 cup (1 stick) butter, at room temperature 

1 cup sugar 

2 eggs, room temperature 

1 tablespoon vanilla extract 

1 cup buttermilk cup 

1/4 cup neutral oil 

For the Filling 

1⁄2 cup evaporated milk 

1⁄2 cup sweetened condensed milk 

1/4 cup heavy cream 

For the Whipped Cream Frosting 

1 cup heavy cream 

1. Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Set aside. 

2. To make the cupcakes: In a large bowl, combine the flour, baking powder, baking soda and salt and whisk 

to incorporate. 

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium 

speed until light and fluffy, about 5 minutes. 

4. Add the eggs and vanilla and paddle on low until just incorporated. Whisk together the buttermilk and oil. 

Add a third of the dry ingredients to the butter mixture, and pour in a third of the buttermilk mixture. Alternate 

adding the dry and wet ingredients, ending with the wet. 

5. Evenly portion the batter into the prepared muffin cups. Fill each cup about three-quarters full. Bake for 

18 minutes or until a toothpick inserted into a cupcake comes out clean. 

6. Meanwhile, make the filling: Whisk the milks and cream together to incorporate. Refrigerate until ready to use. 

7. To make the frosting: Clean out the bowl of the stand mixer and fit it with the whisk. Beat the cream on 

high speed until firm peaks form. 

8. To assemble the cupcakes, use a clean meat injector to inject the center of each cupcake with the tres 

leches filling, or use a skewer to create small holes in the center of each cupcake and slowly pour in the filling, 

waiting as it absorbs. Use 1⁄4 to 1⁄2 ounce for each cupcake. Top each cupcake with a dollop of whipped 

cream. The cupcakes can be stored covered in the refrigerator for 2 to 3 days. 

RECIPES AND PHOTOS 

FROM “WE ARE LA 

COCINA” BY CALEB 

ZIGAS AND LETICIA 

LANDA. ©2019 

REPRINTED WITH 

PERMISSION OF 

CHRONICLE BOOKS. 

RECIPE IMAGES BY 

ERIC WOLFINGER. 

summer 2019 real food 5

kitchen skills 

Salad Days 

Make your own fresh, creamy salad dressing to liven up summer 

BY JASON ROSS 

Summer is the time to improve your salad game. It is the time to keep indoor cooking to a 

minimum and highlight young tender vegetables, foods off the grill and all the bounty of the 

season. You need some solid salad dressing recipes in your repertoire—creamy and tangy, 

flavorful and yummy, and not too hard to whip together for lunch or dinner. 

Here are two base recipes, one with bacon and the other with tahini, that both have big flavor. 

Each can be paired with a variety of foods, and each works on a different technique: emulsifying 

and using starches as thickeners. Once mastered, these dressings are easy to modify, and I include 

suggestions for other variations such as bacon grilled scallion dressing and tahini ranch dressing. 

Use these dressings for sturdier salads such as spinach or kale, or shredded cabbage and 

carrot, or as a sauce for grilled poultry and seafood. They would also be good with grilled 

vegetables such as asparagus or eggplant, or even as a stand-in for a creative Caesar salad. 

Creamy Lemon Tahini Dressing 

MAKES ABOUT 1 CUP, 6 TO 8 SERVINGS 

Tahini is made from just one ingredient, sesame seeds, ground into a paste. So luscious 

and smooth, it has rich texture and deep flavor, all from a pale golden seed. Use the depth 

and intensity of tahini for a rich dressing with surprisingly smooth texture. 

1 garlic clove, finely minced 

½ teaspoon salt 

1/3 cup sesame tahini paste 

¼ cup water 

2 tablespoons lemon juice 

2 tablespoons olive oil 

1. In a medium-sized mixing bowl, whisk together the garlic and salt. 

Whisk in the tahini. 

2. Combine water and lemon juice and slowly add to the tahini mixture. 

Depending on the thickness of the tahini, more water may be needed to get 

a creamy dressing-like consistency. (Tahini is a starchy puree and, like most 

starches, will oddly thicken or clump when mixed with water. Gradually the sauce 

will loosen as the amount of liquid increases and incorporates into the tahini.) 

3. Next whisk in olive oil. 

4. Store in a lidded container or jar, refrigerated, for up to 7 days. 

VARIATIONS: 

Tahini Ranch Dressing: Add ½ teaspoon garlic powder, ½ teaspoon onion 

powder, ½ teaspoon paprika, ½ teaspoon honey and a dash of Tabasco sauce. 

Ginger Yogurt Tahini: Substitute 2 tablespoons olive oil with ¼ cup plain 

yogurt, and add 1 tablespoon grated fresh ginger. 

SERVING SUGGESTION: Use tahini dressings with Cucumber Mint Chopped 

Salad with Shrimp. For each serving, use 1 cup chopped romaine lettuce, ¼ cup diced 

cucumber, ¼ cup diced tomato, 2 tablespoons diced red pepper, 2 tablespoons diced 

red onion, 2 tablespoons crumbled feta, 1 tablespoon minced fresh mint, 1/8 teaspoon 

salt, grind of black pepper and 2 tablespoons Creamy Lemon Tahini Dressing. 


Creamy Bacon Vinaigrette 

MAKES ABOUT 1 CUP, 6 TO 8 SERVINGS 

In this recipe, the starch in the mustard and shallots help to form the emulsion, and 

the bacon drippings give the dressing a smooth texture. Adding oil to the bacon 

drippings will help keep the dripping liquid at room temperature so it doesn’t 

become solid and greasy. It also mellows the flavor, which can get a little rich and 

overpowering. 

1 medium shallot, minced 


3 tablespoons red wine vinegar 

1 tablespoon Dijon mustard 

1 teaspoon water 

1 tablespoon finely sliced chives 

pinch black pepper 

6 slices bacon cut into ½ inch 

or smaller pieces 

1/3 cup olive oil 

2 tablespoons sour cream 

1. Toss minced shallot with salt in a small mixing bowl. Wait a few minutes for 

the shallot to moisten and soften in the salt. This will help cut the heat and 

bite of the raw shallot and draw out moisture. 

2. Whisk red wine vinegar, Dijon mustard, water, chives and black pepper into 

the bowl of shallot. Set aside. 

3. Put the cut bacon in a medium sized sauté pan on medium low heat. Cook 

the bacon, stirring often with a wood spoon, until fully crisped, about 8 minutes. 

4. Turn off the heat. Strain bacon drippings into a medium sized mixing bowl 

and add oil to the strained fat. Remove cooked bacon and store in a small 

container at room temperature for up to 7 days. These tasty morsels are great 

with almost anything, but especially salads. 

5. Slowly drizzle the bacon drippings and oil mixture into the shallot and 

vinegar mixture, whisking constantly and vigorously until all the oil has been 

added. Whisk in sour cream to finish dressing. 

6. Store in a lidded container or jar, refrigerated, for up to 7 days. Shake or 

whisk before serving, and serve at room temperature. 

VARIATIONS: 

Bacon Blue Cheese Dressing: Substitute 1/3 cup sour cream for 1/3 cup neutral 

oil, and add 3 to 4 tablespoons blue cheese crumbles. 

Bacon Grilled Scallion Dressing: Substitute 1 tablespoon chives for ½ bunch 

scallions brushed with oil, grilled and chopped. 

SERVING SUGGESTION: Try bacon dressings with a Spinach and Grilled 

Chicken Salad to make it a meal. For each serving use 11/2 cups baby spinach, 

1 tablespoon crispy bacon pieces (from dressing), 1 grilled chicken breast, 

1 sliced mushroom, 2 tablespoons blue cheese crumbles, ¼ cup grated 

carrot, 1/8 teaspoon salt, grind of black pepper and 2 tablespoons Creamy 

Bacon Vinaigrette. 

PHOTOGRAPHY TERRY BRENNAN 

FOOD STYLING LARA MIKLASEVICS 

NUTRITION 

CREAMY LEMON TAHINI DRESSING: 

PER SERVING: CALORIES 90 (74 from fat); FAT 

9g (sat. 1g); CHOL 0mg; SODIUM 159mg; CARB 

3g; FIBER 1g; PROTEIN 2g 

CREAMY BACON VINAIGRETTE: 

PER SERVING: CALORIES 149 (144 from fat); FAT 

16g (sat. 4g); CHOL 8mg; SODIUM 204mg; CARB 

1g; FIBER 0g; PROTEIN 0g 


contributors 

Robin Asbell spreads the 

word about how truly delicious and 

beautiful whole, real foods can be 

through her work as an author, 

cooking teacher and private chef. 

She likes to create delicious dishes 

that range from meat and seafood to 

beans and grains using global flavors. 

Her latest book is “Plant-Based 

Meats.” She is also the author of 

“300 Best Blender Recipes Using Your 

Vitamix,” “Great Bowls of Food: Grain 

Bowls, Buddha Bowls, Broth Bowls 

and More”; “Juice It!”; “Big Vegan: Over 

350 Recipes, No Meat, No Dairy, All 

Delicious”; “The New Vegetarian”; and 

“Gluten-Free Pasta.” 

Lara Miklasevics began her 

food career on the other side of the 

camera, cooking at the renowned 

New French Café in Minneapolis. 

Today her work as a stylist is in 

demand at corporations including 

Heinz, Target and General Mills, as 

well as with many magazines. She 

prides herself on using her experience 

as a chef to make food as appealing 

on the page as it is on the plate. 

Tara Q. Thomas intended to 

be a chef when she trained at the 

Culinary Institute of America in New 

York but got sidetracked by wine. 

She has been writing about it 

for nearly 20 years now, most 

prominently at Wine & Spirits 

Magazine, where she is executive 

editor. Author of “The Complete 

Idiot’s Guide to Wine Basics” and a 

contributor to “The Oxford Companion 

to Cheese” and the forthcoming 

“The Oxford Companion to Spirits 

and Cocktails,” she also sits on the 

advisory panel for the International 

Culinary Center’s Sommelier Training 

Program. She lives in Brooklyn, New 

York, juggling a laptop and two small 

children. She still cooks nearly nightly, 

albeit for a smaller crowd. 

Abra Berens is the chef at 

Granor Farm in Three Oaks, Michigan. 

She trained at Ballymaloe in County 

Cork, Ireland, and Zingerman’s 

Delicatessen in Ann Arbor, Michigan. 

She strives to connect people with 

their food both through dinners and 

progressive food policy, helping to 

further a food system that protects 

our environment through agriculture, 

helps farmers earn a living wage, and 

waste as little food as possible. She 

lives in Galien, Michigan, with her 

husband, Erik, and their two dogs. 

8 real food summer 2019 

Terry Brennan is a 

photographer based in Minneapolis, 

Minnesota. Clients include Target, 

General Mills, Land O’Lakes and 

Hormel. “Working with Real Food 

is a highlight for me—I look forward 

to every issue. I love working with 

the creative team and, of course, 

sampling the wonderful recipes.” 

Jason Ross is a chef consultant 

for restaurants and hotels, developing 

menus and concepts for multiple high 

profile properties. He trained and grew 

up in New York City but now calls 

St. Paul, Minnesota, home. Currently, 

he teaches the next generation of chefs 

at Saint Paul College Culinary School. 

Pat Crocker is a professional 

home economist and culinary herbalist 

with a passion for healthy food. Her 

knowledge and love of herbs has 

been honed over more than four 

decades of growing, studying, 

photographing, experimenting with 

and writing about what she calls 

“the helping plants.” In fact, Crocker 

marries the medicinal benefits 

of herbs in every original recipe 

she develops. Crocker has written 

22 herb/healthy cookbooks, including 

“The Healing Herbs Cookbook,” “The 

Juicing Bible” and most recently, 

“The Herbalist’s Kitchen.”


welcome 

Bloomington: 952-896-0092 

Burnsville: 952-892-5600 

Chanhassen: 952-474-1298 

Eagan: 651-686-9669 

Eden Prairie: 952-525-8000 

Edina 

50th Street: 952-926-6833 

France Avenue: 952-831-3601 

Golden Valley: 763-544-8846 

Maple Grove: 763-416-1611 

Minneapolis 

Downtown: 612-379-5040 

Northeast: 612-548-3820 

Uptown: 612-825-2440 

Minnetonka 

Glen Lake: 952-512-7700 

Highway 7: 952-935-0198 

Ridgedale: 952-541-1414 

Navarre: 952-471-8473 

Plymouth: 763-268-1624 

Prior Lake: 952-440-3900 

Richfield: 612-861-1881 

Roseville: 651-633-6949 

St. Cloud: 320-252-4112 

St. Louis Park: 952-929-2100 

St. Paul 

Downtown: 651-999-1600 

Highland Park: 651-698-5845 

Wayzata: 952-476-2222 

White Bear Lake: 651-653-0000 

Woodbury: 651-999-1200 

SHOP ONLINE 

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952-897-9800 

L&B EXTRAS 

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LundsandByerlys.com/Extras 

Precious Time 

While I’ve always enjoyed our state’s 

four great seasons, I must admit 

that with extremely cold temps 

and snow that reached up to our mailboxes 

I was really looking forward to warm and 

sunny summer days. 

And, now, with Old Man Winter in our 

rearview mirror—at least for another six 

months—it’s amazing how quickly our calendars 

fill up during these summer months. 

Between grad parties, weddings, trips to 

the cabin, our kids’ activities, backyard 

barbecues with family and friends and more, 

there’s so much fun to be had and seemingly 

so little time to fit it all in. 

One of the many ways we here at Lunds 

& Byerlys can provide a helping hand is with 

online grocery shopping. 

We have more than 40,000 products to 

choose from at Shop.LundsandByerlys.com. 

When you place an order, it’s fulfilled with 

your exact specifications by our Personal 

Shoppers who walk the aisles just as if you 

were doing the shopping yourself. My family 

has used our online shopping service 

extensively over the years, and we find it to 

be an amazing time saver. 

As I’ve shared previously, we are always 

enhancing and refining our online shopping 

service to provide you with a truly sensational 

shopping experience. And we’ve also 

recently made it even more convenient to 

shop with us online. 

While we have always offered delivery 

throughout the Twin Cities, we now have 

curbside pick-up available at every one of 

our stores. That means there are 27 locations 

throughout the Twin Cities where you 

can pick up your online order without ever 

having to even leave your car! 

So, whether you’re heading to the cabin, 

home from a long day at work, or have just a 

little time between your kids’ activities, you 

can have us do the shopping for you so you 

can quickly pick up all of your groceries at 

a time that works for your busy schedule. 

We hope you enjoy all that our great 

Minnesota summers have to offer. And we 

thank you for giving us the opportunity to 

serve you! 

Sincerely, 

Tres Lund 

President and CEO 

DOWNLOAD OUR APP 

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LundsandByerlys.com/StayConnected 

FOOD QUESTIONS? 

Call our FoodE Experts: 952-548-1400 

REAL FOOD COMMENTS 

Aaron Sorenson: 952-927-3663 

LUNDSandBYERLYS.com real food 9


services 

Save Time. Shop Online. 

Enjoy the same great products you love—and extra convenience 

Day-to-day life can be hectic, and often just picking up a gallon of milk or ingredients 

for dinner means an extra stop in an already packed schedule. That’s where we come 

in! Lunds & Byerlys Online Shopping will fill up your fridge in no time. 

For over 10 years, Lunds & Byerlys Online Shopping has been a convenient, hassle-free way 

to get the same great products you know and love delivered to your door or ready for you to 

pick up at our stores. In 2016 we debuted a new online shopping platform that we have continued 

to expand as more and more of us look for time-saving ways to get groceries quickly. 

Our fully integrated online shopping experience allows you to create your online order on 

our desktop site and finish it on your mobile phone or app. This provides a consistent and 

convenient way for you to order groceries from wherever you are. 

The online shopping site also features personalization across the entire shopping experience. 

This means at every step of the shopping journey—from the homepage to product collections 

and recommendations—the platform will display the most relevant items based on your 

purchase history and ongoing transactions. 

Plus, our L&B Extras program allows you to track past purchases you have made both in 

our stores and online so you can quickly and easily reorder specific items or an entire shopping 

list. And you’re able to save even more when you shop online by using digital coupons 

and L&B Extras offers. All it takes is a quick click to “clip” coupons to your account so you 

can redeem them at checkout. 

Once you place an order, your work is done. Personal shoppers in our stores hand-select 

your order to ensure you receive the freshest items available. Then our delivery drivers bring 

your groceries directly to the front door of your Twin Cities area home or business. Or, if it’s 

more convenient, you can opt for curbside pickup at all 27 Lunds & Byerlys stores. Orders 

can be picked up or delivered on the same day they’re placed as time slots are available, which 

makes it even more convenient to get what you need, when you need it. 

And now you can subscribe and save! Take advantage of our online shopping subscriptions, 

which allow you to pay one price for unlimited pickup. For a 30-day subscription you pay just 

$9.99 and a 90-day subscription is $24.99. 

We strive to provide a unique shopping experience for every single customer, and we’re 

confident our online shopping platform will provide that experience to you. 

Visit Shop.LundsandByerlys.com 

to try our online shopping site today. 


PECULIAR PRODUCE 

Organic Rainbow Carrots 

These brightly colored 

beauties offer distinct 

flavors and are packed 

with vitamin A and beta 

carotene. Available 

year-round. 

Heirloom Tomatoes 

Heirloom tomatoes come 

in a rainbow of colors 

and sizes and are known 

for their deep flavor and 

intense vitamin content. 

Available year-round. 

Gold Nugget Mandarins 

These citrus gems are 

seedless and easy to 

peel. Their well-balanced 

flavor is sweet, yet 

slightly tart. Available 

March-June. 

Shishito Peppers 

The bright green, 

finger-sized peppers 

have delicate skin that 

lends itself to charring. 

They have a lively, sweet 

flavor with a hint of 

smokiness. Available 

year-round. 

Golden Berries 

The bright orange 

berries have a sweet, 

tropical taste reminiscent 

of a pineapple or mango. 

Available year-round. 

White Asparagus 

White asparagus is 

grown underground 

so chlorophyll isn’t 

produced, which ensures 

the elegant white color 

and delicate, slightly 

sweet flavor. Available 

March-June. 

Champagne Mangoes 

Champagne mangoes 

have a glowing golden 

skin. The kidney-shaped 

mangoes are delicate 

and tender with an 

intensely sweet 

flavor. Available 

February-August.


wine and spirits 

BOOZY 

ICE POPS 

Celebrate summer with 

the ultimate cocktail hour 

cool down! Try some of our 

favorite adults-only treats 

at your next get-together. 

Wine on a Stick 

MAKES 1 POP 

A refreshing ice pop made out of your favorite summer wine 

or cocktail. Delicious made with your favorite sangria recipe, too! 

½ ounce Powell & Mahoney Peach Bellini Cocktail Mixer 

2 ounces Prosecco 

1. Fill an ice pop mold 1/3 of the way with Bellini mixer. 

2. Pour Prosecco to top the rest of the mold and freeze overnight. 

Boozy Orange Creamsicle Pops 

MAKES 12 POPS 

A favorite childhood treat updated with an adults-only twist! 

12 ounces vodka 

24 ounces pulp-free orange juice 

6 ounces full fat coconut milk 

1 tablespoon vanilla extract 

1. Blend all ingredients together. 

2. Pour into ice pop molds and place in freezer overnight 

or until completely frozen. 



wine and spirits 

Rosé Pops 

MAKES 1 POP 

A delicious way to enjoy rosé on the 

hottest days of summer. 

1 ounce rosé 

¾ ounce juice or mixer (we used 

orange and cranberry juice) 

fresh fruit, chopped or sliced 

(we used sliced peaches 

and berries) 

1. To each ice pop mold, add 1 ounce 

rosé, ¾ ounce juice or mixer and fruit 

of your choice. 

2. Add ice pop tops and sticks; freeze 

overnight. 

Gin & Tonic Ice Pops 

MAKES 1 POP 

This recipe makes the quintessential 

summer refresher even cooler. 

2 limes 

1 ounce gin 

2 ounces tonic water 

½ ounce fresh lime juice 

1. Place two lime slices in each 

ice pop mold. 

2. For each ice pop, mix together 

gin, tonic and lime juice. Pour 

into ice pop mold and place in 

the freezer overnight or until 

completely frozen. 



what’s in store 

JAVA HOUSE COLD BREW 

LIQUID PODS AND BOTTLES 

Java House Cold Brew liquid pods and ready-to-drink bottles make 

authentic cold brew accessible anytime, anywhere. The dual-use liquid 

pods can be enjoyed hot or cold and result in a smooth, rich taste. 

And the cold brew bottles come in pure black, lightly sweet and frappé, 

which means there is a perfect pick-me-up for everyone’s taste. 

Did you know? Java House Cold Brew is made with 100 percent 

Arabica coffee beans. This variety of bean grows at a higher altitude 

and has a less bitter and smoother flavor than its counterpart, 

Robusta bean. 

VOSGES HAUT-CHOCOLAT 

CHOCOLATE BARS 

Vosges Haut-Chocolat’s intriguing chocolate creations are the brainchild 

of founder and chocolatier Katrina Markoff. Katrina and team fuse spices, 

nuts, roots, herbs and liqueurs from around the world with premium 

chocolate. Exotic chocolate bars include a pink Himalayan crystal salt 

caramel bar, dulce de leche chocolate bar and turmeric ginger chocolate 

bar. The caramel marshmallows include black salt coconut nib, blood 

orange hibiscus, Alderwood smoked salt and roasted walnut pecan. 

Tip: Pair your chocolate with a beverage! The roasted walnut pecan 

caramel marshmallows pair well with a rich imperial or chocolate stout 

while the black salt coconut nib caramel marshmallows go perfectly 

with a Dark ‘n’ Stormy cocktail. 

Q DRINKS LIGHT 

The bold, crisp taste of Q Drinks’ spectacular nonalcoholic mixers is 

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ingredient 

A Taste of Tahini 

Find the versatile ingredient in everything from salads to desserts 

TAHINI CHANDLERVID85 - ADOBE STOCK MOUSSE ©MIZINA - ADOBE STOCK 

BY LIANNA MATT MCLERNON 

A 

common way to explain tahini is that it is like the peanut butter of 

sesame seeds, and cooks and bakers are clearly taking that to heart. 

Now instead of only finding the sesame seed paste in Middle Eastern 

and Mediterranean cooking—it’s a mainstay in hummus—it can be added to 

salad dressing, smoothies, and swirled in desserts like brownies and more. 

Tahini can be made with just sesame seeds, but oftentimes some 

oil is added for a desirable consistency. The simplest tahinis are not as 

sweet as other nut butters, and while all are creamy, the taste varies a bit 

depending on how it is made. Un-hulled, whole sesame seeds have more 

nutritional impact than hulled sesame seeds, and they give off a nuttier 

flavor. Tahini made from black sesame seeds has more of a roasted flavor, 

whereas tahini made from white, hulled sesame seeds has a milder taste. 

The sesame seeds technically don’t have to be toasted to make 

tahini, but while raw seeds are more nutritious, they can taste bitter. Some 

tahini recipes spice up the flavor with seasonings like lemon juice or garlic, 

and some options go the sweet route with the addition of chocolate. 

Tahini is popular in vegetarian and vegan dishes because it has 5 grams 

of protein, 3 grams of fiber and 16 grams of healthy fat per 2 tablespoons, 

making for a very filling component to any dish. In that same serving, 

you’ll get 12 percent of your recommended daily value of calcium, 

14 percent of your iron and 6 percent of your magnesium, which helps 

bone and muscle health, oxygen transportation, and heart health 

and blood pressure, among other things. These and other nutrients 

in tahini also contribute to anti-inflammation and antioxidation 

to help your overall health. 

With how versatile it is, you can find all sorts of places to slip 

a little tahini—and therefore a little extra nutrition—into your 

diet. Just remember to stir and then refrigerate it to store 

once you’ve opened a container; otherwise, it will go bad 

more quickly. You can find tahini in a few places, depending 

on where you get it, such as in the peanut butter aisle, near 

other nut or seed butters, or an ethnic food aisle. 

For a quick and easy way to start loving tahini (especially 

if you’re vegan), try slipping it into this chocolate 

mousse or flip to page 6 to find it in 

a creamy salad dressing. 

Chocolate Mousse 

MAKES 3 CUPS, RECIPE BY PETA 

2 (12.3-ounce) boxes extra-firm silken tofu 

½ cup unsweetened soy milk 

½ cup plus 1 tablespoon cocoa powder 

½ cup maple syrup 

2 teaspoons vanilla essence 

2 tablespoons cashew butter 

1 tablespoon tahini 

pinch of sea salt 

1. Blend all of the ingredients in a food 

processor until smooth and creamy. 

It can be stored in the refrigerator for 

up to 1 week. 


healthy 

habits 

Meatless Meals 

Dialing back on meat doesn’t have to mean 

a drastic dietary change you might dread 

BY ERIK TORMOEN 

How much red meat is OK to eat? One hamburger a week, 

according to 37 scientists in a report released early this 

year with advocacy group EAT Forum. It’s not a new idea: 

Studies have shown that eating more plants and less meat 

can reduce risks of obesity, diabetes, cardiovascular disease, 

inflammation, premature death and lifestyle-related cancers. 

Think about red and processed meats, says Kristen Frie, a 

registered dietitian nutritionist with the Mayo Clinic Healthy 

Living Program in Rochester, Minnesota. Beef and pork are 

loaded with saturated fat. Cutting down on saturated fat 

can lessen your chances of developing cardiovascular and 

inflammatory diseases and, because it packs a ton of calories, 

can help with weight management, too. 

Meanwhile, plant-based foods boast antioxidants that aid 

in cancer prevention. That’s part of why vegetables, nuts, 

beans and whole grains play such an active role in highly rated 

healthy-eating guides like the Mediterranean diet, the DASH 

diet and the Mayo Clinic Diet. 

“I would recommend not to think of it as an all-or-nothing, 

black-and-white commitment,” Frie says. “It doesn’t have to 

be ‘I eat meat all the time’ or ‘I don’t eat meat at all.’” For selfproclaimed 

carnivores, there are simple guidelines for noshing 

on more plants, plus tricks for dressing up mock meats. 

1. KEEP WHAT YOU LIKE. 

You may already have meatless eating habits. Consider 

what those are, and draw them out. “Maybe you already eat 

spaghetti with marinara sauce, and you never even thought 

of that as a meatless option, but you like it,” Frie says. “Maybe 

you have that more frequently than you otherwise would.” 

2. EMBRACE NEW PROTEINS. 

A common sticking point when limiting meat is the loss of an 

easy, concentrated protein. But protein comes in many forms— 

like beans, legumes, lentils, nuts, seeds, quinoa, tofu and eggs. 

“Could you use more beans and legumes [to substitute for] half 

of the ground beef you use in chili?” Frie poses. “Or could you 

use tofu to replace the meat you were going to use in a stirfry?” 

These proteins, along with their higher fiber content 

in some cases, satisfy hunger the same way meats do. (If you 

still want an animal protein, better options than red meat 

include chicken and turkey breast and any type of fish, Frie 

says—bearing in mind how they’re prepared.) 

3. BE OPEN TO DIFFERENT FLAVORS. 

Of course, taste is another barrier. Chef Robin Asbell has 

written 10 cookbooks geared toward vegetarians, vegans and 

the health-conscious. Her latest, “Plant-Based Meats: Hearty, 

High-Protein Recipes for Vegans, Flexitarians and Curious 

Carnivores,” looks specifically at ways to prepare mock meats. 

Asbell knows the common response when anyone bites 

into a “real” burger alongside a mock burger: “I can taste 

the difference.” 

“Well, that’s obvious,” she says. A patty made of beets, 

walnuts and potato (see the recipe for Beefy Beet Burgers on 

the opposite page) will probably never taste exactly like beef. 

“It’s very lighthearted when I’m out with the vegans and 

people are making a mock chicken wing, as is in my book,” 

she says. “Plant-Based Meats” features wings—buffalo, crispy, 

pomegranate-glazed—made of tofu or cauliflower. “It’s a fun 

way to eat something that’s familiar and tasty, but I don’t think 

anyone is really thinking that that’s a chicken wing.” Rather, 

it’s a way her “curious carnivores” can warm up to meat 

substitutes. And, Asbell says, the faux-meat industry is 

booming. “They’re making leaps and bounds in making things 

tastier and more interesting,” she says, noting in her book, 

“If you shop carefully, there are some clean meatless meats 

at the store, and the options grow every day.” 

4. FOCUS ON UMAMI, NOT MEAT. 

Asbell covers the keys to a good faux: For the Beefy Beet Burger, 

walnuts and potatoes imitate the chew of ground beef, and the 

PROTEINS COLNIHKO - ADOBE STOCK 


eets even “bleed.” “And then there’s some smoked 

salt in there and a little tamari [a type of soy sauce], 

to give it some smoke and umami,” she says. 

Don’t overlook umami. One of five basic tastes, 

this savory profile comes out especially in cooked 

meats. But you can find the same “meaty” chemicals 

in mushrooms, ripe tomatoes and fermented 

ingredients such as miso paste and soy sauce. 

Asbell uses nutritional yeast to tap into umami, 

too, and cooks with smoke—because “it just 

reminds people of meat.” 

5. REPLACE THE REPLACEABLE. 

Meals are usually more complicated than just the 

meat on the plate. With something like a burger or 

lasagna, plenty of other flavors vie for attention, 

from sauces and condiments to veggies and noodles. 

“Make a curry, or make a chili,” Asbell says. 

“There are all kinds of really tasty recipes where 

[the lack of meat] is hardly even noticeable.” 

6. REMEMBER THE ANCILLARY BENEFITS. 

“A lot of times, we get the complaint that eating 

healthy costs too much,” Frie says. The animal 

protein is often the most expensive thing on your 

plate. You can buy fruits and vegetables seasonally 

and in bulk, along with whole grains and beans. 

Working with vegetables and other substitutes can 

cut down on cooking time, too. 

7. KNOW THAT MEATLESS DOES NOT 

NECESSARILY MEAN HEALTHY. 

Dietary guidelines of variety and portion control still 

hold. “Even with something like nuts or nut butters, 

that are very healthy items, in too large of quantities, 

too much of a good thing isn’t always a good 

thing,” Frie says. While building a balanced plate, 

vegans and vegetarians might consciously incorporate 

foods rich in iron (like spinach, lentils and 

brown rice) and vitamin B12 (like eggs, yogurt and 

fortified cereals) typically found in animal proteins. 

8. DROP PRECONCEPTIONS. 

“It’s very hard to get over this idea people have 

that you structure your meals around meat,” Asbell 

says. “But if you’ve ever had a peanut butter and 

jelly sandwich, you’re eating a vegan meal. There 

are all kinds of food you probably like already.” 

Always consult your doctor if you have health concerns or before 

making any major dietary changes. 

Beefy Beet 

Burgers 

MAKES 5 BURGERS 

The beet helps us get as 

close as we can get to the 

bloody beef you crave, 

and with a mix of potatoes 

and seasonings, it 

can deliver a tasty burger. 

Don’t overmix; you want 

to have some granularity 

left in the potato pulp 

and beet shreds to give 

it a burger-y feel. 

canola oil for greasing 

1 large (10-ounce) baking potato 

½ pound raw beets 

1 ½ cups raw walnuts 

¼ cup vital wheat gluten 

2 tablespoons nutritional yeast 

¼ teaspoon agar powder 

1 teaspoon smoked salt 

1 tablespoon refined coconut 

oil, melted 

1 tablespoon tamari soy sauce 

½ teaspoon Kitchen Bouquet 

1. Set up a steamer over a pot of water and bring to a simmer. Preheat the 

oven to 350°F. Line a baking sheet with parchment paper, lightly grease it 

with the canola oil, and set aside. 

2. Place the potato in the steamer and steam for 10 minutes, until tender 

when pierced with a paring knife. Remove from the heat and set aside to cool. 

3. Place a pot of water over medium-high heat and bring to a boil. Add 

the beets and boil for 10 minutes, until tender when pierced with a paring 

knife. Remove from the heat and set aside to cool. 

4. Peel off and discard the beet skin. Put the shredding blade in the food 

processor and put the lid on, then drop the potato and beets through the 

feed tube to shred them. Scrape the shreds into a large bowl. 

5. Place the walnuts in the bowl of a food processor fitted with the “S” blade 

and pulse until they are minced to the size of cooked ground beef crumbles. 

Scrape them into the bowl containing the potato and beet mixture. 

6. In a cup, whisk together the vital wheat gluten, nutritional yeast, agar 

and smoked salt. Sprinkle the mixture over the bowl containing the 

potato mixture. 

7. In a second cup, stir together the coconut oil, tamari and Kitchen Bouquet 

and pour it over the potato mixture. Using your hands, toss the mixture 

together, trying not to mash the potatoes too much. 

8. Using a ½-cup measure, form the dough into five patties. Place the 

patties on the pan and flatten them to a ¾-inch thickness. Spritz or brush 

them with more of the canola oil. Bake for 30 minutes, turning the burgers 

once halfway through the cooking time, or until they look toasted and are 

firm to the touch. Remove from the oven. Serve hot. 

PHOTO AND RECIPE FROM “PLANT-BASED MEATS” BY ROBIN ASBELL 

COURTESY OF THE COUNTRYMAN PRESS, A DIVISION OF W.W. NORTON. 

PHOTO BY DAVID PAUL SCHMIT 



PHOTOGRAPHY 

TERRY BRENNAN 

FOOD STYLING 

LARA MIKLASEVICS

Take the Party 

Outdoors 

An easy menu of sunny flavors with hints of spice 

makes for a summer party hosts and guests alike can enjoy 

BY ROBIN ASBELL 


Dining on the deck or patio is one of the great joys in life. There is just something about fresh air and sunshine 

that seems to make the food taste better. And some of the best gatherings are those when you can prep the 

food ahead of time and serve it with a minimum amount of effort so you can enjoy your party, too. 

This easy menu gathers flavors from warm, sunny cuisines. The lighter, leaner sauces and hints of spice are meant 

to be enjoyed in the sunshine and won’t slow you down if you are on the move. All these dishes are served buffet style, 

allowing your guests to fill their plates with whatever appeals to them the most. For pairing drinks, the flavors in this 

menu go well with iced tea or beer. To top it off, a crowd-pleasing sheet cake makes the most of the season’s fresh 

berries while offering up the sweet ending we all crave after a great meal. 

Watermelon Salad 

with Mint 

MAKES 4 TO 6 SERVINGS 

This refreshing salad is so juicy and zingy it’s 

sure to disappear quickly. Sweet watermelon 

plays well with tomatoes and cucumbers, and a 

hit of peppery mint accents the flavors. A simple 

lemon and olive oil dressing is all you need to 

bring it all together. 

4 cups cubed watermelon 

2 medium tomatoes, cubed 

1 medium cucumber, seeded 

and chopped 

2 scallions, chopped 

1/2 cup fresh mint, slivered 

1/4 cup fresh lemon juice 

1/4 cup extra virgin olive oil 

1/4 teaspoon salt 

1. In a large bowl, place the watermelon, tomatoes, 

cucumber, scallions and mint. 

2. In a cup, stir the lemon juice, olive oil and 

salt. Drizzle over the watermelon mixture and 

toss to coat. Serve immediately. 

Hawaiian Chicken in Lettuce Leaves 

MAKES 6 SERVINGS 

If your family loves tacos, they will love this tangy sweet Hawaiian chicken in 

a lettuce leaf wrap. This is perfect for parties, it comes together in a snap, and 

you can let your guests spoon the tasty filling into individual leaves and add hot 

sauce to taste. The dish is fresh and light—perfect for a hot day. 

1 tablespoon fresh ginger, chopped 

4 cloves garlic, minced 

2 tablespoons soy sauce 

2 tablespoons honey 

2 tablespoons lime juice 

1 tablespoon canola or avocado oil 

1 pound ground chicken 

1 large jalapeño, seeded and chopped 

1 cup finely chopped fresh pineapple 

1/2 cup roasted cashews 

2 heads butter lettuce, separated into leaves 

Sriracha Sauce, for serving (optional) 

1. Chop the ginger and garlic and reserve. 

2. In a cup, combine the soy sauce, honey and lime juice and reserve. 

3. In a large skillet, heat the canola or avocado oil over medium-high heat. Add 

the ginger and garlic and sizzle for a few seconds, stirring. Add the chicken and 

stir, chopping the meat as it cooks. Reduce to medium and stir and turn until 

the chicken is mostly cooked; it will look white and browned in spots. Add the 

soy sauce mixture and stir. It will sizzle and be absorbed quickly. Stir in the 

jalapeño and pineapple and cook just until the pineapple is slightly softened, 

about 1 minute. Scrape the mixture into a bowl. 

4. Sprinkle the cashews over the chicken and serve with lettuce leaves. Portion 

about ¼ to 1/2 cup into each leaf, depending on the size of the leaf. Drizzle with 

Sriracha, if desired, and eat immediately. 


WATERMELON SALAD WITH 

MINT AND HAWAIIAN CHICKEN 

IN LETTUCE LEAVES

Asian Rotini and Scallop Salad 


Asian noodle salads are always popular, and making one with curly rotini only adds 

appeal. In this veggie-packed dish, carrots, peppers, cucumbers and radishes provide 

a rainbow of color and crunch. It’s elevated to elegant main course status by placing 

seared sea scallops on top. If you prefer, you can substitute shrimp. 

For the Dressing 

2 tablespoons sesame oil 

1/4 cup rice vinegar 

2 tablespoons honey 

1/4 cup tamari soy sauce 

1 clove garlic, pressed 

1 tablespoon fresh ginger, 

chopped 

1/2 teaspoon red pepper flakes 

1/2 pound rainbow rotini 

1 cup shredded carrot 

1 red bell pepper, slivered 

1/2 large cucumber 

4 large red radishes, sliced 

1/2 cup fresh basil 

1 pound sea scallops, thawed if frozen 

1/2 teaspoon paprika 

1/2 teaspoon coarse salt 

2 tablespoons canola or avocado oil 

1. Put on a pot of water to cook the rotini. 

2. For the dressing, in a cup, combine the sesame oil, rice vinegar, honey, tamari soy 

sauce, garlic, ginger and red pepper flakes and whisk to combine. Reserve. 

3. Cook the rotini according to package directions, about 9 minutes. Drain and rinse 

with cold water. Place in a large bowl and add the carrot, bell pepper, cucumber, 

radishes and basil and toss to mix, drizzle with dressing and toss to coat. Refrigerate 

until serving. 

4. For the scallops, drain any liquid from the scallops and pat dry. Remove the connective 

piece from the edge of each scallop, if present. Sprinkle the scallop tops 

with half of the paprika and salt. 

5. Place a large sauté pan over medium-high heat and let it heat for a minute. Drizzle 

in the oil and tilt the pan to coat the bottom. Place the scallops in the pan and sear 

2 to 3 minutes undisturbed, until the edges look browned and start to crack. Sprinkle 

the tops of the scallops with remaining paprika and salt. Turn over the scallops, and 

cook for 2 to 3 minutes, until firm when pressed with a fingertip. Transfer to a plate 

and cover loosely with a pot lid to keep warm. 

6. Serve the rotini in a wide bowl or platter, topped with seared scallops. Drizzle the 

juice from the pan over the salad and serve. 

EASY CHOPPED SALAD BAR 

A big platter of chopped salad is a great way to let your guests pick their 

favorite salad ingredients, and it looks beautiful and colorful. Simply select 

a big platter and spread chopped romaine across it in an even layer. 

Chop your favorite ingredients to arrange in rows across the lettuce: 

Proteins: Cubed cheeses such as 

Cheddar, Swiss or Havarti; cubed 

salami, ham, chicken or crisp 

crumbled bacon; or bleu cheese, 

walnuts or sunflower seeds 

Fruits: Chopped apple, berries, 

sliced peaches or mango 

Veggies: Chopped red peppers, 

shredded carrots, cubed cucumbers, 

cubed zucchini, chopped red onion 

or scallion, cherry tomatoes 

Set out a bottle of balsamic 

vinaigrette for each guest to drizzle 

over their salad just before serving. 


ASIAN ROTINI AND 

SCALLOP SALAD 


JERKED PORK IN 

THE SLOW COOKER 


Jerked Pork in the Slow Cooker 


Jerk is a classic seasoning from the island of Jamaica, where meats are marinated and then 

slow smoked over pimento wood. For this easy version, you can keep the kitchen cool since 

it is made in the slow cooker. It’s so easy to slow braise the meat overnight and finish the dish 

in the morning so it’s ready to reheat in time for the party. This recipe can be as hot as you 

like. If you go with the Scotch bonnet chile it will be Jamaican hot, but if you want to tone it 

down, a couple of jalapeños will give it a milder kick. Serve in buns or over cooked rice for a 

spicy, savory meal. 

1 small Scotch bonnet or habanero chile, 

or 2 jalapeños 

1/2 cup chopped yellow onion 

1 tablespoon fresh ginger 

2 large scallions, chopped 

1 tablespoon fresh thyme 

1 teaspoon salt 

2 tablespoons freshly ground black pepper 

2 teaspoons ground allspice 

1/2 teaspoon nutmeg, grated 

1/4 cup rice vinegar 

2 tablespoons soy sauce 

31/4 pounds pork roast, unseasoned 

1 small red bell pepper, chopped 

1 small onion, chopped 

12 hamburger buns, or cooked white 

rice (cook 3 cups long grain rice 

for 10 to 12 servings) 

1. In a blender, combine the chile, onion, ginger, scallions, thyme, salt, pepper, allspice, nutmeg, 

rice vinegar and soy sauce. Place the lid on the blender and blend, increasing to high speed 

to make a smooth puree. Scrape out into a slow cooker. 

2. Trim the pork roast to remove excess fat, then cut 4- to 5-inch deep slashes on opposite 

sides of the roast to allow the sauce to penetrate. Place the roast in the slow cooker and turn 

to coat with sauce, massage the puree into the slashes and make sure it covers the meat. 

Cover the slow cooker and cook on low for 8 hours. 

3. At 8 hours, transfer the roast to a large bowl and test by sticking a fork into the meat to 

see if you can pull it into shreds. It should be tender enough to tear easily. If not, place back 

in the cooker for another half hour. 

4. When the pork is tender, place it into the bowl and let it sit until cool enough to handle. 

Use two forks to shred the meat. 

5. Pour the liquids from the cooker into a 2-quart pot and place it on the stove. Bring to a 

boil over high heat, then reduce to keep a strong simmer, at about medium high. Cook for 

10 minutes, stirring occasionally, until the liquids are reduced by half and appear thicker. 

Add the chopped pepper and onion and bring to a boil, then reduce the heat and cover for 

about 5 minutes, until the vegetables are tender. 

6. Pour the vegetable mixture over the cooled, shredded pork. At this point, it can be refrigerated, 

tightly covered, for up to 4 days, or frozen for 2 months. To reheat, you can use the 

slow cooker for serving—just heat the meat on low for about an hour. Switch to keep warm 

as soon as it is hot. You can also reheat the meat in a pan on the stove, stirring over low heat 

until hot. Serve a heaping half cup or so in each bun, or over cooked white rice. 

Cook’s Note: If you think the slow cooker is only for wintry stews and heavy braises, think 

again. The slow cooker is just as adept at cooking for a crowd in the hot months. Instead of 

turning on an oven or watching a grill for hours on end, you can make pulled pork and other 

slow roasted meats without heating up the kitchen. Your slow cooker will ensure that the 

meat stays moist and that it becomes meltingly tender while you ignore it completely. This 

Jerk Pork is a great example, and you can do the same thing using barbecue spices and a 

dash of bottle barbecue sauce. 


Lemon Blueberry Sheet Cake 


Feed a crowd with a tender, beautiful cake that’s studded with juicy 

blueberries and a hint of lemon. The cloud of cream cheese frosting 

is gorgeous as is, or you can opt to arrange more berries on top. 

If you’re feeling patriotic, go with red raspberries and blueberries 

atop the white frosting to make a flag. 

3 cups unbleached flour 


1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

11/2 sticks butter 

2 cups sugar 

1/3 cup lemon juice 

2 teaspoons lemon zest 

4 large eggs 

1 cup buttermilk 

2 cups blueberries 

For the Frosting 

1 stick butter, at room temperature 

8 ounces cream cheese, at room temperature 

4 cups powdered sugar 


2 teaspoons lemon juice 

berries for decoration, if desired 

1. Preheat the oven to 350°F and grease and flour a 9x13-inch 

metal baking pan. 

2. Into a medium bowl, sift the flour, salt, baking powder and 

baking soda. In a stand mixer, beat the butter until fluffy, then 

gradually beat in the sugar. Beat in the eggs one at a time, scraping 

down as needed. Beat in lemon juice and zest. 

3. On low speed, mix in about a third of the dry mixture just until 

mixed, then mix in half of the buttermilk and continue alternating 

until a smooth batter is formed. However, don’t overmix: Scrape 

the bowl and mix just to combine. Fold in the berries and spread 

in the pan. 

4. Bake for about 40 minutes, until a toothpick inserted in the 

center of the pan comes out with no wet batter attached. Cool 

completely on a rack. 

5. For the frosting, let the butter and cream cheese soften to room 

temperature. Place both in the stand mixer or a large bowl with 

an electric mixer, and beat the mixture until creamy, scraping down 

sides of the bowl to make sure all the cream cheese is incorporated. 

Add the powdered sugar and salt and beat until smooth. Add lemon 

juice and beat to mix. Spread the frosting over the cooled cake. 

If desired, arrange berries on top. 

LEMON BLUEBERRY 

SHEET CAKE 


NUTRITION 

WATERMELON SALAD 

W. MINT 

PER SERVING: CALORIES 154 (99 

from fat); FAT 11g (sat. 2g); CHOL 

0mg; SODIUM 125mg; CARB 14g; 

FIBER 2g; PROTEIN 2g 

HAWAIIAN CHICKEN 

IN LETTUCE LEAVES: 





ASIAN ROTINI 

& SCALLOP SALAD: 





JERKED PORK 

IN THE SLOW COOKER: 





LEMON BLUEBERRY 

SHEET CAKE: 







Five Fresh 

Summer 

Herbs 

Add kick to your recipes with fresh basil, 

cilantro, dill, mint and rosemary 



BY PAT CROCKER 


Nothing enhances the taste and plate appeal of summer dishes like the flavor spike of tongue-tingling 

fresh herbs. Not sure what herb would be best for that easy summer salad? Want something to kick up 

the taste of grilled chicken? We’ve got your back with five of our favorite summer herbs. 

In all but the Mediterranean Herb Paste, which is a combination of herbs from that sunny region, the recipes 

that follow give you a clean herb hit so that you can truly know the unique experience of each herb. You’ll taste 

how dill enhances smoked salmon and what happens to salsa when it is ratcheted up by cilantro. 

So grab a bunch, try our herb-hip recipes, and start what could become a life-long passion for the humble, 

nutrient-packed plants we call herbs. And since you have a bunch of herbs for the recipes, and perhaps leftover 

herbs, we also share more delicious ways to add each of them to your menus. 

Minted Tabbouleh with Grilled Beef 


Mint is refreshingly clean tasting with notes of menthol and hints of lemon. Some mints 

like spearmint are sweet and mildly menthol, while others such as peppermint are sharply 

menthol with hot, spicy and sweet overtones. Mint is versatile—use it in desserts, salads, 

with red meats, and in apple cider vinegar as a condiment for lamb. 

Peppermint eases pain and acts as an antiseptic, a digestive aid, and as a stimulant. 

Use it in teas to alleviate nausea, indigestion, gas, colic, sore throat, fever and migraine 

headaches. Note: Peppermint isn’t for babies and children due to the strong flavor and 

digestive action. 

For the Minted Tabbouleh 

1 pound boneless top sirloin steak 

½ cup bulgur 

2 tablespoons extra virgin olive oil 

3 tablespoons extra virgin olive oil, grind of coarse sea salt, to taste 

divided 

4 to 6 sprigs fresh mint for garnish 

1 cup boiling water 

1½ cups chopped fresh parsley 

1 cup chopped fresh mint 

2 tomatoes, cut into ½-inch dice 

½ cucumber, shredded 

½ teaspoon sea salt 

2 tablespoons freshly squeezed lemon juice 

1. For the tabbouleh, combine bulgur and 1 tablespoon of the oil in a bowl. Pour boiling 

water over, cover, and set aside for 15 minutes. Drain using a fine-mesh sieve and 

transfer to a serving bowl. Add remaining oil, parsley, mint, tomatoes and cucumber 

and mix well. Sprinkle salt and lemon juice over and stir to combine and set aside or 

cover and refrigerate overnight. 

2. Meanwhile for the beef, heat a grill pan or cast iron skillet over medium-high heat 

until hot. Drizzle 1 tablespoon oil over steak and grind salt over. Place steak, oil side 

down, in the pan. Sear for about 2 minutes or until browned. Oil and salt the top of 

the steak, then flip and cook for about 2 minutes or until the underside is browned. 

Transfer to a cutting board and let rest for 5 minutes or until cool enough to handle. 

Slice steak crosswise into ½-inch slices. 

3. Spoon tabbouleh onto a large platter or individual plates and top 

with grilled beef slices. Garnish with fresh mint sprigs. 

Cooks Note: For a light starter, side dish or appetizer, serve tabbouleh 

with toasted pita cut into wedges. 

MORE WITH MINT 

— Stir 1 tablespoon of fresh chopped 

peppermint into homemade 

chocolate or lemon pudding at 

the end of cooking. 

— Make a Mint Julep by crushing 

1 spearmint sprig with 1 tablespoon 

sugar in the bottom of a tall glass. 

Add shaved ice, 1 ounce bourbon 

and water to taste. 

— Combine ½ cup chopped fresh mint 

with enough apple cider vinegar to 

make a sauce to spoon over lamb 

(remember, mint helps with digestion). 

Add 1 teaspoon sugar if desired. 

— Rub 4 fresh mint sprigs between your 

palms to bruise them and release 

essential oils. Stuff them into a mug 

and pour boiling water over. Let steep 

to your desired strength. 

— Strip the leaves from a sprig of 

spearmint and add to the blender 

for a smoothie. 

— Cooked new potatoes and peas are 

deliciously brightened when tossed 

with 2 tablespoons chopped fresh 

mint and a pat of butter. 


MINTED TABBOULEH 

WITH GRILLED BEEF

Dill Cream Sauce 

with Smoked Salmon 


Fresh dill has a clean, fragrant aroma of licorice and lemon 

that holds memories of Scandinavian gravlax and open-faced 

sandwiches. In fact, we’ve used it in yogurt as the perfect accompaniment 

for our smoked salmon appetizers, and you can pair it 

with poached or grilled fresh salmon fillets instead of smoked fish. 

Dill is antimicrobial and a good source of calcium, iron and magnesium. 

The seeds are a digestive, helping to treat heartburn, colic and gas. 

For the Dill Cream Sauce 

½ cup Greek-style plain yogurt 

3 tablespoons chopped fresh dill 

1 tablespoon drained capers 

1 green onion, finely chopped 

8 ounces smoked salmon, skin 

removed and meat flaked 

4 thin slices dark rye 

or pumpernickel bread 

16 fresh dill tips for garnish 

1. For the dill cream sauce, combine yogurt, dill, capers and 

onion in a bowl and stir to mix well. 

2. For the appetizers, spread each slice of bread with 2 tablespoons 

of dill cream sauce. Divide the salmon into 4 equal 

portions and pile each portion onto a slice of bread. Cut slices 

into 4 pieces and garnish each square with a tip of dill to serve. 

Cook’s Notes: 

• Greek-style yogurt is thick and creamy, but you can use regular plain yogurt. 

Set a fine-mesh strainer over a bowl and spoon about 1 cup of plain yogurt 

into it. Set the bowl and strainer in the refrigerator for 30 minutes. The longer 

you strain the yogurt, the thicker it will become. Don’t throw out that drained 

liquid. Use it in soups or add it to your morning smoothie. 

• For grilled salmon, double the Dill Cream Sauce recipe to make 1 cup and either 

serve sauce over each of 4 salmon servings or pass separately at the table. 

For an added burst of flavor, prior to grilling, drizzle juice from half of a lemon 

over fillet and rub with a mixture of 3 tablespoons extra virgin olive oil with 

2 tablespoons chopped fresh dill. 

MORE WITH DILL 

— Dill and dairy products were made for each other. Add 2 tablespoons chopped fresh 

dill to ½ cup cream cheese and use in place of mayonnaise as a sandwich spread. 

— Make herbed butter using 2 tablespoons chopped fresh dill whisked into 

1 cup soft butter. Serve with cooked vegetables or top a grilled steak with a pat. 

— Toss 2 tablespoons chopped fresh dill with perfectly cooked carrots 

or fresh summer peas. 

— Dill makes fish and seafood sing, so make the dill cream sauce 

whenever you enjoy the bounty from the sea. 

— Chop fresh dill into borscht or stir into sour cream and use a dollop 

with any summer soup. 

— Add 1 or 2 tablespoons chopped fresh dill to add zip to cooked 

rice, lentils or beans (remember it’s a digestive, so it helps 

with lentils and beans). 


Basil and Pistachio Pesto with Heritage 

Tomatoes and Baby Mozzarella 


With its spicy fragrance and sweet flavor that ranges from sublime lemon and nutmeg to 

bold licorice, cinnamon and allspice, tender basil could be the poster child for fresh summer 

dishes. Look for bright, shiny leaves that are dry and whole. See our storage tips on page 39. 

Eating basil helps digestion by reducing gas and stomach cramps, but you can benefit 

from the herb other ways, too. Try adding a few drops of basil essential oil to bathwater to 

help ease nervous exhaustion, mental fatigue or uneasiness. 

For the Pesto (Makes 1 cup) 

3 large cloves garlic 

½ cup shelled pistachio nuts 

2 cups lightly packed fresh basil leaves 

¾ cup freshly grated Parmesan cheese 

¾ cup olive oil 

½ teaspoon sea salt, or to taste 

2 ripe heritage tomatoes, cored and 

each cut into 4 slices 

8 ounces fresh mozzarella cheese, 

cut into 8 slices 

extra virgin olive oil 

balsamic vinegar 

1. For the pesto, chop garlic in the bowl of a food processor. Add 

nuts and process for 30 seconds. Add basil and cheese to the bowl 

and process 10 seconds. With the motor running, slowly pour in 

the oil through the opening in the lid. Stop and scrape the bowl 

before adding all of the oil. Sprinkle salt over and continue adding 

oil just until reaching the desired consistency of the pesto. The 

more oil you add, the thinner the pesto will be. 

2. For the tomatoes, spread 2 tablespoons pesto over tomato 

slices and top each with a slice of cheese. Arrange on a serving 

platter and drizzle with oil and vinegar. 

Cook’s Note: If you have a high-speed blender, you can use it to 

make pesto; however, you may need to stop and scrape the sides 

of the jug and clear the underside of the blades often. 

MORE WITH BASIL 

— Add chopped basil to egg or chicken salad or other 

sandwich fillings. 

— Tear basil into bite-sized pieces and add to green 

summer salads. 

— Float a whole basil leaf on cold gazpacho soup or 

tuck one into a lunch wrap. 

— Lightly oil chicken pieces or fish fillets and cover 

with whole basil leaves before roasting. 

— Add a ½ cup of fresh, chopped basil to homemade 

or canned tomato sauce for authentic Italian flavor. 

— Add a 1/4 cup of fresh, finely chopped basil to 

homemade or store-bought salad dressings. 


Mediterranean Herb Paste with Grilled Chicken 

and Summer Vegetable Kebabs 


Rosemary is the key herb in this adaptable herb paste that also features other herbs from the 

Mediterranean. Its Latin name, Rosmarinus translates to “dew of the sea,” an apt term for this 

heat- and sun-loving herb. Rosemary is pungent and spicy, with hints of nutmeg, pine and 

camphor, so start sparingly and add more gradually as you gauge how much is enough for you. 

Science has proved rosemary to be a powerful antioxidant, which may protect us from 

toxins around us. 

For the Mediterranean Paste 

¼ cup chopped fresh rosemary 

¼ cup chopped fresh sage 

10 cloves garlic 

½ cup fresh thyme leaves 

2 tablespoons Dijon mustard 

1 tablespoon sea salt 

1 tablespoon white wine vinegar 

¼ cup extra virgin olive oil 

3 pounds boneless, skinless chicken 

breasts, cut into 1½-inch cubes 

1 onion, cut into quarters 

1 red pepper, cut in half, each half 

quartered 

1 medium zucchini, cut into 8 chunks 

8 long, metal skewers, lightly oiled 

extra virgin olive oil 

1. For the Mediterranean paste, combine rosemary, sage and garlic in a food processor. 

Pulse for 30 seconds or until garlic is coarsely chopped. Add thyme, mustard, salt and 

vinegar. With the motor running, slowly add enough oil through the opening in the lid until 

a soft, paste-like consistency is achieved. 

2. For the kebabs: Heat one side of a gas or charcoal grill to produce a medium-hot fire. 

Divide the chicken cubes into 4 portions and thread each portion onto a skewer. Rub paste 

over chicken cubes. Thread vegetables onto remaining skewers in this order for each skewer: 

red pepper, onion, zucchini, red pepper, zucchini. Drizzle each with oil. 

3. Place chicken skewers on the heat. Cover the grill and sear for 1 to 2 minutes or until 

browned. Flip the skewer and sear the opposite side for 1 to 2 minutes, or until browned. 

Add vegetables to the heat and grill for 1 to 2 minutes. Move chicken and vegetable kebabs 

to the unlit side of the grill. Cover and cook for about 15 to 25 minutes or until chicken juices 

run clear when pierced with the point of a knife. Note: Vegetables may be cooked before 

chicken, so remove them as soon as they are done. 

4. In the meantime, scrape remaining Mediterranean paste into a large bowl. Remove 

cooked vegetables from skewers by running a knife along the skewer, letting vegetables 

drop into the bowl. Remove chicken from skewers into the bowl and toss to coat well. Serve 

over greens or cooked rice. 

Cook’s Notes: 

• Like the pesto, this paste can be made with a high-speed blender, but you may need to 

stop and scrape the sides of the jug and clear the underside of the blades often. 

• You can keep the kebabs intact instead of removing to a bowl. Serve kebabs over greens 

or cooked rice and pass the Mediterranean Paste separately. 

• This paste goes well with any form of lamb—shanks, chops, roasted leg. Rub it over the 

meat before cooking, and pass the remaining paste separately at the table. 

MORE WITH ROSEMARY 

— Save sturdy rosemary stems 

that have been stripped of 

their leaves and try threading 

peach or plum halves on them. 

Broil in the oven or grill on 

the barbecue. 

— Add chopped, fresh rosemary 

to canned tomato sauce. 

— Stir 1 tablespoon chopped 

fresh rosemary into potatoes 

and other root vegetables 

before roasting. 

— Combine 1 tablespoon chopped 

fresh rosemary with ¼ cup liquid 

honey and brush over chicken 

or fish, or toss with vegetables 

for the barbecue. 

— Use fresh rosemary sprigs in 

marinades for lamb, chicken 

or beef. 

— For a smoky, subtle flavor, try 

lining the grill with dampened 

rosemary sprigs before 

grilling chicken. 

— Adding 1 tablespoon of finely 

chopped fresh rosemary to the 

ingredients gives a pleasantly 

peppery taste to shortbread 

or butter cookies. 

GETTING TO KNOW HERBS One of the best ways to really get to know and experience individual herbs is to explore 

them through your senses. Look closely at the glossy, puckered, apple-green leaves of basil–how are they different 

from dill leaves? Run your fingers over the spiky, needle-like leaves of rosemary and breathe in its camphor fragrance 

with hints of citrus, pine and nutmeg. Nip off the end of a mint leaf and let it sit on the end of your tongue before biting 

into it to determine if it is hot and spicy or bursting with a cool, refreshing menthol flavor. Do the same with cilantro– 

would you substitute it for mint in the Tabbouleh recipe? 


MEDITERRANEAN HERB PASTE 

WITH GRILLED CHICKEN AND 

SUMMER VEGETABLE KEBABS 


THAI NUT SALSA 

WITH PASTA BOWTIES 


Thai Nut Salsa with Pasta Bowties 


Fresh, green cilantro leaves really sparkle in this easy summer pasta. This recipe makes 

a generous amount of salsa—more than you’ll need for the pasta. Store remaining salsa 

in an airtight container in the refrigerator for up to 5 days (you may need to strain it 

after storing) and serve as a casual appetizer dip with corn tortillas or piled on a round 

of creamy-soft brie. 

As are most fresh, green herbs, cilantro is rich in antioxidants, and it’s a good source 

of potassium, calcium, manganese, iron and magnesium. Amazingly high in folic acid 

and vitamins A and C, cilantro is also one of the best herb sources of vitamin K. Tummy 

upset? Try chewing a fistful of fresh cilantro leaves for relief. 

8 ounces farfalle pasta 

For the Thai Nut Salsa (Makes 3 cups) 

2 tablespoons extra virgin olive oil 

1 onion, finely chopped 

1 clove garlic, minced 

1 tablespoon curry powder 

1 can (15 ounces) full-fat coconut milk 

1 cup natural peanut, almond or cashew butter 

¼ cup honey or brown rice syrup 

juice of 1 lime 

½ cup chopped fresh cilantro 

4 sprigs fresh cilantro for garnish 

1. Bring a large pot of salted water to a boil over high heat. Cook the farfalle according 

to package directions, about 12 minutes. Drain well, rinse with cool water and 

place in a large bowl. 

2. In the meantime, for the salsa, heat oil over medium heat in a saucepan. Sauté the 

onion for 5 minutes. Add garlic and curry and cook, stirring frequently, for 2 minutes 

or until onions are soft and mixture is fragrant. 

3. Add coconut milk and bring to a gentle boil over medium-high heat. Add nut butter, 

honey and lime juice. Cook, stirring constantly, for 1 to 2 minutes or until incorporated 

and smooth. Stir in cilantro. 

4. Scrape 2 cups salsa over cooked farfalle, toss well and serve immediately. Garnish 

each plate with a sprig of cilantro 

Cook’s Notes: The flavors intensify if the dish is covered and chilled so you can 

make it the day before, refrigerate and remove a half hour before serving to bring 

to room temperature. 

MORE WITH CILANTRO 

— Intensify the flavor of store-bought salsa 

and dips by adding up to ½ cup chopped 

fresh cilantro. 

— Sprinkle coarsely chopped leaves 

over fresh summer soups and salads. 

— Chop and liberally sprinkle over 

burrito fillings and as a garnish after 

they’re cooked. 

— Take-home Thai or Chinese food can 

benefit from a generous splash of freshly 

chopped cilantro. 

— Add it to stir-fry dishes, Asian-style soups 

and curry dishes. 

— Try substituting 1 cup cilantro leaves and 

1 cup parsley in place of the basil leaves 

in the pesto recipe here. 

STORING FRESH HERBS 

Fresh herbs are sold in two ways. 

Often, popular herbs such as parsley, 

cilantro or dill are bunched and sold 

as produce without packaging. I like 

to swish them in cool water and store 

on the counter in a glass or vase with 

their stems in water (as you would cut 

flowers) and use within a few days. 

For longer storage, pat them dry and 

keep in an airtight container in the 

refrigerator. When you buy herbs in 

their own airtight container, simply 

keep them in the refrigerator, removing 

a few sprigs at a time for recipes. 

NUTRITION 

MINTED TABBOULEH 

W. GRILLED BEEF 





DILL CREAM SAUCE 

W. SMOKED SALMON: 





BASIL & PISTACHIO PESTO 

W. TOMATOES & MOZZARELLA: 





HERB PASTE W. CHICKEN & 

SUMMER VEGETABLE KEBABS: 





THAI NUT SALSA 

W. PASTA BOWTIES: 






Produce 

Refreshed 

These vegetable recipes will elevate your 

summer meals, making them healthier and simpler 

RECIPES BY ABRA BERENS 


MASSAGED KALE 

WITH TOMATOES, 

CREAMED MOZZARELLA 

AND WILD RICE

Adding vegetables to our diets should be approachable, purposeful and enjoyable, according to 

Abra Berens, author of “Ruffage: A Practical Guide to Vegetables.” After checking out some of 

her recipes, hopefully you will agree with her sentiments. Through the honest storytelling of her own life 

experiences and encounters with produce as a child, chef, farmer and Midwesterner, Berens shares an 

approach to vegetables that is simple, offering recipes that alter them just enough to freshen them up, 

whether by grilling, roasting or serving them raw. Her many variations and alternatives allow for creativity; 

plus, she’s honest about produce that she finds difficult or a few that just aren’t her favorite. By the time 

you place the delicious creations on the table for your guests, family and friends to enjoy, you’ll already 

be planning your next visit to the fresh produce aisles. —Katie Ballalatak 

Massaged Kale with Tomatoes, Creamed Mozzarella and Wild Rice 


This recipe calls for wild rice but substitute any cooked grain—especially any random grains that are in the back of your fridge. 

If you do use wild rice, you don’t need to soak the grains overnight, but soaked rice will cook much more quickly and will 

“pop” when cooked, improving the texture, in my opinion. Unsoaked rice will take significantly longer than white rice to 

cook, so plan accordingly. 

glug olive oil (See Cook’s Note) 

1 small onion, cut into thin slices 

2 garlic cloves, minced 

salt and freshly ground black pepper, to taste 

¼ cup white wine 

1 cup wild rice, soaked overnight in 4 cups water 

4 cups kale, midribs stripped, well dried and cut into ¼-inch ribbons 

1 (8-ounce) ball fresh mozzarella 

¼ cup sour cream 

1 lemon, zest and juice 

1 pint cherry tomatoes, halved 

1. Heat olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. 

Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook 

until tender, about 45 minutes. 

2. In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark 

green, limp and tender in mouthfeel. 

3. Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and 

juice, a good pinch of salt, and a couple of grinds of black pepper. 

4. When the wild rice is cooked, drain any residual liquid and let cool. 

Cook’s Note: I use the term “glug” a good deal … a holdover from my grandmother’s 

recipes. A glug is the amount of liquid poured from a container before air is pulled in past 

the “seal” formed by the flowing liquid in the neck of the container, creating a glug sound. 

An average glug measure is about 2 tablespoons to ¼ cup. It doesn’t need to be exact— 

just splash some oil in a pan. If you need more, add it. I’ve yet to need less oil in my life. 

RECIPES AND PHOTOS FROM 

“RUFFAGE: A PRACTICAL GUIDE 

TO VEGETABLES” BY ABRA 

BERENS ©2019 REPRINTED 

WITH PERMISSION OF 

CHRONICLE BOOKS. 

PHOTOS BY EE BERGER. 


Charred Green Beans with Crispy Chickpeas and Curry Yogurt 


This dish defines contrast—smoky grilled green beans, cool yogurt, spicy curry, crunchy chickpeas. I love it so much. Long beans and 

round chickpeas can be a bit unruly; feel free to cut the beans into smaller pieces or slightly smash the chickpeas before crisping if you 

like. Similarly, depending on the type of yogurt you’re using, it might be thick or thin. If it is thin, drizzle; if thick, plop. If you are not a 

curry fan, I also like this recipe with paprika or cumin instead. 

1 pound green beans, roughly chopped 

¼ cup neutral oil, plus more for cooking the beans 

pinch salt 

2 teaspoons curry powder 

¾ cup yogurt 

1 cup Crispy Chickpeas (See recipe right) 

½ cup cilantro, roughly chopped 

1. Toss the green beans with the neutral oil and a big pinch of 

salt and grill. 

2. Heat the ¼ cup oil over high heat and when hot, add the curry 

powder and let bloom. 

3. Stir the curry oil into the yogurt. 

4. Transfer the beans from the grill to a serving platter and drizzle 

with curry yogurt. 

5. Scatter with the Crispy Chickpeas and cilantro and serve. 

Cook’s Note: Add green beans to the list of things that can be 

chucked onto the grill throughout the summer. The goal is to char 

the green beans while keeping the structure of the beans intact. 

To keep the green beans from slipping annoyingly through the 

grates, place a roasting or cooking rack on the grill running perpendicular 

to the grill grates, forming a mesh fine enough to catch 

the beans. Dress the beans with as little oil as possible to keep the 

grill from flaming up and blackening the beans. You can always 

add more oil or dressing to the beans after they are cooked. 

In case of lack of grill or excess bad weather, remember that 

a broiler is effectively an upside-down grill and works well too. 

Crispy Chickpeas MAKES 1½ CUPS 

1. Heat the oven to 350°F to 425°F—the hotter the oven, the faster 

they’ll cook. Drain 1 (15-ounce) can of chickpeas and rinse well. 

2. Dress the chickpeas with ½ cup olive oil, ½ teaspoon salt and 

½ teaspoon chili flakes (optional). 

3. Spread on a foil-lined baking sheet in a single layer and bake 

until crispy and deep golden brown, about 20 minutes. Remove 

from the oven and let cool, keeping in a single layer or they will 

steam and soften. Keep at room temperature until ready to use. 

If they get soft, re-crisp in the oven (a few minutes). 

CHARRED GREEN BEANS 

WITH CRISPY CHICKPEAS 

AND CURRY YOGURT 


Grilled Corn on the Cob 

with Parmesan Butter 


Chomping corn from the cob is one of summertime’s 

most tactile pleasures. Using regular 

table butter is just fine, but replacing it with a 

quick compound butter makes corn on the cob 

seem like more of a dinner party dish. Plus, the 

flavor of the three different fats together feels 

unexpected, as does the heat from the chili 

flakes and the cool of the parsley. The method 

for toasting the chili flakes is tried and true 

for me (an unabashed multitasker known for 

burning spices by forgetting them in the pan). 

½ cup neutral oil 

½ teaspoon chili flakes 

4 ounces butter, at room temperature 


2 ounces Parmesan, grated 

¾ cup parsley, leaves only, chopped 

6 ears corn, shucked 

1. Heat the neutral oil in a frying pan until 

it begins to smoke. Add the chili flakes and 

remove from the heat. Let steep in the oil 

for 10 minutes. 

2. In a stand mixer or a bowl, combine the 

butter, salt, chili oil, Parmesan and parsley. 

Paddle until well combined. Taste and add 

salt as needed. 

3. Lay a sheet of plastic wrap or parchment 

on the counter and spoon on the butter in a 

strip. Gently roll into a round log, tightening 

with each pass and chill until firm (this butter 

can be frozen for later use). 

4. When you’re ready to grill, heat a grill at 

medium to high heat. 

5. Cut the butter into coins. 

6. Grill the corn until the kernels are golden 

brown and slightly charred. Top with the 

butter rounds and serve immediately. 



BROCCOLI SALAD WITH 

WARM BACON VINAIGRETTE, 

SUNFLOWER SEEDS 

AND DRIED CHERRIES

Broccoli Salad with 

Warm Bacon Vinaigrette, 

Sunflower Seeds 

and Dried Cherries 


This is a version of a classic Midwestern summer 

buffet salad with a warm bacon dressing in place of the 

mayo. It can be made in advance, but always serve room 

temperature or the bacon fat will congeal a bit. If you 

prefer mayo or don’t eat bacon, substitute mayonnaise 

or vinaigrette for the bacon fat and extra olive oil. 

½ pound bacon, cut into ¼-inch strips 

1 (4-ounce) shallot or small red onion, 

cut into thin slices 

¼ cup apple cider vinegar 


½ teaspoon freshly ground black pepper 

2 tablespoons olive oil 

8 cups broccoli, shaved thinly or cut into florets, 

stalks peeled and cut into half-moons 

1 cup dried cherries, either sweet or sour 

½ cup sunflower seeds, toasted 

1. Place the bacon in a cold frying pan and then cook 

over medium heat until the bacon is crispy, rendering 

the bacon fat. 

2. In a bowl, combine the shallot, vinegar, salt and 

pepper and let sit for 5 to 10 minutes. 

3. Strain the bacon fat into the shallot-vinegar mixture, 

reserving the crispy pieces. Add the olive oil to the 

mixture and whisk to combine. 

4. Toss the broccoli, bacon bits, cherries and sunflower 

seeds with the bacon vinaigrette and a pinch of salt. 

Cook’s Note: Raw broccoli can be simply bite-size 

pieces of broccoli. I also like shaving the broccoli into 

thin, cross-section broccoli trees. To shave broccoli, 

simply cut the crown in half, place the cut-side 

down, and slice as thinly as possible. In the end, it 

doesn’t matter the shape of the broccoli as long as it 

is pleasant to chew. 

Sweet Pea Toasts 


There are very few dishes that my family asks for over and over again. 

This pea dip is one of them. It stores in the refrigerator and freezes well. 

2 cups peas, preferably frozen 

¼ teaspoon chili flakes 


½ cup olive oil, plus more for drizzling 

1 lemon, zest and juice 

¼ cup cream 

5 sprigs mint, roughly chopped 

1 baguette or loaf of sourdough 

edible flowers (optional) 

1. Bring a pot of salted water to a boil. Boil the peas until bright green, 

3 to 5 minutes. 

2. Drain completely and transfer to a food processor. Add the chili flakes, 

salt, olive oil, and lemon zest and juice and blend until mostly smooth. 

Add the cream and blend to combine. Fold in the mint. 

3. Slice and toast the bread, schmear with the pea purée, and garnish 

with a drizzle of olive oil and some edible flowers if you’re feeling fancy. 

Cook’s Note: As with most purées in this book, you can use day-old 

vegetables as a way to breathe new life into leftovers. It will be easier 

to blend and make a smoother purée if the peas are warm. Snap and 

snow peas will not blend well no matter what. 

NUTRITION 

KALE W. TOMATOES, 

MOZZARELLA & WILD RICE: 

PER SERVING: CALORIES 409 

(172 from fat); FAT 20g (sat. 9g); 

SODIUM 211mg; CARB 45g; FIBER 

5g; PROTEIN 19g 

CHARRED GREEN BEANS: 





GRILLED CORN W. BUTTER: 





BROCCOLI SALAD: 





SWEET PEA TOASTS: 






Korean 

Barbecue 

Fire up your grill with a fusion of flavors 

RECIPES BY XXXXXXX 

RECIPES BY BILL KIM 

HONEY SOY FLANK STEAK 

WITH SOY BALSAMIC SAUCE 


This grilling season, skip the same-old fare and “kung fu” your barbecue for a deliciously different taste. 

What does a Chinese martial arts term mean when it comes to Korean barbecue? According to award- 

winning Chicago restaurateur Bill Kim, who was born in Korea and raised in the American Midwest—and a fan of 

Bruce Lee movies—it’s all about adapting and perfecting your skills through hard work, creativity and patience. 

Kim, along with Chandra Ram, does a lot of the “kung fu” work for you in his book, “Korean BBQ,” and successfully 

shows that you don’t need to have a background in cooking traditional Korean food to create these recipes. Kim 

brings the two cultures together and translates the best of Korea’s mystifying sauces and rubs in an approachable 

way for home cooking. Kim’s wish is for people to have fun—we’re barbecuing here—so gather friends and family, 

hang out, have a good time and eat really delicious food. That’s what life is all about. —Mary Subialka 

Honey Soy Flank Steak 


This is one amazing steak. It’s simple to prepare and 

you get maximum flavor in a short period of time. 

Flank steak is a lean cut, so be careful you don’t overcook 

it; medium-rare is ideal. Piercing the steak with 

a fork before marinating it is key to getting all of the 

rich, tangy, sweet flavors of the marinade throughout 

the meat. 

1 cup Soy Balsamic Sauce (See recipe right) 

⅓ cup vegetable oil 

¼ cup honey 

3 tablespoons distilled white vinegar 

1 tablespoon kosher salt 

2 teaspoons chili powder 

3 pounds flank steak 

1. Combine the Soy Balsamic Sauce, oil, honey, vinegar, 

salt and chili powder in a bowl and whisk until well 

mixed. Place the flank steak in a large, shallow dish 

and pierce it all over with a fork. Pour the marinade 

over the steak and turn the steak to coat evenly. Cover 

and marinate at room temperature for 1 hour. 

2. Heat the grill for direct heat cooking to medium 

(350° to 375°F). 

3. Place the steak on the grill grate and cook, turning it 

once, for 3 to 4 minutes on each side for medium-rare. 

You can cook it a minute or two longer if you prefer your 

steak cooked medium, but flank steak should not be 

cooked past medium or it will become chewy. 

4. Transfer the steak to a cutting board and let rest 

for 5 minutes. Thinly slice the steak against the grain, 

arrange the slices on a serving platter, and serve. 

Soy Balsamic Sauce 

MAKES 1 CUP 

This recipe is very dear to my heart, as it was my first attempt to use 

ingredients that didn’t normally go together, but made sense to me. 

In Asian cooking, vinegar is often used to cut saltiness from soy sauce 

or other ingredients. For me, balsamic vinegar has the perfect mix of 

sweetness, acidity and body to combine with the brown sugar and soy 

sauce here. 

1 teaspoon cornstarch, or as needed 

2 tablespoons water 

¼ cup dark brown sugar, firmly packed 

½ cup balsamic vinegar 

½ cup soy sauce 

1. In a small bowl, stir together the cornstarch and water until the 

cornstarch dissolves and the mixture is the consistency of heavy 

cream, adding more cornstarch if the mixture is too thin. 

2. Combine the brown sugar, vinegar and soy sauce in a small saucepan 

and bring to a boil over medium heat, stirring to dissolve the 

sugar. Stir the cornstarch mixture briefly to recombine, then stir it 

into the soy-vinegar mixture and simmer over low heat for about 

3 minutes, until the sauce thickens enough to coat the back of a spoon. 

3. Remove from the heat, let cool completely, then refrigerate in an 

airtight container. This sauce will last for months without going bad. 

RECIPES AND PHOTOS REPRINTED WITH 

PERMISSION FROM “KOREAN BBQ: 

MASTER YOUR GRILL IN SEVEN SAUCES,” 

COPYRIGHT ©2018 BY BILL KIM WITH 

CHANDRA RAM. PUBLISHED BY TEN SPEED 

PRESS, AN IMPRINT OF PENGUIN RANDOM 

HOUSE LLC. PHOTOGRAPHS COPYRIGHT 

©2018 BY JOHNNY AUTRY. 



SLOW-GRILLED 

KO-RICAN-STYLE 

BABY BACK RIBS

Slow-Grilled Ko-Rican-Style 

Baby Back Ribs 


The key to cooking these ribs on the grill is to do it low and 

slow. That means over indirect heat so the ribs are next to, rather 

than directly over, the fire and the lid is closed. This method 

turns the grill into an outdoor oven, and the ribs don’t burn 

on the outside before turning soft and tender on the inside. 

I always want to grab one of these straight off the grill, but 

you’ll burn yourself on the hot bones if you don’t wait for a 

few minutes—trust me on that! 

1½ cups Ko-Rican Sauce (See recipe right) 

1½ cups Lemongrass Chili Sauce (See recipe right) 

2 tablespoons ground black pepper 

3 (3-pound) racks baby back pork ribs 

1. Combine the Ko-Rican Sauce, chili sauce and pepper in 

a large, shallow dish and mix well. Add the ribs and turn to 

coat evenly. Marinate at room temperature for 30 minutes. 

2. Heat the grill for indirect heat cooking to medium-low 

(300°F to 325°F). (If using a charcoal grill, rake the coals to 

one side of the charcoal grate; if using a gas grill, turn off half 

of the burners.) 

3. While the grill is heating, lay a large sheet of heavy-duty 

aluminum foil on a work surface. Remove a rack of ribs from 

the marinade, place in the center of the foil, and then spoon 

some of the marinade onto the ribs. Bring the sides of the foil 

together, wrapping the ribs tightly and securing the seams 

closed. Place the packet on a second large sheet of foil and 

wrap the packet in the foil, sealing the edges and corners 

securely to make sure no liquid will escape. Repeat the process 

with the remaining racks. 

4. Place the ribs in an ovenproof skillet or even in the grill’s 

drip pan, then place the pan on the grill grate away from direct 

heat. Close the lid and cook the ribs for 2 hours. If using a 

charcoal grill, add hot coals to the fire as needed to maintain 

the temperature. 

5. Remove the foil-wrapped ribs from the grill and let the 

packet rest for about 10 minutes. Then unwrap the package, 

saving the foil and all of the juices collected in it. Work carefully, 

as the ribs will be very hot and tender, and they can 

break apart. 

6. Increase the heat of the grill to medium-high (400°F to 

450°F). Place the ribs, meat side down, directly on the grate 

over the fire and cook for 5 minutes. Flip the ribs over and cook 

for 2 to 4 minutes on the other side, until they have a little char. 

Transfer the ribs to a cutting board and let rest for 15 minutes. 

7. Cut the ribs apart and arrange them on one or more serving 

platters. Spoon the juices from the foil packet over the 

ribs and serve. 

Kung Fu It: If you don’t have time to cook the ribs fully on the 

grill (or want to get a head start), you can cook them in a 300°F 

oven for 2 hours, then finish them on the grill to caramelize 

the exterior and capture all that flavor from the fire. 

Ko-Rican Sauce 

MAKES 1½ CUPS 

Once I married a Puerto Rican woman, my food became what 

we call a little Ko-Rican, and that’s what this sauce is all about. 

I learned this recipe from my mother-in-law, Dolores Alicea, aka 

Doe or Lola. Let me tell you, the best Puerto Rican restaurant in 

town is her house! When I tasted her turkey lechon at our first 

Thanksgiving together, it was all over for me. The bright flavors, 

the spiciness from the garlic, the tanginess from the vinegar— 

everything was new to me. From the moment I tasted her sauces, 

I knew I had to learn how to make them. I never put vinegar in 

my marinades until I met Lola, but I understood why cooks put 

alcohol in marinades, and this is similar: It tenderizes and accentuates 

the flavors. Now, her cooking is part of my DNA. I had to 

add it to my arsenal of kitchen techniques, but of course, I made 

a few changes to kung fu it. 

2 tablespoons sweet paprika 

2 tablespoons dried oregano 

2 tablespoons chili powder 

2 tablespoons Madras curry powder 

¼ cup salt 

½ cup distilled white vinegar 

26 cloves garlic, minced 

½ cup olive oil 

1. Combine the paprika, oregano, chili powder, curry powder, salt, 

vinegar, garlic and oil in a small bowl and whisk until well mixed. 

2. Transfer to an airtight container and refrigerate for up 2 weeks 

or freeze for up to 2 months. 

Lemongrass Chili Sauce 

MAKES 2¼ CUPS 

The inspiration for this recipe came from a trip to Thailand I took 

a few years ago. Those sweet, spicy, citrusy flavors come right back 

to me every time I make it. You can use this sauce for braising 

chicken or for making dipping sauces or glazes for fried appetizers, 

but I like it best for barbecue. It’s thick enough to cling to the 

meat, adds a good char from all the sugars that caramelize on the 

grill, and delivers the spicy, fresh flavors of Thailand. 

1 teaspoon minced garlic 

1 teaspoon minced, peeled fresh ginger 

¼ cup minced lemongrass 

1 cup sweet chili sauce 

¼ cup fish sauce 

¼ cup sambal oelek chili paste 

2 tablespoons toasted sesame oil 

1. Combine the garlic, ginger, lemongrass, chili sauce, fish sauce, 

sambal oelek and oil in a bowl and whisk until blended. 

2. Transfer to an airtight container and refrigerate for up to 

2 weeks or freeze for up to 2 months 


LEMONGRASS CHICKEN 


Lemongrass Chicken 


I think we’ve lost the art of cooking chicken on the bone. 

The bones impart flavor to the meat and help the meat cook 

evenly. For this recipe, you’re going to cook the chicken in the 

sauce in foil packets, so the chicken braises in the sweet sauce 

as it slowly cooks on the grill. The foil packet keeps the meat 

moist while cooking it evenly. Make sure you use heavy-duty 

foil in this recipe, and at least two layers of it. 

2 tablespoons Curry Salt (See recipe right) 

2 tablespoons Blackening Seasoning (See 

recipe right) 

4 pounds bone-in, skin-on chicken breasts, thighs, 

and drumsticks, in any combination 

2 cups Lemongrass Chili Sauce (See recipe page 49) 

1 lemon, halved 

1. Combine the Curry Salt and Blackening Seasoning in a 

small bowl and stir to mix. Season the chicken on both sides 

with the mixture, placing the pieces on a large sheet pan 

as they are coated. Cover and marinate in the refrigerator 

for 1 hour. 

2. Heat the grill for indirect heat cooking to medium (350°F 

to 375°F). If using a charcoal grill, rake the coals to one 

side of the charcoal grate; if using a gas grill, turn off half 

of the burners. 

3. Stack two good-size sheets of heavy-duty aluminum 

foil on a work surface. Place 3 pieces of the chicken in a 

single layer in the center of the foil. Spoon some of the chili 

sauce over the chicken, coating both sides, and then bring 

the sides of the foil together, wrapping the chicken tightly 

and sealing the edges and corners securely to make sure 

no liquid will escape. Repeat with the remaining chicken 

and chili sauce, using 3 pieces of chicken for each packet. 

4. Place the foil packets on the grill grate away from the 

heat, close the lid, and cook for 45 minutes. Check the temperature 

of the cooked chicken by pushing a meat thermometer 

through the foil; don’t try to unwrap the chicken 

first. Transfer the packets from the grill to a counter or work 

surface and let rest for 10 minutes. 

5. Open the packets, working carefully because the steam 

is hot, and transfer the chicken to a serving platter. Spoon 

the sauce from the packets over the chicken, squeeze the 

lemon halves over the top, and serve. 

Curry Salt 

MAKES ½ CUP 

Plain salt is boring! I want more flavor when I season something. 

When I cooked in high-end French restaurants, I was taught to be 

restrained in my seasoning. But once I started making my own food, 

I realized that I didn’t have to follow that rule, and I didn’t have to 

use plain salt when I could make something with more flavor. This 

robustly flavored salt is an essential component of how we season 

food at our restaurants. It helps us build those subtle flavors that 

you can’t quite identify but know are what make the food so tasty. 

¼ cup Madras curry powder 

¼ cup kosher salt 

1 tablespoon shichimi togarashi 

1. Combine the curry powder, salt and shichimi togarashi in a small 

bowl and stir to mix. Store in an airtight container in a cool, dark 

cupboard for up to 6 months 

Editor’s Note: Shichimi togarashi is a peppery, complex Japanese 

blend of seven spices including dried chilies, dried orange peel, 

dried garlic, ground nori, sesame seeds and hemp seeds. While 

not exactly the same, you can substitute with Korean Chili flakes 

and black sesame seeds if you can’t find it. 

Blackening Seasoning 

MAKES ¾ CUP 

When I was a kid, I used to watch Justin Wilson’s “Cookin’ Cajun” TV 

show after school; it came on right after the “Tom and Jerry” cartoons. 

I loved it when he’d lean into the camera and tell you, “Ou-wheeeee! 

I garontee you’ll like this!” Watching those old shows still makes me 

laugh, but his food was serious. He cooked with rice and crayfish, so 

it kind of reminded me of the Korean food from home. In a way, he 

was my Julia Child. I’m still a huge fan of Cajun food, and I’ll pick 

up a jar of hot pickled okra (which is kind of like kimchi) at the store 

and eat it in the car. I can’t stop myself—sometimes I finish it before 

I even get home! As Justin would say, “I garontee” this seasoning will 

become part of your cooking! 

¼ cup sweet paprika 

¼ cup granulated garlic or garlic powder 

¼ cup chili powder 

2 teaspoons kosher salt 

1. Combine the paprika, granulated garlic, chili powder and salt in 

a small bowl and stir to mix. 

2. Store in an airtight container in a cool, dark cupboard for up to 

6 months. 

NUTRITION 

HONEY SOY FLANK STEAK: 

PER SERVING: CALORIES 404 (129 from fat); FAT 14g (sat. 4g); 

SODIUM 1313mg; CARB 13g; FIBER 0g; PROTEIN 56g 

KO-RICAN-STYLE BABY BACK RIBS: 

PER SERVING: CALORIES 1065 (673 from fat); FAT 75g (sat. 

24g); SODIUM 4210mg; CARB 19g; FIBER 3g; PROTEIN 75g 

Note: If sodium level is a concern, consider reducing the salt 

in the Ko-Rican Sauce portion of the recipe. 

LEMONGRASS CHICKEN: 

PER SERVING: CALORIES 492 (190 from fat); FAT 21g (sat. 

5g); SODIUM 2567mg; CARB 26g; FIBER 2g; PROTEIN 48g 


Greek Food Today 

Diane Kochilas shares delicious twists from her kitchen to yours 

BY TARA Q. THOMAS 

It was the spanakopita grilled cheese that got me. There, on TV, was Diane Kochilas, often 

known as the Greek Food Guru, sandwiching spinach pie filling between two pieces of 

bread and giving it the American grilled cheese treatment. It was the sort of riff on a classic 

dish that could have come off as sacrilege, but in her hands—broadcast from her Athens, 

Greece, kitchen on her own PBS show—it seemed entirely natural, not to mention delicious. 

For 30 years, Kochilas has built her career on bringing Greek cuisine to the masses, 

whether it’s through books—18 at last count—or on TV, on her own shows as well as those 

of stars including Martha Stewart, Bobby Flay and Andrew Zimmern. She has been filing 

stories on the country’s foodways for major newspapers and magazines for the three decades, 

and has run the Glorious Greek Cooking School on her ancestral island of Ikaria since 2003. 

Respected institutions such as the Culinary Institute of America and Harvard have tapped 

her for her expertise, and so have numerous restaurateurs. She has consulted for Pylos and 

Molyvos, two of the top Greek restaurants in New York City, as well as Avli in Chicago and 

Volos in Toronto. She is currently the consulting chef for Committee in Boston. 

Her latest book, however, is a departure from her usual deep dive into the specifics of a 

place. Instead, it reflects on what she cooks in her own home. “My Greek Table,” a large, 

lushly illustrated volume that grew out of her PBS show of the same name, is a fascinating 

peek into what real Greek cooking is today. It captures the feel of a cuisine that’s alive and 

vital, as diverse as the people who flow through the country and as sensitive to the politics, 

economics and time pressures as any. Spanakopita sandwiches instead of a phyllo pie? Heck 

yes. And with a side of her tahini-avocado dip, please. 

It took Kochilas a while to get to this point. In part, it’s the double-edged sword of being 

a foreigner in an adopted land. She is American, the daughter of a Greek immigrant 

who married a Greek-Italian from Brooklyn and was born in Queens, the largest borough of 

New York City. “My dad cooked—he worked as a cook in the merchant marine—but he passed 

away when I was a kid,” she tells me from 

Athens, where she has lived since 1992. 

While she came to Greek food free from the 

constraints that tradition and familiarity 

can enforce, she also had to work hard to 

discover what the locals know inherently. 

Her exposure to real Greek food was limited 

until she was 12. “My mother, in her 

infinite wisdom, wanted to keep a young 

teenager off the streets of New York in the 

1970s,” Kochilas explains. “She was a working 

mom then, and what was I to do alone in the 

summer? So she sent me with my older sister 

to Greece.” 

She landed in Ikaria, her father’s homeland, 

and the connection was instantaneous. 

“I can’t even begin to describe it,” Kochilas 

says. “I couldn’t even really speak much 

Greek. I just remember this feeling of, ‘Wow, 

this place is really special.’ ” She continued 

to spend nearly every summer in Greece 

before heading off to New York University 

to study journalism. “I’ve always been a 

writer since I was a little kid,” she reflects. 

Although she found work as an editor at a 

PHOTO THOMAS JASTRAM - ADOBE STOCK 


KOCHILAS GEORGE VITSARAS 

IKARIA, GREECE 

magazine afterward, she always returned to 

Greece. “I can’t get through the year if I don’t 

spend the summer in Ikaria,” she says, only 

partly joking. 

The island is special, even among the 

6,000 that Greece boasts, she says. “Culturally, 

it’s very different. There’s no natural port, so 

it was never a stopover on any trade routes, 

and because the waters around it are very 

rough, it was always a place of exile, the place 

the politically unwanted were sent. As a 

result, there’s an open-mindedness that’s 

part of people’s DNA and a strong sense of 

solidarity. It’s also not a particularly materialistic 

place, so it’s a breath of fresh air.” 

It also happens to be full of exceptionally 

healthy people, something Kochilas noted 

long before the New York Times Magazine 

trumpeted Ikaria as part of the “Blue Zone,” 

where life expectancy far exceeds the norm. 

On Ikaria, one in three people live beyond 

90, and few ever develop heart disease or 

dementia. The old people may be wrinkled 

and stooped with age, but they are still gathering 

in cafes and climbing the stone steps 

to church. “People are walking everywhere 

and gardening—bending, stretching, killing 

the lambs,” Kochilas says. 

That’s the place where Kochilas’ approach 

to food began to take shape. “It’s the 

Mediterranean diet,” she explains. “Lots of 

foraged foods—mushrooms, wild greens 

and herbs—simply prepared. And seasonal 

—the cuisine is based on really fresh food 

in season.” While she eats meat, Kochilas 

thralls to the diversity and resourcefulness 

of Greek cooks when it comes to plantbased 

cuisine. “Greece probably has more 

vegetable main courses than any other cuisine 

in the Mediterranean,” she says. “There 

are all sorts of beans and pulses, and all sorts 

of greens and vegetables, that are steamed 

or stewed with a lot of olive oil.” 

Reading “My Greek Table,” it’s clear just 

how resourceful and creative Greeks have 

been over the centuries, taking humble ingredients 

and preparing them in countless flavorful 

ways, often influenced by the myriad 

cultures that have left their impressions on 

the land. There are the ravioli that nod to the 

Venetians who once occupied parts of Greece 

and that Kochilas moves into the modern era 

by using wonton wrappers instead of handrolled 

pasta. The five eggplant dishes come 

from Lesvos, an island she says claims at least 

22 unique recipes—a nod to the island’s 

proximity to Turkey. This means that when 

you turn to a recipe for Greek Honey Hot 

Sauce, it doesn’t come across as strange; 

rather, it’s Kochilas doing what Greeks have 

always done—absorbing influences and 

making a dish her own. That particular recipe 

was inspired by staff meals she has had 

while working in professional kitchens, many 

of which are staffed by Mexicans. “Staff meals 

are always these cultural hybrids,” she says. 

“Some of my best cooking is in fact those 

dishes. And I like spicy.” 

But if you want to cook like a Greek, it’s 

best to start with the basics—and the basics 

are terrifically easy. All you’ll need is a bottle 

of good Greek olive oil and a lemon. “Greeks 

are the third largest producers and first in 

consumption of olive oil,” Kochilas tells me, 

“and we love lemon.” Lemon juice, in fact, 

combined with olive oil, makes up what she 

calls “the most fundamental flavor profile in 

the Greek kitchen.” Whip together one part 

lemon juice with three parts olive oil, and 

you have ladolemeno, a creamy dressing 

traditionally poured over vegetables and 

grilled fish. At home Kochilas will sometimes 

use it in place of mayonnaise dressing 

in a coleslaw, or add extra lemon so she can 

make a Greek-accented ceviche. 

DIANE KOCHILAS 


“Greeks are the third 

largest producer and first 

in consumption of olive 

oil and we love lemon … 

the most fundamental 

flavor profile in the 

Greek kitchen.” 

—Diane Kochilas 

RECIPE AND PHOTO FROM “FROM MY 

GREEK TABLE” BY DIANE KOCHILAS. ©2018 

BY THE AUTHOR AND REPRINTED BY 

PERMISSION OF ST. MARTIN'S GRIFFIN. 

FOOD PHOTOGRAPHY BY VASILIS STENOS 

FOOD STYLING BY CAROLINA DORITI 

Interestingly, there’s a bonus beyond taste 

for blending the two. “The lemon actually helps 

make the nutrients in foods more available to 

your body, especially when you’re cooking anything 

with greens,” she says. “There’s this folk 

knowledge about it in Greece. Many people 

don’t know the reasoning behind it; they just 

do it naturally.” She calls out spanakorizo, a 

popular dish of rice cooked with spinach, as an 

example. “The spinach and rice make a complete 

protein; you squeeze lemon over it, and 

that makes it much easier for your body to 

absorb the iron. There are a lot of little secrets 

like that, that people know innately.” 

To add extra flavor to a dish, Greeks tend to 

look to herbs rather than spice. “That’s not to 

say [Greeks] don’t use spices—certainly cinnamon 

and nutmeg, allspice and cumin are 

fairly common—but the use of herbs is more 

pronounced,” she says. “And the use of herbs 

as medicine is still a living tradition; people 

will make all sorts of herbal teas for all sorts 

of ailments.” 

And Kochilas admits to a few “secret weapons” 

in the kitchen, like dried-mushroom 

powder, even though there’s nothing particularly 

Greek about it. “I just grind dried mushrooms 

and add the powder to meat and darkflavored 

dishes,” she explains. And she’s not 

shy about salt, which intensifies flavors. “The 

fear of salt in the U.S. is because people eat so 

much processed foods that they are getting 

much more salt than they need,” she says. If 

you lay off the processed foods, there’s no reason 

to leave off the salt, or to avoid the capers, 

feta, taramasalata and other saline ingredients 

that spike so many Greek dishes. 

All that said, there are a few differences that 

take attention to bridge. One is the vegetables 

themselves. “I just had a conversation with a 

friend a few nights ago about a pumpkin 

moussaka recipe she loves, but she was complaining 

that the pumpkin tends to be watery,” 

Kochilas relates. “That’s because, in the U.S., 

everything tends to be overwatered and less 

flavorful. Greece is quite a dry country, and 

people don’t water their plants as much, so the 

fruit here, from olives to strawberries, tends 

to be intensely flavored.” The difference can 

require some adjusting. For example, in 

Kochilas’s take on the recipe in “My Greek 

Table,” she has replaced pumpkin with a combination 

of the tighter-fleshed butternut 

squash as well as sweet potatoes. 

The other difference is how people eat. 

While the average Athenian’s daily schedule 

now looks all too much just like a New 

Yorker’s, complete with work-desk lunches 

and rushed dinners, the epitome of a good 

meal still means a varied selection of mezes— 

little plates—to be enjoyed over a drink with 

family and friends. “There’s no fast rule,” 

Kochilas says when I ask her how many plates 

there should be, and what sorts. “The real rule 

is to have variety—in terms of textures, you’ll 

want spreads that are soft, as well as things that 

are crunchy; you’ll want dishes of varied heat 

levels, some spicy and others milder.” The only 

constraint as to how many dishes to make is 

your energy level, she says, but even then, the 

work can be spread over the course of days. 

“Dips you can do a day or two ahead of time; 

phyllo pies, whether individual or whole, you 

can make ahead and freeze raw, then bake 

them to order. And a lot of mezes are served 

at room temperature, so you don’t have to 

worry about serving them just out of the oven. 

That goes for all sorts of things, even braised 

bean dishes and pies,” she says. 

As for what to make, well, perhaps the most 

important lesson to take away from “My 

Greek Table” is that to cook like a Greek, you 

don’t have to stick to any recipe. “You sort of 

know what your guests like,” Kochilas says, 

adding, “and recipes evolve. The chicken 

keftedes: That came out of my own head. In 

Greece we’d more likely use pork or lamb, but 

that was one that was on the menu at 

Committee, and we were keeping in mind 

what people in the U.S. like to eat.” And 

whereas Greeks would likely serve them with 

a garlickly yogurt sauce, Kochilas might opt 

for fresh peas in the summer, whirring 

them with olive oil and herbs until silky and 

bright green. 

Then Kochilas hesitates. “There is one rule,” 

she admits. “But it concerns what to serve for 

a drink. Generally, anything that swims goes 

well with ouzo or grappa—what we call tsipouro—and 

everything that walks goes well 

with wine.” But then again, this is Greece. “Of 

course that’s not to say that with grilled 

shrimp, you might not want to have a nice 

white wine,” she says, and I can practically 

hear her wink. Anything goes—as long as it’s 

fresh, seasonal and seasoned with plenty of 

lemon and olive oil. 

TELEVISION STILL GEORGE VITSARAS 


Baked Chicken Keftedes 

MAKES 6 MEZE (APPETIZER) SERVINGS 

Classic Greek meatballs are made with either ground pork, lamb, 

beef or a combination thereof. Here’s a lighter version, flavored the 

classic way with plenty of onions, a little garlic and a lot of mint—the 

telltale herb in all Greek meatballs. Serve these with tzatziki, fresh 

pea fava, feta cheese dips or yogurt dressings. 

2 pounds ground chicken or turkey 

3 garlic cloves, minced 

2 red onions, finely chopped 

1 large egg, lightly beaten 

2 tablespoons extra virgin Greek olive oil, 

plus more for frying 

1/2 teaspoon paprika 

2/3 cup chopped fresh mint 

1/2 cup chopped fresh parsley 

1/2 to 1 cup panko bread crumbs 

salt and freshly ground black pepper 

1. In a large bowl, combine the ground chicken, garlic, onions, egg, 

olive oil, paprika, mint, parsley and 1/2 cup of the panko. Season 

with salt and pepper and mix to combine. Test for firm ness by 

shaping one meatball. If it holds its shape, don't add any more of 

the panko; if it comes apart, add more of the panko, a tablespoon 

at a time, until the mixture is firm enough to hold its shape when 

formed into a meatball. 

2. Heat a little olive oil in a small skillet. Take a teaspoon of the 

mixture and fry it to test for seasoning; adjust accordingly. 

3. Line a baking sheet with parchment paper. Form the mixture 

into 1-tablespoon meatballs. Place them on the prepared baking 

sheet in neat rows. Cover loosely with plastic wrap and refrigerate 

for at least 30 minutes or up to 6 hours. 

4. Preheat the oven to 350°F. Uncover and bake the meatballs 

for 20 to 25 minutes, until golden brown, turning gently with a 

spatula or kitchen tongs, until browned on all sides. Remove from 

the oven and serve. 

Spring Fresh Pea Puree 

MAKES ABOUT 3 CUPS 

Fava is one of the all-time classic Greek meze [appetizer] 

recipes, most often made with yellow split peas cooked 

until they disintegrate into a puree. … Here's a contemporary 

idea that calls for using fresh or frozen peas. It works 

well as a sandwich spread or spooned over bruschetta, and 

it pairs beautifully with ouzo-seared shrimp or grilled or 

fried seafood. 

2 cups fresh or frozen shelled peas 

1/2 cup ouzo, or 1 star anise pod 

1/4 cup chopped fresh parsley 

2 tablespoons chopped fresh tarragon 

1/3 to 2/3 cup extra virgin Greek olive oil 

juice of 1 lemon, plus more as needed, strained 

Greek sea salt or kosher salt 

freshly ground black pepper 

2 tablespoons chopped fresh chives or red onion 

scant 1 teaspoon whole pink peppercorns 

2 tablespoons crumbled Greek feta 

1. Place the peas in a medium saucepan and add water 

to cover and the ouzo or star anise. Cover and bring to a 

boil over medium-high heat. Reduce the heat to low and 

simmer until tender, about 3 minutes for fresh peas, 3 to 

5 minutes for frozen. Drain (discard the star anise, if you 

used it). 

2. Transfer the hot peas to the bowl of a food processor. 

Add the parsley and tarragon. While pulsing on and off, 

add enough of the olive oil and lemon juice in alternating 

increments to achieve a smooth, silky puree. Season with 

salt and black pepper to taste. 

3. Transfer the fava to a serving dish and garnish with the 

chives, pink peppercorns and feta. 

Tip: Do not salt the water when boiling peas because doing 

so toughens them up. 


pairings 

Burger Buddies 

Take your cue from a burger’s toppings when making a match with wine 

BY MARY SUBIALKA 

Thick, juicy burgers are a gloriously delicious part of the summer 

grilling season. In general, any ground beef burger will have some 

slightly sweet vanilla and earthy flavors contributed by smokiness 

and a caramelized flavor from the meat’s charred sugars. A wine with 

richness, fruit flavor and a decent amount of acidity or tannins will 

pair well with those characteristics. It’s hard to go wrong with a cool 

Beaujolais, Merlot or Pinot Noir with a basic burger. 

Flavors contributed by the various toppings you choose to add to 

the mix can also be a way to select tasty wine partners: 

- Classic lettuce, tomato, raw onion, ketchup and mayonnaise: 

Aussie Shiraz or California Syrah pair well with this flavor combo. 

- Pickle relish and yellow mustard: White Zinfandel’s soft and fruity 

characters offer balance. A sparkling wine may also be a nice match. 

If sweet pickle relish is on its own, try Gewürztraminer. 

- Avocado, cucumber and sprouts: Sauvignon Blanc is good for 

white wine fans, Merlot for fans of red. 

- Bold cheeses, such as blue cheese or sharp cheddar: Cabernet 

Sauvignon can stand up to the strong flavors of the cheese 

while the meat’s richness softens the wine’s tannins. 

- Bacon and cheddar: Spanish Rioja has its own 

smoky flavor that goes well with the bacon. 

- Grilled onions and mustard: White 

Zinfandel’s soft fruit flavor balances 

the onions and tart condiment. 

So fire up the grill, ponder your 

spread of toppings, and uncork some 

delicious burger buddies—the grilling 

season provides ample opportunity 

to experiment with nuances of pairing 

so you can find your perfect match. 




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We’re dedicated to making every 

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Real Food Summer 2019

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