Real Food Summer 2019

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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. 22 real food summer <strong>2019</strong>
WATERMELON SALAD WITH MINT AND HAWAIIAN CHICKEN IN LETTUCE LEAVES
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Page 9 and 10: Creamy Bacon Vinaigrette MAKES ABOU
Page 11 and 12: Lunds & Byerlys welcome Bloomington
Page 13 and 14: PECULIAR PRODUCE Organic Rainbow Ca
Page 15 and 16: Lunds & Byerlys wine and spirits Ro
Page 17 and 18: Lunds & Byerlys what’s in store L
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Page 21 and 22: eets even “bleed.” “And then
Page 23: Take the Party Outdoors An easy men
Page 27 and 28: ASIAN ROTINI AND SCALLOP SALAD summ
Page 29 and 30: Jerked Pork in the Slow Cooker MAKE
Page 31 and 32: NUTRITION WATERMELON SALAD W. MINT
Page 33 and 34: Five Fresh Summer Herbs Add kick to
Page 35 and 36: MINTED TABBOULEH WITH GRILLED BEEF
Page 37 and 38: Basil and Pistachio Pesto with Heri
Page 39 and 40: MEDITERRANEAN HERB PASTE WITH GRILL
Page 41 and 42: Thai Nut Salsa with Pasta Bowties M
Page 43 and 44: Adding vegetables to our diets shou
Page 45 and 46: Grilled Corn on the Cob with Parmes
Page 47 and 48: Broccoli Salad with Warm Bacon Vina
Page 49 and 50: This grilling season, skip the same
Page 51 and 52: Slow-Grilled Ko-Rican-Style Baby Ba
Page 53 and 54: Lemongrass Chicken MAKES 6 SERVINGS
Page 55 and 56: KOCHILAS GEORGE VITSARAS IKARIA, GR
Page 57 and 58: Baked Chicken Keftedes MAKES 6 MEZE
Page 60: PHOTO BY SPACECRAFTING “Since 199

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