Spork Spring Issue 2021

SPORK
2021
SUM
MER

SPORK
Princeton High School’s food and
dining magazine
EDITOR-IN-CHIEF
MANAGING EDITORS
PRODUCTION MANAGERS
COPY EDITORS
VISUALS DIRECTOR
STAFF
Ashley Tumpowsky
Julia Karns
Ruby Voge
Meredith Hirschman
Carys O’Connell
Anna Schwartz
Ava Blomgren
Ariella Scheer
Catherine Howard
Beatrice Cai
Oliver Cai
Sarah Henderson
Matthew Livingston
Aliza Manekia
Leah Rose-Seiden
Regina Sakar
Emily Smerkanich
Amanda Sun
Arunima Suri
Isabel Wong
Annie Zhao
Letter From the Editor
Welcome to the last issue of SPORK
for the 2020-2021 school year! Summer
is on the horizon and we can’t
wait to see what delicious food this
new season brings! We invite you to
try our refreshing popsicles on blistering
Summer day, or help yourself
to a crunchy crostini . If you need a
new go-to recipe for your late-night
barbecue, look no further; our Grilling
Reimagined spread has sweet and
savory options just for you. And if
you are more of a picnic at the battle
field type of person, we encourage
you to try a recipe featuring strawberry
and lemon, that will add the
perfect sweet and sour touch to your
meal. Although this is my last issue, I
am so excited to see what the future
of SPORK has to offer. From all of us
here at SPORK, we wish you an incredible
summer and enjoy!
What’s Inside
4
Ashley Tumpowsky
Picture Perfect
Popsicle
CONTRIBUTORS
ADVISORS
Gaby Bannett
Logan Hollingsworth
Frances Jonson
Joci Lee
Jordana Sulla
Isabel Tellez
Katie Dineen
Camila Del Castillo
6
8
Grilling
Reimagined
Strawberry &
Lemon
12
Guide to
Gardening
2 Photo: Meredith Hirschman

Spring Crostini
Pesto Caprese Crostini
Adapted from A Kitchen Addiction
Serves 4
4 slices Pepperidge Farm Harvest Blends bread
2 ½ tablespoons pesto
2 small tomatoes, thinly sliced
4 slices fresh mozzarella, cut into pieces
2-3 leaves basil, torn into pieces
Balsamic vinegar
1. Toast bread to preferred darkness.
2. Spread with pesto, about 2 teaspoons per slice.
3. Top with sliced tomatoes and fresh mozzarella.
4. Sprinkle with torn basil. Drizzle with balsamic
vinegar.
Zucchini Crostini
Adapted from Rachel Ray
Serves 12
1 ½ pounds zucchini, grated
1 shallot, chopped
2 tablespoons olive oil
16-inch baguette, split lengthwise and
toasted
1 ¼ cup Greek yogurt
¼ cup fresh mint leaves
1. In a colander, salt the zucchini; drain 10
minutes. Squeeze out excess liquid.
2. In skillet, cook zucchini and shallot in oil
over medium heat, stirring occasionally,
until softened, about 15 minutes.
3. Cut each baguette half into 6 pieces. Top
with yogurt, zucchini mixture and mint.
for more recipes go to sporkphs.com
3

4
PICTURE PERFECT
Popsicles
Berries & Cream Popsicles
Adapted from Real House Moms
Serves 10
1 ½ cups non-fat Greek yogurt
5 tablespoons honey
½ teaspoon vanilla
2 cups of frozen mixed berries
¾ cup milk
1. Mix yogurt, 3 tablespoons of honey, and vanilla together and place in the
fridge.
2. Purée berries, milk, and remaining 2 tablespoons of honey into a blender
until smooth.
3. Alternate spooning in yogurt mixture and berry mix in ice pop molds
4. Freeze for 1-2 hours and then add sticks and continue to freeze until
totally solid (overnight).
Adapted from Belly Full
Serves 8
Chocolate-Raspberry Popsicles
6 ounces vanilla yogurt ¼ cup chocolate syrup
¾ cup whole milk
2 cups frozen raspberries
1. Place yogurt, milk, and chocolate syrup in a blender. Blend
until everything until smooth and combined.
2. Pour mixture into popsicle molds.
3. Freeze for 1 hour, place sticks in the molds, and continue to
freeze for at least 5 hours. To remove pops, run hot water over
the outsides of the molds for a few seconds, then gently pull the
sticks.
Peanut Butter Fudgesicles
Adapted from Super Healthy Kids
Serves 4
1 cup coconut milk
3 tablespoon unsweetened cocoa powder
3 tablespoon honey
3 tablespoon peanut butter
1. Blend all ingredients together in a blender.
2. Pour into popsicle molds. Freeze for 4-6 hours.

Adapted from Food with Feeling
Serves 8
Kiwi Watermelon Popsicles
5
4 kiwis, peeled
3 cups seedless watermelon
Optional: a splash of water to help blend kiwis
1. Add the kiwi into a blender or food processor and blend until
fully liquefied. For the kiwi, I added in a splash of water to help.
2. Pour the kiwi into the bottom of your popsicles molds and
place in the freezer for at least an hour.
3. Blend up all of the watermelon and pour it into the popsicle
molds on top of the mostly frozen kiwi.
4. Place the popsicle sticks into the watermelon puree and
place the mold back into the freezer for at least one more hour.
Mango Piña Colada Popsicles
Adapted from A Taste For Travel
Serves 8
1 cup mango, cubed (about 2 large ripe mangos)
1 cup pineapple, cubed
½ cup unsweetened grated coconut
3 tablespoons sweetened condensed milk
¾ cup vanilla yogurt
¾ cup heavy whipping cream
Clear Berry Popsicles
Adapted from The Best Ideas for Kids
Serves 6
Fruit of your choice
32 ounces bottles of flavored water
1. Cut all the fruit into small slices.
2. Add the fruit to the popsicle molds until each one is
filled almost completely.
3. Pour the flavored water into the mold until it reaches
about ½ inches from the top.
4. Place the top of the mold on and freeze for at least 4
hours (best to do overnight).
1. Whip heavy cream until thickened. Fold in the sweetened
condensed milk.
2. Puree the mango and pineapple separately
3. Blend ¼ cup of yogurt with pineapple and another ¼
cup with mango until smooth and set aside.
4. Mix shredded coconut with remaining yogurt and set
aside.
5. In each mixture, add in ½ of the whipped cream.
6. Pour 2 tablespoons of the mango mix into each of the
molds, then the pineapple mix and then the coconut mix.
7. Place a popsicle stick in the mold and freeze for at least
six hours (or overnight) before serving.
Photos: Ashley Tumpowsky,
Arunima Suri,Leah Rose-Seiden,
Beatrice Cai, & Aliza Manekia

Margherita Pizza
Adapted from Food Network
Makes 1 pizza
Grilling
1 store bought pizza dough
3 tablespoons olive oil
1 pound fresh mozzarella, sliced ¼-inch thick
½ cup tomato sauce
3 Roma tomatoes, sliced ¼-inch thick, optional
Handful fresh basil leaves
1. Preheat grill to 400ºF.
2. Roll out dough into a circle.
3. Place dough directly onto the grill. Brush olive oil into an
even thin layer on top of the dough.
4. Cook for 2 minutes.
5. Flip over dough and add tomato sauce, sliced mozzarella,
basil, and tomatoes if using.
6. Cook until cheese has slightly melted, about 3 minutes.
Kale Avocado Salad
Adapted from How Sweet Eats
Serves 4
1 head curly green kale
2 tablespoons olive oil
2 avocados, sliced in half
1 cup cherry, tomatoes, halved
1/3 cup plain greek yogurt
1 garlic clove minced
1 teaspoon dijon mustard
¼ - 1/3 cup olive oil
2 tablespoons butter
(melted)
1 tablespoon olive oil
1 cup torn bread
¼ teaspoon garlic powder
2 cups cooked chickpeas
2 teaspoons olive oil
1. Preheat grill to high. Drizzle kale with a tablespoon of olive
oil and mix. Drizzle avocado with the other tablepoon of olive
oil.
2. Place kale pieces on grill along with avocados, cut side down.
Grill both for 2 minutes, until kale becomes charred, then flip
over for 1 minute. Grill avocado just until grill marks appear.
3. Remove both from grill. Tear kale leaves from stems.
4. Place yogurt, garlic, mustardm and olive oil in a food processor
and puree. Toss kale with avocado dressing.
5. Slice grilled avocado and add on top.
6. Roast chickpeas. Add bread pieces to pan with butter, olive oil, garlic
powder and stir until crumbs are golden and toasty.
7. Cover kale with tomatoes, chickpeas, and breadcrumbs.
6
Photos: Meredith Hirschman, Carys O’Connel, and Anna Schwartz

Reimagined
Grilled Mango
Adapted from Food Network
Serves 4
Ingredients:
4 ripe mangoes
2 tablespoons canola oil
1 lime, juiced
1 teaspoon fine seas salt
¼ teaspoon ancho or New Mexican chile powder
Finely grated zest of 1 lime
Fresh cilantro leaves for garnish, optional
1. Heat the grill to medium. Cut mangoes into 2 pieces from the pit.
Score the flesh of the mangoes, and don’t cut the skin. Pop the flesh
by holding the skin side and pushing up. Brush the flesh with oil and
grill, cut-side down, until slightly charred, about 1 minute.
2. Transfer mangoes to a platter and drizzle with the lime juice and
sprinkle with salt, chile powder and lime zest. Garnish with cilantro
leaves if desired.
Grilled Watermelon
Adapted from Southern Living
Serves 10
1 small seedless watermelon
3 tablespoons granulated sugar
½ teaspoon salt
Lime zest, Tajín, and/or chili powder, optional
1. Trim ½ an inch from both ends of watermelon.
Stand up watermelon on 1 cut end; cut
lengthwise into quarters. Cut each quarter into
1-inch slices. Sprinkle slices evenly on both
sides with sugar and salt.
2. Preheat a gas grill to 450ºF. Place watermelon
slices on oiled grates; grill, uncovered, until
grill marks appear, about 3 minutes per side.
Serve with desired toppings.
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8
L
Strawbey
Strawbey Tart
Adapted from Martha Stewart
Serves 8
1 ¼ cups all-purpose flour
½ cup cold unsalted butter
½ cup sugar
¼ teaspoon salt
8 ounces cream cheese
¼ cup sugar
1 ½ to 2 pounds strawberries, hulled and halved
¼ cup seedless red currant jelly
Strawbey Lemon Poundcake
Adapted from Chef de Home
Serves 6
1. Preheat the oven to 350ºF. In a food processor, blend flour, butter, sugar and salt.
Transfer dough to a 9-inch round tart pan with a removable bottom. Press dough
evenly into the pan and up sides. Freeze crust until firm.
3. Prick crust with a fork. Bake until golden, 25 to 30 minutes. Let cool completely.
4. In a medium bowl, mix cream cheese and sugar until smooth; spread mixture on
bottom of baked crust in tart pan. Arrange strawberry halves in circles on cream
cheese.
6. In a small saucepan, heat jelly until liquid. Brush strawberries with jelly; let set
for 20 minutes. Chill in pan for at least 1 hour.
1 ½ cups all-purpose flour 2 tablespoon lemon zest
8 strawberries, mashed ½ teaspoon vanilla extract
2 eggs ½ teaspoon baking soda
¼ pounds unsalted butter
½ cup milk
½ cup sour cream
½ teaspoon salt
1 cup sugar ½ cup powdered sugar
½ teaspoon baking powder
1 teaspoon lemon juice
¼ cup lemon juice
1. Prepare a 9x4 inch loaf pan and set aside. Preheat the oven at 350ºF degrees.
Sift flour, baking powder, soda, salt.
2. In a wide bowl, cream butter with sugar. Add in one egg at a time. Add vanilla,
milk, and sour cream.
3. Add lemon juice, zest. Fold dry ingredients into butter mixture. Fold in mashed
strawberries. Cook for 60-70 minutes. Let rest in pan for 10 minutes. Let cool
completely before slicing.
Strawbey Salad
Adapted from Sweet and Savory Meals
Serves 6
L
L
1 package arugula ½ cup green onions
1 pound sliced strawberries ½ cup olive oil
1 sliced red onion 1 tablespoon balsamic vinegar
4 ounces crumbled goat cheese 1 tablespoon lemon juice
2 ripe avocados(diced) 2 tablespoons maple syrup
½ cup pine nut
2 garlic cloves, minced
½ cup walnuts
1 teaspoon poppy seeds
1 cup radishes, halved, thinly sliced Salt and pepper to taste
1. Add salad ingredients to a bowl. In another small bowl, combine vinaigrette
ingredients. Pour vinaigrette over salad and gently toss to combine.

and Lemon
e
Strawbey Lemonade
Adapted from All Recipes
Serves 12
9
e
Lemon Bars
Adapted from Preppy Kitchen
Serves 15 bars
8 large strawberries, halved
2 tablespoons white sugar
7 cups water, divided
1 cup white sugar
2 cups freshly squeezed lemon juice
1. Place strawberries in a blender; top with 2 tablespoons of
sugar. Pour 1 cup water over sugared strawberries. Blend until
chunks transform into juice.
2. Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon
juice in a pitcher; stir until blended. Chill before serving.
3 cups all-purpose flour 3 tablespoons lemon zest
¾ cups powdered sugar
3 cups sugar
½ teaspoon salt
8 eggs
12 tablespoon butter, melted 1 cup lemon juice
1. Heat oven to 350ºF and line 9x13 baking dish with parchment paper.
Whisk flour with powdered sugar and salt, pour in melted butter and
mix. Press dough into flat layer in pan. Bake at 350°F for 20 minutes.
2. Add sugar and lemon zest to a food processor. Pulse until zest is fully
incorporated. Add sugar and half cup of flour to large bowl and mix.
Pour in lemon juice and add eggs; mix until combined.
3. Pour filling onto warm crust. Bake for 25 minutes, turning halfway
through. Let cool for an hour, then chill for two hours. Dust with powdered
sugar.
Lemon Chicken
Adapted from Delish
Serves 4
e
4 boneless chicken breast halves ½ tsp. paprika
1 can cream of chicken soup ¼ c. pepper
2 tbsp. water 4 lemon slices
1 tbsp. fresh parsley 1 tbsp. lemon juice
1. Spray a 10-inch nonstick skillet with cooking spray and heat
over medium-high heat for 1 minute. Add chicken and cook for
10 minutes or until browned on both sides. Remove chicken.
2. Stir soup, water, parsley, lemon juice, paprika and pepper in
skillet and boil. Add chicken to skillet. Reduce heat to low. Cover
and cook for 5 minutes or until chicken is cooked through. Top
chicken with lemon slices.
Photos: Ruby Voge, Julia Karns, Anna Schwartz and Sarah Henderson

Flower Power
Princeton Lavender, in Lawrence Township, New Jersey
provides lavender flowers for everyone to enjoy. This farm
grows and sells 4 varieties of Lavender: Big Time Blue, Phenomenal,
Sensational!, and Super Blue because they were
developed for the Northeast climate. Sensational! is sold for
$10 per quart, Big Time Blue is sold for $20 per gallon and $10
& $15 per quart, Phenomenal is sold in quarts and the price
is undisclosed at the present time, and Super Blue is sold for
$20 per gallon. Along with buying your own, Princeton Lavender
also sells sweet treats, like their Cold Brew Lavender
Coffee, Lavender Lemonade, and their Homemade Vanilla
Ice Cream with Candied Lavender Flower!
Lavender
Scones
Elderflower Mocktail
Pitspone farm is located in West Orange,
New Jersey. Pitspone Farm focuses
on niche plants and berries that aren’t
widely grown in the tri-state area. One of
their most popular products is elderflower,
which has a general harvest time from
late May to early June. The majority of
plants and fruits grown at Pitspone Farm
are perennials. Pitspone Farm not only
provides personal orders, but also supplies
to breweries, restaurants, and food
businesses.
10
Located in Upper Freehold Township, New Jersey
is Holland Ridge Farms which specializes in flower
picking. The Holland Ridge Farms u-pick sunflower
season, typically in September, is a celebration
of one of the most popular flowers in the world.
During this time, they also plant thousands of other
flowers, including gladiolas, lilies, and dahlias.
Rows upon rows of sunflowers go as far as the eye
can see at Holland Ridge Farms and it only costs $1
per stem! For your u-picking session, they provide
plastic buckets to hold and transport your flowers
as you walk through the sunflower fields. With over
60 acres of flowers, their u-pick is the largest on the
East Coast!
Sunflower Seed
Butter

SPORK Magazine
proudly printed by:
Reprographics
741 Alexander Road. Princeton, NJ 08540
609-987-0666 flmrepro.com
Thank you to
FLM Reprographics
for printing Spork!
11

12
Spring Rolls & sauces Sauces
Rainbow Spring Rolls
Adapted from Kristeena Michelle
Serves 8-10 rolls
1 cup uncooked quinoa, red or white
2 cups vegetable broth or water
1 cup each julienned cucumber, carrot, red pepper and
beet
1 cup fresh basil,or any other of your choosing
1 cup red radish microgreens, or any other of your choosing
10 spring roll paper
1. In a medium size pot, add quinoa and broth or water,
bring to a low boil, then reduce heat to low and cover. Cook
for 15-20 minutes.
2. Cut the vegetables and herbs, set aside.
3. To assemble spring rolls, pour very hot water into a shallow
dish or skillet and immerse rice paper to soften for
about 10-15 seconds.
4. Transfer to a damp tea cloth, paper towel, cutting board
or a similar surface and gently spread out into a circle.
5. To the bottom third of the wrapper, add a generous
spoonful of quinoa, and layer carrots,red peppers,
cucumber, beets and fresh herbs. Gently fold over once,
tuck in edges, and continue rolling until seam is sealed.
6. Place seam-side down on a serving platter and cover
with a damp warm towel to keep fresh.
Mango Spring Rolls
Adapted from Mango
Serves 5
½ fresh mango
¼ small head purple cabbage
5 green onion spears
½ medium cucumber
½ medium red bell pepper
5 pieces of rice paper
Handful of cilantro
1 cup shredded carrot
1. Slice the mango into long, narrow strips and set aside.
2. Slice cabbage, onion, cucumber and red bell pepper
into very thin 4-inch pieces and set aside.
3. Prepare rice paper as instructed on the package. Once pliable, place a few of each remaining
ingredient in the center of the paper, folding in the sides and rolling until all the veggies are inside and
the paper is closed.

13
Vegetarian Fresh Spring Rolls
Adapted from Food
Serves 4
2 large carrots, julienned
2 -3 julienned green onions
1 tablespoon olive oil
¼ cup minced fresh cilantro (or to taste)
½ sweet red pepper, julienned
1 pinch sea salt
¼ teaspoon fresh ground black pepper
1 (3 ounce) package dried bean thread noodles
16 rice paper, rounds softened (8-inch, see note)
1. In a bowl, combine the carrots, green onions, cabbage, olive
oil, cilantro, sweet pepper, salt and pepper: toss well. Let
marinate at room temp for 10 minutes, stirring frequently.
2. Meanwhile, place the noodles in a medium bowl. Cover with
boiling water and soak for 10 minutes. Drain well and snip into
2-inch pieces.
3. Dip each rice-paper round into warm water for 10 seconds
until translucent.
4. Place 2 tablespoons of the noodles and 2 tablespoons of the vegetable mixture about 1-inch from the
lower edge of each rice paper round.
6. Fold the bottom edge over the filling; fold in both sides and roll up tightly. Press to seal.
7. Place on a plate seam side down; cover with plastic wrap.
8. Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
2 Dipping Sauces
Adapted from Kristeena Michelle
Serves 8-10 rolls
Maple Sesame Sauce
Ingredients:
½ cup maple syrup
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
¼ cup soy sauce
Fresh ginger, cut into small slivers
Toasted sesame seeds for garnish
1. Add all of the ingredients into a small bowl and whisk to combine.
Spicy Soy Sauce
Ingredients:
¼ cup soy sauce
2 teaspoons sriracha
1 teaspoon honey
Chopped green onions for garnish
Toasted sesame seeds
1. Add all of the ingredients into a small bowl and whisk to combine.
Photos: Ava Blomgren, Emily Smerkanich, Ariella Scheer, & Isabel Wong

Article By: Amanda Sun & Annie Zhao
k
A GUIDE TO
GARDENiNG
3 Keys to Success: Water, Sunlight, & Soil
x
Beautiful weather +
beautiful spring flowers =
a beautiful time to start
your garden!
Summer
Hot days + dry weather + plenty of
sunlight = the best time to plant! But
make sure to water your garden often
so that they can withstand the
summertime heat!
Early spring is still cold. Plant
hardy vegetables such as lettuce,
peas, and ginger.
Summer is great for tender
plants such as cucumbers, peppers,
tomatoes, and beans
Throwel
- dig small holes
for planting
- dig up weeds to
prepare soil
basic tools
Gloves
Protect your hands
from hazards,
infections, and
blisters.
14
Wagon
An efficient way to
transport fertilizer
and mulch.
Cultivator
- loosen up soil
- clear debris
from beds.

Got Uncooked Vegetables? Plant Them!
Vegetables such as potatoes, garlic, lettuce, and celery are really easy to grow.
Take what you have leftover in the fridge and start your gardening process!!
For root vegetables such as potatoes, take the root vegetable and plant it about 1
inch deep into soil, making sure that you water it after planting and allow plenty
sunlight to reach it. For leafy vegetables, such as lettuce, cut the fresh vegetable
with the roots still attached, and plant it into soil so that the roots are covered completely.
Water often.
Autumn
Cooler season + ripening apples
+ decreasing daylight = time to
collect the seeds and clean up the
garden!
Winter
Frozen soil + poor sunlight + lots
of snowfall = time to transfer your
plants to indoor pots to protect
them!
Plant vegetables like garlic, carrots,
scallions that mature fast or
can endure the cold.
Go indoor, start seeds in trays, or
plant hardy vegetables such as
kale, beets and onions.
Add a lil’ spice
Green Onions/Scallion:
To plant green onions, cut
near the roots of storebought
green onions with
at least half an inch of
onions left. Cover the roots
completely with soil.
Pepper:
To plant peppers, take
non-hybrid peppers seeds
from store-bought peppers
and leave them to dry
for 1-2 days. Plant seeds in
soil indoors. Water daily
and give plenty of sunlight.
Ginger:
To plant ginger, simply
take a large store-bought
piece of fresh ginger and
break it apart. Plant ginger
1 inch deep into soil and
water after planting.
Basil/Mint/Rosemary:
To plant basil, simply take
store-bought fresh basil
and remove all the lower
leaves. Then place the
stem in water and wait until
root development and
transfer to soil.
15