CookingLight June2016

JUNE 2016
THE 25 MINUTE
Summer Cookbook
67
SUPERFAST
RECIPES
8 GUTHEALTHY
FOODS
GRILL THE
PERFECT
STEAK
Pa
s
ta
wi
th
Pr
os c
iut
to a
PLUS
nd C
herr
y Tom
atoes, P. 128
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SAVOR SUMMER
Transform your farmers market nds into the best-ever

seasonal dishes. Try one of our favorite summer
recipes featured in this issue:
117
p.125
p.
133
p.139
p.
Chimichurri Shrimp
Brown Sugar Grilled Salmon with

Zucchini & Fennel Noodles
Bulgur Salad with Figs

and Preserved Lemon
Bordeaux-Style Strawberries
With the optimal balance of temperature

control, proper humidity, and air quality,
Sub-Zero refrigerators are the ideal
stop between the farm and your table.
Precise temperature control ensures
the environment your food is stored in
stays consistentone key to freshness
Dual refrigeration divides the work
between refrigerator and freezer, so the
air is never shared and proper humidity is
maintained in both
Antimicrobial air purication scrubs the
air of mold, bacteria, and spoilage-causing
ethylene gas
VO L . 3 0/ N O. 5
F EATURES
2016 SUMMER
COOKBOOK
20 recipes ready in
25 minutes or less. p. 112
APPE T I Z ER S
Fun last-minute bites guests
will remember. p. 114
P H O T O G R A P H Y: ( T O P A N D B O T T O M R I G H T ) E R I N K U N K E L . ( B O T T O M L E F T A N D M I D D L E ) J E N N I F E R C A U S E Y
MAIN DISHES
Easy entres, from salads
to veggie-forward pasta. p. 122
SIDE S
Colorful fruits and veggies
to rival the main dish. p. 130
DE SSERTS
Fruit stars in these elegant,
French-inspired endings. p. 136
[
ON THE COVER
PHOTOGRAPHY
Hector Sanchez
FOOD STYLING
Chelsea Zimmer
PROP STYLING
Heather Chadduck Hillegas
3 STAFF
FAVES
TO COOK
RIGHT NOW
SCORE MORE
SQUASH
PIZZA THAT
POPS
ROLL, MEET
SALAD
This bumper crop

reinvents itself
in a silky, creamy
chicken and veg
chowder. p. 39
Barely blistered
tomatoes and
shaved zucchini
perfect a summer
pie. p. 56
Cool of with
a salad inspired
by Vietnamese
takeout, dip
included. p. 126
JUNE 2016 COOKING LIGHT 3
PRIME YOUR PALATE:

THE LOWDOWN
ON PREDINNER SIPS
Lowering your
ftness age is a good
antiaging strategy.
p. 16
p. 75
p.34
Thai red curry

beef skillet
20
Caprese pasta
p.46
p.
11 | Todays Special
Poached lobster tails
from Maine chef
Kara van Emmerik
14 | Obsessed
Were crazy for
Korean cuisine.
16 | The Aperitif
Light sips for
before the meal
Dinner
Tonight
19 | Dinner Tonight
Fast family recipes
33 | Superfast!
20-minute cooking
45 | Slow Cooker
Lettuce wraps with
beef and quick pickles
46 | Lets Cook!
Tomato-basil soup
with cheesy croutons
49 | Kids in the Kitchen
Honey-glazed salmon
The power
of probiotics
p. 63
55 | Cook Once, Eat 3x

Pizza dough
Nutrition
Made Easy
63 | Building a
Healthy Gut
Gut bacteria can
aect your digestive
health as well as your
mental health.
72 | Recipe Makeover
Tempeh Reuben
sandwiches
4 COOKING LIGHT JUNE 2016
Healthy
Habits
75 | The Aging Habit

Why and how to
lower your tness age
79 | The Beauty Habit
Salt to nourish and
fortify skin; Kristen
Bells beauty bag
84 | The Travel Habit
Cincinnati in 10,000
steps and 2,000 calories
86 | The Diet Habit
Te health benets
of having a pet
Cooking
Departments
88 | Cooking Light Diet
Collardquinoa wraps
91 | The Ritual
Wisconsin brat fry
96 | The Ultimate
Healthy Cooks Kitchen
A peek inside Cooking
Lights new kitchen
102 | Party Among

the Plants
Seasonal cocktails
and small bites for
a garden gathering
152 | Wow!
Grilled Camembert
with fresh cherries
Kitchen
Confdential
145 | How To
Buttery
chicken breasts
146 | Use It Up
Challenge
1
3-less-fat cream cheese
147 | Prep-Wise
Measuring our
&
the rest...
6 | Editors Note
8 | Letters
150 | Recipe Index
P H O T O G R A P H Y: J E N N I F E R C A U S E Y. ( T O P R I G H T ) C A I T L I N B E N S E L . ( B O T T O M ) A L I S O N M I K S C H
Lets Get
Cooking!
Tomato soup and

grilled cheese
Inter IKEA Systems B.V. 2015
life is
trying
a recipe
thats
adventurous,
and a kitchen
where finding
the tools isnt
SEKTION/BROKHULT
kitchen
2799*
*Based on a 10'10' kitchen
IKEA-USA.com/kitchen
NOW WERE COOKIN

BIG THINGS ARE HAPPENING
here in Birmingham, Alabama. Te 141-year-old city

where Cooking Light, Southern Living, Coastal Living,
and our book imprint,
Oxmoor House, are based
is undergoing a renaissance,
driven in part by ambitious
chefs, barkeeps, and brewers.
You dont have to travel far
to know that good food fuels
culture, and its thrilling to
be a part of the citys New
South trajectory. Im proud
that our company is a part of
Birminghams rise. Its recent
investment in Time Inc.

Food Studios, a new
40,000-square-foot mix of
test kitchens and photography and video studios, is
supercharging the way we
create and share recipes on
the printed page and across
our digital platforms for
home cooks everywhere.
Check out our new digs
in Te Ultimate Healthy
Cooks Kitchen on page
96. We love the big features
like a kitchen island made
with Alabama white marble,
and tiny ones like the
Details matter: Our new

outdoor kitchen is ready to
go, with its stone hearth,
custom South Americanstyle
grill, and heavy-duty smoker;
a stack of oak awaits the re.
HUNTER LEWIS
hunter@cookinglight.com
@NotesFromACook
P H O T O G R A P H Y: G R E G D U P R E E ; F O O D S T Y L I N G : E M I LY N A B O R S H A L L ; P R O P S T Y L I N G : M I N D I S H A P I R O L E V I N E
crunchable, Sonic-style ice

pellets in the ice machine.
In my favorite room, the
outdoor kitchen, we had a
towering stone hearth built
for our cooks and visiting
chefs to play with live re
(pro tip: grill halved lemons
and serve them with your
steak), and we lined the
space with an arsenal of
grills and smokers for testing
more everyday recipes.
Time Inc. is not new
to Birminghamformer
co-workers have moved on
to start their own bakeries
and barbecue joints here, and
weve also recruited talent
from local restaurantsbut
the new space has helped
renew our culinary commitment to the city and region.
As Im writing this, were
planning a dinner in the
Studios in late May for a few
hundred people to help raise
funds to build more teaching
farms in the citys schools.
Food is culture and food is
community, here at work and
at play in the neighborhoods
of Birmingham.
Want to look younger, longer?

Take the right steps now.
New AVEENO ABSOLUTELY AGELESS Restorative Night

Cream. Formulated with our exclusive ACTIVE NATURALS
Blackberry Complex, it improves elasticity and rmness for
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step in the right direction.
J&JCI 2016
LETTERS
NO MORE G-FREE?
I was pretty saddened to see

nothing listed as Gluten Free
in the index of your April issue.
Then I realized this must be
some sort of errorhummus,
really? While I tend to adapt
many of your recipes to be
gluten free anyhow, its great
having the quick and easy guide
in the back when meal planning!
Im hoping youll bring it back.
KATE CIALDEA
VIA EMAIL
A DELICIOUS DELIVERY
I am not a letter-tothe-editor type of writer,
but I cannot contain my
enthusiasm for the April
issue! Ive already made the
empanadas (p. 129), Pork and
Chive Dumplings (p. 105),
and Grilled Lamb Kufta
Kebabs (p. 112), and they are
delicious! I love how diverse
the recipes are and how easy
and quick they are to make.
Thank you! I am so glad I am
a subscriber. Keep those
great recipes coming!
EMILY AMON, VIA EMAIL
REACH US ANYTIME, ANYWHERE
Editors reply
So sorry about that, Kate. This
was an error on our part. We
have taken steps to correct the
recipe index online for our April
2016 issue, and well be sure to
mark all gluten-free recipes as
such in future issues. Thanks for
bringing it to our attention.
FACEBOOK
grains are more well known,

I can nd more varieties, and Im
thankful for creative cooks like
Ann Taylor Pittman and her
brilliant ideas (April, p. 63) for
inspiring our healthy eating.
ALYSON THOMPSON
NEW BRUNSWICK, NJ
dinner red
delive
Cooking Light has partnered

with Fresh Realm to make dinner
easier. Visit freshrealm.co/
cookinglightmagazine to order
one of our meals (like the one
below), and FreshRealm will
deliver high-quality, pre-prepped
ingredients to you. Use code
TRYCL35 by June 30 for $35
of your order of $70 or more.
GIMME MORE GRAINS
I began slowly swapping my

familys grain sides to whole
grains 10 years ago. Now that
the benets of these delicious
Read more of Kens

story at cookinglight
.com/ken.
Open-Faced
Sandwiches with
Ricotta, Arugula,
and Fried Egg
Just tried this for
breakfast. Its delicious!
VICKI ETHRIDGE
SouthwesternStyle Shrimp
Taco Salad
One of my favorite
Cooking Light recipes!
JOANNE SCLAFANI LENT
The way were eating now [with the Cooking Light Diet] is how
we want to stay eating as a family, not just for our own personal
health but also so we raise three children who know how to eat properly.
I think thats something. Its not just about my physical health, but I want to
be there for my grandchildren. And I also dont want to see my children
struggle with weight like I did. Its more a matter of us
wanting to raise our family and be healthy for all of us.
KEN HESS, DECATUR, AL
*Members following the Cooking Light Diet lose more

than half a pound per week, on average.
JOIN THE CONVERSATION: Email letters@cookinglight.com. Give full name, city, and
state. Share your thoughts at facebook.com/cookinglight, and follow us on social media.
SUBSCRIBERS If the Post Ofce alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on le. You
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BOOKS 800-765-6400. COPYRIGHT PERMISSION 205-445-6047. EDITORIAL OFFICE For questions or comments, go to cookinglight.com/contact-us or write to 4100 Old Montgomery Highway, Birmingham, AL 35209.
PRINTED IN THE USA
P H O T O G R A P H Y: ( S A N D W I C H ) J O H N A U T R Y. ( S A L A D ) B E C K Y L U I G A R T - S TAY N E R . ( F R E S H R E A L M ) B R I A N W O O D C O C K ; F O O D S T Y L I N G : A N A K E L LY; P R O P S T Y L I N G : M I S S I E N E V I L L E C R AW F O R D . P O R T R A I T : A N T H O N Y Q U I N TA N O
@cookinglight
WHAT ONE
EXPERIMENT MEANS
TO EVERYONES
RETIREMENT.
The time between when people should start saving for retirement and when they actually
do is known as the Action Gap. And it has a bigger effect than you might think.
To better understand the impact, we performed a simple experiment. We asked a group
of young people to use paint rollers to show us what age they think they should start
saving. Then we asked a group of older people to indicate what age they actually did
start. What we found was that there was often a years-long Action Gap between the
two. But closing it up by even just a few years makes a huge difference in how much
people can save over the long run. Which makes right now the perfect time to get better
prepared for your retirement.
SPEAK TO A FINANCIAL ADVISOR TODAY, OR VISIT RACEFORRETIREMENT.COM
RETIREMENT
INVESTMENTS
INSURANCE
2016 PRUDENTIAL FINANCIAL, INC., NEWARK, NJ, USA. ALL RIGHTS RESERVED.
0287835-00001-00
Craft a delicious moment anytime with

made with real jalapeos baked into every crisp bite.
STACYS IS A TRADEMARK OF STACYS PITA CHIP COMPANY, INC. 2016
TRENDING
TASTES
from
lets get
COOKING
LIGHTS
EDITORS
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : C L A I R E S P O L L E N . P O R T R A I T : M I C H A E L R O S S N E Y
T O D AY S S P E C I A L
Chef Kara van

Emmerik shows
how fresh seafood
is the perfect
partner for bright
summer favors.
Poached
Lobster Tails
with Dressed
Pea Shoots
Recipe p. 12
hile lobster treats are no

rarity in coastal Maine,
at Dudleys Refreshera
seasonal takeout eatery in
the tiny seaside village of Castine
chef de cuisine Kara van Emmerik
elevates these Down East treasures
with peak-season avors in authentic
and scratch-made dishes.
For me, cooking means utilizing
the foods that are abundant and
most intriguing in any given season.
It ensures a freshness that cannot be
replicated, van Emmerik says. Tis
sentiment is deliciously embodied in
her supple poached lobster tails topped
with delicately dressed pea shoots.
Fresh lobster needs gentle cooking
methods such as steaming or poaching,
van Emmerik explains; techniques
such as boiling, roasting, or grilling
are more prone to overcooking the
lobster, yielding tough, rubbery meat.
Try her original version of this dish,
plus even more North Atlantic
inspired summer avors, this month
at Dudleys Refresher. DARCY LENZ
J U N E 2 0 1 6 C O O K I N G L I G H T 11
lets get cooking!
Hands-on: 15 min. Total: 50 min.
Simmer gently so the lobster stays supple.

1 tablespoon dark sesame oil
teaspoon crushed red pepper
2 garlic cloves, halved
1 (1-inch) piece fresh ginger, sliced
1 (2-inch) piece lemongrass, halved
4 cups unsalted vegetable stock
2 12 tablespoons honey
2 tablespoons rice wine vinegar
2 12 teaspoons lower-sodium soy sauce,
divided
1
4 teaspoon freshly ground black pepper
4 (5-ounce) fresh lobster tails
4 teaspoons canola oil
2 teaspoons honey
1
2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1
4 teaspoon minced peeled fresh ginger
1
4 teaspoon minced shallots
3 ounces pea shoots
1
2 teaspoon toasted sesame seeds
1
2
1. Heat oil in a saucepan over mediumlow. Add red pepper, garlic, ginger, and
lemongrass; cook 5 minutes. Stir in
stock, honey, vinegar, and 214 teaspoons
soy sauce. Bring to a simmer; cover and
cook 30 minutes. Stir in black pepper.
2. Place tails in stock. Cover; cook 4
minutes or until a meat thermometer
registers 145. Remove tails from pan.
3. Split tails lengthwise. Remove meat
from shells; slice. Pour cooking liquid
through a sieve into a saucepan; discard
solids. Keep liquid warm over low heat.
4. Combine remaining 14 teaspoon soy
sauce, canola oil, and next 5 ingredients;
stir with a whisk. Add pea shoots; toss.
5. Place about 1 3 cup cooking liquid in
each of 4 shallow bowls. Arrange about
3 ounces lobster meat in each bowl; top
each serving with about 1 3 cup pea
shoots. Sprinkle with sesame seeds.
SERVES 4
CALORIES 316; FAT 10.5g (sat 1.2g, mono 4.8g, poly 3.7g);
PROTEIN 32g; CARB 24g; FIBER 1g; SUGARS 17g
(est. added sugars 14g); CHOL 99mg; IRON 2mg; SODIUM
603mg; CALC 83mg
12 C O O K I N G L I G H T J U N E 2 0 1 6
HELP ME, KENJI
Q: Why do
you bring
steak to
room temp
before
cooking?
A: The world
of steak cookery is rife
with absolutisms, and
most are either exaggerated or downright
false. To wit: Only
ip your steak once
(actually, ipping
multiple times results
in more evenly cooked
meat with better crust).
Only season with salt
after it comes o the
grill (in fact, salting
even up to a day in
Salting ahead 40 minutes

or more keeps it juicy.
advance helps it retain

more moisture). And,
of course, bring steak
to room temperature
before searing.
Te last one intrigues
me because it seems so
logically obvious. As a
test, I stuck a thermometer in the center of a
thick-cut strip steak
that I pulled out of the
fridge. After 20 minutes,
the steaks temperature
had risen less than 2.
Even after two hours, it
had barely risen by 10.
All of this is to say
that the starting temperature of your steak
has a negligible impact
on how it cooks. What
really matters is how
dry the steak is. Simply
blotting your steak with
paper towels before
searing will improve it
more than any amount
of room-temperature
resting. Similarly, salting it about 40 minutes
in advancelong
enough to let salt draw
out liquid and then for

the liquid to be reabsorbed, leaving a drier
surfacealso helps.
For steak with the
brownest surface and
juiciest interior, set raw
steak on a rack in a baking sheet, and refrigerate it, uncovered, for a
couple of nights. Te
surface forms a dry skin
that browns in record
time. Ironically, the
drier your meat is to
start, the more moist it
will be at the end. After
browning, all you have
to do is nish it o in
a moderate oven.
Oh, and one more
thing: Do use a thermometer to check when
your steak is done.
Leave the poking and
prodding method to
the professionals.
Kenji Lpez-Alt is the chief
creative ofcer of Serious Eats

(seriouseats.com), where he
writes The Food Lab, unraveling
the science of home cooking.
F O O D S T Y L I N G : C AT H E R I N E C R O W E L L S T E E L E . P O R T R A I T : R A N DY H A R R I S
POACHED LOBSTER TAILS

WITH DRESSED PEA SHOOTS
lets get cooking!

OBSESSED
Crazy for Korean
6
10
8
12
11
1 Fish Sauce Yes, its used in Korean dishes,

too, as a shortcut to umami. We love Red Boat.
2 Koreatown Lively, recipe-driven required
reading by Deuki Hong and Matt Rodbard.
3 Cook Korean! Find this playful comic book
of recipes by Robin Ha on shelves next month.
4 Korean Food Made Simple The title of this
must-have cookbook from Judy Joo says it all.
5 Brown Sugar Seems simple, but good luck

achieving signature avors without it.
6 Kimchi Embrace the fab and funky power
of fermentation. Try Simply Seoul brand.
7 Baroo LA chef Kwang Uhs food is as
inspired as it is Instagram-worthy (@baroo_la).
8 Gochujang Try it and you wont be able to
cook without this sweet, spicy pepper paste.
9 Fresh Garlic This is a nonnegotiable

elemental avor in the Korean kitchen.
10 Soy Sauce Always have a bottle (or two)
on hand. We opt for Kikkoman lower-sodium.
11 Gochugaru Like red pepper akes but
roastier-toastier. Fine and coarse available.
12 Tabletop Grill Schedule a Korean BBQ
night; these iconic grills are easy to nd online.
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : B L A K E S L E E G I L E S ; P R O P S T Y L I N G : M I N D I S H A P I R O L E V I N E . I N S TA G R A M P H O T O G R A P H Y C O U R T E S Y O F B I L L A D D I S O N
The ingredients, books, and info you need to share in

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The Aperitif
Its Whats Before
Dinner
Summer is the season for these
delightfully delicate drinks.
he purpose of an aperitif is to open the

palate. Taking its name from the Latin
verb aperire (to open), the aperitif is
a light, dry premeal drink that serves to
stimulate the appetite and ready ones stomach
for the food yet to come. Not too sweet and not
too boozy, these beverages (also called aperitivos
in Italy) stoke rather than numb the taste buds.
Tese bitter, herbaceous sips are often served
with light snacks as a lovely predinner ritual.
Te chart at right is an introduction to the
pillars of a solid aperitif menu. Tese beverages
can, and should, be enjoyed simplywith little
more than a splash of club soda, an ice cube, or a
citrus twist. A couple of chilled ounces of your
chosen aperitif is all you needbefore dinner,
at least. DARCY LENZ
What It Is
Where Its
From
How to
Drink It as
an Aperitif
Where Else
to Put It
Southern France/
northern Italy
In a small glass
with 1 or 2
ice cubes and
a lemon or
orange twist
Sweet: in a
Manhattan;
dry: in a gin
martini
VERMOUTH
Aromatized and
fortied wine with
cardamom, citrus,
juniper, safron,
chamomile, or
vanilla notes.
ABV: 15% to 18%
France
In a small glass
with 1 or 2 ice
cubes, a splash of
club soda, and
an orange slice
In a Corpse
Reviver #2
QUINQUINA
Aromatized and
fortied wine
characterized by
a bitter edge
from quinine-rich
chinchona bark.
ABV: 15% to 18%
Italy
In a small glass
with 1 or 2 ice
cubes, a splash of
club soda, and
an orange slice
In a Vesper
AMERICANO
Aromatized and
fortied wine
dened by a
blend of gentian,
chinchona bark,
and orange peels.
ABV: 16%
Italy
Chilled with a
splash of club
soda and a lemon
or orange twist
In a Negroni
CAMPARI
Aromatic liqueur
noted for its spicy
bittersweetness
from rhubarb,
ginseng, oranges,
and herbs.
ABV: 24%
Italy
Chilled with a
splash of club
soda and a lemon
or orange twist
In an Aperol
Spritz
APEROL
Aromatic liqueur
(milder than
Campari) infused
with orange, rhubarb, gentian, and
chinchona bark.
ABV: 11%
DIY Digestif
After-dinner drinks are important, too. A slightly richer and sweeter postdinner
sip helps you to digest the meal just as a light and dry aperitif helped start it.
BERRY
LIMONCELLO
Hands-on: 30 min.
Total: 5 days
6 large lemons
1 34 cups vodka
1 12 cups quartered
strawberries
1 cup raspberries
1 cup sugar
1 cup water
1. Peel lemons with
a vegetable peeler.
Scrape pith from

peels. Place peels in a
large pitcher; add
vodka. Cover and let
stand at room temperature, away from
direct light, for 4 days.
2. Place berries, sugar,
and water in a pan
over medium; boil.
Reduce heat; cook 20
minutes. Cool.
3. Strain through a
ne sieve lined with
cheesecloth. Stir into

vodka; discard solids.
Let stand at room
temperature, away
from direct light, 1
day. Strain through a
ne sieve; discard
peels. Chill 4 hours.
SERVES 12 (serving size: 2 oz.)
CALORIES 149; FAT 0.1g (sat 0g,
mono 0g, poly 0.1g); PROTEIN 0g;
CARB 19g; FIBER 1g; SUGARS
18g (est. added sugars 17g); CHOL
0mg; IRON 0mg; SODIUM 1mg;
CALC 5mg
P H O T O G R A P H Y: C A I T L I N B E N S E L ; P R O P S T Y L I N G : L I N D S E Y L O W E R ; F O O D S T Y L I N G : M A R G A R E T M O N R O E D I C K E Y
lets get cooking!
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/ 2016 KitchenAid. All rights reserved.
kitchenaid.com/new
from the Cooking Light Kitchen
FAST
FAMILY
RECIPES
17 PAGES OF
EASY MEALS
Super fast
P. 33
Slow
Cooker
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : H E AT H E R C H A D D U C K H I L L E G A S
P. 45
lets cook
P. 46
kids in the
kitchen
P. 49
Cook
Once,
Eat 3x
P. 55
Pesto Pasta Salad

with Tomatoes
and Mozzarella
Recipe p. 20
DINNER
TONIGHT SS
ATLDEAY
MEO
M N
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MINUTES
GAME PLAN
WHILE WATER
FOR PASTA COMES
TO A BOIL
Prepare pesto.
WHILE
PASTA COOKS
Cook squash.
BATCH IT
pesto
pasta salad
Squash is mostly water;

it will steam if there is too
much in the pan. Cook in
batches for crisp-tender,
lightly browned pieces.
with tomatoes
and mozzarella
This Caprese-inspired pasta toss

is the ultimate summer main for a
busy weeknight, outdoor picnic,
or lunch on the go.
8 ounces uncooked
whole-grain farfalle
2 cups fresh basil leaves
2 tablespoons
extra-virgin olive oil
2 teaspoons grated
lemon rind
1
2 teaspoon kosher salt
1
4 teaspoon freshly
ground black pepper
1 garlic clove, peeled
1 cup grape tomatoes,
halved
1 cup yellow cherry
tomatoes, halved
3 ounces fresh mozzarella
cheese, cut into
1
2-inch cubes
(about 34 cup), divided
1 ounce Romano cheese,
grated (about 14 cup)
1. Cook pasta according to
package directions, omitting

salt and fat; drain. Place
pasta in a large bowl.
2. Combine basil and next
5 ingredients (through
garlic) in the bowl of a food
processor; process until
smooth. Add basil mixture,
tomatoes, and 1.5 ounces
mozzarella to pasta; toss to
combine. Top with remaining 1.5 ounces mozzarella
and Romano cheese.
SERVES 4 (serving size: about 2 cups)
CALORIES 364; FAT 14.7g (sat 5.3g, mono
5.6g, poly 1.2g); PROTEIN 15g; CARB 47g;
FIBER 8g; SUGARS 4g (est. added sugars
0g); CHOL 25mg; IRON 3mg; SODIUM
347mg; CALC 146mg
SERVE WITH
SAUTED SUMMER
SQUASH WITH THYME
AND ALMONDS
Cutting the squash into rather

thick slices helps it retain a bit of
fresh snap after its sauted.
1 tablespoon extra-virgin
olive oil, divided
1 large zucchini, halved
lengthwise and cut into
1
2-inch-thick slices
1 large yellow squash,
halved lengthwise and cut
into 12-inch-thick slices
1
4 cup sliced almonds,
toasted
1 teaspoon chopped
fresh thyme
1 teaspoon fresh lemon juice
1
1
4 teaspoon freshly
ground black pepper
1. Heat a large skillet over
medium-high heat. Add

112 teaspoons oil to pan;
swirl to coat. Add zucchini;
saut 4 minutes or until
crisp-tender. Place zucchini
in a bowl. Add remaining
112 teaspoons oil to pan;
swirl to coat. Add yellow
squash; saut 4 minutes or
until crisp-tender. Add
yellow squash and remaining
ingredients to zucchini, and
toss to combine.
SERVES 4 (serving size: about 12 cup)
128mg; CALC 42mg
EVEN KALE CANT
DO IT ALONE.
Grilled Corn &
Quinoa Burger Salad
with Veggie Bacon
More veggies means more goodness for both you and

the world. Try topping your greens with the Roasted
Garlic & Quinoa Burger, and youll add 7 satisfying
grams of delicious veggie protein. Find this recipe and
more at MorningStarFarms.com. #WayToVeg
DINNER
JUSUTESDAY
T
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MINUTES
seared
mahimahi
with tomatocucumber relish
Mahimahi has a sturdy, dense

texture that holds up to the
marinade (more delicate sh like
snapper or tilapia would cure in
the lime juice). If using a lighter
sh, skip the marinade and
squeeze a lime wedge over the
sh after cooking instead.
1 12 tablespoons fresh lime

juice, divided
1 tablespoon extra-virgin
olive oil, divided
2 (6-ounce)
mahimahi llets
Cooking spray
3
8 teaspoon kosher salt,
divided
1
8 teaspoon black pepper
1
2 cup chopped
seeded tomato
1
4 cup chopped red onion
1
4 cup chopped cucumber
1
2 jalapeo pepper, seeded
and nely chopped
1. Combine 1 tablespoon
juice and 11 2 teaspoons oil

in a bowl. Add sh; toss to
coat. Let stand at room
temperature 10 minutes,
turning after 5 minutes.
2. Heat a large skillet over
medium-high heat. Coat

pan with cooking spray.
Remove sh from marinade;
discard marinade. Pat sh
dry with paper towels;
sprinkle with 14 teaspoon salt
and black pepper. Add sh
to pan; cook 5 minutes on
each side or until desired
degree of doneness.
3. Combine remaining 11 2
teaspoons juice, remaining
112 teaspoons oil, remaining
1
8 teaspoon salt, tomato, and
remaining ingredients in a
bowl. Serve with sh.
SERVES 2 (serving size: 1 llet
and about 12 cup salsa)
513mg; CALC 39mg
PREP TIP
Mahimahi has a
pronounced bloodline
toward the tail that can
taste shy. Ask your
shmonger to remove it.
SERVE WITH
SHALLOT AND
PARSLEY QUINOA
Look for red and white or tricolor

quinoa blends for an extra pop of
color in this fast side (theres no
diference in avor). Combine
leftover quinoa with some canned
black beans and diced avocado
for a protein-packed addition to
lunchtime wraps or salads.
3
4
1
2
2
2
1
4
1
8
cup water
cup uncooked quinoa,
rinsed and drained
tablespoons nely
chopped shallots
tablespoons chopped
fresh at-leaf parsley
teaspoon grated
lemon rind
teaspoon kosher salt
1. Bring 34 cup water and
quinoa to a boil in a small

saucepan over medium-high
heat. Cover, reduce heat, and
simmer 12 minutes or until
the liquid is absorbed. Stir
in chopped shallots and the
remaining ingredients.
125mg; CALC 29mg
GAME PLAN
WHILE FISH
MARINATES
Cook quinoa.
WHILE
FISH COOKS
Prepare relish.
Finish quinoa.
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y I L N G : B L A K E S L E E W R I G H T G I L E S ; P R O P S T Y L I N G : M I N D I S H A P I R O L E V I N E
TONIGHT 2
FOR
DINNER
TONIGHT
DAY
S
E
N
WED
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MINUTES
GAME PLAN
WHILE CHICKEN
MARINATES
Grill onions.
WHILE
CHICKEN COOKS
Cook black beans.
SERVE WITH
ORANGE-INFUSED
BLACK BEANS
mojo grilled
chicken
breasts
The red onions develop a nice

char on the grill, but they nish
cooking and develop a depth and
sweetness once left to steam.
Drizzle any juices from the onion
mixture over the grilled chicken.
1
4
cup chopped
fresh cilantro
1
4 cup fresh orange juice
1
4 cup extra-virgin olive oil
1
2 teaspoon ground
red pepper
6 garlic cloves, minced
3
4 teaspoon kosher salt,
divided
1 pound skinless, boneless
chicken breast halves
Cooking spray
1 medium red onion,

peeled and cut into
1
2-inch rings
1 ripe avocado,
peeled and sliced
1 lime, cut into wedges
Chopped fresh cilantro
(optional)
1. Combine 14 cup chopped
cilantro and next 4 ingredients (through garlic) in a large

bowl. Reserve 14 cup marinade in a medium bowl. Add
1
4 teaspoon salt and chicken
to remaining marinade,
turning to coat. Let stand at
room temperature for 20
minutes, turning occasionally.
2. Heat a grill pan over high
heat. Coat pan with cooking
spray. Add onion slices to
pan; grill 10 minutes,
turning occasionally. Add
1
4
teaspoon salt and onions

to reserved 14 cup marinade;
cover tightly with plastic
wrap. Let stand 10 minutes.
3. Return grill pan to high
heat. Coat pan with cooking
spray. Remove chicken from
marinade; discard marinade.
Sprinkle chicken evenly
with remaining 14 teaspoon
salt. Add chicken to pan;
grill 5 minutes on each side
or until done. Serve chicken
with onion mixture, avocado
slices, and lime wedges.
Garnish with chopped
cilantro, if desired.
SERVES 4 (serving size: about 4 ounces
chicken, about 14 cup onions, and 14 avocado)
495mg; CALC 17mg
The addition of orange rind and

herbs elevates this pantry staple
into a vibrant weeknight side.
1
3
1
2
1
2
1
2
2
2
cup water
tablespoon chopped
fresh oregano
teaspoons grated
orange rind
teaspoon ground cumin
(15-ounce) cans
unsalted black beans,
rinsed and drained
tablespoons chopped
fresh basil
1. Combine rst 6 ingredi-
ents in a saucepan over

medium heat. Cover and
cook 10 minutes, stirring
occasionally. Stir in basil.
CALORIES 156; FAT 0.1g (sat 0g, mono 0g,
poly 0g); PROTEIN 11g; CARB 28g; FIBER
9g; SUGARS 0g (est. added sugars 0g);
CHOL 0mg; IRON 3mg; SODIUM 263mg;
CALC 101mg
DINNER
TONIGHT
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40
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MINUTES
bbq pork
tenderloin
with bell
pepper relish
The bold relish, what Southerners

call chowchow, ofers a colorful,
tangy contrast to the pork.
1
2
cup prechopped onion

1 (8-ounce) package
prechopped red, yellow,
and green bell pepper
3
4 cup cider vinegar, divided
3
4 cup water, divided
2 tablespoons sugar
GET AHEAD
Refrigerate the relish

(undrained) and the
barbecue sauce a week
ahead. Double the sauce
for a go-to condiment.
1 tablespoon plus
3
4 teaspoon kosher
salt, divided
1
2 cup unsalted ketchup
2 tablespoons brown sugar
1 tablespoon dry mustard
2 tablespoons
Worcestershire sauce
1 teaspoon onion powder
1
2 teaspoon ground
red pepper
Cooking spray
1 (1-pound) pork
tenderloin, trimmed
1. Preheat grill to medium-
high heat.
2. Combine onion and bell
pepper in a bowl. Bring
1
1
2 cup vinegar, 2 cup water,
sugar, and 1 tablespoon salt
to a boil in a small saucepan
over medium-high heat.
Pour vinegar mixture over
bell pepper mixture; let
stand 15 minutes. Drain.
3. Bring remaining 14 cup
vinegar, remaining 14 cup

water, 14 teaspoon salt,
ketchup, and next 6 ingredients (through red pepper)
to a boil in a saucepan over
medium-high heat. Cook
4 minutes or until slightly
thickened, stirring occasionally. Place 12 cup sauce in a
small bowl; reserve.
4. Coat grill rack with
cooking spray. Sprinkle
pork with remaining 12
teaspoon salt. Add pork to
grill; grill 10 minutes,
turning occasionally. Brush
pork with remaining sauce;
grill 5 minutes or until a
thermometer inserted in the
center registers 140. Place
pork on a cutting board; let
stand 5 minutes. Cut into
12 slices. Serve with bell
pepper mixture and reserved
1
2 cup barbecue sauce.
SERVES 4 (serving size: 3 ounces

pork, 13 cup bell pepper mixture,
and 2 tablespoons sauce)
CALORIES 255; FAT 3.6g (sat 1g, mono
558mg; CALC 40mg
SERVE WITH
GRILLED CABBAGE SALAD
1 (2-pound) head
red cabbage, cut
into 8 wedges
Cooking spray
6 tablespoons canola
mayonnaise
2 tablespoons nely
chopped fresh chives
3 tablespoons cider vinegar
2 tablespoons water
2 teaspoons sugar
3
1. Preheat grill or grill pan
to medium-high heat.
2. Coat grill rack and
cabbage with cooking spray.
Add cabbage to grill; grill
12 minutes or until lightly
charred, turning occasionally. Remove from grill.
3. Combine mayonnaise and
remaining ingredients in a
bowl, stirring with a whisk;
drizzle evenly over cabbage.
SERVES 4 (serving size: 2 cabbage
wedges and about 2 12 tablespoons dressing)
222mg; CALC 106mg
GAME PLAN
WHILE
GRILL PREHEATS
Prepare relish.
Prepare sauce.
WHILE
PORK GRILLS
Grill cabbage.
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : C L A I R E S P O L L E N
DAY
S
R
U
TH
Real chicken or beef is the number one ingredient in DISH from Rachael Ray
Nutrish. Theres never any corn, wheat or soy. Youll also nd pieces of real
slow-roasted chicken, fruit and veggies in every recipe. Look for DISH where
you shop for your familys groceries.
SwitchtoNutrish.com
DINNER
TONIGHT
ILY
FAM
Y
FRIDA
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MINUTES
carne asada
steak
sandwiches
Chipotle chile powder has a
smoky, earthy prole and isnt
as hot as ground red pepper.
12 ounces ank steak,

trimmed
1
1 2 teaspoons olive oil
1 teaspoon ground cumin
3
4 teaspoon chipotle
chile powder
1
1
4 cup canola mayonnaise
2 tablespoons chopped
fresh cilantro
1
1 tablespoon fresh
lime juice
1 minced garlic clove
1 (12-ounce) whole-grain
French bread baguette,
halved lengthwise
Cooking spray
1
2 ripe avocado, thinly sliced
8 ( 18-inch-thick)
tomato slices
1 jalapeo pepper,
thinly sliced
1. Preheat grill to
medium-high heat.
2. Brush steak with oil;
sprinkle evenly with cumin,
chile powder, and salt. Let
stand 15 minutes.
3. Combine mayonnaise,
cilantro, rind, juice, and
garlic in a bowl; refrigerate.
4. Hollow out top and
bottom halves of bread,
leaving a 1 2-inch-thick shell;
reserve torn bread for
another use. Coat cut sides

of bread with cooking spray.
Place baguette halves, cut
sides down, on grill rack;
grill 1 minute or until
toasted. Remove from grill.
Coat grill rack with cooking
spray. Add steak to grill; grill
10 minutes or until desired
degree of doneness, turning
occasionally. Place steak on a
cutting board; let stand 5
minutes. Cut across the
grain into thin slices.
5. Spread top half of bread
with mayonnaise mixture.
Arrange avocado over
bottom half of bread; top
with steak, tomato, jalapeo,
and top half of bread. Cut
sandwich into 4 pieces.
SERVES 4 (serving size: 1 piece)
CALORIES 416; FAT 16g (sat 3.6g, mono
754mg; CALC 19mg
SERVE WITH
SHAVED CARROT,
CUCUMBER, AND SWEET
ONION SALAD
A 5-minute soak in the vinaigrette

softens the carrots slightly and
removes a bit of the pungent bite
from the onion.
1 12 tablespoons cider vinegar
1 12 tablespoons extra-virgin
olive oil
1
1
4 teaspoon freshly ground
black pepper
1
1 2 cups thinly shaved carrot
1 small Vidalia onion, very
thinly vertically sliced
1
1 2 cups thinly
shaved cucumber
1 cup fresh at-leaf
parsley leaves
1. Combine vinegar, oil, salt,
and pepper in a medium

bowl, stirring with a whisk.
Add carrot and onion; toss
to coat. Let stand 5 minutes.
Add cucumber and parsley
to bowl; toss to coat.
GAME PLAN
WHILE
GRILL PREHEATS
Marinate steak.
Prepare mayo mixture.
WHILE
STEAK GRILLS
Prepare carrot salad.
SERVES 4 (serving size: about 1 13 cups)

164mg; CALC 49mg
Recipes by Robin Bashinsky,

David Bonom, Hannah Klinger,
Ann Taylor Pittman, Vanessa
Pruett, and Deb Wise
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DINNER
TONIGHT
T YN
E
W
T INUTE
M ING
COOK
||
Grilled Salmon
with White Bean
and Arugula Salad
Recipe p. 34
DINNER
TONIGHT
ST !
A
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QUICK ENTRES
MINUTES
GRILLED SALMON WITH WHITE

BEAN AND ARUGULA SALAD
Ask for salmon llets from the head end of
the shthe tail end is much thinner.
1 tablespoon chopped capers,
rinsed and drained
1
4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3
4 teaspoon kosher salt, divided
1
2 teaspoon minced fresh garlic
1
8 teaspoon ground red pepper
1 (15-ounce) can unsalted
Great Northern beans,
rinsed and drained
Cooking spray
4 (6-ounce) salmon llets
1
4 teaspoon freshly
ground black pepper
4 cups loosely packed arugula
1
2 cup thinly sliced red onion
1. Whisk together capers, rind, juice,
oil, 1 2 teaspoon salt, garlic, and red
pepper in a bowl.
2. Place beans in a bowl; drizzle
with 2 tablespoons caper mixture.
3. Heat a grill pan over mediumhigh heat. Coat pan with cooking
spray. Coat salmon with cooking
spray; sprinkle with remaining 14
teaspoon salt and black pepper. Add
salmon to pan, skin side down; cook
6 minutes. Turn salmon over; cook
1 minute or until done. Keep warm.
4. Add arugula and onion to bowl
with beans. Drizzle with remaining
caper mixture; toss. Divide salad
among 4 plates; top each serving
with 1 llet. Serve immediately.
SERVES 4 (serving size: 1 llet and about 1 12 cups salad)
CALORIES 387; FAT 15.4g (sat 2.4g, mono 7.2g, poly
2.2g); PROTEIN 40g; CARB 21g; FIBER 8g; SUGARS
3g (est. added sugars 0g); CHOL 78mg; IRON 3mg;
SODIUM 599mg; CALC 136mg
spicy thai
red curry
beef
This single-skillet
supper is a quick
ticket to rich, exotic
avor. Dont shake
the coconut milk before
opening; you want to keep the
thick cream layer separated.
1 (13.5-ounce) can
light coconut milk
4 teaspoons red
curry paste
2 teaspoons dark
brown sugar
2 teaspoons sh sauce
1
4 teaspoon crushed
red pepper
1 12 cups sliced red

bell pepper
1 cup sliced onion
12 ounces beef
tenderloin,
thinly sliced
1 cup torn fresh
basil leaves
2 tablespoons
fresh lime juice
1
2 cups hot cooked
brown basmati rice
4 lime wedges
1. Spoon coconut cream
(thick layer at top of can)

into a large skillet; stir in
curry paste. Bring to a
boil over medium-high
heat. Add remaining
coconut milk, sugar, sh
sauce, and red pepper;

bring to a boil. Cook 2
minutes, stirring constantly. Add bell pepper
and onion; reduce heat to
medium, and simmer 4
minutes. Add beef; cook
3 minutes or until done,
stirring occasionally.
2. Remove pan from
heat; stir in basil, lime
juice, and salt. Serve beef
mixture with rice and
lime wedges.
SERVES 4 (serving size: about
1 cup beef mixture and 12 cup rice)
CALORIES 334; FAT 11.2g (sat 6.5g,
mono 2.6g, poly 0.6g); PROTEIN 24g;
CARB 36g; FIBER 3g; SUGARS 6g
(est. added sugars 2g); CHOL 55mg;
IRON 3mg; SODIUM 645mg;
CALC 65mg
20
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DINNER
TONIGHT
FA M I LY - F R I E N D LY
ST !
A
F
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SUP
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1
2
||||
cup thinly sliced

green onions
3 tablespoons dark
MINUTES
brown sugar
2 12 tablespoons lowersodium soy sauce
1 tablespoon dark
sesame oil
1 tablespoon minced
fresh garlic
2 teaspoons toasted
with gingersesame seeds
sesame glaze
1 teaspoon grated
Make-ahead tip: Mix up the
peeled fresh ginger
glaze rst thing in the morning,
1 teaspoon sambal
and allow the chicken thighs
oelek (ground fresh
to marinate all day in the
chile paste)
refrigerator to soak up even
8 skinless, boneless
more avor. After that, getting
chicken thighs
(about 1 12 pounds)
dinner on the table is as simple
as heating up the grill pan.
Cooking spray
chicken
thighs
1. Combine rst 8
ingredients, stirring with

a whisk. Combine half of
soy sauce mixture and
chicken in a bowl; toss.
2. Heat a grill pan over
medium-high heat. Coat
with cooking spray. Add
chicken; cook 4 minutes
on each side or until done.
Transfer chicken to a
platter; drizzle with
remaining soy mixture.
SERVES 4 (serving size: 2 thighs
and about 1 12 tablespoons sauce)
CALORIES 362; FAT 13.7g (sat 3g,
mono 5g, poly 3.9g); PROTEIN 45g;
CALC 58mg
LEMON-GARLIC PORK AND

BROCCOLI BULGUR BOWL
Bulgur is a great go-to grain because of its

quick cook time and neutral avor.
1 14
3
4
1
1 4
1
2
1
1
3
5
1
2
1 12
1
3
cups water
cup uncooked bulgur
teaspoons kosher salt, divided
tablespoon olive oil, divided
cups small broccoli orets
(1-pound) pork tenderloin,
cut into 34-inch pieces
tablespoon cornstarch
tablespoons unsalted butter,
divided
garlic cloves, minced
cup unsalted chicken stock
tablespoons fresh lemon juice
teaspoon honey
tablespoons chopped fresh basil
1. Bring 11 4 cups water, bulgur, and

1
4
teaspoon salt to a boil in a saucepan over medium-high heat. Cover,

reduce heat, and cook 12 minutes.
2. Heat 11 2 teaspoons oil in a large
nonstick skillet over medium-high.
Add broccoli and 14 teaspoon salt.
Cook 3 minutes. Transfer to a bowl.
3. Combine pork and cornstarch;
toss. Return pan to medium-high;
add remaining 112 teaspoons oil and
1 tablespoon butter. Add garlic,
pork, and 14 teaspoon salt. Cook
4 minutes. Stir in remaining butter,
stock, juice, and honey; increase
heat to high. Cook 2 minutes. Stir
in remaining salt, broccoli, and basil.
Top bulgur with pork mixture.
SERVES 4 (serving size: 12 cup bulgur
and 1 cup pork mixture)
CALORIES 353; FAT 15g (sat 6.8g, mono 5.7g, poly
DINNER
TONIGHT
S U M M E R-R E A DY R E C I P E S
ST !
A
F
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SUP
and chicken
chowder
This silky, veggieforward soup is a

fantastic way to use
up a load of fresh
summer squash. This would
also work well with zucchini.
PAN-SEARED TUNA
TACOS WITH AVOCADO
AND MANGO SALSA
These simple, vibrant tacos rely largely on

superfresh ingredients for the fullest avor
potential. Opt for just-ripe avocados and
tuna from a source you trust.
1 (1-pound) yellown tuna llet,
about 34 inch thick
3
1
black pepper
8 (6-inch) corn tortillas
1
2 cup refrigerated
fresh mango salsa
1
4 cup reduced-fat sour cream
1 peeled avocado, cut into 16 slices
1 tablespoon olive oil

cup chopped celery
1 pound yellow squash,
cut into small pieces
1 large shallot, sliced
fresh oregano
5 thyme sprigs
2 cups unsalted
chicken stock
1
2
1 cup prepared
mashed potatoes
2
3 cup half-and-half
1 teaspoon
sherry vinegar
1
1
2 teaspoon pepper
8 ounces
shredded skinless,
boneless rotisserie
chicken breast
2 tablespoons 2%
Greek yogurt
1. Heat a stockpot over
medium-high heat. Add

oil and next 4 ingredients;
cook 2 minutes. Add
herbs and stock; cover
and cook 4 minutes.
2. Remove from heat;
transfer two-thirds of
mixture to a blender.
Add potatoes and
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20
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summer
squash
||
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MINUTES
half-and-half. Remove
center piece of lid; secure
lid on blender. Cover
opening with a towel;
blend until smooth.
3. Return pureed soup
to pan over medium
heat. Stir in vinegar, salt,
pepper, and chicken;
cook 2 minutes. Top
soup with yogurt.
1 23 cups soup and 1 12 teaspoons yogurt)
CALORIES 292; FAT 15g (sat 6g,
CALC 124mg
1. Heat a medium skillet over high

heat. Add oil to pan; swirl to coat.
Pat tuna dry with a paper towel.
Sprinkle tuna with salt and pepper.
Add tuna to pan; cook 2 minutes on
each side or until desired degree of
doneness. Transfer tuna to a cutting
board; cut across the grain into
1
4-inch-thick slices.
2. Warm tortillas according to
package directions. Divide tuna
evenly among tortillas. Top each
taco with 1 tablespoon salsa,
112 teaspoons sour cream, and 2
avocado slices. Serve immediately.
SERVES 4 (serving size: 2 tacos)
CALORIES 346; FAT 11.2g (sat 2.6g, mono 6g, poly
ADVERTISEMENT
REAL CHEESE PEOPLE
TM
CELEBRATE
SUMMER
WITH A PITA PARTY
Reason #39 to love em
PARTY TIPS
MAKE SOME FUN
Let the whole family help in the preparation! Younger

children can toss vegetables and add cheese; older ones
can ll pitas and handle the picks.
BEST DRESSED
For a sweeter, lighter taste, try white balsamic

vinegar instead of red wine vinegar.
THE RIGHT SLICE
The smooth texture and mild, smoked avor of

Sargento Ultra Thin Provolone is a savory
complement to the crispness of the vegetables.
MANUFACTURERS COUPON
EXPIRES 11/11/2016
SAVE 45
on Sargento Ultra Thin
Cheese Slices
CONSUMER: Limit one coupon per purchase. Void if copied, sold, exchanged or transferred. Consumer is responsible for any sales tax. RETAILER: Sargento Foods Inc. will
reimburse you the face value plus 8 handling if submitted
in compliance with its Coupon Redemption Policy (available
upon request). This coupon is subject to the terms and
conditions of such Coupon Redemption Policy. Cash value
1/100. Mail to: Sargento Foods Inc., P.O. Box 880727,
El Paso, TX 88588-0727. 2016 Sargento Foods Inc.
CHOPPED
GREEK SALAD PITAS:
A PICNIC-PERFECT RECIPE
INGREDIENTS
2 cups chopped
romaine lettuce
1 large plum tomato,
chopped (1 cup)
cup each: sliced pitted
kalamata olives and
chopped cucumber
1 Tbsp. each: olive oil

and red wine vinegar
2 small fresh soft pita
breads or atbreads
2 slices of Sargento
Ultra Thin
Provolone Cheese
DIRECTIONS
Toss lettuce, tomatoes, olives, and cucumber with oil and

vinegar. Place cheese on pita; top with salad. Close with
sandwich picks.
MORE TO LOVE
Look for the next installment in the
Celebrate Summer series in the July issue of
Cooking Light magazine.
For more crowd-pleasing recipes visit
Sargento.com/45reasons
COOKING LIGHT is a registered trademark of Time Inc. Lifestyle Group and is used under license.
45 REASONS TO LOVE EM
1. You get all of the avor. None of the compromise.
2. Theres no shortage of ways to layer, wrap, mix and match em.
3. Or roll, fold, sneak and stack em.
4. You get 100% of the avor in every 45-calorie slice.
REAL CHEESE PEOPLE
TM
HAVE 45 REASONS
TO LOVE
45 CALORIES.
5. Their ber avor makes them ultra good.

6. Theyre cut super thin. And they make every sandwich in.
7. Every 45-calorie slice is a sliver of happiness.
8. Your panini press doesnt have to work as hard.
9. They come in 9 melt-in-your-mouth varieties.
10. They look delicate and dainty, but they taste anything but.
11. Sometimes a sandwich requires a deft hand and subtle touch.
12. They give shaved, maple-glazed ham a worthy counterpart.
13. Taste buds love to savor their ultra thin avor.
14. Theyre 100% real. Always have been. Always will be.
15. They make a great middleman to an egg and English mufn.
16. They can make a whole-wheat quesadilla burst with pride.
17. Theyre the perfect picnic partner.
18. Not every cheese can call itself graceful.
19. You can seal your sandwich with a soft kiss of Baby Swiss.
20. You get 45 calories, but full-on avor.
21. They make turkey burgers swoon.
22. They make tuna melts oh-so-ne.
23. Theyre worthy of begging for.
24. Occasionally veggie wraps warrant a wisp of Provolone.
25. Crowned a top innovative product in 2014.
26. They make mouths happy 100% of the time.
27. They taste like they were cut from the block. Because they were.
28. You can bite with abandon. No compromise.
29. Theyre deliciously delicate.
30. At 45 calories, you can add more of them.
31. Theyre nutritious in the most ultra-delicious way.
32. Light and lithe, theyre impressively limber.
33. Burritos love being wrapped in a delicate blanket of Pepper Jack.
34. They taste great au naturel.
35. They dont do denial.
36. Bread considers them a layer of love.
37. Theyre perfect for those trying to be a little less heavy handed.
38. They play well with condiments.
39. Two words: Pita Party!
40. Their melt time is less.
41. They let a grilled cheese watch its girlish gure.
42. There are oodles of ways to eat em, use em and love em.
43. You never feel eaters remorse.
44. You sacrice nothing. Not a thing. Zip. Zero.
45. They never give your food an inferiority complex.
Because Sargento Ultra Thin Cheese Slices

are 100% real, natural cheese, just in a thinner
45-calorie slice. They taste the same. Can be
used the same. Which is why Real Cheese People
love them, just the same.
Per slice. See nutrition information for total fat and saturated fat content.
2016 Sargento Foods Inc.
Discover the love at Sargento.com/45reasons
DINNER
TONIGHT
SPEEDY SIDES
ST !
A
F
R
E
SUP
|||
||||||
20
||
||||
||||||
MINUTES
CORN ON THE COB WITH

LEMON-CHIVE BUTTER
Nothing says summer like fresh
corn on the cob. Here are a few
of our favorite avor combos for
buttering them up.
8 cups water
4 ears shucked corn
1 12 tablespoons chopped
fresh chives
1 tablespoon unsalted
butter, melted
1 teaspoon olive oil
1
2 teaspoon grated
lemon rind
1 teaspoon fresh
lemon juice
1
1
black pepper
1. Bring 8 cups water to
a boil in a large stockpot.
Add corn to pan; cover and
cook 3 minutes or until
crisp-tender. Drain.
2. Combine chives and
remaining ingredients in
a small bowl, stirring with
a whisk. Brush chive
mixture evenly over corn.
SERVES 4 (serving size: 1 ear of corn)
2g, poly 0.7g); PROTEIN 3g; CARB 19g;
256mg; CALC 5mg
Recipes by David Bonom,

Darcy Lenz, Laraine Perri, Bruce
Weinstein and Mark Scarbrough,
and Laura Zapalowski
CORN ON THE COB

WITH LEMON-CURRY
SPICE BUTTER
Cook 4 ears shucked corn

according to base recipe.
Combine 1 tablespoon melted
unsalted butter, 1 teaspoon
extra-virgin olive oil, 1 teaspoon
fresh lemon juice, 12 teaspoon
kosher salt, 12 teaspoon Madras
curry powder, and 18 teaspoon
turmeric in a small bowl, stirring
with a whisk to combine. Brush
butter mixture evenly over corn.
CORN ON THE COB

WITH HONEYCHIPOTLE BUTTER

unsalted butter, 1 teaspoon honey,
1
2 teaspoon grated lime rind,
1 teaspoon fresh lime juice, 12
teaspoon kosher salt, and 12
teaspoon ground chipotle chile
powder in a small bowl, stirring
with a whisk to combine. Brush
butter mixture evenly over corn.
CORN ON THE COB WITH

ORANGE, TARRAGON,
AND BASIL BUTTER

FIBER 2g; SUGARS 6g (est. added
sugars 0g); CHOL 8mg; IRON 1mg;



unsalted butter, 1 teaspoon olive
oil, 1 teaspoon fresh orange juice,
1 teaspoon chopped fresh
tarragon, 12 teaspoon kosher salt,
and 18 teaspoon pepper in a small
bowl, stirring with a whisk. Brush
butter mixture over corn. Sprinkle
with 2 teaspoons sliced basil.
DINNER
Flavor-Packed Lettuce Wraps

Savory, fork-tender beef is brightened with
summery crunch from pickled veggies.
TONIGHT
SLOKWER
COO
SLOW COOKER BEEF LETTUCE

WRAPS WITH QUICK PICKLES
Hands-on: 35 min. Total: 8 hr. 35 min.
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : M A R G A R E T M O N R O E D I C K E Y; P R O P S T Y L I N G : C L A I R E S P O L L E N
The low, even heat of the slow cooker

helps avor powerhouses like miso,
sesame oil, and soy sauce impart
tenderizing moisture, umami depth,
and savory personality to common pot roast.
Cooking spray
1 large onion, cut into
1
2-inch-thick slices
8 garlic cloves, crushed
1 12 teaspoons canola oil
1 (2-pound) boneless chuck roast,
trimmed
1
2 cup unsalted beef stock
1
4 cup lower-sodium soy sauce
11 tablespoons rice vinegar, divided
2 tablespoons dark sesame oil, divided
2 tablespoons brown sugar
2 tablespoons unsalted tomato paste
1 tablespoon white miso
(soybean paste)
3
4 teaspoon crushed red pepper
3
4 cup thinly sliced English cucumber
3
4 cup julienne-cut carrot
1 cup water
1 tablespoon granulated sugar
3
16 Bibb lettuce leaves
2 teaspoons toasted sesame seeds
1. Coat bottom and sides of a 6-quart

slow cooker with cooking spray. Layer
onion slices in bottom of slow cooker;
top with garlic.
2. Heat canola oil in a large cast-iron
skillet over medium-high heat. Add
chuck roast to pan; cook 2 to 3
minutes, turning to brown on all sides.
Place beef on top of onions and garlic;
pour any drippings from pan over top.
3. Combine stock, soy sauce, 3 tablespoons vinegar, 1 tablespoon sesame
oil, and next 4 ingredients (through red
pepper) in a medium bowl, stirring

with a whisk. Pour mixture over beef
and onions in slow cooker. Cover and
cook on LOW for 8 hours.
4. Place cucumber and carrot in 2
shallow bowls 15 minutes before meat
is done. Combine remaining 1 2 cup
vinegar, 1 cup water, and granulated
sugar in a small saucepan over high
heat; bring to a boil. Remove from
heat; divide vinegar mixture evenly
between cucumbers and carrots. Let
stand until ready to serve; drain well.
5. Transfer beef from slow cooker to a
large platter; shred with 2 forks. Heat
remaining 1 tablespoon sesame oil in
a large cast-iron skillet over mediumhigh heat; add shredded beef to pan,
pressing into an even layer. Cook 2 to
3 minutes, without stirring. Turn o
heat. Sprinkle evenly with salt and
1
4 cup cooking liquid from slow cooker;
toss to coat. Discard remaining
cooking liquid, onions, and garlic.
Divide beef and pickles among lettuce
leaves; sprinkle with sesame seeds.
SERVES 8 (serving size: 2 lettuce wraps
and about 14 cup pickles)
CALORIES 213; FAT 8.9g (sat 2.2g, mono 3.8g, poly 2g);
PROTEIN 24g; CARB 9g; FIBER 1g; SUGARS 6g (est.
added sugars 5g); CHOL 66mg; IRON 3mg; SODIUM
575mg; CALC 39mg
Recipe by Darcy Lenz

DINNER
TONIGHT
LETOSOK !
C
tomatobasil soup
with grilled
cheese croutons
$11.55 for FOUR
2 12 pounds ripe tomatoes

(about 6 large)
1 12 cups chopped onion
2 cups unsalted chicken
stock (such as Swanson)
1
2 teaspoon salt
1
black pepper
2 ounces 13-less-fat
cream cheese
3
4 cup coarsely chopped
fresh basil
4 (1-ounce) slices
whole-wheat bread
Cooking spray
1.5 ounces cheddar cheese,
shredded (about 13 cup)
$12 OR LESS.
30 MIN. OR LESS.
Download the full
curriculum in English or
Spanish at cooking
light.com/letscook.
SERVES 4 (serving size: about 1 12 cups

soup and 3 croutons)
641mg; CALC 195mg
Recipe by Hannah Klinger
2
1
PLACE oven rack on top third
of oven. Preheat broiler to high.
HALVE tomatoes crosswise.
Place tomatoes, cut sides down,
on a foil-lined baking sheet.
BROIL 5 minutes or until skins
are slightly blackened. Remove
and discard skins. Discard foil.
4
3
HEAT olive oil in a large saucepan
over medium-high heat. Add

onion; saut 3 minutes. Add
garlic; saut 1 minute. STIR IN
tomatoes; cook 2 minutes.
Add chicken stock, salt, and
pepper; bring to a boil. Stir in
cream cheese and basil.
Carefully PLACE tomato mixture

in blender. Remove center piece
of blender lid (to allow steam
to escape); secure blender lid on
blender. Place a kitchen towel
over lid (to avoid splatters).
BLEND until smooth. Divide soup
evenly among 4 bowls.
LINE baking sheet with foil. Coat
1 side of bread slices with cooking

spray; turn over. TOP 2 slices with
cheese and remaining bread
slices. PLACE sandwiches on pan;
broil 30 seconds on each side or
until toasted. Cut each sandwich
into 6 pieces; top servings evenly.
SERVINGS

simple

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#!

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"!# "%&!
$ ! "!!

#" !"#
!!"" !#!
Alexia Foods. All Rights Reserved.
DINNER
Family Fish Night

The sweet-sticky glaze makes this salmon
dinner a winner with the kids.
TONIGHT E
IN TH
KIDISTCHEN
K
BY KAT I E WOR KMA N
KIDS JOB
We use
brown rice, but
let your kids pick
the whole-grain
side: Bulgur and
quinoa are quick
options.
1 GINGER PREP
Break of (at the joint)
the approximate
size piece youll need
for the recipe.
2 PEEL GINGER
Scrape away the skin
using the edge of a
teaspoon. A grown-up
should slice the ginger.
HONEY-GINGER
GLAZED SALMON
Complete the meal with a side of

roasted or steamed carrots.
Cooking spray
1
2 cup honey
1
4 cup lower-sodium soy
sauce
1 (1 12-inch) piece peeled
fresh ginger, thinly sliced
1 garlic clove, grated
2 cups cooked brown rice
1. Preheat oven to 400.

Line a jelly-roll pan with
aluminum foil; lightly coat

foil with cooking spray.
2. Combine honey and
next 3 ingredients in a small
saucepan over medium heat;
simmer 2 minutes, stirring
frequently. Cool marinade
to room temperature.
3. Place llets in an 8-inch
square glass or ceramic
baking dish. Pour cooled
marinade over llets, turning
to thoroughly coat each.
Let stand 10 minutes.
4. Transfer llets to the
prepared pan. Strain
marinade through a sieve

into a small saucepan;
discard solids. Bring the
marinade to a simmer over
medium heat; cook 5
minutes. Reserve 2 tablespoons marinade in a small
bowl and 3 tablespoons in a
separate small bowl. Discard
any remaining marinade.
5. Roast llets at 400 for
5 minutes; remove pan
from oven.
6. Preheat broiler to high.
7. Brush llets with reserved
2 tablespoons marinade;
broil 1 to 2 minutes or until

llets are done and glazed
on top. Serve llets over
rice; drizzle with remaining
3 tablespoons marinade.
SERVES 4 (serving size: 1 llet, 12 cup rice,
and 2 14 teaspoons marinade)
3.5g, poly 3.6g); PROTEIN 39g; CARB
38g; FIBER 2g; SUGARS 15g (est. added
Katie Workman is the author of
Dinner Solved! and The Mom 100

Cookbook. She is also the creator
of themom100.com blog, where
youll nd more real-life solutions
for family meals.
weekend
warrior
DINNER
TONIGHTD
HEAG
A
T
E
G OKIN
CO
COOK ONCE,
EAT 3X
PIZZA H
DOUG
Mix up extra dough for

a summery pie tonight, and
enjoy cheesy calzones and
a Tuscan-style salad
during the week.
Zucchini-Ricotta
Pizza
Recipe p. 56
DINNER
TONIGHT D
EKEN
WE ARRIOR
W
1RICOTTA
ZUCCHINIPIZZA
Hands-on: 34 min.
Total: 2 hr. 29 min.
Keep it easy: Roll

the dough out on
parchment paper, and place
the paper right on the hot
pizza stone.
2 cups warm water
(100 to 110)
3 12 teaspoons dry yeast
2 teaspoons sugar
1 12 teaspoons kosher salt,
divided
1 teaspoon freshly
ground black pepper
23.75 ounces white
whole-wheat our
(about 5 cups)
Cooking spray
1 pint cherry tomatoes,
halved
1 tablespoon canola oil,
divided
3
4 cup part-skim
ricotta cheese
3 tablespoons nely
chopped fresh basil
2 tablespoons nely
chopped fresh mint
2 tablespoons
1% low-fat milk
2 medium zucchini,
shaved (about 2 cups)
2 ounces feta cheese,
crumbled ( 12 cup)
1. Place rst 3 ingredients in a stand mixer
tted with the dough
hook, and let stand 5
minutes. Stir in olive oil,
114 teaspoons salt, and
black pepper. Weigh or
lightly spoon our into
dry measuring cups; level
with a knife. Add our to
C O O K O N C E, E AT 3 X
bowl; beat at low speed
just until combined.
Cover; let stand 20
minutes. Uncover; beat
at medium-low speed 8
minutes. Turn dough out
onto a work surface.
Knead 1 minute; form
into a ball. Place in a
bowl coated with cooking
spray; turn to coat.
Cover and let rise in a
warm place (85) about 1
hour. Punch dough down.
Divide into 3 portions.
Wrap 2 portions in
plastic wrap; reserve for
Recipes 2 and 3. Cover
remaining dough portion;
let rise 30 minutes.
2. Place a pizza stone or
baking sheet in oven.
Preheat oven to 500.
3. Combine tomatoes
and 11 2 teaspoons canola
oil on a foil-lined baking
sheet. Bake at 500 for
7 minutes.
4. Roll dough portion
into a 13-inch circle on a
large piece of parchment
paper; pierce well with a
fork. Place on preheated
stone; bake at 500 for
4 minutes. Combine
remaining 14 teaspoon
salt, ricotta, basil, mint,
milk, and garlic; spread
over dough, leaving a
1
2-inch border. Combine
zucchini with remaining
11 2 teaspoons canola oil;
arrange on pizza. Top
pizza with feta. Bake at
500 for 10 minutes. Top
with tomatoes; bake at
500 for 4 minutes. Cut
into 8 wedges.
SHRIMP
PANZANELLA
SERVES 4 (serving size: 2 wedges)

CALC 277mg
microwave. Microwave at
30% power for 45 seconds.
Unwrap dough; pat into a
disk. Sprinkle with thyme;
knead 1 minute to incorporate. Let rest 10 minutes.
Hands-on: 22 min.
Total: 65 min.
1 portion pizza dough

(from Recipe 1)
1 12 tablespoons fresh thyme
1
4 cup olive oil, divided
Cooking spray
2 tablespoons red
wine vinegar
1
1
1 medium English cucumber,
thinly sliced (about 2 cups)
1
2 cup thinly vertically
sliced red onion
3 medium vine-ripened
tomatoes, cut into wedges
12 ounces medium shrimp,
peeled and deveined
3 cups baby arugula
1 cup torn basil leaves
1. Place wrapped dough in
Pat dough into a 7-inch

circle on a parchment-lined
baking sheet. Brush with
112 teaspoons oil. Place pan
in oven. Turn oven to 400;
bake 20 minutes (as oven
preheats). Remove from
oven; cool (leave oven on).
2. Cut bread into 34 -inch
cubes; arrange on baking
sheet, and coat with cooking
spray. Bake at 400 for 15
minutes, stirring occasionally.
Cool 5 minutes.
3. Combine 3 tablespoons
oil, vinegar, salt, pepper, and
garlic in a bowl. Add cucumber, onion, and tomatoes; toss.
Let stand 10 minutes.
4. Heat remaining 11 2
teaspoons oil in a medium
skillet over medium-high
heat. Add shrimp; cook 3
minutes. Add bread cubes,
shrimp, arugula, and basil to
cucumber mixture; toss.
11.7g, poly 2g); PROTEIN 22g; CARB 44g;
580mg; CALC 156mg
2016 Twinings North America, Inc. twiningsusa.com/k-cup
Discover the fresh taste, favour and

aroma of Twinings Teas in K-Cup Pods
Since 1706, our master blenders have travelled the world seeking only the nest teas, spices, herbs and fruit infusions
available to skillfully craft teas that provide exceptional taste, avour, aroma and variety. So, whether youre in the
mood for a traditional style black tea, a smooth and refreshing green tea, or a mouthwatering herbal blend, Twinings
K-Cup Pods are a delicious alternative to coee any time of the day.
Available in Black, Herbal, Chai and Green K-Cup Pods, and 50+ varieties of traditional bagged tea.
DINNER
ADVERTISEMENT
TONIGHT D
EKEN
C O O K O N C E, E AT 3 X
WE ARRIOR
W
3
BROCCOLI, CHEDDAR, AND
RANCH CHICKEN CALZONES
CHICKEN PARMESAN
MEATBALLS
Makes 6 servings
1 jar (24oz) Classico Riserva
Marinara Sauce
1 pound ground chicken
1 egg, beaten
cup Italian breadcrumbs
cup grated Parmesan cheese
2 teaspoons Italian seasoning
Salt and pepper (to taste)
PREPARATION
1. Preheat oven to 400F and prepare a

baking sheet with parchment paper or
cooking spray.
1 portion pizza dough

(from Recipe 1)
1
3 cup fat-free buttermilk
2 tablespoons minced fresh chives
2 tablespoons canola mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon cider vinegar
1
1
Dash of kosher salt
2 garlic cloves, grated
2 cups small broccoli orets
6 ounces shredded skinless,
boneless rotisserie chicken
(about 1 12 cups)

2. Cut dough into 4 equal portions;
cover and let stand 10 minutes.

3. Combine buttermilk and next
8 ingredients (through garlic).
4. Steam broccoli 1 minute. Rinse
with cold water; drain. Combine
broccoli, buttermilk mixture, chicken,
and cheese in a large bowl.
5. Roll each dough portion into a 61 2inch circle. Place about 1 cup lling
slightly o-center on each. Fold dough
over lling; crimp edges to seal. Place
on a parchment-lined baking sheet.
Bake at 450 for 10 minutes. Brush
with egg; bake at 450 for 10 minutes.
SERVES 4 (serving size: 1 calzone)
CALORIES 416; FAT 13g (sat 4.6g, mono 5.3g, poly 1.7g);
(est. added sugars 1g); CHOL 100mg; IRON 4mg;
Recipes by Ann Taylor Pittman
2. Measure out 2 tablespoons of

Classico Riserva Marinara Sauce into
a large mixing bowl and set aside the
remainder of the sauce.
3. Add the ground chicken, egg, breadcrumbs,
Parmesan cheese, Italian seasoning, salt, and
pepper into the mixing bowl with the sauce.
4. Mix until all ingredients are well
incorporated.
5. Roll into 1-inch balls and lay out onto
prepared pan.
6. Bake for about 20-25 minutes until fully
cooked and no longer pink on the inside.
7. While meatballs are baking, warm
remainder of the Classico Riserva
Marinara Sauce in a small pan.
8. When meatballs are fnished cooking, serve
using toothpicks with the warmed marinara
sauce or use to top a dish of pasta.
For more
recipes and
ideas visit
classico.com.
4 ounces reduced-fat colby-Jack

cheese, shredded (about 1 cup)
1 large egg, lightly beaten
Not a low calorie food.
ADVERTISEMENT
TOTAL WELLNESS
WEEK END
AT CANYON RANCH
JOIN HEALTH FOR A TRANSFORMATIVE STAY AT

BEAUTIFUL CANYON RANCH WELLNESS RESORT IN LENOX, MASS.
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CONNECT ONE-ON-ONE WITH EXPERTS FROM HEALTH AND CANYON RANCH
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Leading yoga and

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star of more than
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Pure Barres
director of training,
focusing on innovation
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Lenox, Mass.
Fitness pro, creator of

the Tracy Anderson Method
and star of more than
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nutrition
made easy
Making
sense of all
that science
Build a
Healthier Gut
Trillions of reasons
to add new gut-healthy
foods to your diet
P H O T O G R A P H Y: A L I S O N M I K S C H ; F O O D S T Y L I N G : C AT H E R I N E C R O W E L L S T E E L E ; P R O P S T Y L I N G : L I N D S E Y L O W E R
BY SIDNE Y F RY, M S, R D
iving yourself a gut check may

be one of the best things you
can do for your overall health.
Your bacterial community
(aka the microbiome) is home to trillions
of bacteria that thrive on the foods we eat,
and may play a role not just in digestive
health but in mental health, too. It might
even be possible to alter this second
genome, which has been proven to respond
to the foods we eat. A 2013 Harvard-led
study found that diet can alter the population of human gut bacteria within a day.
What does all this mean for you?
Healthy food stimulates healthy bacteria.
Te reverse is also true. Diets low in ber
and high in sugar and meat have less bacterial diversity and contain more of the bad
bacteria associated with obesity. But a
diverse diet rich in vegetables, fruits, and
good-for-you bacteria will help seal your
gut lining and prevent bad bacteria from
entering the blood, which causes bloating
and gas. How do we get more of these
good bacteria into our diet? Its easier
and tastierthan you might think. Read
on for the hows, whys, and ways to start
building a healthier gut.
Use probioticpacked ker

in place of milk
in your overnight
oats. Recipe
page 64.
NUTRITION
MADE EASY
hy
gut-healt
foods
8 Things to Eat for

a Healthier Gut
Glossary
Probiotics
Meaning for life, these
live, good-for-you
bacteria are found both
in your body and in some
of the foods well be
discussing. They improve
digestion, enhance
immune health, and
improve mental outlook.
Prebiotics
Food for probiotics.
Prebiotics contain a ber
that escapes digestion in
the upper GI tract
(where most carbs break
down), enabling them to
travel into the colon and
feed all the probiotics.
Gut Microbiome
The community of
microorganisms living in
the GI tractweighing
up to 4.5 pounds.
Research suggests that
the relationship between
gut microbiota and
humans is mutualistic.
Fermentation
The process of breaking
down natural sugars to
form lactic acida
preservative that inhibits
bad bacteria and has a
very sour, pungent avor.
Think of it like a form of
predigestion, making
hard-to-digest nutrients
more bioavailable.
Antibiotics
Medication used to treat
and prevent infections
caused by bad
bacteria. Antibiotics are
not selective when it
comes to killing bacteria.
They aim to kill them
allgood and bad.
KEFIR
Liquid yogurt thats naturally efervescent and extra tangy. Its cultured ve to
eight times longer than yogurt, giving
good bacteria more time to multiply.
It contains as many as 12 strains
(versus about two in yogurt). Its great
for smoothies and overnight oats (see
recipe below). Another reason we love
it: It has 11g protein per cup, and you
can use it as a 1-to-1 substitution for
buttermilk. Buy the plain variety to
avoid added sugars.
OVERNIGHT OATS WITH

KEFIR, BERRIES, AND
TOASTED COCONUT
Hands-on: 10 min.
The active cultures in ker are

sensitive to heat; resist the urge to
microwave the oats, keeping it
chilled for maximum benets.
1 13 cups plain low-fat ker
(such as Lifeway)
2
3 cup old-fashioned
rolled oats
2 teaspoons honey
1
4 teaspoon ground
cinnamon
1
2 cup sliced strawberries
1
2 cup blueberries
2 tablespoons unsweetened
coconut akes, toasted
We love the crunchy, near-tingly

texture and umami-rich avor of
kimchi, a spicy Korean vegetable
side dish thats created by mixing
cabbage and other veggies with
garlic, ginger, chili peppers, and
sh sauce. The mixture is then set
aside to ferment, a process that
adds a belly-full of health benets
(see sidebar at left) to its prole.
Kimchis spice and puckery
tartness make it difcult for
some people to eat by itself, so
weve blended it with yogurt in
this recipe for a tart-tangy
combination that does wonders
for roasted veggies, eggs, and
wilted greens. Bonus: yogurt +
kimchi = double the good bugs.
1. Combine rst 4 ingredi-
ents in a bowl. Cover and

refrigerate overnight; stir.
Divide oat mixture between
2 bowls. Top servings evenly
with berries and coconut.
SERVES 2 (serving size: 1 bowl)
FIBER 5g; SUGAR 21g (est. added sugar
86mg; CALC 214mg
KIMCHI
YOGURT
This popular source of probiotics

needs little introduction. The
active cultures in yogurt not only
help with digestion (one reason
lactose-intolerant people are
able to eat yogurt) but also help us
better absorb nutrients from our
food. The FDA requires at least
two strains of bacteria in all yogurt
KIMCHI YOGURT
DRESSING
Hands-on: 10 min.
Total: 10 min.
This avor combo is surprisingly

similar to pimento cheese.
2
3 cup plain 2% reducedfat Greek yogurt
1
2 cup kimchi, drained
(such as Simply Seoul)
1. Combine ingredients in
a food processor. Process

until smooth.
SERVES 6 (serving size: 2 tablespoons)
0g, poly 0g); PROTEIN 2g; CARB 2g;
121mg; CALC 17mg
(L. bulgaricus and S. thermophilus),

though manufacturers can add
more. Check the ingredients list,
which often includes the diferent
bacterial strains. Other reasons we
love yogurt: Its packed with protein
(14g in 6 ounces of Greek), easy to
nd, and ofers up 30% of your
daily needs for calcium, which is
more readily absorbed by your
body thanks to the probiotics.

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NUTRITION
MADE EASY
hy
gut-healt
foods
6
MISO CITRUS VINAIGRETTE
Hands-on: 10 min.
Total: 10 min.
MISO
This savory, nutty paste is made from

fermented soybeans; its loaded with
umami and rich in probiotics. The
concentrated salt content (about
400mg to 600mg per tablespoon)
helps protect these good bacteria
from contamination, and theres a
balanced sweetness that makes the
avor much milder than most supersour fermented products. The longer
it ferments, the darker in color (often
red) and the saltier and richer in avor
it gets. Another reason we love miso:
Its versatilea lovely addition to
soups, marinades, grains, and dressings, like this Miso Citrus Vinaigrette.
SAUERKRAUT
In its most basic form, sauerkraut

is just cabbage and salt. Millions
of good-for-you bacteria (the
same found in yogurt) live on the
surface of cabbage. When sealed
airtight, they convert the natural
plant sugars to lactic acid, which
aids in digestion, increases
1. Combine rst 5 ingredients in a small bowl, stirring

well with a whisk. Slowly
drizzle oil into miso mixture,
stirring constantly with a
whisk until well blended.
SERVES 8 (serving size: about 1 tablespoon)
FIBER 0g; SUGAR 1g (est added sugar 0g);
CALC 0mg
vitamin availability, and gives

sauerkraut that pleasantly sour
edge. Choose refrigerated
varieties instead of canned; the
latter have been pasteurized,
which kills all the probiotics.
Another reason we love kraut:
Its a delicious, lower-in-sodium
sub for pickles. Use fresh
sauerkraut in place of pickles
and youll cut sodium in half.
amount of phytic
acid, a substance
found in soy that
prevents your body from
absorbing good-for-you
nutrients. Another reason we
love tempeh: It makes a delicious
plant-based rif on a Reuben
(see recipe page 72) and packs
9g ber (a third of your daily
needs) into just 3 ounces.
Fermented soybeans packed into

cakes, this tofu counterpart is not
only an anti-inammatory but also
a great source of plant-based
protein, with 16g in just 3 ounces.
The whole bean is used (making it
less processed than tofu), and it
has a nutty, slightly sour, savory
avor. Fermentation reduces the
We love the sweet, savory,

citrus-packed punch this bright
dressing adds to fresh greens,
grains, or seafood.
2 tablespoons fresh
orange juice
1 tablespoon white miso
1 tablespoon rice vinegar
1 tablespoon water
1
2 teaspoon grated peeled
fresh ginger
3 tablespoons canola oil
TEMPEH
DANDELION GREENS
Pleasantly peppery with a bitter edge,

these greens are a top source of
prebiotics, a specic carbohydrate
that feeds probiotics. Prebiotics are
high in an indigestible ber called
inulin, which enhances the guts
production of friendly bacteria. Food
sources include whole wheat, leeks,
cabbage, artichokes, and breast milk.
Dandelion greens make a lovely
addition to stir-fries, soups, and pestos
(recipe below). Rich olive oil, salty
cheese, and buttery pine nuts ofset
the sharpness of the greens.
DANDELION
GREENS PESTO
Hands-on: 15 min.
Total: 15 min.
Drizzle this edgy, bitter pesto over

summer tomatoes, whole grains,
or scrambled eggs. For a milder
version, use more basil or spinach.
1 garlic clove, crushed

1 tablespoon fresh
lemon juice
1
1. Place rst 5 ingredients in
a food processor. Process

until nely chopped. Add
juice and salt; pulse 5 times.
With processor on, slowly
pour oil through food chute;
process until well blended.
2 tablespoons)
CALORIES 104; FAT 9g (sat 1.8g, mono
FIBER 1g; SUGAR 0g; CHOL 5mg; IRON
1mg; SODIUM 223mg; CALC 121mg
4 cups dandelion greens,

coarse stems removed
(about 4 ounces)
1 cup loosely packed
fresh basil leaves
3 tablespoons
pine nuts, toasted
1.5 ounces Parmesan
cheese, grated
KOMBUCHA TEA
Drink up! This fermented beverage is made by adding a culture of probiotic-rich bacteria and yeast (called a SCOBY) to
lightly sweetened tea. Its zzy and pleasantly puckery, like a sweet carbonated vinegar with a subtle yeastiness similar
to beer. Often made with fruits and herbs, its like a probiotic-packed sodacold, bubbly, and sweetbut with 45 fewer
grams (about 11 teaspoons) of sugar. We like it extra zzy (look for GTs brand), with less than 5g sugar per serving.
I TEACH A
CLASS OF
4TH GRADERS
ITS NOT OK TO
JUST GET BY
WITH RA PAIN.
Nobody chooses to have RA, but you do have

control over how you live your life with it.
If you feel like youre just getting by, talk to
your doctor. But keep in mind that patients
and rheumatologists often think about RA
in different ways. Rethinking how you have
the conversation could make a difference in
what your doctor recommends.
Visit RethinkRA.com to order your free RethinKit today.
Copyright 2014 Pzer Inc.
All rights reserved.
April 2014
TRA563107-01
NUTRITION
MADE EASY
The Gut Makeover

EVEN THE HEALTHIEST eaters have to take a
round of antibiotics on occasion. Te bad news
is that in doing their job, antibiotics wipe the
gut clear of all bacteria, not just the bad stu.
Te good news is that theres no better way to
replenish that store of healthy bacteria than
with food. Sure, you can eat a few tubs of plain
yogurt or kimchi, but how about diving into
something a little more fun and lling? Enter
the Tempeh Reuben (recipe on next page),
WHOLE-GRAIN RYE
Not all rye bread is

created equal. Make
sure to use wholegrain, a source of
prebiotics thatll feed
your inner probiotics.
TEMPEH
Braised and glazed in

a dill-infused soy mixture, this fermented
soybean cake subs for
corned beef (a saltsoaked brisket) to
boost good bacteria
and trim 106 calories,
6g sat fat, and 1,146mg
sodium per sandwich.
Bonus: It packs in 5g
ber per serving.
hy
gut-healt
foods
which stacks a variety of probiotic foods between two slices of prebiotic-packed bread.
Braised tempeh stands in for salty corned beef
and is piled high with fresh sauerkraut, Swiss
cheese, and a zesty yogurt-based Russian-style
dressing to keep the sandwich properly messy.
Our Reuben not only enhances the production
of gut-friendly bacteria but also saves 518
calories, 21g sat fat, and 1,513mg sodium per
sandwich over the classic corned beef version.
FRESH
SAUERKRAUT
Canned kraut has

been pasteurized,
which kills the billions
of good bacteria found
in just a few ounces.
We use fresh kraut,
keep it cold, and use it
twice: in the dressing
and piled high
between the bread.
YOGURT DRESSING
Our take on Russian

dressing swaps heavy
mayo for probioticpacked yogurt and
adds zing with extra
sauerkraut (skip the
pickles) to save 141
calories, 16g fat, and
87mg sodium per
sandwich.
For the
crispiest crust,
sear under a
heavy pan in
an oil-spritzed
skillet.
NUTRITION
MADE EASY
hy
gut-healt
foods
1 tablespoon lower-sodium
soy sauce
1
2 teaspoon dried dill
1
2 teaspoon caraway seeds
1 14 cups water
8 (1-ounce) slices wholegrain rye bread, toasted
2 ounces Swiss cheese,
shredded (about 12 cup)
1. Place Greek yogurt,
TEMPEH REUBENS
Hands-on: 20 min.
Total: 40 min.
ketchup, 2 tablespoons
sauerkraut, and mustard in
a mini food processor;
process until smooth.
2. Cut tempeh in half
horizontally; cut each half
into 4 slices, forming 8
pieces. Heat a large skillet
over medium heat. Add oil
to pan; swirl to coat. Add
onion; cook 5 minutes or
until tender. Add garlic;
cook 1 minute, stirring
constantly. Add vinegar,
soy sauce, dill, and caraway,
stirring constantly. Add
tempeh; cook 1 minute on
each side. Add 114 cups
water; bring to a boil.
Reduce heat; simmer,
uncovered, 10 minutes or
until water evaporates,
Braising may destroy

some of the good
bacteria on the surface
of the tempeh. But as
long as the internal temp doesnt
get too high, most of the
probiotics will survive.
1
3
1 12
3
4
1
8
1
1
2
1
cup 2% reduced-fat
Greek yogurt
tablespoons ketchup
cup plus 2 tablespoons
refrigerated sauerkraut
(such as Bubbies),
drained and divided
teaspoon Dijon mustard
ounces tempeh
tablespoon olive oil
cup chopped onion
garlic cloves, thinly sliced
tablespoon cider vinegar
70
turning tempeh occasionally.

3. Preheat broiler to high.
Place 4 bread slices in a
single layer on a heavy
baking sheet. Divide cheese
evenly among bread slices.
Broil 1 minute or until
cheese melts. Top cheese
with about 1 tablespoon
yogurt mixture, 11 2 tablespoons onion mixture, 2
pieces tempeh, and about
3 tablespoons sauerkraut.
Spread remaining yogurt
mixture evenly over 1 side
of remaining 4 bread slices.
Place bread, yogurt side
down, on top of sauerkraut.
SERVES 4 (serving size: 1 sandwich)
740mg; CALC 285mg
OUR TEMPEH
REUBEN SAVES
518 calories, 21g sat fat,

and 1,513mg sodium
over traditional corned

beef Reubens.
Te approximate percentage of
your immune system that is located in
your gut. When your gut is healthy, it
helps your entire body stay healthy.
Gut Busters
Heat
For optimal benets,
keep fermented foods
chilled and below 115;
high heat destroys
good bacteria. Many
fermented items are
pasteurized, which kills
live cultures. (Freezing,
however, is ne.)
Articial
Sweeteners
Early studies are
nding that these
noncaloric sweeteners
may disrupt the microbiome and boost the
growth of certain
bacteria that trigger
fat storage.
Rened Sugar
High-sugar diets may
impair cognitive ability
by altering gut bacteria
(some scientists refer
to Alzheimers as type
3 diabetes). Sugar also
stimulates Candida, a
yeast that eats away at
your gut lining.
Processed Foods
A diet high in
processed foods
promotes a less diverse
gut, which limits the
amounts of good-foryou bacteria and may
eventually lead to
diabetes and obesity.
Eat more whole foods.
WHATS NEXT
IN RESEARCH
OBESITY A number
of studies have shown

that transplanting gut
bacteria from obese
mice into thinner mice
causes weight gain, and
that the reverse is also
true. Now, researchers
at Massachusetts
General Hospital are
about to perform the
same test on humans,
with a clinical trial that
will study the efects of
gut microbes from lean,
healthy individuals on
people with obesity and
insulin sensitivity.
MENTAL HEALTH
Emerging research
is discovering that
there is communication
between the gut and
the brainknown as the
gutbrain axis, a whole
set of neurotransmitters
that reduce depression,
anxiety, and stress.
TREATING DISEASE
Not all probiotics are

created equal. There
are millions of strains,
and people respond
diferently to each one.
Each one of us has a
unique microbiome,
and certain probiotics
will afect diferent
people in diferent
ways. Science agrees
that these benecial
bacteria have a positive
efect on our overall
health, but their ability to
treat specic diseases
is still unknown.
Beet, Goat Cheese & Walnut Salad
Arugula, Strawberry & Walnut Salad
FOR THE BEST SIMPLE SALADS EVER

Per one ounce serving.
So Simple. So Good.TM
Heart-Check food certifcation does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines.
Garden Salad with Walnut Vinaigrette
walnuts.org
Wilted Spinach Salad with Grilled Onions,

Walnuts, Avocado & Apples
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healthyhabits
+ Beauty: Salt p. 79 + Travel: Cincinnati p. 84
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Lower Your
FITNESS
AGE
Improve the quality

and even length of your
life by focusing on
these lifestyle changes.
BY K A RE N AS P
I L L U S T R AT I O N S : B E E J O H N S O N
ou may not be able

to change your
birthday, but that
doesnt mean
youre destined to act, look,
or feel your age. As it turns
out, the year you were born
doesnt tell the whole story
about your physical health,
which is why lowering
something called your tness
age could be one of the best
antiaging strategies.
What is tness age? Simply put, Its a measure of
how t you are, regardless of
your real age, says Pamela
Peeke, MD, MPH, assistant
clinical professor of medicine at the University of
Maryland in Baltimore,
author of Body for Life for
Women, and a Senior Olympic triathlete. In the past, the

best way to determine tness
age was typically a treadmill
test to measure your VO2
max, or the maximum
amount of oxygen your body
can use during exercise. Te
higher your VO2 max, the
greater your tness. But
recently, researchers in Norway have created a calculator

that helps anyone gure out
their tness age. It takes into
account numerous variables,
including your weight, the
frequency and intensity of
your exercise, resting and
maximum heart rates, and
waistline measurement.
Unlike your real age,

however, youre not stuck
with your tness age, as you
canand shouldlower it,
especially if its equal to or
greater than your real age.
Besides giving you bragging
rights about being younger
than you really are, youll
gain additional years in
The
Fitness age is a measure of how ft

HABIT you are, regardless of your real age.
AGING
lifeabout one to two years,

according to most studies,
says Arthur Weltman, PhD,
professor and chair of the
department of kinesiology
and director of the Exercise
Physiology Core Laboratory
at the University of Virginia
in Charlottesville. Youll
also reduce your risk of
developing cancer and
cardiovascular disease. Other
reasons, though, may be even
more compelling. With a
lower tness age, your
quality of life will improve,
and youll be able to do more
in life with less fatigue,
Weltman says.
While this might seem
obvious, the best way to
lower your tness age is
through physical activity. In
fact, Peeke documented the
impact of physical activity
on tness age by analyzing
more than 4,000 Senior
Olympians (all of whom
have to be over the age of 50
to compete in the Games),
and the results were intriguing. Even though the
athletes average age was 68
years old, their average
tness age was 43. Although
we were guessing we might
see 15 years dierence, we
never would have thought
theyd shave a quarter of a
century o their real age,
Peeke says.
Fortunately, though, you
dont have to have Olympic
aspirations to reap the benets. Tese strategies will help
turn back the clock on your
tness age.
3 Ways to Turn Back the Clock
1 SHOOT FOR 10,000
A structured exercise program can be daunting, which is

why Peeke recommends focusing on moving more throughout the
day. To do that, use a tness tracker, pedometer, or smartphone app
to log how many steps youre taking daily, which will help turn
movement into a regular habit. Your goal? 10,000 steps per day.
To increase those steps, get creative about when you move: Walk
the stairs during breaks at work, take your dog for an extra stroll
every day, or walk whenever you talk on the phone. Not into tracking
steps? Then shoot for a total of 30 minutes of activity ve days a
week, Weltman says. This wont equal 10,000 steps, but it provides
a similar tness benet by getting you moving. It doesnt matter how
you get there; choose activities you enjoy, and then mix them up.
VARY THAT INTENSITY
Once youve made 30 minutes or 10,000 steps a daily

habit, add intensity so that physical activity feels slightly more
difcult at times. For instance, you might walk a little faster or
choose a walking route with more hills or bigger sets of stairs.
Why does intensity matter? Itll help reduce your body fat
more efciently, which will decrease your waist circumference
and weight, two of the measurements on the tness age test,
Peeke says. If youre logging 30 minutes at least ve days a
week, shoot to make at least one of those days a little tougher
than others, Weltman says. He recommends alternating harder
days with easier ones to decrease your risk of injuries.
BUILD SOME
STRENGTH
Although aerobic
exercise should be the

mainstay of your eforts,
dont forget about
strength training. Not
only will it help you
maintain your independence physically as you
age, but new research
has found that strength
training can also reduce
age-related brain
shrinkage, especially
after you turn 50, Peeke
says. Squeeze in about
two strength workouts a
week, even if youre just
doing body weight
exercises, like planks,
push-ups, and squats.
HOW YOUNG ARE YOU?
To calculate your tness age,

visit worldtnesslevel.org for a
free quiz. If your results are
higher than your real age, follow
our suggested strategies to
lower it. How low should you go,
though? The lower the better, of
course, but even landing two to
ve years below your real age
can be benecial, Peeke says.
After four months, check your
tness age again to see if youve
improved, and continue
retesting every three or four
months until youre satised
with where you are.
The
BEAUTY
HABIT
Worth Their Salt

When it comes to beauty products, salt
nourishes, fortifes, and balances.
BY CINDY HATCHER
JO MALONE
WOOD SAGE AND

SEA SALT COLOGNE
The crisp fragrance of

ocean breezes mingles
with earthy, woody
sage in this clean, fresh
scent that lingers long
past rst spritz.
$125, jomalone.com
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : H E AT H E R C H A D D U C K H I L L E G A S
ORIGINS
SALT SUDS
FOAMING BODY WASH
Imbued with Dead Sea

salthigh in magnesium,
calcium, and potassium
this cleanser leaves skin
silky-smooth and
gorgeously scented.
$24, origins.com
SEA SALT
IS A GREAT WAY TO
EXFOLIATE
SKIN WITHOUT STRIPPING

IT OF MOISTURE.
The
The anti-infammatory properties of

HABIT salt balance moisture levels in skin.
BEAUTY
BAREMINERALS
AMALA
PURE PLUSH GENTLE

DEEP CLEANSING FOAM
DETOXIFYING
BATH CRYSTALS
Its possible to achieve deep levels of

clean while keeping skin nourished with this
creamy wash. A dash of grapefruit and
rosemary extract refreshes.
$22, bareminerals.com
Scoop this mineral-rich

soak under running
water for an elevated
tub experience.
Mediterranean sea
salt helps nourish
and fortify dry skin.
$12, amalabeauty.com
BUMBLE
AND BUMBLE
SURF INFUSION
Keep
Your Cool
The latest
drugstore
deodorants
ofer fresh
new features.
FLOWER FRESH
IN THE CLEAR
FOR FASHIONISTAS
A GREENER CLEAN
Dove Dry Spray

Soothing Chamomile
($7, dove.com) Shake,
spray, and enjoy up
to 48 hours of dryness. This new scent
is a delicate, modern
take on citrus, lily,
and chamomile.
Secret Outlast
Xtend Clear Gel
($4, secret.com) Goes on
clear, dries quickly, and
provides improved
odor protection
for up to 48 hours.
Available in six
fragrance options.
Degree Motionsense
Ultra Clear Black
+ White ($4.50,
degreedeodorant.com)
Prevents yellow
stains on white
clothing and white
marks on black
items. Genius!
Jasn Dry Spray

Deodorant ($11, whole
foods.com) A diferent
take on the dry spray
trend pioneered by
Dove. These sprays
are pressurized
by air rather than
propellants.
P H O T O G R A P H Y: ( D E O D O R A N T ) C A I T L I N B E N S E L
An update on classic salt

spray adds conditioning
oil. $29, bumbleand
bumble.com
A DA I LY

FIND IT AT
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YOUR NEW SOURCE FOR ST YLISH, AFFORDABLE
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TM
BEAUTY
HABIT
The actress and mom of two

keeps it on the natural side.
risten Bell has acted since she was a teenager

but is currently relishing her role as mom to her
daughters. Tough she is used to the spotlight,
her beauty look has evolved. I wear a lot less
makeup now, because some days I dont even
have time to shower, she says. Bell may rely on dry shampoo
for her more hectic days, but she always tries to nd time to
cook a healthful meal for her family. Spaghetti squash is in
heavy rotation these days.
ILIA
LIPSTICK IN
PERFECT DAY A boldbut
not crazyswipe of lipstick

helps me feel more made up
and only takes a second.
$26, iliabeauty.com
NEUTROGENA
PURE & FREE BABY

SUNSCREEN STICK SPF 60+
Im always able to reapply

on my girls or myself
if we are out and about.
$9, neutrogena.com
BKR WATER BOTTLE
Hydration is my main beauty

trick. I always carry water
with me. $35, mybkr.com
NEMAT
AMBER
PERFUME OIL I constantly
3
Kristens favorite
snack gives back.
$25/12, thisbar
saveslives.com
CINDY
HATCHER
BEAUTY
EDITOR
WHAT I LOVE THIS MONTH
StriVectin HAIR Color Care UV Protective Spray

($29, strivectin.com) Since its sunny season
and I color my hair, I want to keep it looking its best
all summer long. A few spritzes help prevent fading
and actually strengthen strands.
get compliments on this

scent, so I order extras to
give away. It changes a tiny
bit depending on who wears
it. Its especially lovely when
your body heats up. From $9,
nematinternational.com
WHAT ABOUT YOU?
Cindy Hatcher is Cooking Lights

beauty editor. Tell her what
products youre loving right now at
cindy_hatcher@timeinc.com.
Well feature your top picks on our blog.
P H O T O G R A P H Y: ( K R I S T E N B E L L ) J U S T I N R . C A M P B E L L , G E T T Y I M A G E S . ( C I N DY H AT C H E R ) R A N DY M AYO R ; H A I R A N D M A K E U P S T Y L I N G : C E L I N E . R U S S E L L . ( S P R AY ) C A I T L I N B E N S E L
The
KRISTEN
Whats in Your Bag, BELL ?
Booties
and bonnet
by Irulea
Four generations of family

Coins to
commemorate
Charlottes
birth
A shawl of ne merino wool
An heirloom for a christening gown
PICK UP A COPY IN STORES OR SUBSCRIBE AT PEOPLE.COM
Cincinnati
TRAVEL In about 2,000 calories and 10,000 steps*
The
HABIT
See the
exercise math
at cooking
light.com/
math.
*A unique guide to good eating and great exercise for hungry travelers
AFTERNOON
Stroll lower Vine Street
over to Main Street for a
locally brewed Rhinegeist
beer at 6 Japps
(wellmannsbrands.com),
located in a 19th-century
wig store. Make your way
to Race Street and walk
onward to 7 Findlay
Market (ndlaymarket
.org), which boasts dozens
of meat and produce
vendors, a great way to
get a taste of whats
cooking in Cincinnati.
Burn: 200 calories
Drink: 120 calories
A restaurant Renaissance is taking
place in Cincinnati, where new bistros,
bars, and breweries seem to be
opening on an almost weekly basis.
BREAKFAST
MORNING
LUNCH
Downtown
Bike the Bridge
Mt. Adams
Though known for its

German-American
heritage, Cincinnati is
home to a surprising
number of French-inspired
restaurants, and the
1 French Crust Caf
(jrcincy.com/french-crust
-cafe) is one of the best.
Order the crunchy
Swiss granola with Ohios
Snowville yogurt and a
cup of cofee.
Afterward, walk to one
of the citys architectural
and cultural gems, the
2 National Underground
Railroad Freedom Center
(freedomcenter.org),
which marks Cincinnatis
crucial role in the
Underground Railroad.
Burn: 102 calories
Eat: 448 calories
The Ohio River snakes

along the Kentucky border,
and its bridges provide a
picturesque path for
cycling. Rent a Red Bike
(cincyredbike.org) and
ride along Riverside Drive
past 19th-century manses;
then head south toward
East Fourth Street to cross
the Licking River on the
John A. Roebling Suspension Bridge (pictured) into
Newport, Kentucky.
Reward yourself with
a strawberry torte at
3 Katharinas Caf
(katharinascafe.com), a
beloved German bakery
(pictured). Then drop of
your bike in Newport, call
an Uber, and head back.
Burn: 237 calories
Eat: 206 calories
Tell your driver to take

you to 4 The Rookwood
(therookwood.com)
restaurant in the Mt.
Adams neighborhood.
Order the heirloom beet
salad with fennel, feta, and
curried cashews, and the
grilled chicken sandwich
with tomato aioli and wild
mushrooms. Then walk
to the 5 Church of the
Immaculata, climbing the
96 steps to the front door.
Youll be aforded beautiful
views of downtown and
the Ohio River. Now walk
back downtown, and head
to Over-the-Rhine, a
19th-century German
neighborhood central
to the downtown boom.
Burn: 165 calories
Eat: 612 calories
DINNER
Downtown
At 8 Mitas (mitas.co),
chef/owner Jose Salazar
focuses on the foods of
Spain and Latin America.
Start with the watermelon
gazpacho (pictured) and

a Spanish cheese plate
before digging into the
seafood-rich pozole.
Eat: 1,187 calories
NIGHTCAP
Art Deco
Decadence
Head across the street to

9 Orchids at Palm Court
(orchidsatpalmcourt.com)
and tap into your inner
F. Scott Fitzgerald with an
old-fashioned at the bar
in this opulent Art Deco
style dining room. Relax
and reacquaint yourself
with a new kind of
Midwestern living.
Drink: 155
Keith Pandol
TOTAL STEPS
11,800
NET CALORIES: 2,024
ohio
6
4
8
9
kentucky
P H O T O G R A P H Y: ( C L O C K W I S E F R O M T O P L E F T ) G I N A W E AT H E R S B Y, A M A N D A R O S S M A N N , A N D J E R E M Y K R A M E R
Over-the-Rhine
DIET
HABIT
Your Hearts Best Friend

Having a pet can help keep
you and your ticker healthy.
third of the time we walk

our dog, Daisy, she stands
still and ponders. She is,
after all, a canine of a
certain age and heft.
Since we took over Daisys care from
my father, our daily walks take twice
as long, and we cover about a quarter
of the distance we walked pre-dog.
Apparently, we are in the minority.
Teres solid research telling us that
people who own pets, specically dogs,
are more likely than no-dog people to
meet recommendations for healthy
amounts of activity, says Lynne Braun,
PhD, nurse practitioner and professor
of nursing at Rush University College
of Nursing. Braun is an author of
Pet Ownership and Cardiovascular
Risk: A Scientic Statement from the
American Heart Association.
While some studies the authors
reviewed showed that pet ownership
protected against high blood pressure,
pet ownership by itself wont necessarily
help you lose weight.
We saw minimal data on pets and
cholesterol levels, and unfortunately
the increased exercise we saw did not
correlate with body weight, says
Braun. People who owned pets were
not thinner on average than

those who didnt own pets.
But there were some studies
that showed pet owners
seemed to have a healthier,
less hyperreactive response to
stress and a quicker recovery
from stressors when they
occurred. And there are
survival benets of pet
ownership for people who already
have cardiovascular disease. As care
providers, we are always looking for
ways to reduce risk from heart disease,
and it appears that pet ownership
improves survival for these higherrisk patients, she says.
Te American Heart Associations
nal recommendation? Pet ownership, particularly dog ownership, may
be reasonable for reduction in cardiovascular disease risk, says Braun.
I would never say to my patients,
If you owned a dog, you could stop
your blood pressure medications,
she says. But I would, and I have,
talked to patients about the benets of
pet ownership in terms of increasing
physical activity, decreasing their stress
level, and in terms of supporting
cardiovascular risk reduction.
Based on my familys very small
and entirely unscientic trial of pet
ownership, I can report that in the
days of my fathers last illness and
since his passing, weve been grateful
every day for Daisys company. She is
the chubby, uy embodiment of my
dads good humor and optimism. She
may not be doing all that much for our
waistlines, but were certain Daisy does
our hearts good. JENNIFER DRAWBRIDGE
I L L U S T R AT I O N : S A R A H W I L K I N S
The
Neutrogena Corp. 2013
Jennifer Garner wears sunscreen every day,

no matter what the weather says.
UVA rays can pass through clouds, haze, even windows. During your life, the more unprotected
exposure you get, the greater your risk of developing skin cancer. In fact, 1 in 5 Americans will develop
skin cancer in their lifetime. Protection and early detection are the key to survival.
For sun safety tips and life-saving tools, like a free dermatologist skin cancer screening,
self-exam kit and discounts on sunscreen products, go to
ChooseSkinHealth.com
with participation from
CL DIET
HABIT
A New Roll for Collard Greens

Skip the four tortilla and save 200 calories
in these portable, produce-packed wraps.
COLLARD GREEN
QUINOA WRAPS
Hands-on: 45 min.
Total: 45 min.
Soaking the greens in warm

water softens them enough to
make the rolling process a little
bit easier and a lot more fun.
1 13 cups water
1 cup uncooked quinoa,
rinsed and drained
1
2 cup plain hummus
1
4 cup chopped fresh dill
1
4 cup diced red onion
2 tablespoons fresh
lemon juice
2 tablespoons sliced
pitted kalamata olives
1
1 2 teaspoons olive oil
3
1
black pepper
2 ounces feta cheese,
crumbled (about 12 cup)
8 large collard green
leaves (about 8 ounces)
2 cups chopped
English cucumber
(about 1 large)
1 pint cherry tomatoes,
quartered
1. Bring 11 3 cups water
and quinoa to a boil in a

medium saucepan. Cover,
reduce heat, and simmer
12 minutes or until liquid
is absorbed. Remove from
heat; let stand 5 minutes.
Add hummus and next
8 ingredients (through
cheese); toss to combine.
Refrigerate 15 minutes.
2. Remove raised portion
of the main vein of each
collard leaf. Place collards
in a large bowl; cover with
warm water. Let stand 10
minutes. Drain; pat dry
with paper towels.
3. Place leaves on a large
cutting board. Arrange
about 1 2 cup quinoa
mixture down center of
each leaf; top evenly with
cucumber and tomatoes.
Fold in edges of leaf; roll
up, jelly-roll fashion; secure
with wooden picks.
SERVES 4 (serving size: 2 wraps)
3.8g, poly 2.9g); PROTEIN 12g; CARB
40g; FIBER 8g; SUGARS 6g (est. added
Recipe by Rebecca Longshore
Make these leafy-green, portable

wraps part of your Cooking Light
Diet meal plan. Sign up at diet
.cookinglight.com/collards.
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C AT S T E E L E ; P R O P S T Y L I N G : C L A I R E S P O L L E N
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THE RITUAL
The Sheboygan Hot Tub
Cookbook author and Wisconsin native Ivy Manning relives her

childhood summers with a very specifc, very special sausage routine.
P H O T O G R A P H Y: I A I N B A G W E L L ; F O O D S T Y L I N G : T O R I E C O X ; P R O P S T Y L I N G : C L A I R E S P O L L E N
ratwurst is
in my blood,
almost literally.
My parents met
hitchhiking, my
mom and roommate looking
for a ride from the University
of WisconsinMadison to
the small town of Sheboygan
for the annual Bratwurst
Days festival. My dad and
my future godfather picked
them up, and as the story
goes, they ate a few brats
(rhymes with pots, not pats)
and danced a few polkas,
and the rest is history.
My parents were brought
together by bratwurst, and I
grew up with the brat fry as
an anchor of every summer
weekend. (Inexplicably, these
barbecues are called frys in
Wisconsin, though the
sausages are always grilled.)
It was the only occasion on
which my father was ever
allowed to cook, so he took
on doing a brat fry with
the zeal of new religion.
He would spend all day
preparing: First stop was
City Bakery before 10 a.m.
to snag still-warm, hearth
ovenbaked German hard
rolls. Next, Dad would head
out the windy county road
past farmland and dairy
cows to Miesfelds Meat
Market, 15 minutes north of
town. (Tey still make their
subtly spiced, coarsely ground
pork bratwurst by hand
according to a generationsold family recipe.) Te
parking lot was always a zoo
and the line long, but that
SHEBOYGAN
BRATWURST
Hands-on: 10 min.
To keep are-ups to a minimum,

I use a diferent approach from
my dads: I poach my brats in the
hot tub rst, to set the proteins
and ensure they dont burst over
the ames, and then nish them
directly on the grill.
Above: The author

and her dad enjoying a
meal in Florence, Italy.
Right: The authors
father, Tom Manning,
expertly tending the grill.
all suited my dad just ne;

he knew everyone there and
could catch up on the news
of the day while he waited.
Hed spend the rest of
the morning procuring side
dishes, stopping at Piggly
Wiggly for watermelon, his
favorite deli for ridiculously
creamy coleslaw and baconstudded German potato
salad, and yet another
market for the dill pickles.
No detail was overlooked.
Back home, Dad would
start up the kettle grill with
crumpled newspapers and a
pile of charcoal, then wait
(and wait) for the re to
ash over while he swigged
Milwaukees nest beer and
listened to Brewers baseball
on his transistor radio. He
would fuss over the brats
like a nervous hen, never
using tongs (they might
pierce the sausage casings
and allow precious juices to
escape) but instead turning
the sausages over with his
ngers, a cloud of swear
words mingling with the
rising smoke. Small grease
res broke out from time
to time, so a water spritzer
was at the ready to tame
the ames; a brat fry not
carefully tended can become

a brat burn in seconds.
Dad would then place
the grilled brats in Te
Sheboygan Hot Tub, a
beat-up, chipped, yellow
enamel saucepan with a
wobbly handle set directly
on the grill and lled with
simmering beer, sliced
white onions, and a pat or
two of butter. Te aim was
threefold: Te simmering
liquid nished cooking the
brats, infused them with
avor, and kept them warm.
So if you wanted seconds,
you could just reach into the
ol hot tub for more.
I moved west to Portland,
Oregon, 20-plus years ago,
but I still practice the
bratwurst ritual, with some
healthy upgrades. I seek
out brats that are lower in
sodium and saturated fat.
I make low-calorie vinegarbased coleslaw and potato
salad with less bacon, and
Ive downsized the buns.
I may live far from
Sheboygan, but the whi
of a charcoal grill, the aroma
of sliced white onions, and
the sizzle of bratwurst will
always spell the beginning
of summer for me.
1 (19-ounce) package
Johnsonville Naturals
Bratwurst or other raw
lower-sodium bratwurst
(5 brats total)
2 (12-ounce) bottles
domestic lager beer
(Dad preferred
Leinenkugels)
1 large white onion, sliced
1
4 cup unsalted ketchup
5 teaspoons grainy brown
mustard
5 white-wheat or wholewheat hot dog buns,
toasted, if desired
1. Prepare grill for indirect
grilling, heating one side to

high and leaving the other
side unheated.
2. Meanwhile, place the
sausages, beer, and onion in
a 4-quart ovenproof saucepan. (Te beer should just
cover the sausages; add

more water if necessary.)
Once grill is ready, place
the saucepan in the middle
of the grill, cover, and bring
the beer to a gentle simmer.
(Do not let the liquid boil
or the sausages will split.)
Adjust the saucepan as
necessary, moving it to the
cool side of the grill if
needed to maintain a gentle
simmer. Simmer for 20
minutes or until sausages
are plump and opaque.
3. Move saucepan to the
cool side of the grill. Using
tongs, carefully transfer
the sausages to the hot side
of the grill, making sure
not to puncture the casings.
Grill 5 minutes or until
sausages are browned and
crisped all over, turning
occasionally. Spread the
ketchup and mustard evenly
over buns; nestle 1 sausage
in each bun. Serve with
onions, if desired.
SERVES 5
CALORIES 360; FAT 20g (sat 6g, mono
761mg; CALC 257mg
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C AT S T E E L E ; P R O P S T Y L I N G : C L A I R E S P O L L E N . FA M I LY P H O T O S C O U R T E S Y O F I V Y M A N N I N G
THE RITUAL
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Target is not a participating partner in or sponsor of this offer.
RAINY DAY
GRILLING
We added an indoor
gas grill to test
recipes during
inclement weather.
Check out our
outdoor kitchen
on page 6.
CONSIDER WHAT
WORKS FOR YOU
Outtting
countertops in
stainless steel
helps reduce
cleaning time.
THE ULTIMATE
HEALTHY
COOKS KITCHEN
S T E P I N S I D E CO O K I N G L I G H T S B R A N D - NEW
K I TC H E N FO R A LOOK I N TO
H O W O U R R E C I P E S C O M E T O L I G H T.
B Y C I N DY H AT C H E R
ehind every great recipe

that makes it onto the
printed page or digital
screen, theres a talented
team of recipe developers,
testers, and editors who carefully
measure every ingredient and taste
every bite until the recipe is the perfect
mix of delicious and nutritious.
We may have tested approximately
30,000 recipes in our 29 years, but
weve never been more excited about
the process. Tats because our new
kitchen, photography, and video space
LOOKS MATTER
We splurged on crisp new PHO

aprons from Hedley & Bennett
($75, hedleyandbennett.com) to
give testers a uniform look.
ELEVATE YOUR COUNTER SPACE
A ledge above the main

work area gives guests a separate
place to hang out without
getting in the way, and it forms
a nice visual break.
Want to see the six kitchen tools our testers

cant live without? Visit cookinglight.com/features.
part of the new Time Inc. Food Studios

in Birmingham, Alabamahits all the
sweet spots. From the beginning, our
team was involved in crafting the space
to their dream specications.
With more room than ever, our
testers relish the concept of a wide,
open workspace. Its made us think
about how often we really use things,
says Recipe Tester and Developer Robin
Bashinsky, who recongured the way
he cooks after moving to the new space.
Having my laptop or tablet nearby is
essential to recipe developmentand a
big part of most cooks kitchens these

daysso Ive repurposed a cooling
rack to lift my laptop a few inches o
the counter to keep coee spills or
ying our from ruining my work,
Bashinsky says.
Te life of a recipe tester can be on
the unpredictable side. You might be
cooking from a range of topics during
the span of one day in the kitchen,
says Recipe Tester and Developer
Adam Hickman. A recent day involved
tasting ceviche, octopus, and apple pie.
Not exactly a avor combination youd
order o a menu but part of what keeps

this job fun and creative.
Despite the workout their palates are
getting, its their go-to appliances and
equipment that really do the heavy
lifting and make the dierence in
taking a recipe from concept to page.
Since our team moved into the new
space last fall, our drive to collaborate,
get creative, and perfect the food we
bring to you has never been stronger.
See how we made the space an integral
part of our process. We hope youre as
inspired by it as we are.
KEEP IT MANAGEABLE: USE SMALL SQUEEZE BOTTLES
Most cooks need only a tablespoon or two of something at a

time, so move heavy glass bottles of oils and vinegars to the pantry,
and keep squeeze bottles of smaller amounts within reach.
KEEP IT CLOSE: STORE UTENSILS NEXT TO STOVE
Think about what implements you use most often, and keep them within
easy reach for a quick grab while you cook. Separate wooden and
silicone from metal tools, and store stainless items farther from your
cooktop to keep them from getting too hot.
KEEP IT PRACTICAL: STAINLESS STEEL SINKS
Deep farm sinks have been a steady trend in kitchen design recently,
but we opted for stainless steel vs. traditional porcelain. They can stand
up to the beating they take from heavy recipe production.
P H O T O G R A P H Y: H E C T O R S A N C H E Z ; P R O P S T Y L I N G : H E AT H E R C H A D D U C K H I L L E G A S ; F O O D S T Y L I N G : T O R I E C O X
KEEP IT COOL: MARBLE PASTRY BOARD
Not just for looks, marble counter insets are an ideal place to roll
out pastry or bread doughthe surface is less sticky and naturally
helps keep dough temperature down. Mimic this at home by asking your
local stone company for marble countertop remnants.
KEEP IT FUN: PERSONALIZE YOUR WORKSPACE
Open shelving near heavily trafcked workspaces allows for

convenience as well as a touch of personality and a splash of
color. We rotate current cookbooks, ingredients, and even a few
fun tchotchkes that inspire us in the kitchen.
KEEP IT SEPARATE: DISHWASHERS WITH A THIRD RACK
A staf favorite is the special third rack in the kitchens Bosch

dishwashers. It holds oddly shaped or delicate items in a more secure
position, taking up less space in the main compartment.
KEEP IT CLEAR: STORE IN DEEP DRAWERS
Theres no need to go digging in the back of a dark cabinet;

deep drawers easily house common countertop appliances
and their associated accessories, allowing for more readily
accessible workspace and less cluttered countertops.
KEEP IT READY: FREEZE WHOLE GRAINS
House whole grains in airtight containers, such as zip-top bags or

these OXO POP containers. Uncooked grains stay fresher longer in
the freezer than in the pantry; cooked ones can go into quick meals.
PARTY AMONG
THE PLANTS
E N T E R TA I N O U T S I D E W I T H
S E A S O N A L S N AC K S A N D C O C K TA I L S T H AT
G O F ROM GAR D EN TO G L ASS .
BY K ATIE BA R REIR A
P H OTOG R AP H Y BY J E NN IF ER CAU S E Y
Blueberry
Margaritas
Recipe p. 104
Zucchini Pesto
with Crudits
Recipe p. 104
SMALL BITES allow for more conversation; serve our Summery Appetizers on platters that can be passed and shared. Casual is key for a
relaxed gathering: Keep an ice bucket, extra utensils, and plenty of napkins handy so guests can help themselvesand so you wont have to be in
and out of the kitchen. Adding to the ease, make Simple Syrups and Infused Alcohols a day ahead; then mix just before serving.
CucumberLime Infused
Gin and Tonic
Recipe p. 104
ZUCCHINI PESTO
WITH CRUDITS
To get a half-salted rim, youll

need to start with a tablespoon of
saltbut only about 1 teaspoon
ends up sticking to the glasses.
1 12
1
2
2
12
1 12
1
2
1
1
cups water
cup sugar
cups blueberries, divided
mint leaves
cups silver tequila
cup fresh lime juice
tablespoon kosher salt
lime, cut into 8 wedges
1
1. Combine 1 2 cups water

and sugar in a container
with a tight-tting lid; seal.
Shake 2 minutes or until
sugar dissolves.
2. Tread 1 2 cup blueberries
evenly onto 8 (4-inch)
wooden skewers; reserve
skewers for garnish.
3. Muddle remaining 11 2
cups blueberries and mint
leaves in the bottom of a
pitcher. Add sugar mixture,
tequila, and lime juice; stir.
Moisten half the rim of
8 margarita glasses; dip in
salt. Discard remaining salt.
Serve margaritas over ice;
garnish with a lime wedge
and blueberry stirrer.
CALORIES 174; FAT 0.2g (sat 0g, mono 0g,
poly 0.1g); PROTEIN 0g; CARB 20g; FIBER
1g; SUGARS 17g (est. added sugars 13g);
CALC 13mg
The cooked zucchini is delicious

on its own (try it as a spread) and
even better blended with almonds,
fresh herbs, and cheese. Garnish
with a little extra cheese, if desired.
1 12 pounds zucchini
8 teaspoons olive oil,
divided
2 garlic cloves, chopped
2 tablespoons water
1 cup fresh at-leaf
parsley leaves
1
3 cup slivered almonds,
toasted
1
4 cup fresh mint leaves
1
2 teaspoon grated
lemon rind
2 teaspoons fresh
lemon juice
3
1
1 13 ounces Parmesan cheese,
grated (about 13 cup)
2 cups green beans
2 cups grape tomatoes
2 yellow bell peppers, sliced
1. Shred zucchini using the
wide holes of a box grater.

Squeeze dry in a clean
kitchen towel. Add zucchini,
2 tablespoons oil, and garlic
to a large, deep skillet over
medium-low heat; cook 15
minutes, stirring occasionally. Add 2 tablespoons
water during last 2 minutes
of cooking, scraping pan to
loosen browned bits. Cool.
2. Combine parsley, almonds,
and mint in a food processor;
pulse until nely chopped.
Add zucchini mixture,
remaining 2 teaspoons oil,
SERVES 8 (serving size: about 2 12

tablespoons pesto and 14 cup each green
beans, tomatoes, and peppers)
CARB 18g; FIBER 6g; SUGARS 10g (est.
added sugars 0g); CHOL 4mg; IRON 3mg;
serving. Add club soda just

before serving. Serve in
wineglasses over ice.
Garnish with lemon slices
and verbena leaves.
CALORIES 176; FAT 0.1g; PROTEIN 0g;
IRON 0mg; SODIUM 16mg; CALC 16mg
CUCUMBERLIME INFUSED
GIN AND TONIC
Hands-on: 15 min.
HONEYLEMON SPRITZ
Make the gin mixture ahead or

let stand at room temp 3 hours.
6 Persian cucumbers,
divided (about 1 pound)
8 (2 12-inch-long) strips
lime rind
1 12 cups gin
1
2 cup fresh lime juice
1 lime, thinly sliced
5 cups tonic water, chilled
Slap the verbena leaves lightly

between your palms before you
garnish to release essential oils.
1
4 cup honey
1
4 cup boiling water
20 lemon verbena or basil
leaves, divided
2 cups Lillet Blanc
3
4 cup vodka
1
2 cup fresh lemon juice
5 fresh thyme sprigs
1 12 cups club soda, chilled
1 lemon, thinly sliced
1. Combine honey, 14 cup
boiling water, and 12 torn

verbena leaves in a bowl;
stir to dissolve honey. Cool
honey mixture completely
(about 20 minutes).
2. Strain mixture into a
pitcher; discard verbena
leaves. Add Lillet, vodka,
and lemon juice. Add thyme
sprigs up to 1 hour before
1. Cut 4 cucumbers into

1
4
-inch-thick slices (about

2 cups). Muddle sliced
cucumber and rind in a large
measuring cup or bowl. Add
gin. Cover and refrigerate
12 hours and up to 3 days.
2. Strain cucumber mixture
into a pitcher; add juice.
Slice remaining 2 cucumbers;
add to pitcher with sliced
lime. Add tonic water just
before serving. Serve in
ice-lled Collins glasses.
F O O D S T Y L I N G : M A R I A N C O O P E R C A I R N S ; P R O P S T Y L I N G : M I S S I E N E V I L L E C R AW F O R D
BLUEBERRY
MARGARITAS
rind, juice, salt, and pepper;

pulse until combined but not
smooth. Stir in cheese.
3. Cook beans in boiling
water 3 to 4 minutes; drain
and rinse with cold water.
Serve dip with green beans,
tomatoes, and bell peppers.
MOCKTAILS NEED NOT BE BORING: A habanero chile adds welcome kick to a classic layered Arnold Palmer. Place drink and food stations
for bites like these goat cheese crostini (recipe below) throughout the garden to encourage mingling (and praise for your green thumb). Looking for
more easy, elegant bites? Turn to page 152 for our Grilled Camembert with Macerated Cherries, which would complement this party menu.
SWEET HEAT
ARNOLD PALMER
The trick to layering beverages is

to add liquids to the glass in order
of most to least dense. We put
most of the sugar into the
lemonade (the denser liquid), so
be sure to swirl before swigging.
8 cups water, divided
18 tablespoons sugar,
divided
2 family-size iced-tea bags
(such as Lipton)
1 small habanero chile,
stemmed, seeded, and
sliced
3
4 cup fresh lemon juice
8 fresh mint sprigs
1. Bring 4 cups water to a
boil in a medium saucepan.
Remove from heat; stir in 6
tablespoons sugar, tea bags,
and habanero. Steep 5
minutes. Strain into a
pitcher. Stir in 1 cup cold

water. Cool completely
(about 30 minutes).
2. Combine remaining
3
4 cup sugar, lemon juice,
and 1 cup water in a
container with a tight-tting
lid; seal. Shake to dissolve
sugar. Pour lemon mixture
into a second pitcher with
remaining 2 cups water.
3. Fill 8 highball glasses
with ice. Fill each glass
one-third of the way with
lemon mixture. Slowly pour
tea mixture evenly over ice
in each glass to layer the tea
on top of the lemonade.
Garnish with mint sprigs.
Swirl before sipping.
(est. added sugars 28g); CHOL 0mg; IRON
0mg; SODIUM 8mg; CALC 10mg
GOAT CHEESE
CROSTINI WITH
WATERMELONBEET SALSA
You can use any type of beet, or

substitute chopped tomato or
more watermelon.
1 small golden beet,

trimmed and peeled
1
2 cup diced seedless
watermelon
1
4 cup chopped
red onion
2 teaspoons white
balsamic vinegar
1 teaspoon sugar
1
1
3 ounces soft goat cheese
(about 13 cup)
16 ( 14-ounce) slices
diagonally cut wholegrain French bread
baguette, toasted
4 teaspoons olive oil

fresh chives
1. Wrap beet in microwave-
safe parchment paper.

Microwave at HIGH 3
minutes or until tender.
Let stand 5 minutes; thinly
slice. Combine sliced beet,
watermelon, onion, vinegar,
sugar, salt, and pepper in a
small bowl.
2. Spread about 1 teaspoon
goat cheese onto each bread
slice. Divide beet mixture
evenly over bread slices.
Drizzle each bread slice with
1
4 teaspoon oil; sprinkle
evenly with chives.
SERVES 8 (serving size: 2 crostini)
196mg; CALC 18mg
Getting ready for summer

has never tasted this delicious
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THE SUPERFAST EDITION!
SUMMER
COOKBOOK
EVERY
RECIPE IN
25
MINUTES
OR LESS
Its hot out, really hot,

and the last place you
want to be is at the stove. So we take the speedy
route this year. A short time frame lets us honor
summer produce at its freshest, from
the snap
of crisp-tender zucchini
to the tart-sweet
punch of tomato. Less is much more here, truly.
Photography by ERIN KUNKEL
FLANK STEAK
PANZANELLA
SALAD
Recipe p. 128
CHAPTER ONE
APPETIZERS
Fun,
casual, and
colorful, these
are
the
last-minute bites
guests will remember.
QUICK TIP
Think of whole-grain
naan as pizza crusts
without the wait. Just throw
on the grill and cook
2 to 3 minutes or
until marked.
TOMATO
AND PEACH
FLATBREADS
WITH BASIL
Recipe p. 118
CUCUMBER
AND GREEN
TOMATO
GAZPACHO
Recipe p. 120
QUICK TIP
After peeling, halve
cucumbers lengthwise
and run a metal teaspoon
down the center to
quickly remove
the seeds.
CHAPTER 1
APPETIZERS
CHIMICHURRI
SHRIMP
Forget shrimp cocktailthis will be your

go-to party staple from now on. You could
take the shrimp of the skewers for the
platter, but the pick-up nature of kebabs is
great for parties.
1 cup arugula leaves
cup fresh at-leaf parsley leaves
2 tablespoons chopped shallots
2 tablespoons extra-virgin olive oil
1
1 garlic clove
1
Cooking spray
24 large shrimp, peeled and deveined
(about 1 pound), tails on
1
1
2
1. Preheat grill to high.

2. Place rst 7 ingredients and
1
4
teaspoon salt in the bowl of a mini

food processor; process until smooth.
3. Coat grill rack with cooking
spray. Combine oil and shrimp in a
bowl; toss to coat. Tread 4 shrimp
onto each of 6 skewers. Arrange
skewers on grill rack; grill 2 minutes
on each side or until done. Arrange
shrimp on a platter; sprinkle with
remaining 14 teaspoon salt and
pepper. Drizzle with sauce.
SERVES 6 (serving size: 4 shrimp and
about 2 tablespoons sauce)
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PARSLEY
NEED TO KNOW
STORAGE
Fresh herbs are particularly sensitive to the

ethylene gas produced by foods like apples and
nectarines. To reduce spoilage, do not store
ethylene-producing fruits and vegetables with
those that are ethylene-sensitive.
SUB-ZERO
Storage Time:
1-2 months
CHAPTER 1
APPETIZERS
TOMATO AND
PEACH FLATBREADS
WITH BASIL
Grill the naan just until warmed through

so the peaches and tomatoes stay juicy.
GRILLED BABA
GHANOUSH
Grilling the eggplant adds a charred note

to this classic Middle Eastern dip. Let the
slices steam after cooking so the esh
becomes even more tender. Serve with
toasted pita, sliced cucumber, or fennel.
2 pounds baby eggplant, trimmed
and peeled (about 7)
Cooking spray
1
4 cup extra-virgin oil, divided
1
4 cup tahini (sesame seed paste)
3 12 tablespoons fresh
lemon juice
1
1 2 tablespoons chopped fresh
oregano, divided
1 tablespoon nely chopped fresh
at-leaf parsley
1 teaspoon sugar
3
2 garlic cloves

2. Cut eggplant into 1 2-inch-thick
slices; coat with cooking spray.

Arrange slices on grill rack; grill
10 minutes or until tender, turning
after 5 minutes. Place eggplant in a
bowl; cover with plastic wrap. Let
stand 5 minutes. Place eggplant,
3 tablespoons oil, tahini, juice, 1
tablespoon oregano, and remaining
ingredients in a food processor;
pulse until smooth. Place mixture in
a bowl; drizzle with remaining 1
tablespoon olive oil. Sprinkle with
remaining 112 teaspoons oregano.
cup part-skim ricotta cheese

2 tablespoons nely chopped
green onions, divided
1 tablespoon nely chopped
fresh oregano
1 tablespoon extra-virgin olive oil
1
1 (8.8-ounce) package whole-grain
naan breads (such as Stone Fire)
Cooking spray
1 medium tomato, halved and sliced
1 ripe peach, pitted and sliced
2 tablespoons torn fresh basil leaves
1
8 teaspoon aky sea salt
(such as Maldon)
1. Preheat grill to medium-high.
2. Combine ricotta, 1 tablespoon
green onions, oregano, olive oil,

and pepper in a small bowl, stirring
with a whisk.
3. Coat both sides of naan with
cooking spray. Add naan to grill;
grill 2 minutes on one side. Remove
from grill; spread ricotta mixture
evenly over grilled side of naan. Top
with tomato and peach slices. Place
atbreads on grill; grill 3 minutes.
Sprinkle with remaining 1 tablespoon onions, basil, and salt. Cut
each atbread into 8 wedges.
SERVES 8 (serving size: 2 wedges)
F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : H E AT H E R C H A D D U C K H I L L E G A S . I L L U S T R AT I O N S : D R U E WA G N E R
1
2

CHAPTER 1
APPETIZERS
CUCUMBER
AND GREEN TOMATO
GAZPACHO
Vibrant and refreshing, this is the soup

youll crave on summers hottest days.
Adding a little bread soaked in water, a
traditional Spanish trick, thickens the soup
without muting the avors or making the
nal dish too heavy.
3 ounces whole-wheat French bread
baguette, crusts removed
1 12 cups water
1
4 cup chopped shallots
2 tablespoons grapeseed
or canola oil
1 tablespoon sherry vinegar
1
2 teaspoon salt
2 large cucumbers, peeled,
seeded, and coarsely chopped
(about 1 12 pounds)
2 large green tomatoes, coarsely
chopped (about 1 pound)
3 tablespoons crme frache
1 tablespoon minced fresh chives
1 teaspoon minced fresh dill
1. Tear bread into pieces; place in
a bowl with 11 2 cups water; soak

5 minutes. Place bread mixture,
shallots, oil, vinegar, salt, cucumbers,
and tomatoes in a blender; blend
until smooth. Combine crme
frache, chives, and dill in a bowl,
stirring with a whisk. Divide soup
among 6 bowls; top evenly with
crme frache mixture.
SERVES 6 (serving size: 1 cup soup and about
2 teaspoons crme frache mixture)
CALORIES 137; FAT 7.7g (sat 2.1g, mono 0.8g, poly 3.3g);
(est. added sugars 1g); CHOL 7mg; IRON 1mg; SODIUM
273mg; CALC 34mg
CRAB-STUFFED
GRILLED BELL PEPPERS
This fast appetizer combines stufed mini

bell peppers and creamy crab dip into one
pretty, portable bite. Use multicolored
peppers for extra pop.
Cooking spray
12 mini sweet bell peppers, halved
lengthwise and seeded
1
4 cup nely chopped celery
1 12 teaspoons grated lemon rind
1
black pepper
1
8 ounces lump crabmeat, shell
pieces removed
3 ounces whipped
cream cheese, softened
1 tablespoon minced fresh chives
spray. Arrange peppers, cut sides up,

on grill rack; cover and cook 4
minutes or until well marked. Place
celery and next 6 ingredients in a
bowl; stir well. Spoon mixture into
pepper halves. Sprinkle with chives.
SERVES 8 (serving size: 3 stufed pepper halves)
Recipes by Elizabeth Nelson
3(99@;/,
*()3,.<@
(*;<(3<:,9
Prilosec OTC has been the

#1 Doctor recommended,
#1 Gastroenterologist^ recommended, and
#1 Pharmacist^^ recommended frequent
heartburn medicine for 10 straight years.
ONE PILL EACH MORNING. 24 HOURS.
ZERO
^
HEARTBURN*
*It s possible while taking Prilosec OTC. Use as directed for 14 days to treat frequent heartburn. May take 1-4 days for full effect.
AlphaImpactRx ProVoiceTM Survey, Jan 2005 - Mar 2015. ^^Pharmacy Times Surveys, Acid Reducer/Heartburn Categories 2006 - 2015.
Procter & Gamble, Inc., 2016
CHAPTER TWO
MAINS
Play up
the contrast
acidic and sweet, crunchy
and tender
for
easy, refreshing entres.
QUICK TIP
Saut the zucchini for
just a minuteyou want
it to lose its raw bite but not
brown. It will be perfectly
crisp-tender when the
pasta is done.
Cook the
Cover!
PASTA WITH
PROSCIUTTO,
CHERRY
TOMATOES, AND
ASIAGO
Recipe p. 128
QUICK TIP
Rice noodles cook
in just 2 minutes;
be sure to drain and rinse
promptly with cold
water so they dont
overcook.
VIETNAMESE
PORK SALAD
Recipe p. 126
Staff
Fave
CHAPTER 2
MAINS
BROWN SUGAR
GRILLED SALMON
WITH ZUCCHINI AND
FENNEL NOODLES
Cooking spray
3
5
8 teaspoon freshly ground black
pepper, divided
3 tablespoons dark brown sugar
1 large zucchini, peeled
(about 12 ounces)
1 small fennel bulb,
cored and very thinly sliced
2 teaspoons grated orange rind
1
4 cup fresh orange juice
2 teaspoons fresh lemon juice
1. Preheat grill to medium-high heat.
2. Coat grill rack with cooking spray.
Sprinkle llets with 14 teaspoon salt

and 14 teaspoon pepper; rub llets
evenly with brown sugar. Let stand 5
minutes. Arrange llets, skin side up,
on grill; grill 3 minutes on each side.
3. Shave zucchini into ribbons using
a vegetable peeler. Combine remaining 1 2 teaspoon salt, remaining 38
teaspoon pepper, zucchini, fennel,
dill, orange rind, and juices; toss.
Place about 1 cup zucchini mixture
in each of 4 bowls; top each serving
with 1 llet.
SERVES 4
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SUB-ZERO
ZUCCHINI
NEED TO KNOW
STORAGE
While harvesting or shopping, handle your

summer squash with care. The delicate skin
nicks and bruises easily, leaving it more
susceptible to decay.
SUB-ZERO
Storage Time:
1-2 weeks
CHAPTER 2
MAINS
VIETNAMESE
PORK SALAD
Think of this impressive salad as a

deconstructed version of a spring roll.
2 ounces uncooked rice
vermicelli noodles
12 ounces ground pork
7 tablespoons fresh lime juice,
divided
1
2 2 tablespoons sugar, divided
4 teaspoons sh sauce, divided
1 tablespoon peanut oil
2 tablespoons chopped unsalted
peanuts
2 tablespoons sliced green onions
2 teaspoons Sriracha
4 cups chopped romaine lettuce
1 cup diagonally cut seeded
cucumber
1 cup diagonally cut carrot
1
2 cup diagonally cut yellow squash
1
4 cup chopped fresh cilantro leaves
1
4 cup chopped fresh mint leaves
1. Cook rice vermicelli according to
package directions; drain and rinse
with cold water. Drain.
2. Heat a large skillet over mediumhigh heat. Add pork to pan; cook
8 minutes, stirring to crumble.
Combine 1 tablespoon juice, 11 2
teaspoons sugar, 2 teaspoons sh
sauce, and oil in a bowl; add to pan.
Cook 1 minute; remove from heat.
3. Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons
sh sauce, peanuts, green onions,
and Sriracha in a bowl. Arrange
lettuce, cucumber, carrot, and squash
on a large platter. Top with noodles,
pork mixture, cilantro, and mint.
Drizzle juice mixture over top.
SERVES 6 (serving size: about 1 12 cups )
CALORIES 268; FAT 16g (sat 5.1g, mono 7.2g, poly
WATERMELON AND
ARUGULA CHICKEN SALAD
If watermelon wedges are a mainstay at

your summer cookouts, try dicing for this
instant, gorgeous salad.
4
1
3
2
1
1
4
8
cups cubed fresh watermelon

cup thinly sliced red onion
tablespoons chopped fresh mint
(5-ounce) package arugula
cup sliced almonds, toasted
ounces skinless, boneless
rotisserie chicken breast,
shredded (about 2 cups)
1 teaspoon grated lemon rind
1
2
1
4

teaspoon freshly ground black
pepper
1. Combine watermelon, onion,
mint, and arugula in a large bowl.

Add almonds and chicken; toss to
combine. Combine oil, rind, juice,
salt, and pepper in a small bowl,
stirring with a whisk. Add oil
mixture to watermelon mixture;
toss gently to coat.
Replace ho-hum with
YUM.
SWAP Meat for Alaska Seafood. Its a matter of taste.

Replace chicken in Chicken Marsala with delicious Alaska Salmon and savor
the dierence. Wild and sustainable Alaska Seafood does more than bump up the
avor. Its better for our planet and your body. Healthier planet. Healthier you.
Discover more delectable ways to SWAP MEAT at wildalaskaseafood.com
2016 Alaska Seafood Marketing Institute
CHAPTER 2
MAINS
Cook the Cover!
IGNITE
YOUR
PASSION
GENESIS S-330
Not all meat is the same and a good butcher knows that.
The perfect cut doesnt happen by accident, it requires
skill and a steady hand that often takes years to cultivate.
The perfect grill doesnt happen by accident either, and we
at Weber have spent decades developing products worthy of
the meat served by the worlds best backyard butchers.
So heres to the butchers whose passion nourishes us and
heres to the grillers whose delicacies bring us together
around the grill, ready to experience a great meal with
even better company.
PASTA WITH
PROSCIUTTO, CHERRY
TOMATOES, AND ASIAGO
This quick pasta toss is all about the play of

textures: crispy bits of prosciutto, snappy
squash, and blistered cherry tomatoes.
8 ounces uncooked whole-grain
penne or rotini
3 tablespoons olive oil, divided
1 ounce thinly sliced prosciutto,
coarsely chopped
1 cup chopped red onion
8 garlic cloves, thinly sliced
1
1 medium zucchini, quartered
lengthwise and sliced
3 cups multicolored cherry
tomatoes, halved
1
2 teaspoons balsamic vinegar
1
3 cup chopped fresh at-leaf parsley
2 ounces Asiago cheese, grated and
divided (about 12 cup)
1. Cook pasta according to package
directions; drain.
2. Heat 1 tablespoon oil in a large
skillet over medium-high heat. Add
prosciutto; cook 3 minutes or until
crisp. Remove prosciutto from pan.
Add remaining 2 tablespoons oil to
pan. Add onion, garlic, and pepper;
saut 4 minutes. Add zucchini; cook
1 minute. Add tomatoes and salt;
cook 3 minutes. Stir in pasta and
vinegar; cook 30 seconds. Remove
pan from heat; stir in parsley and 1
ounce cheese. Divide pasta mixture
among 4 bowls; top with prosciutto
and remaining 1 ounce cheese.
SERVES 4 (serving size: 1 34 cups)
EXPERIENCE MORE AT WEBER.COM
FLANK STEAK
PANZANELLA
SALAD
This salad is even better at room temperature once the bread has absorbed some
of the dressing. Swap the steak for chicken
or shrimp, or omit for a side salad.
Cooking spray
1 pound ank steak, trimmed
1
1
pepper, divided
2 tablespoons red wine vinegar
2 cups baby arugula
1
2 cup thinly sliced red onion
1
2 cup thinly sliced fresh basil
1 pound multicolored heirloom
tomatoes, cut into wedges
1 medium cucumber, halved
lengthwise and sliced
3 ounces whole-wheat French bread
baguette, cubed and toasted
1. Preheat grill to medium-high heat.
spray. Sprinkle steak evenly with 14

teaspoon salt and 14 teaspoon pepper.
Add steak to grill; cook 3 to 4
minutes on each side or until desired
degree of doneness. Place steak on a
cutting board; let stand 5 minutes.
Cut across the grain into thin slices.
3. Combine remaining 14 teaspoon
salt, remaining 14 teaspoon pepper,
oil, and vinegar in a large bowl. Add
arugula, onion, basil, tomatoes, and
cucumber; toss. Add steak and bread
cubes; toss. Let stand 10 minutes.
SERVES 4 (serving size: about 2 cups)
Recipes by David Bonom
IGNITE
YOUR PASSION
Not all meat is the same and a good butcher knows that. The perfect
cut doesnt happen by accident, it requires skill and a steady hand
that often takes years to cultivate. The perfect grill doesnt happen by
accident either, and we at Weber have spent decades developing
products worthy of the meat served by the worlds best backyard
butchers.
So heres to the butchers whose passion nourishes us and heres to the
grillers whose delicacies bring us together around the grill, ready to
experience a great meal with even better company.
GENESIS S-330
WEBER.COM
CHAPTER THREE
SIDES
When a single
fruit or
vegetable gets to star, it just
might outshine everything
else on the
table.
BABY
CARROTS
WITH HERB
DRESSING
AND OLIVES
Recipe p. 135
GOLDEN
BEET SALAD
WITH
AVOCADO
AND FETA
Recipe p. 135
QUICK TIP
Steaming is gentler
than boiling and faster
than roasting. And,
because the carrots are
less caramelized, the
fresh herbs stand
out more.
TOMATO SALAD
WITH HERBED
RICOTTA AND
BALSAMIC
VINAIGRETTE
Recipe p. 135
CHAPTER 3
SIDES
BULGUR SALAD
WITH FIGS AND
PRESERVED LEMON
A quick soak mellows the sometimes

pungent shallots. Add preserved lemon
rind to salad dressings, pasta salads,
or baked chicken; if you cant nd it,
substitute 1 teaspoon grated lemon rind.
2
1
1 12
1
3
2
1
2
1
4
1
3
1
4
1
6
1
tablespoons olive oil, divided

cup uncooked bulgur
cups water
cup nely chopped shallots
tablespoons cider vinegar
teaspoon freshly ground
black pepper
cup nely chopped fresh at-leaf
parsley
cup chopped walnuts, toasted
tablespoon chopped preserved
lemon rind
fresh gs, stemmed and quartered
ounce goat cheese,
1. Heat a large saucepan over

medium heat. Add 11 2 teaspoons oil
to pan; swirl to coat. Add bulgur;
cook 2 minutes, stirring occasionally.
Add 112 cups water; bring to a boil.
Cover, reduce heat, and simmer 11
minutes or until liquid is absorbed.
2. Place shallots in a small bowl,
and cover with water; let stand 10
minutes. Drain. Combine remaining

11 2 tablespoons oil, shallots, vinegar,
salt, and pepper in a small bowl,
stirring with a whisk. Place bulgur,
half of oil mixture, parsley, nuts, and
preserved lemon in a large bowl; stir
to combine. Spoon bulgur mixture
onto a platter; top with gs and

cheese. Drizzle with remaining half
of oil mixture.
CALORIES 215; FAT 9.6g (sat 2g, mono 4g, poly 3g);
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SUB-ZERO
FIGS
NEED TO KNOW
STORAGE
Figs are highly perishable and dont ship well,

so its best to get locally grown gs for the
best quality and avor. To nd a ripe g, look for
a bend at the stemquick proof that it curled
downward on the tree from its own weight.
SUB-ZERO
Storage Time:
7-10 days
CHAPTER 3
SIDES
QUICK SUMMER
SQUASH AND BELL
PEPPER GRATIN
QUICK TIP
We like the look of
a baking dish, but you
could use an ovenproof or
cast-iron skillet: Saut
the peppers and build the
gratin in the pan, and
transfer to the oven.
You could also layer sliced tomatoes in

between the onion mixture and the squash
and bake a few minutes longer.
2
1
1
1
1
4
3
8
3
8
1 12
1 12
2 12
1
1
tablespoons olive oil, divided

cup thinly vertically sliced onion
cup sliced orange bell pepper
large garlic clove, minced
cup dry white wine
teaspoon black pepper
cups thinly sliced zucchini
cups thinly sliced yellow squash
ounces whole-wheat bread
tablespoon chopped fresh oregano
ounce Parmesan cheese, grated
(about 14 cup)
1 teaspoon sherry vinegar

2. Heat a skillet over medium-high
Staff
Fave
heat. Add 1 tablespoon oil; swirl to

coat. Add onion, bell pepper, and
garlic to pan; saut 4 minutes. Add
wine, salt, and black pepper; cook
1 minute. Spread onion mixture in
bottom of a shallow 2-quart
broiler-proof baking dish. Arrange
zucchini and squash slices in a
single layer over onion mixture.
3. Place bread in a mini food
processor; pulse until coarsely
ground. Combine remaining 1
tablespoon oil, breadcrumbs,
oregano, and cheese in a bowl;
sprinkle over squash mixture. Bake
at 450 for 8 minutes. Preheat
broiler to high (do not remove dish
from oven). Broil 2 minutes or until
browned. Drizzle with vinegar.
BABY CARROTS
WITH HERB
DRESSING AND
OLIVES
Look for baby carrots with some of the

green tops attached; reserve and chop for
tossing with the steamed carrots. Carrots
should be about the width of your thumb;
halve larger ones so they cook evenly.
1 pound baby carrots, trimmed
(tops reserved)
1 tablespoon chopped carrot tops
1 tablespoon chopped fresh chives
1 12 tablespoons fresh lime juice
1
1
pepper
1
1 garlic clove
6 chopped pitted kalamata olives
1. Place carrots in a steamer basket
set over a saucepan of simmering
water. Cover and steam 6 minutes
or until carrots are crisp-tender.
Arrange carrots on a platter.
2. Combine 1 tablespoon carrot
tops and next 9 ingredients (through
garlic) in the bowl of a mini food
processor; process until smooth.
Drizzle herb mixture evenly over
carrots; sprinkle with olives.
SERVES 4 (serving size: about 3 carrots and
about 1 12 tablespoons vinaigrette)
CHAPTER 3
SIDES
GOLDEN BEET
SALAD WITH
AVOCADO
AND FETA
Simple, bright, and balanced, this salad

pairs perfectly with grilled sh or chicken.
To cook the beets in the oven, wrap in foil
and bake at 400 for 45 to 50 minutes.
3
1
1
1 2
1
4
1
8
1
2
4
1
1
medium golden beets, trimmed

teaspoon grated lemon rind
tablespoons fresh lemon juice
teaspoon black pepper
large shallot, thinly sliced
tablespoons extra-virgin olive oil
cups arugula
ripe peeled avocado, sliced
ounce reduced-fat feta cheese,
1. Wrap beets individually in
microwave-safe parchment paper.

Microwave at HIGH 7 minutes or
until tender, turning once after 3
minutes. When cool enough to
handle, peel and slice into 12-inchthick wedges.
2. Combine rind, juice, black
pepper, salt, and shallot in a small
bowl, stirring with a whisk. Let
stand 10 minutes. Gradually add oil,
stirring constantly with a whisk.
Place arugula in a large bowl. Add
2 tablespoons juice mixture to
arugula; toss to coat. Add beets to
remaining juice mixture; toss to
coat. Place arugula mixture on a
platter; top with beet mixture,
avocado, and feta.
TOMATO SALAD WITH

HERBED RICOTTA
AND BALSAMIC
VINAIGRETTE
Sliced heirloom tomatoes are wow-worthy

on their owna simple vinaigrette and
dollops of basil-ecked ricotta take them
over the top. Serve with toasted baguette
slices to sop up any tomato juices.
1 12
1
3
8
3
4
2
1
3
2
2
1
4
tablespoons extra-virgin olive oil

tablespoon balsamic vinegar
teaspoon kosher salt, divided
teaspoon freshly ground black
pepper, divided
garlic cloves, minced
cup part-skim ricotta cheese
tablespoons minced fresh basil
pounds heirloom tomatoes, cut
crosswise into 12-inch slices
cup torn fresh basil leaves
1. Combine oil, vinegar, 14 teaspoon
salt, 14 teaspoon pepper, and garlic

in a bowl, stirring with a whisk.
Combine ricotta and 2 tablespoons
minced basil in a bowl, stirring with
a whisk. Arrange tomato slices on
a platter; sprinkle with remaining
1
1
8 teaspoon salt, remaining 2
1
teaspoon pepper, and 4 cup torn
basil leaves. Drizzle oil mixture over
salad. Dollop ricotta mixture evenly
over tomato slices.
SERVES 4 (serving size: about 12 cup salad)
Recipes by Deborah Madison

CHAPTER FOUR
DESSERTS
End your
summer
meal on an elegant note,
with fresh fruit elevated
by a little French
flair.
SUMMER
MELON
WITH LIME
AND RUM
Recipe p. 140
QUICK TIP
To ease prep,
purchase precut melons
in the produce section;
some stores ofer a
mix of melons in
a single pack.
CHILLED
PEACHES IN
ORANGE
FLOWER
WATER
Recipe p. 142
QUICK TIP
This dish is all
about fragrant orange
ower water. Look for
it in Mediterranean
markets or specialty
supermarkets.
CHAPTER 4
DESSERTS
BORDEAUX-STYLE
STRAWBERRIES
In Bordeaux, where chteaus and vineyards

abound, a typical dessert is fresh strawberries sliced into a red wine glass and then
topped with a great Bordeaux. Here, that
regional tradition is adapted to make it more
dessert-like. If youre pressed for time, do
as the Bordelais doquick and easy.
Sauce:
2 cups richly avored red wine
(such as Bordeaux)
2 tablespoons sugar
1 tablespoon minute tapioca
1 12 teaspoons vanilla extract
Berries:
1 pound ripe strawberries, hulled
3 tablespoons sugar
2 teaspoons vanilla extract
1. To prepare sauce, combine wine,
2 tablespoons sugar, and tapioca in
a saucepan over medium heat. Cook
7 minutes or until tapioca dissolves
and mixture is slightly thickened,
stirring frequently with a whisk.
Remove from heat; stir in 11 2
teaspoons vanilla. Pour mixture into
a small bowl set into a large bowl of
ice water; cool to room temperature.
2. To prepare berries, combine
berries, 3 tablespoons sugar, and 2
teaspoons vanilla in a bowl; let stand
15 minutes, stirring occasionally.
3. Divide berry mixture among 4 red
wine glasses. Pour sauce over berries.
Staff
Fave
SERVES 4 (serving size: 12 cup berries and 13 cup sauce)

CALORIES 221; FAT 0.3g (sat 0g, mono 0.1g, poly 0.2g);
ADVERTISEMENT
FRESH
TIP
BROUGHT TO YOU BY
SUB-ZERO
STRAWBERRIES
NEED TO KNOW
STORAGE
Strawberry cartons promote moisture

and damage. For optimum refrigerator
storage, keep berries dry and separate by
lining a baking sheet with paper towels
and arranging in a single layer.
SUB-ZERO
Storage Time:
7-10 days
CHAPTER 4
DESSERTS
SUMMER MELON WITH

LIME AND RUM
This is a lovely dessert, the rum adding a

nice French touch (because the French
were colonialists in sugar cane countries,
they have a huge penchant for rum). Here,
along with ginger, it adds rich depth.
1
2
vanilla bean, halved lengthwise

1 cup packed brown sugar
1
2 cup water
2 teaspoons grated peeled
fresh ginger
1
4 cup dark rum
1 12 tablespoons fresh lime juice
3 cups cubed honeydew
melon, chilled
3 cups cubed cantaloupe, chilled
1 cup halved fresh gs
8 lime wedges
Freshly ground black pepper
WARMED BERRIES WITH HONEY

AND FRESH CHEESE
1. Scrape seeds from vanilla bean;
discard bean. Place seeds, sugar,

1
2 cup water, and ginger in a
saucepan over medium heat. Cook
8 minutes or until sugar dissolves
and syrup is slightly thickened.
Remove from heat. Strain through
a ne sieve into a small bowl set
into a large bowl of ice water; let
stand 5 minutes, stirring occasionally. Stir in rum and lime juice.
2. Divide melons and gs among
8 glasses; top with syrup. Garnish
with lime wedges and pepper.
SERVES 8 (serving size: 34 cup fruit and
about 3 tablespoons sauce)
CALORIES 182; FAT 0.3g (sat 0.1g, mono 0g, poly
You may adapt this dessert to your taste by

adjusting the blend of berries, the amount
of honey, or even the amount of cheese.
The idea is luxury in the amount of berries.
Fromage blanc is wonderfully subtle; you
can sub Greek yogurt, which is tangier.
1
1
1
6
4
1
2
6
cup blueberries, divided

cup raspberries, divided
cup blackberries, divided
tablespoons mild honey
large basil leaves, torn
vanilla bean, halved lengthwise
cups 0% fat fromage blanc
small basil sprigs
1. Combine half of berries and
honey in a small saucepan over low

heat; cook 8 minutes or until
slightly warmed, gently stirring

occasionally. Remove from heat;
stir in basil leaves.
2. Scrape seeds from vanilla bean.
Combine seeds and cheese in a
small bowl, stirring well.
3. Spoon about 14 cup cheese
mixture into each of 6 glasses or
small bowls. Top each serving with
about 14 cup warm berry mixture.
Top each serving with 14 cup
remaining fresh berries and a basil
sprig. Serve immediately.
SERVES 6 (serving size: 14 cup cheese and
1
2 cup berries)
CALORIES 140; FAT 0.3g (sat 0g, mono 0g, poly 0.2g);
PROTEIN 8g; CARB 28g; FIBER 3g; SUGARS

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CHAPTER 4
DESSERTS
CHILLED PEACHES
IN ORANGE
FLOWER WATER
QUICK TIP
Nectarines work
beautifully for fast dishes.
Their skins are so thin that
theres no need to peel
themsaving you prep
time in the kitchen.
NECTARINE AND
BERRY CRUMBLE
We love the combo of nectarines and

raspberries, but use the fruit you have on
handjust be sure its ripe and avorful.
Toasting the topping in the oven while the
fruit cooks on the stovetop ensures the
dessert is done lightning-fast.
Topping:
1.5 ounces whole-wheat pastry our
(about 13 cup)
1.5 ounces almond our (about 13 cup)
2 12 tablespoons sugar
3 tablespoons butter, cubed
Cooking spray
Filling:
2 pounds ripe nectarines, sliced
3 tablespoons sugar
1 pint raspberries
2 teaspoons vanilla extract
1
4 teaspoon grated whole nutmeg
2. To prepare topping, weigh or
lightly spoon ours into dry

measuring cups; level with a knife.
Place ours and 21 2 tablespoons
sugar in a food processor; pulse
until combined. Add butter; pulse
until crumbly. Spread topping on
a parchment-lined jelly-roll pan
coated with cooking spray. Bake at
400 for 12 minutes or until golden
brown, stirring every 5 minutes.
3. To prepare lling, place nectarines and 3 tablespoons sugar in a
large skillet over medium heat; cook
6 minutes, stirring occasionally. Add
raspberries, vanilla, and nutmeg;
cook 4 minutes or until juices
thicken slightly. Remove from heat;
sprinkle with toasted topping.
SERVES 8 (serving size: 34 cup fruit mixture
and 2 tablespoons topping)
CALORIES 192; FAT 7.7g (sat 3g, mono 3g, poly 1.1g);
PROTEIN 3g; CARB 30g; FIBER 5g; SUGARS
At farmers markets, you can nd peaches

whose esh is nearly red, their skin fragile
and lightly furred, their avor intensely
perfumed and deep. This recipe, which
couldnt be simpler, exemplies the most
important tenet of all French cooking
when you have fabulous ingredients, get
out of the way and let them speak for
themselves. Chilling the peaches makes
them easier to slice nicely and gives a
refreshing edge to their avor.
1 12 pounds lightly chilled peaches,
peeled and pitted
1 to 1 12 tablespoons orange
ower water
Mint sprigs
1. Cut peaches into 14 -inch-thick
slices; arrange in a shallow serving

dish. Drizzle with orange ower
water, and garnish with mint sprigs.
Serve immediately.
SERVES 4 (serving size: 1 14 cups)
CALORIES 98; FAT 0.8g (sat 0g, mono 0.3g, poly 0.3g);
Recipes by Susan Herrmann Loomis.

She is author of several cookbooks,
including her latest, In a French Kitchen
(Avery 2015).
ADVERTISEMENT
, bites & m
LEGAL NOTICE
site
ore
THE
DISH
IF YOU BOUGHT CERTAIN ANNIE CHUNS PRODUCTS

LABELED NO MSG ADDED BETWEEN NOVEMBER 19, 2012
AND MARCH 23, 2016, YOU COULD RECEIVE A CASH PAYMENT FROM A CLASS ACTION SETTLEMENT.
3DUDXQDQRWLFDFLyQHQ(VSDxROSRUIDYRUOODPHRYLVLWHQXHVWUR
ZHEVLWH
A settlement has been proposed in a class
action lawsuit alleging that CJ America
mislabeled certain Annie Chuns
products as NO MSG ADDED.
Full details about the proposed

settlement, including Claim Forms and
the settlement agreement, are available
at www.noMSGaddedsettlement.com.
The United States District Court for

the Southern District of California
authorized this notice. Before any
money is paid, the Court will have a
hearing to decide whether to approve the
settlement.
WHO REPRESENTS YOU?
WHO IS INCLUDED IN THE

PROPOSED SETTLEMENT?
All persons in the United States and
United States Territories who purchased
at retail, from the period November 19,
2012 through March 23, 2016, certain
Annie Chuns Noodle Bowl, Soup Bowl,
and Ramen House products labeled NO
MSG ADDED.
CRACK INTO THE BEST

WITH EGGLANDS BEST!
Only Egglands Best eggs have more vitamins, better
nutrition, and stay fresher longer than ordinary eggs.
Like us on Facebook for exclusive recipes, promotions,
and more!
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REAL ,
REFRIGERATED
POTATOES
For homemade taste without
the prep work, choose Simply
Potatoes. Our Shredded Hash
Browns and Sliced Potatoes
go from fridge to fork in
minutes, so you can enjoy the
homemade goodness of real,
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REGISTER AND SAVE 10% with
promo code: COOKINGLIGHT
A full list of the Subject Products at

issue in the settlement is available at the
website www.noMSGaddedsettlement.
com or by calling 1-855-564-7379.
WHAT IS THIS CASE ABOUT?

The lawsuit claims that CJ mislabeled
the Subject Products as NO MSG
ADDED, despite the fact that the
Subject Products allegedly contained
ingredients that have or are known to
have MSG. Plaintiff believes the alleged
claims are strong. Plaintiff entered into
the settlement to avoid the delay, risks,
and increased costs associated with
continued litigation and believes the
settlement is in the best interests of the
Class. CJ denies that it did anything
wrong or unlawful, and asserts that the
product labels at issue were truthful,
not misleading, and consistent with
the law. CJ entered into a settlement
solely to avoid the further expense,
inconvenience, and distraction of any
burdensome and protracted litigation
and to eliminate future controversy with
respect to this lawsuit.
WHAT DOES THE PROPOSED
SETTLEMENT PROVIDE?
The settlement provides a total fund of
$1.5 million to resolve the lawsuit. This
Settlement Fund has been set up to pay
(i) money to Class Members who submit
valid Claim Forms on or before July
20, 2016, (ii) Settlement Administration
Expenses, (iii) an Incentive Award to the
Class Representative, and (iv) Attorneys
Fees and Expenses.
Class Members who submit valid Claim
Forms, on or before July 20, 2016,
may be entitled to receive a $1.50 cash
payment from the Settlement Fund for
each Subject Product purchased from
the period November 19, 2012 through
March 23, 2016, up to a total of a $15.00
cash payment, without providing Proof
of Purchase. Class Members who claim
more than $15.00 in cash awards must
submit Proof of Purchase establishing
purchase(s) during the Class Period
for each Subject Product claimed in
excess of ten (10) products. CJ has also
agreed not to use the phrase NO MSG
ADDED on the Subject Products for a
period of three years.
7KH &RXUW DSSRLQWHG WKH ODZ UPV

Glancy Prongay & Murray LLP and
Finkelstein Thompson LLP to represent
you as Class Counsel.
WHAT ARE YOUR OPTIONS?
If you are a Class Member, you may (1)
do nothing; (2) exclude yourself; (3)
send in a Claim Form; (4) object to the
settlement; and/or (5) go to a hearing
about the fairness of the settlement.
If you do not want to be legally bound
by the settlement, you must exclude
yourself by letter postmarked by
August 24, 2016.
If you exclude yourself, you cannot
receive a cash payment from this
settlement, but you can sue, or continue
to sue, CJ regarding the claims in this
case. If you do not exclude yourself
from the Class, you may submit a Claim
Form by July 20, 2016, and/or object to
the settlement by August 24, 2016.
The detailed or Long Form
notice, which can be found at www.
noMSGaddedsettlement.com, explains
how to exclude yourself or object.
You may also call 1-855-564-7379 for
details.
The Court will hold a hearing in this
case on September 30, 2016 at 1:30
p.m. in Courtroom 13A of the James
M. Carter and Judith N. Keep United
States Courthouse, 333 West Broadway,
13th Floor, San Diego, California 92101.
At this hearing, the Court will consider
whether to approve the settlement and
whether to approve Class Counsels
application for Attorneys Fees and
Expenses not to exceed $380,000.00
and an Incentive Award not to exceed
$5,000.00 for the Plaintiff.
The motion(s) by Class Counsel for
those fees and costs and the incentive
award will be available on the Settlement
:HEVLWH DIWHU WKH\ DUH OHG DQG EHIRUH
the hearing.
You may appear at the hearing, but you
do not have to. You do not need to retain
an attorney to appear at the hearing, but
you have the right to do so.
HOW CAN YOU GET MORE
INFORMATION?
To receive more information about the
settlement, you can get a detailed notice
and other information, including details
on how to object and/or exclude yourself
from the settlement, by visiting www.
noMSGaddedsettlement.com, calling
1-855-564-7379, and writing to: No
MSG Added Settlement, 1801 Market
Street, Suite 660, Philadelphia, PA
19103.
Do not contact the Court or CJ
concerning this notice or this lawsuit.
/ Trademarks Mars, Incorporated 2016
THEN.
NOW.
IAMS. The ideal amount of protein and vitamins to help

keep your dog healthy and active at every stage of life.
So you can always look forward to whats next.
IAMS. GOOD FOR LIFE.
SECRETS,
TIPS &
RECIPES
from Americas
Healthy-Cooking
Experts
HOW TO
P H O T O G R A P H Y: H E C T O R M A N U E L S A N C H E Z ; F O O D S T Y L I N G : T O R I E C O X ; P R O P S T Y L I N G : C A R O L I N E M . C U N N I N G H A M
BUTTERFLY
This technique
involves splitting
food (usually meat)
nearly in half, and then
opening it up like a
book. This increases
the surface area and
creates a thinner cut
that cooks much faster.
Weve done it here with
chicken; it also works
for pork chops, shrimp,
and beef llet steaks.
Use a knife with an

8- to 10-inch-long
blade to evenly slice
through meat.
kitchen
confdental
Cooking Light
GRILLED BUTTERFLIED
CHICKEN BREASTS
4 (6-ounce) skinless, boneless

chicken breast halves
1 teaspoon brown sugar
1 teaspoon garlic powder
3
3
1
2 teaspoon smoked paprika
1. Preheat grill to high heat.
Why? Thin cuts cook quickly; high heat will

give the exterior a good sear quickly without
overcooking the meat.
2. Slice 1 breast half horizontally,
cutting to, but not through, the

other side. Open halves like a
book, laying chicken at. Repeat
with remaining chicken.
How? Place one hand at on top of the

breast to hold it steady. Hold knife parallel to
cutting board with other hand, and make a
long, smooth cut horizontally through the
middle of the breast. Stop about 12 inch
short of cutting all the way through.
3. Brush oil evenly over chicken.
Combine sugar and remaining

ingredients; sprinkle evenly over
both sides of chicken.
Why? Youve doubled the surface area of the

meatmeaning more room for the spice rub
and more area to pick up chargrilled avor.
4. Grill chicken 2 to 3 minutes on

each side or until done.
Why? Because the butteried breast is half
the thickness now, it will cook very quickly.
SERVES 4 (serving size: 1 breast half)

CALORIES 222; FAT 7.5g (sat 1.6g, mono 3.8g,
poly 1.2g); PROTEIN 35g; CARB 2g; FIBER 0g;
SUGARS 1g (est. added sugars 1g); CHOL 94mg;
Recipe by Ann Taylor Pittman
KITCHEN
CONFIDENTIAL
Use It Up
Challenge:
13-Less-
Fat Cream
Cheese
A bit of 13-less-fat cream cheese
adds rich body to the Tomato
Soup on page 46. Now, use it in
these summer-ready recipes.
TURKEY SLIDERS
Combine 1 pound
ground turkey breast,
1
4 cup chopped onion,
2 tablespoons chopped mint,
1
1
2 teaspoon black pepper, 4
teaspoon kosher salt, 2 ounces
softened 13-less-fat cream
cheese, and 1 minced garlic clove.
Form 8 patties. Heat 2 teaspoons
olive oil in a nonstick skillet over
medium-high heat. Add 4 patties;
cook 4 minutes per side. Repeat
with remaining patties. Top each
with 2 teaspoons pepperoncini
peppers; serve on water rolls.
SERVES 4 (serving size: 2 sliders)
650mg; CALC 50mg
STUFFED BERRIES
Beat together 13 cup
powdered sugar and
4 ounces softened
1
3-less-fat cream cheese until
blended. Add 1 tablespoon
amaretto; beat until combined.
Cut a small slice of the bottom

of each of 16 large strawberries;
hull berries, and slightly hollow
with a paring knife. Pipe 2
teaspoons cream into each.
SERVES 4 (serving size: 4 stufed
strawberries)
96mg; CALC 45mg
CHEESECAKE
SANDWICHES
Whisk together 1
tablespoon sugar, 12
teaspoon grated lemon rind,
and 2 ounces softened 13-less-fat
cream cheese. Combine 12 cup
raspberries, 1 12 teaspoons sugar,
and 1 teaspoon lemon juice; mash.
Spread cream mixture over 4
chocolate wafers. Top with berries
and 4 more wafers.
SERVES 4 (serving size: 1 sandwich)
139mg; CALC 19mg
SMOKED SALMON
DEVILED EGGS
Arrange 8 large eggs in
a saucepan; cover with
water. Bring to a boil. Cover;
remove from heat. Let stand
10 minutes; drain. Cool eggs in a
bowl of cold water; drain and peel.
Halve eggs lengthwise; scoop
yolks into a bowl. Add 3 tablespoons canola mayonnaise, 2
tablespoons chopped fresh dill, 2
teaspoons lemon juice, 1 teaspoon
Dijon mustard, 2 ounces chopped
cold-smoked salmon, and 1 ounce
softened 13-less-fat cream
cheese; stir until well combined.
Spoon yolk mixture evenly into
centers of whites. Sprinkle eggs
evenly with 1 tablespoon chopped
fresh chives and 12 teaspoon
freshly ground black pepper.
SERVES 8 (serving size: 2 egg halves)
196mg; CALC 33mg
Recipes by the
Cooking Light Kitchen
P R E P- W I S E
T H E C L W AY
BEST PRACTICES FOR MEASURING FLOUR
COCONUT MILK HACK
Stir our in canister to loosen

and aerate it before measuring.
Scoop out our with a spoon

into dry measuring cups.
Level with a knife to scrape of

our that mounds over the top.
Dont shake
the can: Scoop
the cream of
the top of the
coconut milk
and use it in
place of oil to
amplify and
warm the spices
in red curry
paste (page 34).
Darcy Lenz
St
ra
w-
br
rrr
- y Yo
g u r t Po p s
2016 Heartland Consumer Products LLC. All rights reserved.
I L L U S T R AT I O N : B R O W N B I R D D E S I G N
It may seem fussy, but weighing is the best way to measure 14 cup or more of our. It ensures
nutritional accuracy and keeps ingredient ratios on target. A good digital scale is a must.
Our pick is OXO Good Grips scale with pull-out display ($50, oxo.com). Its sleek design belies its
11-pound capacity and broad surface that can accommodate large items. Dont have a scale?
Use a dry measuring cup, and follow the steps below. Dont use a cup with a pour spout meant
for liquidsthose measure uid ounces (volume) rather than weight. Cheryl Slocum
IN SEASON
Green
Tomatoes
Go beyond frying: Green tomatoes

are a versatile ingredient. Here
are some ways to get you cooking.
PICKLED
Green tomatoes are rm and

ideal for pickling. Combine with
white vinegar, water, and salt;
refrigerate a week before eating.
SALSA VERDE
Swap green tomatoes for

tomatillos (a husked, tart fruit);
they have similar color, texture,
and tang thats great for salsa.
GAZPACHO
Mix up your gazpacho with green

tomatoes instead of the usual red
for a bright pop of color and a
sharper taste. Amanda Polick
The recipe for a healthier meal.

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P H O T O G R A P H Y: C A I T L I N B E N S E L ; P R O P S T Y L I N G : L I N D S E Y L O W E R ; F O O D S T Y L I N G : M A R G A R E T M O N R O E D I C K E Y
KITCHEN
CONFIDENTIAL
GEAR
VEGETABLE PEELERS
Whether for prep or creating

veggie ribbons, a good peeler is a
kitchen essential. Some people swear
by a vertical peeler, and others prefer
a Y-shaped one. Heres our take.
Y-PEELER
The Y-peeler is an easy-to-use tool

that works for either hand. Its wide
handle allows for a rm grip, making
it a safe, kid-friendly option.
Our pick: Tovolo Magnetic Tri-Peeler
($12/set of 3, amazon.com). The
straight-edged peeler in this set
glides smoothly through tough skins
like melon and squash.
VERTICAL PEELER
This peeler is designed for the rapid

back-and-forth peeling action used
to create zucchini ribbons and peel
away potato skins. It is also great for
digging out potato eyes. Finer tasks
like peeling small new potatoes are
just right for this tool.
Our pick: Williams-Sonoma
Straight Swivel Peeler ($17,
williams-sonoma.com). The
swivel blade conforms to
vegetable contours, and
the weighty, curved
handle with soft grip is a
natural, comfortable
t in the hand. A.P.
KEY
QUICK & EASY

GLUTEN FREE*
KID FRIENDLY
MAKE AHEAD
FREEZABLE
VEGETARIAN
*Read labels carefully;

gluten hides in
unexpected places.
BEEF
APPETIZERS
p.118
Zucchini Pesto
with Crudits p.104
Berry Limoncello p.16

Blueberry
Margaritas p.104
Cucumber-Lime
Infused Gin
and Tonic p.104
Honey-Lemon
Spritz p.104
Sweet Heat Arnold
Palmer p.106
Bordeaux-Style
Strawberries p.139
Cheesecake
Sandwiches p.146
Slow Cooker Beef

Lettuce Wraps with
Quick Pickles p.45
Spicy Thai Red
Curry Beef p.34
Brown Sugar
Grilled Salmon with
Zucchini and Fennel
Noodles p.125
Grilled Salmon with
White Bean and
Arugula Salad p.34
Honey-Ginger
Glazed Salmon p.49
Pan-Seared Tuna Tacos
with Avocado and
Mango Salsa p.39
Poached Lobster
Tails with Dressed
Pea Shoots p.12
Seared Mahimahi with
Tomato-Cucumber
Relish p.22
BBQ Pork
Tenderloin with Bell
Pepper Relish p.26
Lemon-Garlic
Pork and Broccoli
Bulgur Bowl p.36
POULTRY
Broccoli, Cheddar,
and Ranch Chicken
Calzones p.58
Chicken Thighs
with Ginger-Sesame
Glaze p.36
Grilled Butterflied
Chicken Breasts p.145
Mojo Grilled Chicken
Breasts p.25
Collard GreenQuinoa
Wraps p.88
Overnight Oats with
Kefir, Berries, and
Toasted Coconut p.64
Zucchini-Ricotta
Pizza p.56
PASTA
Pasta with Prosciutto,

Cherry Tomatoes,
and Asiago p.128
Pesto Pasta Salad
with Tomatoes and
Mozzarella p.20
SALADS
PORK
DESSERTS
FISH & SHELLFISH
Chimichurri Shrimp p.117

Crab-Stuffed Grilled
Bell Peppers p.120
Goat Cheese Crostini
with WatermelonBeet Salsa p.106
Grilled Baba
Ghanoush p.118
Grilled Camembert with
Macerated Cherries
and Rosemary p.152
Smoked Salmon
Deviled Eggs p.146
Tomato and Peach
Flatbreads and Basil
BEVERAGES
VEGETARIAN
MAIN DISHES
Chilled Peaches
in Orange Flower
Water p.142
Nectarine and Berry
Crumble p.142
Stuffed Berries p.146
Summer Melon with
Lime and Rum p.140
Warmed Berries
with Honey and Fresh
Cheese p.140
Bulgur Salad with

Figs and Preserved
Lemon p.133
Flank Steak Panzanella
Salad p.128
Golden Beet Salad with
Avocado and Feta p.135
Grilled Cabbage
Salad p.26
Shaved Carrot,
Cucumber, and Sweet
Onion Salad p.28
Shrimp Panzanella p.56
Tomato Salad
with Herbed Ricotta
and Balsamic
Vinaigrette p.135
Vietnamese
Pork Salad p.126
Watermelon and
Arugula Chicken
Salad p.126
SANDWICHES
Carne Asada Steak

Sandwiches p.28
Sheboygan
Bratwurst p.92
Tempeh Reubens p.72
Turkey Sliders p.146
SAUCES
Dandelion Greens
Pesto p.67
Kimchi Yogurt
Dressing p.64
Miso Citrus
Vinaigrette p.67
STAFF RAVE
Our Highest-Rated
Recipe from This Issue
TEMPEH REUBENS
p. 72
This cheesy, ultrasavory

sammy satisfies the appetite
and heals the gut, too.
SIDNEY FRY, MS, RD
NUTRITION EDITOR
Check out all of our

staff faves in red.
SIDES
Baby Carrots
with Herb Dressing
and Olives p.135
Corn on the Cob
with Honey-Chipotle
Butter p.42
Corn on the Cob
with Lemon-Chive
Butter p.42
Corn on the Cob
with Lemon-Curry
Spice Butter p.42
Corn on the Cob with
Orange, Tarragon, and
Basil Butter p.42
Orange-Infused
Black Beans p.25
Quick Summer Squash
and Bell Pepper
Gratin p.134
Sauted Summer
Squash with Thyme
and Almonds p.20
Shallot and Parsley
Quinoa p.22
SOUPS & STEWS
Cucumber and
Green Tomato
Gazpacho p.120
Summer Squash and
Chicken Chowder p.39
Tomato-Basil Soup
with Grilled Cheese
Croutons p.46
COOKING LIGHT (ISSN 0886-4446) is published monthly (except January/February) by Time Inc. Lifestyle Group, 4100 Old Montgomery Highway, Birmingham, AL 35209. Periodicals postage paid at Birmingham, Alabama, and at additional mailing ofces. Postmaster: Send all UAA to CFS. (See DMM 507.1.5.2). Non-Postal and Military Facilities: Send address
corrections to Cooking Light Magazine, P.O. Box 62120, Tampa, FL 33662-2120. Canada Post Publications Mail Agreement No. 40110178. Return undeliverable Canada addresses to: Postal Stn. A, P.O. Box 4323, Toronto, ON, M5W 3H1. GST# 81996300RT0001. Copyright 2016 by Time Inc. Lifestyle Group. Title Cooking Light is a registered trademark of Time Inc. Lifestyle
Group. COOKING LIGHT cannot be held responsible for any unsolicited material. U.S. Subscriptions: $22 for one year. Please allow six to eight weeks for shipment on new subscriptions and for changes of address. FOR HELP WITH YOUR SUBSCRIPTION, call 800-336-0125, or write COOKING LIGHT Subscriber Assistance, P.O. Box 62120, Tampa, FL 33662-2120.
june recipe index

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TRY THIS:
The New
Baked Brie
Get more wow ideas at cookinglight.com/wow.
grilled
camembert
with macerated
cherries and rosemary
1 12 cups pitted cherries, halved
1 teaspoon nely chopped
fresh rosemary
1 teaspoon sugar
1
1
4 teaspoon freshly
ground black pepper
1 (5-inch) wheel Camembert
cheese (about 8 ounces),
at room temperature
Cooking spray
32 table water crackers
1. Combine cherries, rosemary,
sugar, salt, and pepper in a small

saucepan over medium-high
heat; cook 6 minutes or until
cherries release their juices and
juices are slightly thickened.
Cool completely.
2. Preheat grill to low.
3. Coat grill rack and one side
of cheese with cooking spray.
Place cheese, coated side down,
on grill rack; cook, covered,
5 minutes or until the rind is
soft. Invert cheese onto a plate.
Spoon cherry mixture over top.
Serve with crackers.
You can
also try this
with blueberries,
diced plums,
or sliced
peaches.
SERVES 16 (serving size: 2 crackers, 12 ounce

cheese, and about 1 tablespoon cherry mixture)
CALORIES 107; FAT 4.2g (sat 2.2g, mono 1g,
poly 0.1g); PROTEIN 4g; CARB 14g; FIBER 1g;
SUGARS 7g (est. added sugars 0g); CHOL 10mg;
Recipe by Katie Barreira
P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : M A R I A N C O O P E R C A I R N S ; P R O P S T Y L I N G : M I S S I E N E V I L L E C R AW F O R D
HAVE YOU EVER BREWED

ICED TEA AT HOME?
ITS LIKE THAT.
2016 Pure Leaf is a registered trademark of the Unilever Group of Companies used under license.

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JUNE 2016

YOU KNOW YOU WANT SUB-ZERO.

Delicious meals start with fresh, wholesome

Transform your farmers market nds into the best-ever

Brown Sugar Grilled Salmon with

Bulgur Salad with Figs

With the optimal balance of temperature

Heather Chadduck Hillegas

This bumper crop

PRIME YOUR PALATE:

Thai red curry

55 | Cook Once, Eat 3x

75 | The Aging Habit

102 | Party Among

Tomato soup and

Inter IKEA Systems B.V. 2015

*Based on a 10'10' kitchen

NOW WERE COOKIN

here in Birmingham, Alabama. Te 141-year-old city

investment in Time Inc.

Details matter: Our new

crunchable, Sonic-style ice

Want to look younger, longer?

New AVEENO ABSOLUTELY AGELESS Restorative Night

I was pretty saddened to see

REACH US ANYTIME, ANYWHERE

grains are more well known,

Cooking Light has partnered

GIMME MORE GRAINS

I began slowly swapping my

Read more of Kens

*Members following the Cooking Light Diet lose more

8 COOKING LIGHT JUNE 2016

PRINTED IN THE USA

SPEAK TO A FINANCIAL ADVISOR TODAY, OR VISIT RACEFORRETIREMENT.COM

Craft a delicious moment anytime with

made with real jalapeos baked into every crisp bite.

STACYS IS A TRADEMARK OF STACYS PITA CHIP COMPANY, INC. 2016

Chef Kara van

hile lobster treats are no

lets get cooking!

Hands-on: 15 min. Total: 50 min.

Simmer gently so the lobster stays supple.

HELP ME, KENJI

Salting ahead 40 minutes

advance helps it retain

out liquid and then for

creative ofcer of Serious Eats

POACHED LOBSTER TAILS

lets get cooking!

Crazy for Korean

1 Fish Sauce Yes, its used in Korean dishes,

5 Brown Sugar Seems simple, but good luck

9 Fresh Garlic This is a nonnegotiable

The ingredients, books, and info you need to share in

Naturally Beautiful Results

he purpose of an aperitif is to open the

Scrape pith from

cheesecloth. Stir into

lets get cooking!

Revolutionary cleaning power. Chef-inspired

/ 2016 KitchenAid. All rights reserved.

from the Cooking Light Kitchen