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TM

TAKE A BITE OUTTA LIFE!

CHEFS BEST
HEALTHY
DISHES
MAKE AMAZING
VEGGIE BURGERS
AT HOME! p. 91

kitchen garden
BEGINNERS GUIDE, p. 100

Nacho-butter
grilled corn
Chocolate biscuits
Dinner waffles

RACHAELRAYMAG.COM
JUNE 2016

2016
20
16 P&G

AMERICASUVMOISTURIZER
Olay Complete protects against the  cause of aging skin damage from the sun.*
So your skin wont show your age.

AGELESS
*when used as directed

June

CONTENTS

F E AT U R E S

76
R AC H A E L
R AY S
30-MINUTE
M E A LS
Toss up a fresh and
delicious dinner
with these 10supersatisfying salads!

86
ITS THE
YEAR OF THE
V E G E TA B L E

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY CA RLA GONZALEZ-H ART.

Theyre the hottest


stars on the table
right now, in
burgers, cocktails,
even desserts!

Photography by SARAH ANNE WARD

100
GARDEN
O F E AT I N
Grow your own
pizza! (OK, not
really, but close.)
Plant a kitchen
garden with the
herbs and veggies
you need for pizza,
Tex-Mex and more!

R A C H A E L R AY M A G .C O M | J U N E 2 01 6

p.
p.

65

June

FOOD & FUN

FOUND IN
EVERY ISSUE

27

IN SEASON

COOK THE
C OV E R

Get fresh with chiles!

31

FAVES & SAVES

FA ST I D E A S
Sixteen easy dishes
to make right now

55

40

Sink these cool new


scoopers into your
favorite ice cream.

TA ST E T E ST
Supermarket
smoothies

HOME & AWAY

43

COUNTER
INTELLIGENCE

59
SUPERMARKET
S M A RT S

Lasagna love

8
RECIPE
INDEX
Te a r - o u t
booklet

H E A LT H Y
WEEKNIGHT
MEAL KIT!
Shop once, eat
all week.

LIFE OF
T H E PA RT Y

Fun, flavorful tuna


salads; battle of the
lemonades; and more

Rehab your old grill


into a drink cooler!

64

LETTER
F R O M R AC H

45

DINNERS FOR
A DEAL

Eat well and love


every minute of it.

COOK WITH
KIDS
Gramercy Tavern
chef Mike Anthony
shows you how to
throw a biscuits-andeggs brunch.

p.

28

71
ST Y L E P I C K S

50
T R AV E L L I ST
Fun runs and 5Ks
for foodies

p.

Breakfast for dinner!


Its the most
important meal of
the day, so why
not have it twice?

56

Check out the


jewelry Rach is
rocking this summer.

11

12
R AC H S
BURGER OF
THE MONTH
Youll love this
romesco sauce.

14
G R E AT E ST
HITS

72

Comfort foods get


a calorie cut.

LO O K I N G
GOOD

17

Well help you


find your perfect
sunscreenno more
excuses!

WORD OF
MOUTH
Gourmet roller rink
eats and more

107
SCRATCHPAD
Test-kitchen tricks

110
PET PROJECT
These chew toys
sure look tasty.

112
KITCHEN
CAMEO
Nilsson; prop styling by Angharad Bailey; food
styling by Rebecca Jurkevich; Rachael portrait by
Melanie Dunea; illustration by Jenni Sparks.

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

Actor Jesse Tyler


Ferguson whips up
Indian for two.

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

TM

MEREDITH
NATIONAL
MEDIA GROUP

GROUP PUBLISHER

PRESIDENT

Tom Harty
NEW YORK

212-455-1209

SALES DEVELOPMENT DIRECTOR

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FOOD/PACKAGED GOODS DIRECTOR Tiffany Cave
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FOOD
EXECUTIVE FOOD EDITOR Nina Elder
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LOS ANGELES

TEST KITCHEN

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ART DIRECTOR Phoebe Flynn Rich

INTERIM RESEARCH CHIEF Trang Chuong

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BUSINESS DEVELOPMENT MANAGER

Theres nothing
ASSOCIATE ART DIRECTORS Erin Wengrovius, Elizabeth Zuhl better than grilled
fresh summer
PHOTOGRAPHY
corn, except
PHOTO DIRECTOR Kim Gougenheim
maybe for grilled
PHOTO EDITOR Anna M. Karadimas
fresh summer
corn and Doritos!
ASSOCIATE PHOTO EDITOR Samantha Ulban
Mix a handful
PRODUCTION
of crushed nachoflavor tortilla chips
PRODUCTION DIRECTOR Betsey Barnum
with one stick
PRODUCTION MANAGER Hollis Yungbliut
of softened butter.
COPY & RESEARCH
Spread it over
warm corn and
ASSISTANT MANAGING EDITOR Margaret Farley
youll be hooked!

Carey Witmer
PRESIDENT, WOMENS
LIFESTYLE

310-689-1637

NATIONAL TRAVEL DIRECTOR

TEST KITCHEN ASSOCIATE Charles Grayauskie

PRESIDENT,
PARENTS NETWORK

Karen Barnhart

TRAVEL

TEST KITCHEN DIRECTOR Janet Taylor McCracken

EXECUTIVE
VICE PRESIDENTS

Cree Flourney

MARKETING
DESIGN DIRECTOR

Alyssa Dainack
ASSOCIATE MARKETING DIRECTOR Allison Kelly
PROMOTION MANAGER Melissa Grimes McInerney
ASSOCIATE MARKETING MANAGER Christine McEnery
ART DIRECTOR Jiri Seger
PROMOTION COORDINATOR Emma Volk
EXECUTIVE DIRECTOR, RESEARCH SOLUTIONS

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RESEARCH DIRECTOR Diane Terwilliger
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DIRECTOR OF QUALITY Joseph Kohler

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VICE PRESIDENTS
BUSINESS PLANNING &
ANALYSIS

Rob Silverstone
CONTENT LICENSING

Larry Sommers
CORPORATE SALES

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DIRECT MEDIA

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RACHAELRAYMAG.COM

Todd Bierle
Jennifer Hamilton

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Diarrhea can throw


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Soothe your symptoms
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Use only as directed.


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C O O K T H E C OV E R

Layer it on!

Theres vegetable lasagna, and then theres this cheesy extravaganza piled high with
a produce sections worth of zucchini, yellow squash, eggplant, chard and more
summer stars. Just add noodles, then bake your way to summers nest comfort food.

2 lb. zucchini, thinly sliced


on an angle
1 Japanese eggplant (8oz.),
thinly sliced on an angle
1
2 lb. yellow squash, thinly
sliced on an angle
1 container (16oz.) ricotta
1 cup grated Parmesan
2 eggs
1 bunch basil, leaves
stripped and chopped
(about 1 2 cup)
4 cups (from two 24-oz. jars)
marinara sauce
16 lasagna noodles (from
a 16-oz. box; do not use
no-boil noodles)
1 jar (16 oz.) roasted red
bell peppers, drained
and quartered

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

SERVES 10

PREP 30 min

2 lbs. mozzarella, grated


(about 8 cups)
1 bunch Swiss chard (about
10leaves), stems removed,
leaves coarsely chopped

1. Preheat the oven to 400.


Place the zucchini in a
colander. Sprinkle with salt;
toss to coat. Spread in an
even layer on paper towels.
Repeat with the eggplant
and yellow squash; let stand
20minutes. Pat dry.
2. In a bowl, mix the ricotta,
1/
2cup Parmesan, the eggs
and the basil; season with
1/
1
2tsp. salt and /2tsp. pepper
and whisk to blend.

COOK 1 hr 15 min

3. Spread 1 cup marinara


sauce in the bottom of a
9-by-13-inch baking dish. Top
with 4 lasagna noodles in a
single layer, breaking them as
needed to t. Top with the
zucchini and roasted peppers,
then 4more noodles. Spread
11/2cups sauce, then half the
ricotta mixture over the
noodles; top with 2 cups
mozzarella. Top with half the
Swiss chard, all the eggplant,
4more noodles and 11/2cups
sauce. Top with the yellow
squash and the remaining
chard. Spread with the
remaining ricotta mixture;

top with 2cups mozzarella,


4more noodles and the
remaining 4cups mozzarella.
Sprinkle the lasagna with the
remaining 1/2cup Parmesan.
4. Place the dish on a large,
foil-lined rimmed baking
sheet to catch any drips.
Bake until the cheese is
browned (tent with foil if
browning too quickly),
the juices bubble around the
edges of the dish and a
knife inserted into the center
of the lasagna goes in easily,
about 1hour 15minutes.
Let the lasagna rest at least
15minutes before serving.

Recipe by JANET TAYLOR McCRACKEN

Photography by MARCUS NILSSON

FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY ANGHARAD BAILEY.

Farmers Market Lasagna

2
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LAST YEAR 15

MILLION
PEOPLE CHOSE
TURKEY.

ONE BITE AND YOULL

SEE WHY.

L.A. MIAMI DENVER NYC SEATTLE

HERE WE COME.
I

JUNE 2

016

BREAKFAST & BRUNCH

34
Speedy Raspberry-Almond Scones

recipe
SIDES & SOUPS

99

32
Wild Rice & Black-Eyed
Pea Salad

Broccolini Tacos with Fried Eggs

36
Mixed Veggie Slaw with
Miso Dressing

39

38
Sunny Gazpacho

32
Nectarine Salad with Pepitas

Chickpea Toss

POULTRY

48
Addies Easy Biscuits

B
Chicken Meat Loaf with
Tzatziki Potato Salad
47
Pan-Roasted Asparagus with
Sunny-Side Up Eggs

B
Chicken Moussaka
Stacks

31

38
Barbecue Chicken with
Sweet Potatoes

83

112
Chicken Tikka Masala

Asian Chicken &


Herb Salad

97
Roasted Beet Breakfast Bowl

STARTERS & SNACKS

65

79
Chorizo & Chicken
Taco Salad

Beer-Battered Fried
Chicken & Waffles

Grilled Romaine
Caesar & Cobb Salad

BURGERS & SAMMIES


32
Lemon-Basil Burrata
with Garlic Toasts

39

36
Pimiento Cheese
Hush Puppies

Cheesy Rosemary
Twists

The Best-Ever
Veggie Burger

SEAFOOD

91

91
Balsamic Onion
Relish
91
Oven-Roasted
Tomatoes

B
Grilled Salmon Skewers
with Minted Rice

B
Baked Salmon with
Quick Caponata

79
Greek Salad with
Lemon-Oregano Shrimp

12
Manchego Burgers with
Romesco Sauce

91
Zucchini Quick
Pickles
91
Smoky
Scallion Mayo

81
Tuna Nioise Salad
with Anchovy Dressing

85
Panzanella Salad with
Grilled Swordfish

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

97
Salmon Poke Bowl

36
Mediterranean Veg
Wedge

>> KEY

Fast (30 min. or less)

Freezer-friendly

Vegetarian

Gluten-free B Tear-out booklet

SHOP ONCE,
EAT ALL WEEK

Monday
Grilled Salmon
Skewers with
Minted Rice
Tuesday
Ginger-Tofu
Rice Bowl
Wednesday
Herbed Chicken
Meat Loaf
with Tzatziki
PotatoSalad
Thursday
Baked Salmon with
Quick Caponata
Friday
Chicken Moussaka
Stacks
BY JACKIE NEWGENT, RDN | PHOTOGRAPHY BY PETER ARDITO

SHOPPING
LIST
1 lb. brown
basmati rice

1 container
(17.6oz.) plain nonfat
Greek yogurt

1 package (14oz.)
extra-rm tofu,
preferably organic

3pts. cherry
tomatoes

2 large (11 /2lbs. each)


eggplants

1 English
cucumber

1 large red bell


pepper

21 /4 lbs. large
red potatoes

3 medium (about
11 /2 inches in
diameter) zucchini

2-inch piece
fresh ginger

1bunch
fresh dill

1bunch
fresh mint

6 skin-on salmon
llets (about 8 oz.
each), preferably wild*

2 lbs. ground
chicken
(92 percent lean)*

1 lb.
baby bok choy

FROM YOUR PANTRY: Red onions, garlic, 2 lemons, red wine vinegar, olive oil, peanut or
safflower oil, soy sauce, cayenne pepper, ground cinnamon
*Freeze 4 salmon fillets and thaw on Wednesday; freeze half the chicken and thaw on Thursday.
/ 2 /

FO O D ST Y L I N G BY M I CH E LL E GAT TO N; P R O P ST Y L I N G BY C O U RT N E Y D E W E T.

15 ingredients,
5 healthy meals

M O N D AY

Grilled Salmon Skewers


with Minted Rice
SERVES 4 PREP 15 min
COOK 50 min

1 tbsp. olive oil


1 cup (8 oz.) brown basmati rice
1 lemon1 2 juiced (about 2tbsp.),
1
2 cut into wedges
2 skin-on salmon fillets (about 8oz.
each), preferably wild, skin
removed, cut into 16 cubes
1
2 tsp. ground cinnamon
1 pt. cherry tomatoes
2 medium zucchini (about 1 12inches
in diameter), halved lengthwise,
each cut crosswise into 12slices
3 tbsp. finely chopped fresh mint

1. Preheat a grill or grill pan over


medium-high. In a medium saucepan,
heat 1 1 2 tsp. oil over medium.
Add the rice and stir until well coated
with oil, about 1minute. Add the lemon
juice, 2 1 3 cups water and 1tsp. salt;
bring to a boil. Reduce the heat to low;
cover and simmer until the rice is tender,
about 45minutes. Fluff with a fork.
2. Meanwhile, toss the salmon with
the remaining 112tsp. oil. In a small bowl,
mix 1tsp. pepper with the cinnamon;
sprinkle all over the salmon. Thread
tomatoes, zucchini and salmon on eight
metal or wooden skewers (soak wooden
ones in water for 30minutes). Grill,
turning occasionally, until the salmon
is cooked and zucchini is crisp-tender,
about 10minutes. Season with salt.
3. Stir the mint into the rice; transfer
to a platter. Top with the skewers; serve
with the lemon wedges.

Wild salmon
may cost more
than the farmed
kind, but it
contains half the
saturated fat.

FAT PER
400 CALORIES
PER SERVING 14 g SERVING

/ 3 /

T U E S D AY

Ginger-Tofu Rice Bowl


SERVES 4 PREP 18 min
COOK 45 min

Meat isnt the only


way to get an iron
boost: Four ounces
of extra-firm tofu
delivers 10 percent of
the recommended
daily dose, almost as
much as beef.

1 cup (8 oz.) brown basmati rice


1 tbsp. plus 1 tsp. grated peeled
fresh ginger
3 tbsp. soy sauce
1 tbsp. plus 1 1 2 tsp. red wine
vinegar
1
2 tsp. cayenne
2 tbsp. peanut or safflower oil
1 package (14 oz.) extra-firm tofu,
preferably organic, pressed dry
and cut into 3 4 -inch cubes
1 large red bell pepper, thinly
sliced
1 lb. baby bok choy, coarsely
chopped
3 cloves garlic, very thinly sliced

1. In a medium saucepan, bring the


rice, 1tbsp. ginger, 2 1 2 cups water
and 1 4 tsp. salt to a boil. Reduce the
heat to low; cover and simmer until
the rice is tender, about 45minutes.
Fluff with a fork.
2. Meanwhile, in a small bowl, whisk
the soy sauce, vinegar, cayenne and
remaining 1tsp. ginger.
3. In a large deep skillet or a wok,
heat the oil over medium-high. Add
the tofu and stir-fry until golden
brown, about 5minutes. Add the bell
pepper, bok choy and garlic; stir-fry
until the veggies are crisp-tender,
about 2minutes. Add the soy sauce
mixture; stir-fry until the tofu and
veggies are coated, about 1minute.
Add the rice; stir until combined,
about 1minute. Divide among bowls.
PER
350 PER SERVING 14 g FAT
SERVING
CALORIES

Garlic does more


than add flavor.
Studies find it may
provide antimicrobial
activity to fight
common diseasecausing bacteria.

W E D N E S D AY

Herbed Chicken Meat Loaf with Tzatziki Potato Salad


SERVES 4

PREP 25 min

1 1 4 lbs. large red potatoes,


cut into 3 4 -inch cubes
1 small lemon, juiced
(2tbsp.)
1 medium zucchini,
grated
1 lb. ground chicken
(92percent lean)
2 tbsp. plus 1 1 2 tsp.
olive oil
2 tbsp. finely chopped
fresh dill
2 tbsp. finely chopped
fresh mint
4 cloves garlic, minced
3
4 cup plain nonfat
Greek yogurt
1
2 English cucumber,
finely diced and
patted dry

COOK 50 min

1. In a large saucepan, add


enough cold water to cover
the potatoes by 1inch;
bring to a boil. Reduce
the heat to medium-low;
cover. Simmer until the
potatoes are tender, about
10minutes. Drain; transfer
to a medium bowl. Mix in
the lemon juice. Cover; chill.
2. Meanwhile, preheat the
oven to 400. Using a clean
kitchen towel, squeeze the
excess liquid from the
zucchini; transfer to a large
bowl. Add the chicken,
1 1 2 tsp. oil and half the dill,
mint and garlic; season with
3
4 tsp. salt and 3 4 tsp.
pepper. Form the mixture

into a 4-by-8-inch loaf. Place


on a parchment-lined baking
sheet; rub with 1 1 2tsp. oil.
Bake until an instant-read
thermometer registers 160,
about 45minutes. Let rest at
least 5minutes.
3. In a large bowl, whisk
the yogurt, the remaining
1tbsp. plus 1 1 2 tsp. oil and
the remaining garlic; season.
Stir in the cucumber and the
remaining dill and mint.
Gently fold in the potatoes.
4. Cut the meat loaf into
8slices and serve with the
potato salad.

380 PER SERVING 18 g


CALORIES

FAT PER
SERVING

Leave the skin on


your eggplantits
chock-full of an
antioxidant called
nasunin, which
may play a role in
preventing cancer.
THURSDAY

Baked Salmon with Quick Caponata


SERVES 4

PREP 15 min

1 tbsp. plus 1 1 2 tsp.


olive oil
1 large eggplant
(1 1 2 lbs.), cut into
1
2 -inch cubes
1 medium red onion,
finely chopped
1 pt. cherry tomatoes
3 cloves garlic, finely
chopped
2 tbsp. red wine vinegar
4 skin-on salmon fillets
(about 8oz. each),
preferably wild
1
1 2 tsp. finely chopped
fresh dill

COOK 25 min

1. Preheat the oven to 375.


2. In a large skillet, heat
1tbsp. oil over medium.
Add the eggplant and
onion. Cover and cook,
stirring occasionally, until
the eggplant softens,
10to 13minutes. Add the
tomatoes, garlic and vinegar.
Cover; cook, stirring often,
until the tomatoes are
soft and the eggplant is
tender, about 8minutes
more. Season with salt.
Cover to keep warm.

3. On a large parchmentlined baking sheet, place


the salmon fillets, skin
side down. Brush with the
remaining 1 1 2 tsp. oil;
season with salt and
pepper. Bake until the
salmon is opaque in the
center, 18to 20minutes.
4. Sprinkle the salmon
with the dill. Serve with
the eggplant mixture.

480 PER SERVING 22 g SERVING


CALORIES

FAT PER

F R I D AY

Chicken Moussaka Stacks


1 large eggplant (about
1 1 2 lbs.), cut into
1
2 -inch-thick rounds
2 large red potatoes
(8oz. each), cut into
1
2 -inch-thick rounds
3 tbsp. olive oil
1 lb. ground chicken
(92percent lean)
1 red onion, finely
chopped
2 cloves garlic, minced
1 pt. cherry tomatoes,
quartered
2 tsp. red wine vinegar
3
4 tsp. ground cinnamon
3
4 cup plain nonfat Greek
yogurt, at room
temperature

SERVES 4

PREP 20 min

1. Preheat the oven to 400.


On two parchment-lined
baking sheets, arrange the
eggplant and potato slices in
a single layer. Brush both
sides with 2tbsp. oil; season
with salt. Bake until tender,
turning halfway through,
about 40minutes.
2. Meanwhile, heat 1 1 2 tsp.
oil in a large nonstick skillet
over medium. Add the
chicken and onion. Cook,
stirring often, until the chicken
is just cooked through, about
8minutes. Add the garlic; stir
1minute. Add the tomatoes,
vinegar and cinnamon;
season. Cook, stirring often,
until the tomatoes are soft,
about 8minutes.

COOK 55 min

3. In an 8-inch square baking


pan, arrange half the potato
slices in a single layer; top
each potato slice with an
eggplant slice. Spoon half the
chicken mixture on top of the
eggplant, creating individual
stacks. Repeat the layering
with the remaining potatoes,
eggplant and chicken
mixture. Bake until heated
through, about 10minutes.
Let rest 5minutes.
4. Meanwhile, in a small bowl,
whisk the yogurt and
remaining 1 1 2 tsp. oil; season.
5. Divide the vegetable
stacks among plates; drizzle
with the yogurt sauce.

470

CALORIES
PER SERVING

PER
20 g FAT
SERVING

Opt for 92 percent


lean ground chicken
instead of 98 percent.
Its more flavorful and
adds only 60 calories
per four-ounce serving.

WELL DRINK
TO THAT!
For 31 low-cal
cocktails to go with
your meals, check out
RachaelRayMag.com/
lightdrinks.

/ 8 /

B
Ginger Tofu Rice Bowl

68
Corn & Cheddar
Souffls with Kale

78

Italian
Three-Bean
Salad 81

82

Mushroom, Celery &


Crispy Onion Salad

Black Bean Nachos


with Tomatillo Salad

84
Roasted Chickpea
Salad with Pita Chips

Ratatouille Polenta
Bowl

Greens Bowl with


Garlic-Yogurt
Sauce
97

98

98
Asparagus Tempura
Tacos

BEEF & PORK

98
Shishito Pepper Tacos

99
Cauliflower al Pastor
Tacos

DESSERTS & DRINKS

32
Grilled Steak & Asparagus with Stout Sauce

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Quinoa-Crusted Pork
with Watercress Salad

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66

67
Onion Bagel Strata with
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New York Deli Salad

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Candied Chiles

83

96
Green-Tomato Mojito

94
Tomato Upside-Down
Cake

95
Chocolate & Beet
Pudding

96
Celery Gimlet

96
Cucumber Mule

PASTA & PIZZA

59

Curry in a Hurry
36

6
Farmers Market Lasagna

Cauliflower-Gruyre
Flatbreads

38
Asparagus & Prosciutto
Pasta Salad

In a Pickle Tuna Salad


BLTT(una) Salad

TE

RGE N

ING V

UE DE

AD

AL

LE

kicks grass.
all OXI ghts tough grass stains
better than the leading value detergent.
A lot better.*
Give us your worst, well give it our

facebook.com/allLaundry

*Dramatization depicts 100% polyester, washed in hot water, HE machine, heavy-duty setting. Results vary based on wash condition.

2016 The Sun Products Corporation. All Rights Reserved.

L E T T E R F R O M R AC H

Salad days!

FOOD ST YLI NG BY CLAUDI A FI CCA .

his June issue


features my
rst-ever
salad-centric
30-Minute Mealsif youre
thinking I dont do green,
think again, folks! Who cant
get behind the Roasted
Chickpea Salad with Pita
Chips on page 84 or a New
York Deli Salad (page 83)
or Black Bean Nachos with
Tomato-Tomatillo Salad on
top (page 82)? These salads
are not your usual suspects:
Theyre hearty, satisfying
meals made with produce
thats at its peak right now.
Dont worry, its not all
healthy choices in this
issue. We have Pimiento
Cheese Hush Puppies (go to
page 36 for that treat!) and,
meat eaters, you still get a
big, beefy burger: Manchego
Cheeseburgers with my thick
romesco pepper-almond
sauce on top (page 12).
But back to healthy: If
youre a vegetarian or just
love vegetables, man, is this
the issue for you! Weve
declared 2016 the Year of
the Vegetable: Chefs are
tossing piles of produce and
grains together in beautiful
bowls, theyre stuffing
them in tacos, theyre even
making vegetable cocktails
and desserts (you gotta
try the Tomato UpsideDown Cake on page 94).
This special story features
17recipes and more tips

Photography by DANNY KIM

than you can shake a carrot


at. And burger fans, weve got
the juiciest, most satisfying
veggie burger youve ever
tasted (page 91).
If youd like to know where
your garden grows, turn to
Garden of Eatin on page
100. Well tell you how to
make easy container gardens
for pizza lovers, cocktail
shakers and taco fans.
Also this month, youll
denitely want to treat
Dad to the simple-to-make
Fathers Day brunch on
page 45. Mike Anthony,
chef of Gramercy Tavern
in NYC, is famous for his
seasonal cooking: He and
his adorable daughter Addie
will show you how to make
a breakfast of pan-roasted
asparagus and fried eggs,
along with uffy biscuits.
Speaking of dads, Modern
Familys Jesse Tyler
Ferguson is in the issue
love, love, love! Check out his
mad skills on page 112he
made Chicken Tikka Masala.
Heres wishing everyone a
happy, delicious summer!

R A C H A E L R AY M A G .C O M | J U N E 2 01 6

11

Serve these
Spanish-style
burgers with a
pitcher of sangria
made with a good
red Rioja wine,
chopped fresh
fruit and a splash
of brandy!

hego rs
Mancb
e
e urgsco
s
e
e
h
C
ome
with Rauce
S
S6

The romesco will keep for


three weeks in the fridge.
Serve it with chicken or fish,
dollop it on charred bread or
use it as a sandwich spread.
ROMESCO SAUCE
3 dried ancho chiles,
stemmed and seeded
2 large red field, frying or
bell peppers
2 medium plum or small
tomatoes on the vine
1 small white onion,
quartered
4 large cloves garlic,
crushed
Natural cooking oil spray
Salt and pepper
1
2 cup mixed fresh cilantro
and flat-leaf parsley tops
1
4 cup each sliced almonds
and chopped, blanched
hazelnuts, toasted
2 tbsp. sherry vinegar
1
4 1 3 cup EVOO

12

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

MANCHEGO CHEESEBURGERS
1 lb. ground beef,
85percent lean
2 tbsp. grated onion
2 cloves garlic, grated or
finely chopped
1 tsp. each (about 1 3 palmful)
dried oregano, paprika,
ground cumin and ground
coriander
Salt and pepper
1 lb. cured chorizo or chourio,
preferably Gaspars or
DArtagnan, casings removed
if needed, coarsely ground in
food processor
1 tbsp. olive oil or vegetable oil
6 slices ( 1 8 inch thick)
Manchego cheese
6 sesame rolls, lightly toasted
Chopped romaine or
baby kale
h For the romesco sauce, in
a small bowl, cover the ancho
chiles with boiling water.

Cover; let stand until soft,


8to 10minutes. Drain.
h Preheat the broiler.
Broil the red peppers, turning
occasionally, until charred
all over, 10 to 15 minutes;
transfer to a bowl. Cover; let
cool about 15minutes. Peel,
seed and stem the peppers;
place in a food processor.
Add the ancho chiles.
h Place the tomatoes, onion
and garlic on a rimmed
baking sheet lined with foil.
Spray with cooking spray;
season with salt and pepper.
Broil until the onion softens
and tomatoes char and burst,
10to 12minutes. Add the
tomato mixture, herbs, nuts
and vinegar to the processor.
h Pulse until the mixture is
coarsely chopped. With the

machine running, stream


in the EVOO and process
until nely chopped; season.
h For the cheeseburgers,
heat a cast-iron griddle or
skillet over medium-high.
In a medium bowl, combine
the beef, onion, garlic, and
herbs and spices; season
with salt and pepper. Mix in
the ground chorizo. Form
into 6patties (thinner in the
centers for even cooking).
h Drizzle the patties
with oil. Cook, turning
occasionally, about
8minutes for medium.
Add the cheese during the
last 2minutes of cooking;
tent with foil to melt.
h Top roll bottoms with
lettuce, patties, romesco
sauce and the roll tops.

Photography by LUCAS ZAREBINSKI

Lettering by JOEL HOLLAND

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY.

MAKE

Sometimes the
Simplest Things
are the Yummiest.

No artificial preservatives or flavors.


Always made with milk.

G R E AT E S T H I T S

AD THAI 48 9 CALS
GIE P
VEG

14

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

These lightened-up comfort-food classics have been pinned and


shared more than any others on our site. And they all weigh in
at around 500 calories or less, so feel free to have seconds!

General Tsos Chicken


420 cals

Skinny Shrimp Scampi with


Spaghetti Squash 241 cals

Lightened-Up Lobster Rolls


333 cals

Coconut Chicken Curry


369 cals

Cheesy Eggplant Parm


400 cals

No-Cream Cream of
Broccoli Soup 210 cals

Chicken Andouille & Shrimp


Jambalaya 461 cals

Red Chicken Enchiladas


360 cals

Skinny Fettuccine Alfredo


370 cals

Lean, Mean Meatloaf


509 cals

VEGGI E PAD T HAI: T RAVI S RAT HBONE ; FROM TOP, COLUM N ONE : CON POULOS, PETER ARDITO, TRAVIS RATHBONE , YUNHEE KIM, KANA OKADA . COLU MN TWO: LUCY SCHAEFFER , TRAVIS RATHBO N E , PE TE R ARDITO (2 ), JE FF HARRIS.

Our 22 most popular


Makeover Meals!

FROM TOP, COLUMN ONE : PETER ARDITO, CON POULOS, TRAVIS RATHBONE , JEFF HARRIS, PETER ARDITO (2). COLUMN TWO: PETER ARDITO (3), Y UNHEE KIM, PETER ARDITO.

Skinny Crab Cakes & Peach


Summer Slaw 429 cals

Cheaters Cheesesteaks
420 cals

Potato-Leek Soup
135 cals

Blueberry Pancakes with


Caramelized Bananas 310 cals

Sweet & Sour Chicken


364 cals

Sauted Fish Tacos


170 cals

Huevos Rancheros
345 cals

Get-Fit Tetrazzini
374 cals

Buffalo Chicken Skewers


210 cals

Slim Turkey Reubens


330 cals

Get all 22 healthy


recipes at
RachaelRayMag.com/
makeovermeals.

Singapore Noodles
304 cals
R A C H A E L R AY M A G . C O M | J U N E 2 01 6

15

.
.
.

HORMEL
L REV wrap
ps. Real energy to keep
you going. Find it in your grocers lunchmeat
case. See all of our varrieties at revwraps.com

2016 Hormel Foods, LLC

M A I N I M AG E BY G U Y G I N N ; B LU E C R O S S R I V E R R I N K P H OTO BY D O U G L A S B OV I T T; I N S A N I T Y C O M P L E X P H OTO BY J E S S I C A C O L E M A N ; L E F R A K C E N T E R P H OTO BY K AT Y D E N N I N G, U P S I LO N V E N T U R E S ; B O W L & S K AT E P H OTO BY J E S S I C A W H I T E .

A COMBO PLATTER OF COOL FINDS, HOT TRENDS AND GOTTA-KNOW NEWS

Skaters zoom alongside


a shady park in Philly.

Wheely good eats!


Roller rinks have been making a comeback, but at most of them, the concession
stands have done little more than skate byuntil now. Newly revamped hot spots
around the country are taking seriously good food for a spin. BY SASCHA ZUGER

Blue Cross RiverRink

Insanity Complex
MADISON, AL

LeFrak Center
at Lakeside

Lynnwood
Bowl & Skate

When hunger hits at Phillys


only open-air rink, situated
along the Delaware River,
a rotating set of food vendors
awaits. If youre lucky, you
might catch something
from Village Burger, which
serves up fries piled high
with braised short ribs and
cheddar sauce. Be sure to
wash it all down with one of
the six craft beers on draft.
delawareriverwaterfront.com

This shiny new rink near


Huntsville is flanked with LED
screens that play old movies.
When you want to chill out,
roll over to Mad Als Gourmet
Yogurt and Insane Coffee
and choose from more than
70 yogurt toppings, including
sugary cereals and classic
candy. The espresso bar can
also give you an extra kick for
another lap around the rink.
insanitycomplex.com

This two-and-a-half-yearold, 16,000-square-foot rink


overlooks scenic Prospect
Park Lake and the patio
for Bluestone Caf, where
tempters include the
cold ramen summer salad
(noodles, kale and sweet
chili sauce) and the Angus
burger on a brioche bun
topped with optional bacon.
lakesidebrooklyn.com

Thanks to an adjoining door,


skaters can roll over to the
classic Lynnwood Lanes
bowling alley, originally
opened in 1956, to get their
snack fix at a shared caf
and bar. The menu seems
standarduntil you realize
the wings come with honey
sriracha and the fries are
flavored with garlic and
Parmesan. bowlandskate.com

PHILADELPHIA, PA

BROOKLYN, NY

LYNNWOOD, WA

R A C H A E L R AY M A G .C O M | J U N E 2 01 6

17

WOR D OF M OU T H

WORD OF THE DAY: CROWLER

THE
NEW HERBAN
LEGENDS

Beer lovers, theres a new tall boy in town. These


32-ounce cans are a cross between a 12-ounce can of
beer and a 64-ounce, fresh-draft growler. Find them
at shops (like 209 Station in Brooklyn) or breweries
(like Oskar Blues in Longmont, CO): Theyre filled and
canned on the spot. Picnic season just got better!

their way from the


farmers market to
your beauty routine.

How cool are you?


Ice cream preferences say a lot about a person. We took to Facebook
to nd out where you land on summers most hotly debated topics.

TEAM
SOFT SERVE
OR HARD
PACKED?

When it comes
to sprinkles,
youre split
down the middle:
Half go for
chocolate and the
other half want
rainbow!

Orange Extract Pollutant


Defending Masque is like
a glow-giving trip to the
country for city-dulled skin.
And the at-home treatment
only takes five minutes!

72%

want the
classic scoop

25%

go for soft serve

3%

cant choose
just one!

Show off your


favorite ice cream
treats by tagging
them #RRMagFan.
Well be regramming
all summer long!

YOULL TAKE
THAT...

Parsley, a longtime
home remedy for oiliness,
has found its way into
Klrskin Tea Tree+
Eucalyptus Organic Botanical
Serum, where it can help
combat breakouts.
($36, urbanoutfitters.com)

68%

in a waffle cone

26%

of you bite the


tip off the cone.
That s the way
to live!

23%

in a sugar cone

9%

however you
can get it!

18

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

Illustration by RADIO

Aside from adding to


the addictive scent of the
super-moisturizing
Oras Amazing Herbal Citrus
Grove Ultra Healing Body
Butter, marjoram can help
ease sore muscles. ($27.50,
orasamazingherbal.com)

CROWLER AND BEAUTY PRODUCT PHOTOS BY PETER ARDITO; BEAUTY PRODUCT PROP STYLING BY MICHELLE LONGO; CILANTRO PHOTO BY ALAMY; PARSLEY PHOTO BY ISTO CK ; MARJORAM PHOTO BY GETTY IMAGES.

Herbs like cilantro

WORD OF M OU T H

Youre in luck
if youre planning
(or dreaming of)
a home makeover.
Rachael is
branching out
beyond kitchen and tabletop items
to launch her very own furniture
line, Rachael Ray Home. Designs
are still in the works, but check
out this exclusive preview of the
bar cart she designed (along with
chairs, sofas and more for your
home). I want everyone to feel
as welcomed home by their own
spaces as I do mine, she says.
Its all expected in stores this fall.
Get your Pinterest board ready!

THE HOTTEST
TICKET THIS
SUMMER
After nine years of
throwing the party
of all parties during
Austins film and
music festival, South
by Southwest, Rach
is taking her famous
Feedback concert series
on the road to Chicago.
Shes partnering with
Knitting Factory
Presents to put on a
rocking good time filled
with great music and
even better food at the
famous Lincoln Park
Zoo on June 25. Check
out RachaelRays
Feedback.com for the
lineup and to order
tickets. Rock on!

ILLUSTRATION BY RACHAEL RAY HOME ; RACHAE L PO RTRAIT BY JIM WRIGHT.

SNEAK PEEK: RACHS


NEXT BIG PROJECT!

Watch the
delicious drama
unfold every
Tuesday.

FEED THE BEAST P H OTO S BY A L I PA I G E G O L D ST E I N /A M C.

Dishing
with celebs
From the chili at Mels Diner
to the muns at Central
Perk, food has played a role
in many a TV series. And
just as human stars have a
stylist on set, so too do their
edible costars. On AMCs
new show Feed the Beast
starring DavidSchwimmer
and Jim Sturgess as two
pals and budding restaurant
partnersthe person who
landed that gig is a frequent
food stylist for this magazine,
Susan Spungen. See what
she has to say about cooking
with the stars. AK

O N C R E AT I N G
THE MENU

The main characters


want to open a haute
Hellenic spot, so
I read a lot of Greek
menus from around
the world, then added
inuences from Morocco
and the Middle
Eastvery popular
these days. Call it the
Ottolenghi effect.

O N C H E AT I N G
T H E TA L E N T

There are little tricks


to making the actions
smoother on camera.
Like if the script has
someone plating
something challenging,
Ill sub in something
similar but better
behaved. Like a simple
ravioli instead of a
stringy pappardelle.

O N T H E ACT U A L
WORKING KITCHEN

The range is super


powerful and not too
common on sets.
It had to be approved
by the re department,
and special effects has
to stand by to turn
it on and hold the re
extinguisher just in
case! Theres always
a medic on hand.

THE CHOICE OF ITALY

F O O D ST Y L I N G BY V I CTO R I A G R A N O F.

BOYS CLUB
Ever notice that eating
chiles is a macho thing?
Turns out, thats backed by
science. A recent study
showed that men with high
testosterone levels were more
likely to reach for hot sauce.
Some dudes really
do like it hot!

By LARISSA ZIMBEROFF and CECILY McANDREWS

Photography by PLAMEN PETKOV

27

IN SEASON

AN

LA

PO

RO

PE

BL

Heat wave

Chile peppers thrive in hot weather.


Heres how to get the best of the spicy stash!

NO

ANA
O

HE

SN

IM

SE

RR

ANO

FR

SCOVILLE HEAT
UNITS (SHU)

ANAHEIM
Sweet and mild,
green, thinskinned Anaheims
are ideal for the
heat-averse.
5001,500 SHU

W H AT A T R I P

POBLANO
Large, mildly spicy
and earthy, these
dark-green peppers
are called ancho
chiles once dried.
1,0003,000 SHU

89

JALAPEO
Jalapeos can
be red or green.
Dried and smoked
jalapeos are known
as chipotles.
2,50010,000 SHU

BUY Pick rm peppers


with green stems.
See brownish veins on
the outside? That means
the pepper is ripe and
more likely to be hot.
STORE To prevent the
spicy oils from rubbing
off onto other produce,
keep peppers in a
paper bag. Chiles will
last about a week
in the refrigerator.
FRESNO
Named for the city
where they were
first grown, spicy
red Fresnos have a
bright, sharp flavor.
3,00015,000 SHU

EAT When handling


hot peppers, wear plastic
gloves and wash your
hands well (capsaicin
is great in food, but not
in your eyes!). To choose
a heat level, refer to the
Scoville heat scale (below).
A bell pepper clocks in at
0, while the hottest
pepper, the Carolina
Reaper, tops the chart at
nearly 1.6million units.

SERRANO
These small, hot
peppers are usually
green, and their
intense heat makes
for great salsa.
15,00030,000 SHU

HABANERO
This fruity, superfiery pepper likely
originated in Cuba;
its name means
from Havana.

100,000300,000 SHU

The amount of a CHILES HEAT


THATS CONCENTRATED IN THE VEINS,
the white, spongy sections inside
a pepper. Stop blaming those seeds!

T RY T H E S E I D E A S !
Poblano egg cups

In an episode of
The Simpsons,
Homer hallucinates
after eating
Guatemalan Insanity
Peppers.
But are chileinduced delusions
real? We checked:
Youll get an
endorphin kick
but not a high.
Pass the peppers!

28

Halve and seed 1poblano. Drizzle


with oil; season. Roast at 425
until crisp-tender, 15minutes.
Fill with refried beans and a scrambled
egg; sprinkle with cheddar. Bake
until the cheese melts, 1minute.
Chile vinegar

Using a knife, poke holes in 4small


chiles. Place in a jar; cover with
rice vinegar. Let stand at room
temperature 1 to 3days. Discard
chiles; refrigerate. Drizzle over
salads, fries or vegetables.
Three-alarm pasta

Saut sliced Serranos and chopped


onions and garlic in olive oil
until soft. Toss with diced fresh
tomatoes and cooked pasta.

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

Candied chiles
In a pan, stir 1 cup each
sugar and water over medium.
Add 8thinly sliced Fresnos; cook
until tender, 8minutes. Drain;
let stand 30minutes. Toss with
1cup sugar. Spread chile mixture
on baking sheet; let stand at room
temperature overnight. Toss
with more sugar. Serve on ice
cream or cupcakes, or use
as a cocktail garnish.

CHILE PHOTOS BY PLAMEN PETKOV; FOOD STYLING BY VICTO RIA GRAN O F; CUPCAK E PHOTO BY PE TE R ARDITO ;
F O O D ST Y L I N G BY J O H N B J O STA D ; T H E S I M P S O N S P H OTO C O U RT E SY O F F OX .

HAB

JA

6
1

T S
S
A
F DE A
I
1. Asian Chicken &
Herb Salad

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY CA RLA GONZALEZ-H ART.

3 cup fresh lime juice


14 cup fish sauce
14 cup sugar 1red
jalapeo, thinly sliced
1clove garlic, minced
8oz. pad Thai rice
noodles, cooked
and rinsed under cold
water 2cups shredded
rotisserie chicken
1 2 cup each fresh basil,
mint and cilantro leaves
2scallions, thinly sliced
on an angle 14 cup
dry-roasted peanuts
In large bowl, mix rst
5ingredients. Add
remaining ingredients;
toss. Serves 4.

Recipes by ROCHELLE PALERMO

Smart swap
Need a quick sub for
fish sauce? Get a similar
boost of umami by
using 3 tbsp. chicken
stock and 1 tbsp.
soy sauce.
Photography by SARAH ANNE WARD

31

FAST I D EAS

Meat of
the matter
To help steaks cook
evenly, take them
out of the fridge at
least 20 minutes
before grilling.

2. Lemon-Basil Burrata
with Garlic Toasts
1 ball (8 oz.) burrata cheese
1tbsp. EVOO 2tsp. chopped
fresh basil 1tsp. lemon zest
plus 1 tbsp. juice 16slices
baguette, grilled 1clove
garlic Slice into burrata
to expose creamy center;
place in bowl. In another
bowl, mix EVOO, basil,
lemon zest and juice. Pour
over burrata; season. Rub
bread with garlic; serve with
burrata. Serves 4.

32

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

3. Grilled Steak & Asparagus with Stout Sauce


2tbsp. stout or other dark beer 2tbsp. minced shallot 1tbsp.
white wine vinegar 1tsp. coarse-grain mustard 3tbsp. EVOO
2ribeye steaks (1lb. each) 1 1 2 lbs. asparagus, trimmed
In bowl, whisk rst 4 ingredients and 2tbsp. EVOO; season
dressing. Season steaks; grill over medium-high, turning,
8minutes for medium-rare. Coat asparagus in 1tbsp.
EVOO; season. Grill until crisp-tender, 3minutes. Drizzle
asparagus with dressing. Serve with sliced steak. Serves 4.

4. Nectarine Salad
with Pepitas

5. Wild Rice &


Black-Eyed Pea Salad

1small shallot, minced


2tbsp. EVOO 2tsp. honey
2tsp. lime zest plus 3 tbsp.
juice 2nectarines, pitted
and sliced 4cups mixed
greens 3tbsp. salted roasted
pepitas In bowl, whisk
shallot, EVOO, honey, and
lime zest and juice; season.
Toss with nectarines. Divide
greens among 4 plates;
top with nectarine mixture
and pepitas. Serves4.

1 can (15 to 15.5 oz.)black-eyed


peas, rinsed 2ribs celery,
thinly sliced 1cup cherry
tomatoes, halved 2 3 cup
finely diced white onion
1 2 cup chopped fresh flat-leaf
parsley 14 cup EVOO 2tsp.
lemon zest plus 3 tbsp. juice
2cups cooked wild rice
2oz. feta, crumbled In
bowl, toss black-eyed peas,
celery, tomatoes, onion,
parsley, EVOO, and lemon
zest and juice; season. Spoon
mixture over rice. Sprinkle
with feta. Serves 4.

GRILLED
FISH TACO SALAD

DIRECTIONS
1 MAKE the dressing, combine the avocado,
yogurt, garlic, lime juice, honey, salt and
pepper in a blender. Blend until creamy,
then refrigerate.
2 PREHEAT the grill for 10 minutes on medium
heat. Tear two sheets of Reynolds Wrap
Aluminum Foil. Place two lets on each.
Sprinkle with lime juice, cumin and a pinch
of salt and pepper. Fold and crimp edges to
form sealed foil packets.
3 PLACE the foil packets on the grill, close the
lid and grill for 8 to 10 minutes or until the sh
akes easily. Remove the foil packets from the
grill and unwrap.
4 LAYER the lettuce, beans, cheese, tomatoes
and tortilla strips on serving plates. Arrange
the grilled sh on top of the salads, drizzle
with the avocado dressing and serve.

For more recipes


reynoldskitchens.com
@reynoldskitchens

2016 Reynolds Consumer Products LLC.

1 large avocado, peeled and pitted


1 cup plain yogurt
2 medium cloves garlic, chopped
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
4 6- to 8-ounce halibut lets
1 medium lime
1 teaspoon ground cumin
8 cups chopped romaine lettuce
1 15-ounce can black beans, rinsed and drained
1 cup shredded Colby-Jack cheese
1 cup diced tomatoes
1 1/2 cups tortilla strips
Reynolds Wrap Aluminum Foil

6. Speedy RaspberryAlmond Scones

PAPER, PLASTIC
OR FOIL? WHEN
TO USE WHAT
PAGE 108

34

1cup self-rising flour 1cup


almond flour 4tbsp. sugar
6oz. fresh raspberries
1 1 3cups heavy cream
2tsp. almond extract
3tbsp. sliced almonds
In large bowl, whisk ours
and sugar. Add raspberries;
toss to coat. In small bowl,
mix cream and extract;
stir into our mixture.
Spoon 8equal mounds onto
parchment-lined baking
sheet. Top with almonds.
Bake at 400 until golden,
25minutes. Makes 8.

Shortcake
shortcut
For a quick dessert,
split the scones and fill
them with sweetened
whipped cream and
fresh raspberries.

Shall
we
go
sweet?
Nothing Else
Tastes Like

OR
SHALL
WE
GO
SPICY?
Nothing Else
Tastes Like

2016 Kraft Foods

FAST I D EAS

Give it a rest
Wrap the sandwich in
foil and press it under
a heavy pan in the fridge
for a few hours. As it sits,
the bread will soak up
even more tapenade.

7. Pimiento-Cheese
Hush Puppies
4 cups vegetable oil 1cup
cornmeal 1 2 cup self-rising
flour 1cup shredded
cheddar 34 cup buttermilk
4oz. cream cheese, diced
2tbsp. chopped pimientos
2scallions, chopped
jalapeo jelly, warmed
In large saucepan, heat oil
over medium. In bowl, mix
cornmeal and our. Stir in
next 5ingredients. Working
in batches, fry tablespoons
of batter until golden, 3to
5minutes; season. Serve with
jalapeo jelly. Makes about 30.

36

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

8. Mediterranean Veg Wedge

1large eggplant 2medium zucchini 1red onion


1 3 cup EVOO 1round, rustic loaf (about 1lb.)split
horizontally, hollowed and toasted 1cup (about 8 oz.)
black olive tapenade 1tomato, sliced 1cup arugula
4thin slices provolone Slice eggplant, zucchini
and onion. Coat with EVOO; season. Grill over high
until charred in spots, about 4minutes per side.
Spread bread halves with tapenade; ll with veggies
and cheese. Cut into 6wedges. Serves 6.

9. Cauliflower-Gruyre
Flatbreads

10. Mixed Veggie Slaw


with Miso Dressing

1small head cauliflower


( 34 lb.), cored 1clove garlic,
chopped 14 cup heavy cream
4naan breads, toasted
6oz. grated Gruyre 2tsp.
fresh thyme leaves In food
processor, pulse half the
cauliower and the garlic
to coarse crumbs. Stir in
cream; season. Spread on
naan. Separate remaining
cauliower into small orets;
sprinkle over naan. Top with
cheese. Broil until melted,
about 6minutes. Sprinkle
with thyme. Makes 4.

3tbsp. cider vinegar 2tbsp.


canola oil 1tbsp. plus 1 1 2 tsp.
white miso 2tsp. sugar
1 2 tsp. grated fresh ginger
14 savoy cabbage, thinly
sliced 1bulb fennel, sliced
paper thin 1carrot, cut into
matchsticks 2radishes, sliced
paper thin 3scallions, thinly
sliced 1tsp. toasted black
sesame seeds In large bowl,
whisk vinegar, oil, miso,
sugar and ginger. Toss with
vegetables to coat. Sprinkle
with sesame seeds. Serves 4.

FAST I D EAS

12. Sunny Gazpacho

2sweet potatoes, cut into


1-inch cubes 2 cups (4oz.)
1-inch cubes cornbread 1tbsp.
olive oil 12tsp. ground cumin
4bone-in, skin-on chicken
thighs 1cup barbecue
sauce In bowl, toss rst
4ingredients; season. Season
chicken; coat with barbecue
sauce. Arrange cornbread
mixture on one half of baking
sheet and chicken on the
other. Roast at 425, turning
cornbread mixture often, until
chicken is cooked through,
30minutes. Serves 4.

38

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

Cool trick!
Adding ice cubes to
each bowl means you
can have cool soup
nowwithout having
to wait for it to chill
in the fridge.

13. Quinoa-Crusted Pork


with Watercress Salad

14. Asparagus &


Prosciutto Pasta Salad

11 2 lbs. pork tenderloin 1egg,


beaten 1 3 cup quinoa 14 cup
canola oil 1 2 cup yogurt
14 cup fresh cilantro leaves
1tsp. lime zest plus 2 tbsp. juice
2avocados, sliced 1bunch
watercress Season pork;
coat in egg, then quinoa.
In ovenproof skillet, cook pork
in oil over medium, turning,
5minutes. Roast at 400 until
cooked through, 20minutes.
In bowl, whisk yogurt, cilantro,
zest and juice; season. Slice
pork; serve with remaining
ingredients. Serves 4.

1lb. gemelli 34lb. asparagus,


trimmed and quartered 34lb.
sugar snap peas, trimmed
14cup EVOO 2tbsp. Dijon
mustard 2tsp. lemon zest plus
2tbsp. juice 5scallions, sliced
8slices prosciutto, torn
34cup chopped fresh basil
In pot, cook pasta in boiling,
salted water to al dente,
adding asparagus and peas
during last minute of cooking;
drain and rinse under cold
water. In bowl, whisk EVOO,
mustard, zest and juice; toss
with all ingredients. Serves 6.

BARBECUE CHICKEN WITH SWEET POTATOES RECIPE BY CHARLES GRAYAUSKIE .

11. Barbecue Chicken


with Sweet Potatoes &
Cornbread Croutons

2lbs. yellow tomatoes


2slices white bread, torn
1yellow bell pepper,
seeded 2shallots
1jalapeo 3cloves
garlic 1 1 2 tsp. lemon zest
plus 1 2 cup juice 1 2 cup
EVOO, plus more for
drizzling ice cubes
3ribs celery with leaves,
finely chopped  In
blender, puree tomatoes,
bread, pepper, shallots,
jalapeo, garlic, lemon
zest and juice and 1/2cup
EVOO; season with salt.
Divide among 6bowls;
add ice and stir to cool.
Drizzle with EVOO;
garnish with celery and
celery leaves. Serves 6.

CHEESY ROSEMARY TWISTS RECIPE BY ROCHELLE PALERMO; PHOTO BY JOSEPH DE LEO; FOOD STYLING BY LIZA JERNOW; PROP STYLING BY SARAH CAVE.
CHICKPEA TOSS RECIPE BY ALEXA WEIBEL; PHOTO BY JOHNNY MILLER; FOOD STYLING BY SUSAN SPUNGEN; PROP STYLING BY CHRISTINA LANE.

15. Cheesy Rosemary Twists


1 sheet frozen puff pastry, thawed in
fridge 12cup grated Asiago 14cup
grated Parmesan 1 tsp. chopped
fresh rosemary Roll puff pastry to
8-by-11-inch rectangle; halve
crosswise. In bowl, mix cheeses and
rosemary; sprinkle over one pastry
half. Press other half on top to cover.
Roll out to 10-inch square. Cut into
1/
2-inch strips; halve crosswise. Twist
strips; season. Bake at 400 until
golden, 10minutes. Makes 40.

16. Chickpea Toss


2 cans (15 to 15.5 oz. each)
chickpeas, rinsed 1 cup chopped
fresh parsley 13cup chopped red
bell pepper 13 cup chopped red
onion 14 cup thinly sliced fresh
mint 2tbsp. EVOO 3 cloves garlic,
chopped 1 tbsp. red wine vinegar
12tsp. crushed red pepper
In large bowl, toss all ingredients.
Season generously. Serves 4.
R A C H A E L R AY M A G . C O M | J U N E 2 01 6

39

TAST E T E ST

Super smooth
A panel of thirsty testers sipped more than 100 supermarket
smoothies to nd the ones you should chill with this summer.

BEST FREEZER KIT


Jamba at Home Smoothies in Razzmatazz
Go from freezer to frosty treat fast with this
kit from the popular chainsimply blend
its three kinds of berries and nonfat yogurt
with apple juice. It sure beats waiting in line!
($3.49, makes two 8-oz. smoothies)

BEST BERRY
Trader Joes Organic Lowfat Yogurt
Strawberry Smoothie
This ultra-creamy smoothie tastes like strawberry
ice cream but is packed with good-for-you
probiotic cultures and has just 1 percent milk fat.
($3.49 for four 6-oz. bottles)

BEST VEGGIE
Suja Sweet Beets
The unanimous winner in this category has
an earthy sweetness, thanks to beets and carrots
blended with apple and orange juices. Turmeric
gives it a spicy edgeand ups the antioxidants.
($3.99 for 12 oz.)

BEST PEACH
Evolve Kefir Probiotic Smoothie
Sweet, tart and satisfying enough for a grab-and-go
breakfast, this super-thick kefir has the added bonus
of 20 billion (yes, really!) live and active cultures
per serving. Your taste buds and tummy will thank you!
($3.69 for 32 oz.)

40

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

By ANANDA EIDELSTEIN Photography by LUCAS ZAREBINSKI

ADDITIONAL RESEARCH BY DINA CHENEY; FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY; JAMBA AND TRADER JOES SMOOTH IE PHOTOS BY PETER ARDITO.

BEST TROPICAL
Evolution Fresh Defense Up
Stick a tiki umbrella in this combo of pineapple, mango and orange
juices, which tastes more like fresh fruit than the competition.
It also has no artificial sweeteners and delivers 310 percent of your
recommended daily amount of vitamin C per serving.
($4.99 for 15.2 oz.)

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THE

GOODS

FIND
MORE AT

MORE

GET

EVENTS
PROMOTIONS &

TAKE A PEEK AT SOME OF OUR EVERY DAY FAVORITES.

WE THINK YOULL LIKE THEM TOO!

PROMO.RACHAELRAYMAG.COM

Blast your Body Fat!


Almased shakes aid in weight loss and weight maintenance.
They support your metabolism, help you burn fat while
retaining lean muscle mass and maintain healthy blood
sugar levels and thyroid function.
almased.com

New all POWERCORE PACS


an astonishing clean for every load.
Plus they keep clothes whiter and brighter than the leading
pacs. Give us your worst, well give it our all.
Visit allpowercorepacs.com.

Yum-o!
Launched in 2006, Rachael Rays nonprot organization
empowers kids and their families to develop healthy
relationships with food and cooking. By providing the tools
to create easy, affordable and delicious meals, Yum-o!
is changing the way America eats.
For more information visit Yum-o.org.

Join the Every Day People Panel Today


Every day people have a lot to say and we want to hear
from you. Join now and you will share your opinions
through occasional surveys and sample products before
theyre available in stores.
Visit rachaelraymag.com/peoplepanel.

Follow us!

twitter.com/RachaelRaymag

facebook.com/RachaelRaymag

instagram.com/RachaelRaymag

pinterest.com/RachaelRaymag

MEET HOMESTYLE

New RAG Homestyle pasta sauce likes to cling.


It has so much pasta-clinging power it covers every spaghetti
noodle in a nice, cozy sauce-hug. With our made-from-scratch
taste paired with an extra bold, hearty texture, youll invite us
over for dinner again and again.
Its RAG Homestyle. New, but still simmered in tradition.

2016 Mizkan America, Inc.

(Its a hugger.)

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY.

L I F E O F T H E PA RTY

Keeping
your cool

Got a new grill? Dont kick your old charcoal kettle to the curb
just yet. Its easy to turn it into a surprising cooler for your next
outdoor party. The best part: No bending down for a cold one!

By LISA FREEDMAN Photography by LUCAS ZAREBINSKI

PREP IT

ENJOY IT

To get your retired grill in shape,


hose it down inside and out and let
dry. Use painters tape to cover
the legs where they meet the kettle,
then refresh the outside with a
coat of colorful, rust-proof spray
paint. Let dry and remove the tape.

Before your party, line the inside


with a plastic bag, open the vent on
the bottom of the grill and use a
screwdriver to poke holes through
the vent and into the plastic so water
can drain. Add ice, throw in some
bevvies and get the party started!

43

COOK WITH KIDS

F O O D ST Y L I N G BY CY D R A F T U S M C D O W E L L ; P R O P ST Y L I N G BY PA I G E H I C K S ; N E X T PAG E B O O K P H OTO S BY P E T E R A R D I TO.


PAN-ROASTED ASPARAGUS WITH SUNNY-SIDE UP EGG S ADAPTED FROM V I S F OR VEGETABLES , COURTESY OF LITTLE , BROWN AND COMPANY, COPYRIGHT 2015 BY MICHAEL ANTHONY AND DOROTHY KALINS INK , LLC.

Fathers Day,
sunny-side up!
Mike Anthony, chef of New York Citys
famed Gramercy Tavern, whips up a healthy,
hearty, celebratory breakfast with
the help of the littlest cook in his kitchen.
BY CECILY McANDREWS | PHOTOGRAPHY BY CON POULOS

Chef Mike
Anthony and his
daughter Addie
get Dads Day
off to a sweet
start with a batch
of chocolate
biscuits slathered
with Nutella.
R A C H A E L R AY M A G .C O M | J U N E 2 01 6

45

COOK WITH KIDS

leisurely Fathers Day?


Not for Mike Anthony,
the chef of New York
Citys Gramercy Tavern
and Untitled at the Whitney
Museum. Our usual Fathers Day
is that we have breakfast together
and then Daddy goes to work,
Anthony jokes. For him, its all
about maximizing those precious
morning hours by making an
easy meal with his youngest
daughter, 6-year-old Addie.
At his restaurants and in his
cookbooks, Anthony is known
for his seasonally inspired dishes,
which is also how he cooks at
home. For this breakfast, that
means one-pan spring vegetables
with sunny-side up eggs and
buttery biscuits. Like many kids,
Addie has mixed feelings about
vegetables, but even she cant
resist the Parmesan-topped
asparagus and spinach. As for the
chocolate biscuits with Nutella
that they make for dessertwell,
thats just for fun. After all, in
Anthonys world, as long as we
love eating and approach it with
pleasure, shes learning a healthy
attitude toward food.

How to turn your kids into vegi-vores


Its not only home cooks who have to remind their children to
eat their vegetables: Chefs do, too! Try these strategies Anthony
swears by to spark young appetites for seasonal produce.

46

GAME ON!

FLIP THE RATIO

BACK TO BASICS

Addie looks forward


to the Friday delivery
of vegetables from
a local farm CSA
(community-supported
agriculture) her family
belongs to, thanks
to some theatrics by
her dad. Ill name the
unfamiliar vegetables
and well parade them
around the apartment,
Anthony says. It makes
eating them feel less
like an obligation and
more fun.

Ill do anything to
encourage my kids
to eat more vegetables,
including bribery,
says Anthony. One
of his favorite kidfriendly dishes is
what he calls bribery
pasta, which includes
lots of broccoli and a
little pasta. By pairing
something Addie loves
(pasta) with something
shes less keen on
(broccoli), shes more
willing to dig in.

Many parents hide


vegetables in a sauce
or under cheese and
hope kids dont notice
them. Instead, Anthony
chooses the best
veggies he can find
and serves them raw or
steamed, which is how
Addie prefers them.
Its not a bad habit to
keep food as fresh as
possible, the chef says,
and if thats how shell
eat vegetables, thats
how Ill serve them.

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

Who doesnt
like itty-bitty
biscuits?
(recipe,
page 48)

Pan-Roasted Asparagus
with Sunny-Side Up Eggs
SERVES 4

PREP 10 min

COOK 10 min

3
16
1
1

tbsp. olive oil


asparagus spears, trimmed
clove garlic, smashed
cup (packed) stemmed fresh
spinach (about 2 1 2 oz.)
1
2 tsp. lemon zest
4 eggs
Shaved Parmesan, for serving

Cook any
vegetable
youd like in the
skillet before you
make the eggs.
Three more to try:
sugar snap peas,
sliced carrots
or Swiss chard.

1. In a large skillet, heat 2tbsp.


oil over medium-high. Add the
asparagus and garlic; season with
salt and pepper. Cook, turning the
asparagus occasionally, until
crisp-tender, about 4minutes.
Add the spinach and lemon zest.
Cook, tossing, until spinach wilts,
1minute. Divide among plates.
2. Add the remaining 1tbsp. oil to
the skillet; heat over medium.
Crack in the eggs. Cook until the
whites are set but the yolks are
still runny, about 4minutes;
season. Top the vegetables with
the eggs and Parmesan.

Eat your words


For more of Anthonys recipes,
pick up one of his cookbooks:
The Gramercy Tavern Cookbook
or V Is for Vegetables.

COOK WITH KIDS

Addies Easy
Biscuits
These split-personality
biscuits (half plain, half
chocolate) were Addies
smart inventionshe
came up with them after
searching the cabinets
to find tasty mix-ins.
Hot-chocolate mix proved
to be the winner!

Your donation
helps save
the lives of the
pets we all love.
Each year, millions of pets are
diagnosed with cancer. When you
make a donation to Blue Buffalos
Pet Cancer Awareness program,
your gift helps save the lives of the
pets we all love. Youll also help
organizations cover the medical costs
of treatments for families who
otherwise couldnt afford them.

How you can help.


Please donate at your Petco
store May 14 June 5
or online at
PFUCBODFSAXBSFOFTT.org

48

MAKES About 1 dozen


PREP 10 min BAKE 12 min

1. Preheat the oven to


450. In a medium
bowl, whisk the our,
baking powder and salt.
Refrigerate the our
mixture 5minutes.
Coarsely grate the
frozen butter into the
our mixture. Using

into the our. Add the


milk; stir just to blend.
2. Divide the dough in
half. On a oured
surface or in a bowl,
sprinkle the hotchocolate mix over one
dough half; knead
gently to mix in the
chocolate. Pat the plain
and chocolate doughs
into disks, each about
1/
2inch thick. Using a
juice glass or a 11/2-inch
cookie cutter, cut the
dough into rounds.
Gather scraps; cut out
more biscuits.
3. Arrange biscuits on
a parchment-lined

working quickly to
prevent the butter from
melting, rub the butter

1to 2inches apart.


Bake until golden brown,
12to 14minutes.

1 3 4 cups flour, plus extra


for kneading
2 tsp. baking powder
1 tsp. salt
1 stick butter, frozen
3
4 cup plus 2tbsp. cold
1percent milk
5 tbsp. hot-chocolate
mix (Anthony likes
Jacques Torres)

2016 Blue Buffalo Co., Ltd.

We used to live with litter


box odor. Now that we
use BLUE Naturally Fresh,
the smell is gone.
For most cat parents, the biggest factor in choosing a cat litter is odor control. Thats why
BLUE Naturally Fresh is made from walnut shells. In lab tests, Naturally Fresh proved
to neutralize odor better than litters made of pine, wheat, corn or clay.*
And when it comes to absorption, our walnut shell litter also proved superior. In fact,
because BLUE Naturally Fresh clumping litters have up to 3x better absorbency, one bag
of Naturally Fresh can last as long as three bags of the leading clay litter.*
Whats more, BLUE Naturally Fresh is:
Harder clumping *
Low tracking
Virtually dust-free

Annually renewable,
and biodegradable

Your Gift Helps Save Pets Lives


To join the fight against pet cancer
text BLUE to 27722 to donate or visit
petcancerawareness.org to learn more.

Lasts Longer
with 3x Better
Absorption*

NaturallyFreshLitter.com
Available in Quick-Clumping, Multi-Cat, Non-Clumping Pellet, Alpine Meadow,
Herbal Attraction, Ultra Odor Control and Kitten Natural Training formulas.

This

will enroll you in a SMS subscription service for messages from Blue Buffalo Foundation. Up to 4
messages/mo. Message and data rates may apply. Text STOP to 27722 at any time to end subscription.
Full terms: mGive.com/E; Privacy Policy: mGive.org/P

* In separate independent studies commissioned by Blue Buffalo, BLUE Naturally Fresh Quick-Clumping, Multi-Cat Quick-Clumping, Alpine Meadow Scented Multi-Cat Quick-Clumping, Herbal Attraction QuickClumping, Ultra Odor Control Multi-Cat and Kitten Training litters were found to: (i) have a liquid absorption capacity at least three times greater per ounce than the leading clay-based litter; (ii) control ammonia
odors better than the leading clumping litters; and (iii) form harder clumps than the leading pine, corn and wheat clumping litters.
BLUE Naturally Fresh litter is biodegradable if composted or disposed of in a similar fashion. Landfill disposal of litter in plastic bags is not conducive to biodegradation.

TRAVEL LIST

Dine & dash

A medal may not be enough to get some people to run a 5K, but what if they were
rewarded with pizza or bottomless beers, instead? Plan your next vacation around one of the
ood of food-centric runs popping up around the country. See you at the nish line!
BY ALLYSON REEDY | ILLUSTRATION BY NAOMI WILKINSON

The Ice Cream Race

50

Craft Brew Races

C E N T R E V I L L E , VA

PORTLAND, ME

Part obstacle course, part ice cream fantasy


land, this event is a must for anyone with
a sweet tooth. The 5K race starts with the firing
of a cannon filled with foam that looks like fluffy
whipped cream. From there, racers continue
on to a water slide, where theyre sprayed
with chocolate syrup before sliding down, then
make their way through a pit of slippery
banana peels. At the end of the course a reward
ofyou guessed it!ice cream awaits.
June 25; theicecreamrace.com

Why settle for a post-run beer (singular) when


you can have post-run beers (as many
as you want!)? After completing a 5K course
through the Back Cove Trail, participants pick
up a finishers medalwhich, conveniently,
doubles as a keepsake bottle opener
and a sampling cup they can fill (and fill and fill)
with unlimited samples from more than
35 breweries. June 25 in Portland, additional
races take place in RI, CT, CO and MA this
year; check craftbrewraces.com for details

R A C H A E L R AY M A G .C O M | J U N E 2 0 1 6

SILKY SMOOTH
TASTE WITHOUT
THE SUGAR

Unlike the 12 grams of sugar in


dairy milk,* Silk Unsweetened Vanilla
Almondmilk has 0 sugar and always
tastes silky smooth.

Character is a trademark of WhiteWave Foods.


*Typical skim milk has 12 grams of sugar per serving vs. 0 grams in Silk Vanilla Unsweetened Almondmilk
per serving. Dairy data from USDA Nutrient Database, Release 28.

TRAVEL LIST

NEW YORK, NY

Johnson & Johnson Consumer Inc. 2016. BAND-AID is a registered trademark of Johnson & Johnson. The RED CROSS Design is a registered
trademark of Johnson & Johnson. Products bearing this trademark have no connection with The American National Red Cross. Disney/Pixar.
& Lucaslm LTD. Spin Master PAW Productions Inc.

Most runners carbo-load


the night before a big
race, but in fast-paced
New York City you can
eat your carbs while
you run. Cheesy slices
from local restaurant
Pizza by Cert are served
up at three different pit
stops along the twomile course in the East
Village. September 17;
nycpizzarun.com

AT L A N TA , G A

At this 5K race, runners


literally bring home
the bacon, earning a pass
to sample 15 different
bacon-filled dishes when
they cross the finish line.
Themed costumes are
strongly encouraged: Past
participants have donned
bacon bikinis and pig
outfits. Organizers plan for
14 slices per runner, but you
can eat as much as you like
something you should
plan to run off. October 8;
thebaconrun.net

H E R S H E Y, PA

Use all products as directed.

Thirteen miles (and a


smidge) is nothing to turn
up your nose at, but in
this town you might want
to do just that to catch a
whiff of the cocoa-scented
air. Along the course,
characters like humansize Rolos cheer
runners on and
provide encouragement
via chocolate aid stations,
where you can grab a
handful of fun-size candy
bars. October 16; chocolate
townchallenges.com

Grill fearlessly.
Build the rst aid kit thats right for your BBQ. PLAY ON.

ORLANDO, FL

Start the day with


a race through
character-lined streets
at multiple Disney
properties. Rest up,
then head over to
Epcot in the evening
for the International
Food& Wine Festival,
where you get special
access to indulge
into the wee hours in
wine and tapas-style
offerings from more
than 30 regions.
November 6; run
disney.com

Digging
for cold
FOOD STYLING BY SUSAN OTTAVIANO FOR HALLEY RESOURCES; PROP STYLING BY ANGELA CAMPOS.

COUNTER INTELLIGENCE

Trying to dole out ice cream with


a spoon can be a losing game.
Our test kitchen pros handled
dozens of new scoops to
find the cream of the crop.

By LISA FREEDMAN

Photography by CLAIRE BENOIST

55

COUN T E R I NT ELLI G E N C E

Super
scoopers

These ice cream tools will churn


their keep in your kitchen.

PRETTY &
POWERFUL
While many plastichandled options feel
flimsy, the Sagaform
Sweet Ice Cream
Scoop is super sturdy
and comfy to hold.
$10, papersource.com

Dig in
These genius
serving tricks will
have guests
eating dessert in
no time!
D O I T I N A DVA N C E

Before a party,
pre-scoop servings and
plop them into lined
muffin tins. Freeze,
and when its time for
dessert, just pull out
each mound. It sure
beats scooping
in front of a crowd!

THE BIG DIG


Almost shovel-like, the
Point Ice Cream Scoop
features a tip that can
carve through the hardest
frozen treats, while the
curved edges make it easy
to dish out a perfectly
rounded scoop. $9, oxo.com

GET HANDY

WORTH A SQUEEZE

Press the GoodCook Smart


Scoop handles together and
then get scooping. Relax your
grip and the ice cream pops
right out of the cast-aluminum
head. $11, amazon.com

The Ice Cream


Scoops handle
contains a special
fluid that transfers
the heat from
your hand to
the metal bowl,
which helps melt
through the ice
cream as you dig.
And for serious
ice cream lovers,
you can have it
engraved for an
extra buck. $19,
zerollcustom.com

TAKE
AKE A STAND

The curved handle on the hefty Tovolo Tilt Up Ice Cream


Scoop is super comfortableeven if youre scooping an
entire carton. And when you put it down, two feet elevate
the scoop so it doesnt touch your counter. $11, amazon.com

GOOD TO KNOW! You can win the fight against freezer burn:

Put a layer of plastic wrap directly on top of your ice cream before replacing
the lid. That prevents air from causing unappetizing crystals on the surface.

56

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

A quick way to serve


an entire carton: Use
a serrated knife to
cut the ice cream
containercardboard
and allinto easyto-serve slices.
(Obviously, remove
the cardboard
beforeeating!)
NUKE IT

Put an entire container


of rock-hard ice cream
in the microwave and
zap it in 10-second
increments. Check
after each burst until
the ice cream is soft
and scoopable.

P H OTO S BY P E T E R A R D I TO ; F O O D ST Y L I N G BY J O H N B J O STA D.

USE A KNIFE

DFKDHOV6XHU&KHFNOLVW

WEEKDAYS THIS JUNE


check local listings
w w w. rachaelrayshow.com
TM & 2016 CBS Studios Inc. All Rights Reserved.

SUPERMARKET SMARTS

Gone
fishin

Turn your usual tuna salad


into a crave-worthy lunch
with some fun, fresh
mix-ins. Its a whole
new school of sammies!

FOOD STYLING BY SUSAN OT TAVIANO; PROP STYLING BY ANGELA CAMPOS; TUNA CAN PHOTOS BY PETER ARDITO.

2
1) Go Greek
Mix 1can drained
tuna with 1 4 cup
chopped fresh dill,
1
4 cup crumbled
feta, 1 4 cup chopped
red onion, 2 tbsp.
chopped capers and
1
4 cup EVOO mixed
with 2tsp. lemon zest
and 1tbsp. lemon juice.

4) In a Pickle
Combine 1can
drained tuna with
3
4 cup chopped
bread-and-butter
pickles, 1 2 cup
chopped sweet onion,
1
4 cup chopped
celery and 1 4 cup
mayonnaise mixed
with 1tsp. paprika.

2) Fish Taco
Mix 1can drained
tuna with 1 2 avocado,
diced, 1cup chopped
cabbage, 1sliced
jalapeo, 2chopped
scallions and 1 4 cup
EVOO mixed with
2tsp. lime zest and
1tbsp. lime juice.

5) BLTT(una)
Combine 1can
drained tuna with
1
2 cup chopped
romaine hearts,
1
4 cup crumbled
crispy bacon,
1
4 cup quartered
cherry tomatoes and
1
4 cup mayonnaise
mixed with lots of
black pepper.

3) Curry in a
Hurry

Combine 1can
drained tuna with
1
4 cup chopped
apple, 1 4 cup raisins,
1
4 cup chopped fresh
cilantro leaves and
1
4 cup mayonnaise
mixed with 1 1 4 tsp.
curry powder.

` THR EE TAK ES ON TUNA

The best tuna salad starts


with great fish. Try one of these
delicious new options!

LOW-SALT

The mild flavor of Wild Planet


Skipjack Light Tuna with no salt
added ($2.99 for 5 oz.) lets
mix-ins shine.

By CHARLES GRAYAUSKIE

Photography by CLAIRE BENOIST

FANCY FISH

FLAVOR-PACK ED

Meaty yellowfin tuna jumps from


restaurant menus to supermarket
shelves in Pole & Line Yellowfin Tuna
($2.39 for 5 oz., at Whole Foods).

No time to shop for and chop those


mix-ins? Starkist Tuna Creations in Hot
Buffalo Style ($1.69 for 2.6 oz.) has spicy
flavor built right in. Just add bread!

R A C H A E L R AY M A G .C O M | J U N E 2 01 6

59

B AT T L E O F T H E

Lemonades
This refresher course will help
you nd the tastiest sweet-tart sipper.
Drink up! BY ERICA CLARK

Refrigerated
>> 45 per cup

WINN

0 min. prep

ER

Skip the prep work:


Overall, refrigerated
lemonade came out
on top. Many brands
tasted bright and
tangy, and at half the
price of homemade,
its a bargain to boot.
Consider this your
main squeeze!

Homemade
20 min. prep

Judged on flavor alone, DIY lemonade wins. That


deliciousness will cost you, though, in both time and
cash. It might be worthwhile for a special occasion,
but its a high price to pay for everyday drinking.

Frozen concentrate
>> 32 per cup

MAKE YOUR OWN


In a saucepan, bring 3 4 cup each water
and sugar and the zest of 1lemon to
a boil over high, stirring until the sugar
dissolves. Remove from heat; let stand
10minutes. Strain into a pitcher and
refrigerate until cool. Stir in 1 1 2 cups
lemon juice (from about 6lemons) and
6cups cold water.

CHECKOUT!
This month, we sampled 237 new
products (the most ever!) to nd
these favorites. BY GRACE RASMUS

60

My new brunch routine involves


eggs and colorful, veggie-filled
Dr. Praegers Root Veggie Hash
Browns ($4.99). Jennifer Beck,
executive lifestyle editor

1 min. prep

Freezer-aisle options will quench your thirst,


but the fact that high-fructose corn syrup is often
the first ingredient (read that label!) might sour
you on this version.

Powdered
>> 13 per cup

1 min. prep

This is the cheapest choice, but you pay for that


savings in the sipping. The lemonade is typically
overwhelmingly sweet with only a hint of lemon
flavor and a gritty texture. Bottom line: Lemonade
powder is alemon.

Fruity Aquafina Sparkling


Orange Grapefruit ($1.19) is great
with lunch, but I cant wait to make
a spritzer with it. Hello, summer!
Cecily McAndrews, food editor

Newmans Own Chicken Pad


Thai Skillet Meal ($7.39) goes from
freezer to fork in ten minutes. Thats
my kind of fast food. Elizabeth
Zuhl, associate art director

PHOTOS BY PETER A RDI TO; LEMONADE FOO D ST YLING BY JOHN B JOSTAD. ILLUSTRATION BY JUNGYEON ROH.

>> 91 per cup

MAKE THIS THE

SUMMER
OF FLAVOR.

Smitheld Anytime Favorites make


f lavorful meals easy, anytime.
TM

2016 Smithfield Foods

For recipes and more, visit smitheld.com

SUPERMARKET SMARTS

Supermarket
social hour
For scoring deals, customer service
or a few giggles, get friendly with
your grocery store. BY LAUREN KATZ
FACEBOOK

To make its
aromatic, barely
sweet Smoke
Chocolate
Bar ($8), Mast
Brothers roasts
cocoa beans over
a coconut-huskand-wood fire.

Jacobsen Salt
Co. Smoked
Flake Finishing
Salt ($13) adds
cherrywoodsmoked flavor
to everything it
touches.

Find deals when you give your


market the thumbs-up, especially
around food holidays. On National
Cereal Day, Winn-Dixie offered
free milk, and Safeway discounted
crustaceans for National Crab
Day. National Doughnut Day is
June3fingers crossed!
YOUTUBE

Supermarket videos span the


range from purely instructional to
downright entertaining. Music fans,
take note: On Walmarts channel,
Patti LaBelle shares holiday cooking
tips. Sprouts Farmers Market has
customers try store-brand items in
their Taste-imonials! series. For
fun, check out FreshDirects sound
effectfilled, stop-motion video of
toppings jumping into a bowl of guac.

The chickpeas for


Hummusphere
Classic Smoked
Hummus ($3.99)
get well acquainted
with an applewood
fire before theyre
blended into a dip.

TWITTER

I N STAG R A M

If youre trying to grow your following


on Instagram, tag your favorite
supermarket in related posts. The
@wholefoods account, for example,
is 75percent regrams of customer
photos, and you can pick up
hundreds of followers when it posts
your shot. Tap twice for that!

As the magazines resident powderedcheese connoisseur, I deem Popchips


Ridges in Cheddar & Sour Cream
($2.99) to be seriously snackable.
Alexa Weibel, food editor

62

H OT T R E N D S

Holy
smokes!
Most smoked foods get their
ame-kissed taste
from liquid smoke, but these
new items spend quality
time over a re.
Youll be stoked to try them!
BY CECILY McANDREWS

Forget boring ol yogurt! Good


Culture Cottage Cheese in Kalamata Olive
($2.49), made with basil and big olive
pieces, is my new go-to snack.
Lauren Katz, editorial assistant

Im not a huge ketchup fan normally,


but the spicy, tangy Frenchs Buffalo
Ketchup won me over. ($2.29).
Charles Grayauskie,
test kitchen associate

P HOTOS BY
P ET ER A RDITO.

If youve got a bone to pick about


your boneless chicken, Twitter
works as a kind of customer-service
hotlineat Publix and Wegmans,
representatives often respond to
customers tweets within the hour.

DINNERS FOR A DEAL

Breakfast
for dinner!
No need to get up early to enjoy
your favorite morning meals.
These delicious, wallet-friendly dishes
taste as good at 7 p.m. as they do at 7 a.m.
Go ahead, sleep in!

64

R A C H A E L R AY M A G .C O M | J U N E 2 0 1 6

Recipes by SARAH TENAGLIA

Photography by ANDREW PURCELL

Beer-Battered Fried
Chicken & CornmealScallion Waffles
SERVES 4

PREP 5 min

COOK 30 min

4 3 4 cups buttermilk pancake mix


1
2 cup yellow cornmeal
2 large eggs
1
2 cup chopped scallions, plus
more for garnish
2 tbsp. canola oil, plus more for
brushing and frying
1 cup lager-style beer
1
4 cup Dijon mustard
3 tbsp. Cajun seasoning
8 large chicken tenders
(1lb. total)
1
2 cup honey
1 tsp. sriracha

$2.17

PER PERSON

1. Preheat the oven to 200.


Preheat a waffle iron. In a large
bowl, whisk 2cups pancake
mix, the cornmeal, eggs, 1/2 cup
scallions, 2tbsp. oil and 1cup
water until smooth. Brush
waffle iron with oil. Working
in batches, cook waffles in
waffle iron. Transfer waffles
to a baking sheet, tent with foil
and keep warm in the oven.
2. In a large skillet, heat 1/2 to
1inch oil over medium-high
until it shimmers, about
5minutes.
3. Meanwhile, in a large bowl,
whisk 11/2 cups pancake mix
with the beer, mustard, 2tbsp.
Cajun seasoning and 1/4 tsp.
pepper. Add the chicken
tenders and turn to coat.
4. In a shallow bowl, whisk the
remaining 11/4cups pancake
mix, 1tbsp. Cajun seasoning
and 1/4 tsp. pepper. Working
in two batches, lift the chicken
from the batter and coat in the
seasoned pancake mix.
5. Fry the chicken in the hot
oil, turning once, until golden
brown and cooked through,
about 3minutes per side.
6. In a small bowl, whisk the
honey and sriracha. Divide
the waffles among 4plates and
top with the chicken. Sprinkle
with the scallions and drizzle
with the sriracha honey.

DINNERS FOR A DEAL

$2.14

PER PERSON

Chorizo Chilaquiles
1

1
3
1
1
1 1 2
1 1 3
6
8
1
1

2
4

66

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

PREP 10 min

COOK 25 min

lbs. tomatillos, husked


and rinsed
white onion, chopped
large cloves garlic, peeled
large jalapeo
tbsp. vegetable oil
cups chicken stock
cups chopped fresh cilantro
oz. fresh chorizo, casings
removed
cups tortilla chips
(about 4oz.)
can (15 to 15.5 oz.)
black beans, rinsed
cup sour cream, whisked
with 1to 2tbsp. water to thin
oz. crumbled feta

1. Preheat the broiler.


On a baking sheet, toss the
tomatillos, onion, garlic,
jalapeo and oil. Broil until
the vegetables are softened
and blackened in spots,
transferring ingredients
to a bowl as they blacken,
6to 12minutes. Stem and
seed the jalapeo and transfer
to a blender along with the
other vegetables. Add the
stock and 1cup cilantro;
pulse until smooth. Season
the salsa verde generously
with salt and pepper.

2. In a large skillet with a lid,


cook the chorizo over medium,
breaking up with a spoon, until
browned, about 10minutes.
Transfer to a bowl and cover.
3. Pour off the drippings from
the skillet, add the salsa verde
and bring to a boil. Stir in the
chips; cook until just beginning
to soften, 2to 3minutes. Top
with the beans and chorizo;
cover and cook until heated
through, 1to 2minutes. Divide
among plates. Drizzle with the
sour cream. Top with the feta
and remaining 1/3 cup cilantro.

FOOD STYLING BY CARRIE PURCELL ; PROP STYLING BY SARAH CAVE .

SERVES 4

Onion Bagel Strata


with Pancetta & Gruyre
SERVES 4 PREP 10 min
COOK 1 hr 15 min

5 tsp. EVOO
2 onion bagels, cut into
1
2 -inch pieces (about 3cups)
4 oz. diced pancetta
1 tbsp. butter
1 large onion, cut into
1
2 -inch pieces
1
1 2 cups whole milk
3 large eggs
1
2 cup heavy cream
1
4 tsp. ground nutmeg
1
1 2 cups grated Gruyre or
baby Swiss cheese (4oz.)
1
2 large head red-leaf lettuce,
torn into bite-size pieces
3 radishes, thinly sliced
1 tbsp. white wine vinegar

1. Preheat the oven to 350.


Brush an 8-cup baking dish
with 1tsp. EVOO; add the
bagel pieces in an even layer.
2. In a nonstick skillet, cook
the pancetta over medium
until almost crispy, about
5minutes. Using a slotted
spoon, transfer to a bowl.
3. Add the butter to the
drippings in the skillet and
melt over medium. Add the
onion and cook, stirring
occasionally, until beginning
to brown, about 12minutes.
Season with salt and pepper;
spoon over the bagel pieces.
4. Whisk the milk, eggs,
cream, nutmeg, 1/2 tsp. salt
and 1/4tsp. pepper with the
pancetta. Stir in 1cup cheese;
pour over the bagel mixture,
pressing to submerge bagels.
Sprinkle with the remaining
1/
2 cup cheese. Let stand
at least 10minutes. (Strata
can be covered and chilled
overnight before baking.)
5. Bake until golden and
just set, about 45minutes.
6. In a bowl, toss the lettuce,
radishes, vinegar and the
remaining 4tsp. EVOO;
season. Serve with the strata.

$2.14

PER PERSON

DINNERS FOR A DEAL

Corn & Cheddar


Souffls with Kale &
Mushroom Salad
SERVES 4 PREP 15 min
COOK 35 min

3
1
2
8
1
4
2 1 2
1 14
3
3
4
5
1 1 2

tbsp. EVOO
tbsp. red wine vinegar
tsp. Dijon or Creole mustard
oz. white mushrooms,
thinly sliced
package (5 oz.) baby kale
tbsp. butter, plus 1tsp.
for greasing the ramekins
cups whole milk
cups frozen corn
scallions, chopped
cup yellow cornmeal
large eggs, separated,
at room temperature
cups (packed) grated
extra-sharp cheddar (5oz.)

1. In a large bowl, whisk the


oil, vinegar and mustard.
Toss with the mushrooms
and let marinate 15minutes.
Add the kale, toss, then
season with salt and pepper.
2. Meanwhile, preheat the
oven to 425. With 1 tsp.
butter, grease four 2-cup

68

R A C H A E L R AY M A G .C O M | J U N E 2 0 1 6

ramekins and place on a


rimmed baking sheet.
3. In a large saucepan,
bring 2cups milk, the corn,
scallions and 11/4 tsp. salt
to a boil over medium-high.
Add the cornmeal and cook,
whisking constantly, until
very thick, about 1minute;
pour into a large bowl.
Whisk in 4tbsp. butter, the
egg yolks, 1cup cheese and
the remaining 1/2 cup milk.
4. In another large bowl,
using an electric mixer,
beat the egg whites until
stiff but not dry. Gently fold
into the warm cornmeal
mixture in three additions.
Divide among the prepared
ramekins and sprinkle
with the remaining 1/2 cup
cheese. Bake until puffed
and golden, 16to 18minutes.
Serve with the salad.

$2.10

PER PERSON

YOUR BIKE
CAN HELP OTHERS

MOVE FORWARD.
YOUR DONATIONS TO GOODWILL HELP

FUND JOB PLACEMENT AND TRAINING


FOR PEOPLE IN YOUR COMMUNITY.

DONATE STUFF.
CREATE JOBS.

TO FIND YOUR NEAREST DONATION CENTER GO TO

GOODWILL.ORG

2
4

STYL E P I C KS

Bling it on
The right piece of jewelry can make
an outt. Try the ones Rach
and her stylist Jane Harrison Fox
are loving this summer.

PROP STYLING BY KRIS JENSEN; MARKET EDITING BY JANE HARRISON FOX AND CARA APOTHEKER .

1.Real ostrich
feathers and goldplated brass hardware
make the Rhea Grey
Statement Feather
Shoulder Sweepers
one of a kind.
$75, serefina.com
(RRED readers can
get 20 percent off
everything in the
online store with code
RACHAELRAY.)
Photography by DAVID LEWIS TAYLOR

2.Wrap your finger


in the adjustable 18K
goldplated brass
Open Stone Ring.
$30, wrenglory.com
3.Austin-based
designer Kristin
Ann Rudge created
the Pyrite and
Terra-Cotta
Mummy Bead
Antler Necklace
exclusively for
RRED readers. She
is a rockstar, says
Rachael. Ive been
wearing her designs
for years and now
yall can too.
$110, kar-bn.com
4.Dress up a
classic LBD with a
statement piece like
the Think Big Cuff.
$79, silpada.com

5.Theres no
reason your bag
cant have jewelry,
too, Fox says. Rach
has a tassel hanging
on her purse
strap. Score the
look with a leather
Feather Charm.
$55, mzwallace.com
6.Not that youre
likely to forget, but
this 14K goldfill
Wine Thirty
Identity Ring will
keep happy hour
plans top-of-mind.
$55, nashelle.com
7.The casual-chic
Borneo Necklace
has fringe made
of Japanese glass
beads. $36, coco
belledesigns.com

R A C H A E L R AY M A G .C O M | J U N E 2 01 6

71

LO O K I N G G O O D

Sunscreen
for slackers!

If youve ever caught yourself using an excuse to skimp on


sun protectionand who hasnt?youre cheating your skin.
To keep it healthy, top derms dismantle the most common
cop-outs and introduce you to your new SPF BFFs!
BY ABBIE KOZOLCHYK | PHOTOGRAPHY BY MARKO METZINGER
PROP STYLING BY MATTHEW SPORZYNSKI

Its hard to find a natural


SPF that doesnt look chalky.

YOUR SUNSCREEN BFF: A mineral


sunscreenbut not the thick-whitepaste-on-your-nose kind you
remember from childhood. The latest
skincare technology allows natural
ingredients like zinc oxide to protect
while blending invisibly into your skin.
ONE TO TRY: Promise Organic
SPF 30 Coconut Sunscreen Lotion,
which contains plant oils and natural
shea butter. $13, at CVS stores

Sunblock makes my
sensitive skin break out.

YOUR SUNSCREEN BFF: An oil-free find.

Its the oils in many formulas that clog


acne-prone pores, says Joshua Zeichner,
MD, assistant professor of dermatology at
Mount Sinai Hospital in NYC. Extra incentive
to be sunscreen vigilant: Acne medications
can increase your risk for burning.
ONE TO TRY: Oil-free La Roche-Posay
Anthelios Clear Skin Dry Touch Sunscreen
SPF 60. $20, laroche-posay.us

Im not in the midday sun.


Alfresco happy hour is more my style.

YOUR SUNSCREEN BFF: A broad-spectrum blend.

You want a formula that blocks both UVB rays


(which get weaker as the sun sets) and UVA rays
(present as long as theres daylight), says Doris Day,
MD, clinical associate professor of dermatology
at New York University Langone Medical Center.
ONE TO TRY: Lightweight Coola Classic
Face Sport SPF 50 White Tea Moisturizer, which
screens both types of rays. It also contains
skin-defending antioxidantsdrinking alcohol
depletes your natural levels. $32, coolasuncare.com

Sticky palms and heavy scents?


No can do when Im grilling.
YOUR SUNSCREEN BFF: A fragrance-

free, water- and sweat-resistant stick.


There are now plenty of versions that
wont make you smell like a pia colada.
Make sure youre applying it liberally
enough: at least two back-and-forth strokes
for each area youre covering.
ONE TO TRY: Handy (and odorless)
No-Ad Sport Body and Face Sunscreen
Stick SPF 50. $7, at drugstore.com

Ive got dark skin, so Im


already protected from the sun.

YOUR SUNSCREEN BFF: Anything, so long

as it has an SPF of at least 30! Dark skin


does typically have more inherent protection
than light skin, but youre only getting
an SPF of 4 at mostnot nearly enough!
If you gave up on sunscreen a while ago,
try again: The new sheer options blend
in so well they can be worn under makeup.
ONE TO TRY: Quick-disappearing
Coppertone ClearlySheer Faces SPF 30.
$10, drugstore.com

Sunscreen makes me feel


hot and a little claustrophobic.

YOUR SUNSCREEN BFF: A sweat-wicking

formula. The chemical UV absorbers that


block the sun also convert its light into heat,
and some people can feel that happening,
Dr. Zeichner says. But now, the same basic
principle that makes workout clothes more
breathable is being applied to sunscreens, too.
ONE TO TRY: Easy-to-apply Neutrogena
CoolDry Sport Sunscreen Spray Broad
Spectrum SPF 50. $11, at drugstores

R A C H A E L R AY M A G .C O M | J U N E 2 01 6

73

nly

Egglands Best
gives you the best
in taste & nutrition.
THINK ALL EGGS ARE THE SAME? Then you havent experienced
Egglands Best.
Compared to ordinary eggs, Egglands Best eggs have ve times the Vitamin
D, more than double the Omega 3, 10 times the Vitamin E, and 25 percent
less saturated fat.Plus, EBs are a good source of Vitamin B5 and Riboavin,
contain only 60 calories, and stay fresher longer.
Hungry for better taste? EBs deliver more of the farm-fresh avor you and
your family love. Any way you cook them!
So why settle for ordinary when you can enjoy the best? Egglands Best.
*Voted Most Trusted Egg Brand by American shoppers. Based on the 2016 BrandSpark/Better Homes and
Gardens American Shopper Study

egglandsbest.com

Better Taste. Better Nutrition.


Better Eggs.

June

Hooray! Its summer!


P. 86

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY CA RLA GONZALEZ-H ART.

RACHAELS BEST DINNER SALADS P. 76 THE YEAR OF THE VEGETABLE


COOL KITCHEN GARDENS P. 100

Photography by SARAH ANNE WARD

R AC H A E L R AY M AG .C O M | J U N E 2 0 1 6

75

BY

Rachael
Ray

minute
meals
76

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

Photography by JOSEPH DE LEO

Greek Village
Chunk Salad
with LemonOregano Shrimp
(recipe, page 79)

Mushroom, Celery &


Crispy Onion Salad SERVES 4
2 tbsp. olive or vegetable oil
6 portobello mushrooms
stemmed, gills scraped
and caps cut into strips
Salt and pepper
Splash of sherry,
brandy or beef stock
1 large heart of romaine,
chopped
45 ribs celery with leafy
tops, thinly sliced on
an angle
1
2 red onion, halved
lengthwise and thinly
sliced, or 6scallions,
thinly sliced on an angle
1 cup flat-leaf parsley
leaves
3 tbsp. Worcestershire
sauce
2 tbsp. fresh thyme,
chopped
1 tbsp. grainy Dijon
mustard
About 1 3 cup EVOO
Coarsely ground
black pepper
1 cup crumbled
smoked blue cheese,
preferably Oscars
(oscarsadksmokehouse
.com), or Stilton
1
2 cup smoked almonds,
preferably Blue Diamond,
coarsely chopped

h In a large skillet, heat


the oil, two turns of the
pan, over medium-high.
Add the mushrooms
and cook, stirring often,
until deeply browned and
fragrant, 6to 8minutes.
Season with salt and
pepper. Add the sherry
and stir, 1 minute, then
transfer the mushrooms
to a plate; let cool.
h In a large bowl, combine
the lettuce, celery, onion
and parsley.
h In a small bowl, whisk
the Worcestershire, thyme
and mustard; gradually
whisk in the EVOO in a
slow, steady stream.
Season the dressing with
salt and coarsely ground
pepper. Toss the salad
with the dressing and
transfer to a platter.
Top with the cheese, nuts
and mushrooms.

FOOD ST Y LI NG BY SI MON ANDREWS; PROP STYLING BY MEGAN HEDGPETH.

Greek Village Chunk Salad with


Lemon-Oregano Shrimp SERVES 4
SALAD
1 heart of romaine, chopped
2 tomatoes on the vine,
lightly seeded and cut into
1-inch cubes
23 ribs celery with leafy
tops, cut on an angle into
1-inch pieces
1 small red onion, quartered
and thinly sliced
1 mild red field, frying or
bell pepper, seeded and
cut into 1-inch pieces
1 green cubanelle or bell
pepper, seeded and cut
into 1-inch pieces
2 Persian cucumbers,
halved lengthwise and
cut into 1-inch half moons,
or 1 3 English cucumber,
cut into 1-inch pieces
1 cup (loosely packed)
flat-leaf parsley leaves
3
4 cup (a couple of fat
handfuls) pitted Kalamata
olives, coarsely chopped
1
2 cup drained pepperoncini
or giardiniera (pickled
vegetables), chopped
8 oz. Greek feta in brine,
drained and crumbled or
diced
34 tbsp. EVOO
2 tbsp. red wine vinegar
Salt and pepper
SHRIMP
3 tbsp. olive oil
2 large cloves garlic, crushed
1 1 2 lbs. large shrimp
(about 20), peeled
and deveined, tails on

2 sprigs fresh oregano,


stemmed and chopped
(about 1tbsp.)
1 tsp. crushed red pepper,
or 1red finger,
Fresno or jalapeo chile,
finely chopped
Salt
1
2 cup dry vermouth or
white wine
1 lemon, juiced
(about 1 4 cup)
h In a large, shallow

serving bowl, combine the


vegetables, parsley, olives,
pepperoncini, cheese,
EVOO and vinegar; season
with salt and pepper.
h In a large nonstick
skillet, heat the olive oil,
three turns of the pan,
over medium-high. Add the
garlic and swirl the pan
a minute or two to infuse
the oil; discard the garlic.
Add the shrimp to the pan
and cook, stirring often,
about 2minutes. Add the
oregano and crushed red
pepper; season with salt.
Cook, tossing often, until
the shrimp are just opaque
in the centers, a minute
or twomore. Add the
vermouth and lemon juice;
stir to coat, then pour
the mixture over the salad.

Chorizo & Chicken Taco Salad


with Chipotle Dressing SERVES 4
DRESSING
2 tbsp. pureed or finely
chopped chipotle
peppers in adobo sauce
2 tbsp. sherry vinegar
2 tsp. acacia or other mild
honey, or agave syrup
About 1 4 cup EVOO
SALAD
1 small rotisserie chicken
3
4 lb. fresh chorizo,
casings removed
2 hearts or 1 large head
romaine, chopped
2 tomatoes on the vine,
seeded and diced
2 cups tortilla chips or
strips, preferably Xochitl,
lightly crushed
1 cup queso fresco or
Cotija cheese, crumbled
1
2 red or white onion,
chopped
2 jalapeo or Serrano
chiles, seeded and
chopped
A handful each fresh
flat-leaf parsley and
cilantro tops, chopped
Salt and pepper
1
4 cup pimiento-stuffed
green olives, chopped
4 scallions, very thinly
sliced on an angle

h In a large bowl, whisk


the chipotle, vinegar
and honey; gradually
whisk in the EVOO in a
slow, steady stream.
h Shred the chicken into
bite-size pieces, discarding
the skin and bones.
h In a small nonstick
skillet, cook the chorizo,
stirring and breaking
up with a spoon, over
medium-high, until
browned, 3to 4minutes;
transfer to paper towels.
h Add the lettuce,
tomatoes, chips, cheese,
onion, chiles, parsley
and cilantro to the
bowl with the dressing.
Season with salt and
pepper and toss to coat.
Arrange the salad on
plates or a platter and top
with the chicken, chorizo,
olives and scallions.

R A C H A E L R AY M A G .C O M | J U N E 2 01 6

79

WATC H & LE AR N !

Grilled Tuna Nioise Salad


with Anchovy Dressing SERVES 4
Looking for an easy
shortcut? Hard-boiled
eggs are available at most
supermarket salad bars.
SALAD
8 small white or
red-skinned potatoes
(about 3 4 lb.)
Salt
1
2 lb. (a couple of handfuls)
haricots verts (thin
green beans), trimmed
4 large eggs
1 large heart of romaine,
chopped
1 large head Bibb
or butter lettuce,
coarsely torn
1 pt. cherry tomatoes,
halved
4 radishes, thinly sliced
4 scallions, thinly sliced
1
2 cup Nioise olives, pitted
34 tbsp. (a fat handful)
tarragon, coarsely
chopped
4 tuna steaks
(about 6oz. each)
A drizzle of vegetable
or peanut oil
Pepper
Herbes de Provence,
for sprinkling
DRESSING
4 anchovy fillets
2 cloves garlic
1 small shallot
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard
About 1 2 cup EVOO
h In a large saucepan,
cover the potatoes with
1 inch of cold water,
salt the water and bring
to a boil over mediumhigh. Cook the potatoes
until just tender, 8to
10minutes. Using a
slotted spoon, transfer
to a plate and let cool.
Prepare a large bowl
of ice water to cool
the green beans. Add
the green beans to the
boiling water; cook until
crisp-tender, about

3minutes; drain.
Transfer to the ice
water to cool; drain.
Slice the potatoes.
h In a small saucepan,
cover the eggs with cold
water; bring to a boil.
Remove from the heat,
cover and let stand
12minutes. Crack the
eggs all over, then soak
in cold water 5minutes
to loosen the shells.
Peel and quarter the eggs.
h Heat a large cast-iron
skillet or a heavy
nonstick pan over
medium-high to high.
h Arrange the lettuces
on plates or a platter.
In a large bowl, toss
the tomatoes, radishes,
scallions and olives.
Top the lettuces with the
potatoes, green beans
and the radish mixture;
sprinkle with tarragon.
h Drizzle the tuna steaks
with oil; season with
salt, pepper and herbes
de Provence. Add
to the skillet and cook
2minutes per side for
pink centers and
3minutes per side for
opaque centers. Slice
and arrange on the salad.
h On a cutting board,
nely chop the
anchovies[1]. Grate
the garlic over the
anchovies[2]. Using the
at side of a large knife,
smear the mixture across
the cutting board until a
paste forms[3]; transfer
to a small bowl. Grate
in the shallot, then whisk
in the vinegar and
mustard; gradually whisk
in the EVOO in a slow,
steady stream. Season.
Pour over the salad.

WHAT THE
HECK IS FENNEL
POLLEN?
PAGE 108

Italian Three-Bean Salad


Salt
12 oz. (1 package) trimmed
green beans or haricots
verts (thin green beans)
1 can (15 to 15.5oz.)
chickpeas, rinsed
1 can (15 to 15.5oz.)
cannellini beans, rinsed
1 pt. cherry tomatoes,
halved
1 cup (loosely packed)
mixed torn fresh basil
and flat-leaf parsley
leaves
1 small white or red onion,
chopped
2 ribs celery with leafy
tops, chopped
8 bocconcini (bite-size
mozzarella balls),
quartered
4 slices ( 1 8 inch thick)
prosciutto di Parma,
diced
ITALIAN DRESSING
About 2 tbsp. white
balsamic vinegar
2 tbsp. grated ParmigianoReggiano or Pecorino
Romano
1 small shallot, grated
1 tbsp. Dijon mustard
2 tsp. acacia or other mild
honey
1 large clove garlic, grated
1
2 red finger, Fresno or
jalapeo chile, grated or
finely chopped

SERVES 4

1 scant tsp. dried oregano


2 tsp. fennel pollen or
ground fennel seed
1
2 cup EVOO
Salt and pepper
1

h In a large, deep skillet,


bring a few inches of
water to a boil. Prepare a
large bowl of ice water
to cool the green beans.
Salt the boiling water;
add the green beans.
Cook until crisp-tender,
about 3minutes; drain.
Transfer to the ice water
to cool; drain. Cut the
beans on an angle into
thirds; place in a large
bowl. Add the chickpeas,
cannellini beans,
tomatoes, herbs, onion,
celery, bocconcini
andprosciutto.
h In a medium bowl,
whisk the vinegar, cheese,
shallot, mustard, honey,
garlic, chile, oregano and
fennel pollen; gradually
whisk in the EVOO
in a slow, steady stream.
Season with salt and
pepper. Toss the salad
with the dressing.

R A C H A E L R AY M A G .C O M | J U N E 2 01 6

81

Black Bean Nachos with Tomato-Tomatillo Salad

SERVES 4

WARM BEAN DIP


1 tbsp. olive oil
1 small white or yellow
onion, finely chopped
2 large cloves garlic,
chopped
1 jalapeo or Serrano
chile, chopped
(remove seeds for a
milder dip)
1 tsp. (about
1
3 palmful) cumin
Salt
1 can (15 to 15.5 oz.)
black beans, rinsed
1 1 2 tsp. to 1 tbsp.
cayenne pepper
sauce (medium to
spicy heat level),
such as Franks
RedHot

season with salt. Cook,


stirring often, until the
vegetables soften, about
5minutes. Add 1/2 cup
water. Cook, stirring
often, until the liquid is
reduced by half, 3to
5minutes; transfer to a
food processor. Add the
beans and hot sauce.
Puree; season with salt.
h Arrange the chips on
a parchment- or foillined baking sheet; bake
until toasted, 5to
7minutes. Top with the
bean dip and sprinkle
evenly with the cheese.

NACHO SALAD
About 8 cups or large
handfuls tortilla chips,
preferably Xochitl
( I use a mix of blue
and white or yellow
corn chipsenough
to evenly cover the
baking sheet)
2 1 2 cups shredded pepper
jack or Monterey jack
(about 3 4 lb.)
4 tomatoes on the vine,
seeded and chopped
4 tomatilloshusked,
rinsed and chopped
1 small red onion, finely
chopped
1
2 cup cilantro leaves
mixed with a few mint
leaves, finely chopped

2 jalapeo chiles, finely


chopped
1 lime, juiced (about
2tbsp.)
Salt
Sliced pickled
jalapeos, for garnish
1 small head iceberg
lettuce, cored and
chopped (about
4cups)
h Position a rack in the
middle of the oven;
preheat to 400.
h In a small skillet, heat
the oil, one turn of the
pan, over medium-high.
Add the onion, garlic,
jalapeo and cumin;

h Preheat the broiler. In


a medium bowl, combine
the tomatoes, tomatillos,
onion, cilantro and mint,
jalapeos and lime juice;
season with salt.
h Return the nachos to
the oven and broil until
the cheese melts and is
browned in spots, 4to
5minutes. Top the
nachos with the pickled
jalapeos, then the
lettuce and the tomatotomatillo salad. Serve
the nacho salad on the
baking sheet or divide
among plates.

New York
Deli Salad

SERVES 4

DRESSING
2 tbsp. white wine vinegar or
cider vinegar
1 heaping tbsp. deli mustard (spicy
yellow or light brown)
2 tsp. prepared horseradish,
preferably Golds
1 tsp. acacia or other mild honey
1 tsp. (about 1 3 palmful) celery seed
1
4
cup vegetable, canola or peanut oil
Salt and pepper

Grilled Romaine Caesar & Cobb Salad


CROUTONS
2 tbsp. butter
2 tbsp. olive oil
1 clove garlic, crushed
2 slices (1 2 inch thick)
white Italian bread, cut
into 1-inch cubes
Coarsely ground black
pepper
1
2 cup grated Pecorino
Romano
DRESSING
1 lemon, juiced (about
1
4 cup)
1 large egg yolk (optional)
4 anchovy fillets, finely
chopped
2 cloves garlic, grated or
pasted
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
2 tsp. ground black pepper
About 3 4 cup EVOO
1
4
cup (about a handful)
each grated
Parmigiano-Reggiano
and Pecorino Romano
SALAD
12 slices meaty bacon
2 large heads romaine,
roots trimmed but
intact, halved
lengthwise
Olive oil, for drizzling
3 boneless, skinless
chicken breasts,
halved horizontally into
6thin cutlets

Salt and pepper


4 hard-boiled eggs, peeled
and coarsely chopped
8 scallions, thinly sliced
on an angle
4 radishes, cut into
matchsticks or thin half
moons
8 oz. smoked blue cheese,
preferably Oscars
(oscarsadksmokehouse
.com), or Maytag blue
cheese, crumbled
h Preheat the oven to 400
and heat a grill pan or
grill over medium-high.
h In a medium skillet, melt
the butter with the oil over
medium. Add the garlic and
swirl the pan a minute or
two to infuse the butter;
discard the garlic. Add the
bread cubes; toss to coat.
Cook, stirring often, until
golden; spread out on a
rimmed baking sheet.
Season with coarsely
ground black pepper;
sprinkle with 1/2 cup
Pecorino Romano. Bake
until the croutons are deep
golden brown, 10to
12minutes.
h In a food processor,
puree the lemon juice, egg
yolk, if using, anchovies,

SERVES 4

garlic, Dijon mustard,


Worcestershire and pepper.
With the machine running,
gradually stream in the
EVOO. Add the cheeses and
pulse to combine.
h On a slotted broiler pan
or a rimmed baking sheet
tted with a metal rack,
arrange the bacon in a
single layer. Bake until
crispy, 15to 18minutes.
Let cool, then chop into
1-inch pieces.
h Soak and dry the halved
heads of lettuce. Drizzle
with oil and grill, cut side
down, until slightly charred,
about 2 minutes. Place, cut
side up, on a platter or
divide among plates.
h Drizzle the chicken with
oil; season with salt and
pepper. Grill until charred
in spots and cooked
through, about 3minutes
per side; slice or cut
intocubes.
h Top the halved lettuce
heads with the croutons;
drizzle with the dressing.
Top with rows of egg,
scallions, radishes, chicken,
bacon and blue cheese.

SALAD
2 hearts or 1 head romaine,
chopped or shredded
2 garlic or half-sour pickles,
chopped
1 cup bagel chips, lightly crushed
1
2 lb. thickly sliced deli pastrami,
cut into 3 4 -inch pieces
1
2 lb. thickly sliced Swiss cheese,
cut into 3 4 -inch pieces
h In a large bowl, whisk the
vinegar, mustard, horseradish,
honey and celery seed; gradually
whisk in the oil in a slow, steady
stream. Season the dressing with
salt and pepper.
h Add the salad ingredients and
toss to combine.

R A C H A E L R AY M A G .C O M | J U N E 2 01 6

83

Roasted Chickpea
Salad with Pita Chips
ROASTED CHICKPEAS
1 can (15 to 15.5 oz.)
chickpeas, rinsed and
dried
1 tbsp. olive oil (a fat
drizzle)
Salt and pepper
1 tsp. each (about
1
3 palmful) ground
cumin, ground coriander,
turmeric and paprika or
smoked sweet paprika
1
2 tsp. each allspice and
cayenne or crushed
red pepper
1
4 tsp. each ground ginger
and ground cardamom
TAHINI DRESSING
1
4 cup tahini
1 lemon, juiced (about
1
4 cup)
34 tbsp. bottled or
filtered water
2 tbsp. EVOO
2 cloves garlic, crushed
Salt
A small handful fresh dill,
coarsely chopped
SALAD
2 hearts or 1 large head
romaine, chopped
2 tomatoes on the vine,
seeded and diced

84

SERVES 4

1 cup drained giardiniera


(pickled vegetables),
chopped
2 fat handfuls pita chips,
preferably Stacys, lightly
crushed
h Preheat the oven to 425.
h In a medium bowl,

toss the chickpeas and


olive oil; season with salt,
pepper and the spices.
On a parchment- or
foil-lined baking sheet,
spread the chickpeas in a
single layer. Roast until
crispy, 20to 25minutes.
h In a food processor,
puree the tahini, lemon
juice, water, EVOO and
garlic. Season the dressing
with salt; mix in the dill.
h In a large bowl, toss
the lettuce, tomatoes,
giardiniera, pita chips and
the dressing. Spread the
salad on a platter or divide
among plates or bowls;
top with the chickpeas.

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

Sicilian Panzanella Salad


with Grilled Swordsh
DRESSING
2 cloves garlic, minced or finely grated
1 small red chile, such as finger, Fresno
or jalapeo, finely chopped, or 1tsp.
crushed red pepper
2 tsp. lemon zest plus the juice of
1
2 lemon (about 2tbsp. juice)
2 tbsp. white balsamic vinegar
1 tsp. fennel pollen or ground fennel seed
1
3 1 2 cup EVOO (eyeball it)
Salt and pepper
SALAD
2 slices (1 2 inch thick) stale Italian bread,
cut into 1-inch cubes
2 seedless oranges
1 heart of romaine, chopped
1 small red onion, quartered through core
and thinly sliced
1
2 bulb fennelquartered, cored and very
thinly sliced
1 cup (loosely packed) mixed flat-leaf
parsley, basil and mint
1
2 cup Sicilian green olivescracked,
pitted and coarsely chopped
1
4 cup caperberries, sliced, or 3tbsp.
drained capers in brine
4 swordfish steaks, skin and dark flesh
trimmed (about 6oz. each)
Olive oil, for drizzling
2 tbsp. fresh rosemary, chopped
Salt and pepper
1
2 lemon

WATC H & LE AR N !

h Preheat the oven to 375.


h In a large bowl, mix the garlic, chile and

zest. Whisk in the lemon juice, vinegar


and fennel pollen; gradually whisk in the
EVOO in a slow, steady stream. Season
the dressing with salt and pepper.
h Arrange the bread on a baking sheet;
bake until deep golden, about 15minutes.
h Heat a large cast-iron skillet or
nonstick pan over medium-high.
h Using a small, sharp knife, cut the ends
off the oranges[1]. Place on a work surface,
cut side down, and remove the rind and
white pith[2]. Over a bowl, cut between the
membranes to release the segments[3];
add to the dressing. Add the lettuce, onion,
fennel, herbs, olives, capers and bread; toss.
h Drizzle the sh with the oil; sprinkle
with rosemary. Season with salt and
pepper. Add to the pan and cook until just
opaque in the center, about 4minutes
per side. Slice or dice the sh and arrange
on the salad. Squeeze the lemon half over.

Its
the
year
of
the
After years of
celebrating all things
meaty, chefs have
vegetable fever... and so
should you! Behold the
countrys most inspired
veg-centric dishes,
plus a crisper drawer
full of recipes and tips.
Whether its the
cauliflower in your taco
or the beets in your
chocolate pudding,
eating your vegetables
never tasted so
goodor felt so cool!
BY JULIA BAINBRIDGE,
KRISTIN DONNELLY,
ANANDA EIDELSTEIN,
GABRIELLA GERSHENSON &
KATHLEEN SQUIRES
PHOTO GRAPHY BY MARCUS NILSSON
ILLUSTRATIONS BY JENNI SPARKS

V
E
G
E
T
A
B
L
E

THEYLL
BOWL YOU
OVER
Dig in to these deepdish meals for breakfast,
lunch or dinner!
RECIPES, PAGES 9798

R ATATO U I L L E
P O L E N TA B OW L

Want a stick-to-yourribs bowl? Try this


Mediterranean
mashup of creamy
polenta topped with
zesty ratatouille
and a poached egg
from vegetarian-food
pro Lukas Volger.
He wrote the book
on bowls (for real
his latest cookbook
is called Bowl).

G R E E N S B OW L W I T H
GA R L I C -YO G U R T SAU C E

Cool raw and warm


cooked vegetables
unite in this bowl, which
D.C. chef Jos Andrs
(who once told
Anderson Cooper that
vegetables are sexy)
serves at his restaurant
chain Beefsteak.

BOWL BUILDING

BASICS
Our experts share their
tips for making the most
craveable combos.

GO WITH THE GRAIN

PILE ON THE VEGGIES

This is the bulk, says


Volger. Its what fills
you up and stretches a
bowl into a full meal.
He combines grains that
have the same cook
timesfor example, white
rice, quinoa and millet
in one pot for a variety
of flavors and textures.

Make sure every bite is interesting by mixing vegetables


prepared in different waysraw, cooked, marinated and pickled.
For the best bowl, get all the other components (dressing,
garnishes, etc.) squared away before you cook your vegetables,
advises Andrs. You want to maximize the flavor and texture
of the veggies, so build the bowl as soon as theyre done
cooking. To get a restaurant-y look, arrange the vegetables
in small groups, like a composed salad. And try out some
kooky cuts. Spiralized zucchini and cucumber are an ideal
base for a bowl, says Paltrow. Theyre so much fun to eat.

SA L M O N P O K E B OW L

A veggie bowl
doesnt have to be
vegetarian. This
salmon-studded
poke (a Hawaiian
raw-fish salad), from
Gwyneth Paltrows
latest cookbook,
Its All Easy, pairs
super-fresh fish
with zucchini and
cucumber noodles.
Its like sushi you
can eat with a fork.

R OAST E D - B E E T
B R E A K FAST B OW L

Eat your vegetablesfor breakfast!


Yogurt and granola get a delicious wakeup call with wedges of beets roasted
with honey, star anise and citrus juices,
thanks to chef Gerardo Gonzalez
of NYCs hip-and-healthy El Rey Coffee
Bar & Luncheonette.

T H E P RO T E I N O P T I O N

DRESS IT UP

Veggie bowls are plenty


satisfying on their
own, but if you want an
even heartier meal,
add a protein like chicken,
salmon or tofu. Volger
likes using a poached egg
because the yolk adds
a hit of moisture
and instant richness.

To tie everything together,


you need a really great
sauce. It could be a
vinaigrette, pesto or even
yogurt mixed with chile
paste, says Volger.
Hes also a fan of using
spicy harissa or a spoonful
of creamy tahini
thinned out with water.

C RU N C H T I M E

H AV E F U N !

Garnish with toasted nuts or


seeds for textural variety,
says Gonzalez. Or whip up a
custom mix, like the granola
with flax meal and sesame,
pumpkin and sunflower seeds
that Andrs uses to top his
breakfast bowls. Make a big
batch to keep on hand so
youre always ready to sprinkle.

The one hardand-fast bowl


rule is that
its gotta be
tasty. Your
only limit is
your creativity,
Andrs says.
There are no
bad choices.

R A C H A E L R AY M A G .C O M | J U N E 2 01 6

89

THEY MAKE BURGERS BETTER

Wheres the beef?


Who cares! Veggie
burgers can be truly
amazingwhen
theyre done right.
This recipe combines
the best elements
of five of the countrys
tastiest versions.
Napkins, please!

BA L SA M I C
ONION RELISH&
S E SA M ESEED BUN
The sweet-tart
balsamic onion relish
at Farm Burgers
Georgia and Alabama
outposts puts the
raw onion slice to
shame. But they dont
mess with the
breadnothing says
classic burger like
a sesame-seed bun.

ICEBERG
L E T T U C E &
M U E N ST E R
CHEESE
At Superiority
Burger in NYC, chef
BrooksHeadley
tops his meatless
patties with iceberg,
the queen of burger
lettuces, which
adds major crunch
and wont wilt like
fancier lettuces do.
Muenster, his
cheese of choice,
melts like a dream.

T H E B E ST- E V E R V E G G I E B U R G E R
MAKES 6

OV E N - R OAST E D
TO M ATO E S
& ZUCCHINI
PICKLES
Skip the ketchup and get that
rich-tangy flavor from ovenroasted tomatoes, like they do at
Butcher & Bee in Charleston, SC.
While youre at it, switch up
your pickle, too. Butcher & Bee
uses pickled zucchini, not cukes,
on its veggie burgers.

VEGGIE
PAT T Y
Nuts, grains and
legumes are the
meat of the best
new veggie burgers.
This patty, inspired
by Superiority
Burgers top-secret
formula and April
Bloomfields Indianinfluenced version
at Salvation Burger
in NYC, combines
toasted walnuts,
farro (which crisps
up for a nice crust)
and lentils for
a protein punch.

SMOKY
S CA L L I O N
M AYO
Every selfrespecting burger
needs a special
sauce. Charred
scallions bring
flame-broiled
flavor to this
creamy take on
the grilled scallion
relish at LocoL,
the new Californiabased joint from
chefs Roy Choi and
Daniel Patterson.

PREP 1 hr

BURGER
4 scallions, trimmed
1
2 cup walnuts,
toasted
1
4 cup old-fashioned
oats
2 cups cooked lentils
(from one 17.6-oz.
package or from two
15-oz. cans, drained)
1 cup cooked farro
1
2 cup mashed
roasted sweet
potato (about
1medium potato)

COOK 1 hr 15 min

ASSEMBLY & TOPPINGS


Butter, at room temperature
6 sesame-seed hamburger buns
2 tbsp. canola oil
12 slices Muenster
Smoky Scallion Mayo
(recipe below)
11 2 cups thinly sliced
iceberg lettuce
Zucchini Pickles (recipe below)
Oven-Roasted Tomatoes
(recipe below)
Balsamic Onion Relish
(recipe below)

1. Heat a grill or grill pan over medium-high. Grill the


scallions until charred in spots, turning occasionally,
about 6minutes. Let cool; coarsely chop.
2. In a food processor, pulse the walnuts and oats until
a coarse meal forms. Add 1cup lentils and pulse until a
thick but not mushy paste forms; transfer to a large
bowl. Add the remaining 1cup lentils, the farro, mashed
sweet potato and chopped scallions; season with
salt and pepper and mix well. Form into six
3/
4-inch-thick patties; season both sides with salt.
3. Heat a large skillet over medium. Spread some butter
on the cut sides of the buns. Working in batches,
toast the buns in the skillet until browned, 1to 2minutes.
Transfer to a work surface. Wipe out the skillet;
add the oil and heat over medium-high. Add the patties;
cook until browned, 2to 3minutes per side. During
the last minute of cooking, top each patty with
2slices cheese; tent with foil to melt cheese. Transfer
the patties to paper towels and let rest 5minutes.
4. Build the burgers with the bun bottoms, scallion
mayo, patties, lettuce, zucchini pickles, roasted tomatoes,
balsamic onions and bun tops.
TO P P I N G S
BALSAMIC ONION RELISH
In a large skillet, melt 1tbsp.
butter with 1tbsp. olive oil over
medium. Add 2finely chopped
red onions (about 3cups);
season. Cook, stirring
occasionally, until caramelized,
18to 20minutes. Add 2tbsp.
balsamic vinegar; cook, stirring
often, until absorbed, 1to
2minutes. Makes about 2cups.
SMOKY SCALLION MAYO
Heat a grill or grill pan over
medium-high. Grill 4scallions
until charred in spots, turning
often, about 6minutes;
let cool, then coarsely chop.
In a bowl, mix scallions
with 12cup mayo; season with
salt. Makes about 23cup.

OVEN-ROASTED TOMATOES
Preheat oven to 350. Cut
4plum tomatoes into 14-inch
slices and arrange in a single
layer on a parchment paper
lined baking sheet. Drizzle
with olive oil; season. Roast
until browned in spots, 30to
35minutes. Makes about 2 cups.
ZUCCHINI PICKLES
In a medium bowl, mix 12cup
thinly sliced zucchini and a
pinch of salt. In a small
saucepan, bring 12cup water,
1
3cup vinegar, 1tbsp. sugar,
1tsp. salt, 12tsp. mustard
seeds, 1dill sprig and 1smashed
clove garlic to a boil. Strain
brine over zucchini; let
cool. Makes about 12cup.

CAU L I F LOW E R
A L PASTO R TAC O S

This vegetarian taco from


Ray Garcia, chef-owner
of B.S. Taqueria in L.A.,
was inspired by tacos al
pastor, a classic recipe
made with pineapple
and spice-marinated
pork roasted on a
spit. You wont miss
the meat!

B R O C C O L I N I TAC O S
WITH FRIED EGGS

In this take on a breakfast taco,


Wesley Avila, chef-owner
of L.A.s Guerrilla Tacos, tops
corn tortillas with marketfresh mushrooms, crisp-tender
broccolini, tomato salsa
and a sunny-side-up egg.

AS PA R AG U S T E M P U R A
TAC O S

Tempura-fried asparagus
adds a crunchy Japanese
twist to this genre-bending
taco, loaded with
creamy guacamole
and shredded cabbage,
by Richard Sandoval,
chef-owner of Zengo in
NYC and Denver.

S H I S H I TO
P E P P E R TAC O S

This riff on Mexican rajas swaps out the


traditional poblano chiles for milder, bite-size
shishitos. Alex Stupak, chef-owner of Empelln
in NYC and coauthor of Tacos: Recipes and
Provocations, simmers the cream-based
filling until its as thick and luscious as queso.

TO M ATO
U P S I D E- D OW N CA K E
SERVES 8 to 10
(plus chilling)

PREP 50 min
BAKE 1 hr 10 min

1 cup plus 1 tbsp.


granulated sugar
1 cup heavy cream
1 tsp. cracked black pepper
1 1 2 sticks unsalted butter,
at room temperature, plus
more for greasing the pan
3
4 cup (packed) light brown sugar
2 pts. cherry tomatoes, halved
1 1 2 cups flour
2 tsp. baking powder
1
2 tsp. ground ginger
1
4 tsp. salt
1
2 cup whole milk
1 tsp. pure vanilla extract
2 large eggs, at room
temperature
1 1 4 cups lemon curd

1. In a medium bowl, mix 1tbsp.


granulated sugar, the cream and
pepper. Cover; chill overnight.
2. Preheat the oven to 350.
Grease a 9-inch springform
pan with butter; line with
a parchment-paper round.
In a small saucepan, stir 1/2 stick
butter with the brown sugar
over medium heat until the
butter melts, 2to 3minutes;
pour into the cake pan. Arrange
about half the tomatoes, cut
side down, in concentric circles
on top of the sugar mixture. Top
with another layer of tomatoes,
cut side down, lling in any
spaces left from the rst layer.

3. In a medium bowl, whisk


the our, baking powder,
ginger and salt. In a liquid
measuring cup, combine the
milk and vanilla. In a large
bowl, using an electric mixer,
beat the remaining stick of
butter and 1cup granulated
sugar on medium-high until
pale, 5to 6minutes. Add the
eggs, one at a time, beating
to blend between additions.
Beat in the dry ingredients
in three additions, alternating
with the milk in two
additions, starting and ending
with the dry ingredients.
Pour into thepan.

4. Place the pan on a rimmed


baking sheet lined with foil and
bake until a toothpick inserted
into the center comes out
clean, about 1hour 10minutes.
Let cool in the pan on a wire
rack, 30minutes. Invert the
pan onto a platter and remove
the pan sides. Drizzle the cake
with any syrup that may have
dripped onto the baking sheet.
Let the cake cool completely.
5. Using an electric mixer, beat
the black-pepper cream until
soft peaks form. Cut the cake
and divide among plates. Serve
with a spoonful of lemon curd
and a dollop of whipped cream.

Play up tomatoes natural sweetness


with this upside-down cake from
Hannah Buoye, executive pastry chef
at A16 Rockridge in Oakland, CA.
Black-pepper cream and lemon curd
amp up the fruity flavor.

C H O C O L AT E & B E E T
PUDDING WITH
COCONUT CREAM
MAKES 6 PREP 10 min
(plus chilling) COOK 5 min

2 cans (13.5 oz. each)


coconut milk
2 cups bittersweet
chocolate chips
1 tsp. cornstarch
1
2 tsp. salt
1
2 cup plus 1 tsp. beet juice
2 tbsp. confectioners sugar
1
2 tsp. pure vanilla extract

Veg
can hetables for
ave se dess
conds ert me
or t ans yo
hirds! u
Youd never guess
that this insanely
rich pudding is
veganand has
beets in it!
This creation from
Kate Jacoby,
co-owner and pastry
chef of Vedge in
Philadelphia,
shows off the sweet
roots affinity
for deep, dark
chocolate.

1. Refrigerate 1 can coconut


milk overnight.
2. Place the chocolate chips
in a medium bowl. In a small
saucepan, heat 1cup roomtemperature coconut milk
over medium until warm,
about 3minutes. Add the
cornstarch and salt; whisk
until dissolved. Cook, stirring
constantly, until mixture
thickens, about 2minutes.
Stir in 1/2cup beet juice;
whisk 1minute more. Strain
into the chocolate chips; let
stand 1minute, then whisk
until the chocolate is smooth.
3. Divide the chocolate among
six 6-oz. ramekins. Chill
until cold, at least 1hour, or
cover and chill up to 4days.
4. Scoop the thick cream
from the top of the
refrigerated coconut milk
into a medium bowl.
Add the remaining 1tsp. beet
juice and the confectioners
sugar and vanilla. Using
an electric mixer, beat on
high until peaks form, 3to
5minutes. Spoon a dollop
of whipped coconut cream
on top of each pudding.
RECIPE ADAPTED FROM V E D G E : 1 0 0
PLATES LARGE AND SMALL THAT REDEFINE
VEGETABLE COOKING , COPYRIGHT
RICH LANDAU AND KATE JACOBY,
2013. REPRINTED BY PERMISSION OF THE
PUBLISHER , THE EXPERIMENT.

These green juices


have more fun.
Well drink to that!
Celery isnt just a garnish.
Masa Urushido, head bartender
at Saxon & Parole in NYC,
uses celery juice as a base for this
gimlet because the vegetables
salty-fresh flavor pairs well with gin.

When it comes
to tomatoes,
think beyond the
Bloody Mary.
Matthew
Biancaniello,
author of Eat Your
Drink, muddles
Day-Glo Green
Zebra tomatoes
in his mojito.
They have the
perfect balance of
fruitiness and
acidity, he says.

G R E E N -TO M ATO M O J I TO

C E L E RY G I M L E T

CUCUMBER MULE

In a cocktail shaker, using a


muddler or the handle of a wooden
spoon, mash 2medium Green
Zebra tomatoes with 11/2 oz. fresh
lime juice, 11/2 oz. agave, 10fresh
mint leaves and 11/2 oz. water.
Add 4oz. cachaa or white rum and
ll with ice. Cover and shake
vigorously. Strain into 2ice-lled
glasses. Repeat. Garnish with
mint sprigs. Makes4.

In a blender, puree 8 ribs chopped


celery; strain. In a small saucepan,
stir 1/4cup sugar and 1/4cup water over
medium heat until the sugar
dissolves. Remove from heat; add the
zest (green part onlyuse a vegetable
peeler) of 1lime. Let syrup cool;

In a blender, puree 2small Persian


cucumbers; strain. Grate a 3-inch
piece peeled fresh ginger; squeeze
pulp. In a cocktail shaker, shake
21/2tbsp. sugar and 21/2tbsp. water
until sugar dissolves. Add 6oz.
vodka, 3oz. cucumber juice, 2oz.
fresh lemon juice, 1oz. ginger
juice and 1oz. fresh lime juice.
Cover and shake vigorously.
Strain into 4glasses filled with
crushed ice. Topeach with a
splash of seltzer and garnish with
cucumber ribbons. Makes4.

4oz. gin, 11/2oz. fresh lime juice,


11/2oz. lime syrup, 1oz. celery juice
and a pinch of salt. Fill shaker with
ice, cover and shake vigorously.
Strain into 2ice-lled glasses. Repeat.
Garnish drinks with celery
stalks and lime wedges. Makes4.

Continued from page 88

If you want a
cool cocktail, use
cucumbers.
At Odd Duck in
Austin, partner and
general manager
Jason James
adds the dewy
veg to the already
refreshing
ginger-spiced
Moscow Mule.

GAME
ON!
Eat 30 different
vegetables in 30 days
thats the VegOut!
challenge, from the
Recipe for Success
Foundation. Download
the app: It tracks
your progress, lets you
compete with friends
and much more.
Get all the details at
vegoutwithrfs.org.

BREAKFAST BOWL
This recipe is also delicious with
roasted squash instead of beets.
MAKES 4
1

PREP 15 min

COOK 1 hr

4
4
2
1
2

cup plus 2 tbsp. honey


cup fresh orange juice
tbsp. fresh lemon juice
star anise pod
medium beets ( 2to
3 inches in diameter),
peeled and quartered
1
2 cup unsweetened
coconut flakes
2 cups plain Greek yogurt
1 cup granola
Pomegranate seeds,
for sprinkling
Kosher salt and cracked
black pepper
1

1. Preheat the oven to 325.


In a small baking dish, stir
1/
4 cup honey, the orange juice,
lemon juice and star anise
until the honey dissolves.
Add the beets and toss to coat.
Add enough water to cover
the beets by one-third. Cover
the dish tightly with foil;
bake until the beets are tender
when pierced with a knife,
about 45minutes. Let cool.
2. Spread the coconut on
a baking sheet; toast in the
oven until golden brown,
about 10minutes. Let cool.
3. Divide the yogurt among
4bowls, then top with the
beets, granola and toasted
coconut akes. Sprinkle with
the pomegranate seeds
and drizzle with the remaining
2tbsp. honey. Season with
kosher salt and pepper.

YOGURT SAUCE
MAKES 4

PREP 20 min

COOK 1 hr

1 head garlic, outer skin


removed, top 1 2 inch cut off
2 tsp. plus 6 tbsp. EVOO
2 cups plain Greek yogurt
1
4 cup plus 2 tbsp. fresh
lemon juice
1 tsp. honey
1
2 lb. asparagus, trimmed and
cut into 1-inch pieces
1
2 lb. green beans, trimmed
and cut into 1-inch pieces
1
2 lb. shelled fresh peas or
frozen peas, thawed
1
2 lb. spinach, stemmed
3 cups cooked quinoa
2 small heads baby romaine
1
4 cup diced peeled cucumber
1
4 cup kale chips
2 avocadoshalved,
pitted and quartered

1. Preheat the oven to 350.


On a sheet of foil, drizzle the
garlic with 2tsp. EVOO; wrap
tightly. Roast until very soft,
about 1hour. Let cool. Squeeze
the cloves into a food processor.
Add the yogurt and 1/4 cup
lemon juice; puree. Season the
sauce with salt and pepper.
2. In a small bowl, whisk the
remaining 2tbsp. lemon juice
and the honey. Gradually
whisk in the remaining 6tbsp.
EVOO; season the dressing.
3. Bring a pot of salted water
to a boil. Add the asparagus,
beans, peas and spinach;
press to submerge. Cook until
the asparagus and beans are
crisp-tender, 90seconds; drain.
4. Divide the quinoa among
4bowls. Top with the yogurt
sauce, cooked vegetables,
lettuce, cucumber, kale and
avocado. Pour dressing on top.

BOWL
MAKES 4

PREP 30 min

4 sheets toasted nori


(seaweed), crumbled
1
4 cup toasted sesame seeds
4 tsp. coconut sugar or
light brown sugar
1 tsp. toasted sesame oil
1
4 cup tamari (gluten-free
soy sauce)
2 tbsp. rice vinegar
1 tsp. wasabi powder
4-inch piece medium zucchini
4-inch piece English cucumber
2 cups warm cooked rice
10 oz. sushi-grade salmon,
cut into 1 2 -inch cubes
1 cup grated peeled carrots
1 cup cooked shelled edamame
1
2 cup chopped fresh cilantro
1
2 cup sliced scallions

1. In a small bowl, mix the nori,


sesame seeds, sugar, sesame
oil and a large pinch of salt.
In another small bowl,
mix the tamari, rice vinegar
and wasabi powder. Using a
Spiralizer slicer, cut the
zucchini and cucumber into
noodle-like strips, or use
a vegetable peeler to cut the
vegetables into ribbons, then
use a knife to cut into strips.
2. Divide the rice among
4bowls. Top with the zucchini
and cucumber noodles,
salmon, carrots, edamame,
cilantro and scallions.
Top with the nori mixture
and the tamari mixture.
RECIPE ADAPTED FROM IT S ALL EASY BY
GWYNETH PA LTROW. COPYRIGHT 2016
BY GWYNETH PALTROW. REPRINTED WITH
PERMISSION OF GOOP PRESS/GRAND CENTRAL
LIFE & STYLE . ALL RIGHTS RESERVED.

MAKES 4 PREP 35 min


COOK 30 min

3 tbsp. distilled white vinegar


4 eggs
2 medium Japanese eggplants
(8to 10oz. total), cut into
1
2 -inch cubes
2 medium zucchini (1 lb. total),
cut into 1 2 -inch cubes
5 tbsp. olive oil
1 pt. cherry tomatoes, halved
2 cloves garlic, finely chopped
2 tsp. finely chopped fresh
oregano
Cracked black pepper
1 cup polenta (not instant)
1
4 cup crumbled goat cheese
1 cup fresh basil leaves

1. Fill a deep skillet threequarters with water; bring to


a simmer over medium.
Add the vinegar; season with
salt. Crack the eggs, 1at a time,
into a small bowl and gently
slide them into the water.
Cook the eggs until the whites
are set but the yolks are still
runny, 3to 4minutes. Using
a slotted spoon, transfer to a
plate. Reduce the heat to low
to keep the water warm.
2. In a bowl, toss the eggplant
with 1/2tsp. salt. Spread in
a single layer on paper towels.
Inthe same bowl, toss
the zucchini with 1/2tsp. salt.

ASPARAGUS
TEMPURA TACOS
SERVES 4 PREP 30 min
COOK 15 min

2
2
2
2
1
2
1
2
1
1

8
1
1 14
12
8

large cloves garlic, unpeeled


cup mayonnaise
tbsp. fresh lemon juice
avocados, halved and pitted
small onion, diced
Serrano chile, minced
tbsp. plus 1 tsp. fresh
lime juice
oz. napa cabbage, shredded
tbsp. canola oil,
plus more for frying
cups cake flour
medium asparagus, trimmed
white corn tortillas, warmed

1. Heat a skillet over mediumhigh. Add the garlic; cook,


turning often, until the skin is
dark brown in spots and the
garlic is tender, 6to 8minutes.
Let cool slightly, then peel and

SHISHITO
PEPPER TACOS
SERVES 4 PREP 10 min
COOK 45 min

2
1
4
1
1
3
3
4
12
2

tbsp. dried Mexican oregano


tbsp. lard or vegetable oil
cloves garlic, minced
medium white onion,
thinly sliced
tbsp. kosher salt
cups heavy cream
lb. shishito peppers, stemmed
and quartered lengthwise
corn tortillas, warmed
limes, each cut into 6wedges

mince. Stir in the mayo and


lemon juice. Season the
aioli with salt; cover and chill.
2. Using a fork, mash the
avocado with the onion, chile
and 1tbsp. lime juice. Season
the guacamole with salt.
3. In a medium bowl, toss the
cabbage with 1tbsp. oil and
the remaining 1tsp. lime juice.
Season the slaw with salt.
4. Add 1inch of oil to a large
skillet. Heat over medium-high
until a deep-fry thermometer
registers 350. Place 1cup cake
our in a large bowl; whisk
in 11/4 cups cold water for the
tempura batter. Place the
remaining 1/4 cup our on a
plate. Working in two batches,
roll the asparagus in the our,
then dip in the batter. Deep-fry
until golden brown, about
5minutes per batch. Transfer
to paper towels. Season with
salt; cut in half crosswise.
5. Place 2 tortillas on each
plate. Top with a spoonful
of guacamole, then the
asparagus and cabbage slaw.
Drizzle with the aioli.

1. In a large skillet, stir the


oregano over medium until
fragrant, about 15seconds.
Transfer to a bowl.
2. Heat the lard in the skillet
until shimmering. Add the
garlic; cook until golden, about
2minutes. Add the onion;
season with salt and cook until
softened, about 2minutes. Add
the cream; reduce the heat to
low. Simmer, stirring often,
until thick enough to coat a
spoon, about 30minutes. Add
the shishitos and oregano;
simmer until peppers soften,
about 10minutes.
3. Place 3tortillas on each
plate. Top with the shishito
mixture (it will be very saucy).
Squeeze a few lime wedges
over the tacos; serve the
remaining wedges on the side.

FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY ANGHARAD BAILEY. RATATOUILLE POLENTA BOWL RECIPE ADAPTED FROM B OW L : V E G E TA R I A N R E C I P E S F O R R A M E N , P H O, B I B I M B A P, D U M P L I N G S , A N D OT H E R O N E - D I S H M E A LS BY
LUKAS VOLGER , RUX MARTIN/HOUGHTON MIFFLIN HARCOURT, 2016. SHISHITO PEPPER TACOS RECIPE ADAPTED FROM TACOS: RECIPES AND PROVOCATIONS , BY ALEX STUPAK AND JORDANA ROTHMAN, CLARKSON POTTER , 2015.

RATATOUILLE
POLENTA BOWL

Spread in a single layer on


more paper towels. Let stand
20to 30minutes to remove
excess liquid. Pat dry.
3. In a large skillet or Dutch
oven, heat 1tbsp. oil over
medium-high. Add the tomatoes
in a single layer. Cook until
soft and blistered, shaking the
pan often, 4to 7minutes.
Add the garlic; cook, shaking
the pan often, until aromatic,
30to 60seconds. Transfer
the mixture to a large bowl.
4. Wipe out the skillet, add
2tbsp. oil and heat over
medium-high. Add the eggplant
and cook, turning occasionally,
until tender and golden brown,
5to 7minutes. Add to the
bowl with the tomato mixture.
5. Add the remaining 2tbsp.
oil to the skillet; heat over
medium-high. Add the zucchini;
cook, turning often, until
crisp-tender and golden brown,
3to 5minutes. Add to the
tomatoes and eggplant. Mix the
oregano into the ratatouille.
Season with pepper.
6. Bring 4cups water to a boil
in a medium saucepan. Add
1/
2tsp. salt. Gradually whisk
in the polenta. Cook, whisking
constantly, until the mixture
begins to boil. Reduce the heat
to low and continue cooking,
whisking often, until thick
and tender, adding more water
if too thick, 15to 25minutes.
7. Slip the eggs back into the
skillet of water just to rewarm.
Divide the polenta among
4bowls; top with the ratatouille
and eggs. Sprinkle with the
cheese and torn basil leaves.

CAULIFLOWER
ALPASTOR TACOS
SERVES 4 to 6 PREP 20 min
(plus standing) COOK 1 hr 40 min

6 cipollini onions, peeled


2 cup plus 1 tbsp. canola oil
1 bag (2 oz.) dried guajillo
chiles, stemmed and seeded
4 large cloves garlic, peeled
1
2 -inch-thick slice medium
red onion
1
2 -inch-thick slice fresh
pineapple, plus 1 1 2 cups
chopped pineapple
1 tbsp. distilled white vinegar
1 tbsp. paprika
1 large head (2 1 2 lbs.)
cauliflower, cut into florets
1
2 large white onion,
cut into 1 2 -inch cubes
4 Serrano chiles, thinly sliced
1
3 cup chopped cilantro
12 corn tortillas, warmed
1

1. Preheat the oven to 400.


Ona baking sheet, drizzle the
cipollini onions with 1tbsp. oil.
Roast until tender and
browned in spots, 30minutes;
let cool, then quarter.
2. Meanwhile, in a large skillet,
stir the chiles over medium
heat until lightly toasted,
1to 2minutes. Transfer to a
medium saucepan. Add 2cloves
garlic and water just to cover.
Bring to a simmer over medium
and cook until chiles are tender,
about 30minutes. Strain,
discarding liquid. Return the
chile mixture to the saucepan.

3. Heat a griddle or large


skillet over medium. Add the
red onion and remaining
2cloves garlic. Cook, turning
occasionally, until softened
and browned, about 8minutes.
Add the red onion and garlic,
the pineapple slice, vinegar,
paprika and 1/2 cup water to
the saucepan with the chiles.
Simmer, stirring often, until
the onion and pineapple
are very tender and the sauce
thickens, 30to 40minutes.
Transfer to a blender; puree.
Season the al pastor sauce
with salt and pepper.
4. In a large saucepan, heat
1/
4cup oil over medium-high
until it begins to shimmer.
Add the cauliower and cook,
stirring often, until golden
brown, about 8minutes. Add
the white onion and Serrano
chiles and cook, stirring
often, until the onion softens,
about 4minutes. Reduce
the heat to medium; add the
alpastor sauce. Cook, stirring
occasionally and adding
water by the tablespoon if
too dry, until the cauliower
is soft but not falling apart,
about 15minutes. Season
with salt. Let stand at least
1hour to let the cauliower
absorbtheavors.
5. Heat the remaining 1/4 cup
oil in a large skillet. Add the
cauliower. Cook, stirring
occasionally, until cauliower
begins to char in spots, about
5minutes. Add the pineapple
cubes and cipollini onions;
stir until heated through, about
1minute. Season with salt;
stir in the cilantro. Serve the
cauliower with the tortillas.

MAKE
YOUR OWN
TORTILLAS!
PAGE 107

BROCCOLINI TACOS
WITH FRIED EGGS
Blanching the broccolini before
sauting it helps the veggie
retain its bright-green color.
SERVES 4 PREP 20 min
COOK 35 min

1
5
2
2
1
2
4
2
6
2
2
12
12

lb. broccolini or baby broccoli


tbsp. butter
lbs. white mushrooms, sliced
shallots, cut in thirds
cup white wine
Roma tomatoes, chopped
Serrano chiles, halved
and seeded
cloves garlic, smashed
tbsp. golden raisins
tbsp. pine nuts
eggs
corn tortillas, warmed
Chopped chives, for garnish

1. Prepare a large bowl of ice


water. Bring a large pot of
water to a boil. Salt the water,
add the broccolini and
cook until crisp-tender, 2to
3minutes. Drain; transfer
to the ice water to cool. Drain.
2. In a large cast-iron skillet,
melt 1tbsp. butter over
medium. Add the mushrooms
and cook, stirring occasionally,

until browned, about


8minutes. Add the shallots;
season with salt. Cook, stirring
occasionally, until the shallots
are browned and softened,
about 7minutes. Add the wine.
Cook, stirring often, until
almost dry, about 3minutes.
Transfer the mixture to a food
processor; pulse to puree.
3. In a small saucepan,
combine the tomatoes, chiles,
and 2cloves garlic; add enough
water to cover. Bring to
a simmer, salt the water, and
cook until the tomatoes are
tender, 2to 3minutes. Drain;
transfer to a blender
and puree. Season the salsa.
4. In a large skillet, melt
2tbsp. butter over mediumhigh. Add the broccolini,
the remaining 4cloves garlic,
the raisins and pine nuts.
Cook, stirring occasionally,
until the broccolini is browned
in spots, about 4minutes.
Season; cover to keep warm.
5. In a large nonstick skillet,
melt the remaining 2tbsp.
butter. Working in batches,
fry the eggs until the whites
are set and the yolks are
still runny, 3to 4minutes.
Season. Divide tortillas among
4plates. Top each with about
3tbsp. mushroom puree, the
broccolini mixture, an egg, a
spoonful of salsa and the chives.
R A C H A E L R AY M A G .C O M | J U N E 2 01 6

99

Garden of
eatin
tin
Grow the ingredients
for your favorite
recipes right in your
kitchen. Its your
personal version of
farm-to-table!

By Amy Roberts
Photography by Plamen Petkov

piz zFaOR THE


l o ve r

Toma
t
topp o sauce a
(Yes , ing comin nd a veggi
g ri
yo u
e
buy thre gonna ght up!
e pe p p h a v e t
o
eroni
.)

Tomatoes
Tomato plants need
plenty of warmth
and sun (plus wind
and bees to naturally
pollinate the fruits),
so once the weather
is consistently
warm, bring this
containeroutside.

100

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

Flat-leaf
parsley
Parsley is a slower
grower than other
herbs, so dont be
discouraged if you
dont see much
happening for the
rst few weeks.

Mushrooms
Use a kit, like the
Mushroom Farm ($20,
backtotheroots.com).
Shrooms usually
prefer cool, dark
places, but you can
grow this kit on your
kitchen counter.

Get growing!
Save yourself some
time and effort: Buy starter
plants from your local
nursery or hardware
store rather than starting
from seeds.
Transfer your plants
into narrow window box
style planters; they call
for less soil than round
ones do, and problem
plants can be pulled up
without disrupting the
others. For smaller plants
or ones with vines,
like herbs and tomatoes,
hanging planters work,
too. Make sure your planter
has gravel or holes on the
bottom for drainage.
Use a potting mix
llabeled for container
plants, which is designed
to keep plants hydrated
and has the right amount
of fertilizer for indoor
conditions. Never pot
indoor plants with outside
soilitll bring in bugs.

Sweet basil
Oregano
Greek oregano
is what most veteran
pizza makers use in
their sauce. Its pretty
low maintenance
it needs a bit of light
and warmth. Snip off
(instead of pulling up)
what you need
and the plant will
keep growing.

This fast-growing
plant will give you
plenty to work with.
Harvest the largest
leaves rst, snipping
them where they
connect to the stem.
Trim any owering
shoots and more
leaves will grow.

H2, OH!
Water herbs at the base,
just beneath the leaves.
Keep the soil moist but dont
go nuts; its easy to
overwaterand killthem.

FOR T

HE

k
o
o
c
c
cl a s s i

a k in g
ken? Md fresh
c
i
h
c
n ee
g
in g a
Roast igrette? You e are amon
r
a
e
n
h
es
yo u
a vi
!
T he on
grow
herbs! e easiest to mess this up
h
t
t
sly ca n
se r i o u

102

Thyme

French tarragon

Rosemary

Need more thyme?


You can grow
a new plant from
a four-inch cutting:
Strip off the leaves
from the bottom
inch and plant it
in moist potting soil.
Ditto for rosemary,
oregano and sage.

When buying this


starter plant, sample
a leaf to be sure youre
getting the real deal.
It should have a
sweet, licorice-y avor.
Its really worth
checking; other varieties
are often mislabeled.

In general, rosemary
likes drier soil,
so water it less
often than other
herbs. Look for
varieties that tend
to thrive indoors,
like Blue Spire.

Chives
Trim this tall,
grasslike herb with
scissors, cutting
straight across,
just one or two
inches above the soil.
Fun fact: You
can eat the pretty
owers, too!

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

Sage
Dont be fooled into
overwatering: Tough
leaves are not a sign
that the plant is too dry.
To encourage more
growth, harvest the
bigger leaves, and store
them in the fridge
for about a week.

ST YLI NG BY TOM BORGESE ; PREVIOUS PAGE MUSHROOM PHOTO BY ISTO CK ;


I L LU ST R AT I O N S BY S H U T T E R STO C K .

ON THE SPRITZ
Most herbs like
humidity, so mist the
air above the leaves
every few mornings.

FOR T

Tex-MHE
obsesseex
d

S p i ce
e v e n in u p t a c o n i g h
gs
t,
with he and burrito enchilada
b
at yo u
grew y reakfasts
ourself
!

HOT STUFF
Peppers can be
started inside, but let
the great outdoors
(and nature) do the work
to grow the fruit.

Anaheim
chile peppers

Jalapeos
The sooner you
harvest it, the less
kick a jalapeo will
have. Use color as a
guide: Green peppers
are less hot than
red ones. Accordingly,
the redder it gets,
the hotter it will be.

Cilantro
This is one herb
you should grow
from seed; the
starter plants dont
repot well. Put the
container in a cool
spot with partial
sun, and water when
the soil feels dry!

Pick this mild pepper


when its green
(early harvesting
encourages more
fruit), or wait
until it turns red on
the plant for
a zippieravor.

A CUT ABOVE
Leave a bit of
the stem on when
you snip off
peppers; theyll stay
fresher longer.

Habaneros
Hot and spicy
oregano
Treat this stuff
just like the more
common Greek
oregano, with
moderate light and
water. The leaves
give spicy dishes an
extra-peppy kick.

These green-thenorange peppers can


be more than 100 times
hotter than jalapeos,
with a fruity aroma.
Warning: You may
want to wear gloves
when you pick
the fruit or wash your
hands right after.

NICE SPREAD
Mint will run amok
if not contained.
If you dont
want different
varieties to mingle,
plant them in
separate pots.

FOR TH

st
i
g
o
l
o
x
i
m

to sh a k e
It s time ktail menu:
c
s)
co
up your d other aromatic
n
(a
t
t
in
s
m
Use
than ju
in more us mojitos.
o
m
your fa

104

MINT TO BE!
If you harvest more
leaves than you need,
freeze them in
water-filled ice cube
trays. Just defrost,
drain and enjoy!

Lemon basil

Peppermint

Spearmint

This bright-tasting,
tangy variety
has smaller leaves
than sweet basil.
(Its a hybrid
of sweet basil
and African basil.)
Try it in a citrus
cocktail or a
nonalcoholic
lemonade.

Its one of the


most popular
mints and has a
super-intense avor.
Pair it with gin, rum
or bourbon. Remove
owers as they start
to bud to encourage
the leaves to
keepgrowing.

Spearmint has
a clean, fresh avor
thats milder than
peppermint.
Many bartenders
prefer it to peppermint
in drinks with
more than a few
ingredients,
because it doesnt
overwhelm.

Lemon balm
Despite the name,
lemon balm is a
member of the mint
family. That means
its also a spreader,
so keep it in its
own container.
Muddle the leaves
to add a lemony kick
to margaritas.

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

Pineapple mint
With yellowishand cream-trimmed
leaves, this herb is
slightly sweeter
than other mints and
smells pineapple-y.
Snip off any all-green
sprigs you notice,
so the plant doesnt
revert to its less-fruity
parent, apple mint.

FOR

THE
s
enthaulad
sia

TOTALLY RAD
Radishes love
water but theyre
pretty hardy, so
you dont have to
worry about them
too much.

Oakleaf
lettuce
With a mild taste
and soft texture,
these leaves
work well in a
mixed-greens
salad. To harvest,
snip the leaves
just above the soil.

st

S et
G row up your
ow
a
green n assort n salad
b
s tha ment
t do w of miar!
x
el l in
s i d e . ed

Radishes
Youll know when
these guys are
ready for picking
because the bulb
will start to peek up
from the soil.
Eat the greens,
tootheyre peppery
and pungent.

Swiss chard

Arugula

You dont have


to wait for green
or rainbow-stemmed
chard to look like
the big bunches you
buy at the store:
Harvest the smaller,
milder leaves and
toss em into a salad.

As with all greens,


young leaves are
fragile. Water them
from the bottom:
Fill a sink with
a bit of water and
put the container
in to soak a
few minutes.

Red oakleaf
lettuce
In addition to the
color difference,
red oakleaf lettuce
packs more
antioxidants and
a slightly more
bitter bite than the
green version.

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BROCCOLINI TACOS
WITH FRIED EGGS
FROM PAGE 99

TAC O T U T O R I A L

Tortilla time!
The best tacos, hands
down, are made
with fresh tortillas.
You can buy them
at some Mexican
markets, but theyre
easy to make at home
with just water,
salt and masa harina,
a our made from
dried corn thats sold
at most supermarkets.
In just 15minutes,
youll have soft,
avorful wraps thatll
make your Taco
Tuesdays even tastier!

TACO PHOTO BY MARCUS NILSSON.

JANET TAYLOR McCRACKEN

1. MAKE THE DOUGH In a bowl, whisk


1cup masa harina and 1 4 tsp. salt.
Mix in 2 3cup water. Knead 1or 2minutes,
adding water by the tablespoon,
if needed, until a smooth dough forms.
Measure 2rounded tbsp. dough; roll into
a ball. Transfer to the counter and cover
with a kitchen towel; repeat with the
remaining dough.
Illustration by HOLLY EXLEY

2. ROLL EM OUT Preheat a cast-iron,


nonstick or stainless steel skillet over
medium-high. Working with onedough
ball at a time, place dough between
two sheets of plastic wrap or parchment.
Using a rolling pin, roll the ball out to
about a 5-inch round. Remove the wrap,
place the tortilla on the counter and
cover with a kitchen towel.

3. COOK EM UP If using a stainless


steel skillet, rub the surface lightly
with vegetable oil using a paper towel.
Working in batches, cook the tortillas
until dry and browned in spots, about
2minutes per side. Stack the tortillas
and wrap in a kitchen towel to keep
warm. Makes about a dozen. Eat them
right away or freeze them for later.
R A C H A E L R AY M A G .C O M | J U N E 2 01 6

107

SCRATCHPAD

SPICE TRADE

Most cooks are familiar


with fennels crisp bulbs,
herblike fronds and
fragrant seeds, but if you
havent tried its aromatic
pollen, youre missing
out. The golden powder
SICILIAN PANZANELLA
is hand-harvested from
SALAD WITH GRILLED
SWORDFISH
wild fennel flowers, which
FROM PAGE 85
explains the hefty price
(a mere ounce goes for around $30).
The mild licorice flavor adds delicate,
floral notes to foodRach uses it in this
issue in salad dressing, but you can also
rub it over pork tenderloin or shoulder
before roasting (its the traditional spice
in Italian porchetta), toss it with pasta,
o
or blend it with sugar and sprinkle it over
a halved grapefruit. Dont let the price
hold you backa little goes a long way!

TOOLS OF THE TRADE

Wrap things up
SPEEDY RASPBERRYALMOND SCONES
FROM PAGE 34

Ever wonder if you can get away with using wax paper
if youre out of the parchment a recipe calls for? (Us, too!) Use this
guide to nd which wrap is right for common kitchen jobs.

PARCHMENT
Parchment is a bakers best
pal. You may already use it
for lining baking sheets
(the paper can withstand
temperatures up to 420),
but its also great for rolling
out dough: Place your
dough between two pieces
of parchment and it wont
stick to the rolling pin or the
work surface. And its a pretty
gift wrap for baked goods.
But parchment is not just
for sweets: It makes an ideal
pouch for steaming fish or
vegetablesit keeps moisture
in but stays strong when wet.

108

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

WAX PAPER
This lightweight paper coated
in food-grade wax can do
other things that parchment
can (like rolling!) and it costs
less. You cant line your cookie
sheets with it (it will melt),
but you can bake with wax
paper if you dont expose it
to heat. That means you can
line the bottom of a pan with
wax paper to keep a cake from
sticking, but you need to be
sure the paper is covered by
the batter. Wax paper is the
best for wrapping sandwiches
or cheeseit breathes, so
food wont get soggy or slimy.

ALUMINUM FOIL
Foil is good for freezing
because it breathes very little,
so it protects food from drying
out or absorbing smells.
Its also the only wrap that
can withstand extreme
temperatures, which is why
its the top pick for wrapping
ribs and cooking them on the
grill, or lining pans when broiling.
A favorite test-kitchen trick:
Mold foil along the bottom and
up the sides of your brownie
pan, letting a few inches hang
over the edges. When the
brownies are done, you can lift
them right out of the pan.

PLASTIC WRAP
Plastic wrap is the go-to for
keeping refrigerated food
fresh, but you can also use it
for cooking! To poach chicken
or fish sous-vide style without
special equipment, tightly
wrap it in plastic and cook it in
barely simmering waterthe
wrap locks in the juices.
And microwaving is fine as long
as you use plastic wrap marked
microwave safe and leave
at least an inch between the
wrap and whatever its covering:
This will prevent the plastic
from melting on contact with
piping-hot food. GG

PA RCHM ENT PAPER PHOTO BY SHUT TERSTOCK ; WA X PA PER PHOTO BY GETT Y IMAGES ; ALUMINUM FOIL AND PLASTIC WRAP PHOTOS BY ISTO CK .

GABRIELLA GERSHENSON

C O C K TA I L H O U R

Cheers to vegetables!
CUCUMBER MULE
FROM PAGE 96

Shaking up cocktails with green juices for Its the Year of the
Vegetable (page 86) uncovered a world of spirited produce
possibilities. Keep the party going with these veg-tastic pairings.
Start by mashing the first two ingredients in a cocktail shaker,
add ice and the booze, then shake and strain into glasses.
Now thats a fresh new way to get your ve a day! KRISTIN DONNELLY

C A R R OT J U I C E

BEET JUICE

JALAPEO

FENNEL

GINGER

SLICED FRESH
HORSERADISH

CILANTRO

BASIL

TEQUILA

GIN

Hot
Tamale

Garden
Path

+
+

RUM

Whats Up,
Doc?

+
+

VODKA

Red
Alert

+
+

+
+

FRESH CORN
KERNELS

MINT

BOURBON

Southern
Belle

PE T P R O J E CT

Bone apptit!
Dogs shouldnt eat people food,
but they can pretend to with these
fetching look-alike toys.

A N OT H E R D O G S AV E D

Id like to
enjoy these
at the table,
please.

Toto
4 -Y E A R - O L D
TERRIER MIX

Lucy, 5 months,
Dachshund mix

Brandon Robinette and


Morgan Leets (above),
who adopted him from
the Oregon Humane
Society in Portland, OR
(oregonhumane.org)
TWICE AS NICE

Toto was originally


at a shelter in L.A. but
was sent to the Oregon
Humane Society, which
runs Second Chance,
a program that takes in
pets from overcrowded
shelters. Each year, the
program finds homes for
more than 11,000 pets.
ALL SMILES

Toto has a relaxed


personality and loves
everyone, which
definitely won us over,
says Brandon. That
and we couldnt resist
his adorable underbite.

CHEW ON THESE!
X Throw this fleece Steak
into the pool instead of
on the grill: It floatsand
squeaksfor water-loving
pups. $10, pridebites.com
X Fill a super-size
Strawberry, made of
recyclable plastic, with
pieces of kibble and it will
keep Mr. Pups busy for
hours. $14, planetdog.com
X Like any good soft Pretzel,
this one is extra chewy
and it crinkles when gnawed
on! $12, barkshop.com

110

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

By LISA FREEDMAN

Photography by SHAINA FISHMAN

Rachael Ray Every Day (ISSN 2381-3830); June 2016, Volume 11, No. 103, is published monthly (except bimonthly in January/February and July/August) by Meredith
Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. Subscription prices, $24.00
per year in the U.S.; $29.00 (U.S. dollars) in Canada; $29.00 (U.S. dollars) overseas. Rachael Ray Every Day is a trademark of Ray Marks Co. LLC. TAKE A BITE OUTTA
LIFE is a registered trademark of Meredith Corporation. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send
address corrections to Rachael Ray Every Day, P.O. Box 37508, Boone, IA 50037-0508. In Canada: mailed under Publications Mail Sales Product Agreement No.
40069223; Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses to Rachael Ray Every Day, 2835 Kew Drive, Windsor, ON, N8T 3B7. Meredith
Corporation 2016. All rights reserved. Printed in the U.S.A.

AC

HA

ELSRESCUE .
OR

RESCUE
A PORTION OF PROCEEDS
FROM SALES OF RACHAELS
PRODUCTS GOES TO HELP
ANIMALS IN NEED.

PET TOY PHOTOS BY PETER ARDITO.

LAZY BONES

During Portlands long


rainy season, the trio is
a collective group of couch
potatoes, Brandon says.
But the rest of the time,
they enjoy hikes and trips
to the beach. We lucked
out. SARAH ZORN

Real meat, like salmon or chicken, is the #1 ingredient.


Theres never any poultry by-product meal, articial preservatives or avors just simple, natural
recipes with added vitamins and minerals plus a great taste your cat will instinctively love.
Available where you shop for your familys groceries.

NEW

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KI TCHE N CAM EO
C E L E B S T E L L U S W H AT T H E Y C R AV E , W E T E L L T H E M W H AT T O C O O K !

Jesse Tyler Ferguson


He serves up big laughs on Modern Family, but Ferguson
is currently dishing out drama as a restaurant reservationist
in the one-man Broadway play Fully Committed. See how he
fared in the kitchen with one of Rachs recipes. BY LAURA MORGAN

On the spectrum of I burn


everything to Im a master
chef, where do your skills fall?
Im closer to being able to run
my own restaurant.
What kinds of foods do you like?
I love Mexican, Asian and Indian
flavors. Spicy is always good!
Do you like to entertain?
I love cooking dinner and feeding
friends and family. I love meals
I can prep and leave alone while
they cook to enjoy my company.

My Modern Family
costar Ed ONeill
gave me this wine for
my 40th birthday!

OK, then make this...


Chicken Tikka Masala
2 tbsp. vegetable oil 1 shallot, finely chopped 6 cloves garlic,
finely chopped 1 1 2 -inch piece fresh ginger, peeled and finely
chopped 1jalapeo, seeded and finely chopped 1 tsp. garam
masala 1 2 tsp. smoked paprika 2 cans (14.5 oz. each) fireroasted tomatoes 2 3 cup heavy cream 1 1 2 lbs. boneless,
skinless chicken breasts, cut into 1-inch cubes 1bag (10 oz.)
frozen peas, thawed 3cups cooked basmati rice
h In a large saucepan, heat
the oil over medium-high.
Add the shallot, garlic,
ginger and jalapeo; cook,
stirring often, until soft,
about 3minutes. Stir in

Justin has made


a meal for me
twice in the
seven years weve
been together. I
dont mind being
the family chef.

112

R A C H A E L R AY M A G . C O M | J U N E 2 01 6

the spices; cook until


aromatic, 30seconds. Stir
in the tomatoes, scraping
up any browned bits.
h Transfer the tomato
mixture to a blender and

season the sauce with salt


and pepper; bring to a boil.
Add the chicken; reduce
the heat to medium-low.
Simmer, stirring often,
until the chicken is cooked
through, about 15 minutes.
Stir in the peas; simmer
5minutes.
h Divide the cooked rice
among bowls; top with the
chicken mixture. Serves4.

I have a few Indian cookbooks, and making this dish has


given me the courage to delve into them. I like bold avors,
so I upped the garam masala, paprika and salt. I enjoyed
making this dish and sharing it with my husband, Justin.
Photography by PETER ARDITO

F O O D ST Y L I N G BY J O H N B J O STA D ; P O RT R A I T BY G E T T Y I M AG E S ; A L L OT H E R P H OTO S C O U RT E SY J E S S E T Y L E R F E R G U S O N .

So, whats your


cooking cred?

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2016 GSK group of companies or its licensor. All rights reserved.

See
inside from
anywhere.

The new Samsung


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It has built-in cameras
that take a photo every
time the doors close,
so you always know
what you have and
what youre missing.

2016 Samsung Electronics America, Inc. All rights reserved.


Samsung is a registered trademark of Samsung Electronics Co., Ltd.