AUGUST
THE AMAZING FIVE INGREDIENT ENTRÉE
So simple, and simply fantastic
Kid Friendly • Vegetarian
Fresh Mozzarella, Heirloom Tomato, and Basil Pizza
Hands-on: 22 min. Total: 55 min. Allow the dough to rest at room temperature before rolling it out. If it still shrinks back when you start to work with it, let it rest for another 10 minutes, and then try again. For a pretty finishing touch, save a few small basil leaves to sprinkle over the top of the pizza after it cooks.
12 ounces refrigerated fresh pizza dough
1 cup basil leaves
6 garlic cloves
3 tablespoons extra-virgin olive oil, divided
4 ounces fresh mozzarella cheese, thinly sliced
2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
2. Let dough stand at room temperature for 30 minutes.
3. Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add 1 tablespoon oil; pulse until smooth.
4. Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread about 21/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 11/2 tablespoons basil mixture; sprinkle evenly with salt. Cut into 12 slices. Serves 4 (serving size: 3 slices)
CALORIES 406; FAT 18.5g (sat 5.4g, mono 8.3g, poly 1.6g); PROTEIN 13.6g; CARB 44.7g; FIBER 7.4g; CHOL 23mg; IRON 1.8mg; SODIUM 627mg; CALC 36mg
Quick & Easy
Halibut with Bacony Corn Sauté
Hands-on: 20 min. Total: 20 min. Be sure to buy fresh, never-frozen fish, summer corn on the cob and in the husks, and your favorite bacon. Applewood-smoked bacon is more subtle than hickory or mesquite and won’t clobber all the other ingredients. Just a spritz of fresh lime juice brings the flavors into perfect balance.
1 tablespoon extra-virgin olive oil
4 (6-ounce) skinless halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 center-cut applewood-smoked bacon slice
21/4 cups fresh corn kernels (about 4 ears)
11/2 tablespoons butter
3/4 cup (1-inch) sliced green onions
4 lime wedges
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish evenly with salt and freshly ground black pepper. Add fish to pan; sauté 4 minutes on each side or until golden and cooked to desired degree of doneness. Remove fish from pan; keep warm.
2. Reduce heat to medium. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add corn to drippings in pan; cook 3 minutes or until beginning to brown, stirring occasionally. Stir in butter; cook 1 minute or until butter melts. Stir in crumbled bacon and green onions. Serve with lime wedges. Serves 4 (serving size: 1 fillet, about 1/2 cup corn mixture, and 1 lime wedge)
CALORIES 309; FAT 11.4g (sat 4.1g, mono 4.7g, poly 1.4g); PROTEIN 34.9g; CARB 17.8g; FIBER 2.5g; CHOL 96mg; IRON 1mg; SODIUM 343mg; CALC 32mg
Kid Friendly • Vegetarian
Tomato Ravioli
Hands-on: 15 min. Total: 55 min.
1 pound cherry tomatoes
2 shallots, cut into wedges
Cooking spray
3 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces cheese ravioli
2 tablespoons chopped fresh basil
1. Preheat oven to 425°.
2. Halve half of tomatoes. Arrange cut tomatoes, whole tomatoes, and shallots on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Bake at 425° for 35 minutes.
3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes. Place tomato mixture in a large bowl.
4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomato mixture; toss. Add cooking liquid, if needed. Garnish with chopped basil. Serves 4 (serving size: about 6 ravioli and 1/2 cup tomato mixture)
CALORIES 406; FAT 18.7g (sat 6.3g, mono 9.7g, poly 1.7g); PROTEIN 13.4g; CARB 47.8g; FIBER 3.9g; CHOL 49mg; IRON 2.3mg; SODIUM 572mg; CALC 138mg
Kid Friendly • Quick & Easy
Spaghetti with Parsley Pesto and Sausage
Hands-on: 25 min. Total: 25 min. A sprinkling of crumbled spicy sausage makes a salty-savory finishing touch to herb-drenched pasta. Some pestos tend to go drab, but this one stays a brilliant emerald green.
8 ounces uncooked spaghetti
3 ounces spicy pork Italian sausage, casings removed
4 garlic cloves, crushed and coarsely chopped
1/4 cup extra-virgin olive oil, divided
1 ounce fresh Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
5 cups flat-leaf parsley leaves, divided
1/2 teaspoon kosher salt
1. Bring 4 quarts of water to a boil in a large saucepan or Dutch oven. Add pasta to pan, and cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 3/4 cup cooking liquid. Discard remaining cooking liquid.
2. Heat a large heavy skillet over medium-high heat. Add Italian sausage to pan; sauté 6 minutes or until browned, stirring to crumble. Remove sausage from pan, reserving drippings; drain on paper towels. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Add 1/2 cup reserved cooking liquid to pan; bring to a boil, scraping pan to loosen browned bits. Stir in 2 tablespoons olive oil; cook 30 seconds, stirring constantly with a whisk. Add pasta to pan; cook 1 minute, tossing to combine. Remove from heat.
3. Place about 2 tablespoons cheese and 43/4 cups parsley leaves in a food processor; process until finely ground. With motor running, add remaining 1/4 cup cooking liquid and 2 tablespoons olive oil; process until smooth. Add parsley mixture and salt to pasta; toss well to coat. Divide pasta mixture evenly among 4 shallow bowls; top evenly with sausage, 2 tablespoons cheese, and 1/4 cup parsley leaves. Serve immediately. Serves 4 (serving size: about 11/4 cups)
CALORIES 342; FAT 24.5g (sat 5.9g, mono 13.7g, poly 2.5g); PROTEIN 10.9g; CARB 21.6g; FIBER 3.2g; CHOL 22mg; IRON 5.2mg; SODIUM 607mg; CALC 193mg
Kid Friendly
Hickory Pulled Pork
Hands-on: 3 hr. Total: 10 hr. 30 min.
3 cups hickory wood chips
2 tablespoons dark brown sugar
2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon freshly ground black pepper
1 (5-pound) bone-in pork shoulder (Boston butt), trimmed
Cooking spray
1. Submerge wood chips in water; weight with a board or plate. Soak chips for 30 minutes. Drain. Combine brown sugar, salt, garlic powder, chili powder, and black pepper, stirring well. Rub spice mixture evenly over both sides of pork shoulder. Cover loosely with foil; let pork stand at room temperature for 1 hour.
2. Set aside grill rack. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element or over coals; add 1 cup soaked wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water into unpierced pan. Let chips stand for 5 minutes or until smoking; reduce heat to medium-low.
3. Coat grill rack with cooking spray. Set grill rack in place. Place pork on grill rack over indirect heat. Close lid, and grill 3 hours, maintaining a constant temperature of 275°; add 1/2 cup soaked wood chips every 45 minutes. Grill pork an additional 31/2 hours or until a thermometer inserted in pork registers 170°. Wrap pork in heavy-duty aluminum foil, and cook an additional 11/2 hours or until pork reaches 190°. Remove pork from grill; let stand 30 minutes. Shred. Serves 12 (serving size: 3 ounces pork)
CALORIES 260; FAT 10.8g (sat 3.8g, mono 4.7g, poly 1.2g); PROTEIN 35.5g; CARB 2.6g; FIBER 0.1g; CHOL 113mg; IRON 2.3mg; SODIUM 530mg; CALC 29mg
FIVE RADICAL GRILLING TRICKS
Grilling, like any cooking method, can become a matter of habit. Tried-and-true methods yield tried-and-true food. But there are new truths out there, and Adam Perry Lang has really shaken up the grilling world. Here he offers five fantastic techniques. Unorthodox? Certainly. A little more time-consuming? Yes. But they’re simple at heart, and they produce some of the best grilled meat recipes we’ve ever tasted. Trust us: These tricks pay off big time.
Double Thick-Cut Pork Chops
Hands-on: 1 hr. 20 min. Total: 17 hr. 50 min.
Pork:
2 (1-pound) bone-in center-cut pork chops (about 21/2 inches thick)
Basic Brine
Glaze:
2/3 cup sugar
1/3 cup water
2 tablespoons minced seeded jalapeño pepper
2 garlic cloves, crushed
2 tablespoons finely chopped green onions
2 teaspoons fresh lime juice
Remaining ingredients:
1 bunch thyme sprigs
1 bunch rosemary sprigs
1 bunch sage sprigs
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1. To prepare pork, add pork chops to Basic Brine; refrigerate 16 hours, turning occasionally.
2. To prepare glaze, combine 2/3 cup sugar, 1/3 cup water, jalapeño pepper, and garlic in a small saucepan; bring to a simmer, stirring just until sugar dissolves. Stir in green onions and lime juice. Remove from heat, and let stand 1 hour.
3. Prepare charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack that is set atop 2 stacks of 2 bricks each.
4. Tie herb sprig bunches tightly to the handle of a long wooden spoon.
5. Remove pork from brine. Pat pork dry with paper towels; discard brine. Place pork on elevated grill rack; grill 1 minute on each side. Grill 8 minutes, turning every 2 minutes. Grill 1 minute on each edge of pork. Continue grilling until a thermometer registers 115°, turning and basting with herb brush and jalapeño glaze every 2 minutes (about 26 minutes total). Remove pork to a platter; lightly baste. Let stand 15 minutes. Maintain grill at medium-high heat.
6. Carefully remove the elevated grill rack and bricks. Place pork on the lower grill rack; grill 7 minutes or until thermometer registers 140°, turning and basting every 1 minute. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve.
7. Combine olive oil, parsley, black pepper, salt, and reserved chopped herbs on a cutting board. Add pork to oil mixture; turn to coat. Let stand 10 minutes. Cut pork into thin slices. Turn slices on board dressing to coat. Serve pork with dressing. Serves 8 (serving size: about 3 ounces and 2 teaspoons dressing)
CALORIES 286; FAT 10.5g (sat 3g, mono 5.7g, poly 0.8g); PROTEIN 21.1g; CARB 26.4g; FIBER 0.3g; CHOL 57mg; IRON 0.8mg; SODIUM 396mg; CALC 30mg
Basic Brine
Combine 5 cups water, 1/4 cup kosher salt, 1 tablespoon black peppercorns, 1 tablespoon chopped fresh thyme, 1 tablespoon sugar, 8 garlic cloves, 3 bay leaves, and 1 halved lemon in a medium saucepan; bring to a boil. Remove from heat; cool. Refrigerate brine overnight.
ELEVATED RACK
Use 4–6 bricks to prop up a second grill rack and make two temperature zones.
PAUSE BREAK
We all know the importance of letting cooked meat rest for a few minutes before slicing so the juices can redistribute. But Perry Lang also gives his meat a rest during the grilling process. He pulls meats from the grill when they’ve hit a certain temp, then bastes generously as they rest for 15 minutes or so. The oil baste helps keep the meat warm and seals in moisture. In conjunction with his frequent flipping, Perry Lang’s pause break helps meat cook more evenly and serves a handy logistical purpose: It helps the chef better control the pace of cooking when grilling several steaks or chops at once.
SCRUFFING
Scruffing is all about increasing meat’s surface area so there’s more yummy stuff in the end. Perry Lang doesn’t call for oiling the grill rack before grilling—he wants the meat to stick a little. The surface tears when you flip the meat, making nooks and crannies for delicious browning. For nonstick grill racks, Perry Lang advises lightly scoring the surface of the meat to create more surface area from the start.
CLINCHING
Perry Lang named this technique after a boxing strategy in which a smaller fighter hangs on to his longer-armed opponent to lessen the punch threat. In grilling terms, clinched meat cooks directly on the coals (or on a rack placed in contact with the coals). Counterintuitive as it may seem, “it’s actually cooler on the coals,” Perry Lang explains. “They’re trans mitting heat in a tempered way.” It also prevents flare-ups that overchar the meat.
Use hardwood lump charcoal, not briquettes: Lump coal is a natural material that keeps its structural integrity much better as it burns.
BASTING
Basting meat as it grills is critical to keep it from drying out over the intense heat of the flame. But exactly when to baste for best results is something that most backyard chefs don’t consider. Perry Lang starts basting food only when it’s partly cooked. “There’s no point in basting raw meats,” he explains. “You’re not basting there; you’re rinsing.”
Once the meat develops an exterior crust, Perry Lang bastes immediately after turning it, on the “sizzling” side. This approach allows the basting liquid to interact with the meat’s bubbling-hot surface, which better melds the flavors. And because Perry Lang bastes his grilled items with a brush made from fresh herb sprigs, heat from the meat draws essential oils out of the herbs, flavoring it even more. He turns the meat frequently so that it cooks evenly, and he bastes with every turn to thoroughly flavor it with the herbs and the oil-based basting liquid.
BOARD DRESSING
Perry Lang’s four tricks guarantee juicy meat with an ultra-tasty exterior, and this step makes every bite sing with flavor. He first drizzles the cutting board with a few tablespoons of olive oil and then adds some chopped aromatics and herbs, including some from the herb brush used for basting. The meat has its final rest on this mixture. When it’s sliced, meat juices mix with the dressing. Because of the oil coating, the juices float rather than seep into the board, where, sadly, they’d be lost. Perry Lang coats the meat slices in the board dressing, the simplest yet most perfect à la minute sauce for grilled meats.
Clinched Double-Cut Loin Lamb Chops
Hands-on: 1 hr. 25 min. Total: 1 hr. 25 min. The chops cook directly on the coals, a technique Perry Lang calls clinching. The direct contact serves to temper the heat and cook the meat more evenly.
Basting liquid:
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme
1 teaspoon unsalted butter
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 garlic cloves, peeled and crushed
1 tablespoon lemon juice
Remaining ingredients:
1 bunch thyme sprigs
1 bunch rosemary sprigs
1 bunch sage sprigs
11/2 teaspoons freshly ground black pepper, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
4 (1-pound) double-cut lamb chops, 21/2 inches thick, trimmed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1. To prepare basting liquid, combine first 8 ingredients in a saucepan. Bring to a simmer over medium heat. Remove from heat; stir in juice. Let stand 1 hour.
2. Preheat a charcoal fire to high heat. Let burn 30 minutes or until flames subside and the coals are glowing. Spread coals to an even 4-inch thickness; fan excess ash from coals with a piece of cardboard.
3. Tie herb sprig bunches tightly to the handle of a long wooden spoon. Combine 1 teaspoon black pepper, 1/2 teaspoon salt, garlic salt, and red pepper in a small bowl. Rub lamb chops with spice mixture. Let stand 10 minutes.
4. Place lamb chops directly on coals, and grill 3 minutes, without moving, basting occasionally with basting liquid using herb brush. Turn lamb, baste, and cook 3 minutes. Repeat process twice; cook until a thermometer registers 120° or until desired degree of doneness. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve.
5. Combine parsley, 2 tablespoons oil, 1/4 teaspoon salt, 1/2 teaspoon black pepper, and reserved chopped herbs on a cutting board. Add lamb to oil mixture; turn to coat. Let stand 5 minutes. Remove lamb from bones; discard bones. Cut lamb across grain into thin slices. Turn slices on board dressing to coat. Serve lamb with dressing. Serves 8 (serving size: about 3 ounces meat and 2 teaspoons dressing)
CALORIES 251; FAT 17g (sat 4g, mono 10.1g, poly 1.7g); PROTEIN 22g; CARB 1.2g; FIBER 0.3g; CHOL 71mg; IRON 2.3mg; SODIUM 374mg; CALC 22mg
Clinched and Planked Shrimp
Hands-on: 48 min. Total: 2 hr. 48 min. The cedar plank lends the shrimp smoky flavor and amazing deep golden color. It makes a genuinely impressive dish for company.
Basic Brine
2 pounds large shrimp, unpeeled
2 (15 x 61/2 x 3/8–inch) cedar grilling planks
1/4 cup extra-virgin olive oil
1 tablespoon grated garlic
1 tablespoon thyme leaves
1 teaspoon sugar
1 teaspoon unsalted butter, melted
1 teaspoon lower-sodium soy sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 cup (1/2-inch) pieces chives
1 teaspoon fresh lemon juice
1. Prepare Basic Brine, increasing water to 8 cups, thyme and sugar to 2 tablespoons each, and halved lemons to 2.
2. Split shrimp shells down the back, and devein shrimp, leaving shells intact. Place shrimp in a large bowl; add brine. Cover bowl; refrigerate 1 hour.
3. Immerse and soak the cedar planks in water for 1 hour; drain.
4. Preheat a charcoal fire to high heat. Let burn 30 minutes or until flames subside and coals are glowing. Spread coals to an even 4-inch thickness; fan excess ash from coals with a piece of cardboard.
5. Drain shrimp; discard brine. Pat shrimp dry with paper towels. Combine oil and next 8 ingredients (through red pepper) in a large bowl, stirring with a whisk. Add shrimp; toss to coat. Arrange shrimp in 2 tight rows on each plank, with shrimp curled against each other.
6. Place plank on the coal bed with some coals on the exposed corners of the plank. Cover with grill lid; grill 6 minutes or until shrimp are done. Place shrimp on a platter; top with chives and juice. Serves 8 (serving size: about 4 shrimp)
CALORIES 151; FAT 8.4g (sat 1.4g, mono 5.1g, poly 0.9g); PROTEIN 15.6g; CARB 2.4g; FIBER 0.2g; CHOL 144mg; IRON 0.4mg; SODIUM 539mg; CALC 67mg
Kid Friendly
High-Low Strip Steak
Hands-on: 60 min. Total: 9 hr. The first grilling, at a cooler temperature, helps cook the steaks evenly. The second, after they rest, gives the beef delectable coal-fire flavor. Don’t oil the grill rack before cooking—you want some of the meat to stick to the rack and tear, exposing more surface area to the fire in a process Perry Lang calls scruffing. You can use a foil-wrapped brick on the grill rack to hold the steak steady while it cooks and browns on its edges.
Basting liquid:
1/4 cup extra-virgin olive oil
2 tablespoons grated fresh onion
1 tablespoon chopped fresh thyme
1 tablespoon sugar
1 tablespoon grated garlic
1 teaspoon unsalted butter
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
Remaining ingredients:
1 bunch thyme sprigs
1 bunch rosemary sprigs
1 bunch sage sprigs
11/2 teaspoons freshly ground black pepper, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
2 (1-pound) New York strip steaks, trimmed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1. To prepare basting liquid, combine first 10 ingredients in a saucepan; bring to a simmer over medium heat. Remove from heat; refrigerate in an airtight container overnight or up to 2 days.
2. Preheat charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack set atop 2 stacks of 2 bricks each (see illustration at right). Tie herb sprig bunches tightly to the handle of a long wooden spoon.
3. Combine 1 teaspoon black pepper, 1/2 teaspoon salt, garlic salt, and red pepper in a small bowl. Rub steaks with spice mixture; let stand 10 minutes. Place steaks on elevated grill rack; grill 3 minutes. Turn steaks; grill 3 minutes. Turn onto long edge; grill 3 minutes. Turn onto second long edge; grill 3 minutes or until thermometer registers 95°. Remove steaks to a platter; baste with basting liquid using herb brush. Let stand 15 minutes. Maintain grill at medium-high heat.
4. Carefully remove elevated grill rack and bricks. Place steaks on lower grill rack. Grill steaks 6 minutes or until desired degree of doneness, turning and basting every minute. Singe herbs on herb brush for 5 seconds after final basting. Finely chop herbs; reserve.
5. Combine parsley, 2 tablespoons oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, and reserved chopped herbs on a cutting board. Add steaks to oil mixture; turn to coat. Let stand 5 minutes. Cut steaks across grain into thin slices. Turn slices in board dressing to coat. Serve steaks with dressing. Serves 8 (serving size: about 3 ounces steak and 2 teaspoons dressing)
CALORIES 265; FAT 17.2g (sat 4.2g, mono 10.2g, poly 1.3g); PROTEIN 24.6g; CARB 1.9g; FIBER 0.3g; CHOL 70mg; IRON 1.9mg; SODIUM 359mg; CALC 27mg
Clinched and Planked Chicken Thighs
Hands-on: 65 min. Total: 9 hr. 5 min. You can improvise on the board dressing, adding grated garlic or shallots (use a Microplane grater), finely chopped chiles, chopped green onions, or chopped herbs such as thyme, rosemary, and sage.
Basting liquid:
1/4 cup extra-virgin olive oil
2 tablespoons grated fresh onion
1 tablespoon chopped fresh thyme
1 tablespoon sugar
1 tablespoon grated garlic
1 teaspoon unsalted butter
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
Remaining ingredients:
Basic Brine
8 bone-in chicken thighs, each sliced to the bone in a few places
2 (15 x 61/2 x 3/8–inch) cedar grilling planks
1 bunch thyme sprigs
1 bunch rosemary sprigs
1 bunch sage sprigs
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 tablespoon chopped fresh tarragon
1. To prepare basting liquid, combine first 10 ingredients in a saucepan. Bring to a simmer over medium heat. Remove from heat; refrigerate in an airtight container overnight or up to 2 days.
2. Combine Basic Brine and chicken thighs in a large bowl; refrigerate 3 hours. Drain; discard brine and solids. Pat chicken thighs dry with paper towels. Let stand at room temperature 30 minutes.
3. Immerse and soak the cedar planks in water for 1 hour; drain.
4. Preheat a charcoal fire to high heat. Let burn 30 minutes or until flames subside and coals are glowing. Spread coals to an even 4-inch thickness; fan excess ash from coals with a piece of cardboard.
5. Tie herb sprig bunches tightly to the handle of a long wooden spoon.
6. Arrange thighs, skin sides down, directly on the coals; grill 2 minutes, without moving. Turn, baste with basting liquid using herb brush, and grill 2 minutes. Repeat procedure twice. Remove thighs to a platter, skin sides up, and baste. Let stand 5 minutes. Add vinegar and juice to remaining basting liquid.
7. Arrange 4 thighs, skin sides up, on each plank. Baste thighs. Place planks directly on the coal bed; cover grill. Grill 11 minutes or until juices run clear when thigh is pierced with a fork. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve.
8. Combine parsley, 2 tablespoons oil, 1/2 teaspoon pepper, 1/4 teaspoon salt, and reserved chopped herbs on a cutting board. Add thighs to oil mixture; turn to coat. Sprinkle with tarragon; let stand 3 minutes. Serve thighs with dressing. Serves 8 (serving size: 1 thigh and 2 teaspoons dressing)
CALORIES 335; FAT 25g (sat 5.8g, mono 13.8g, poly 4g); PROTEIN 22.8g; CARB 3.1g; FIBER 0.3g; CHOL 136mg; IRON 1.3mg; SODIUM 502mg; CALC 20mg
SIDES IN FIVE
That’s right. No cheating! Bold, interesting, real flavors in just five minutes
Quick & Easy • Vegetarian
Beet-Citrus Salad with Pistachios
Hands-on: 5 min. Total: 5 min. This is a fresh, bright, zero-effort side, thanks to precooked beets and precut fresh citrus. It makes a fine accompaniment to grilled salmon, pork, or chicken. Leave the nuts whole so they add significant crunch.
1/2 teaspoon grated orange rind
2 tablespoons fresh orange juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (20-ounce) jar refrigerated citrus salad (such as Del Monte), drained
1 (8-ounce) package steamed, ready-to-eat beets, rinsed, drained, and cut into wedges
1/4 cup shelled dry-roasted, unsalted pistachios
1. Combine first 6 ingredients; stir with a whisk. Add citrus and beets; toss gently. Sprinkle with pistachios. Serves 4 (serving size: 3/4 cup)
CALORIES 156; FAT 6.9g (sat 0.9g, mono 4.3g, poly 1.4g); PROTEIN 2.4g; CARB 20.3g; FIBER 2.8g; CHOL 0mg; IRON 0.9mg; SODIUM 141mg; CALC 40mg
Kid Friendly • Quick & Easy • Vegetarian
Greek Salad Cucumbers
Hands-on: 4 min. Total: 4 min. The vinegar is quite pumped-up because there’s not much time for the cukes to pick up much flavor otherwise. Serve with grilled steak or chicken or beef kebabs.
1 English cucumber, cut into quarters lengthwise and then crosswise
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 ounce feta cheese, crumbled (about 1/4 cup)
1 tablespoon finely chopped fresh dill
1. Place cucumber in a shallow dish. Combine vinegar and next 4 ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over cucumbers; sprinkle with cheese and dill. Serves 4 (serving size: 4 cucumber pieces)
CALORIES 49; FAT 3.8g (sat 1.4g, mono 2g, poly 0.3g); PROTEIN 1.8g; CARB 2.1g; FIBER 0.8g; CHOL 6mg; IRON 0.4mg; SODIUM 200mg; CALC 51mg
Quick & Easy • Vegetarian
Yogurt Rice with Cumin and Chile
Hands-on: 5 min. Total: 5 min. Using whole containers of rice and yogurt saves the time of measuring. Be sure to use standard yogurt here; Greek is a bit too thick.
2 (8.5-ounce) pouches precooked white basmati rice (such as Uncle Ben’s)
1 tablespoon canola oil
1 tablespoon bottled minced fresh ginger
1 teaspoon cumin seeds
1 serrano chile, thinly sliced
2 tablespoons chopped fresh cilantro
3/4 teaspoon kosher salt
1 (6-ounce) container plain low-fat yogurt
1. Heat rice according to package directions.
2. Heat a large skillet over medium-high heat. Add oil; swirl. Add ginger, cumin, and chile; sauté 30 seconds. Stir in rice, cilantro, salt, and yogurt; cook 1 minute. Serves 6 (serving size: 1/2 cup)
CALORIES 173; FAT 4.6g (sat 0.8g, mono 2.1g, poly 1.4g); PROTEIN 4.9g; CARB 29g; FIBER 0.7g; CHOL 2mg; IRON 1.2mg; SODIUM 265mg; CALC 56mg
Quick & Easy • Make Ahead • Vegetarian
Tequila Slaw with Lime and Cilantro
Hands-on: 5 min. Total: 5 min. Grab a bag of packaged coleslaw mix, and you’ve saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (we urge you not to leave it out), while lime juice’s zing perks up earthy cabbage. Serve on tacos, alongside barbecue chicken, with grilled flank or skirt steak, or with (or on) burgers.
1/4 cup canola mayonnaise (such as Hellmann’s)
3 tablespoons fresh lime juice
1 tablespoon silver tequila
2 teaspoons sugar
1/4 teaspoon kosher salt
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 (14-ounce) package coleslaw
1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss. Serves 6 (serving size: about 2/3 cup)
CALORIES 64; FAT 3g (sat 0g, mono 1.7g, poly 1g); PROTEIN 0.8g; CARB 6.4g; FIBER 1.8g; CHOL 0mg; IRON 0.1mg; SODIUM 162mg; CALC 37mg
Kid Friendly • Quick & Easy • Vegetarian
Sautéed Snap Peas with Ricotta Salata and Mint
Hands-on: 5 min. Total: 5 min. Floral lemon zest (but no tart juice) allows the sweet pea flavor to shine. Chop mint, grate lemon rind, and crumble cheese while the peas cook. Serve with panini or other sandwiches, grilled chicken, or pork chops.
1 tablespoon olive oil
2 (8-ounce) packages trimmed sugar snap peas
3 tablespoons chopped fresh mint
11/2 teaspoons grated lemon rind
3/8 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1.5 ounces ricotta salata or goat cheese, crumbled (about 1/3 cup)
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add peas; sauté 3 minutes or until crisp-tender. Stir in mint, rind, pepper, and salt. Sprinkle with cheese. Serves 6 (serving size: about 1 cup)
CALORIES 75; FAT 4.3g (sat 1.5g, mono 1.6g, poly 0.2g); PROTEIN 3.1g; CARB 6.1g; FIBER 1.9g; CHOL 8mg; IRON 1.7mg; SODIUM 197mg; CALC 39mg
THE FRESHEST FIVE
Easy recipes for August’s sweetest, most delicious market and garden produce
Quick & Easy
BLT Panzanella Salad
Hands-on: 25 min. Total: 25 min. Use the showiest farmers’ market or garden tomatoes in a dish that deliciously combines a favorite sandwich and a classic Italian salad, with a touch of corn and basil thrown in for extra summery flair.
1 tablespoon unsalted butter
3 ounces Italian bread, crusts trimmed, torn into 1/4-inch pieces
3/4 cup fresh corn kernels
4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4-inch-thick slices
1 cup small multicolored cherry tomatoes, halved
1/8 teaspoon plus dash of kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1 cup baby arugula
3 tablespoons canola mayonnaise (such as Hellmann’s)
1 tablespoon fresh lemon juice
2 teaspoons minced fresh chives
1/4 cup thinly sliced basil leaves
3 applewood-smoked bacon slices, cooked and crumbled
1. Melt butter in a large skillet over medium-high heat. Add bread; sauté 5 minutes or until bread is toasted, stirring occasionally. Remove from heat; stir in corn.
2. Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
3. Combine 1/8 teaspoon salt, 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and chives in a small bowl.
4. Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon. Serves 6
CALORIES 150; FAT 8.5g (sat 2.5g, mono 3g, poly 1.3g); PROTEIN 4.7g; CARB 15.1g; FIBER 2.3g; CHOL 10mg; IRON 0.9mg; SODIUM 299mg; CALC 33mg
Kid Friendly • Make Ahead • Vegetarian
Watermelon with Tangy Granita
Hands-on: 20 min. Total: 3 hr. 20 min. Juicy-crisp watermelon chunks turn extra-refreshing with a cold topping of slushy cucumber-lime granita. If you have access to both, use red and yellow watermelon.
1 cup water
3/4 cup sugar
1/2 cup fresh lime juice
1/3 cup packed mint leaves
1/3 cup packed cilantro leaves
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 tablespoon grated lime rind
1 cucumber, peeled and seeded
8 cups (3/4-inch) cubed watermelon
1/2 teaspoon kosher salt
1. Combine 1 cup water and sugar in a microwave-safe dish. Microwave at HIGH 2 minutes; cool completely. Place syrup, juice, and next 6 ingredients (through cucumber) in a blender; blend until smooth. Pour mixture into an 11 x 7–inch glass baking dish; cover and freeze 3 hours or until firm, stirring with a fork every 45 minutes. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.
2. Place watermelon cubes in a large bowl. Sprinkle with salt; toss to combine. Let stand 10 minutes. Spoon about 11/2 cups watermelon mixture into each of 6 bowls; top each serving with about 1/2 cup granita. Serves 6
CALORIES 170; FAT 0.4g (sat 0g, mono 0.1g, poly 0.1g); PROTEIN 1.6g; CARB 43.4g; FIBER 1.3g; CHOL 0mg; IRON 0.6mg; SODIUM 244mg; CALC 25mg
Kid Friendly • Make Ahead • Vegetarian
Peachy Almond Shortcakes
Hands-on: 25 min. Total: 50 min.
2.25 ounces almond flour (about 1/2 cup)
4.5 ounces all-purpose flour (about 1 cup)
1/4 cup granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup chilled butter
1/4 cup reduced-fat buttermilk
2 tablespoons canola oil
1 tablespoon amaretto
Cooking spray
2 cups sliced peaches
1 tablespoon powdered sugar
1 teaspoon fresh lime juice
1/2 cup frozen reduced-fat whipped topping, thawed
1. Preheat oven to 350°.
2. Place almond flour in a dry skillet over medium heat. Cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Cool.
3. Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flours, sugar, baking powder, and salt in a medium bowl, stirring with a whisk; cut in butter with a pastry blender until mixture resembles coarse meal. Combine buttermilk, oil, and amaretto; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 to 7 times with floured hands. Divide dough into 2 equal pieces. Pat each piece into a 4-inch circle on a baking sheet coated with cooking spray. Cut each circle into 4 wedges, cutting into but not through dough. Bake at 350° for 27 minutes or until golden. Cut rounds into wedges.
4. Combine peaches, powdered sugar, and lime juice. Split each shortcake wedge in half horizontally. Place 1 wedge on each of 8 dessert plates; fill each with 1/4 cup peach mixture and 1 tablespoon whipped topping. Serves 8
CALORIES 246; FAT 13.9g (sat 4.8g, mono 6g, poly 2.2g); PROTEIN 4g; CARB 27.4g; FIBER 1.7g; CHOL 16mg; IRON 1.2mg; SODIUM 97mg; CALC 78mg
Quick & Easy
Grilled Chicken Thighs with Thai Basil Salad
Hands-on: 26 min. Total: 40 min. A mix of Thai basil and sweet basil makes for a satisfying aromatic salad with no lettuce “filler.” Cucumber and shallots offer a bit of crunch. If you can’t find Thai basil, use whichever variety you can find. Look for explosively hot Thai chiles at Asian markets, or use serranos.
1 tablespoon fish sauce, divided
1 tablespoon lower-sodium soy sauce
2 teaspoons sugar, divided
1 pound skinless, boneless chicken thighs
1 large garlic clove, minced
2 tablespoons fresh lime juice
1 tablespoon dark sesame oil
11/2 Thai chiles, very thinly sliced
Cooking spray
2 cups lightly packed Thai basil leaves
1 English cucumber, halved crosswise and shaved lengthwise (about 2 cups)
1 cup lightly packed sweet basil leaves, large leaves torn in half
1/3 cup lightly packed cilantro leaves
1/3 cup very thinly sliced shallots
1. Preheat grill to high heat.
2. Combine 1 teaspoon fish sauce, soy sauce, and 1 teaspoon sugar in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat. Let stand at room temperature 15 minutes.
3. While chicken marinates, mash garlic with flat side of a knife to form a paste; place in a bowl. Add 2 teaspoons fish sauce, 1 teaspoon sugar, lime juice, oil, and chiles to garlic, stirring well; let stand at room temperature 15 minutes.
4. Remove chicken from bag. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until chicken is done. Remove chicken from grill. Let stand 5 minutes. Cut chicken into slices.
5. Place Thai basil leaves, cucumber, sweet basil leaves, cilantro leaves, and shallots in a large bowl; toss gently to combine. Divide salad and chicken evenly among 4 plates; drizzle evenly with dressing. Serves 4 (serving size: about 3 ounces chicken and about 1 cup salad)
CALORIES 205; FAT 8.6g (sat 1.7g, mono 3.2g, poly 2.7g); PROTEIN 24.1g; CARB 8.6g; FIBER 1.3g; CHOL 108mg; IRON 2.4mg; SODIUM 489mg; CALC 83mg
Wine Note
German riesling, like the Mosel River Valley’s Clean Slate Riesling, 2011 ($10), is a perfect pairing for many Asian dishes, especially spicy ones like Grilled Chicken Thighs with Thai Basil Salad. Its low alcohol and subtle sweetness soothe any heat, while brisk citrus and peach flavors beautifully complement assertive herbs like the basil and cilantro used here.—Jordan Mackay
Creamy Corn Risotto
Hands-on: 54 min. Total: 54 min. For best flavor, choose the freshest ears you can find. Moist silks with lightly browned ends indicate corn that’s ripe and ready to eat. (Pass over preshucked corn because it’s often past its prime.) If the silks look good, peek inside the husk and check for plump kernels all the way to the tip. Pierce a kernel with your fingernail; if it’s milky, you’ve struck gold. Store unshucked ears in the fridge for a day or two; shuck just before cooking.
1 large red bell pepper
4 cups fresh corn kernels (about 6 ears)
13/4 cups 1% low-fat milk
2 tablespoons butter, divided
21/2 cups unsalted chicken stock
1/2 cup chopped onion
2 teaspoons minced fresh garlic
1 cup uncooked Arborio rice or other medium-grain rice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/2 cup sliced green onions
1. Preheat broiler to high.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap peppers in foil; let stand 5 minutes. Peel and chop.
3. Combine corn, milk, and 1 tablespoon butter in a saucepan. Bring to a simmer; cook 10 minutes. Stir in stock; keep warm over low heat.
4. Melt 1 tablespoon butter in a large saucepan over medium-high heat; swirl to coat. Add onion and garlic to pan; sauté 3 minutes. Stir in rice, salt, and black pepper; sauté 2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid almost evaporates, scraping pan to loosen browned bits. Reduce heat to medium. Stir in 11/2 cups corn mixture; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/2 cup corn mixture. Add remaining corn mixture, 1 cup at a time, stirring frequently until each portion of corn mixture is absorbed before adding the next (about 20 minutes total). Remove pan from heat; stir in 1/2 cup corn mixture, bell pepper, and green onions. Serves 6 (serving size: 1 cup)
CALORIES 298; FAT 6.3g (sat 3.2g, mono 1.6g, poly 0.7g); PROTEIN 11g; CARB 51.7g; FIBER 4.4g; CHOL 14mg; IRON 1.1mg; SODIUM 531mg; CALC 115mg
TODAY’S SPECIAL
WARM SALAD OF SUMMER SQUASH
From MP Taverna in New York
Bumper crops of summer squash roll into farmers’ markets and restaurants this time of year. New York chef Michael Psilakis, whose restaurants Fishtag, Kefi, and three locations of MP Taverna set the standard for modern Greek cuisine, has a deep appreciation for these mild, unassuming veggies and knows how to make the most of them.
The trick to cooking both zucchini and yellow squash, according to Psilakis, is to realize that they are like sponges, taking on flavors from the rest of the dish. They need a very hot pan or grill to put a flavorful sear on the exterior. “Don’t cook it until it gets soggy. Leave some texture,” he cautions. Season simply with salt and pepper, and then add an acidic touch: “A drop of lemon juice on a piece of zucchini really makes it sing.”
In the pasta salad featured here, Psilakis adds raw squash blossoms as a grace note. “They’re so delicate and yet more intensely flavored than the vegetable itself,” he says. “This dish is the kind of thing you become known for and everybody asks about.” Sample it this month at MP Taverna in Astoria.
Quick & Easy
Warm Salad of Summer Squash with Swordfish and Feta
Hands-on: 15 min. Total: 30 min.
8 ounces uncooked penne pasta
3 tablespoons extra-virgin olive oil, divided
1 (10-ounce) swordfish steak
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 medium yellow squash, quartered lengthwise
1 medium zucchini, quartered lengthwise
8 squash blossoms, divided
1/4 cup mint leaves
1/4 cup basil leaves
1/4 cup dill fronds
3 tablespoons fresh lemon juice
2 ounces feta cheese, crumbled (about 1/2 cup)
1. Preheat grill to high heat.
2. Cook pasta according to package directions, omitting salt and fat. Drain pasta.
3. Drizzle 1 tablespoon oil evenly over fish; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill fish 5 minutes on each side or until desired degree of doneness. Remove from grill; let stand 5 minutes. Break into 3/4-inch pieces.
4. Combine 1 tablespoon oil, squash, and zucchini in a large bowl; toss to coat. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place vegetables, cut sides down, on grill rack; grill 3 minutes or until lightly charred and just tender. Cool slightly. Cut into 1-inch lengths.
5. Cut 4 squash blossoms into 1/4-inch-wide strips. Combine blossom strips, pasta, fish, squash, zucchini, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, herbs, and juice in a large bowl; toss to coat. Top with feta; garnish with remaining squash blossoms. Serves 4 (serving size: about 2 cups)
CALORIES 458; FAT 19.1g (sat 5g, mono 10.2g, poly 2.1g); PROTEIN 25.2g; CARB 47.3g; FIBER 3g; CHOL 59mg; IRON 2.9mg; SODIUM 587mg; CALC 117mg
RECIPE MAKEOVER
SMOKIN’ COBB SALAD
Our light version handily beats the classic loaded salad—in both flavor and nutrition.
The traditional Cobb is chock-full of so many good things: bacon, chicken, blue cheese, avocado, and hard-boiled egg—too much of those good things, in fact. What might seem at first like a virtuous dish blows up nutritionally. The classic recipe boasts 62 grams of fat and more than half a day’s worth of sodium per serving.
Reducing the amount of bacon and blue cheese was a good reminder of how far a small amount of these intense ingredients goes. But the real calorie culprits were the oil-based dressing and the avocado. Yes, they offered heart-healthy fats, but they weighed the classic version down with more than 400 calories. We cut back on both, favoring the avocado because of its rich flavor. The result is a bright, creamy dressing with 65% less fat.
Our next trick involved rigging up an easy stovetop smoker, which transformed ordinary chicken breast into a lower-sodium, flavor-packed star. Spinach and basil spruce up the romaine in our crisp, green base, and a sprinkle of crumbled blue cheese adds plenty of sharp, savory goodness.
Smoked Chicken Cobb Salad with Avocado Dressing
Hands-on: 30 min. Total: 48 min.
Avocado dressing:
1/2 cup diced peeled avocado
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3 tablespoons water
Salad:
3 center-cut bacon slices
1 teaspoon canola oil
2 (6-ounce) skinless, boneless chicken breast halves
1 cup hickory wood chips
1/3 cup unsalted chicken stock (such as Swanson)
4 cups baby spinach
4 cups romaine lettuce, coarsely chopped
1/2 cup chopped fresh basil leaves
1/3 cup diced peeled avocado
2 heirloom tomatoes, cut into 1/4-inch-thick slices
2 hard-cooked large eggs, chilled and quartered lengthwise
1.5 ounces blue cheese, crumbled
1. To prepare dressing, place first 7 ingredients in a mini food processor; process until smooth.
2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
3. Pierce 10 holes on one side of the bottom of a 13 x 9–inch disposable aluminum foil pan. Place holes over element on cooktop; place wood chips over holes inside pan. Place a shallow ovenproof bowl on opposite end of pan. Add chicken and stock to bowl. Heat element under holes to medium-high; let stand 1 minute or until chips begin to smoke. Carefully cover pan with foil. Reduce heat to low; smoke chicken 10 minutes. Remove from heat. Drain.
4. Combine spinach, romaine, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.
Serves 4
CALORIES 333; FAT 21.7g (sat 5.8g, mono 11.1g, poly 2.8g); PROTEIN 27.2g; CARB 8.9g; FIBER 4.6g; CHOL 154mg; IRON 2.9mg; SODIUM 487mg; CALC 146mg
CLASSIC |
MAKEOVER |
717 calories per serving |
333 calories per serving |
62 grams total fat |
21.7 grams total fat |
1,244 milligrams sodium |
487 milligrams sodium |
FROM THE CL GARDEN
PICKED FRESH FOR AUGUST: TOMATOES
This month from the Cooking Light Garden: the iconic summer produce hero at its ripest, sweetest, and juiciest
For most people, the tomato would be the first plant they’d choose to grow in their own gardens,” says Mary Beth Shaddix, who tends the Cooking Light Garden with her husband, David. “It’s sort of the all-American garden hero.” While strikingly colored, plump, juicy heirloom tomatoes have become much easier to find at farmers’ markets and even supermarkets, there are so many varieties that you have to grow your own to really delve into the possibilities. Shaddix grew 14 types of heirloom tomatoes for us. The three featured here are wonderful, unusual tomatoes that stand in readily for round red hybrids and basic grape tomatoes yet offer much deeper tomato flavor. (You can find the other 11 types in our online collection of garden recipes at CookingLight.com/Garden.)
Make Ahead • Vegetarian
Pickled Tomatoes
Hands-on: 15 min. Total: 1 week 15 min. Toast the spice seeds in a small skillet over medium heat, stirring constantly, until they become fragrant and start to release their flavorful oils.
11/2 pounds grape or cherry tomatoes
23/4 cups water
3 tablespoons sugar
13/4 cups cider vinegar
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tablespoon kosher salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1. Bring a large pot of water to a boil. Cut an X in the base of each tomato. Add tomatoes to pot; boil 45 seconds. Rinse tomatoes under cold water until cool; peel. Discard skins. Place tomatoes in glass jars or a large glass bowl.
2. Combine 23/4 cups water and sugar in a small saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves, stirring constantly. Remove from heat. Add vinegar and remaining ingredients to water mixture; cool to room temperature. Pour vinegar mixture over tomatoes. Cover and let stand in refrigerator 1 week. Serves 8 (serving size: about 1/2 cup)
CALORIES 29; FAT 0g; PROTEIN 1g; CARB 6.5g; FIBER 2g; CHOL 0mg; IRON 0mg; SODIUM 79mg; CALC 25mg
Quick & Easy
Bacon Endive Tomato Bites
Hands-on: 10 min. Total: 10 min.
1 cup sliced multicolored grape tomatoes
1 teaspoon thyme leaves
1 teaspoon chopped fresh chives
2 teaspoons champagne vinegar
1 teaspoon olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
16 Belgian endive leaves (about 2 heads)
2 center-cut bacon slices, cooked and crumbled
1. Combine first 7 ingredients in a medium bowl. Spoon 1 tablespoon tomato mixture in center of each endive leaf; sprinkle evenly with bacon. Serves 4 (serving size: 4 stuffed endive leaves)
CALORIES 38; FAT 2.2g (sat 0.7g, mono 0.8g, poly 0.1g); PROTEIN 1.7g; CARB 3.6g; FIBER 2g; CHOL 4mg; IRON 0.2mg; SODIUM 144mg; CALC 16mg
Make Ahead • Vegetarian
Heirloom Tomato and Eggplant Terrine
Hands-on: 33 min. Total: 10 hr. 33 min.
4 medium heirloom tomatoes, cut into 1/4-inch-thick slices
1 cup water
2 garlic cloves, crushed
1 medium leek, chopped
1 medium tomato, quartered
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon unflavored gelatin
6 (1/4-inch-thick) slices medium eggplant
11/2 tablespoons extra-virgin olive oil
Cooking spray
4 ounces fresh mozzarella cheese, cut into 1/8-inch-thick slices
1 tablespoon chopped thyme leaves, divided
1 tablespoon finely chopped fresh chives, divided
1. Preheat oven to 450°.
2. Place heirloom tomato slices on several layers of paper towels. Top with a single layer of paper towels. Let stand 15 minutes.
3. Combine 1 cup water, garlic, leek, and quartered tomato in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Strain through a sieve over a bowl, pressing to extract liquid; discard solids. Pour liquid into pan; stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Cool to room temperature. Sprinkle with gelatin; let stand 5 minutes. Bring gelatin mixture to a boil; boil 3 minutes. Remove mixture from heat.
4. Lightly brush eggplant slices with oil; arrange in a single layer on a baking sheet coated with parchment paper. Bake at 450° for 10 minutes; turn and bake an additional 5 minutes or until tender.
5. Lightly coat a 9 x 5–inch loaf pan with cooking spray. Line pan with plastic wrap. Arrange tomato slices in a double layer on bottom of pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top tomatoes with a thin layer of cheese; sprinkle with 11/2 teaspoons thyme and 11/2 teaspoons chives. Arrange 3 eggplant slices over cheese. Repeat layers, ending with tomatoes. Pour gelatin mixture over terrine. Cover with plastic wrap. Chill 8 hours or overnight.
6. Turn terrine out onto a platter. Let stand 1 hour (or until room temperature). Serves 12 (serving size: 1 slice)
CALORIES 78; FAT 4.7g (sat 2g, mono 1.3g, poly 0.3g); PROTEIN 3.2g; CARB 6.9g; FIBER 2.7g; CHOL 7mg; IRON 0.5mg; SODIUM 182mg; CALC 19mg