CookingLight June2016

8/16/2019 CookingLight June2016

1/130

*

JUNE 2016

THE MINUTE

Summer Cookbook

PLUSEXPLORE OUR

NEW KITCHEN

P a s t a w

i t h P r o s c i u t t o a n d C h e r r y T o m a

t o e s, P . 128

67 SUPER - FASTRECIPES

8 GUT-

HEALTHY

FOODS

GRILL THEPERFECT

STEAK

25


2/130

subzero.com

YOU KNOW YOU WANT SUB-ZERO.

DO YOU KNOW WHY?

It’s your kitchen, not a cookie cutter. Sub-Zero is built for people who want their home to be

a unique reflect ion of their household for decades to come. With the most sizes and with infinite

ways to customize, Sub-Zero preserves more than just your food; it preserves your originality.


3/130

ADV ERTISE MENT

FRESH IS EVERYTHINGBROUGHT TO YOU BY SUB-ZERO

Delicious meals start with fresh, wholesomeingredients—and how you store them is as crucial

as where you shop. Sub-Zero keeps your food as

fresh as the day you brought it home, and because

food stays fresher longer, you’ll also throw less away

With the optimal balance of temperature

control, proper humidity, and air quality,

Sub-Zero refrigerators are the ideal

stop between the farm and your table.

Precise temperature control ensures

the environment your food is stored in

stays consistent—one key to freshness

Dual refrigeration divides the work

between refrigerator and freezer, so the

air is never shared and proper humidity is

maintained in both

Antimicrobial air purification scrubs the

air of mold, bacteria, and spoilage-causing

ethylene gas

SAVOR SUMMER Transform your farmer’s market finds into the best-ever

seasonal dishes. Try one of our favorite summer

recipes featured in this issue:

Chimichurri Shrimp

Brown Sugar Grilled Salmon with

Zucchini & Fennel “Noodles”

Bulgur Salad with Figs

and Preserved Lemon

Bordeaux-Style Strawberriesp. 139

p. 133

p. 125

p. 117


4/130


5/130

[ O N T H E C O V E R ]

PHOTOGRAPHY

Hector Sanchez

FOOD STYLING

Chelsea Zimmer

PROP STYLING

Heather Chadduck Hillegas

P H O T O

G R A P H Y : ( T O

P A N D B

O T T O M

R I G H T ) E R I N K

U N K E L .

( B O T T O

M L

E F T A N D M

I D D L E ) J E N N I F E R C A U S E Y

TO COOKRIGHT NOW

3 STAFF

FAVES

J U N E 2 0 1 6 C O O K I N G L I G H T 3

ROLL, MEETSALAD

Cool off witha salad inspiredby Vietnamesetakeout, dipincluded. p. 126

PIZZA THATPOPS

Barely blisteredtomatoes andshaved zucchiniperfect a summerpie. p. 56

SCORE MORESQUASH

This bumper cropreinvents itselfin a silky, creamychicken and vegchowder. p. 39

V O L . 3 0 / N O . 5

2016 SUMMER

COOKBOOK 20 recipes ready in

25 minutes or less. p. 112

A PP E T I Z ER S

Fun last-minute bites guestswill remember. p. 114

MAIN DISHES

Easy entrées, from saladsto veggie-forward pasta. p. 122

SIDES

Colorful fruits and veggies

to rival the main dish. p. 130

DESSERTS

Fruit stars in these elegant,French-inspired endings. p. 136

[ F E A T U R E S ]


6/130

The powerof probioticsp. 63

P H O T O

G R A P H Y : J E N N I F E R C A U S E Y

( T O

P R I G H T ) C

A I T L I N

B E N S E L

( B O T T O M

) A L I S O N

M

I K S C H

p.46Tomato soup and

grilled cheese

p.20Caprese pasta

PRIME YOUR PALATE: THE LOWDOWN

ON PREDINNER SIPSp. 16

Lowering your

fitness age is a goodantiaging strategy.”

p. 75

4 C O O K I N G L I G H T J U N E 2 0 1 6

p.34Thai red currybeef skillet

HealthyHabits75

| The Aging Habit Why and how tolower your fitness age

79 | The Beauty HabitSalt to nourish andfortify skin; KristenBell’s beauty bag

84 | The Travel HabitCincinnati in 10,000steps and 2,000 calories

86 | The Diet Habit e health benefitsof having a pet

CookingDepartments88 | Cooking Light Diet Collard–quinoa wraps

91 | The Ritual Wisconsin brat fry

96 | The Ultimate Healthy Cook’s Kitchen A peek inside CookingLight ’s new kitchen

Let’s GetCooking!11

| Today’s SpecialPoached lobster tailsfrom Maine chefKara van Emmerik

14 | Obsessed We’re crazy forKorean cuisine.

16 | The AperitifLight sips forbefore the meal

DinnerTonight19

| Dinner TonightFast family recipes

33 | Superfast!20-minute cooking

45 | Slow CookerLettuce wraps withbeef and quick pickles

46 | Let’s Cook! Tomato-basil soup with cheesy croutons

49 | Kids in the KitchenHoney-glazed salmon

55 | Cook Once, Eat 3x

Pizza dough

NutritionMade Easy 63 | Building a Healthy GutGut bacteria canaffect your digestivehealth as well as yourmental health.

72 | Recipe Makeover Tempeh Reubensandwiches

102 | Party Amongthe PlantsSeasonal cocktails

and small bites fora garden gathering

152 | Wow!Grilled Camembert with fresh cherries

KitchenConfidential145 | How ToButterflychicken breasts

146 | Use It UpChallenge1 ⁄ 3-less-fat cream cheese

147 | Prep-WiseMeasuring flour

& the rest...6 | Editor’s Note

8 | Letters

150 | Recipe Index


7/130

©I n t er I K E A S y s t em s B .V .2 0 1

5

life is trying

a recipethat’sadventurous,and a kitchenwhere findingthe tools isn’t

*Based on a 10'×10' kitchen

$2799*SEKTION/BROKHULTkitchen

IKEA-USA.com/kitchen


8/130

P H O T O G R A P H Y : G R E G

D U P R E E ; F O O D

S T Y L I N G : E M

I L Y N A B O R S H A L L ; P R O P S T Y L I N G : M

I N D I S H A P I R O

L E

V I N E


NOW WE’RE COOKIN’investment in Time Inc.Food Studios, a new40,000-square-foot mix oftest kitchens and photogra-phy and video studios, is

supercharging the way wecreate and share recipes onthe printed page and acrossour digital platforms forhome cooks everywhere.

Check out our new digsin “e Ultimate HealthyCook’s Kitchen” on page96. We love the big featureslike a kitchen island made with Alabama white marble,and tiny ones like the

BIG THINGS ARE HAPPENING

here in Birmingham, Ala-bama. e 141-year-old city where Cooking Light, South-ern Living, Coastal Living,

and our book imprint,Oxmoor House, are basedis undergoing a renaissance,driven in part by ambitiouschefs, barkeeps, and brewers.

You don’t have to travel farto know that good food fuelsculture, and it’s thrilling tobe a part of the city’s NewSouth trajectory. I’m proudthat our company is a part ofBirmingham’s rise. Its recent

HUNTER LEWIS

[email protected]

@NotesFromACook

crunchable, Sonic-style icepellets in the ice machine.

In my favorite room, theoutdoor kitchen, we had atowering stone hearth builtfor our cooks and visiting

chefs to play with live fire(pro tip: grill halved lemonsand serve them with yoursteak), and we lined thespace with an arsenal ofgrills and smokers for testingmore everyday recipes.

Time Inc. is not newto Birmingham—formerco-workers have moved onto start their own bakeriesand barbecue joints here, and

we’ve also recruited talentfrom local restaurants—butthe new space has helpedrenew our culinary commit-ment to the city and region.

As I’m writing this, we’replanning a dinner in theStudios in late May for a fewhundred people to help raisefunds to build more teachingfarms in the city’s schools.Food is culture and food is

community, here at work andat play in the neighborhoodsof Birmingham.

Details matter: Our newoutdoor kitchen is ready togo, with its stone hearth,custom South American–stylegrill, and heavy-duty smoker;a stack of oak awaits the fire.


9/130

Want to look younger, longer?Take the right steps now.New AVEENO

®

ABSOLUTELY AGELESS™ Restorative Night

Cream. Formulated with our exclusive ACTIVE NATURALS®

Blackberry Complex, it improves elasticity and firmness for

healthier, younger-looking skin in just one week. And that’s a

step in the right direction.

©J&JCI 2016


10/130


JOIN THE CONVERSATION: Email [email protected]. Give full name, city, andstate. Share your thoughts at facebook.com/cookinglight, and follow us on social media.REACH US ANYTIME, ANYWHERE

PRINTED IN THE USA

SUBSCRIBERS If the Post Office alerts us that your magazine is undeliverabl e, we have no further obligation un less we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. Youmay opt out of this service at any time. MAILING LIST We make a portion of our mailing list available to reputable firms. If you would prefer that we not include your name, please call 800-336-0125.CUSTOMER SERVICE For change ofaddress, payment, and other subscription questions, call 800-336-0125 or go to cookinglight.com/custsvc. .SUBSCRIPTIONS & CUSTOMER SERVICE Web: cookinglight.com/custsvc Phone: 800-336-0125. COOKING LIGHTBOOKS 800-765-6400. COPYRIGHT PERMISSION 205-445-6047. EDITORIAL OFFICE For questions or comments, go to cookinglight.com/contact-us or write to 4100 Old Montgomery Highway, Birmingham, AL 35209.

FACEBOOK

@cookingli ght

A DELICIOUS DELIVERYI am not a letter-to-

the-editor type of writer,

but I cannot contain my

enthusiasm for the Aprilissue! I’ve already made the

empanadas (p. 129), Pork and

Chive Dumplings (p. 105),

and Grilled Lamb Kufta

Kebabs (p. 112), and they are

delicious! I love how diverse

the recipes are and how easy

and quick they are to make.

Thank you! I am so glad I ama subscriber. Keep those

great recipes coming!EMILY AMON, VIA EMAIL

NO MORE G-FREE?I was pretty saddened to seenothing listed as “Gluten Free”in the index of your April issue.Then I realized this must besome sort of error—hummus,

really? While I tend to adaptmany of your recipes to begluten free anyhow, it’s greathaving the quick and easy guidein the back when meal planning!I’m hoping you’ll bring it back.KATE CIALDEA VIA EMAIL

Editor’s reply So sorry about that, Kate. Thiswas an error on our part. We have taken steps to correct the recipe index online for our April 2016 issue, and we’ll be sure to mark all gluten-free recipes as such in future issues. Thanks for bringing it to our attention.

GIMME MORE GRAINSI began slowly swapping my

family’s grain sides to wholegrains 10 years ago. Now thatthe benefits of these delicious

grains are more well known,I can find more varieties, and I’mthankful for creative cooks likeAnn Taylor Pittman and herbrilliant ideas (April, p. 63) forinspiring our healthy eating.ALYSON THOMPSON NEW BRUNSWICK, NJ

*Members following the Cooking Light Diet lose morethan half a pound per week, on average.

The way we’re eating now [with the Cooking Light Diet] is how

we want to stay eating as a family, not just for our own personal

health but also so we raise three children who know how to eat properly.

I think that’s something. It’s not just about my physical health, but I want to

be there for my grandchildren. And I also don’t want to see my children

struggle with weight like I did. It’s more a matter of us

wanting to raise our family and be healthy for all of us.KEN HESS, DECATUR , AL

Read more of Ken’sstory at cookinglight

.com/ken.

5

Open-FacedSandwiches withRicotta, Arugula,

and Fried Egg

Just tried this for

breakfast. It’s delicious!VICKI ETHRIDGE

Southwestern-Style Shrimp

Taco Salad

One of my favorite

Cooking Light recipes!JOANNE SCLAFANI LENT

LETTERS

Cooking Light has partneredwith Fresh Realm to make dinner

easier. Visit freshrealm.co/cookinglightmagazine to orderone of our meals (like the onebelow), and FreshRealm willdeliver high-quality, pre-preppedingredients to you. Use codeTRYCL35 by June 30 for $35off your order of $70 or more.

din n er

del iv er ed


11/130

© 2016 PRUDENTIAL FINANCIAL, INC., NEWARK, NJ, USA. ALL RIGHTS RESERVED.

0287835-00001-00

The time between when people should start saving for retirement and when they actually

do is known as the “Action Gap.” And it has a bigger effect than you might think.

To better understand the impact, we performed a simple experiment. We asked a group

of young people to use paint rollers to show us what age they think they should start

saving. Then we asked a group of older people to indicate what age they actually did

start. What we found was that there was often a years-long Action Gap between the

two. But closing it up by even just a few years makes a huge difference in how much

people can save over the long run. Which makes right now the perfect time to get better

prepared for your retirement.

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

WHAT ONE

EXPERIMENT MEANS

TO EVERYONE’S

RETIREMENT.

RETIREMENT | INVESTMENTS | INSURANCE


12/130

STACY’S IS A TRADEMARK OF STACY’S PITA CHIP COMPANY, INC. ©2016

Craft a delicious moment anytime with

® made with real jalapeños baked into every crisp bite.

STACY’S IS A TRADEMARK OF STACY’S PITA CHIP COMPANY, INC. ©2016


13/130

let’s get TRENDINGTASTES

from

COOKING

LIGHT’SEDITORS

P H O T O

G R A P H Y : J E N N I F E R C A U S E Y ; F O

O D S

T Y L I N G

: C H E L S E A Z

I M

M

E R ; P R O

P S T Y L I N G : C L A I R E S P O L L E N .

P O

R T R A I T : M

I C H A E L R O S S N E Y


Poached

Lobster Tails

with Dressed

Pea ShootsRecipe p. 12

Chef Kara vanEmmerik showshow fresh seafood

is the perfectpartner for bright

summer flavors.hile lobster treats are norarity in coastal Maine,

at Dudley’s Refresher—a

seasonal takeout eatery inthe tiny seaside village of Castine—chef de cuisine Kara van Emmerikelevates these Down East treasures with peak-season flavors in authenticand scratch-made dishes.

“For me, cooking means utilizingthe foods that are abundant andmost intriguing in any given season.It ensures a freshness that cannot bereplicated,” van Emmerik says. issentiment is deliciously embodied in

her supple poached lobster tails topped with delicately dressed pea shoots.

Fresh lobster needs gentle cookingmethods such as steaming or poaching, van Emmerik explains; techniquessuch as boiling, roasting, or grillingare more prone to overcooking thelobster, yielding tough, rubbery meat. Try her original version of this dish,plus even more North Atlantic–inspired summer flavors, this monthat Dudley’s Refresher. —DARCY LENZ

T O D A Y ’ S S P E C I A L


14/130

let’s get cook ing !

F O O D S T Y L I N G : C A T H E R I N E C R O W E L L S T E E L E

P O R

T R A I T : R A N D Y H A R R I S

POACHED LOBSTER TAILSWITH DRESSED PEA SHOOTS

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

Simmer gently so the lobster stays supple.

1 tablespoon dark sesame oil

1 ⁄ 2 teaspoon crushed red pepper

2 garlic cloves, halved

1 (1-inch) piece fresh ginger, sliced

1 (2-inch) piece lemongrass, halved

4 cups unsalted vegetable stock

21 ⁄ 2 tablespoons honey

2 tablespoons rice wine vinegar

2 1 ⁄ 2 teaspoons lower-sodium soy sauce,divided

1 ⁄ 4 teaspoon freshly ground black pepper

4 (5-ounce) fresh lobster tails 4 teaspoons canola oil

2 teaspoons honey

1 ⁄ 2 teaspoon grated lime rind

1 tablespoon fresh lime juice

1 ⁄ 4 teaspoon minced peeled fresh ginger

1 ⁄ 4 teaspoon minced shallots

3 ounces pea shoots

1 ⁄ 2 teaspoon toasted sesame seeds

1. Heat oil in a saucepan over medium-low. Add red pepper, garlic, ginger, and

lemongrass; cook 5 minutes. Stir instock, honey, vinegar, and 21 ⁄ 4 teaspoonssoy sauce. Bring to a simmer; cover andcook 30 minutes. Stir in black pepper.2. Place tails in stock. Cover; cook 4minutes or until a meat thermometerregisters 145°. Remove tails from pan.3. Split tails lengthwise. Remove meatfrom shells; slice. Pour cooking liquidthrough a sieve into a saucepan; discardsolids. Keep liquid warm over low heat.4. Combine remaining 1 ⁄ 4 teaspoon soy

sauce, canola oil, and next 5 ingredients;stir with a whisk. Add pea shoots; toss.5. Place about 1 ⁄ 3 cup cooking liquid ineach of 4 shallow bowls. Arrange about3 ounces lobster meat in each bowl; topeach serving with about 1 ⁄ 3 cup peashoots. Sprinkle with sesame seeds.

SERVES 4

CALORIES 316; FAT 10.5g (sat 1.2g, mono 4.8g, poly 3.7g);

PROTEIN 32g; CARB 24g; FIBER 1g; SUGARS 17g

(est. added sugars 14g); CHOL 99mg; IRON 2mg; SODIUM

603mg; CALC 83mg

Q: Why do you bring

steak toroom temp beforecooking?

A: The worldof steak cookery is rife with absolutisms, andmost are either exag-gerated or downright

false. To wit: Onlyflip your steak once(actually, flippingmultiple times resultsin more evenly cookedmeat with better crust).Only season with saltafter it comes off thegrill (in fact, saltingeven up to a day in

advance helps it retainmore moisture). And,of course, bring steakto room temperature

before searing. e last one intrigues

me because it seems sologically obvious. As atest, I stuck a thermom-eter in the center of athick-cut strip steakthat I pulled out of thefridge. After 20 minutes,the steak’s temperaturehad risen less than 2°.Even after two hours, it

had barely risen by 10°. All of this is to say

that the starting tem-perature of your steakhas a negligible impacton how it cooks. Whatreally matters is howdry the steak is. Simplyblotting your steak withpaper towels beforesearing will improve itmore than any amount

of room-temperatureresting. Similarly, salt-ing it about 40 minutesin advance—longenough to let salt draw

out liquid and then forthe liquid to be reab-sorbed, leaving a driersurface—also helps.

For steak with thebrownest surface and juiciest interior, set rawsteak on a rack in a bak-ing sheet, and refriger-ate it, uncovered, for acouple of nights. esurface forms a dry skinthat browns in recordtime. Ironically, thedrier your meat is tostart, the more moist it

will be at the end. Afterbrowning, all you haveto do is finish it off ina moderate oven.

Oh, and one morething: Do use a ther-mometer to check when your steak is done.Leave the poking andprodding method tothe professionals.

Kenji López-Alt is the chiefcreative officer of Serious Ea ts(seriouseats.com), where hewrites The Food Lab, unravelingthe science of home cooking.

Salting ahead 40 minutesor more keeps it juicy.

H E L P M E , K E N J I



15/130


16/130


1

2

3

4

5

6

7

8

9

10

11

12

P H O T O G R A P H Y : J E N N I F E R C A U S E Y ; F O O D

S T Y L I N G

: B L A K E S L E E G I L E S ; P R O P S T Y L I N G : M

I N D I S H A P I R O

L E V I N E

I N S T A G R A M

P H O T O G R A P H Y

C O U R T E S Y

O F B I L L

A D D I S O N


1 Fish Sauce Yes, it’s used in Korean dishes,

too, as a shortcut to umami. We love Red Boat.

2 Koreatown Lively, recipe-driven required

reading by Deuki Hong and Matt Rodbard.

3 Cook Korean! Find this playful comic book

of recipes by Robin Ha on shelves next month.

4 Korean Food Made Simple The title of this

must-have cookbook from Judy Joo says it all.

5 Brown Sugar Seems simple, but good luck

achieving signature flavors without it.

6 Kimchi Embrace the fab and funky power

of fermentation. Try Simply Seoul brand.

7 Baroo LA chef Kwang Uh’s food is as

inspired as it is Instagram-worthy (@baroo_la).

8 Gochujang Try it and you won’t be able to

cook without this sweet, spicy pepper paste.

9 Fresh Garlic This is a nonnegotiable

elemental flavor in the Korean kitchen.

10 Soy Sauce Always have a bottle (or two)

on hand. We opt for Kikkoman lower-sodium.

11 Gochugaru Like red pepper flakes but

roastier-toastier. Fine and coarse available.

12 Tabletop Grill Schedule a Korean BBQ

night; these iconic grills are easy to find online.

Crazy for KoreanThe ingredients, books, and info you need to share in

our most recent food infatuation BY DARCY LENZ

O B S E S S E D


17/130

Naturally Beautiful Results

aveeno.com

© Johnson & Johnson Consumer Companies, Inc. 2015

Sheer bliss.Moisture with a feather-light touch.Introducing New AVEENO

®

Sheer Hydration. The exclusive

ACTIVE NATURALS® Oat formula goes on feather-light. Absorbs in

seconds. Keeps skin soft and healthy-looking. Sometimes, less is more.


18/130


P H O T O G R A P H Y : C A I T L I N

B E N S E L ; P R O P S T Y L I N G : L

I N D S E Y L O W E R ; F O O D S T Y L I N G : M A R G A R E T M O N R O E

D I C K E Y


DIY Digestif After-dinner drinks are important, too. A slightly richer and sweeter postdinner

sip helps you to digest the meal just as a light and dry aperitif helped start it.

Scrape pith frompeels. Place peels in a

large pitcher; add vodka. Cover and letstand at room temp-erature, away fromdirect light, for 4 days.2. Place berries, sugar,and water in a panover medium; boil.Reduce heat; cook 20minutes. Cool.3. Strain through afine sieve lined with

BERRYLIMONCELLO

Hands-on: 30 min.Total: 5 days

6 large lemons

1 3 ⁄ 4 cups vodka

1 1 ⁄ 2 cups quarteredstrawberries

1 cup raspberries

1 cup sugar

1 cup water

1. Peel lemons witha vegetable peeler.

cheesecloth. Stir into vodka; discard solids.

Let stand at roomtemperature, awayfrom direct light, 1day. Strain through afine sieve; discardpeels. Chill 4 hours.

SERVES 12 (serving size: 2 oz.)

CALORIES 149; FAT 0.1g (sat 0g,

mono 0g, poly 0.1g); PROTEIN 0g;

CARB 19g; FIBER 1g; SUGARS

18g (est. added sugars 17g); CHOL

0mg; IRON 0mg; SODIUM 1mg;

CALC 5mg

The Aperitif—It’s What’s Before

Dinner Summer is the season for these

delightfully delicate drinks.

The purpose of an aperitif is to open thepalate. Taking its name from the Latin verb aperire (“to open”), the aperitif isa light, dry premeal drink that serves to

stimulate the appetite and ready one’s stomachfor the food yet to come. Not too sweet and not

too boozy, these beverages (also called aperitivos in Italy) stoke rather than numb the taste buds. ese bitter, herbaceous sips are often served with light snacks as a lovely predinner ritual.

e chart at right is an introduction to thepillars of a solid aperitif menu. ese beveragescan, and should, be enjoyed simply—with littlemore than a splash of club soda, an ice cube, or acitrus twist. A couple of chilled ounces of yourchosen aperitif is all you need—before dinner,at least. —DARCY LENZ

What It IsWhere It’s

From

How toDrink It asan Aperitif

Where Elseto Put It

VERMOUTH

Aromatized and

fortified wine withcardamom, citrus, juniper, saffron,chamomile, orvanilla notes.

ABV: 15% to 18%

Southern France/northern Italy

In a small glasswith 1 or 2

ice cubes anda lemon or

orange twist

Sweet: in aManhattan;dry: in a gin

martini

QUINQUINA

Aromatized andfortified wine

characterized bya bitter edge

from quinine-richchinchona bark.

ABV: 15% to 18%

France

In a small glasswith 1 or 2 ice

cubes, a splash ofclub soda, andan orange slice

In a CorpseReviver #2

AMERICANO

Aromatized andfortified wine

defined by ablend of gentian,chinchona bark,

and orange peels.ABV: 16%

Italy

In a small glass

with 1 or 2 icecubes, a splash of

club soda, andan orange slice

In a Vesper

CAMPARI

Aromatic liqueurnoted for its spicybittersweetnessfrom rhubarb,

ginseng, oranges,and herbs.ABV: 24%

Italy

Chilled with asplash of club

soda and a lemonor orange twist

In a Negroni

APEROL

Aromatic liqueur(milder than

Campari) infusedwith orange, rhu-barb, gentian, and

chinchona bark.ABV: 11%

Italy

Chilled with a

splash of clubsoda and a lemon

or orange twist

In an AperolSpritz


19/130

kitchenaid.com/new

Revolutionary cleaning power. Chef-inspired

design. Presenting the completely reimagined

KitchenAid® dishwasher.

BEHOLD, A

DISHWASHERFOR THOSE WHOSEE A CLEAN DISH

AS A FRESH START


20/130


21/130

FASTFAMILY

RECIPES

from the Cooking Light Kitchen

P H O T O


O D S

T Y L I N G

: C H E L S E A Z

I M

M

E R ; P R O

P S T Y L I N G : H E A T H E R C H A D D U C K

H I L L E G A S

Pesto Pasta Salad

with Tomatoes

and Mozzarella

Recipe p. 20

17 PAGES OFEASY MEALS

Super fast P. 33

SlowCookerP. 45

let’s cookP. 46

kids in the

kitchenP. 49

CookOnce,Eat 3x P. 55



22/130


pestopasta salad with tomatoesand mozzarellaThis Caprese-inspired pasta toss

is the ultimate summer main for a

busy weeknight, outdoor picnic,

or lunch on the go.

8 ounces uncookedwhole-grain farfalle

2 cups fresh basil leaves

2 tablespoonsextra-virgin olive oil

2 teaspoons gratedlemon rind

1 ⁄ 2 teaspoon kosher salt

1 ⁄ 4 teaspoon freshlyground black pepper

1 garlic clove, peeled

1 cup grape tomatoes,halved

1 cup yellow cherrytomatoes, halved

3 ounces fresh mozzarellacheese, cut into1 ⁄ 2-inch cubes(about 3 ⁄ 4 cup), divided

1 ounce Romano cheese,grated (about 1 ⁄ 4 cup)

DINNERTONIGHT

MINUTES

| | | | | | | | | | |

| |

|

|

|

|

|

| | |

| | | | |

25

1. Cook pasta according topackage directions, omittingsalt and fat; drain. Placepasta in a large bowl.2. Combine basil and next5 ingredients (throughgarlic) in the bowl of a foodprocessor; process untilsmooth. Add basil mixture,tomatoes, and 1.5 ounces

mozzarella to pasta; toss tocombine. Top with remain-ing 1.5 ounces mozzarellaand Romano cheese.

SERVES 4 (serving size: about 2 cups)

CALORIES 364; FAT 14.7g (sat 5.3g, mono

5.6g, poly 1.2g); PROTEIN 15g; CARB 47g;

FIBER 8g; SUGARS 4g (est. added sugars

0g); CHOL 25mg; IRON 3mg; SODIUM

347mg; CALC 146mg

SERVE WITH

SAUTÉED SUMMERSQUASH WITH THYMEAND ALMONDS

Cutting the squash into rather

thick slices helps it retain a bit of

fresh snap after it’s sautéed.

1 tablespoon extra-virginolive oil, divided

1 large zucchini, halvedlengthwise and cut into

1 ⁄ 2-inch-thick slices 1 large yellow squash,

halved lengthwise and cutinto 1 ⁄ 2-inch-thick slices

1 ⁄ 4 cup sliced almonds,toasted

1 teaspoon choppedfresh thyme

1 teaspoon fresh lemon juice


1 ⁄ 4 teaspoon freshlyground black pepper

WHILE WATERFOR PASTA COMES

TO A BOIL

Prepare pesto.WHILE

PASTA COOKSCook squash.

GAME PLAN

M E A T L E S

S

M O ND A Y

BATCH ITSquash is mostly water;

it will steam if there is too

much in the pan. Cook in

batches for crisp-tend er,

lightly browned pieces.

1. Heat a large skillet overmedium-high heat. Add11 ⁄ 2 teaspoons oil to pan;swirl to coat. Add zucchini;sauté 4 minutes or untilcrisp-tender. Place zucchiniin a bowl. Add remaining11 ⁄ 2 teaspoons oil to pan;swirl to coat. Add yellowsquash; sauté 4 minutes or

until crisp-tender. Add yellow squash and remainingingredients to zucchini, andtoss to combine.

SERVES 4 (serving size: about 1 ⁄ 2 cup)





128mg; CALC 42mg


23/130

EVEN KALE CAN’T

DO IT ALONE.Grilled Corn &

Quinoa Burger Salad

with Veggie Bacon

More veggies means more goodness for both you and

the world. Try topping your greens with the Roasted

Garlic & Quinoa Burger, and you’ll add 7 satisfying

grams of delicious veggie protein. Find this recipe and

more at MorningStarFarms.com. #WayToVeg


24/130

DINNERTONIGHT

JU S T F O R

2

T U E SD A Y

MINUTES

| | | | | | | | | | |

| |

|

|

|

|

|

| | |

| | | | |

25

P H O T O G R A P H Y : J E N N I F E R C A U S E Y ; F O O D S T Y I L N G

: B L A K E S L E E W R I G H T G I L E S ; P R O P S T Y L I N G : M I N D I S H

A P I R O

L E V I N E


searedmahimahi with tomato-

cucumber relish

Mahimahi has a sturdy, dense

texture that holds up to the

marinade (more delicate fish like

snapper or tilapia would cure in

the lime juice). If using a lighter fish, skip the marinade and

squeeze a lime wedge over the

fish after cooking instead.

1 1 ⁄ 2 tablespoons fresh lime juice, divided

1 tablespoon extra-virginolive oil, divided

2 (6-ounce)mahimahi fillets

Cooking spray

3 ⁄ 8 teaspoon kosher salt,divided

1 ⁄ 8 teaspoon black pepper

1 ⁄ 2 cup choppedseeded tomato

1 ⁄ 4 cup chopped red onion

1 ⁄ 4 cup chopped cucumber

1 ⁄ 2 jalapeño pepper, seededand finely chopped

1. Combine 1 tablespoon juice and 11 ⁄ 2 teaspoons oil

in a bowl. Add fish; toss tocoat. Let stand at roomtemperature 10 minutes,turning after 5 minutes.

2. Heat a large skillet overmedium-high heat. Coatpan with cooking spray.Remove fish from marinade;discard marinade. Pat fishdry with paper towels;sprinkle with 1 ⁄ 4 teaspoon saltand black pepper. Add fishto pan; cook 5 minutes oneach side or until desireddegree of doneness.3. Combine remaining 11 ⁄ 2 teaspoons juice, remaining11 ⁄ 2 teaspoons oil, remaining1 ⁄ 8 teaspoon salt, tomato, andremaining ingredients in abowl. Serve with fish.

SERVES 2 (serving size: 1 fillet

and about 1 ⁄ 2 cup salsa)

CALORIES 202; FAT 5.3g (sat 0.9g, mono2.9g, poly 0.7g); PROTEIN 32g; CARB 5g;



513mg; CALC 39mg

PREP TIPMahimahi has a

pronounced bloodline

toward the tail that can

taste fishy. Ask your

fishmonger to remove it.

WHILE FISH

MARINATES

Cook quinoa.

WHILEFISH COOKS

Prepare relish.

Finish quinoa.

GAME PLAN

SERVE WITH

SHALLOT AND

PARSLEY QUINOA

Look for red and white or tricolor

quinoa blends for an extra pop of

color in this fast side (there’s no

difference in flavor). Combine

leftover quinoa with some canned

black beans and diced avocado

for a protein-packed addition to

lunchtime wraps or salads.

3 ⁄ 4 cup water

1 ⁄ 2 cup uncooked quinoa,rinsed and drained

2 tablespoons finelychopped shallots

2 tablespoons choppedfresh flat-leaf parsley

1 ⁄ 4 teaspoon gratedlemon rind


1. Bring 3 ⁄ 4 cup water andquinoa to a boil in a smallsaucepan over medium-highheat. Cover, reduce heat, andsimmer 12 minutes or untilthe liquid is absorbed. Stirin chopped shallots and theremaining ingredients.






125mg; CALC 29mg


25/130


SERVE WITH

ORANGE-INFUSED

BLACK BEANS

The addition of orange rind and

herbs elevates this pantry staple

into a vibrant weeknight side.

1 ⁄ 3 cup water

1 tablespoon choppedfresh oregano

2 teaspoons gratedorange rind

1 ⁄ 2 teaspoon ground cumin 1 ⁄ 2 teaspoon kosher salt

2 (15-ounce) cansunsalted black beans,rinsed and drained

2 tablespoons choppedfresh basil

1. Combine first 6 ingredi-ents in a saucepan overmedium heat. Cover andcook 10 minutes, stirringoccasionally. Stir in basil.


CALORIES 156; FAT 0.1g (sat 0g, mono 0g,

poly 0g); PROTEIN 11g; CARB 28g; FIBER

9g; SUGARS 0g (est. added sugars 0g);

CHOL 0mg; IRON 3mg; SODIUM 263mg;

CALC 101mg

mojo grilledchicken breasts

The red onions develop a nice

char on the grill, but they finish

cooking and develop a depth and

sweetness once left to steam.

Drizzle any juices from the onion

mixture over the grilled chicken.

1

⁄ 4 cup choppedfresh cilantro 1 ⁄ 4 cup fresh orange juice 1 ⁄ 4 cup extra-virgin olive oil 1 ⁄ 2 teaspoon ground

red pepper

6 garlic cloves, minced 3 ⁄ 4 teaspoon kosher salt,

divided

1 pound skinless, bonelesschicken breast halves

Cooking spray

1 medium red onion,peeled and cut into1 ⁄ 2-inch rings

1 ripe avocado,peeled and sliced

1 lime, cut into wedges

Chopped fresh cilantro(optional)

1. Combine 1 ⁄ 4 cup choppedcilantro and next 4 ingredi-ents (through garlic) in a large

bowl. Reserve1 ⁄ 4 cup mari-nade in a medium bowl. Add

1 ⁄ 4 teaspoon salt and chickento remaining marinade,turning to coat. Let stand atroom temperature for 20minutes, turning occasionally.2. Heat a grill pan over highheat. Coat pan with cookingspray. Add onion slices topan; grill 10 minutes,turning occasionally. Add

1 ⁄ 4 teaspoon salt and onionsto reserved 1 ⁄ 4 cup marinade;cover tightly with plastic wrap. Let stand 10 minutes.3. Return grill pan to highheat. Coat pan with cookingspray. Remove chicken frommarinade; discard marinade.Sprinkle chicken evenly with remaining 1 ⁄ 4 teaspoonsalt. Add chicken to pan;

grill 5 minutes on each sideor until done. Serve chicken with onion mixture, avocadoslices, and lime wedges.Garnish with choppedcilantro, if desired.

SERVES 4 (serving size: about 4 ounces

chicken, about 1 ⁄ 4 cup onions, and 1 ⁄ 4 avocado)





495mg; CALC 17mg

DINNERTONIGHT

W ED N E SD

A Y

MINUTES

| | | | | | | | | | |

| |

|

|

|

|

|

| | |

| | | | | | | | | | | | | | |

| | |

| | 40

WHILE CHICKENMARINATES

Grill onions.

WHILE

CHICKEN COOKS

Cook black beans.

GAME PLAN


26/130

MINUTES

| | | | | | | | | | |

| |

|

|

|

|

|

| | |

| | | | | | | | | | | | | | |

| | |

| | 40

P H O T O


O D

S T Y L

I N G : C H E L S E A

Z I M

M

E R ; P R O P S T Y L I N G : C L A I R E S P O L L

E N


bbq porktenderloin with bellpepper relishThe bold relish, what Southerners

call chowchow, offers a colorful,

tangy contrast to the pork.

1 ⁄ 2 cup prechopped onion

1 (8-ounce) packageprechopped red, yellow,and green bell pepper

3 ⁄ 4 cup cider vinegar, divided

3 ⁄ 4 cup water, divided

2 tablespoons sugar

1 tablespoon plus3 ⁄ 4 teaspoon koshersalt, divided

1 ⁄ 2 cup unsalted ketchup

2 tablespoons brown sugar

1 tablespoon dry mustard

2 tablespoonsWorcestershire sauce

1 teaspoon onion powder

1 teaspoon black pepper

1 ⁄ 2 teaspoon groundred pepper

Cooking spray

1 (1-pound) porktenderloin, trimmed

1. Preheat grill to medium-high heat.2. Combine onion and bell

pepper in a bowl. Bring1 ⁄ 2 cup vinegar, 1 ⁄ 2 cup water,sugar, and 1 tablespoon saltto a boil in a small saucepanover medium-high heat.Pour vinegar mixture overbell pepper mixture; letstand 15 minutes. Drain.

3. Bring remaining 1 ⁄ 4 cup vinegar, remaining 1 ⁄ 4 cup water, 1 ⁄ 4 teaspoon salt,ketchup, and next 6 ingredi-ents (through red pepper)to a boil in a saucepan over

medium-high heat. Cook4 minutes or until slightlythickened, stirring occasion-ally. Place 1 ⁄ 2 cup sauce in asmall bowl; reserve.4. Coat grill rack withcooking spray. Sprinklepork with remaining 1 ⁄ 2 teaspoon salt. Add pork togrill; grill 10 minutes,turning occasionally. Brushpork with remaining sauce;

grill 5 minutes or until athermometer inserted in thecenter registers 140°. Placepork on a cutting board; letstand 5 minutes. Cut into12 slices. Serve with bellpepper mixture and reserved1 ⁄ 2 cup barbecue sauce.

GET AHEADRefrigerate the relish(undrained) and the

barbecue sauce a week

ahead. Double the sauce

for a go-to condiment.

DINNERTONIGHT

WHILE

GRILL PREHEATS

Prepare relish.

Prepare sauce.

WHILE

PORK GRILLS

Grill cabbage.

GAME PLAN

T HU R SD A

YSERVES 4 (serving size: 3 ounces

pork, 1 ⁄ 3 cup bell pepper mixture,

and 2 tablespoons sauce)

CALORIES 255; FAT 3.6g (sat 1g, mono




558mg; CALC 40mg

SERVE WITH

GRILLED CABBAGE SALAD

1 (2-pound) headred cabbage, cutinto 8 wedges

Cooking spray

6 tablespoons canolamayonnaise

2 tablespoons finelychopped fresh chives

3 tablespoons cider vinegar

2 tablespoons water

2 teaspoons sugar

3 ⁄ 4 teaspoon black pepper

1. Preheat grill or grill panto medium-high heat.2. Coat grill rack andcabbage with cooking spray. Add cabbage to grill; grill12 minutes or until lightlycharred, turning occasion-ally. Remove from grill.3. Combine mayonnaise and

remaining ingredients in abowl, stirring with a whisk;drizzle evenly over cabbage.

SERVES 4 (serving size: 2 cabbage

wedges and about 2 1 ⁄ 2 tablespoons dressing)





222mg; CALC 106mg


27/130

Real chicken or beef is the number one ingredient in DISH from Rachael Ray™

Nutrish®. There’s never any corn, wheat or soy. You’ll also find pieces of real

slow-roasted chicken, fruit and veggies in every recipe. Look for DISH where

you shop for your family’s groceries.

SwitchtoNutrish.com


28/130

DINNERTONIGHT

MINUTES

| | | | | | | | | | |

| |

|

|

|

|

|

| | |

| | | | | | | | | | | | | | |

| | |

| | 40

F A MIL Y

F R ID A Y


WHILEGRILL PREHEATS

Marinate steak.

Prepare mayo mixture.

WHILESTEAK GRILLS

Prepare carrot salad.

GAME PLAN

carne asadasteaksandwichesChipotle chile powder has a

smoky, earthy profile and isn’t

as hot as ground red pepper.

12 ounces flank steak,

trimmed 1 1 ⁄ 2 teaspoons olive oil

1 teaspoon ground cumin

3 ⁄ 4 teaspoon chipotlechile powder


1 ⁄ 4 cup canola mayonnaise

2 tablespoons choppedfresh cilantro

1 ⁄ 2 teaspoon grated lime rind

1 tablespoon freshlime juice

1 minced garlic clove

1 (12-ounce) whole-grainFrench bread baguette,halved lengthwise

Cooking spray

1 ⁄ 2 ripe avocado, thinly sliced

8 ( 1 ⁄ 8-inch-thick)tomato slices

1 jalapeño pepper,thinly sliced

1. Preheat grill to

medium-high heat.2. Brush steak with oil;sprinkle evenly with cumin,chile powder, and salt. Letstand 15 minutes.3. Combine mayonnaise,cilantro, rind, juice, andgarlic in a bowl; refrigerate.4. Hollow out top andbottom halves of bread,leaving a 1 ⁄ 2-inch-thick shell;reserve torn bread for

another use. Coat cut sidesof bread with cooking spray.Place baguette halves, cut

sides down, on grill rack;grill 1 minute or untiltoasted. Remove from grill.Coat grill rack with cookingspray. Add steak to grill; grill10 minutes or until desireddegree of doneness, turningoccasionally. Place steak on acutting board; let stand 5minutes. Cut across thegrain into thin slices.5. Spread top half of bread

with mayonnaise mixture. Arrange avocado overbottom half of bread; top with steak, tomato, jalapeño,and top half of bread. Cutsandwich into 4 pieces.

SERVES 4 (serving size: 1 piece)

CALORIES 416; FAT 16g (sat 3.6g, mono




754mg; CALC 19mg

SERVE WITH

SHAVED CARROT,CUCUMBER, AND SWEETONION SALAD

A 5-minute soak in the vinaigrette softens the carrots slightly and

removes a bit of the pungent bite

from the onion.

1 1 ⁄ 2 tablespoons cider vinegar

1 1 ⁄ 2 tablespoons extra-virginolive oil


1 ⁄ 4 teaspoon freshly groundblack pepper

1 1 ⁄ 2 cups thinly shaved carrot

1 small Vidalia onion, very

thinly vertically sliced 1 1 ⁄ 2 cups thinly

shaved cucumber

1 cup fresh flat-leafparsley leaves

1. Combine vinegar, oil, salt,and pepper in a mediumbowl, stirring with a whisk. Add carrot and onion; tossto coat. Let stand 5 minutes. Add cucumber and parsleyto bowl; toss to coat.

SERVES 4 (serving size: about 1 1 ⁄ 3 cups)

CALORIES 86; FAT 5.4g (sat 0.8g, mono3.8g, poly 0.6g); PROTEIN 1g; CARB 9g;



164mg; CALC 49mg

—Recipes by Robin Bashinsky,

David Bonom, Hannah Klinger,

Ann Taylor Pittman, Vanessa

Pruett, and Deb Wise


29/130


30/130


31/130

DINNERTONIGHT

| | | | | | | | |

| |

| |

|

|

|

|

|

| |

|

20

T W E N

T Y -

MI NU T E

C O OKI N G

P H O T O


O D S

T Y L I N G

: C H E L S E A Z

I M

M

E R ; P R O

P S T Y L I N G : C L A I R E S P O L L E N


Grilled Salmonwith White Bean

and Arugula SaladRecipe p. 34


32/130


GRILLED SALMON WITH WHITE

BEAN AND ARUGULA SALAD

Ask for salmon fillets from the head end of

the fish—the tail end is much thinner.

1 tablespoon chopped capers,rinsed and drained

1 ⁄ 4 teaspoon grated lemon rind

3 tablespoons fresh lemon juice

2 tablespoons olive oil 3 ⁄ 4 teaspoon kosher salt, divided 1 ⁄ 2 teaspoon minced fresh garlic 1 ⁄ 8 teaspoon ground red pepper

1 (15-ounce) can unsaltedGreat Northern beans,rinsed and drained

Cooking spray

4 (6-ounce) salmon fillets 1 ⁄ 4 teaspoon freshly

ground black pepper

4 cups loosely packed arugula

1 ⁄ 2 cup thinly sliced red onion

1. Whisk together capers, rind, juice,oil, 1 ⁄ 2 teaspoon salt, garlic, and redpepper in a bowl.2. Place beans in a bowl; drizzle with 2 tablespoons caper mixture.3. Heat a grill pan over medium-high heat. Coat pan with cookingspray. Coat salmon with cookingspray; sprinkle with remaining 1 ⁄ 4 teaspoon salt and black pepper. Addsalmon to pan, skin side down; cook6 minutes. Turn salmon over; cook1 minute or until done. Keep warm.4. Add arugula and onion to bowl

with beans. Drizzle with remainingcaper mixture; toss. Divide saladamong 4 plates; top each serving with 1 fillet. Serve immediately.

SERVES 4 (serving size: 1 fillet and about 1 1 ⁄ 2 cups salad)

CALORIES 387; FAT 15.4g (sat 2.4g, mono 7.2g, poly

2.2g); PROTEIN 40g; CARB 21g; FIBER 8g; SUGARS

3g (est. added sugars 0g); CHOL 78mg; IRON 3mg;

SODIUM 599mg; CALC 136mg

spicy thaired curry beef

This single-skillet

supper is a quick

ticket to rich, exotic

flavor. Don’t shake

the coconut milk before opening; you want to keep the

thick cream layer separated.

1 (13.5-ounce) canlight coconut milk

4 teaspoons redcurry paste

2 teaspoons darkbrown sugar

2 teaspoons fish sauce 1 ⁄ 4 teaspoon crushed

red pepper

1 1 ⁄ 2 cups sliced redbell pepper

1 cup sliced onion

12 ounces beeftenderloin,thinly sliced

1 cup torn freshbasil leaves

2 tablespoonsfresh lime juice


2 cups hot cookedbrown basmati rice

4 lime wedges

1. Spoon coconut cream(thick layer at top of can)into a large skillet; stir incurry paste. Bring to aboil over medium-highheat. Add remainingcoconut milk, sugar, fish

sauce, and red pepper;bring to a boil. Cook 2minutes, stirring con-stantly. Add bell pepperand onion; reduce heat tomedium, and simmer 4minutes. Add beef; cook3 minutes or until done,stirring occasionally.

2. Remove pan fromheat; stir in basil, lime juice, and salt. Serve beefmixture with rice andlime wedges.

SERVES 4 (serving size: about

1 cup beef mixture and 1 ⁄ 2 cup rice)

CALORIES 334; FAT 11.2g (sat 6.5g,

mono 2.6g, poly 0.6g); PROTEIN 24g;

CARB 36g; FIBER 3g; SUGARS 6g

(est. added sugars 2g); CHOL 55mg;

IRON 3mg; SODIUM 645mg;

CALC 65mg

Q U I C K E N T R É E SDINNERTONIGHT

SUP E R F A S

T !

MINUTES

| | | | | | | | | | |

| |

|

|

|

|

|

| | |20


33/130

© 2 0

© 2 0 0 2 0

© 2 0

© © © © © © ©

1 6 J 6 J

1 6 J 6 J 6 1 6

e n n

i n

i

e n n

i

e e

e - O e - O e - O

T u r k

T u r k

T u r k

T u r k e y

S

e y

S

e y

S S t o r e

t o r e

t o r e ,

L L

, L L

, L L C C C C

1 5 , 3

1 5 , 3 5 3 5 , 3 5 , 3 1 5 1 1 1 1

9 1 , 5

9 1 , 5

9 1 , 5 1 , 5 6 3 u

3 u

6 3 u

6 3

n i q u

n i q u q

e p e

e p e

e p e o p

l e

o p

l e

o p

l e ( a s

( a s

( a s s u m

i

u m

i

s u m

i

s

n g o

n g o

n g o n e p

n e p

n e p e r

h

e r

h

e r

h o u s e

o u s e

o u s e h o

l d

h o

l d

h o

l ) ) )

b o u

g

b o u

g

b o u

g

b o u

g

b o u

g

b o u

g

b o u

b

h t a

h t a

h t a a

h h

J E N N

E N N

J E N N

J E J

E - O

I E - O

I E - O

® t u

® t u

® t u

r k e y

r k e y

r k e y p r o p r o p r o

d u c

t

d u c

t t

d u c u

i n i n i n i n 2 0 1 5

2 0 1 5

2 0 1 5 a c c

a c c

a c c o r d i o r d i o r d i n g n g n g

t o C t o C t o C t o C o t o o

s u

o n s u

o n s u

o n s

o n s

o n

e r

m e r

m e r

m e m

I n s

i

I n s

i

I n s

i

I n

g h t s

g h t s

g h t s t s d a

t

d a

t

d a a .

a .

LAST YEAR 15

MILLION PEOPLE CHOSETURKEY. ONE BITE AND YOU’LL

SEE WHY.L.A. I MIAMI I DENVER I NYC I SEATTLE

HERE WE COME.


34/130


LEMON-GARLIC PORK AND

BROCCOLI BULGUR BOWL

Bulgur is a great go-to grain because of its

quick cook time and neutral flavor.

1 1 ⁄ 4 cups water 3 ⁄ 4 cup uncooked bulgur

1 1 ⁄ 4 teaspoons kosher salt, divided

1 tablespoon olive oil, divided 2 cups small broccoli florets

1 (1-pound) pork tenderloin,cut into 3 ⁄ 4-inch pieces

1 tablespoon cornstarch

3 tablespoons unsalted butter,divided

5 garlic cloves, minced 1 ⁄ 2 cup unsalted chicken stock

1 1 ⁄ 2 tablespoons fresh lemon juice

1 teaspoon honey

3 tablespoons chopped fresh basil

1. Bring 11 ⁄ 4 cups water, bulgur, and1 ⁄ 4 teaspoon salt to a boil in a sauce-pan over medium-high heat. Cover,reduce heat, and cook 12 minutes.2. Heat 11 ⁄ 2 teaspoons oil in a largenonstick skillet over medium-high. Add broccoli and 1 ⁄ 4 teaspoon salt.Cook 3 minutes. Transfer to a bowl.3. Combine pork and cornstarch;toss. Return pan to medium-high;add remaining 11 ⁄ 2 teaspoons oil and

1 tablespoon butter. Add garlic,pork, and 1 ⁄ 4 teaspoon salt. Cook4 minutes. Stir in remaining butter,stock, juice, and honey; increaseheat to high. Cook 2 minutes. Stirin remaining salt, broccoli, and basil. Top bulgur with pork mixture.

SERVES 4 (serving size: 1 ⁄ 2 cup bulgur

and 1 cup pork mixture)

CALORIES 353; FAT 15g (sat 6.8g, mono 5.7g, poly




chickenthighs with ginger-sesame glazeMake-ahead tip: Mix up the

glaze first thing in the morning,

and allow the chicken thighs

to marinate all day in the refrigerator to soak up even

more flavor. After that, getting

dinner on the table is as simple

as heating up the grill pan.

1 ⁄ 2 cup thinly slicedgreen onions

3 tablespoons dark

brown sugar 2 1 ⁄ 2 tablespoons lower-

sodium soy sauce

1 tablespoon darksesame oil

1 tablespoon mincedfresh garlic

2 teaspoons toastedsesame seeds

1 teaspoon gratedpeeled fresh ginger

1 teaspoon sambaloelek (ground fresh

chile paste)

8 skinless, bonelesschicken thighs(about 11 ⁄ 2 pounds)

Cooking spray

1. Combine first 8ingredients, stirring witha whisk. Combine half of

soy sauce mixture andchicken in a bowl; toss.2. Heat a grill pan overmedium-high heat. Coat with cooking spray. Addchicken; cook 4 minuteson each side or until done. Transfer chicken to aplatter; drizzle withremaining soy mixture.

SERVES 4 (serving size: 2 thighs

and about 1 1 ⁄ 2 tablespoons sauce)

CALORIES 362; FAT 13.7g (sat 3g,mono 5g, poly 3.9g); PROTEIN 45g;




CALC 58mg

DINNERTONIGHT

SUP E R F A S

T !

MINUTES

| | | | | | | | | | |

| |

|

|

|

|

|

| | |20

FAMILY- F R I END LY


35/130


summer

squashand chickenchowder

This silky, veggie-

forward soup is a

fantastic way to use

up a load of fresh

summer squash. This would

also work well with zucchini.

1 tablespoon olive oil 1 ⁄ 2 cup chopped celery

6 garlic cloves, minced

1 pound yellow squash,cut into small pieces

1 large shallot, sliced

2 tablespoons choppedfresh oregano

5 thyme sprigs

2 cups unsaltedchicken stock

1 cup preparedmashed potatoes

2

⁄ 3 cup half-and-half 1 teaspoon

sherry vinegar 1 ⁄ 2 teaspoon kosher salt 1 ⁄ 2 teaspoon pepper

8 ouncesshredded skinless,boneless rotisseriechicken breast

2 tablespoons 2%Greek yogurt

1. Heat a stockpot overmedium-high heat. Addoil and next 4 ingredients;cook 2 minutes. Addherbs and stock; coverand cook 4 minutes.2. Remove from heat;transfer two-thirds ofmixture to a blender. Add potatoes and

half-and-half. Removecenter piece of lid; securelid on blender. Coveropening with a towel;blend until smooth.3. Return pureed soupto pan over mediumheat. Stir in vinegar, salt,pepper, and chicken;

cook 2 minutes. Topsoup with yogurt.

SERVES 4 (serving size: about

1 2 ⁄ 3 cups soup and 1 1 ⁄ 2 teaspoons yogurt)

CALORIES 292; FAT 15g (sat 6g,

mono 5.8g, poly 1.3g); PROTEIN 23g;




CALC 124mg

S U M M E R -R E A D Y R E C I P E S

PAN-SEARED TUNA

TACOS WITH AVOCADO

AND MANGO SALSAThese simple, vibrant tacos rely largely on

superfresh ingredients for the fullest flavor

potential. Opt for just-ripe avocados and

tuna from a source you trust.

2 teaspoons canola oil

1 (1-pound) yellowfin tuna fillet,about 3 ⁄ 4 inch thick

3 ⁄ 4 teaspoon kosher salt 1 ⁄ 4 teaspoon freshly ground

black pepper

8 (6-inch) corn tortillas

1 ⁄ 2 cup refrigeratedfresh mango salsa

1 ⁄ 4 cup reduced-fat sour cream

1 peeled avocado, cut into 16 slices

1. Heat a medium skillet over highheat. Add oil to pan; swirl to coat.Pat tuna dry with a paper towel.Sprinkle tuna with salt and pepper. Add tuna to pan; cook 2 minutes oneach side or until desired degree ofdoneness. Transfer tuna to a cuttingboard; cut across the grain into1 ⁄ 4-inch-thick slices.2. Warm tortillas according topackage directions. Divide tunaevenly among tortillas. Top eachtaco with 1 tablespoon salsa,11 ⁄ 2 teaspoons sour cream, and 2avocado slices. Serve immediately.

SERVES 4 (serving size: 2 tacos)

CALORIES 346; FAT 11.2g (sat 2.6g, mono 6g, poly




DINNERTONIGHT

SUP E R F A S

T !

MINUTES

| | | | | | | | | | |

| |

|

|

|

|

|

| | |20


36/130

CHOPPEDGREEK SALAD PITAS:

A PICNICPERFECT RECIPE

SAVE 45¢on Sargento® Ultra Thin®

Cheese Slices

CONSUMER: Limit one coupon per purchase. Void if cop-ied, sold, exchanged or transferred. Consumer is respon-sible for any sales tax. RETAILER: Sargento Foods Inc. willreimburse you the face value plus 8¢ handling if submittedin compliance with its Coupon Redemption Policy (availableupon request). This coupon is subject to the terms andconditions of such Coupon Redemption Policy. Cash value1/100¢. Mail to: Sargento Foods Inc., P.O. Box 880727,El Paso, TX 88588-0727. ©2016 Sargento Foods Inc.

MANUFACTURER’S COUPON EXPIRES 11/11/2016

ADVERTISEMENT

2 cups choppedromaine lettuce

1 large plum tomato,

chopped (1 cup)¼ cup each: sliced pitted

kalamata olives andchopped cucumber

INGRE D IE NTS

1 Tbsp. each: olive oiland red wine vinegar

2 small fresh soft pita

breads or flatbreads 2 slices of Sargento®

Ultra Thin® Provolone Cheese

D IRE CTIO NS

Toss lettuce, tomatoes, olives, and cucumber with oil andvinegar. Place cheese on pita; top with salad. Close withsandwich picks.

PARTY TIPS

REAL CHEESE PEOPLETM

CELEBRATESUMMERWITH A PITA PARTY

Reason #39 to love ‘em

MORE TO LOVE Look for the next installment in the

Celebrate Summer series in the July issue ofCooking Light® magazine.

For more crowd-pleasing recipes visitSargento.com/45reasons

COOKING LIGHT is a registered trademark of Time Inc. Lifestyle Group and is used under lice

MAKE SOME FUN

Let the whole family help in the preparation! Youngerchildren can toss vegetables and add cheese; older ones

can fill pitas and handle the picks.

BEST DRESSED

For a sweeter, lighter taste, try white balsamicvinegar instead of red wine vinegar.

THE RIGHT SLICE

The smooth texture and mild, smoked flavor ofSargento® Ultra Thin® Provolone is a savory

complement to the crispness of the vegetables.


37/130

Because Sargento® Ultra Thin® Cheese Slices

are 100% real, natural cheese, just in a thinner

45-calorie slice. They taste the same. Can be

used the same. Which is why Real Cheese People

love them, just the same.

REAL CHEESE PEOPLE

HAVE 45 REASONS TO LOVE

45 CALORIES.

TM

Discover the love at Sargento.com/45reaso

1. You get all of the flavor. None of the compromise.

2. There’s no shortage of ways to layer, wrap, mix and match ’

3. Or roll, fold, sneak and stack ’em.

4. You get 100% of the flavor in every 45-calorie slice.

5. Their über flavor makes them ultra good.

6. They’re cut super thin. And they make every sandwich “in.”

7. Every 45-calorie slice is a sliver of happiness.8. Your panini press doesn’t have to work as hard.

9. They come in 9 melt-in-your-mouth varieties.

10. They look delicate and dainty, but they taste anything but

11. Sometimes a sandwich requires a deft hand and subtle touc

12. They give shaved, maple-glazed ham a worthy counterpart

13. Taste buds love to savor their ultra thin flavor.

14. They’re 100% real. Always have been. Always will be.

15. They make a great middleman to an egg and English muffi

16. They can make a whole-wheat quesadilla burst with pride.

17. They’re the perfect picnic partner.

18. Not every cheese can call i tself graceful.

19. You can seal your sandwich with a soft kiss of Baby Swiss.20. You get 45 calories, but full-on flavor.

21. They make turkey burgers swoon.

22. They make tuna melts oh-so-fine.

23. They’re worthy of begging for.

24. Occasionally veggie wraps warrant a wisp of Provolone.

25. Crowned a top innovative product in 2014.

26. They make mouths happy 100% of the time.

27. They taste like they were cut from the block. Because the

28. You can bite with abandon. No compromise.

29. They’re deliciously delicate.

30. At 45 calories, you can add more of them.

31. They’re nutritious in the most ultra-delicious way.

32. Light and lithe, they’re impressively limber.

33. Burritos love being wrapped in a delicate blanket of Peppe

34. They taste great au naturel.

35. They don’t do denial.

36. Bread considers them a layer of love.

37. They’re perfect for those trying to be a little less heavy ha

38. They play well with condiments.

39. Two words: Pita Party!

40. Their melt time is less.

41. They let a grilled cheese watch its girlish figure.

42. There are oodles of ways to eat ’em, use ’em and love ’em

43. You never feel eater’s remorse.

44. You sacrifice nothing. Not a thing. Zip. Zero.

45. They never give your food an inferiority complex.

45 REASONS TO LOVE ’E

© 2016 Sargento Foods Inc.Per slice. See nutrition information for total fat and saturated fat content.


38/130

2

3

4

1


2CORN ON THE COB

WITH LEMON-CURRYSPICE BUTTER

Cook 4 ears shucked corn according to base recipe.

Combine 1 tablespoon melted

unsalted butter, 1 teaspoonextra-virgin olive oil, 1 teaspoonfresh lemon juice, 1 ⁄ 2 teaspoon

kosher salt, 1 ⁄ 2 teaspoon Madrascurry powder, and 1 ⁄ 8 teaspoonturmeric in a small bowl, stirringwith a whisk to combine. Brush

butter mixture evenly over corn.

SERVES 4 (serving size: 1 ear of corn)


2g, poly 0.7g); PROTEIN 3g; CARB 19g;

FIBER 2g; SUGARS 6g (est. added

sugars 0g); CHOL 8mg; IRON 1mg;


3CORN ON THE COB

WITH HONEY-CHIPOTLE BUTTER

Cook 4 ears shucked corn according to base recipe.


unsalted butter, 1 teaspoon honey, 1 ⁄ 2 teaspoon grated lime rind, 1 teaspoon fresh lime juice, 1 ⁄ 2 teaspoon kosher salt, and 1 ⁄ 2

teaspoon ground chipotle chilepowder in a small bowl, stirringwith a whisk to combine. Brush

butter mixture evenly over corn.







4CORN ON THE COB WITH

ORANGE, TARRAGON,AND BASIL BUTTERCook 4 ears shucked corn according to base recipe.


unsalted butter, 1 teaspoon oliveoil, 1 teaspoon fresh orange juice, 1 teaspoon chopped fresh

tarragon, 1 ⁄ 2 teaspoon kosher salt, and 1 ⁄ 8 teaspoon pepper in a small

bowl, stirring with a whisk. Brushbutter mixture over corn. Sprinkle

with 2 teaspoons sliced basil.







S P E E D Y S I D E S

1CORN ON THE COB WITHLEMON-CHIVE BUTTER

Nothing says summer like fresh

corn on the cob. Here are a few of our favorite flavor combos for

buttering them up.

8 cups water

4 ears shucked corn

1 1 ⁄ 2 tablespoons choppedfresh chives

1 tablespoon unsaltedbutter, melted

1 teaspoon olive oil

1 ⁄ 2 teaspoon gratedlemon rind

1 teaspoon freshlemon juice



1. Bring 8 cups water toa boil in a large stockpot. Add corn to pan; cover andcook 3 minutes or untilcrisp-tender. Drain.2. Combine chives andremaining ingredients in

a small bowl, stirring witha whisk. Brush chivemixture evenly over corn.






256mg; CALC 5mg

—Recipes by David Bonom,

Darcy Lenz, Laraine Perri, Bruce

Weinstein and Mark Scarbrough,

and Laura Zapalowski

DINNERTONIGHT

SUP E R F A S

T !

MINUTES

| | | | | | | | | | |

| |

|

|

|

|

|

| | |20


39/130

P H O T O G R A P H Y : J E N N I F E R C A U S E Y ; F O O D S

T Y L I N G

: M A R G A R E T M O N R O E D I C K E Y ; P R O P S T Y L I N G : C L A I R

E S P O L L E N


DINNERTONIGHT

SL O W

C O OK E R

SLOW COOKER BEEF LETTUCEWRAPS WITH QUICK PICKLES

Hands-on: 35 min. Total: 8 hr. 35 min.

The low, even heat of the slow cooker

helps flavor powerhouses like miso,

sesame oil, and soy sauce impart

tenderizing moisture, umami depth,

and savory personality to common pot roast.

Cooking spray

1 large onion, cut into1 ⁄ 2-inch-thick slices

8 garlic cloves, crushed

1 1 ⁄ 2 teaspoons canola oil

1 (2-pound) boneless chuck roast,trimmed

1 ⁄ 2 cup unsalted beef stock

1 ⁄ 4 cup lower-sodium soy sauce

11 tablespoons rice vinegar, divided

2 tablespoons dark sesame oil, divided

2 tablespoons brown sugar

2 tablespoons unsalted tomato paste

1 tablespoon white miso(soybean paste)

3 ⁄ 4 teaspoon crushed red pepper

3 ⁄ 4 cup thinly sliced English cucumber

3 ⁄ 4 cup julienne-cut carrot

1 cup water

1 tablespoon granulated sugar


16 Bibb lettuce leaves

2 teaspoons toasted sesame seeds

1. Coat bottom and sides of a 6-quart

slow cooker with cooking spray. Layeronion slices in bottom of slow cooker;top with garlic.2. Heat canola oil in a large cast-ironskillet over medium-high heat. Addchuck roast to pan; cook 2 to 3minutes, turning to brown on all sides.Place beef on top of onions and garlic;pour any drippings from pan over top.3. Combine stock, soy sauce, 3 table-spoons vinegar, 1 tablespoon sesameoil, and next 4 ingredients (through red

pepper) in a medium bowl, stirring with a whisk. Pour mixture over beefand onions in slow cooker. Cover andcook on LOW for 8 hours.

4. Place cucumber and carrot in 2shallow bowls 15 minutes before meatis done. Combine remaining 1 ⁄ 2 cup vinegar, 1 cup water, and granulatedsugar in a small saucepan over highheat; bring to a boil. Remove fromheat; divide vinegar mixture evenlybetween cucumbers and carrots. Letstand until ready to serve; drain well.5. Transfer beef from slow cooker to alarge platter; shred with 2 forks. Heatremaining 1 tablespoon sesame oil in

a large cast-iron skillet over medium-high heat; add shredded beef to pan,pressing into an even layer. Cook 2 to3 minutes, without stirring. Turn off

heat. Sprinkle evenly with salt and1 ⁄ 4 cup cooking liquid from slow cooker;toss to coat. Discard remainingcooking liquid, onions, and garlic.Divide beef and pickles among lettuceleaves; sprinkle with sesame seeds.

SERVES 8 (serving size: 2 lettuce wraps

and about 1 ⁄ 4 cup pickles)

CALORIES 213; FAT 8.9g (sat 2.2g, mono 3.8g, poly 2g);

PROTEIN 24g; CARB 9g; FIBER 1g; SUGARS 6g (est.

added sugars 5g); CHOL 66mg; IRON 3mg; SODIUM

575mg; CALC 39mg

—Recipe by Darcy Lenz

Flavor-Packed Lettuce WrapsSavory, fork-tender beef is brightened with

summery crunch from pickled veggies.


40/130

DINNERTONIGHT

L E T ’ S

C O OK !

1

2

3

4

P H O T O G R A P H Y : J E N N I F E R C A U S E Y ; F O O D

S T Y L I N G

: M A R G A R E T M O N R O E D I C K E Y ; P R O P S T Y L I N G : C L A I R

E S P O L L E N

tomato- basil soup with grilledcheese croutons

Hands-on: 30 min. Total: 30 min.

21 ⁄ 2 pounds ripe tomatoes(about 6 large)

1 tablespoon olive oil

1 1 ⁄ 2 cups chopped onion

2 garlic cloves, minced

2 cups unsalted chicken

stock (such as Swanson) 1 ⁄ 2 teaspoon salt


2 ounces 1 ⁄ 3-less-fatcream cheese

3 ⁄ 4 cup coarsely choppedfresh basil

4 (1-ounce) sliceswhole-wheat bread

Cooking spray

1.5 ounces cheddar cheese,

shredded (about

1 ⁄ 3 cup)

SERVES 4 (serving size: about 1 1 ⁄ 2 cups soup and 3 croutons)





641mg; CALC 195mg

—Recipe by Hannah Klinger

$12 OR LESS.30 MIN. OR LESS.

Download the fullcurriculum in English or

Spanish at cookinglight.com/letscook.

$11.55 for FOURSERVINGS

PLACE oven rack on top third

of oven. Preheat broiler to high.

HALVE tomatoes crosswise.

Place tomatoes, cut sides down,

on a foil-lined baking sheet.

BROIL 5 minutes or until skins

are slightly blackened. Remove

and discard skins. Discard foil.

HEAT olive oil in a large saucepan

over medium-high heat. Add

onion; sauté 3 minutes. Add

garlic; sauté 1 minute. STIR IN

tomatoes; cook 2 minutes.

Add chicken stock, salt, and

pepper; bring to a boil. Stir in

cream cheese and basil.

LINE baking sheet with foil. Coat

1 side of bread slices with cooking

spray; turn over. TOP 2 slices with

cheese and remaining bread

slices. PLACE sandwiches on pan;

broil 30 seconds on each side or

until toasted. Cut each sandwich

into 6 pieces; top servings evenly.

Carefully PLACE tomato mixture

in blender. Remove center piece

of blender lid (to allow steam

to escape); secure blender lid on

blender. Place a kitchen towel

over lid (to avoid splatters).

BLEND until smooth. Divide soup

evenly among 4 bowls.



41/130

!! " " !#!

" ! " #! !#"! !

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

simple

&

" % "

# ! ! !

# "! % " " "


43/130

P H O T O G R A P H Y : J E N N I F E R C A U S E Y ; F O O D S

T Y L I N G

: M A�

Documents

CookingLight June2016