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WHERE THERE’S SMOKE, THERE’S FLAVOR. BRING THE FLAVOR WITH OUR NEW JUICY DOUBLE-SMOKED PLANT-BASED HOT DOGS.

DISCOVER YOUR NEXT FAVORITE RECIPE HERE

J U N E /J U LY 2 0 2 1

contents In Every Issue

4 RECIPE INDEX 5 LETTER FROM THE EDITOR 104 LAST CALL Pop these make-ahead cocktails in the freezer for even happier happy hours.

Mixer

SUMMER CHILL-OUT

KITCHEN ENVY

ALLSTAR TIPS & TOOLS

NEXT-LEVEL

FOOD Rx

Dish up a sundae bar, ice cream sandwiches, and fun floats for a stress-free outdoor party. Why not let the great outdoors be your next great room? Grilling advice and essential gear from Allrecipes Allstars.

Meet the meaty-tasting chips that just might take your next cookout to a whole new level. What to eat for a healthier smile.

Trending

IN SEASON

COOK TO FOLLOW

RETRO REFRESH

GOOD TO THE BONE

Tasty recipes and tips for making the most of zucchini and other summer squash. Meet food-blogging, curryloving traveler Tara Bench. Shake up tropical cocktails that are lighter—in sugar, alcohol, and lift—but no less fabulous. Rib nirvana is yours this summer with tried-and-true recipes and salty advice from rib guru Meathead.

11 ALLRECIPES.COM

JUNE/JULY 2021

J u n e /J u l y 2 0 2 1 CO N T E N T S

TOP IT OFF

Think beyond the bun with clever hot dog toppers.

CAN NOW, GRAZE LATER

Put up a few jars of these easy pickles, jams, and chutneys for amazing cheese, charcuterie, or graze boards all year long.

Dinner Fix

WEEKNIGHT WINNERS

Simple, summery dishes that can be on your table in 30 minutes or less.

VEG UP!

MAKE IT A MEAL

SIMPLE SIDES

Veggie-forward, meat-free meals that everyone will love. Plug-and-play menus to make dinnertime a snap. Pair these sides-on-a-stick with recipes in this issue or with your own faves.

Good for You

BRIGHT IDEAS

Dish up a creamy, dreamy potato salad that’s just 115 calories per serving.

RECIPE MAKEOVERS

Indulgent and healthier takes on crispy shrimp rolls and fresh blueberry pie.

FOOD FOR THOUGHT

Strategies to recognize and address food allergies.

Family

FOR KIDS

ALLRECIPETS

Fresh, lightly sweet fruit sandwiches for kids—and kids at heart.

Meet a laid-back English bulldog named Tito and learn how to read your dog’s body language.

FAVORITES YOU LOVE

Summertime recipes your fellow home cooks are saving and loving.

ALLRECIPES.COM

JUNE/JULY 2021

Beef, Pork & Poultry 49

Blueberry Pie with Flax and Almonds

Breakfast Dog

Corn-Cojita Dog

Buttermilk Strawberry Shortcake

French Onion Dog

Grilled Chicken with Rosemary and Bacon

Grilled Pork Chops with Fresh Nectarine Salsa

Grilled Summer Squash with Hot Chorizo Vinaigrette

Chocolate-Blueberry Zucchini Bread

102

Cracked Sugar Cookies

Creamy Blueberry Pie

Furūtsu Sando (Fruit Sandwiches)

102

Instant Chocolate Hard Shell

103

Peach and Pineapple Sorbet

103

Triple Berry Ice Cream

103

Vanilla Ice Cream

103

Very Chocolate Ice Cream

Bell Pepper-Potato Salad

Cauliflower-Potato Salad

Fresh Mozzarella Pasta Salad

Jalapeño Crunch Dog

Jalapeño, Garlic, and Onion Cheeseburgers

Healthier Creamy Potato Salad Formula

Kale-Potato Salad

Meathead’s Last-Meal Ribs

100

Mom’s Baked Egg Muffins

Prosciutto and Melon on a Stick

Pineapple-Basil Barbecue Dog

Tomato-Mozzarella Bites

Southwestern-Flavored Beef Tacos

Wedge Salad on a Stick

Tomato-Feta Dog

DRINKS 41

Lightened-Up Scorpion Cup

Perky Pineapple Sipper

Sparkling Rum Runner

104

Spicy Watermelon Slushies

104

Tropical Pineapple Slushies

Preserves, Rubs & Sauces 53

Autumn Apple-Pear Chutney

Firecracker Shrimp Roll with Crab Aioli

Blueberry-Thyme Jam

Columbia Gold Mustard Sauce

Healthier Air-Fried Po’ Boy

Honey-Mustard Salmon

Gingery Pickled Carrot Coins

Kansas City Classic Sauce

Lemony Pickled Cauliflower

Vegetarian

Lexington Dip

Fresh Summer Corn Chowder

Meathead’s Memphis Dust

Frittata di Zucchine e Fiori di Zucca (Zucchini and Squash Blossom Frittata)

Orange-RhubarbCardamom Jam

Spiced Purple Plum Jam

Spicy Pickled Green Beans

Spring Strawberry Chutney

Summer Tomato-Peach Chutney

Juli’s Easy Freezer Slushies Formula

Salads & Sides

104

Spinach, Nectarine, and Halloumi Salad

Air Fryer Zucchini Curly Fries

Seafood

Cherry-Peach Slushies

104

Roasted Veggie Grain Bowl

SIDES & MORE

MAIN DISHES

DESSERTS

recipe index

Blow-Your-Mind CoconutMango Pie

Nat’s Shrimp- and Veggie-Stuffed Yellow Summer Squash

Naan Veggie Pizzas

Pesto Stuffed Grilled Portobellos

Quinoa-Black Bean Burgers

THESE ICONS HIGHLIGHT KEY FEATURES TO MAKE YOUR BROWSING EASIER

How-to Video on Allrecipes.com

Healthy Pick

Gluten-Free

Hidden Gem A newer recipe with few reviews that deserves your attention.

Quick 35 minutes or less

Vegan

Alexa-enabled recipe! Just say “Alexa, open Allrecipes” and ask for the recipe by name. Alexa will help you with cooking and shopping—all hands-free!

Vegetarian

* To ensure you’ll have success, recipes in the magazine are put through our test kitchens and may not exactly match what’s on our website. ALLRECIPES.COM

JUNE/JULY 2021

I’m not jetting anywhere just yet. But I’ve plotted a few road trips to visit and hug and dote on my favorite vaccinated humans who don’t already live with me. I’m hoping to shake up tropical drinks for an in-person happy hour with the Allrecipes magazine team one sunny day soon. And I’m cooking up plans for backyard cookouts and dinner dates and ice cream socials with neighbors and foodie friends when we’re all in the clear.

Take one worry off your plate with Stress-Free Dinners, our new special edition of quick, easy, and simply delicious recipes.

HUNGRY FOR MORE?

PHOTO: KATHRYN GAMBLE; WARDROBE STYLING: LINDSAY BERGER; HAIR: SAM GALLO; MAKEUP: KELSI ZIEMANN

It’s still early, I realize, and I’m still wearing my mask and washing my hands and keeping an eye on the news. But I’m more than ready to pull out my floppy sun hat and spend a leisurely Saturday morning perusing the freshest finds at the farmers markets, lingering in the aisles of grocery stores and specialty Grilled shops, squeezing the peaches and smelling the cheeses, and cooking whatever inspires me for all the people I’ve missed as they, too, start to widen their social bubbles.

CHILLED YOUR ULTIMATE

GUIDE TO SUMMER RECIPES AND FAMILY FUN

Hover your phone’s camera on the code below to download your free copy of our bonus recipe and summer entertaining booklet.

My summer bucket list includes sipping a cold one in dappled shade somewhere near water, mastering last-meal-worthy ribs (page 42), putting all the zucchini I’ve planted to delicious good use (page 27), and capturing some of the season’s best flavors in little jars (page 50) to enjoy on cheeseboards and share with friends long after summer’s gone. After more than a year of saying no, it feels very good to say yes to summer. I hope this issue helps us all do just that.

ON NEWSSTANDS JUNE 25 NICHOLE AKSAMIT Editor in Chief

SUBSCRIPTION HELP: allrecipes.com/magaccount or email us at alrcustserv@cdsfulfillment.com or call 800-837-9017

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WHAT’S NEW & TRENDING

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Are you grating cheese all wrong? Did you forget to chill the wine? After seeing Nicole McLaughlin’s insights on these and other pressing food issues of our time, all TikTok viewer Kade Thompson could say was, “You just blew my mind .” You, too, can watch Nicole’s cheese-grating and wine-chilling hacks, which have already racked up more than a million views on TikTok. There’s also an adorable toddler baker, bread in a can, smart ways to use air fryers, and lots more. Download the TikTok app and follow @Allrecipes, or visit tiktok.com/@allrecipes

BBQ N AT I ON

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JUNE/JULY 2021

Barbecue styles in America are as diverse as our population, and we’re celebrating all the mouthwatering flavors and traditions in our homage to cooking with flame and smoke. Stoke your appetite with stories, traditions, and recipes from our favorite pitmasters and home cooks from across the country. Just hover your phone’s camera here. But first, check out the masterpiece ribs, rub, and sauce recipes in this issue from the legendary Meathead. They start on page 42.

BEVERAGE PHOTO: CARSON DOWNING

It’s peak cocktail season, and we’ll help you up your at-home libation game with a master class in mixology. Happy Hour How-To is your guide to perfect warm-weather cocktails like frosty margaritas and fruit-filled sangrias. Get details at armagazine.com/happyhour. Also, don’t miss the delicious tropical drink recipes in this issue. Turn to page 40 to find our Sparkling Rum Runner, Lightened-Up Scorpion Cup, and Perky Pineapple Sipper.

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editorial & design EDITOR IN CHIEF

Test Kitchen

Nichole Aksamit

Lynn Blanchard; Sarah Brekke; Linda Brewer, RD; Juliana Hale; Colleen Weeden

DESIGN DIRECTOR

Kyli Hassebrock

Contributors

Senior Food & Features Editor Cheryl Slocum

Ramona Cruz-Peters; Ashley Flaws; Terri Fredrickson; Marisa McClellan; Meathead; Annie Peterson; Kim Rose, RDN, LD, CDE; Karla Walsh; Sally Finder Weepie

Senior Associate Editor Caitlyn Diimig, RD

Photographers

Executive Creative Director Michael D. Belknap Managing Editor Doug Crichton

Kathryn Gamble, Lauren Grant, Brie Passano

Contributing Copy Editor Diane Penningroth

Stylists

Contributing Designers Shelley Caldwell,

Your cat will love our tasty treats starting with real chicken or ﬁsh.

Contributing Health Editor Marge Perry Editorial Administrative Assistant

Courtney Bush

meredith national media group

Editorial Intern

Breanna Bruening

and her helper,

PRESIDENT

CHURCH, Junior Furniture Scratcher

Catherine Levene

PRESIDENT, MEREDITH MAGAZINES

Doug Olson

advertising & business

PRESIDENT, CONSUMER PRODUCTS

Tom Witschi

SENIOR VICE PRESIDENT/GROUP PUBLISHER

Mark Josephson

PRESIDENT, MEREDITH DIGITAL

Alysia Borsa

EVP, STRATEGIC & BUSINESS DEVELOPMENT

Daphne Kwon

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NEW YORK: 212-455-1344 Account Managers Maggie Connolly,

EXECUTIVE VICE PRESIDENTS

Alison Fernandez Sales Director Tyler Hub

Chief Revenue Officer Michael Brownstein Digital Sales Marla Newman Finance Michael Riggs Marketing & Integrated Communications Nancy Weber

CHICAGO: 312-853-1224 Account Directors Michelle Butler-Mingey,

Jennifer Swanton National Travel Director Katy Hildman

SENIOR VICE PRESIDENTS Consumer Revenue Andy Wilson Corporate Sales Brian Kightlinger Foundry 360 Matt Petersen

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Product & Technology Justin Law Research Solutions Britta Cleveland Strategic Planning Amy Thind Strategic Sourcing, Newsstand, Production Chuck Howell

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Tricia Solimeno and her helper,

VICE PRESIDENTS

LEXI, Director of Snuggles & Purrs

Brand Licensing Toye Cody and Sondra Newkirk Business Planning & Analysis Rob Silverstone

Group Design Director Alyssa Dainack Associate Marketing Manager Harley Gates

Consumer Marketing Steve Crowe Corporate Communications Jill Davison Finance Chris Susil Strategic Development Kelsey Andersen Strategic Partnerships Alicia Cervini

Group Promotion Coordinator Tara Secilmis Senior Communications Director Elizabeth Marsh Director, Sales Strategy & Insights Nancy Elias Senior Research Manager Cheryl Campbell

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Jennifer Paugh and her helpers, SOPHIE, Senior Associate Hugger LUNA, Chief Napping Officer

Director of Quality Joseph Kohler Director of Color Quality Dale Tunender Quality Analyst Jill Hundahl Senior Premedia Manager Jill Cruchelow Premedia Trafficking Supervisor Sarah Schroeder

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Tom Harty CHIEF FINANCIAL OFFICER Jason Frierott CHIEF DEVELOPMENT OFFICER John Zieser PRESIDENT, MEREDITH LOCAL MEDIA GROUP Patrick McCreery

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ALLRECIPES.COM Director, Digital Content Strategy, Food

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OAKLEY, Chief Zoom Disrupter

Digital Content Director Jason Burnett

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SUMMER CHILL-OUT

KITCHEN ENVY

mixer

ALLSTAR TIPS & TOOLS

KICK BACK AND CHILL OUT WITH AN EASY ICE CREAM PARTY

PHOTO: BRIE PASSANO; FOOD STYLING; KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

p.12

ALLRECIPES.COM

JUNE/JULY 2021

NEXT-LEVEL

FOOD Rx

MIXER

Instant Chocolate Hard Shell p.102

Very Chocolate Ice Cream p.103

Triple Berry Ice Cream p.103

Peach and Pineapple Sorbet p.103

ALLRECIPES.COM

JUNE/JULY 2021

SUMMER

p.102

BY CAITLYN DIIMIG, RD

Cracked Sugar Cookies

p.103

PHOTOS BRIE PASSANO

Vanilla Ice Cream

| FOOD STYLING KELSEY MOYLAN | PROP STYLING SUE MITCHELL

Dish up a sundae bar, ice cream sandwiches, and tasty floats for a stress-free outdoor party. Maximize the flavor and the fun with these simple homemade ice cream and sorbet recipes.

DREAM MACHINE

Cuisinart ice cream makers get high marks all around from our Allrecipes Allstars. From $70, cuisinart.com

I use the Cuisinart 1 ½ - quart ice cream maker and I highly recommend it. The freezer bowl needs to be frozen a day in advance, so plan ahead. The mixing paddle aerates the mixture to a wonderful consistency, and mixing in any nuts or chocolate chips at the end works perfectly. – DEB CROWELL (@Deb C)

ALLRECIPES.COM

JUNE/JULY 2021

n i ll a a V

Ice Cream

A l l s t a r Ti p s & To o l s M I X E R

hacks

We asked some of the most dedicated cooks in the Allrecipes.com community—our Allstars—for their best grilling advice and essential gear. By Caitlyn Diimig, RD

A L L STA R T I P

“I use heavy-duty foil to make ‘baskets’ for veggies. I can poke holes in the bottom for draining and toss the whole mess when I’m done. It’s much less expensive than buying foil pans in different sizes.” – JUDY FUSCO CRU (@Judy in Delaware)

I live in Oklahoma where temperatures can reach triple digits, and because I don’t want to roast while I’m grilling, I find a Bluetooth thermometer is so useful! The Inkbird Smart Wireless Bluetooth Thermometer connects to your phone up to 150 feet away. It comes with a large LED screen, four probes, and a rechargeable battery.

I have read some really scary stories about using wire brushes to clean grill grates. This solid brass Grate Grill Scraper from The Sage Owl won’t leave any metal behind that someone could ingest. It has six grooves in varying sizes to clean almost any size or shape grill grate.

THE POT IS THE RIGHT DEPTH AND IT KEEPS TEMPERATURE FOR SAUCES AND BASTING LIQUIDS WHILE GRILLING. THE BRUSH IS LONG ENOUGH TO NOT BURN YOURSELF, AND THE BRISTLES PROVIDE GREAT SURFACE COVERAGE.

A grill pan or basket is a must! I love the Weber Deluxe Grilling Pan for throwing vegetables or delicate fish on the grill and not worrying about it falling through the grates.

– SARAH STONE (@Thedailygourmet )

– BRENDA VENABLE (@Bibi)

– DAKARI AKOREDE (@Chicageaux Culinary)

– JESSICA LAWSON (@BigDeliciousLife)

$50 at amazon.com

I AM A BARBECUELOVER AND RECOMMEND THE

OXO Good Grips Grilling Basting Pot and Brush Set.

$25 at oxo.com

$19 at amazon.com

ALLRECIPES.COM

JUNE/JULY 2021

$25 at weber.com

GET THE SCOOP

Our Allstars love the Zeroll Original Aluminum Ice Cream Scoop. $18, amazon.com

The Zeroll scoop has a liquid-filled, heat-conductive handle that makes scooping and releasing ice cream easy. It also makes perfectly round balls of ice cream. – PAMELA TREADWELL (@Spyce)

ALLRECIPES.COM

JUNE/JULY 2021

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1. SWEET & SMOKY

Some people put ripple chips on their BBQ sandwiches. Old Dutch did one better: It put the flavor of smoky and sweetly sauced pork in its BBQ Pulled Pork Wrap Ripples chips. $3.69 for 8 oz. at select grocers (check availability near you at olddutchfoods.com) 2. JUST ENOUGH SPICE

If hot wings are usually too spicy for you, you might just love Ruffles Double Crunch Hot Wings flavored chips. The crunchy chips carry the flavor but ease the usual kick of Buffalo chicken wings. $4.29 for 7.25 oz. at retailers nationwide 3. FOR SANDWICH-LOVERS

Crisp, salty, and savory with an acidic hit—Kroger’s Kettle Cooked Reuben Sandwich Flavored Potato Chips have it all. And that’s just one of the creative sandwich-inspired flavors in Kroger’s store-brand chip line—which includes cheeseburger, Cuban sandwich, and prime rib with horseradish flavors. $1.49 for 8 oz. at kroger.com 4. OUT OF THIS WORLD

Pringles Wavy Moa Burger chips transport your taste buds with the flavors of garlic, sweet ginger, chile pepper, and savory beef. They’re inspired by the burger from Halo, but you don’t have to know the video game to recognize a great chip. $2 for 4.8 oz. at walmart.com

freshen your

PREP ZONE

Bring back the thrill of grilling by trading your freewheeling charcoal grill for a more complete outdoor kitchen. Buy a prefab grilling station— or integrate a grill, an undercounter fridge, and cabinets into a workbench made from pavers. Go one better: Add a pizza oven! Hover your phone’s camera here to find a top-rated model.

cozy up

BY THE FIRE If you don’t have an outdoor fireplace, add a firepit or fire bowl to warm the soul and your seating area. Bonus: Choose one that has a ledge and it’ll double as a perch for coffee, cocktails, or s’mores fixings.

PHOTOS: ADAM ALBRIGHT

ALLRECIPES.COM

JUNE/JULY 2021

A l l s t a r Ti p s & To o l s M I X E R

hacks

We asked some of the most dedicated cooks in the Allrecipes.com community—our Allstars—for their best grilling advice and essential gear. By Caitlyn Diimig, RD

A L L STA R T I P

THE POT IS THE RIGHT DEPTH AND IT KEEPS TEMPERATURE FOR SAUCES AND BASTING LIQUIDS WHILE GRILLING. THE BRUSH IS LONG ENOUGH TO NOT BURN YOURSELF, AND THE BRISTLES PROVIDE GREAT SURFACE COVERAGE.

A grill pan or basket is a must! I love the Weber Deluxe Grilling Pan for throwing vegetables or delicate fish on the grill and not worrying about it falling through the grates.

– SARAH STONE (@Thedailygourmet )

– BRENDA VENABLE (@Bibi)

– DAKARI AKOREDE (@Chicageaux Culinary)

– JESSICA LAWSON (@BigDeliciousLife)

$50 at amazon.com

I AM A BARBECUELOVER AND RECOMMEND THE

OXO Good Grips Grilling Basting Pot and Brush Set.

$25 at oxo.com

$19 at amazon.com

ALLRECIPES.COM

JUNE/JULY 2021

$25 at weber.com

BY CAITLYN DIIMIG, RD PHOTOS BRIE PASSANO FOOD STYLING LAUREN M C ANELLY PROP STYLING SUE MITCHELL

Versatile and prolific, summer squash shine in all kinds of dishes. Whether you grow or buy them—or stuff, shred, or spiralize ’em—put your best squash forward with these fresh and tasty recipes.

WINTER

vs. S U M M E R

SQUASH

There are more than 100 varieties of squash, all part of the gourd family. They’re divided into two categories: summer and winter squash. Summer squash is—you guessed it— ready in summertime. It includes zucchini, pattypan, and straightneck and crookneck yellow varieties. This earlier harvesting time yields squash with tender, juicy flesh and thin skin. Winter squash, such as butternut, acorn, and pumpkin, is plucked from the ground in the fall. Their thick rinds keep their firm flesh fresh well into the winter.

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1. SWEET & SMOKY

From bacon and burgers to chicken and prime rib, meaty flavors have flooded the potato chip aisle. Might these meat-inspired chips take your picnics or cookouts to the next level? By Breanna Bruening favorites—such as burgers, wings, and steaks—inspiring new chip flavors, too.

Meat and potatoes are a classic pairing. So it was only a matter of time before Frito-Lay, Pringles, Old Dutch, and other chip makers stepped outside the bag to create the meat-flavored potato chips now popping up in stores nationwide. Restaurant trends often influence grocery products, including those in the chip aisle, where smoked and grilled flavors have become popular. The meaty chip craze appears to have started in Canada and England, where flavors like roast beef and chicken began showing up in crisps. But now you can find many American

ALLRECIPES.COM

Most of the chips don’t actually have any meat or poultry products. But they do tap into smoky, salty, and savory flavors to approximate a meaty taste. Curiosity piqued? Take a look next time you’re in the chip aisle and watch for limited-edition flavors. They might surprise you with just how much they capture the essence of the real thing.

JUNE/JULY 2021

N ex t - L eve l M I X E R

mighty

In fact, milk and other dairy products are high in vitamin D, calcium, and phosphorus—the trifecta of nutrients that work together to build strong teeth. If you’re drinking 3 cups of milk a day, you’re well on your way to the recommended 1,000 milligrams of calcium. But it’s smart to spread your servings throughout the day— the body can only absorb about 500 milligrams of calcium at a time. And if you prefer something more spoonable, promising research shows that probiotics (good bacteria) like those in yogurt and kefir may fight off inflammation and bad breath caused by harmful bacteria.

Eat the rainbow— or so the saying goes. While that’s certainly good advice, some not-so-colorful ingredients can be especially good for your pearly whites (and the rest of your mouth).

If dairy isn’t your thing, snack on phosphorus-rich almonds and peanuts. Add in white beans, such as navy beans. (One cup provides 13 percent of your recommended daily calcium.) And stir some mushrooms into pasta, salads, or soups. Tip: Buy mushrooms treated with ultraviolet light (check the package label). UV rays allow mushrooms to provide vitamin D—just 1 cup contains almost 100 percent of the recommended daily dose. Serve mushrooms with a glug of olive oil or another fat to help your body better absorb the vitamin D.

KIM ROSE, RDN, LD, CDE, has more than a decade

of experience in nutrition education and is on a mission to make healthy eating easy for all people. Connect with her at kimrosedietitian.com

ALLRECIPES.COM

JUNE/JULY 2021

Not all white foods are good for your teeth, of course. Foods and beverages sweetened with sugar may cause cavities and gum disease. And poor gum health affects more than your mouth: It’s linked to heart disease. That’s why the American Heart Association recommends no more than 6 and 9 teaspoons of added sugar per day for women and men, respectively. So trade the sugar in your coffee for a splash of milk, and you’ll give your mouth double the reason to smile.

PHOTO: GETTY IMAGES

To protect gums, reach for foods rich in vitamin C. A cup of cauliflower florets contains 45 percent of the daily dose, and a cup of chopped turnips has 30 percent. Note: High-heat cooking can diminish vitamin C, so consider steaming these vegetables rather than roasting them.

A I R F RY E R Z U CC H I N I C U R LY F R I E S HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY SOUP LOVING NICOLE

1 REVIEW

Seasoned breading and air-frying transform zucchini noodles into zucchini curly fries. This recipe uses Italian seasoning, but chipotle chile powder, paprika, or everything-bagel blend work, too. Serve with aioli. 1 1 1 1 ½

(8-oz.) zucchini egg Tbsp. water cup panko bread crumbs cup grated Parmesan cheese 1 tsp. Italian seasoning

1. Preheat an air fryer to 400°F. 2 . Cut zucchini into spirals using

a spiralizer fitted with the large shredding blade. 3. Whisk together egg and water in a shallow dish. In a large zip-top plastic bag, add bread crumbs, Parmesan, and Italian seasoning. Seal bag and shake well to combine. Dip half of the spiralized zucchini into egg

mixture, allowing excess to drip off, then add to bag; shake to coat. 4 . Coat air fryer basket with cooking spray. Arrange breaded zucchini in prepared basket, making sure to not overcrowd. Spray tops with cooking spray. 5. Cook, flipping halfway through, until crispy, 8 to 10 minutes. Transfer fries to a paper towellined plate and keep warm. Repeat breading and cooking process with remaining zucchini spirals.

FOR A T I P-TOP

ticker...

armagazine.com/air-fryerzucchini-curly-fries QUICK

Eat more zukes! Carotenoids, like those in zucchini, can help protect against heart disease.

VEGETARIAN

PER ½-CUP SERVING: 121 CAL; 4G FAT (2G SAT); 7G PRO; 13G CARB (1G FIBER, 2G SUGARS); 249MG SODIUM

GRILLED SUMMER SQUASH W I T H H OT C H O R I ZO V I N A I G R E T T E HANDS-ON 15 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY CHEF JOHN

3 REVIEWS

“I love this recipe. I used zucchini and served it chopped up over rice.”

Chef John’s original recipe calls for pattypan squash. We used yellow summer squash, which works well, too! 1 lb. yellow summer squash, cut into ¼-inchthick diagonal slices, or pattypan squash (about eight 3-inch squash), cut in half horizontally ¾ tsp. kosher salt 3 oz. uncooked chorizo 3 Tbsp. sherry vinegar 2 Tbsp. extra-virgin olive oil 1 Tbsp. chopped fresh mint, plus more for garnish

Ð JULIEJULIEJULIE

1. Put squash, cut sides up, on a

paper towel-lined baking sheet. Sprinkle evenly with salt. Let stand 15 minutes to extract some moisture from squash. 2 . Meanwhile, heat a heavy skillet over medium heat. Add chorizo and cook, breaking up pieces with a wooden spoon, until well browned, 6 to 8 minutes. Remove from heat. Drain all but 1 Tbsp. of fat from skillet. Whisk

A L L R E C I P E S .CO M

A P R I L / M AY 2 02 1

vinegar, oil, and mint into chorizo mixture in skillet. 3. Preheat an outdoor grill to medium-high heat (375°F to 350°F) and lightly oil grate. Blot off moisture from squash with a paper towel. 4 . Grill squash rounds, turning once, until tender and charred, about 6 minutes. Transfer to a serving dish. Top with warm chorizo vinaigrette and garnish with additional fresh mint. armagazine.com/grilled-squashhot-chorizo-vinaigrette HIDDEN GEM

QUICK

PER ¾-CUP SERVING: 142 CAL; 13G FAT (3G SAT); 4G PRO; 5G CARB (1G FIBER, 2G SUGARS); 380MG SODIUM

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RxPCN: Loyalty ISSUER: (80840)

ID: XXXXXXXXXX Note: You must share the information on this card with your specialty pharmacy. See back of card for full terms and conditions.

The $0 co-pay* program Most people with private insurance pay nothing out of pocket for their prescription. After you’re prescribed, you have the same opportunity to save.

How to get the $0 co-pay offer: 1. Go to otezla.com/copay 2. Call 1-844-4OTEZLA (1-844-468-3952) 3. Ask your doctor about the $0 co-pay card

We’ve got you covered If you have private insurance and are experiencing delays or your private insurance doesn’t cover Otezla, you may be eligible for free medication through the Otezla Bridge Program.† If you have government-issued insurance (Medicare or Medicaid) or are uninsured/ underinsured, you may be eligible for the Patient Assistance Program. If you have lost prescription coverage during this pandemic, please contact Otezla SupportPlusTM. They will work with you to find the right resources to help you with your treatment.

For all Otezla savings questions: call 1-844-4OTEZLA (1-844-468-3952)

Brief Summary of Prescribing Information Rx Only OTEZLA® (oh-TEZ-lah) (apremilast) Tablets This information does not take the place of talking to your doctor about your medical condition or treatment. If you have any questions about OTEZLA® (apremilast), ask your doctor. Only your doctor can determine if OTEZLA is right for you. What is the most important information I should know about OTEZLA? OTEZLA may cause serious side effects: Diarrhea, Nausea, and Vomiting have been reported in some patients taking OTEZLA and in some cases, patients required hospitalization. Most events happened within the first few weeks of starting OTEZLA and occurred more in patients taking medications to reduce blood pressure or in those patients 65 years of age or older. Tell your doctor if any of these occur. Depression was reported by some patients taking OTEZLA. Before taking OTEZLA, tell your doctor if you have had feelings of depression, suicidal thoughts, or suicidal behavior. You, your caregivers, and family members should be alert for the development or worsening of depression, suicidal thoughts, or other mood changes. If such changes occur, contact your doctor. Your doctor will determine whether you should continue taking OTEZLA. Weight loss occurred in some patients taking OTEZLA. Your doctor should monitor your weight regularly. If unexplained or significant weight loss occurs, your doctor will consider whether you should continue taking OTEZLA. Some medicines should not be taken with OTEZLA as they may make OTEZLA less effective. Tell your doctor about all the medications you take, including prescription and nonprescription medications. What is OTEZLA? OTEZLA is a prescription medicine used for the treatment of adult patients with moderate to severe plaque psoriasis for whom phototherapy or systemic therapy is appropriate. It is not known if OTEZLA is safe and effective in children less than 18 years of age. Who should not take OTEZLA? You must not take OTEZLA if you are allergic to apremilast or to any of the ingredients in OTEZLA. What should I tell my doctor before taking OTEZLA? Tell your doctor if you: • have had feelings of depression, suicidal thoughts, or suicidal behavior • have any kidney problems • are pregnant or plan to become pregnant. It is not known if OTEZLA can harm your unborn baby. • are breastfeeding or plan to breastfeed. It is not known if OTEZLA passes into your breast milk. What are the side effects of OTEZLA? • OTEZLA may cause serious side effects. See “What is the most important information I should know about OTEZLA?” • Common side effects of OTEZLA are: – diarrhea – nausea – headache – vomiting – upper respiratory tract infection – tension headache These are not all the possible side effects with OTEZLA. Tell your doctor about any side effect that bothers you or does not go away. You may report side effects to the FDA at 1-800-FDA-1088.

*Certain restrictions apply; eligibility not based on income, must be 18 years or older. This offer is not valid for persons eligible for reimbursement of this product, in whole or in part under Medicaid, Medicare, or similar state or federal programs. Offer not valid for cashpaying patients. People who are not eligible can call 1-844-4OTEZLA to discuss other financial assistance opportunities. †

To receive a free bridge supply of Otezla, you must have an on-label diagnosis and be denied or experiencing a delay in obtaining coverage. Federal, State, or similar insurance plans are not eligible for Bridge. Once Otezla is approved by your commercial insurance plan, you will no longer be eligible for the Bridge Program.

General Information about OTEZLA Medicines are sometimes prescribed for purposes other than those listed in their package inserts. This is a Brief Summary of important information about OTEZLA. Ask your doctor or pharmacist for more complete product information, or visit otezla.com, or call 1-844-4OTEZLA (1-844-468-3952). © 2014-2020 Amgen Inc. All Rights Reserved.

COOK TO FOLLOW

RETRO REFRESH

GOOD TO THE BONE

PHOTO: BRIE PASSANO; FOOD STYLING; LAUREN MCANELLY; PROP STYLING: SUE MITCHELL

IN SEASON

trending g

ALLRECIPES.COM

JUNE/JULY 2021

CAN NOW, GRAZE LATER

BY CAITLYN DIIMIG, RD PHOTOS BRIE PASSANO FOOD STYLING LAUREN M C ANELLY PROP STYLING SUE MITCHELL

WINTER

vs. S U M M E R

SQUASH

N AT ’ S S H R I M P AND VEGGIES T U F F E D YELLOW SUMMER SQUASH

“This was wonderful! I sautéed the mushrooms with the shallot and added a dash of white wine, which gave it an even greater depth of flavor.”

HANDS-ON 20 MIN TOTAL 45 MIN SERVES 4 SUBMITTED BY KELNAT

48 REVIEWS

Yellow summer squash is similar to zucchini in flavor and texture. It comes in two types: straightneck and crookneck, which has bumpy skin and a curved stem end.

– TARA RENNER

“I brush the squash with olive oil, garlic powder, and black pepper. And instead of broiling the squash, I like to grill it.” – KELNAT

when buying AN D

storing

Opt for medium-size summer squash unless otherwise specified in the recipe. Typically, the larger the squash, the more fibrous and less flavorful it will be. Choose firm squash with tight skin that has no bruising or nicks. Give them a gentle squeeze. If they feel rubbery, pass. Store summer squash on the counter up to 3 to 4 days or in the refrigerator 10 to 14 days. Wash just before using.

A L L R E C I P E S .CO M

J U N E /J U LY 2 02 1

2 (8-oz.) yellow summer squash 4 Tbsp. olive oil 6 cloves garlic, finely chopped 1 shallot, finely chopped ½ lb. large shrimp, shelled, deveined, and cut in half 1 large tomato, peeled, seeded, and diced (1 cup) 8 cremini mushrooms, quartered ½ cup grated Parmesan cheese 8 leaves fresh basil, torn ¼ tsp. kosher salt ¼ tsp. black pepper ¼ tsp. garlic powder 1. Arrange oven rack 6 inches from

heat source and preheat broiler. Grease a baking sheet. 2 . Cut squash in half lengthwise and scoop out seeds and enough pulp to leave a ½-inch-thick shell. Brush halves with 1 Tbsp. oil and arrange, cut sides down, on prepared baking sheet. Broil squash until hot and beginning to release beads of moisture, about 5 minutes. Remove squash from oven and adjust heat to 450°F. 3. Heat 2 Tbsp. oil in a large skillet over medium-low heat. Add chopped garlic and shallot. Cook, stirring frequently, until shallot is translucent, about 5 minutes. 4 . Toss together remaining 1 Tbsp. oil, the shrimp, tomato, mushrooms, ¼ cup Parmesan, the basil, cooked garlic and shallot, salt, pepper, and garlic powder in a bowl. Spoon shrimp mixture into squash halves and sprinkle with remaining ¼ cup Parmesan. 5. Bake stuffed squash until cheese is browned, filling is hot, and shrimp are opaque, about 20 minutes. armagazine.com/shrimp-andveggie-stuffed-summer-squash HEALTHY

GLUTEN-FREE

PER STUFFED SQUASH HALF: 251 CAL; 17G FAT (4G SAT); 16G PRO; 11G CARB (2G FIBER, 5G SUGARS); 317MG SODIUM

In Season TRENDING

PREP

school

1. You can find squash

blossoms at farmers markets and even some grocery stores, or pluck them from your own backyard zucchini plants. The delicate petals are paper-thin and do not last long once harvested. Shake to dislodge any bugs and use immediately or store them in the fridge, with stem ends in water, for 1 to 2 days.

2. Just before using, soak

blossoms in water or gently rinse. Carefully blot dry with a paper towel or spin in a salad spinner.

3. Gently open the petals and

remove the pistils and stamens with tweezers or scissors. Discard. Then trim the stem away from the flower.

F R I T TATA D I Z U CC H I N E E F I O R I D I Z U CC A ( Z U CC H I N I A N D S Q U A S H B LO S S O M F R I T TATA ) HANDS-ON 20 MIN TOTAL 1 HR SERVES 4 SUBMITTED BY ANNAG

1 REVIEW

Squash blossoms (also called zucchini blossoms) are the orange flowers of the zucchini plant. The delicate blossoms, which have a mild, fresh-tasting flavor, can be used in a variety of ways, including baked, fried, and raw. 2 Tbsp. extra-virgin olive oil 3 zucchini (1½ lb.), cut lengthwise into long, thin strips 7½ cups zucchini blossoms (4 oz.), stems, stamens, and pistils removed (see Prep School, at left) ½ cup finely chopped white onion 1 bunch fresh parsley, stems and leaves divided and chopped separately 6 eggs 3 Tbsp. grated Parmesan cheese 1 Tbsp. grated Pecorino Romano cheese 4 leaves fresh mint, chopped (1½ tsp.) ¾ tsp. salt ¼ tsp. black pepper 1. Preheat oven to 425°F. Heat 1 Tbsp.

oil in a large oven-safe skillet over medium heat. Working in 2 batches, add zucchini strips to skillet and cook, stirring, until softened, about 5 minutes. Transfer zucchini strips to a plate. 2 . Heat 1 Tbsp. oil in same skillet. Stir zucchini blossoms, onion, and parsley stems (about ¼ cup stems) into skillet. Reduce heat to medium-low and cook, covered, until onion is translucent, about 10 minutes. Cook, uncovered, until moisture evaporates, 2 to 3 minutes more. 3. Meanwhile, whisk together parsley leaves (about ⅔ cup), eggs, Parmesan, Pecorino Romano, mint, salt, and pepper in a bowl. Fold in zucchini strips. 4 . Pour egg mixture over zucchini blossoms in skillet and spread evenly across skillet. Reduce heat to medium-low; cook 2 minutes. Prick surface with a fork; cook, covered, 5 to 7 minutes more. 5. Transfer frittata to oven. Bake, uncovered, 5 to 8 minutes. Remove from oven and let stand 5 to 10 minutes. To serve, slice into 8 pieces. armagazine.com/zucchini-andsquash-blossom-frittata HEALTHY

VEGETARIAN

GLUTEN-FREE

PER 2-PIECE SERVING: 236 CAL; 20G FAT (5G SAT); 14G PRO; 10G CARB (3G FIBER, 6G SUGARS); 657MG SODIUM

A I R F RY E R Z U CC H I N I C U R LY F R I E S HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY SOUP LOVING NICOLE

1 REVIEW

(8-oz.) zucchini egg Tbsp. water cup panko bread crumbs cup grated Parmesan cheese 1 tsp. Italian seasoning

1. Preheat an air fryer to 400°F. 2 . Cut zucchini into spirals using

FOR A T I P-TOP

ticker...

armagazine.com/air-fryerzucchini-curly-fries QUICK

Eat more zukes! Carotenoids, like those in zucchini, can help protect against heart disease.

VEGETARIAN

PER ½-CUP SERVING: 121 CAL; 4G FAT (2G SAT); 7G PRO; 13G CARB (1G FIBER, 2G SUGARS); 249MG SODIUM

GRILLED SUMMER SQUASH W I T H H OT C H O R I ZO V I N A I G R E T T E HANDS-ON 15 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY CHEF JOHN

3 REVIEWS

“I love this recipe. I used zucchini and served it chopped up over rice.”

Ð JULIEJULIEJULIE

1. Put squash, cut sides up, on a

A L L R E C I P E S .CO M

A P R I L / M AY 2 02 1

QUICK

PER ¾-CUP SERVING: 142 CAL; 13G FAT (3G SAT); 4G PRO; 5G CARB (1G FIBER, 2G SUGARS); 380MG SODIUM

In Season TRENDING

C H O CO L AT E - B L U E B E R RY Z U CC H I N I B R E A D HANDS-ON 25 MIN TOTAL 3 HR, 25 MIN SERVES 20 SUBMITTED BY JENNY31978

2 REVIEWS

Zucchini has a neutral flavor profile and high water content, making it excellent for sneaking into baked goods and providing a moist crumb. Yellow zucchini or yellow summer squash are other great options for baked goods. 1½ 1½ ½ ½

“The flavor is very chocolaty, with the perfect amount of spice from the cinnamon and cardamom. The blueberries give it a nice brightness.” Ð KIM

2 1½ 1½ 1 ½ 1 1 4 ½ 1 3 2

cups all-purpose flour cups whole-wheat flour cup flaxseed meal cup unsweetened cocoa powder tsp. cinnamon tsp. baking powder tsp. baking soda tsp. salt tsp. ground cardamom cup white sugar cup vegetable oil eggs cup packed brown sugar tsp. vanilla extract cups shredded zucchini (about 12 oz.) cups fresh blueberries

1. Preheat oven to 350°F. Grease

two 4x8- or 5x9-inch loaf pans. Whisk together all-purpose flour, whole-wheat flour, flaxseed meal, cocoa powder, cinnamon, baking powder, baking soda, salt, and cardamom in a medium bowl. 2 . In a large bowl, whisk together white sugar, oil, eggs, brown sugar, and vanilla. Fold in shredded zucchini. Add flour mixture; gently stir until batter is combined. Fold in blueberries. Divide batter between prepared pans. 3. Bake until a toothpick inserted into the center of each loaf comes out clean, 50 to 55 minutes for 4x8-inch loaf and 45 to 50 minutes for 5x9-inch loaf. Let cool in pans on a wire rack 10 minutes. Remove from pans and cool completely on a wire rack. armagazine.com/chocolate-blueberryzucchini-bread HIDDEN GEM PER SLICE: 266 CAL; 13G FAT (2G SAT); 5G PRO; 34G CARB (3G FIBER, 17G SUGARS); 265MG SODIUM

F LAXS E ED

meal

Look for flaxseed meal in the health food section of your grocery store. Or to make your own, pulse ¼ cup whole flaxseeds in a spice grinder until finely ground. Makes ½ cup flaxseed meal.

A L L R E C I P E S .CO M

J U N E /J U LY 2 02 1

THIS IS ME. STABLE.

And I want to make it last. ABILIFY MAINTENA® (aripiprazole) is the only once-monthly* maintenance treatment for bipolar I in adults. It was proven to give more time without a mood episode.† *You should continue to take your current bipolar I disorder medication for 2 weeks after your first treatment with ABILIFY MAINTENA. † In a 1-year clinical trial that measured symptom control in 266 patients with bipolar I disorder, those who were treated with ABILIFY MAINTENA remained mood episode-free significantly longer than those who were on placebo.

Ask your doctor about ABILIFY MAINTENA. INDICATION and IMPORTANT SAFETY INFORMATION for ABILIFY MAINTENA® (aripiprazole) INDICATION ABILIFY MAINTENA is a prescription medicine given by injection by a healthcare professional for maintenance treatment of bipolar I disorder in adults. It is not known if ABILIFY MAINTENA is safe and effective in children under 18 years of age. IMPORTANT SAFETY INFORMATION Elderly people with dementia-related psychosis are at increased risk of death when treated with antipsychotic medicines including ABILIFY MAINTENA. ABILIFY MAINTENA is not for the treatment of people who have lost touch with reality (psychosis) due to confusion and memory loss (dementia). Do not receive ABILIFY MAINTENA if you are allergic to aripiprazole or any of the ingredients in ABILIFY MAINTENA. ABILIFY MAINTENA may cause serious side effects including: • Increased risk of stroke and ministroke has been reported in clinical studies with oral aripiprazole of elderly people with dementia-related psychosis and can lead to death. • Neuroleptic malignant syndrome (NMS), a serious condition that can lead to death. Call your healthcare provider or go to the nearest emergency room right away if you have: high fever, stiff muscles, confusion, sweating, and/or changes in pulse, heart rate, and blood pressure.

• Uncontrolled body movements (tardive

dyskinesia or TD). ABILIFY MAINTENA may cause movements that you cannot control in your face, tongue, or other body parts. TD may not go away, even if you stop receiving ABILIFY MAINTENA. TD may also start after you stop receiving ABILIFY MAINTENA. • Problems with your metabolism such as: » High blood sugar (hyperglycemia): Increases in blood sugar can happen in some people who receive ABILIFY MAINTENA and if extremely high, can lead to coma or death. If you have diabetes or risk factors for diabetes (such as being overweight or a family history of diabetes), your healthcare provider should check your blood sugar before you start receiving ABILIFY MAINTENA and during your treatment. Call your healthcare provider if you have any of these symptoms of high blood sugar while receiving ABILIFY MAINTENA: • feel sick to your • feel very thirsty stomach • need to urinate more than usual • feel confused, or your breath • feel very hungry smells fruity • feel weak or tired » Increased fat levels (cholesterol and triglycerides) in your blood. » Weight gain. You and your healthcare provider should check your weight regularly. • Unusual urges. It is possible that you may have urges such as gambling, binge eating or eating that you cannot control (compulsive), compulsive shopping, and sexual urges. If you or others notice that you are having unusual urges or behaviors, talk to your healthcare provider.

• Decreased blood pressure (orthostatic

hypotension). You may feel lightheaded or faint when you rise too quickly from a sitting or lying position. • Low white blood cell count • Seizures (convulsions) • Problems controlling your body temperature so that you feel too warm. Do not become too hot, overheated or dehydrated while you receive ABILIFY MAINTENA. In hot weather, stay inside in a cool place if possible. Stay out of the sun. Do not wear too much clothing or heavy clothing. Drink plenty of water. • Difficulty swallowing Do not drive, operate machinery, or do other dangerous activities until you know how ABILIFY MAINTENA affects you. ABILIFY MAINTENA may make you feel drowsy. Do not drink alcohol while you receive ABILIFY MAINTENA. Tell your healthcare provider about all your medical conditions and all of the medicines you take. Most common side effects of ABILIFY MAINTENA include weight gain, inner sense of restlessness such as feeling like you need to move (akathisia), injection site pain, or sleepiness (sedation). Contact your healthcare provider if you experience prolonged, abnormal muscle spasms or contractions, which may be signs of a condition called dystonia. These are not all the possible side effects. To learn more, talk to your doctor. You may report side effects to the FDA at 1-800-FDA-1088.

November 2020

09US20EBC0028

Visit AbilifyMaintena.com

IMPORTANT FACTS ABOUT ABILIFY MAINTENA® (aripiprazole) ABILIFY MAINTENA® (a-BIL-i-fy main-TEN-a) (aripiprazole) for extended-release injectable suspension, for intramuscular use

Rx Only

Read the Patient Information that comes with ABILIFY MAINTENA before you start receiving it and each time you get a refill. There may be new information. This summary does not take the place of talking to your healthcare provider about your medical condition or your treatment. What is the most important information I should know about ABILIFY MAINTENA? Each injection of ABILIFY MAINTENA must be administered by a healthcare professional only. ABILIFY MAINTENA may cause serious side effects, including: • Increased risk of death in elderly people with dementia-related psychosis. ABILIFY MAINTENA is not for the treatment of people who have lost touch with reality (psychosis) due to confusion and memory loss (dementia). What is ABILIFY MAINTENA? ABILIFY MAINTENA is a prescription medicine given by injection by a healthcare professional for the: • treatment of schizophrenia in adults • maintenance treatment of bipolar I disorder in adults It is not known if ABILIFY MAINTENA is safe and effective in children under 18 years of age. Do not receive ABILIFY MAINTENA if you are allergic to aripiprazole or any of the ingredients (inactive ingredients include: carboxymethyl cellulose sodium, mannitol, sodium phosphate monobasic monohydrate and sodium hydroxide) in ABILIFY MAINTENA. Before receiving ABILIFY MAINTENA, tell your healthcare provider about all your medical conditions, including if you: • have never taken aripiprazole before • are pregnant or plan to become pregnant. It is not known • have diabetes or high blood sugar or a family history of if ABILIFY MAINTENA will harm your unborn baby. ○ If you become pregnant while receiving diabetes or high blood sugar. Your healthcare provider should check your blood sugar before you start receiving ABILIFY MAINTENA, talk to your healthcare provider ABILIFY MAINTENA and during your treatment. about registering with the National Pregnancy Registry for Atypical Antipsychotics. You can register by calling • have or had seizures (convulsions) 1-866-961-2388 or go to http://womensmentalhealth.org/ • have or had low or high blood pressure clinical-and-research-programs/pregnancyregistry/ • have or had heart problems or a stroke • are breastfeeding or plan to breastfeed. ABILIFY MAINTENA • have or had a low white blood cell count can pass into your milk and may harm your baby. Talk • have problems that may affect you receiving an to your healthcare provider about the best way to feed injection in your arm or buttocks your baby if you receive ABILIFY MAINTENA. Tell your healthcare provider about all the medicines you take, including prescription medicines, over-the-counter medicines, vitamins, and herbal supplements. ABILIFY MAINTENA and other medicines may affect each other causing possible serious side effects. ABILIFY MAINTENA may affect the way other medicines work, and other medicines may affect how ABILIFY MAINTENA works. Your healthcare provider can tell you if it is safe to receive ABILIFY MAINTENA with your other medicines. Do not start or stop any medicines while receiving ABILIFY MAINTENA without talking to your healthcare provider first. Know the medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine. How should I receive ABILIFY MAINTENA? • Follow your ABILIFY MAINTENA treatment schedule exactly as your healthcare provider tells you to. • ABILIFY MAINTENA is an injection given in your arm or buttock by your healthcare provider 1 time every month. You may feel a little pain in your arm or buttock during your injection. • After your first injection of ABILIFY MAINTENA you should continue your current antipsychotic medicine for 2 weeks. • You should not miss a dose of ABILIFY MAINTENA. If you miss a dose for some reason, call your healthcare provider right away to discuss what you should do next. What should I avoid while receiving ABILIFY MAINTENA? • Do not drive, operate machinery, or do other dangerous activities until you know how ABILIFY MAINTENA affects you. ABILIFY MAINTENA may make you feel drowsy. • Do not drink alcohol while you receive ABILIFY MAINTENA. • Do not become too hot or dehydrated while you receive ABILIFY MAINTENA. ○ Do not exercise too much. ○ Do not wear too much clothing or heavy clothing. ○ In hot weather, stay inside in a cool place if possible. ○ Drink plenty of water. ○ Stay out of the sun. Continued on next page

IMPORTANT FACTS ABOUT ABILIFY MAINTENA® (aripiprazole) (cont'd) ABILIFY MAINTENA may cause serious side effects, including: • See “What is the most important information I should know about ABILIFY MAINTENA?” • Stroke (cerebrovascular problems) in elderly people with dementia-related psychosis that can lead to death. • Neuroleptic malignant syndrome (NMS) a serious condition that can lead to death. Call your healthcare provider or go to the nearest emergency room right away if you have some or all the following symptoms of NMS: ○ confusion ○ changes in pulse, heart rate, and blood pressure ○ stiff muscles ○ sweating ○ high fever

• Uncontrolled body movements (tardive dyskinesia). ABILIFY MAINTENA may cause movements that you

cannot control in your face, tongue, or other body parts. Tardive dyskinesia may not go away, even if you stop receiving ABILIFY MAINTENA. Tardive dyskinesia may also start after you stop receiving ABILIFY MAINTENA.

• Problems with your metabolism such as:

○ high blood sugar (hyperglycemia): Increases in blood sugar can happen in some people who receive ABILIFY MAINTENA. Extremely high blood sugar can lead to coma or death. If you have diabetes or risk factors for diabetes (such as being overweight or a family history of diabetes), your healthcare provider should check your blood sugar before you start receiving ABILIFY MAINTENA and during your treatment.

Call your healthcare provider if you have any of these symptoms of high blood sugar while receiving ABILIFY MAINTENA: ¾ feel very thirsty ¾ feel very hungry ¾ feel sick to your stomach ¾ need to urinate more than usual ¾ feel weak or tired ¾ feel confused, or your breath smells fruity ○ Increased fat levels (cholesterol and triglycerides) in your blood. ○ Weight gain. You and your healthcare provider should check your weight regularly. • Unusual urges. Some people receiving ABILIFY MAINTENA have had unusual urges such as gambling, binge eating or eating that you cannot control (compulsive), compulsive shopping and sexual urges. If you or your family members notice that you are having unusual urges or behaviors, talk to your healthcare provider. • Decreased blood pressure (orthostatic hypotension). You may feel lightheaded or faint when you rise too quickly from a sitting or lying position. • Low white blood cell count • Seizures (convulsions) • Problems controlling your body temperature so that you feel too warm. See “What should I avoid while receiving ABILIFY MAINTENA?” • Difficulty swallowing The most common side effects of ABILIFY MAINTENA include: weight gain, inner sense of restlessness such as feeling like you need to move (akathisia), injection site pain, or sleepiness (sedation). These are not all the possible side effects of ABILIFY MAINTENA. Call your doctor for medical advice about side effects. You may report side effects to Otsuka America Pharmaceutical, Inc. at 1-800-438-9927 or FDA at 1-800-FDA-1088 General information about the safe and effective use of ABILIFY MAINTENA: If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for information about ABILIFY MAINTENA that is written for healthcare professionals. ABILIFY MAINTENA is a trademark of Otsuka Pharmaceutical Co., Ltd. For more information, go to www.ABILIFYMAINTENA.com or call 1-800-441-6763. © 2017, Otsuka Pharmaceutical Co., Ltd., Tokyo, 101-8535 Japan

07/2017 09US19IBR0003

PORTRAIT PHOT0: TY MECHAM

Is it terrible that I don’t have one? If I want to do something, I try to make it happen!

ALLRECIPES.COM

JUNE/JULY 2021

My most popular recipe: Based on Instagram likes, it’s my Almond Ginger Sugar Cookie Christmas Trees (armagazine.com/taras-trees) and my Blow-Your-Mind CoconutMango Pie recipe on page 38. Food discovery that changed my life: Curries! I really hadn’t had much Indian or Thai food before moving to New York. The mixes of flavor, curries, spices, and endless options of those cuisines always make me happy.

Eating at a tiny sushi counter at the giant fish market in Tokyo. My funniest food memory: Not understanding what we were ordering at that tiny sushi counter in Tokyo. Lost in translation! Why I love cooking: I was drawn to the hustle and bustle of the kitchen from a young age and adored helping my mom cook. My memories are made up of the smells, tastes, and meal moments of childhood. I am so passionate about the power of food and cooking and how it can truly bring people together, allow us to explore our creativity, and nourish our bodies and souls! Kitchen tool I can’t live without: My 9-cup food processor. I use it to make pastry crust and pesto, chop nuts, mix sauces and dressings, blend meatball mixtures, and make curries.

That’s me at age 3 with my mother, Mary Bench, decorating my butterfly birthday cake with colored coconut. Hiking near the family cabin in Utah with my nephews and niece (from left) Mason, Elle, Sawyer, and Jackson.

If I could have a superpower: Oh, flying for sure! My closest thing to an actual superpower: I can make dinner with whatever is in the fridge. Something few people know about me: I’m secretly a picky eater. I do not like eggs, among many other things. Also, I lived in Saudi Arabia for two years when I was young. Talent that no one will pay me for: I can twist balloons! You name the shape, I can probably twist it. I’m also fantastic at organizing small spaces. (Hello, New York living.) Favorite thing to cook: Honestly, anything that gets me out of working at my computer! Cooking is my stress reliever. I love making dinner for friends and experimenting with fun cookies. My new projects: I’m working on a second cookbook that will be published in 2022. Along with that, I’m constantly creating more recipes and videos for my blog, and I’m working on a series of menu-planning tools. Recent food discovery: An Asian bread-making technique called tangzhong. It’s easy to do at home and creates the most soft, pillowy bread. I created a cinnamon roll recipe using that technique and every bite of those sweet rolls is eyes-roll-to-the-back-ofyour-head life-changing. Favorite saying: “If you always do what you’ve always done, you’ll always be what you’ve always been.” In my fridge right now: Loads of cheese, almond milk, bacon, various veggies, apples, yeast, and millions of sauces and condiments.

I started styling early: At 2½, I was wearing beads to fashionably roll and “cook” Play-Doh.

My niece and nephews, doughnuts, traveling to different countries, and…I’ll never turn down a taco or a chocolate chip cookie.

C o o k to Fo l l ow T R E N D I N G

About me: I grew up in Utah and Arizona and now live in New York. For more than 20 years, I’ve created and food-styled recipes for magazines, books, TV, and food brands. I’ve just published my first cookbook, Live Life Deliciously: Recipes for Busy Weeknights and Leisurely Weekends. Before that, I was the food and entertaining director at Ladies’ Home Journal and food editor at Martha Stewart Living and its sister magazines, Kids and Weddings. I love sharing approachable recipes on my blog, on my site, tarateaspoon.com, and on Instagram (@TaraTeaspoon).

mango purée

HANDS-ON 50 MIN TOTAL 4 HR SERVES 8 SUBMITTED BY TARATEASPOON NEW RECIPE GO ONLINE TO RATE & REVIEW

The recipe calls for 1 cup of make-your-own purée because its flavor is milder than packaged purée.

For several years, this pie has won my friend’s very competitive family pie-making contest. I shared the recipe with her a few years back and now it holds its place as the best pie she has ever made!

fresh: Peel, seed, and halve 3 to 4 fresh mangoes; purée in a food processor.

For Crust 12 graham cracker sheets (61/2 oz.) 3 Tbsp. powdered sugar 1/2 cup sweetened shredded coconut 6 Tbsp. butter, melted For Filling and Topping 4 eggs, separated 1 (14-oz.) can sweetened condensed milk 3/4 cup pure frozen mango purée, thawed, or 1 cup homemade mango purée [Look for frozen purée in the health-food section of your grocery store. Or make your own with the easy method at left.] 2 Tbsp. fresh lime juice 1 cup white sugar Pinch salt 2 Tbsp. sweetened shredded coconut

frozen: Purée 1 lb. frozen mango chunks with 1 Tbsp. water; strain through a sieve.

That moment when you bite into a perfectly ripe mango— it blows your mind.

Make Crust 1. Preheat oven to 325°F. 2 . Pulse graham crackers, powdered sugar, and 1/2 cup coconut in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into bottom and up sides of a 9-inch metal pie pan. (Crust will be generous.) Bake until lightly browned, 12 to 15 minutes. (Crust keeps up to 1 day at room temperature, loosely covered with foil.) Make Filling and Topping 3. Beat egg yolks in a bowl with an electric mixer on medium until thick and light in color, about 4 minutes. Beat in sweetened condensed milk 2 minutes more. Stir in mango purée and lime juice. Pour mixture into crust. 4 . Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours. 5. To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, about 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie. 6. Preheat broiler to low heat. Broil pie 6 inches from heat source just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut. (Pie keeps up to 2 days, covered and chilled.) armagazine.com/blow-your-mind-pie PER SLICE: 525 CAL; 20G FAT (12G SAT); 9G PRO; 80G CARB (21G FIBER, 66G SUGARS); 331MG SODIUM

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PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

C o o k t o Fo l l ow T R E N D I N G

B LOW-YO U R - M I N D CO CO N U T- M A N G O P I E

C A R E S A N D

H E R E . H E R E .

TA I L O R E D N U T R I T I O N F O R E V E RY P E T. A PET FOR EVERY HOME. You care about your pet’s needs, and every pet’s future. So do we. Nutrition is at the heart of what we do, but it’s not all we do. See our commitment to tailored pet nutrition and increasing pet adoptions at P U R I N A . C O M / C A R E S .

Having a killer homemade pantry also lets me whip up delicious and interesting grazing boards, cheese platters, and food gifts at a moment’s notice—whether it’s a simple lunchtime spread of crackers, precut Havarti, and a few dollops of applepear chutney, or a more involved party spread with multiple cheeses, cured meats, and olives.

SPRING STRAWBERRY CHUTNEY p.53

GINGERY PICKLED CARROT COINS p.52

SPICY PICKLED GREEN BEANS p.52

During the pandemic, I’ve been able to pack up family-sized grazing boards for friends and neighbors who need a bit of homemade comfort and cheer. We are friendly with a family who lives in the apartment below us, and when they all had a brutal cold, I packed up some soup, a loaf of soft country white bread, some mild melty cheddar, and a jar of homemade plum jam (for the kids) and another of my tomato-peach chutney. And anyone who invites me over knows that I will come bearing an assortment of jars, a zip-top bag bursting with freshly cut baguette rounds, and two or three cheeses. (When in doubt, I go with a log of goat’s cheese, a brick of aged cheddar, and a wedge of drippy Brie.) When I’m doing the entertaining, even just for me and my husband and our twin boys, I use the same approach and add little bowls of candied nuts and dried fruit to fill in the gaps. It’s a reliable formula that offers endless mix-and-match pleasure. If you feel overwhelmed by the idea of canning, the most important thing to remember is that you don’t have to go all in or do everything all at once. Try one of these jam, pickle, or chutney recipes to get a feel for it. From there, you can start building your repertoire of preserves, adding one or two per season until you have a little file of things you know and like—and a cupboard full of pretty jars at the ready for good grazing year-round.

MARISA McCLELLAN is a food blogger, cookbook author, and

canning teacher based in Philadelphia. She is the author of four cookbooks (Food in Jars, Preserving by the Pint, Naturally Sweet Food in Jars, and The Food in Jars Kitchen) and the cohost of the Local Mouthful podcast. Find more of Marisa’s jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com

TRENDING

or the last 15 years, I have spent goodly portions of the growing season making my own jams, pickles, and chutneys. This fun and productive hobby allows me to support my local farmers, control the quality of my condiments, and save a bundle of cash.

TRENDING

L I G H T E N E D - U P S CO R P I O N C U P HANDS-ON 5 MIN TOTAL 5 MIN SERVES 2 SUBMITTED BY BETTY SOUP NEW RECIPE GO ONLINE TO RATE & REVIEW

A Scorpion Bowl typically has four or more liquors and is supersweet. This sweet-enough version uses rum and brandy for richness and amaretto to fill in for hard-to-find orgeat. ¾ cup light orange juice (such as Trop50) ¼ cup freshly squeezed lime juice 1½ oz. gold aged rum (such as Bacardi 8 or El Dorado 5) 1 oz. brandy ½ oz. amaretto liqueur 1½ cups crushed ice Orange slices, fresh mint sprigs, and edible orchids

Combine orange juice, lime juice, rum, brandy, amaretto, and ¾ cup

ice in a cocktail shaker. Cover and shake until well chilled. Pour unstrained into a wide glass mug or bowl. Pile remaining ¾ cup ice in center. Garnish with orange slices, mint, and orchids. Serve with 2 straws. armagazine.com/lightened-upscorpion-cup QUICK PER ¾-CUP COCKTAIL: 148 CAL; 0G FAT (0G SAT); 1G PRO; 12G CARB (1G FIBER, 9G SUGARS); 11MG SODIUM

ONE

& DONE

Bartenders often layer several rums in a single tropical drink. We found that using just one aged Jamaican rum or gold aged rum brings complex flavor in fewer moves.

P E R KY P I N E A P P L E S I P P E R HANDS-ON 10 MIN TOTAL 10 MIN SERVES 2 SUBMITTED BY BETTY SOUP NEW RECIPE GO ONLINE TO RATE & REVIEW

This delicious drink is inspired by the flavors of a 1960s cocktail, the Mr. Bali Hai, which usually requires simple syrup, pineapple juice, and three bottles of booze (two rums and a coffee liqueur). For a neat cheat, I coffeewashed a gold aged rum and made the simple syrup right in the shaker. cup sugar cup water Tbsp. ground coffee cup gold aged rum (such as Bacardi 8 or El Dorado 5) 5 oz. light pineapple juice ¼ cup freshly squeezed lemon juice 3 cups crushed ice Pineapple fronds Lime wedges ¼ ¼ 2 ½

1. Combine sugar and water in a large

cocktail shaker. Cover and shake until sugar dissolves. 2 . Set a coffee filter in a sieve (or a pour-over coffee cone) set over a bowl or mug. Add coffee grounds and

slowly pour a small amount of rum over grounds. Let stand about 1 minute to soak. Slowly pour remaining rum over grounds and let it drip through. 3. Add coffee-washed rum, pineapple juice, lemon juice, and 1½ cups crushed ice to cocktail shaker with sugar mixture. Cover and shake until well chilled. Pour unstrained into 2 collins or old-fashioned glasses. Top with remaining crushed ice. Garnish with pineapple fronds and lime wedges. armagazine.com/perkypineapple-sipper QUICK PER 1½-CUP COCKTAIL: 275 CAL; 0G FAT (0G SAT); 0G PRO; 37G CARB (0G FIBER, 33G SUGARS); 15MG SODIUM

MEATHEAD (yes, that’s the name everyone but his mother calls him) is the

self-described “barbecue whisperer, hedonism evangelist, and myth-buster” who founded AmazingRibs.com in 2005. He has judged barbecue, grilling, and wine competitions across the U.S. His 2016 cookbook, Meathead: The Science of Great Barbecue and Grilling, made The New York Times Best Sellers list.

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“D

on’t play with your food” just doesn’t apply when eating ribs. If you don’t get messy, you’re not doing it right! The good news is that they’re not hard to make on either a grill or a smoker.

And home-cooked can be significantly better than anything you’ll find in a restaurant. Because ribs take three to six hours to cook properly, some restaurants cook them far in advance and hold them until you order. This is called leftovers. Others may take shortcuts like turning up the heat, parboiling, or leaving the membrane on. But when you take the time to do it right at home, rib nirvana is yours. Get plenty of napkins. It’s about to get messy—in the best possible way.

Sauce Secrets When it comes to ribs in the U.S., most of the regional differences are in the sauce. Classic Kansas City-style ribs are bathed in smoke for hours and swaddled in a sweet red sauce. South Carolina is known for its mustard-based sauce. Memphis-style ribs are smoke-roasted so perfectly, pitmasters shun sauce and get by only on spices and herbs. In Texas, the traditional style is practically nekkid—with only salt and pepper. In North Carolina, parts of South Carolina, and Georgia, sauces are laced with vinegar to cut the fat.

G o o d to t h e B o n e T R E N D I N G

M E AT H E A D ’ S L A ST- M E A L R I B S HANDS-ON 15 MIN TOTAL 4 TO 6 HR (DEPENDING ON RIB TYPE) SERVES 2 SUBMITTED BY MEATHEAD

This recipe is similar to some used at the best rib joints and by the best competition teams. Cooked low and slow on a smoker or grill, these ribs are juicy, tender, rich, succulent, and full of flavor—so good you would ask for them as your last meal. This recipe adapts to many styles, depending on the rubs, sauces, and cuts of meat you use. 1 rack pork baby back ribs (1½ to 2 lb.) or St. Louis cut ribs/spareribs (about 2½ lb.), bone-side membrane removed (Your butcher can do this for you.) ¼ tsp. Morton Coarse Kosher Salt per lb. of ribs (It’s important to use Morton Coarse Kosher Salt. Most other brands and table salts have smaller grains and less air between the grains, so a teaspoonful contains twice as much sodium.) ¼ cup Meathead’s Memphis Dust (recipe on page 46) ½ cup Kansas City Classic Sauce or Lexington Dip (recipes at right), or Columbia Gold Sauce (on page 46) 8 oz. wood chips (4 cups), such as hardwoods, nutwoods, or fruitwoods (No need to soak the wood.) 1. Sprinkle ribs with salt; let stand at

KANSAS CITY CLASSIC SAUCE HANDS-ON 15 MIN TOTAL 40 MIN MAKES 5 CUPS SUBMITTED BY MEATHEAD

If you are no longer living with your parents, you really should have a homemade sauce so that when guests ask “What brand of sauce is that?” you can plunk a hand-labeled bottle on the table. By far, the most popular sauce is Kansas City-style. Most KC sauces are brass bands with multiple layers of flavors, sweets, and heats. Because they’re thick and tomatoey, they sit on top of the meat, not penetrating very far. For this reason, don’t use too much—just a layer or two. Let the meat shine through.

LEXINGTON DIP HANDS-ON 10 MIN TOTAL 3 HR, 10 MIN MAKES 1 ⅔ CUPS SUBMITTED BY MEATHEAD

Along the coast of the Carolinas, in what is called East Carolina or Low Country, sauce couldn’t be simpler. It’s distilled white vinegar, salt, black pepper, and crushed red pepper, designed to cut the fat from rich pork. The result is thin and penetrating, never thick like a Kansas City sauce or South Carolina mustard sauce. It’s used to both mop and baste the cooking meat and as a finishing sauce. In the west part of the Carolinas, in a wide swath around Lexington, North Carolina, they call BBQ sauce “dip” and usually apply it to pork shoulder. Based on the vinegary East Carolina sauce, a little ketchup and sugar are added to soften the bite and add complexity.

least 1 hour at room temperature to absorb salt. (Don’t rush the spices and herbs onto the meat yet. They tend to draw out moisture, so save them until just before cooking.) 2 . Wet your hands and pat ribs to moisten. Sprinkle Memphis Dust all over, but not so much that the meat doesn’t show through. Pat to rub in. 3. Set up a smoker or outdoor grill for indirect cooking, igniting only 1 burner or, if using charcoal, banking coals to one side. Add half the wood chips as close to the flame as possible and heat grill to 225°F. (I am a huge advocate of digital thermometers. Nothing will make you a better cook than using a good one, and they are not expensive. For this particular step, you need to know the temperature of the cooking surface and the air around the meat— not the temperature of the hood, unless you plan to eat the hood.) 4 . Put slabs, meaty sides up, on unlit side of smoker. Add remaining half of chips when smoke dwindles, after about 30 minutes. (If cooking more than 1 slab, switch positions halfway through cooking.) Do not turn ribs over. 5. Cook baby back ribs 3 to 4 hours and St. Louis Cut ribs or spareribs 3 to 6 hours. (If using Lexington Dip Sauce, baste ribs once each hour.) To determine doneness, pick up ribs in the center with tongs and shake gently. If the surface cracks, they are ready. If ribs begin to get too dark, wrap them in foil for the last hour of cooking. Spread Kansas City Classic or Columbia Gold sauce all over ribs. Continue cooking 15 minutes over indirect heat or 1 to 2 minutes over heat source.

medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic; cook 1 minute. Stir in chili powder, salt, and pepper; cook, stirring, about 2 minutes. 2 . Add ketchup, brown sugar, mustard, vinegar, Worcestershire, honey, juice, steak sauce, molasses, hot sauce, and liquid smoke (if using). Bring to a boil. Reduce heat to medium; simmer, uncovered, until slightly thickened, about 15 minutes. 3. Adjust seasoning as desired, a little at a time. (It may taste a bit vinegary at first, but that will be less obvious when you use it on meat.) You can use it immediately, but it’s better when aged overnight.

Whisk together all ingredients in a bowl; cover and let stand at least 3 hours (overnight is better; a week is best) for flavors to meld. Use half of the sauce for basting. (The locals mop it on the meat with a basting brush once every hour while cooking.) Serve remaining sauce with ribs.

armagazine.com/meatheads-last-meal-ribs

armagazine.com/kansas-city-sauce

PER ½ - RACK SERVING: 975 CAL; 47G FAT (16G SAT); 96G PRO; 44G CARB (2G FIBER, 37G SUGARS); 2,283MG SODIUM

armagazine.com/lexington-dip

PER ¼ - CUP SERVING: 128 CAL; 2G FAT (0G SAT); 1G PRO; 28G CARB (1G FIBER, 24G SUGARS); 668MG SODIUM

PER ¼ - CUP SERVING: 50 CAL; 0G FAT (0G SAT); 0G PRO; 11G CARB (0G FIBER, 10G SUGARS); 704MG SODIUM

3 1 4 2 2 1 2 1 ½ ½ ⅓ ¼ ¼ ¼ ¼ 1 1

Tbsp. vegetable oil cup chopped onion cloves garlic, minced Tbsp. chili powder tsp. Morton Coarse Kosher Salt tsp. black pepper cups ketchup cup packed dark brown sugar cup yellow mustard cup apple cider vinegar cup Worcestershire sauce to ¾ cup honey cup lemon juice cup steak sauce cup dark molasses tsp. hot sauce tsp. liquid smoke (optional)

1. Heat oil in a large saucepan over

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1 ¼ ¼ 3 1½ 1 1 1

cup distilled white vinegar cup ketchup cup apple juice Tbsp. packed light brown sugar tsp. Morton Coarse Kosher Salt tsp. hot sauce tsp. crushed red pepper tsp. black pepper

Grilled Thai Chicken Thighs: Start with Kikkoman® Teriyaki Marinade & Sauce, then add some simple accents, like fresh basil, mint, lime and ginger to make a ﬂavorful marinade. BBQ Thai. Easy as pie. Get this recipe and more inspirations at KikkomanUSA.com. Look for Kikkoman in the Asian foods aisle of your favorite retailer.

We e k n i g h t Wi n n e r s D I N N E R F I X

JALAPEÑO, GARLIC, AND ONION CHEESEBURGERS HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY STEVE

56 REVIEWS 1 ½ 1 2 ½ ½ 4 4

lb. lean ground beef cup finely chopped onion jalapeño pepper, finely chopped cloves garlic, minced tsp. kosher salt tsp. black pepper slices pepper Jack cheese hamburger buns, toasted Sliced tomato, onion, jalapeño, lettuce, and mayonnaise (optional)

1. Preheat grill to medium-high heat

(375°F to 450°F) and lightly oil grate. 2 . Mix together ground beef, onion, jalapeño, garlic, salt, and pepper in a bowl. Form into 4 patties. 3. Grill patties, covered, 5 minutes per side, until an instant-read thermometer inserted into thickest parts registers 165°F. Top with cheese and serve on buns with desired toppings.

JALAPEÑO, GARLIC, AND ONION CHEESEBURGERS

armagazine.com/jalapeno-garlic-andonion-cheeseburgers PER BURGER: 494 CAL; 28G FAT (11G SAT); 30G PRO; 25G CARB (2G FIBER, 5G SUGARS); 614MG SODIUM

QUINOA-BLACK BEAN BURGERS HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY DOWNHOMECITYSISTERS.COM

810 REVIEWS

“To make this vegan, I mixed 1 Tbsp. ground chia seeds with 3 Tbsp. water to replace the egg. I also doubled the cooked quinoa and substituted old-fashioned rolled oats for bread crumbs.”

QUINOA-BLACK BEAN BURGERS

– CHRISTINE

¼ cup quinoa ½ cup water 1 (15-oz.) can black beans, rinsed and drained ⅓ cup dried bread crumbs ¼ cup minced yellow bell pepper 1 egg, lightly beaten 2 Tbsp. minced onion 1 large clove garlic, minced 1½ tsp. cumin 1 tsp. hot sauce ½ tsp. salt 2 Tbsp. olive oil 1. Bring quinoa and water to a boil in a saucepan.

Reduce heat to medium-low; simmer, covered, until quinoa is tender and water has been absorbed, about 15 minutes. 2 . Meanwhile, coarsely mash beans in a bowl with a fork to a paste-like consistency, leaving some beans intact. Add cooked quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, hot sauce, and salt. Form mixture into 4 patties. 3. Heat oil in a large skillet over medium heat. Cook patties 3 to 4 minutes per side, until lightly browned and an instant-read thermometer registers 165°F. If desired, serve on whole-grain buns with arugula, mayonnaise, and sautéed onion and yellow bell pepper. armagazine.com/quinoa-black-bean-burgers QUICK

VEGETARIAN

PER PATTY: 236 CAL; 9G FAT (2G SAT); 9G PRO; 28G CARB (4G FIBER, 1G SUGARS); 665MG SODIUM

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For adults with moderate to severe rheumatoid arthritis (RA) or psoriatic arthritis (PsA)

Does joint pain keep you from being you? ENBREL can help relieve joint pain and help stop permanent joint damage; plus, Enbrel helps get skin clearer in psoriatic arthritis to help you get back to your Results may vary.

Visit Enbrel.com and use the joint damage simulator to see the joint damage that can happen.

Prescription Enbrel® (etanercept) is taken (given) by injection. Indication ENBREL is indicated for reducing signs and symptoms, keeping joint damage from getting worse, and improving physical function in patients with moderately to severely active rheumatoid arthritis. ENBREL can be taken with methotrexate or used alone. IMPORTANT SAFETY INFORMATION What is the most important information I should know about ENBREL? ENBREL is a medicine that affects your immune system. ENBREL can lower the ability of your immune system to fight infections. Serious infections have happened in patients taking ENBREL. These infections include tuberculosis (TB) and infections caused by viruses, fungi, or bacteria that have spread throughout the body. Some patients have died from these infections. Your healthcare provider should test you for TB before you take ENBREL and monitor you closely for TB before, during, and after ENBREL treatment, even if you have tested negative for TB. There have been some cases of unusual cancers, some resulting in death, reported in children and teenage patients who started using tumor necrosis factor (TNF) blockers before 18 years of age. Also, for children, teenagers, and adults taking TNF blockers, including ENBREL, the chances of getting lymphoma or other cancers may increase. Patients with RA may be more likely to get lymphoma. Before starting ENBREL, tell your healthcare provider if you: • Have any existing medical conditions • Are taking any medicines, including herbals • Think you have, are being treated for, have signs of, or are prone to infection. You should not start taking ENBREL if you have any kind of infection, unless your healthcare provider says it is okay • Have any open cuts or sores • Have diabetes, HIV, or a weak immune system • Have TB or have been in close contact with someone who has had TB • Were born in, lived in, or traveled to countries where there is more risk for getting TB. Ask your healthcare provider if you are not sure • Live, have lived in, or traveled to certain parts of the country (such as, the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for certain kinds of fungal infections, such as histoplasmosis. These infections may develop or become more severe if you take ENBREL. If you don’t know if these infections are common in the areas you’ve been to, ask your healthcare provider

• Have or have had hepatitis B • Have or have had heart failure • Develop symptoms such as persistent fever, bruising, bleeding, or paleness while taking ENBREL • Use the medicine Kineret® (anakinra), Orencia® (abatacept), or Cytoxan® (cyclophosphamide) • Are taking anti-diabetic medicines • Have, have had, or develop a serious nervous disorder, seizures, any numbness or tingling, or a disease that affects your nervous system such as multiple sclerosis or Guillain-Barré syndrome • Are scheduled to have surgery • Have recently received or are scheduled for any vaccines. All vaccines should be brought up-to-date before starting ENBREL. Patients taking ENBREL should not receive live vaccines. • Are allergic to rubber or latex • Are pregnant, planning to become pregnant, or breastfeeding • Have been around someone with chicken pox What are the possible side effects of ENBREL? ENBREL can cause serious side effects including: New infections or worsening of infections you already have; hepatitis B can become active if you already have had it; nervous system problems, such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes; blood problems (some fatal); new or worsening heart failure; new or worsening psoriasis; allergic reactions; autoimmune reactions, including a lupus-like syndrome and autoimmune hepatitis. Common side effects include: Injection site reactions, upper respiratory infections (sinus infections) These are not all the side effects with ENBREL. Tell your healthcare provider about any side effect that bothers you or does not go away. If you have any questions about this information, be sure to discuss them with your healthcare provider. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Please see accompanying Medication Guide on the next page.

R OA S T E D V E G G I E G R A I N B OW L

HANDS-ON 25 MIN TOTAL 55 MIN

SERVES 2 SUBMITTED BY FRANCE C.

2 REVIEWS

Tempeh is a meat alternative made from fermented soybeans. It’s similar to tofu but has a denser texture. Find it in the refrigerated health food section of your grocery store. Don’t have bulgur? Use 11∕4 cups cooked brown rice or quinoa. 1 cup water ½ cup bulgur 1 medium sweet potato, peeled and cut into 1-inch cubes (about 1¾ cups) ½ lb. fennel bulb, trimmed and cut into 1-inch cubes (about 1¾ cups) 4 tsp. plus 2 Tbsp. olive oil ¾ tsp. salt ¾ tsp. black pepper 1 red bell pepper, cut into 1-inch strips (1 cup) 1 small red onion, cut into 1-inch pieces ½ ( cup) 1 (8-oz.) pkg. tempeh, cut into 1-inch pieces 1 tsp. curry powder 2 tsp. coconut oil ¼ cup fresh orange juice 2 tsp. red wine vinegar 2 Tbsp. raw pumpkin seeds (pepitas)

1. Preheat oven to 400°F. Line a baking sheet

with parchment paper. 2 . Bring water and bulgur to a boil in a small saucepan. Reduce heat to medium-low and simmer, covered, until water is absorbed and bulgur is soft, about 12 minutes. Keep warm. 3. Meanwhile, put sweet potato and fennel in a bowl and drizzle with 2 tsp. olive oil. Sprinkle with ¼ tsp. each salt and black pepper; toss to coat. Transfer mixture to prepared baking sheet. Roast 10 minutes. 4 . Put bell pepper and red onion in bowl. Drizzle with 2 tsp. olive oil and sprinkle with ¼ tsp. each salt and black pepper. Toss to coat, then put on baking sheet with sweet potato and fennel. Roast until vegetables are tender, 10 to 15 minutes more.

5. Toss together tempeh and ½ tsp. curry

powder in a bowl. 6. Heat coconut oil in a large skillet over medium-high heat. Add tempeh to skillet; cook, turning occasionally, until all sides are evenly browned, about 10 minutes. 7. For dressing, whisk together orange juice, 2 Tbsp. olive oil, the red wine vinegar, remaining ½ tsp. curry powder, and remaining ¼ tsp. each salt and black pepper in a small bowl until smooth. 8 . Divide bulgur, vegetables, and pumpkin seeds between 2 bowls. Serve with dressing. armagazine.com/roasted-veggiegrain-bowl HIDDEN GEM

VEGAN

PER 3-CUP SERVING: 800 CAL; 44G FAT (11G SAT); 34G PRO; 78G CARB (14G FIBER, 15G SUGARS); 1,044MG SODIUM

dog

BARBECUE SAUCE

+ CHOPPED FRESH PINEAPPLE

Why stop at ketchup and mustard? Finish off hot dogs or brats with these fun and flavorful ideas. By Caitlyn Diimig, RD

FINELY CHOPPED RED ONION

+ FRESH BASIL

Tomato-Feta Dog TZATZIKI SAUCE

+ HALVED CHERRY TOMATOES

+ CUCUMBER SLICES

Jalapeño Crunch Dog

+ FETA CRUMBLES

HOT QUESO DIP

FRESH DILL

PICKLED JALAPEÑOS

Corn-Cotija Dog

CORN CHIPS

MAYO

PHOTO: BRIE PASSANO; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELL

+ ROASTED CORN

+ RADISH SLICES

French Onion Dog

COTIJA CHEESE CRUMBLES

FRENCH ONION DIP

CAYENNE

PAPRIKA

FRESH CILANTRO

+ KETTLE CHIPS

+ FRESH CHIVES

Breakfast Dog SCRAMBLED EGGS

+ CHEDDAR CHEESE

+ FRESH SALSA

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To p I t O f f T R E N D I N G

TOP

Pineapple-Basil Barbecue Dog

NOW, LATER

BLUEBERRY-THYME JAM p.54

SUMMER TOMATO-PEACH CHUTNEY

Put up a few jars this summer and enjoy terrific cheese, charcuterie, or graze boards all year long.

p.53

BY MARISA McCLELLAN PHOTOS BRIE PASSANO FOOD STYLING GREG LUNA PROP STYLING SUE MITCHELL

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Editor’s Tip Complete the meal by serving this with rice or pasta. “I used pistachios instead of pine nuts. I like to put them in a burger bun for a heartier meal.” – MAUREEN318

P E S TO - S T U F F E D G R I L L E D P O R TO B E L LO S HANDS-ON 15 MIN TOTAL 35 MIN SERVES 2 SUBMITTED BY LARRY SHORT

28 REVIEWS 6 2 ¼ 2 2

portobello mushrooms Tbsp. olive oil cup minced shallot cloves garlic, minced Tbsp. Chardonnay or other dry white wine ¼ cup pesto 2 Tbsp. pine nuts, toasted ½ cup shredded Italian 3-cheese blend Low-sodium marinara sauce Grated Parmesan cheese 1. Remove stems from mushrooms

and finely chop stems. Scrape and discard gills from mushroom caps. Finely chop 2 of the mushroom caps. Brush remaining 4 mushroom caps with 1 Tbsp. oil. 2 . Heat remaining 1 Tbsp. oil in a large skillet over medium heat. Add chopped mushroom caps and stems,

the shallot, and garlic. Cook, stirring frequently, until softened, about 5 minutes. Stir in wine and cook until liquid is evaporated, about 1 minute. Let mixture cool about 10 minutes. Stir in pesto and pine nuts. 3. Preheat an outdoor grill to medium heat (325°F to 375°F). 4 . Arrange mushroom caps, top sides up, on grill rack. Grill, covered, 5 minutes. Turn mushroom caps and spoon filling into each cap. Sprinkle Italian cheese blend over filling. Grill, covered, until mushrooms are tender, filling is heated through, and cheese is melted, about 5 minutes more. Serve with marinara sauce and sprinkle with Parmesan. armagazine.com/pesto-stuffedgrilled-portobellos QUICK

VEGETARIAN

GLUTEN-FREE

PER 2-STUFFED-MUSHROOM SERVING: 518 CAL; 40G FAT (8G SAT); 19G PRO; 25G CARB (6G FIBER, 12G SUGARS); 946MG SODIUM

C a n N ow, G ra ze L a t e r T R E N D I N G

Use the same basic method for all three of

GIVE ’EM A M I N UTE For best flavor, let these pickles cure at least two weeks before eating.

these pickles:

Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.

Spicy PICKLED Green Beans

Lemony PICKLED Cauliflower

Gingery PICKLED Carrot Coins

HANDS-ON 30 MIN TOTAL 45 MIN MAKES 3 PINTS SUBMITTED BY MARISA McCLELLAN NEW RECIPE GO ONLINE TO RATE & REVIEW

These snappy, spicy, garlicky beans are tasty on a relish tray, nestled alongside a hot dog, or used as a stirrer for a Bloody Mary. A blend of crushed red pepper and cayenne creates a well-rounded heat.

The lemon isn’t just for flavor. It also helps keep the cauliflower from turning a dull gray. Serve this straight up or drizzle it with some good olive oil to take it from perky pickle to instant marinated salad.

This pickle is good on a cheeseboard alongside a zippy cheddar. I also love it diced and stirred into a salmon salad. Be sure to peel the carrots, which helps this sturdy root vegetable absorb the brine.

BRINE 2 cups apple cider vinegar 2 cups water 2 Tbsp. pickling salt SEASONING 6 cloves garlic, crushed or pressed 3 tsp. dill seeds 1½ tsp. crushed red pepper ¾ tsp. cayenne pepper VEGGIES 2 lb. green beans, trimmed to ¾ inch shorter than your jars

BRINE 2 cups distilled white vinegar 2 cups water 2 Tbsp. pickling salt SEASONING 6 lemon slices 3 cloves garlic 1½ tsp. mustard seeds 1½ tsp. whole black peppercorns VEGGIES 5 cups small cauliflower florets (1 medium head)

BRINE 2 cups cider vinegar 2 cups water ¼ cup honey 2 Tbsp. pickling salt SEASONING 2 inches fresh ginger, peeled and sliced (¼ cup) VEGGIES 2 lb. carrots, peeled and sliced diagonally into ½-inch-thick rounds (4 cups)

armagazine.com/lemonypickled-cauliflower

armagazine.com/ gingery-pickled-carrot-coins

PER ¼ CUP: 8 CAL; 0G FAT (0G SAT); 1G PRO; 1G CARB (1G FIBER, 1G SUGARS); 107MG SODIUM

PER ¼ CUP: 23 CAL; 0G FAT (0G SAT); 0G PRO; 5G CARB (1G FIBER, 3G SUGARS); 133MG SODIUM

armagazine.com/spicypickled-green-beans PER ¼ CUP: 17 CAL; 0G FAT (0G SAT); 1G PRO; 4G CARB (1G FIBER, 2G SUGARS); 102MG SODIUM

GEAR & SET UP FOR WATER BATH CANNING Pull out a large stock pot (12 quarts is perfect for half-pints and pints). Drop a silicone canning mat or metal cooling rack into the bottom and arrange empty jars on it. Fill the jars and pot with hot tap water until the jars are just submerged. (If you have hard water, add ½ cup white vinegar to avoid mineral deposits.) Cover the pot and bring to a boil, then reduce heat to low to keep the jars hot until you need them. Remove jars with a jar lifter and empty the water from the jars back into the pot just before filling. After filling and applying new lids and bands, return the jars to the pot, making sure there’s enough water to submerge them by at least 1 inch. Cover the pot and bring to a rolling boil, then process (cook at a rolling boil) for the time indicated in the recipe.

If you live more than 1,000 feet above sea level, you’ll need to increase your processing time to adjust for the reduced boiling point at your elevation: 1,001 to 3,000 feet add 5 minutes 3,001 to 6,000 feet add 10 minutes 6,001 to 8,000 feet add 15 minutes 8,001 to 10,000 feet add 20 minutes

Combine brine ingredients in a saucepan and bring to a boil.

Working with one jar at a time, remove empty jars from canning pot and add one-third of seasoning to each. (For cauliflower pickles, reserve half the lemon slices for toppers.) Pack veggies into jars, leaving ½ inch for headspace.

Slowly pour hot brine over veggies, leaving ½ inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional veggies if space allows and, for the cauliflower pickles, add a slice of lemon to the top of each jar. Check headspace again and add more brine if necessary to bring to ½ inch from top.

Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.

Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Ve g U p ! D I N N E R F I X

GET 15 MORE VEGGIE RECIPES

Get more recipes you’ll want to make all summer. Just hover your phone’s camera here. No app needed!

S P I N AC H , N E C TA R I N E , A N D H A L LO U M I S A L A D HANDS-ON 20 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY SUNNYDAYSNORA NEW RECIPE GO ONLINE TO RATE & REVIEW

Halloumi is a semihard, brined cheese typically made from goat’s or sheep’s milk. It stands up to high heat and will brown without melting. If you can’t find it, you can also use paneer, queso para freir (cheese for frying), queso fresco, or fresh cheese curds. Baked or pan-fried firm tofu is a good vegan alternative. 2 2 1 1 ¼ ¼ ¼ 1 3 1 ½

Tbsp. white wine vinegar Tbsp. extra-virgin olive oil Tbsp. honey tsp. Dijon mustard tsp. salt tsp. black pepper tsp. dried basil (5-oz.) pkg. baby spinach nectarines, pitted and sliced red bell pepper, sliced cup thinly sliced red onion

¼ cup sliced almonds, toasted 1 (8 oz.) pkg. Halloumi cheese, sliced into ½-inch strips 1. For vinaigrette, whisk together

vinegar, oil, honey, mustard, salt, black pepper, and basil in a small bowl. 2 . In a large bowl, toss half of the vinaigrette with spinach, nectarines, bell pepper, onion, and almonds. 3. Heat a large nonstick skillet over medium-high heat. Add cheese and

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JUNE/JULY 2021

cook, turning once, until golden brown on both sides, 5 to 6 minutes. 4 . Top salad with cheese and serve with remaining vinaigrette and additional black pepper. armagazine.com/spinach-nectarinehalloumi-salad QUICK VEGETARIAN

GLUTEN-FREE

PER 2-CUP SERVING: 359 CAL; 26G FAT (11G SAT); 16G PRO; 21G CARB (4G FIBER, 15G SUGARS); 811MG SODIUM

C a n N ow, G ra ze L a t e r T R E N D I N G

Use the same basic method for all three of CH E CK YO U R SEALS When your processed jars are fully cooled, unscrew the bands and check the lids. They should be slightly concave and should not give or pop back up when pressed in the center.

these jams:

Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.

BlueberryThyme JAM

Orange-RhubarbCardamom JAM

Spiced Purple Plum JAM

HANDS-ON 45 MIN TOTAL 1 HR MAKES 6 HALF-PINTS SUBMITTED BY MARISA McCLELLAN NEW RECIPE GO ONLINE TO RATE & REVIEW

Blueberry jam was the first thing I ever canned, and it remains a beloved preserve. This version includes some fresh thyme, a twist that works just as well on a cheeseboard as on a PB&J.

Rhubarb is a farm-stand favorite for me. I bring it home by the armload for jams and syrups. Tip: Seek out the ruby red stalks. This jam will taste fine if made with green stalks but won’t be as pretty.

FRUIT AND CITRUS 3 lb. blueberries (11 cups), washed and picked over and crushed with a potato masher 1 lemon, zested and juiced (2 tsp. zest, 3 Tbsp. juice) SUGAR AND PECTIN 4 cups sugar 3 Tbsp. regular powdered fruit pectin (such as Sure-Jell or Ball; do not use low-sugar pectin) SEASONING 1 tsp. fresh thyme leaves

FRUIT AND CITRUS 2 lb. rhubarb, washed, trimmed and cut into 1-inch pieces (8 cups) Orange zest (2 Tbsp.) and peeled, skinned segments from 3 large navel oranges (2½ cups) SUGAR AND PECTIN 4½ cups sugar 3 Tbsp. regular powdered fruit pectin (such as Sure-Jell or Ball; do not use low-sugar pectin) SEASONING ¾ tsp. ground cardamom

My mom has been making some version of this my whole life. I like it best when made with oblong Italian prune plums, but any purple plum will do. It makes a delicious filling in thumbprint cookies.

armagazine.com/blueberrythyme-jam PER TBSP.: 41 CAL; 0G FAT (0G SAT); 0G PRO; 10G CARB (0G FIBER, 10G SUGARS); 0MG SODIUM

armagazine.com/orangerhubarb-cardamom-jam PER TBSP.: 41 CAL; 0G FAT (0G SAT); 0G PRO; 10G CARB (0G FIBER, 10G SUGARS); 1MG SODIUM

FRUIT AND CITRUS 3 lb. purple plums, washed, pitted, and chopped (9 cups) 1 lemon, zested and juiced (2 tsp. zest, 3 Tbsp. juice) SUGAR AND PECTIN 4 cups sugar 3 Tbsp. regular powdered fruit pectin (such as Sure-Jell or Ball; do not use low-sugar pectin) SEASONING 2 tsp. cinnamon 1 tsp. grated nutmeg ¼ tsp. ground cloves armagazine.com/spicedpurple-plum-jam PER TBSP.: 39 CAL; 0G FAT (0G SAT); 0G PRO; 10G CARB (0G FIBER, 10G SUGARS); 0MG SODIUM

IS IT SET YET? Jams thicken as they cool, so they need to come off the heat when they’re still a little runny. But to set up properly, they also need to cook long enough to reduce the fruit’s water content, which concentrates the sugar and allows it to gel and bond with the pectin. My favorite way to check for set is the saucer test: Tuck a few saucers into the freezer before you start cooking. When your jam smells sweet and looks glossy and thick and nearly molten, take it off the heat. Spoon a little onto a chilled saucer, freeze it for 1 minute, then nudge the jam with your fingertip. If it has formed a skin on the surface that wrinkles when you push it, the jam is ready. If your finger slides right through, it needs another 1 to 2 minutes of boiling.

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Tumble fruit and citrus into a wide, nonreactive 8-qt. pot. Whisk together sugar and pectin and any ground seasonings in a small bowl, then stir into pot until combined.

Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least one-third, 20 to 25 minutes. (For blueberry jam, stir in thyme after 18 minutes of cooking.) Remove pot from heat and check for set. (See “Is It Set Yet?,” below left).

Working with one jar at a time, remove empty jars from canning pot. Using a widemouth funnel, carefully ladle jam into jars, leaving ½ inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to ½ inch from the top.

Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.

PERFECT PAIRINGS

Team your homemade preserves with cured meats and a trio of cheeses (soft and tangy, rich and creamy, aged and firm) for an instantly interesting graze board.

STRAWBERRY CHUTNEY

FRESH GOAT CHEESE

GREEN BEAN PICKLES

TO KN OW

SHARP AGED WHITE CHEDDAR

PICKLED CAULIFLOWER

PROSCIUTTO

TRIPLE-CRÈME BRIE

SPICED PLUM JAM

Only high-acid recipes are safe for canning in a boiling water bath, so you’re going to want recipes from people who have taken the pH of the finished product into account, as I have here. Trusted sources include the National Center for Home Food Preservation or your local Cooperative Extension office. If you’ve steered clear of canning in the past because you fear you’ll give someone botulism poisoning, it’s reassuring to know: Botulism cannot grow in high-acid environments like those found in jams, chutneys, and pickles. If these preserves do go bad, they will do so in a way that you will be able to see or smell immediately upon opening the jar. That said, if a finished jar smells bad or looks off when you open it up, it’s best to throw it out.

dinner fix WEEKNIGHT WINNERS

VEG UP

MENUS

PHOTO: BRIE PASSANO; FOOD STYLING; LAUREN M c ANELLY; PROP STYLING: SUE MITCHELL

JALAPEÑO, GARLIC, AND ONION CHEESEBURGERS p.62

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SIDES

GRILLED PORK CHOPS WITH FRESH N E C TA R I N E S A L S A HANDS-ON 20 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY MICHELLE0011

81 REVIEWS 2 1 ¼ 2 2 ½ ¼ 1 1 ¼ 8 2

nectarines, pitted and diced ripe tomato, seeded and diced cup diced onion Tbsp. chopped fresh cilantro, plus more for garnish Tbsp. fresh lime juice tsp. salt tsp. crushed red pepper, or to taste tsp. cumin tsp. chili powder tsp. black pepper (4-oz.) boneless pork loin chops Tbsp. olive oil

1. Preheat an outdoor grill to

medium-high heat (375°F to 450°F) and lightly oil grate. 2 . For salsa, toss together nectarines, tomato, onion, cilantro, lime juice, ¼ tsp. salt, and the red pepper in a bowl until combined. 3. In a small bowl, stir together cumin, chili powder, remaining ¼ tsp. salt, and the black pepper. Brush both sides of pork chops with oil and season evenly with cumin mixture. 4 . Grill chops, covered, until lightly browned, about 4 minutes per side, until an instant-read thermometer inserted into thickest parts registers 145°F. Serve with salsa and garnish with cilantro. armagazine.com/grilled-porkchops-with-fresh-nectarine-salsa QUICK

GLUTEN-FREE

PER SERVING (2 CHOPS AND ½ CUP SALSA): 340 CAL; 13G FAT (3G SAT); 47G PRO; 11G CARB (2G FIBER, 7G SUGARS); 478MG SODIUM

“This is a new favorite in my house. I doubled the rub on the chops, which gave them tons of flavor. I also added green onions and garlic to the salsa. So good!” – MICHELLE

PHOTOS: BRIE PASSANO; FOOD STYLING; LAUREN M C ANELLY; PROP STYLING: SUE MITCHELL

Say, “Alexa, ask Allrecipes for Honey-Mustard Salmon” and she’ll guide you through the recipe step by step—all hands-free!

H O N E Y- M U S TA R D SALMON HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY KATE

2 REVIEWS 1 4 ¼ 2 2

Tbsp. olive oil (4- to 5-oz.) salmon fillets cup Dijon mustard Tbsp. honey tsp. dried marjoram or oregano, lightly crushed ¼ tsp. salt ¼ tsp. black pepper Fresh marjoram or oregano leaves, for garnish

“I used half the dried marjoram and felt that was plenty. The salmon was perfectly cooked after 12 minutes, a juicy mediumwell. Loved the extra honeymustard topping at the end. It’s a keeper!” – FRANCE C

1. Preheat oven to 400°F. Grease

a 10x15-inch baking pan with oil, then add fillets, skin sides down. 2 . Whisk together mustard and honey in a small bowl; spoon half onto fillets, reserving remaining half for serving. Sprinkle fillets evenly with dried marjoram, salt, and pepper. 3. Bake until fish flakes easily with a fork, 10 to 15 minutes. Serve on warmed plates, topped with remaining mustard mixture. Garnish with marjoram leaves. armagazine.com/honey-mustard-salmon HIDDEN GEM

QUICK

PER FILLET: 223 CAL; 11G FAT (2G SAT); 23G PRO; 9G CARB (0G FIBER, 9G SUGARS); 390MG SODIUM

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We e k n i g h t Wi n n e r s D I N N E R F I X

ALEXA-ENABLED!

We e k n i g h t Wi n n e r s D I N N E R F I X

GRILLED CHICKEN WITH R O S E M A RY A N D B ACO N HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY SKOO

ALEXA-ENABLED!

“I used prosciutto instead of thick bacon. It sticks to the chicken without toothpicks. It also has less fat and still has that nice smoky bacon flavor.”

224 REVIEWS

Just say, “Alexa, ask Allrecipes for Grilled Chicken with Rosemary and Bacon.” She’ll talk you through the recipe step by step—all hands-free!

4 (6-oz.) boneless, skinless chicken breasts [Size matters here. Larger breasts take longer to cook and can lead to burnt bacon.] 4 tsp. garlic powder ½ tsp. salt ½ tsp. black pepper 4 sprigs fresh rosemary, plus more for garnish 4 thick slices bacon

– ANND

1. Preheat an outdoor grill to

medium-high heat (375°F to 450°F) and lightly oil grate. 2 . Season chicken with garlic powder, salt, and pepper. Top breasts with 1 rosemary sprig each, then wrap with bacon slices. Secure bacon with toothpicks or an additional thick rosemary stem. 3. Grill chicken, covered, about 8 minutes per side, until an instantread thermometer inserted into thickest parts registers 165°F. (Keep an eye out for grill flare-ups.) Remove toothpicks and rosemary sprigs before serving. Garnish with fresh rosemary. armagazine.com/grilled-chickenwith-rosemary-and-bacon QUICK PER 1-BREAST SERVING: 234 CAL; 8G FAT (2G SAT); 36G PRO; 2G CARB (0G FIBER, 0G SUGARS); 543MG SODIUM

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They look ferocious, but inside they’re just chicken raised with no antibiotics ever.

We e k n i g h t Wi n n e r s D I N N E R F I X

JALAPEÑO, GARLIC, AND ONION CHEESEBURGERS HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY STEVE

56 REVIEWS 1 ½ 1 2 ½ ½ 4 4

1. Preheat grill to medium-high heat

JALAPEÑO, GARLIC, AND ONION CHEESEBURGERS

armagazine.com/jalapeno-garlic-andonion-cheeseburgers PER BURGER: 494 CAL; 28G FAT (11G SAT); 30G PRO; 25G CARB (2G FIBER, 5G SUGARS); 614MG SODIUM

QUINOA-BLACK BEAN BURGERS HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY DOWNHOMECITYSISTERS.COM

810 REVIEWS

“To make this vegan, I mixed 1 Tbsp. ground chia seeds with 3 Tbsp. water to replace the egg. I also doubled the cooked quinoa and substituted old-fashioned rolled oats for bread crumbs.”

QUINOA-BLACK BEAN BURGERS

– CHRISTINE

VEGETARIAN

PER PATTY: 236 CAL; 9G FAT (2G SAT); 9G PRO; 28G CARB (4G FIBER, 1G SUGARS); 665MG SODIUM

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EASY PREP. EASY COOK. EASY CLEAN. Tough and durable to prevent rips and tears. It’s dinner made easy.

“I used buckwheat instead of bulgur to make this gluten-free. Typically, I go to great lengths to avoid cooked fennel, but this is really tasty.” – BUCKWHEAT QUEEN

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R OA S T E D V E G G I E G R A I N B OW L

HANDS-ON 25 MIN TOTAL 55 MIN

SERVES 2 SUBMITTED BY FRANCE C.

2 REVIEWS

1. Preheat oven to 400°F. Line a baking sheet

5. Toss together tempeh and ½ tsp. curry

VEGAN

PER 3-CUP SERVING: 800 CAL; 44G FAT (11G SAT); 34G PRO; 78G CARB (14G FIBER, 15G SUGARS); 1,044MG SODIUM

Ve g U p ! D I N N E R F I X

NAAN VEGGIE PIZZAS HANDS-ON 20 MIN TOTAL 35 MIN SERVES 2 SUBMITTED BY ASHLEYSCHRANTZ

8 REVIEWS 2 Tbsp. olive oil 1 cup sliced fresh mushrooms 1 desired-color bell pepper, sliced (1 cup) 1 small red onion, chopped (½ cup) 1 Tbsp. minced garlic 1 tomato, chopped 1 Tbsp. chopped fresh basil 1 Tbsp. chopped fresh oregano ½ tsp. crushed red pepper 2 naan breads (such as Stonefire brand) 1 cup shredded mozzarella cheese 1. Preheat an outdoor grill to medium

heat (325°F to 375°F). 2 . Meanwhile, heat 1 Tbsp. oil in a large skillet over medium heat. Add mushrooms,

bell pepper, red onion, and garlic. Cook, stirring frequently, until vegetables are tender, about 8 minutes. Let mixture cool, about 10 minutes. Stir in tomato, basil, oregano, and crushed red pepper. 3. Brush both sides of naan with remaining 1 Tbsp. oil. Put naan on grill rack directly over heat; grill, turning once, until toasted, 30 to 60 seconds. 4 . Sprinkle mozzarella evenly onto naan and top evenly with vegetable mixture. 5. Return naan to grill rack over indirect heat. Grill, covered, until filling is heated through and cheese is melted, about 5 minutes. armagazine.com/naan-veggie-pizzas HIDDEN GEM

QUICK

VEGETARIAN

PER PIZZA: 585 CAL; 28G FAT (8G SAT); 23G PRO; 65G CARB (5G FIBER, 11G SUGARS); 722MG SODIUM

“A fast and tasty weeknight dinner! I baked these in the oven 10 minutes. (I did not prebake the naan.) Then I broiled them 1 minute to brown the cheese.” – THE4TAALS

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ood allergies likely are caused by an interplay of genetics and environment. Children who have a parent with allergies are more likely to also have allergies—but they may be allergic to different irritants than their parent. In some cases, they may not inherit allergies at all. Allergies are an immune response that can affect multiple organs. Eating just a microscopic amount of the allergen or even touching or inhaling it can set off a reaction. While some reactions are mild, some are severe. Unfortunately, every three minutes, a food allergy sends someone to the emergency room. Those with severe allergies will likely be prescribed an epinephrine autoinjector (such as an EpiPen). For those with minor reactions, over-the-counter or prescribed antihistamines may reduce symptoms.

A food intolerance or sensitivity is generally not life-threatening. It typically only affects the digestive tract. And while people with a food intolerance should avoid the offending food, some people may be able to eat a small amount and not have any issues.

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PHOTOS: GETTY IMAGES

When caring for a loved one with known allergies, make sure you know their allergens, their medications, and how to administer them. A emergency room visit may still be necessary, especially after a severe episode.

FIDO & FOOD Dogs can have allergies that trigger an immune response, such as hives, swelling and itchy skin, gastrointestinal issues, and in the most severe cases, anaphylaxis. But rest assured: Food allergies are not common in dogs. If a food allergy or intolerance is suspected, check with your vet before changing your pet’s diet. Eliminating an entire food group without veterinary supervision could be dangerous. When it became trendy to put dogs on grainfree diets, heart disease in dogs spiked. An allergy test or supervised elimination diet will likely be used to pinpoint the cause.

buyer

BEWARE

p peanut safety

Introducing babies to peanuts can help prevent peanut allergies from developing later on, according to Massachusetts General Hospital. Talk to your doctor first, who may suggest the baby be tested. To safely introduce

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a baby to peanuts, Massachusetts General Hospital recommends mixing smooth, all-natural peanut butter with an equal amount of fruit or veggie purée, then watch for signs of a reaction for at least two hours.

JUNE/JULY 2021

Many allergy test-kit companies also sell supplements or meal replacements to help people adjust to their new (usually completely unnecessary) diet— a big red flag. lf a food allergy or intolerance is suspected, always seek advice from your doctor.

PHOTO: GETTY IMAGES

Several at-home allergy kits on the market promise to tell users what foods they should avoid by detecting antibodies. But these kits often only detect immunoglobulin G (IgG) antibodies, and the American Academy of Allergy, Asthma, and Immunology (AAAAI) does not support using IgG testing to determine food allergies and intolerances. These allergy kits are not approved by the Food and Drug Administration, either. To determine an allergic response, IgE antibodies must be detected. The presence of IgG antibodies is often a normal immune response to food exposure, the AAAAI says.

Ve g U p ! D I N N E R F I X

F R E S H S U M M E R CO R N C H OW D E R HANDS-ON 20 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY OUTANDABOUT829

6 REVIEWS

Sop up every last bit of this creamy broth with slices of crusty bread. For more heat, sprinkle with jalapeño slices or crushed red pepper. 6 ears corn, husked ¼ cup unsalted butter 2 bunches green onions, thinly sliced 1 onion, chopped (1 cup) 2 cloves garlic, minced 4 small new potatoes (6 to 8 oz.), cut into ½-inch pieces 1 jalapeño pepper, seeded, if desired, and minced (optional) 1½ cups milk 1½ cups low-sodium vegetable broth ½ tsp. salt ½ tsp. black pepper 1 cup chopped fresh cilantro

1. Cut corn kernels from cobs and put

kernels into a bowl. [You should have about 3 cups.] Using the back side of a knife, scrape the “milk” from cobs into bowl with kernels. Reserve 1 cob. 2 . Melt butter in a large saucepan over medium-low heat. Add green onion, onion, and garlic. Cook, stirring occasionally, until onion is softened but not brown, about 5 minutes. Stir in corn kernel mixture, potatoes, and jalapeño. Cook, stirring frequently, 10 minutes. Add milk, broth, reserved cob, salt, and black pepper. Simmer, uncovered, until potatoes are completely soft, 15 to 20 minutes. Remove and discard cob. 3. Sprinkle chowder with cilantro and additional black pepper. armagazine.com/fresh-summer-cornchowder HIDDEN GEM HEALTHY VEGETARIAN PER 1-CUP SERVING: 231 CAL; 11G FAT (6G SAT); 7G PRO; 31G CARB (4G FIBER, 12G SUGARS); 408MG SODIUM

“This was a great recipe. My only change was using basil in place of the cilantro.” – PATTI KASAL

Vegan-ize!

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Replace the butter with olive oil and substitute plain unsweetened soy or coconut milk for the dairy milk.

JUNE/JULY 2021

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Menu #1

kettle-style potato chips

Jalapeño, Garlic, and Onion Cheeseburgers p.62

Menu #2

or Air Fryer Zucchini Curly Fries p.31

Honey-Mustard Salmon p.59

romaine lettuce with cherry tomatoes, onion, and feta

Wine Pick: Stolpman Vineyards Love You Bunches Sangiovese or other light-bodied red wine

or Healthier Creamy Potato Salad p.78

Meathead’s Last-Meal Ribs p.44

Blow-Your-Mind Coconut-Mango Pie p.38

Menu #4

Beer Pick: Goose Island Pepe Nero or similar peppery farmhouse ale

or Tomato-Mozzarella Bites p.73

Grilled Chicken with Rosemary and Bacon p.60

coleslaw mix dressed with your favorite vinaigrette

Wine Pick: Sonoma-Cutrer Rosé of Pinot Noir or similar citrusy and floral rosé

Menu #5

What’s for dinner tonight? One of these menus! We’ve paired main dishes with sides, desserts, and wine and beer options. So all you have to do is plug and play.

Triple Berry Ice Cream p.103

Beer Pick: Austin Beerworks Peacemaker or similar light American ale

Menu #3

make IT A meal

Menus DINNER FIX

or Fresh Summer Corn Chowder p.70

Spinach, Nectarine, and Halloumi Salad p.68

toasted garlic bread

Wine Pick: Sawtooth Winery 2020 Classic Fly Chenin Blanc or other mineral-forward white wine

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JUNE/JULY 2021

Simple Sides DINNER FIX

Pair these easy, summery sides-on-a-stick with recipes in this issue or with your own favorites.

Tomato-Mozzarella Bites Thread a cherry tomato half, a basil leaf, a mini mozzarella ball, and another cherry tomato half onto a 4-inch cocktail pick. Repeat to make desired number of picks. Arrange on a serving dish and sprinkle with salt and black pepper. Drizzle with balsamic vinegar. Or, for a dipping sauce, whick together ½ cup balsamic vinegar and ¼ cup extra-virgin olive oil in a small bowl.

Thread a (1-inch) wedge of iceberg lettuce, a half-strip of cooked bacon, and a grape tomato half onto a 4-inch cocktail pick. Repeat to make desired number of picks. Arrange on a serving platter. Drizzle each with 1 tsp. blue cheese dressing and sprinkle with crumbled blue cheese and black pepper.

GET MORE SUMMER SIDES!

PHOTO: BRIE PASSANO; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELL

Wedge Salad on a Stick

Hover your phone’s camera here to see dozens more seasonal, super side dishes. (No app download needed.)

Prosciutto and Melon on a Stick Thread a cantaloupe ball, a small piece of prosciutto, a green grape, a red grape, and a mint leaf onto a 4-inch cocktail pick. Repeat to make desired number of picks.

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CANCER DOESN’T STOP. FOR ONE NIGHT. WE STAND TOGETHER.

SATURDAY

y g good for you BRIGHT IDEAS

RECIPE MAKEOVERS

FOOD FOR THOUGHT

KALE-POTATO SALAD

PHOTO: BRIE PASSANO; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELL

p.78

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JUNE/JULY 2021

CauliflowerPotato Salad

H E A LT H I E R C R E A M Y P OTATO SALAD FORMULA

DIJON MUSTARD

+ STEAMED CAULIFLOWER RICE, COOLED

HANDS-ON 15 MIN TOTAL 1 HR, 45 MIN MAKES 2 CUPS ( ⅔ CUP PER SERVING) SUBMITTED BY COWEED armagazine.com/healthier-creamypotato-salad-formula

+ PARSLEY

WASABI SAUCE

½ CUP PLAIN GREEK-STYLE YOGURT

CHOPPED BELL PEPPER

¼ CUP LIGHT MAYONNAISE

THAI BASIL

Kale-Potato Salad

1 TBSP. ZING (such as Dijon mustard, wasabi sauce, or finely chopped red onion)

¼ TSP. EACH SALT AND BLACK PEPPER

2 CUPS PREPPED VEGETABLES (such as steamed cauliflower rice, cooled; chopped red bell peppers; or chopped fresh kale)

¼ CUP FINELY CHOPPED FRESH HERBS (such as parsley, Thai basil, or oregano)

FINELY CHOPPED RED ONION

Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool. Stir together yogurt, mayonnaise, zing, salt, and pepper in a large bowl. Stir in vegetable and fresh herb. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.

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CHOPPED KALE

+ OREGANO

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PHOTO: BRIE PASSANO; FOOD STYLING: SAMMMY MILA; PROP STYLING: SUE MITCHELL

Bell PepperPotato Salad

1 LB. TINY NEW POTATOES, QUARTERED

Creamy, crispy shrimp rolls and sweet blueberry pies are staples of summertime joy. Whichever you choose—the indulgent version or the healthier take—you can’t lose. BY CAITLYN DIIMIG, RD PHOTOS BRIE PASSANO FOOD STYLING SAMMY MILA PROP STYLING SUE MITCHELL

FIRECRACKER S HRI MP ROL L WITH CRAB AIOL I

HEALTHIER AIR-FRIED PO’ BOY

THY

E G L

INDU

a on

GO “This was so good! The only thing I would change is to cut the mayonnaise in half. We prefer more crab and less mayo for our aioli.” – CATHERINE HOLBROOK

go healthy H E A LT H I E R A I R - F R I E D P O ’ B OY

HANDS-ON 30 MIN TOTAL 45 MIN SERVES 6 SUBMITTED BY CHEF JOHN

HANDS-ON 30 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY LKB NEW RECIPE GO ONLINE TO RATE & REVIEW

1 REVIEW 6 1 1 1 2 1 ¼ 1 1 ⅓ 4 2 1 2 1 1 2

HEALTHY TRICKS

1 2

—

The sandwich on the right has 417 fewer calories, 4 fewer grams of saturated fat, and 1,187 fewer milligrams of sodium than the bowl on the left. Here’s why. Replacing the crab aioli with a vinaigrette-based slaw reduces calories and saturated fat. Air-frying the shrimp instead of deep-fat frying keeps the shrimp crispy with less fat and calories. Using less salt in the marinade allows the cayenne and chipotle flavors to shine, while reducing sodium.

soft sandwich rolls, split cup lump crabmeat cup mayonnaise Tbsp. chopped fresh tarragon cloves garlic, minced tsp. fresh lemon juice tsp. Worcestershire sauce pinch plus 2 tsp. cayenne pepper cup flour cup cornmeal tsp. kosher salt tsp. paprika cup buttermilk tsp. bottled hot sauce tsp. ground chipotle chile pepper tsp. black pepper lb. medium shrimp (31-40 count), peeled, deveined, and tails removed cup canola oil cups chopped romaine lettuce

1. Preheat oven to 400°F. Scoop out

some of the bread from inside sandwich rolls. Toast rolls in oven until lightly crisp and golden, 5 to 7 minutes. 2 . Meanwhile, for crab aioli, stir together crabmeat, mayonnaise, tarragon, garlic, lemon juice, Worcestershire sauce, and 1 pinch cayenne in a bowl. [Crab aioli can be chilled, covered, up to 1 day.] 3. For breading, in a shallow dish, stir together flour, cornmeal, 2 tsp. kosher salt, and the paprika. In another bowl, whisk together buttermilk, hot sauce, chipotle pepper, black pepper, and remaining 2 tsp. each salt and cayenne. Add shrimp to buttermilk mixture, tossing to coat. Let marinate 5 to 10 minutes. 4 . Meanwhile, heat oil in a large straightsided skillet over medium-high heat until oil reaches 375°F, about 5 to 7 minutes. 5. Remove shrimp from buttermilk mixture, allowing excess to drip off. Toss shrimp in breading to coat, shaking off any excess. Working in batches, fry shrimp in hot oil until golden brown and crispy, 1 to 2 minutes per side. Drain on a paper towel-lined plate. 6. Spread crab aioli generously over cut sides of each roll; fill with lettuce and fried shrimp. Garnish with additional cayenne pepper and hot sauce. armagazine.com/fire-cracker-shrimproll-with-crab-aioli HIDDEN GEM PER SANDWICH: 833 CAL; 36G FAT (6G SAT); 47G PRO; 84G CARB (4G FIBER, 6G SUGARS); 1,937MG SODIUM

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¼ 3 2 1 2 ½ 1 ¾ 2 1 1 ½ 2

1½ 6

cup lemon juice Tbsp. olive oil cloves garlic, minced Tbsp. chopped fresh tarragon tsp. Dijon mustard tsp. kosher salt (14-oz.) pkg. shredded cabbage with carrot (coleslaw mix) cup buttermilk tsp. bottled hot sauce tsp. cayenne pepper tsp. ground chipotle chile pepper tsp. black pepper cups whole-wheat panko bread crumbs lb. large shrimp (16-20 count), peeled, deveined, and tails removed whole-wheat hoagie rolls, split and toasted if desired

1. Whisk together lemon juice, oil,

garlic, tarragon, mustard, and ¼ tsp. kosher salt in a bowl. Add coleslaw mix and toss to coat. 2 . In another bowl, whisk together buttermilk, hot sauce, cayenne, chipotle pepper, black pepper, and remaining ¼ tsp. salt. Add ⅔ cup panko to a shallow dish. Add shrimp to buttermilk mixture, tossing to coat; let marinate about 5 minutes. Remove shrimp from buttermilk mixture, letting excess drip off. Working in 3 batches, dredge one-third of the shrimp in ⅔ cup panko, turning evenly to coat. Transfer to a baking sheet and repeat with remaining shrimp and panko. 3. Preheat air fryer to 400°F. Working in batches if necessary, arrange shrimp in a single layer in fryer basket. Cook, turning once, until shrimp are golden brown and cooked through, about 8 minutes. 4 . To serve, put coleslaw in rolls and top with shrimp. armagazine.com/healthier-airfried-po-boy HEALTHY PER SANDWICH: 416 CAL; 11G FAT (2G SAT); 31G PRO; 51G CARB (8G FIBER, 10G SUGARS); 750MG SODIUM

M a ke ove r s G O O D F O R YO U

indulge F I R E C R AC K E R S H R I M P ROLL WITH CRAB AIOLI

M a ke ove r s G O O D F O R YO U

“Loved this! It was easy to make and was gone the night I made it. I used mixed berries and brown sugar in the topping. I will be making this again!”

HEALTHY TRICKS —

THY

E G L

INDU

– LAURAMELINDA

The pie on the right has 218 fewer calories, 26 fewer grams of added sugars, and 3 more grams of fiber than the pie on the left. Here’s why.

C R E A M Y B L U E B E R RY P I E HANDS-ON 25 MIN TOTAL 3 HR, 55 MIN SERVES 8 SUBMITTED BY SUSAN MEYER

112 REVIEWS 3 1 1½ ⅓ ⅛ 2 ½ ¼

cups fresh blueberries (9-inch) deep-dish pie crust cups sugar cup plus ½ cup flour tsp. salt eggs, lightly beaten cup sour cream cup butter Vanilla ice cream

1. Preheat oven to 350°F. Spread

blueberries evenly into pie crust. 2 . Stir together 1 cup sugar, ⅓ cup flour, and the salt in a bowl. Add eggs and sour cream; stir until blended. Pour evenly over blueberries. 3. In another bowl, stir together remaining ½ cup sugar and ½ cup flour. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle over filling. 4 . Bake until golden brown and filling is thickened, about 1 hour 30 minutes. [To prevent overbrowning, you may need to cover edges of pie with foil the last

BLUEBERRY P IE WITH F LAX AND ALMONDS

30 minutes of baking.] Cool on a wire rack 2 hours before serving. (Pie can be covered and chilled up to 3 days.) Serve with ice cream. armagazine.com/creamy-blueberry-pie PER SLICE: 548 CAL; 23G FAT (11G SAT); 7G PRO; 81G CARB (2G FIBER, 54G SUGARS); 204MG SODIUM

go healthy

indulge

C REAMY BLUEB ERRY PIE

B L U E B E R RY P I E W I T H FLAX AND ALMONDS HANDS-ON 25 MIN TOTAL 3 HR, 55 MIN SERVES 8 SUBMITTED BY HUNGRY YET?

8 REVIEWS

This pie is best served the day of preparation, after it is completely chilled. ¾ cup graham cracker crumbs (from 5 graham cracker sheets) ⅔ cup flaxseed meal ⅔ cup almond meal ¼ cup butter, melted ¼ cup regular rolled oats ½ cup sour cream ½ cup plain nonfat yogurt ¼ cup sugar ¼ cup honey 1 egg 1 tsp. vanilla extract

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JUNE/JULY 2021

Using nonfat yogurt in the filling helps cut calories. Serving without ice cream also cuts calories. Relying less on sugar showcases the fresh blueberry flavor but drastically cuts added sugar. Making your own pie crust with flax seed meal and almond meal helps boost fiber and healthy fats.

¼ tsp. salt 4 cups fresh blueberries 1. Preheat oven to 375°F. For crust, add

graham cracker crumbs, flaxseed meal, and almond meal to a bowl. Stir in melted butter until combined. [Mixture should stick together. If necessary, add a splash of water.] Reserve ½ cup crumb mixture for topping. Press remaining crumb mixture into bottom and up the sides of a 9-inch pie pan. The crust will be about ⅛ inch thick. 2 . For filling, add oats to a food processor or blender and pulse until flour consistency. Add sour cream, yogurt, sugar, honey, egg, vanilla, and salt to ground oats. Pulse, then blend until combined. 3. Pour blueberries into crust in an even layer. Top with filling, spreading evenly. Dot reserved crumb mixture over top of pie. 4 . Bake pie until center is set and a knife inserted near center comes out clean, 50 to 60 minutes. Turn off oven and let stand in warm oven 10 minutes. 5. Remove pie from oven and let cool on a wire rack about 30 minutes. Chill, covered, until completely cool before serving. armagazine.com/blueberry-pie-withflax-and-almonds PER SLICE: 330 CAL; 17G FAT (6G SAT); 7G PRO; 40G CARB (5G FIBER, 24G SUGARS); 187MG SODIUM

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PHOTOS: GETTY IMAGES

fish & shellfish

Many condiments can be made with fish and shellfish. Replace fish sauce with a vegan alternative. And watch out for soups and sauces made with fish and/or seafood broths and stocks or bonito flakes. Use vegetablebased stocks and broths instead.

dairy milk Swap it for nut, soy, rice, oat, or hemp milks. There are now many vegan dairy products, including yogurt, on the market.

peanuts & tree nuts

Since peanuts are a legume and not a tree nut, people who are allergic to peanuts often can safely consume tree nuts and vice versa. Peanut butter and almond butter are great substitutions for each other.

eggs Try store-bought egg replacers, such as Ener-G Egg Replacer, The Neat Egg, or Bob’s Red Mill Egg Replacer. Baking? Give aquafaba a try: It’s the liquid drained from a can of chickpeas. Whip it until it reaches a meringue-like texture, then fold into recipes for baked goods. Or stir together 3 Tbsp. water and 1 Tbsp. flaxseed meal. Let it sit for a few minutes until the texture mimics a beaten egg.

wheat There are many wheat-free flours on the market: rice, brown, millet, potato, soy, and tapioca. Find wheat-free bread and crackers in the health food section of your grocery store.

soy Replace soybean oil with canola oil. Remember that vegetable oils can sometimes contain soy. Use coconut aminos in place of soy sauce.

F o o d f o r Th o u g h t G O O D F O R YO U

Keep an eye out for sneaky places allergens hide. Always check ingredient lists. When in doubt, call the manufacturer. Luckily, there are smart swaps for the big eight allergens:

buyer

BEWARE

p peanut safety

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PHOTO: GETTY IMAGES

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INDULGE THE KIDS— AND YOUR INNER CHILD—WITH THESE EASY FRUIT SANDWICHES

PHOTO: BRIE PASSANO; FOOD STYLING; SAMMY MILA; PROP STYLING: SUE MITCHELL

p.90

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J U N E /J U LY 2 02 1

Though I’d known of their existence for many years, I wanted my first taste of furūtsu sando to be as authentic as possible. So I grabbed a bite on a trip to Tokyo in early 2020, and it did not disappoint. You can find these in convenience stores and snack shops all over Japan. They’re a lightly sweet treat for kids—and kids at heart. By Sammy Mila

FRESH

fruity

F UR ŪTSU SA N DO ( F R U IT SA NDWICH E S) HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN SERVES 4 SUBMITTED BY SAMMY MILA NEW RECIPE GO ONLINE TO REVIEW

These are typically made with shokupan, a Japanese milk bread that can be hard to find stateside. Pillowy white sandwich bread works, too. cup whipping cream Tbsp. powdered sugar tsp. vanilla extract slices Japanese milk bread or soft white sandwich bread, crusts removed 2 cups fresh fruit, such as hulled whole strawberries, peeled whole or halved kiwi fruits, peeled mandarin orange slices or segments, and/or grapes

½ 1 ½ 4

tip After wrapping your fruit sandwiches, use a marker to draw a line on the plastic wrap showing which way the diagonal row of fruit goes, so you’ll know where to cut.

1. Beat together cream, powdered

sugar, and vanilla in a bowl with an electric mixer on medium until stiff peaks form, 3 to 5 minutes. 2 . Spread 1 side of each bread slice with whipped cream. Arrange fruit pieces in a diagonal row on 2 of the bread slices, working from 1 corner to the opposite corner. Fill in the areas on both sides of the row with remaining fruit pieces, cutting to fit as necessary. Top with remaining bread slices, cream sides down. Tightly wrap sandwiches in plastic wrap (see marker tip at left). Chill at least 1 hour or up to 24 hours. 3. Remove plastic wrap. With a serrated knife, carefully cut sandwich in half diagonally, slicing through the diagonal fruit row. armagazine.com/furutsu-sando PER ½ SANDWICH WITH STRAWBERRIES: 185 CAL; 12G FAT (7G SAT); 3G PRO; 17G CARB (1G FIBER, 1G SUGARS); 131MG SODIUM

If you and your kids have been cooped up inside and tethered to screens more than ever this year, here’s how to help reconnect with the outdoors and break free this summer. By Ramona Cruz-Peters

found that a bit of time in the great outdoors replenishes the soul. If you’re tired of walking around your neighborhood, use alltrails.com to find nearby hiking trails and some fresh scenery. Its trail maps, photos, and detailed user reviews help you find hikes best suited to your family’s abilities.

Open-air museums.

We made some of our family’s fondest memories at livinghistory museums, botanical gardens, nature centers, and zoos. These outdoor venues offer education with a breath of fresh air, and they’re located all over the country.

How to Have Fun IRL

Parks and rec. State and

regional parks are ideal for a day-trip dose of nature or an overnight camping adventure. Not just for hiking and camping, many parks offer swimming and educational programs, too. Tip: Some parks are still limiting entry, so it’s smart to check before you go and reserve park passes as early as possible.

GO ON A NATURE SCAVENGER HUNT.

You can find free printable templates online. GET CRAFTY WITH YOUR FINDS.

Painted rocks make perfect fridge magnets. Pressed, laminated leaves and flowers make great bookmarks!

Go alfresco. The simple

switch of taking your meal outside can shake things up in a fun way. Whether it’s a backyard picnic or hot dogs and s’mores over a firepit at a nearby park, there’s just something about dining out in the fresh air.

PLAY DIRTY.

Don’t underestimate the power of toy construction trucks and a patch of sand or dirt.

There’s an app for that.

A teeny bit of tech can come in handy and enhance learning during your outdoor time. Try free smartphone apps for identifying plants (PlantNet searches with the snap of a picture), birds and insects (Merlin Bird ID and Picture Insect are favorites of ours), and stars and constellations (SkyView Lite is great for stargazing).

INVOLVE THE WHOLE FAM.

Some of the best family memories are made with water balloon battles or games of capture the flag.

l l s ta r A s

A ll r e c

PHOTO: BRIE PASSANO; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELL; FAMILY PHOTO: GETTY IMAGES

Are you, like me, wondering “Do we even know how to summer anymore?” Let these easy ideas be reassuring reminders.

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RAMONA CRUZ-PETERS @FABEVERYDAY

This Texas mother of two is a cookbook author and lifestyle blogger. Find her fabulous tips, recipes, entertaining ideas, and more at fabeveryday.com

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Fo r K i d s FA M I LY

out!

Take a hike. Our family has

Grilled&

CHILLED

YOUR ESSENTIAL GUIDE TO COOKING UP THE COOLEST SUMMER FOOD & FUN FOR THE HOTTEST SEASON OF THE YEAR

GRAB THESE PRODUCTS, TRY THESE ENTERTAINING TIPS, AND LET’S CELEBRATE SUMMER!

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Family Field Day Transform your backyard with a DIY field day for the family! Fill water balloons for a toss, grab old pillowcases for a potato sack race and set up an obstacle course with on-hand items for summer fun.

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A l l re c i p e t s FA M I LY

are you talkin’ to me? They may not be able to speak in words, but dogs can communicate what they’re thinking and feeling through body language. Learn how to pick up on their cues to enrich your relationship with your pup.

THE POWER TO

REDUCE ALLERGENS IN CAT HAIR & DANDER

Signs Your Dog Is... HAPPY Face: Soft, loose Eyes: Almond-shaped, soft, with normal pupils Ears: Neutral; back, but not flattened; loose Spine/Posture: Flexible neck to tail Tail: Level with back, or slightly above or below back and gently wagging. (If your dog has a curly or docked tail, evaluate based on what’s normal for your dog.) Mouth: Open or closed, relaxed at corners, with soft lips

Signs Your Dog Is... STRESSED Face: Taut skin, wrinkled brow, lips pulled back, tense jaw Eyes: Dilated pupils, prolonged staring or avoiding eye contact, or whale eye (whites showing)

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Ears: Out to the side or flat against head Spine/Posture: Rigid and/or stiff Tail: Tucked or high above back and rapidly wagging Mouth: Closed or with tense or lifted lips For more pet-parenting wisdom, visit dailypaws.com, our sister site for all things pets.

Yes, it’s Tito, like the alcohol. Tito is named after the founder of Tito’s Vodka, whom Tito’s dad, Bill, once had the pleasure of meeting.

This issue’s featured pet is 8-year-old Tito, a laid-back English bulldog who lives in Phoenix, Arizona. English bulldogs are the funniest, most loyal, stubborn, lazy, joyful, gaseous, lifeof-the-party, loudest-snoring, proudest dog breeds—with absolutely no sense of personal space and an “I don’t give a crud” cat-like attitude—that you will ever have the pleasure of meeting. Tito is no exception. He loves to go to the office, play in 30-second spurts (it’s very tiring to play!), eat snacks, go for rides, meet new people, have his picture taken,

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BY JESSICA BORDERS

@Jessica Borders and be scratched or rubbed all over his chubby pink, white, red, and black polka-dotted body. He sleeps between us in our king-size bed—a body part of his must be touching a body part of ours. I cannot count the number of times I’ve awoken to discover his precious snout smashed on my cheek. Tito is a true blessing to our family, and everyone who meets him falls instantly in love for life.

JUNE/JULY 2021

What are your fellow home cooks saving and serving most this summer? These top faves—including fresh strawberry shortcake and tandoori-style chicken—deserve to be in your recipe box, too!

BU T T E R MI L K STRAW BE RRY S H ORTC AK E S 187 REVIEWS 3 ⅓ 4 1½ 1 ¾ 1 2 ¼ 8 1 1½

cups flour cup plus ¼ cup white sugar tsp. baking powder tsp. salt tsp. baking soda cup cold unsalted butter, cut into small pieces cup buttermilk Tbsp. whipping cream cup turbinado (raw) sugar cups sliced fresh strawberries Tbsp. lemon juice cups sweetened whipped cream

HANDS-ON 20 MIN TOTAL 1 HR, 5 MIN SERVES 12 SUBMITTED BY EMMIE4LIFE

1. Preheat oven to 425°F. Line a baking

sheet with parchment paper. 2 . Whisk together flour, ⅓ cup white sugar, the baking powder, salt, and baking soda in a bowl. Cut in cold butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until moistened. 3. Transfer dough to a lightly floured work surface. Knead briefly until a uniform consistency, then pat into a rectangle about ¾ inch thick. Cut into 12 pieces and arrange 2 inches apart on prepared baking sheet. Brush with whipping cream and

sprinkle generously with turbinado sugar. Bake until golden brown, 15 to 20 minutes. 4 . Meanwhile, stir together strawberries, ¼ cup white sugar, and the lemon juice in a large bowl. Let stand until juices develop, about 30 minutes. Serve strawberries over biscuits and top with a dollop of sweetened whipped cream. armagazine.com/buttermilk-strawberryshortcakes PER SERVING (1 SHORTCAKE AND ⅔ CUP BERRIES): 372 CAL; 19G FAT (11G SAT); 5G PRO; 48G CARB (3G FIBER, 21G SUGARS); 546MG SODIUM

Favo r i t e s FA M I LY

F R E S H M OZ Z A R E L L A PA S TA S A L A D HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY MEGHAN

55 REVIEWS

You can make this salad heartier by adding 1 cup of chopped summer sausage or pepperoni. 1 cup dry orzo pasta (6 oz.) 1½ cups cubed fresh mozzarella cheese (6 oz.) 1 cup seeded and chopped plum tomatoes 1 Tbsp. olive oil, or to taste 1 Tbsp. white balsamic vinegar, or to taste 1 tsp. crushed red pepper ½ tsp. salt ¼ cup chopped fresh basil

“This is a nice light salad, perfect for summer. After cooking, I rinsed the orzo in cold water. If the orzo is still warm, the cheese begins to melt and it gets clumpy.” – JEZEL

Cook orzo according to package directions until al dente. Drain well and let cool. Mix together mozzarella, tomatoes, oil, vinegar, red pepper, and salt in a salad bowl. Gently stir in orzo and basil; toss gently to coat. (Salad keeps up to 24 hours, covered and chilled.) armagazine.com/fresh-mozzarellapasta-salad QUICK

VEGETARIAN

PHOTOS AND STYLING: LAUREN GRANT

PER ¾-CUP SERVING: 309 CAL; 12G FAT (5G SAT); 14G PRO; 35G CARB (2G FIBER, 4G SUGARS); 423MG SODIUM

“The basil can oxidize and turn black quickly after cutting. I found that coating it first with a little olive oil helps prevent that.” – NAPLES34102

SAVED

17,654 TIMES

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Favo r i t e s FA M I LY

SAVED

16,042 TIMES

SOUTHWESTERNF L AVO R E D B E E F TACO S HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY BEN S.

232 REVIEWS 1½ lb. lean ground beef [Swap in ground turkey if you prefer.] 2 cups chopped onion 3 large cloves garlic, minced 3 Tbsp. chili powder 1 Tbsp. cumin 2 tsp. dried oregano ½ tsp. salt ½ tsp. black pepper 1 (14.5-oz.) can petite diced tomatoes 2 Tbsp. yellow cornmeal 12 (6-inch) corn tortillas, warmed 1½ cups diced fresh tomatoes 1½ cups shredded lettuce 1½ cups shredded Mexican-style four-cheese blend 1. Cook beef with onion and garlic in

“I added a chopped Hungarian wax pepper and some cayenne to the mix, and some chopped cilantro at the very end. I must say that it turned out excellent.”

“This tastes just like the taco seasoning packets, but without the dreadful amount of sodium. I’ve never thought to add oregano! Great addition.” – COOKINGBUG

– WISEREADER

a 12-inch skillet over medium heat, stirring to break up lumps, until browned, about 5 minutes. Drain. 2 . Stir in chili powder, cumin, oregano, salt, and pepper; cook, stirring, until fragrant, about 1 minute. Stir in tomatoes; simmer 5 minutes. Stir in cornmeal; cook, stirring constantly, until thickened, less than 1 minute. Fill tortillas with taco meat, tomatoes, lettuce, and cheese. If desired, dollop with sour cream mixed with cumin. armagazine.com/southwesternflavored-beef-tacos QUICK

GLUTEN-FREE

PER 2-TACO SERVING: 488 CAL; 28G FAT (11G SAT); 32G PRO; 28G CARB (6G FIBER, 6G SUGARS); 674MG SODIUM

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JUNE/JULY 2021

Peace by piece.

Favo r i t e s FA M I LY

SAVED

58,453 TIMES

MOM’S BAKED EGG MUFFINS HANDS-ON 15 MIN TOTAL 45 MIN SERVES 6 SUBMITTED BY JACKRUSSELLLOVER

136 REVIEWS 4 1½ 1½ 6 6 ¼ ¼ 6 6

oz. ground sausage Tbsp. butter, melted Tbsp. pure maple syrup slices bread, crusts removed eggs tsp. salt tsp. black pepper Tbsp. whipping cream Tbsp. shredded cheddar cheese

1. Cook sausage in a skillet over medium-high

heat, breaking up lumps, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate to drain. 2 . Preheat oven to 375°F. Grease 6 jumbo muffin cups or six 6-oz. ramekins. 3. Stir together melted butter and the maple syrup in a small bowl. Flatten bread slices with a rolling pin and brush tops with butter mixture. Line muffin cups with flattened bread. 4 . Bake until bread crisps, 8 to 10 minutes. Sprinkle with sausage, then crack an egg into each cup. Season with salt and pepper, then top each egg with 1 Tbsp. whipping cream and 1 Tbsp. cheese. Continue baking until whites are just set, 10 to 14 minutes.

“These were a big hit. I whisked the eggs before adding, because once I’d toasted the bread cups and added the meat, my muffin cups were too full to each hold an entire egg.”

armagazine.com/moms-baked-egg-muffins PER MUFFIN: 274 CAL; 18G FAT (9G SAT); 12G PRO; 17G CARB (1G FIBER, 5G SUGARS); 431MG SODIUM

– JENN9038

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100

JUNE/JULY 2021

CRACKED SUGAR COOKIES HANDS-ON 15 MIN TOTAL 2 HR, 30 MIN SERVES 30 SUBMITTED BY PAM

1,702 REVIEWS

Enjoy these cookies crumbled into ice cream or use them to create ice cream sandwiches. For sandwiches, serve immediately or wrap each individually and freeze up to 1 month. Thaw slightly at room temperature before serving.

“This instant hard shell recipe is awesome! I put the mixture in an old ketchup bottle and it comes out perfectly every time.” – BRITTANY DIOTTE

1¼ 1 3 1 2½ 1 ½

cups sugar cup butter, softened egg yolks tsp. vanilla extract cups flour tsp. baking soda tsp. cream of tartar

1. Preheat oven to 350°F. Lightly

grease 2 cookie sheets. 2 . Cream together sugar and butter in a large bowl using an electric mixer. Beat in egg yolks and vanilla. Add flour, baking soda, and cream of tartar; beat until combined. 3. Form dough into 30 (1½-inch) balls. [If you’d like, roll dough balls in about ¼ cup sugar for a sparkly appearance.] Arrange dough balls 2 inches apart on prepared cookie sheets. Do not flatten. 4 . Bake until tops are cracked and edges are just beginning to turn golden, 16 to 18 minutes. Cool on cookie sheets 2 minutes before removing to a wire rack to cool completely. armagazine.com/cracked-sugar-cookies PER COOKIE: 131 CAL; 7G FAT (4G SAT); 1G PRO; 16G CARB (0G FIBER, 8G SUGARS); 92MG SODIUM

“I was too lazy to use an ice cream maker, so I poured the liquid into an ice pop mold and had the best-ever chocolate ice pop!” – LINDA

I N S TA N T C H O CO L AT E HARD SHELL

“I’ve had this quest for the best-ever drop sugar cookie recipe, so I have tried a lot. None compare to this one. Most cookies get hard after cooling down, but these stay soft and moist.”

HANDS-ON 5 MIN TOTAL 5 MIN SERVES 24 SUBMITTED BY FERVENT FRUGAL FOODIE

20 REVIEWS

Just two ingredients and 5 minutes of your time will create a delicious homemade hard shell. Add more oil for a thinner, crispier shell and use less oil for a thicker shell. You can also use soybean or canola oil in place of the coconut oil. 2 cups semisweet chocolate chips ⅔ cup coconut oil

– SARAKATE

Get more ideas for your

Summer Chill-Out party on page 12.

Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring well between intervals, until mixture is smooth, 1 to 2 minutes. [It takes about 1 minute of stirring between each interval.] Store at room temperature in an airtight container up to 1 week. Mixture hardens when applied to cold ice cream. armagazine.com/instant-chocolatehard-shell HIDDEN GEM

QUICK

GLUTEN-FREE

PER 1-TBSP. SERVING: 123 CAL; 10G FAT (8G SAT); 1G PRO; 9G CARB (1G FIBER, 8G SUGARS); 2MG SODIUM

r r y Ic e C r

V E RY C H O CO L AT E ICE CREAM

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HANDS-ON 15 MIN TOTAL 6 HR, 45 MIN SERVES 8 SUBMITTED BY WENDY

497 REVIEWS 1 cup milk ¾ cup sugar 2 Tbsp. unsweetened cocoa powder ¼ tsp. salt 3 egg yolks, lightly beaten 2 oz. semisweet chocolate, chopped 2 cups whipping cream 1 tsp. vanilla extract 1. Stir together milk, sugar, cocoa powder,

r Ve

colate Ice C o h C re

and salt in a saucepan over medium heat. Cook, stirring constantly, until mixture begins to simmer, about 5 minutes. 2 . Put egg yolks in a small bowl. Gradually stir in about ½ cup of the hot milk mixture. Return egg mixture to saucepan. Heat, stirring constantly, until thickened, about 5 minutes. (Do not boil.) Remove from heat and stir in chopped chocolate until melted. Pour into a chilled bowl and refrigerate until cold, stirring occasionally, about 2 hours. 3. Stir cream and vanilla into cooled chocolate mixture. Pour into an ice cream maker and freeze according to manufacturer’s directions. Transfer to an airtight container and freeze until firm, 4 hours or overnight.

armagazine.com/very-chocolateice-cream

ch a Pe

P i n e a p pl e an d S

T R I P L E B E R RY I C E C R E A M HANDS-ON 15 MIN TOTAL 4 HR, 40 MIN SERVES 8 SUBMITTED BY RAINBOWJEWELS NEW RECIPE GO ONLINE TO RATE & REVIEW

We used a mix of three different berries, but you can use 2 cups of any individual berry if you prefer. ⅔ ⅔ ⅔ ½ ½ 2 ½ 1

cup fresh blackberries cup fresh blueberries cup fresh raspberries cup sugar tsp. lemon zest cups whipping cream cup milk tsp. vanilla extract

1. Purée blackberries, blueberries,

raspberries, sugar, and lemon zest in a food processor. Let stand 10 minutes. 2 . Strain mixture through a fine-mesh sieve and return the purée to food processor. Add cream, milk, and vanilla. Pulse until mixture is combined. 3. Pour mixture into an ice cream maker and freeze according to manufacturer’s directions. Transfer to an airtight container and freeze until firm, 4 hours or overnight. armagazine.com/triple-berry-ice-cream GLUTEN-FREE PER ½-CUP SERVING: 281 CAL; 22G FAT (14G SAT); 3G PRO; 19G CARB (2G FIBER, 17G SUGARS); 23MG SODIUM

P E AC H A N D PINEAPPLE SORBET HANDS-ON 10 MIN TOTAL 5 HR, 30 MIN SERVES 8 SUBMITTED BY 2PUPPIES2

GLUTEN-FREE

PER ½-CUP SERVING: 355 CAL; 27G FAT (16G SAT); 4G PRO; 28G CARB (1G FIBER, 26G SUGARS); 106MG SODIUM

VA N I L L A ICE CREAM Omit the cocoa powder and chopped chocolate from the Very Chocolate Ice Cream recipe and double the vanilla extract or add 1 Tbsp. vanilla bean paste for a luscious vanilla version.

17 REVIEWS

Including this nondairy and egg-free frozen treat ensures that vegans and those with allergies can enjoy the party, too. ½ cup sugar ½ cup water 5 peaches, peeled, pitted, and diced (about 5 cups) ¾ cup diced pineapple Orange food coloring (optional) 1. Stir together sugar and water in a

small saucepan over medium heat. Cook, stirring, until sugar is dissolved and reaches a syrup consistency. [You’ll need ¾ cup syrup.] Remove from heat and let cool to room temperature, about 1 hour. 2 . Blend peaches, pineapple, syrup, and, if using, a few drops of food coloring in a blender or food processor until smooth. 3. Pour mixture into an ice cream maker and freeze according to manufacturer’s directions. Transfer to an airtight container and freeze until firm, 4 hours or overnight. armagazine.com/peach-pineapple-sorbet HIDDEN GEM

GLUTEN-FREE

VEGAN

PER ½-CUP SERVING: 94 CAL; 0G FAT (0G SAT); 1G PRO; 24G CARB (2G FIBER, 22G SUGARS); 1MG SODIUM

A L L R E C I P E S .CO M

103 JUNE/JULY 2021

Summer Chill-Out RECIPES

e Be l p i

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