Seasoned Fall 2019

THE INSPIRED COOKING MAGAZINE FOR ADULTS

This carrot and apple soup is super easy

CHOP CHOP How to use a chef’s knife

QUICK PASTA

With white beans and fresh spinach

FALL 2019

presented by

RECIPES IN THIS ISSUE

3 Healthy Breakfast Peanut Butter–Banana Oatmeal 6 Cooking with Friends Spiced Pan-Roasted Salmon 9 Lunch or Dinner Greek-Salad Turkey Burger

11 No-Cook Lunch Three-Bean Salad with Mustard Vinaigrette 12 Dinner Plus Crispy Tofu with Broccoli 14 Dinner Plus: Dessert No-Bake Oatmeal Cookies 16 Snack Roasted Chickpeas

17 Make-Ahead Meal Carrot and Apple Soup 19 Advice from an Expert Nik Sharma’s Sweet Potato Fries 20 Advice from an Expert Basil-Yogurt Sauce 21 Quench Citrusy Seltzer

Dear Readers,

to get one. On page 30 we make a couple of recommendations. But whatever brand and style you have, it’s critical that it be sharp; you won’t believe how much easier it is to prepare ingredients with a really sharp knife. So we also recommend a simple, inexpensive home knife sharpener. And on page 4, we give you basic instructions on how to use your knife to chop, slice, and dice. It’s going to make it that much easier for you to make the many delicious, easy, healthful dishes in this issue, from Greek-Salad Turkey Burgers to Carrot and Apple Soup to Pasta with White Beans and Spinach, and even 7-Minute Apple Dessert.

If you have ever seen the famous chef, cooking teacher, and cookbook author Jacques Pépin on TV, you have probably seen him chopping something. Whether it’s an onion, a bunch of herbs, or a carrot, his hands and knife move so fast and with such precision that it seems like the food magically turns itself into small, perfectly shaped pieces. It’s unlikely that any of us will achieve that level of skill, but if we are going to cook, we all need to know how to chop and slice. (In fact, it sometimes seems to me that cooking is mostly chopping and slicing.) The tool you use to do that is a chef’s knife, and if you don’t have one, you need At Seasoned, we believe that cooking can be joyful and empowering; that home-cooked food is more nutritious and less expensive than prepared food; and that people will eat healthy food when it tastes good.

Our mission, therefore, is to inspire every adult to cook and eat real food and to provide them with the skills that they need to do so.

8th printing, printed at LSC Communications, September 2019. Printed in the U.S.A.

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23 From Adam’s Pantry Pasta with White Beans and Spinach 24 Snack Spiced Stovetop Popcorn 27 Sweet 7-Minute Apple Dessert

Happy chopping.

STAFF SALLY SAMPSON Founder/President JOHN (DOC) WILLOUGHBY Editor VIC DEROBERTIS Creative Director CARL TREMBLAY Photographer CATRINE KELTY Food Stylist ADAM RIED Contributor

KAREN WISE Copy Editor EVILEE EBB Business Development ZANEFA WALSH Marketing Director HEIDI BROADLEY Publishing Director ALLIE CRAFTON Communications Manager STEPHANIE HURWITZ Office/Test Kitchen Manager

CONTACT US

Editorial inquiries: Call 844-343-7580 or write to: 695–697 Belmont Street, Belmont MA 02478

Copyright © 2019 ChopChop Family, a 501(c)(3) corporation. ISSN 2169-0987.

HEALTHY BREAKFAST

Peanut Butter–Banana Oatmeal Using quick-cooking oats makes it easy to prepare a healthy and very tasty breakfast in 10 minutes, start to finish. Or, if you’d rather use regular steel-cut oats—which are even better for you, but take about 25 minutes to cook—try boiling them for 1 minute the night before, then refrigerating them overnight. This cuts down the time you have to boil them before eating to 10 minutes.

HANDS-ON TIME: 10 MINUTES TOTAL TIME: 10 MINUTES MAKES: 2 SERVINGS

INGREDIENTS 11/4 cups water 1/3 cup quick-cooking oats 2 tablespoons peanut butter (or substitute almond butter) 1 small banana, peeled and sliced 1/4 teaspoon ground cinnamon Pinch kosher salt INSTRUCTIONS 1. Put a small, heavybottomed pot on the stove, add the water, and turn the heat to high. Bring the water to a boil.

2. Add the oats, stir once, reduce the heat to medium, and cook until tender, 3 to 5 minutes.

3. Remove from the heat and stir in the peanut butter, banana, cinnamon, and salt. Serve right away.

Or You Could

Types of Dried Oats In general, the less oats are processed, the more healthful they are, but the longer they take to cook.

Steel-cut oats are the least processed. They are simply hulled oat kernels (called groats) that have been cut into small pieces. They are the most healthful, and take about 25 minutes to cook.

Rolled oats, also known as old-fashioned oats, are the most common. They are made by steaming oat groats and then flattening (rolling) them into flakes. They cook in about 5 minutes.

Add any of the following, or use your imagination. The possibilities are endless: • ¼ cup chopped apple or pear • ¼ cup blueberries, sliced strawberries, or raspberries • 1 tablespoon dried coconut • 1 tablespoon chopped pecans or slivered almonds • Pumpkin pie spice instead of cinnamon

Quick-cooking oats are rolled even flatter than rolled oats, so they cook in about 3 minutes.

Instant oats, sometimes labeled “1-minute” oats, have been precooked and dried, so all you have to do is add boiling water and stir. seasoned

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COOKING SKILLS

How to Use a Chef’s Knife A chef’s knife might be the most essential kitchen tool of all, the one you use to chop, slice, and dice everything from apples to zucchini. Having a sharp knife and knowing how to handle it will make cooking much faster—and much more fun.

How to Chop

Chopping begins with your hands in the same position as for slicing. The next step is to keep the point of the knife steady on the cutting surface while moving the cutting edge of the knife across whatever you are chopping.

Start by roughly chopping the item, using your free hand in a “claw grip” to hold the item as you chop, just as you did when slicing, and steadily moving this hand as you chop.

Once the item is roughly chopped, hold the point of the knife steady against the cutting surface, then chop up and down with the blade, steadily moving it back and forth across the item as you chop, until it is as finely chopped as you want.

How to Hold the Knife

Rather than grabbing the knife as if you were shaking hands with it, hold it with your thumb on the side opposite your fingers, right at the base of the blade. This gives you much more control. (Some people like to place the index finger along the top of the blade, but whatever feels right to you is right.)

How to Slice Whatever you are slicing, from a bell pepper to a skirt steak, the process and the approach are the same.

Hold your free hand in a kind of “claw grip,” with the fingertips holding whatever it is you are chopping, and the knuckles closer to the knife.

As you continue chopping, move the claw grip hand steadily along the surface of the item you’re chopping. This allows you to hold the item you’re chopping steady without cutting your finger.

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How to Dice an Onion

One of the most common tasks you will do with a chef’s knife is dice onions. This 4-step process looks rather complicated, but it is actually very simple if you just take it slowly, step by step. And of course the more often you do it, the easier it gets.

Start by slicing the onion in half through the root.

Next, slice through the onion toward the root end, without cutting all the way to the root.

Traditionally you do this from the side, holding your free hand flat on the top of the onion to keep it steady (above). Other cooks, however, find it easier to stand the onion up on the root end and slice down, using the classic “claw grip” with their free hand (right).

Next, lay the onion down on the cut side and slice across it from side to side, cutting from the rounded outside of the onion down to the flat side, but making sure to leave at least 1/4 inch at the root end.

Finally, slice across the onion at right angles to the last set of cuts, slicing from stem end to root end. This creates small, even dice. There’s no need to worry about slicing all the way to the root end. Stop when you are about 1/2 inch from the end, to be sure you don’t cut your fingers. seasoned

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COOKING WITH FRIENDS

Spiced Pan-Roasted Salmon If anyone tells you that fish is hard to cook, show them this super-simple recipe. Cooking the salmon skinside down over medium-high heat renders the fat out of the skin. This not only lets you cook the fish using just a tiny bit of oil, it also makes the skin very crisp, crackly, and surprisingly delicious. Of course you can also discard the skin after the salmon is cooked, if you prefer.

HANDS-ON TIME: 15 MINUTES TOTAL TIME: 20 MINUTES MAKES: 2 SERVINGS

INGREDIENTS 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 (6-ounce) skin-on salmon fillets 1 teaspoon olive or vegetable oil

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INSTRUCTIONS 1. Put the cumin, coriander, salt, and pepper in a small bowl and mix well. Press half of the mixture onto the fleshy side of each fillet.

2. Put a nonstick skillet on the stove and turn the heat to mediumhigh. When it is hot, add the oil and, when it shimmers, place the fillets, skin side down, in the pan. Cook the fillets without moving them until the fat begins to render, the skin begins to brown, and the bottom 1/4 inch of the fillets turns opaque, 6 to 8 minutes.

3. Flip the fillets over and cook until the salmon just slightly resists when pierced with a thin-bladed knife, another 2 to 3 minutes.

Serve right away, removing the skin before serving if you want.

Or You Could

You can use any combination of spices you like here— or, to make it even simpler, substitute 11/2 teaspoons curry powder for the cumin and coriander.

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LUNCH OR DINNER

Greek-Salad Turkey Burger Looking for something to make your burgers more exciting? This recipe enlivens healthy turkey burgers with the flavors of a classic Greek salad. You can serve it with or without a bun, and top it with traditional accompaniments like ketchup, mustard, and pickles—or try it with Nik Sharma’s Basil-Yogurt Sauce (page 20), if you happen to have some left over.

HANDS-ON TIME: 30 MINUTES TOTAL TIME: 30 MINUTES MAKES: 2 SERVINGS

INGREDIENTS 1/2 pound ground turkey 1 cup fresh spinach, finely chopped 1/4 cup crumbled feta cheese 1 small scallion, root and top inch of green trimmed off, chopped 1 heaping teaspoon chopped fresh dill (optional) 1/2 teaspoon dried oregano 1/4 teaspoon kosher salt Pinch black pepper 11/2 teaspoons olive or vegetable oil INSTRUCTIONS 1. Put all the ingredients except the oil in a medium-sized bowl and mix well. (Your hands are the best mixing tool here, but make sure to wash your hands, and any kitchen tools and surfaces, with hot, soapy water after touching raw poultry.)

2. Divide the mixture into 2 equal portions. Shape each portion into a ball, then press it between your hands to form a patty that’s about 3/4 inch thick.

3. Put a medium-sized skillet on the stove and turn the heat to mediumhigh. Wait 2 minutes for the pan to heat up, then add the oil and tip the pan gently to coat it.

4. Add the turkey patties and cook until crusty brown on the underside (use a spatula to lift one up and peek), about 5 minutes. Flip the patties and cook until crusty brown on the other side, another 5 minutes. Transfer one patty to a cutting board, cut it open, and check to make sure that it looks cooked through—it should be white instead of pink. Serve right away.

Tip

Even if you plan to cook only one burger, you might want to prepare both. The uncooked patty will freeze well, wrapped in plastic wrap. Thaw overnight in the refrigerator before cooking.

6 Other Ways to Use Fresh Dill • • • • • •

Add to a salad of tomatoes and feta cheese.

Sprinkle on baked potatoes.

Mix into tuna salad.

Sprinkle on cottage cheese.

Add to roast carrots just before serving.

Stir into Three-Bean Salad (page 11). seasoned

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NO-COOK MAKE-AHEAD LUNCH

Three-Bean Salad with Mustard Vinaigrette This classic bean salad makes a delicious and satisfying lunch. We like it because we usually have canned beans in the pantry, which get us two-thirds of the way there. If you don’t have any fresh beans, you can add a third can of beans (try to use three different kinds) and serve the salad over fresh greens.

Be aware: You need to make this salad in advance so it can rest in the fridge for a few hours (or overnight) to let the flavors meld.

HANDS-ON TIME: 20 MINUTES TOTAL TIME: 21/2 HOURS MAKES: 4–6 SERVINGS

INGREDIENTS 1 (15-ounce) can dark red kidney or black beans, drained and rinsed, or 1½ cups cooked beans 1 (15-ounce) can white beans or chickpeas, drained and rinsed, or 1½ cups cooked beans 11/2 cups green beans, trimmed and snapped into bite-size pieces 3 scallions, trimmed and chopped 1/4 cup chopped fresh flat-leaf parsley leaves (about 1/2 small bunch) 1/3 cup Mustard Vinaigrette (recipe follows) INSTRUCTIONS 1. Put the beans, scallions, and parsley in a large bowl.

2. Pour the 1/3 cup of vinaigrette over the beans and toss to combine. Cover and refrigerate for at least 2 hours and up to overnight, to let the flavors meld. Serve cold or at room temperature.

Mustard Vinaigrette You can adjust this tangy salad dressing to your own taste. Rice wine vinegar will make it mellow, for example, while balsamic vinegar will make it a bit sweet, and red wine vinegar will make it sharp. Add different herbs, if you like. The recipe makes plenty: enough for the Three-Bean Salad and a large green salad, too.

HANDS-ON TIME: 5 MINUTES TOTAL TIME: 5 MINUTES MAKES: 1/2 CUP

INGREDIENTS 3 tablespoons olive or vegetable oil 3 tablespoons vinegar (any kind) 11/2 tablespoons Dijon mustard 1 teaspoon dried basil 1 large garlic clove, peeled and finely chopped 1/2 teaspoon kosher salt Black pepper to taste

INSTRUCTIONS 1. Put all the ingredients in a jar with a tight-fitting lid, screw on the lid tightly, and shake until blended. (If you don’t have a jar, combine all the ingredients in a small bowl and whisk vigorously with a fork or whisk.)

2. Use right away or cover and refrigerate up to 2 weeks; shake or whisk right before using.

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DINNER PLUS

Crispy Tofu with Broccoli This recipe may look a bit daunting because it has a fairly long ingredient list, but it’s actually quite simple.

In fact, it’s a great recipe to try if you haven’t made tofu before. To save time, you can make the sauce several days ahead and cover and refrigerate it. Then when you are ready to make dinner, all you have to do is drain the tofu, cut up the broccoli, and put everything in the oven. For more information on tofu, check out the back cover of this issue.

HANDS-ON TIME: 30 MINUTES TOTAL TIME: 1 HOUR MAKES: 4 SERVINGS

INGREDIENTS For the tofu: 1 (14-ounce) container firm or extra firm tofu 3 teaspoons vegetable oil, divided 1 teaspoon cornstarch 1 tablespoon reduced-sodium soy sauce

For the broccoli: 1 head broccoli 2 teaspoons olive or vegetable oil 1/2 teaspoon kosher salt Pinch black pepper

For the sauce: 2 tablespoons reduced-sodium soy sauce 1 tablespoon rice or white wine vinegar 1 garlic clove, peeled and finely chopped, or 1/2 teaspoon garlic powder 1/4 teaspoon ground ginger 1/2 teaspoon hot sauce, like sriracha, Frank’s RedHot, or Tabasco (if you like spicy)

INSTRUCTIONS 1. Peel the plastic off the tofu container (you may need to cut it with a knife) and pour out the liquid. Wrap the tofu in a clean dish towel or several layers of paper towels, put it on a cutting board, and put a heavy skillet or large can on top of it to press the liquid out. Let it drain for at least 15 minutes, and up to 1 hour.

2. Turn the oven on and set the heat to 400 degrees. Lightly coat a rimmed baking sheet with 1 teaspoon of the oil.

3. Cut the tofu lengthwise into 4 slabs, then cut each slab into 4 cubes. Put the tofu and cornstarch in a medium-sized mixing bowl and toss very gently to combine. Add the remaining 2 teaspoons oil and the soy sauce and toss gently again.

4. Arrange the tofu in a single layer on one half of the prepared baking sheet.

5. Cut the stalk off the broccoli and peel it. Slice the stalk into long, 1/2-inch-thick pieces. Cut the rest of the broccoli into long, narrow florets.

6. Put the broccoli in a large bowl, drizzle with the oil, sprinkle with the salt and pepper, and toss until evenly coated. Put the broccoli on the other half of the baking sheet and spread out into a single layer.

7. Put the baking sheet in the oven and bake until the tofu is deeply golden and crisp on the edges and the broccoli florets are starting to turn brown, 20 to 25 minutes.

8. While the broccoli and tofu are cooking, put all the sauce ingredients in a small bowl and mix well.

9. Drizzle the sauce on the cooked tofu and broccoli and mix everything together. Serve right away.

Once the tofu has been drained, cut it into cubes for cooking. First, cut the block of tofu lengthwise into 4 slabs, then cut each slab crosswise into 4 cubes.

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Don’t throw away the broccoli stems.

Peel off the outer layer with a vegetable peeler, then slice each stalk lengthwise into pieces about 1/2 inch thick.

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SNACK

No-Bake Oatmeal Cookies These quick and easy cookies are like a delicious cross between an energy bar and (healthy) cookie dough.

If you like, you can add a pinch of ground cinnamon or a dash of vanilla extract to the dough. Though you don’t have to bake theses cookies, you do need to let them sit in the refrigerator at least an hour after you form them before you can eat them.

HANDS-ON TIME: 15 MINUTES TOTAL TIME: 1 HOUR 15 MINUTES MAKES: 10 COOKIES

INGREDIENTS 3 tablespoons peanut or almond butter 3 tablespoons honey 3/4 cup instant or “1-minute” oats 1/4 cup shredded dried coconut (sweetened or unsweetened) Pinch kosher salt (if the nut butter is unsalted) INSTRUCTIONS 1. Put the nut butter and honey in a medium-sized microwave-safe bowl and put it in the microwave. Cook until melted, 30 seconds to 1 minute, depending on your microwave.

2. Remove the bowl from the microwave. Add the oats, coconut, and salt (if using) and stir well.

3. Use a tablespoon to form the mixture into 10 balls, and put them on a baking sheet. Use a spatula or the bottom of a glass to press down gently on the balls to form cookies.

(If some of the dough sticks to the spatula or glass while you’re doing this, just peel it off and use your fingers to reform the cookie.)

4. Cover with plastic wrap and refrigerate at least 1 hour before serving. Store leftovers in an airtight container in the refrigerator up to 2 days.

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SNACK

Roasted Chickpeas This easy-to-make snack really satisfies that urge to crunch. Chickpeas are full of protein and nutrients, so they give you lots of great energy too. Eat them by the handful or try them on a salad instead of croutons.

Make sure that you dry the chickpeas very well so they get crispy in the oven.

HANDS-ON TIME: 10 MINUTES TOTAL TIME: 35–45 MINUTES MAKES: 4–6 SERVINGS

INGREDIENTS 1 (15-ounce) can chickpeas, drained and rinsed 1 tablespoon olive or vegetable oil 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper (if you like spicy)

Or You Could

INSTRUCTIONS 1. Turn the oven on and set the heat to 425 degrees.

2. Put a double layer of paper towels on the countertop, pour out the drained chickpeas, and roll them around to dry them well.

3. Put the chickpeas on a rimmed baking sheet, add the oil, salt, and cayenne (if you like), and toss well.

4. Put the baking sheet in the oven and roast until the chickpeas are crunchy and golden brown, 25 to 35 minutes, stirring halfway through to make sure they cook evenly.

5. Remove the baking sheet from the oven and set aside to cool. Eat the chickpeas right away or store in a covered container up to 2 days.

If you don’t like spicy, substitute curry powder, ground cumin, ground coriander, smoked paprika, or any other spice of your choice for the cayenne.

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MAKE-AHEAD MEAL

Carrot and Apple Soup The apple in this simple, delicious soup makes the carrots and onion taste even sweeter. You’ll be surprised what a rich, complex flavor you get from just a handful of ingredients. Since the soup is blended after it’s cooked, you don’t need to worry about carefully chopping the onion, carrots, and apple—rough and chunky is fine.

HANDS-ON TIME: 35 MINUTES TOTAL TIME: 2 HOURS MAKES: 3–4 SERVINGS

INGREDIENTS 1 tablespoon olive or vegetable oil 1 small onion, peeled and chopped 1 pound carrots, scrubbed and chopped 1 small apple, peeled (if you like), cored, and chopped 4 cups low-sodium chicken or vegetable broth 1/4 cup Greek or plain yogurt (if you like it creamy)

Or You Could

• Add a couple of garlic cloves, peeled and roughly chopped, to the onion, carrot, and apple mixture during the last 2 minutes of cooking.

• Stir 1 tablespoon chopped fresh ginger into the onion, carrot, and apple mixture during the last 5 minutes of cooking.

• Mix in 2 tablespoons chopped fresh cilantro leaves after blending the soup.

INSTRUCTIONS 1. Put a large lidded soup pot on the stove and turn the heat to medium. When the pot is hot, add the oil.

2. Add the onion, carrots, and apple, cover, and cook until the vegetables are beginning to soften, about 15 minutes. Use a wooden spoon to stir them occasionally while they cook.

3. Turn the heat to high, add the broth, and bring to a boil. Reduce the heat to low and cook until the carrots are tender, about 20 minutes.

Set aside to cool for 20 minutes.

4. Use a slotted spoon to transfer the solids to a blender or food processor.

Process until smooth. Add 2 cups of the cooking liquid and the yogurt, if you like, and process again, then stir this mixture back into the pot.

5. You can serve this soup right away, but it’s even better if covered and refrigerated up to 3 days, then reheated. seasoned

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ADVICE FROM AN EXPERT

Nik Sharma on combining flavors As a gay immigrant of color, Nik Sharma is in many ways the ultimate outsider. But with his infectious passion for food and his sheer inventiveness at the stove, he creates recipes that appeal to everyone.

Growing up in Bombay, India, with a Hindu father and a Christian mother, Nik was introduced as a child to the blending of culinary traditions and flavors. When he later spent time cooking with his husband’s mother in the American South, he came to know yet another style of cooking. “I started to play with ingredients that were new to me,” he says, “and transformed them with the techniques I learned in India. My two distinct worlds were coming together through aroma and taste.”

All of this informs the lively, very delicious recipes he creates today. They feature simple combinations of flavors and textures that you may never have thought of, but that seem absolutely right as soon as you taste them. Sharma’s recipes are a testament to the way in which new perspectives can bring excitement and fun to the food we cook every day.

Nik Sharma is the writer, photographer, and recipe developer behind the award-winning blog A Brown Table. His weekly column, A Brown Kitchen, appears in the San Francisco Chronicle. His 2018 cookbook, Season: Beautiful Food, Big Flavors, was nominated for a James Beard Award and was on “10 Best” lists of the New York Times and 13 other publications.

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Nik Sharma’s Sweet Potato Fries Sprinkling these fries with crushed red pepper and a pinch of salt gives a more concentrated flavor in each bite. The creamy, fresh-tasting basil sauce makes a tasty counterpoint. (Adapted from Season by Nik Sharma, with permission by Chronicle Books.)

HANDS-ON TIME: 20 MINUTES TOTAL TIME: 50 MINUTES MAKES: 2 SERVINGS

INGREDIENTS 2 large sweet potatoes (about 1 pound total), peeled and cut lengthwise into 1/4-inch-thick sticks 1 tablespoon olive or vegetable oil 1/4–1 teaspoon crushed red pepper, depending on how spicy you like it ½ teaspoon kosher salt ½ teaspoon black pepper 1 tablespoon thinly sliced scallion, for garnish (optional) Basil-Yogurt Sauce, for serving (optional; recipe on page 20) INSTRUCTIONS 1. Turn the oven on and set the heat to 425 degrees. Line a rimmed baking sheet with parchment paper.

2. Put the sweet potatoes, oil, crushed red pepper, salt, and black pepper in a medium-sized bowl and toss to coat evenly.

3. Spread out the potatoes on the prepared baking sheet and transfer to the oven.

Bake until lightly browned outside and soft and tender inside, 25 to 30 minutes.

4. Remove the baking sheet from the oven and transfer the sweet potatoes to a serving dish. Garnish with the sliced scallion (if using) and serve hot, passing the yogurt sauce alongside, if you like.

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ADVICE FROM AN EXPERT

Basil-Yogurt Sauce This fresh and flavorful sauce is great with the roasted sweet potatoes, but it’s also delicious with chicken, fish, or any grilled vegetable. Or try it on top of a Greek-Salad Turkey Burger (page 9). Note that it needs to sit in the refrigerator for a couple of hours after you make it for the flavors to meld. (Adapted from Season

by Nik Sharma, with permission by Chronicle Books.)

HANDS-ON TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES: 1 CUP

INGREDIENTS ¼ cup plain Greek yogurt 1 cup fresh basil leaves 1 bunch scallions, trimmed 1/2 ripe avocado, pitted and peeled 1 Thai chile or other small hot chile, seeded (optional) 1/2 cup cold water, plus more as needed 11/2 tablespoons fresh lime juice 1/2 teaspoon kosher salt 1/2 teaspoon black pepper

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INSTRUCTIONS 1. Put all the ingredients in a blender and pulse on high speed until smooth. Taste and adjust the seasoning, if necessary. You can add more water if you prefer a thinner consistency.

2. Transfer to a small bowl, cover, and refrigerate at least 2 hours or up to 24 hours.

Cooking Takeaways

• Most of the heat in chile peppers is in the seeds and the membranes that hold the seeds. So if you want less heat, remove the seeds and membranes before using the chiles.

• Vegetables that are naturally sweet, such as carrots and sweet potatoes, become sweeter when exposed to high heat. They also develop appealing bittersweet flavors as the sugars caramelize.

• In addition to combining varying textures and flavors, try combining different temperatures in a single dish. If you serve the fries hot out of the oven and drizzle them with the cool basil-yogurt sauce, the interplay of temperatures is very appealing.

QUENCH

Citrusy Seltzer A citrus twist in a glass of seltzer doesn’t make the water sweet, but it does give it a lovely flavor. If you’re nostalgic for Creamsicles, use orange or tangerine zest and add the optional vanilla—the flavor combination will definitely take you back. After you’ve removed the zest from the fruit, you can still eat or juice the fruit. Without its peel the fruit won’t last long, so do it soon.

HANDS-ON TIME: 5 MINUTES TOTAL TIME: 5 MINUTES MAKES: 1 SERVING

INGREDIENTS 8 ounces cold seltzer 1 orange, tangerine, lemon, or lime 1/8 teaspoon vanilla extract (optional) Ice cubes INSTRUCTIONS 1. Pour the seltzer into a glass.

2. Using a vegetable peeler, peel off a piece of zest about 3 inches long from whichever citrus fruit you have chosen. (Try to peel off just the colored part, with none of the bitter white part underneath.) Twist the zest over the glass of seltzer to release its fragrance.

3. Drop the zest into the seltzer, add the vanilla (if using) and some ice cubes, stir gently, and drink.

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FROM ADAM’S PANTRY

Pasta with White Beans and Spinach The sauce for this dish comes together in the time it takes the pasta to cook. After you add the chicken broth and tomatoes, it may look like there’s too much liquid in the skillet. But don’t worry, it will be fine—some of it will evaporate and the pasta will absorb some. Also, although it looks like there’s a ton of spinach, it will cook down to a small fraction of its original volume. BY ADAM REID HANDS-ON TIME: 20 MINUTES TOTAL TIME: 25 MINUTES MAKES: 2–3 SERVINGS

INGREDIENTS 1/2 pound whole-wheat penne or other short, stubby pasta 11/2 teaspoons kosher salt, divided 1 tablespoon olive or vegetable oil 1 small onion, peeled and chopped 2 garlic cloves, peeled and finely chopped 1/4 cup low-sodium chicken broth or pasta cooking water (see Tip below) 1 (14.5-ounce) can diced tomatoes, including liquid 1 (15.5-ounce) can cannellini, white kidney, or other white beans, drained and rinsed 6 cups (loosely packed) baby spinach (about 3 ounces) 1/3 cup finely grated Parmesan cheese, plus extra to pass at table ¼ teaspoon black pepper 1 teaspoon fresh lemon juice

INSTRUCTIONS 1. Put a large pot of water on the stove and turn the heat to high.

When it comes to a boil, add the pasta and 1 teaspoon of the salt and cook, stirring occasionally, until it’s almost cooked through but still has a bit of resistance in the center, 7 to 10 minutes depending on the brand. Drain.

2. While the pasta is cooking, put a large skillet on the stove and turn the heat to medium. Add the oil, onion, garlic, and remaining 1/2 teaspoon salt and cook, stirring often, until the onion is soft and golden, about 4 minutes.

3. Add the broth or pasta cooking water and the tomatoes with their juices, raise the heat to medium-high, and bring the mixture to a boil. Add the white beans and cook, stirring, until they are heated through, about 2 minutes.

4. Add the drained pasta to the skillet. Add half the spinach and stir until it wilts, then repeat with the second half.

5. Add the cheese, pepper, and lemon juice and stir to combine.

Taste and adjust the seasoning with additional salt, pepper, and/ or lemon juice if desired.

Tip

If using pasta water instead of broth in this recipe, there’s no need to wait until you drain the pasta.

Just dip a heatproof measuring cup into the pot and scoop out the amount you need.

Or You Could

• Make it simpler: Leave out the tomatoes. Just increase the amount of chicken broth or pasta cooking water to 3/4 cup.

• Make it a real “from the pantry” dinner by using frozen spinach: Use 1 (10-ounce) package of frozen spinach, thawed, drained, and squeezed dry, in place of the fresh spinach.

• Make it spicy: Add about 1/4 teaspoon crushed red pepper when you add the garlic—or more if you really like spicy.

• Give it a Greek accent: Add 1/2 cup chopped pitted Kalamata olives just before serving and/ or use crumbled feta in place of the Parmesan cheese. seasoned

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SNACK

Spiced Stovetop Popcorn For a whole-grain, high-fiber snack, try making popcorn from scratch—with none of the chemicals that can be in microwave popcorn. If you don’t have an air popper, try this old-fashioned stovetop method.

HANDS-ON TIME: 5 MINUTES TOTAL TIME: 5 MINUTES MAKES: 2 QUARTS

INGREDIENTS 1 tablespoon olive or vegetable oil 1/3 cup popcorn kernels 1/2 teaspoon kosher salt 2 teaspoons ground cumin, smoked paprika, curry powder, or nutritional yeast INSTRUCTIONS 1. Put a large lidded pot on the stove and turn the heat to medium. Add the oil to the pot, then add 3 or 4 popcorn kernels and cover the pot.

2. When you hear the kernels pop, add the remaining popcorn kernels in an even layer. Turn off the heat and cover the pot.

Count to 30 (or set a timer for 30 seconds) to heat up the kernels.

3. Turn the heat back to medium.

When you hear a lot of popping (this will not take long), use pot holders to gently shake the pot, moving it back and forth over the burner. Once the popping slows to several seconds between pops, turn off the heat.

4. Transfer the popcorn to a large bowl, add the salt and spice of your choice, and toss well to combine. Serve right away.

Nutritional Yeast

Although it sounds like something you would be forced to eat “because it’s good for you,” nutritional yeast is actually quite tasty. It has a nutty, cheesy flavor and a pleasant crunch.

It’s delicious sprinkled on roasted vegetables, salads, pasta, or rice. We even know people who like it on ice cream. Plus it is good for you, as its name implies. It’s a rich source of vitamins, minerals, protein, and fiber. Give it a try.

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Kitchen Tips and Tricks Sometimes it’s not the big techniques, but the little tricks that count most in the kitchen. Here are a few we like that we learned either from experience or from other cooks.

Home-frozen spinach leaves, left, compared to commercially frozen blocks

Home-Frozen Spinach

Stock up on fresh bagged spinach when it goes on sale at the grocery store, then put the bag straight into the freezer.

You can then use the frozen spinach in smoothies or in dishes such as Pasta with White Beans and Spinach (page 23). The advantage? Frozen spinach leaves don’t stick together like frozen spinach blocks do.

Longer Banana Life

Wrapping the stems of your bananas in plastic wrap will make them last up to five days longer.

The plastic helps trap the ethylene gas that bananas naturally produce as they ripen. This “fools” the bananas into ripening more slowly.

Avocado Brownout

One problem with avocados is that if you use only half, the other half turns brown in the refrigerator. And no one wants to lose half of a delicious (and relatively expensive) avocado.

An easy solution? Cover the top of the remaining avocado half with a thin lemon slice. The acid in the lemon will keep the avocado from browning, but won’t distort its flavor. seasoned

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QUICK BITES

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Avocado half with vinegar

Sardines on crackers with lemon

Bananas on whole-grain toast with nut butter

Rice cakes with yogurt and hot sauce

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SWEET

7-Minute Apple Dessert Here is an ultra-quick, super-easy, healthy—and delicious—dessert. It is great unadorned, but can also be mixed with plain yogurt or topped with a tablespoon or two of granola. If you like, you can peel the apples, but the peel lends a bit of interesting texture and is good for you. Of course this recipe is very easily doubled, tripled, or even quadrupled.

HANDS-ON TIME: 5 MINUTES TOTAL TIME: 7 MINUTES MAKES: 1 SERVING

INGREDIENTS 1/2 apple (Golden Delicious, Honeycrisp or McIntosh work particularly well), cored and sliced as thin as you can 1 teaspoon maple syrup, brown sugar, or honey 1/4 teaspoon ground cinnamon 1/4 teaspoon cornstarch 1 tablespoon orange juice 1–2 tablespoons raisins or dried cranberries (if you like) 1 tablespoon granola (if you like) INSTRUCTIONS 1. Put all the ingredients except the granola (if using) in a small microwave-safe bowl, mix well, and cover loosely with a paper towel.

2. Microwave on high until the apple slices are quite soft, about 2 minutes—or longer if you use a big apple.

3. Sprinkle with granola, if using, and eat as soon as it is cool enough.

Microwave Power Dynamics

Microwave ovens vary in power from 700 to 1,250 watts. This means that cooking times given in microwave recipes are necessarily just estimates; the exact time will depend on which microwave oven you are using. In a quick recipe such as this one, the difference in time is not that great, but for longer-cooking recipes, it’s a good idea to start checking for doneness about two-thirds of the way through the recommended cooking time. seasoned

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CROSSWORD BY MYLES MELLOR

Across 1 Seasoning dispenser, 2 words 7 Root vegetable 9 Souvlaki meat 11 Shrek or Fiona, e.g.

12 Rogers’ state, abbr.

13 “___ divine!”

14 Ready for plucking 16 Spring flower 18 Dutch cheese 20 Plus the others 21 Put into service 22 Citrus fruit 23 Christmas dessert, 2 words

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24 Cooking essential 25 Lettuce variety 27 Chef’s wear 30 Baked potato topper, sometimes, 2 words 31 Kilogram, for short

Down 1 Mushroom with a nutty flavor 2 Bananas contain a lot of this mineral 3 Remnants of a camp fire 4 Dessert made from the edible starch of a palm, 2 words 5 Cabbage varieties

6 Tomato variety 8 Mature, like cheese 10 Sweet roll 15 Japanese restaurant offering 17 Compass point 19 Coffee order 22 Prime beef cut 23 Spoil 24 Anjou or Kieffer 26 Environmental prefix 28 Yuletide beverage 29 Santa __ Answers: Page 30

GET MOVING Stretch: Single Limb Stand 1. Stand with your feet together and your left arm relaxed at your side (or hold onto a chair with your left hand for support if needed).

2. Raise your right arm overhead and raise your right leg forward.

3. Hold for 10 seconds, then repeat on other side.

“Tightrope” Walking 1. Stand up as straight as possible, then begin to walk forward, placing one foot directly in front of the other as if you’re on a tightrope.

2. Once you are very comfortable with the basic movement, try going backward. You can also try moving your head from side to side with each step, or walking with your eyes closed.

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TOOLS KITCHEN ESSENTIALS

Chef’s Knife This is the go-to tool for more than 90 percent of daily kitchen tasks, including slicing and dicing fruits, vegetables, meats, and fish. Although they can be very expensive, two relatively affordable 8-inch versions that we really like are the Victorinox Fibrox Pro and the Wusthof 4862-7/20 Pro.

Crossword key

Knife Sharpener Whatever chef’s knife you have, it is critical to keep it sharp.

You will be amazed how much easier it is to cut, slice, and dice when your knife has a good edge. We are big fans of the Kitchen IQ Knife Sharpener. It’s inexpensive, easy to use, and very effective.

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A special thank you We needed a beautiful and functional place to teach classes and test our recipes, and, thanks to our wonderful sponsors, we now have the perfect space. Thank you to our brilliant designer, Stephen Brockman from Deborah Berke Partners in New York City, for designing our beautiful new kitchen, and to Lee Cook and everyone else at Buildout Construction for their tireless grace and stellar work.

Sponsors and Partners

Friends

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WHAT IS …

Tofu Tofu, also called bean curd, is made out of a milky liquid that comes from soybeans. Even if you’re not familiar with it, don’t be afraid of it—it is very easy to cook. (In fact, it can also be eaten without cooking.) Tofu has a clean, subtle flavor of its own and also takes on the flavor of whatever sauce or other ingredients you cook it with. Plus it is low in calories and high in protein, so it’s very good for you. You’ll find it in the refrigerated section of the supermarket—either near the produce or with other vegetarian, Asian, or health food products.

6 Ways to Use Tofu • Add a cube to your next smoothie • Cut it into cubes and add it to salads • Sauté cubes in peanut oil and drizzle with soy sauce • Substitute small tofu cubes for chicken in chicken soup • Scramble silken tofu instead of eggs • Sauté cubes or slabs with spinach and top with a drizzle of tahini and some sesame seeds 32

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