EatNow

eatnow

THE

your food.

ISSUE recipes from india, korea and greece pg. 38

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delicious recipes for summer dishes, desserts and drinks pg. 90

your time. your kitchen.

an editors’ note

W

e’ve all had times when we were given something and were expected to turn it into a masterpiece. You might have created something from a piece of clay, a sketch pad or even a piece of furniture, but food is another story.

Here at Eat Now, we understand that every food lover is not a five-star chef.

We’re here to give you insight and guidance on food and the many things you can do with it this season. You might love cherry pie, but we show you how cherries can complement a main dish like pork with wild rice stuffing.

Ever wanted to take a trip abroad?

Join us as we explore barbecue recipes from India, Korea and Greece.

Your ultimate summer guide doesn’t stop here. We have information on seven different mints for those who enjoy that extra refreshing kick in your mojito or ice cream, and we even tell you how to grow them. If that isn’t exciting enough, we give advice on

how to throw the best party of the season filled with appetizer, entree, dessert and drink recipes. We even have your ideal summer party setup with party supplies and kitchen utensil recommendations.

Cupcake sundaes, blackberry sangria, chilled tomato soup... Hungry yet? These are the things we want you to indulge in while enjoying the hot weather. Don’t worry about getting your calculators out to determine the number of calories in each dish, for we supply the calorie count as well as key nutrition information for each recipe. Even if you have a caloriecounting app on your smartphone, you won’t need it with this issue. The only app you should check out is Eat Now’s The Dish that is filled with extra tips, techniques, grocery lists and even more recipes. This issue supplies you with the right essentials that would have you wanting to eat now, so why wait? Eat now.

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contents PARTY SUPPLIES Supplies and decorations give any party its flavor, and we have just what you’re looking for to give your party the right kick.

features SUMMER INDULDGENCES The summer season has no restrictions on fun, sun and of course, food. So don’t hold back. Indulge.

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FRONT OF HOUSE IN THIS SEASON

Summer is the perfect time to get colorful. Try this produce to brighten up your dinner.

WINES Let’s sip on something nontraditional this summer.

IN THE KITCHEN

Shop for the latest kitchen gadgets to perfect any of your grilling recipes this season.

GLOBAL GRUB

Globe-trotting is easy and delicious when grilling is involved.

departments

BACK OF HOUSE EAT THIS

?

SIRLOIN OR TENDERLOIN

It’s time to revamp your summer meals. We’ve discovered that mint is the perfect addition in ways beyond the mojito.

FOOD SENSE

It’s easier than you think to transform your food budget. In just a few easy steps, your summer will be less about stress and more about the great outdoors.

WHAT’S LEFT

Learn other crafty uses for those specific-use tools you only use occasionally.

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EDITORS Amanda Doty Amy Kluber DaMonica Boone Kelsey McQuade

WRITERS Amanda Doty Amy Kluber DaMonica Boone Kelsey McQuade

CONTRIBUTOR John Odenthal

CREATIVE DIRECTOR Nick Williams

DESIGNERS Kelsey Carroll Brittany Duncan Andrea Piamonte

DIGITAL EDITOR Kelsey McQuade

EDITORIAL DIRECTOR John Fennell

CREATIVE ADVISORS Jan Colbert Theresa Berens

PUBLISHER Meredith Corporation

PHOTOGRAPHER Sadie Lesko Online: eatnow.com Email: eatnow@eatnow.com Address: 321A Lee Hills Hall Columbia, Mo. 65211

CHERRIES & CHARD bright & beatiful Eating colorful foods is a great way to celebrate this rich season, plus bright fruits and vegetables add nutrients that are hard to find outside a drug store. Red, blue and purple fruits and vegetables have powerful antioxidants that help your heart and brain stay healthy.

Orange and yellow foods contain bunches of beta-carotene, which when converted to vitamin A maintains eye and skin health.

Orange plants like butternut squash and sweet potatoes are also chock full of potassium that helps lower blood pressure. But the heaviest health-hitter are greens. Leafy greens are a good source of nondairy calcium, so vegans or the lactose-intolerant should eat up.

Some of the season’s brightest and richest colors can be seen in fresh cherries and chard.

CHERRIES stunning stone fruit

These cute fruits add a pop of sweet and color that finishes the perfect sundae but in a main course they can be as tart as the sting of sunburn.

Different kinds of cherries have different colors, ranging from a dark maroon to a deep mahogany red, but they should all be plump and resist squeezing. To find the best fresh cherries, look for glossy, dark red skin and a stem that is firm and green. Their short growing season reaches a peak in June for your farmers’ markets, but trees in Canada can bloom as late as August, making the cherry available at grocery stores all summer long.

Black Cherry Sorbet Makes: 10 servings Prep time: 30 minutes Freeze time: 10 hours

HOW TO DRY CHERRIES Dry cherries If you live in a hot, dry area, simply leave the cherries on a sheet pan outside for a few days. Be sure to bring them in at night so they don’t collect dew.

Putting some chicken wire or a cooling rack over your fruit will help keep the birds out of it, but you probably want to make a bigger batch.

If your local is more humid, dry your cherries in an oven, preheated to 145 F. Check

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INGREDIENTS 5 cups pitted dark sweet cherries 1 ½ cups water 1 cup sugar 1 cup champagne 2 teaspoons finely shredded lemon peel

YOU WILL NEED: Food processor or blender Sieve Electric mixer

KEY NUTRITION INFORMATION Calories 143 Protein (gm) 1 Carbohydrate (gm) 32 Fat, total (gm) 1

DIRECTIONS 1. In a blender container or food processor bowl combine

cherries and 1 cup of the water. Cover and blend or process until pureed. Strain cherry mixture through a sieve, discarding pulp.

2. In a bowl combine strained cherry mixture, remaining water, sugar, champagne, and lemon peel, stirring until sugar dissolves. Pour into a 13x9x2inch baking pan. Cover and freeze about 4 hours or until almost firm. Break the frozen mixture into chunks.

3. Transfer chunks to a large, chilled mixing bowl. Beat with an electric mixer on medium speed until smooth but not melted. Return quickly to the cold pan. Cover and freeze for 6 to 8 hours or until sorbet is firm.

CHARD Variegated Vegetable

This leafy green has a psychedelic stem. The green is thought to be one of the healthiest foods grown because it contains at least thirteen antioxidants, including one that hinders the body’s breakdown of carbs into sugar. Look for bunches with dark greens and bright stems that can be white, yellow, orange or red.

Toss chopped chard with cooked penne, garlic and olive oil for a simple dinner or replace the spinach in veggie lasagna with chard for an added health boost.

Three-minute Swiss Chard Makes: 2 servings Prep time: 15 minutes Boil time: 3 minutes

INGREDIENTS:

DIRECTIONS:

1 lb Swiss chard, chopped 1 medium clove Chopped Garlic 1 tsp fresh lemon juice 3 tbs extra virgin olive oil salt and black pepper to taste Optional: 6 kalamata olives ½ cup feta cheese 1 tsp soy sauce

YOU WILL NEED:

CHARD TIPS Make a big batch and add chard to your favorite recipes: 1. Stir in to the ricotta in a lasagna for an added health boost 2. Replace the spinach or mustard greens in salad 3. Replace the spinach or mustard greens in salad

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Large Stock Pot Colander or Salad Spinner

TIP

Make wilted greens: Chop a pound of bacon and toss it in a hot pan until cooked.

Spoon out some of the grease, leaving enough to coat the bottom of the pan. Throw in the chard and toss until warm.

Mix a few tablespoons of sugar and a splash red wine vinegar until the dressing is tart but not bitter. Pour vinegar mixture over the greens, cook for a few more minutes and serve.

1. Chop garlic and let sit for 5 minutes to bring out its healthpromoting properties.

2. Use a large pot (3 quart) with lots of water. Make sure water is at a rapid boil before adding Swiss chard.

3. Cut off tough, bottom part of Swiss chard stems.

4. Add the chopped leaves to the boiling water. Do not cover.

Cook for 3 minutes; begin timing as soon as you drop the Swiss chard into the boiling water.

5. Transfer to serving dish and toss with rest of ingredients while it is still hot.

6. Using a knife and fork, cut Swiss chard into small pieces for better flavor.

KEY NUTRITION INFORMATION: Calories: 341 Total Fat: 30 g Carbohydrates: 11.8 g Protein: 9.8 g

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GADGETS FOR YOUR BUDGET You can’t survive this season without these essential tools for summer’s tastiest recipes.

AMY KLUBER

GRILLING TIME The right grill is necessary for the perfect barbecue.

Check out pg.#TK for recipes.

$$$ THERMADOR PRO HARMONY AJ MADISON, $4,000

If you have a generous budget, this is perfect for the advanced cooks. The six gas burners are great if you want to take your outdoor grilling cravings inside.

$$ CHARBROIL MAGNUM 500 QUANTUM TARGET , $399.99

By using infrared cooking technology, this grill heats up your food much faster than ordinary grills. That means perfectly seared meat and locked-in juices in a jiffy.

$ BODUM CHARCOAL GRILL CRATE AND BARREL, $40

A valued trait with outdoor grilling is portability. This small grill can easily be taken on your next camping trip.

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IN THIS KITCHEN

TOOL TIME

Grilling tools must be tougher to withstand the heat of barbecuing. $$$ 21-PIECE TOOL SET BROOKSTONE, $85.99

This kit includes a baster for all your cooking needs.

$$ PORTABLE TOOL SET CRATE AND BARREL, $59.95

With just the essential tools, this set can be wrapped up and transported easily.

$$

WIRELESS REMOTE GRILLING THERMOMETER, WILLIAMS SONOMA, $59.95

This thermometer alerts you when your food reaches a certain temperature. No more watching and waiting.

$ CUISINART GRILLING TOOL SET BED BATH & BEYOND, $24.99

Get all your grilling tools on a budget. This one even comes with ear-of-corn holders

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THINK DRINKS

Making the perfect drink requires the perfect tools. $$$ FACES BAR TOOL SET WILLIAMS SONOMA, $99

This 7-piece set includes all the essentials to make your favorite party drinks.

$$ CLASSIC OUTDOOR DRINKWARE POTTERY BARN, $39.50

These also can be monogrammed for your personalized party.

$$ MIKASA PUNCH BOWL MACY’S, $60

$ OXO COCKTAIL SHAKER SUR LA TABLE, $30

A festive must-have for birthday celebrations, this bowl is perfect for drinks of all kinds including lemonade and sangria.

An essential tool for shaking all your favorite drinks, alcoholic or not.

$ EMERSON ELECTRIC WINE OPENER TARGET, $20

A stuck cork is a thing of the past. Getting a wine bottle open with this tool is as easy as literally a press of a button.

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DIY ICE CREAM Cooling off during a hot and sunny day does not require a pool. $$$ KITCHENAID STAND MIXER WITH ICE CREAM MAKER ATTACHMENT KITCHENAID, $398

No surprises when we tell you there is also an ice cream maker attachment to satisfy your sweet tooth.

$$ RIVAL WHITE MOUNTAIN ICE CREAM MAKER AMAZON, $170

This machine has the option of pausing the cycle in order to put in tasty additions to any ice cream flavor.

$ UCO ICE CREAM MAKER BALLS AMAZON, $20

You don’t need a power outlet for this tool. Children and hands-on lovers get to mix ingredients in this fun ball then stick it in the freezer.

Don't forget the scoop!

ICE CREAM SCOOP LINENS N THINGS, $9.95

TIP

Dip the scoop in hot water and dry it just before scooping ice cream to create perfect round shapes.

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GRILLING GOES GLOBAL

America is not the only place to find barbecued meats.

Countries around the world have been using similar techniques for centuries.

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Korean L.A. galbi Makes: 4 to 6 Servings Prep Time: 2 hours Cook time: 10 minutes

INGREDIENTS 3.5 lb beef short ribs ½ cup soy sauc ½ cup water or white wine ¼ cup honey + 1 tsp 9 cloves of garlic, minced 1 medium onion 1 tsp chopped ginger 1 Korean pear or 2 ripe Bosc pears 2 ½ tbs sesame oil 1 tsp sesame seeds 1 tsp black ground pepper 2 tbs soybean paste 1 tbs hot pepper paste 1 green onion 4 romaine lettuce leaves Green chili pepper

YOU WILL NEED Large mixing bowl Blender or food processor Small mixing bowl Mixing spoon Grill or Large pan Kitchen scissors

TIP

You’re looking for the kind with the pieces of bone running through the cut, not the kind with one long bone. This cut is sometimes called flanken, Jacob’s Ladder or LA-Style short ribs

DIRECTIONS 1. Trim excess fat from the short ribs and rinse several times in cold water.

2. Soak the ribs in cold water for 10-20 minutes to remove the blood.

3. In a large bowl, add soy sauce, water or cooking wine, honey (or 1/3 cup brown sugar), and ground black pepper.

4. Blend pear (about 2 cups worth), 8 cloves of garlic, onion and ginger until it turns into a white creamy liquid.

5. Add to the soy sauce base with 2 tbs sesame oil.

6. Rinse the short ribs in fresh cold water several more times to remove any remaining bone fragments.

Drain the water.

7. Add the ribs to the marinade and mix it well, by hand.

8. Keep it in the refrigerator for at least an hour.

Overnight is better.

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9. Mix soy bean paste, hot pepper paste, green onion, 1 clove of minced garlic, 1 tsp honey, 1/3 tbs of sesame oil and sesame seeds in a small bowl with a spoon.

10. Rinse and drain lettuce and perilla leaves. Put them on a plate or basket.

11. Cut a cucumber into strips 3 ½ inch to 4 inches in length and ½ inch thick.

12. Chop green chili peppers and slice a few cloves of raw garlic and put them next to green lettuce and perilla leaves.

13. Grill or pan fry the ribs ~ 5 minutes 14. When the both sides are cooked, put them on a serving plate. Cut the meat part off the bone with scissors into bite-size pieces.

Indian green chicken kebabs Makes: 2 2-kebab servings Prep Time: 2-3 hours Cook time: 30 minutes

INGREDIENTS

YOU WILL NEED

2 lb boneless chicken

4 bamboo skewers 2 tbsp thick, plain yogurt

Food processor 3 tbsp lemon juice

Broiler pan or oven Salt to taste pan lined with foil 2 tbsp cooking oil or oil spray Grill 6 stalks mint leaves

6 stalks cilantro leaves 2 inch peeled ginger 6 cloves garlic

5 green chilis 1 onion

½ each red and yellow bell pepper 1 tsp red chili powder

DID YOU KNOW?

Cilantro is both an herb and a spice?

It’s seeds are called corriander.

DIRECTIONS 1. Cut the chicken into medium pieces. Clean them and keep ready.

2. Chop the onion, bell peppers into square pieces.

3. Grind the mint, cilantro, ginger, garlic and chili into a paste in a food processor 4. Marinate the chicken with the ground paste, yogurt, salt and lemon juice for at least 2-3 hrs, overnight is better. It makes the chicken juicy.

5. Mix the cut onion, bell pepper, red chili powder, salt and lemon.

6. Apply some oil coating on the skewer and arrange the chicken, onion and bell pepper alternatively.

7. Line boiler bottom pan with aluminum foil and arrange the sticks on the top pan. If you don’t have broiler pan, use the regular oven pan lined with aluminum foil.

8. Grill the pieces till they are cooked and coated with slight brown and black spots.

ALTERNATIVE DIRECTIONS 10. Alternatively, preheat your oven to 375 F. Keep the chicken in the middle layer and cook for about 25-30 min.

11. Turn the skewer stick in the middle for even dryness on the chicken.

12. If you are using the regular oven pans, remove the water collected in the middle of the cooking.

13. Turn on broiler and keep the chicken under it for about 2-3 min.

14. Turn the sides and keep for another 2-3 min or until slightly blackened.

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Traditional Gyro Meat Makes: 10 servings Prep time: 1-2 hours Cook time: 45 minutes

INGREDIENTS ½ onion, cut into chunks 1 pound ground lamb 1 pound ground beef 1 tbs minced garlic 1 tsp dried oregano 1 tsp ground cumin 1 tsp dried marjoram 1 tsp ground dried rosemary 1 tsp ground dried thyme 1 tsp ground black pepper ¼ tsp sea salt

YOU WILL NEED: Food processor Tea towel Mixing bowl 7x4 loaf pan Roasting pan Meat thermometer

DIRECTIONS 1. Place the onion in a food processor and process until finely chopped.

2. Scoop the onions onto the center of a towel, gather up the ends of the towel and squeeze out the liquid from the onions.

3. Place the onions into a mixing bowl along with the lamb and beef.

4. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper and salt.

5. Mix well with your hands until well combined.

6. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.

7. Preheat oven to 325 degrees F. 8. Place the meat mixture into the food processor and pulse for about a minute until finely chopped and the mixture feels tacky.

9. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets.

10. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan and place into the preheated oven.

11. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.

12. Bake until the gyro meat is no longer pink in the center and the internal temperature registers 165 degrees F.

MOUTHWATERING TZATZIKI SAUCE INGREDIENTS 1 large cucumber, peeled and cut into chunks 1 ½ cups plain Greek yogurt 2 cloves garlic, minced ½ cup sour cream ½ cup mayonnaise Salt and pepper to taste

DIRECTIONS 1. Chop the cucumber in a food processor until nearly liquefied; strain through a piece of cheesecloth to remove excess moisture, being careful to not over-drain and lose too much of the fresh flavor.

2. Mix the cucumber, yogurt, garlic, sour cream and mayonnaise together in a bowl; season with salt and pepper.

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INDULG E TOGETHER There’s no better way to spend a warm night than grilling gru*

BY DAMONICA BOONE

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tomato egg salad Makes: 4 servings Prep Time: 25 minutes

INGREDIENTS 6 eggs 6 Roma tomatoes ½ of a seedless cucumber, chopped ¼ of a red onion, chopped ½ cup mayonnaise 1 tbsp Dijon-style mustard 1 bunch watercress, trimmed ½ tsp each salt and ground black pepper

DIRECTIONS 1. In a medium saucepan, cover eggs with water. Bring to a boil over high heat. Remove from heat; cover and let stand 12 minutes. Drain, rinse, peel

and chop cooked eggs.

2. Meanwhile halve tomatoes lengthwise and remove seeds. In a mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper.

Fold in chopped egg.

3. Divide watercress among four plates.

Top each with three tomato halves; spoon on egg salad. Drizzle with any remaining dressing.

KEY NUTRITION INFORMATION Calories 276 Protein 12 grams Carbohydrates 8 grams Total fat 22 grams

INGREDIENTS 1 pound turkey breast tenderloin 1 tbsp honey mustard Âź cup olive oil 2 pears, cored (optional) and sliced 4 slices provolone cheese, halved 5 oz arugula 2 tbsp cider vinegar

DIRECTIONS 1. Bias-slice turkey crosswise in eight 1-inch slices. Flatten slightly with palm of hand, then season with salt and pepper. Brush with half the honey mustard.

2. In a 12-inch skillet heat two tablespoons of oil over medium-high heat. Cook turkey in an even layer, in hot oil, for two to three minutes on each side or until browned.

Layer pears on turkey; top each with a half slice of cheese. Reduce heat to mediumlow. Cover and cook three to four minutes or until cheese is melted and pears are warm.

3. Divide arugula among dishes; top with turkey slices. For sauce, whisk remaining mustard and oil along with the vinegar into pan juices in skillet; cook 30 seconds.

Drizzle sauce on each serving. Sprinkle with freshly ground pepper.

tomato pear & cheese salad Makes: 4 servings Prep Time: 25 minutes

KEY NUTRITION INFORMATION Calories 410 Protein 36 grams Carbohydrates 16 grams Total fat 22 grams

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chilled tomato soup with cornbread croutons

INGREDIENTS 1 8 ½ oz package corn muffin mix 1 tsp chili powder 2 14 ½ oz cans diced tomatoes with green pepper, celery, and onion ½ an English cucumber, seeded and coarsely chopped 3 green onions, trimmed and coarsely chopped 1 cup ice cubes 1 medium avocado, halved, seeded, peeled and sliced Sliced green onion, chopped cucumber, and chili powder (optional)

DIRECTIONS 1. Preheat oven to 400 degrees F. Prepare corn muffin mix according to package directions.

Spread in lightly greased 13x9x2-inch baking pan. Bake 14 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly. Cut into one-inch cubes. Toss with one tablespoon of the olive oil and chili powder. Place on baking sheet and crisp in oven for five minutes.

2. While muffin mix bakes, in a blender combine undrained tomatoes, cucumber, onions, and ice; cover and blend until nearly smooth. Pour soup in bowls; top with avocado and half the croutons (reserve remaining for another use). If desired, sprinkle with additional green onion, cucumber, and chili powder. Drizzle with olive oil.

KEY NUTRITION INFORMATION Calories 482 Protein 9 grams Carbohydrates 66 grams Total fat 22 grams

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TOMATO PEACH BBQ RIBS Makes: 6 servings Prep time: 20 minutes Cook time: 1 hour, 20 min.

Grill time: 1 hour, five min.

INGREDIENTS 1 onion 2 whole cloves 4 - 5 pounds pork ribs, cut into serving-size pieces 1 bay leaf 2 cups chopped, peeled peaches 1 10 ¾ oz can condensed tomato soup ½ cup light corn syrup ½ cup cider vinegar ½ cup packed brown sugar ¼ cup cooking oil 1 tbsp dry mustard 1 tbsp Worcestershire sauce 1 ½ tsp paprika ½ tsp salt ½ tsp garlic powder ½ tsp black pepper

DIRECTIONS 1. Stud onion with cloves. Place the ribs in a five-quart Dutch oven and add about two inches of water. Add the onion and bay leaf and bring the water to a boil. Reduce heat; cover and simmer about an hour or until the ribs are tender.

2. Drain the ribs. In a covered grill arrange mediumhot coals around a drip pan. Test for medium heat above the pan by holding hand over coals for four seconds. Place the ribs, fat side up on the preheated grill rack over the drip pan, but not over the coals. Lower the grill hood and cook for an hour.

3. Meanwhile, in a two-quart saucepan stir together the peaches, tomato soup, corn syrup, vinegar, brown sugar, cooking oil, dry mustard, Worcestershire sauce, paprika, salt, garlic powder and pepper. Bring the mixture to a boil, stirring constantly. Reduce heat and simmer, uncovered, about 20 minutes or until the sauce is slightly thickened, stirring occasionally.

4. After the ribs have grilled for an hour, brush them generously with the sauces. Grill for five to 10 minutes more or until well-done, brushing occasionally with the sauce. Pass the remaining sauce with the ribs.

KEY NUTRITION INFORMATION Calories 742 Protein 44 grams Carbohydrates 28 grams Total fat 50 grams

TOFU STACKUP Makes: 4 servings Prep Time: 30 minutes

INGREDIENTS 2 ears fresh sweet corn 2 12 - 16 oz firm or extra firm tofu, drained Ÿ cup yellow cornmeal 2 tsp chili powder ½ tsp salt 3 - 4 tbsp olive oil 1 medium red sweet pepper, seeded and sliced 2 medium green tomatoes, sliced Lime wedges Fresh cilantro leaves (optional)

DIRECTIONS 1. In a large saucepan, cook corn, covered, in boiling salted water for seven minutes. Drain.

2. Meanwhile, slice each block of tofu horizontally into four slices. In a shallow dish combine cornmeal, chili powder, and salt; dip tofu into mixture to coat.

3. In a 12-inch skillet, heat one tablespoon of oil over medium-high heat. Cook tofu in batches for two to three minutes per side until crisp and golden brown, adding more oil as needed.

Remove tofu from skillet; add sweet pepper and green tomatoes and cook in remaining oil about three minutes until tomatoes are heated through and lightly browned and peppers are tender.

4. Cut corn from cob. Place one slice tofu on each of four serving plates. Top with half of the corn, peppers and tomatoes. Top with remaining tofu slices, and remaining corn, peppers, and tomatoes. Serve with lime wedges and fresh cilantro leaves.

KEY NUTRITION INFORMATION Calories 306 Protein 15 grams Carbohydrates 28 grams Total fat 16 grams

GRILLED SCALLOP KABOBS Makes: 4 servings Prep time: 15 minutes Grilling time: 5 minutes

INGREDIENTS 12 oz fresh or frozen sea scallops 16 cherry tomatoes 1 medium yellow summer squash, halved lengthwise and sliced ½ inch thick 3 tbsp bottled sesame-ginger stir-fry sauce

DIRECTIONS 1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. On eight 8-inch skewers*, alternately thread scallops, cherry tomatoes, and squash, leaving Âź inch between pieces.

2. For a charcoal grill, place scallop skewers on the greased rack of an uncovered grill directly over medium coals. Grill for five to eight minutes or until scallops are opaque, turning once and brushing frequently with stir-fry sauce during the last half of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place scallop skewers on greased grill rack over heat. Cover and grill as above)

KEY NUTRITION INFORMATION Calories 108 Protein 16 grams Carbohydrates 9 grams Total fat 1 gram

TIP

If using wooden skewers, soak the skewers in water for at least 30 minutes before grilling to avoid fast ignition and severe burning.

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Peach Pie Twisters Makes: 12 twisters Prep time: 40 minutes Baking time: 15 minutes

Make Ahead Tip: Store cooked twisters in an airtight container 40 eatnow

To Reheat: Preheat oven to 350 degrees F. Place twisters on baking sheet and heat, uncovered, for 8 to 10 minutes or until warm.

INGREDIENTS 2 rolled refrigerated unbaked pie crusts 3 medium peaches, pitted and chopped, or 1 16-oz. package frozen unsweetened peach slices, thawed and chopped ½ cup tiny marshmallows ½ tsp cinnamon sugar or chili powder 1 tbsp cinnamon sugar or 1 tbsp. sugar mixed with ½ tsp. chili powder Vanilla ice cream (optional)

DIRECTIONS 1. Let pie crusts stand at room temperature according to package directions. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper or foil; lightly grease the foil if using. Set aside.

2. In medium bowl, combine peaches, marshmallows, and ½ teaspoon of cinnamon sugar or chili powder.

3. Unroll one pie crust. Cut crust into six wedges.

Spoon a scant 1/4 cup of the peach mixture along one long side of each wedge, 1/2 inch from the edge of the crust. Brush edge of long sides of crust with a little water. Fold crust over filling.

Using the tines of a fork, press long sides together to seal. Fold the top edge of the crust back to expose some of the filling. Repeat with remaining wedges and filling.

4. Place pies on prepared baking sheets. Prick top crusts of pies two or three times with a fork.

Sprinkle with one tablespoon cinnamon sugar or chili powder-sugar mixture. Bake 15 to 18 minutes or until filling is bubbly and pastry is golden brown. Cool pies on pans slightly to serve warm, or cool completely.

5. Serve standing upright in paper cups or in glasses with a scoop of ice cream.

KEY NUTRITION INFORMATION Calories 188 Protein 1 gram Carbohydrates 24 grams Total fat 9 grams

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BananaSplit Cupcakes Makes: 24 cupcakes Prep time: 30 minutes Standing time: 30 minutes Baking time: 18 to 20 minutes Cooling time: 45 minutes

INGREDIENTS 3/4 cup butter 3 eggs 2 cups all-purpose flour 1 ½ tsp baking powder ¾ tsp salt ¼ tsp baking soda ½ cup mashed ripe banana ¼ cup milk ¼ cup sour cream 1 tsp vanilla 1 cup sugar 1 recipe sweetened whipped cream 2 pints ice cream (any flavor) Chocolate-flavor syrup Maraschino cherries with stems and/or chopped nuts

1. Preheat oven to 350 degrees F. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line 24 two-1/2-inch muffin cups with paper bake cups.

In a medium bowl stir together flour, baking powder, salt and baking soda. In a small bowl combine mashed banana, milk, sour cream and vanilla. Set aside.

2. In a large mixing bowl beat butter with an electric mixer on low to medium speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy, scraping sides of bowl. Add eggs, one at a time, beating well after each addition.

Alternately add flour mixture and banana mixture to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in muffin cups.

4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for five minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

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Caramelized Apples & Ice Cream

Makes: 4 servings Prep Time: 20 minutes

INGREDIENTS ¼ cup sugar 1 tsp ground cinnamon 1 tbsp butter 4 firm cooking apples (such as Braeburn or Jonagold), halved lengthwise and cored ½ cup water 2 cups ice cream Cinnamon sugar (optional)

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DIRECTIONS 1. On a plate combine sugar and cinnamon. Heat a very large skillet over medium heat; add butter. Press the cut side of each apple into the cinnamon-sugar mixture. Place apples, cut sides down, in the hot skillet. Sprinkle with any remaining cinnamonsugar mixture.

2. Cook apples for seven to eight minutes or just until apples begin to brown. Add the ½ cup water. Cover; reduce heat to low.

Simmer for five to seven minutes, adding more water if sugar begins to burn.

3. Remove apples from skillet; place two apple halves on each of four plates; drizzle with sauce from skillet. Add a scoop of ice cream to each plate. If desired, sprinkle with cinnamon sugar.

KEY NUTRITION INFORMATION Calories 304 Protein 2 grams Carbohydrates 51 grams

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Minted Mango Tea

Makes: 6 servings Prep time: 10 minutes Cooling time: 1 hour

INGREDIENTS 1 cup chopped refrigerated mango slices 1 cup pineapple juice 8 green tea bags 2 mint sprigs 4 cups boiling water ½ tbsp sugar Ice cubes

DIRECTIONS 1. Place the chopped mango and pineapple juice in a blender container or food processor bowl.

Cover and blend or process until smooth. Cover and refrigerate the pureed mixture.

2. Meanwhile, in a large glass bowl, pour boiling water over the tea bags and mint sprigs. Cover and let steep five minutes. Remove and discard the tea bags and mint sprigs. Cool, covered, for an hour. Chill for two hours.

3. Transfer the chilled tea to a twoquart pitcher; add the pureed mango mixture and sugar. Stir until the sugar is dissolved.

4. To serve, pour the tea mixture into ice-filled glasses. Garnish each glass with an additional mango slice and a pineapple star.

KEY NUTRITION INFORMATION 28 eatnow

Calories 66 Carbohydrates 16 grams

Mock Sangria Makes: 10 servings Prep Time: 15 minutes

INGREDIENTS 2 cups orange juice, chilled 1 cup unsweetened white grape juice, chilled 1 cup reduced-calorie cranberry juice 1 1-liter bottle diet lemon-lime carbonated beverage, chilled Ice cubes 2 cups assorted fresh fruit (such as oranges, cut into wedges; thinly sliced and halved lemons and/or limes; pineapple wedges; seedless red or green grapes; sliced, peeled and pitted peaches; and halved strawberries) Fresh mint sprigs

DIRECTIONS 1. In a large bowl or pitcher, stir together chilled orange juice, white grape juice and cranberry juice.

2. Add the lemon-lime beverage; stir gently. Fill each of 10 glasses about two-thirds full with ice.

Divide fruit among glasses.

Pour juice mixture into glasses.

Garnish with fresh mint sprigs.

KEY NUTRITION INFORMATION Calories 61 Protein 1 gram Carbohydrates 15 grams

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Makes: 6 large martinis Prep Time: 20 minutes

INGREDIENTS 5 cups watermelon cubes (rind and seeds removed) ¾ cup lemon vodka 6 tbsp lime juice 3 tbsp Cointreau or triple sec 3 tbsp sugar

DIRECTIONS 1. Place watermelon in blender.

Cover; blend until smooth. Pour puree into a pitcher and keep very cold, even a little frozen to make it icy.

2. For two martinis, add one cup of watermelon puree, ¼ cup of lemon vodka, two tablespoons of lime juice, and one tablespoon each of Cointreau and sugar to the blender with three to six ice cubes. Cover; blend until slushy.

KEY NUTRITION INFORMATION Calories 150 Protein 1 grams Carbohydrate 20 grams

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Watermelon Martini

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PARTY SUPPLIES set the scene

This Sean O’Hara serve ware set includes a salad bowl with servers, a condiment server, a set of four small salad bowls, a chip-and-dip tray and a cheese tray all made from acacia wood. A knife with an acacia wood handle complements the cheese tray.

Use these to host a large party or just invite a few friends over for snacks.

macys.com, $85 - $200

Plastic tablecloths are safe but can leave your table looking like a disaster. Opt for a fabric tablecloth that is better looking and machinewashable.

Place mats and matching napkins might seem like small details, but they can add just the right amount of sass.

CRATEANDBARREL.COM, $4.95 - $7.95

open outdoors This Billow Wire candle lantern can soothe the atmosphere as the crowd starts to die down, or it can keep the party going as the sun sets.

SEARS.COM, $61 52 eatnow

williams-sonoma. com, $89.95 – $99.95

Fool your guests into thinking you’re serving barbecue on expensive china with this set of eight Marimekko Appelsiini patterned paper plates.

CRATEANDBARREL.COM, $4.95

pretty placeholders Godinger Westbury’s drink dispenser is suitable for holding water, sangria, punch, juice, soda or it can distribute warm drinks during the cold season.

MACYS.COM, $140

Keep hands out of food and germs out of bodies with these Strand serving pieces.

CRATEANDBARREL.COM, $39.95 Stack sweet cupcakes with this three-tier glass cupcake plate at a party or use it to hold muffins during teatime, serve biscuits for a breakfast party, or to stack candles for an awesome centerpiece.

MACYS.COM, $29.99

essential to eating

Lucia’s buffet plate will not only decorate your table, it’ll decorate the food that it carries.

This Hampton Forge 101-piece flatware set includes 12 plate settings and a variety of serving pieces.

CRATEANDBARREL. COM, $16.95

TARGET.COM, $71 eatnow 53

CHANGE YOUR MINT MINDSET You won’t find mojitos here.

Instead, we invite you to fall in flavor with our favorite mint recipes

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Slow-baked tomatoes with garlic and mint Makes: 8 servings Prep Time: 15 minutes

INGREDIENTS 1 ½ pounds cherry or grape tomatoes ¼- ½ cup extra virgin olive oil 7 cloves garlic, peeled, split lengthwise and green shoot removed 1 bunch fresh mint, trimmed 1 – 2 tsp coarse or flake salt 1 tsp freshly ground black pepper Toasted slices of rustic bread Goat cheese (optional)

DIRECTIONS 1. Preheat oven to 325 degrees F. Wash and drain tomatoes well, pat dry.

2. In a nonreactive 2-quart baking dish place tomatoes in a single layer.

3. Pour on olive oil so they are well-coated and there is a thin layer (¼ inch) of oil on bottom of dish. Toss in garlic, mint, salt and pepper.

4. Bake, uncovered, for 45 to 60 minutes or until tomato skins split and soften but tomatoes still retain their shape.

5. Serve hot, warm or at room temperature.

Spoon or mash over slices of toasted bread and serve with goat cheese.

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TIP

nonreactive: use clay, enamel, glass, plastic, or stainless steel. These pans don’t react to acid, which is found in the tomatoes of this recipe.

DID YOU KNOW

has been found in Egyptian tombs dating back to 1000 B.C. >> Mint and has been part of the Chinese pharmacy even longer.

mint to be used in desserts, >> Chocolate Spearmint for drinks, Peppermint for drinks & desserts and garden mint for general cooking

>> The early Romans believed eating mint would increase intelligence. Pineapple mint for salads & cooking. is one of the oldest and best tasting home remedies US produces 70% of the World's >> Peppermint >> The for indigestion. peppermint and spearmint

Mint Ice Cream Makes: 8 servings Yield: 1 quart Prep Time: 25 minutes Chill Time: 2 hours Stand: 1 hour

INGREDIENTS 2 cups whipping cream ½ cup sugar ¾ cup fresh mint 1 cup whole milk Fresh mint for garnish (optional)

DIRECTIONS 1. In a medium saucepan combine cream, sugar and mint leaves.

2. Cook and stir over medium heat until mixture just begins to boil. Remove from heat; cover; steep for 1 hour.

3. Strain, discard mint leaves.

4. Add milk to infused cream mixture.

5. Cover and refrigerate for 2 hours or overnight until mixture is completely chilled.

6. Freeze cream mixture in a 1-quart ice cream maker according to the directions of the manufacturer. Ripen ice cream according to manufacturers directions.

7. Scoop into dessert dishes. Sprinkle with fresh mint.

Citrus Mint Drink Makes: 8 servings Prep Time: 15 minutes Chill Time: 4 hours Stand: 1 hour

>>

INGREDIENTS 1 cup snipped fresh mint leaves 2 cups water 2/3 cup sugar 1 tsp shredded orange peel 2 cups orange juice 2/3 cup lemon juice Ice cubes Fresh mint sprigs for garnish (optional)

DIRECTIONS 1. Place mint leaves in a medium bowl.

2. Bring water and sugar to boiling in a small saucepan, stirring until sugar dissolves. Remove from heat; pour over mint leaves.

3. Stir in orange peel, orange juice and lemon juice.

4. Cover; let stand at room temperature for 1 hour.

5. Strain.

6. Cover and chill for 4 to 24 hours.

7. Serve over ice. If desired, garnish with mint sprigs.

6 KINDS OF MINT APPLEMINT

This has a delightful wintergreen flavor and fragrance. The fresh leaves can be used to make apple-mint jelly or stomachsoothing tea.

‘CHOCOLATE’ MINT

‘Chocolate’ is a fast-spreading selection with dark green leaves, purple-tinted stems, and a light chocolate-mint fragrance.

‘ORANGE’ MINT

The foliage has a citrus fragrance and flavor that makes it a good addition to a lot of dishes.

PEPPERMINT

This packs the strongest mint flavor. It grows 12 to 30 inches tall and 18 inches wide.

SPEARMINT

Spearmint offers a mild flavor that gives it versatility in the kitchen. Spearmint can withstand higher soil moisture. Tuck it beneath a downspout or water often for a happy mint patch.

VARIEGATED PINEAPPLE MINT

It brightens corners of the garden with its white-edged leaves and fruity flavor

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SAVE THIS SUMMER Food should be something you can count on. No unpredictable summer weather or budget should change that.

Learn which cuts of meat are most affordable and how to properly freeze your leftovers.

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MEAT SENSE CHUCK

COST: Between $2 and $4 a pound COOK: Grilled or broiling TIP: This cut of meat is versatile, so you can marinate it and throw it on the grill, or let it broil for a few hours, which results in a flavorful roast.

BRISKET

COST: About $4 per pound COOK: Braising TIP: Brisket is a commitment. It takes time to bring out the flavor, so make sure you have it.

PLATE

COST: Up to $30 per pound COOK: Grilling TIP: They are some of the highest quality cuts, so be prepared to spend.

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SHANK

COST: About $3 per pound COOK: Braising TIP: It tastes best braised in wine

When do you choose the shoulder instead of the saddle?

The leg or a loin? Meat often leaves people puzzled. This chart offers an easy way to look at cuts of meat to help you.

RIB

COST: Between $4 and $6 a pound COOK: Grilling TIP: Although the fat helps the cut stay moist, you don’t want to waste your money on something that melts away.

FOOD SENSE

ROUND

COST: About $5 per pound COOK: Braising TIP: This is a popular cut, but can be difficult to cook due to its lack of fat.

SIRLOIN

COST: Between $2 and $4 per pound COOK: Slow cooking or grilling TIP: These contain the top and bottom sirloin.

SHORT LOIN

COST: Up to $16 per pound COOK: Grilling TIP: This cut is home to the T-bone and porterhouse steaks.

FLANK STEAK

COST: About $4 a pound COOK: Braising, broiling or grilling TIP: Choose tenderizing ingredients, since this cut can be tougher

TENDERLOIN

COST: Up to $20 a pound COOK: Roasting or grilling TIP: You can cook this cut whole or cut it into steaks.

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SHAKE, LADLE AND ROLL

Here are other uses for otherwise one-purpose items. Time to get creative.

That ICE-CREAM SCOOP gets a lot of mileage during the hot months, but there are many other uses for it when you’re not chowing on frozen treats.

Use it to scoop cookie dough. Sometimes dough is too tough for an ordinary spoon to handle.

Create balls of fruit as a creative serving presentation. Instead of slicing up watermelon, scoop out individual dome-shaped servings.

Fill muffin pans to avoid the drips and mess.

SHAKERS are great for mixing drinks, but consider other options, too.

Make your own salad dressing. Combine olive oil, balsamic vinegar, crushed garlic, ground mustard, salt and pepper in a shaker and shake to incorporate the ingredients.

Don’t let your PUNCH BOWL take up space in the back of your cabinets. They are not just for party drinks.

Make a 7-layer salad. Place three cups of chopped lettuce in the bowl. Layer egg slices, peas, three more cups of lettuce, crumbled bacon and shredded cheese. Sprinkle a little salt and pepper on top. Spread a mixture of one cup mayonnaise and one tablespoon of sugar on top to cover the entire salad.

Cover and chill for 24 hours. Garnish with sliced green onion and a sprinkling of paprika.

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