Fairway Market Flavors Spring/Summer 2015 by Fairway Market

f lavors WHERE GREAT INGREDIENTS COME TOGETHER

BEEF IS BACK 10+ BEEFY MEAL IDEAS

BIG BURGERS

THE DUDE DIET GOOD FOODS FOR DUDES

JUICY MEAT & CHEESE COMBOS

DIP IT GOOD

4 EASY DIPS FOR ANY CHIP

MUY BUENO

CELEBRATING LATIN AMERICAN COOKING WITH CHEF YVETTE MARQUEZ

50 SHADES OF SHRIMP NEW WAYS TO ENJOY FAIRWAY’S SUCCULENT SHRIMP PLUS:

MEAT IN A MEETING GRILLING GUIDE MEDITERRANEAN MEALS

EAT BIG, LIVE LARGE 60+ BIG FOODS & RECIPES

Issue 10 Eat Big, Live Large Spring /Summer 2015

>> 27 36 119

flavors EAT BIG, LIVE LARGE COVER STORIES

134 BIG BURGERS

MUY BUENO!

Big Flavors Make Big Cookouts

Celebrating Three Generations of

BIG, BEEFY RECIPES THE DUDE DIET & DOMESTICATE ME Food Writer Serena Wolf on

Latin American Cooking

50 SHADES OF SHRIMP LOVE Fairway’s Succulent, Tender Shrimp

102

MEAT IN A MEETING

Good Food for Dudes

GET YOUR GRILL ON DIP IT GOOD! 187 SAVOR EVERY MOMENT Dips for Any Chip 109

Mediterranean-Inspired Recipes

flavors

>> SPRING/SUMMER 2015 TABLE OF CONTENTS

ABOUT FAIRWAY

102

MEAT IN A MEETING

LOCATIONS & SERVICES

109

GET YOUR GRILL ON

EDITOR’S LETTER

WHAT IS FAIRWAY?

INSPIRED EATING 119

EAT BIG 27

BIG BURGERS Big Flavors Make Big Cookouts

Experience the ultimate

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BIG, BEEFY RECIPES

GRASS-FED GREATNESS

Food Writer Serena Wolf on Good Food for Dudes

134

DIP IT GOOD!

149

50 SHADES OF SHRIMP

167

HOLY HAZELNUT SPREAD

FAIRWAY BIG FAMILY FAVES

NO GOJIS, NO GLORY Eat Well, Live Well, Be Well

187

LOVE Fairway’s Succulent, Tender Shrimp

MY LIFE RUNS ON FOOD Sweet, Savory, Buttery, Green Recipes

Dips for Any Chip

MUY BUENO Celebrating Three Generations of Latin American Cooking

Your Primer to Fairway’s Grass-Fed Beef

THE DUDE DIET & DOMESTICATE ME

SAVOR EVERY MOMENT Mediterranean-Inspired Recipes

201

NYMOVES

Going Big Means Going Home (to Eat!)

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Granolas prepared by

ALPINA GREEK YOGURT WITH ARTISAN GRANOLAS CHEESECAKE Serves: 3-5

Preparation Time: 15 min

Pie Crust: 4 Artisan Granola domes (taken off the yogurt package) 1 3 / cup of nuts (Which nuts? Match the nuts to the artisan granola blend you are using: Superfoods = Walnuts, Almond Berry = Almonds, and Tropical Chia = Cashews) 1 2 / tablespoon of sugar 1 tablespoon of butter (optional)

Directions / Steps

INGREDIENTS Pie Filling: 4 Alpina Greek Yogurts (pick one of the following flavors: Mango, Blueberry, Strawberry, or Plain. Equal to 2 cups) 1 2 / cup sugar Pinch of salt 2 eggs 1 tablespoon cornstarch 2 tablespoon vanilla extract (optional-recommended if using Plain Greek yogurt with Superfoods granola blend)

Preheat oven to 350F. In a food processor, chopper or magic bullet, combine the granolas, nuts and sugar. Finely chop. Add butter, if desired, and mix evenly throughout the chopped mixture. Place into 10” pie pan and create an even layer on the bottom of the pan. Set aside. In a blender, combine the yogurt, eggs, salt and sugar (add vanilla if you are using plain). Blend until smooth. Add cornstarch to mixture and blend again. Pour filling into crust in pie pan. Bake for 35 minutes. Let cool then chill in the refrigerator for 2-3 hours before serving. Once cheesecake is cooled, garnish with fruit if desired. (Yogurt and Granola Pairings: Strawberry and Blueberry Greek Yogurt = Almond Berry, Plain Greek = Superfoods, Mango = Tropical Chia)

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>> CREDITS

This issue of Fairway Market’s Flavors magazine reflects the incredible work from the following individuals to bring you the best in food content from its most passionate purveyors:

Pat Sheils Publisher

Sanura Weathers Contributor from www.myliferunsonfood.com

Nora Bass Editor in Chief, Photographer

Christine Arel Contributor from www.nogojisnoglory.com

Cristine Esguerra Lead Designer

Sara Russolese Marketing & Sales Assistant

Jacqueline Donovan Vice President of Marketing

Emanuel Guillermo Contributing Art Director

Olivia Wheat Lead Chef, Recipe Contributor & Photographer

Jesus Farcierth Contributing Art Director

Vincent Olivieri Chef & Recipe Contributor

Wailin Lee Contributing Art Director

Michaela Hayes Chef & Recipe Contributor

Raul Nuñez Contributing Art Director

Colin Cooke Photographer

Bryan Bonet Contributing Art Director

Bill Milne Photographer

Kevin Kimbrell Contributing Art Director & Photographer

Serena Wolf Contributor from www.domesticate-me.com

More delicious choices than ever to keep your day fueled with only natural ingredients.

Read more from Fairway’s contributors on Fairway’s blog at BLOG.FAIRWAYMARKET.COM

Yvette Marquez Contributor from www.muybuenocookbook.com

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ABOUT FAIRWAY

Locations & Services At Fairway Market, we exceed any other grocery shopping experience with edible treasures around every corner of the store at incredible prices.

Chelsea, NY 766 Sixth Avenue (btw 25th & 26th Sts) Chelsea, New York, NY 10010 (646) 676-4550 HOURS: 8am - 11pm Daily

Douglaston, Queens, NY 242-02 61st Avenue Douglaston, Queens, NY 11362 (Lower Level of Douglaston Plaza Shopping Center, below the Macy’s and Toys “R” Us Stores) (718) 423-2100 HOURS: 8am – 11pm Daily

Plainview, NY

Westbury, NY

50 Manetto Hill Mall Plainview, NY 11803 (516) 871-0290 STORE HOURS: 7am – 10pm Daily CAFÉ HOURS: 7am – 8pm Daily

1258 Corporate Drive Westbury (Long Island), NY 11590 (Roosevelt Raceway Center, site of former Home Depot Expo just off the Meadowbrook Parkway) (516) 247-6850 HOURS: Mon – Fri: 8am – 11pm Sat - Sun: 7am – 11pm

Red Hook, Brooklyn, NY 480-500 Van Brunt Street Brooklyn, NY 11231 (718) 254-0923 STORE HOURS: 8am – 10pm Daily CAFÉ HOURS: 8am – 8pm Daily

Upper East Side, Manhattan, NY

2328 12th Ave (at 130th St) New York, NY 10027 (212) 234-3883 HOURS: 8am – 11pm Daily

240 East 86th Street (between 2nd and 3rd Aves) New York, NY 10128 (212) 327-2008 STORE HOURS: 7am – Midnight Daily FAIRWAY TO GO HOURS: 7am – 10pm Daily

Kips Bay, Manhattan, NY

Upper West Side, Manhattan, NY

550 Second Ave at East 30th St New York, NY 10016 (646) 720-9420 HOURS: 8am – 11pm Daily

2127 Broadway (at 74th St) New York, NY 10023 (212) 595-1888 STORE HOURS: 7am – 1am Daily 2ND FLOOR ORGANICS HOURS: 8am – 10pm Daily CAFÉ AND STEAKHOUSE HOURS: Sun - Th 8am – 9:30PM; Fri - Sat 8am – 10pm

Harlem, Manhattan, NY

Lake Grove, NY 3200 Middle Country Rd Lake Grove, NY 11755 (631) 468-7432 HOURS: 8am - 11pm Daily

Nanuet, NY 75 West Route 59 Nanuet, NY 10594 HOURS: 7am - 11pm Daily

Pelham Manor, NY

Learn more about specials, services and catering and the latest news at your local Fairway Market, visit FAIRWAYMARKET.COM/STORES

NEW JERSEY Paramus, NJ 30 East Ridgewood Avenue Paramus, New Jersey 07652 (201) 444-5455 HOURS: 8am – 10pm Daily

Woodland Park, NJ 1510 US 46 West Woodland Park, NJ 07424 (Kohl’s Shopping Center, US 46 and Browertown Rd.) (973) 339-5103 STORE HOURS: 8am – 11pm Daily WINE & SPIRITS: Mon–Sat 9am – 10pm, Sun 11am – 10pm

Your Life,

Our Clean

CONNECTICUT Stamford, CT 699 Canal Street Stamford, CT 06902 (203) 388-9815 STORE HOURS: 8am – 10pm Daily CAFÉ HOURS: 8am – 8pm Daily WINE & SPIRITS: Mon–Sat 9am – 9pm, Sun 10am – 5pm CLX-FWY-001

NEW YORK

Post Road Plaza 847 Pelham Parkway Pelham Manor, NY 10803 (914) 633-6550 STORE HOURS: 8am – 10pm Daily CAFÉ HOURS: 8am – 8pm Daily WINE & SPIRITS: Mon – Th 9am – 9pm, Fri – Sat 9am – 10pm, Sun 12pm – 7pm

Real. Life. Clean.

12 | FLAVORS MAGAZINE

production

job number ] FWY-001 file name ] Your life our clean

retailer ] Fairway

element ] Print Ad

team CD

Ted Keifer

Editor’s Letter A

t Fairway Market, our new mantra is “eat big, LIVE LARGE!” What does that mean exactly? It means indulging in the foods we love, enjoying scandalously good homemade fresh foods, and living a bold, big life in the process. That’s in our New York City roots. It’s why we cater to foodies and food lovers for whom deliciousness is capital and the standard rules of eating simply do not apply.

Full Flavor Veggies

And we are certainly celebrating that mindset in this issue. They say, “Go big or go home.” We say, “Go big at home!” Everything this issue is BIG. We have big burgers and big, beefy entrees; savory dips for any chip; chocolaty, hazelnut spread heaven; and tasty new ways to enjoy Fairway’s succulent, tender shrimp. We not only want to stimulate your cooking creativity but leave you begging for more. We also turned this issue to the food writers and bloggers we love for globally inspired flavors, and sweet, spicy, buttery recipes you can’t get anywhere else. These fearless women LOVE food (and Fairway) to make meals their mouths and minds won’t forget. Contributor Yvette Marquez celebrates Latin American cooking and her forthcoming cookbook; food bloggers Christine Arel and Sanura Weathers offer healthy but crave-worthy recipes; and Serena Wolf shares her approach to feeding good foods to dudes with The Dude Diet from her blog DomesticateMe. Plus, chef and photographer Olivia Wheat shows us new ways to enjoy Fairway’s most indulgent foods. These women inspire us to eat how we see fit, and we hope they inspire you to do the same. Speaking of inspirational women, check out Fairway’s new “Meat in a Meeting” web commercial at bit.ly/ fairwaymarketmeatinameeting for a hilarious take on one woman definitely eating BIG with Fairway. “Eat big, LIVE LARGE” is not just a mantra, but also a way of life. How will you embrace an “eat big, LIVE LARGE” lifestyle? We can’t wait to find out.

- Nora Bass New Protein Blends

14 | FLAVORS MAGAZINE

ABOUT FAIRWAY FAIRWAY ABOUT

WE’RE SERIOUS ABOUT SUSHI

What is Fairway? What is Fairway? "" >> OUR DEPARTMENTS & FOODS

F F

OUR DEPARTMENTS & FOODS

airway Market has a long history of being passionate about food. Family-run since 1933, food whenpurveyor, Nathan Glickberg airway Market has been a fresh grocer, began a fruit and stand, Fairway has grown to of specialty food items andwith trailblazer forvegetable the import 15 extraordinary stores (with more to come soon!) with over since its one-storefront beginning in the 1930s. Top-quality 600,000 square feet in retail space and over 4,000 employees, and taste, freshness, innovation, and uniqueness form the serving millions of loyal customers each year. tenet from which Fairway has become a leader in the food industry and a New York City icon. Today, an even grander vision for Fairway is on the horizon. For foodies of all

as knowledgeable and discerning about food as you are. When Fairway you explore take in the aromastoofemerge a fresh kinds, has our beenaisles, and quickly continues marketplace, sample anddeliciousness let the tastes linger on as a world of food where is capital andyour the palate as rules you decide the don’t best way to fill up your cart. We standard for eating apply. know you’ll keep coming back for more. Learn more about Fairway’s departments and foods, and Learn more about Fairway’s departments and foods, and why Fairway truly is like no other market. why Fairway truly is like no other market.

BAKERY

Learn something delicious at

As you travel through your Fairway Market, you come across an irresistibly fabulous aroma—the smell of freshbaked bagels, breads and baguettes. All our baked goods are handcrafted to perfection, each with care and skillful attention. Born from a European tradition, our breads, bagels, and baguettes are not par-baked like at so many other stores. Our cookies, custom-decorated cakes, shortbreads, tarts, pastries, and cheesecakes will delight you, and our signature pies are legendary.

F A I R W A Y M A R K E T. C O M 17 FAIRWAYMARKET.COM | 19

What What isIs Fairway? Fairway? (continued...) (continued...) FAIRWAY PRIVATe LABeL CHeeSe

If Fairway Market is on the label, you are in for a treat. Everything that comes out of the Fairway kitchens and into yours is either a Fairway original recipe or a treasured “secret” family recipe from a team member (most likely unbeknownst to their family!). We nurture close relationships with our producers, from the Italian families who make our incredible balsamic, to our olive growers in Mexico, Australia, France, Portugal and beyond who craft our world-renowned barrel oils, to the Lancaster family farmers who supply our organic milk and eggs. Look for Fairway on the label and taste the world.

Cheese lovers rejoice! Our inventory hovers around 650 different cheeses from a dozen countries at any time. Most of the world’s greatest cheeses were first sold here at Fairway starting in 1980. Under the expert guidance of Steve Jenkins, Fairway’s master cheesemonger and America’s first French-certified “maître-fromager,” Fairway’s cheese operations today are considered a beacon of success to food retailers the world over. From our global treks to sniff out the best to our unique ability to get you cheese that is both fresh and affordable, Fairway brings the world’s best cheese right to you. We promise you cheese heaven.

kOSHeR COFFee

Fairway kosher is a kosher food lover’s paradise. We’ve long been one of the largest purveyors of food in the country that is not only kosher, but is absolutely delicious. Under the direction of “KOF-K” Kosher Supervision and Rabbi Avrohom Marmorstein, director of Mehadrin Kashrus (the kosher supervision service in Manhattan), Fairway offers thousands of kosher foods, from meat, poultry, cheese and bakery items, to coffees, teas and traditional packaged goods, as well as specialty products.

We offer fresh coffee roasted on the premises and a practice of using only superior beans. Our number one rule: our beans are treated with respect and care. This means we stay away from mainstream commercial coffee, including corner-cutters and companies that clearly put quantity over quality. This means we buy directly from small farms and estates where we have personal connections, because we know they care about the quality, flavor, and taste of every one of their coffee beans as much as we do. We test and test and then test again before any bean makes it to our stores.

DeLI Your Fairway Deli and Appetizing counter is unlike any you’ve come across in a very long while. We are a classic New York deli, and beyond: you will find our famous house-smoked salmon, the finest charcuterie from around the world, Chef Mitchel London’s beloved crab cakes, Provençal veggies, our own local roast turkey, mashed potatoes, tuna salad, pasta salad, herring, knishes, potato latkes, whole rotisserie chicken with our secret seasoning, homemade soups, chili, quiche...and the list goes on and on. “Appetizing” is an incredible food tradition local to New York. This is our craft at its best—the kind of food you long for.

18 20| |FLAVORS FLAVORSMAGAZINE MAGAZINE

MeAT Our meat department is an area where we really go the extra mile to give you the opportunity to shine. We only source and put out meat that we ourselves would buy for our families. All of our meat is cut and packaged in-house by a trained Fairway team member to ensure peak freshness, proper packaging, and the approval of someone who knows what a superior cut of meat looks like. All of the meat in every Fairway Market store is USDA inspected. Our kosher meat undergoes strict rabbinical supervision; in fact, we cut and package our kosher meat in-house and offer the same custom-cutting option for our kosher customers.

FAIRWAYMARKET.COM | 21 19

What isIs Fairway? (continued...) (continued...) SPeCIALTY BAKERY

ORGANIC & NATURAL

Take a trip around the world without ever leaving our store. This is the part of Fairway that truly makes us a one-stop shop and an extraordinary food shopping experience. We import the best of the best, directly, from over 100 producers in Europe. Many of the European foodstuffs we carry are exclusive to Fairway. We have a particular passion for our exclusives. They’re the reason we’re in the newspapers and magazines all the time, and of utmost importance to the best chefs and most passionate foodies.

Eating naturally, organically, and healthfully is a way of life. At Fairway, you can make great choices for your body, your family, and the environment— without having to spend a fortune. Our extensive organic and natural selection includes fruits and veggies, natural and fresh juices, organic beef, chicken, meats, nut butters, dried fruits and nuts, cheeses and cold cuts, breads and groceries, health and beauty products, dairy (including Fairway’s own organic milk), and over 2,000 gluten-free products. In fact, you could say sourcing new organic products is part of our DNA.

TRADITIONAL GROCeRY

PRODUCE

Have your shopping list at hand and gear up with your cart ready to cruise through the aisles when you come into your local Fairway Market. Whether you’re coming in for those hard-to-find specialty items on your list or traditional groceries, our selection of the brand names you love, combined with our expertise in specialty foods, makes us truly unique as your one-stop shop for everything from cereal to caviar. Our grocery aisles are filled, floor to ceiling, with the national and traditional brand names you know and trust—Tide, Bounty, Kleenex, Charmin, Lysol, Poland Spring, Oreo, Cheerios, Lipton, Wonder, Hershey’s, Coke, Green Giant, and so many more.

We’ve come a long way from being a single fruit and vegetable storefront on the corner, but top-quality produce is still our priority. We are rooted with the values of supporting local growers and providing our customers the freshest and best selection of produce items. Today, we are able to scale our produce operations to be the biggest per-store in the industry, without sacrificing either freshness or quality. We buy direct from the source and buy locally grown produce, as well as sourcing from all over the world, following the growing seasons of every region to offer you only the best produce year-round.

SEAFOOD Our seafood department is an area where we really stand out from the rest. We have only the highest standards for selecting our seafood, with seafood experts at the helm of our selection process. We’re the first ones down at the docks every morning to pick out the best fish. We know that a day off means the fish will be less fresh, so we don’t take any days off! We receive every fish whole and fillet it in our stores, reminiscent of the way you would get fish from an outdoor fresh fish market in Europe, or from an old-time fish market in New York City. We offer 50 to 80 different species of fresh fish and seafood in each store every day—over 75% of which are wild. (Now THAT is wild!)

20 22 | FLAVORS MAGAZINE

UPPeR WeST SIDe CAFe Mitchel London brings his unique culinary style to classic standard dishes at the Fairway Café and Steakhouse, as the Chef de Cuisine. Before joining Fairway, Mitchel was Mayor Ed Koch’s official chef at Gracie Mansion for seven years. With the freshest of ingredients right from the shelves at Fairway Market (produce, breads, USDA Prime steaks, specialty imported foodstuffs), and deceptively easy preparations that simply enhance the true flavors of food, you are in for a fantastic meal. Menus are updated seasonally to take advantage of the freshest local produce and the best ingredients available.

FAIRWAYMARKET.COM FAIRWAYMARKET.COM||23 21

Find your Flavor

ONE ISLAND, 16 LAYERS OF PURIFICATION

16 starts in the clouds, but where it ends up is what makes it truly special. 16 was discovered on Jeju, a very special volcanic island oo the coast of South Korea. What makes this island so unique is Mt. Halla, an active volcano near the center of the landmass. Here, rainwater is naturally funneled into the heart of the mountain where 16 begins its journey. discover more at sixteenwater.com

EAT BIG

NEW ITEMS FROM FRITO LAY

BIG BURGERS BIG FLAVORS MAKE BIG COOKOUTS by Nora Bass

othing says summer like a burger! And Fairway has the BIGGEST, BEEFIEST burgers in town. Your Fairway butcher offers you the cleanest, best-tasting ground beef that exists. The chopped meat from our own trim, ground by our own butchers all day, every day.

Our organic, locally grown veggies, like fresh tomatoes and crisp lettuce, make the perfect toppings. Add Fairway bacon, amazing cheddar and an avocado cream sauce— you’ve got yourself a tasty meal!

Simply TOSTITOS® SCOOPS!® Organic Tortilla Chips

www.fritolay.com

Need a hearty, healthy dinner for your family? Try Fairway BBQ Marinated Turkey Burgers with Tomatoes and Peppers! We use our smokey, sweet and a little spicy BBQ sauce with our own ground turkey and fresh yellow and orange peppers and tomatoes to create a healthy dinner your tastebuds are going to love. The best part? We skip the bread and serve the burgers in iceberg lettuce cups to keep the meal light (and gluten-free!). You can also use Fairway fresh baked bread or buns from our bakery as

well, of course, for a more filling meal. Prepare for this to be a new weeknight family favorite. Or top your burger with Fairway Red Pepper Pesto, caramelized onions and homemade paprika mayo. Well, now you’ve got yourself a serious meal with extraordinary flavor. English muffin or lettuce cup buns keep these burgers on the lighter side. Don’t forget the cheddar and our locally grown onions and tomatoes, too! Fairway Tropical Mango Salsa is a true favorite among Fairway food lovers. Sweet and a little spicy, this all-natural food makes any meal (that works with mango!) more special. Our Fairway Thai Mango Chili Marinated Pork Sliders with Fairway Tropical Mango Salsa are an easy, tasty way to enjoy this prepared food. Finally, make it a festive celebration with a blue cheese bacon burger. Perfect for the Fourth of July and your summer grill-outs (or urban grill-ins). (continued...)

FAIRWAYMARKET.COM | 27

Big Burgers (continued...)

BLUE CHEESE BACON BURGER INGREDIENTS (Serves 4) 1lb Fairway 90% lean ground beef 1/4 cup blue cheese, crumbled 4 slices Fairway bacon, cooked and crumbled 1⁄2 cup scallion, minced 1⁄4 tsp hot pepper sauce 1 tsp Worcestershire sauce 1 tsp black pepper, coarsely ground 11⁄2 tsps salt 1 tsp Fairway Dijon Mustard 4 hamburger buns

DIRECTIONS TOPPINGS 4 leaves lettuce 4 slices tomatoes 1⁄2 avocado, sliced 4 tbsps mayonnaise

MIX the ground beef, blue cheese, bacon, scallions, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard in a large bowl. Cover and refrigerate for 2 hours. PREHEAT grill for high heat. Gently form the burger mixture into 4 patties. Grill patties to your desired doneness. SERVE on rolls with lettuce, tomato, avocado and mayo.

FAIRWAY THAI MANGO CHILI MARINATED PORK SLIDERS WITH FAIRWAY TROPICAL MANGO SALSA

28 | FLAVORS MAGAZINE

INGREDIENTS (Serves 3-6)

DIRECTIONS

Cooking spray 2-2½ tbsps Fairway Thai Mango Chili Sauce, plus more if topping on burger 12 oz (¾ lb) Fairway Ground Pork 2 tbsps Fairway Breadcrumbs or panko breadcrumbs 1 scallion, white and light green parts only, sliced Fairway Sea Salt Fairway Freshly Ground Black Pepper 6-8 mini potato slider buns Fairway Tropical Mango Salsa Shredded romaine lettuce

POSITION a rack in the upper third of the oven and preheat to 425°F. Coat a rimmed baking sheet with cooking spray. COMBINE the pork, panko, chili sauce, scallion, ½ tsp of salt and a few grinds of pepper in a medium bowl. With dampened hands, roll the mixture into 6-8 meatballs; transfer to the prepared baking dish.

REMOVE from the oven and, if desired, brush with Fairway Thai Mango Chili Sauce. PLACE shredded lettuce atop buns and add sliders. TOP sliders with Fairway Tropical Mango Salsa and/ or serve on the side, depending on preference.

BAKE, turning once, until browned and cooked through, 5 to 6 minutes per side.

FAIRWAYMARKET.COM | 29

Big Burgers (continued...)

CHIPOTLE CHEDDAR TURKEY BURGERS WITH AVOCADO CREAM INGREDIENTS (Serves 4)

DIRECTIONS

FOR THE BURGER ½ lb ground turkey breast (if you buy a pound, halve and save the rest) 1 shallot 1 garlic clove, minced 1 chipotle pepper in adobo sauce, chopped (you can freeze the can for a few weeks) 1 tbsp of cilantro, chopped 3 slices cheddar cheese 3 buns (English muffins or lettuce cups) 1 large tomato ½ large red onion Lettuce (Boston or Iceberg)

WHISK together avocado, sour cream, and lime in a small bowl. Place in fridge.

FOR THE AVOCADO CREAM ½ avocado 1/8 cup sour cream ½ lime

ADD turkey to a large bowl and then combine shallots, garlic, 1-2 chipotle peppers, cilantro, salt and pepper in a bowl. Mix together until just combined; any more, and the meat will become tough. ON A GRILL or medium-high heated and sprayed grill pan, place the burgers and cook each side for 4 minutes. When you have flipped the burgers, spray or butter your buns and place inside down on pan. WHEN the inside of burger is almost to your liking, place a slice of cheddar cheese atop the burger, and flip your buns. TAKE the bottom bun off the grill, slather with avocado cream and place a cheeseburger on top. Layer with your favorite toppings—red onion, tomato, lettuce, and top with top bun (You may like to have the avocado cream on both buns, because it’s that good!)

FAIRWAY SUN-DRIED TOMATO TAPENADE BURGERS WITH CARAMELIZED ONIONS & PAPRIKA MAYO INGREDIENTS (Serves 3)

DIRECTIONS

FOR THE BEEF BURGER ½ sweet onion ½ tbsp Fairway extra virgin olive oil ½ lb ground beef ¼ cup Fairway Sun-dried Tomato Tapenade ½ cup bread crumbs 1 tomato 3 slices cheddar cheese Lettuce 3 buns (English muffins or lettuce)

THINLY slice the sweet onion and place in skillet with 2 tbsps of oil. Cook on medium high for 20-25 minutes until it becomes brown and caramelized.

FOR THE PAPRIKA MAYO 4 tbsps mayonnaise ½ lemon – all of its juice 1 tsp smoked paprika Dash of salt

30 | FLAVORS MAGAZINE

COMBINE beef with red pepper pesto and bread crumbs in a bowl. Mix together. Form into 3 patties. PLACE patties on outdoor or indoor grill on medium-high heat. Cook each side 3-4 minutes. When you flip the burgers, add the buns to

the grill. When the burgers are 1-2 minutes from being done, add the cheese. MEANWHILE combine mayo, lemon, salt, and smoked paprika; whisk together. ASSEMBLE burgers. I like to slather the mayo on the top and bottom buns, then take bottom bun, place lettuce then tomato then burger, add caramelized onions and top bun.

FAIRWAYMARKET.COM | 31

Big Burgers (continued...)

FAIRWAY BBQ MARINATED HEALTHY TURKEY BURGERS WITH TOMATOES & PEPPERS INGREDIENTS (Serves 4)

DIRECTIONS

IN A SHALLOW BOWL, place turkey meat and sprinkle with salt and pepper; mix together with hands. Form into 4 patties.

Fairway BBQ Sauce 1 lb Fairway Ground Turkey 2 tomatoes 1 yellow pepper 1 orange pepper Iceberg lettuce Salt and pepper

32 | FLAVORS MAGAZINE

HEAT grill on medium or grill pan over medium heat; spray with cooking oil. Place turkey patties and grill until browned with grill marks; about 3-4 minutes per side.

AFTER flipping the turkey burgers, add the peppers to the grill. SERVE turkey burgers over iceberg lettuce with grilled peppers, tomatoes, and a side of Fairway BBQ Sauce; eat immediately. You may also top them with cheese and serve on bread. -f

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EAT BIG

20M

BIG, BEEFY RECIPES >> MADE WITH OBE AUSTRALIAN BEEF by Olivia Wheat

fter this winter, the travel bug has bitten many of us. If you’re dreaming of faraway places that you can’t quite get to this spring or summer, enjoy a taste of travel at home. Instead of traveling, simply transform your kitchen for the ultimate staycation! Fairway transports you to Australia with OBE certified organic, grass-fed beef. Begin your trip down under with a delightful cup of Fairway Broccoli and Cheddar Soup before enjoying OBE Rib Eye Steak and a side of roasted butternut squash with Fairway Hazelnuts. Jet set to the Far East with a Thai-inspired variation of OBE Ground Sirloin Beef garnished with Fairway Peanuts. Looking to spice things up even more? Use Fairway Chinese Five-Spice to intensify OBE Beef Sirloin and Fairway Shrimp for the ultimate Asian noodle salad. Take a trip to London in only 30 minutes by searing OBE London Broil served alongside Fairway Edamame and Carrots Table. Or for something that combines global flavors, these two healthy bowls have a little bit of everything, from a taste of Greece with Fairway Kalamata Olives, to an Italian flair with Fairway Artichoke Hearts. They say, “Go big or go home.” We say, “Go big at home!”

36 | FLAVORS MAGAZINE

THAI SALAD CUPS WITH MINCED GROUND SIRLOIN BEEF & FAIRWAY PEANUTS INGREDIENTS (Serves 2-4) 2 tbsps Fairway Olive Oil, for frying 2 cloves garlic, peeled and chopped 2 chilies, de-seeded and finely sliced ½ lb OBE Ground Sirloin Beef 1 red onion, roughly sliced or Fairway pre-diced red onion 2 tbsps fish sauce 1 tbsp light soy sauce 1 tsp sugar Thai sweet basil leaves (can also use regular basil), thinly sliced (optional) Lettuce cups, such as iceberg or butter lettuce leaves Fairway Peanuts, handful chopped for garnish Fairway Salt and Pepper, to taste Fairway Thai Peanut Sauce, on the side or for drizzling (optional)

DIRECTIONS HEAT Fairway Olive Oil and fry garlic and chilies in a wok or frying pan, stirring well, until the garlic begins to brown. ADD OBE Ground Sirloin Beef and stir-fry over high heat, breaking apart the meat and thoroughly mixing in the garlic and chili. ADD onion, fish sauce, soy sauce and sugar to the pan and continue to stir-fry until the beef is cooked through. Season with Fairway Salt and Pepper to taste. ARRANGE over plated lettuce leaves and garnish with chopped peanuts and basil. Drizzle with Fairway Thai Peanut Sauce or serve on the side.

FAIRWAYMARKET.COM | 37

Big, Beefy Entrees (continued...) 30M

ASIAN NOODLE SALAD WITH SPICY GROUND SIRLOIN & SHRIMP

INGREDIENTS (Serves 4) ½ -1/3 lb cellophane noodles or beanthread noodles ½ lb OBE Ground Sirloin Beef 2 tsps Fairway Chinese Five-Spice 5 tbsps Fairway Olive Oil 2 cloves garlic, peeled and grated 2 tsps grated fresh ginger ½ lb Fairway Shrimp, cooked 3 tsps sugar 1 bunch spring onions, finely sliced 3 tbsps fresh lime juice 1 tbsps fish sauce 2 fresh red chilies, deseeded and finely sliced 1 handful fresh coriander, chopped 1 handful fresh mint, chopped 2 handfuls Fairway Roasted Peanuts Fairway Salt and Pepper

DIRECTIONS SOAK noodles in a bowl of warm water until soft, then drain and place back in bowl.

Artichoke Pizza In the Fall of 2011, we brought our recipe to the big boys, taking our first step towards world pizza domination.

USING a hot wok or pan, fry OBE Beef and Fairway Chinese Five-Spice in Fairway Olive Oil until brown and crisp. Add garlic, ginger, Fairway Shrimp and sugar; stir-fry for another 4 minutes. REMOVE from heat and stir mixture into the noodles. Add the spring onions, lime juice, fish sauce, chilies, coriander, mint and Fairway Peanuts to the bowl. TOSS well and correct the seasoning if need be. Sprinkle with some extra herb leaves if desired. Serve cold.

38 | FLAVORS MAGAZINE

The result was our latest, greatest pride and joy Artichoke Basille's Pizza Co.'s signature Artichoke and Margherita pizzas in every grocer's freezer. Everything you know and love about our pizza has been boxed up and ready to cook 'til crispy perfection, right in the comfort of your own home.

FAIRWAYMARKET.COM | 39

Big, Beefy Entrees (continued...) 30M

HEARTY & HEALTHY BEEF BOWL WITH FAIRWAY QUINOA TABLE, BEETS, HERBED POTATOES & MUSTARD VINAIGRETTE

INGREDIENTS (Serves 4)

DIRECTIONS

3 lb OBE Beef Eye Round Roast Fairway Olive Oil 4-6 potatoes, Yukon gold Chives, chopped Fresh parsley Fairway Salt and Cracked Black Pepper Fairway Quinoa with Red Grapes and Cucumber Table Rocal French Vacuum Packed Pre-Cooked Beets Fairway Kalamata Olives Radishes, thinly sliced Watercress 4 Fairway Hard-Boiled Eggs Cannellini Beans Radish sprouts 2 tbsps Fairway Red Wine Vinegar 1 tbsp Fairway Dijon Mustard Granulated sugar

PREHEAT oven to 350°F. HEAT 2 tbsps Fairway Olive Oil in a medium sauté pan on medium-high heat. Once hot, sear OBE Beef Roast until caramelized on all sides, about 8-10 minutes. Transfer roast to sheet tray lined with a wire rack and bake in oven until internal temperature reaches 125°F -130°F, about 50 minutes. WHILE meat is cooking, place potatoes in water with ¼ cup Fairway Salt and boil until tender. Toss with 1 tbsp Fairway Olive Oil, chopped chives and parsley, and Fairway Cracked Black Pepper. FOR MUSTARD VINAIGRETTE COMBINE 1/3 cup Fairway Olive Oil, 2 tbsps Fairway Red Wine Vinegar, 1 tbsp Fairway Dijon Mustard, a pinch of granulated sugar, ¾ tsp Fairway Salt and ½ tsp Fairway Pepper in a small bowl. ASSEMBLE all ingredients in a bowl. Serve with mustard vinaigrette alongside.

30M

HEARTY BEEF BOWL WITH ROASTED CAULIFLOWER, BUTTERNUT SQUASH, ARTICHOKE HEARTS & HERBED RANCH

INGREDIENTS (Serves 4)

DIRECTIONS

2 cups butternut squash, diced into ¾ pieces 2 cups cauliflower florets, diced into 1 inch pieces Fairway Olive Oil Fairway Salt and Cracked Black Pepper 1 lb OBE Beef Chuck Filet Steaks, if not pre-cubed cut into 1½ inch pieces ½ cup green cabbage, thinly sliced 1 bunch of green curly kale ½ - 1 tsp Fairway Red Pepper Flakes Fairway Marinated Artichoke Hearts 1 tbsp chives, chopped Creamy herbed ranch dressing

PREHEAT oven to 375°F. USING a bowl, toss butternut squash and cauliflower with 2 tbsps Fairway Olive Oil, 2 tsps Fairway Salt and 1 tsp Fairway Cracked Black Pepper. Spread on a foil lined baking sheet and roast in oven for 20-25 minutes, tossing halfway through. WHILE the squash and cauliflower are roasting, heat a large sauté pan on medium-high heat with 1 tsp Fairway Olive Oil. Add OBE Beef Chuck and season with Fairway Salt and Pepper. Cook until meat begins to brown and transfer to a plate to rest. Place pan back on heat. WASH, dry and tear 1 small head of green curly kale into palmsized pieces. Add kale and green cabbage to sauté pan, season with 1 tsp Fairway Salt and ½ - 1 tsp Fairway Red Pepper Flakes, and stir until just beginning to wilt. TRANSFER to a plate along with roasted squash, cauliflower, and OBE Steak. Top with Fairway Marinated Artichoke Hearts, garnish with chopped chives and serve with creamy herbed ranch dressing.

FAIRWAYMARKET.COM | 41

Big, Beefy Entrees (continued...) 30M

LONDON BROIL WITH FAIRWAY EDAMAME & CARROTS TABLE

30M

SEARED SHELL STEAK WITH RED WINE, MUSHROOMS & BLUE CHEESE MASHED POTATOES

INGREDIENTS (Serves 2-4)

1 OBE London Broil Fairway Salt and Pepper 1 tbsp Fairway Olive Oil

Fairway Edamame and Carrots Table Mixed greens Grape or cherry tomatoes, halved

Dressing of your choosing for side salad or just use Fairway Balsamic Vinegar and Fairway Olive Oil

DIRECTIONS PREHEAT oven to 350°F. SEASON both sides of OBE London Broil with Fairway Salt and Fairway Pepper. HEAT 1 tbsp Fairway Olive Oil on medium-high heat in a large sauté pan. Sear meat on both sides until golden brown, about 2 minutes per side. TRANSFER pan into oven for 7-8 minutes for a medium temperature. Let rest on wire rack 8-10 minutes before slicing. SERVE with Fairway Edamame and Carrots Table and a simple side salad of mixed greens and cherry tomatoes.

30M

BAKED TOMATOES WITH HERBED BREADCRUMBS & HAZELNUTS

INGREDIENTS (Serves 2-4)

DIRECTIONS

2 cups Fairway Herbed Breadcrumbs 4 to 6 large beefsteak tomatoes (about 3 lbs total) 1½ tbsps fresh thyme ½ stick unsalted butter 1 cup Fairway Hazelnuts, toasted, skinned and coarsely chopped Fairway Salt and Pepper

PREHEAT oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish. SPREAD Fairway Breadcrumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool crumbs. Increase oven temperature to 450°F. THICKLY slice tomatoes and arrange, overlapping, in baking dish. Season with ½ tsp Fairway Salt and ¼ tsp Fairway Pepper and sprinkle with 1

tbsp thyme. Melt butter in a large heavy skillet over medium heat; add Fairway Hazelnuts and Fairway Breadcrumbs, stirring frequently until golden, 4 to 5 minutes. Season with Fairway Salt and Pepper to taste. Spoon evenly over tomatoes. BAKE until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and sprinkle with remaining ½ tbsp thyme.

INGREDIENTS (Serves 4) FOR STEAK, RED WINE, MUSHROOMS & ONIONS 2 OBE NY Shell Steaks 1 tbsp Fairway Tarragon Vinegar ¾ tsp Fairway Salt & Pepper, each Fairway Olive Oil, divided into ¼ cup and 4 tsps Fresh tarragon, leaves from 2 sprigs Fresh rosemary, leaves from 2 sprigs

½ cup onion, chopped ½ tsp chopped fresh rosemary 1 cup shitake mushrooms, sliced 2 tsps flour ¾ cup red wine 1 tbsp unsalted butter

FOR STEAMED BROCCOLI 1 head of broccoli, cut into 2-inch florets 1 tbsp Fairway Salt, plus seasoning

Fairway Pepper Fairway Olive Oil

FOR MASHED POTATOES 2 lbs potatoes (red or Yukon), cut into 2-inch chunks ½ cup Fairway Blue Cheese ½ cup 1% low-fat milk (add heavy milk for desired consistency ¼ tsp Fairway Pepper

DIRECTIONS FOR STEAK WHISK together Fairway Tarragon Vinegar, Fairway Olive Oil, Fairway Salt, and Pepper. Add tarragon and rosemary leaves to bowl. Brush mixture on OBE NY Shell Steak.

FOR BROCCOLI USING a medium saucepan, bring 1 cup water and 1 tbsp Fairway Salt to a boil. Add broccoli and cover pan with a lid. Let simmer for 2 minutes. Remove lid and stir.

HEAT a large heavy skillet over medium-high heat. Add 1 tbsp Fairway Olive Oil to pan; swirl to coat. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan, and keep warm.

TRANSFER broccoli with a slotted spoon and finish with a drizzle of Fairway Olive Oil and Fairway Coarse Sea Salt and Pepper.

ADD remaining 1 tsp Fairway Olive Oil to pan; swirl to coat. Add onion, rosemary, and mushrooms; cook 5 minutes or until mushrooms begin to brown. Sprinkle mushroom mixture with flour; cook 30 seconds. Add wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add ¼ tsp Fairway Salt and Pepper, and butter to pan, stirring until butter melts. CUT steaks across the grain into thin slices. Serve with sauce.

FOR MASHED POTATOES PLACE potatoes in a large saucepan; cover with water. Bring to a boil; cook 15 minutes until tender. Drain. PLACE potato mixture and remaining ingredients (Fairway Blue cheese, milk and Fairway Pepper) in a large bowl. Mash to desired consistency. Note: In terms of timing, we suggest boiling the potatoes first, then cooking the steak, then mushrooms and broccoli while the meat is resting. Mash and finish potatoes with blue cheese just before serving and slicing steak.

FAIRWAYMARKET.COM | 43

Big, Beefy Entrees (continued...) 30M 30M

STEAK WITH ROASTED BUTTERNUT SQUASH, HAZELNUTS & FAIRWAY BROCCOLI & CHEDDAR SOUP WITH HERBED BREADCRUMBS

INGREDIENTS (Serves 4-6)

DIRECTIONS

FOR THE OBE RIB EYE STEAK MARINATE OBE Steak with 2 sliced garlic cloves, chopped thyme and rosemary and 2 tbsps Fairway Olive Oil. Season with Fairway Salt and Pepper.

of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and browned, 10 to 15 minutes longer.

USING pan over medium to medium-high heat, sear steak for 2-3 minutes per side until desired doneness.

WHILE squash roasts, melt 3 tbsps butter in small skillet over mediumlow heat. Add Fairway Hazelnuts and cook, stirring frequently, until butter and Fairway Hazelnuts are brown and fragrant, about 2 minutes. Immediately remove skillet from heat and stir in water (butter will foam and sizzle). Let cool for 1 minute; stir in lemon juice and Fairway Salt.

2 OBE Rib Eye Steaks Garlic cloves or use Fairway Crushed Garlic 1 tbsp fresh thyme, chopped 1 tbsp fresh rosemary, chopped Fairway Olive Oil Fairway Broccoli and Cheddar Soup Fairway Herbed Breadcrumbs

FOR THE ROASTED BUTTERNUT SQUASH 1 large (2 1/3 – 3 lb) butternut squash (can use pre-sliced packaged squash) Unsalted butter, 3 tbsps melted and 3 tbsps cut into 3 pieces ½ tsp Fairway Salt and Pepper, each 1/3 cup Fairway Hazelnuts, toasted, skinned and coarsely chopped 1 tbsp water 1 tbsp lemon juice 1 tbsp fresh chives, minced

FOR THE ROASTED BUTTERNUT SQUASH WITH FAIRWAY HAZELNUTS ADJUST oven rack to lowest position and heat oven to 425. If you didn’t purchase pre-peeled/ pre-sliced squash, remove skin and seeds then cut into ½-inch pieces. TOSS squash with Fairway Salt and Pepper and 3 tbsps melted butter until evenly coated. Arrange butternut squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side of sheet touching back

CLASSIC DEVILED EGGS

INGREDIENTS (Serves 4-6) 8 large Fairway Eggs Ice water 3 tbsps mayonnaise 1 tbsp Fairway Dijon Mustard ¼ tsp Fairway Cayenne Pepper Fairway Salt and Black Pepper Fairway Paprika, for dusting

DIRECTIONS USING a large pot, arrange Fairway Eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch. MOB14-16 MOB Fairways Ad _A_X1a.pdf

PEEL Fairway eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. MASH the yolks with the mayonnaise, Fairway Mustard and Fairway Cayenne; season with Fairway Salt and Pepper. Spoon yolk mixture into 1

2/24/14

a plastic sandwich bag and seal; snip ¼ inch off one corner of the baggie and pipe into egg white halves. Dust with Fairway Paprika. Also Shown: Fairway White Rainbow Pretzel Balls and Fairway Assorted Cupcakes.

3:05 PM

TRANSFER squash to platter. Drizzle butter mixture evenly over squash. Sprinkle with chives and serve. FOR THE FAIRWAY BROCCOLI CHEDDAR SOUP WARM up Fairway Soup in microwave until warm. Pour into bowls and top with Fairway Herbed Breadcrumbs.

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44 | FLAVORS MAGAZINE

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EAT BIG

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rass-fed beef from Fairway is a healthy way to enjoy beef. Grass-fed beef means that the cattle were allowed to forage and graze for their own fresh food. The emphasis is on providing the closest thing to a natural diet as possible. Grass is high in key nutrients like Omega-3s and B vitamins, and result in steaks that

are leaner, healthier, and much more flavorful. Basically, grass-fed beef is better beef! Talk to your Fairway Butcher to find out more about grass-fed beef and to get just the right cut for your meal. (continued...)

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Grass-Fed Greatness (continued...)

GRASS-FED BEEF COOKING TIPS

THAWING

Thaw grass-fed beef in the refrigerator or, for quick thawing, place the vacuum-sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Do not cook it cold straight from the refrigerator or thaw with a microwave.

TENDERIZING RUBS

Use a meat tenderizer. Tenderizing breaks down tough

You can also coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor.

OLIVE OIL

Because grass-fed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.

COOKING

Pre-heat the oven, pan, or grill before cooking grass-fed beef. Grass-fed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees lower than the desired temperature, it’s done.

IDEAL TEMP SEARING LET IT SIT

Grass-fed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.

Pan searing on the stove is an easy way to cook a grass-fed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.

Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute. -f

LEARN MORE COOKING TIPS AT AMERICANGRASSFED.ORG

48 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 49

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EAT BIG

Dip It Good! >> DIPS FOR ANY CHIP by Nora Bass

hat do all parties and social occasions require? Easy dips of course! With Fairway’s all-natural tortilla chips and potato chips, dips have their perfect companion. Great for hosting, after-school snacks, topped on burgers, paired with veggies or as part of your crudité spread. And with simple, natural ingredients, you can feel good about your snacking. Which is why we say to dip it—dip it good! (continued...)

FAIRWAYMARKET.COM | 55

Dip It Good! (continued...) 5M

AVOCADO CREAM DIP

30M

CREAMY ARTICHOKE DIP

INGREDIENTS (Yields 2 cups)

INGREDIENTS (Yeilds 2 cups)

1 cup Fairway Chunky Guacamole ½ cup Mayonnaise ½ cup Sour Cream

DIRECTIONS PLACE all ingredients in blender. BLEND until smooth.

4 slices day-old crusty white bread with crusts removed, torn into 2-inch pieces (3 cups) 2 anchovy fillets, drained 1 box (9 ounces) frozen artichoke hearts, thawed and drained ½ tsp sugar 2/3 cup extra-virgin olive oil, plus more for serving 3 tbsp fresh lemon juice Coarse salt and ground pepper Chopped fresh chives, for serving

DIRECTIONS POUR 1 cup water over bread in a medium bowl. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms.

French Cheeses & Fairway:

A NYC Iconic Place!

WITH machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. SEASON to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil. Recipe adapted from MarthaStewart.com

Partnered with Fairway to bring you the Best of France! Thomas Export/Foodworks Www.foodworksintl.com

56 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 57

Dip It Good! (continued...)

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At the forefront of our values is a commitment to sustainability and organic practices, and the relationship of these practices to our own health. Our organic meat products have never been administered antibiotics or growth promotants, and are raised on organic land, feed and grass.

BACON HORSERADISH DIP

INGREDIENTS (Yields 1-½ cups) 6 slices Fairway bacon ¼ cup prepared horseradish, drained 2 cups sour cream ½ cup mayonnaise 1 lemon, juiced 1 tsp chopped chives

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DIRECTIONS PREHEAT your oven to 375°F. Lay bacon out on cookie sheet. Cook in oven for 20 minutes or until very crisp. REMOVE from pan and place on a paper towel. Crumble bacon and set aside. COMBINE horseradish, sour cream, mayonnaise, lemon, and bacon in a large mixing bowl. Mix well. Garnish with chopped chives. -f

58 | FLAVORS MAGAZINE

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30M

THAI RED CHILI SHRIMP

INGREDIENTS (Serves 4)

DIRECTIONS

PREHEAT oven to a high broil. In a medium-sized mixing bowl, mix together shrimp, chili sauce, garlic, juice from one lime, and salt to taste. Allow shrimp to marinate for 20 minutes.

2 lbs jumbo shrimp, peeled, deveined, tail removed or Fairway frozen shrimp ½ bottle Fairway Red Chili Sauce 1 lime 1 tsp crushed red pepper 1 tbsp crushed garlic 2 tbsp scallions, sliced thin on a bias 2 sprigs cilantro Sea salt, to taste

PLACE on a parchment-lined sheet tray. Place in oven on the highest rack so the shrimp will be closest to the burner. Broil for 4 minutes, then use a pair of tongs to turn each shrimp over and broil for another 5 minutes. REMOVE shrimp from oven and place on a plate. Garnish with cilantro, sliced scallions, and crushed red pepper.

50 SHADES OF SHRIMP

>> LOVE FAIRWAY’S SUCCULENT, TENDER SHRIMP by Nora Bass

his summer, it is all about Fairway’s Frozen Shrimp. And by frozen, we mean succulent, tender, freshthen-immediately-freeze-packed shrimp. Fairway’s frozen shrimp set the bar sky-high. We’re crazy about the impact of the environment on our foods, quality standards and

64 | FLAVORS MAGAZINE

social responsibility—and our shrimp are no exception. No added chemicals; no soak. Just pure shrimp goodness. Try these recipes for mouthwatering shrimp (paired with Fairway sauces) all summer long.

FAIRWAYMARKET.COM | 65

50 Shades of Shrimp (continued...) 30M

POPCORN SHRIMP WITH REMOULADE SAUCE

20M

FUSILLI WITH SPICY SHRIMP & TOMATO SAUCE

INGREDIENTS (Serves 2-3)

INGREDIENTS (Serves 4)

¼ cup olive oil 1 tbsp lemon juice 1 ½ tsp paprika 1 ½ tsp ground cumin ¼ tsp ground ginger ¼ tsp dried oregano 1/8 teaspoon fresh-ground black pepper

2 eggs, lightly beaten 2 tbsp heavy cream 5 tsp Creole Spice Mix (recipe below or store-bought) 2 cups plain bread crumbs 1 lb Fairway frozen shrimp or small peeled shrimp (100 count per pound) 6 cups vegetable oil, for frying Lemon wedges, for garnish

DIRECTIONS

CREOLE SPICE MIX 2 ½ tbsp paprika 2 tbsp salt 2 tbsp garlic powder 1 tbsp black pepper 1 tbsp onion powder 1 tbsp cayenne pepper 1 tbsp dried oregano 1 tbsp dried thyme

WHISK together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro in a large glass or stainless-steel bowl.

SET a 1-gallon stockpot over medium-high heat, add the vegetable oil, and preheat the oil to 360°F. BREAD the shrimp by taking about 1/3 or 1/4 of the

Recipe adapted from Food & Wine Magazine. -f

DIRECTIONS

COMBINE the eggs, heavy cream, and 2 teaspoons of the Creole Spice Mix in a medium-sized, non-reactive bowl. Whisk well to combine. In a separate bowl, blend the breadcrumbs with the remaining 3 teaspoons of the Creole Spice Mix.

ADD the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce. SERVE with thinly shaved Parmigiano-Reggiano.

COOK the pasta until almost done In a large pot of boiling, salted water, following package instructions.

REMOULADE SAUCE 1 cup mayonnaise 2 tbsp lemon juice 2 tbsp Fairway White Wine Vinegar 2 tbsp Fairway Grain Mustard 1 tbsp capers, rinsed and chopped 1 tsp prepared horseradish ½ tsp cayenne pepper 1 tsp paprika 1 tsp chives, fine chopped

PREPARE the Remoulade Sauce: Whisk all ingredients together. Place in air-tight container and refrigerate up to 5 days.

½ tsp salt ¾ cup canned crushed tomatoes in thick puree 1/3 cup chopped cilantro ¾ lb fusilli pasta 1 lb Fairway frozen shrimp Parmigiano-Reggiano, thinly shaved

shrimp and toss in the egg mixture. Let the shrimp sit in the marinade for up to 5 minutes. Remove and place in the breadcrumb mixture. Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess breadcrumbs off into another clean bowl. Repeat the process 2 more times with the remaining shrimp and breading. PLACE the breaded shrimp in the hot oil in batches, and fry, stirring occasionally, until golden brown, about 2 minutes. Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan. Serve the shrimp hot and garnish with lemon wedges and side of remoulade sauce.

Dressing Ingredients: • ¼ cup white wine vinegar • ¼ cup Filippo Berio® Delicato Extra Virgin Olive Oil • 1 teaspoon Dijon mustard • Salt and pepper to taste

Salad Ingredients: • 2 to 3 medium red and/or yellow beets, stems and greens removed • 2 small blood oranges, sectioned • ¼ cup red onion, thinly sliced • ¼ cup walnuts, chopped • 1 ounce goat cheese, crumbled • Baby spinach (optional)

Directions: 1. Cover beets with water and bring to a boil. Simmer for 30 minutes or until beets are tender when pierced with a fork. Let cool to room temperature. 2. While beets cool, whisk dressing ingredients together. 3. Quarter beets then slice ¼-inch thick. Arrange beets on salad plate with oranges and red onion slices. 4. Top with crumbled goat cheese and walnuts. Drizzle with dressing as desired. Serve over baby spinach if desired.

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EAT BIG

Holy Hazelnut Spread! >> FAIRWAY’S FAVORITE HAZELNUT SPREAD RECIPES

oliness is an ancient Italian tradition. Just ask the Pope! Fairway Hazelnut Spread is no exception. Fairway Hazelnut Spread is made from an ages-old family recipe in the Piedmont region of Italy. It is ultra-creamy, with a higher hazelnut content than our competition. Your family is going to LOVE this. YOU are going to love this. For chocolaty indulgences made with natural ingredients, the following delicious treats make for snacking paradise or will end your meal on a high note.

Fairway Hazelnut Spread Blondies use Fairway’s amazing imported Hazelnut Spread with our white chocolate chips and fresh peanut butter for a satisfyingly sweet snack or finale to your meal. Smooth, rich Italian hazelnut spread in delicious, gooey, fudgy cookies…danger alert! Fairway Hazelnut Spread Cookies are incredibly addictive. With only six ingredients, they’re super-easy to whip up. Your house will smell phenomenal. Share a batch for instant friends. (continued...)

FAIRWAYMARKET.COM | 75

Holy Hazelnut Spread (continued...) 30M

FAIRWAY HAZELNUT SPREAD SWIRLED WHITE CHOCOLATE PEANUT BUTTER BLONDIES

INGREDIENTS (Serves 9-12)

DIRECTIONS

½ cup unsalted butter (1 stick), melted 1 large egg  1 cup light brown sugar, packed  1 tbsp vanilla extract  1 cup all-purpose flour  ½ cup Fairway Organic Peanut Butter ½ cup Fairway White Chocolate Chips 1/3 cup Fairway Hazelnut Spread

PREHEAT oven to 350°F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. MELT the butter in the microwave, about 30-40 seconds on high power in a large microwave-safe bowl. Wait momentarily before adding the egg, so you don’t scramble it. Add the egg, brown sugar, and vanilla, and whisk until smooth. ADD the flour and stir until just combined—don’t overmix. STIR in the peanut butter and white chocolate chips. POUR batter into the prepared pan, smoothing the top lightly with a spatula.

EVENLY add and swirl the Fairway Hazelnut Spread. To create the marbled pattern, drizzle the spread over batter in evenly spaced, parallel lines, each spanning the length of the pan. Starting at the top of one of the lines, drag a toothpick in a zigzag formation to create the marbling. BAKE for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

15M

FAIRWAY HAZELNUT SPREAD CREPES

INGREDIENTS (Serves 12)

DIRECTIONS

2 eggs 1 cup milk ¼ cup water 2 tsps vanilla 1 cup all-purpose flour 2 tbsps sugar 2 tbsps melted butter, plus more for pan Fairway Hazelnut Spread

PLACE all the ingredients excluding the hazelnut spread in a blender and blend until smooth. If you don’t have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth. Add the flour and sugar and whisk to combine. WHISK in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle. HEAT a small crepe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the

76 | FLAVORS MAGAZINE

pan–swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate. Continue cooking the rest of the batter, adding additional butter every third crepe or so. Place the crepes on a sheet tray, cover with aluminum foil, and keep warm in a 225°F oven until ready to serve. (NOTE: They taste best right out of the pan!) SPREAD each crepe with Fairway Hazelnut Spread and then fold in half, then into fourths, like a napkin. Dust with powdered sugar and serve warm.

FAIRWAYMARKET.COM | 77

Holy Hazelnut Spread (continued...) 20M

FAIRWAY HAZELNUT SPREAD COOKIES

INGREDIENTS (Serves 12) 1 cup Fairway Graham Cracker Crumbs ½ tsp baking soda 1 pinch salt 1 egg ½ tsp vanilla extract 1 cup Fairway Hazelnut Spread

DIRECTIONS PREHEAT oven to 350°F. COMBINE the graham cracker crumbs, baking soda, and salt in a large bowl. Add the egg, vanilla, and Fairway Hazelnut Spread and mix by hand until well blended. USING your hands, form the mixture into 1-1/2-inch dough balls. PLACE dough balls on a baking sheet 2 inches apart. Bake until crispy on the outside, 8 to 10 minutes. Remove from oven. Allow cookies to rest on cookie sheet several minutes. TOP cookies with a dollop of Fairway Hazelnut Spread and dust with graham cracker crumbs. Move cookies to a wire rack to cool. -f

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EAT BIG

FAIRWAY BIG >> GOING BIG MEANS GOING HOME (TO EAT!)

hen your family sits down to eat, they want a BIG meal. And these options will not disappoint. Want BIG flavor? These dishes feature Fairway’s biggest, boldest, sweetest flavors, with Fairway Hot Chili Sauce,

Fairway Balsamic Vinegar, Fairway Honey, Raspberry Jam and more. Tangy, spicy, savory, sating and full of flavor.

FAMILY FAVES 25M

FAIRWAY BALSAMIC-GLAZED CHICKEN BREASTS

Let’s get cooking!

15M

HOISIN DUCK TORTILLAS

INGREDIENTS (Serves 4)

2 tsps Fairway Sesame Oil 2 (8-oz) packages boneless duck breast halves, thawed and skinned 1 orange (1/2 tsp grated orange zest and 2 tbsps orange juice) 1/3 cup hoisin sauce 2 tsps Fairway Hot Chili Sauce 4 (6-inch) flour tortillas ½ cucumber, peeled, halved lengthwise, cut into 8 long strips 2 scallions, green tops cut into thin strips 2 tsps Fairway Sesame Seeds Optional: Fairway Rice

INGREDIENTS (Serves 2-4)

DIRECTIONS

2 bone-in chicken breasts Fairway Black Pepper 1 tbsp Fairway Honey 1 tbsp Fairway Balsamic Vinegar Thyme, 1 tsp chopped and sprigs for garnish 1/8 cup Fairway Raspberry Jam 1 orange, 1 tbsp of juice (from roughly a ¼ of an orange) 2 tbsps Fairway White Wine Vinegar

PREHEAT oven to 400°F. Season the chicken breasts with Fairway Salt and Pepper.

for about 10 more minutes, or until chicken is just cooked through.

PREHEAT an oven-safe frying pan until hot. Add the breasts skin-side down and cook until skin is golden, 3-4 minutes. Turn breasts over and place pan in oven to bake for 15 minutes.

IN A SMALL SAUCEPAN, combine Fairway Raspberry Jam, orange juice, and Fairway White Wine Vinegar; bring to a boil. Cook for 2 to 3 minutes or until sauce is reduced to desired consistency (keep in mind sauce will thicken as it cools).

MIX Fairway Honey, Fairway Balsamic Vinegar, and chopped thyme in a small bowl. Brush mixture on top of chicken breasts and bake

CARVE warm chicken breasts off the bone and serve with spoonfuls of Raspberry Sauce; garnish with sprigs of thyme.

DIRECTIONS IN A LARGE nonstick skillet, heat Fairway Sesame Oil over medium-high heat. Once oil is hot, place duck carefully in pan; cook for 2 minutes on each side. Lower flame to medium, cover pan, and cook each side for 3 minutes or until done. Transfer cooked duck to a cutting board and thinly slice diagonally across the grain. IN SAME SKILLET used for duck over low to low-medium heat, warm tortillas until lightly browned. Meanwhile,

88 | FLAVORS MAGAZINE

combine hoisin, orange zest, juice, and Fairway Hot Chili Sauce in a small bowl. TOP each tortilla with ¼ of sliced duck, ¼ of scallions, 2 cucumber strips and ½ tsp Fairway Sesame Seeds. Simply roll up the tortilla and serve with a side of Fairway Hot Chili Sauce! Note: you can add Fairway Rice for a heartier meal; just start the rice when first starting to cook the duck.

FAIRWAYMARKET.COM | 89

Fairway Big Family Faves (continued...) 75M

FAIRWAY TURKEY WITH FAIRWAY CRANBERRY-WALNUT REMOULADE

20M

PORK CHOPS WITH FAIRWAY OLIVES, SUN-DRIED TOMATOES AND SPINACH RICE

INGREDIENTS (Serves 2-3)

1 turkey breast ½ cup Fairway Bread Crumbs ½ cup Fairway Cranberries, chopped ¼ cup Fairway Walnuts, chopped 1 onion, diced 2 tbsps sage, chopped ½ cup cabbage, shredded 2 tbsps Fairway Olive Oil Fairway Salt and Pepper Kitchen twine

½ tsp Fairway Dried Thyme ½ tsp Fairway Dried Sage ¼ tsp Fairway Salt and Pepper, each 4 boneless pork chops 1 tbsp butter 1 tbsp Fairway Olive Oil ¾ cup Fairway uncooked rice (like jasmine) 1-1/2 cups water or broth 1 (6-oz) package fresh baby spinach ½ tsp Fairway Salt ½ cup Fairway pitted kalamata olives, finely chopped ¼ cup Fairway Sun-dried Tomatoes, chopped 1 tsp Fairway Crushed Red Pepper 1 tsp grated lemon rind 2 tsps fresh lemon juice

DIRECTIONS PREHEAT oven to 350°F. In a large mixing bowl, combine Fairway Bread Crumbs, Fairway Cranberries, Fairway Walnuts, diced onion, chopped sage, and shredded cabbage. Drizzle with Fairway Olive Oil and stir together. BUTTERFLY turkey breast into one larger, thinner piece: starting with the narrowest end of the meat and holding knife blade parallel to cutting board, horizontally cut about halfway through the thickness of the turkey, stopping when there is about ¾ inch of turkey remaining. Open turkey like an open book, place turkey between sheets of wax paper or plastic wrap, and flatten with a mallet or use bottom of fists. REMOVE the wax paper or plastic wrap. Spread an even layer of cranberry-walnut filling over the turkey, leaving a ½ inch perimeter. Starting at one end, begin rolling the turkey in a jellyroll fashion until the entire turkey is rolled up. Use five pieces of kitchen twine to tie the front, back, and middle. Season the outside with Fairway Salt and Pepper. HEAT 2 tbsp of Fairway Olive Oil in a large ovensafe skillet. Brown the turkey roll on all sides. Transfer to the oven and bake for 1 hour, or until a meat thermometer inserted in the middle reads 170°F. Remove skillet from oven and cover, allowing turkey to rest for about 15 minutes; serve immediately.

DIRECTIONS IN A POT BRING, ¾ cup Fairway Rice and 1 cup broth or water to a boil, cover and lower to a simmer for about 10 minutes in total. Meanwhile, in a small bowl, combine first 3 dried spices; rub evenly over pork chops. IN A NON-STICK SKILLET, melt butter and add Fairway Olive Oil. Cook pork chops for 4 to 5 minutes on each side, turning once. WHEN rice is just about done (about 1 minute left), add spinach and ½ tsp Fairway Salt to hot Fairway rice, stirring until the spinach wilts; remove from heat. Stir in Fairway Olives, Fairway Sun-dried Tomatoes, Fairway Red Pepper, 1 tsp lemon rind and juice; cover rice mixture and let stand for 5 minutes. DIVIDE rice evenly between plates and place pork chops on top; garnish with lemon wedges.

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FAIRWAYMARKET.COM | 91

Fairway Big Family Faves (continued...) 20M

MOROCCAN-SPICED LAMB CHOPS WITH FAIRWAY COUS-COUS

INGREDIENTS (Serves 2-3)

80M

SPINACH PIE WITH GOAT CHEESE, FAIRWAY RAISINS INGREDIENTS (Serves 2-3) 1/3 cup Fairway Olive Oil, divided 2 cups minced onion (about 1 large) 5 (9-oz) packages fresh spinach ½ cup Fairway Golden Raisins 2 cups (8 oz) crumbled goat cheese 1/3 cup Fairway Pine Nuts, toasted ½ tsp Fairway Salt ¼ tsp Fairway Black Pepper 12 sheets frozen phyllo dough, thawed Cooking Spray

½ tsp Fairway Ground Cumin ¼ tsp Fairway Ground Cardamom ¼ tsp Fairway Ground Allspice ¼ tsp Fairway Pepper ¼ tsp Fairway Ground Ginger ¼ tsp Fairway Cayenne Pepper ¼ tsp Fairway Cinnamon Fairway Salt 3 garlic cloves, minced 8 lamb rib chops (2 lbs) 2 tbsps Fairway Olive Oil 1 tbsp cilantro, chopped Fairway Cous-Cous Water or broth

DIRECTIONS PREHEAT oven to 400°F.

DIRECTIONS COOK Fairway Cous-Cous according to package directions (enough for 4 people); about 10 minutes. MEANWHILE, in a small bowl, mix all the Fairway Ground Spices with 1½ tsp Fairway Salt. Lay the lamb chops on a flat surface; pat them all over with garlic before

20M

sprinkling them with the ground spice mixture. IN A LARGE SKILLET, heat the Fairway Olive Oil. Add the lamb chops and cook over medium-high to high heat, turning once (about 6 minutes). Transfer the chops to plates, garnish with the cilantro and serve with Fairway Cous-Cous.

PORK MEDALLIONS WITH FAIRWAY CHERRY & POMEGRANATE COMPOTE

HEAT 3 tbsps Fairway Olive Oil in a large saucepot over medium heat. Add onion to pan; cook 5 minutes or until browned, stirring occasionally. Add spinach in 5 increments, stirring frequently; cook 3 minutes or until spinach wilts. Simmer spinach mixture for 40 minutes or until liquid evaporates. During this time, toast Fairway Pine Nuts in a separate pan. ADD Fairway Raisins to spinach pot and stir for about a minute. Remove from heat; cool completely. Stir in goat cheese and toasted Fairway Pine Nuts. Season with Fairway Salt and Pepper.

INGREDIENTS (Serves 2-3)

DIRECTIONS

1 1-lb pork tenderloin, trimmed 3/8 tsp Fairway Salt ¼ tsp Fairway Pepper 1 tbsp Fairway Olive Oil ½ cup pomegranate juice 1/3 cup dried Fairway Sweet Cherries ¼ cup dry red wine ¼ cup Fairway Balsamic Vinegar 1 tsp cornstarch 1 tsp water 1 tbsp butter optional: Fairway Rice (drizzle extra sauce on rice)

CUT pork crosswise into 12 (1-inchthick) pieces. Sprinkle both sides of pork with Fairway Salt and Pepper. If serving alongside Fairway Rice, begin cooking rice according to package directions.

bring to a boil. Reduce heat to medium; cook 2 minutes.

HEAT Fairway Olive Oil in a large nonstick skillet over a medium-high flame. Add pork to pan; cook 4 minutes on each side or until done. Transfer pork to plate and keep warm.

COOK 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. RETURN pork to pan, turning to coat.

COAT a 13x9–inch baking dish with cooking spray. Place 1 phyllo sheet in baking dish, lightly coat phyllo with cooking spray; repeat procedure with remaining 7 phyllo sheets. Spread spinach mixture in an even layer onto phyllo stack. Place 1 phyllo sheet on a large cutting board, lightly brush with 1-½ tsps Fairway Olive Oil. Repeat procedure with the remaining phyllo sheets and Fairway Olive Oil. Place phyllo layer over spinach mixture; tuck in sides to enclose fully.

ADD pomegranate juice, Fairway Cherries, red wine, and Fairway Balsamic Vinegar to the same pan;

SERVE warm pork chops with plenty of Fairway Cherry & Pomegranate Compote on top!

BAKE at 400°F for 30 minutes. Remove from oven and let stand 15 minutes.

92 | FLAVORS MAGAZINE

COMBINE cornstarch and 1 tsp water in a small bowl. Add cornstarch mixture to pan; bring to a boil.

FAIRWAYMARKET.COM | 93

Fairway Big Family Faves (continued...) 60

MEDITERRANEAN BAKED SWEET POTATOES WITH FAIRWAY OLIVES AND SUN-DRIED TOMATOES

STUFFED ACORN SQUASH WITH KALE, MUSHROOMS, AND FAIRWAY PECANS & CRANBERRIES

INGREDIENTS (Serves 2-4)

2 medium red-skinned sweet potatoes, about 8 to 10 oz each and scrubbed clean 2 oz feta cheese, cut into small cubes 2 oz Fairway Black Olives, pitted and chopped 1 oz Fairway Sun-dried Tomatoes, thinly sliced ¼ cup (1 handful) fresh parsley, chopped ½ tsp dried Fairway Oregano 1 tbsp Fairway Olive Oil Fairway Salt and Pepper to taste

1½ cups cremini mushrooms, chopped 2 tbsps Fairway Sherry Vinegar 2 cups chopped kale ¼ cup chopped fresh sage 1/3 cup Fairway Pecans, toasted

1/3 cup Fairway Dried Cranberries ¼ cup chives, chopped Fairway Salt and Pepper Asiago cheese, shredded Fairway Honey

DIRECTIONS PREHEAT oven to 425°F.

DIRECTIONS PREHEAT the oven to 400°F. Pierce each sweet potato several times with a fork. Place them directly on middle oven rack with a piece of foil on the rack below.

WHILE the sweet potatoes are baking, make the topping. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.

BAKE until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.

SLICE sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

2 small acorn squashes, or 1 large one ½ cup Fairway Quinoa, uncooked 2 tbsps Fairway Olive Oil 1 shallot, chopped 1 garlic clove, minced

LOX AND FAIRWAY CREAM CHEESE ON PUMPERNICKEL BREAD INGREDIENTS (Serves 2-4)

Smoked Salmon Fairway Cream Cheese Chives, thinly sliced 1 Lemon, juice and thinly sliced Fairway Pumpernickel Bread

SLICE acorn squash in half and scoop out the middle (either leave in half or slice into wedges). Drizzle with 1 tbsp Fairway Olive Oil and sprinkle with a few pinches of Fairway Salt and Pepper. Roast flesh side down for 20 minutes, then flip them over and roast them flesh side up for another 20-30 minutes, or until fork-tender and golden brown. Remove from oven and set aside. IN THE MEANTIME, cook the Fairway Quinoa according to package directions. Place ½ cup Fairway Quinoa, 1 cup of water or chicken broth, and a big pinch of Fairway Salt into a small saucepan; bring to a boil. Cover, reduce heat to low and let simmer for 15 minutes (check at the last 5 to make sure it’s not burning to the bottom of the pan). Turn heat off and let it sit for another 10 minutes (still covered). Fluff with a fork and set aside.

ADD the Fairway Sherry Vinegar, stir, then add the kale and chopped sage. Cook until the kale wilts, then add the cooked Fairway Quinoa, Fairway Pecans, Fairway Cranberries and chives. Taste and adjust seasoning. Scoop the filling onto the roasted squash, sprinkle with asiago cheese, and place under the broiler for a minute or two to melt it; serve with a drizzle of Fairway Honey.

this is not baby food.

IN A LARGE SKILLET, heat 1 tbsp Fairway Olive Oil over medium heat. Add the chopped shallot, a pinch of salt. Let that begin to soften, then add the mushrooms, garlic, another pinch of Fairway Salt, and a grind of Fairway Pepper. Cook until the mushrooms are soft, stirring occasionally. -f

DIRECTIONS SLICE Fairway Pumpernickel Bread. Toast bread to desired brownness; let cool. SPREAD Fairway Cream Cheese on toast. Cover with 1-2 slices of smoked salmon. GARNISH with a few squeezes of lemon and sliced chives. Serve with lemon wedges.

94 | FLAVORS MAGAZINE

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EAT BIG

Get Your Grill On >> FROM VEGGIES TO MEAT AND EVEN FRUIT! by Nora Bass

appy summer, everyone! Now turn on the grill and get your grill on. Nothing says summertime like flipping juicy burgers outside. Even better with a cold beer in hand, your friends around, and really good tunes playing. Exhale. Hanging, cooking, and eating outside are a welcome reprieve from our at-our-desk lunches and grab-a-proteinbar, run-out-the-door mornings. (For city dwellers and rainy days–cheat with a grill pan.) Grilling is also a healthy cooking option–it’s a way to seal in flavor without adding much fat. We’re a fan of cooking any and all veggies on the grill. The heat caramelizes the natural sweetness. A bit of char? Bring it! Sweet Vidalia onions, portabellas, red peppers, ripe tomatoes, eggplants–just sprinkle with sea salt and a few grinds of black pepper, brush with Fairway EVOO, and grill ‘em up! Sweet summer corn? Heck yes. Slivers of potatoes? Serve grilled veggies beside your main, or slice them up and

toss with greens for a spot-on salad. As for a main? Head to our butcher counter for endless grilling possibilities. A dry-aged prime steak would make any carnivore very, very happy. Or the incredible Fairway burger, ground and made fresh all day, every day in our stores. House-made sausages, kebabs, and Fairway shrimp are great for grilling. Try chicken skewers with Fairway Thai Peanut Sauce. Salmon is exquisite on the grill, as are fresh, juicy jumbo scallops. For the vegetarians in your life: slather some tofu or portobello caps with Fairway BBQ Sauce and nobody will feel left out. For dessert? Oh man–grilled pineapple, grilled peaches, grilled grapefruits–these things are revelations. Or pick up some Fairway pound cake, let it get warm and justa-bit charred, and top with Fairway Hazelnut Spread, or chocolate sauce, or that grilled pineapple… Is there anything better? We think not. Enjoy! (continued...)

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Get Your Grill On (continued...) 15M

GRILLED VEGETABLES

INGREDIENTS (Serves 6) 3 red bell peppers, seeded and halved 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch thick rectangles

3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles 12 cremini mushrooms 1 bunch (1-pound) asparagus, trimmed 12 green onions, roots cut off ¼ cup plus 2 tbsp olive oil

Salt and freshly ground pepper 3 tbsp Fairway Balsamic Vinegar 2 garlic cloves, minced 1 tsp chopped fresh Italian parsley leaves 1 tsp chopped fresh basil leaves ½ tsp finely chopped fresh rosemary leaves

15M

DIRECTIONS PLACE a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with ¼ cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper.

ARRANGE the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

WORKING in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.

MEANWHILE, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

GRILLED PINEAPPLE WITH CHOCOLATE-HAZELNUTVANILLA-MASCARPONE SPREAD

INGREDIENTS (Serves 6)

DIRECTIONS

HEAT an outdoor grill or indoor grill pan to medium heat.

1 pineapple (try the large pre-cored Fairway pineapple) 2/3 cup Fairway ChocolateHazelnut Spread 2/3 cup Mascarpone ¾ tsp vanilla extract 2 handfuls almonds, cashews or Fairway Trail/Diet Mix

SLICE your pineapple into thin disks; place on grill. Do not move pineapple, as you want clear grill marks; about 4 minutes per side. MEANWHILE, whisk together mascarpone and vanilla. Slowly add in the chocolate spread. REMOVE pineapples from grill and plate them. Drizzle the chocolate mixture in the center of each pineapple ring, dollop mascarpone cheese on pineapple edges and sprinkle almonds over entire plate. Best served warm!

Recipe adapted from FoodNetwork.com 110 | FLAVORS MAGAZINE

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Get Your Grill On (continued...) 60M

GRILLED LEMON GARLIC SHRIMP SKEWERS

INGREDIENTS (Serves 4)

2 lb jumbo shrimp, peeled and deveined, tails intact (or use Fairway frozen shrimp) 1/3 cup olive oil, plus more for brushing 2 tsp minced garlic Zest of 1 lemon 1 tbsp fresh lemon juice 2 tbsp chopped fresh chives ½ tsp Fairway Red Pepper Flakes

DIRECTIONS THREAD 4 or 5 shrimp onto each skewer and place in a large baking dish. WHISK together the 1/3 cup olive oil, the garlic, lemon zest, lemon juice, chives and red pepper flakes in a small bowl,. Pour over the shrimp skewers. Cover and refrigerate for at least 30 minutes or up to 2 hours, turning the skewers occasionally. MEANWHILE, place a Himalayan salt plate on a grill and preheat the grill to medium-high heat. Slowly preheat the salt plate over a period of 45 minutes according to the

manufacturer’s instructions. The internal grill temperature should be 450°F to 500°F. LIGHTLY brush the preheated salt plate with olive oil. Working in batches, place the shrimp skewers on the salt plate and cook, turning once, until the shrimp are pink, 2 to 3 minutes per side. Transfer the skewers to a warmed platter. Brush the salt plate with more olive oil between batches. Serve the shrimp immediately. Recipe adapted from WilliamsSonoma Kitchen

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INSPIRED EATING

THE DUDE DIET & DOMESTICATE ME!

>> FOOD WRITER SERENA WOLF ON GOOD FOOD FOR DUDES by Serena Wolf

s much as I hate to admit it, I’m not someone who can claim a lifelong love of food and cooking. In fact, I was an upsettingly picky eater until college, and my only culinary role model was my mother, a woman well versed in the art of burning things. So it came as quite a shock to my family and friends when, after graduating from Harvard in 2009, I announced that I was moving to Paris and enrolling at Le Cordon Bleu. My early cooking school days were mildly traumatic, but after a couple months, I had become a completely different person. I was gutting and filleting fish, deboning chickens, breaking down whole rabbits, and whipping up hollandaise sauce without breaking a sweat. The most insane part? I loved every second of it. Realizing that I had found my (very unexpected) calling, I enthusiastically signed on to complete the full diploma program and never looked back. Since graduating from Le Cordon Bleu in 2011, I’ve actively pursued my passion for food in Manhattan as a private chef, culinary instructor, food writer, recipe developer, and blogger at Domesticate-me.com. And while all of these professional hats have fit me well, my most rewarding pursuit has been feeding my nutritionally challenged boyfriend, Logan. I knew that overhauling the eating habits of someone who

comes precariously close to having excitement seizures in the vicinity of finger food, and who regularly trips over himself when running to the door to get his Domino’s, wasn’t going to be an easy job. But I love a challenge, and I committed myself to helping Logan embrace better habits by coming up with nutritious, hearty recipes that he’d be pumped to eat. Painfully aware of the many Logan-esque individuals out there, I documented my efforts in a blog series called “The Dude Diet,” which is also the title of my forthcoming book. My goal is to arm dudes and those who love them with the knowledge they need to lead healthier, happier lives and inspire them to have fun in the kitchen. Boldly going where no other diet has gone before, The Dude Diet empowers the dude in all of us to have our cake and eat it, too. (And by cake, I mean buffalo chicken.) As you know, great meals start with the best ingredients, and that’s why I’m grateful for Fairway Market’s amazing selection of affordable, high quality ingredients. Let’s get cooking!

GET MORE RECIPES FROM SERENA ON HER BLOG AT DOMESTICATE-ME.COM

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The Dude Diet & Domesticate Me! (continued...) 30M

FIERY BBQ FLANK STEAK TACOS WITH “SUMMER MESS” SALSA

INGREDIENTS (Serves 4)

DIRECTIONS

1 tbsp olive oil 2 ears corn, kernels removed 2 peaches, peeled, cored and diced 1 small jalapeño, thinly sliced into rings ½ small red onion, minced 1 cup cherry tomatoes, halved ¼ cup fresh cilantro leaves, chopped ½ lime, juiced Kosher salt 1 pound flank steak ¼ cup Fairway BBQ Sauce 8 flour tortillas

HEAT the olive oil in a large skillet or pan over medium heat. When hot, add the corn kernels and cook for about 8 minutes until tender and lightly browned. Remove from the heat and place in a medium bowl to cool while you prepare the other ingredients for the salsa.

FOR SERVING (optional) Guacamole Extra barbecue sauce Grated cheddar cheese or crumbled queso fresco

ONCE the corn has cooled, add the diced peaches, jalapeño, red onion, cherry tomatoes and lime juice to the bowl, and gently toss to combine. Season with salt to taste. Refrigerate for 15-20 minutes to allow the flavors to mingle. MOVING on to the steak! Heat a lightly oiled grill or grill pan over high heat. Season both sides of the steak generously with kosher salt. When hot, place the steak on the grill and cook for about 3 minutes on each side. Reduce the heat to medium (if using a large grill, just move the steak to a cooler area), and brush the steak with the barbecue sauce. Flip and cook for 1 minute. Brush the steak with the remaining sauce, flip and cook for 1 minute more. (You can cook for slightly longer if you’re not into medium-rare beef.) Transfer to a cutting board and let rest for 10 minutes. Slice steak against the grain into strips. WHILE the steak is resting, warm the tortillas. You can wrap them in tinfoil and warm them in a 375-degree oven for 10 minutes, or you can use tongs to place individual tortillas straight on your stove’s burner for about 10 seconds on each side. DIVIDE steak among tortillas. Top with salsa and drizzle with some extra BBQ sauce (if you like).

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The Dude Diet & Domesticate Me! (continued...) 30M

CAPRESE QUINOA BAKE

30M

INGREDIENTS (Serves 4-6)

CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY-JALAPEÑO SALSA INGREDIENTS (Serves 4)

1¼ cups uncooked quinoa, rinsed and drained 2 cups petite Roma or cherry tomatoes, halved (I used a blend of red and yellow tomatoes, but all red is fine.) 2 tbsps extra virgin olive oil, divided Kosher salt Fresh ground pepper 2 small shallots, minced 3 cloves garlic, minced ¼ cup packed basil leaves, thinly sliced 4 ounces fresh part-skim mozzarella cheese, grated (about 1 cup of grated cheese) 8 ounces fresh part-skim mozzarella cheese, sliced into ¼–inch rounds 2 beefsteak tomatoes, sliced into ¼-inch rounds ¼ cup balsamic vinegar

2 limes, zested and juiced 2 tbsps olive oil 1 tsp honey ½ cup fresh cilantro leaves, finely chopped 4 thinly sliced boneless skinless chicken breasts (If you can’t find thinly sliced chicken breasts, don’t panic. Just butterfly 4 regular boneless skinless chicken breasts.) Kosher Salt Coarse Black Pepper FOR THE STRAWBERRY-JALAPEÑO SALSA 2 cups diced strawberries 1 jalapeño, seeded and finely chopped ¼ cup plus 1 tbsp minced red onion 1½ tbsps finely chopped cilantro ½ lime, juiced Kosher Salt

DIRECTIONS PREHEAT your oven to 400°F. BRING the quinoa and 1¾ cups plus 2 tbsps water to a boil in a small pot. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork. WHILE the quinoa is cooking, place the halved tomatoes on a foil-lined baking sheet. Drizzle with 1 tbsp olive oil and season with salt and fresh ground pepper. Transfer to the oven and roast for 10 minutes until they’re tender and the skins have started to burst. HEAT 1 tbsp olive oil in a medium pan over medium heat. When hot, add the minced shallots and garlic. Cook for 2-3 minutes until the shallots have become translucent and the garlic is fragrant.

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DIRECTIONS COMBINE the quinoa, roasted tomatoes, cooked shallots and garlic, and basil in a large bowl. Stir in the grated mozzarella and season with salt and fresh ground pepper to taste.

COVER the skillet loosely with foil and bake for 10 minutes. Remove the foil and bake for another 20 minutes until the cheese is bubbling and lightly browned.

TRANSFER the quinoa mixture to a large skillet and smooth the top. (You can also use a round, square or rectangular baking dish if you prefer.) Starting in the center, overlap slices of tomatoes and mozzarella in a small circle. Make a second circle of overlapping tomatoes and mozzarella, covering the surface of the quinoa. (If you’re using a square or rectangular dish, just make two lines of overlapping tomatoes and mozzarella and call it a day.)

WHILE your quinoa bake is in the oven, place the balsamic vinegar in a small saucepan. Bring to a gentle boil and cook for 3-5 minutes until the vinegar becomes syrupy. Remove from the heat and set aside. SPRINKLE your quinoa bake with freshly sliced basil and drizzle with the balsamic reduction. Serve immediately.

PREHEAT your oven to 450°F. SLICE your eggplant in half lengthwise. Using a paring knife, score your eggplant (make lines from top right to bottom left and then from top left to bottom right, creating a patchwork – don’t slice through!). USING a lined and Pam-sprayed baking sheet, drizzle grape seed oil (you can also use olive oil), covering both the front and back of the eggplant. Season both sides with salt and pepper. Lay the eggplants face down, skin side up on the baking sheet; place in the oven for 20 minutes until roasted. MEANWHILE, in a bowl combine breadcrumbs, grated cheese, pepper flakes, and grape seed or olive oil (I prefer olive oil here and grape seed oil on the eggplant). Mix with your hands until you have what feels like moist sand. Season with salt and pepper.

HALVE your cherry and sun-gold tomatoes (or quarter, if they’re bigger), chifonade the basil (cut the basil into thin slices), and combine the tomatoes and basil in one bowl. Mix with seasoned rice vinegar, salt, and pepper. USING a small saucepan over the lowest heat possible, warm the extra virgin olive oil and thinly sliced garlic. The garlic will start to turn golden brown as the olive oil becomes infused. FLIP over the eggplants so the scored side is up; place the breadcrumb mixture on top and bake for another 5 minutes until golden-brown. ONCE the eggplants come out of the oven, remove the warm garlic oil from the stove and add to the tomato salad. Drizzle the tomato mixture on top of the eggplant and serve. Optional: grate a little extra Parmigiano Reggiano and fresh basil on top!

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The Dude Diet & Domesticate Me! (continued...) 30M

SWEET POTATO BURRITO BOWLS WITH SUMMER VEGETABLES AND QUINOA

INGREDIENTS (Serves 2) ½ cup uncooked quinoa 1 lime, halved 2 tbsps finely chopped cilantro Kosher salt 1 medium sweet potato, cut into ½-inch cubes 2 tbsps grapeseed oil, divided 1 tsp smoked paprika, divided ¾ tsp cumin, divided

30M

SWEET POTATO AND BLACK BEAN TURKEY BURGERS WITH SRIRACHA-LIME CREMA

INGREDIENTS (Serves 6)

½ small red onion, diced 1 small zucchini, quartered and sliced into ¼-inch pieces 1 small summer squash, quartered and sliced into ¼-inch pieces ½ small red bell pepper, diced 1 ear of corn, kernels removed 2 cloves garlic, minced ½ cup canned black beans, drained and rinsed 1 chipotle canned in adobo, finely chopped

1 tbsp adobo sauce from the chipotle can

FOR GARNISH (optional) Crumbled cotija, queso fresco or feta cheese Fresh cilantro Guacamole Lime wedges Hot sauce of your choice (like Fairway Market Hot Sauce)

2 cups sweet potatoes cut into ½-inch cubes (about 1 medium sweet potato) 2 tsps olive oil 1 cup canned black beans, drained and rinsed 1¼ pounds ground turkey breast 3 cloves garlic, minced 2 tbsps finely chopped cilantro 1 tsp ground cumin 1 tsp smoked paprika ¾ tsp salt

DIRECTIONS FOR THE SRIRACHA-LIME CREMA 2/3 cup fat-free sour cream 1 lime, juiced 2 tsps Sriracha Salt to taste FOR GARNISH (optional) 6 whole grain burger buns Butter lettuce or romaine Sliced tomato Slice red onion 1 avocado, thinly sliced or mashed

PREHEAT your oven to 350°F. PLACE your cubed sweet potatoes on a baking sheet lined with foil or parchment. Drizzle with olive oil and toss to coat. Bake for 20 minutes, stirring halfway through, until tender. PLACE the sweet potatoes and black beans in a food processor or blender and pulse until just combined. (It’s okay if there are still a couple whole beans or sweet potato chunks.) PLACE the sweet potato and bean mixture in a large bowl with the ground turkey, garlic, cilantro, cumin, paprika, and salt. Use your hands to mix the ingredients until just combined. Refrigerate the mixture for 20 minutes. WITH DAMP HANDS, mold the turkey mixture into 6 patties, about ¾-inch in thickness. (You can also make 4 extra-large patties if you prefer. Just cook them for 3-5 minutes longer.) Place the patties on a parchment or foil-lined baking sheet. TRANSFER the burgers to the oven and bake for 23 minutes until cooked through.

DIRECTIONS PREHEAT your oven to 375°F. Line a baking sheet with parchment. PLACE quinoa in a small pot with ¾ cup water. Bring to a boil, then lower heat to a simmer. Cover and cook for 15 minutes until all the liquid has been absorbed. Let the quinoa rest, covered, for 5-10 minutes, then fluff with a fork. Add the juice from half the lime, chopped cilantro, and salt to taste. Set aside and keep warm until ready to use. PLACE your sweet potatoes on the prepared baking sheet. Drizzle with 1 tbsp oil, and sprinkle with ½ tsp smoked paprika, ¼ tsp cumin, and ¼ tsp kosher salt. Toss to coat. Roast for 20-25 minutes, stirring once halfway through, until tender and lightly browned.

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MEANWHILE, heat the remaining tbsp in a large cast iron skillet or pan. When hot, add the red onion and cook for about 3 minutes until softened and translucent. Add the zucchini, summer squash, red bell pepper, corn and garlic. Cook for about 8 minutes, stirring regularly, until the vegetables are tender. Add the black beans, chipotle pepper, adobo, and the remaining ½ tsp paprika, ½ tsp cumin, and a pinch of salt. Cook for 2 minutes and then add the juice of the remaining lime half. Remove from the heat, taste, and season with extra salt if necessary.

WHILE the burgers are baking, prepare the Sriracha-lime crema. In a small bowl, whisk together the sour cream, lime juice and Sriracha. Taste and season with salt. Refrigerate until ready to use. SERVE burgers warm with buns or lettuce wraps. Make sure to drizzle them with plenty of crema.

DIVIDE the quinoa between two bowls. Add half of the roasted sweet potatoes and summer vegetable mixture to each bowl. Top with fancy garnishes of your choice and go to town.

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Domesticate Me (continued...) 30M

BAKED BUFFALO CHICKEN TENDERS WITH DUDE DIET RANCH DRESSING

30M

SPICY CHICKEN QUESADILLAS WITH CORN, BLACK BEANS AND CARAMELIZED ONIONS

INGREDIENTS (Makes 2)

INGREDIENTS (Serves 2-4)

1½ cups non-fat Greek yogurt 1 tsp dried parsley, crushed (Just use your fingers to crush the flakes.) ½ tsp dried dill weed ¼ tsp garlic powder ½ tsp kosher salt ¼ tsp black pepper 1/8 tsp smoked paprika 1 pound boneless, skinless chicken tenders/tenderloins 1 cup whole wheat Panko breadcrumbs 1 cup Frank’s Red Hot Wing Sauce

1 tbsp plus 1 tsp extra virgin olive oil, divided 1 small red onion, thinly sliced Kosher salt White pepper 1 ear yellow corn, kernels removed

1 boneless skinless chicken breast (or two thin-sliced chicken cutlets) ¼ tsp smoked paprika 2 scallions (white and light green parts only), thinly sliced 2 cups grated pepper jack cheese

2 large (10-12 inch) whole grain tortillas FOR GARNISH (optional) Salsa of your choice Guacamole

DIRECTIONS MIX together the yogurt, parsley, dill, garlic powder, salt, pepper and smoked paprika in a medium bowl, PLACE the chicken tenders in a large Ziploc bag. Add ¾ cup of the ranch and seal the bag, removing as much air as possible. Squish the chicken and dressing around, making sure that each tender is well coated. Refrigerate for 30 minutes. Pop the extra ranch in the fridge too.

DIRECTIONS HEAT a tbsp of olive oil in a medium saucepan over medium heat. When hot, add the sliced red onions and a pinch of kosher salt and white pepper. Cook for about 10 minutes, stirring regularly, until the onions are soft and translucent. Remove from the pan and set aside.

PREHEAT the oven to 350°F. Spray a wire rack with cooking spray and place it on top of a baking sheet. Set aside. PLACE the breadcrumbs in a shallow bowl with a good pinch of kosher salt. Set this bowl next to the prepared baking sheet and get your marinated chicken from the fridge. You want to set up a little assembly line to make your life easier. ONE at a time, remove the chicken tenderloins from the bag and dredge them in the bowl of breadcrumbs. (Using tongs makes this process less messy.) Use your fingers to

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gently press the breadcrumbs onto the chicken tenders. Transfer the breaded tenders to the prepared wire rack. Bake your tenders for 25 minutes until golden brown and cooked through. MEANWHILE, heat the wing sauce

in a medium saucepan. When hot, remove from the heat and add a few chicken tenders at a time, making sure they get completely coated in the sauce. Transfer to a plate and serve immediately with the reserved ranch for shameless dipping.

IN THE SAME PAN you used for the onions, heat the remaining tsp of oil over medium heat. When hot, add the corn kernels and a pinch of salt and white pepper. Cook, stirring periodically, for about 6 minutes until the corn is tender and lightly browned. Remove from the pan and set aside. USE a sharp knife to butterfly your chicken breast. Season both sides of the chicken with the smoked paprika and a pinch of kosher salt. HEAT a lightly oiled grill or grill pan (yes, you can use a regular pan if you must) over medium-high heat.

When hot, add the chicken breast. Cook for 3-4 minutes on each side until the chicken is opaque and cooked through. Remove the chicken from the grill and let it cool slightly before slicing it into ½-inch cubes. TO ASSEMBLE the quesadillas: Sprinkle ½ cup cheese on one side of each tortilla. TOP with half the caramelized onions, corn, cubed chicken, and scallions. Sprinkle with another ½ cup cheese, and fold the tortilla over the toppings. HEAT a large skillet or pan over medium heat. When hot, carefully add the quesadillas to the pan. Cook for 2-3 minutes on each side until the quesadillas are lightly browned and the cheese has melted. Carefully transfer the quesadillas to a cutting board. Let them cool for a couple minutes and then slice each one into fourths.

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INSPIRED EATING

Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith and Evangelina Soza

Muy Bueno!

>> CELEBRATING THREE GENERATIONS OF AUTHENTIC MEXICAN FLAVOR by Yvette Marquez, food writer of MuyBuenoCookbook.com

was born and raised in El Paso, Texas and learned to cook from my mother, Vangie and grandma, Jesusita. Although I knew how to cook, I actually did not enjoy it. It was not a passion of mine like it is today. It was not until my grandma passed away in 2004 at the age of 98 years old that I had an “aha moment.” I realized that if I didn’t cook the recipes I grew up enjoying and celebrating the traditional Mexican holidays of my culture, my children would not appreciate where they came from.

gained a following, we were inspired to share our book with the world. Muy Bueno offers traditional, old-world northern Mexican recipes from my grandma; comforting south of the border home-style dishes from my mom; and innovative Latin fusion recipes from my sister and myself.

My daughter helps me in the kitchen when I cook, and she loves hearing stories of my childhood. One day, as we were eating dinner, she asked me if I planned to have all our recipes written down for her so that she can make them after she leaves for college. She was only 8 years old when she said this. I turned to my mother and said, “Mom, let’s write a cookbook!” And that’s how it all started.

Speaking of twist, I am co-writing a new book, Latin Twist: Traditional & Modern Cocktails with a fellow Latina food blogging amiga, Vianney, author of SweetLifeBake.com. Latin Twist is the first book to celebrate the signature cocktails of 18 Latin American countries and Spain in one volume. It explores the history of each country’s special ingredients and liquors and includes 97 recipes for classic drinks and original creations.

I created MuyBuenoCookbook.com to document the journey of writing a cookbook, and it evolved into a place where I celebrate my culture, my grandma, and my mother, by preserving the generations of traditions en la cocina. My mother Vangie and sister Veronica co-wrote Muy Bueno: Three Generations of Authentic Mexican Flavor with me, which was a great opportunity to share our heartwarming family stories and flavorful Mexican recipes. Initially, we were going to self-publish the cookbook as a keepsake for our own children. But once the blog

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Publishing Muy Bueno inspired me to continue developing modern, easy to prepare, Latin-inspired recipes with my own special twist.

I’m excited to share some of my favorite recipes for Spring and Summer with Fairway Market’s Flavors readers.

YOU CAN ALSO FIND YVETTE ON HER FOOD AND COOKING CHANNEL AT YOUTUBE.COM/AYVETTEM1

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Muy Bueno (continued...) 30M

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

INGREDIENTS (Serves 6-8)

DIRECTIONS

REMOVE corn kernels from the cobs using a knife on an angle. Set kernels aside.

and cook until zucchini is tender, about 10 minutes.

HEAT the olive oil in a large skillet over medium-high heat. Sauté the onion in the hot oil for about 2 minutes. Add the garlic and sauté for an additional minute until fragrant.

UNCOVER and add the suero or buttermilk. Season with salt and pepper and stir. Bring to a boil. Reduce heat to low and simmer about 10 minutes.

ADD zucchini and corn and cover

SPRINKLE with cheese before serving, if desired.

8 ears of corn, shucked and cut from the cob 4 zucchini or squash, chopped 1 small onion, chopped 3 cloves of garlic, minced 2 cups suero (whey) or buttermilk can be used as a substitute 1 tbsp olive oil Cheese, grated (Chihuahua, Monterey Jack, or cheddar)

30M

SHRIMP CEVICHE

PEEL, devein and cut shrimp into 1/4-inch pieces.

INGREDIENTS (Makes 10 cups)

136 | FLAVORS MAGAZINE

3 pounds large raw tiger shrimp, peeled and deveined 4 large tomatoes, seeded and diced 1 small red onion, diced 2 serrano peppers, seeded and finely chopped 1 cucumber, peeled and diced Handful cilantro, chopped plus

DIRECTIONS

several sprigs for garnish 2 avocados, peeled, pitted, cubed 1 tsp olive oil Salt to taste Pepper to taste 6 limes, juiced 4 lemons juiced 1 bag of tortilla chips or tostadas

LAY out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 2 hours. The acid from the lemons and limes will “cook” the shrimp. TOSS prepared shrimp with the remaining ingredients and refrigerate for one more hour or longer. You can even prepare this overnight allowing all the flavors to fuse together.

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Muy Bueno (continued...) 10M

WATERMELON COOLER / AGUA DE SANDIA

INGREDIENTS (Serves 4)

DIRECTIONS

8 cups cubed seeded watermelon, divided ¼ cup water, divided 1¾ cup simple syrup, divided ¼ cup fresh lime juice Lime slices to garnish Mint leaves as a garnish 1 cup sugar (for simple syrup)

MAKE simple syrup ahead of time and use after it’s cooled. To make simple syrup combine 2 cups water with 1 cup sugar. In a saucepan heat until the sugar has melted, then remove from heat and let cool. Store extra simple syrup in the refrigerator. PUREE half of the cubed watermelon, water, and simple syrup

30M

in a blender. POUR through a course strainer and into a large pitcher. Repeat with the remaining watermelon, water, and sugar. Stir in lime juice. REFRIGERATE until very cold. Before serving stir and garnish with lime slices and mint if desired.

PULLED PORK ENCHILADAS IN SALSA VERDE

INGREDIENTS (Makes 2 quarts)

DIRECTIONS

PORK 1 (2 pound) boneless pork shoulder roast 1 bay leaf 1 can (12 ounces) beer Salt to taste

PLACE the pork shoulder and bay leaf in a slow cooker; pour the beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 8 hours. Discard the bay leaf. Remove the pork from the slow cooker, salt to taste, and shred the meat. Set aside for assembly.

SALSA VERDE 3 pounds tomatillos, husked and rinsed 3 garlic cloves 4 jalapeño or serrano peppers 1 white onion, coarsely chopped Handful cilantro Salt to taste 1 tbsp olive oil ENCHILADAS ½ cup canola oil, for frying Corn tortillas, preferably white 1 medium white onion, diced Shredded Muenster cheese Crumbled queso fresco

BOIL tomatillos, garlic, and peppers in water to cover for about 10 minutes. WITH A SLOTTED SPOON, transfer the tomatillos, garlic, and peppers to a blender. Add the onion and cilantro. Purée until smooth. Add salt to taste. HEAT olive oil in a large skillet. Pour in blended sauce, bring to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes. IN A LARGE SKILLET, heat canola oil until hot. Fry tortillas until softened. Drain on paper towels. Place one at a time, in the skillet of warm sauce, turning to coat. PLACE a coated tortilla on a serving plate. On one half place some pulled pork, diced onion, and shredded cheese and fold in half. Drizzle with salsa verde, top with queso fresco.

138 | FLAVORS MAGAZINE

30M

GREEN CHILE CHEESEBURGERS

INGREDIENTS (Makes 4 burgers)

DIRECTIONS

2 pounds ground beef Salt and pepper 1 tbsp olive oil 4 Anaheim or Hatch chile peppers, roasted, peeled, and stemmed Oaxaca, Chihuahua, or Muenster cheese 4 artesian rolls, split and toasted 8 thick slices beefsteak tomatoes, optional Red onion slices, optional

IN A BOWL, combine ground beef salt and pepper; form 4 patties. HEAT oil in a cast-iron skillet over medium heat; cook patties, turning once, until a thick crust develops on both sides, about 10 minutes for medium-rare.

TOP each with roasted chiles and 1 slice of cheese; cover with lid to melt cheese. PLACE burgers on buns and top with tomato and onions, if desired.

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My Life Runs On Food

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y Life Runs On Food” isn’t about trendy diets or ingredients. Instead, it offers readers sweet, savory, buttery, green and healthy recipes. I encourage less fast food and take-out dinners with too much salt, and more home-cooked meals made with real ingredients seasoned with herbs, natural flavors and the right amount of sea salt. Some meals are for casual weekends, other recipes are for the weekdays, and a few suggest advance prepping for quick dinners made in less than 30 minutes. In addition, there are tips to ‘brown-bag’ leftovers for the next day’s lunch. The blog also features #SmoothieNumbers, which is a series of quick smoothie drinks made with creative combinations of nutritious ingredients.

So much has changed since starting my food blog in late 2009. Back then, I was partially employed with extra time to visit farmers’ markets, participate in Community Supported Agriculture (CSA) programs, develop recipes and cook elaborate meals. Currently, I work full-time as a Graphic Designer at a non-profit organization while contributing recipes and cookbook reviews to Parade Magazine’s Community Table. With limited time on my hands, I’m currently transitioning from leisurely, time-

consuming meals to fast recipes. What currently works for me? Planning meals two weeks in advance and making one trip to a local Fairway Market to buy most of my groceries. For perishable foods, Instacart is a convenient app that shops my Fairway Market for me during the week, which helps save me time and guarantees quality ingredients. Being a food writer combines my creativity through design and love of food. My passion for food is why I accidentally became a food writer, for it drives an evolving knowledge of cooking gained from reading cookbooks and food websites, watching cooking shows, and childhood memories of sitting in Dad’s kitchen. My aptly titled food site, “My Life Runs On Food,” describes our ever-changing lives, and the importance of maintaining a healthy and balanced lifestyle through food. After all, food runs all of our lives. Visit MyLifeRunsOnFood.com to say hi in the comment section of any recipe. Talk with me on Twitter, Pinterest and Instagram via @SanuraJamila; MyLifeRunsOnFood. Tumblr.com and Facebook/MyLifeRunsOnFood. (continued...) FAIRWAYMARKET.COM | 149

My Life Runs On Food (continued...) 60M

ECUADORIAN-INSPIRED CHICKEN STEW WITH CILANTRO AND GREEN PEA RICE

INGREDIENTS (Serves 2-3) 3 lb bone-in chicken parts with skin (thighs, bones, etc.) 2 tbsp achiote paste, plus more for seasoning chicken 1 tsp sea salt, more or less to taste 1 tsp fresh black pepper, more or less to taste 4 tbsp olive, safflower or sunflower oil 1 red onion, finely diced 1 red bell pepper, finely diced A pinch of crushed red pepper, more or less to taste 5 garlic cloves, minced 1 tbsp ground cumin 2 heaping tbsp tomato paste 1 tsp smoked paprika Âź cup red wine 1 quart of low-sodium chicken stock, more or less 2 bay leaves 1 small bunch of fresh thyme, tied with twine (or use fresh oregano) 1 pint of halved cherry or grape sized tomatoes, 3 finely diced plum tomatoes or 1 14 oz can of plain chopped tomatoes 3 large potatoes, cut into 1 inch pieces 3 carrots, cut into 1 inch pieces 2 cup of fresh and cooked hominy corn (or 1 14 oz canned) 3 cups cooked white/brown rice or quinoa 1 bunch of fresh cilantro, finely minced 1 cup peas, blanched

DIRECTIONS AFTER thoroughly cleaning and patting dry the chicken pieces, season both sides with a little oil, garlic powder, sea salt, fresh black pepper and a little achiote paste. Set aside to marinade for at least an hour. IN A LARGE POT, warm two tbsps of oil over high heat. Sear chicken pieces on both sides until golden brown. Remove chicken pieces onto a paper-towel lined plate. Repeat this step with the other chicken pieces. Do not crowd the pan, or the chicken pieces will steam in liquid instead of searing the skin to a slightly crispy texture. Place chicken pieces aside. LEAVE about two tbsps of oil in the pot, but get rid of the excess. Reduce the temperature to medium heat. When the pot returns to being hot, add onion and bell pepper. Season with salt, black pepper and crushed red pepper. Stir until the vegetables are translucent, about 5 minutes. Stir in two tbsps achiote paste, garlic, cumin, tomato paste and smoked paprika for about 3 minutes. Stir in the red wine. WHEN the wine slightly reduces, return chicken pieces to the pot with the chicken stock, bay leaves, fresh thyme, potatoes and carrots. Cover and return pot to a boil. Reduce heat to about a medium-low or temperature that allows the soup to simmer for about 40 minutes to one hour. While the stew is cooking, occasionally stir and adjust seasoning as necessary. ABOUT 15 minutes before the stew is ready to be served, stir in the hominy corn. Adjust seasoning if necessary. MEANWHILE make the Cilantro and Green Pea Rice: Cook the rice according to the manufacturerâ&#x20AC;&#x2122;s directions. When the rice is cooked and fluffed with a fork, toss with a quarter cup of minced cilantro and green peas. Place rice aside. WHEN the soup is ready, stir in a half-cup of fresh cilantro. Let simmer for about three minutes. LADLE soup over individual bowls filled with Cilantro and Green Pea Rice.

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My Life Runs On Food (continued...) 30M

SKILLET TACOS

30M

INGREDIENTS (Serves 2-3)

2 cups grape tomatoes, sliced in half Juice of two limes, divided 1 small red onion, finely diced, divided in half 1 large jalapenos, finely diced, divided in half ¾ cup minced fresh cilantro, divided in thirds 1 tsp and 1 tbsp chili powder 1 tsp sea salt, more or less

INGREDIENTS (Serves 2-3) About 1 tsp fresh black pepper ¼ and ½ tsp smoked paprika 1 tsp ground cumin 3 garlic cloves, minced 4 tbsp olive oil, divided in half 1 tbsp balsamic or red wine vinegar 1 medium green bell pepper, finely diced ½ lb ground dark turkey meat ½ lb ground white turkey meat

1 14 oz can of tomatoes or 2 to 3 fresh tomatoes, roughly chopped 1 tbsp tomato paste 1 tsp minced fresh oregano 2 cups of cooked grain (brown rice, farro or quinoa) 1 cup finely shredded sharp cheddar, aged manchego or cotija cheese 1 large handful of dark baby greens

DIRECTIONS TOSS grape tomatoes, the juice of one lime, first half of diced red onion, first half of diced jalapeno, first third cup minced cilantro, one tsp of chili powder, half tsp sea salt, half tsp black pepper, a quarter tsp smoked paprika, half tsp ground cumin, one minced garlic clove, two tbsps of olive oil and one tbsp of balsamic vinegar. Set aside to let ingredients marinate. PLACE last two tbsps of olive oil in a hot skillet over medium-high temperature. Mix in the other half of the diced red onion, green pepper, jalapeno, one tbsp chili powder, sea salt and fresh black pepper to taste, ½ tsp smoked paprika and half tsp of ground cumin. When the season onion mixture is transparent (about 6 minutes), stir in two minced garlic cloves for about 20 seconds. Add both the white and dark ground turkey meat. Frequently stir to break up large chunks of meat. When the meat is no longer pink (about 10 to 15 minutes), mix in the canned or fresh tomatoes and the tomato paste. Cover and reduce temperature to a simmer for about 20 minutes. If necessary, adjust seasoning. MEANWHILE, mix the second-third of minced cilantro and the juice of the second lime into the cooked grain. If necessary, season with sea

152 | FLAVORS MAGAZINE

HOMINY AND BLUEBERRY SALAD WITH DANDELION GREENS

1 cup of fresh or canned hominy (if using canned, rinse and drain) 1 cup blueberries 1 small red onion, thinly sliced 8 oz queso fresco cheese, cut into ½-inch cubes 1 bunch of dandelion greens, roughly chopped 1 generous handful of baby spinach and/or arugula greens 2 tbsp blueberry thyme sauce, cooled (ingredients below) 1 tbsp sherry vinegar, more or less Juice of one lemon Sea salt and fresh black pepper, to taste 1 small garlic clove, minced ¼ cup olive oil, more or less BLUEBERRY THYME SAUCE 3 tbsps butter 1 sprig fresh rosemary, minced 2 garlic cloves, minced 1 cup red wine 1 cup sliced shallots ½ cup chicken stock 1 cup fresh blueberries 1 tbsp honey Sea salt and fresh black pepper, to taste

DIRECTIONS LIGHTLY TOSS, hominy, blueberries, red onion, queso fresco cheese, dandelion and spinach/arugula greens with a pinch of sea salt and black pepper.

salt and fresh black pepper. Set aside. AFTER about 20 minutes, uncover the skillet. Stir in the last third of the cilantro and oregano for about two minutes. If necessary, adjust seasoning. REDUCING the temperature to a

very low flame setting, scrape the meat towards the center of the skillet. Spoon the cilantro grain around the meat. Sprinkle shredded cheese over the center of the skillet, where the meat is located. Turn off the heat. Sprinkle baby greens over the cheese. Spoon tomato salsa over the baby greens. Garnish with more cilantro.

MAKE BLUEBERRY THYME SAUCE IN A SMALL SAUCEPAN over medium heat, melt one tbsp of butter. Add shallots. When the shallots are translucent (about four minutes), stir in the garlic for about 20 seconds. ADD the red wine and simmer to reduce to about two tbsps. Add the chicken broth and simmer to reduce

to about a quarter-cup. STIR in the blueberries, thyme and rosemary. Let simmer until blueberries begin to collapse (about five minutes). Stir in the remaining two tbsps of butter and honey. Adjust seasoning with sea salt and fresh black pepper. If necessary, thin sauce with a little water. Let cool. IN A SEPARATE BOWL, whisk cooled blueberry-thyme sauce, sherry vinegar, lemon juice, sea salt, black pepper and garlic. If necessary, adjust seasoning. Slowly whisk in olive oil.

NOTE ON COOKING DRIED HOMINY SOAK about 12 oz dried hominy in water overnight. Drain and place hominy in the bowl of a slower cooker. Season water with sea salt, fresh black pepper, bay leaf and the optional crushed red pepper. Cook on high heat for 4 to 6 hours or slow heat for 8 hours. Let cool. Rinse with cold water and drain. Use one cup of fresh hominy for this salad, use the rest for soups, scrambled with eggs or other recipes. Leftover hominy also freezes well.

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My Life Runs On Food (continued...) 20M

MAZAO FRUIT SALAD WITH CULTURED WHIPPED CREAM

INGREDIENTS (Serves 2-3) AMBROSIA FRUIT SALAD 3 to 4 oranges or tangerines 2 cups pineapple cut into ½-inch thick chunks 1 cup grapes, vertically cut in half, seeds removed (or use seedless grapes) Optional: Cherries; pit removed and cut in half Optional: Mango, papaya and/ or kiwi chunks, 2 tbsp pomegranate seeds 1 tsp minced fresh mint, adjust amount to personal taste 2 bananas, vertically cut into about ½ inch thick slices 1 apple, peeled, cored and cut into ½ inch thick chunks Juice of one lemon AMBROSIA CITRUS JUICE Zest and juice of one lime 1 tbsp rose water 3 tbsp coconut sugar or honey; adjust amount to personal taste and sweetness of fruit Cultured Whipped Cream 2 tbsp coconut sugar or honey ¼ cup cultured coconut milk or full-fat, unsweetened and plain Greek yogurt 1 vanilla bean or 2 tsp vanilla extract ½ cup organic whipped cream GARNISH 1 cup roughly chopped toasted nuts (pistachios, almonds or pecans), cooled 1 cup grated fresh coconut (if possible include thin brown skin) or unsweetened large grated dry coconut Pomegranate seeds

DIRECTIONS AMBROSIA CITRUS DRESSING IN A SMALL BOWL, whisk the zest and juice of one lime, rosewater and two tbsps coconut sugar/honey. Set aside. AMBROSIA FRUIT SALAD USING a knife, remove the skin and pith. Separate segments and remove seeds (try your best to remove all the seeds). LIGHTLY TOSS all the fruit (except bananas, apples and other fruit that easily browns) with the sweet Ambrosia Citrus Juice in a large bowl. Place aside to let marinate for at least an hour or place in the refrigerator until ready to serve. Bring fruit salad out of the refrigerator an hour before serving. RIGHT BEFORE SERVING, make the Cultured Whipped Cream: Place two tbsps of coconut sugar/honey, yogurt, the seeds of a split vanilla bean and whipped cream in a large bowl. Using a handheld electric mixer set on high; whip cream mixture until light and fluffy with soft peaks. Be careful not to over mix. Set bowl aside. PLATE THE AMBROSIA SALAD IF USING APPLES, fill a small bowl with water and lemon juice. Strain lemon water from the apples. TOSS the coconut and nuts in a separate small bowl. Set aside. GENTLY toss apple chunks and banana slices into the Ambrosia salad. PRESENT the Ambrosia salad, Cultured Whipped Cream, nutscoconut mix and pomegranate seeds in separate bowls. ALLOW guests to ladle Ambrosia Salad, spoon a heaping of whipped cultured cream and sprinkle their individual bowls with nuts.

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My Life Runs On Food (continued...) 90M

ROSEMARY CHICKEN STEW WITH STIR-FRIED COLLARD GREENS

INGREDIENTS (Serves 2-3) FOR ROSEMARY CHICKEN STEW 2 tbsp. olive oil, more or less Sea salt and fresh black pepper, to taste 1 whole chicken, cut into 6 to 8 pieces; cleaned and seasoned with sea salt, fresh black pepper, garlic and 2 tbsp fresh rosemary 20 oz chicken stock (if using store bought, use low-sodum) 2 bay leaves 1 cup dry wine 1 yellow onion, diced 2 carrots, diced 2 celery, diced Crushed red pepper, to taste (optional) 3 tbsp fresh minced rosemary 1 tbsp fresh minced oregano 3 garlic cloves, minced 8 oz baby Portobello, sliced 6 oz shitake mushrooms, sliced 10 oz white button mushrooms, sliced 1 bunch of fresh thyme, tied with twine ¼ to ½ cup organic fresh cream Stir-fried collards greens and pappardelle pasta (ingredients and recipe below) Serve with crusty bread Garnish: shaved parmigiano reggiano cheese FOR PAPPARDELLE PASTA 1 tbsp olive oil 1 small yellow onion, roughly chopped Sea salt and fresh black pepper, to taste Crushed red pepper, to taste (optional) 2 garlic cloves, minced 1 plum tomato, diced 2 bunches of kale ¼ cup white dry wine (optional and/or use chicken stock) 1 lb fresh pappardelle pasta

156 | FLAVORS MAGAZINE

DIRECTIONS HEAT a large pot over high temperature. When the pot is hot, add the olive oil. Then add one to three chicken pieces (the number of pieces depends on the size of the pot and the chicken pieces’ size. Do not overcrowd the pot). Sear the first side until golden brown for about four minutes. Turn the chicken pieces over to cook the other side for an additional four minutes. Place chicken pieces on a paper towel-lined plate. (Note: The chicken should be golden brown, but not thoroughly cooked.) Place chicken pieces aside. MEANWHILE, warm chicken stock and bay leaves over medium heat in saucepan with a cover. When the chicken stock starts to simmer, turn the heat off and place saucepan aside with the cover. DISCARD excess oil in the pot. Add about 1 tbsp of olive oil to the pot over medium temperature. After about 45 seconds, add onions, carrots and celery. Season with sea salt, black pepper and the optional crushed red pepper. After about five minutes or until the onions are translucent, add the carrot and celery. Occasionally stir until the vegetables are softened. Stir in the rosemary, oregano and garlic for about 20 seconds. STIR in all the mushrooms. The mushrooms will reduce in half after about six minutes. Add the wine and continue to occasionally stir the pot for about six minutes. If necessary, adjust seasoning. WHEN the wine slightly reduces, add the warm chicken stock with bay leaf, fresh thyme and seared chicken pieces. If necessary, adjust seasoning. Bring to a boil and reduce temperature to low setting to allow the stew to simmer while it’s covered for about 45 minutes to one hour. MEANWHILE, cook the fresh pappardelle pasta according to the manufacturer’s directions. Drain and toss pasta with 1 tbsp of olive oil. Place pasta in a large bowl. Set aside. MEANWHILE, prep the collard greens: After cleaning the collard greens, vertically roll a few leaves into a cigar shape. Using a sharp knife, slice the collards greens into ribbons about 1/8 inch thick wide. Repeat with other greens. Place aside. WARM a large skillet over a high temperature. Add about one tbsp of olive oil. After about one minute, stir in the diced onion. Season with sea salt, fresh black pepper and the optional crushed red pepper. Add the garlic and stir for about 20 seconds. Stir in the tomato for another 20 seconds. Stir in reserved collard greens. Just when the collards start softening, stir in the wine. If necessary, adjust seasoning. Stir-fry for about three to five minutes. Remove collards from the heat and toss with the pappardelle pasta. Spoon stir-fried collard greens and pasta into individual serving bowls. WHEN the stew is ready, stir in the organic cream. Bring soup back to a simmer (about 3 to 4 minutes). Spoon stew over each bowl with the stir-fried collard greens and pappardelle pasta. Garnish with shaved parmigiano-reggiano cheese. Serve with a chunk of bread and enjoy.

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My Life Runs On Food (continued...) 30M

BLUEBERRY COFFEE SMOOTHIE

30M

VANILLA STRAWBERRY SHORTCAKE

INGREDIENTS (Serves 2-3)

1 lb strawberries; cleaned, hulled and sliced 1/8 cup vanilla or plain red balsamic vinegar Buttermilk/Yogurt Biscuits (recipe below) 1 pint heavy, organic cream 1 tsp vanilla 1 tsp sugar BUTTERMILK OR YOGURT BISCUITS 2 cups all-purpose, unbleached white flour, more if needed 1 tbsp sugar 1 tbsp of baking powder 1 tsp salt 1 tsp baking soda 4 oz (1 stick) butter, solid cold 7/8 cup of thick, plain, unsweetened Greek yogurt or buttermilk

1 cup frozen blueberries 4 to 6 oz cold-brewed coffee, more or less 4 to 6 oz blueberry and/or pomegranate juice ½ cup plain, cultured frozen yogurt 1 tsp coconut sugar or honey, more or less to taste 1 tsp vanilla 1 tbsp ground flax seeds

DIRECTIONS BLEND all ingredients in a blender until smooth. Enjoy!

from

DIRECTIONS IN A MEDIUM BOWL, lightly toss the sliced strawberries and balsamic vinegar together. (Note: Use balsamic vinegar strawberries in this recipe within an hour). TO MAKE THE BISCUITS PREHEAT oven to 450°F. Place dry ingredients in the bowl of a food processor. Lightly process until incorporated.

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CUT the butter in smaller, half-inch pieces. Add them to the food processor and pulse about 10 times, or until are quarter-inch size chunks of butter in the flour. ADD the yogurt or buttermilk. Pulse a few more times until the dough just starts to come together or is a very rough shaggy/loose ball. PLACE dough on a lightly floured surface, and knead about 10 times, or stop as soon as the dough starts to come together. Don’t over knead, and it’s okay to still see chunks of butter in the dough.

Using a round cookie cutter or a glass, cut rounds out of the dough. Place on an ungreased baking sheet. Reshape the leftover dough into a ball and repeat until the dough is gone (hint: the last piece of the dough doesn’t need to be shaped). PLACE baking sheet into the oven and bake for about 7 to 9 minutes or until the biscuits are golden brown. TO MAKE FRESH WHIPPED VANILLA CREAM POUR cream into a medium bowl. Add the vanilla and sugar. Using a miniature mixer (kudos if you whisk it by hand), whisk cream until firm and airy. Set aside. TO ASSEMBLE STRAWBERRY SHORTCAKE HORIZONTALLY cut biscuits in half. Spoon strawberries over bottom half. SPOON whipped cream over the strawberries. Place the other half of the biscuit over the whipped cream. Drizzle a little of the strawberry-flavored balsamic vinegar over the Strawberry Shortcake.

USING a rolling pin, spread dough until it’s ¾ inch thick.

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My Life Runs On Food (continued...) 30M

GINGER PEACH TEA MUSSELS AND SHRIMP

INGREDIENTS (Serves 2-3)

3 cups low sodium chicken or vegetable broth 10 bags Ginger Peach Black Tea by Republic of Tea 2 to 3 tbsp safflower or peanut oil 1 tsp sesame oil 2 shallots, finely chopped 2 inch piece ginger, minced Sea salt and freshly ground black pepper to taste

Crushed red pepper, to taste 1 to 2 dried red chili peppers Juice of one orange 1/8 cup low sodium soy sauce 1 tbsp honey 4 oz coconut milk 1 lb mussels, debearded, scrubbed and rinsed 3 to 4 oz fresh tatsoi or baby spinach leaves

½ lb medium raw shrimp, cleaned and devein, leave tail on 1 cup fresh cilantro, minced 2 limes

GARNISH Sliced scallions Cooked brown rice Toasted sesame seeds

DIRECTIONS BRING broth to a boil in a medium pot. Turn off heat and add tea bags. Cover pot to let tea steep. Cover tea broth and set aside (discard tea bags before using). HEAT both oils in a large pot over medium heat. Add shallots and ginger. Season with salt, black pepper and red pepper. 30M

ZUCCHINI FLOWER QUESADILLA

INGREDIENTS (Serves 2-3)

DIRECTIONS

4 to 6 zucchini flowers Olive oil, as needed ¼ cup minced red onions 1 jalapeno pepper, seeded and minced 1 to 2 garlic cloves, minced Sea salt and fresh black pepper, as needed Crushed red pepper, optional ¼ tsp smoked paprika ½ cup enchilada sauce 2 tsp fresh oregano leaves, roughly chopped 2 flour tortillas (this recipe used whole wheat tortillas), 6 to 8 inches in diameter ½ cup finely shredded queso fresco cheese Spinach leaves, as needed

TO CLEAN ZUCCHINI FLOWERS GENTLY rinse zucchini flowers. Remove and discard the stamen and filament with the stem and outer tiny green leaves surrounding the yellow/ orange petals. Roughly chiffonade the zucchini flowers. Set aside.

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HEAT a tbsp of olive oil in a skillet. When the oil is hot (not burning or turning brown), add the onions and jalapeno pepper, and mix the vegetables until they start to soften for about 2 to 3 minutes. Mix in garlic for about 20 seconds. Season with salt, black pepper, red pepper and paprika. Add enchilada sauce and bring to a simmer. Mix in zucchini flowers and oregano. When the zucchini flower starts to wilt, turn off the heat. Remove skillet

WHEN the vegetables are wilted, add the tea broth, red chili peppers, fresh orange juice, soy sauce, honey and coconut milk. Bring tea broth to a simmer. Adjust seasoning.

from the stove and set aside. IN ANOTHER SKILLET, preferably a black/iron skillet, heat 1 tbsp of olive oil until just warm. Add one tortilla to the warm skillet. Working quickly, sprinkle a little queso fresco cheese over one half of the tortilla half an inch away from the edge. Spoon half the zucchini flower sauce over the cheese. Layer with a few spinach leaves. Top with more queso fresco cheese. Fold the other half of the tortilla over the filling. Using a spatula flatten the quesadilla and quickly flip it over to sear the other side. After 5 to 10 seconds, transfer the quesadilla to a plate.

ADD the mussels. After three minutes, add the shrimp. ABOUT 5 minutes or when the shrimp is opaque, discard any mussels that didn’t open. Lightly toss in tatsoi (or spinach leaves) and cilantro. LADLE Ginger Peach Tea Mussels and Shrimp over individual bowls of brown rice and serve with lime wedges. Garnish with sliced scallions and more tatsoi leaves. Enjoy hot.

GARNISH with a little queso fresco cheese and black pepper.

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My Life Runs On Food (continued...) 30M

VERY VANILLA CHERRY PISTACHIO CHOCOLATE CHIP ICE CREAM

INGREDIENTS (Serves 2-3)

DIRECTIONS

Note: Ice cream maker required for this recipe

WARM the milk and spices in a small saucepan over medium-low heat. Whisk the eggs with the salt and sugar in a separate bowl.

1 cup organic whole milk 1 tiny pinch of sea salt ½ cup sugar 2 eggs 2 cups organic heavy cream 1 tbsp (10 ml) Nielson Massey Madagascar Pure Vanilla extract ½ cup chopped fresh cherries 1/3 cup chopped bittersweet chocolate (at least 60% cocoa) 1/3 cup chopped pistachios; toasted

SLOWLY add warm milk by an eighth of a cup to the egg mixture and continue to whisk. POUR the milk and egg mixture back into the saucepan and heat slowly over medium-low heat until thickened. Stir mixture constantly until it’s similar to a liquid pudding. Do not let the mixture boil! PLACE mixture in a sealed container and chill in the refrigerator for a few

NOW INTRODUCING

NEW FLAVORS hours or overnight. ADD cold egg and milk mixture to a bowl. Whisk in cream and vanilla to make the custard. ADD custard to your ice cream maker and follow the manufacturer’s directions. During the last few minutes, mix in the cherries, chocolate and pistachios. DEPENDING on the ice cream maker’s brand, if custard is similar to the texture of a slightly firm softserve ice cream, place custard in a sealed container in the freezer. Chill until firm. -f

Made with Real Greek Yogurt, Only Natural Ingredients 4-6 Grams of Protein

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162 | FLAVORS MAGAZINE

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Ingredients • 2 tablespoons ghee or clarified butter (I buy grass-fed organic ghee here.) • 8 ounces bacon • 2 medium shallots, sliced paper thin • 12 ounces sharp cheddar cheese (I used and recommend Kingdom Cheddar) in this recipe.), shredded • 1 cup heavy cream • 2 tablespoons dry sherry Instructions 1. Melt ghee in a pan and fry bacon over medium-high heat until cooked through and crispy. Remove the bacon from the pan, and set the strips on a pan to cool slightly. Drain the bacon fat, and reserve two tablespoons in the pan.

2. Decrease the heat to medium-low. Toss the shallots into the hot fat, and saute them until deeply fragrant and browned, about 15 minutes. 3. Combine bacon and cheddar in a food processor and pulse until well-blended. Add the cream, shallots, and sherry to the bacon and cheddar, and continue to process them together until they form a smooth, spreadable paste. 4. Spoon the cheese spread into a jar or into ramekins, and either serve right away or store, carefully covered, in the fridge for up to a month. Remember to bring the potted cheddar to room temperature before serving, and spread over crackers or bread as an appetizer or starter. Reprinted with permission from Nourished Kitchen.com by Jennifer McGruther, (c) 2014. Jennifer McGruther Nourished Kitchen Reviving Traditional Foods www.nourishedkitchen.com

INSPIRED EATING

No Gojis, No Glory >> EAT WELL, LIVE WELL, BE WELL by Christine Arel, food blogger for NoGojisNoGlory.com

ey, there! Well, I suppose you may wanna know at least a little bit about me, and the inspiration behind my blog, NoGojisNoGlory.com. It’s pretty simple folks…I love food. I mean I LOOOVE food. If there’s food around, I’m a happy camper. If there’s deliciously healthy food around, I’m even happier. I also get bored easily, and rarely repeat the same recipes from week to week. There are just too many great recipes out there to eat the same thing over and over again! However, one of the main reasons behind my blog is very personal one. After witnessing the devastating effects of diseases like diabetes, cancer and heart disease wreak havoc on some of my family members, I began to take a serious look at what I could do to help prevent these same conditions from becoming my reality. Eating healthy, wholesome food is imperative to good health, right? So I’ve decided that this blog will play a huge part in my continued journey to becoming healthier, eating well and living a good

life. Along the way, I hope to help others learn how to make healthier versions of everyday favorites. However, what you won’t find here is a bunch of gluten-free, paleo, vegan and other specialty diet recipes. I do of course make some recipes within those realms, but specialty diets will never be the primary focus of this blog. Trust me when I say I’ve tried just about every diet under sun…Weight Watchers, Atkins, Mediterranean…I even tried the Skinny Bitch diet…yes, that’s the name of an actual diet. While I got results, I ultimately never really succeeded because I could never come to terms with excluding whole food groups from my diet. From the time I made the decision to stop “dieting” and just focus on eating wholesome and healthy foods, I felt a million times better on a much more consistent basis. And when I feel better, I’m better equipped to live a happier, more fulfilling life. Happy Eating!

(continued...)

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No Gojis, No Glory (continued...) 30M

CHICKEN GYROS WITH HOMEMADE GREEK TZATZIKI

INGREDIENTS (Serves 4-6)

DIRECTIONS

FOR CHICKEN 4-6 whole wheat Naan or flatbread 1 tbsp coconut oil 1½ pounds boneless, skinless chicken thighs (trimmed of fat and cubed) ½ large onion, thinly sliced ½ tsp cumin 1 tsp paprika ½ tsp garlic powder ¼ tsp dried thyme 1 tsp dried parsley ¼ tsp dried oregano Sea salt, to taste FOR TOPPINGS Grape tomatoes Lettuce FOR GREEK TZATZIKI SAUCE 1½ cups Greek yogurt ½ cup cucumber, peeled, seeded and diced 2 tbsp lemon juice 1 large clove garlic, minced 2 tbsp dried dill Sea salt to taste (I used ¾ tsp)

FOR THE GREEK TZATZIKI SAUCE PUT diced cucumber in the middle of a clean dishtowel and squeeze out excess water. IN A BOWL, combine yogurt, cucumber, lemon juice, garlic and dill. Slowly add salt until you’ve reached the desired taste. REFRIGERATE for 1 hour to give flavors enough time to develop. (I urge you to follow this step. It really heightens the flavors.) MAKE THE CHICKEN IN A LARGE BOWL, season cubed chicken with cumin, paprika, garlic powder, thyme, parsley and oregano; set aside. IN A LARGE SKILLET, heat oil over medium-high heat. Sauté onions for 2 to 3 minutes or until translucent. ADD cubes of chicken to skillet, combining with onions. Continue to cook for about 5 to 7 minutes until done. LOWER heat and salt to taste; continue to cook until most of the liquid has been absorbed. TO ASSEMBLE, put chicken mixture inside Naan or flatbread; layer with tomatoes, lettuce and tzatziki. Wrap and serve.

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No Gojis, No Glory (continued...) 15M

HERBED PORTOBELLOS WITH FONTINA & GRILLED VEGETABLES

INGREDIENTS (Serves 4)

¼ cup lemon juice 3 tbsp olive oil 2 tbsp fresh dill, chopped (It might seem like a lot, but it’ll be great for the end product) 3 cloves garlic, minced ½ tsp sea salt ½ tsp freshly ground pepper 4 large portobello mushroom caps, gills and stem removed

DIRECTIONS 1 15-oz can small white beans, rinsed 1 large red bell pepper, quartered and seeded 1 small red onion, cut into ¼-inch thick slices 1 medium zucchini, cut lengthwise into ¼-inch thick slices 1 cup shredded fontina cheese

PREHEAT grill to medium-high. PUT rinsed beans in a large bowl, set aside. IN A SEPARATE BOWL, whisk together lemon juice, oil, dill, garlic, salt and pepper. One by one, add portobellos to lemon juice mixture, turning to coat; set mixture aside. PLACE portobellos (gill side down) and prepared vegetables on the preheated grill. Grill the portobellos for 4 minutes on each side, and the vegetables for 3 minutes on each side until they start to char and soften. Remove vegetables from grill and set aside.

10M

ITALIAN HERB VEGETABLE SANDWICH WITH PROVOLONE CHEESE

INGREDIENTS (Serves 4)

DIRECTIONS

¼ cup thinly sliced red onion, separated into rings 1 14-ounce can artichoke hearts, rinsed and coarsely chopped 1 medium tomato, seeded and diced 2 tbsp balsamic vinegar ½ tbsp olive oil 1 tsp dried oregano 1 20-inch-long or 2 10-inch long baguettes, whole-grain or whole wheat 2 slices provolone cheese, halved ½ red bell pepper, sliced Sliced black olives, drained Baby spinach or leafy green of choice Pepperoncini, sliced (optional)

SET your oven to broil.

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PLACE onions in a bowl of cold water and set aside for at least 10 minutes, or until sandwich is ready to be assembled. (This will dissolve some of the sulfur and diminish that pungent aftertaste.) CUT baguette horizontally. Scoop out some of the breading so the vegetable mixture will sit nicely inside the sandwich. Then, if using a 20-inch baguette, cut into 4 equal parts; cut in half for 10-inch baguettes. PLACE provolone on the bottom

halves of the baguette(s), place all pieces in the oven until bread is toasted and cheese is melted, just a couple of minutes.

AFTER 8 minutes of grilling the portobellos, top each cap with a ¼ cup of fontina and continue to grill until cheese is melted, about 1 minute more. CHOP the vegetables and add to the bowl with the beans. POUR the remaining lemon juice mixture over the vegetable mixture and toss to combine. SERVE each portobello topped with 1 cup of grilled veggie mixture.

IN A MEDIUM BOWL, combine artichoke, tomato, vinegar, oil and oregano. DRAIN the onions, pat dry and remove baguettes from the oven. ASSEMBLE sandwiches by spreading on the vegetable mixture and topping with the onion, bell pepper, spinach, olives and pepperoncini, if using. Cover with the baguette tops. Serve immediately.

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No Gojis, No Glory (continued...) 30M

TURKEY BURGERS WITH CARAMELIZED ONIONS & SAUTÉED MUSHROOMSVEGETABLES

INGREDIENTS (Serves 4) 1½ lbs lean ground turkey 1½ tbsp worcestershire sauce 1 tsp salt, divided ½ tsp pepper 2 tsp oregano, divided 1 egg, lightly beaten 1 cup baby spinach leaves, roughly chopped ¼ cup red wine, preferably cabernet sauvignon 2 tbsp balsamic vinegar 2 tbsp and 5 tsp of grape seed oil or olive oil 1 yellow onion, thinly sliced 8 oz white mushrooms, thinly sliced 1 clove garlic, diced Swiss cheese, sliced Burger buns or rolls, preferably whole grain or whole wheat

DIRECTIONS IN A LARGE MIXING BOWL, combine turkey, worcestershire sauce, ½ tsp salt, pepper, 1 tsp oregano, spinach and egg. When mixed well, form 4 equal-sized patties, put them on a plate and set aside in the refrigerator. IN A SMALL BOWL, combine wine, balsamic vinegar and ¼ tsp salt. Heat 2 tbsps of oil in a nonstick skillet over medium heat. Add onion and oregano; cook for about 12 minutes until tender and browned. Add garlic and cook for one minute more, until fragrant. Increase heat to mediumhigh and add red wine mixture; cook for about 4 minutes until liquid has evaporated. Set onions aside in a separate container and rinse/wipe pan clean. HEAT 3 tsps of oil over medium heat. Add mushrooms and ¼ tsps of salt. Sauté for about 8 minutes until browned. Remove from the pan. USING the same pan, heat 2 tsps of oil over medium heat. Cook burgers until golden brown and cooked through, about 5 minutes per side. TOP burgers with cheese, onions, mushrooms and spinach.

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No Gojis, No Glory (continued...) 30M

SUMPTUOUS SALMON

INGREDIENTS (Serves 4)

THIS COMPLEX, FULL FLAVORED MANCHEGO IS AGED 1 YEAR. TRULY AN OUTSTANDING MANCHEGO, FAR SUPERIOR TO OTHERS IN THE INDUSTRY

FOR THE FISH 4 skinless salmon fillets 1 tbsp canola oil ¼ tsp sea salt ¼ tsp cracked black pepper Scallions for garnish (optional) FOR THE SAUCE 2 tbsp rice vinegar 4 tbsp low-sodium soy sauce 3 tbsp honey 1 tbsp canola oil 2 tbsp sambal oelek (chili paste) 4 cloves garlic, minced ¼ tsp fresh ginger, grated 1 tsp arrowroot powder

DIRECTIONS

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START by making sure the salmon is dry by patting it with paper towels. Season evenly with salt and pepper, gently pressing seasoning into the flesh of the fish. WARM a large nonstick skillet with 1 tbsp of oil over medium heat; swirl to evenly coat the pan. ADD salmon to the pan and cook on one side for 3½ to 4 minutes. You’ll know it’s ready to flip when the salmon easily lifts from the pan. Carefully flip to the other side and cook for another 30 seconds to 1 minute. Cook time will depend on the thickness of your fillets, but here is where your thermometer comes in handy.

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WHEN fish is done, promptly remove from the pan. TO MAKE THE SAUCE COMBINE the vinegar, soy sauce, honey, oil, sambal, garlic and ginger in a small saucepan; turn on the heat and bring to a boil. MEANWHILE, combine the arrowroot with 1 tsp of cold water in a small dish. Once the sauce is boiling, lower the heat and slowly add the arrowroot slurry, slowly whisking for about 30 seconds. Immediately remove from heat. SERVE salmon topped with the sauce and garnished with scallions (optional) Notes: Serve with brown jasmine rice and stir-fried

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We now proudly offer 12 varieties of olives, carefully selected from our famous Fairway olive bar, packed and ready to be taken home. All our olives are deliciously dressed and kept in their own oil.

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No Gojis, No Glory (continued...) 30M

BAKED HONEY-MARINATED COD

INGREDIENTS (Serves 4)

DIRECTIONS

4, 6-oz black cod fillets (aka sablefish) ¾ cup honey ½ cup low-sodium soy sauce ⅓ cup toasted sesame seed oil ⅓ cup apple cider vinegar 1½ tsp freshly ground pepper 1 tsp freshly chopped ginger

COMBINE all ingredients (except for fish) in a medium-sized airtight mixing bowl. Add cod and marinate for 24 hours. If possible, flip half way through marinade time to allow even flavor distribution.

30M

BAKED THAI CHICKEN WINGS

INGREDIENTS (Serves 6) PREHEAT oven to 450 degrees. PREPARE a baking sheet with parchment paper. Remove cod from marinade and bake on the center rack for 7-9 minutes, until cod is opaque and flakes easily.

4 lbs chicken wings, (removing the tips is optional)

FOR THE SPICE MIX 1 tsp cracked pepper 2 tsp sea salt ½ tsp ground ginger 1 tsp garlic powder FOR THE SAUCE ½ cup sweet chili sauce 2 tbsp Sriracha (Asian Hot Sauce) 1 tbsp and 1 tsp rice wine vinegar ⅓ cup green onion, chopped

DIRECTIONS RINSE chicken under cold water and pat dry using a paper towel; transfer to a large bowl. COMBINE spices in a small bowl. Sprinkle spices over the chicken, mixing as you go along. Rub the spices into the skin of the chicken really well; cover and refrigerate for an hour. WHILE chicken marinates, prepare the sauce. Whisk together the chili sauce, Sriracha, vinegar and onion. Cover and set aside in the refrigerator. About 15 minutes before chicken is done marinating, preheat the oven to 400°F.

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PLACE a wire rack inside or directly on top of a lined baking sheet. Place wings in a single layer on the rack, and bake in the center position for 35-45 minutes until thoroughly cooked and crispy. Flip wings once half way through cook time. WHEN done, remove to a large plate and brush with chili sauce. Preserve what’s left of the sauce for additional dipping.

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SMUCKER'S

No Gojis, No Glory (continued...)

30M

GREEK SUMMER PASTA SALAD

INGREDIENTS (Serves 4) 6 oz. whole grain rotini or pasta of choice ⅔ cup plain Greek yogurt 2 tbsp extra-virgin olive oil 1 tbsp red wine vinegar 1 clove garlic, minced ½ tsp sea salt ½ tsp lemon pepper 1 cup cherry or grape tomatoes, halved

DIRECTIONS 1 cup yellow or red bell pepper, diced ½ cucumber, sliced into half moons ½ cup red onion, thinly sliced ½ cup pitted kalamata olives, chopped ⅓ cup fresh basil, chopped ½ cup feta cheese, crumbled Freshly ground pepper, to taste

BOIL pasta in salted water; cook until tender, about 8-10 minutes. Drain and rinse under cold water. WHILE pasta cooks, submerge sliced onions in a small bowl of cold water and set aside.

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IN A LARGE BOWL, whisk yogurt, oil, vinegar, garlic, salt and lemon pepper until well combined. Add pasta, vegetables and feta to the bowl; toss until well coated. Season with freshly ground pepper after serving.

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Savor Every Moment

>> MEDITERRANEAN-INSPIRED RECIPES Recipes from SavorEveryMoment.com

airway Market has always loved Mediterraneaninspired foods. They’re part of a naturally healthy diet. Our favorite coastal cravings include Cipolline Onions, Mushrooms Marinated with Garlic and Herbs, Roasted Garlic Cloves, Gigandes Beans in Vinaigrette, Dolmas Stuffed Grape Leaves, Marinated Beets and

more. Full of flavor, packed with nutrients, these are the foods that make meals easy and delicious. Explore your Fairway Market for these incredible foods today, and try them in these easy recipes.

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FAIRWAYMARKET.COM | 187

Savor Every Moment (continued...) 20M

BALSAMIC ONION & MUSHROOM BURGER

20M

STUFFED MUSHROOMS

INGREDIENTS (Serves 2-3)

INGREDIENTS (Serves 6-8)

DIRECTIONS

2 tbsp butter 1 cup Balsamic Cipolline Onions, drained, chopped (2 tbsp marinade reserved) 1 cup Mushrooms Marinated with Garlic & Herbs, drained, quartered 1-1½ lbs ground chuck (80% lean) Canola oil 4 slices provolone cheese 4 soft hamburger buns Lettuce

½ cup Chopped Olive Tapenade ½ cup breadcrumbs ½ cup grated Pecorino Romano cheese 2 tbsp chopped fresh Italian flat-leaf parsley 1 tsp chopped fresh thyme leaves 1/3 cup Extra Virgin Olive Oil 25-30 white button or cremini mushrooms, stemmed

PREHEAT oven to 400 degrees. COMBINE first five ingredients in a bowl along with 2 tbsp of olive oil. SPOON filling into mushroom caps and arrange stuffing side up onto a prepared baking sheet. Drizzle remaining oil over top of mushrooms and bake 20 minutes.

DIRECTIONS MELT butter in a sauté pan over medium high heat. ADD mushrooms and onions and sauté until starting to caramelize. ADD reserved onion marinade and sauté until liquid is reduced. DIVIDE the meat into 4 patties and season both sides with salt and pepper. BRUSH burgers with oil and cook until well-browned on both sides. ADD cheese to burgers during last minute of cooking. TOP with mushroom-onion mixture and sandwich between buns with lettuce.

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Savor Every Moment (continued...) 20M

GIGANDES BEAN & ROASTED GARLIC DIP

INGREDIENTS (Makes 2 cups) 1 cup Gigandes Beans in Vinaigrette 2 tbsp Roasted Garlic Cloves 1/3 cup EVOO, plus additional for drizzling Âź cup fresh Italian flat-leaf parsley 2 tbsp chopped fresh dill Zest of 1 lemon

DIRECTIONS PULSE ingredients in a food processor until mostly smooth. SEASON to taste with salt and pepper. TRANSFER to a serving bowl and drizzle with olive oil.

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Savor Every Moment (continued...) 20M

A FLAT OUT FIESTA!

ANTIPASTI & CHARCUTERIE PLATE

INGREDIENTS (Makes 1 platter)

DIRECTIONS WRAP the Dolmas with a slice of prosciutto before slicing and serving. CUT fresh cantaloupe into cubes. ARRANGE all ingredients on a platter and serve. Tip: Most any combination of olives, antipasti, charcuterie, cheese, nuts and fruit will make a wonderful platter. Pick your favorites or be adventurous and try something new.

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FUNDIDO FIESTA FLATS

1 lb. ground beef 1 packet (1.25 oz.) ORTEGA® Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix ½ cup water 6 oz. American cheese, cubed 1 jar (16 oz.) ORTEGA® Salsa (any variety) Fresh, chopped cilantro 12 ORTEGA® Fiesta Flats™ Flat Bottom Taco Shells 1. Brown beef in a large skillet over medium-high heat; drain. Stir in taco seasoning and water, and cook for 2 to 3 minutes or until thickened. 2. Meanwhile, combine cheese and one cup salsa in a microwave-safe bowl and cook on high for 1 to 2 minutes, stirring every 20 seconds, until smooth. 3. Evenly spoon meat mixture into Fiesta Flats™, and top with the cheese mixture. Top with additional salsa, and sprinkle with cilantro.

Dolmas, Stuffed Grape Leaves Prosciutto Cantaloupe Crostini Fresh mint and lemon for garnish

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Savor Every Moment (continued...) 20M 20M

HEIRLOOM TOMATO & BEET SALAD

INGREDIENTS (Serves 4)

1½ cup Marinated Beets 3 sliced heirloom tomatoes 2-3 tbsp chopped cilantro (or substitute mint or basil) ½ cup crumbled goat cheese (or substitute feta)

DIRECTIONS ON A LARGE PLATTER, lay out slices of beets and tomatoes. TOP with fresh herbs and crumbled cheese. PER PREFERENCE, you can drizzle with EVOO or balsamic vinegar.

SHRIMP & BEAN TACOS

INGREDIENTS (Serves 6)

1 lb shrimp 1 cup Gigandes Beans in Vinaigrette, drained (marinade reserved) 3 limes; 1 juiced, 2 cut into wedges 1 bag cole slaw mix (or about 2-3 cups shredded cabbage) 1 bunch fresh cilantro 12 soft corn tortillas, 6-inch round

DIRECTIONS PREHEAT oven to 425 degrees. PAT shrimp dry and toss in a bowl along with reserved marinade from beans. Spread marinated shrimp out on a large baking sheet, season with salt and pepper and roast in oven, about 10 minutes. IN A BOWL, combine shredded cabbage with lime juice and season with salt and pepper.

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HEAT tortillas according to package and serve with cooked shrimp, Gigandes beans, cabbage, lime wedges, and sprigs of fresh cilantro.

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Hannah Howard: seriouseats.com Chef Luke Venner: Hannah Howard: BLT Steak seriouseats.com Luke Venner: Hannah and Luke wereChef the first team BLT Steak up so had the burden of breaking the ice for our challenge this year… Hannah and Luke were the first team up so had the burden of breaking but they did it with such enthusiasm! the ice for our challenge this year… Choosing lamb, garlic, leeks, eggbut they did it with such enthusiasm! plant, lemon, and currants as their Choosing lamb, garlic, leeks, eggstaples, they were ableplant, to create lemon,first and currants as their a leek fondue with poached and able to create first staples, egg they were a leek fondue with poached egg and gruyere cheese; second, a charred gruyere cheese; second, a charred slice of eggplant on top of smoked slice of eggplant on top of smoked paprika yogurt; and third, a dish of paprika yogurt; and third, a dish of seared lamb chops with an orange, seared lamb chops with an orange, red wine sauce. The dishes’ presentared wine sauce. The dishes’ presentation was immaculate, definitely protion was immaculate, definitely professional plating. We asked Hannah, fessional plating. We asked Hannah, who is not a chef, where her passion who is not a chef, where her passion for food came from, and… guess for food came from, and… what,guess she got it from her momma (helped no doubt by working in sevwhat, she got it from her momma eral restaurants (helped no doubt by working in sev-throughout college). Check out her blog at seriouseats. eral restaurants throughout college). com and learn about cheese, restauCheck out her blog at rant seriouseats. etiquette, and more. com and learn about cheese, restaurant etiquette, and more.

Kori Chambers: Anchor, Pix11 News Chef Luca Manfe: MasterChef 4 winner Chambers:

Kori Anchor, Kori Pix11 and News Luca were the second up in the challenge - sourcing last minutein-

Chef Luca Manfe: gredients alongside team three - but to do it with such charm MasterChef managed 4 winner and grace… despite a touch of kitchen the second up in chaos in the air.

202 | FLAVORS MAGAZINE

Kori and Luca were the challenge - sourcing last minuteingredients alongside team three - but managed to do it with such charm and grace… despite a touch of kitchen chaos in the air.

They chose beef, garlic, corn, rice, mango, and raspberries to be their staple components, and made: a curry-cauliflower puree with roasted cauliflower and toasted walnuts; a pan-seared filet

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They chose beef, garlic, corn, rice, mango, and raspberries to be their staple components, and made: a curry-cauliflower puree with roasted cauliflower They chose beef, garlic, corn, rice, mango, and raspberries to be their staple and toasted walnuts; a pan-seared filet components, and made: a curry-caumignon and jasmine rice with mango, liflower puree with roasted cauliflower jalapeno, ginger, and corn in a raspberry, and toasted walnuts; a pan-seared filet red wine sauce; and for desert mignon some and jasmine rice with mango, mulled wine poached pears, Luca saysginger, and corn in a raspberry, jalapeno, redhis wine sauce; and for desert some he has memories in the kitchen with mulled mother, but really got his “taste” for foodwine poached pears, Luca says has memories in the kitchen with his from working in restaurants as ahe server. mother, but really got his “taste” for food “After many years of bringing dishesfrom to the working in restaurants as a server. tables, it was time to follow my“After passion, many years of bringing dishes to the it was time to follow my passion, putting food to put on those tables, plates.” putting food to put on those plates.”

A l i so n Mo rri s:

A li s o n M o r r i s : Business Anchor, Fox 5 Business Anchor, Fox 5Chef Joel Gamoran: Chef Joel Gamoran:Head Chef, Sur La Table Head Chef, Sur La Table

Alison and Joel were the other team competing alongside Kori and Luca, but their tolerance for heat in the Alison and Joel were the otherkitchen team and grace under pressure competing alongside Kori and was Luca, admirable. Their staple requests consisted of shrimp, leeks, garlic, but their tolerance for heat in the beans, blackberries, and melon, which kitchen and grace under pressure came to create: an Israeli “street” was admirable. Their staple requests salad with pickled dates and yogurt, a consisted of shrimp, leeks, garlic, shrimp tajin with chermoula, and for beans, blackberries, and melon,desert which some fresh fruit with zabaione and thyme. Their choice of culturally came to create: an Israeli “street” rich dishes was inspiring, pleasing, salad with pickled dates and yogurt, a and good for the senses. We caught shrimp tajin with chermoula, and for up with Joel and asked what sparked desert some fresh fruit with zabaione his interest in cooking, and got the and thyme. Their choice of culturally ultimate true answer—to impress a girl. After this experience, he realized rich dishes was inspiring, pleasing, that cooking really just made people and good for the senses. We caught happy and proceeded to fall in love up with Joel and asked what sparked with doing it. 037

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his interest in cooking, and got the ultimate true answer—to impress a girl. After this experience, he realized that cooking really just made people happy and proceeded to fall in love with doing it.

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MAKING LIFE’S SIMPLE NECESSITIES® This year’s chef challenge continued our ten year tradition of the 3’s—three judges, three teams, three main ingredients, and three dishes completed in thirty minutes. As the famous timer started, each team had to scramble for extra ingredients to accompany their three choices and get to cookin’, creating their three dishes on the spot to be tasted and rated by our panel of judges. This year’s judges were Gail Simmons from Bravo’s Top Chef, Jennifer Beloz, winemaker of Prisoner Wines, and New York Moves Magazine’s own Moonah Ellison. You know Gail Simmons as a permanent judge on Top Chef, but she is also a brand ambassador and project coordinator for Food & Wine Magazine. She has great cooking credentials, some quick wit, and a dry sense of humor, making her the ideal judge to have joined us for the challenge. Jennifer Beloz is a winemaker and General Manager of The Prisoner Wine Company, that stems from the Huneeus wine family. Established in Napa Valley since 1990with experience in winemaking that spans 15 countries and five decades. She has been the head winemaker at Prisoner Wines since 2011, and provided the wine used in the challenge. Her expertise added an extra element to the judging panel—her fine-tuned wine palate being able to better pick up wines used in the dishes. Moonah Ellison is the publisher of New York Moves Magazine, and has been hosting our Chef Challenge event since it started. She is a total foodie and loves trying new things and experiencing new flavors. She added a very inquisitive element to the judges panel, not being afraid to ask all of the questions we were hesitant to!

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As the thirty-minute timer drew nearer to ringing, the judges would assemble at their table ready to taste. Pots flying, spices sprinkling, pure kitchen madness would inevitably ensue right before the dead calm of everything being plated and ready to go. Each team presented their dishes one-by-one, the judges gave their objective thoughts, and then fate was out of their hands. The judges each rated the chef teams, checking boxes and free writing their opinions. The outcome is a secret as of now, to be revealed in our next issue. Job well done to all of the chefs,amateur and professional everyone was an excellent contender, and everyone stay tuned!

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