McCaffrey's REAL FOOD Fall 2022

At US Foods, being one of the largest food service distributors in the country means our customers are never alone. With readily available tools, resources, and customer support, we partner with our customers every step of the way to help them make it.

Those who love to cook make more than food in the kitchen. They make the most of every moment together—sharing stories, creating delicious flavors and simply enjoying the company of close friends. For more than 80 years, Le Creuset has been a part of these special times, and a colorful companion to all who savor food—and life—to the fullest. To learn more about Le Creuset’s classic French quality, and the joys of cooking with premium enameled cast iron, visit www.lecreuset.com.

Features

20 Weekend Cooking

Relax and enjoy the luxury of a slower-paced dinner

BY MOLLY STEVENS

30 Pasta and Plants

Easily enjoy more healthy veggies when they’re mixed into everyone’s favorite pasta

BY ROBIN ASBELL

40 Fall for Apples

Embrace the sweet and savory sides of fall’s favorite fruit in recipes from main dishes to desserts

BY MARY SUBIALKA

46 Keep It Simple

Whip up these quick-and-easy meals any night of the week

RECIPES BY JOANNA CISMARU

52 Every Kitchen Tells a Story

Kwame Onwuachi dishes on his new cookbook, “My America: Recipes from a Young Black Chef”

BY QUINTON SKINNER

Departments

4 Bites

Portions for Pairs: A fresh take on cooking for two

RECIPES BY ORLANDO MURRIN

6 Kitchen Skills

Sharpen Your Knife Skills: From dicing onions to tackling tomatoes for a go-to sofrito sauce

BY JASON ROSS

8 Contributors

17 Ingredient

Go Nuts: Take meals to the next level with nutritious nuts

BY KATHERINE LAWLESS

18

Healthy Habits

Food Surprises: Are you making the best choices?

BY JEN WELPER

56 Pairings

Crisp Sips: Hard cider brings a fresh taste to the table

BY MARY SUBIALKA

17 40 30 20

On the cover: STUFFED PEPPER BOATS WITH QUINOA-LENTIL AND HAZELNUT PILAF PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS

PUBLISHER TAMMY GALVIN EDITORIAL DIRECTOR A LESHA TAYLOR CONTENT DIRECTOR MARY SUBIALKA ASSOCIATE EDITORS SAMANTHA JOHNSON AND KATHERINE LAWLESS CREATIVE DIRECTOR TONYA SUTFIN SENIOR ART DIRECTOR TED ROSSITER

PRODUCTION MANAGER LY NGUYEN PUBLISHING & SALES COORDINATOR JOHANNA MORIARTY

VOLUME 18, NUMBER 3 Real Food magazine is published quarterly by Greenspring Media, LLC, 9401 James Ave. S, Suite 152, Bloomington, MN 55431, 612.371.5800, Fax 612.371.5801. All rights reserved. No part of this publication may be reprinted or otherwise reproduced without written permission from the publisher. Real Food is exclusively operated and owned by Greenspring Media, LLC. Printed in the USA. realfoodmag.com

The pages between the covers of this magazine (except for any inserted material) are printed on paper made from wood fiber that was procured from forests that are sustainably managed to remain healthy, productive, and biologically diverse.

Portions for Pairs

A fresh take on cooking for two

The kitchen is a communal space that brings groups of every size together. So recipes for cooking and connecting don’t need to be limited to serving four or more people, especially since there are a great number of two-person households that include couples, friends, and roommates. With pairs in mind, Orlando Murrin created a resource for those with a small home base to enjoy a meal designed for two—eliminating the need to halve or third recipes designed to serve more—or to have multiple days’ worth of leftovers. His cookbooks, “Two’s Company” and “Two’s Company Simple,” which releases in September, offer options to aid in cooking for relaxation, fun, and companionship. While cooking for two is different than making meals in large batches, Murrin gives step-bystep instructions and suggestions to keep home chefs aware of all their tasks and the overall goal. The books feature Murrin’s bevy of delectable recipes that bring pleasure and ease back to cooking for two, including the following duo from “Two’s Company.”

Chicken Saltimbocca with Crushed Herby Potatoes and Zucchini

MAKES 2 SERVINGS

—SAMANTHA JOHNSON

The Italians have a poetic touch when it comes to naming dishes—saltimbocca means literally “jump in the mouth.” Crisp sage leaves add a pretty finish to this dish, and yes, they are meant to be eaten. The green vegetable can be varied according to the season. –orlando

For the Chicken Saltimbocca and Zucchini

About 12 fresh sage leaves

A small handful of other fresh herbs, such as parsley and chives

2 chicken breast fillets, skinless and boneless

4 prosciutto slices

2 tablespoons butter

1 tablespoon olive oil

1 zucchini, cut into batons, or 5½ ounces asparagus or green beans, trimmed

1 garlic clove, thinly sliced

murrin

¾ cup chicken stock, dry vermouth, or white wine, or a mixture

About 2 teaspoons lemon juice

For the Crushed Herby Potatoes

9 ounces small red or white potatoes, scrubbed and halved (about 2 handfuls)

2 tablespoons butter

A small handful of fresh herbs, such as parsley and chives, chopped

RECIPES AND PHOTOS FROM “TWO’S COMPANY” BY ORLANDO MURRIN © 2021 REPRINTED WITH PERMISSION FROM RYLAND, PETERS & SMALL. PHOTOS BY CLARE WINFIELD.

Classic Risotto with Bacon and Peas

MAKES 2 SERVINGS

Risotto is one of the best storecupboard standbys, enabling you essentially to make a gourmet dinner out of rice, stock, Parmesan, and whatever comes to hand. I think of it as a “Monday meal,” made with fresh chicken stock after Sunday’s roast. Here, I flavor the risotto with bacon and peas, but check your fridge for enticing scraps. I usually grate my Parmesan in a food processor, but to finish a risotto, I risk my knuckles on a Microplane grater, which gives an attractive snowy effect. –orlando murrin

1¾cups chicken stock

A splash of olive oil

2½tablespoons butter, divided

2¾ ounces bacon, chopped, or cubed pancetta or lardons

1small onion, chopped

1garlic clove, crushed

½cup (heaping) risotto rice

About 31⁄3 ounces/1⁄3 cup (1 small glass) white wine or dry sherry

1. Pick out the 4 to 6 most handsome sage leaves and chop the rest finely. While you are at it, chop the other herbs. If you are making the potatoes, chop the herbs for these now, too, and set aside separately. Slice each chicken breast in half horizontally, to form 4 cutlets, cover with a sheet of plastic wrap, and bash each with a rolling pin until they are an even 3⁄8-inch thick. Dab the cutlets dry with a piece of paper towel, season all over with salt and pepper, and sprinkle the cut sides with half the chopped sage. Press the prosciutto slices on the cut, sage-flecked sides, tucking the edges under on themselves to follow the shape. Put on a plate and refrigerate.

2. For the crushed herby potatoes, put them in a small pan, add water to cover by about ¾ inch, salt generously, and boil for

1bay leaf

½cup frozen peas, no need to defrost

A small bunch of fresh parsley, chopped 4tablespoons grated Parmesan, plus extra to finish

1. Put the chicken stock in a pan and bring to a boil, then turn off the heat and cover to keep hot. Heat the oil and half the butter in a medium saucepan and add the bacon, onion, and garlic. Cook gently for 5 minutes, till soft but not brown, then stir in the rice. Cook for 2 to 3 minutes until the rice is slightly translucent and starting to turn gold, then stir in the wine and bay leaf and bubble until the wine has been absorbed (1 to 2 minutes).

2. Set the timer for 18 minutes and add enough stock to cover the rice. Season. From now on, aim to keep the rice covered by a thin film of stock at all times, and at a gentle simmer. Stir frequently and add more stock as necessary. At 18 minutes, stir in the peas and bring back to the boil. At 19 minutes, check the rice is tender—it should still have a slight bite to it—and adjust the seasoning. Cook for another minute, if necessary, then turn off the heat. Remove the bay leaf, if you wish; though if you leave it in, it will bring good fortune to the person to whom it is served.

3. Pause a couple of minutes—time to set the table. Then fold in the parsley, grated Parmesan, and remaining butter using a rubber spatula. Transfer to heated bowls, dust with extra Parmesan, and serve.

Cook’s Note:

Italian cooks know that after stirring a risotto for a solid 20 minutes, it is essential to leave it sitting undisturbed in the pan for 5 more before tucking in “so the ingredients get to know one another.”

12 to 15 minutes, until soft but not falling apart. Drain. Put the butter into the pan, plus the chopped herbs and seasoning, then stir in the potatoes, squashing each one lightly with a wooden spoon or spatula so it breaks up and absorbs the buttery herbs, but without mashing. Check the seasoning, cover, and keep warm. Cook the zucchini batons in a pan of salted, boiling water till just tender—3 to 5 minutes depending on size—then drain and keep warm.

3. Heat the oil in a large frying pan and when shimmering, add the sage leaves. Cook for just 30 to 40 seconds till they darken and stiffen, then transfer with tongs to a small plate lined with paper towels. Sprinkle with salt and set aside. Now add the chicken to the pan, prosciutto-side down. Cook for 2 minutes until a narrow

white line appears around the top edge, check the underneath is bronzed, then flip over for 2 minutes to cook through. Transfer to a plate and keep warm.

4. Add the garlic and remaining sage to the frying pan and sizzle for 30 seconds until fragrant, then pour in the stock. Bubble the sauce for 3 to 5 minutes until reduced by about half and slightly thickened. Reduce the heat and whisk in the butter in 2 pieces. Then when it has melted, add lemon juice and seasoning to taste. Swirl in the zucchinis.

5. Use tongs to arrange the seasoned zucchinis on serving plates, top with the saltimboccas, drizzle with sauce, and top each with a few crisp sage leaves. Serve the potatoes alongside. n

Sharpen Your Knife Skills

From dicing onions to tackling tomatoes, hone your skills and use the vegetables in a go-to Spanish sofrito.

BY JASON ROSS

Sometimes without even knowing what I am making for dinner, I nd myself dicing an onion. It is central to so many dishes that it is the place where dinner begins. With that in mind, let’s run through a little knife skills check-up for dicing a variety of vegetables you probably already have at home, including the onion. Then, use those sharpened knife skills to make Spanish sofrito, which is a avor base that, like the diced onion, is the rst step in so many meals. The next time you are not sure what’s for dinner, just start dicing and see what happens.

Make sofrito into your go-to avor base and use it to make meals all week long. This fragrant tomato-based blend of herbs, spices, and vegetables is used to season countless dishes. Add it to cooked beans with a little broth for more delicious beans. Add chicken and seafood to the rice recipe here and you have the basics of a classic paella, minus the sa ron. Any brothy soup would be improved with sofrito. Cook ground beef with sofrito and a little wine and water, and you have the makings of a great meat sauce. Or add roux and you might be inspired to make all types of gumbos. The uses for sofrito are long and plentiful. Who doesn’t like more avor?

Red Rice Flavored with Sofrito

MAKES 4 TO 6 SERVINGS

Here is a recipe for flavorful red rice to show off all your knife skills. Start by making a sofrito base to flavor and color the rice. Then crank up the heat a little for a brown and crusty bite where the rice sticks to the pot.

2 tablespoons olive oil

1 onion, diced small

2 cloves garlic, smashed and minced

1 rib celery, diced small

½ red pepper diced small

1½ teaspoons salt

2 medium tomatoes, diced small

1. Using a medium-sized pot with a tight-fitting lid, heat the oil on medium-low heat, and add the onions, garlic, celery, and red pepper. Sprinkle in the salt and cook for about 10 to 15 minutes stirring occasionally until the vegetables are softened, translucent, and just starting to brown. Look for

½ cup canned crushed tomatoes, with juice

1½ cups long grain white rice

2 cups water

½ tablespoon unsalted butter (optional)

browning around the edges of the pan.

2. Add the tomatoes and cook for another 10 to 15 minutes, scraping up any brown bits stuck to the edges of the pan. Look for a jammy consistency with most of the liquid from the tomatoes cooked out and the edges of the pan starting to brown again.

PHOTOGRAPHY TERRY BRENNAN

FOOD STYLING LARA MIKLASEVICS

3. Then add the crushed tomatoes and cook for another 5 to 10 minutes until the tomato sauce shifts color from bright red to brick red, and the moisture in the sauce has mostly evaporated, thickening the sofrito.

4. After all the cooking, browning, and reducing, this is a good time to taste the sofrito and add salt if needed for your tastes. The sofrito can be made and stored in a covered container for up to 5 days in the refrigerator, or even made in larger batches and used for multiple preparations throughout the week.

5. Stir the rice into the sofrito and coat all the grains with sofrito. Increase the heat to medium-high and cook the rice stirring for 1 to 2 minutes until very lightly toasted and the pan has gotten hot.

6. Gently pour in the water and bring to a

Small Diced Vegetables

Here is a review of small dicing some common vegetables that you can use in a great variety of meals, and they are part of the recipe for sofrito used in the red rice. The focus here is small dice but you can use the same technique for any size: Small is ¼-inch dice; medium is ½-inch; and large is ¾-inch.

Onion

1. Using a chef’s knife, cut the onion in half from root to sprout end.

boil. Do not stir. This helps to get a little crust on the bottom of the pan. As it comes to a boil add the optional butter for a richer, slightly wetter feeling rice or omit for sharper flavor. Cover and lower heat to lowest setting. Cook for 20 minutes.

7. Turn off heat, and leave covered on the burner for another 10 minutes. Uncover and serve. Make sure to use a wood spoon and scrape off the crust, with a bit of crust for each guest.

8. The rice is best served immediately or kept warm in a rice cooker, slow cooker, or an oven set to 180°F and served within a few hours.

Nutrition (per serving without optional butter): Calories: 240, Fat: 5g (Sat: .5 g), Cholesterol: 0 mg, Sodium: 660 mg, Carb: 44g, Fiber: 3g, Sugar: 4g, Protein: 5g

2. With onion cut side down on a cutting board, trim off the sprout end (leave the root end intact) and peel the halves. The root end will keep the onion from splitting and falling apart and will be useful toward the end of cutting as a safe place to keep your fingers while you finish cutting.

3. Make 3 to 4 horizontal cuts, about ¼-inch apart, from the trimmed sprout end to the root end, stopping your cuts a little shy of the end, and not going all the way through, leaving the root end intact. Then make similar size cuts straight down to the cutting board from sprout end to root stopping a little shy of the root end.

4. Finally, make ¼-inch cuts across the grain of the onion and through the horizontal and vertical cuts. Use the root end as a resting place for your fingers as you get toward the end of your cuts. Then discard the root end after you are done with your dice.

Continued on page 8

Tomato

1. Use a paring knife to dig out the core of the tomato.

2. With a serrated knife, cut it into ¼-inch planks across the equator, like you were slicing tomatoes for a burger, then into ¼-inch strips, and then finally crosswise, into dice.

Tip: Wherever possible try to run your knife blade against the flesh of the tomato instead of the skin; it’s less likely to slip and will dig in more easily.

Celery

1. With a chef’s knife, make long slices all the way down the length of the stalk, roughly ¼-inch apart.

2. Then, simply cut across the grain and width of the celery, again ¼-inch cuts, to make small dice.

Garlic

Garlic can be done similarly to onions, but can also be handled in a less time consuming way with good results, especially in long cooking preparations like sofrito, where the garlic will essentially “melt.”

1. Use the flat side of your chef’s knife laid on top of a peeled garlic clove, (or even better use a vegetable cleaver if you have one), and with the palm of your hand give the flat knife against the garlic a good thwack, smashing the garlic into the cutting board. If that seems too aggressive or scary, you can also simply press down firmly into the flat knife, by using your body weight, and again flatten the garlic into your cutting board.

2. With a rocking motion, use the knife to mince the garlic into small pieces. This method is not as precise as a proper dice, but it is fast, fun, and effective.

Bell Pepper

1. Trim off the tops and bottoms of the peppers and scoop out the seeds and white pith.

2. Split the pepper in half lengthwise from stem-end to bottom and lay the two halves flat on the cutting board.

3. Cut into ¼-inch strips, and then across the strips into ¼-inch small dice. Give the trimmed tops and bottoms a rough dice, too. They won’t be as neat and tidy, but it’s best to use all the edible parts. n

Robin Asbell spreads the word about delicious whole, real foods through her work as an author, cooking teacher, and private chef. She is the author of “Plant-Based Meats,” “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta,” and more.

Terry Brennan is a photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes, and Hormel. “Working with Real Food is a highlight—I love working with the creative team and, of course, sampling the wonderful recipes.”

Lara Miklasevics began her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target, and General Mills, as well as with many magazines. Her experience as a chef helps her make food as appealing on the page as it is on the plate.

Jason Ross is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. He currently teaches the next generation of chefs at Saint Paul College Culinary School.

Quinton Skinner is the author of fiction and nonfiction books, as well as work in numerous national publications including Glamour, Experience Life, Huffington Post, Delta Sky, and American Theatre. He was senior editor of Minnesota Monthly and METRO magazine, and is the co-founder of Logosphere Storysmiths.

Molly Stevens is a cooking instructor and the author of several award-winning cookbooks, including “All About Dinner,” “All About Braising,” and “All About Roasting.” She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in a number of national publications, and she is a cohost of the Everything Cookbooks podcast.

LOCATIONS

Blue Bell, PA

WINE & BEER AVAILABLE!

1301 Skippack Pike

215-437-3200

Doylestown, PA

Simply Fresh By McCa rey’s

200 West State St. 215-348-1000

Yardley, PA

635 Heacock Road

215-493-9616

Newtown, PA

WINE & BEER AVAILABLE!

2890 South Eagle Road 215-579-1310

New Hope, PA

WINE & BEER AVAILABLE!

300 West Bridge St. 267-741-8001

Princeton, NJ

WINE, BEER & SPIRITS AVAILABLE!

301 North Harrison St.

609-683-1600

West Windsor, NJ

WINE, BEER & SPIRITS AVAILABLE!

Princeton-Hightstown Road and Southfield Road

609-799-3555

FARM-FRESH FOODS McCa rey’s brings you the freshest variety of foods—frequently from our own backyard! Look for our locally grown seasonal produce. You’ll love its superior freshness.

CHEF’S KITCHEN Shopping for dinner at McCa rey’s is like having a personal chef. Find just the right meal for you and your family in our Prepared Foods Department, including our Gourmet To Go family meals.

GOURMET CATERING McCa rey’s is your best choice for elegant, in-home dining and entertaining. Using only the highest quality, freshest ingredients, our professional catering sta guarantees delicious and elegant food you can serve with absolute confidence.

If you would like to discuss your catering needs or meet with us personally, we are available Monday to Friday 9 a.m. to 5 p.m., Saturday 9 a.m. to noon and by appointment. Please call our Catering Planners at 1-800-717-7174.

mcca reys.com

Don’t FALL into Old Ways

When I think of fall and food, I think of apples, pumpkin, and squash—to name a few of the classics! But this fall, we want you to consider new twists on the classics:

n Barbecue Chicken Flatbread (page 41) featuring Ambrosia apples for a sweet bite in an appetizer

n Penne in Pumpkin Vodka Sauce (page 37) tossed with a handful of shrimp— unless you’d like to keep it vegetarian

n Butternut Squash Mac and Cheese with Spinach (page 38) aka Plant-Based Goodness “Hidden” in Everyone’s Favorite Comfort Food

As the kids head back to school, it’s easy to fall back into predictable routines and meals. This issue has something for everyone—from quick-and-easy weeknight meals to slower-paced dinners with a number of ingredients you probably already stock in your pantry. With the rising cost of these ingredients, why not consider a part- or full- time job with our McCaffrey’s family? We offer a 20 percent household discount on groceries (excluding a few items like cigarettes and stamps), which goes a long way toward feeding our families. Between shopping sales on our unparalleled quality of food and a 20 percent discount, it’s a no-brainer decision. Plus, our associates are exceptional! Imagine yourself working alongside great people—as a barista at Java Jim’s, prepping items for the salad or hot bars, or decorating cakes and cookies. Visit mccaffreys.com/careers to view and apply for all open positions today!

“Pasta/chicken again?” If you’ve heard that question/complaint at your house, peruse this magazine and commit to making at least one recipe from the issue this season— such as Vietnamese Fish Tacos or Stuffed Pepper Boats with Quinoa-Lentil and Hazelnut Pilaf. Also visit the robust recipe portal on our website. You can view recipes by course and then by diet—heart-healthy, diabetic, gluten-free, and McCaffrey’s Own! You can always talk to our associates about how to best prepare your Tomahawk Rib Eye Steak or what pairs well with your Fresh Swordfish! Before you shop, visit our department pages online to see what’s in season too; our buyers update this list monthly to show what’s most fresh, what’s most delicious, and what’s most economical!

Enjoy this edition of Real Food. We hope you keep it with your cookbooks and consult it often!

Happy Fall,

James J. McCaffrey, III president

McCaffrey’s produce: apples

Autumn Means Apples

Your favorite apple varieties are rolling into the produce aisles.

Apples are certainly nutritious and a great snack on their ow n, but they are also a versatile ingredient for home cooks. Use apples in classic desserts like pie or tarts or opt for a savory route by adding thin apple slices to a salad, a grilled cheese sandwich, or pairing them with cheese on a colorful charcuterie board. Plus, try them in the recipes on the following page. With so many different kinds of apples, there are almost endless options to choose from, whether you’re baking a pie, making applesauce, or simply looking for a nutritious snack. Each apple has its own unique flavor and texture, and for every apple-based recipe, there’s a perfect choice. Check out the chart here to know when your favorite apples will appear in store and some of the best ways to enjoy them.

Braeburn

Sweet/tart spicy and rm.

USES: Snacking and baking.

AVAILABLE: Oct.–July

Cameo

Sweet and crunchy. Holds its texture a long time.

USES: Salads, pie, sauce, baking, and freezing.

AVAILABLE: Oct.–Aug.

Granny Smith

Tart and crisp.

USES: Snacking, salads, pies, sauce, and baking.

AVAILABLE:

Year-Round

Honeycrisp

Sweet/tart and crisp.

USES: Snacking, salads, pies, sauce, and freezing.

AVAILABLE: Sept.–Feb.

Cortland

Sweet and slightly tart and tender. USES: Salads, kebabs, and garnishes.

AVAILABLE: Sept.–April

Empire Sweet/tart and crisp. USES: Snacking and salads.

AVAILABLE: Sept.–July

Fuji Sweet/spicy and crisp.

USES: Snacking, salads, baking, and freezing.

AVAILABLE: Year-Round

Gala Sweet and crisp.

USES: Snacking, salads, sauce, and freezing.

AVAILABLE: Aug.–March

Golden Delicious Mellow, sweet, and crisp. USES: Snacking, salads, sauce, and pies.

AVAILABLE: Year-Round

Jazz Sweet/tart pearlike and crunchy.

USES: Snacking, salads, salsas, and baking.

AVAILABLE: Year-Round

McIntosh

Tangy and tender.

USES: Snacking, sauce, and pies.

AVAILABLE:

Sept.–July

Pink Lady/ Cripps Pink

Unique, tangytart/sweet. USES: Snacking, salads, pie, sauce, baking, and freezing.

AVAILABLE: Nov.–Aug.

Red Delicious Mild, sweet, and crisp.

USES: Snacking and salads.

AVAILABLE: Year-Round

Rome Beauty

Sweet and rm.

USES: Sauce, baking, and pies.

AVAILABLE: Oct.–Sept.

Apple Crisp with Cheesy Crumb Topping

MAKES 4 TO 6 SERVINGS | RECIPE BY STEVEN CAPODICASA

For the Crisp

5large Granny Smith apples

1cup white sugar

2teaspoons ground cinnamon

½teaspoon ground nutmeg

1pinch salt

3tablespoons cornstarch

3tablespoons cold water

2tablespoons fresh lemon juice

1teaspoon lemon zest

1. Heat oven to 400°F. Line a cookie sheet with foil and set aside.

2. Peel, core, and cut apples into 2-inch chunks.

3. In a large sauté pan, combine apples, sugar, cinnamon, nutmeg, salt, diluted cornstarch (3 tablespoons cold water mixed into cornstarch), lemon juice, and zest. Cook until apples are just tender and sauce is slightly thickened, about 6 to 8 minutes. Pour mixture into a medium-sized baking dish.

For the Topping

1cup all-purpose flour

½cup dark brown sugar

½cup white sugar

½cup (1 stick) cold, unsalted butter

¼cup grated extra sharp yellow

cheddar cheese

¼cup grated Emmental cheese

Vanilla ice cream, for serving (optional)

4. For the Topping: Mix together flour and both sugars. Using two forks, blend in butter until mixture is crumbly. Toss in cheeses and mix gently. Sprinkle topping over apples. Place baking dish on the prepared cookie sheet and bake for 15 to 20 minutes or until topping is crisp and sides are bubbly.

5. Serve with your favorite vanilla ice cream, if desired.

Chunky Applesauce

MAKES 4 TO 6 SERVINGS

RECIPE BY STEVEN CAPODICASA

3pounds Golden Delicious apples

2-3 tablespoons sugar, depending on taste

1cinnamon stick

½cup water

1. Peel, core, and cut apples into very large chunks. Place in a heavy 5-quart saucepan and add sugar, cinnamon stick and water.

2. Bring apples to a boil and then reduce heat to medium-low. Simmer until apples are tender, about 6 to 8 minutes. Remove cinnamon stick and mash with a potato masher until almost smooth.

3. Serve hot or cold. (This will keep, refrigerated in a covered container for 4 to 6 days ) n

CHUNKY APPLESAUCE

APPLE CRISP WITH CHEESY CRUMB TOPPING

Winter Squash Guide

Winter squash varies widely in size, shape, and color. Use our guide to help you pick your way through the patch.

Mildly sweet flavored and finely textured, squash is a relative of melon and cucumber. It’s divided into two categories: “Summer” squash that is picked at an immature state and has thin, edible skin and soft seeds (crookneck, pattypan, and zucchini are examples); and “winter” squash, which has hard, thick skins. Squash is a good source of vitamins A (beta-carotene) and C, potassium, and

fiber. Choose winter squash that is heavy for its size with a dull stem and shell. A shiny exterior means it was picked too soon and it may be bland.

Pumpkin, which belongs to the same gourd family, is high in fiber and is also a good source of beta-carotene and potassium. Its sweet flavor works equally well with warm spices such as cinnamon and nutmeg or with spicy chilies and herbs, such as in the recipes on the next page.

Acorn

This small to medium squash resembles an acorn and has distinct ribs and a pointed end. Its mostly dark green shell has blotches of yellow or orange. Sweet and nutty, it can sometimes have a brous texture.

TO SERVE: Cut in half, bake, and serve in the shell; this usually provides two generous servings. Also good stu ed with rice or couscous.

Buttercup

One of the more highly regarded and avorful varieties, this member of the Turban squash family has a dark green shell with grayish stripes or ecks and may have a light blue-gray attened turban. Its sweet and creamy orange esh can have a somewhat dry texture. TO SERVE: Bake, steam, simmer, or use in pie.

Butternut

This resembles a large pear or light bulb. Very easy to use, its thin, edible shell can be removed with a vegetable peeler or le intact when cooked and puréed. Its moist esh has a hearty sweet, nutty avor and dense texture, which makes it easy to use diced or sliced.

TO SERVE: It can be grilled, baked, or puréed. Use in soup or for baby food.

Delicata

The yellow/cream edible skin of this watermelon-shaped squash is mottled and striped with medium green in the lengthwise grooves. Its creamy yellow esh tastes similar to sweet potatoes or sweet corn and is very tender.

TO SERVE: It’s best baked or steamed.

Golden Nugget

This small pumpkinshaped squash has a very hard shell. Its orange esh is slightly bland and sweet with a somewhat watery texture.

TO SERVE: Works well microwaved whole and is good for a single serving.

Hubbard

Large and round in the middle with tapered ends, this has a grayblue or green exterior and a pebbly texture. A large variety, you’ll o en nd packaged chunks of this squash in the produce section. Its orange esh is rich and sweet with a grainy texture.

TO SERVE: Best baked or boiled. Mash or purée with butter and seasonings. Can also be used for pie.

Jack Be Little

About 3-4 inches, this looks like a mini pumpkin and its orange esh is sweet and avorful.

TO SERVE: It can be cooked in the microwave whole and is a good single serving size. Just cut o the top and remove the seeds like you would for a jack-o’-lantern. Try seasoned with herbs or stu ed with rice or apples.

Kobocha

This has a dark green shell with lighter green stripes. Its golden orange esh is usually thick, sweet, and richly avored. It’s sweeter, drier, and less brous than other winter squash—like a sweet potato in texture with a nutty avor. TO SERVE: Good roasted or as a thickener for soups.

Spaghetti

Watermelon-shaped with a pale to dark yellow shell, its pale yellow esh is bland, crisp, and slightly sweet. Once cooked, the strands can be pulled out with a fork and resemble spaghetti. This can serve as a low-cal or gluten-free pasta substitute. TO SERVE: Can serve cold with salad or warm with butter and seasoning.

Sugar Pumpkins

Also called pie pumpkins, the esh of these small pumpkins is thick and ne-grained. (The esh of the larger jack-o’-lantern pumpkins is bland and watery; they’re best for decoration.)

TO SERVE: Good for making pie and for canning.

Sweet

Dumpling

This resembles a small pumpkin with its top pushed in and has a speckled and striped white and green shell. Its golden orange colored esh is drier than other winter squash and the peel is so . Fine grained texture and sweet corn avor.

TO SERVE: Works well cut in half and baked.

Turban

This oddly shaped squash has a round, attened bottom and a “turban” of bulbs on top. Its bright orange shell has cream, white, or green stripes. Its orange esh is creamy and moist with a mild rich sweet avor. The larger varieties may be better ornaments.

Pumpkin Turkey Chili

MAKES 4 TO 6 SERVINGS | RECIPE BY STEVEN CAPODICASA

1tablespoon olive oil

1cup onion, cut into ¼-inch dice

½cup green bell pepper, cut into ½-inch dice

½cup yellow bell pepper, cut into ½-inch dice

½cup red pepper, cut into ½-inch dice

1clove garlic, minced

1pound ground turkey

1(14.5-ounce) can diced tomatoes

2cups pumpkin puree (not pumpkin pie filling)

1½tablespoons dark chili powder

½teaspoon ground black pepper

1pinch salt

½cup shredded cheddar cheese

½cup sour cream

1. Heat the oil in a large skillet over medium heat, and sauté the onion, green bell pepper, yellow bell pepper, red peppers, and garlic until tender.

2. Stir in the ground turkey, and cook until evenly brown. Mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt.

3. Reduce heat to low, cover, and simmer 25 to 30 minutes. Serve topped with cheddar cheese and sour cream.

Roast Butternut Squash Bisque with Apples and Leeks

MAKES 4 TO 6 SERVINGS | RECIPE BY STEVEN CAPODICASA

3pounds butternut squash, peeled, seeded and cut into 1-inch cubes

1onion, thinly sliced

3leeks, washed and thinly sliced

1quart apple cider

3Granny Smith apples, peeled and diced into ½-inch cubes

1quart chicken stock

½pound (2 sticks) butter

¼teaspoon ground allspice

¼teaspoon nutmeg

¼teaspoon cinnamon

Salt and pepper, to taste

1. Heat oven to 375°F.

2. Melt half of the butter in a saucepan over low heat.

3. In large bowl, toss the butternut squash, melted butter, allspice, nutmeg, and cinnamon. Spread squash on a roasting pan and roast in the oven uncovered for approximately 35 minutes until tender.

4. In a heavy-bottom (non-reactive) sauce pot, melt the remaining butter. Sauté onions and leeks until tender. Add diced apples and cook for and additional 3 minutes. Add the roasted squash, apple cider and stock to the pot. Bring to a boil and season with salt and pepper. Puree bisque with an immersion blender or carefully transfer to a traditional blender and then pour back into sauce pot. Serve hot.

ROAST BUTTERNUT SQUASH BISQUE WITH APPLES AND LEEKS

PUMPKIN TURKEY CHILI

BudgetFriendly Beef

Versatile beef selections make delicious dishes the whole family will enjoy.

Beef is a versatile go-to protein source that provides essential nutrients including iron, zinc, and vitamins B12 and B6. But are you looking for great-tasting steaks and roasts that are more affordable too? There are sometimes overlooked budget-friendly favorites, such as chuck eye roast, sirloin tip steak, top round steak or roast, brisket, and more that are sure to bring a delightful dinner to your table. With these cuts and tips on how to best prepare them, you can stretch your grocery dollars with a variety of delicious dishes, such as the recipes here—courtesy of Beef. It’s What’s For Dinner (BeefItsWhatsForDinner.com)—to keep the whole family happy.

Protein Power

Among the powerful package of 10 essential nutrients beef is known for, protein may be one of the most notable. In fact, one 3-ounce cooked serving of beef provides 50 percent of your daily value (25 grams) of this important nutrient, making it an excellent source. That 25 grams protein per 3-ounce serving is equivalent to 3 cups of quinoa, 6½ tablespoons of peanut butter, or 1⅔ cups black beans.

CUT: SIRLOIN TIP STEAK

This boneless, lean cut is a great value. Makes good kebabs, stew meat, cubed steak, or fajitas.

Beef Fajita Skillet with Pico de Gallo

MAKES 4 SERVINGS

You have to love a square meal rounded off by a delicious lean beef cut. Sizzle up some veggies sliced for fajitas.

1 pound sirloin tip steaks, cut 1⁄8- to ¼-inch thick Pico de Gallo (recipe below)

3 teaspoons vegetable oil, divided

1½ cups thinly sliced bell pepper, any color

½ medium white onion, cut into 1⁄2-inch wedges

1 medium jalapeño pepper, thinly sliced Salt, to taste

8 small whole-wheat tortillas (about 6-inch diameter), warmed

1. Prepare Pico de Gallo: Combine all ingredients in a medium bowl. Season with salt to taste. Cover and refrigerate until ready to use.

2. Stack beef sirloin tip steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.

3. Combine beef and rub ingredients in large bowl; toss to coat evenly.

4. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion, and jalapeño; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.

For the Rub

3 cloves garlic, minced

1 teaspoon ground cumin

1½ teaspoons ground chipotle chile pepper

For the Pico de Gallo

¾ cup chopped tomatoes

¼ cup chopped white onion

3 tablespoons chopped fresh cilantro

2 teaspoons minced jalapeño pepper

1 tablespoon fresh lime juice Salt, to taste

5. Heat 1 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and beef.

6. Return all beef and vegetables to skillet. Season with salt, as desired. Serve beef mixture in tortillas; top with Pico de Gallo.

Cook’s Note:

A 12-inch cast iron pan may be substituted for large nonstick skillet. Cooking times will remain the same.

Grilled Eye of Round Steaks with Wasabi-Yogurt Cream

MAKES 4 SERVINGS

Yogurt, ginger, and garlic create a tenderizing marinade for eye of round steaks. (Plan ahead to allow time to marinate.) While the steaks grill, a creamy wasabi sauce is whipped up.

4 beef eye of round steaks, cut ¾-inch thick (about 4 ounces each)

1½ cups plain yogurt, divided

1 tablespoon finely chopped fresh ginger

1 tablespoon finely chopped garlic

½-1 teaspoon wasabi paste

1. Combine ½ cup yogurt, ginger, and garlic in small bowl. Place beef steaks and yogurt mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2. Meanwhile line a strainer with paper towels; set over small bowl. Place remain-

ing 1 cup yogurt in strainer. Cover; let drain in refrigerator 30 minutes or as long as overnight to thicken.

3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 12 minutes (over medium heat on preheated gas grill, times remain the same)

CUT: TOP ROUND STEAK

Thick and versatile lean cut. Typically broiled or slowcooked to bring out its best. (Also known as: inside round steak and London broil)

CUT: EYE OF ROUND STEAK

A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking. (Also known as: sandwich steak, wafer steak)

for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

4. Meanwhile combine thickened yogurt and wasabi paste. Set aside.

5. Carve steaks into thin slices; season with salt and pepper, as desired. Serve with wasabi-yogurt mixture.

Beef and Pasta with Asian Peanut Sauce

MAKES 4 SERVINGS

Thin strips of top round steak are quickly cooked in teriyaki sauce before joining thin spaghetti noodles and cucumbers in a flavorful peanut butter sauce.

1¼ pound beef top round steak

5 tablespoons teriyaki sauce, divided

2 tablespoons creamy peanut butter

1 tablespoon water

1⁄8-¼ teaspoon crushed red pepper

1. Combine 3 tablespoons teriyaki sauce, peanut butter, water, red pepper, and ginger. Cook vermicelli in salted boiling water according to package directions; drain and rinse. Toss vermicelli with peanut butter mixture to coat well.

2. Cut steak into 1⁄8-inch thick strips. Add remaining 2 table-

1⁄8-¼ teaspoon ground ginger

6 ounces uncooked vermicelli or thin spaghetti

2 tablespoons vegetable oil

½ cup seeded and chopped cucumber

spoons teriyaki sauce to beef strips; toss to coat evenly.

3. In a large nonstick skillet or wok, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Add to noodles; toss lightly. Sprinkle with chopped cucumber. n

McCaffrey’s wine, beer, and spirits

Issue

Selections

Uncork delicious wines for perfect pairings with these recipes.

Sweet and Sour Pork with Apples P

43

CHATEAU STE. MICHELLE COLUMBIA VALLEY RIESLING

This wine o ers crisp apple and white peach aromas and avors with subtle mineral notes.

Penne in Pumpkin Vodka Sauce P

37

RUFFINO CHIANTI CLASSICO RISERVA DOCG RISERVA DUCALE

Well balanced on the palate, with velvety tannins, rm acidity, and a lingering nish of rosemary.

Grilled Tomahawk Pork Chops P 49

DECOY PINOT NOIR

Lush red berry avors are framed by smooth, re ned tannins and a silky texture, with a tantalizing hint of bright acidity lingering on the long, focused nish.

Baked Cod with Cherry Tomatoes and Leeks P 27

JOEL GOTT SAUVIGNON BLANC

The wine opens with tropical fruit avors followed by crisp, refreshing acidity on the mid-palate and notes of ruby red grapefruit on the long, clean, and balanced nish. n

Go Nuts!

BY KATHERINE LAWLESS

Nuts are one of the most versatile superfoods. With distinct flavors and a satisfying crunch, these nutritionally rich foods are not only perfect for curbing your salty snack cravings, but their assortment of vitamins may be linked to a range of health bene ts. If you’re looking for a plant-based protein source or to swap out your usual snacks with something healthier, nuts are a delicious, low-e ort way to add nutrients into your diet.

Each nut has its own bene ts. The vitamin E and omega-3 fatty acids in almonds and walnuts can help with in ammation. Cashews are relatively high in zinc, while pistachios are a good source of potassium, a mineral that helps regulate your blood pressure. Nuts are also lauded as a good source of protein. Many commonly eaten nuts have between 4 and 6 grams of protein and about 160 calories per ounce. To put that in perspective, an ounce of chicken has 8 grams of protein at 68 calories.

Nuts are nutrient-dense, but also calorie-dense, so they’re not a perfect substitute for meat. Remember that moderation is key,

and adding a serving (11⁄2 ounces or about a handful) of nuts into your meal can be all the health boost you need.

Baked, seasoned nuts and nut trail mixes are just the tip of the iceberg. Top o your ice cream or salad with nuts, bake them into your breads, or mix them into your rice dishes. That delicious nutty avor complements a variety of meats, cheeses, pastas, and your favorite desserts.

Almonds

Beyond being a popular snack (and made into plant milk), almonds are also the tree nut with the highest levels of protein, ber, calcium, and vitamin E. The Journal of Agricultural and Food Chemistry published a study that found that regular almond consumption may contribute to lower risks of cardiovascular disease and combat in ammation.

Add almonds to your dinner’s side dishes by pairing baked slivered almonds with vegetables such as green beans and asparagus, or indulge your sweet tooth with almond cookies, almond bars, or shortbread.

Cashews

It’s no surprise that cashews are the most commonly used alternative for making vegan cheese or “nut cheese.” The nut’s buttery avor lends itself perfectly to vegan cheese spreads or vegan butters. Behind almonds, cashews are the second-best nut in providing magnesium, plus their high levels of iron and vitamin K may be good for people who su er from anemia or blood clotting issues.

Cashews and chicken are a great protein pairing to create the basis for many dishes. Ginger and cashew chicken, cashew and chicken noodles, a cashew chicken salad, or a cashew chicken casserole are all easy meals that the whole family can enjoy.

Pistachios

According to a study published by the Journal of Agricultural and Food Chemistry, pistachios contain the most plant sterols or phytosterols of all commonly eaten nuts and seeds. Phytosterols are naturally occurring compounds found in cell membranes that are structurally similar to your body’s cholesterol. Because they’re so similar, your body will absorb them alongside cholesterol, lowering your blood’s cholesterol levels and supporting heart health. Pistachios are also a great source of potassium, which supports digestion and regulating blood pressure.

You can introduce pistachios into your diet by spreading a pistachio pesto blend on sandwiches or pizzas or mixing it into a pasta dish. For an extra healthy meal, sprinkle pistachios on top of beets or roasted carrots.

Walnuts

The Romans called walnuts Juglans regia , meaning “Jupiter’s mighty acorn,” possibly because these nuts were associated with the diets of Persian royalty. Despite their regal place in history, walnuts are frequently enjoyed as a simple snack. Unlike many other nuts, walnuts are often eaten plain, rather than salted or roasted, therefore not compromising their antioxidant properties with other added ingredients or processes. Walnuts also contain a relatively high amount of omega-3 fatty acids, a healthier fat that is linked to improved cardiovascular health.

Walnuts are a great companion in your morning oatmeal and for your favorite desserts. Enjoy a coffee and walnut cake with brunch or a walnut brownie, walnut to ee bar, or walnut pumpkin bread as an a er-dinner treat. n

Food Surprises

Are you making the best choices to get the nutrients you’re looking for?

BY JEN WELPER, EXECUTIVE WELLNESS CHEF, MAYO CLINIC HEALTHY LIVING PROGRAM

There is a lot of information about food out there, and we might find unusual truths about our food choices and their nutrition values. Understandably, dietitians suggest foods because they are good for you, and they might also be easier to eat than some other options. But there are some surprises that

might have you looking to different food choices. Here are some tips to keep in mind.

Looking for Potassium?

You might have heard that if your potassium is low, you should eat a banana. That is a quick and easy way to get potassium, but eating a potato might be more e ective, however

not as efficient. A medium banana has 422 milligrams of potassium whereas a medium potato has 897 milligrams.

Seeking Vitamin C?

When people are looking for a good source of vitamin C, they typically gravitate toward grabbing an orange—but would you be surprised if I suggested you reach for a red bell pepper instead? One medium red bell pepper has about 152 milligrams of vitamin C compared to about 51 milligrams in an orange.

Protein Power

Which has more protein—a protein shake or a 4-ounce chicken breast? It can depend on what’s in the shake—skim milk, non-fat plain yogurt or Greek yogurt, protein powder, and water—but the average protein powder has about 21 grams of protein and a 4-ounce chicken breast weighs in at 25 grams of protein. While it’s easy to get a quick protein dose in a shake versus cooking a chicken breast, if you plan ahead—or pick up cooked, ready-toeat chicken—you’ll get a little more in the bird.

The Halo Effect

We tend to give certain items what we call the halo e ect. My favorite example of this is peanut butter. Who doesn’t love peanut butter? Guests and patients o en remind me that it is healthy and high in protein. Although that is partially true, it is also important to remember that it doesn’t mean you can have ¼ cup of it on your toast or your sandwich or mix it into a cookie recipe and that means it’s good for you. Everything should be consumed in moderation. Ideally, 1 tablespoon of peanut butter would be good for a serving, but the container lists 2 tablespoons as a serving. To put this in perspective, the average slice of bread is about 100 calories and if you add 2 tablespoons of peanut butter to that you are at 290 calories just in bread and peanut butter—and if you have two of those to satisfy your hunger, you are at 580 calories.

Don’t Go Too Nuts

Be mindful of the amount of nuts you are consuming as it’s easy to overeat! A serving of peanuts, for example, is typically 1 ounce, which can vary from 28 to 40 peanuts, which is 180 to 200 calories. If you mindlessly much down half a can of dry roasted peanuts, that would make a huge di erence in your calorie intake.

For the Love of Cheese

Cheese is a great source of calcium, which our bodies need—especially our little ones—and it is an easy go-to snack. You can add it to just about anything to make it better. As an adult, it is often easier to consume cheese than a serving of skim milk. (In terms of calcium, a 1-ounce serving of cheddar cheese has 204 mg calcium and 9 grams of fat compared to an 8-ounce serving of skim milk’s 325 milligrams calcium and 0 fat.) However, a 1-ounce serving of cheese doesn’t seem like much—but that is supposed to be the serving size—so it is important to be aware of the quantity consumed in a sitting. This isn’t meant to keep you from eating cheese, but as a way to try to keep your servings in check, try consuming varieties with a pungent avor so a little goes a long way and you are satis ed. A nice sharp cheddar or Parmesan should do the trick.

Favorite Fruit

Let’s not forget my favorite fruit—avocado. It is a great healthy fat choice that can be added to just about anything. What makes a fat a healthy fat is where it is derived from, how it is digested, and the effects it has on the body when metabolized. Avocado is plant based, as is olive oil, versus butter and lard, which are animal-derived fats that raise cholesterol levels. Plant-based fats (the healthy fats) will actually lower your cholesterol levels.

Here is the tricky part, though: A serving size is of a large avocado. To put it into perspective, if you even used half an avocado on your sandwich along with two pieces of bread and your protein with some vegetables, your sandwich alone is at 12 grams of fat without adding anything else or calculated any fat in your protein. So, though it is healthier, you still don’t want to consume too much fat of either source. If you add avocado to your meal, try not to add another fat like cheese; use the avocado as the fat in the meal.

It would be wasteful to throw away the rest of that avocado if you can only have of it as a serving, so plan how you can use it with other meals or snacks. I like to add avocado to salsa verde. It thins it out a bit and preserves it for a few more days, so I can add a little bit of it to almost everything. Whip up a batch yourself with the recipe at right and enjoy my favorite fruit, too. n

Avocado Salsa

MAKES 6 SERVINGS

COURTESY MAYO CLINIC HEALTHY LIVING PROGRAM

1 avocado

2 Roma tomatoes

1⁄8 red onion

1 tablespoon cilantro

1 garlic clove

1 lime wedge

Pinch salt

Ground black pepper, to taste

1. Cube the avocado. Chop the tomatoes, onion, and cilantro. Mince the garlic. Place all ingredients in a medium bowl and stir to combine.

2. Squeeze the juice from the lime into the bowl. Season the mixture with salt and pepper to taste.

Cook’s Note:

This salsa is best served immediately after it is prepared. It does keep overnight, but you may want to scoop off the browning layer from the avocados before eating the next day. You may use ¼ teaspoon of powdered garlic in place of fresh.

Nutrition per 2-tablespoon

serving: 41 calories, 3g fat, 0g saturated fat, 1g protein, 3g carbohydrates, 1g sugar, 2g fiber, 62mg sodium

PEPPER PIXEL-SHOT COOKIE, CHICKEN MOVING MOMENT BANANA IURII KACHKOVSKYI POTATO SOMMAI AVOCADO LUNAKATE CHEESE TATYANA SIDYUKOVA PEANUT BUTTER MELICA ORANGE HAPPY AUTHOR SALSA ALI SAFAROV

Weekend Cooking

Relax and enjoy the luxury of a slower-paced dinner.

One surefire way to make the most of a fall weekend is to cook something that might not fi t into your busy workweek. Free from the demands of weekday schedules, our Saturdays and Sundays can offer the luxury of setting a stew to simmer midafternoon, spice-rubbing a whole chicken in the morning while the coffee brews, slowcooking short ribs until their meaty aromas fill the house, or maybe cooking up whole grains and legumes to create a healthy vegetarian supper. Sometimes weekend cooking might mean date night at home, in which case you’ll want something simple yet reliable, like fish baked in parchment. Whatever your weekend vibe, we’ve got the recipes to make it a good one.

BY MOLLY STEVENS

PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS

BROWN SUGAR AND SOY SAUCE BRAISED SHORT RIBS WITH SHIITAKES (SEE RECIPE ON PAGE 28)

Pork and Tomatillo Chili Verde

MAKES 6 SERVINGS

Tangy-sweet tomatillos give this meaty chili a uniquely delicious edge. Make a big pot to serve a crowd on the weekend or to heat up later for easy weeknight suppers. For hearty appetites, add a spoonful of rice to each bowl. Like most stews, this keeps for days.

2pounds pork shoulder, cut into 1½-inch chunks

1½pounds tomatillos (about 15 medium), husks removed and rinsed (see Cook’s Notes)

2stalks celery, coarsely chopped

1small white onion, coarsely chopped

2cloves garlic, peeled

1-2 jalapeño peppers, cored and seeded

1½cups lightly packed cilantro leaves and tender stems

2tablespoons vegetable oil

2poblano peppers, cored, seeded, and diced

1large bell pepper cored, seeded, and diced

1. Spread the pork out on a tray or plate to dry; pat dry with paper towels if necessary.

2. Heat the broiler with a rack about 6 inches below. Put the tomatillos on a foil-lined baking sheet and broil, turning a few times, until charred all over and beginning to soften, about 8 minutes. Transfer to a blender or food processor with any juices. Add the celery, onion, garlic, jalapeño, and cilantro and blend until smooth. Set aside.

3. Heat the oil in a large heavy-based stew pot or Dutch oven over medium heat. Brown the pork in batches, turning with tongs, until nicely browned on all sides, 8 to 10 minutes per batch. Return to the tray or plate.

4. Lower the heat to medium, and add the poblano, green pepper, cumin, and chili powder. Sauté, stirring, until the peppers and spices are well combined, about 1 minute. Add the puréed tomatillo mixture and the broth. Season with 1 teaspoon salt, or to taste. Stir to dissolve any browned bits from the bottom of the pot. Add the hominy and pork, along with any juices. Bring to a gentle simmer. Partially cover, and adjust the heat so the stew simmers gently, and cook until the pork is tender, about 1½ hours. Add salt to taste. Serve in deep bowls, topping as you like with cilantro, queso, radishes, and lime wedges. Accompany with warm tortillas and/or rice.

1½teaspoons ground cumin

1teaspoon mild chili powder

1¾cups low-sodium chicken broth

1teaspoon kosher salt (or ¾ teaspoon fine salt), plus more to taste

1(15.5-ounce) can hominy, drained (see Cook’s Notes)

For Serving (optional)

Fresh cilantro leaves, chopped

½cup crumbled queso fresco or feta

Thinly sliced radishes

Lime wedges

Warm tortillas and/or plain rice

Cook’s Notes:

n Fresh tomatillos, sometimes called husk tomatoes, look a lot like unripe, green tomatoes except they come wrapped in a papery husk. Before using, peel off the husk and discard, then rinse the tomatillos under warm water to remove the sticky coating. If you can’t find tomatillos, green tomatoes may be substituted instead.

n Hominy is made from whole kernels of corn that have been treated to soften their outer husks and plump up. Canned hominy is ready to eat straight from the can, but it benefits from being simmered alongside other ingredients as in this stew.

Nutrition (per serving):

With queso fresco: Calories: 440, Fat: 25g (Sat: 7 g), Cholesterol: 105 mg, Sodium: 740 mg, Carb: 19g, Fiber: 4g, Sugar: 7g, Protein: 36g

PORK AND TOMATILLO CHILE VERDE

Oven-Roasted “Beer Can” Chicken and Vegetables with Rosemary

MAKES 4 SERVINGS

The beauty of the beer can here is twofold: The chicken roasts standing up so that every last bit of skin gets gorgeously crisp brown, and the liquid inside the can (you can use beer, wine, or soda) creates steam to keep the bird juicy and tasty. For best flavor, season the chicken 8 to 24 hours in advance.

1(4-pound) chicken

1½teaspoons ground coriander

1teaspoon ground cumin

1teaspoon chili powder

1teaspoon dried oregano

½teaspoon paprika

½teaspoon ground black pepper, plus more to taste

2teaspoons kosher salt (or 1½ teaspoons fine), plus more to taste

1(12-ounce) can beer, wine, or soda, at room temperature

1. Remove any giblets and large deposits of fat from the chicken. Pat dry inside and out with paper towels. Combine the coriander, cumin, chili powder, oregano, paprika, pepper, and salt in a small bowl. Season the chicken all over, inside and out, with the spices. For the best flavor, set on a rack over a dish and refrigerate for 8 to 24 hours prior to cooking.

2. Heat the oven to 375°F with a rack in the lower third. Let the chicken sit at room temperature while the oven heats. Open the can of beer (wine or soda) and pour off about 4 ounces of liquid and discard (or drink!). Put the rosemary sprigs into the can’s opening. Set the can in the center of a sturdy roasting pan, and use your hands to carefully place the chicken upright onto the can; slide the chicken down and wriggle it until it seems stable without tipping over.

3. In a large bowl, combine the carrots, potatoes, fennel, chopped rosemary, and olive oil. Season with salt and pepper, and toss to combine. Arrange the vegetables around the chicken. Transfer the pan to the oven, and roast, stirring the vegetables partway through, until the chicken reaches an internal temperature of 165°F, about 1 hour.

4. Transfer the roasting pan to a heat-proof surface, and lift the chicken off the can (it can help to have a second set of hands for this maneuver; see Cook’s Notes). Discard the can and its contents. Set the chicken on a carving board to rest for 10 minutes. Stir

2sprigs fresh rosemary, plus 1 tablespoon chopped

3medium-large carrots, cut into 1-inch chunks

8ounces red potatoes, cut into 1-inch chunks

1bulb fennel, trimmed and cut into 3⁄4-inch wedges

1tablespoon extra-virgin olive oil

the vegetables and check that they are tender and browned. If not, return to the oven while the chicken rests.

5. Carve the chicken as desired. Serve alongside the vegetables.

Cook’s Notes:

n You don’t need beer to make “beer-can” chicken. If beer’s not your thing, consider canned wine, or a “dry” option such as nonalcoholic beer or ginger ale.

n You only need a 12-ounce can that is about two-thirds full to provide the combination of internal steam and upright vertical roasting “rack.”

n Getting the fresh chicken onto the beer can is a simple enough operation: Merely open the cavity and shimmy the chicken onto its little perch. Getting the hot roasted chicken off the can, however, can be trickier, and it’s wise to enlist a helper. The safest way is to have one person secure the can either with tongs or a heavy towel. Then use a meat fork and tongs to carefully lift the chicken off the can, taking care not to overturn the can.

Nutrition (per serving):

With skin: Calories: 570, Fat: 34g (Sat: 9 g), Cholesterol: 245 mg, Sodium: 1400 mg, Carb: 15g, Fiber: 4g, Sugar: 3g, Protein: 51g Without skin: Calories: 420, Fat: 15g (Sat: 2.5 g), Cholesterol: 240 mg, Sodium: 870 mg, Carb: 15g, Fiber: 4g, Sugar: 3g, Protein: 51g

OVEN-ROASTED “BEER CAN” CHICKEN AND VEGETABLES WITH ROSEMARY

BAKED COD WITH CHERRY TOMATOES AND LEEKS IN PARCHMENT

Baked Cod with Cherry Tomatoes and Leeks in Parchment

MAKES 2 SERVINGS

Baking fish in packets is a magical technique that’s perfect for a date night. The fish turns out tender and flavorful every time, the packets can be prepped ahead, and cleanup is a cinch— simply crumple up the paper and toss. Boiled red potatoes or plain rice make an ideal side.

3tablespoons butter, softened, divided; plus more for the parchment

1½cups thinly sliced leek (white and pale green of 1 medium leek); see Cook’s Notes

¼cup dry white wine (or vegetable broth), plus 1 tablespoon

1teaspoon chopped fresh thyme, plus 2 sprigs fresh thyme

1. Melt 1½ tablespoons butter in a medium skillet over medium-low heat. Add the leeks, ¼ cup wine (or broth), chopped thyme, and a pinch of salt and pepper. Cover and simmer gently, stirring occasionally and adding a few drops of water if the pan dries out, until the leeks are silky-tender, 15 to 20 minutes. Meanwhile, in a small bowl, combine the remaining 1½ tablespoons butter with the lemon zest, juice, and salt and pepper to taste. Set aside.

2. Heat the oven to 400°F with a rack in the middle. Cut two 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles, and use a pencil to draw a half-heart shape on each, centering it on the folded edge and making it as big as it will fit. Use scissors to cut out the hearts.

3. Open the parchment hearts on the counter. Butter the inside of the parchment, leaving a good 2-inch border. Divide the leeks between the 2 hearts, arranging them on half of the heart, near the fold. Place the cod fillets on top. Smear the fish with the lemon-butter mixture. Top with tomatoes and thyme sprigs. Sprinkle the remaining 1 tablespoon wine (or broth) over top. Fold the other half of the parchment over to close the packet. Then, starting at the top of the heart, working with about 1 inch at a time, fold over the edge, pressing down to crease. Move along the edge of the packet, making overlapping folds, creasing as you go to make sure the pleats hold. Go back around, making another fold any place that isn’t tightly sealed. (The packets can be made up until this point and refrigerated for up to 3 hours.)

Salt and freshly ground pepper, to taste

¼teaspoon freshly grated lemon zest

1teaspoon fresh lemon juice

2(6-ounce) cod or haddock fillets, 1-inch thick

6-8cherry tomatoes, halved

4. Place the packets side by side on a baking sheet. Bake for 16 minutes; they will have puffed up some and browned slightly. (If fish packets have been in the refrigerator, increase time to 18 minutes.)

5. Carefully cut open the packets with scissors or a knife, keeping them flat so as not to spill any liquid. Carefully slide the contents out onto dinner plates or pasta bowls, and serve immediately.

Cook’s Notes:

n Leeks can harbor a good deal of sand and need a thorough rinse before cooking. Start by trimming away the thick, dark green tops, then split the remaining leek lengthwise and thinly slice each half. Drop the slices into a basin of cool water, swish around, and lift out, leaving any sand behind. For this recipe, there’s no need to dry the leeks.

n This recipe is open to endless variation. Try it with salmon or halibut fillets. Add fresh herbs like dill and tarragon, or use orange in place of lemon, and swap out the leeks for a bed of fresh spinach or sautéed mushrooms.

n The packets can be made with foil instead of parchment, but parchment looks nicer and you get more concentrated flavors. Because foil is easier to seal, you can skip the heart shape and make square-shaped packets.

Nutrition (per serving):

Calories: 380, Fat: 19g (Sat: 11 g), Cholesterol: 120 mg, Sodium: 250 mg, Carb: 14g, Fiber: 2g, Sugar: 4g, Protein: 32g

Stuffed Pepper Boats with Quinoa-Lentil and Hazelnut Pilaf

MAKES 4 SERVINGS AS A MAIN, 8 AS A SIDE

Sweet, thick-walled bell peppers are at their peak in the fall, and they make ideal “boats” to load up with a delectable pilaf. Just add a green salad and you’ve got a hearty vegetarian supper. A single “boat” also makes an exciting side to any roast. Choose a mix of red, yellow, and orange peppers to make these as colorful as they are tasty.

4large (about 8 ounces each)

bell peppers

2tablespoons extra-virgin olive oil, plus more for drizzling

Salt and pepper, to taste

1cup diced onion

1cup diced carrot

1cup diced celery

1. Heat the oven to 350°F. Cut the peppers in half lengthwise and remove the cores, stems, ribs, and seeds. Brush inside and out with oil and arrange in a large baking dish. Season lightly with salt and pepper.

2. Heat the oil in a medium skillet over medium heat. Add the onion, carrot, and celery. Season with a salt and pepper and

3 cups cooked quinoa (see Cook’s Notes)

1½cups cooked French green or black Beluga lentils (see Cook’s Notes)

½cup chopped fresh parsley

½cup chopped hazelnuts, toasted

½cup grated Parmesan

½cup grated Gruyere

⅓cup panko (optional)

sauté, stirring often until tender, about 7 minutes. Transfer to a mixing bowl. Add the quinoa, lentils, parsley, hazelnuts, and ¼ cup each Parmesan and Gruyere. Stir to combine, and add salt and pepper to taste. Spoon the mixture into the pepper boats, distributing evenly. Combine the remaining Parmesan, Gruyere, and panko (if using), and scatter

Brown Sugar and Soy Sauce Braised Short Ribs with Shiitakes

MAKES 6 SERVINGS | SEE PHOTO ON PAGE 21

Tender, meaty, and tingling with hints of ginger, orange, and star anise, these fall-off-the-bone ribs are transformative. You’ll want something to accompany the shiitake-studded sauce, like noodles or rice. Steam or sauté heads of baby bok choy for a fitting side.

4½–5 pounds meaty bone-in

beef short ribs

3tablespoons vegetable oil, divided

8ounces shiitake mushrooms, stems and caps separated

6scallions, whites and greens

separated

1(2-inch) piece fresh ginger, peeled and cut into 6 slices

2star anise

1cinnamon stick

1. Heat oven to 325°F. Pat ribs dry with paper towel. Heat 2 tablespoons oil in a large Dutch oven or heavy braising pot over medium heat. Brown ribs in batches, turning with tongs, about 4 minutes per side. Transfer to a platter, and continue until all ribs are browned.

2. Pour off and discard all but about 1 tablespoon fat from the pot. Return the pot to medium heat and add shiitake stems, scallion whites, ginger, star anise, cinnamon stick, peppercorns, and orange zest. Stir to combine everything with the fat, then add the sherry, stirring to dissolve any browned bits off the bottom of the pot. Add the

2teaspoons white or black

peppercorns

3strips orange zest (see Cook’s Note)

¼cup dry sherry, white wine, or water

½cup soy sauce, preferably low-sodium

¼cup dark brown sugar, plus 2 tablespoons

1¾cups low-sodium chicken broth

2tablespoons cornstarch

soy sauce, ¼ cup brown sugar, and broth. Bring to a simmer. Return the ribs to the pot, along with any juices. Cover and transfer to the oven to braise until fork-tender, about 2½ to 3 hours.

3. Transfer the ribs to a shallow baking dish, and cover with foil to keep warm. Strain the braising liquid into a bowl or other heatproof vessel, and skim to remove the surface fat. (The ribs may be prepared up to this point up to three days ahead; see Cook’s Notes.)

4. Thinly slice shiitake caps and finely chop the scallion greens. Heat remaining 1 tablespoon oil in a medium skillet or saucepan

over the top. Brush a piece of foil with oil, and use it to cover the baking dish (oil side down). (The peppers may be made to this point and refrigerated for up to 24 hours.)

3. Pour ½ cup water in the baking dish and bake until peppers are tender, 45 minutes. Remove foil and bake 10 minutes to brown tops. Serve warm or room temperature.

Cook’s Notes:

n Quinoa: 1 cup dried for 3 cups cooked. Rinse, then combine with 2 cups water. Bring to a boil, add a pinch salt, lower heat, cover, and simmer until water absorbed, 15 minutes. Let steam 5 minutes, then fluff with a fork. n Lentils: ½ cup dried for 1½ cups cooked. Rinse. Place in medium saucepan with enough cool water to cover by 2 inches. Add a pinch of salt, and boil gently, until tender, 18 to 20 minutes. Drain and cool.

Nutrition (per serving):

As main dish with breadcrumbs: Calories: 550, Fat: 22g (Sat: 6 g), Cholesterol: 25 mg, Sodium: 380 mg, Carb: 67g, Fiber: 15g, Sugar: 9g, Protein: 24g

over medium heat, and sauté the shiitake caps until brown and tender, about 6 minutes. Add half the chopped scallions.

5. For serving, combine cornstarch with 2 tablespoons water in a bowl. Pour the strained braising liquid into the pan with sautéed mushrooms and bring to a simmer over medium heat. Stir in the cornstarch slurry, a little at a time, stirring until thick enough to coat a spoon. Keep warm.

6. Heat the broiler to medium. Spoon about ½ cup strained braising liquid around the ribs, and spread each one with a thin layer of brown sugar. Slide the ribs under the broiler and broil until the brown sugar is melted and sizzling, 2 to 4 minutes. Spoon sauce and mushrooms around the ribs, sprinkle with remaining scallions, and serve.

Cook’s Note:

Ribs can be made up to three days ahead. After cooking, transfer to a baking dish and strain liquid into a heatproof container. Once cool, cover both tightly and refrigerate until ready to serve. Scrape chilled fat from the liquid’s surface and spoon about ½ cup over the ribs. Cover and reheat ribs in a 350°F oven about 25 minutes. Proceed to sauté mushrooms and make the sauce, as directed, then run the heated ribs under broiler just before serving.

Nutrition (per serving):

Calories: 1,010, Fat: 59g (Sat: 23 g), Cholesterol: 265 mg, Sodium: 1,060 mg, Carb: 20g, Fiber: 2g, Sugar: 11g, Protein: 92g n

STUFFED PEPPER BOATS WITH QUINOA-LENTIL AND HAZELNUT PILAF

Pasta &

Plants

Easily enjoy more healthy veggies when they’re mixed into everyone’s favorite pasta.

BY ROBIN ASBELL PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS

Pasta is a favorite for kids and adults, plus a reliable crowd pleaser when entertaining. And as long as you’re making everyone happy with pasta, why not slip in additional vegetables and make that plate a little more of a balanced meal?

While a light pasta salad or quick pesto spaghetti fits the bill during warm weather, cooler days bring heartier pasta dishes and crave-worthy creamy sauces. Cozy baked pastas are the ultimate in comfort food and also a good dish to serve one day and reheat as needed the next. And fall is a perfect time to incorporate more of the harvest into your pasta dishes. In these recipes, butternut squash, cauliflower, and other autumnal favorites add seasonal color, flavor, and energy to favorite pastas. So, instead of relegating your veggies to a side dish, make them a part of the pasta in these recipes that are sure to become new family favorites.

VEGGIE LASAGNA WITH BUTTERNUT BECHAMEL

Veggie Lasagna with Butternut Bechamel

MAKES 8 SERVINGS

Lasagna, with its layers of pasta and sauce baked to bubbling, golden perfection, is the ultimate comfort food. In this version, veggies make their way into the sauce and filling, with delectable results. Frozen squash, precooked sausage, and no-cook noodles help streamline the process, so you’ll have time to roast the cauliflower and carrots to buttery softness.

10ounces frozen butternut squash, cooked, and puréed (1¼ cups puréed; see Cook’s Note)

2tablespoons unsalted butter

1large onion, chopped

¼cup all-purpose flour

3cups milk, divided

1teaspoon salt

¼teaspoon ground nutmeg

1cup shredded Parmesan, divided

1. First, prepare the squash according to package instructions, then purée until smooth. Reserve.

2. In a 2-quart pot, melt the butter over medium heat. Add the onion and sauté until soft and clear, about 10 minutes. Remove from the heat and sprinkle in the flour, then stir with a spatula to mix well. Place back on the heat and cook, stirring, for 1 minute. Remove from the heat and whisk in ½ cup of the milk until smooth, then whisk in the rest of the milk gradually to make a smooth mixture. Return to the heat, whisk in the puréed squash, salt, and nutmeg and cook, whisking, until bubbling and thickened. Whisk in the Parmesan and remove from the heat. Let cool slightly. (This can be done up to two days ahead and stored, tightly covered, in the refrigerator.)

3. Heat the oven to 400°F. In a 9x13-inch baking pan, combine the cauliflower, carrots, chopped sausage, and olive oil. Toss to coat, then cover the pan with foil. Roast for 20 minutes, then uncover, stir, and roast for 10 minutes longer. The cauliflower should be very tender and browned.

4. Either set the roasted vegetables aside and wash the pan for this step or use another 9x13-inch baking pan. Spread 1 cup of the sauce on the bottom of pan. Arrange 4 noodles on top of the sauce, overlapping slightly. Sprinkle evenly with half of the cauliflower mixture, then spoon 1 cup squash sauce over it and sprinkle with ½ cup of Asiago. Top with 4 noodles, remaining cauliflower mixture, ½ cup cheese, and 4 noodles, then spread the remaining bechamel over the noodles, making sure

6cups cauliflower florets (1⁄2-inch across)

2large carrots, quartered and sliced

8ounces Italian sausage crumbles, precooked

2tablespoons extra-virgin olive oil

1(8- or 9-ounce) package no-cook lasagna noodles

2cups shredded Asiago, divided

they are completely covered. Sprinkle with remaining cheese. Cover with foil and bake for 45 minutes. Then uncover and bake for 15 minutes longer, until bubbly and golden.

Cook’s Note:

If you prefer to bake a fresh squash rather than using frozen, heat the oven to 400°F and line a sheet pan with parchment. Halve the squash lengthwise and scoop out the seeds. Place the halves, cut side down, on the pan and bake for about 30 minutes, until tender when pierced with a paring knife. Place on a rack and when cool enough to handle, scoop out the flesh.

Nutrition (per serving):

Calories: 550, Fat: 27g (Sat: 13 g), Cholesterol: 70 mg, Sodium: 1160 mg, Carb: 48g, Fiber: 4g, Sugar: 11g, Protein: 28g

Spinach and Ricotta Gnocchi in Vegetable Sauce

MAKES

Fresh, handmade gnocchi takes a little time, but the results are so ethereal that you will not regret making it. Italian “nonnas” know that tender, creamy ricotta gnocchi is the food of love. In this recipe, you’ll save time by using the food processor to mince the spinach (or you could mince with a knife), and make a sauce of soft, sautéed vegetables to show off your creamy gnocchi.

16 ounces fresh spinach

15 ounces ricotta cheese, drained

1 large egg

1 cup Parmesan, plus more for serving

1 teaspoon salt, divided

¼ teaspoon pepper

⅛ teaspoon nutmeg

¾ cup all-purpose flour, plus ½ cup, divided

1. Put on a large pot of water to boil for the spinach. Place a colander in the sink. Drop the spinach into the boiling water and return to a boil for 1 minute, then drain. Rinse the spinach with cold water, then squeeze out with your hands. Place the spinach on a clean kitchen towel and spread thinly, then roll the towel up to absorb any remaining water. Transfer the spinach to a food processor bowl.

2. Add the ricotta, egg, Parmesan, ½ teaspoon salt, pepper, and nutmeg. Pulse to mix until smooth. Scrape out into a large bowl. Stir in the ¾ cup flour.

3. Spread the remaining ½ cup flour on a sheet pan.

4. Use a tablespoon (or pastry bag) to make rounded scoops of the mixture—you’ll get about 44 gnocchi—then place on the sheet pan. Roll in flour and coat heavily. Cover the pan and refrigerate for 2 hours.

5. Bring a pot of salted water to a boil.

6. In a large sauté pan over medium-high

¼ cup extra-virgin olive oil, divided

1 large onion, chopped finely

1 medium zucchini, cut into 1⁄2-inch cubes

1 cup grape tomatoes, quartered

4 cloves garlic, chopped

½ cup fresh parsley, chopped

heat, warm 2 tablespoons of the olive oil. Add the onion and stir until sizzling, then reduce to medium and sauté for 5 minutes. Add the zucchini, tomatoes, and garlic and stir for 10 minutes, until the zucchini is tender and lightly golden. Stir in remaining salt.

7. To cook the gnocchi, drop 8 gnocchi into the boiling water, then return to a boil. Use a slotted spoon to gently stir, then reduce the heat as needed to simmer. When the gnocchi bob up to the surface of the water, scoop them out with the slotted spoon. Place in a bowl and drizzle with the remaining oil, swirling to coat. Continue with remaining gnocchi.

8. Gently slide the gnocchi into the sauté pan with the zucchini, add the parsley, and toss to mix. Serve warm.

Nutrition (per serving):

Calories: 380, Fat: 20g (Sat: 7 g), Cholesterol: 60 mg, Sodium: 760 mg, Carb: 32g, Fiber: 4g, Sugar: 2g, Protein: 20g

Why Salt the Pasta Water?

You may have seen recipes that don’t mention adding salt to the cooking water, while some emphasize the importance of salt. Dry pasta in the box has not been salted, so adding salt to the water seasons the pasta from the inside out as the noodles absorb the water. The standard amount to use is 1 tablespoon per gallon of water, or per pound of pasta (a typical Dutch oven-size pot is 5 quarts and holds about a gallon). Of course, if you are avoiding sodium, you can use less, or no salt, and cut the amount of salt in the sauce as well.

SPINACH AND RICOTTA GNOCCHI IN VEGETABLE SAUCE

Penne in Pumpkin Vodka Sauce

MAKES 6 SERVINGS

Tomato-vodka sauce is even better when you add creamy pumpkin to the mix and a hint of rosemary is simmered in. Save a step by cooking cauliflower with the pasta in the pot. This can be a satisfying vegetarian dish, or you can add the optional shrimp for your seafood-loving friends.

2 tablespoons unsalted butter

1 large onion, chopped

2 tablespoons fresh rosemary, chopped

1 (15-ounce) can pumpkin (not pumpkin pie filling)

½ cup tomato paste

½ cup vodka

¾ cup heavy cream

1. Set a large pot of salted water over high heat and bring to a boil for cooking the pasta.

2. In a large sauté pan, melt the butter over medium heat. Add onion and stir to coat, and raise heat to bring to a sizzle. Reduce heat to medium-low and stir occasionally until clear

1 teaspoon salt

16 ounces penne pasta

3 cups cauliflower florets

1 pound shrimp, shelled and deveined (optional)

1 tablespoon extra-virgin olive oil for searing shrimp

½ cup fresh parsley, chopped

and soft, about 10 minutes. Add the rosemary, pumpkin, tomato paste, and vodka and stir to mix.

3. Bring to a boil over medium-high heat and reduce to keep the sauce at a low simmer for about 5 minutes. Stir in the cream and salt.

So Many Pasta Shapes, So Many Options

When you are in the pasta aisle, you might be comparing 30 di erent shapes in their glorious diversity. You might wonder, why so many? Each of the shapes has stood the test of time and is considered essential in certain dishes. By categorizing them into shapes, you can easily switch between the same category, such as swapping a long, thin pasta for another, with good results. Here are highlights.

Long and Thin (spaghetti, linguine, angel hair)

Long, smooth pastas are considered best with lighter, less chunky sauces. Because they don’t have any ridges and you eat them by twirling around a fork, they don’t grip bits of meat or veggies. Classics like spaghetti in pesto and linguine alfredo illustrate perfect twirlable combos.

Short, Tubular (penne, rigatoni, macaroni) Short pastas are any that you can stab with a fork and not twirl. Extruded or rolled pasta that forms a tube is usually ridged as well as hollow, allowing it maximum sauce-holding capacity. Chunky sauces pair well. Larger tubes like manicotti can be stu ed with a lling of cheese or meat. Penne in Bolognese sauce is a good example.

Short, Shapes (shells, orecchiette, farfalle, rotini, radiatori)

Cups, corkscrews, and bows are all created to catch and hold whatever is around them, from chunky meats to peas

and cheese. Farfalle with peas shows how (riso, orzo, ditalini, alphabets)

Tiny pastas are most o en used in soups or prepared as you would rice used in pilafs. They are slippery and spoonable and barely need to be chewed. They are

Gnocchi

The dumplings of the pasta world, gnocchi are most commonly made from potatoes and have a ridged side to catch and hold sauces. The world of gnocchi is wide, and they can be made from just about anything, from the ricotta ones here, to other veggies and beans. Gnocchi pairs well with just

Bring to a simmer and cook for 5 minutes.

4. Once the water is boiling, cook the pasta according to package directions, adding the cauliflower for the last 3 minutes. Drain well.

5. Return the pasta and cauliflower to the pot and pour the sauce over them. If adding shrimp, wash the sauté pan and place it over medium-high heat, drizzle with olive oil, and add the shrimp to the hot pan. Sear shrimp for about 2 minutes per side, until pink and cooked through. Serve pasta topped with seared shrimp (if using) and parsley.

Nutrition (per serving):

Without shrimp: Calories: 530, Fat: 16g (Sat: 10 g), Cholesterol: 45 mg, Sodium: 430 mg, Carb: 72g, Fiber: 8g, Sugar: 10g, Protein: 14g With shrimp: Calories: 580, Fat: 17g (Sat: 10 g), Cholesterol: 140 mg, Sodium: 860 mg, Carb: 73g, Fiber: 8g, Sugar: 10g, Protein: 24g

Filled Pastas and Lasagna (tortellini, ravioli)

In a lled pasta dish, the reworks are inside, so a complicated sauce is unnecessary. Lasagna noodles are the building blocks of the classic baked dish and are available in classic, no-cook, or fresh sheets.

Cajun Chicken Pasta

MAKES 4 TO 6 SERVINGS

PHOTO ON PAGE 31

Cajun pasta is the savory marriage of a creamy Italian pasta and the spicy Cajun chicken of Louisiana. The creamy sauce hides a bit of puréed cauliflower, and the penne is accompanied by sautéed peppers, mushrooms, and tomatoes for more veggies.

1 cup frozen cauliflower rice, thawed

1 teaspoon salt

1 cup heavy cream

8 ounces chicken breast

2 tablespoons Cajun spice, divided

2 tablespoons butter

1 small red bell pepper, chopped

4 ounces mushroom, sliced

2 large Roma tomatoes, chopped

3 cloves garlic

16 ounces pappardelle

½ cup Parmesan

1. Put on a large pot of salted water to boil for the pasta.

2. In a food processor, place the cauliflower rice and salt. Process until smooth, scraping down as needed. With the machine running, gradually pour the cream through the feed tube, until smoothly mixed.

3. Chop the chicken breast into bite-size pieces and sprinkle with 1 tablespoon of the Cajun spice.

4. In a large sauté pan over medium heat, melt the butter and add the chicken. Raise the heat to medium-high and sauté until lightly browned. Add the peppers, mushrooms, and tomatoes, and stir until the vegetables are softened and lightly browned, about 10 minutes. Add the garlic and remaining Cajun spice and stir for 2 minutes.

5. Cook the pasta according to package directions, about 8 minutes, then drain.

6. Add the cauliflower purée to the chicken mixture in the pan and bring to a boil, then reduce the heat to simmer gently for 5 minutes. Add the pasta to the sauce, sprinkle with Parmesan, and mix with tongs. Transfer to a serving bowl and serve.

Nutrition (per serving):

Calories: 530, Fat: 23g (Sat: 13 g), Cholesterol: 90 mg, Sodium: 800 mg, Carb: 62g, Fiber: 4g, Sugar: 6g, Protein: 23g

Butternut Squash Mac and Cheese with Spinach

MAKES 8 SERVINGS

Macaroni and cheese is a perfect place to slide in a little creamy butternut squash, blended with the cheesy sauce. Then, more cubes of squash and a few handfuls of spinach can nestle in with the tender elbow macaroni for even more plant-based goodness.

4 cups cubed butternut squash (2 10-ounce bags frozen), about half a squash (see Cook’s Note page 33)

16 ounces elbow macaroni

2 cups baby spinach, chopped

¼ cup (1⁄2 stick) butter, plus some for coating pan

¼ cup all-purpose flour

3 cups milk

1. Heat the oven to 375°F. Lightly butter a 9x13-inch baking pan or a 2-quart baking dish and reserve. Bring a large pot of salted water to a boil. Place a colander in the sink.

2. Drop the squash cubes into the boiling water and cook until tender when pierced with a paring knife, about 8 minutes. Scoop out with a slotted spoon and place in the colander in the sink. Reserve half for sauce. Add the macaroni to the still-boiling water and cook according to package directions, about 6 minutes.

3. Place the spinach on top of the remaining squash cubes in the colander, and when the macaroni is cooked, pour it over the spinach, wilting the leaves. Shake to drain, but don’t rinse. Set aside.

4. In a food processor or blender, purée the reserved squash cubes until smooth.

5. In a 2-quart pot, melt the butter over medium heat. Remove from the heat and whisk in the flour, and when smooth, return to the heat and cook until bubbling, about 2 minutes. Remove from the heat and

Alternative Pastas

½ cup heavy cream

3 cups shredded sharp cheddar cheese

1 teaspoon salt

For the Topping

½ cup panko

½ cup Parmesan, grated

2 tablespoons butter, melted

gradually whisk in the milk and cream to make a smooth paste. Return to the heat and whisk until the milk comes to a simmer and thickens slightly. Whisk in the squash purée and bring to a simmer. Remove from the heat and whisk in the cheddar cheese until melted. Whisk in salt.

6. Transfer the macaroni mixture to a large bowl and pour the cheese sauce over it. Stir to combine.

7. For the topping, in a medium bowl, combine the panko, Parmesan, and butter and toss to mix. Scrape the macaroni mixture into the prepared baking pan and smooth the top, then carefully cover evenly with the panko mixture.

8. Bake for about 40 minutes, until bubbling and evenly golden brown on top. Let stand for 5 minutes before serving.

Nutrition (per serving):

Calories: 640, Fat: 32g (Sat: 18 g),

Cholesterol: 90 mg, Sodium: 720 mg, Carb: 68g, Fiber: 3g, Sugar: 9g, Protein: 24g n

With growing demand for gluten-free, whole-grain, and lower-carb products, you can now nd alternatives that suit your needs. When subbing with an alternative pasta, look for something the same shape and size as called for in the recipe. In general, alternative pastas need a little more attention—set a timer and test, and drain the moment that they are al dente. They are not as sturdy, and overcooking can lead to broken or mushy pasta.

BUTTERNUT SQUASH MAC AND CHEESE WITH SPINACH

Fall for Apples

Embrace the delicious diversity of apples—from sweet and tender to tart and crunchy.

Apples are a favorite fruit year round, but in autumn when the domestic harvest brings bushels of the deliciously juicy fruit to the produce aisles, it’s prime time to enjoy your favorite varieties. Do you wait all year for a fresh Honeycrisp? Or Jazz more your style? Rather grab a Gala or Granny Smith? Whether you prefer sweet and tender or crisp and tart, apples are deliciously healthy on their own, of course, and also as great in savory dishes as they are in desserts. Washington, Michigan, and New York are the top three states in apple production, and here we share a selection of recipes from their apple associations to help you enjoy all their apple-y goodness in more ways than you might have thought.

Barbecue Chicken Flatbread with Apples

MAKES 12 SMALL SLICES

COURTESY WASHINGTON APPLES

Add Ambrosia apples to this simple barbecue chicken flatbread to add a nontraditional and nice sweet bite. This is a great appetizer for a party and even makes for an easy family dinner.

1large (about 11x4-inch) flatbread

¼cup barbecue sauce

½cup shredded swiss or mozzarella cheese

4-6ounces cooked chicken

¼cup thinly sliced red onion

¼cup frozen corn, thawed

½medium Ambrosia apple Cilantro, for garnish (optional)

1. Heat oven to 375°F. Chop chicken and apples into about ½-inch pieces.

2. Place flatbread on a cookie sheet. Assemble flatbread by evenly spreading barbecue sauce over flatbread. Add more if needed. Sprinkle about half of the cheese over barbecue sauce. Top with chicken, red onion, corn, and apple. Finish by sprinkling the remaining cheese over toppings. This will hold the flatbread and toppings together.

3. Bake for 10 to 12 minutes, or until crust is browned and cheese is bubbly. Cut into 12 pieces and top with cilantro, if desired.

Cook’s Note:

You can add the chopped apple after cooking if you would like crunchy apple pieces.

Nutrition (per slice):

Calories: 60, Fat: 1g (Sat: .5 g), Cholesterol: 10 mg, Sodium: 160 mg, Carb: 7g, Fiber: 1g, Sugar: 4g, Protein: 5g

BARBECUE CHICKEN FLATBREAD WITH APPLES

Apple Bites

An Apple a Day

Ancient claims of the outstanding bene ts of apples stem from a variety of nutritional elements we can identify today. The fruit has zero fat and is an excellent source of ber, and a good source of vitamin C, potassium, and antioxidant avonoids. Plus, a medium apple has only about 80 calories. Modern research has found that apple consumption is linked to aiding weight loss, decreasing the risk of heart disease and Type 2 diabetes, improving gut health, and symptoms of asthma.

Planting the Seed

John Chapman, better known as Johnny Appleseed, was a real person and one of the reasons we have so many apples today. Throughout the early 1800s, Chapman planted and owned many acres of apple orchards along America’s western frontier and sold and traded apple trees.

Storage Tips

They may look nice in a bowl on the table, but at room temperature, apples ripen 10 times faster than when refrigerated. To stay crisp and juicy and to prevent decay, the best way to store them is inside a plastic bag in the crisper drawer of your refrigerator. And keep them away from cabbage, carrots, and onions since apples can absorb odor.

Baked Squash with Apples and Chicken Sausage

MAKES 4 SERVINGS

COURTESY MICHIGAN APPLES

Winter squash and apples are so good for you and pair deliciously in this recipe that includes brown rice and chicken sausage. All you need to complete this meal is a prepared green salad.

2medium acorn squash

2tablespoons olive oil, divided 3links (about 2½ ounces each) precooked apple-chicken sausage, sliced into bite-sized pieces

1small sweet onion, chopped

2small Michigan Apples, cored, peeled and chopped (see Cook’s Notes)

1cup cooked brown rice

1teaspoon dried thyme

½teaspoon dried sage

½teaspoon ground black pepper

½cup shredded park skim mozzarella cheese, plus ¼ cup for sprinkling on top

1. Heat oven to 375°F. Halve squash from stem to point and scoop out the pulp. (Note: to make the squash easier to cut, pierce with

a knife and microwave for 2 minutes first).

2. Drizzle baking pan with 1 tablespoon olive oil, then place squash cut side down on pan and bake for 30 to 45 minutes, or until squash is tender. Remove from oven and let cool.

3. Meanwhile, sauté onions in 1 tablespoon of olive oil over medium heat until softened, about 7 minutes. Mix cooked onions with sausage, apples, brown rice, thyme, sage, pepper, and cheese in a large bowl.

4. Scoop out all but ½ inch of flesh from each squash half. Place squash in the bowl with the sausage mixture and blend well. Divide stuffing among the 4 squash shells, packing firmly and mounding slightly to fit. Top with additional cheese and place on a baking sheet.

5. Return pan to the oven and bake for 20 to 30 minutes, or until cheese is melted and filling is hot. Serve immediately.

Cook’s Notes:

n The squash can be stuffed ahead and baked later in the day and this recipe can easily be cut in half if needed.

n Michigan Apple suggests Braeburn, Cortland, Empire, Gala, or Ida Red for this recipe.

Nutrition (per serving):

Calories: 430, Fat: 16g (Sat: 4.5 g), Cholesterol: 5 mg, Sodium: 480 mg, Carb: 57g, Fiber: 7g, Sugar: 17g, Protein: 18g

BAKED SQUASH WITH APPLES AND CHICKEN SAUSAGE

Sweet and Sour Pork with Apples

MAKES 4 SERVINGS

COURTESY MICHIGAN APPLES

Juicy sweet, crunchy apples pair deliciously with both sweet and savory seasonings in this easy-to-make main dish.

½cup plus 1 tablespoon apple cider

½cup tomato sauce

3tablespoons light brown sugar

2tablespoons apple cider vinegar

2tablespoons soy sauce

¼teaspoon ground ginger

1¼pounds boneless pork sirloin chops, cut into 1-inch cubes

½teaspoon kosher salt

½teaspoon ground black pepper

1tablespoon vegetable oil

2garlic cloves, minced

2Michigan Gala apples, cored and cut into 1-inch pieces

1large red bell pepper, seeded and cut into 1-inch pieces

1small yellow onion, cut into 1-inch pieces

1tablespoon cornstarch

4cups cooked white or brown rice

4green onions, thinly sliced

1. In a small bowl, stir together the ½ cup cider, tomato sauce, brown sugar, vinegar, soy sauce, and ginger.

2. Sprinkle pork with salt and pepper. Heat oil in large high-sided skillet over medium-high heat. Add pork to skillet in an even layer and cook 5 to 6 minutes or until pork begins to brown, stirring occasionally.

3. Add garlic, apples, bell pepper, and yellow onion to skillet. Cook 3 to 4 minutes longer or until onion begins to soften, stirring occasionally.

4. Stir in cider mixture. Cook 4 to 5 minutes or until apples and vegetables are tender, stirring occasionally.

5. Whisk cornstarch and remaining 1 tablespoon cider in small bowl until smooth. Stir cornstarch mixture into skillet and heat to boiling over medium-high heat. Cook 1 minute, stirring constantly. Sauce should thicken during this time.

6. Divide rice among 4 plates and divide pork mixture over rice. Serve garnished with green onions.

Nutrition (per serving):

Calories: 570, Fat: 11g (Sat: 3 g), Cholesterol: 90 mg, Sodium: 1040 mg, Carb: 78g, Fiber: 7g, Sugar: 24g, Protein: 39g

SWEET AND SOUR PORK WITH APPLES

Cinnamon Apple Pastries with Maple Glaze

MAKES 6 | COURTESY OF YES! APPLES IN PARTNERSHIP WITH JOSH LEHENBAUER

These apple cinnamon pastries are the perfect spiced treat for the fall—but they’re also perfect any time of the year.

For the Pastries

1 sheet store-bought puff pastry, thawed

3 Koru (or Fuji or Honeycrisp) apples, peeled, cored, and thinly sliced

1 tablespoon lemon juice

¼ cup dark brown sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon cardamom

1 tablespoon all-purpose flour

½ cup chopped pecans

Fresh Apple Oatmeal Cookies

MAKES 16 TO 18 COOKIES COURTESY OF YES! APPLES IN PARTNERSHIP WITH JOSH LEHENBAUER

For these cookies, the dough can be a bit wet from the apple juices, which also lends to the overall flavor and texture. Because of this, there is some chill time involved. We promise it’s completely necessary—and worth the wait!

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1½ teaspoons ground cinnamon

1 teaspoon ground cardamom

2 cups old-fashioned rolled oats

1 cup pecans, coarsely chopped, plus pecan halves to top cookies

1 Koru (or Fuji or Honeycrisp) apple, peeled and diced (about 1 cup)

¾ cup (1½ sticks) unsalted butter, room temperature

1½ cups packed light brown sugar

1 teaspoon vanilla extract

1 large egg, room temperature

1. In a medium-sized mixing bowl, whisk together flour, baking powder, salt, cinnamon, and cardamom. Set aside. In a separate medium-sized mixing bowl, toss together the oats, chopped pecans, and diced apples. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together

butter and light brown sugar on medium-high speed for about 1 minute, stopping to scrape down the sides of the bowl halfway through. Then add the egg and vanilla extract. Mix on medium speed for about 30 seconds, until fully incorporated.

3. With the mixer on low, slowly add the flour mixture, spoonfuls at a time, until just combined and no flour streaks remain. Remove bowl from the stand mixer and fold in the oat/pecan/apple mixture with a spatula.

4. Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour or overnight. About 15 minutes before baking, heat oven to 375°F and position racks on upper and lower thirds of the oven. Prepare 2 large baking sheets with parchment paper.

5. Scoop 3 tablespoons of dough and roll into a ball between your palms. Evenly space 8 dough balls on each baking sheet and keep remaining dough in the fridge until ready to bake.

6. Bake for 15 to 17 minutes until edges start to brown, rotating the baking sheets 180 degrees and switching between top and bottom racks. (This ensures an even bake since the top of your oven is typically warmer than the bottom.)

7. Remove baking sheet and immediately (and gently) press one pecan half on top of each cookie. Cool 10 minutes on the baking sheet before transferring to a cooling rack.

Nutrition (per cookie):

Calories: 280, Fat: 14g (Sat: 6 g), Cholesterol: 30 mg, Sodium: 100 mg, Carb: 37g, Fiber: 2g, Sugar: 21g, Protein: 3g

1 large egg, lightly whisked (for egg wash)

Demerara sugar or other coarse sugar, for topping

For the Glaze

1¼ cups sifted powdered sugar

2 tablespoons maple syrup

1 tablespoon whole milk

1 teaspoon vanilla extract

1. Heat oven to 400°F. Line a large baking sheet with parchment paper and set aside.

2. On a lightly floured surface, roll out puff pastry to a 12x12-inch square and cut into 6 (4x6-inch) rectangles. With a small knife, lightly score a ½-inch border around the inside of each rectangle (be careful not to cut all the way through).

3. In a large bowl, combine apples, lemon juice, brown sugar, spices, and flour. Leaving the borders clear, overlap your apples in the middle of each pastry. Sprinkle chopped pecans over the top.

4. Brush the borders with egg wash and sprinkle with demerara sugar (any works).

5. Bake in the preheated oven on the middle rack for 15 to 20 minutes or until desired browning.

6. Once completely cooled, whisk together the glaze ingredients and drizzle over the pastries. Enjoy as-is or top with your favorite ice cream or whipped cream.

Nutrition (each):

Calories: 490, Fat: 23g (Sat: 4.5 g), Cholesterol: 30 mg, Sodium: 120 mg, Carb: 67g, Fiber: 4g, Sugar: 42g, Protein: 5g n

Apple Fun Facts

n Apples oat because they are 85 percent water.

n It takes the energy from 50 apple tree leaves to produce one apple.

n The average apple contains 5 seeds.

n The science of growing apples is called pomology.

n The star-shaped bottom of an apple is called its calyx.

Source: Washington Apples

CINNAMON APPLE PASTRIES WITH MAPLE GLAZE

keep it

RECIPES BY JOANNA CISMARU

The hustle and bustle of everyday life can make getting dinner on the table a challenge—or filled with takeout containers. But cooking meals doesn’t need to be complicated or take hours of prep. With this in mind, writer, photographer, and cookbook author Joanna Cismaru wanted to create a resource with quick meals for home cooks of any skill level to make sure that no one is left ordering takeout for the umpteenth time. Her book, “The Big Book of Jo’s Quick & Easy Meals,” is filled with recipes that require little to no prep, minimal pots and pans, and only an hour or less to complete. From chicken and seafood to casserole and soup, Cismaru has recipes for every palate that will become fast favorites, including the following from her book that will keep you and your family well fed with homemade dinners.

–samantha johnson

ALBONDIGAS SOUP

Make the most of your time with these quick-and-easy meals any night of the week.

Albondigas Soup

MAKES 6 SERVINGS | TOTAL TIME: 50 MINUTES

Don’t let the fancy name of this recipe scare you away. Albondigas simply means “meatballs.” This is a traditional Mexican soup, a light broth loaded with vegetables. It is quite light but very hearty. Serve it with a good crusty bread and it can be enjoyed as an entire meal. –joanna cismaru

For the Meatballs

1 pound extra lean ground beef

2 cloves garlic, minced

½ onion, chopped

½ cup long-grain rice (such as basmati)

1 large egg, beaten

¼ cup chopped fresh mint

¼ cup chopped fresh parsley

¼ cup chopped fresh oregano or 1 tablespoon dried oregano

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon salt, or as needed

½ teaspoon black pepper, or as needed

1. To make the meatballs, combine the beef, garlic, onion, rice, egg, mint, parsley, oregano, cumin, chili powder, and salt and pepper in a large bowl. Mix the ingredients well. Shape the mixture into meatballs, about 1 inch in diameter. You should get 25 to 30 meatballs. Place the meatballs in the fridge.

2. To make the soup, heat the oil in a heavy-bottomed, 5-quart pot over medium heat. Add the onion and garlic and cook for 3 to 5 minutes, until the onion is translucent and being careful not to burn the garlic. Add the carrot and potatoes and cook the mixture for 3 to 5 minutes, until the vegetables are beginning to caramelize.

3. Add the tomatoes and their juice, broth, water, salt and pepper, and cayenne pepper. Bring the soup to a boil, then reduce the heat to low and simmer for about

For the Soup

2 tablespoons olive oil

½ onion, chopped

3 cloves garlic, minced

1 carrot, chopped

2 potatoes, peeled and chopped into 1-inch cubes

1 (15-ounce) can diced tomatoes, undrained

3 cups low-sodium beef broth

3 cups water

Salt, as needed Black pepper, as needed

⅛ teaspoon cayenne pepper

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

5 minutes. Slowly add the meatballs to the pot, one at a time.

4. Slowly stir the soup with a wooden spoon. Cover the pot and cook the soup for 15 minutes, or until the meatballs are cooked through. Add the lemon juice, cilantro, and parsley. Taste the soup for seasoning and adjust it as needed prior to serving.

Cook’s Note:

If you have extra meatballs or don’t use them all, place them in an airtight container and freeze them until you are ready to use them.

Nutrition (per serving):

Calories: 370, Fat: 18g (Sat: 6 g), Cholesterol: 80 mg, Sodium: 390 mg, Carb: 31g, Fiber: 3g, Sugar: 4g, Protein: 20g

GRILLED TOMAHAWK PORK CHOPS

Grilled Tomahawk Pork Chops

MAKES 4 SERVINGS | TOTAL TIME: 2 HOURS 55 MINUTES

This stunning cut of pork deserves the royal treatment. Using a simple fi ve-ingredient dry rub and a compound butter to seal the deal, every bite of this easy recipe feels gourmet. But it’s simple enough to make any night of the week!

joanna cismaru

1 tablespoon kosher salt, or as needed

2 teaspoons black pepper, or as needed

1 teaspoon chili powder

1 teaspoon onion powder

½ teaspoon sugar

4 (12 ounces each) tomahawk pork chops (or other bone-in pork chops)

Butter, for serving

Mashed Potatoes, for serving Cooked peas, for serving

1. In a small bowl, combine the kosher salt, black pepper, chili powder, onion powder, and sugar. Generously rub half of the spice mixture over both sides of the pork chops. Refrigerate the pork chops for 2 hours before grilling them.

2. Preheat the grill to medium heat, about 350°F.

3. Meanwhile, remove the pork chops from the fridge and let them sit at room temperature, covered, for about 20 minutes. Pat the chops dry with paper towels and re-season them with the remaining half of the spice mixture.

4. Lightly spray the pork chops with cooking spray and place them on the grill. Grill them on both sides until their internal temperature reaches between 145 and 150°F.

5. Transfer the pork chops to a cutting board and let them rest for 15 minutes before slicing them. Serve them with butter, mashed potatoes, and peas (optional).

Cook’s Notes:

n Grilling time can vary depending on the thickness of the chop. A 1-inch-thick pork chop can take 12 to 14 minutes, and a 1½-inch-thick pork chop can take about 20 minutes. The best way to tell if your chops are done is to use an instant meat thermometer.

n Transfer the pork chops to an airtight container and store them up to four days in the fridge. You can also keep pork chops in the freezer for two to three months. Let the frozen pork thaw fully in the fridge overnight before reheating.

Nutrition (per serving):

Calories: 780, Fat: 62g (Sat: 23 g), Cholesterol: 175 mg, Sodium: 1920 mg, Carb: 3g, Fiber: 0g, Sugar:

<1g, Protein: 54g

Garlic Butter Chicken

MAKES 4 SERVINGS | TOTAL TIME: 20 MINUTES

I can’t get over how simple this recipe is: It requires minimal effort and prep time, it calls for simple ingredients that you’re likely to already have, and it cooks fast. This chicken dish is also super versatile. You can serve it with anything you like—rice, mashed potatoes, steamed veggies, noodles, you name it. –

joanna cismaru

1½ pounds boneless, skinless chicken breasts, cut into strips

¼ teaspoon salt, or as needed

½ teaspoon black pepper, or as needed

4 tablespoons butter

4 cloves garlic, minced

1. Season the chicken with salt and black pepper.

2. Melt the butter in a large skillet over medium heat. Add the chicken strips and cook them for 3 to 4 minutes on each side. Remove the chicken from the skillet.

3. In the same skillet, combine the garlic, red pepper flakes, smoked paprika, and Sriracha sauce. Sauté the mixture for 30 seconds, until the garlic is aromatic. Finally, deglaze the skillet with the chicken broth and bring the sauce to a simmer.

4. Add the chicken back to the skillet and gently toss the chicken, so that each piece of chicken is coated with the sauce.

5. Remove the skillet from the

¼ teaspoon red pepper flakes

1 teaspoon smoked paprika

1 tablespoon Sriracha sauce

½ cup low-sodium or unsalted chicken broth

2 tablespoons chopped fresh parsley

Lemon slices, as needed

heat. Garnish the chicken with the parsley and lemon slices. Serve hot or warm.

Cook’s Notes:

n This garlic-butter chicken will last in the fridge for up to three days if it’s wrapped well or stored in an airtight container.

n To extend the shelf life of this dish, freeze it, wrapped well or stored in an airtight container. It will last 4 to 6 months.

Nutrition (per serving):

Calories: 310, Fat: 15g (Sat: 9 g), Cholesterol: 130 mg, Sodium: 390 mg, Carb: 3g, Fiber: 0g, Sugar: 4g, Protein: 39g

Vietnamese Fish Tacos

MAKES 6 SERVINGS | TOTAL TIME: 1 HOUR 40 MINUTES

I had never had Vietnamese food until we moved to Calgary, so I was excited to try it. I loved it so much that we used to go at least once a week to a Vietnamese restaurant for lunch, which is what inspired me to make these fi sh tacos. Featuring commonly used ingredients in Vietnamese cooking—like fish sauce, mint, and cilantro—these fish tacos are not only incredibly tasty but they are also healthy and refreshing.

joanna cismaru

–

Spicy New Orleans Shrimp

MAKES 2 SERVINGS | TOTAL TIME: 1 HOUR

The shrimp are spicy and decadent. Make sure you have a French baguette to dip into that sauce and soak up all the flavor! –joanna cismaru

2 tablespoons unsalted butter

2 tablespoons olive oil

2 tablespoons sweet chili sauce

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

1 teaspoon liquid smoke

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon Sriracha or Tabasco sauce

1. In a large oven-safe skillet over low heat, combine the butter, oil, sweet chili sauce, Worcestershire sauce, chili powder, liquid smoke, smoked paprika, oregano, Sriracha sauce, garlic, lemon juice, salt, black pepper, and parsley. Stir the mixture and simmer for 5 to 10 minutes.

2. Remove the skillet from the heat, and let the sauce cool for 2 minutes.

3. Add the shrimp and toss them in the sauce, so that they are fully immersed and coated well.

4. Cover the skillet with foil and refrigerate for at least 30 minutes, or up to 4 hours, to allow the shrimp to marinate in the sauce.

5. Heat the oven to 400°F.

6. Bake the shrimp for 10 to 15 minutes, until it is opaque.

4 cloves garlic, minced Juice from half of a lemon, plus more as needed Salt, as needed Black pepper, as needed

2 tablespoons fresh parsley, chopped

1 pound jumbo shrimp, peeled and deveined French bread, for serving

7. Serve the shrimp immediately with crusty French bread and a drizzle of lemon juice as needed.

Cook’s Note: This recipe will keep stored in an airtight container in the fridge for three to four days, so feel free to make it ahead of time. You can freeze the shrimp in an airtight container for up to three months— just allow the dish to thaw overnight in the fridge before cooking the shrimp.

Nutrition (per serving):

Calories: 430, Fat: 27g (Sat: 10 g), Cholesterol: 315 mg, Sodium: 1610 mg, Carb: 10g, Fiber: 4g, Sugar: 11g, Protein: 32g

For the Marinade and Fish

1 teaspoon ground turmeric

1 teaspoon minced fresh ginger

2 cloves garlic, minced

1 teaspoon sugar

1 teaspoon fish sauce (see Cook’s Notes)

1 tablespoon fresh lime juice

¼ teaspoon salt, or as needed

¼ teaspoon black pepper, or as needed

1½ pound skinless halibut fillets, cut into 2-inch pieces (see Cook’s Notes)

For the Salsa

6 green onions, chopped

½ red onion, chopped

2 cups cherry tomatoes, chopped

¼ cup chopped fresh basil

¼ cup chopped fresh mint

¼ cup chopped fresh cilantro

1 teaspoon fish sauce

2 tablespoons fresh lime juice

Salt, as needed

Black pepper, as needed

For the Tacos

2 tablespoons vegetable oil, divided

12 medium tortillas

2 cups shredded cabbage

Sriracha sauce, as needed

1. To make the marinade and fish, combine the turmeric, ginger, garlic, sugar, fish sauce, lime juice, salt, and black pepper in a medium bowl. Add the halibut pieces to the bowl and toss them in the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.

2. Meanwhile, make the salsa. In a medium bowl, toss together the green onions, red onion, tomatoes, basil, mint, cilantro, fish sauce, lime juice, salt, and black pepper. Refrigerate the salsa until you are ready to assemble the tacos.

3. To make the tacos, heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.

Add about half of the halibut pieces and fry them for 2 to 4 minutes per side, until they are light golden brown. Remove the halibut pieces from the skillet and set them aside. Add the remaining 1 tablespoon of oil and repeat the process with the remaining half of the fish.

4. To assemble the tacos, fill each tortilla with some of the shredded cabbage, then with the halibut. Feel free to flake the fish a bit with a fork if necessary. Top the tacos with the salsa, then drizzle them with some Sriracha sauce.

Cook’s Notes:

n Fish sauce can be substituted with low-sodium soy sauce.

n You can use any type of whitefish that you prefer or that is available to you.

Nutrition (per serving):

Calories: 350, Fat: 9g (Sat: 2.5 g), Cholesterol: 55 mg, Sodium: 770 mg, Carb: 40g, Fiber: 4g, Sugar: 6g, Protein: 27g n

RECIPES AND PHOTOS FROM “THE BIG BOOK OF JO’S QUICK AND EASY MEALS” BY JOANNA CISMARU © 2021

REPRINTED WITH PERMISSION FROM PAGE STREET PUBLISHING.

EveryKitchen Tells a Story

here’s a particular flavor that speaks to each of us. It could be our grandmother’s signature dish or the distinctive spices in a favorite family meal, and although it’s different for every individual, what it evokes is the same: a story of family, togetherness, heritage, and culture. It’s into this space that chef Kwame Onwuachi is operating with his new cookbook, “My America: Recipes from a Young Black Chef.”

“Everyone’s experience of America is a little bit different, you know?” Onwuachi says. “This is my version of America.”

That version is as eclectic as Onwuachi’s background. He grew up in the Bronx and spent a couple years with family in Nigeria when he was a child. He lived in Baton Rouge for a time before returning to New York to launch his culinary career. Along the way, his vision of cooking encompassed the heritage of his relatives spanning from the Caribbean to Africa to the American South and back.

“Every dish has a story, it has a soul,” Onwuachi explains. “You’re cooking it to share an experience, a snapshot in time with someone. I wanted to put my ancestors on my back and tell their story for this book. It’s really the story of the people who came before me, which made me who I am.”

The book is divided into regions as well as genres (greens, seafood, poultry, desserts), and recipes are accompanied by personal and historical context. Onwuachi’s jerk chicken recipe, for instance, comes with a memory of fleeting good times amid an oftentempestuous relationship with his father. His shado beni chutney recipe tells a more universal diasporic story of how indentured servitude spread millions of Indians—and their cooking flavors—throughout the British Empire.

“I think you can’t know where you’re going unless you know where you came from,” Onwuachi adds. “This book is tapping into why I am the way I am, why I eat what I eat, and how this is my benchmark for good cuisine.”

As a cookbook, “My America” contains a wealth of mouthwatering, easy-tounderstand recipes, from hearty jambalaya (see the recipe on page 54) and a savory red bean sofrito to a Jamaican-style burger. It kicks off with an invaluable section focused on the pantry, which provides recipes for a variety of spice mixes to assemble and keep for various dishes. Onwuachi also soulfully reflects on how these concoctions are a product of the historical Black experience, from cayenne hot sauce serving as a health

tonic to keep slaves healthy enough to work, or how berbere spice made its way along the silk road from Ethiopia to China.

“Black culture is a culture of resilience and tenacity,” Onwuachi says. “Take the culture of the Caribbean, with indentured Indian servants—that’s a story of tenacity. It’s also ultimately a story about freedom. It’s in the food, and it’s also in the fabric of who people are.”

The Journey of a Young Chef

Onwuachi came from a financially challenged background in the Bronx and had enough of a proclivity for getting in trouble that he was sent to live with his paternal grandfather in Nigeria at 10 years old to, in his own words, “learn respect.” The experience also exposed him to novel flavors and ingredients in this new culture. He was later expelled from the University of Bridgeport, and he ended up working as a chef on an oil cleanup boat in the Gulf of Mexico. He went on to create a catering business in New York, launched in part with the profits from selling candy on the subway.

He was drawn to the world of fine dining and learned about the French tradition of cooking at the Culinary Institute of America (he remembers “the technique, the sauces, the ingredients, the language, the white hats, the clean toque, the Oui, chef”). He worked in the well-regarded Manhattan restaurants Per Se and Eleven Madison Park, and then competed on Bravo TV’s “Top Chef” in 2015, where his culinary chops and charismatic presence raised his profile.

In a meteoric rise, while he was still in his 20s, Onwuachi accepted an offer to create a tasting-menu restaurant in Washington, D.C., which opened in the fall of 2016. The restaurant, the Shaw Bijou, didn’t make it to three months. Onwuachi describes that time as being “gutted personally, my life upended, but I was gutted emotionally, too.” He had launched his kitchen in D.C. as an extension of himself, each dish a story reflecting his own personal journey. When the public didn’t respond to that vision by making it a success, he internalized it as a personal rejection.

But it was by no means the end of Onwuachi’s story. He realized that his next step was to honor his own story by broadening it to what he called “my kith, my kin.” For his next menu, he called on recipes from his mother and maternal grandmother, dishes from his Trinidadian grandfather Papa Winston, and curries and stews from his Jamaican grandma, Gloria. He spent countless hours on the phone with relatives, weaving together the tapestry of his family heritage through the complicated sensory stories of food.

The personal and the profound mix in Kwame Onwuachi’s “My America.”

BY QUINTON SKINNER

PHOTOS CLAY WILLIAMS

Jambalaya

MAKES 6 TO 8 SERVINGS | ORIGIN: AMERICAN SOUTH

I grew up eating Nigerian Jollof Rice, a recipe from my father’s side of the family, and Creole jambalaya, one from my mother’s. So for me the two were always interconnected. Both are one-pot rice-based dishes, colored and flavored by the addition of tomatoes and brought to life with a similar spice profile. Jambalaya, however, hails from Louisiana, where many Africans worked the rice fields the two continents shared. They brought with them not just the knowledge of how to grow but also how to prepare rice. Once in Louisiana, proto-jollof incorporated whatever proteins were available: andouille sausage, abundant shrimp from coastal waters, and chicken, another economical choice. Also added were influences from the Spanish settlers who yearned for the paella of their home, and the French, the masters of roux. Now jambalaya sits at the heart of Creole cuisine. … Meaty, filling, comforting, jambalaya reminds me of both my childhood and my ancestral home.

1½cups jasmine rice

2tablespoons grapeseed oil, plus more as needed

¾pound andouille sausage, sliced into ¼-inch-thick coins

1pound boneless, skinless chicken thighs, cut into 1-inch cubes

1½teaspoons kosher salt, plus more to taste

2tablespoons House Spice, plus more to taste (see recipe below)

1pound large (16-20 size) shrimp, tail on, peeled, and deveined

5garlic cloves, minced

1medium yellow onion, diced

1red bell pepper, diced

1. Rinse the rice in cool water until the water runs clear, then set aside.

2. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat until shimmering. Add the sausage and brown on all sides, 2 minutes per side, then remove to a plate and reserve for later.

3. While the sausage browns, season the chicken on all sides with salt and house spice. Once you’ve removed the sausage, add the chicken to the pot and sear until deep golden brown on both sides, 4 minutes per side. Remove to a plate and reserve for later.

4. While the chicken browns, season the shrimp all over with salt and house spice. Once you’ve removed the chicken, add another tablespoon of oil if the pot seems dry, then add the shrimp. Sear the shrimp until deep golden brown on both sides, 1 to 2 minutes per side. Remove to a plate and reserve for later.

5. Heat the oven to 350°F. Decrease the heat on the stove to medium. Add another tablespoon of oil if the pot seems dry, then add the garlic. Sauté until fragrant, 2 to 3 minutes, then add the onions, bell peppers, and celery. Sauté until tender, 8 to

2stalks celery, diced

1(14-ounce) can crushed tomatoes

4fresh thyme sprigs

2teaspoons dried oregano

3fresh bay leaves

2tablespoons Louisiana-style hot sauce (see Editor’s Note)

2teaspoons Worcestershire sauce

1¼cups chicken stock (see Editor’s Note)

1¼cups shrimp stock (see Editor’s Note)

2tablespoons roughly chopped fresh parsley

4tablespoons sliced green onion

10 minutes, then add the crushed tomatoes, oregano, bay leaves, thyme, hot sauce, Worcestershire sauce, and 2 tablespoons house spice. Return the andouille and chicken to the pot and simmer gently, stirring occasionally, for 20 minutes.

6. Add the rice and stir frequently for 5 minutes, until toasty. Add the chicken and shrimp stocks and 1 teaspoon salt, then increase heat to high and bring the mixture to a boil, stirring frequently. Once boiling, remove from the heat, cover tightly, and place in the oven for 18 minutes.

7. Remove the jambalaya from the oven and let rest, covered, for 5 minutes, then uncover and fluff gently with a fork and fold in the shrimp. Let it sit uncovered for 5 minutes more before folding in the parsley and green onions. Taste and adjust seasoning with salt, house spice, and hot sauce.

Editor’s Note:

For the Louisiana-style hot sauce, chicken stock, and shrimp stock, Onwuachi makes his own from scratch for this recipe. You can substitute store-bought. For shrimp stock, you could use seafood stock. These recipes are available in the book.

House Spice

MAKES 3 CUPS | ORIGIN: AMERICAN SOUTH

Nearly every kitchen I’ve been to in that stretch of Louisiana and Texas known as the Creole Coast has, somewhere in it, a jar of house spice. … This version is based on my mom’s but kicked up a notch with Worcestershire powder for a touch of acidity and umami.

½cup + 2 tablespoons kosher salt

¾cup + 1 tablespoon freshly ground black pepper

½cup + 1 tablespoon + 2 teaspoons granulated garlic

¼cup + 3 tablespoons + 1½ teaspoons granulated onion

½cup Worcestershire powder

5tablespoons + 2 teaspoons

cayenne

5tablespoons + 2 teaspoons

sweet paprika

Combine all the ingredients in a large bowl and whisk well to combine. [This will keep in an airtight container in a cool, dark place up to four months.]

“I began to see how interconnected these diasporic cuisines are,” Onwuachi writes in “My America.” “They are not islands but part of the same river. I saw diasporic cuisine as a writhing, thriving, living thing. I saw jollof and jambalaya as two traditions that fed Africans in vastly different circumstances. I heard the echoes of the one-pot stews of Nigeria in the one-pot stews of the American South. I saw the twined influences of East Indians and West Africans in the Indies.”

He explored these connections at Kith and Kin, a successful restaurant also in Washington, D.C. He had evolved from a version of the high-end culinary school world to a synchronous amalgam of the personal and the universal: the flavors and stories of untold millions who have been forgotten, their memory imprinted in flavors, sights, and smells.

Having Fun While He’s Here

Onwuachi divides his time today between New York and Los Angeles, and his 35th birthday is still a few years away. While he’s focused on promoting “My America,” he anticipates a return to the professional kitchen sooner than later.

“I’m a restaurant guy. Definitely,” he says. “I love telling a story and creating an experience for people. The quality of the food is a prerequisite, of course, but it’s also important to create a place where people can think and celebrate—whether it’s a different culture or their own culture. That’s so important, and it’s why I do what I do.”

This 2019 James Beard Rising Star Chef Award winner is also interested in pursuing acting, and his opportunities include a small role in the film adaptation of his 2019 memoir, “Notes from a Young Black Chef.” It’s slated to be released this fall, and Onwuachi is

palpably excited by the prospect of reaching an even wider audience with his story—and to get in front of the camera himself.

“I acted in school theater when I was growing up,” he says. “I was in all the plays. I always played the lead, and I took it very, very seriously. It’s always been a passion for me.”

For now, he’s happiest to be telling stories in the pages of his cookbook, which he calls a “love letter to those who made it here, made me here . . . ‘My America’ is for my mom and her people, my dad and his. It’s a land that belongs to you and yours and to me and mine.”

Indeed, Onwuachi’s book is so inviting, so authentic in both the complexity and simplicity of its stories and connections, that it finds the beating heart of the commonality that unites all of us alongside the particulars of our backgrounds and our heritage.

“We’re more similar than we are different,” Onwuachi says. “And you can show that with food. You can cross an ocean on a single plate. Most nations have their rice dishes, most countries like to grill meat, everyone has their stews. So, we’re all similar in that way. At the end of the day, we need to come together with that—and not judge each other so much.”

Onwuachi’s next steps seem wide open, and for someone who’s enjoyed success and endured failure, he’s moving ever toward what seems authentic and enlivening. And he’s learned about what he wants to avoid: being pinned down to a single role or a fixed image of what he can become.

“I want to stay multidimensional,” he says. “I don’t believe in putting myself in a box just because some people want you to be there. If they label you as something, that doesn’t mean you have to stay in that lane. That’s why I created my own nail polish, and I have a spice line, and I have an apron line. It’s all because I just want to be a citizen of the world. And because I want to have fun while I’m here.” n

RECIPES FROM “MY AMERICA: RECIPES FROM A YOUNG BLACK CHEF” BY KWAME ONWUACHI WITH JOSHUA DAVID STEIN. COPYRIGHT © 2022 BY KWAME ONWUACHI. EXCERPTED BY PERMISSION OF ALFRED A. KNOPF,

A DIVISION OF PENGUIN RANDOM HOUSE LLC. ALL RIGHTS RESERVED. NO PART OF THIS EXCERPT MAY BE REPRODUCED OR REPRINTED WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER.

“We’re more similar than we are different— and you can show that with food. You can cross an ocean on a single plate.”

—KWAME ONWUACHI

FROM TOP TO BOTTOM, HOUSE SPICE, CURRY POWDER, JERK POWDER, SUYA, BERBERE

JAMBALAYA

pairings

Crisp Sips

Hard cider brings a fresh taste to the table.

BY MARY SUBIALKA

Pour a deliciously di erent glass of hard cider rather than wine or beer the next time you’re looking for a dinner partner. Today’s ciders can be complex and range from dry and bold to sweet, tart, and tangy to suit many tastes and palates. Traditional English-style cider, for example, which is made from bittersweet fruit, has a more mouth-drying astringency and a complex matured cider character. Some ciders may blend snacking apples and traditional cidermaking apples for a sweet-tart balance of flavors, while other ciders are made with green apples for a slightly more tart pro le. There are also hard ciders made from pears that o er a more delicate sweetness. And no matter the style, since hard cider is made from fruit, it’s naturally gluten-free.

Very cold temperature can mask the avors in hard cider, so rather than drinking it ice cold, remove it from the fridge and let it sit for ve minutes—and it’s best poured into a glass to enhance the aromas.

Then enjoy the lighter, sweet ciders with salads, tarts, and fruits. Its sweet freshness balances salty and savory charcuterie and cheese, especially Brie, Camembert, cheddar, aged Gouda, Gruyere, Muenster, or a mellow blue cheese. Its fruity character also complements seafood such as crab, oysters, and white sh or salmon. At brunch, switch out mimosas for hard cider with your quiche Lorraine.

Cider is a tasty complement with chicken, especially roasted or in casseroles, pork dishes, sausages, turkey, and ham. However, beef steaks may overpower the cider’s flavor. Cozy up with cider and a bowl of butternut squash soup or creamy chicken soup. The full-bodied ciders work well with rich dishes such as stews, curries, and those prepared with sage and cinnamon. Top o your meal with a slice of apple pie or cinnamon sugar doughnuts and raise your glass of cider to trying new pairings. n

PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS

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