KIWI magazine - Summer 2016

healthy, easy, fun

summer 2016

SUBSCRIBE NOW! Call 866-204-4704 or visit us online.

SUMMER RECIPE SPECIAL

GOOD-FOR-YOU GRILLING • PARTY FOODS FRUITY DESSERTS • REFRESHING DRINKS

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DO THE WORDS PETROLEUM FREE, NON TOXIC AND 100% NATURAL LIGHT YOUR BBQ FIRE?

EARTH DAY CAN BE EVERY DAY.

IF YOU CARE 100% Biomass Firelighters RECIPE

Firelighters: FSC certified wood. Non-GMO vegetable oil. 100% renewable resources.

Non-toxic. No paraffin.

• 1 pork chop • 1/4 cup peach preserves • 2 tbsp Maille Dijon Originale Mustard • 1 tsp hot sauce • 2 tsp whole black peppercorns • 1 clove of garlic, finely minced • 2 tsp red chili pepper flakes • 1 tsp smoked paprika • Salt and pepper for seasoning • IF YOU CARE Heavy Duty Aluminum Foil

Peach Glazed Pork

IF YOU CARE KITCHEN Aluminum Foil: 100% recycled AND aluminum.HOUSEHOLD PRODUCTS.

Makes 1 Serving 1. Mix together peach preserves, mustard, hot sauce, peppercorns, garlic, chili pepper flakes and smoked paprika.

95% energy •savings.

Minimum wasteTrade • Unbleached • Certified Sustainable FSC Certified • Fair Gluten Free 2. SeasonCompostable 1 pork chop with•salt and pepper and pollution. Vegetarian. and coat with the• peach mixture.

EnergyVegan.

Savings • Vegetable Based Inks • Non-GMO • Non-Toxic • Recycled Totally Chlorine Free Gluten and Allergen free.

3. Seal in aluminum foil packet.

4. Grill over high heat, turning, 18 minutes.

5. Garnish and serve.

Look for special savings at the register during Earth Month!

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Contents KIWI

Summer 2016

Glorious & Green

We’re celebrating summer with easy, healthy recipes.

They start on page 8.

FEATURES A HEALTHY BACKYARD BBQ PHOTOGRAPHY BY ANASTASSIOS MENTIS

8

From appetizer to dessert, we’ve created the perfect menu for a summer cookout that’s easy on you and delicious for everyone.

BY LAURIE WOLF

15 THE

SWEET TASTE OF SUMMER Our new takes on classic warm-weather treats are sure to dazzle the whole family.

BY ANYA HOFFMAN

20 DRINK

UP

Beat the heat with an ice-cold, fruity beverage!

These homemade versions feature in-season, all-natural ingredients.

30 SUMMER

BY LAURIE WOLF

BY CAROLINE SHANNON-KARASIK

24 FOOD

FIT FOR A CELEBRATION Put a healthy twist on classic party fare with these deliciously updated dishes

BY JENNA HELWIG

IN EVERY ISSUE 2 EDITOR’S LETTER 4 ON THE WEB 6 KIWI NOW 36 IN SEASON NOW Watermelon

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SKEWERS

Grill up some fun with these easy, healthy recipes the whole family will love!

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Experience two days of learning, exploring, and connecting with moms like you.

WASHINGTON D.C. AREA OCTOBER 7-8, 2016 momsmeet.com/summit16

®, SM, © 2016 May Media Group, LLC. All rights reserved.

Sponsored by:

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FOUNDER, CEO, AND PUBLISHER

MAXINE WOLF

EDITORIAL DIRECTOR

ANDREA BARBALICH CREATIVE DIRECTOR

VICTORIA BEALL CONTRIBUTING PHOTOGRAPHER Anastassios Mentis CONTRIBUTING STYLISTS Kate Parisian, Lori Powell

ADVERTISING SALES

MAY MEDIA GROUP

VICE PRESIDENT, BUSINESS DEVELOPMENT

WESTERN ACCOUNT MANAGERS

VICE PRESIDENT

856-753-3800 x104

310-293-9529

MARKETING PROJECT MANAGER

DIRECTOR, WESTERN SALES

Erin McCoy emccoy@maymediagroup.com

COMMUNITY & SOCIAL MEDIA MANAGER

Maxine Leventhal mleventhal@maymediagroup.com

Anya Sagee asagee@maymediagroup.com 415-381-9121

DIRECTOR OF SALES, DIGITAL MEDIA

Mitch Plotnick mplotnick@maymediagroup.com

Victoria Gustafson vgustafson@maymediagroup.com

310-400-2639

JeanMarie Murphy jmurphy@maymediagroup.com 415-271-8879

856-753-3800 x106

Annie Douglass Danielle Jensen

Ashley-Jean Meyer ACCOUNT MANAGER

Ryan Finley

WEB DEVELOPER

Stephanie Pypniowski GRAPHIC DESIGNER

Jayshree Kanwar

SENIOR ACCOUNT DIRECTOR

MARKETING COORDINATOR

Lorrie Allen lallen@maymediagroup.com

Alisha George

716-566-8277

INSPIRATION Maylee Wolf, Truman Devitt, Jennifer Haemmerle, Ella, Connor, and Olivia Douglass, and all the wonderful kids in our lives!

EDITORIAL ADVISORY BOARD WELLNESS

Theresa Cerulli, M.D.

Psychiatrist, Beth Israel Deaconess Medical Center and Lawrence Memorial Hospital; cofounder, ADD Health and Wellness Centers

Laura Coblentz

Vice president of marketing and innovation, Pharmaca Integrative

Claire M. Li, D.C., C.C.N.

Chiropractor in Glen Cove, NY

Drew Ramsey, M.D.

Assistant clinical professor of psychiatry, Columbia University College of Physicians and Surgeons; author of Fifty Shades of Kale

Lawrence D. Rosen, M.D.

BEHAVIOR AND DEVELOPMENT

Founder of The Whole Child Center and clinical assistant professor of pediatrics, New Jersey Medical School

Susan Bartell, Psy.D.

Keegan Sheridan, N.D.

CHILDREN’S MEDIA

Naturopathic doctor and natural food and health expert

Sherry Torkos

Psychologist specializing in family-life balance and author of The Top 50 Questions Kids Ask

Traci Paige Johnson

Co-founder of Yummico; co-creator of Blue’s Clues and Super WHY!

Author of Saving Women’s Hearts, The Glycemic Index Made Simple, and The Canadian Encyclopedia of Natural Medicine

DENTISTRY

NUTRITION

SOCIAL RESPONSIBILITY

Author of Go Green Get Lean: Trim Your Waistline with the Ultimate Low-Carbon Footprint Diet

Adjunct professor, Barnard College; political consultant and founder, Bella Abzug Leadership Institute

Kate Geagan, RD

Fred Pockrass, D.D.S.

Co-founder, Eco-Dentistry Association

Liz Abzug, J.D.

Jess Kolko, RD, LD

Culinary educator, Whole Foods Market; cofounder, Nutrition Hotline SUBSCRIPTIONS To subscribe, contact KIWI magazine at 866-204-4704 or visit us at kiwimagonline.com. KIWI magazine is published bimonthly by May Media Group, LLC, ISSN#1933-2920. 152 Madison Avenue, Suite 200, New York, NY 10016. Subscriptions are $11.95 per year. Single copies, $3.99; back issues, $6.99. Contents, including standing headings and department titles, copyright ©2016 by May Media Group, LLC. All Rights Reserved. KIWI is not responsible for unsolicited manuscripts, photography, or art. Queries accepted in writing only. No part of KIWI may be copied or reproduced in any way without the written consent of May Media Group, LLC. For reprint requests, please call 856753-3800 or fax your request to 856-574-4996. Products advertised are not necessarily endorsed by this publication. POSTMASTER: Send change of address to Circulation Manager, KIWI Magazine, 104 Centre Blvd., Suite 104A, Marlton, NJ 08053. Printed in the U.S.A.

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KIWI is printed on paper containing 30% post-consumer waste that is acquired from sustainable sources.

Paper and printing manufactured in the U.S.A.

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EDITOR’SLETTER

‘‘

Summer afternoon, summer afternoon; to me those have always been the most beautiful words in the English language.

—Henry James

Ah, summer! The kids are out of school, the days are longer, and we all feel an undeniable sense of freedom. At KIWI, we also get the urge to start cooking with all the local produce around us. Whether we grow our own fruits and vegetables in our back yard (or in my case, on my front steps!) or pick them up at a farmers’ market or grocery store, we know they’ll never taste as fresh or sweet as they do right now.

That’s why we decided to focus this issue of KIWI on the absolute best summer recipes we could create. Of course we have healthy grilling recipes so you can be sure your backyard barbecues are the tastiest and most nutritious they can be. But we also have amazing desserts, drinks, and party foods that kids and adults will love.

For us, and I bet for you too, a very important part of having an amazing summer is sharing it with family and friends.

We hope these recipes will help you do just that—and make memories that will last a lifetime.

Andrea Barbalich Editorial Director andrea@kiwimagonline.com

PHOTOGRAPHY BY KRISTIN GLADNEY; HAIR AND MAKEUP BY JEAN NAKYUM

’’

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PROBIOTICS NEVER TASTED SO GOOD...

ISN’T IT TIME YOU DID SOMETHING GOOD FOR YOUR DIGESTIVE HEALTH? • Just one vegetarian wafer is all you need • Delivers 1 billion friendly-flora cultures per wafer ◊ • Great for adults, but kids love them, too

Strawberry, Blueberry, Banana, Mixed Fruit.

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*These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. ◊

At time of manufacture | ©2016 American Health Inc. | 16-AH-1122

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Now on kiwimagonline.com!

OUR TOP 5 BREAKFAST RECIPES

We love giving our kids a special breakfast during the months off from school, and we bet you do too. Here are five healthy and delicious recipes to try. Our online readers have made them and love them!

1. Apple Ring Pancakes kiwimagonline.com/ apple-ring-pancakes 2. Anna’s Phenomenal French Toast kiwimagonline.com/annas-french-toast 3. Banana Cinnamon Toast kiwimagonline. com/banana-cinnamon-toast 4. Jam-Filled Duffins kiwimagonline.com/ jam-filled-duffins 5. Bowl O’ Fruit Salad kiwimagonline.com/ bowl-o-fruit salad

GIVING BACK

Summertime is a perfect time to get your kids involved in volunteer activities in your community. You can also check out some worthy organizations around the country that are always looking for help. We have a list of options at kiwimagonline.com/kiwicares.

Connect with us:

GET MORE FROM KIWI! Did you know you can get more great ideas from KIWI emailed directly to you? We publish four monthly newsletters: KIWI Cooks (featuring healthy recipes), KIWI Baby (for pregnant and new moms), KIWI Kids (packed with fun activity ideas), and KIWI Scoop (featuring the latest eco-friendly news and trends). They’re all free, and you can sign up at kiwimagonline.com/ newsletters.

OUTDOOR FUN! Summer is here, and the weather is gorgeous! If you’re looking for creative activities you can do outdoors with your kids, we’re here to help. Just head to kiwimagonline. com/10-kid-friendly-activities, where you’ll find inspiration for nature games, science explorations, a lemonade stand, and more. Let us know how much fun you have by sending your photos to us on Instagram and Twitter using the hashtag #KIWISummerFun.

facebook.com/KIWImagazine

@KIWIMagazine

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SUMMER ASSIGNMENT:

EXPLORE

YOUR WORLD! Keep kids active, engaged, and learning all summer long with FUN and FASCINATING nonfiction books from Nat Geo Kids.

The best-selling kids almanac on the planet invites kids to create a virtual time capsule for this year’s Almanac Newsmaker Challenge. They’ll have a blast collecting and photographing their “artifacts” to share with kids in the year 2050! Find out more at: natgeokids.com/almanac

Kids love Weird But True and the latest title might be the greatest yet, packed with outrageous facts, cool stickers, and tons of activities and write-in fun.

Check out the series at: ShopNG.com/weird AGES 8-12

AGES 8-12

Studies show what smart moms already know: that going outside is good for kids’ physical and mental development.This spiralbound, write-in activity book provides all the inspiration and motivation they’ll need, with fun facts, games, puzzles, brainteasers, stencils, stickers, and more.

ites!

more summer favor

AGES 4-8

AVAILABLE WHEREVER BOOKS ARE SOLD ● Get a FUN Freebie at natgeokids.com/fun-pack Copyright ©2016 National Geographic Partners, LLC

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Now KIWI

NEW TREND: SALAD SUNDAY

What’s New

First there was Meatless Monday, then Wheatless Wednesday, and now there’s Salad Sunday. The idea is simple: Eat more greens (and make life a little easier) by making your Sunday supper a salad. One way to get kids involved is to make salads in mason jars. They’ll love to shake them up! Just pour 2-4 tablespoons of dressing into the bottom of the jar, layer in chopped ingredients, and shake. Earthbound Farm, the organic produce company behind Salad Sunday, has lots of innovative ideas for Salad Sunday at earthboundfarm.com/recipes.

Seagan [see-ghun] That’s the word that gets created when two vegans who admit to “cheating with seafood” team up to write a book. In Seagan Eating: The Lure of a Healthy, Sustainable Seafood + Vegan Diet (TarcherPerigree, $15), Amy Cramer and Lisa McComsey explain why they added fish to their repertoire (mainly for the omega-3 fatty acids) and share their advice for shopping, cooking, and eating mindfully on this type of diet. The book includes 21 days of meals featuring recipes like Creamy Shrimp and Corn Chowder, 10-Minute Flatbread Pizza, and Maple-Cashew Ice Cream.

“We shouldn’t hold children to a higher standard than we ourselves can attain.”

— Rebecca Eanes, in the new book

Positive Parenting: An Essential Guide (TarcherPerigree, $10)

Invitations with a Conscience

We’re loving the birthday party invitations from Paper Culture. They’re made with sustainable materials, and the company plants a tree for every order! Plus, the designs are gorgeous and you can even get the free services of a design consultant. The company also makes birth announcements, stationery, and more.

See the options at paperculture.com.

What’s Hot

What’s Wow

The Pigeon Gets His Own Exhibit A must-see this summer: The Art and Whimsy of Mo Willems, an exhibit celebrating the acclaimed children’s book author, on display at the New-York Historical Society.

The show features original art, preliminary sketches, and animation cels from some of Willems’s most popular series, including the Pigeon, Knuffle Bunny, and Elephant and Piggie. Organized by the Eric Carle Museum of Picture Book Art in Amherst, MA, the celebration also includes story hours, sketching tours, movies, and more. For more information (and some fun snippets of artwork in case you can’t get there), go to nyhistory.org.

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w

10 billion

The number of pounds of greenhouse gas emissions that could be saved each year if all room air conditioners sold in the U.S. were Energy Starcertified. This is the equivalent of the emissions from 950,000 vehicles.

COOKBOOKS WE LOVE

We’re always on the lookout for new cookbooks packed with healthy recipes. These three new titles caught our eye: Around the World in 80 Purees. This book’s baby food blends allow petite palates to experience big flavors from more than 30 countries, from China to Colombia, Turkey to Taiwan.

(Quirk Books, $20) Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. Amie Valpone suffered for 10 years with Lyme disease, hypothyroidism, and other illnesses—and healed herself through clean eating. Her cookbook explains how and includes more than 200 recipes. (Houghton Mifflin Harcourt, $15) Vegan Vegetarian Omnivore: Dinner for Everyone at the Table. If you have different dietary needs within your family, this is the book for you. “My idea is simple,” says author Anna Thomas. “Start with the food everyone loves, then elaborate with cheese, meats, or fish for your omnivores. We eat the same meal—but in variations.” (Norton, $23)

The All-Inclusive

Playground

Here’s an idea we hope will catch on: The Magical Bridge Playground in Palo Alto, CA, is designed to provide play experiences for all children, regardless of ability or disability. With features including distinct play zones to accommodate everyone, fully accessible equipment, a wheelchairaccessible playhouse and tree house, and retreat cocoons for those needing a break from play, the playground surpasses requirements established by the Americans with Disabilities Act. Most important, says founder Olenka Villareal, it provides a place for the entire community to gather.

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A Healthy Backyard BBQ

From appetizer to dessert, we’ve created the perfect menu for a summer cookout that’s easy on you and delicious for everyone.

By Laurie Wolf | Photography by Anastassios Mentis | Food styling by Lori Powell | Prop styling by Kate Parisian 10 kiwi Summer 2016

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Israeli Couscous and Beet Salad 2 medium red beets 1 medium yellow beet 2 Tablespoons olive oil 1 medium red onion, peeled and chopped 3 cups Israeli couscous 3¾ cups vegetable or chicken broth Fresh spinach, rinsed and shredded ½ cup vinaigrette Salt and pepper

1. Heat oven to 425°F. Wrap the beets with aluminum foil, set on a baking pan, and roast until soft, about an hour. Allow to cool. Unwrap the beets, remove the skin, and cut into small chunks.

2. In a large saucepan, heat the olive oil. Add the red onion and sauté for 5 minutes.

Add the couscous and cook, stirring frequently, for 5 to 7 minutes until golden brown.

3. Add the broth and bring to a boil. Reduce heat and cover. Cook, occasionally stirring, until the liquid is absorbed. Uncover, stir in ¼ cup of the vinaigrette, and allow to cool.

4. In a large serving bowl, combine all ingredients. Serve at room temperature.

Serves 8

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Citrus and Herb Chicken Thighs š/³ 2 2 2 2 2 1 16

cup orange juice Tablespoons lime juice Tablespoons low sodium soy sauce cloves garlic, minced scallions, chopped Tablespoons olive oil teaspoon fresh oregano chicken thighs, boneless and skinless

1. In a large bowl, combine the juices with the soy sauce, garlic, scallions, olive oil, and oregano.

2. Add the chicken thighs to the marinade and mix well so the chicken is fully covered.

Place in the refrigerator and marinate for at least 30 minutes.

3. Preheat the grill. Bring the chicken to room temperature, place on a work surface, and pat dry.

4. Grill the chicken until the juices run clear, about 5 to 6 minutes per side.

Serves 8

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Cucumber Soup 1 medium cucumber, peeled, seeded, and chopped 1 avocado, peeled, pitted, and cut into chunks 2 scallions, chopped 2 Tablespoons lemon juice 3 Tablespoons fresh dill, chopped 3 Tablespoons fresh parsley ½ cup plain yogurt Salt and pepper

1. Prepare the garnish. Finely chop ¼ cup cucumber, the avocado, and a tablespoon of scallion, dill, and parsley. Toss with a teaspoon of lemon juice and set aside.

2. In a blender, combine remaining ingredients.

Blend until smooth and chill for 1 hour. Salt and pepper to taste.

3. Divide the soup among the shot glasses. Garnish with the reserved mixture.

Serves 8 in 2- to 3-ounce shot glasses

Fresh Pea Salad 4 Tablespoons olive oil 2 Tablespoons lemon juice 1 teaspoon lemon zest 1 teaspoon Dijon mustard 1½ cups fresh peas, blanched in boiling water for 2 minutes and chilled 1 head butter lettuce, rinsed, dried, and torn 1 cup pea greens 8 radishes, trimmed and thinly sliced 4 ounces feta cheese, crumbled Salt and pepper

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1. Prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and Dijon mustard.

Set aside.

2. In a large bowl, toss together the peas, butter lettuce, pea greens, and radishes.

Toss with dressing, adding salt and pepper to taste.

3. Top with crumbled feta cheese and serve.

Serves 8

Grilled Pineapple and Mango with Pureed Raspberries 1 whole pineapple, peeled, cored, and sliced into thick spears 2 mangoes, peeled and cut into thick slices 2 Tablespoons honey 2 Tablespoons lime juice 1 teaspoon chili powder 1 small bunch mint, shredded Âź cup cilantro, chopped 1 cup raspberries 2 teaspoons honey

1. Preheat the grill. Place the fruit on your work surface.

2. In a small bowl, combine the honey, lime juice, chili powder, and half the mint. Brush the fruit with the honey mixture on both sides.

3. Using tongs, place the fruit on the grill and cook until the fruit is softer and caramelized and grill marks appear.

4. While the fruit is cooking, puree the raspberries with the honey.

5. Serve the fruit with the raspberry sauce.

Serves 8

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©2016 Solgar, Inc.

weLcome tO GenerAtion U chIldren’S VitAmin c guMmies chIldren’S muLti-vItamiN & miNeral guMmies chIldren’S caLcium with D3 guMmies NON-GMO • TAPIOCA & PECTIN BASED • NO ARTIFICIAL COLORS NO ARTIFICIAL FL AVORS • NO GLUTEN, WHEAT, OR DAIRY… And best of all, U-Cubes™ are from Solgar. We’ve been crafting nutritional supplements for generations – over 65 years. And just like all our supplements, U-Cubes™ benefit from all the science and knowledge behind our name.

U-Cubes™ are made the Solgar way. That means they’re crafted in small batches to ensure the highest quality. And, they’re rigorously tested for safety and potency… but never animal tested. The result? Great-tasting gummies that U can be sure are great for your children.

SOLGAR ® U-CUBES™ MULTI-VITAMIN & MINER AL GUMMIES IS THE FIRST PRODUCT TO CARRY THE KIWI MOMS MEET SEAL OF APPROVAL .

FO LLOW US

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THE COMPLETE LINE OF SOLGAR NUTRITIONAL SUPPLEMENTS IS AVAIL ABLE AT FINE HEALTH FOOD RETAILERS WORLDWIDE. FOR STORE LOCATIONS AND ADDITIONAL INFOR M ATION, VISIT SOLGAR.COM OR CALL 1. 8 0 0 . 6 4 5 . 2 24 6 *These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

KIWI®, Moms MeetSM, © 2016 May Media Group, LLC. All rights reserved. momsmeet.com

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THE SWEET TASTE OF SUMMER Our new takes on classic warm-weather treats are sure to dazzle the whole family.

BY ANYA HOFFMAN PHOTOGRAPHY BY ANASTASSIOS MENTIS FOOD STYLING BY CHRISTOPHER BARSCH PROP STYLING BY KATE PARISIAN

Watermelon-Lime Popsicles Subtly sweet and utterly refreshing, these easy fruit ice pops are also bursting with immune-boosting vitamins.

4 2 2 8

cups cubed watermelon tablespoons freshly-squeezed lime juice tablespoons agave nectar Popsicle sticks

1. Puree watermelon, lime juice, and agave in a blender until completely smooth, occasionally stopping to push contents down with a wooden spoon.

2. Carefully pour the juice into ice pop molds, add sticks and freeze overnight or until solid.

Makes 8 pops Per serving: calories 35, fat 0 g, protein 0 g, carbohydrates 10 g, fiber 0 g, sugar 9 g kiwimagonline.com 17

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Grilled Peaches with Greek Yogurt, Honey, and Pistachios It’s like a deconstructed pie! Plus, you can enjoy it guilt-free since we skipped the carb-filled crust and swapped the ice cream for healthy Greek yogurt.

4 2 1 ¼ 1

peaches, halved and pitted tablespoons honey tablespoon melted butter cup salted pistachios, shelled and chopped cup Greek yogurt

1. Heat grill to medium-low.

2. Brush each peach half with melted butter.

3. Place peaches on grill and cook until slightly charred, about 4 to 5 minutes per side.

4. Remove from grill. Place two peach halves in each bowl and top with a dollop of yogurt, a drizzle of honey, and a sprinkling of pistachios.

Makes 4 servings Per serving: calories 179, fat 8 g, protein 8 g, carbohydrates 22 g, dietary fiber 2 g, sugar 20 g

Plum Crostata Fiber-packed plums make even a small serving of this tart supersatisfying. (Bonus! The no-frills dough comes together in minutes.)

1½ cups all-purpose, unbleached flour ¼ cup, plus 2 tablespoons granulated sugar, divided ¼ teaspoon salt 1½ sticks unsalted butter, cut into ½-inch slices and chilled ¹∕³ cup ice water 2 pounds large plums (about 8), halved, pitted, and thinly sliced 1 tablespoon lemon juice 1 teaspoon freshly grated lemon zest 1 tablespoon cornstarch 1. Combine the flour, 1 tablespoon sugar, and salt in the bowl of a food processor fitted with a metal chopping blade. Add the chilled butter and combine, briefly, until the butter is evenly distributed but still in large, visible chunks, about 5 seconds.

2. With the processor running, pour all the ice water down the feed tube. Stop the machine immediately and check the dough—if it sticks when you squeeze it together, it’s ready. If not, give it a couple more pulses, being careful not to overmix. You should still be able to see small pieces of butter in it.

3. Dump dough onto a cutting board. Gather the dough with your hands and gently shape into a disk. Wrap disk in plastic wrap and refrigerate for at least an hour.

4. Preheat the oven to 400º.

5. In a medium bowl, combine the plums, ¼ cup granulated sugar, lemon juice, lemon zest, and cornstarch.

6. On a lightly floured surface, roll out dough into a 12-by-16-inch oval, about ¹/16-inch thick. Drape dough over a rolling pin to transfer to a parchment-lined baking sheet.

7. Using a slotted spoon or your fingers, arrange the plum mixture in the center of the dough, leaving a 1½-inch border. Fold the border of the dough up and over the filling—pinching the edges to make it stick—leaving a circle of plums visible in the center.

8. Sprinkle the top of fruit and dough border with remaining tablespoon of sugar.

9. Bake for 45-50 minutes, until the fruit is soft and the crust is golden-brown.

10. Let cool to room temperature before serving.

Makes 8 servings Per serving: calories 229, fat 18 g, protein 2 g, carbohydrates 5 g, fiber 2 g, sugar 11 g

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Raspberry-Chocolate Swirl Semifreddo Move over, Carvel. Italian for “partially frozen,” a semifreddo tastes like a light, fluffy ice cream cake. But our version offers no preservatives and plenty of in-season raspberries!

1½ 1 10 ¾ ¾ 2 3

cups, plus 2 tablespoons heavy cream, chilled teaspoon vanilla extract ounces raspberries cup, plus 2 ½ tablespoons granulated sugar, divided cup semisweet chocolate chunks or chips tablespoons unsalted butter large eggs, room temperature

1. Line a 9-by-5-inch loaf pan with plastic wrap, leaving at least a 2-inch overhang on each side.

2. Using an electric mixer, beat 1½ cups heavy cream and vanilla extract in a large, chilled metal bowl just until soft peaks form. Refrigerate whipped cream.

3. Place raspberries and 2½ tablespoons of sugar in a blender or food processor and pulse until pureed; set aside.

4. Place chocolate, butter, and 2 tablespoons heavy cream in a bowl set over a pot of simmering water and stir until melted and combined; remove from heat and set aside.

5. Prepare an ice bath in a large bowl.

6. Place two egg yolks and one whole egg and remaining ¾ cup sugar in a medium bowl set over a pot of simmering water. Beat with hand mixer until mixture is pale and thick (it should resemble cake batter), about 5 minutes. Remove from heat and immediately place bowl in ice bath; continue to stir until mixture is thick and cool, about 3 minutes.

7. Using a rubber spatula, fold chilled whipped cream into custard mixture until thoroughly combined. Gently fold in raspberry puree. Leave partially unmixed to create a swirl effect.

8. To assemble, place a heaping ½ cup of semifreddo mixture into loaf pan and smooth with rubber spatula. Spoon a layer of chocolate on top. Top with another heaping ½ cup of semifreddo mixture and smooth. Repeat layering until all ingredients have been used, ending with a layer of semifreddo.

9. Fold plastic wrap over surface. Place loaf pan in the freezer for at least 8 hours or until set.

10. To serve, remove plastic wrap from surface. Invert pan onto a cutting board and unmold semifreddo. Remove plastic wrap and cut crosswise into ¾-inch-thick slices.

Makes 10 servings Per serving: calories 193, fat 12 g, protein 2 g, carbohydrates 22 g, fiber 2 g, sugar 19 g

S’mores Bars No campfire? No problem! This playful riff on the summer classic is made with a blondie base and studded with chocolate chips, mini marshmallows, and graham cracker pieces.

8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing 1 cup light brown sugar 1 large egg 1 teaspoon vanilla extract Pinch of kosher salt ½ teaspoon baking powder 1 cup unbleached all-purpose flour ½ cup semisweet chocolate chips ¾ cup crumbled graham crackers ¾ cup mini marshmallows

1. Preheat oven to 350º.

2. Butter an 8-by-8-inch square baking pan.

3. In a large bowl, combine melted butter with brown sugar and beat until smooth. Beat in egg; add vanilla, salt, and baking powder, and stir to combine.

4. Add flour and stir to combine.

5. Add chocolate chips, graham cracker pieces, and mini marshmallows. Gently stir to combine.

6. Pour bar mixture into prepared pan. Bake for 25-30 minutes, or until set in the middle.

7. Cool completely on rack before cutting into squares.

Makes 12 servings Per serving: calories 273, fat 11 g, protein 2 g, carbohydrates 41 g, dietary fiber 1 g, sugar 25 g

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BLUEBERRY LEMONADE 1½ cups blueberries

ž cup coconut sugar 8 cups water, divided juice of 3-4 lemons (to taste) 1. Add blueberries, sugar, and 1 cup water to a medium saucepan.

2. Bring to a boil, then simmer over low heat, stirring frequently until sugar is completely dissolved (approximately 3-4 minutes).

3. Strain blueberry mixture through a colander and into a bowl. Cover the bowl and allow mixture to cool completely in refrigerator, approximately 1 hour.

4. Add lemon juice and 7 cups cold water into a pitcher, then stir in blueberry mixture.

Makes 7 servings Per serving: calories 108, fat 0 g, protein 1 g, carbohydrates 30 g, dietary fiber 1 g, sugar 24 g

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DRINK UP!

Beat the heat with an ice-cold, fruity beverage!

These homemade versions feature in-season, all-natural ingredients.

BY CAROLINE SHANNON-KARASIK | PHOTOGRAPHY BY ANASTASSIOS MENTIS FOOD STYLING BY CHRISTOPHER BARSCH | PROP STYLING BY KATE PARISIAN

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REAL FRUIT PUNCH 1 cup strawberries, stems removed 1 cup sliced peaches 1 cup raspberries 1 cup cherries, pitted 16 ounces 100 percent pineapple juice 5-6 ice cubes 1 cup water 2 tablespoons coconut sugar 2 liters sparkling or still water

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1. Combine all ingredients in a high-speed blender, and puree until smooth.

2. Pour mixture through a colander and into a punch bowl or pitcher (you may have to use a spoon to force the mixture through the colander).

3. Discard fruit pulp that remains in colander, then add sparkling water to the pitcher right before serving.

Makes 8-10 servings Per serving: calories 127, fat 0 g, protein 1 g, carbohydrates 31 g, dietary fiber 3 g, sugars 12 g

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WATERMELON GRANITA 3 cups cubed watermelon ¼ cup coconut sugar juice of ½ lime juice of ½ lemon 1. Place all ingredients in a high-speed blender, and puree until smooth.

2. Pour into an 8-by 8-inch freezer-safe casserole dish and cover.

3. Place in freezer for 3 hours, until solid.

4. Use a fork to scrape and separate the mixture, creating the shaved ice.

5. Scoop out of dish, dividing among small bowls or glasses, and serve.

Makes 4 servings Per serving: calories 96, fat 0 g, protein 1 g, carbohydrates 26 g, dietary fiber 0 g, sugar 24 g kiwimagonline.com 25

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C 24 kiwi june/july 2013

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Put a healthy twist on classic party fare with these deliciously updated dishes.

Food Fit for a Celebration When you’re planning the food for your next big bash, you want it

all: snacks that your kids and their friends will love but also dishes that are fresh and nourishing. In these recipes we give popular get-together treats like chips, popcorn, and quesadillas a healthy makeover by adding fruits, vegetables, and whole grains. The result? Wholesome finger foods that will be the life of the party.

BY JENNA HELWIG PHOTOGRAPY BY ANDREW MCCAUL FOOD STYLING BY MICHAEL PEDERSON PROP STYLING BY KATE PARISIAN

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Teriyaki Tofu Fries Active time: 25 minutes Total time: 1 hour, 20 minutes

2 2 ½ 1 2 ¼ ¼ 2½

14-ounce blocks of extra-firm tofu tablespoons cornstarch cup water cup naturally brewed soy sauce tablespoons honey cup mirin cup dark brown sugar cups whole wheat panko

1. Remove the tofu blocks from their packaging, discarding any liquid. Line two plates with clean kitchen towels folded into quarters, and place the tofu on the towels. Cover each block with another folded towel.

Top with a plate and a heavy bowl and let rest for 20 minutes. This process will squeeze excess liquid out of the tofu.

2. In a small bowl whisk together the cornstarch and the water. Set aside.

3. To make the teriyaki sauce: in a small saucepan over medium-high heat stir together the soy sauce, honey, mirin, and dark brown sugar. Bring to a boil.

Whisk in the cornstarch mixture and cook until thickened, about one minute. Divide the sauce between two 9-by-13-inch baking dishes.

4. Cut each block of tofu into thirds lengthwise, so you have three thin, wide blocks. Cut each third into eight long, thin strips. Place half of the strips into each baking dish with the teriyaki sauce. Gently turn each tofu strip so it’s fully coated in the sauce. Let marinate for 20 minutes.

5. Preheat the oven to 400º. Line two baking sheets with parchment paper. Place the panko on a flat dish.

Dredge each piece of tofu in the panko and place on the baking sheets, making sure the tofu strips do not touch each other. Bake until golden, about 30 minutes. Let rest on the baking sheets for 10 minutes before serving.

Calories: 188, fat 6 g, protein 14 g, carbohydrates, 23 g, dietary fiber 2 g, sugar 8 g Serves: 12

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Mango-Spinach Quesadillas Active time: 10 minutes Total time: 25 minutes

8 8-inch whole wheat tortillas 2 cups baby spinach 2 mangos, peeled and chopped into small pieces 3 cups shredded cheddar or Monterey Jack cheese

1. Preheat the oven to 375Âş. Line two baking sheets with parchment paper and place two tortillas on each sheet.

2. Spread ½ cup of spinach evenly over the tortillas. Top each with the mango and cheese, divided equally. Place the remaining four tortillas over the top of the cheese.

Bake for 15 minutes.

3. Using a sharp knife or pizza cutter, cut each quesadilla into six triangles.

Serves: 12

Calories: 191, fat 12 g, protein 9 g, carbohydrates, 14 g, dietary fiber 2

g, sugar 5 g

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Tex-Mex Mini Macs Active time: 25 minutes Total time: 40 minutes ¹/³ cup finely crushed tortilla chips, divided 5 ounces whole wheat elbow macaroni 1½ tablespoons unsalted butter, plus more for the muffin pan 2 tablespoons finely chopped red bell pepper 2 tablespoons finely chopped green bell pepper 2 tablespoons finely chopped red onion 1 tablespoon flour ¹/³ cup milk 4 ounces shredded cheddar cheese 1 egg yolk, beaten ¼ teaspoon kosher salt, plus more for the pasta water Freshly ground pepper to taste

1. Preheat the oven to 425º. Butter a 24-cup mini-muffin pan. Sprinkle a thin layer of crushed tortilla chips at the bottom of each cup. Reserve the rest of the chips.

2. Bring a medium-size pot of salted water to a boil. Cook the macaroni according to package directions. Drain, rinse with cold water, and return to the pan.

3. Heat the butter in a small pot over medium heat. When melted, add the peppers and onion.

Sauté for five minutes. Whisk in the flour and let bubble for a minute. Whisk in the milk, bring to a simmer, and let cook for another minute.

Turn the heat to low, add the cheese, and stir until smooth.

4. Pour the cheese sauce over the macaroni. Add the egg yolk, ¼ teaspoon salt, and pepper. Stir to combine. Divide the macaroni evenly among the muffin cups. Sprinkle with the remaining tortilla chips.

5. Bake the mini macs for 10-12 minutes or until golden brown. Let cool in the pan for five minutes then transfer to a plate and serve.

Serves: 12 Calories: 111, fat 5 g, protein 5 g, carbohydrates 12 g, dietary fiber 1 g, sugar 1 g

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Maple Cinnamon Popcorn Free of the chemicals that come with microwave popcorn, this sweet, salty treat is totally addictive. Plus, it’s lower in calories and higher in fiber than most chips.

Active time: 15 minutes

Total time: 15 minutes

¼ cup unsalted butter ¼ cup pure maple syrup 1 tablespoon ground cinnamon

2 tablespoons canola oil ²/³ cup popcorn kernels 1 teaspoon kosher salt

1. Melt the butter in a small saucepan over medium-low heat. Add the maple syrup and cinnamon. Stir to combine. Turn the heat to low and keep the butter mixture warm.

2. Heat the canola oil over medium-high heat in a large pot with a fitted lid. Add the popcorn, cover the pot and cook until there are 2 to 3 seconds between pops, shaking the pot occasionally. Transfer the popcorn to one or two large bowls.

3. Pour the butter mixture over the popcorn and toss to combine. Sprinkle the salt over the popcorn and toss again. Serve.

Serves: 12

Calories: 120, fat 7 g, protein 1 g, carbohydrates 14 g, dietary fiber 2 g,

sugar 4 g

CoconutStrawberry Shakes

Active time: 10 minutes Total time: 10 minutes

2 tablespoons unsweetened shredded coconut 3¾ cups coconut milk 1½ frozen bananas, sliced 3 cups frozen strawberries 9 Medjool dates, pitted and roughly chopped

1. Preheat the oven to 350º.

2. Place the coconut on a baking sheet and toast in the oven until golden brown, 3 to 5 minutes.

Set aside.

3. Place half of the remaining ingredients in a blender and blend until smooth. Divide between six small glasses. Repeat with the remaining ingredients.

4. Divide the coconut evenly, sprinkling over each shake.

Serves: 12 Calories: 214, fat 15 g, protein 1 g, carbohydrates 22 g, dietary fiber 2 g, sugar 16 g

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SUMMER SKEWERS Grill up some fun with these easy, healthy recipes the whole family will love!

By Laurie Wolf | Photography by Anastassios Mentis | Food styling by Lori Powell | Prop styling by Kate Parisian

SHRIMP, MANGO & RED ONION SKEWERS Paired with a Thai-inspired dipping sauce, this sweet-and-savory dish is a great way to introduce kids to new flavors.

5 Tablespoons orange juice, divided 1 Tablespoon coconut oil 2 scallions, chopped, divided 2½ teaspoons reduced-sodium soy sauce, divided 1 teaspoon brown sugar or coconut sugar Salt and pepper

16 large shrimp, peeled and deveined 2-3 mangoes, depending on the size, peeled and cut in chunks, divided 1 red onion, peeled and cut in wedges 2 Tablespoons chopped fresh cilantro 2 teaspoons honey

1. Preheat the grill.

2. In a small bowl, combine 3 Tablespoons orange juice, coconut oil, 1 Tablespoon chopped scallion, 2 teaspoons soy sauce, sugar, salt, and pepper.

3. Place the shrimp in the mixture and allow to marinate for 30 minutes in the refrigerator.

4. Thread six presoaked skewers with the shrimp, mango, and onion.

5. Place skewers on the grill and cook 4 to 6 minutes, turning once, until the shrimp are cooked and no longer opaque.

6. To make the sauce, use a blender to puree the remaining mango with the remaining orange juice, soy sauce, scallion, and honey. Add salt and pepper to taste.

7. Serve the skewers with the dipping sauce.

Makes 6 servings Per serving: 382 calories, 26g fat, 20g protein, 20g carbohydrates, 7g fiber, 11g sugar

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SUPER SKEWERS We used eco-friendly bamboo skewers ($1.50 for 100, partycity.com) and snipped off the sharp points before serving. To prevent any wooden skewers from burning, soak them for at least an hour before grilling.

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WATERMELON, MINT & FETA SKEWERS

The salty and sweet flavors combine for a refreshing, irresistible appetizer.

2 16 1 1 2

cups watermelon cut in chunks, seeds removed mint leaves cup firm feta, cut in small chunks lime, cut in half Tablespoons honey

1. Thread six skewers with the watermelon, mint leaves, and feta.

2. Squeeze a lime over the prepared skewers and brush with honey.

3. Serve immediately.

Makes 6 servings Per serving: 159 calories, 10g fat, 5g protein, 14g carbohydrates, 3g fiber, 10g sugar 34 kiwi Summer 2016

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ZUCCHINI, MINI PEPPER & PESTO SKEWERS

The brightly colored mini peppers used in this recipe offer a fun—and super-healthy—addition to your backyard barbecue.

12 mini peppers 4 Tablespoons basil pesto 12 small chunks or balls of mozzarella 1 zucchini, cleaned and cut into

¹⁄³-inch slices 1 summer squash, cleaned and cut into ¹⁄³-inch slices 2 Tablespoons olive oil Salt and pepper

1. Preheat the grill.

2. Place the peppers on a work surface. Slice off the tops and remove the seeds. Place a teaspoon of pesto and one chunk of mozzarella in each pepper.

3. Thread the peppers, zucchini, and squash onto six presoaked skewers. (The peppers will stay together when threaded.)

4. Brush the skewers with olive oil and more pesto and place on the preheated grill. Cook until the cheese oozes and the vegetables are cooked and golden.

Makes 6 servings Per serving: 273 calories, 16g fat, 19g protein, 14g carbohydrates, 3g fiber, 8g sugar

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CHICKEN & CORN ON A STICK

This tasty main dish takes full advantage of the summer corn season. ¼ cup olive oil ¹⁄8 cup Italian parsley, chopped 1 Tablespoon shredded fresh basil 1 clove garlic, minced 3 chicken breasts, boned, skinned, cut in chunks 2 ears corn on the cob, cut in 1- to 2-inch pieces ½ pint whole cherry tomatoes 4 scallions, cut into 1-inch pieces Salt and pepper 1. Preheat the grill.

2. In a small bowl, combine the olive oil, parsley, basil, and garlic. Divide the mixture in half.

3. In another small bowl, combine the chicken with half the marinade.

Marinate for at least an hour. Thread six skewers with the chicken, corn, tomatoes, and scallion. Salt and pepper the skewers.

4. Cook until the chicken turns golden brown and the vegetables are cooked, about 7-10 minutes, turning once.

5. Just before serving, brush the skewers with the remaining parsley oil.

Makes 6 servings Per serving: 295 calories, 3g fat, 26g protein, 18g carbohydrates, 5g fiber, 9g sugar

FRUIT & CAKE KEBABS

The classic flavors of pineapple upside-down cake get an upgrade with this skewered version.

2 cups pineapple, peeled, cored, and cut in chunks 2 cups pound cake, cut into chunks or fun shapes using a cookie cutter 1 cup fresh cherries, pitted ¼ cup pineapple juice 2 Tablespoons brown sugar ²⁄³ cup vanilla yogurt 2 teaspoons brown sugar ½ teaspoon crystallized ginger, finely chopped ½ teaspoon vanilla 1. Preheat the grill.

2. Thread the pineapple, cake, and cherries onto skewers.

3. In a small bowl, combine the pineapple juice and brown sugar. Brush on the skewered fruit.

4. In another small bowl, combine the yogurt, brown sugar, ginger, and vanilla. Set aside.

5. Grill the skewers for 2-3 minutes, turning to cook evenly and being careful not to burn the cake.

6. Serve the skewers warm with the dipping sauce.

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Makes 6 servings Per serving: 276 calories, 5g fat, 4g protein, 55g carbohydrates, 2g fiber, 18g sugar

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INSEASONNOW

By Andrea Barbalich

WATERMELON Why we love it: Because it tastes like summer! Plus, it has significant levels of vitamins A, B6, and C, not to mention lycopene, antioxidants, and amino acids. And since it’s 92 percent water, it keeps everyone hydrated on hot days.

How to choose one: Look for a melon that’s firm, symmetrical, and free of major bruises or scars (minor scratches are okay). Turn it over and check out the bottom, which should have a creamy yellow spot. This is where the watermelon rested on the ground while it was growing. If this spot is white or greenish, the melon may have been picked too soon and might not be as ripe as it should be.

Delicious ways to use it: Chop up a side salad with watermelon, tomatoes, and feta. Create a dinner salad with watermelon, shrimp, and avocado. Thread it onto a skewer (see page 30). Make a salsa with it. Put it on a sandwich in place of tomatoes. Stir up a chilled watermelon soup. Blend a watermelon granita (see page 20). Add watermelon juice to lemonade.

Freeze watermelon cubes or balls and add them to water or seltzer. Make a slushy with watermelon, ice, and lime juice. Mix it into ice cream or sorbet. Freeze up some watermelonlime popsicles (see page 15). Slice it into wedges and top with chopped mint and lime juice.

K Or simply slice and enjoy it on its own!

SHUTTERSTOCK

How to store it: Keep it at room temperature until you’re ready to eat it. If you want to enjoy it cold, put the whole watermelon in the refrigerator for a few hours before cutting.

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