Allrecipes - Apr/May 2021 by Lawrence Ambrocio

JUST AS MUCH I S S A I D O N T H E P L AT E S AS OVER THEM.

MADE WITH MILK FROM GRASS-FED COWS T H AT G R A Z E O N T H E LUS H PA ST U RES O F I RE L A N D.

A P R I L / M AY 2 0 2 1

contents In Every Issue

4 RECIPE INDEX 6 LETTER FROM THE EDITOR 104 LAST CALL Turn flavored bubbly water or hard seltzer into a cocktail for two in no time flat.

Mixer

13 LET IT BEE

Honor Mom and Mother Earth with a buzzworthy lunch.

20 KITCHEN ENVY

Pump some personality into your kitchen with a backsplash tile makeover.

22 FOOD Rx

A healthy dose of spring’s best produce may help with inflammation and allergies.

24 NEXT-LEVEL

When you need a sweet drizzle, give one of these honey varietals a try.

Trending

27 IN SEASON

Boost your spirits with some of spring’s first produce: asparagus, radishes, and mint.

38 COOK TO FOLLOW

Meet a vibrant pasta visionary who is transforming water and flour into works of art.

42 TOP IT OFF

Swoon-worthy salads are just a few toppers away.

44 FLAVORS OF MEXICO

Celebrate Mexican culture with 5-star recipes from the founder of Allrecipes México.

50 SEAFOOD SUCCESS

Feel like a fish out of water when buying and cooking seafood? These recipes and tips offer a delicious place to start.

ALLRECIPES.COM

A P R I L / M AY 2 02 1

A p r i l / M ay 2 0 2 1 CO N T E N T S

on the cover

Dinner Fix

57 SHORT CUTS

Make-ahead vegetable mixes, slaws, and sauces help you jump-start veggie-full meals.

64 WEEKNIGHT WINNERS Get a keto-friendly dinner on the table tonight in 30 minutes or less.

PHOTOGRAPHER

Brie Passano

70 MAKE IT A MEAL

FOOD STYLIST

“What’s for dinner?” One of these menus!

Kelsey Moylan

PROP STYLIST

Sue Mitchell

71 SIMPLE SIDES

Pair these easy-speedy sides with recipes in this issue— or with your own favorites.

72 VEG UP!

Pack a portable dish with this vegetarian take on chicken salad.

Good for You Customizable spring rolls for a refreshing, healthy snack or starter.

THY

E G L

78 RECIPE MAKEOVERS

You’ll never want to skip breakfast with these indulgeor-go-healthy options.

INDU

75 BRIGHT IDEAS

82 FOOD FOR THOUGHT

Food can be a coping mechanism during times of stress. These tips could boost your mood and health.

Family

87 FOR KIDS

Unbe-leaf-ably easy faux mosaic pots: a spirit-lifting gift for Mom.

90 FAVORITES YOU LOVE These top-saved Easter faves deserve to be in your recipe box, too.

98 ALLRECIPETS

Learn about a long-lived and much-loved cat, Lilihauna. And get a helping paw with pet messes.

100 CLEAN FREAK

Tackle dander, pollen, and other irritants in the air at home this allergy season.

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A P R I L / M AY 2 02 1

104

Juli’s Any-Seltzer Cocktail Formula

Chimichurri Steak and Bell Pepper Spring Rolls

103

Lavender Lemonade with Hibiscus

Hot Artichoke and Spinach Dip II

Strawberry, Ginger, and Mint Sekanjabin

Mango Guacamole

Peanutty Shrimp and Cabbage Spring Rolls

Spring Rolls Base Formula

Tzatziki, Chicken, and Cucumber Rolls

Beef, Pork & Poultry

Amber’s Awesome Egg Breakfast Bowl

Asparagus Quiche

Bacon and Egg Breakfast Salad

MAIN DISHES

Bumblebee, Butterfly, and Ladybug Toasts

Buffalo Chicken Salad

Carne en su Jugo

102

Crispy Chicken Salad with Yummy Honey Mustard Dressing

Enchiladas Verdes

Keto Beef-Egg Roll Slaw

One-Pan Keto Chicken Thighs with Vegetable Ragout

Banana-Chocolate Chip Bread

Keto Chaffles

Very Banana-y Whole-Wheat Banana Bread

DESSERTS

Isaac’s Carrot Cake

Judy’s Strawberry Pretzel Salad

102

Sweet Nectar Cake

The Best Lemon Bars

Rosemary-Garlic Pork Tenderloin Sausage and Zucchini Soup

Fish & Seafood

Crunchy Peanut and Tofu Salad

Curried Tofu Salad

Roasted Chickpea Salad

Sorghum Pilaf with Roasted Radishes and Asparagus

SIDES & MORE

DRINKS

APPETIZERS 89

B R E A K FA S T

recipe index

Vegetarian

Any-Veggie Slaw

Black Beans with Green Onions

Broccoli and Thyme Sauce

Cajun Veggie Mix

California Veggie Mix

Cauliflower, Carrot and Dill Sauce

Easy Sautéed Spinach

Green Cabbage and Radish Slaw

103

Green Gazpacho

Italian Veggie Mix

Mexican Drunken Beans

Napa and Snow Pea Slaw

103

Orange-Honey Butter

Radish and Butter Spread

Radish, Mint, and Walnut Salad

Radish Top Soup

Rajas Poblanas

Ready-for-Anything Veggie

Brown Butter Perch

Ceviche

Cioppino

Lemon-Garlic Air Fryer Salmon

Salmon with Pineapple Tomato Salsa

Red Cabbage and Broccoli Slaw

Shrimp Grain Bowl

Roasted-and-Ready Vegetable Sauce

Roasted Grapes and Carrots

in the magazine are put * Recipes through our test kitchens to ensure

Roasted Red Pepper and Oregano Sauce

you’ll have success, so they may not exactly match what’s on the site.

Stir-Fry Vegetable Mix

THESE ICONS HIGHLIGHT KEY FEATURES TO MAKE YOUR BROWSING EASIER.

How-to Video on Allrecipes.com

Healthy Pick

Gluten-Free

Hidden Gem A newer recipe with few

Quick 30 minutes or less.

Vegan

reviews that deserves your attention.

Vegetarian

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open Allrecipes” and ask for the recipe by name. Alexa will help you with cooking and shopping—all hands-free!

TRY TELLING OUR FARMERS IT ISN’T REAL MILK. All the goodness of real milk, just without the lactose.

©McNeil Nutritionals, LLC 2021

100% real milk, no lactose.

L E T T E R F R O M T H E E D I TO R

fresh

Maybe it’s because time has been a little squishy since the pandemic began. Hours pass so quickly, slowly, or erratically that we’ve coined a word—Blursday—to describe that what-day-is-it-anyway feeling. Here in Des Moines, winter seemed to stretch on for about two years of Blursdays. And yet, spring comes. Undeterred, the trees bud and asparagus spears push fearlessly up through the soil. Vaccinations boost chances for a return to life (and social gatherings and zippered pants). And even the happily hunkered feel compelled to get out for a walk and whip up something tasty that’s full of color and vegetables. That hopeful sensibility infuses this issue, my 45th as an Allrecipes staffer and my first as editor in chief. “Short Cuts” (page 58) tackles a question many of us face: how to go from buying all the good-for-you produce to actually eating it before it goes bad. “Food & Your Mood” (page 82) explores how to turn a stress-eating cycle into a mood-boosting one. And, if you prefer your self-care in the form of sweetness, we’ve got a heckuva carrot cake (page 94) and a honey of a backyard party (page 14) to treat yourself, Mother Earth, or any of the queen bees in your bubble.

tell me all about it

Hope doesn’t always winter well, but surely it still springs eternal.

What’s one thing you learned about cooking or life during the past year that you’ll carry forward, pandemic or not? Drop us a line at feedback@armagazine.com (please put “lessons learned” in the subject line), and you just might be featured in an upcoming issue!

NICHOLE AKSAMIT Editor in Chief

LETTERS & COMMENTS: feedback@armagazine.com

SUBSCRIPTION HELP: allrecipes.com/magaccount or email us at alrcustserv@cdsfulfillment.com or call 800-837-9017

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PHOTO: KATHRYN GAMBLE; WARDROBE STYLING: LINDSAY BERGER; HAIR: SAM GALLO; MAKEUP: KELSI ZIEMANN

Every January, we talk about healthier habits and new beginnings. But for me, especially this year, spring feels like a better time to make a fresh start.

Coconut Keto Cocktail Shake 2 Tbsp. Torani Sugar Free Coconut Syrup, 2 Tbsp. lime juice, 2 Tbsp. rum, and 3 sprigs of muddled mint leaves in a shaker ﬁlled with ice. Strain into a chilled glass and add ¼ cup sparkling water.

Tropical Fizz Add 2 Tbsp. Torani Sugar Free Coconut Syrup into 1 can of passion fruit ﬂavored sparkling water.

Coconut Cold Brew Combine 2 Tbsp. Torani Sugar Free Coconut Syrup, 1 cup cold brew coﬀee, and creamer to taste.

Bullet Keto Coconut Coﬀee Blend 2 Tbsp. Torani Sugar Free Coconut Syrup, 1 Tbsp. grass-fed butter, 1 Tbsp. MCT oil, and 1 cup coﬀee on high for 20 seconds or until frothy.

Coconut Acai Smoothie Blend 2 Tbsp. Torani Sugar Free Coconut Syrup, ½ cup or 2 packets of frozen acai puree, 1 cup strawberries, ½ cup blueberries, and 1 cup water until smooth.

Spring in Tahiti Lemonade Mix 2 Tbsp. Torani Sugar Free Coconut Syrup, 1 cup pink lemonade, and ½ cup coconut water in a glass ﬁlled with ice.

Mixes Well

Torani ﬂavors are crafted to bring out the best in your drink so you can make something deliciously original without all the calories. America’s favorite since 1925

WHAT’S NEW & TRENDING

allrecipes.com go on a

GROCE GRO CE RY RUN RU N

We’re putting the “super” in “supermarket” with Grocery Run, our new monthly feature that tackles everything from the best store brands to sneaky ways to save money. This month we’re spotlighting sustainability, with approachable advice on how to cut down on packaging, the best eco-conscious buys, and more. Get ready to run at armagazine.com/grocery-run

GO BEHIND

the recipe

You’ve seen his Food Wishes videos. Now discover what’s behind Chef John’s wildly popular recipes with notes, tips, funny quips, and more from the chef himself. Every week, Chef John dishes on the newest

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we’re on

W E T R I E D I T—A N D N O W I T ’ S your turn!

TIK TOK!

Follow Allrecipes on TikTok for the freshest cooking tips, hacks, and how-tos presented by test kitchen pro Nicole McLaughlin. She is trying trendy foods, sharing tricks to help you master favorite recipes, and serving up smart kitchen solutions that will make you ask, “Why didn’t I think of that?” Expand your social media circle by downloading the TikTok app and following @Allrecipes.

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From the outlandish (Guy Fieri’s Trash Can Nachos) to the almost too good to be true (hello, two-ingredient brownies!), we’re diving fork-first into the most fun, surprising, and sometimes freaky food ideas we can find in our video series We Tried It. Are these recipes, hacks, and crafts worth it? Hosts Annie Campbell and Stefan Johnson give them a whirl while you sit back and watch. See the fun at armagazine.com/we-tried-it

A P R I L / M AY 2 02 1

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Test Kitchen

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Nathanson

A P R I L / M AY 2 02 1

*Germs that cause bad breath and early gum disease. Use as directed. ©Johnson & Johnson Consumer Inc. 2021

PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

LET IT BEE

KITCHEN ENVY

mixer

FOOD RX

PARTY LIKE A POLLINATOR AMONG THE FLOWERS IN YOUR OWN BACKYARD

p.14

ALLRECIPES.COM

APRIL/MAY 2021

NEXT-LEVEL

Lavender Lemonade with Hibiscus recipe on page 103

Sweet Nectar Cake recipe on page 102

Orange-Honey Butter recipe on page 103

ALLRECIPES.COM

APRIL/MAY 2021

MIXER Crispy Chicken Salad with Yummy Honey Mustard Dressing recipe on page 102

Green Gazpacho recipe on page 103

Honor Mom and Mother Earth with a buzzworthy lunch. Whether you’re celebrating Mother’s Day, Earth Day, or May Day, these honeyed recipes are sure to delight the queen bees in your bubble.

BY CAITLYN DIIMIG, RD

PHOTOS BRIE PASSANO

FOOD STYLING KELSEY MOYLAN

PROP STYLING SUE MITCHELL

Let It Bee MIXER

the bee’s knees Serve up a dessert that looks as sweet as it tastes. Fill this Nordic Ware Honeycomb Pull-Apart Pan with cake batter to create 19 perfectly portioned cakelets. $30 at amazon.com

Orange-Honey Butter recipe on page 103

Sweet Nectar Cake recipe on page 102

bowled

over

Edible flowers, such as pansies, nasturtiums, and hibiscus, add beauty and flavor to dishes. They also benefit bees, butterflies, and other pollinators. Consider planting your own.

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APRIL/MAY 2021

Top your table with these Briar shallow bowls, available in an assortment of glazed stoneware pastels. Pick a favorite color—or buy one in every hue. $16 each at anthropologie.com

When you muddle through allergies it throws everyone off course.

Works fast* and

stays strong

Stick with the consistent allergy relief of ZYRTEC®

ZYRTEC® starts working hard at hour one. It works twice as hard when you take it again the next day and stays strong day after day.

day after day. *Starts working at hour 1. Use only as directed. ©J&JCI 2021

Let It Bee MIXER

“I am so in love with this honey mustard! I will never buy prepared honey mustard from the store again.”

run with floral

This muted green and pink floral Field Table Runner is 100 percent cotton and perfect for an outdoor meal— just toss it into the washing machine when you’re done. $35 at worldmarket.com

– MISSCOSSIO

Crispy Chicken Salad with Yummy Honey Mustard Dressing recipe on page 102

sweet send-off

Tie up a jar of honey, a wooden honey dipper, and a pack of pollinator-loving plant seeds as a party favor or gift for Mom.

I N PA RT NE R S H I P W I T H

Green Gazpacho recipe on page 103

B EE P OW ER ! Honey bees visit 2 million flowers to make 1 pound of honey. In fact, a honey bee will only make 1∕12 tsp. of honey in her lifetime. Honey is one of Mother Nature’s greatest gifts; make sure to cherish every last drop!

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APRIL/MAY 2021

K i t c h e n E nv y M I X E R

the power of

PAT T E R N

KITCHEN PHOTO: MICHAEL KASKEL

Custom tile from Ann Sacks punches up the style of this inviting kitchen. Using a graphic pattern in neutral hues builds on the energy of the colorful cabinetry and artwork. Other styles from $24 per square foot at annsacks.com

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APRIL/MAY 2021

WILD

for tile

One way to pump some personality into your kitchen: Give the backsplash a fashionforward makeover. Choose a vibrant color or an arty finish, give horizontal tiles a spin, or bet big on a pattern that speaks to you. By Sally Finder Weepie

turn up the

VOLUME

Traditional subway tile takes a turn for the dramatic with herringbone or vertical positioning, luminous color, and a shimmery textural finish. Raku in Blue (above) and Passion in Rosa (below), $11 per square foot at emser.com

touch of the

TROPICS

It’s a jungle out there. But in your kitchen a tropical tile mural ushers in a welcome and whimsical nod to nature. Harbour Sonata Decorative Mural Tile in Multicolor by Angela Harris for Ivy Hill Tile, $9 per 8x8-inch tile at wayfair.com

Fo o d R x M I X E R

A healthy dose of spring’s best produce may help with inflammation and allergies. Inflammation can be good and bad. On the one hand, acute inflammation helps the body defend itself from infection and injury. But chronic inflammation can lead to diabetes, heart disease, arthritis, and allergies. More than 60 percent of Americans have physical symptoms related to ongoing inflammation—such as digestive problems, joint pain, wheezing, and watery or itchy eyes. And seasonal changes in air pressure can be major triggers of these symptoms.

NATURE’S INFLAMMATION FIGHTERS

Many types of spring produce provide plenty of these good-for-us nutrients. Strawberries and mangoes are rich in vitamin C—one of the most effective antioxidants for lowering inflammation and protecting eye health. A cup of sliced fresh strawberries provides 98 mg. (about 160 percent of the recommended daily value). Other good spring sources of vitamin C include peas, collard greens, and Swiss chard. Worth noting: High heat destroys this water-soluble vitamin, so cook these vibrant veggies briefly and gently to help preserve it. Get more vitamin A in your diet by enjoying carrots and apricots, and more vitamin E by incorporating avocado. The fat in avocados also helps your body absorb vitamins A and E. For seasonal sniffles, try working in more quercetin-rich foods, like springfresh asparagus and broccoli. Quercetin, a flavonoid found in plant foods, shows promise for treating seasonal allergies. It blocks histamines, the chemical that causes sneezing or a runny nose. JERLYN JONES, MS, MPA, RDN, is a media

personality, nutrition consultant, and the owner of the Lifestyle Dietitian in Atlanta, Georgia. Connect with her at thelifestyledietitian.com

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APRIL/MAY 2021

PHOTOS: (FOOD) GETTY IMAGES. (PORTRAIT) DEMETRIUS WILLIAMS

But a few key nutrients can help restore balance: Antioxidants, such as vitamins A, C, and E, neutralize the free radicals that can cause inflammation in the body and illness. In a study with more than 500 people, vitamin C intake of 107 mg. per day was associated with a significant decrease in risk of cataracts in adults 65 years and older. Phytonutrients from plants also protect our health by interrupting free radicals before they have a chance to cause bodily damage.

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N ex t - L eve l M I X E R

BUSHWICK KITCHEN BEES KNEES SPICY HONEY

Bring the heat with this blend of American and Argentinian wildflower varieties and spicy habaneros. $14 for a 13.5-oz. bottle at bushwick kitchen.com

SAVANNAH BEE COMPANY HONEY FOR CHEESE

This crisp-tasting honey blend pairs nicely with blue cheese, Manchego, aged Gouda, and more. $13 for a 12-oz. jar at savannahbee.com

sweet variety Bees create honey from the nectar they gather from flowers. The type of flowers and the climate all impact a honey’s appearance, aroma, and taste. That’s one reason there are, according to the National Honey Board, more than 300 varietals. Here are a few worth buzzing about. Not sure which to try? A good rule of thumb: The lighter the color, the milder the flavor. Orange Blossom: This white to extralight amber honey is bursting with orange notes. Give it a go in salad dressings and marinades, or pair it with creamy cheeses, such as Brie, goat cheese, and Camembert. Alfalfa: Nectar from the violet-colored blooms of alfalfa make for a mild-flavored

and light-amber honey. Its neutrality makes it ideal for baking and cooking. Try it in marinades for fish or chicken, too. Clover: With its pleasantly mild taste and flowery aroma, clover honey is a popular choice for tabletop or baked goods.

NATURE NATE’S HONEY & COMB

Add a chunk of comb to a cheeseboard or spread a little of the edible wax and honey onto warm biscuits for a sweet surprise. $11 for a 16-oz. jar at target.com

Avocado: It doesn’t taste like avocados, but if you love molasses, you’ll love this variety. Bees create a velvety, dark, robust honey from avocado flowers. Try it in rich chocolaty or nutty desserts, or use it to top off pancakes or waffles. Buckwheat: Bees that pollinate buckwheat produce this dark, flavorful honey with pronounced notes of malt. Its strong flavor makes it a popular ingredient in baked goods and even barbecue sauces. You can even try it in place of molasses.

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APRIL/MAY 2021

ZACH&ZOË CREAMED HONEY

Spinning honey makes it delightfully thick, creamy, and spreadable. $20 for a 16-oz. jar at zachandzoe.co

HONEYCOMB PHOTO: ANDY LYONS

There’s a whole host of honey varietals, flavored and whipped honeys, and honeycombs to choose from. When you need a sweet drizzle, schmear, or spoonful, give one of these a try. By Caitlyn Diimig, RD

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FOOD FUELED MY LIGHT. Sarah Jones was born for the stage. Access to healthy nutrition fueled her first spotlight, one that continues to shine from Broadway to the White House and beyond. Let’s feed every dream. Demand our leaders fuel the potential of every child at F O O D I S F U E L .O R G .

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COOK TO FOLLOW

TOP IT OFF

FLAVORS OF MEXICO

PHOTO: BRIE PASSANO; FOOD STYLING; KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

IN SEASON

trending g

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APRIL/MAY 2021

SEAFOOD SUCCESS

BY NICHOLE AKSAMIT PHOTOS BRIE PASSANO FOOD STYLING KELSEY MOYLAN PROP STYLING SUE MITCHELL

After a long winter, we’re fueling our cooking and boosting our spirits with some of spring’s first and most hopeful produce: tender and earthy asparagus, crisp and peppery radishes, and invigorating mint.

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APRIL/MAY 2021

In Season TRENDING

R A D I S H , M I N T, A N D WA L N U T S A L A D HANDS-ON 15 MIN TOTAL 20 MIN SERVES 8 SUBMITTED BY NICHOLIO

9 REVIEWS

This Lebanese-inspired salad is prettiest when served immediately and it’s terrific with roasted meats and hearty grain salads. Tuck leftovers into toasted pitas with a little goat cheese or feta. Note: Some radishes are more peppery than others. If yours are particularly hot, use more honey and/or lemon juice to balance the flavor. 1 cup walnut halves 1 lb. radishes, trimmed and sliced into thin rounds [We used watermelon radishes, but any type will do.] 3 Tbsp. extra-virgin olive oil 2 tsp. fresh lemon juice 1 tsp. flaky kosher salt (such as Diamond Crystal) ½ tsp. honey 20 fresh mint leaves 1. Toast walnuts in a dry

skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 3 to 5 minutes. Chop coarsely. 2 . Put radishes in a serving bowl. Shake oil, lemon juice, salt, and honey in a small covered jar until combined; drizzle over radish slices and toss to coat. (Salad can be covered and chilled up to 1 day at this point.) 3. Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. (You should have about 3 Tbsp.) Fold mint and walnuts into salad. Serve with a slotted spoon. armagazine.com/radish-mintwalnut-salad HEALTHY

QUICK

GLUTEN-FREE

PER ½-CUP SERVING: 137 CAL; 13G FAT (2G SAT); 2G PRO; 4G CARB; (2G FIBER, 2G SUGARS); 160MG SODIUM

“The fresh combination of strong radish, fresh lemon, and mint combined with the wonderful textures made this a winner in my kitchen. I added two chopped scallions and cut back on the salt. It came out great!”

“Refreshing and delicious!” – BUCKWHEAT QUEEN

– SCHARFFENBERGER

mint?

There are hundreds of mint varieties. For cooking, spearmint is a good go-to: It’s sweet, mild, and versatile enough for savory dishes, desserts, garnishes, and cocktails. The more potent peppermint is great for tea and sweets. Mixed-flavor varieties, like pineapple, apple, orange, or chocolate mint add intrigue to desserts. Whichever you favor, plant it in a container since mint tends to spread. When you pinch off a sprig, crush the leaves gently and inhale for an instant lift. Menthol, the oil in the leaves, gives mint its refreshing scent.

In Season TRENDING

SORGHUM PILAF W I T H R OA S T E D RADISHES A N D A S PA R AG U S HANDS-ON 20 MIN TOTAL 1 HR, 10 MIN MAKES 4 CUPS SUBMITTED BY BETTY SOUP NEW RECIPE GO ONLINE TO REVIEW

Roasting radishes brings out some sweetness and mellows their bite. You can use another cooked grain for the base, but sorghum has a nutty, chewy quality that’s lovely here. 2 ½ 5 ¾ 8 2 8 ½ ½ 3 1 ½ ¼ ¼

RADISH AND BUTTER SPREAD HANDS-ON 15 MIN TOTAL 15 MIN MAKES ¾ CUP SUBMITTED BY ELKE_04315

3 REVIEWS

If you don’t know what to do with the radishes from your garden or your CSA box—mix them with butter and you’ll have a delicious spread! This tastes fantastic on a toasted baguette or pitas, crackers, or homemade bread. It’s also a great addition to a cheese board or a roast beef sandwich. ½ cup unsalted butter, at room temperature ½ cup finely chopped radishes 1 Tbsp. chopped fresh chives ½ tsp. lemon juice ½ tsp. salt

Pulse butter, radishes, chives, lemon juice, and salt in a food processor until evenly combined. Serve at room temperature. (This keeps up to 3 days, chilled, in an airtight container.)

cups water cup whole-grain sorghum Tbsp. olive oil tsp. salt oz. radishes, trimmed and halved (or quartered, if large) (1½ cups) (½-inch-thick) slices red onion oz. asparagus, trimmed and cut into bite-size pieces (1½ cups) tsp. smoked paprika tsp. lemon zest Tbsp. lemon juice tsp. honey tsp. black pepper cup chopped fresh mint cup ricotta salata or queso fresco, crumbled

1. Preheat oven to 425°F. Line a 10x15-inch

baking pan with foil. 2 . Bring water, sorghum, 1 Tbsp. oil, and ¼ tsp. salt to a boil in a small saucepan. Reduce heat and simmer, covered, until al dente, 50 to 60 minutes. Drain any excess liquid. 3. Meanwhile, arrange radishes and red onion in a single layer on prepared baking pan. Drizzle with 1 Tbsp. oil. Roast 20 minutes. Add asparagus to pan. Sprinkle with smoked paprika and ¼ tsp. salt. Toss to coat. Roast until vegetables are tender and lightly browned, 10 to 15 minutes more. Cut onion slices in half crosswise or separate into rings. 4 . Whisk together lemon zest, lemon juice, honey, pepper, remaining 3 Tbsp. oil, and remaining ¼ tsp. salt in a large bowl. Add sorghum, vegetables, mint, and ricotta salata; toss to coat. armagazine.com/sorghum-pilafwith-roasted-radishes-and-asparagus HEALTHY

VEGETARIAN

GLUTEN-FREE

PER 1-CUP SERVING: 282 CAL; 19G FAT (4G SAT); 5G PRO; 25G CARB (4G FIBER, 4G SUGARS); 580MG SODIUM

armagazine.com/radish-andbutter-spread HIDDEN GEM

QUICK

GLUTEN-FREE

PER 1-TBSP. SERVING: 69 CAL; 8G FAT (5G SAT); 0G PRO; 0G CARB (0G FIBER, 0G SUGARS); 100MG SODIUM

ALLRECIPES.COM

APRIL/MAY 2021

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In Season TRENDING

R A D I S H TO P S O U P HANDS-ON 15 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY LAURA NASON

161 REVIEWS

This simple soup uses an often-overlooked part of the radish: its voluminous and nutritious green tops. It’s also surprisingly satisfying—great served with crusty bread. 4 cups radish greens (from 3 to 4 bunches of red radishes) 2 Tbsp. butter 1 cup chopped onion 2 russet potatoes, coarsely chopped (2 cups) 4 cups low-sodium chicken broth ½ tsp. salt ⅓ cup whipping cream Red, purple, and/or watermelon radish slices Fresh parsley leaves Cracked black pepper 1. Rinse radish greens thoroughly

to remove any grit. Drain. 2 . Melt butter in a 4- to 6-qt. saucepan over medium heat. Add onion; cook until tender, about 3 minutes. Stir in greens and potatoes to coat with butter.

“Delicious. I’ll bet this would be good with any greens if radishes aren’t in season. I can’t wait to make it in the winter with kale.”

Add broth and salt, then bring to a boil. Reduce heat and simmer, uncovered, until potatoes are very tender, about 30 minutes. 3. Allow mixture to cool slightly, then purée with an immersion blender (or in a blender, half a batch at a time, and return mixture to saucepan). 4 . Stir in whipping cream. Cook over medium heat, stirring, until heated through, about 2 minutes. Garnish with radish slices, parsley, and pepper. (Soup can be chilled, covered, up to 3 days and gently reheated.) armagazine.com/radishtop-soup HEALTHY

GLUTEN-FREE

PER 1-CUP SERVING: 177 CAL; 10G FAT (6G SAT); 6G PRO; 17G CARB (3G FIBER, 3G SUGARS); 304MG SODIUM

“Wow! Wasn’t sure what to expect, and this was wonderful! Even my über-picky husband likes it!” – CHRISSY YORKE WHITENECT

– COWGIRLL

so rad

On the outside, watermelon radishes look kinda like turnips. But inside? Radically pretty! They make an incredible garnish. Tip: For neat, uniformly thin slices, use a V-slicer or mandoline. And leave the radish tops on to use as a handle while you slice.

ALLRECIPES.COM

APRIL/MAY 2021

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1 ALL THIRD-PARTY TRADEMARKS USED HEREIN ARE REGISTERED TRADEMARKS OF THEIR RESPECTIVE OWNERS. *OVER-THE-COUNTER. ©Johnson & Johnson Consumer Inc. 2020

USE ONLY AS DIRECTED.

In Season TRENDING

S T R AW B E R RY, G I N G E R , A N D MINT SEKANJABIN HANDS-ON 20 MIN TOTAL 8 HR, 40 MIN MAKES 1 QT (ENOUGH FOR 16 DRINKS) SUBMITTED BY THE MAGPIE

18 REVIEWS

This sweet-tangy syrup is based on an ancient Persian recipe. It keeps a long while in the fridge. Just add water or seltzer for a fabulously refreshing drink. 4 cups sugar 2 cups water 12 oz. fresh or frozen strawberries, chopped (2 cups) 1 cup chopped fresh mint ½ cup sliced fresh ginger Zest strips and juice (6 Tbsp.) of 2 lemons 1 cup white balsamic vinegar 1. Bring sugar and water

to a boil in a 4- to 6-qt. pot over high heat. Boil until sugar has dissolved, then stir in strawberries, mint, ginger, lemon zest, and lemon juice. Return to a boil, reduce heat to medium, and simmer,

uncovered, 20 minutes. Stir in vinegar. 2 . Cover and let stand overnight at room temperature. Strain through a fine-mesh sieve. Chill, covered, up to 1 month. 3. To use, stir ¼ cup syrup into 1 cup cold water or seltzer. Serve over ice. armagazine.com/strawberryginger-mint-sekanjabin GLUTEN-FREE

VEGAN

PER ¼-CUP SERVING: 237 CAL; 0G FAT (0G SAT); 0G PRO; 60G CARB (1G FIBER, 58G SUGARS); 4MG SODIUM

“Refreshing, sweet, and flavorful. I tried this with 1 part syrup to 6 parts club soda, and it is the BOMB :)” – IRENE Y

spring Green is the most common but not the only color you’ll find when it comes to asparagus. Pretty purple varieties tend to be a little sweeter. They’re also—surprise!— green inside. Because they can lose their purply outer blush when cooked, they’re often shaved and served raw. Rarer white asparagus grows under cover and is white all the way through. Lack of sunlight keeps it from greening. The outside can be bitter, though, so it’s typically peeled. Whatever the color, you’ll want to trim and/or peel the bottom ends if they’re too tough to bend.

A S PA R AG U S Q U I C H E HANDS-ON 20 MIN TOTAL 1 HR, 5 MIN SERVES 8 SUBMITTED BY MICHELE O’SULLIVAN

373 REVIEWS

The striped top of this quiche serves a double purpose: The spears on top are pretty, and they also get a little extra flavor and browning since they’re not fully submerged. 1 lb. fresh asparagus, trimmed 10 slices bacon 1 unbaked refrigerated pie crust, store-bought or homemade 1 egg white, lightly beaten 2 cups shredded Swiss cheese 1½ cups half-and-half 4 large eggs ¼ tsp. nutmeg ¼ tsp. salt ¼ tsp. black pepper 1. Cut half the asparagus into ½-inch

pieces; leave remaining spears whole. Set pieces and whole spears in a steamer over 1 inch of boiling water. Cover and cook until crisp tender, about 4 minutes. Drain and cool. 2 . Meanwhile, cook bacon in a large skillet over medium heat until evenly browned and crisp. Drain and crumble. Position oven rack in lower third of oven and preheat to 400°F. 3. Transfer pie crust to a 9-inch pie plate. Trim edges and flute or crimp as desired. Brush with beaten egg white. Sprinkle bacon and chopped asparagus into pie crust; top with shredded cheese. Whisk together half-and-half, eggs, nutmeg, salt, and pepper in a bowl. Pour over cheese in crust. Arrange asparagus spears on top. 4 . Bake until a knife inserted in center comes out clean, about 40 minutes. Transfer to a wire rack. Cool to room temperature before cutting into 8 wedges and serving. armagazine.com/asparagus-quiche PER WEDGE: 388 CAL; 27G FAT (14G SAT); 18G PRO; 16G CARB (1G FIBER, 3G SUGARS); 509MG SODIUM

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APRIL/MAY 2021

THIS IS ME. STABLE.

And I want to make it last. ABILIFY MAINTENA® (aripiprazole) is the only once-monthly* maintenance treatment for bipolar I in adults. It was proven to give more time without a mood episode.† *You should continue to take your current bipolar I disorder medication for 2 weeks after your first treatment with ABILIFY MAINTENA. † In a 1-year clinical trial that measured symptom control in 266 patients with bipolar I disorder, those who were treated with ABILIFY MAINTENA remained mood episode-free significantly longer than those who were on placebo.

Ask your doctor about ABILIFY MAINTENA. INDICATION and IMPORTANT SAFETY INFORMATION for ABILIFY MAINTENA® (aripiprazole) INDICATION ABILIFY MAINTENA is a prescription medicine given by injection by a healthcare professional for maintenance treatment of bipolar I disorder in adults. It is not known if ABILIFY MAINTENA is safe and effective in children under 18 years of age. IMPORTANT SAFETY INFORMATION Elderly people with dementia-related psychosis are at increased risk of death when treated with antipsychotic medicines including ABILIFY MAINTENA. ABILIFY MAINTENA is not for the treatment of people who have lost touch with reality (psychosis) due to confusion and memory loss (dementia). Do not receive ABILIFY MAINTENA if you are allergic to aripiprazole or any of the ingredients in ABILIFY MAINTENA. ABILIFY MAINTENA may cause serious side effects including: • Increased risk of stroke and ministroke has been reported in clinical studies with oral aripiprazole of elderly people with dementia-related psychosis and can lead to death. • Neuroleptic malignant syndrome (NMS), a serious condition that can lead to death. Call your healthcare provider or go to the nearest emergency room right away if you have: high fever, stiff muscles, confusion, sweating, and/or changes in pulse, heart rate, and blood pressure.

• Uncontrolled body movements (tardive

dyskinesia or TD). ABILIFY MAINTENA may cause movements that you cannot control in your face, tongue, or other body parts. TD may not go away, even if you stop receiving ABILIFY MAINTENA. TD may also start after you stop receiving ABILIFY MAINTENA. • Problems with your metabolism such as: » High blood sugar (hyperglycemia): Increases in blood sugar can happen in some people who receive ABILIFY MAINTENA and if extremely high, can lead to coma or death. If you have diabetes or risk factors for diabetes (such as being overweight or a family history of diabetes), your healthcare provider should check your blood sugar before you start receiving ABILIFY MAINTENA and during your treatment. Call your healthcare provider if you have any of these symptoms of high blood sugar while receiving ABILIFY MAINTENA: • feel sick to your • feel very thirsty stomach • need to urinate more than usual • feel confused, or your breath • feel very hungry smells fruity • feel weak or tired » Increased fat levels (cholesterol and triglycerides) in your blood. » Weight gain. You and your healthcare provider should check your weight regularly. • Unusual urges. It is possible that you may have urges such as gambling, binge eating or eating that you cannot control (compulsive), compulsive shopping, and sexual urges. If you or others notice that you are having unusual urges or behaviors, talk to your healthcare provider.

• Decreased blood pressure (orthostatic

hypotension). You may feel lightheaded or faint when you rise too quickly from a sitting or lying position. • Low white blood cell count • Seizures (convulsions) • Problems controlling your body temperature so that you feel too warm. Do not become too hot, overheated or dehydrated while you receive ABILIFY MAINTENA. In hot weather, stay inside in a cool place if possible. Stay out of the sun. Do not wear too much clothing or heavy clothing. Drink plenty of water. • Difficulty swallowing Do not drive, operate machinery, or do other dangerous activities until you know how ABILIFY MAINTENA affects you. ABILIFY MAINTENA may make you feel drowsy. Do not drink alcohol while you receive ABILIFY MAINTENA. Tell your healthcare provider about all your medical conditions and all of the medicines you take. Most common side effects of ABILIFY MAINTENA include weight gain, inner sense of restlessness such as feeling like you need to move (akathisia), injection site pain, or sleepiness (sedation). Contact your healthcare provider if you experience prolonged, abnormal muscle spasms or contractions, which may be signs of a condition called dystonia. These are not all the possible side effects. To learn more, talk to your doctor. You may report side effects to the FDA at 1-800-FDA-1088.

November 2020

09US20EBC0028

Visit AbilifyMaintena.com

IMPORTANT FACTS ABOUT ABILIFY MAINTENA® (aripiprazole) ABILIFY MAINTENA® (a-BIL-i-fy main-TEN-a) (aripiprazole) for extended-release injectable suspension, for intramuscular use

Rx Only

Read the Patient Information that comes with ABILIFY MAINTENA before you start receiving it and each time you get a refill. There may be new information. This summary does not take the place of talking to your healthcare provider about your medical condition or your treatment. What is the most important information I should know about ABILIFY MAINTENA? Each injection of ABILIFY MAINTENA must be administered by a healthcare professional only. ABILIFY MAINTENA may cause serious side effects, including: • Increased risk of death in elderly people with dementia-related psychosis. ABILIFY MAINTENA is not for the treatment of people who have lost touch with reality (psychosis) due to confusion and memory loss (dementia). What is ABILIFY MAINTENA? ABILIFY MAINTENA is a prescription medicine given by injection by a healthcare professional for the: • treatment of schizophrenia in adults • maintenance treatment of bipolar I disorder in adults It is not known if ABILIFY MAINTENA is safe and effective in children under 18 years of age. Do not receive ABILIFY MAINTENA if you are allergic to aripiprazole or any of the ingredients (inactive ingredients include: carboxymethyl cellulose sodium, mannitol, sodium phosphate monobasic monohydrate and sodium hydroxide) in ABILIFY MAINTENA. Before receiving ABILIFY MAINTENA, tell your healthcare provider about all your medical conditions, including if you: • have never taken aripiprazole before • are pregnant or plan to become pregnant. It is not known • have diabetes or high blood sugar or a family history of if ABILIFY MAINTENA will harm your unborn baby. ○ If you become pregnant while receiving diabetes or high blood sugar. Your healthcare provider should check your blood sugar before you start receiving ABILIFY MAINTENA, talk to your healthcare provider ABILIFY MAINTENA and during your treatment. about registering with the National Pregnancy Registry for Atypical Antipsychotics. You can register by calling • have or had seizures (convulsions) 1-866-961-2388 or go to http://womensmentalhealth.org/ • have or had low or high blood pressure clinical-and-research-programs/pregnancyregistry/ • have or had heart problems or a stroke • are breastfeeding or plan to breastfeed. ABILIFY MAINTENA • have or had a low white blood cell count can pass into your milk and may harm your baby. Talk • have problems that may affect you receiving an to your healthcare provider about the best way to feed injection in your arm or buttocks your baby if you receive ABILIFY MAINTENA. Tell your healthcare provider about all the medicines you take, including prescription medicines, over-the-counter medicines, vitamins, and herbal supplements. ABILIFY MAINTENA and other medicines may affect each other causing possible serious side effects. ABILIFY MAINTENA may affect the way other medicines work, and other medicines may affect how ABILIFY MAINTENA works. Your healthcare provider can tell you if it is safe to receive ABILIFY MAINTENA with your other medicines. Do not start or stop any medicines while receiving ABILIFY MAINTENA without talking to your healthcare provider first. Know the medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine. How should I receive ABILIFY MAINTENA? • Follow your ABILIFY MAINTENA treatment schedule exactly as your healthcare provider tells you to. • ABILIFY MAINTENA is an injection given in your arm or buttock by your healthcare provider 1 time every month. You may feel a little pain in your arm or buttock during your injection. • After your first injection of ABILIFY MAINTENA you should continue your current antipsychotic medicine for 2 weeks. • You should not miss a dose of ABILIFY MAINTENA. If you miss a dose for some reason, call your healthcare provider right away to discuss what you should do next. What should I avoid while receiving ABILIFY MAINTENA? • Do not drive, operate machinery, or do other dangerous activities until you know how ABILIFY MAINTENA affects you. ABILIFY MAINTENA may make you feel drowsy. • Do not drink alcohol while you receive ABILIFY MAINTENA. • Do not become too hot or dehydrated while you receive ABILIFY MAINTENA. ○ Do not exercise too much. ○ Do not wear too much clothing or heavy clothing. ○ In hot weather, stay inside in a cool place if possible. ○ Drink plenty of water. ○ Stay out of the sun. Continued on next page

IMPORTANT FACTS ABOUT ABILIFY MAINTENA® (aripiprazole) (cont'd) ABILIFY MAINTENA may cause serious side effects, including: • See “What is the most important information I should know about ABILIFY MAINTENA?” • Stroke (cerebrovascular problems) in elderly people with dementia-related psychosis that can lead to death. • Neuroleptic malignant syndrome (NMS) a serious condition that can lead to death. Call your healthcare provider or go to the nearest emergency room right away if you have some or all the following symptoms of NMS: ○ confusion ○ changes in pulse, heart rate, and blood pressure ○ stiff muscles ○ sweating ○ high fever

• Uncontrolled body movements (tardive dyskinesia). ABILIFY MAINTENA may cause movements that you

cannot control in your face, tongue, or other body parts. Tardive dyskinesia may not go away, even if you stop receiving ABILIFY MAINTENA. Tardive dyskinesia may also start after you stop receiving ABILIFY MAINTENA.

• Problems with your metabolism such as:

○ high blood sugar (hyperglycemia): Increases in blood sugar can happen in some people who receive ABILIFY MAINTENA. Extremely high blood sugar can lead to coma or death. If you have diabetes or risk factors for diabetes (such as being overweight or a family history of diabetes), your healthcare provider should check your blood sugar before you start receiving ABILIFY MAINTENA and during your treatment.

Call your healthcare provider if you have any of these symptoms of high blood sugar while receiving ABILIFY MAINTENA: ¾ feel very thirsty ¾ feel very hungry ¾ feel sick to your stomach ¾ need to urinate more than usual ¾ feel weak or tired ¾ feel confused, or your breath smells fruity ○ Increased fat levels (cholesterol and triglycerides) in your blood. ○ Weight gain. You and your healthcare provider should check your weight regularly. • Unusual urges. Some people receiving ABILIFY MAINTENA have had unusual urges such as gambling, binge eating or eating that you cannot control (compulsive), compulsive shopping and sexual urges. If you or your family members notice that you are having unusual urges or behaviors, talk to your healthcare provider. • Decreased blood pressure (orthostatic hypotension). You may feel lightheaded or faint when you rise too quickly from a sitting or lying position. • Low white blood cell count • Seizures (convulsions) • Problems controlling your body temperature so that you feel too warm. See “What should I avoid while receiving ABILIFY MAINTENA?” • Difficulty swallowing The most common side effects of ABILIFY MAINTENA include: weight gain, inner sense of restlessness such as feeling like you need to move (akathisia), injection site pain, or sleepiness (sedation). These are not all the possible side effects of ABILIFY MAINTENA. Call your doctor for medical advice about side effects. You may report side effects to Otsuka America Pharmaceutical, Inc. at 1-800-438-9927 or FDA at 1-800-FDA-1088 General information about the safe and effective use of ABILIFY MAINTENA: If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for information about ABILIFY MAINTENA that is written for healthcare professionals. ABILIFY MAINTENA is a trademark of Otsuka Pharmaceutical Co., Ltd. For more information, go to www.ABILIFYMAINTENA.com or call 1-800-441-6763. © 2017, Otsuka Pharmaceutical Co., Ltd., Tokyo, 101-8535 Japan

07/2017 09US19IBR0003

PASTA in

Meet @SaltySeattle, the vibrant pasta visionary transforming water and flour into works of art. By Caitlyn Diimig, RD

Linda Miller Nicholson makes culinary creations as colorful as her personality. She’s the pasta maker behind the Instagram account @SaltySeattle, where she showcases vibrant pastacentric works of art for her more than 275,000 followers. Her work is almost too pretty to eat. Almost. Linda first learned to make pasta from her grandparents when she was 4. From then on, she made pasta about once a week. “It compelled me more than other things in the kitchen,”

she says. “Then I moved to Italy in my 20s and learned from grandmothers there.” Her pasta creations didn’t get a color boost until 2012, when she tried to get her son—Bentley Danger, now 12—to eat his veggies. “I could not get him to eat vegetables. Pasta is his favorite food, so I experimented, making beet- and spinach-colored pasta. Then I started experimenting with kale, chard, turmeric, and carrots,” Linda says. “I could get him to eat 2 cups of chard in every serving of pasta. He got excited to eat all the colorful pasta. I thought: How far can I take this?”

ALLRECIPES.COM

APRIL/MAY 2021

PASTA PHOTO: KIM CORNELISON; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL; OTHER PHOTOS: LINDA MILLER NICHOLSON

C o o k to Fo l l ow T R E N D I N G

P R E T T Y

Her rainbow ravioli and Technicolor tortellini were a hit on Instagram. She released her cookbook, Pasta, Pretty Please: A Vibrant Approach to Handmade Noodles, in 2018 and put her education degree to work teaching pasta classes in Seattle. When COVID-19 hit, she found she could reach a global audience by taking the classes virtual. People from all over the world—Italy, Singapore, and Dubai—now come to learn. (You can, too. Sign up at saltyseattle.com—but be quick: Classes sell out!) “I love seeing people’s creations,” Linda says. “It feels good that I’m sending this out into the world, and people are coming together over it.” Linda’s own creations include pasta remakes of Vincent van Gogh’s Starry Night (above), portraits of the late Supreme Court Justice Ruth Bader Ginsburg, a pasta mural installation for model Gigi Hadid, and even a dress made from sheets of rainbow pasta (page 40). “I’ve made lots of pasta clothing! It goes back to my childhood. I was creative, and people always came to me to make costumes. I wanted to be a fashion designer when I was young,” she says. Her dream of dreams is to do a pasta runway show. “It would be so cool just from an artistic perspective to be able to send 10 to 15 looks down the runway.” As for her son’s picky eating habits? “People always ask my son what his favorite pasta is and they expect him to say ‘spaghetti and meatballs.’ But he likes bucatini with golden milk ragu,” she says.

taste the rainbow You can buy Linda’s rainbow pasta dough kits ($60 at saltyseattle.com) or make your own. Here’s what she recommends for tinting a basic pasta dough:

make

In a blender, add 3 eggs and approximately ¼ cup colorful ingredient (see “Taste the Rainbow,” at right). Cover and blend until pourable, adding more water, egg, or color ingredient as needed. Pour ⅔ cup egg mixture into a large bowl. Add 2¼ cups pasta flour and stir until combined. On a lightly floured surface, turn flour mixture out and knead until dough comes together, adding more flour or water as necessary. Then roll and shape as desired.

orange

Harissa or any red pepper paste

One more thing: You really can’t add too much flour as you’re sheeting out the pasta. “Flour will help it achieve the right al dente texture and will prevent it from sticking.”

Beets mixed with a little bit of harissa. “Beets are straight pink, and the harissa turns it more red.”

blue

Butterfly pea flower powder

“Pie and bread doughs are really fickle,” Linda says. “Pasta, on the other hand— you can’t hurt it! If you rip or tear it, just wad it up and run it back through the pasta machine. Don’t worry. Relax! Have a glass of wine. It’s not rocket science.” Another secret? “Pasta making doesn’t need exacting ratios and measurements,” Linda says. You make dough by feel. An Italian grandmother passed down this bit of wisdom: When you’re done kneading it, the pasta should feel like your lower earlobe. “Not that I’ve manhandled a lot of earlobes,” Linda says. “But it is a fairly consistent body part from person to person.”

red

black

Activated charcoal. “It has a neutral flavor, so it’s more versatile. But try squid ink if you’re making a seafood dish.”

yellow

Grated whole turmeric root. “Don’t use powder.”

purple

Blueberries mixed with beets

green

Fresh green herbs. “Parsley is my favorite to use for a primary green color.”

C o o k to Fo l l ow T R E N D I N G

why “salty seattle”? “It has nothing to do with pasta,” Linda says. “I’m obsessed with salt, and I have a salty personality.” She even collects saltwater from all over the world and boils it down to make her own salts.

Tw T n lizing T x u s. On D lici us T ! Your cat will love our tasty new treats starting with real chicken or ﬁsh.

love for pasta & pets

L n Blu Bu s s.c

PHOTOS: LINDA MILLER NICHOLSON

Linda’s family at one point lived on 5 acres with 40 chickens, 13 ducks, 2 goats, and 2 dogs. Shown here: son Bentley, then 7, with their Australian shepherd, Alba (named after the Italian city).

ALLRECIPES.COM

APRIL/MAY 2021

Tasty. Healthy. Finally – a cat food that has it all!

Mouthwatering, meat-first recipes in three tantalizing cuts. Cats love the taste. You’ll love the healthy ingredients.

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ONE TASTE IS ALL IT TAKES!

To p I t O f f T R E N D I N G

salad UPGRADES Swoon-worthy salads are just a few toppers away. Up the ante on bagged salad mixes or your favorite greens with combos that add flavor and crunch. By Caitlyn Diimig, RD

y h c

n ut and T a e of P

s a o

h i ck p e a C d S te

BAKED TOFU CUBES

SLICED COOKED CHICKEN ROASTED CHICKPEAS

BUFFALO SAUCE HALVED CHERRY OR GRAPE TOMATOES

SHREDDED CABBAGE AND CARROTS

RANCH DRESSING CHOPPED CUCUMBER

SLICED RED BELL PEPPER

SLICED CELERY TOASTED SUNFLOWER SEEDS

THAI PEANUT SAUCE

VINAIGRETTE BLUE CHEESE CRUMBLES

CHOPPED ROASTED PEANUTS

ALLRECIPES.COM

APRIL/MAY 2021

PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

C hicke n S o l al a fa f u d B

TRENDING

BY DOUG CRICHTON PHOTOS KIM CORNELISON FOOD STYLING CHARLIE WORTHINGTON PROP STYLING SUE MITCHELL

Mango Guacamole recipe on page 48

began her media career as a journalist in México, but her culinary career began much earlier, in her parental home in (@Gem) the state of Jalisco, where life centered on the kitchen garden. Her mother, who had no formal culinary training, was an accomplished cook and a culinary instructor who instilled in her daughter an appreciation for traditional Mexican cuisine. In 2010, Gema launched the Allrecipes México site, celebrating the traditions and cultural heritage of her native land through food and cooking. She now lives in Seattle, working with Allrecipes.com and two sister magazines.

GEMA MEJíA

Mexican Drunken Beans recipe on page 48

Cinco de Mayo isn’t a major holiday in Mexico—except in Puebla, where the Mexican army defeated French forces on May 5, 1862. In the U.S., it’s another good reason to celebrate Mexican food and culture. Get the party started with Gema Mejía’s 5-star Mexican recipes.

Enchiladas Verdes recipe on page 48

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APRIL/MAY 2021

F l avo r s o f M ex i co T R E N D I N G

CARNE EN SU JUGO

HANDS-ON 30 MIN TOTAL 1 HR, 10 MIN SERVES 6 SUBMITTED BY GEM

“This is one of the greatest creations of Guadalajara’s gastronomy: pieces of steak slowly cooked in their juices, then mixed with beans and crisp crumbled bacon.” –Gema 1. Cook bacon in a deep 12-inch skillet over

85 REVIEWS 6 4 3 1 3 2 1 2

slices bacon fresh tomatillos (12 oz.), husks removed serrano peppers, seeded and chopped clove garlic, peeled cups water lb. flank steak, cut into ½-inch squares chicken bouillon cube (15.5-oz.) cans pinto beans, rinsed and drained ½ cup finely chopped onion 6 Tbsp. chopped fresh cilantro Black pepper, to taste 1 lime, cut into 6 wedges

medium heat until crisp, about 10 minutes. Transfer to paper towels to drain; crumble when cool. Drain all but 1 Tbsp. drippings from skillet. 2 . Bring tomatillos, serrano, garlic, and water to a boil in a large saucepan over high heat. Reduce heat and simmer, covered, 10 minutes. Remove from heat and let cool. Blend mixture, half at a time, in a blender until smooth. 3. Working in batches as needed, cook steak in drippings in skillet over medium-high heat until well browned, about 3 minutes per batch. Stir in tomatillo mixture and bouillon; bring to a boil. Reduce heat to low; simmer, uncovered, until tender, at least 30 minutes and up to 1 hour. 4 . Stir in bacon and pinto beans; cook until heated through. Divide among 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge. armagazine.com/carne-en-su-jugo PER 1⅓-CUP SERVING: 392 CAL; 14G FAT (5G SAT); 41G PRO; 24G CARB (2G FIBER, 3G SUGARS); 545MG SODIUM

“I make this almost weekly for dinner, for work, or with eggs for breakfast. It’s the most authentic Mexican food I’ve ever been able to create and more authentic than in any restaurant I’ve found.” – MEGHAN GARCIA

“We loved this recipe. I served it (almost like a gravy) over white rice. I also had a bowl of tortilla chips on the table to dip into it. Delish!” – MOTHERHARR

“I added a jalapeño to make it spicy, and have added chicken strips to turn it into a one-dish meal served with tortillas.”

“This dish was great. Serve it with a side of beans and warm tortillas for a full dinner. Buen provecho!”

– ANA LILIA GUTIÉRREZ

– DELGADO FAM.

RAJAS POBLANAS HANDS-ON 20 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY GEM

“This dish (which translates as ‘poblano strips’) originated in the state of Puebla, but it’s popular all over the country—especially in central and southern Mexico. The original recipe calls for poblano peppers, but it can also be made with other types of fresh green peppers.” –Gema 22 REVIEWS 5 poblano peppers 1 (8-oz.) pkg. cream cheese, softened ½ cup crema fresca (Mexican crema) or sour cream 1 Tbsp. chicken bouillon granules 1 Tbsp. vegetable oil 1 onion, cut in ¾-inch-thick slices 1 cup corn kernels 1. Preheat oven to 425°F. 2 . Halve poblanos; remove seeds and

ribs. Arrange poblanos, cut sides down, on a foil-lined baking sheet. Roast until skins are charred, about 20 minutes. Transfer to a zip-top plastic or paper

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bag; seal and allow poblanos to sweat 5 minutes. Transfer poblanos to a cutting board and let stand until cool enough to handle. Peel and discard skins, then slice poblanos into 1-inch-wide strips. 3. Meanwhile, add cream cheese, crema, and chicken bouillon to a blender. Blend until smooth. 4 . Heat oil in a saucepan over mediumhigh heat. Add onion; cook until tender, stirring occasionally, about 5 minutes. Stir in poblano strips, crema mixture, and corn. Simmer until heated through, about 5 minutes. armagazine.com/rajas-poblanas PER GENEROUS 1-CUP SERVING: 398 CAL; 29G FAT (15G SAT); 7G PRO; 26G CARB (2G FIBER, 8G SUGARS); 936MG SODIUM

F l avo r s o f M ex i co T R E N D I N G

E N C H I L A DA S V E R D E S

M E X I CA N D R UN KEN BE A N S

HANDS-ON 20 MIN TOTAL 1 HR SERVES 6 SUBMITTED BY GEM

HANDS-ON 20 MIN TOTAL 10 HR, 20 MIN SERVES 8 SUBMITTED BY GEM

162 REVIEWS

“I learned this recipe from an amazing cook from Puebla. I’ve been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan! I use meat from roasted or baked chickens from the grocery store. I did it once only to save time but found that they are tastier. Be conservative with the cream and the cheese.” –Gema 2¼ 1 1 ¾ 1 1 12 3 1½ ½ ½ ½

lb. small tomatillos, husks removed serrano pepper clove garlic cup water tsp. chicken bouillon granules cup vegetable oil, for frying (6-inch) corn tortillas cups shredded cooked chicken cups shredded iceberg lettuce cup fresh cilantro leaves cup crema fresca (Mexican crema) cup crumbled cotija cheese

1. Cover a large griddle with foil and

preheat over medium-high heat. Arrange tomatillos, serrano, and garlic on griddle. Cook until toasted and blackened, turning occasionally, about 5 minutes for garlic, 10 minutes for serranos, and 15 to 20 minutes for tomatillos. Transfer to a bowl and let cool about 20 minutes. 2 . Add toasted tomatillos, serrano, garlic, and the water to a blender and blend until smooth. Transfer mixture into a saucepan. Bring to a boil over medium heat, then stir in bouillon until dissolved. Reduce heat to medium-low; simmer until slightly thickened, about 10 minutes. 3. Heat oil in a small, deep skillet to 350°F. [If the oil is too hot, the tortillas won’t absorb enough oil.] Using kitchen tongs, fry tortillas individually, turning once, just until softened and no more than 5 seconds per side. Drain on paper towels and keep warm. 4 . Transfer 1 cup tomatillo mixture to a shallow bowl. Stir cooked chicken into pan with remaining sauce; cook, stirring, until heated through, 3 to 4 minutes. 5. Dip a tortilla into reserved sauce, then fill with about ¼ cup shredded chicken mixture. Roll up tortilla, then transfer, seam side down, to a serving platter. Repeat with remaining tortillas. Drizzle with remaining sauce. Top with lettuce, cilantro, crema, and cotija cheese. armagazine.com/enchiladas-verdes PER 2-ENCHILADA SERVING: 424 CAL; 26G FAT (9G SAT); 25G PRO; 26G CARB (4G FIBER, 3G SUGARS); 600MG SODIUM

13 REVIEWS

“This recipe—freshly cooked beans with bacon, ham, tomato, and Mexican beer—was passed on to me by José Díaz de Sandi, a good friend and hotel owner from Tequila, Jalisco. It’s similar to frijoles charros, but richer and with a unique beer twist. You’ll often find it at ‘carne asada’ gatherings and in restaurants that specialize in grilled meats. It’s usually served as a side dish, but because of its richness, some people eat it as a full meal, with no carne asada.” –Gema 1 lb. dried mayocoba beans [Also known as Peruvian beans, these are available at Latin markets or grocery stores with a well-stocked Hispanic food section. You can substitute great northern beans.] 2 tsp. vegetable oil 1 cup chopped white onion 4 Roma tomatoes, chopped 1 serrano pepper, minced ½ lb. bacon, chopped 3 cups cubed cooked ham 1 (12-oz.) can or bottle Mexican beer 1 (7-oz.) can pickled jalapeño pepper slices, with juice ⅓ cup chopped fresh cilantro 1 Tbsp. chicken bouillon granules Fresh green or red jalapeño slices, for garnish 1. Put beans in a large bowl; add enough

water to cover by about 3 inches. Let soak 8 hours or overnight. [Tight on time? Try the quick-soak method at right.] 2 . Drain beans and rinse thoroughly. Transfer to a large stockpot, adding enough water to cover by about 3 inches. Bring to a boil. Reduce heat to low; simmer, covered, until beans are soft in centers, 75 to 90 minutes. 3. Meanwhile, heat oil in a 10-inch skillet over medium heat. Add onion; cook, stirring, until tender, about 5 minutes. Add tomatoes and serrano; simmer until tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low; continue cooking until liquid begins to thicken, about 2 to 5 minutes. Transfer mixture to a bowl and rinse skillet. 4 . Cook bacon in skillet over medium heat until very crispy, about 10 minutes. Transfer bacon to paper towels. Drain all but 1 Tbsp. drippings from skillet. 5. Working in batches as needed, add ham to skillet; cook until browned, about 5 minutes. Transfer ham to paper towels. 6. When beans are done, drain, reserving cooking liquid. Stir tomato mixture, bacon, ham, beer, jalapeño, cilantro,

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and bouillon into beans in pot. Add enough reserved cooking liquid to reach soup consistency. Bring to a simmer; cook until beans are completely softened, adding more water as needed, about 30 minutes. Garnish servings with jalapeño slices. armagazine.com/drunken-beans HIDDEN GEM PER GENEROUS 1-CUP SERVING: 361 CAL; 9G FAT (3G SAT); 25G PRO; 41G CARB (10G FIBER, 3G SUGARS); 1,350MG SODIUM

How to quickly soak beans

Bring beans and 8 cups water to a boil in a 4- to 6-qt. Dutch oven. Reduce heat; simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse, then continue with Step 2.

M A N G O G U AC A M O L E HANDS-ON 20 MIN TOTAL 1 HR, 20 MIN SERVES 8 SUBMITTED BY GEM

29 REVIEWS

“When I was a child, I didn’t like tomato in my guacamole. My mother used pomegranate seeds instead because of the color—and also because my grandfather had a pomegranate tree in his town in Jalisco. Since pomegranates aren’t available all year, I decided to substitute mango. It’s sweet, tangy, and, like any good Mexican guacamole, spicy. Celebrated chefs in Central Mexico are now using pomegranate and fruits like mango, pineapple, and even jicama in their guacamole recipes.” –Gema 2 4 2 ¼ 4 1

Tbsp. minced white onion Tbsp. fresh lime juice serrano peppers, or to taste tsp. sea salt, or to taste ripe avocados, peeled and pitted large fresh mango, peeled, seeded, and chopped (1½ cups) ¼ cup chopped fresh cilantro 1. Stir together onion and 2 Tbsp. lime

juice in a small bowl. Let stand at least 1 hour. Strain, discarding juice. 2 . Process serranos, remaining 2 Tbsp. lime juice, and the salt in a food processor until no large serrano chunks remain. Add avocados, 1 at a time, processing after each until creamy and smooth. Transfer mixture to a HUNGRY FOR serving bowl; fold in mango, MORE MEXICAN RECIPES? onion, and cilantro. Serve at room Hover your temperature. If desired, garnish with additional cilantro and mango. phone’s camera here to check armagazine.com/mangothem out. No guacamole app download PER ½-CUP SERVING: 134 CAL; 10G FAT (1G SAT); 2G PRO; 11G CARB (5G FIBER, needed! 5G SUGARS); 76MG SODIUM

C A R E S A N D

H E R E . H E R E .

TA I L O R E D N U T R I T I O N F O R E V E RY P E T. A PET FOR EVERY HOME. You care about your pet’s needs, and every pet’s future. So do we. Nutrition is at the heart of what we do, but it’s not all we do. See our commitment to tailored pet nutrition and increasing pet adoptions at P U R I N A . C O M / C A R E S .

Feel like a fish out of water when it comes to buying and cooking seafood? You’re not alone. Lots of us leave it to restaurants. But, honestly, it couldn’t be simpler. The recipes and tips here offer a delicious place to start.

Go ahead &

dive in!

Sustainability Check To help ensure a future of healthy waters and delicious seafood, it’s smart to buy seafood from reputable sources that value sustainable and environmentally friendly practices. • Scan fish and seafood packaging for logos from one of these organizations: Marine Stewardship Council, Aquaculture Stewardship Council (ASC), or Best Aquaculture Practices. They evaluate fisheries, and their approval and certification ensures that the seafood is a sustainable option. • Visit seafoodwatch.org for current recommendations on the most environmentally friendly catch.

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HANDS-ON 20 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY VALERIE BRUNMEIER

78 REVIEWS

Baking the salmon in broth steams the fish for a tender and juicy outcome every time. A fresh pineapple salsa adds tang and additional moisture, ensuring your fish won’t taste dry. 4 (6-oz.) 1-inch-thick fresh salmon fillets ½ cup low-sodium chicken broth 2 tsp. lemon pepper [Don’t have lemon pepper? Use a squeeze of fresh lemon juice and a pinch of black pepper.] 3 Tbsp. fresh lime juice 3 Tbsp. extra-virgin olive oil 3 Tbsp. finely chopped shallots 1 Tbsp. less-sodium soy sauce ¼ tsp. salt ⅛ tsp. black pepper 2 large Roma tomatoes, chopped (1 cup) ½ cup chopped fresh pineapple ¼ cup chopped fresh basil

1. Preheat oven to 375°F. Line a 9x13-inch

baking pan with foil. 2 . Arrange salmon, skin sides down, on prepared baking pan. Pour broth over salmon and sprinkle with lemon pepper. Bake until fish flakes easily with a fork, about 25 minutes. 3. Meanwhile, whisk together lime juice, oil, shallots, soy sauce, salt, and black pepper in a bowl. Stir in remaining ingredients. Serve salsa with fish. If desired, garnish with more basil, cracked black pepper, and/or lime slices. armagazine.com/salmon-withpineapple-tomato-salsa PER 1 SALMON FILLET AND ⅓ CUP SALSA: 363 CAL; 21G FAT (3G SAT); 35G PRO; 7G CARB (1G FIBER, 4G SUGARS); 562MG SODIUM

Consider It Done One cue that your ﬁsh is cooked: It ﬂakes easily with a fork. Still not sure? Use a food thermometer. Fish is safe at 145°F.

“My husband and I love this! I use canned pineapple because it’s easy and green onions since our family doesn’t like shallots. Our healthconscious friends will love this, too!” – KATHIE

S e a f o o d S u cce s s T R E N D I N G

S A L M O N W I T H P I N E A P P L E TO M ATO S A L S A

S H R I M P G R A I N B OW L HANDS-ON 35 MIN TOTAL 45 MIN SERVES 4 SUBMITTED BY COWEED NEW RECIPE GO ONLINE TO RATE & REVIEW

Often, you can save money by peeling your own shrimp. Look for “easy peel” on the package, which typically means the shrimp are headless and already deveined. Shrimp are sized by the number per pound. The smaller the number, the larger the shrimp. ¼ ¼ 1 ½ ¼ 1

1 1 ¼ 2 2 1 3 3 2

cup olive oil cup red wine vinegar Tbsp. chopped fresh oregano tsp. salt tsp. black pepper lb. fresh or frozen extra-large shrimp (26-30 count), thawed, peeled, and deveined zucchini, cut into 1-inch pieces (2 cups) cup red onion, cut into 1-inch pieces cup tahini Tbsp. lemon juice tsp. maple syrup clove garlic, minced Tbsp. water cups hot cooked farro cups cherry or grape tomatoes, halved Tbsp. chopped fresh mint Lemon wedges

1. Whisk together oil, vinegar, oregano,

salt, and pepper in a large bowl. Add shrimp, zucchini, and onion; toss to coat. If desired, chill, covered, up to 1 hour. Thread shrimp and vegetables onto eight 8-inch skewers. (If using wooden skewers, soak in water 30 minutes before using.) 2 . Preheat an outdoor grill to medium heat (325°F to 375°F). Meanwhile, for dressing, whisk together tahini, lemon juice, maple syrup, and garlic in a small bowl. Slowly add the water, whisking constantly until smooth and drizzling consistency. 3. Lightly oil grill grate. Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes. 4 . Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges. armagazine.com/shrimp-grain-bowl PER SERVING: 495 CAL; 24G FAT (3G SAT); 24G PRO; 51G CARB (7G FIBER, 7G SUGARS); 966MG SODIUM

EDITORÕS TIP

skillet solution If you don’t have a grill, heat 2 Tbsp. olive oil in a 12-inch skillet over medium-high heat. Add drained marinated shrimp mixture; cook, stirring frequently, until shrimp are opaque and vegetables are browned and tender, 4 to 5 minutes.

Scallops, clams, and mussels open their shells slightly and filter water to feed, which means sand or grit can get inside. That isn’t pleasant to eat. Many are sold pre-purged, but it’s smart to give them some extra attention just before you cook them: Rinse raw scallops well under cold water and pat dry. Soak raw clams and mussels in cold water 20 minutes, remove with a slotted spoon, then brush shells to remove any additional grit. Rinse under cold water and pat dry. Then remove the beard from the mussels. Scan the smart code above for more on cleaning and debearding.

How to Score & Store the Best Catch of the Day SPOT FRESH Fish smell

clean and retain their color when fresh, and the flesh will bounce back when touched. “A fish will tell you right off the bat if it’s worthy of coming home,” says John Livera, chef for the Norwegian Seafood Council. If it smells fishy, has cloudy eyes, gray flesh, or rusty brown gills, keep looking.

CHOOSE FROZEN

“I didn’t have mussels, so I replaced them with small oysters. The broth went so well with the seafood. It was a perfect match.” Ð JENNY CHENG

ASK A MONGER

CIOPPINO HANDS-ON 40 MIN TOTAL 1 HR, 15 MIN SERVES 10 SUBMITTED BY STAR POOLEY

641 REVIEWS

The beauty of this tomato-based seafood stew? It’s completely customizable. Here, we’re using shrimp, scallops, clams, mussels, and crab. But throw in your favorite seafood and fish—you can’t go wrong. Serve with warm, crusty bread to sop up all that delicious broth. ⅓ ⅓ 2 2 1 2

3 1½ 1½ 2 1 ½ ½ 1½ 1 18

cup butter cup olive oil cups chopped onions cloves garlic, minced cup chopped fresh parsley (14.5-oz.) cans stewed tomatoes, cut up and with juices cups low-sodium chicken broth cups dry white wine cups water bay leaves Tbsp. dried basil, crushed tsp. dried thyme, crushed tsp. dried oregano, crushed lb. large shrimp, peeled and deveined lb. bay scallops small clams, scrubbed

Fresh fish may seem like a superior option, but frozen fish can retain more nutrients, says Valerie Agyeman, registered dietitian with the Seafood Nutrition Partnership. “Most fish and seafood are frozen on the boat or dock, locking in nutrients at their peak,” she says. To thaw frozen fillets, simply set them in a bowl of cold water 30 to 60 minutes (shrimp need 20 to 30 minutes), then drain and pat dry.

18 large mussels, scrubbed and debearded, if necessary 1½ cups cooked lump crabmeat 1. Heat butter and oil in a 6-qt. stockpot over medium-

low heat until butter melts, about 5 minutes. Add onions, garlic, and parsley; cook, stirring occasionally, until onions are soft, about 12 minutes. 2 . Stir in tomatoes, chicken broth, wine, the water, bay leaves, basil, thyme, and oregano. Bring to a boil. Reduce heat and simmer, covered, 30 minutes. 3. Stir in shrimp, scallops, clams, mussels, and crabmeat. Return to a boil. Reduce heat and simmer, covered, until clams and mussels open, 5 to 7 minutes. Remove and discard bay leaves and any unopened clams or mussels. Ladle soup into bowls. armagazine.com/cioppino

PER 1⅔-CUP SERVING: 367 CAL; 17G FAT (6G SAT); 30G PRO; 19G CARB (2G FIBER, 4G SUGARS); 957MG SODIUM

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Don’t be afraid to call your store’s fishmongers. They’re knowledgeable about what’s freshest; how to store, clean, and prep fish and seafood; and how long a purchase will stay fresh. KEEP IT COLD & USE IT QUICKLY

Keep fresh fish in the coldest part of your fridge and cook and consume it (or freeze for later) within about 24 hours of purchase, Livera says. To freeze, he advises vacuumsealing the fish, or tightly wrapping it in plastic wrap inside a zip-top freezer bag, and storing it in the freezer up to 3 months.

S e a f o o d S u cce s s T R E N D I N G

Avoiding Grit

S e a f o o d S u cce s s T R E N D I N G

“Yum! My t’o makes it the same way. We just use more cilantro and use shrimp instead of scallops. But this is amazing!” – ENCINAS628

CEVICHE HANDS-ON 20 MIN TOTAL 8 HR, 20 MIN SERVES 10 SUBMITTED BY STAR POOLEY

96 REVIEWS

Ceviche is a popular method of curing raw seafood and fish with fresh citrus juices. The seafood is then served chilled. The acids in the citrus denature the proteins, resulting in a “cooked” texture without heat. If you can’t find bay scallops, cut large sea scallops into 1∕2-inch pieces for even curing. 8 1 1½ 1 ½ ½ ½ 2 1 ¼

limes, juiced (1⅓ cups) lb. bay scallops cups diced tomatoes cup thinly sliced celery cup finely chopped green onions cup chopped green bell pepper cup chopped fresh parsley Tbsp. chopped fresh cilantro Tbsp. olive oil tsp. black pepper Lime wedges, for garnish

1. Pour lime juice over scallops in a bowl.

(Scallops should be completely immersed.) Chill, covered, at least 8 hours, or until scallops are opaque. Keep chilling if you can still see through the scallops.

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2 . Drain scallops, reserving ½ cup of

the liquid. Gently toss together scallops, tomatoes, celery, green onions, bell pepper, parsley, cilantro, oil, black pepper, and reserved liquid in a large bowl. Spoon into serving glasses or bowls and serve with lime wedges. armagazine.com/ceviche

PER ½-CUP SERVING: 73 CAL; 2G FAT (0G SAT); 8G PRO; 7G CARB (1G FIBER, 2G SUGARS); 87MG SODIUM

B R OW N B U T T E R P E R C H HANDS-ON 10 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY CHEF JOHN

53 REVIEWS

Toasted brown butter brings out the best in perch’s delicate flavor. If you can’t find eight individual perch fillets, use one large walleye and divide into eight pieces. While they differ in size, both are lean, firm white fish with a mild, subtly sweet flavor. cup flour tsp. salt tsp. black pepper tsp. cayenne pepper lb. whole fresh ½-inch-thick skinless perch fillets or walleye fillets, cut into 8 pieces [See tip at right about skinning fish.] 2 Tbsp. butter 1 lemon, cut into wedges

2 . Heat butter in a 12-inch skillet over

¾ 1 ½ ½ 1

1. Stir together flour, salt, black pepper,

medium heat until butter is foaming and nut-brown in color, about 5 minutes. Working in batches as necessary, cook fillets in butter, turning once halfway through, until fish is lightly golden and flakes easily with a fork, about 4 minutes. Transfer cooked fillets to a plate and serve with lemon wedges. armagazine.com/brown-butter-perch HEALTHY

and cayenne in a shallow bowl. Gently press fillets into flour mixture to coat, shaking off any excess.

“Easy, fast, and very tasty. I used sole, since fresh perch are hard to find where I am. This is one of those meals that comes together in a snap.” – BAKING NANA

QUICK

PER 2-PIECE SERVING: 243 CAL; 7G FAT (4G SAT); 25G PRO; 19G CARB (1G FIBER, 0G SUGARS); 698MG SODIUM

“I added brown sugar and used chile flakes instead of cayenne, and it was excellent!” – JOEYHEATH

EDITOR’S TIP

skinning fish Set fish skin side down on a cutting board. Starting with the end nearest you, work a long, sharp knife between the skin and flesh, then slice toward the other end, holding onto the skin as you go. With a whole fish, start at the tail end.

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SHORT CUTS

WEEKNIGHT WINNERS

MENUS

BREAK IT DOWN, THEN VEG IT UP p.58

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SIDES

VEG UP!

Short Cuts DINNER FIX

Italian Veggie Mix

California Veggie Mix

1½ CUPS ½-INCH P I E C E S Z U CC H I N I A N D/O R Y E L LOW S U M M E R S Q UA S H

1½ CUPS BITE-SIZE B R O CCO L I F LO R E T S

1½ CUPS BITE-SIZE C AU L I F LOW E R F LO R E T S

1 ½ C U P S C H E R RY TO M ATO E S

1 CUP THIN C A R R OT CO I N S

1 C U P T H I N LY SLICED FENNEL

½ T S P. L E M O N PEPPER SEASONING

½ T S P. I TA L I A N SEASONING

¼ T S P. E AC H S A LT A N D B L AC K P E P P E R

Stir-Fry Veggie Mix

Cajun Veggie Mix

1½ CUPS 2-INCH BIAS-CUT S N OW P E A S

1½ CUPS ½-INCH S L I C E S T R I CO LO R BELL PEPPERS

1½ CUPS THIN BIASC U T C A R R OT C O I N S

1½ CUPS THIN B I A S - C U T C E L E RY

1 CUP ½-INCH SLICES RED BELL PEPPER

1 CUP 2-INCH BIASCUT GREEN ONION

+ 1 T S P. L E M O N Z E S T

½ T S P. C A J U N SEASONING

¼ T S P. E AC H S A LT A N D B L AC K P E P P E R

¼ T S P. E AC H S A LT A N D B L AC K P E P P E R ALLRECIPES.COM

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Get more of the good stuff on your plate this spring and with vibrant Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week. Your future self will thank you. R E A DY- F O R -A N Y T H I N G VEGGIE MIX HANDS-ON 15 MIN TOTAL 15 MIN MAKES 3 CUPS SUBMITTED BY BETTY SOUP NEW RECIPE GO ONLINE TO RATE & REVIEW

Combine ingredients for one of the vegetable mixes at left in a covered bowl or zip-top plastic bag. Chill and cook or use within 5 days. armagazine.com/ready-for-anything-

veggie-mix

smart uses: Sprinkle raw over frozen pizza before baking or add cooked to already baked pizza. BY NICHOLE AKSAMIT PHOTOS BRIE PASSANO FOOD STYLING KELSEY MOYLAN PROP STYLING SUE MITCHELL

Mix into grain bowls or noodle bowls with your favorite sauce or dressing. Dip into or drizzle with dressing for a snack or a side dish with chicken, sausage, or fish. Tuck into toasted pitas with hummus.

ways to cook: Sauté on the stovetop: Heat 1 Tbsp. olive oil in a 10-inch skillet over medium heat. Add vegetable mix. Cook and stir until crisp-tender, about 5 minutes. Roast in the oven: Preheat oven to 425°F. Arrange vegetable mix on a foil-lined 10x15-inch baking pan. Drizzle with 1 Tbsp. oil and toss to coat. Roast until veggies are tender and edges are browned, 10 to 15 minutes. Grill in a foil packet: Arrange vegetable mix in the center of a 18x36-inch piece of heavy-duty foil. Drizzle with 1 Tbsp. vegetable broth. Fold foil in half to make a square packet, then fold edges over twice to seal, leaving space for steam to build. Grill packet directly over medium heat, turning twice, until vegetables are crisp-tender, about 10 minutes.

Short Cuts DINNER FIX

Napa and Snow Pea Slaw 3 CUPS SHREDDED N A PA C A B B AG E

+ 1 CUP ¼-INCH S L I C E S Y E L LOW BELL PEPPER

+ 1 CUP THIN, B I A S - C U T S N OW PEA SLICES

Red Cabbage and Broccoli Slaw 3 CUPS SHREDDED RED C A B B AG E

+ 1 CUP SHREDDED B R O CCO L I STEMS

EDITOR’S TIP

Use a knife to thinly slice tender veggies.

Slice soft vegetables, such as bell peppers or snow peas, into ¼-inch strips with a sharp knife.

1 CUP SHREDDED C E L E R I AC

Green Cabbage and Radish Slaw 3 CUPS SHREDDED GREEN C A B B AG E

+ 1 CUP SHREDDED C A R R OT

+ ½ CUP SHREDDED RADISHES

+ ½ CUP SHREDDED PA R S N I P S

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A N Y-V E G G I E S L AW HANDS-ON 15 MIN TOTAL 15 MIN MAKES 5 CUPS SUBMITTED BY BETTY SOUP NEW RECIPE GO ONLINE TO RATE & REVIEW

EDITORÕS TIP

Use your food processor to shred firm veggies fast. For cabbage or fennel wedges, use the slicing disk. Use the shredding disk for vegetables such as carrots, radishes, parsnips, celeriac, and peeled broccoli stems. Simply cut the vegetables into wedges or lengths that fit the chute of your processor, then fill the chute, and press down with the plunger as you process.

For Slaw 3 cups shredded cabbage (green, red, or Napa) 2 cups mixed shredded veggies (such as carrots, radishes, broccoli stems, parsnips, celeriac, bell peppers, or snow peas) ¼ cup thinly sliced green onion For Vinaigrette ¼ cup white wine vinegar 2 Tbsp. extra-virgin olive oil, avocado oil, or canola oil 2 Tbsp. chopped fresh Italian parsley or basil 1 Tbsp. honey 1 tsp. chopped fresh tarragon, dill, oregano, or rosemary ½ tsp. Dijon mustard ½ tsp. kosher salt ¼ tsp. black pepper

smart uses: Mix into pasta or pasta salad: Add 1 to 2 cups undressed slaw to boiling pasta the last 2 minutes of cooking. Drain in a colander. Rinse with cold water to chill if serving cold; drain well. Add vinaigrette and toss to combine. Stir into scrambled eggs or quiche: Cook 1 cup undressed slaw in a large skillet in 1 Tbsp. hot vegetable oil until tender, about 8 minutes, then add to scrambled eggs or quiche. Tuck into tacos: Use 3 Tbsp. slaw (dressed or not) per taco.

Make Slaw 1. Combine cabbage, shredded veggies, and green onion in a bowl. Make Vinaigrette 2 . Shake together vinaigrette ingredients in a small covered jar. Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine. armagazine.com/any-veggie-slaw

Cauliflower, Carrot, and Dill

R OA S T E D -A N D - R E A DY V E G E TA B L E S A U C E HANDS-ON 15 MIN TOTAL 1 HR MAKES 4 ½ TO 5 CUPS SUBMITTED BY BETTY SOUP NEW RECIPE GO ONLINE TO REVIEW

3 CUPS C AU L I F LOW E R F LO R E T S

6 cups mixed vegetables (see combos at right) 1 cup coarsely chopped onion 4 cloves garlic 1 Tbsp. vegetable oil 3 Tbsp. butter 3 Tbsp. flour 3 cups vegetable broth ½ tsp. kosher salt ½ tsp. cracked black pepper ½ tsp. dried herb or 1 tsp. fresh herb (such as thyme, oregano, or dill)

3 CUPS COA R S E LY CHOPPED C A R R OT S

+ ½ T S P. D I L L

1. Preheat oven to 425°F. Arrange

vegetables, onion, and garlic in a single layer on a shallow foil-lined baking pan. Drizzle with oil; toss to coat. Roast until tender and lightly browned, about 25 minutes. 2 . Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and dried herb. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes. Cool slightly; purŽe in a blender or with an immersion blender. Serve hot over hot pasta. Or chill, covered, up to 3 days, and reheat for another use. armagazine.com/roasted-andready-vegetable-sauce

Broccoli and Thyme 3 CUPS C AU L I F LOW E R F LO R E T S

+ 3 CUPS B R O C CO L I F LO R E T S

+ ½ T S P. T H Y M E

+ 4 C U P S PAC K E D F R E S H S P I N AC H

[We added spinach to the simmered sauce and cooked a few minutes to wilt before purŽeing.]

Roasted Red Pepper and Oregano 3 CUPS C AU L I F LOW E R F LO R E T S

+ 3 RED BELL PEPPERS

[Roast seeded halved peppers along with the other vegetables, then peel and chop.]

+ ½ T S P. OREGANO

As a sauce for baked fish: Pour warmed sauce over fish halfway through baking. As a soup: Add 1 additional cup broth and ⅓ cup whipping cream after blending. As a simmer sauce: Brown skinless, boneless chicken breasts in a skillet. Add sauce, cover, and simmer until chicken is cooked through (165°F).

EDITOR’S TIP

Sauce up your sandwich.

Roasted veggie sauces make terrific dips for grilled cheese sandwiches. They also stand in nicely for marinara on a meatball or chicken Parm sub.

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Short Cuts DINNER FIX

smart uses:

WEEKNIGHT (keto!)WINNERS These high-fat, low-carb recipes help you get a keto-friendly dinner on the table, fast!

WHAT EXACTLY IS

keto?

In a nutshell, keto is a high-fat, moderate-protein, low-carb eating plan. The goal is ketosis, a state in which your body burns fat—not carbs—as its primary fuel. It makes your body incredibly efficient at burning fat for energy, and it turns fat into ketones in the liver, which can supply energy for the brain. It also lowers blood sugar. On a ketogenic diet*, 75 to 90 percent of your daily calories should come from fat, 5 to 20 percent from protein, and 2 to 5 percent from carbohydrate. Which foods qualify as keto? The list varies depending on the expert (or dieter) you’re talking to. But generally, these are keto-friendly: FATTY FISH

salmon, trout, tuna, and mackerel NONSTARCHY VEGETABLES

tomatoes, onions, and peppers MEAT AND EGGS

steak, pork, chicken, turkey, and eggs CHEESES

cheddar, mozzarella, blue, and cream cheese HEALTHY OILS

extra-virgin olive, coconut, and avocado oils

* Check with your doctor or a registered dietitian before trying a keto diet to ensure it’s safe and right for you.

KETO BEEFEGG ROLL SLAW

(recipe on page 68)

K E TO C H A F F L E S HANDS-ON 10 MIN TOTAL 15 MIN MAKES 2 (4-INCH) WAFFLES SUBMITTED BY LUTZFLCAT

12 REVIEWS 1 1 ¼ ½

egg Tbsp. blanched almond flour tsp. baking powder cup shredded mozzarella cheese

– BROWNLEG

PHOTOS: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

1. Whisk together egg, almond flour,

and baking powder in a small bowl. Stir in mozzarella. 2 . Preheat a round or square waffle maker according to manufacturer’s instructions and coat with cooking spray. Spread batter into waffle maker (¼ cup per chaffle); close lid and cook until desired doneness, 3 to 6 minutes. Use a fork to carefully lift out chaffles; let cool 2 to 3 minutes. armagazine.com/keto-chaffles HIDDEN GEM

QUICK

PER 4-INCH ROUND OR SQUARE CHAFFLE: 121 CAL; 8G FAT (3G SAT); 9G PRO; 3G CARB (0G FIBER, 1G SUGARS); 243MG SODIUM

Chaffles—cheese waffles made with eggs—are something of a sensation in the low-carb/keto universe. They’re a fun packaging of high-protein eggs and high-fat cheese. For savory chaffles, top with spinach sautéed in butter and a fried egg. Take a more breakfasty approach with melted butter and sugar-free syrup. Or add chocolate curls, sliced strawberries, and a dollop of keto whipped cream.

“For morning waffles, I added a dash of vanilla and cinnamon. For a tuna melt, I added garlic and onion powder. For a grilled cheese, I added a little bacon and onion seasoning.” – CMD YHD

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We e k n i g h t Wi n n e r s D I N N E R F I X

“I fried up some burgers and ‘sandwiched’ them with these chaffles. It was heavenly! We’re going to do sloppy Joes tonight on these chaffles.”

We e k n i g h t Wi n n e r s D I N N E R F I X

L E M O N - G A R L I C A I R F RY E R S A L M O N HANDS-ON 10 MIN TOTAL 20 MIN SERVES 2 SUBMITTED BY FRANCE C

5 REVIEWS

Salmon and other fish are high on pretty much every “healthy foods” list. That’s certainly keto-true: They’re carb-free and packed with heart-healthy omega-3s, as well as B vitamins, potassium, and selenium. 1 Tbsp. butter, melted ½ tsp. minced garlic 2 (6-oz.) center-cut, skin-on salmon fillets ¼ tsp. lemon pepper ⅛ tsp. dried parsley 3 thin slices lemon, halved 1. Preheat an air fryer to 390°F.

“I got groans when I told the fam what was for dinner. I scaled the recipe for five, didn’t change a thing, and guess what? They said, ‘I think I DO like salmon!’ I served it over risotto.”

Coat fryer basket with cooking spray. 2 . Stir together melted butter and garlic in a small bowl. Rinse fillets and

– FRACKFAMILY5 CA->CT

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APRIL/MAY 2021

pat dry with a paper towel. Brush with butter mixture and sprinkle with lemonpepper seasoning and parsley. Arrange fillets in basket, skin sides down, and top with lemon slices. 3. Cook in air fryer until fish flakes with a fork, 8 to 10 minutes. [Some air fryers cook faster than others, so keep an eye out.] Let fillets rest 2 minutes before serving. armagazine.com/lemon-garlic-airfryer-salmon HIDDEN GEM

QUICK

PER FILLET: 295 CAL; 16G FAT (5G SAT); 34G PRO; 2G CARB (1G FIBER, 0G SUGARS); 161MG SODIUM

NO AIR FRYER? NO PROBLEM! Arrange fillets, skin sides down, on a rack in a shallow roasting pan. Bake in a 450°F oven until fish flakes with a fork, 4 to 6 minutes per ½-inch thickness.

O N E - PAN KE TO C HI CK E N TH I G HS W I TH V EG ETAB L E RAG OU T PREP 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY THEDAILYGOURMET

9 REVIEWS

Dishes like this are keto at its best: high-protein chicken, high-fat cheeses, and nonstarchy, low-carb veggies. Oh, and the flavor is incredible! We served ours with mashed cauliflower. 4 1 ½ ¼ 2 1 1 1 3 ¼ ¼ ½

boneless, skinless chicken thighs Tbsp. Italian seasoning tsp. salt tsp. black pepper Tbsp. extra-virgin olive oil lb. Roma tomatoes, chopped (2½ cups) zucchini, halved and sliced (2 cups) yellow summer squash, halved and sliced (1¼ cups) cloves garlic, minced cup whipped cream cheese spread cup unsweetened almond milk cup grated Parmesan cheese Chopped fresh parsley, for garnish

1. Sprinkle chicken with 1½ tsp. Italian

seasoning, ¼ tsp. salt, and the pepper. 2 . Heat 1 Tbsp. oil in an extra-large skillet over medium-high heat. Add chicken and cook, 7 to 9 minutes per side, until browned and an instant-read thermometer inserted into thickest parts registers 170°F. Transfer to a plate. 3. Add remaining 1 Tbsp. oil, the tomatoes, zucchini, summer squash, remaining 1½ tsp. Italian seasoning, and ¼ tsp. salt to skillet. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down, 4 to 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. 4 . Stir in cream cheese and almond milk until well combined. Stir in Parmesan. Return chicken to skillet; cook until heated through, about 3 minutes. Garnish with parsley.

“I applied the rub and chilled the tenderloin for several hours. Easy, moist, and tender!”

armagazine.com/one-pan-keto-chicken HIDDEN GEM

HEALTHY

QUICK

GLUTEN-FREE

PER SERVING (1 THIGH AND ¾ CUP SAUCE): 355 CAL; 22G FAT (7G SAT); 31G PRO; 11G CARB (2G FIBER, 6G SUGARS); 650MG SODIUM

– JAMES

R O S E M A RY- G A R L I C P O R K T E N D E R LO I N “This is really good. I used regular cream cheese (not whipped) and whole milk to make it richer and creamier.” – MARILYN

HANDS-ON 5 MIN TOTAL 35 MIN SERVES 12 SUBMITTED BY BMG

27 REVIEWS

Meat and poultry are keto nirvana. They’re no-carb and high-protein, plus they’re rich in B vitamins and minerals like iron and zinc. 4 2 2 1 ½ 4

tsp. minced garlic cloves tsp. dried rosemary tsp. dried oregano tsp. black pepper tsp. salt lb. pork tenderloin

1. Preheat oven to 425°F. 2 . Stir together garlic, rosemary, oregano,

pepper, and salt in a small bowl. Rub mixture all over pork. Transfer pork to a rack in a shallow baking pan. 3. Roast 30 to 35 minutes, until pork is slightly pink in center and an instantread thermometer inserted into center registers 145°F. Tent with foil and let stand 5 minutes before slicing. armagazine.com/rosemary-garlic-porktenderloin QUICK PER 4-OZ. SERVING: 157 CAL; 3G FAT (1G SAT); 30G PRO; 1G CARB (0G FIBER, 0G SUGARS); 158MG SODIUM

We e k n i g h t Wi n n e r s D I N N E R F I X

K E TO B E E F E G G R O L L S L AW photo on page 64

HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY CHEZ GNAR

“I used yellow squash and fresh tomatoes, and I added some cayenne pepper for flavor.”

90 REVIEWS

This keto slaw uses keto-friendly beef, but you could use pork instead. Nonstarchy vegetables add to the keto punch, and riced cauliflower makes a great side dish.

– TAMMY LYNN

1½ lb. ground beef ½ cup chopped onion 5 green onions, chopped, white and green parts separated 3 cloves garlic, minced 1 Tbsp. sriracha sauce, plus more for serving ½ tsp. ground ginger ¼ tsp. sea salt ¼ tsp. black pepper 1 (14-oz.) pkg. shredded coleslaw mix 3 Tbsp. coconut aminos or reduced-sodium tamari 1 Tbsp. apple cider vinegar Bibb lettuce leaves, for serving 1. Cook beef, onion, and white parts of

green onion in an extra-large skillet over medium-high heat, stirring and breaking up lumps, until beef is browned and crumbly, about 5 minutes. Drain. Stir in garlic, sriracha, ginger, salt, and pepper; cook until fragrant, about 1 minute. 2 . Stir in coleslaw mix, coconut aminos, and apple cider vinegar; cook until coleslaw is tender, about 4 minutes. Divide mixture among lettuce leaves and sprinkle with green parts of green onion. Serve with additional sriracha sauce and, if desired, hot cauliflower rice. armagazine.com/keto-beef-eggroll-slaw QUICK

S A U S AG E A N D Z U CC H I N I S O U P

PER 1⅓-CUP SERVING: 421 CAL; 22G FAT (8G SAT); 35G PRO; 16G CARB (5G FIBER, 10G SUGARS); 808MG SODIUM

HANDS-ON 15 MIN TOTAL 40 MIN SERVES 4 SUBMITTED BY CHRISTINA EGAN

12 REVIEWS

Sausage helps this soup lean toward keto-friendliness, although the tomatoes may push the carb count a bit high for some keto dieters. For any non-keto people at your table, crusty bread is a great accompaniment. 1 1 ½ 2 1

lb. bulk Italian or pork sausage cup chopped celery cup chopped onion cups halved and sliced zucchini (28-oz.) can no-salt-added diced tomatoes, undrained, or 1 (23.5-oz.) jar no-salt-added marinara sauce 1 (14.5-oz.) can low-sodium chicken broth

GLUTEN-FREE

2 tsp. Italian seasoning ½ tsp. garlic salt Grated Parmesan cheese 1. Cook sausage in a 4-qt. pot over medium-high

heat, stirring frequently until browned, 5 to 7 minutes. Using a slotted spoon, remove sausage from pot, then add celery and onion. Cook until tender, about 5 minutes. Drain fat from pot; return to heat and add sausage. 2 . Stir in zucchini, tomatoes, broth, Italian seasoning, and garlic salt. Simmer over low heat until zucchini is tender, about 25 minutes. Garnish with Parmesan. (Soup keeps up to 3 days, covered and chilled, or frozen up to 3 months.) armagazine.com/sausage-and-zucchini-soup HIDDEN GEM

GLUTEN-FREE

PER 1¾-CUP SERVING: 349 CAL; 20G FAT (8G SAT); 19G PRO; 17G CARB (3G FIBER, 10G SUGARS); 732MG SODIUM

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GET MORE KETO RECIPES

Find dozens of delicious lowcarb, high-fat recipes that will make sticking to a ketogenic diet a breeze. Just hover your phone here. (No app needed!)

MADE IN ITALY

T R U E TA S T E . N O C O M P R O M I S E S .

F a r b e y o n d y o u r e x p e c t a t i o n s , t h e r e’s a s a u c e m a d e w i t h s o m e o f I t a l y ’ s ﬁ n e s t i n g r e d i e n t s . Ve r o G u s t o b y B a r i l l a . Nothing artiﬁcial. No added sugars*. Elevate the way you e x p e r i e n c e I t a l i a n d i s h e s , v i s i t Ve r o G u s t o S a u c e . c o m . *See nutritional facts panel for nutritional information. Not a low calorie food.

Original artwork by Mads Berg

Menu #1

California Veggie Mix (raw) p.58

Curried Tofu Salad p.72

Menu #2

or Radish, Mint, and Walnut Salad p.29

Brown Butter Perch p.55

Roasted Grapes and Carrots p.71

Wine Pick: AIX Rosé or similar Provence rosé

or toasted garlic bread with Parmesan cheese

Roasted Chickpea Salad p.42

Sausage and Zucchini Soup p.68

Menu #4

Wine Pick: Pasetti Montepulciano d’Abruzzo or other earthy red wine

or mixed-greens salad

Asparagus Quiche p.34

The Best Lemon Bars p.92

Wine Pick: Portal da Calçada Vinho Verde or similar crisp white wine

Menu #5

What’s for dinner tonight? One of these menus! We’ve paired main dishes with easy sides and desserts and tasty wine and beer options, so all you have to do is plug and play.

Very Banana-y Whole-Wheat Banana Bread p.80

Beer Pick: Mikerphone Brewing Bass Cannon or other berry-forward wheat beer

Menu #3

make IT A meal

Menus DINNER FIX

or Enchiladas Verdes p.48

Mexican Drunken Beans p.48

Beer Pick: Tecate or other light Mexican lager

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APRIL/MAY 2021

Green Cabbage and Radish Slaw p.60

DINNER FIX

R OA S T E D G R A P E S A N D C A R R OT S Preheat oven to 375°F and line a baking sheet with foil. Put a 16-oz. pkg. baby carrots and 1 red onion (cut into wedges) in a bowl. Add 2 Tbsp. olive oil; toss to coat. Sprinkle with 1 tsp. cumin, ½ tsp. crushed red pepper, and ¼ tsp. salt; toss to coat evenly. Spread on baking sheet. Roast until carrots begin to soften, about 15 minutes. Add 1 lb. seedless grapes and continue roasting until carrots are tender and grapes begin to split, 5 to 10 minutes. Garnish with black pepper. Serves 6.

SIDES

PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

Pair these easy sides with recipes in this issue— or with your own favorites.

EASY SAUTÉED S P I N AC H

Melt 2 Tbsp. each unsalted butter and canola oil in a large skillet over medium heat. Cook ¼ cup thinly sliced garlic cloves until just beginning to brown, about 2 minutes. Add two 10-oz. bags fresh spinach; cook, stirring, until leaves are wilted, 2 to 3 minutes. (You may need to add 1 bag at a time.) Sprinkle with salt and crushed red pepper. Serve with lemon wedges. Serves 4.

B L AC K B E A N S W I T H GREEN ONIONS Slice 2 green onions; sauté with 1 Tbsp. olive oil in a large skillet over medium heat until softened, 2 to 3 minutes. Season with ½ tsp. black pepper and ¼ tsp. cayenne pepper. Drain and rinse one 15-oz. can black beans. Stir beans into skillet; cook over medium heat until warm, about 8 minutes. Serve with a dollop of sour cream. Serves 4.

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Ve g U p ! D I N N E R F I X

Pack a picnic-worthy dish with this vegetarian take on chicken salad. Toss “meaty” tofu chunks, crunchy vegetables and peanuts, and sweet dates in a curry-spiced dressing, and tuck it into pita rounds.

In place of the mayonnaise, use a vegan yogurt, such as one made with coconut milk. Or sub in a vegan mayo alternative, such as Hellmann’s Vegan Dressing & Spread.

C U R R I E D TO F U S A L A D

HANDS-ON 20 MIN TOTAL 1 HR, 45 MIN SERVES 6 SUBMITTED BY CANDICE

46 REVIEWS

For a “meatier” consistency, press tofu before cubing and baking. Use a tofu press or put tofu on a plate lined with layers of paper towels. Top tofu with more paper towels, then weigh it down with a pan and a heavy book for 20 minutes to an hour. 1 (12-oz.) package extra-firm tofu, drained and cubed 2 Tbsp. mayonnaise 1 Tbsp. lemon juice 1 Tbsp. white vinegar

1 1 ¼ 1 ¾ ¼ ¼ 2 1 3

Tbsp. less-sodium soy sauce tsp. curry powder tsp. crushed red pepper cup chopped red bell pepper cup shredded carrot cup peanuts, chopped cup pitted dates, chopped Tbsp. chopped green onion clove garlic, minced whole-wheat pita bread rounds, split 6 green lettuce leaves

1. Preheat oven to 350°F. Put tofu on

a parchment paper-lined baking sheet.

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APRIL/MAY 2021

Bake, turning once halfway through, until golden, about 25 minutes. Let cool. 2 . Meanwhile, stir together mayonnaise, lemon juice, vinegar, soy sauce, curry powder, and crushed red pepper in a large bowl. Add tofu, bell pepper, carrot, peanuts, dates, green onion, and garlic; toss until combined. Chill at least 1 hour. Serve in pita halves with lettuce. armagazine.com/curried-tofu-salad HEALTHY

VEGETARIAN

PER ½-PITA SERVING: 248 CAL; 10G FAT (1G SAT); 12G PRO; 31G CARB (5G FIBER, 8G SUGARS); 259MG SODIUM

PHOTO: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

By Caitlyn Diimig, RD

For adults with moderate to severe rheumatoid arthritis (RA) or psoriatic arthritis (PsA)

Does joint pain keep you from being you? ENBREL can help relieve joint pain and help stop permanent joint damage; plus, Enbrel helps get skin clearer in psoriatic arthritis to help you get back to your Results may vary.

Visit Enbrel.com and use the joint damage simulator to see the joint damage that can happen.

Prescription Enbrel® (etanercept) is taken (given) by injection. Indication ENBREL is indicated for reducing signs and symptoms, keeping joint damage from getting worse, and improving physical function in patients with moderately to severely active rheumatoid arthritis. ENBREL can be taken with methotrexate or used alone. IMPORTANT SAFETY INFORMATION What is the most important information I should know about ENBREL? ENBREL is a medicine that affects your immune system. ENBREL can lower the ability of your immune system to fight infections. Serious infections have happened in patients taking ENBREL. These infections include tuberculosis (TB) and infections caused by viruses, fungi, or bacteria that have spread throughout the body. Some patients have died from these infections. Your healthcare provider should test you for TB before you take ENBREL and monitor you closely for TB before, during, and after ENBREL treatment, even if you have tested negative for TB. There have been some cases of unusual cancers, some resulting in death, reported in children and teenage patients who started using tumor necrosis factor (TNF) blockers before 18 years of age. Also, for children, teenagers, and adults taking TNF blockers, including ENBREL, the chances of getting lymphoma or other cancers may increase. Patients with RA may be more likely to get lymphoma. Before starting ENBREL, tell your healthcare provider if you: • Have any existing medical conditions • Are taking any medicines, including herbals • Think you have, are being treated for, have signs of, or are prone to infection. You should not start taking ENBREL if you have any kind of infection, unless your healthcare provider says it is okay • Have any open cuts or sores • Have diabetes, HIV, or a weak immune system • Have TB or have been in close contact with someone who has had TB • Were born in, lived in, or traveled to countries where there is more risk for getting TB. Ask your healthcare provider if you are not sure • Live, have lived in, or traveled to certain parts of the country (such as, the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for certain kinds of fungal infections, such as histoplasmosis. These infections may develop or become more severe if you take ENBREL. If you don’t know if these infections are common in the areas you’ve been to, ask your healthcare provider

• Have or have had hepatitis B • Have or have had heart failure • Develop symptoms such as persistent fever, bruising, bleeding, or paleness while taking ENBREL • Use the medicine Kineret® (anakinra), Orencia® (abatacept), or Cytoxan® (cyclophosphamide) • Are taking anti-diabetic medicines • Have, have had, or develop a serious nervous disorder, seizures, any numbness or tingling, or a disease that affects your nervous system such as multiple sclerosis or Guillain-Barré syndrome • Are scheduled to have surgery • Have recently received or are scheduled for any vaccines. All vaccines should be brought up-to-date before starting ENBREL. Patients taking ENBREL should not receive live vaccines. • Are allergic to rubber or latex • Are pregnant, planning to become pregnant, or breastfeeding • Have been around someone with chicken pox What are the possible side effects of ENBREL? ENBREL can cause serious side effects including: New infections or worsening of infections you already have; hepatitis B can become active if you already have had it; nervous system problems, such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes; blood problems (some fatal); new or worsening heart failure; new or worsening psoriasis; allergic reactions; autoimmune reactions, including a lupus-like syndrome and autoimmune hepatitis. Common side effects include: Injection site reactions, upper respiratory infections (sinus infections) These are not all the side effects with ENBREL. Tell your healthcare provider about any side effect that bothers you or does not go away. If you have any questions about this information, be sure to discuss them with your healthcare provider. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Please see accompanying Medication Guide on the next page.

Brief Summary of Medication Guide Enbrel® (en-brel) (etanercept) injection, for subcutaneous use Read the Medication Guide that comes with Enbrel before you start using it and each time you get a refill. There may be new information. This Medication Guide does not take the place of talking with your healthcare provider about your medical condition or treatment. It is important to remain under your healthcare provider’s care while using Enbrel. Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker that affects your immune system. What is the most important information I should know about Enbrel? Enbrel may cause serious side effects, including: 1. Risk of Infection 2. Risk of Cancer 1. Risk of infection Enbrel can lower the ability of your immune system to fight infections. Some people have serious infections while taking Enbrel. These infections include tuberculosis (TB), and infections caused by viruses, fungi, or bacteria that spread throughout their body. Some people have died from these infections. • Your healthcare provider should test you for TB before starting Enbrel. • Your healthcare provider should monitor you closely for symptoms of TB during treatment with Enbrel even if you tested negative for TB. • Your healthcare provider should check you for symptoms of any type of infection before, during, and after your treatment with Enbrel. You should not start taking Enbrel if you have any kind of infection unless your healthcare provider says it is okay. 2. Risk of cancer • There have been cases of unusual cancers, some resulting in death, in children and teenage patients who started using TNF-blocking agents at less than 18 years of age. • For children, teenagers, and adults taking TNF-blocker medicines, including Enbrel, the chances of getting lymphoma or other cancers may increase. • People with rheumatoid arthritis, especially those with very active disease, may be more likely to get lymphoma. Before starting Enbrel, be sure to talk to your healthcare provider: Enbrel may not be right for you. Before starting Enbrel, tell your healthcare provider about all of your medical conditions, including: Infections. Tell your healthcare provider if you: • have an infection. See “What is the most important information I should know about Enbrel?” • are being treated for an infection. • think you have an infection. • have symptoms of an infection such as fever, sweats or chills, cough or flu-like symptoms, shortness of breath, blood in your phlegm, weight loss, muscle aches, warm, red or painful areas on your skin, sores on your body, diarrhea or stomach pain, burning when you urinate or urinating more often than normal, and feel very tired. • have any open cuts on your body. • get a lot of infections or have infections that keep coming back. • have diabetes, HIV, or a weak immune system. People with these conditions have a higher chance for infections. • have TB, or have been in close contact with someone with TB. • were born in, lived in, or traveled to countries where there is a risk for getting TB. Ask your healthcare provider if you are not sure. • live, have lived in, or traveled to certain parts of the country (such as the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for getting certain kinds of fungal infections (histoplasmosis, coccidioidomycosis, blastomycosis). These infections may happen or become more severe if you use Enbrel. Ask your healthcare provider if you do not know if you live or have lived in an area where these infections are common. • have or have had hepatitis B. Also, before starting Enbrel, tell your healthcare provider: • About all the medicines you take including prescription and overthe-counter medicines, vitamins and herbal supplements including: o Orencia (abatacept) or Kineret (anakinra). You have a higher chance for serious infections when taking Enbrel with Orencia or Kineret. o Cyclophosphamide (Cytoxan). You may have a higher chance for getting certain cancers when taking Enbrel with cyclophosphamide. o Anti-diabetic medicines. If you have diabetes and are taking medication to control your diabetes, your healthcare provider may decide you need less anti-diabetic medicine while taking Enbrel. Keep a list of all your medications with you to show your healthcare provider and pharmacist each time you get a new medicine. Ask your healthcare provider if you are not sure if your medicine is one listed above. Other important medical information you should tell your healthcare provider before starting Enbrel, includes if you: • have or had a nervous system problem such as multiple sclerosis or Guillain-Barré syndrome. • have or had heart failure. • are scheduled to have surgery. • have recently received or are scheduled to receive a vaccine. o All vaccines should be brought up-to-date before starting Enbrel. o People taking Enbrel should not receive live vaccines. o Ask your healthcare provider if you are not sure if you received a live vaccine. • are allergic to rubber or latex.

o The needle covers on the single-dose preﬁlled syringes, the needle

Enbrel® (en-brel) (etanercept) for injection, for subcutaneous use

covers within the white caps on the single-dose prefilled SureClick autoinjectors, and within the purple caps of the Enbrel Mini cartridges contain dry natural rubber. • have been around someone with varicella zoster (chicken pox). • are pregnant or plan to become pregnant. It is not known if Enbrel will harm your unborn baby. If you took Enbrel during pregnancy, talk to your healthcare provider prior to administration of live vaccines to your infant. • are breastfeeding or plan to breastfeed. Enbrel can pass into breast milk. Talk to your healthcare provider about the best way to feed your baby while taking Enbrel. See the section “What are the possible side effects of Enbrel?” below for more information. What is Enbrel? Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker. Enbrel is used to treat: • moderately to severely active rheumatoid arthritis (RA). Enbrel can be used alone or with a medicine called methotrexate. • moderately to severely active polyarticular juvenile idiopathic arthritis (JIA) in children ages 2 years and older. • psoriatic arthritis (PsA). Enbrel can be used alone or with methotrexate. • ankylosing spondylitis (AS). • chronic moderate to severe plaque psoriasis (PsO) in children 4 years and older and adults who may benefit from taking injections or pills (systemic therapy) or phototherapy (ultraviolet light). You may continue to use other medicines that help treat your condition while taking Enbrel, such as nonsteroidal anti-inflammatory drugs (NSAIDs) and prescription steroids, as recommended by your healthcare provider. Enbrel can help reduce joint damage and the signs and symptoms of the above-mentioned diseases. People with these diseases have too much of a protein called tumor necrosis factor (TNF), which is made by your immune system. Enbrel can reduce the effect of TNF in the body and block the damage that too much TNF can cause, but it can also lower the ability of your immune system to fight infections. See “What is the most important information I should know about Enbrel?” and “What are the possible side effects of Enbrel?” Who should not use Enbrel? Do not use Enbrel if you: • have an infection that has spread through your body (sepsis). How should I use Enbrel? • Enbrel is given as an injection under the skin (subcutaneous or SC). • If your healthcare provider decides that you or a caregiver can give the injections of Enbrel at home, you or your caregiver should receive training on the right way to prepare and inject Enbrel. Do not try to inject Enbrel until you have been shown the right way by your healthcare provider or nurse. • Enbrel is available in the forms listed below. Your healthcare provider will prescribe the type that is best for you. o Single-dose Prefilled Syringe o Single-dose Prefilled SureClick Autoinjector o Single-dose Vial o Multiple-dose Vial o Enbrel Mini single-dose cartridge for use with the AutoTouch reusable autoinjector • See the detailed “Instructions for Use” with this Medication Guide for instructions about the right way to store, prepare, and give your Enbrel injections at home. • Your healthcare provider will tell you how often you should use Enbrel. Do not miss any doses of Enbrel. If you forget to use Enbrel, inject your dose as soon as you remember. Then, take your next dose at your regular(ly) scheduled time. In case you are not sure when to inject Enbrel, call your healthcare provider or pharmacist. Do not use Enbrel more often than as directed by your healthcare provider. • Your child’s dose of Enbrel depends on his or her weight. Your child’s healthcare provider will tell you which form of Enbrel to use and how much to give your child. What are the possible side effects of Enbrel? Enbrel can cause serious side effects, including: • See “What is the most important information I should know about Enbrel?” • Infections. Enbrel can make you more likely to get infections or make any infection that you have worse. Call your healthcare provider right away if you have any symptoms of an infection. See “Before starting Enbrel, be sure to talk to your healthcare provider” for a list of symptoms of infection. • Previous Hepatitis B infection. If you have been previously infected with the hepatitis B virus (a virus that affects the liver), the virus can become active while you use Enbrel. Your healthcare provider may do a blood test before you start treatment with Enbrel and while you use Enbrel. • Nervous system problems. Rarely, people who use TNF-blocker medicines have developed nervous system problems such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes. Tell your healthcare provider right away if you get any of these symptoms: numbness or tingling in any part of your body, vision changes, weakness in your arms and legs, and dizziness. • Blood problems. Low blood counts have been seen with other

TNF-blocker medicines. Your body may not make enough of the blood cells that help fight infections or help stop bleeding. Symptoms include fever, bruising or bleeding very easily, or looking pale. • Heart failure including new heart failure or worsening of heart failure you already have. New or worse heart failure can happen in people who use TNF-blocker medicines like Enbrel. If you have heart failure your condition should be watched closely while you take Enbrel. Call your healthcare provider right away if you get new or worsening symptoms of heart failure while taking Enbrel, such as shortness of breath or swelling of your lower legs or feet. • Psoriasis. Some people using Enbrel developed new psoriasis or worsening of psoriasis they already had. Tell your healthcare provider if you develop red scaly patches or raised bumps that may be filled with pus. Your healthcare provider may decide to stop your treatment with Enbrel. • Allergic reactions. Allergic reactions can happen to people who use TNF-blocker medicines. Call your healthcare provider right away if you have any symptoms of an allergic reaction. Symptoms of an allergic reaction include a severe rash, a swollen face, or trouble breathing. • Autoimmune reactions, including: o Lupus-like syndrome. Symptoms include a rash on your face and arms that gets worse in the sun. Tell your healthcare provider if you have this symptom. Symptoms may go away when you stop using Enbrel. o Autoimmune hepatitis. Liver problems can happen in people who use TNF-blocker medicines, including Enbrel. These problems can lead to liver failure and death. Call your healthcare provider right away if you have any of these symptoms: feel very tired, skin or eyes look yellow, poor appetite or vomiting, pain on the right side of your stomach (abdomen). Common side effects of Enbrel include: • Injection site reactions such as redness, itching, pain, swelling, bleeding or bruising. These symptoms usually go away within 3 to 5 days. If you have pain, redness, or swelling around the injection site that does not go away or gets worse, call your healthcare provider. • Upper respiratory infections (sinus infections). These are not all the side effects with Enbrel. Tell your healthcare provider about any side effect that bothers you or does not go away. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088. How should I store Enbrel? • Store Enbrel in the refrigerator between 36°F to 46°F (2°C to 8°C). • Store Enbrel in the original carton to protect from light or damage. • If needed, you may store the Enbrel prefilled syringe, SureClick autoinjector, single-dose vial, Enbrel Mini cartridge, or the dose tray for the multiple-dose vial at room temperature between 68°F to 77°F (20°C to 25°C) for up to 14 days. o When Enbrel has reached room temperature, do not put it back in the refrigerator. • Throw away Enbrel that has been stored at room temperature after 14 days. • Mixed Enbrel multiple-dose vials should be used right away or kept in the refrigerator between 36°F to 46°F (2°C to 8°C) for up to 14 days. • Do not store Enbrel in extreme heat or cold such as in your vehicle’s glove box or trunk. • Do not shake. • Do not freeze. • Keep Enbrel and all medicines out of the reach of children. General information about the safe and effective use of Enbrel. Medicines are sometimes prescribed for purposes not mentioned in a Medication Guide. Do not use Enbrel for a condition for which it was not prescribed. Do not give Enbrel to other people, even if they have the same condition. It may harm them. This Medication Guide summarizes the most important information about Enbrel. If you would like more information, talk with your healthcare provider. You can ask your healthcare provider or pharmacist for information about Enbrel that was written for healthcare professionals. What are the ingredients in Enbrel? Single-dose Prefilled Syringe, Single-dose Prefilled SureClick Autoinjector, Single-dose Vial and Enbrel Mini single-dose cartridge: Active Ingredient: etanercept Inactive Ingredients: L-arginine hydrochloride, sodium chloride, and sucrose Multiple-dose Vial: Active Ingredient: etanercept Inactive Ingredients: mannitol, sucrose, tromethamine

Manufactured by: Immunex Corporation, Thousand Oaks, CA 91320-1799, U.S. License Number 1132 Immunex Corporation. All rights reserved. 1XXXXXX – v19 For more information, call 1 888 4ENBREL (1 888 436 2735) or www.enbrel.com. This printed material is recyclable This Medication Guide has been approved by the U.S. Food and Drug Administration. Revised: 03/2020

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PHOTO: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

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T H I N LY S L I C E D ENGLISH CUCUMBER

4 (8-INCH) ROUND RICE PAPERS

F R E S H M I N T L E AV E S

3/4 CUP COOKED

RICE VERMICELLI NOODLES, SNIPPED

T Z AT Z I K I S A U C E

4 OZ. PROTEIN

chimichurri steak and bell pepper

1 CUP VEGETABLES

1/4

GRILLED STEAK, T H I N LY S L I C E D

CUP FRESH HERBS

T H I N LY S L I C E D RED BELL PEPPER

2 TBSP. SAUCE

FRESH CILANTRO L E AV E S

LIME/LEMON WEDGES

CHIMICHURRI SAUCE

In a 9-inch pie plate, dip 1 rice paper into warm water. Transfer to a work surface and let stand a few seconds to soften. Arrange 3 Tbsp. rice noodles across the lower third of the softened rice paper. Top with 1 oz. protein, 1/4 cup vegetables, 1 Tbsp. herbs, and 1/2 Tbsp. sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients. Serve spring rolls with lime or lemon wedges.

peanutty shrimp and cabbage P E E L E D CO O K E D S H R I M P, H A LV E D LENGTHWISE

SHREDDED GREEN C A B B AG E

FRESH THAI BASIL L E AV E S

PEANUT SAUCE

Easily customizable, spring rolls are a refreshing healthy snack or starter. Each version here layers lean proteins, fiber-rich veggies, flavorful sauces, and fresh herbs for no more than 180 calories per roll. By Caitlyn Diimig, RD

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BREAKFAST GO

AMBER’S AWESOME EGG BREAKFAST BOWL

BACON AND EGG BREAKFAST SALAD

BY CAITLYN DIIMIG, RD

PHOTOS KIM CORNELISON

FOOD STYLING CHARLIE WORTHINGTON |

indulge

“Amazing! I did not have yogurt, so I used sour cream and a little milk to achieve the desired consistency. I had extra avocado, so I added slices to the salad greens.” – 99CAROL

PROP STYLING SUE MITCHELL

go healthy

A M B E R ’ S AW E S O M E E G G B R E A K FA S T B OW L

B ACO N A N D E G G B R E A K FA S T S A L A D

HANDS-ON 10 MIN TOTAL 30 MIN SERVES 1 SUBMITTED BY AMBERNIC

HANDS-ON 20 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY KIM

2 REVIEWS

HEALTHY TRICKS —

The breakfast bowl on the right has 262 fewer calories and 585 fewer milligrams of sodium than the one on the left. Here’s why. Using crisp salad greens instead of potato nuggets as the base cuts calories and boosts nutrients, such as folate and vitamin A. Topping with a creamy avocadobased dressing instead of cheese adds flavor without excess saturated fat and sodium.

12 frozen bite-size potato nuggets (such as Ore-Ida Tater Tots) 2 eggs 1 Tbsp. milk ½ tsp. everything bagel seasoning (such as Trader Joe’s Everything But the Bagel), plus more for garnish ¼ cup chopped red or green bell pepper ¼ cup shredded cheddar cheese ¼ cup chopped green onion 1. Preheat oven to 450°F. Arrange

potato nuggets on a baking sheet and bake according to package directions. 2 . Meanwhile, whisk together eggs, milk, and bagel seasoning in a small bowl. Heat a large skillet over medium heat and coat with cooking spray. Add bell pepper; cook, stirring occasionally, 3 minutes. Reduce heat to medium-low. Pour egg mixture over peppers; cook, stirring occasionally to scramble, until set, 1 to 2 minutes. 3. Serve potato nuggets topped with egg mixture, cheese, and green onion. Garnish with additional seasoning. armagazine.com/ambersawesome-egg-breakfast-bowl HIDDEN GEM

QUICK

GLUTEN-FREE

PER 1¾-CUP SERVING: 485 CAL; 29G FAT (10G SAT); 22G PRO; 33G CARB (3G FIBER, 3G SUGARS); 965MG SODIUM

2 REVIEWS 1 avocado, peeled and pitted ⅓ to ½ cup water 2 Tbsp. low-fat plain Greek yogurt 1½ Tbsp. fresh lemon juice 1 tsp. extra-virgin olive oil ¼ tsp. salt ¼ tsp. garlic powder ¼ tsp. onion powder ⅛ tsp. cumin ⅛ tsp. black pepper 8 slices less-fat and lesssodium bacon 4 eggs 8 cups fresh mixed greens 2 cups multicolor grape tomatoes, halved 1 cup thinly sliced cucumber 1. Pulse avocado, ⅓ cup water, the

yogurt, lemon juice, oil, salt, garlic powder, onion powder, cumin, and pepper in a food processor, adding additional water if needed to make a smooth dressing. 2 . Cook bacon in a large nonstick skillet over medium heat until crispy, about 7 minutes. Transfer bacon to paper towels to drain; crumble when cool. 3. Drain drippings and wipe skillet with a paper towel. Coat skillet with cooking spray and warm over medium-low heat. Add eggs; cook, covered, until whites are set and yolks are desired doneness, 3 to 5 minutes. 4 . Arrange greens on 4 plates. Top evenly with bacon, tomatoes, cucumber, and eggs. Drizzle with avocado dressing and sprinkle with additional pepper. armagazine.com/bacon-and-eggbreakfast-salad HEALTHY

QUICK

GLUTEN-FREE

PER 2½-CUP SERVING: 223 CAL; 14G FAT (4G SAT); 14G PRO; 11G CARB (5G FIBER, 4G SUGARS); 380MG SODIUM

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M a ke ove r s G O O D F O R YO U

You’ll never want to skip your morning meal with these breakfast options. Whether you enjoy breakfast in a bowl or from the oven—sit down to one of these egg-centric and banana-rich recipes.

M a ke ove r s G O O D F O R YO U

HEALTHY TRICKS —

The banana bread on the right has more fiber and 8 fewer grams saturated fat per serving than the loaf on the left. Here’s why.

“This is amazing. It’s very moist. I added a little vanilla and nutmeg and used two kinds of chocolate chips: semisweet and dark chocolate. My family can’t stop eating it.”

Subbing in wholewheat flour for white flour adds wholesome fiber.

THY

Using applesauce and olive oil instead of butter cuts calories and saturated fat.

Stirring in walnuts instead of chocolate chips boosts fiber and healthy fats and slashes added sugars.

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– EAT THIS TASTE THAT

B A N A N A- C H O CO L AT E CHIP BREAD HANDS-ON 15 MIN TOTAL 2 HR, 30 MIN SERVES 10 SUBMITTED BY IGGYTAKAHASHI

912 REVIEWS 2 1 1 1 1 ½ 1 2 3

cups flour tsp. baking powder tsp. baking soda tsp. salt tsp. cinnamon cup butter, softened cup sugar eggs (7- to 8-inch) ripe bananas, mashed 1 Tbsp. milk 1 cup semisweet chocolate chips

armagazine.com/banana-chocolatechip-bread PER SLICE: 381 CAL; 16G FAT (9G SAT); 5G PRO; 59G CARB (3G FIBER, 34G SUGARS); 498MG SODIUM

V E RY B A N A N A-Y W H O L E -W H E AT BANANA BREAD HANDS-ON 15 MIN TOTAL 2 HR, 30 MIN SERVES 10 SUBMITTED BY J9

1. Preheat oven to 325°F. Grease a 5x9-inch

loaf pan. 2 . Stir together flour, baking powder, baking soda, salt, and cinnamon in a large bowl. In another bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs to butter mixture, 1 at a time, beating well after each addition. Mix in banana and milk. Stir in

VERY BANANA-Y WHOLE -WHEAT BANANA BREAD

flour mixture until blended. Fold in chocolate chips, reserving 1 to 2 Tbsp. chips. Pour batter into prepared pan and top with reserved chips. 3. Bake until a toothpick inserted into center comes out clean, 60 to 70 minutes. Let cool in pan 15 minutes, then turn loaf out onto a wire rack to cool completely.

go healthy

indulge

BAN ANA-CHOCOLATE C HIP BREAD

6 REVIEWS ½ 2 3 ⅓ 1 3

cup packed brown sugar Tbsp. olive oil eggs cup unsweetened applesauce tsp. vanilla extract (7- to 8-inch) ripe bananas, mashed

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1¾ 1 1 ½ ½

cups whole-wheat flour tsp. baking soda tsp. cinnamon tsp. salt cup chopped walnuts, toasted

1. Preheat oven to 325°F. Line the bottom

of a 5x9-inch nonstick loaf pan with parchment paper. 2 . Beat brown sugar and oil with an electric mixer in a large bowl until well blended. Add eggs, applesauce, and vanilla; mix until blended. Stir in mashed bananas. Add flour, baking soda, cinnamon, and salt; stir until incorporated. Fold in walnuts, reserving 1 to 2 Tbsp. walnuts. Pour batter into prepared pan and top with reserved walnuts. 3. Bake until a toothpick inserted into center comes out clean, 60 to 65 minutes. Let cool in pan 15 minutes, then turn loaf out onto a wire rack to cool completely. armagazine.com/very-banana-y-wholewheat-banana-bread HIDDEN GEM

HEALTHY

PER SLICE: 225 CAL; 9G FAT (1G SAT); 6G PRO; 34G CARB (4G FIBER, 15G SUGARS); 268MG SODIUM

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Food can be a coping mechanism during times of stress. And different nutrients can affect our mood—negatively and positively. Here’s what to reach for when you need a healthy boost. By Marge Perry

47%

dults a . S . U f o ore m g n i t a report e al during than usu emic.* d the pan

You’re stressed and tired and up to here with the “new normal.” So, when you head to the kitchen, which do you go for: a big bowl of mac and cheese— or a salad? Duh. If you are like most humanoids, you go straight for the mac and cheese. It’s understandable: Eating an indulgent dish can feel like getting a warm, gooey hug. And sometimes it’s just what you need.

But constantly turning to comfort foods and heavily processed snacks can fuel an unhealthy stress-eating cycle. There are physiological reasons you reach for such foods—as well as specific behaviors and choices that may help satisfy those urges without taking a toll on your health.

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WHEN USING FOOD TO COPE WITH STRESS, BE INTENTIONAL. —Alissa Rumsey, MS, RD

PHOTOS: GETTY IMAGES

*Blue Cross Blue Shield COVID-19 National Pulse Survey, 2020

F o o d F o r Th o u g h t G O O D F O R YO U

cravings When stress is churning in your brain, it isn’t lack of willpower driving your craving for a big chocolate chip cookie. A stressed-out brain craves more and more of the foods it perceives as rewards. When you eat sugary things, insulin levels increase and serotonin levels rise, which makes you temporarily feel good, notes Dr. Uma Naidoo, Harvard nutritional psychiatrist and author of This is Your Brain on Food: An Indispensable Guide to the Surprising Foods that Fight Depression, Anxiety, PTSD, OCD, ADHD, and More. Sadly, that feeling is short-lived and can, at times, be followed by the infamous sugar crash. Plus, if you indulge in sweets too often, the yo-yo effect on blood sugar may increase anxiety and stress. On the other hand, feeling guilty about indulging can add to your stress. Dietitian Alissa Rumsey, author of Unapologetic Eating: Make Peace with Food and Transform Your Life, points out that food can be a positive coping mechanism. “While food is nutrition and fuel, it is also related to our family, culture, history, and pleasure,” she says.

WHAT YOU EAT IN A GIVEN DAY IMPACTS YOUR LEVEL OF STRESS AND EMOTIONAL HEALTH.

Her advice: “When using food to cope with stress, be intentional. Choose foods that taste good, that you enjoy, and that are comforting. Then while eating, slow down. Pay attention to the smell and taste, and savor it.” Slowing down, she says, helps calm your nervous system and frees up some mental space to process your emotions.

—Dr. Uma Naidoo

feel-good Just as stress can steer you toward unhealthy food choices, the opposite is also true: Science shows that choosing a healthy diet can cause your stress and anxiety levels to improve. Serotonin, a chemical produced by nerve cells, is a natural mood stabilizer that helps regulate depression, anxiety, stress, and happiness. “More than 90 percent of your serotonin receptors are in your gut,” Dr. Naidoo says. “It puts in perspective why food is related to mental health.” Think of your gut microbiome as a beautiful growing environment, like a greenhouse filled with plush greenery. Deprive those plants of the key nutrients they need, and not only do they suffer, so does the environment that relies on them. The weaker they get, the more easily harmful

weeds and invasive vines take over—just like “bad” microbes will do in your gut. Rather than enhancing the mood-stabilizing serotonin in your gut, the resulting inflammation and imbalances make their way from your gut to your brain. That can worsen anxiety and stress. But when all is well in the greenhouse, what grows there sends healthy nutrients out into the environment—your body and brain— which flourish. “What you eat in a given day impacts your level of stress and emotional health,” Dr. Naidoo says. “The microbes in our gut are there to help us. We can nurture them, and they thrive.”

So, what should you eat? TURN THE PAGE TO FIND OUT

Fo o d Fo r Th o u g h t G O O D F O R YO U

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

stress While no one diet is the “cure” for stress (wouldn’t that be nice?), some foods do support feelings of calm. Here are five key nutrients that Dr. Uma Naidoo highlights in her book.

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Fiber promotes the growth of good gut bacteria, and that good bacteria actually helps the connection between the brain and gut run more efficiently, which helps alleviate anxiety. Research shows that inflammation is associated with anxiety, and fiber helps decrease inflammation. Fiber also helps even out blood-sugar spikes, so that we feel like we’re on a more even keel, says Dr. Naidoo. Eat more whole grains, fruits, and vegetables.

PHOTOS: GETTY IMAGES

1 . FIBER

3. MAGNESIUM Studies show magnesium may help reduce anxiety. This important nutrient changes levels of harmful stress chemicals in the brain. Dr. Naidoo points out that 68 percent of Americans do not get enough magnesium in their diet. Sprinkle your avocado toast with almonds, cashews, or pumpkin seeds for a magnesium boost. Add spinach, kale, black beans, and peanut butter in your diet to be sure you get enough of this stressreducing nutrient.

4. OMEGA-3

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Researchers found that the more omega-3s people consumed, the less anxiety they experienced. One small study found that medical students given high levels of omega-3s before exams had less anxiety and inflammation in their bodies. This is yet another great reason to eat salmon, sardines, and other fatty fish.

5 . VITAMINS

AÐE

In one study, researchers gave A, C, and E supplements to patients suffering from anxiety, and after six weeks, their anxiety symptoms improved. Look for a multivitamin that also includes B vitamins, which are known to help reduce stress and anxiety. Consider taking a vitamin D supplement in the winter and getting plenty of sunshine during warm-weather months. Several studies have shown that maintaining appropriate vitamin D levels, a neurosteroid that fights brain inflammation, can help keep anxiety and stress in check.

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A number of studies show that probiotic-containing foods such as yogurt and kimchi keep the gut healthy, which helps reduce anxiety and stress. Human and animal studies also show that probiotics help improve memory and slow mental decline. HOW TO HELP YOUR GUT

Get probiotic-rich foods that are tasty and a boon for your gut. Hover your phone’s camera here to find out more. (No app needed!)

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FAVORITES

ALLRECIPETS

CLEAN FREAK

PHOTO: BRIE PASSANO; PROP STYLING: SUE MITCHELL; CRAFT: RAMONA CRUZ-PETERS

FOR KIDS

family y

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A P R I L / M AY 2 02 1

& plant or transplant It’s fun for kids to grow plants from seed. But if you’re short on time (and who isn’t?), just drop in an already-potted herb or a houseplant, like the ones shown here: anthurium, purple waffle, and corn plant.

FA U X M O S A I C P L A N T E R P OT S all you need Clay pot (4- or 5-inch diameter) with saucer Clay pot sealer spray Washi tape Paintbrush Acrylic paint (we used green, white, and yellow) Potted herbs or houseplants—or flower or microgreens seeds and potting soil

all you do 1. Clean the pot with hot water and let dry completely. 2. Spray the pot inside and out with two coats of clay pot sealer (allow drying time between coats). Let the final coat of sealer cure for 24 hours. 3. Crisscross strips of washi tape over the outside of the pot to create triangles and diamonds of different shapes and sizes.

A ll r e c

seal the deal

l l s ta r A s

Because clay and terra-cotta pots are porous, it’s important to seal them to prevent water leakage and protect your artwork. If you prefer a flatter finish, opt for a matte sealant.

RAMONA CRUZ-PETERS @FABEVERYDAY

This Texas mother of two is a cookbook author and lifestyle blogger. Find her fabulous tips, recipes, entertaining ideas, and more at fabeveryday.com.

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4. With the paintbrush, paint exposed pot surfaces with either a single-color paint or a mix of colors. Let dry; repeat with a second coat. 5. Slowly peel off the tape, revealing the mosaic pattern. 6. Spray pot with sealer one more time and let dry completely before transplanting plants or planting seeds in the pot.

PHOTOS: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL; CRAFT: RAMONA CRUZ-PETERS

Giving plants has long been a way to show you care. Get the kiddos involved in making these unbe-leaf-ably easy faux mosaic pots. Then add kitchen herbs or houseplants for a spirit-lifting gift. By Ramona Cruz-Peters

F o r K i d s FA M I LY

Kids—and kids at heart—can celebrate spring and get their snack on with these cute winged toasts. Parents will appreciate the fresh and low-sugar alternative to Easter sweets. By Sarah Brekke

bumblebee Position toast vertically. Layer 5 or 6 alternating slices of pitted green and black olives together to create a striped oblong body and arrange in the center of the toast. Add 4 thin half-moons of English cucumber, 2 on each side of the body, parted slightly, for wings. Add two 1-inch chive tips to the top of the body for antennae.

all you need:

all you do:

Toasted oval baguette slices

Spread each baguette slice with 1 Tbsp. cream cheese, then have fun decorating with one of these ideas.

Whipped cream cheese spread Toppings such as English cucumbers, cherry tomatoes, pitted black and green olives, clementines, lime zest, blueberries, and chives

butterfly Position toast vertically. Arrange 3 halved blueberries, cut sides down, in a vertical line down the middle for the body. Add a clementine segment (membrane removed) or thin half-moon slice of clementine to the left and right sides of the body for wings. Add 2 thin strips of clementine or lime zest for antennae.

ladybug Position toast vertically. Set a halved pitted black olive, cut side down, in the top half of the toast for a head. Add two 1-inch chive tips to the top of the body for antennae. Arrange 2 quarters of a cherry tomato on the bottom half of the toast, parted slightly, for wings. For spots (optional), make small holes in the tomato skin with a paring knife; insert olive bits into the holes.

Favo r i t e s FA M I LY

Easter faves are topping the list of most-saved recipes this spring, including a rich carrot cake, tartsweet lemon bars, and a hot artichoke dip. These should be in your recipe box, too!

you love

“I normally make double batches since the package of frozen spinach is enough for two recipes.”

“I mix most of the mozzarella into the dip and sprinkle just enough on top to brown and present nicely. Then when it cools, you have no hard layer to fight with to get to the dip.” – NATALIE L

SAVE D

197,461

HOT ARTICHOKE AND SPINACH DIP II

recipe on page 92

TIMES

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PHOTOS AND STYLING: LAUREN GRANT

– STAREYNOSO

Favo r i t e s FA M I LY

THE BEST LEMON BARS HANDS-ON 15 MIN TOTAL 1 HR, 55 MIN MAKES 2 DOZEN SUBMITTED BY PATTY SCHENCK

2,549 REVIEWS 2⅓ 1 2 4 ⅔

SAVED

187,471 TIMES

cups flour cup butter, softened cups white sugar eggs cup lemon juice Powdered sugar, for garnish

1. Preheat oven to 350°F. 2 . Beat together 2 cups flour, the softened

butter, and ½ cup white sugar in a bowl with an electric mixer. Press mixture into bottom of an ungreased 9x13-inch pan. Bake until firm and golden, 15 to 20 minutes. 3. Whisk together remaining 1½ cups sugar and ⅓ cup flour in a bowl. Whisk in eggs and lemon juice. Pour mixture into baked crust. 4 . Bake until filling is set around edges and center is soft, about 25 minutes. Let cool completely in pan, about 1 hour; it will firm up as it cools. Dust with powdered sugar and cut into 24 pieces. (Bars keep up to 3 days, chilled, in an airtight container.)

“Friends give me lemons from their trees because they want these lemon bars in return. I did add ¼ tsp. salt to the crust, though.” – CMPETERSON

armagazine.com/the-best-lemon-bars PER PIECE: 181 CAL; 9G FAT (5G SAT); 3G PRO; 27G CARB (0G FIBER, 17G SUGARS); 73MG SODIUM

H OT A R T I C H O K E A N D S PI N ACH DIP II photo on page 90 HANDS-ON 15 MIN TOTAL 40 MIN SERVES 12 SUBMITTED BY TIFFANY BRENNAN

2,197 REVIEWS 1 ¼ ¼ ¼ 1 ½ ¼ ¼ ¼ 1 ½ ¼

(8-oz.) pkg. cream cheese, softened cup mayonnaise cup grated Parmesan cheese cup grated Romano cheese [You could just use a total of ½ cup Parmesan and skip the Romano.] clove garlic, minced tsp. dried basil tsp. garlic salt tsp. salt tsp. black pepper (14-oz.) can artichoke hearts, drained and chopped cup frozen chopped spinach, thawed and drained cup shredded mozzarella cheese

“Microwave your lemons for 15 seconds to get the juices rolling, or just roll them a bit for the same effect.” – BAKERJENN

1. Preheat oven to 350°F. Lightly grease

a small baking dish. Stir together cream cheese, mayonnaise, Parmesan, Romano, garlic, basil, garlic salt, salt, and pepper in a bowl. Gently stir in artichoke hearts and spinach. Spread mixture in prepared baking dish and sprinkle with mozzarella. 2 . Bake until bubbly and lightly browned, about 25 minutes. If desired, serve with crackers or other dippers. (Unbaked dip keeps up to 1 day, chilled, in an airtight container. If chilled, add 5 minutes to baking time.) armagazine.com/hot-artichoke-andspinach-dip-ii PER ¼-CUP SERVING: 129 CAL; 11G FAT (5G SAT); 3G PRO; 4G CARB (1G FIBER, 1G SUGARS); 245MG SODIUM

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UNEXPLAINABLY JUICY ¨

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SAVED

14,644 TIMES

“I sliced up the mandarin oranges before mixing into the batter. Don’t feel like you have to get fresh mandarins—the canned ones are excellent, and you can’t really even tell they’re in there.” – MEGFRANC

“I used only ¼ cup sugar, because the oranges had plenty of sweetness. I also sprinkled chopped walnuts over the frosting.”

ALEXA-ENABLED!

Just say, “Alexa, ask Allrecipes for Isaac’s Carrot Cake.” She’ll guide you through the recipe step by step— all hands-free!

– JUDY HAVIG

I S A AC ’ S C A R R OT C A K E 61 REVIEWS For Cake 3 cups flour 2 cups white sugar 2½ tsp. baking soda 2½ tsp. cinnamon 1 tsp. salt ¼ tsp. nutmeg 2 cups shredded carrots 1 (11-oz.) can mandarin oranges, drained 1¼ cups vegetable oil 3 eggs 2 tsp. vanilla extract 1 tsp. orange zest

HANDS-ON 20 MIN TOTAL 2 HR SERVES 12 SUBMITTED BY KALI PEACOCK

For Cream Cheese Frosting 1 (8-oz.) pkg. cream cheese, softened ½ cup butter, softened 2 tsp. vanilla extract 5½ to 6 cups powdered sugar Make Cake 1. Preheat oven to 350°F. Grease two 8-inch cake pans and line each with wax paper. 2 . Whisk together flour, sugar, baking soda, cinnamon, salt, and nutmeg in a bowl. Add carrots, mandarin oranges, oil, eggs, vanilla, and zest; beat with an electric mixer at medium speed until smooth, about 2 minutes. Pour batter into prepared cake pans.

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3. Bake until a toothpick inserted

into centers comes out clean, 40 to 45 minutes. Let cool in pans 10 minutes. Remove and transfer layers to a wire rack. Peel off wax paper and let cool completely. Meanwhile, Make Frosting 4. Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer at medium speed until light and fluffy. Gradually beat in powdered sugar. Frost cooled cake. If desired, dust with cinnamon. armagazine.com/isaacs-carrot-cake PER SLICE: 825 CAL; 38G FAT (12G SAT); 6G PRO; 117G CARB (2G FIBER, 90G SUGARS); 604MG SODIUM

BUNNIES ON CUPCAKES? NO PROBLEM. YOU GOT THIS.

IT’S GONNA BE GREAT ™

Scan the code to hop over to this fun and festive recipe for Bunny Butt Cupcakes.

The adult version of winning the egg hunt.

Get the cheesecake recipe here

115,754 TIMES

GET MORE EASTER RECIPES!

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See glazed ham, easy deviled eggs, cute Easter desserts, and more. Just hover your phone here (no app needed) to get the recipes.

Prep Time: 30 min. Total Time: 4 hours 35 min. (incl. refrigerating) akes: 12 servings WH T Y U N

15 vanilla creme-ﬁlled chocolate sandwich cookies, divided 1 Tbsp. butter, melted 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 1 pkg. (4 oz.) BAKER'S White Chocolate, broken into small pieces 1 Tbsp. each miniature candy-coated chocolate pieces and multi-colored sprinkles 3/4 cup thawed COOL WHIP Whipped Topping T H

J U DY ’ S S T R AW B E R RY P R E T Z E L S A L A D HANDS-ON 20 MIN TOTAL 2 HR SERVES 16 SUBMITTED BY TOM QUINLIN

1,297 REVIEWS 1½ 1¼ ¾ 2 1

cups crushed pretzels cups sugar cup butter, melted (8-oz.) pkg. cream cheese, softened (8-oz.) container frozen whipped dessert topping, thawed 1 (16-oz.) pkg. frozen whole strawberries 1 (6-oz.) pkg. strawberry gelatin 2 cups boiling water

1. Preheat oven to 350°F. Stir together

pretzels, ¼ cup sugar, and the melted butter in a bowl. Press mixture into bottom of a 9x13-inch baking pan. Bake until lightly toasted, about 10 minutes.

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2 . Meanwhile, beat together remaining

1 cup sugar and the cream cheese in a bowl with an electric mixer at medium until smooth. Fold in whipped topping. Spread evenly over cooled crust. Chill until set, about 30 minutes. 3. Let strawberries stand at room temperature 10 minutes to thaw partially, then cut berries in half. Stir together gelatin mix and boiling water in a bowl. Stir in strawberries until completely thawed and gelatin has cooled and is beginning to thicken. Pour over cream cheese mixture in pan. Chill at least 1 hour. (Salad keeps up to 2 days, covered, and chilled.) armagazine.com/judys-strawberry-salad PER 2x3-INCH SERVING: 353 CAL; 21G FAT (14G SAT); 4G PRO; 39G CARB (1G FIBER, 31G SUGARS); 270MG SODIUM

APRIL/MAY 2021

T oven to 325°F. U H 10 cookies into fine crumbs; mix with butter. Press evenly onto bottoms of 12 paper-lined muffin cups. Bake 8 min. Meanwhile, chop 4 of the remaining cookies; save for later. B T cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in reserved chopped cookies. Spoon evenly over crusts. 22 to 25 min. or until centers B of cheesecakes are almost set. Cool completely. F G T cheesecakes 2 hrs. Meanwhile, cover baking sheet with parchment. Microwave white chocolate in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Then, microwave and stir in 10-sec. increments just until chocolate is completely melted when stirred. (Don't over heat.) Spread chocolate into thin layer on prepared baking sheet. H P remaining cookie; sprinkle over melted chocolate along with the candy-coated chocolate pieces and sprinkles. Refrigerate until firm. T P cheesecakes with COOL WHIP just before serving. Break chocolate bark into small pieces; place over cheesecakes.

A Allllre recciippeetts FA M I LY

L O V E LY

Lilihauna When we first got her, she was so tiny she would sleep in my daughters’ shoes.

A HELPING PAW As wonderful as they are, pets can be a little messy. Designed with pets in mind, these cleaning products make it easier to clean up after your fur family. By Tanner Owens

BISSELL PET HAIR ERASER UPRIGHT VACUUMS

With tangle-free brush rollers and odor-eliminating filters, the Pet Eraser line of vacuums gets the floof off your floors. This model has five specialized tools to suck up pet hair wherever it may be. From $280 at bissell.com

OXICLEAN CARPET & AREA RUG PET STAIN & ODOR REMOVER

Tackle almost any stain your pet can make with this oxygenating cleaner. Just spray, blot, and repeat as needed to send stains and odors away for good. $5.50 at petco.com

This beloved tuxedo cat lived a long, sweet life in Arvada, Colorado. BY RHONDA RIDDLE

@Hauni

Lilihauna was special. She was found under a bush in a box of abandoned kittens and fed kitten formula with an eyedropper until she was 4 weeks old. That’s when we adopted her. We took over using the kitten formula, but she was able to drink it by herself. We had two other cats who were fairly patient with her, and my daughters just loved her. Lilihauna was so tiny she would sleep in their shoes! She was with us for almost 19 years, and recently passed after battling kidney disease. She was quite the spunky girl; she loved carrying around an old hair scrunchie, of all things. With both of my daughters married and out of the house, Lilihauna gave me so much pleasure. She’ll be terribly missed.

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BLACK + DECKER MAX HANDHELD VACUUM

Cleaning couches, chairs, crates, and cars is easy with this cordless vacuum. Cyclonic action spins pet hair and dust away from the filter, which means less clogging. The nozzle pivots easily to reach between cushions or under couches. $90 at amazon.com

For your redeﬁning what ‘lap dog’ means side. Nationwide® has the best pet insurance for big dogs who think they’re little dogs—and vice versa.

Get a quote for your pet, no matter how big or small. petinsurance.com • 855-630-7063 For your many sides, there’s Nationwide.® insurance | investments | retirement

Underwritten by Veterinary Pet Insurance Company (CA), Columbus, OH, an A.M. Best A+ rated company (2018); National Casualty Company (all other states), Columbus, OH, an A.M. Best A+ rated company (2018). Agency of Record: DVM Insurance Agency. Nationwide, the Nationwide N and Eagle, and Nationwide is on your side are service marks of Nationwide Mutual Insurance Company. ©2020 Nationwide. 20CON7379.

C l e a n F re a k FA M I LY

air

Allergy season has arrived. If your runny nose and irritated eyes are out of control, it may be time for a deep clean. Learn how to reduce allergens, dander, pollen, and other irritants that may be floating around in your home. By Caitlyn Diimig, RD

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feather duster, which moves allergens around. Instead, dust from top to bottom with a damp microfiber cloth that traps dust. Dusting should be done weekly, but allergy sufferers may want to dust twice a week. If your allergies are especially bad, wear a mask while you dust. Be sure to hit often-missed spots, such as ceiling fans, window blinds, molding, and millwork.

prevent pollen Keep windows and

doors closed to keep outdoor pollens from circulating in your home, advises the Asthma and Allergy Foundation of America. Turn on your air conditioner fan to recirculate and filter indoor air. And always remove shoes at the door to avoid tracking pollen throughout.

CLEAN SOFT SOURCES

Pillows, mattresses, stuffed toys, soft furniture, and carpet often harbor dust mites, allergens, bacteria, and pet dander. Consider washable dust covers for pillows and mattresses. Launder stuffed toys monthly (more often if exposed to illness) and use vacuum attachments weekly on couches and other soft-fabric furniture. Vacuum carpet at least twice a week and use a bagless vacuum with a high-efficiency particulate air (HEPA) filter. Clean your vacuum following manufacturer directions. Extreme allergy sufferers should consider forgoing carpet altogether.

maintain ventilation systems

Some bacteria and viruses can circulate through poorly maintained ventilation systems, according to the American Lung Association, so have yours maintained annually and change furnace filters according to manufacturer directions, typically monthly or quarterly. Set up a calendar alert to help you remember. If you live in a shared-space building, speak with the property managers to ensure they follow a maintenance schedule for air-handling systems. An air purifier can also help remove common irritants from your home. Choose one that contains a HEPAcertified filter, doesn’t emit ozone, and is suited for the square footage of your intended room. Some are designed for a specific irritant, such as pet dander or smoke, so choose one that’s suited to your needs.

MITIGATE MOLD

Damp indoor areas such as basements or bathrooms are a paradise for molds and bacteria. The Centers for Disease Control and Prevention recommends wiping down surfaces with water and a detergent specifically labeled as a mold remover. Avoid mixing cleaners. Dry surfaces immediately. Wear protective clothing and open windows and circulate air while cleaning and drying. A dehumidifier in the basement can hinder mold development as well.

PHOTO: GETTY IMAGES

80%

of Americans are exposed to dust mites. And 6 out of 10 Americans are exposed to pet dander. —Asthma and Allergy Foundation of America

DUST THE RIGHT WAY Step away from the

Let It Bee RECIPES

“This cake is foolproof. I did not have any lemon juice for the glaze, so I used some of the leftover nectar and some lemonade powder. It tasted great.” Ð MOMINMICH2

C R I S PY C H I C K E N S A L A D WITH YUMMY HONEY M U S TA R D D R E S S I N G HANDS-ON 30 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY COWEED NEW RECIPE GO ONLINE TO RATE & REVIEW

Get more ideas for your

Let It Bee

party on page 13.

S W E E T N E C TA R C A K E HANDS-ON 10 MIN TOTAL 2 HR, 55 MIN SERVES 19 SUBMITTED BY ALLDAY

30 REVIEWS

We used Nordic Ware’s 10-cup Honeycomb Pull-Apart Pan. To properly grease intricate pans, use shortening and a pastry brush to ensure full coverage, then dust with flour. Alternately, use a nonstick cooking spray that’s specially formulated for baking. 1 1 ½ ⅓ 4 1 2

(2-layer-size) pkg. lemon cake mix cup peach or apricot nectar cup vegetable oil cup honey or white sugar eggs cup powdered sugar (optional) Tbsp. lemon juice (optional)

1. Preheat oven to 325°F. Grease and

flour a 10-cup honeycomb cake pan (or two 5x9-inch loaf pans). 2 . Beat together cake mix, nectar, oil, and honey with an electric mixer at medium speed about 2 minutes. Add eggs, 1 at a time, beating on low about 30 seconds

after each addition. Pour batter into prepared pan, spreading evenly. 3. Bake until a toothpick inserted in centers comes out clean, 35 to 40 minutes. Cool in pan on a wire rack 10 minutes. Turn out cakes onto rack and cool completely. (Wrapped with plastic wrap, this keeps at room temperature up to 3 days, or frozen up to 2 months. Thaw before serving.) 4 . If desired, whisk together powdered sugar and lemon juice in a small bowl until drizzling consistency. Drizzle glaze over cake. Let stand until set. armagazine.com/sweet-nectar-cake PER 1-PIECE SERVING: 222 CAL; 9G FAT (2G SAT); 3G PRO; 34G CARB (0G FIBER, 24G SUGARS); 194MG SODIUM

2 1½ ¼ 2 ½ ¼ ¼ 2 2 1½

Tbsp. olive oil cups panko bread crumbs tsp. garlic powder Tbsp. chopped fresh parsley cup flour tsp. salt tsp. black pepper eggs Tbsp. water lb. boneless, skinless chicken breasts, cut lengthwise into 1x3-inch strips 8 cups mixed spring salad greens 2 large carrots, peeled and thinly sliced diagonally 1 cup sliced radishes Yummy Honey Mustard Dressing (recipe at right)

1. Heat oil in an extra-large skillet over medium

heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool. Stir in parsley. 2 . Coat an air fryer basket with cooking spray and preheat air fryer to 400°F. 3. Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and the water. 4 . Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat. 5. Working in batches, add chicken to air fryer. Cook, turning once, 5 to 7 minutes or until an instant-read thermometer inserted into thickest parts registers 165°F. Transfer to a plate; cover

PHOTOS: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

We drizzled Jillena’s 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad.

and keep warm. [If you don’t have an air fryer, bake 15 minutes in a 425°F oven, turning once.] 6. Toss together salad greens, carrots, and radishes in a large bowl. Divide salad among plates, top with chicken, and drizzle with Yummy Honey Mustard Dressing. armagazine.com/crispy-chicken-salad-withyummy-honey-mustard-dressing PER SERVING: 538 CAL; 30G FAT (5G SAT); 32G PRO; 33G CARB (3G FIBER, 12G SUGARS); 547MG SODIUM

YUMMY HONEY MUSTARD DRESSING Stir together ¾ cup mayonnaise, 3 Tbsp. each yellow mustard and honey, 4 tsp. Dijon mustard, and 1 Tbsp. lemon juice in a small bowl. Chill, covered, up to 1 week. Makes about 1⅓ cups.

G R E E N G A Z PAC H O HANDS-ON 15 MIN TOTAL 6 HR, 15 MIN SERVES 6 SUBMITTED BY MRSFISHER0729

45 REVIEWS 1 avocado 2 cups chopped honeydew melon 1 English (seedless) cucumber, peeled and chopped (2 cups) ½ cup chopped onion ½ to 1 jalapeño pepper, stemmed, seeded, and coarsely chopped 1 clove garlic ¼ cup white balsamic vinegar 1 Tbsp. lime juice ½ tsp. salt ¼ tsp. black pepper 1. Halve avocado lengthwise around the pit,

leaving pit in one half. Wrap the half with pit in plastic wrap, pressing wrap onto cut side of avocado. Chill up to 6 hours. Remove peel from remaining avocado half; add to a blender, along with honeydew, cucumber, onion, jalapeño, garlic, white balsamic vinegar, lime juice, salt, and black pepper. Blend until smooth. Transfer to an airtight container and chill up to 6 hours. 2 . To serve, remove peel and pit from remaining avocado half; chop avocado. Top gazpacho servings with chopped avocado and garnish with additional black pepper, cucumber slices, and jalapeño slices. armagazine.com/green-gazpacho HEALTHY

GLUTEN-FREE

“I used regular balsamic vinegar instead of white balsamic vinegar. It was a darker color for obvious reasons, but was still very good.” – GCREISTAD

VEGAN

PER ½-CUP SERVING: 111 CAL; 4G FAT (1G SAT); 1G PRO; 20G CARB (3G FIBER, 16G SUGARS); 208MG SODIUM

L AV E N D E R L E M O N A D E W I T H H I B I S C U S HANDS-ON 10 MIN TOTAL 5 HR, 20 MIN SERVES 8 SUBMITTED BY BOBBIELYNN

6 REVIEWS

ORANGE-HONEY BUTTER HANDS-ON 10 MIN TOTAL 10 MIN SERVES 8 SUBMITTED BY SADIE

19 REVIEWS

Try this sweet butter on biscuits, croissants, or dinner rolls. If you’d like, double and store leftovers in an airtight container; chill up to two weeks or freeze up to two months. To serve, let stand at room temperature until softened. ½ cup butter, softened 1 Tbsp. honey 1 tsp. orange zest

Beat butter in a bowl with an electric mixer at medium to high speed until light and fluffy, about 1 minute. Add honey and orange zest; mix until incorporated. armagazine.com/orange-honey-butter HIDDEN GEM

QUICK

PER 1-TBSP. SERVING: 110 CAL; 12G FAT (7G SAT); 0G PRO; 2G CARB (0G FIBER, 2G SUGARS); 91MG SODIUM

6 1 2 1½

cups water to 1¼ cups honey Tbsp. dried lavender buds tsp. coarsely crushed dried hibiscus petals 1½ cups fresh lemon juice Ice cubes

1. Stir together 3 cups water, the honey,

lavender, and hibiscus petals in a saucepan. Bring just to a boil, about 8 minutes. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, 10 minutes. Remove from heat and let stand about 1 hour. 2 . Stir together remaining 3 cups water and the lemon juice in a large pitcher. Strain honey mixture into pitcher, discarding solids. Chill, covered, 4 to 24 hours. Serve over ice cubes. armagazine.com/lavender-lemonadewith-hibiscus HIDDEN GEM

GLUTEN-FREE

PER 1-CUP SERVING: 138 CAL; 0G FAT (0G SAT); 0G PRO; 38G CARB (0G FIBER, 36G SUGARS); 7MG SODIUM

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L A ST C A L L

No-Sweat Mojito 4 small mint sprigs + white sugar + lime seltzer + mint sprig

Dirty Derby Spritzer 4 small mint sprigs + brown sugar + bourbon + peach or mango seltzer + peach or mango slice

Celerita 4 Tbsp. sliced celery + white sugar

Rhubarb Collins 4 Tbsp. thinly sliced rhubarb + brown sugar + gin

+ tequila (or 2 parts tequila and 1 part mezcal) + lime seltzer + salt and chipotle or Hatch chile powder on the rim and a leafy celery stalk

+ thin rhubarb stalk swizzle and lemon slices

seltzer? Turn flavored bubbly water or hard seltzer into a cocktail for two in no time flat with this easy master recipe. By Juliana Hale

JULI’S ANY-SELTZER COCKTAIL FORMULA Muddle 2 to 4 Tbsp. fresh fruit, herb, or veg and 1 tsp. sugar (white or brown) in a mixing glass until crushed. Add 3 oz. desired spirit (or 1½ oz. if using hard seltzer) and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with 1 (12-oz.) can flavored seltzer or hard seltzer and garnish. Makes 2 cocktails. armagazine.com/julis-any-seltzer-cocktail-formula

Lazy Dog 4 slices fresh ginger + white sugar + vodka + grapefruit seltzer + salted rim

Gin-Berry Fizz 4 hulled strawberries + white sugar + gin + grapefruit or berry seltzer + strawberry on the rim

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+ grapefruit wedge or a fresh ginger stick swizzle

PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

+ lemon seltzer

Allrecipes® (ISSN: 2328-0263) April/May 2021, Volume 8, Number 4. Allrecipes is published bimonthly, in February/March, April/May, June/July, August/September, October/November, and December/January, by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available. SUBSCRIPTION PRICES: U.S. and its possessions, 1 yr. $24.00; Canada, 1 yr. $36.00. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. Your bank may provide updates to the card information we have on ﬁle. You may opt out of this service at any time. POSTMASTER: Send all UAA to CFS (see DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address changes to Allrecipes, P.O. BOX 37508, BOONE, IA 50037-0508. Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian BN 12348 2887 RT. © Copyright 2021 Meredith Corporation. All rights reserved. Printed in U.S.A.

+ white rum

5,000 YEARS AND 8 MINUTES IN THE MAKING. Go traditional. Go Bibigo.

Authentic Korean dumplings now in the freezer aisle.