Lunds & Byerlys REAL FOOD Summer 2024

BARBECU E IN STYLE REGIONALBARBECUE

STYLES MAKE SUMMERSIZZLE

EASY, BREEZY

SUMMER

Cookout Essentials

Every barbecue needs potato salad. This uptown version might just steal the show (page 23).

PHOTOGRAPHER

“If summer had one defining scent, it’d definitely be the smell of barbecue.”

–KATIE LEE

38 A Celebration of Salad

Dish up cool sides and main meals with creative salads.

RECIPES BY KATHY KORDALIS

Leafy greens pack a nutritious punch into any dish.

BY MACY HARDER

Kind

It’s prime time for juicy, tasty tomatoes.

BY MARY SUBIALKA

Tips and Tools

Master flavor with the right equipment and creative ideas for nextlevel grilling.

BY ALESHA TAYLOR

20 A Sizzling Summer

Elevate this season’s cookouts with regional barbecue styles and updated tasty sides.

BY MOLLY STEVENS

52 Back to the Basics

Chef Rocco DiSpirito reflects on food, family, life in the kitchen, and his new cookbook “Everyday Delicious.”

BY EMMA ENEBAK

18 Healthy Habits

Nourish your body and mind with these tasty A to Z summer tips and helpful tricks.

BY MACY HARDER

Slow and Steady

Beat the heat in the kitchen and enjoy more of your day while the slow cooker makes dinner.

BY MARY SUBIALKA

46 Flame-Kissed and Flavorful

Elevate your cookout with innovative, smoky vegan creations.

RECIPES BY TERRY SARGENT

Pairings

Mix up party-size cocktails for breezy summer entertaining.

BY MARY SUBIALKA

BE “STRONG TO THE FINISH” AND EAT YOUR SPINACH. See page 4

ON THE COVER

Country-Style Pork Ribs with Tangy-Sweet Barbecue Sauce, page 24

PHOTOGRAPHER

Terry Brennan

FOOD STYLIST

Lara Miklasevics

PUBLISHER

Tammy Galvin

EDITORIAL DIRECTOR

Alesha Taylor

CONTENT DIRECTOR

Mary Subialka

CONTRIBUTING

EDITORS

Emma Enebak

Macy Harder

CREATIVE DIRECTOR

Ted Rossiter

ART DIRECTOR

Olivia Curti

PRODUCTION DIRECTOR

Deidra Anderson

ADVERTISING COORDINATOR

Sydney Kell

SALES & MARKETING SPECIALIST

Tausha Martinson-Bright

VOLUME 20, NUMBER 2

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

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

Go Green

Leafy

greens can pack a nutritious punch into any dish

by macy harder

Dark leafy greens should be a staple in every kitchen, especially during the warmer months. These versatile, vitamin-rich veggies are perfect for packing extra nutrients into light, refreshing meals and snacks. Toss a handful into your smoothie or green juice, add some crunch to your sandwich, or use them as a base for summertime salads.

By their simplest definition, leafy greens are edible plant leaves. You’re probably familiar with using kale, spinach, and lettuce across a bevy of recipes, but don’t forget about bok choy, cabbage, collard greens, chard, and many other varieties. While leafy greens make for an easy, nutritious supplement to any meal, they can also be the stars of the show. Their range of flavors, textures, and aromas can completely transform a dish, especially when cooked and paired with a variety of other ingredients. For example, raw arugula can bring a robust, peppery spice to salads, pizza, or sandwiches, while cooked endive provides a mellow, buttery base for small plates and appetizers.

Health Benefits

If you’re familiar with Popeye, then you have probably heard the phrase, “I’m strong to the finish ’cause I eats me spinach.” Unless you’re also a cartoon character, it’s unlikely that you will gain bulging muscles and superhuman strength just from eating spinach. But the fictional sailor was on to something in terms of the vegetable’s dietary value. Leafy greens are nutritional powerhouses—these superfoods are low in calories and carbs and high in fiber, vitamins, minerals, and phytonutrients. The average bowl of salad greens, kale, and spinach is packed with vitamins A, C, E, and K, while mustard greens and bok choy are also rich in B vitamins. While these nutrients are great for your everyday health, dark leafy greens can also help lower the risk of cancer and other diseases in the long run. In fact, due to their high content of folate and antioxidants, dark leafy greens might be some of the best cancer-preventing foods, according to the U.S. Department of Agriculture (USDA). “Studies have shown that eating two to three servings of green leafy vegetables per week may lower the risk of stomach, breast, and skin cancer,” the USDA notes on its website. Additionally, eating leafy greens can support bone and brain health, reduce bloating, promote antiaging, support vision and skin health, and boost your immune system.

Endless Ways to Enjoy

Incorporating leafy greens into your diet can be as easy as throwing them in a blender. Whether you’re looking for a small snack, an easy appetizer, or a full-size meal, here are just a few ways to add these vegetables to your plate.

Homemade, oven-baked kale chips are a healthy alternative to potato chips and a great way to get your greens. Simply tear a large handful of fresh kale into pieces, toss in a bowl with olive oil and sea salt, and bake at 300° F for 15 to 20 minutes, until crispy—watch carefully so they don’t burn.

If you want to pack leafy greens into a filling, nutritious meal, bowls are your best friend. Whether you know them as grain bowls, Buddha bowls, power bowls, or something else, these one-dish meals usually consist of grains, veggies, protein, and sauce. They can take on a variety of flavor profiles and can easily be made vegan or gluten free.

When you saute your favorite leafy greens, they can be served alongside any kind of protein, incorporated into a pasta dish, thrown on a breakfast sandwich, or folded into an omelet. Add some olive oil, lemon juice, garlic, and other seasonings to spice up the flavor.

Kale Chips

Sauteed Greens

Pesto with a Twist Traditional pesto is made with basil, but it can be swapped with arugula or kale to add some extra vitamins to your recipe.

Bowls

Tomato Talk

by mary subialka

EIt’s prime time for juicy, tasty tomatoes

very year, around 30,000 folks gather in the streets of Bunol, in the Valencia region of Spain, to pelt one another with juicy red orbs during La Tomatina festival, a giant tomato fight held annually in August. (This nearly 80-year tradition is scheduled for Aug. 28, 2024, if Spain is in your summer travel plans.) But, we encourage celebrating prime tomato season with a bit more restrained respect for this delicious and healthy fruit. Yes, botanically speaking, the tomato is a fruit, which is the edible part of a plant that contains the seeds. But it was classi ed—a er some debate—as a vegetable by the U.S. government in 1893. Whether you want to call it a fruit or veggie, there’s no doubt it’s packed full of nutrients. Tomatoes are a good source of ber, are rich in vitamin C, and contain vitamins A and B, and potassium. They are also a very good source of lycopene, an antioxidant that may help reduce the risk of heart disease and some forms of cancer.

Tomato Categories

Peak season for domestic fresh tomatoes is June through September and the perfect time to get your hands on some of these delicious fruits—just don’t throw them at anyone. They are much be er either enjoyed on their own as a healthy snack (1 cup of cherry tomatoes, about 9 or 10, depending on size, packs a nutritional punch but has only about 27 calories). They are the base of many delicious pasta sauces when pureed, of course, or cut cherry tomatoes in half and add color and avor to stir-fry and pasta dishes. Grill them on skewers or quickly saute them with herbs or roast them for a delicious side dish. They are delicious added to salads, such as the recipe on the next page, and as appetizers such as brusche a and cheesy tarts.

There are numerous tomato varieties, but they fall into these general categories, and can be enjoyed raw or cooked:

■ beefsteak is the largest tomato, which can easily weigh 2 pounds or more. Round and slightly pumpkin-shaped, its flavor balances sweetness and acidity.

■ g lobe is medium size, firm, and juicy. Many of the large-scale commercial tomatoes are in this category.

■ p lum , also called Roma or Italian plum, is egg shaped and either yellow or red. They’re not as sweet and acidic as beefsteak or globe. With lower water content and fewer seeds, plum tomatoes are a good choice for cooking and canning. The tiny grape tomato is a hybrid Roma tomato.

■ c herry, which are about 1 inch in diameter, may be red, orange, green, or yellow, and are generally a bit sweeter than beefsteak or globe tomatoes. They are good fresh out of hand, in salads, or quickly sauteed. The yellow pear tomatoes are slightly smaller than cherry and shaped like a pear or teardrop. They are best eaten raw but can be cooked briefly.

temperature tip

Don’t refrigerate tomatoes (unless they’ve been cut). Store them at room temperature away from sunlight and use within a few days. Cold temperatures stop the ripening process, dull the flavor, and can make the flesh pulpy. Once fully ripe, tomatoes can be refrigerated for a few days, but any longer will cause their flavor to deteriorate.

what are heirloom tomatoes?

These tomato varieties from perhaps as far back as the debated fruit/veggie classification have created a buzz. Known as heirloom, the seeds for these plants have been handed down for generations or were grown commercially before modern hybrids. Some schools of thought say seeds for these plants must be more than 100 years old, others say 50 years, and yet others say they must be from before 1945, which is around the time widespread hybrid use by growers and seed companies began.

Heirloom tomato varieties vary widely in color, shape, and size. They sport a colorful rainbow of skins—from bright yellow, dusky pink, or striped orange and green to a deep, almost bruised color—over equally colorful flesh that ranges from light red to deep red or brownish purple.

Chickpea Salad

Juicy tomatoes are mixed in this fresh salad that is loaded with crisp cucumbers, creamy avocado, feta cheese, and chickpeas. It’s fresh, healthy, and protein packed.

Bruschetta

It’s easy to make this delicious, classic Italian appetizer at home. Toasted bread is topped with tomatoes, garlic, and fresh basil, and variations include Parmesan cheese and balsamic vinegar.

Heirloom Tomato Phyllo Tart

This savory tart showcases your choice of sliced heirloom tomatoes with melty cheddar cheese and is topped with smoky bacon.

Grilled Stu ed Tomatoes

Melty mozzarella and creamy mascarpone cheeses combine to make these delectable bites.

Cut these out and use the recipes on the reverse side to make creative dishes with tomatoes.

Heirloom Tomato Phyllo Tart

MAKES 6 SERVINGS | RECIPE COURTESY WISCONSIN CHEESE

12 ounces firm heirloom tomatoes, cut into 1/4-inch slices

Salt and pepper, to taste

2/3 cup mayonnaise

1/4 cup minced fresh basil, plus more for garnish

1 large shallot, chopped 11/2 tablespoons snipped fresh chives

3 ounces WI aged cheddar cheese, shredded (3/4 cup), plus more to top

10 (14 x 9-inch) sheets phyllo dough, thawed

4 tablespoons butter, cubed and melted

4 thick-cut bacon strips, cooked and chopped

1. Line a baking pan with 3 paper towels, arrange tomato slices in a single layer on top, and sprinkle with salt. Let stand for 30 minutes, flipping slices halfway. Pat dry. Then heat oven to 425°F.

2. Combine the mayonnaise, basil, shallot, and chives in a bowl. Stir in cheddar. Lightly season with salt and pepper.

3. Line a 17x12-inch baking pan with parchment paper. Unroll phyllo sheets; keep covered with plastic wrap and a damp towel. Place 1 phyllo sheet on prepared pan. Lightly brush with butter. Layer 9 more phyllo sheets; lightly brush each sheet with butter. Fold in sides, 3/4-inch toward center, forming a rim. Spread cheddar mixture in the center within the edges. Bake 7 to 8 minutes or until pastry is slightly puffed. Top with tomatoes. Lightly season with salt and pepper. Bake 8 to 10 minutes more or until pastry is light golden brown. Let stand for 5 minutes. Sprinkle with bacon, more cheddar, and garnish with basil.

✁

Grilled Stuffed Tomatoes

MAKES 8 SERVINGS | RECIPE COURTESY WISCONSIN CHEESE

8 medium tomatoes

1 container (8 ounces)

Crave Brothers

Farmstead Classics

Mascarpone cheese

1 cup panko breadcrumbs, divided

1/2 cup chopped fresh basil

2 garlic cloves, minced

2 teaspoons fresh lemon zest

Salt and pepper, to taste

6 ounces Crave Brothers Farmstead Classics Fresh Mozzarella cheese, torn

2 tablespoons butter, cubed and melted

1. Grease grill grate. Heat grill to medium. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-inch shell. Invert tomatoes on paper towels to drain.

2. Combine the mascarpone, 1/2 cup breadcrumbs, basil, garlic, and lemon zest in a large bowl. Season with salt and pepper to taste. Gently fold in mozzarella.

3. Season tomatoes with salt and pepper to taste. Spoon mascarpone mixture into tomatoes. Combine butter and remaining breadcrumbs in a small bowl; sprinkle over tops. Transfer tomatoes to a lightly greased grill grid.

4. Grill tomato es, covered, over medium heat for 14 to 16 minutes or until heated through. Cool slightly before serving.

Chickpea Salad

MAKES 6 SERVINGS (AS A SIDE) | RECIPE BY NATASHA KRAVCHUK, NATASHASKITCHEN.COM

for the dressing

3 tablespoons extra virgin olive oil

3 tablespoons lemon juice, from 1 large lemon

1 garlic clove, pressed or minced

1/2 teaspoon sea salt, or to taste

1/8 teaspoon black pepper

11/2 cups cherry tomatoes, halved

1 English cucumber, halved and sliced

1 (15-ounce) can chickpeas/ garbanzo beans, drained and rinsed

1/2 medium red onion, thinly sliced

1 avocado, sliced

1/4 cup cilantro, chopped

4 ounces feta cheese, diced

1. For the dressing, in a small bowl or Mason jar, combine the olive oil, lemon juice, garlic, salt, and pepper and whisk to combine (or shake them together if using a jar).

2. In a medium bowl, combine the cherry tomatoes, cucumber, chickpeas, onion, avocado, cilantro, and feta cheese. Add the dressing to taste and toss gently to coat.

Bruschetta

MAKES ABOUT 8 SERVINGS

1 loaf baguette, ciabatta, or sourdough bread, cut into 1/4-inch slices

1 tablespoon extra virgin olive oil, plus 2 teaspoons

8 Roma tomatoes, diced ⅓ cup chopped fresh basil

1. Heat oven to 400°F.

1 ounce Parmesan cheese, freshly grated

2 cloves garlic, minced

1 tablespoon balsamic vinegar (optional)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2. Brush each side of bread slices lightly with the 1 tablespoon oil and place on large baking sheet. Toast bread about 5 to 10 minutes, turning halfway, until lightly brown and crisp. Optionally, when toast slices are warm, rub with cut surface of a garlic clove for extra flavor.

3. Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl. Mix in balsamic vinegar (if using), 2 teaspoons olive oil, salt, and pepper.

4. Spoon tomato mixture onto toast slices and serve immediately, or set out the bowl and let guests serve themselves.

Cook’s Note: The tomato mixture can be made ahead a few hours before serving. To avoid the tomatoes giving off too much juice as they marinate, hold off on adding the salt until right before serving. You can use a slotted spoon for serving and save the liquid for people who like to dip into it with extra bread.

Apple Valley: 612-255-5500

Bloomington: 952-896-0092

Burnsville: 952-892-5600

Chanhassen: 952-474-1298

Eagan: 651-686-9669

Eden Prairie: 952-525-8000

Edina

50th Street: 952-926-6833

France Avenue: 952-831-3601

Golden Valley: 763-544-8846

Maple Grove: 763-416-1611

Minneapolis

Downtown: 612-379-5040

Nokomis: 612-729-4000

Northeast: 612-548-3820

Uptown: 612-825-2440

Minnetonka

Glen Lake: 952-512-7700

Highway 7: 952-935-0198

Ridgedale: 952-541-1414

Navarre: 952-471-8473

Plymouth: 763-268-1624

Prior Lake: 952-440-3900

Richfield: 612-861-1881

Roseville: 651-633-6949

St. Cloud: 320-252-4112

St. Louis Park: 952-929-2100

St. Paul

Downtown: 651-999-1600

Highland Bridge: 651-698-5845

Wayzata: 952-476-2222

White Bear Lake: 651-653-0000

Woodbury: 651-999-1200

SHOP ONLINE

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CATERING

Catering.LundsandByerlys.com 952-897-9800

L&B EXTRAS

Get extra o ers and tools to make shopping easier. LundsandByerlys.com/Extras

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FOOD QUESTIONS?

Call our FoodE experts: 952-548-1400

REAL FOOD COMMENTS

Aaron Sorenson: 952-927-3663

Passionate Expertise

When Don Byerly opened the first Byerly’s in Golden Valley in 1968, the store received nationwide recognition. Not only was it the largest grocery store in Minnesota, but it was also filled with many new and innovative features.

Full-service bakery and deli departments were both a first in the Twin Cities. So, too, was a service meat and seafood department. Don’s drive to further elevate the shopping experience didn’t stop there, as it was also the first store to offer parcel pickup service, carpeted floors, wide aisles, and the widest parking stalls. The store was referred to as the “Bloomingdale’s of the supermarket world” by the Wall Street Journal. There was also a full-time home economist who assisted customers with recipes, menu ideas, and party planning. Our Lunds stores had hostesses who provided a similar level of service and expertise to customers.

When we had the privilege of bringing our two brands together in 1997, it was a tremendous opportunity to begin taking the best of what both Lunds and Byerly’s offered to create an even more sensational shopping and working experience. While the titles of “home economist” and “hostess” evolved to “culinary specialists,” this unique and differentiated role remained as an elevated level of service and expertise not found at other retailers in our market.

In 2004, we further evolved this role with the launch of our FoodE Expert program. As we’re celebrating the program’s 20th anniversary this year, we continue to have a FoodE Expert at every one of our stores, and they have a wide variety of impressive backgrounds, ranging from pastry chefs and cheesemongers to classically trained chefs who have worked at acclaimed restaurants. One even served as chef to three of our state’s former governors.

While their food backgrounds are diverse, our FoodE Experts are all known for their passion, deep food knowledge, and commitment to serving you. From finding the right ingredient for a recipe or advising on the best cooking method for a dish, to helping you find the newest and healthiest food for you and your family, our FoodE Experts welcome the opportunity to share their wisdom with you. And some have shared their favorite cooking tips on pages 12-13.

Our FoodE Experts are easy to spot in their green coats, so be sure to take advantage of their expertise the next time you have a kitchen conundrum or just want an added level of kitchen confidence.

As always, we hope you continue to enjoy Real Food

Sincerely,

Tres Lund president and ceo

L&B Premium Deli Meats

Our new line of chef-crafted deli meats is made using the highest quality beef, pork and turkey possible. We partnered with family-owned companies with extensive quality standards to provide you with an outstanding deli meat. The turkey is single-sourced from Bowman & Landes in Ohio, while the USDA Prime beef comes from Double R Ranch in Washington.

From uncured honey ham to mouthwatering pastrami, they’re sliced to order and contain no artificial ingredients, preservatives or fillers. And they’re available exclusively at Lunds & Byerlys.

A TASTE OF Lake Living

Whether you’re at the lake or in the backyard, this burger is sure to “wow” all those around the table

At the Lake Burger

MAKES 6 SERVINGS | RECIPE BY LAURIE GEISEL, FOODE EXPERT, LUNDS & BYERLYS EAGAN

PREPARATION: 30 MINUTES; COOK TIME: 20 MINUTES

I dreamed up this recipe when I worked at Lunds & Byerlys Prior Lake. Our Prior Lake customers—like most Minnesotans—love their time at the lake, and I wanted to create something that our guests could make to “wow” their friends and family during lake-day cookouts—or anytime. My inspiration came from a holiday dip made with Jarlsberg cheese. It seemed like it would make the perfect burger topper, so I gave it a try, and the original Lake Burger recipe was created. Last year when Lunds & Byerlys launched the new L&B Premium Chuck, Brisket, and Short Rib Blend Burger, I decided to update the recipe—and the results were even more delicious!

for the jarlsberg dip

2 cups grated Jarlsberg cheese

2 cups mayonnaise

¼ cup grated white onion

for the burgers

6 L&B Ciabatta Rolls

6 L&B Premium Chuck, Brisket, and Short Rib Blend Burger Patties

1 tablespoon L&B Dry Aged Beef Seasoning

6 tablespoons L&B Smoky Chipotle Garnishing Sauce

Sliced tomatoes, for garnish

Lettuce, for garnish

Sliced white onions, for garnish

1. Heat oven to 350°F.

2. To make the Jarlsberg Dip: In a large bowl, mix together the cheese, mayonnaise, and onion until combined.

3. Transfer the mixture to a small casserole dish and bake until golden brown, about 20 minutes.

4. Remove the dip from the oven and let cool for 10 minutes.

5. To make the burgers: Heat a grill or grill pan to mediumhigh heat.

6. Cut the L&B Ciabatta Rolls in half to separate the tops and bottoms. Spread 2 tablespoons of the Jarlsberg dip onto the top half of each roll. Close the rolls and wrap them individually in aluminum foil.

7. Place the wrapped rolls top side down on the upper rack of the grill to keep warm. Alternatively, if making the burgers indoors, place the wrapped rolls top side down in the preheated oven to keep warm.

8. Season the burger patties on both sides with the L&B Dry Aged Beef Seasoning. Grill the burgers until browned on both sides and cooked through, about 7 minutes per side or until the burgers register 160°F on an instant-read thermometer.

9. Remove the rolls from the grill or oven. Unwrap and open them. Spread 1 tablespoon of the L&B Smoky Chipotle Garnishing Sauce on the bottom half of each roll.

10. Place one burger on each roll bottom and garnish with the tomatoes, lettuce, and onions, and finish with the roll tops.

expert advice

FoodE Expert

KITCHEN TIPS AND TRICKS

For the last 20 years, our FoodE Experts—easy to spot in their green chef coats—have helped customers with recipe ideas, cooking tips and tricks, product recommendations, and many other kitchen-related queries. This year, as we celebrate the 20th anniversary of the FoodE Expert program at Lunds & Byerlys, we asked our passionate team of FoodE Experts for their best kitchen tips and tricks. From a well-stocked spice drawer to a squeeze of citrus, you’re sure to find a new-to-you tip or trick to help solve common kitchen conundrums.

L&B Downtown Minneapolis

Cook with intention and thoughtfully prepare your food. The energy and thoughts you put into your food preparation can directly affect how the body receives it. While you’re cooking, think about how the meal will nourish you and your family.

Susie Biwer L&B Burnsville

I like to add a sprinkle of cinnamon to sweet dishes and a squeeze of lime juice to savory dishes while cooking. Both of these little additions are simple, yet subtle enhancements.

L&B Maple Grove

When serving seafood, squeeze a lemon, lime, and orange over top. And go green— mix lemon juice and cream of tartar to clean your refrigerator and coolers.

Marty Peterson-Brust

L&B Roseville

If your dish tastes flat, add a squeeze of lemon or lime juice or a bit of the zest to give it a little pizzazz! If citrus isn’t quite right for your dish, use a dash of vinegar. It can brighten up your dish and balance flavors.

Here’s a great way to enjoy pizza without overindulging: Using a heavy knife or cleaver, cut a frozen pizza into six equal wedges. Do this while the pizza is still frozen; don’t let it thaw. Wrap the slices with plastic wrap and place them in a large freezer-safe bag and freeze. When the urge for pizza strikes, bake one slice, prepare yourself a generous green salad with some Italian dressing, and enjoy!

Janeen Gauthier

L&B Uptown Minneapolis

L&B Apple Valley

Juice fresh lemons, pour into an ice cube tray, and freeze. This is a great way to use lemons that might be about to spoil, plus it’s a great way to use fresh lemon juice in a recipe without keeping fresh citrus on hand. You can even use the lemon juice in cocktails! This same tip can be applied to herbed olive oil, yogurt, and even coffee!

L&B Plymouth

Don’t overcrowd the pan! If you are searing meat in a skillet or roasting veggies on a sheet pan, make sure there is space between the pieces for heat and air to circulate. If you crowd them, the water they give off will create steam, which results in tough meat, soggy veggies, and no caramelization. Cook in smaller batches, if needed!

Cassidy Gerber

Ruth Clarkin

Mary Kamish

Denise LeClaire

Hattie Schwingler

L&B Hwy. 7 Minnetonka

My favorite trick is to have breakfast for dinner once a week. There are so many reasons to love breakfast for dinner! You probably already have the ingredients and there are many directions you can take it— from pancakes and waffles to eggs, bacon, and hash browns. Plus, everyone likes it, it’s cost effective, and you can easily go meatless if you want to cut back on meat.

I have three (yes, three!) favorite kitchen tips:

1. A well-stocked spice drawer is your ticket to endless variety in your day-to-day cooking. A pound of ground beef, a package of chicken, or a can of chickpeas can be transformed with the addition of simple pantry ingredients. Go to the Middle East with cumin and coriander, to Scandinavia with cardamom and allspice, or visit India with turmeric and garam masala.

2. Craving banana bread, but your fruit is green? No worries! Let food science come to your rescue. The enzymes in egg yolks will ripen your fruit in 30 minutes. Whatever recipe you’re using, just combine the eggs and mashed bananas while you prep the other ingredients.

3. Ignore labels! Just kidding, but if a jar says “salsa,” think of it as a magic flavor enhancer for chili, pulled pork, pot roast, or chicken soup. L&B sauces are great for marinating, mixing with mayo for sandwiches, or making into a salad dressing. L&B Barbecue Sauces are for more than just grilling. They can add flavor to casseroles, tray bakes, sloppy Joes, and more!

My top three cooking tips:

1. Use high-quality ingredients. You can never go wrong with using the best quality ingredients you can find. This will make your recipes shine!

2. Taste and adjust seasonings before you serve.

3. Learn the basic cooking methods and practice, practice, practice!

Joan Donatelle

L&B St. Louis Park

Mary Kalka

L&B Highland Bridge

When you find beautiful lemons and limes on sale, buy multiple and then halve them, add to a Ziploc bag, and freeze. They only take about 15-20 seconds in the microwave to defrost! I use so much fresh citrus, so this is a real timesaver.

I love salads! Here’s my formula for a great salad:

1. Greens (as much as you’d like)—iceberg, spring mix, cabbage, arugula, etc.

2. Veggies (as much as you’d like)—snap peas, carrots, celery, jicama, tomatoes, etc.

3. Something salty (pick 1-2)—walnuts, sunflower seeds, pepitas, almonds, olives, etc.

4. Something crunchy (pick 1)—croutons, tortilla strips, crunchy veggies, etc.

5. Something fatty (pick 1-2)—bacon, ham, pepperoni, goat cheese, Parmesan, cheddar, etc.

6. Something sweet (pick 1)—strawberries, apples, oranges, dried fruit, etc.

7. Add your favorite dressing and toss!

Mary Johnson

L&B Golden Valley

My favorite kitchen tip comes from the Farmer’s Almanac. Here’s a simple way to remember when to add vegetables to a pot of water: If the vegetable grows underground, start the vegetable in cold water. If the vegetable grows above ground, add to boiling water.

Irene Silber

L&B Navarre

Liz Sellet

L&B White Bear Lake

WHAT’S In Store

Divina

Lunds & Byerlys experts share favorite finds and L&B products you’ll want to check out

Tangerine & Chili

Marinated Olives

and Divina Lemon, Feta & Olive Mix

Divina Market’s mission is to preserve the simplicity of Mediterranean ingredients and support the communities that produce them. Their authentic, creatively flavored olives and olive mixes start with high-quality, traceable ingredients. The tangerine and chili marinated olives combine buttery Greek olives with dried tangerine slices and fiery chili peppers for a tantalizing sweet-heat mix. Pair with sparkling wine, toss with couscous and goat cheese crumbles, or chop and bake over salmon fillets. The lemon, feta, and olive mix combines whole juicy green and Kalamata olives with chunks of tangy feta cheese and lemon slices. Toss with fresh greens for a simple Mediterranean salad, enjoy with a charcuterie board, or chop and spoon over grilled chicken.

ROKA Cheese Crisps

The recipe behind these delicate cheese snacks goes back to 1949 in the Netherlands, when ROKA was founded by Patissier Jo Roodenrijs. The cheese biscuits are made with high-quality aged cheese for a savory taste and contain 90 layers of pu pastry to obtain that light, flaky crunch. Try them as an accompaniment to your next charcuterie board or warm them and enjoy that fresh-out-ofthe-oven taste and aroma. Flavors include Parmigiano Reggiano, cheddar and onion, and Gouda.

The Foraging Fox Upcycled Tomato Ketchup

The Foraging Fox is fighting food waste one bottle at a time! After learning a huge amount of farmed food goes to waste in the United States every year, the team at Foraging Farm challenged themselves to create a delicious tomato ketchup using tomatoes that would have been otherwise thrown away. The results speak for themselves as this upcycled tomato ketchup is bold, tangy, and super versatile.

Poppi Soda

L&B 100% Pure California Olive Oil

Poppi is bringing soda back! Founded by husband-and-wife duo Stephen and Allison in Austin, Texas, Poppi combines fruit juice, apple cider vinegar, and prebiotics for a deliciously refreshing, full-of-flavor soda with benefits. Each can contains just 5 grams of sugar and 25 calories or less, plus it’s packed with prebiotics for gut health. Available in individual cans or 4-packs and several fun flavors including raspberry rose, cherry limeade, strawberry lemon, ginger lime, and orange.

Our new L&B single origin 100% California-grown extra virgin olive oil is processed without using chemicals or additives. It is intense in flavor due to a high concentration of polyphenols, which are strong antioxidants. This sought-after flavor and high smoke point make it a versatile kitchen tool. It’s delicious whisked into salad dressings or marinades, it adds texture and flavor when used in grilling, and it’s great for sauteing or stir-frying. Try it in place of butter when baking to add moisture and subtle fruitiness. Available in 16.9-ounce and 33.8-ounce sizes.

UP Co ee Roasters

UP Co ee Roasters is the North’s leading provider of Certified Organic co ee and equipment. UP was created on three guiding principles—quality, sustainability, and knowledge—which results in Certified Organic, specialty-grade beans from farm-direct relationships that are roasted in small, artisanal batches that you can enjoy at home. Varieties include Matador Espresso Blend, Minnesota Mudd Blend, Ethiopia Kossa Geshe Estate, and Papua New Guinea single origin.

GO BIG AND GO HOME

MASTERING the Grill

by alesha taylor

As the temperature rises and the days grow longer, it’s time to embark on a culinary adventure in your own backyard. Grilling is not just a cooking method—it’s an art form that allows you to infuse your food with smoky flavors and create mouthwatering dishes that will delight your taste buds. From choosing the right equipment to mastering flavor, follow these tips for next-level summer grilling.

Clean Machine

Skew it Up

Skewers are a versatile and fun way to grill meats, vegetables, and fruits. Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning. Thread marinated chicken, bell peppers, onions, and pineapple onto skewers for a colorful and flavorful kebab. For a Mediterranean twist, skewer lamb chunks with cherry tomatoes, zucchini, and red onion.

Proper maintenance of your grill is crucial for optimal performance and food safety. Clean the grates before and after each use with a grill brush to remove residue and prevent sticking. After cleaning, oil the grates lightly paper towel soaked in vegetable oil and a pair of tongs

Safety First

Prioritize safety when grilling outdoors. Keep a fire extinguisher nearby in case of emergencies. Use long-handled utensils to avoid burns and flare-ups. Never leave the grill unattended while in use and ensure proper ventilation to prevent carbon monoxide buildup.

Grill-tastic Gadgets

Having the right tools on hand can elevate your grilling experience. Did you know you can use a cheese grater to finely chop herbs like rosemary and thyme? These aromatics enhance the flavor of grilled meats and veggies. A seafood basket is perfect for cooking delicate fish fillets and shrimp without losing them to the grates.

Choosing the Right Grill

Experiment with Flavors

Don’t be afraid to experiment with di erent marinades, rubs, and sauces to enhance the flavors of your grilled dishes. Marinades with citrus juices, herbs, and spices can tenderize meats and add a depth of flavor. Rubs made with smoked paprika, garlic powder, and brown sugar create a caramelized crust on grilled meats. Or up the ante with “BBQ Deck: 30 Recipes to Spice Up Your BBQ Game” for curated ’cue dishes by certified Barbecue Hall of Famer Ray “Dr. BBQ” Lampe. This portable deck features classics like Memphis Dry-Rubbed Back Ribs and creative delights like Pig Wings. Each card includes fire-roasted magic, essential grilling tools, pairing suggestions, and rub recipes, making it a must-have for barbecue enthusiasts of all levels.

Consider your cooking style and preferences when selecting a grill. Gas grills o er convenience and precise temperature control, while charcoal grills impart a smoky flavor to your food. Flat-top grills are versatile and excellent for cooking delicate foods like fish and vegetables.

Summer

Nourish your body and mind with these tasty tips and helpful tricks

by macy harder

Apply sunscreen every day, even when it’s cloudy. Using sunscreen with an SPF of at least 30 is essential in preventing sunburn and skin cancer.

Berries —Summer offers prime pickings for raspberries, blackberries, blueberries, and strawberries. Berries are high in fiber, vitamin C, and antioxidants, and are known to help lower blood pressure, prevent cancer, and aid in digestion.

Corn —Toss a few cobs on the grill during your backyard barbecues. Corn is good for digestion, heart health, and even eye health.

Diversify your protein sources. If chicken is your go-to, try swapping it for grilled salmon, trout, or shrimp every once in a while.

Eat outdoors! Enjoy prime picnic season and soak up some extra vitamin D. Fresh air is beneficial for your immune system, lungs, heart, and mental health.

Freeze grapes, mango chunks, or bananas to keep a cold, refreshing snack on hand.

Go for a walk. A simple daily walk comes with a multitude of health benefits, including cancer and disease prevention, weight loss, increased energy levels, improved mood and memory, and stronger bones and muscles.

Hydrate, hydrate, hydrate. Warm weather activities can lead to increased water loss through sweat, so be sure to up your water intake this summer. Fruit can be full of H2O, too—watermelon, strawberries, and grapefruit are great thirst-quenchers.

Incorporate healthy fats from sources like avocados, nuts, and olive oil into your meals.

Jump rope —This full-body workout can boost your heart health, build stronger bones, improve coordination, and even ease anxiety.

illustrations by olivia curti

Keep portions small. Try lighter meals and snacks throughout the day to prevent feeling sluggish in the heat.

Lean protein —White poultry meat, fish, and lean red meats are light, easily digested, and great for summertime meals.

Make your own frozen treats. Healthier dessert alternatives like smoothie bowls, yogurt pops, and fruit sorbets are delicious and easy to whip up at home.

Take advantage of fresh produce. Many fruits and veggies are in season (like tomatoes, corn, zucchini, peppers, and berries, to name a few), so now is the perfect time to fill your plate with fresh ingredients.

Use fresh herbs to spice up your meals without adding sugar or sodium.

Vitamin C —Did you know that increasing your vitamin C intake can help protect your skin from sun damage? Stock up on cantaloupe, citrus fruits, broccoli, and bell peppers.

Nuts, seeds, and legumes are full of vitamins and minerals and make for energizing midday snacks.

Okra —This green vegetable is in its prime season throughout June and July. Try okra roasted, fried, grilled, or sauteed.

Watermelon —Containing 92% water, watermelon is not only delicious, but a great source of hydration. Its versatile flavor works well in both sweet and savory dishes, from salad and salsa to sorbet and fresh-pressed juice. Always wash the outside of a melon before cutting.

Pineapple —This tropical fruit is a great source of antioxidants and digestive enzymes that contribute to gut health.

(E)xperiment with outdoor cooking techniques.

Quench your thirst with infused water. Add some fruits and herbs of your choice into water and refrigerate the mixture for at least 4 hours or overnight. This refreshing, low-sugar beverage will both taste good and provide essential nutrients.

Yogurt —Enjoy yogurt on its own, topped with berries and granola, or mixed into a smoothie. It’s perfect for a light snack and is a great way to get some extra protein and probiotics in your diet.

Replace creamy salad dressings with lighter vinaigrettes.

Sleep for at least 7 to 10 hours each night.

Zinc —This important mineral helps the immune system fight off viruses and bacteria. Poultry, seafood, and other meats are rich in zinc, but it can also be found in legumes, nuts, seeds, and whole grains.

VFire up your grill and elevate this season’s cookouts with regional barbecue styles and updated

tasty sides

by molly stevens

olumes have been wri en about the long history of barbecue in America, and culinary scholars and pitmasters alike still can’t agree on the intricacies of regional styles and formulas. But there is one thing that we can all agree on: A backyard barbecue party signals a good time! So, let’s put aside debating about which type of barbecue reigns supreme and celebrate our collective enjoyment of grilled food, summer salads, and the opportunity to gather with friends and family.

Inspired by some of the most iconic barbecue styles around the country, choose from mustardy grilled chicken, a smoky flank steak, or sweet-tangy sauced pork ribs. Accompany these with one or more updated classic side salads, such as creamy potato salad, crunchy slaw, or a fresh take on succotash. If you’ve got a real crowd, double up the recipes, offer more than one, or toss a few burgers and hot dogs on the grill to make sure there’s plenty for everyone. If you’re ambitious, you can add a few traditional side dishes (see sidebar on next page). No matter how you build your menu, top the whole thing off with an ethereal lemon mousse festooned with summer berries. That’s something no one will debate!

photos by terry brennan

food styling by lara miklasevics illustrations by olivia curti

COUNTRY-STYLE

PORK RIBS WITH TANGY-SWEET

BARBECUE SAUCE AND CABBAGE, FENNEL, AND CARROT

COLESLAW WITH GINGER-ORANGE

DRESSING (RECIPES ON PAGE 24)

GRILLED CHICKEN WITH TANGY MUSTARD SAUCE AND CREAMY RED POTATO SALAD WITH CAPERS AND DILL

Grilled Chicken with Tangy Mustard Sauce

MAKES 4 TO 6 SERVINGS

Inspired by the piquant mustard-based sauces used to slather whole-hog barbecue in South Carolina, this creamy no-cook sauce adds heaps of flavor to boneless chicken thighs and breasts. The grilled scallions are optional here, but their sweet oniony bite plays perfectly with the sharp sauce so it’s a shame to skip them.

for the tangy mustard sauce

3 tablespoons brown sugar

1⁄2 teaspoon ground ginger

2 tablespoons warm water

1⁄3 cup yellow mustard

1⁄4 cup Dijon mustard, plus 1 teaspoon

2 tablespoons cider vinegar

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce, such as Frank’s, or to taste

Pinch salt (optional)

2-21⁄4 pounds boneless, skinless chicken thighs and breasts Salt and pepper, to taste

2 tablespoons mayonnaise

1 bunch scallions, trimmed (optional)

2 teaspoons vegetable oil (optional)

Creamy Red Potato Salad with Capers and Dill

MAKES 4 TO 6 SERVINGS

If there is any one dish that every barbecue needs, it’s potato salad. And this uptown version might just steal the show. A measure of yogurt (or sour cream) balances the richness of the creamy dressing, and the addition of pickles and capers adds a jolt of acid to bring the whole thing into focus.

1. In a small bowl, stir together the brown sugar, ginger, and warm water. Once combined, whisk in the yellow mustard, 1⁄4 cup Dijon, vinegar, Worcestershire, and hot sauce. Taste and, if needed, add more hot sauce and/or a small pinch of salt. Cover and set aside for 1 hour at room temperature. The sauce can be made ahead and refrigerated for up to 2 days.

2. Prepare a grill to medium-hot. As the grill heats, prepare the chicken and scallions, if using, for the grill.

3. Place the chicken in a mixing bowl. Season all over with salt and pepper. Add the mayonnaise and the remaining 1 teaspoon Dijon and stir or toss with your hands to coat the pieces evenly.

4. If using scallions, cut o the top 2 inches of each, and finely chop these. Set aside for garnish. Coat the whole scallions with vegetable oil. Grill the scallions, turning frequently, until tender and gently charred, about 4 minutes, and move to the perimeter of the grill to keep warm.

21⁄2 pounds small red potatoes, scrubbed

1⁄2 cup mayonnaise

1⁄4 cup plain yogurt or sour cream, whole or low-fat

2 tablespoons pickle juice

1 tablespoon Dijon mustard

1 cup chopped celery

3 scallions, white and green parts, finely chopped

5. Arrange the chicken on the grill and cook, turning several times so the chicken sears without charring, for 12 to 16 minutes, or until browned and cooked through. To check doneness, cut into the thickest piece to see that it’s done, or check with an instant-read thermometer. Breast pieces should be 160°F and thigh pieces 175°F to 180°F.

6. Immediately spoon some mustard sauce over the chicken, and top with the chopped scallion greens, if using. Serve the chicken and grilled scallions, o ering the remaining sauce at the table.

Nutrition (per serving): Calories: 190, Fat: 6g (Sat: 0.5g), Cholesterol: 65mg, Sodium: 810mg, Carb: 7g, Fiber: <1g, Sugar: 5g, Protein: 24g

1⁄3 cup pickles, chopped (see Cook’s Notes)

2 tablespoons capers, drained and coarsely chopped

2 tablespoons chopped fresh dill

2 hard-boiled eggs, chopped (see Cook’s Notes)

Salt and freshly ground black pepper, to taste

1. Put the potatoes in a large saucepan, add water to cover them by 2 inches, and add a good pinch of salt. Bring to a boil. Adjust heat and simmer until the potatoes are tender, 15 to 18 minutes. Drain and set aside until cool enough to handle.

2. In a small bowl, whisk together the mayonnaise, yogurt (or sour cream), pickle juice, and mustard. Season with salt and pepper.

3. When the potatoes are cool enough to handle, cut them into bite-size chunks and drop them into a large bowl. Add the celery, scallions, pickles, capers, and dill. Stir gently with a flexible spatula to combine. Pour over the dressing and stir to coat. Stir in the chopped eggs, and season to taste with salt and pepper. Serve or refrigerate for up to 1 day.

Cook’s Notes

■ Boiling potatoes whole with the skin on leaves them less waterlogged, so they are thirstier and better able to absorb the flavors of the dressing.

■ To hard-boil the eggs, put them in a small saucepan and cover with water by at least 1 inch. Bring to a boil slowly over medium-low heat. Once the water boils, cover the pot, turn o the heat, and set a timer for 15 minutes. Then, drain and rinse with cold water before peeling

■ Use whichever pickles you prefer here—dill, sweet, hot, or even a mixture.

■ The potato skins add color and texture to the salad, but if they are bitter or tough, scrape them o as you’re cutting up the boiled potatoes.

■ The salad can be made ahead, but chilling can mute the flavors, so if it has been chilled, check for salt and pepper before serving.

Nutrition (per serving): Calories: 300, Fat: 17g (Sat: 3g), Cholesterol: 75mg, Sodium: 390mg, Carb: 33g, Fiber: 4g, Sugar: 3g, Protein: 7g

Dishy Sides

For barbecue enthusiasts, the side dishes can be paramount to the main course. Here are some classics that enhance any cookout—plus, find these and more salads ready to pick up in the deli:

Baked beans Chilled cucumber salad Corn on the cob Cornbread Mac and cheese Pickles Tender dinner rolls Watermelon

Country-Style Pork Ribs with Tangy-Sweet Barbecue Sauce

MAKES 4 TO 6 SERVINGS

The thick tomatoey barbecue sauce served on pork ribs in and around Kansas City is perhaps the most ubiquitous in the country, but many recipes end up cloyingly sweet because of a reliance on ketchup. Here, we use tomato puree instead to create a sauce that balances all the elements of sweet, tangy, and spicy into an irresistible partner for boneless country-style ribs.

2 -21⁄2 pounds boneless countrystyle pork ribs, 1-11⁄2 inches thick

2 teaspoons ground coriander

2 teaspoons brown sugar, light or dark

2 teaspoons dried oregano

1 teaspoon ground mustard

1 teaspoon paprika, sweet, hot, or smoked

2 teaspoons kosher salt (or 11⁄2 teaspoons fine)

1⁄2 teaspoon freshly ground black pepper

for the barbecue sauce

2 tablespoons vegetable oil

1 small onion, minced

Cabbage, Fennel, and Carrot Coleslaw with Ginger-Orange Dressing

MAKES 4 TO 6 SERVINGS

2-3 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika, sweet, hot, or smoked

1⁄2 teaspoon ground mustard

1⁄2 teaspoon celery seed

1⁄4 teaspoon cayenne, or to taste

1 cup tomato puree

1⁄3 cup brown sugar, light or dark

3 tablespoons lemon juice

2 tablespoons molasses

1 teaspoon kosher salt (or 3⁄4 teaspoons fine sea salt), or to taste

1. Arrange the pork ribs on a plate or baking dish. In a small bowl, combine the coriander, brown sugar, oregano, mustard, paprika, salt, and pepper. Sprinkle the seasoning mix over the ribs, rubbing so it adheres. Cover loosely with plastic wrap and refrigerate for at least 2 hours and up to 12 hours.

2. For the sauce, heat the oil in a medium saucepan over medium-low heat. Add the onion and garlic and saute until tender and translucent, about 6 minutes. Add the chili powder, cumin, paprika, mustard, celery seed, and cayenne. Stir and cook until just fragrant, 1 to 2 minutes. Add the tomato puree, sugar, lemon juice, molasses, and salt. Stir to combine and bring to a simmer. Reduce heat to maintain a gentle simmer, and cook until thick and shiny, 20 to 25 minutes. Puree the sauce using an immersion blender or by transferring to a blender. Set aside. The sauce may be made ahead and refrigerated for several days.

A zingy ginger-orange dressing brings harmony to the colorful mix of red and green cabbage, fresh fennel, and carrots in this bright and fresh-tasting slaw. The vegetables need to sit for 30 to 60 minutes before serving to absorb the dressing, and the salad will retain its crunch and flavor for up to 2 days.

4 cups shredded green cabbage (about 3⁄4 pound)

4 cups shredded red cabbage (about 3⁄4 pound)

1 medium fennel bulb, quartered, cored, and thinly sliced

3 teaspoons sugar, divided

1 teaspoon kosher salt (or 3⁄4 teaspoon fine sea salt), plus more to taste

3. Preheat a grill to medium heat. Let the ribs sit at room temperature as the grill heats. If the sauce has been refrigerated, return it to a saucepan and heat over gentle heat until warm.

4. Grill the ribs, turning as needed so they brown without charring, until tender and cooked through, 15 to 20 minutes. During the last few minutes of grilling, brush the ribs with barbecue sauce, turning so the sauce browns. Check for doneness by pressing on the ribs to feel that they are tender or insert an instant-read thermometer into the thickest part to check that the internal temperature is 175°F to 180°F. Serve, passing extra barbecue sauce on the side.

Cook’s Notes

■ Country-style pork ribs are not technically ribs. Instead, they are thick-cut strips from the blade end of the loin, near the shoulder. For grilling, look for uniform country-style ribs (1 to 11⁄2 inches thick) without too much fat or connective tissue.

■ Beyond pork ribs, try this sauce on chicken or burgers. It’s so good, you may want to double the recipe.

1 teaspoon finely grated ginger

1⁄2 teaspoon finely grated garlic

1 navel orange, scrubbed

3 tablespoons apple cider vinegar

2 cups shredded carrots (2 medium-large)

1⁄3 cup parsley leaves, coarsely chopped

1⁄4 cup extra virgin olive oil

Freshly ground black pepper, to taste

1. Combine the cabbages and fennel in a colander set over a large bowl or sink. Sprinkle with 1 teaspoon sugar and 1 teaspoon salt (if using fine sea salt, use only 3⁄4 teaspoon) and toss to distribute the salt and sugar evenly. Let sit for 30 to 60 minutes to soften the vegetables, so they can better absorb the dressing.

2. Meanwhile, grate 1⁄2 teaspoon orange zest; reserve the orange. Combine the zest with the ginger and garlic in a small bowl. Add a pinch of salt, the vinegar, and the remaining 2 teaspoons of sugar. Set aside for at least 20 minutes to macerate.

3. Shake the cabbage and fennel a few times to eliminate excess moisture and transfer it to a mixing bowl. Add the carrots. Use a sharp knife to remove the peel from the orange, then cut into slices and cut the slices into quarters. Add these to the bowl along with the parsley.

4. Add the olive oil to the ginger-garlic-zest mixture and whisk to combine. Season with black pepper to taste. Pour the dressing over the slaw and toss to combine. Taste for salt; it may not need any. Refrigerate 30 minutes, or up to 2 days. Toss, and taste for salt again before serving.

Cook’s Notes

■ You’ll need about 1⁄4 head of each red and green cabbage. If you prefer, you can make the slaw with all one type, although it won’t be as colorful.

Nutrition (per serving): Calories: 480, Fat: 28g (Sat: 7g), Cholesterol: 125mg, Sodium: 990mg, Carb: 21g, Fiber: 2g, Sugar: 17g, Protein: 39g

■ You can shred the cabbage by hand or with a food processor. Either way, start by cutting the cabbage in quarters and removing the solid core. Shred crosswise.

■ For the fennel, start by removing the fronds and stalks. Then cut the bulb into quarters and remove the solid core. Set each core on its side and slice crosswise (or feed the cores into a food processor fitted with the shredding blade).

■ You can also make this with preshredded cabbage, either green, red, or white, or a tricolor mix. You will need a total of 8 cups, which is 1 1⁄4 to 1 1⁄2 pounds.

Nutrition (per serving): Calories: 150, Fat: 10g (Sat: 1.5g), Cholesterol: 0mg, Sodium: 350mg, Carb: 17g, Fiber: 5g, Sugar: 10g, Protein: 2g

COUNTRY-STYLE PORK RIBS WITH TANGY-SWEET

BARBECUE SAUCE AND CABBAGE, FENNEL, AND CARROT

COLESLAW WITH GINGER-ORANGE DRESSING

SPICE-RUBBED FLANK STEAK WITH SMOKY BUTTER SAUCE AND SUMMER SUCCOTASH SALAD

Spice-Rubbed Flank Steak with Smoky Butter Sauce

MAKES 4 TO 6 SERVINGS

On many barbecue circuits, especially in Texas where brisket reigns, the meat stands on its own in terms of flavor and juiciness, making sauce superfluous. But achieving this level of perfection takes long hours over a carefully tended wood fire. This shortcut version relies on a heady spice rub to tenderize and season a quicker-cooking flank steak and a simple warm butter sauce to add succulence.

1 (11⁄2 to 2-pound) flank steak

2 teaspoons ground cumin

2 teaspoons paprika, preferably smoked

1 teaspoon chili powder

1 teaspoon onion powder

1⁄8 -1⁄4 teaspoon cayenne

2 teaspoons kosher salt (or 11⁄2 teaspoons fine sea salt)

3 tablespoons unsalted butter

2 teaspoons Worcestershire sauce

1 teaspoon cider vinegar or white wine vinegar

1⁄8 teaspoon liquid smoke (optional; see Cook's Note)

Dash hot sauce, such as Frank’s Pinch salt

Summer Succotash Salad

MAKES 4 TO 6 SERVINGS

1. Ahead of time 2 to 12 hours, place the steak on a platter or in a large baking dish that can accommodate it without folding. In a small bowl, combine the cumin, paprika, chili powder, onion powder, cayenne, and salt. Sprinkle the spice mixture over the entire surface of the steak, rubbing so that it adheres. Cover loosely with plastic wrap and refrigerate for at least 2 hours and up to 12 hours.

2. Preheat a grill to medium-hot. Let the steak sit at room temperature as the grill heats.

3. Melt the butter in a small saucepan over medium-low heat. Whisk in the Worcestershire, vinegar, liquid smoke (if using), hot sauce, and salt. Set aside in a warm spot.

4. Grill the steak, turning as needed so the outside sears nicely without charring, until browned and cooked to your liking, 10 to 15 minutes. Check for doneness by discretely cutting into the thickest part, or test with an instant-read thermometer. (For medium-rare, look for 120°F to 125°F; for medium, look for 125°F to 130°F.) Transfer the steak to a carving board to rest for 5 minutes. If the sauce has cooled, warm it briefly.

Colorful bean salads are a mainstay of summer menus and cookouts because they’re reliable, sturdy, and crowd-pleasing. But they can also be a little boring. So why not mix things up with a fresh take on succotash, combining corn, tomatoes, and beans with a light vinaigrette and a generous handful of fresh basil?

21⁄2 cups fresh or frozen edamame or lima beans

21⁄2 cups frozen corn kernels (see Cook’s Notes)

2 tablespoons lime juice

1 heaping tablespoon minced shallot

1⁄2 teaspoon Dijon mustard

1⁄2 teaspoon sugar

1⁄4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste

1⁄4 cup extra virgin olive oil

1 pint cherry tomatoes, halved

1⁄3 cup fresh basil leaves, coarsely chopped

5. Slice the steak across the grain, pour the warm butter sauce over the top, and serve.

Cook’s Note: Liquid smoke, as the name suggests, is made by running actual wood smoke through a condenser to create a concentrated liquid with an intense, smoky flavor. It’s been around for over 100 years, and a dash gives this steak sauce the subtle kiss of smoke that otherwise requires hours over a wood fire. When shopping for liquid smoke, look for brands that contain nothing more than smoke and water. Some brands specify the type of wood used (such as hickory, applewood, or mesquite). Any flavor works here. Once you have a bottle, experiment with adding a few drops to your next pot of chili or stew to give the impression that it was cooked over an open fire.

1. Bring a large pot of water to a boil. Add a hefty pinch of salt. Add the beans. Return the water to a boil and boil for 1 minute. Add the corn, again return to a boil, and blanch until the vegetables are just tender, about 2 minutes. Drain, and immediately rinse with cold water. Drain again. Then spread onto a towel-lined baking sheet to dry and cool.

2. In a small bowl, combine the lime juice, shallot, mustard, sugar, and 1⁄4 teaspoon salt. Let sit for about 4 minutes to macerate. Whisk in the olive oil.

3. Combine the corn, beans, and tomatoes in a salad bowl. Pour over the dressing and toss to combine. Stir in the basil. Season to taste with salt and pepper. Serve. If making ahead, wait to add the basil until just before serving.

Nutrition (per serving): Calories: 250, Fat: 15g (Sat: 7g), Cholesterol: 70mg, Sodium: 690mg, Carb: 2g, Fiber: <1g, Sugar: 0g, Protein: 25g

Cook’s Notes

■ Although lima beans are traditional in succotash, the sweet-nutty taste and brighter green hue of edamame are more appealing in this fresh salad.

■ You can, of course, make this with fresh corn, and it’s a great way to use up leftover corn. You’ll need 3 to 4 ears to make 2 1⁄2 cups of kernels. Boil the corn ears, then stand them on end and slice o the kernels. Skip the blanching step (with the beans), just add the kernels to the salad.

■ The salad can be made up to 24 hours ahead. Just wait to add the basil just before serving.

Nutrition (per serving): Calories: 230, Fat: 11g (Sat: 1.5g), Cholesterol: 0mg, Sodium: 115mg, Carb: 31g, Fiber: 6g, Sugar: 9g, Protein: 7g

LEMON MOUSSE WITH FRESH BERRIES

Lemon Mousse with Fresh Berries

MAKES 6 SERVINGS

Lemon mousse makes an ideal summertime dessert, striking a magical balance between light and decadent. The only tricky part is making the lemon curd (a silky combination of gently cooked eggs, sugar, and lemon), but once you get the hang of rigging up a double boiler, it’s no work at all. If you’re pressed for time, you can substitute store-bought lemon curd (see Cook’s Notes).

2 large eggs

1⁄2 cup granulated sugar Pinch salt

2 teaspoons freshly grated lemon zest

1⁄3 cup fresh lemon juice

11⁄2 cups heavy whipping cream, very cold (see Cook’s Notes)

3 tablespoons powdered sugar, sifted

1-11⁄2 pints fresh berries, such as blueberries, raspberries, or strawberries Granola or candied nuts, for garnish (optional)

1. Rig up a double boiler with a saucepan and metal mixing bowl and put about 1 inch of water in the pan (See Cook’s Notes). Bring the water to a gentle simmer, leaving the bowl on the counter.

2. Combine the eggs, sugar, and salt in the metal bowl, and whisk until smooth and pale yellow. Whisk in the lemon zest and juice. Place the bowl over the simmering water and stir gently with a heat-resistant silicone spatula until the mixture thickens and coats the spatula, about 6 minutes. If at any point lumps appear, lift the bowl o the saucepan and stir to smooth out. If necessary, lower the heat before replacing the bowl. Once thick, transfer the curd to a smaller bowl, cover with plastic, and chill for at least 1 hour. The lemon curd can be made up to 2 days ahead and refrigerated.

3. To make the mousse: Scrape the curd into a mixing bowl. Place the heavy cream in another mixing bowl (or in a stand mixer). Beat cream with the whisk attachment until starting to thicken. Add the powdered sugar and beat until soft peaks form. Spoon about 1⁄3 of the whipped cream into the lemon curd, combining with a silicone spatula until smooth. Return the mixture to the whipped cream, and gently fold together until smooth and well combined. Refrigerate until ready to serve. The mousse may be made 8 hours ahead.

4. To serve: For a family-style dessert, present the mousse in a pretty bowl accompanied by berries and, if using, granola or candied nuts, and invite guests to serve themselves. Or, prepare individual parfaits by layering the mousse with berries in stemmed wine glasses or dessert bowls and topping with granola or candied nuts, if using.

Cook’s Notes

■ You’ll need to make a double boiler to prevent the lemon curd from curdling. Choose a saucepan or wide, straight-sided skillet that will hold a metal mixing bowl so that it sits above (not in) 1 or 2 inches of water in the bottom of the pan. Bring the water to a gentle simmer over medium or medium-low heat, before setting the egg-lemon mixture on top and starting to cook.

■ If the lemon curd mixture does get too hot during cooking, lumps will appear. This won’t a ect the flavor, but the texture will be grainy. If this happens, strain the mixture through a fine sieve before chilling.

■ Be sure to use heavy whipping cream here. Anything lighter won’t hold up.

■ To make this with store-bought lemon curd, whisk 1 teaspoon of lemon zest into 1 scant cup of jarred curd before combining with the whipped cream.

Nutrition (per serving): Calories: 320, Fat: 23g (Sat: 14g), Cholesterol: 125mg, Sodium: 85mg, Carb: 27g, Fiber: 1g, Sugar: 25g, Protein: 4g

Slow Steady &

Your slow cooker is the perfect tool for easy summer meals

Beat the heat in the kitchen and enjoy more of a beautiful day while your slow cooker makes dinner. This trusty classic appliance often comes to mind for making comfort food during colder seasons, but summer is the perfect time to use it. You can avoid heating your kitchen and claim a little more time for yourself. Plus, with these easy meaty main dishes, you will often have more than you need for one meal and will be a step ahead on dinners for the week ahead, too. Either whip up easy sides or grab some ready-made in the deli and summer dinners will be a breeze. – m ary s ubialka

Pulled Pork

MAKES 6 SERVINGS

RECIPE BY LAUREN ALLEN, TASTES BETTER FROM SCRATCH

This easy recipe is made with pork shoulder (or butt), pantry spices, and Coca-Cola to tenderize the meat and add sweetness to the seasonings. The result is perfect, tender, and juicy pork to serve in a sandwich, with nachos, tamales, tacos, burritos, or quesadillas.

1 (4-pound) pork shoulder, or butt

2 tablespoons oil (optional if searing)

1 tablespoon brown sugar

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon kosher salt

1 teaspoon black pepper

1 (12-ounce) can Coca-Cola (not diet; see Cook’s Notes) Barbecue sauce for coating meat (optional)

1. Trim pork of excess fat and cut into 4 pieces.

2. Combine spices in a small bowl and rub all over the pork. (This can be done the night before and refrigerate the pork).

3. Sear (optional): Heat a few tablespoons of oil in a Dutch oven pot over medium-high heat. Add the meat and sear for a few seconds on all sides.

4. Place pork in your slow cooker and pour Coca-Cola around it. Cover and cook on low (recommended) 8 hours or high for 4 to 5 hours, until pork is tender and shreds easily with a fork.

5. Serve it in pulled pork sandwiches (just add barbecue sauce and top with slaw, if desired). Also use atop nachos, in tamales, tacos, burritos, or quesadillas, or stir into baked beans. Serve it with a green salad, fruit, baked beans, potato salad, chips, veggies and dip.

Cook’s Notes

■ The Coca-Cola adds sweetness and tenderizes the meat (diet soda won’t produce as great of results). Root beer would make a good substitute. If you don’t want to use soda, you can substitute another acid, like ½ cup apple cider vinegar mixed with 1 cup apple juice.

■ Store leftover pulled pork in an airtight container in the refrigerator for 2 to 3 days or freeze up to 3 months. If frozen, thaw overnight in the refrigerator.

■ How much pulled pork per person? This recipe will yield about 2 pounds of cooked pulled pork, enough to serve about 6 people (5 ounces per serving). If you want to estimate how much pulled pork you should make for a party or event, keep these two general rules in mind: One pound of pulled pork will feed approximately 3 people (about 5 ounces per serving). Cooked pulled pork will lose about half its weight as it cooks (so a 5-pound raw pork roast will cook down to 2½ pounds of meat).

Nutrition (per serving, pork only): Calories: 310, Fat: 13g (Sat: 5g), Cholesterol: 124mg, Sodium: 554mg, Carb: 9g, Fiber: 1g, Sugar: 7g, Protein: 36g

Slow Cooker Shredded Beef

WHAT’S FOR DINNER

Start with this base meat and spice it to your liking for use in a number of meals: Stir in barbecue sauce and serve it on buns, mix in salsa and serve it in tacos, and more.

1 (2-21⁄2 pounds) beef shoulder roast

1 tablespoon vegetable oil (optional)

1 large onion, chopped

2 tablespoons minced garlic

Salt and pepper, to taste

1. For optional browning, heat oil in large nonstick skillet over medium heat until hot. Brown beef shoulder roast on all sides.

2. Place onion and garlic in 31⁄2- to 5- quart slow cooker and place roast on top. Cover and cook on high 5 to 6 hours or low 9 to 10 hours or until roast is fork tender.

3. Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired.

Nutrition (per serving): Calories: 230, Fat: 8g (Sat: 3.5g), Cholesterol: 110mg, Sodium: 125mg, Carb: 3g, Fiber: 0g, Sugar: <1g, Protein: 37g

MAKES 6 SERVINGS | RECIPE COURTESY BEEF, IT’S

SLOW COOKER SHREDDED BEEF

Slow Cooker BBQ Chicken

MAKES 8 SERVINGS (AS SANDWICHES)

RECIPE BY NATASHA KRAVCHUK, NATASHASKITCHEN.COM

This slow cooker chicken is so easy to make—everything just goes into the slow cooker without any special prep. It's fall-apart tender, juicy, and delicious. Serve as-is or in buns with coconut coleslaw and dill pickle chips.

3 pounds (about 5 or 6) boneless, skinless chicken breasts

11/2 cups Homemade BBQ Sauce (see recipe at right), or your favorite store-bought

1/2 medium onion, grated (with juice)

1 tablespoon olive oil

1 tablespoon Worcestershire sauce

2 tablespoons brown sugar

1. Stir together all sauce ingredients in a 5- or 6-quart slow cooker.

2. Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6 to 7 hours. Chicken is done when cooked through and easy to shred.

3. Remove chicken to a cutting board and shred each breast using 2 forks. Place shredded chicken back in the slow cooker and stir to coat with the sauce.

Nutrition (per serving, chicken with Homemade BBQ sauce): Calories: 240, Fat: 4g (Sat: 0.5g), Cholesterol: 75mg, Sodium: 420mg, Carb: 20g, Fiber: 0g, Sugar: 18g, Protein: 29g

Unspiced Slow Cooker Shredded Chicken

To make about 4 cups shredded chicken that you can use for any number of meals from tacos or pasta to sandwiches, salads, and more, place 2 pounds (about 4) boneless, skinless chicken breasts and 1 cup stock, broth, or water in a 4-quart or larger slow cooker. Cover and cook 4 to 5 hours on low or 2 to 3 hours on high until the chicken is tender and registers an internal temperature of 165°F. Transfer the chicken to a clean cutting board or large plate, and while it is still warm, use 2 forks to shred the meat. If not using it immediately, store the shredded chicken with some of its cooking liquid to keep it moist. Refrigerate it in an airtight container for up to 4 days or in the freezer for up to 4 months. –M.S.

Homemade BBQ Sauce

MAKES 2 1/4 CUPS, ABOUT 20 SERVINGS

11/2 cups tomato ketchup

1/2 cup apple cider vinegar

1/4 cup Worcestershire sauce

3/4 cup packed light brown sugar

2 tablespoons yellow mustard

1 tablespoon paprika or to taste

2 teaspoons onion powder

1 teaspoon ground black pepper, or to taste

4 garlic cloves, minced 1/2 cup water

1. Combine all ingredients in a saucepan, bring to a boil, then lower the heat and simmer uncovered for 30 minutes or until sauce is thickened.

2. Add more sugar or seasonings to taste if desired, then remove from heat. Cool completely to room temperature then cover and store in the refrigerator up to 2 weeks.

Cook’s Note: Right off the heat, you will still be able to smell some vinegar and it will taste a little spicy, but the sauce will mellow out in flavor as it melds in the refrigerator.

Creamy Coconut Coleslaw

MAKES 8 SERVINGS

1/2 cup mayonnaise

1/4 cup coconut milk, original, unsweetened

1 teaspoon horseradish cream sauce

2 teaspoons granulated sugar

2 teaspoons apple cider vinegar or lemon juice

1/2 medium green cabbage, thinly sliced

1/4 small purple cabbage, very thinly sliced

1. In a small bowl or measuring cup, whisk together mayo, coconut milk, horseradish sauce, sugar, and apple cider vinegar or lemon juice.

2. In a medium bowl, combine green cabbage and purple cabbage.

3. Once the dressing is creamy and smooth, pour it over the prepared cabbage and stir well. Just before serving, give it a quick stir to make sure any dressing at the bottom coats the cabbage.

Nutrition (per serving): Calories: 130, Fat: 11g (Sat: 2g), Cholesterol: 5mg, Sodium: 110mg, Carb: 6g, Fiber: 2g, Sugar: 4g, Protein: 1g

Don’t Peek

While it might be tempting to lift the lid of your slow cooker to take a peek at your meal’s progress, doing so breaks the seal created by the steam between the lid and the cooking pot. So, each time the lid is lifted, you would need to add an extra 20 minutes to the total cooking time.

Southwest Beef Wraps

MAKES 8 SERVINGS | RECIPE COURTESY BEEF, IT’S WHAT’S FOR DINNER

Shredded beef gets a punch of flavor from salsa, and a quick tomato-corn relish is folded into a tortilla along with the beef for a hearty handheld meal.

for the beef

1 medium onion, quartered

3 teaspoons minced garlic

1 (2-1/2 to 3 pounds) boneless beef shoulder roast or bottom round rump roast

3/4 cup water

1 teaspoon salt

1/2 teaspoon pepper

2 (16-ounce) jars chunky salsa, divided

8 flour tortillas (10-inch diameter), warmed Fresh cilantro, for garnish (optional)

for the tomato-corn relish

1 cup frozen corn, defrosted

1 cup chopped fresh tomato

2 tablespoons chopped fresh cilantro

1. Cut beef shoulder roast into 4 even pieces. Place onion and garlic in a 41/2- to 51/2-quart slow cooker, and top with beef. Add water, salt, and pepper. Cover and cook on high 5 to 51/2 hours or on low 9 to 91/2 hours or until beef is fork tender. (No stirring is necessary during cooking.)

2. Remove beef and cool slightly. Strain cooking liquid, skim fat, and reserve liquid. Shred beef with 2 forks. Place beef in a 2-quart microwavesafe dish and add 1/2 cup of the reserved cooking liquid.

3. Combine Tomato-Corn Relish ingredients in medium bowl and stir in 1/4 cup salsa.

4. Add remaining salsa to beef and mix well. Cover and microwave on high 8 to 10 minutes or until heated through, stirring once.

5. Top each tortilla with 3/4 cup beef mixture, leaving 11/2 inch border around edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.

Nutrition (per serving): Calories: 444, Fat: 12g (Sat: 3g), Cholesterol: 68mg, Sodium: 1623mg, Carb: 51g, Fiber: 6g, Protein: 32g

ACelebra on OF SALAD

Dish up cool sides and main meals with creative salads

RECIPES BY KATHY KORDALIS

Adelicious array of options in the salad category—from leafy greens to vegetable salads, and those that include pasta, grains, beans, eggs, cheese, meat, and seafood— keep things interesting. No matter your favorite base ingredients or toppings, there is bound to be a salad you’ll like that also helps work more healthy veggies into your diet. Plus, they are perfect for summer sides and main meals.

“Since antiquity the restorative green salad has been celebrated,” writes Kathy Kordalis in the intro to her new book, “Sensational Salads.” These earliest salads were wild greens and herbs seasoned with salt, but still a welcome change after a dull winter diet. We’re lucky today to have so many options year-round that go way beyond those simple salads, whether we’re in the mood for something light, substantial, or somewhere in between.

In her energizing salads category, the Miso Brown Rice Salad with Tofu and Ginger Dressing demonstrates simplicity at its best, it travels well, and is as delicious on the day it’s made as the following day, says Kordalis. Try that recipe from the book here, as well as a twist on pasta salad, a main-meal salad popular with some Los Angeles celebs, a juicy sweet and savory Grilled Watermelon and Feta Salad that’s perfect alongside grilled meat and veggies, and a shareable coconut poached shrimp and fish platter with greens and more goodies. With all the flavors, textures, and options, these summer salads won’t disappoint. –mary subialka

LEON SALAD FROM LA SCALA

Leon Salad From La Scala MAKES 2 SERVINGS

This salad is a classic salad from the Los Angeles institution La Scala. Eaten by all sorts of celebrities and favored by the Kardashians. The lettuce in this salad is best thinly sliced for the dressing to really coat the leaves. It will become a favorite in your home. –Kathy Kordalis

1 iceberg lettuce, sliced

1 romaine lettuce, sliced

1 (14-ounce) can chickpeas/garbanzo beans, drained and rinsed

4½ ounces Italian salami, julienned 3½ ounces mozzarella, grated

1 cup fresh parsley, roughly chopped

for the dressing

⅓ cup extra virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 cup grated Parmesan cheese, plus extra to garnish

Sea salt and freshly ground black pepper

1. Place the iceberg lettuce, romaine, chickpeas, salami, and mozzarella in a large salad bowl. Set aside.

2. To make the dressing, whisk together the olive oil, red wine vinegar, mustard, salt, and pepper in a measuring cup or a small bowl. Stir in the grated Parmesan.

3. Gently dress and toss the salad and serve with extra Parmesan on top.

Editor’s Note: If desired, use low-fat and/or low-sodium ingredients to reduce calories and sodium per serving or adjust portion size.

Nutrition (per serving): Calories: 1100, Fat: 84g (Sat: 25g), Cholesterol: 115mg, Sodium: 2710mg, Carb: 46g, Fiber: 12g, Sugar: 12g, Protein: 50g

Coconut Poached Shrimp and Fish with Asian Greens, Grapefruit Dressing, and Sticky Chili Cashews

MAKES 2 SERVINGS

This fresh and lively citrus salad makes a gorgeous appetizer, side salad, or delicious lunch. You’ll find it unique and refreshing, and so will your guests. –k.k.

for the shrimp

3½ cups coconut milk

1 tablespoon fish sauce

1 tablespoon soy sauce

¾ ounce galangal, thickly sliced (see Editor’s Notes)

4 lime leaves, thinly sliced (see Editor’s Notes)

2 shallots, thinly sliced

2 small red chilies, thinly sliced, plus extra (optional) to serve

1 lemongrass stalk, bruised

20 uncooked shrimp, peeled and cleaned Grated zest and juice of 2 limes, plus extra wedges to serve

for the dressing Juice of 1 pink grapefruit Juice of 1 lime

3 tablespoons fish sauce

1 tablespoon soy sauce

2–3 tablespoons brown sugar (or to taste)

1–2 teaspoons Thai chili sauce, to taste

for the sticky chili cashews

⅔ cup raw cashews

1 tablespoon flavorless oil

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon sweet chili sauce

1 teaspoon brown sugar

for the salad

11½ ounces fresh rice noodles, cooked

1 pink grapefruit, peeled and segmented

1 long cucumber, shaved lengthwise

1 carrot, shaved lengthwise

2 cups baby spinach

¾ cup toasted shaved coconut

3 cups mixed Thai or holy basil, mint, and cilantro, leaves picked

1. First, prepare the shrimp. Place the coconut milk, fish sauce, soy sauce, galangal, lime leaves, shallots, chilies, and lemongrass in a saucepan and bring to a simmer over a medium-high heat to infuse for about 8 to 10 minutes. Add the shrimp and simmer for about 1 to 2 minutes until they just begin to color, then remove from the heat. Stir in the lime juice and leave to stand to let the residual heat cook the shrimp through for 1 to 2 minutes. Remove the cooked shrimp and then return the pan to the heat to reduce the cooking liquor (juice) by half.

2. Combine all the dressing ingredients together in a cup, stirring well to dissolve the sugar.

3. For the sticky chili cashews, preheat the oven to 400°F. Place the cashews on a baking sheet lined with baking paper. Drizzle with the oil, soy sauce, honey, sweet chili sauce, and brown sugar and mix well. Bake for 10 minutes, turning once or twice, until sticky.

4. On a platter, place the noodles, grapefruit, cucumber, carrots, spinach, and toasted coconut, then top with the shrimp. Drizzle with the dressing, mix well, and top with the sticky chili cashews and the mixed fresh herbs. Serve some of the cooking liquor on the side.

Editor’s Notes

■ If galangal is not available, fresh ginger root is the best substitute, but it is spicier and less floral than galangal so reduce quantity to ½ ounce.

■ If lime leaves are not available, you can substitute an extra lime, zested, as an alternative.

■ Try using low-sodium ingredients to reduce total sodium per serving, if desired.

Nutrition (per serving): Calories: 1260, Fat: 71g (Sat: 45g), Cholesterol: 90mg, Sodium: 4830mg, Carb: 128g, Fiber: 12g, Sugar: 53g, Protein: 35g

Pasta Salad For A BBQ

MAKES 4 SERVINGS

This substantial salad works perfectly as a side dish for a barbecue or large gathering. A little goes a long way, and the tastes combine beautifully when paired with grilled meats. –k.k.

7 ounces orecchiette

2 cups mixed spinach and arugula

1 cup mixed edamame beans, baby peas, and broad beans

2 small cucumbers, quartered lengthwise and chopped

3 spring onions/scallions, finely sliced

⅓ cup fresh flat-leaf parsley, roughly chopped

⅓ cup fresh mint, leaves picked and chopped

2 jalapeños, thinly sliced into rounds

3 tablespoons capers, drained

Grated zest of 1 lemon

3½ ounces artichoke hearts

⅓ cup pumpkin seeds, toasted

½ teaspoon dried hot red pepper flakes (optional)

Freshly grated pecorino, to garnish (optional)

for the dressing

Juice of 1 lemon

1 shallot, finely chopped

1 teaspoon maple syrup

1 teaspoon wholegrain mustard

⅓ cup extra virgin olive oil

Sea salt and freshly ground black pepper

1. Cook the orecchiette in a large saucepan of salted boiling water until al dente. Drain the pasta in a colander, then set aside to drain while you make the dressing.

2. In a serving dish, whisk the lemon juice and zest, shallot, maple syrup, and mustard. Whisking constantly, slowly drizzle in the olive oil until the mixture is emulsified. Season with salt and pepper.

3. In a large bowl, combine the pasta, spinach and arugula, edamame, peas, and broad beans, cucumbers, spring onions, herbs, jalapeños, capers, and lemon zest. Toss together for 1 to 2 minutes, until the spinach and arugula have reduced in volume and becomes slightly wilted.

4. Add the artichoke hearts and pumpkin seeds and toss gently until just combined. Season to taste with salt, pepper, pepper flakes, and pecorino, if using.

Nutrition (per serving): Calories: 500, Fat: 27g (Sat: 4g), Cholesterol: 0mg, Sodium: 270mg, Carb: 53g, Fiber: 6g, Sugar: 8g, Protein: 16g

PASTA SALAD FOR A BBQ

Grilled Watermelon and Feta Salad

MAKES 4 SERVINGS

This is a beautifully refreshing summer salad that is ideal for serving at a barbecue party alongside grilled meat and vegetables and perfect for scaling up to feed large crowds. –k.k.

1 (4-inch x 1½-inch) chunk watermelon, skin and seeds removed

½ lemon

½ bunch fresh flat-leaf parsley leaves

½ bunch fresh mint leaves

1½ cups arugula

10½ ounces mixed tomatoes, quartered Extra virgin olive oil, to drizzle

3½ ounces feta, cut into thick slices

Sea salt and freshly ground black pepper, to taste

1. Grease a ridged stovetop griddle pan with cooking oil spray and place over a high heat. Griddle the watermelon and the lemon half, flesh-side down, for about 2 minutes. Carefully turn the watermelon on its side and cook for a further 2 minutes. Remove the lemon from the pan and set aside. Repeat the turning and cooking process on the other side of the watermelon so that all sides are charred.

2. Combine the herbs, arugula, and tomatoes in a bowl. Drizzle with a little olive oil and toss to coat. Season with salt.

3. Place the grilled watermelon on a plate, top with the feta slices, and the herb salad. Season with salt and pepper and serve the grilled lemon on the side for squeezing over.

Nutrition (per serving): Calories: 140, Fat: 9g (Sat: 3.5g), Cholesterol: 20mg, Sodium: 300mg, Carb: 14g, Fiber: 3g, Sugar: 9g, Protein: 6g

GRILLED WATERMELON AND FETA SALAD

How To Dress a Salad

A proper dressing is a mixture of a good oil with some acid, such as vinegar or lemon, maybe some other flavor such as mustard, finely chopped shallots, and salt and pepper. Dressings are elevated with salt and pepper. It truly is the secret to a good dressing. So, you must taste it as you go along.

To master a good dressing, you must understand the mother of all dressings, the basic French vinaigrette. Other salad dressings are derivatives on this basic salt/acid/oil formula with a world of substitutions available to you. Master this standard recipe and you will understand them all. –k.k

you will need:

2 tablespoons good vinegar or 1 tablespoon lemon juice

1 teaspoon Dijon or wholegrain mustard

Pinch of sea salt

6 tablespoons good oil

Other flavors of choice

Sea salt and freshly ground black pepper

Place the vinegar or lemon juice, mustard (to thicken and emulsify), and salt in a glass jar with a screw lid, then tighten the lid and shake vigorously. Add the oil. At this point you can add crushed garlic or finely chopped shallot, to suit your taste. Tighten the lid again and shake until it has thickened. Now, season to taste, which means... taste it, then add salt or vinegar or oil, shake it up, and taste again.

Miso Brown Rice Salad with Tofu and Ginger Dressing

MAKES 2 SERVINGS

This is a salad packed with nourishing elements that I could eat every day for lunch or dinner. It is definitely one of those dishes that you can make on a Sunday for your prep-ahead lunches. It travels well, and the miso ginger dressing is all it needs for a toasty, savory, and fresh finish. –k.k.

for the salad

1¼ cups (generous) brown sushi rice, cooked according to package instructions

7 ounces edamame beans

3½ ounces radishes, sliced

2 golden beets, grated

Handful of cilantro

Pinch of dried hot red pepper flakes

for the ginger dressing

Thumb-size piece of fresh ginger, grated

4 spring onions/scallions, thinly sliced

3 tablespoons white miso

1 garlic clove, crushed

1 tablespoon rice vinegar

2 tablespoons sesame oil

for the tofu

1 (10½-ounce) pack tofu

Thumb-sized piece of fresh ginger, grated

¼ cup soy sauce

2 tablespoons white miso

2 tablespoons honey

Pinch of hot red pepper flakes

1 tablespoons cornstarch

1. First, make the dressing. Mix all the ingredients together and set aside. Heat the oven to 425°F.

2. Wrap the tofu in paper towels or a kitchen towel and place on a baking sheet. Weigh down with something heavy, like a skillet, and let it sit for 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into 2-inch cubes.

3. Whisk together ginger, soy sauce, white miso, honey, and pepper flakes. Add tofu and gently toss to coat. Sprinkle all with cornstarch and mix until incorporated. Let sit 10 minutes.

4. Remove the tofu from the marinade and spread the cubes out on a baking sheet lined with baking paper. Bake in the preheated oven for 25 to 30 minutes, turning halfway through, until golden brown and a thin crust forms.

5. Divide the rice between 2 plates, then top with edamame, sliced radishes, beetroot, and roasted tofu. Drizzle with the dressing and finish with cilantro and pepper flakes.

Editor’s Note: Try using low-sodium ingredients to reduce total sodium per serving, if desired.

Nutrition (per serving): Calories: 750, Fat: 28g (Sat: 4g), Cholesterol: 0mg, Sodium: 3330mg, Carb: 90g, Fiber: 14g, Sugar: 35g, Protein: 40g

RECIPES AND PHOTOS FROM “SENSATIONAL SALADS: MORE THAN 75 CREATIVE & VIBRANT RECIPES” BY KATHY KORDALIS © 2024 REPRINTED WITH PERMISSION FROM RYLAND PETERS & SMALL. PHOTOS BY MOWIE KAY.

MISO BROWN RICE SALAD WITH TOFU AND GINGER DRESSING

Flame - Kissed Flavorful

AElevate your barbecue game with innovative plant-based creations and irresistible grilled goodness

RECIPES

BY TERRY SARGENT

s more people embrace plant-based eating for health, environmental, and ethical reasons, chefs and home cooks alike are innovating with creative and delicious vegan dishes. Vegan entrees are no longer just salads; they encompass a wide range of flavorful and satisfying meals, from hearty plant-based burgers to creamy vegan pastas. And when it comes to barbecue, the evolution of a vegan version has been remarkable, with chefs mastering techniques to replicate smoky flavors and juicy textures without using meat. Explore this tantalizing world of meatless wonders with Terry Sargent’s cookbook “Vegan Barbecue.” In this collection of recipes, Sargent shares his journey from a traditional chef to a pioneer in vegan grilling, offering a mouthwatering array of plant-based dishes that capture the essence of barbecue without sacrificing flavor or texture. From smoky “meats” to savory sides, these recipes redefine barbecue, proving that plant-based eating can be just as delicious and satisfying as its meat-centric counterpart. Get ready to fire up the grill and indulge in a feast of innovative and delectable vegan barbecue creations. –alesha taylor

Smoked Beer and Fennel Bratwurst MAKES 5 SERVINGS

Sound the alarms! Summer’s in the air! Once the brats come out and hit the smoker, it’s an official party! These vegan brats are drenched in IPA and spiced with fennel. Add some caramelized onion and serve in a pretzel bun. Game over! –terry sargent

1¼ cups vital wheat gluten

¼ cup nutritional yeast

1 teaspoon fennel seeds

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon rubbed sage

½ teaspoon dry mustard powder

½ teaspoon smoked paprika

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon ground allspice

½ cup canned cannellini beans, drained and rinsed

1 tablespoon white miso paste

2 tablespoons soy sauce

1 cup IPA-style beer

¼ teaspoon liquid smoke

1. Combine the wheat gluten, nutritional yeast, fennel seeds, granulated garlic, granulated onion, sage, mustard powder, smoked paprika, salt, black pepper, and allspice in a large bowl. Whisk together until thoroughly combined.

2. Combine the beans, miso, soy sauce, beer, and liquid smoke in a food processor and process until thoroughly mixed and smooth.

3. Add the wet ingredients to dry and mix to form a loose dough. Cover and let rest while cutting 5 large square sheets of aluminum foil and preparing the smoker for a 45-minute smoke session (165°F to 220°F).

4. Pour 1 to 2 inches of water into a baking pan.

5. Cut the dough into 5 equal pieces and shape into logs 5 to 6 inches long. Roll each log in foil and twist edges to seal. (You can use parchment paper in between the brats and the foil if you wish.)

6. Place in the baking pan covered with aluminum foil in the oven and steam for 45 minutes. Remove from the oven and let rest 30 minutes, if you can.

7. Unwrap the brats and place them in the prepared smoker and smoke for 45 minutes. Enjoy out of the smoker, dry fry in a pan, or grill for additional browning.

Nutrition (per serving): Calories: 190, Fat: 1.5g (Sat: 0g), Cholesterol: 0mg, Sodium: 840mg, Carb: 15g, Fiber: 3g, Sugar: 1g, Protein: 26g

Veef Brisket Sandwich

MAKES 4 SERVINGS

Another OG classic. The very first recipe I ever attempted when coming over to the “bark” side… tree bark… vegan… nevermind. Just know it’s crazy good. –t.s

for the wet mixture

1 cup Marsala wine

¼ cup tamari

¼ cup pure maple syrup

2 tablespoons hot sauce

3½ cups vegetable stock

1 (8-ounce) can tomato paste

3 tablespoons vegetable oil

for the dry mixture

2¼ cups vital wheat gluten

¾ cup chickpea flour

2 tablespoons chili powder

1 tablespoon smoked paprika

1½ teaspoons ground cumin

2 tablespoons granulated onion

2 tablespoons granulated garlic Vegetable oil

1 tablespoon kosher salt

2 cups Smoky Vidalia VBQ Sauce (see recipe below)

1. Prepare your smoker for a solid 2 hours of smoke time. Prepare a 9x13-inch baking dish by coating lightly with oil. Set aside. Preheat the oven to 375°F.

2. To make the wet mixture, combine the wine, tamari, maple syrup, hot sauce, vegetable stock, tomato paste, and oil in a large bowl and mix well.

3. For the dry mixture, in a separate bowl, combine the wheat gluten, chickpea flour, chili powder, paprika, cumin, granulated onion, garlic granules, and salt. Mix well.

4. Combine the dry mixture with half of the wet mixture. Mix until combined completely. Knead for 3 minutes until all is mixed thoroughly and the dough if firm and elastic. Form into a brisket shape (a rectangle) and place in the prepared baking dish. Lightly coat the raw seitan with oil. Add the remaining wet mixture, pouring it around the baking dish and over the raw seitan.

5. Bake for 25 minutes. Flip the loaf over. Bake for another 20 minutes. A few minutes before it’s done, remove the seitan and baste it with some

Smoky Vidalia VBQ Sauce

MAKES 5 TO 6 CUPS

Grass VBQ’s original barbecue sauce, named for our home state’s venerable sweet onion. Invented out of love and still the staple of the GVBQ sauce line. –t.s.

1 tablespoon canola oil

2 medium sweet onions (about 1 pound), preferably Vidalia, diced 2½ cups ketchup

½ cup apple cider vinegar

¼ cup honey

2 tablespoons fresh lemon juice

2 tablespoons vegan Worcestershire sauce

2 tablespoons Dijon mustard

½ teaspoon freshly ground black pepper

Pinch of cayenne pepper, to taste

of the remaining liquid in the dish. Return to the oven for another 5 to 10 minutes. The liquid should be almost evaporated and thickened.

6. Remove the brisket from the oven and leave to cool for a few minutes. Cover the seitan with the barbecue sauce, being sure it coats all sides well. Place in the smoker and smoke for 1 hour on each side over low heat.

7. Remove from the smoker. Slice the brisket as thin as you can and serve with all your desired fixins’!

Nutrition (per serving): Calories: 670, Fat: 13g (Sat: 1.5g), Cholesterol: 0mg, Sodium: 3250mg, Carb: 87g, Fiber: 9g, Sugar: 36g, Protein: 57g

Signature VBQ Spice Rub

MAKES ABOUT 1¼ CUPS

I put this stuff on… everything! There’s nothing more universal than a good spice rub. This rub literally tastes great on vegetables, mock meats, even juicy fruits! It is guaranteed to be a staple in the spice cabinet. –t.s.

½ cup packed light brown sugar

½ cup smoked paprika

1 tablespoon freshly ground black pepper

1 tablespoon smoked kosher salt

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 teaspoon cayenne pepper

1 teaspoon stout beer powder (optional)

1. Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring often, until translucent, 3 to 5 minutes.

2. Add the ketchup, cider vinegar, honey, lemon juice, Worcestershire, mustard, black pepper, and cayenne. Bring to a boil over high heat.

3. Reduce the heat to maintain a low simmer and cook, stirring occasionally, for 30 minutes.

4. Serve hot or at room temperature. Store extra in an airtight container in the refrigerator for up to 1 month.

Nutrition (per 1 Tbsp.): Calories: 15, Fat: 0g (Sat: 0g), Cholesterol: 0mg, Sodium: 70mg, Carb: 3g, Fiber: 0g, Sugar: 2g, Protein: 0g

1 tablespoon ancho chile powder

Combine the ingredients in a medium mixing bowl and whisk together. A wire whisk works best to incorporate air and remove lumps. Store in an airtight container at room temperature or keep in the freezer in a sealed zippered bag for up to 3 months.

Nutrition (per 1 Tbsp.): Calories: 15, Fat: 0g (Sat: 0g), Cholesterol: 0mg, Sodium: 370mg, Carb: 4g, Fiber: 0g, Sugar: 4g, Protein: 0g

VEEF BRISKET SANDWICH

Smoked Sweet Potato Burnt Ends

MAKES 4 SERVINGS

Here in the South, burnt ends aren’t really a staple in our pits. That honor belongs to Kansas City! Putting a little twist on ours, we’re using the mighty sweet potato. It gives us that dense meaty texture we’re looking for when it comes to burnt ends. Plus, the bonus sweetness it adds complements any kind of barbecue rub or sauce. –t.s.

2 pounds sweet potatoes, cut into ¼-inch pieces

1 sprig fresh thyme

3 cloves garlic

1 tablespoon kosher salt

2 tablespoons fresh lemon juice

1 tablespoon liquid smoke

3 tablespoons vegetable oil ¾ cup Signature VBQ Spice Rub (see recipe, page 48)

1 cup Smoky Vidalia VBQ Sauce (see recipe, page 48) ¼ cup sliced scallions, green and white parts

1. Combine the sweet potatoes with 4 quarts water in a large stockpot. Add the thyme, garlic, salt, lemon juice, and liquid smoke. Bring the water to a boil, then reduce to a simmer. Cook until fork tender, about 30 minutes.

2. Remove the potatoes from heat and drain. Discard the thyme and garlic. Allow the potatoes to cool to the touch. Toss the potatoes gently with oil in a large bowl; try not to break potatoes during tossing. Liberally sprinkle the spice rub over the potatoes. Be sure to coat as evenly as possible.

3. Arrange the potatoes on aluminum foil-lined smoker and smoke at 85°F to 120°F for 20 minutes.

4. Remove the potatoes from the smoker and arrange on a serving dish. Pour the sauce over the potatoes or serve on the side for dipping, garnish with the scallions, and serve.

Nutrition (per serving): Calories: 260, Fat: 11g (Sat: 1.5g), Cholesterol: 0mg, Sodium: 3190mg, Carb: 41g, Fiber: 3g, Sugar: 23g, Protein: 2g

SMOKED SWEET POTATO BURNT ENDS

Smoked Mac ‘n’ Cheeze

MAKES 4 SERVINGS

Our signature dish at the shop! The smoke really drives through the entire dish and combines beautifully with the smooth cheese sauce. –t.s.

2 cups raw cashews

16 ounces large elbow noodles or other pasta

2 teaspoons granulated garlic

2 teaspoons granulated onion

½ teaspoon chili powder

½ teaspoon smoked paprika

2 teaspoons kosher salt

2 teaspoons yellow mustard

1. Heat the oven to 375°F.

1 cup nutritional yeast

3 cups unsweetened oat milk, divided

1 tablespoon unsalted vegan butter

½ cup panko breadcrumbs

1 teaspoon dried thyme

2 cups shredded vegan mozzarella

2. Bring a large pot of salted water to a rolling boil for the pasta. Carefully scoop out 1 cup of water and pour it into a smaller bowl over your cashews. Soak the cashews for 15 minutes until soft.

3. Cook the pasta for 7 minutes, until al dente (or according to the package directions for al dente). You don’t want your pasta to be fully cooked, as it will continue to cook as it bakes. Drain and set aside.

4. Stir together the granulated garlic, granulated onion, chili powder, paprika, and salt in a small bowl.

5. Drain the cashews and transfer to a blender or food processor. Add in the mixed spices, nutritional yeast, and 2 cups of the oat milk. Blend on high speed until creamy. Add the remaining 1 cup of oat milk and blend again. The mixture will be thin, but this is correct!

6. Toss the pasta with the vegan cheese sauce and vegan mozzarella, then pour the mixture into a large rectangular baking pan. Set aside.

7. To make the breadcrumb topping, heat the vegan butter in a small saucepan over medium heat. Add in panko breadcrumbs and thyme and cook for 2 to 3 minutes until fragrant and lightly golden. Sprinkle over the macaroni.

8. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

9. Prepare the smoker for a 30-minute smoke session over low heat.

10. Place the mac ‘n’ cheeze pan in the smoker and smoked uncovered for 30 minutes. Remove from smoker and serve immediately.

Nutrition (per serving): Calories: 1150, Fat: 46g (Sat: 10g), Cholesterol: 0mg, Sodium: 1760mg, Carb: 150g, Fiber: 14g, Sugar: 11g, Protein: 39g

Smoked Carrot Dawgz

MAKES 6 TO 8 SERVINGS

Carrot… dawgz?? YES, carrot dawgz. This is always my sleeper go-to when I need to bring a dish to a cookout. Carrots and other root vegetables are dense and hearty enough to work as meat substitutes. With just the right amount of smoked flavor, these root vegetables can be the best guilt-free stadium food you ever had. Pair these bad boys with some nice hearty potato salad. –t.s.

6-8 carrots, peeled

¼ cup soy sauce

¼ cup apple cider vinegar

2 tablespoons pure maple syrup

1 tablespoon liquid smoke

1 teaspoon yellow mustard

1 teaspoon minced garlic

1. Use a peeler to shape the carrots into hot dog shapes and cut to the length of the buns.

2. Bring a medium pot of salted water to a boil, add the carrots, and boil until fork tender, about 10 minutes. Drain the carrots and rinse with cold water until cooled. Place in a zippered bag.

3. Whisk together the soy sauce, cider vinegar, maple syrup, liquid smoke, mustard, garlic, granulated onion, and salt and pour into the bag with the carrots. Marinate for at least 4 hours; overnight is better. The longer they marinate, the more “dawg” flavor.

1 teaspoon granulated onion

1 teaspoon kosher salt

to serve

1 tablespoon vegetable oil

6-8 hot dog buns

Toppings, such as slaw and vegan Cincinnati chili

4. Remove the carrots from the bag and pat dry. Prepare the dawgz at 85°F to 120°F for 20 minutes.

5. To serve, heat the oil in a skillet over medium heat. Sear the dawgz until browned all over. Slip into buns and top your dawgz with all of your favorite toppings.

Nutrition (per serving): Calories: 180, Fat: 3.5g (Sat: .5g), Cholesterol: 0mg, Sodium: 980mg, Carb: 32g, Fiber: 3g, Sugar: 9g, Protein: 6g

SMOKED MAC ‘N’ CHEEZE

RECIPES AND PHOTOS FROM “VEGAN BARBECUE: MORE THAN 100 RECIPES FOR SMOKY & SATISFYING PLANTBASED BBQ” BY TERRY SARGENT, ©2023

REPRINTED WITH PERMISSION FROM THE QUARTO GROUP.

SMOKED CARROT DAWGZ

Fresh off the release of his new book “Everyday Delicious,” chef Rocco DiSpirito reflects on food, family, and a life in the kitchen

BY EMMA ENEBAK

BASICS BACK TO THE

If you owned a television set in the early aughts, then it is likely you have heard of chef Rocco DiSpirito. The James Beard Award-winning chef, media personality, and a No. 1 New York Times best-selling cookbook author is hardly a name that needs introduction. At the height of his fame, DiSpirito appeared on everything from “Dancing with the Stars” to “Days of Our Lives” and “The Ellen DeGeneres Show.” He has authored 14 cookbooks, headed a three-star restaurant, and was even named People’s “Sexiest Chef Alive” in 2003. But despite all this public exposure, there seems to be a cloud of mystery surrounding DiSpirito’s career. Since largely retreating from the restaurant industry in the early 2000s, his professional life has been a matter of considerable public scrutiny—a quick Google search will generate headlines like “What Happened to Chef Rocco DiSpirito?” and “Where is Rocco DiSpirito Now?” The question may seem complicated, but the answer is actually quite simple: DiSpirito is still in the kitchen—he never left.

His latest cookbook “Everyday Delicious” makes this abundantly clear. Filled with 30-minute “(ish)” home-cooked meals, the book gets back to DiSpirito’s basics, celebrating the simple joy of cooking for and with the people he loves most.

“It’s really a reminder that the most wonderful kind of cooking, and the best part of life, is the time you spend at the table every day with friends, family, and loved ones,” DiSpirito shares.

It is a concept that harkens back to his Italian American roots before his career launched him into the public eye, and his encounters with food were limited to his busy family kitchen in the Jamaica neighborhood of Queens, New York. Growing up in a big immigrant family (including his parents and two siblings),

food was a cornerstone of DiSpirito’s daily life. After settling in the U.S. in the 1950s, his parents re-created their familiar Italian farming lifestyle in the heart of New York—raising everything from rabbits to pigeons and growing vegetables year-round to cook each meal from scratch.

“Some of my earliest memories are of my mom making prosciutto from scratch in our kitchen,” DiSpirito says. “It wasn’t until later on in my 30s that I realized what a tremendous gift it all was—what a treasure.”

It seems only fitting that this food-centric upbringing led him to attend the Culinary Institute of America at the age of just 16. DiSpirito then climbed the rungs of the culinary world quickly, acquiring a knack for fusion cuisine and working with renowned chefs including Jonathan Waxman and David Bouley. He soon became executive chef of Union Pacific, a three-star restaurant that dominated New York City at a time DiSpirito calls “the glory days of New York fine dining.” The opening of his next restaurant, self-named Rocco’s, was documented on his hit reality TV show “The Restaurant,” a program which effectively launched him into the public spotlight. This newfound fame made his eventual departure from Rocco’s—and the restaurant industry altogether—a rather public affair. Although, according to DiSpirito, he still works in restaurants quietly and conducts yearly popups.

“One of the big misconceptions is that I went from being a working chef to some other kind of person,” he says. “Even when I’m writing books or doing TV, I’m still at my core a cook. I mean, to this day, that’s what I do. That’s what I’m doing today. It’s what I did yesterday.”

“Even when I’m writing books or doing TV, I’m still at my core a cook. … That’s what I’m doing today. It’s what I did yesterday.”

–ROCCO DISPIRITO

BASICS

Mama Nicolina’s Cavatelli with Broccoli Rabe and Sweet Sausage

MAKES 4 SERVINGS

Cavatelli, meaning “little hollows,” has a hollow center and ridged texture that’s perfect for sopping up as much delicious sauce as a single pasta can possibly manage—it gets gloriously lost in all the nooks and crannies. This recipe was part of my Mama Nicolina’s weekly rotation. The natural bitterness of broccoli rabe is transformed with a quick blanching and plenty of garlic. The final flavor is nutty and mild, a lovely match for sweet Italian sausage and a simple butter, red chile, and Parmesan sauce. –Rocco DiSpirito

Salt

1½ pounds broccoli rabe

¼ cup extra virgin olive oil

1½ pounds sweet Italian sausage, casings removed

6 garlic cloves, thinly sliced

Pinch of red pepper flakes

1 pound cavatelli

5 tablespoons cold unsalted butter

½ cup finely grated Parmesan cheese, plus more for garnish

1. Bring a large pot of generously salted water to a boil. Blanch the broccoli rabe in the boiling water until fork-tender, about 1 minute. Drain and run under cold water to stop the cooking process. Once cooled, squeeze out any excess water, chop into bitesize pieces, and set aside.

2. Fill the stockpot with fresh water. Bring to a boil and generously season with salt.

3. In a deep saute pan, heat the olive oil over medium-high heat and cook the sausage,

His “Everyday Delicious” cookbook gets to the heart of this, stripping the glamorous facade from DiSpirito’s professional life and instead presenting cooking as a basic part of his—and all readers’—personal life. It is a change in pace from his previous cookbooks, the last nine of which explored health and wellness, touching on topics like “keto comfort food” and “the pound a day diet.” DiSpirito had his sights set on releasing another ketofocused cookbook when the onset of the pandemic in 2020 quickly shifted his focus.

“I spent most of my adult life in professional kitchens and I suddenly found myself at home, cooking like everybody else,” DiSpirito recalls. “I realized that my next book should be that.”

For DiSpirito, the pandemic was a time that dramatically altered his relationship with food. Meals became more about the flavors and experiences rather than the number of calories and macros on each plate. And cooking soon shifted from a career necessity to a daily ritual that sparked connection and joy—offering him a window into cherished family memories. In this sense, “Everyday Delicious” is a book vastly different from anything else DiSpirito has published.

“My books have always been inspired by my personal life,” he says. “It’s just that [during the pandemic] my personal life changed. Because for me, personal life was always professional life. This book just tells the story of my daily journey with food and family.”

The recipes highlighted in the book range from quick and easy basics to celebratory feasts, inviting chefs of all levels to get into the kitchen and discover the magic of cooking good food for great company. DiSpirito hopes it can inspire people with busy lives to spend just 30 minutes in the kitchen each day and see how valuably that time and energy can pay off—for both themselves and those they love.

In dishes like the OG Spaghetti Carbonara and the BetterThan-Store-Bought Chicken Parmesan, DiSpirito presents

breaking it up, until it is lightly caramelized, about 10 minutes.

4. Add the garlic and red pepper flakes and saute until aromatic. Add the broccoli rabe, reduce the heat to low, and let simmer while you cook the pasta.

5. Add the cavatelli to the boiling water and cook to al dente according to the package directions. Scoop out 1 cup of the pasta water, drain the pasta, and set aside.

6. Add ¾ cup of the pasta water to the pan with the sausage and broccoli rabe and stir to deglaze. Add the butter and Parmesan and stir until the sauce is emulsified.

7. Add the pasta to the sauce and stir to coat. If the sauce is too thick, add the remaining ¼ cup pasta water to thin. Serve garnished with more Parmesan.

simple but beloved classics that pack a lot of flavor into a short prep time. See the recipe above for Mama Nicolina’s Cavatelli with Broccoli Rabe and Sweet Sausage, a simple, foolproof pasta that DiSpirito’s late mother (who passed away in 2013) made in her weekly rotation. Meanwhile, dishes such as the Garlic and Horseradish Crusted Rib Roast with Root Vegetable and Red Wine Gravy are something to aspire to, meant for special occasions, experimentation, or lazy days that afford the luxury of time, because, according to DiSpirito, “sometimes it’s worth it” to spend more time in the kitchen.

But the one thing each of these recipes has in common is that they are meant to be cooked for and with friends and family. And they are meant to be practiced, shared, and mastered in a way that is not perfect, but personal to each reader.

DiSpirito’s best tips for “mastering” these recipes? Taste as you go. “A lot of people forget that our most valuable cooking tool is our palate,” he says. When following recipes, DiSpirito encourages readers to add their own twists and, above all, trust their guts, because only they know what will be the most delicious and satisfying to them and their guests.

In the end, he feels we are all still learning. “I’m still a very curious student of cooking,” DiSpirito says. “Every day I’m learning more.”

The recipes you’ll find in “Everyday Delicious” represent nearly 40 years of learning, hand-picked from professional kitchens, TV spots, beloved mentors, busy parents, and vivid childhood memories. If you take anything away from them, DiSpirito hopes it is a hint of the joy and satisfaction that he still feels every time he steps into the kitchen.

“There are a few things that we do every day that make us feel most alive, most loved, most cherished,” he says. “Cooking is one of them.”

RECIPE EXCERPTED FROM “EVERYDAY DELICIOUS” © 2024 BY ROCCO DISPIRITO USED BY PERMISSION OF RODALE BOOKS, AN IMPRINT AND DIVISION OF PENGUIN RANDOM HOUSE LLC, NEW YORK. ALL RIGHTS RESERVED. NO PART OF THIS EXCERPT MAY BE REPRODUCED OR REPRINTED WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER.

MAMA NICOLINA’S CAVATELLI WITH BROCCOLI RABE AND SWEET SAUSAGE

Pitcher Perfect

Mix up party-size cocktails for breezy summer entertaining

by mary subialka

I’s hot. If you want to enjoy relaxing with your guests, sipping a cold, refreshing cocktail with them rather than dashing back and forth mixing individual drinks, then whipping up a pitcher is the perfect solution. It’s easy to make any of your favorite cocktails in party-size portions, but it’s hot—who wants to think of math calculations? So, we’ve done that for you. Here are a few ideas that will pair deliciously with your summer cookout fare—especially grilled chicken, pork, and shrimp as well as pulled pork sandwiches—plus cool main-meal salads. If steak is on your menu, mix up the Bourbon Lemonade. Each cocktail recipe is sized for about 8 servings. Adjust mixers and sweeteners to your taste.

Bourbon Lemonade

Pour 16 ounces (2 cups) bourbon whiskey, 8 ounces (1 cup) simple syrup, and 32 ounces (4 cups) lemon juice into a pitcher and stir to mix. To serve, fill each lowball glass with ice cubes, pour in the cocktail mixture, and garnish with lemon slices and mint leaves.

Gently muddle about 70 mint leaves in the bottom of your pitcher. Add 16 ounces (2 cups) white rum, 4 ounces (1⁄2 cup) fresh lime juice, 4 ounces (1⁄2 cup) simple syrup, and stir. Add 3 to 4 cups club soda to taste and stir gently. Pour over ice in each serving glass, and garnish with a lime wedge. (If you want to make this ahead, cover and refrigerate, leaving out the club soda until just before serving.)

Skinny Margarita

Mix 16 ounces (2 cups) silver tequila, 4 ounces (1⁄2 cup) fresh lime juice, 4 ounces (1⁄2 cup) fresh orange juice, and 1⁄3 cup light agave nectar in a pitcher and stir. Use a lime wedge to moisten half of each glass rim and dip in salt, if desired. Pour each serving over ice in the prepared glass and garnish with a lime wedge.

Bronze SponSorS

Silver SponSorS