ENJOY SUMMER WITH THESE HOMEPLATE RECIPES Celebrate the joys of family life with backyard barbecues, dinner on the patio, and safe summertime fun
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More great summertime recipes from the Homeplate crew
ELECTRONIC IMAGE BY THOGRU
IMAGE BY RON FLAVIANO FOR HOMEPLATE AND METRO MONTHLY
ELECTRONIC IMAGE BY BY NATALIE DOE
ELECTRONIC IMAGE BY STACEY ADGER
Oven-Roasted Dry-Rub Ribs
Spinach salad with pears, walnuts and feta
Cherry Pound Cake with slivered almonds
Simply Berry Low-Fat Parfait
Oven-Roasted, Dry-Rub Ribs
Spinach Salad with Pears, Walnuts & Feta
Cherry Pound Cake
Simply Berry Low-Fat Parfait
RECIPE BY RON FLAVIANO FOR HOMEPLATE
RECIPE BY HELGA WENGLER FOR HOMEPLATE
RECIPE CONTRIBUTED BY STACEY ADGER
Brown sugar and cumin give the ribs a sweet and smoky flavor. Perfect right out of the oven, the ribs are ready to eat. But try putting the slabs on the grill for five or 10 minutes. This allows the dry-rub coating to caramelize. Recipe coats two rib slabs.
Divide the salad among four plates and top each with the reserved walnut and feta cheese before serving. Serves 4.
DRY-RUB MIXTURE 8 tablespoons tightly packed dark brown sugar 3 tablespoons kosher salt 1 tablespoon chili powder 1 teaspoon regular or smoked paprika ½ teaspoon cayenne pepper ½ teaspoon ground black pepper ½ teaspoon crushed red pepper ½ teaspoon Old Bay Seasoning® ½ teaspoon onion salt ½ teaspoon char seasoning ½ teaspoon cumin zest of one lime
PREPARATION Combine dry-rub ingredients in a mediumsize bowl and mix well. Remove the thin membrane on back of rib slabs. (The ribs will be more tender and cook better.) Place each slab on heavy-duty aluminum foil with foil’s dull side up. Work rub into both sides of each slab. Wrap slabs in foil. Refrigerate for at least one hour, but six to eight hours works best. Preheat oven to 250. Place foil-wrapped ribs on baking sheets and bake for 2½ hours. When done, slice ribs into one or two bones. If preparing more slabs, keep the spice ratio the same. Recipe coats two slabs.
INGREDIENTS ½ cup walnuts 2 tablespoons olive oil 1 tablespoon and 1 teaspoon white vinegar 1 tablespoon honey ½ teaspoon salt ½ teaspoon freshly ground black pepper 3 tablespoons chopped red onion 2 large red or green pears, quartered, cored, and cut into thin slices 2 tablespoons golden raisins 1 bag (6 ounces ) pre-washed baby spinach Feta cheese crumbled
Makes about 12-16 servings
INGREDIENTS 1 1/4 cups butter, softened 2 3/4 cups granulated sugar 5 eggs 1 1/4 teaspoon almond extract 3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup evaporated milk 2 to 2 1/4 cup drained maraschino cherries Icing sugar
PREPARATION
Toast walnuts in a large non-stick skillet over medium heat – stirring often – for 3 to 4 minutes or until lightly browned and fragrant. Move to a plate and let cool. Whisk the oil, vinegar, honey, salt, and pepper in a salad bowl. Stir in onion, followed by the pears and raisins. Add the spinach and toss to coat.
Preheat oven to 350. Grease and flour a 12-cup Bundt pan. Beat butter, sugar, eggs and almond extract in large mixing bowl on low speed until blended. Beat on high until light and fluffy. Approx. 5 minutes. Combine flour, baking powder and salt in a medium bowl. Alternately add dry ingredients and evaporated milk to mixture. Gently mix after each alternating addition. Gently incorporate cherries. Turn batter into the pan. Bake for 55 minutes. Loosely cover with foil; bake another 15-20 minutes. A toothpick should come out clean. Cool 5 minutes. Invert cake onto cooling rack. Let completely cool. Drizzle cake with sugar topping just before serving.
ABOUT HELGA – Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother. She and her husband, Wolfgang, are very active in the local community. They enjoy sharing German culture and spending time with their three daughters and grandchildren. Visit www.metromonthly.net for more of Helga’s recipes.
ABOUT STACEY – Stacey Adger is a lifelong resident of Youngstown. She graduated from The Rayen School in the 1980s and holds a bachelor of arts degree from Youngstown State University. She is a trustee with the Ohio Genealogical Society. Her great great grandfather, the Rev. Pleasant Tucker, founded Youngstown’s Third Baptist Church in 1874.
PREPARATION
28 ENJOY SUMMER – HOME EDITION METRO MONTHLY
RECIPE BY DR. VICKI HAYWOOD DOE
Vicki Doe’s Simply Berry Low-Fat Parfait is an easy-to-make, light dessert. Perfect for summer. Serves 2.
INGREDIENTS 1½ cups mixed fruit (like strawberries, grapes, blueberries or your favorite berry) 1 cup low-fat Greek yogurt (vanilla-flavored) ½ banana (for garnish) 1 teaspoon low-fat whipped cream
PREPARATION Use two 16-18 oz. serving glasses Layer the bottom with a spoonful of fruit Layer the next section with a spoonful of low-fat yogurt Continue one more time or until cup is filled. Top with low-fat whipped cream Garnish with slices of banana and fruit Enjoy! ABOUT VICKI – Dr. Vicki Haywood Doe earned her doctorate in Health Sciences - Exercise Physiology from Kent State University and is a certified exercise physiologist. She is owner of Haywood Doe Consulting Co, LLC (DBA Vicki Doe Fitness) and specializes in designing and implementing lifestyle interventions, medical exercise services, health promotion, lifestyle education and on-site health wellness programs. She co-hosts the “It’s All about Health & Fitness” podcast with Dr. Virginia Dee Banks-Bright, MD, MBA. Visit www.vickidoefitness.com for more information. Vicki enjoys the arts, dancing, yoga, meditation, healthy cooking, and traveling the world.
