Spoon - Spring 2016

THE BEST

ICE CREAM IN CHICAGO

JENI'S SALTED PEANUT BUTTER WITH CHOCOLATE FLECKS, BRAMBLEBERRY CRISP & CHURRO P. 26

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IT'S DARTY SEASON! OUR BEST HANGOVER CURES

F R I N D O AYS O P S

NO MEAL PLAN THIS SUMMER? KEEP FULL UNTIL AUGUST 31 WITH Cat Cash DINING

dining.northwestern.edu

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edu

In this issue Feed FROZEN MIMOSAS

P. 5

Solution SPIKED WATERMELON

P. 13

Features SURF AND TURF

P. 22 THE BEST ICE CREAM IN CHICAGO

P. 26 BE FOODIE FAMOUS ON INSTAGRAM

P. 30

Nourish FARMER'S MARKET GUIDE

PHOTO BY ALEX FURUYA

P. 35

EDITOR'S LETTER

Savor the spring Is the school year over yet?

Spring quarter is great, but when the sun is out, your high school friends have all started their summers, and you’re stuck in the library studying for finals, it’s hard not to get antsy.

However, there’s no reason to suffer with an unsatisfied stomach. We’re here to show you some mouthwatering ways to make the most of these last few weeks.

Cool off with our cover feature, which gives you the scoop on an indulgent ice cream crawl through Chicago’s neighborhoods. Darty season is still going strong, so up your game with the help of our grilling guide. Finally, our profile of Insta-famous foodie Priyani Karim will inspire you to post your kitchen conquests with no shame (and only some filters). The recipes in these pages are the perfect places to start.

Happy eating, Carla Garcia Print Director

O WHAT'S YOUR GO-T HANGOVER CURE? PRINT DIRECTOR EDITORIAL DIRECTOR CREATIVE DIRECTOR PUBLISHER PHOTO DIRECTOR AD SALES DIRECTOR TREASURER FUNDRAISING & EVENTS DIRECTOR WEB PHOTO DIRECTOR SOCIAL MEDIA & PR DIRECTOR FACULTY ADVISOR

Carla Garcia Simone Gerber Olivia Marcus Gabby Fetters Alex Furuya Liam White Dashia Kwok Michelle Galliani Allison Mark Lauren Goldstein Maria Mastronardi

PIZZA FOR BREAKFAST

BERRY STRAW OOTHIE A SM BANAN

COPY EDITORS Sasha Kurumety, Ashley Hackett

COCONUT WATER

WRITERS Kirby Barth, Manon Blackman, Ariel Coonin,

Aine Dougherty, Alejandra Fernandez, Priyanka Godbole, Joshua Inwald, Stephanie Lee, Dorianne Ma, Carl Pieri, Kelley Stump, Rayna Weiser DESIGNERS April Chien, Florence Fu, Joanne Lee,

Ali Tomek, Ashley Wu PHOTOGRAPHERS Sarah Bundra, Monica Cheng, Emma Danbury,

Charlotte Hu, Cassandra Majewski, James Malnati, Jacqueline Tang, Balim Tezel, Megan Yee, Amy Yi SOCIAL MEDIA & PR TEAM Mallika Bhandari, Juliana Bond, Stephanie Fox,

Dani Grava, Brammy Geduid, Olivia Krevoy, Kate Meyers, Melody Park, Izzy Steiner FUNDRAISING & EVENTS TEAM Nicole Byron, Elise Echeverria,

Elodie Oliver, Mary Parker, Lanie Shalek, Stephanie Uriostequi, Shawna Yang AD SALES TEAM Victoria Bianco, Sarah Coffey,

Kiley Jarymiszyn, Elena Miller, Hannah Rose, Brooke Yalof

COVER PHOTO BY ALEX FURUYA Spoon magazine is an extension of Spoon University, an online campus food community founded by Northwestern alumni Sarah Adler and Mackenzie Barth. nu.spoonuniversity.com spoon_nu twitter.com/nuspoonmag pinterest.com/spoonuniversity nu.spoonuniversity@gmail.com

LE PEEP PANCAKES

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A HEALTHY SERVING OF MIND SNACKS

STAY COOL These refreshing frozen mimosas are the opposite of an alcohol blanket.

By Michelle Galliani Nothing says “Hello, sunshine!” better than homemade mimosas in the form of the classic American popsicle. This simple recipe will turn any laid-back springtime brunch into a poppin’ party.

MIMOSA POPSICLES EASY | 6 HOURS | SERVES 2

1 bottle fruit juice 1 bottle champagne (brut, extra dry or prosecco)

PHOTO BY ALEX FURUYA

1. Pour champagne halfway up each mold.

2. Add juice to champagne until it reaches top of mold.

3. Place popsicle sticks in mold.

4. Freeze for at least 6 hours, preferably overnight.

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DRAGON FRUIT 101 This tropical fruit curbs your sweet tooth and packs a healthy punch. By Kelley Stump If you're looking to end your apple-or-orange monotony, count on dragon fruit to pump some flavor into your routine. This exotic treat, best known for its vibrant pink skin, is the fruit of a cactus grown and harvested in Southeast Asia. Its flesh—white or red in color and freckled with tiny edible black seeds—has a creamy, mild flavor like a cross between a pear, watermelon and kiwi. Dragon fruit is rich in fiber and low in calories, and it'll give you a shot of antioxidants, vitamin B and immunity-boosting vitamin C.

PICK A WINNER Buy dragon fruit during its peak seasons: summer and early fall. A ripe fruit should have evenly colored skin and be slightly soft when pressed (we found ours at H-Mart).

HOW TO ENJOY

Slice the fruit in half lengthwise with a sharp knife. If ripe, it should cut easily.

Use a spoon to free the flesh from the skin, similar to an avocado.

Cut the flesh into bitesize pieces. Enjoy it on its own, mix it into a fruit salad or blend it into a smoothie.

Dragon fruit smoothie EASY | 5 MINS. | SERVES 2

1 dragon fruit, sliced 1 banana, sliced 1 cup strawberries or blueberries ¾ cup plain Greek yogurt 1. Wash, peel and cut dragon fruit.

2. Add fruit and Greek yogurt to blender. Blend 1-2 minutes until smooth.

To thicken your smoothie, add instant oats. To thin, add a splash of milk, water or orange juice.

PHOTO BY ALEX FURUYA, ILLUSTRATIONS BY ASHLEY WU

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All dressed up Go from dining hall to dinner party with homemade dressing. By Alejandra Fernandez It's possible for salad to take center stage, but no one wants to eat plain old leaves. From creamy ranch to tangy balsamic, these dressings will make veggies the best part of your meal.

RASPBERRY BALSAMIC VINAIGRETTE A basic balsamic vinaigrette brings the perfect amount of acidity to any mix of greens. This recipe tastes best on salads that have nuts and fruit to complement the raspberry flavor.

Strawberry or apricot preserves work too!

½ cup olive oil ¼ cup balsamic vinegar 1 tablespoon raspberry preserves ½ teaspoon onion powder ½ teaspoon salt ½ teaspoon black pepper

PHOTO BY ALEX FURUYA

Whisk all ingredients in bowl until smooth.

GREEN GODDESS This dressing was very popular in the '70s and '80s. Use it to give a boring salad new life or to top off a sandwich.

1 cup mayonnaise 1 cup scallions, chopped 1 cup fresh basil leaves, chopped ¼ cup lemon juice 2 teaspoons garlic, chopped 2 teaspoons anchovy paste 1 teaspoon kosher salt 1 teaspoon black pepper 1 cup sour cream 1. Add mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper to blender or food processor. Puree until smooth.

2. Whisk in sour cream until combined.

BUTTERMILK RANCH Forget the prepackaged stuff— ranch is super easy to make yourself. Pair it with a mixed green salad and chicken for dinner or with some sliced veggies as a healthy snack. ½ cup sour cream ½ cup buttermilk ¼ cup mayonnaise 2 garlic cloves, minced 1½ teaspoons dried dill ¼ cup fresh chives, finely chopped 2 tablespoons Italian parsley, minced 2 teaspoons lemon juice 1 teaspoon salt ¼ teaspoon pepper 1. Whisk together all ingredients in bowl until just combined.

2. Refrigerate at least 1 hour before serving.

HONEY MUSTARD This is the perfect sweet and tangy addition to any salad, and its three ingredients are all kitchen staples. It works best paired with meats in a cold wrap. ¼ cup honey 2½ tablespoons Dijon mustard 1½ tablespoons rice wine vinegar Whisk all ingredients in bowl until combined.

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Greater greens

Because there’s more to life than lettuce. By Dorianne Ma Iceberg lettuce is usually the base of any salad, even though it lacks flavor and offers few nutrients.

There’s a whole world of tastier, healthier greens out there—trying them might make you actually want to eat your veggies.

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ENDIVE

Closely related to radicchio and frisée, Belgian endives are a great addition to any salad. Their pale yellow leaves have quite a few health benefits, including aiding in calcium absorption and anemia prevention. Endives are slightly bitter, with sweeter leaves toward the inside of the bundle. The taste can change depending on how they're cooked.

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KALE

The popularity of kale has been on the rise ever since people discovered that this leafy green is packed with vitamins and fiber.

Despite the slightly bitter flavor, kale can be a great addition to salads and coleslaw, or even made into roasted kale chips. Find it at any grocery store, usually at student-friendly prices.

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PHOTOS BY ALEX FURUYA

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SPINACH

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Spinach might not be the most exciting or exotic green, but it goes with almost everything in a salad. You can even throw this mild-flavored leaf into a smoothie for a blast of nutrition without the 'green' flavor. Spinach is packed with vitamins A and K and plenty of antioxidants. It’s also relatively cheap, so you can replace the iceberg without breaking the bank.

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FENNEL

Fennel is a popular green in the Mediterranean region, thanks to its sweet flavor and satisfying crunch. It's often paired with other greens but can also work well as the base in a salad.

Relatively accessible, fennel provides some interesting health benefits—it's been shown to help reduce inflammation, cholesterol levels and the risk of heart attacks and strokes. It's also extremely versatile; you can eat the seeds, bulb, stalk and leaves.

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ARUGULA

Arugula, sometimes referred to as rocket, has health benefits galore.

It contains high levels of nitrates, which can help lower blood pressure and may even reduce the amount of oxygen intake needed during exercise. Arugula can also help promote a healthy complexion. Like spinach, arugula is easy to find and inexpensive. It has a stronger taste, though, so when making a salad, add some milder greens to balance out the flavor. If you’re craving carbs, use arugula to top off a pizza.

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When life gives you lemons...

Don’t stop at lemonade. By Rayna Weiser Citrus fruits have tons of health benefits and can add a burst of flavor to drinks and dishes alike. Whether they're a simple garnish on a plate or the star of the show, the endless varieties of citrus fruits are a great way to perk up even the rainiest spring day.

BLOOD ORANGE CHOCOLATE TRIFLE EASY | 10 MINS. | SERVES 6

1 store-bought pound cake 8 ounces cream cheese, softened 2-3 tablespoons heavy cream ½ cup confectioner's sugar 6 blood oranges, zested and sliced 6 ounces dark chocolate, melted ¼ teaspoon salt 1. Add softened cream cheese, heavy cream, sugar, orange zest, salt and melted chocolate to large bowl. Whisk until fully combined and fluffy.

2. Cut pound cake into 1-inch square pieces. Plate by alternating layers of pound cake and chocolate mixture.

3. Top with orange slices and serve.

PHOTO BY ALEX FURUYA

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LEMON POPPY SEED LOAF EASY | 30 MINS. | SERVES 6

2 cups all-purpose flour 2½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon kosher salt 1/ cup poppy seeds 3 2 large lemons, zested and juiced 2 large eggs ½ cup canola or olive oil ½ cup light brown sugar ½ cup granulated sugar 1 cup yogurt 1. Preheat oven to 350°F. Spray loaf tin with nonstick spray.

2. In large mixing bowl, combine flour, baking powder, baking soda, salt and poppy seeds. Stir to combine and set aside.

3. In another mixing bowl, combine lemon juice, zest, eggs, oil, sugars and yogurt. Whisk to combine.

4. Pour lemon mixture into flour mixture, stirring only enough to combine, leaving some lumps.

5. Pour batter into loaf tin and bake for 20 minutes, or until toothpick inserted into center comes out clean.

CITRUS CANNOLI MOUSSE EASY | 10 MINS. | SERVES 2

PHOTO BY ALEX FURUYA

½ cup whole milk ricotta ½ cup mascarpone 1 large orange, zested and juiced ¼ teaspoon cardamom 1 tablespoon honey ¼ cup salted pistachios, chopped 1. Add ricotta and mascarpone to large bowl. Mix for 2 minutes until fluffy and well combined.

2. Add orange juice, zest, cardamom, honey and pistachios. Stir until completely combined and serve chilled.

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Fix up your fridge Keep your cool and save money with these handy tips for smart storage. By Manon Blackman When you’re a busy college student, there’s a lot of temptation to throw your groceries in the fridge without a second thought. But organizing your fridge isn’t just for impressing your mom—it can also save money by keeping your food from spoiling. And who doesn’t want a little more cash in their pocket?

Freezer Frozen fruit Frozen vegetables Pasta sauce Stock Meat Top shelf Leftovers Ready-to-eat foods (like hummus, tortillas and deli meats) Middle shelf Eggs Bottom shelf Milk Cheese Yogurt Raw meat Seafood Crisper drawers Vegetables (high humidity) Fruit (low humidity) Keep these separate!

In the pantry Citrus Honey Vegetable oils Oil-based dressings Coffee

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- Use stackable plastic containers and plastic freezer bags.

- Freeze items flat to maximize space.

- Label and date your frozen items so you eat them before they go bad.

Dairy compartment Butter Soft cheese Door Condiments Nut oils Nut butters Juice TIPS FOR FRIDGE ORGANIZATION

- Use clear containers to keep items organized yet visible (and more likely to be consumed before they spoil).

- Keep a running list of what’s in your fridge so you know what’s available.

ILLUSTRATION BY ALI TOMEK

Herbs Garlic Onions Tomatoes Squash Potatoes Bread

TIPS FOR FREEZER ORGANIZATION

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WHAT’S YOUR PROBLEM? HERE’S THE ANSWER

EASY, BOOZY, BEAUTIFUL Give your watermelon a tipsy twist.

By Sasha Kurumety Watermelon is a staple item at any outdoor feast—what better way to enjoy it than by mixing it with alcohol? Here are two easy ways to spike a watermelon with any type of hard liquor.

EAT IT

DRINK IT

EASY | 10 HOURS | SERVES 5

EASY | 1.5 HOURS | SERVES 5

1 large watermelon 3 cups liquor

1 large watermelon 1 bottle liquor

1. Cut cone-shaped plug into watermelon, about 2.5 inches wide and 4 inches deep. Remove plug and set aside.

2. Using funnel, slowly pour liquor into hole until full.

3. Cut slits into flesh of watermelon around plug and place watermelon in fridge for 1 hour.

4. Repeat steps 2-3 until desired amount of alcohol is absorbed Re-insert plug and slice like normal watermelon.

1. Hold capped liquor bottle upside down against top of watermelon and draw tight circle around cap.

2. Cut hole into watermelon as deep as neck of liquor bottle.

3. Insert opened liquor bottle into watermelon. Tilt both sideways to prevent spills.

4. Place watermelon right-side up, making sure bottle does not fall over.

5. Wait approximately 30 minutes for bottle to empty. Remove bottle and refrigerate watermelon for 1 hour.

6. Slice horizontally below hole so shape of watermelon resembles bowl.

7. Crush inner red fruit until juice is formed. Insert straws to drink or use ladle to serve.

PHOTO BY ALEX FURUYA

Use a seeded watermelon—the air pockets around the seeds allow for more alcohol absorption.

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Pasta for primavera A springtime twist on a classic winter staple. By Carl Pieri Although usually seen as a warm and heavy dish, cheesy pasta can be a light option. Thanks to some seasonal vegetables and a splash of citrus, this refreshing pasta is the perfect spring supper.

VEGETABLE AND RICOTTA PENNE EASY | 35 MINS. | SERVES 3-4

1 medium onion, finely chopped 4 medium zucchinis, chopped into ¼-inch slices 2 medium yellow squash, chopped into ¼-inch slices 1 red pepper, chopped 1 cup basil leaves 2 cloves garlic, minced 1 pound penne pasta 1 cup ricotta 1 lemon, zested and juiced 2 tablespoons olive oil 1½ ounces Parmesan, grated

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PHOTO BY ALLY MARK

1. Cook onions in 1 tablespoon oil until soft but not brown, about 9 minutes. Add zucchini, squash and pepper and continue cooking until soft, about 10 minutes.

2. Mash garlic and basil together and add 1 tablespoon olive oil.

3. Cook pasta in boiling water. Retain ¾ cup of cooking water when draining.

4. Add cooked pasta to skillet of vegetables and turn heat to medium-high.

Add ½ cup of retained water, ricotta, 1 teaspoon lemon juice and zest.

5. Cook for 1 minute until creamy, adding more water if necessary.

Add basil-garlic mixture and cheese.

Don’t cry over extra milk Eliminate waste with crafty cooking. By Stephanie Lee There’s nothing more heartbreaking than throwing out half a carton of milk because it’s gone moldy. But some weeks you just don’t eat enough cereal, and straight chugging your leftover milk is a surefire way to a stomachache. This recipe will help you convert excess dairy into deliciousness before it spoils.

Cheese and chive popovers MEDIUM | 45 MINS. | SERVES 12

1 cup milk 2 tablespoons butter, melted and cooled 1 cup all-purpose flour 1 teaspoon salt 2 eggs ½ cup cheddar cheese, grated 1 tablespoon chives, chopped

PHOTO BY JAMES MALNATI

1. Preheat oven to 375°F and grease muffin tin with butter or cooking spray.

2. Whisk milk, butter, flour, salt and eggs in bowl until smooth. Fold in cheese and chives.

3. Warm muffin tin for 2-3 minutes in oven and fill each cup halfway with batter.

4. Bake for 30 minutes or until popovers start to puff and brown on top.

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Don’t stop the darty These hangover-curing concoctions will keep you partying from sunup to sundown.

By Jacqueline Tang A great darty can be the highlight of any weekend—if you prepare. Downing PBR and trekking around town on an empty stomach will leave you feeling weak by midday and hungover by dinner time. Fuel your fun properly with these delicious recipes.

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Blueberry banana smoothie

Tropical electrolyte smoothie

EASY | 5 MINS. | SERVES 4

1 cup coconut water 1 cup plain Greek yogurt 1 medium banana 2 cups frozen blueberries

1 cup coconut water ¼ cup orange juice 6 ounces frozen or fresh strawberries 6 ounces frozen or fresh mangos

Combine all ingredients in blender. Mix until smooth, adding ice as needed.

Combine all ingredients in blender and blend until smooth.

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EASY | 5 MINS. | SERVES 2

Sweet potato fries

MEDIUM | 30 MINS. | SERVES 3

2 sweet potatoes, peeled and cut into ¼-inch long slices 2 tablespoons olive oil ½ teaspoon paprika 1 teaspoon garlic powder 1 teaspoon cumin 1 tablespoon black pepper Salt to taste

MEDIUM | 10 MINS. | SERVES 1

1 avocado, sliced 2 pieces whole grain bread Black pepper Salt Crushed red pepper flakes 1 large egg 1 tablespoon olive oil 1. Place avocado in small bowl and mash into paste. Season with salt and pepper.

2. Toast bread.

3. Heat pan over low heat and add olive oil. Crack egg into pan and cook to your liking.

4. Spread avocado on toast and top with egg. Add salt, pepper and crushed red pepper flakes to taste.

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PHOTO BY JACQUELINE TANG

1. Preheat oven to 450ºF and line baking sheet with parchment paper.

2. Toss sweet potato slices with paprika, olive oil, garlic powder, cumin, black pepper and salt.

3. Spread slices flat on baking sheet. Bake for 20 minutes until golden brown.

4. Let cool for 8 minutes and serve.

Avocado toast with egg

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RAMEN ON THE GO The perfectly portable noodles for your work week.

By Allison Mark You've landed that killer summer internship and want to impress your colleagues with your maturity, but instant noodles won’t cut it around the lunch table. Packed with real ingredients and flavor, these three mason jar ramen recipes will help you bring your A-game.

PREPPING YOUR RAMEN: 1. Chop up vegetables and meat or tofu.

If you're not using instant noodles, cook them beforehand.

2. Add paste and spices into bottom of mason jar. Spoon filler ingredients on top, pack in noodles, seal jar and refrigerate. Bring a tupperware or Ziploc with garnishes.

3. To cook, cover noodles with boiling water and put lid back on top.

4. Steep soup for 3 minutes. Uncover and stir until well-mixed. Garnish and enjoy!

FOR THE SOUL 2 teaspoons bouillon soup stock paste 1 teaspoon olive oil 1 teaspoon garlic, minced ½ teaspoon thyme 1 tablespoon carrots, shredded 1 tablespoon peas 1 tablespoon corn ¼ cup spinach, shredded 1 tablespoon chicken, cooked and diced 1 cup ramen noodles Parsley for garnish

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PHOTO BY ALEX FURUYA

This chicken noodle soup is better than your mom's

Solution

COCONUT GINGER CURRY

MISO TWIST

There's no need to choose between sweet and spicy

Let this recipe take you to umami paradise

2 teaspoons red curry paste 1 teaspoon ginger, minced ½ teaspoon chili paste 2 teaspoons shredded coconut 1 tablespoon peas ¼ cup cauliflower 1 soft boiled egg 1 cup ramen noodles Green onion slivers for garnish Sesame seeds for garnish

3 teaspoons miso paste ½ teaspoon chili-garlic sauce 1 teaspoon soy sauce 2 tablespoons mushroom slices 3 tablespoons tofu, diced into 1-centimeter cubes 1 handful bean sprouts 1 cup ramen noodles Green onion slivers for garnish Seaweed flakes for garnish

Add a tablespoon of peanut butter for a peanut curry.

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MIDWEST

Cincinnati-style chili MEDIUM | 1 HOUR | SERVES 4

½ cup onions, chopped ½ pound lean ground beef 1 clove garlic, minced ½ tablespoon allspice ½ tablespoon chili powder ½ teaspoon cinnamon ½ teaspoon cayenne pepper ½ teaspoon salt 1 8-ounce can tomato sauce 1 tablespoon Worcestershire sauce ½ tablespoon apple cider vinegar ½ cup water 1 package spaghetti Cheddar cheese, shredded Kidney beans

No place like home You don’t need to wait for the quarter to end to have a home-cooked meal. By Alex Furuya Being away from home is tough: There are loads of laundry to be done and midterms to study for. However, the hardest part is not having your parents around to cook your favorite meal. These easy recipes from around the country will remind you of your hometown or introduce you to new styles of regional cooking.

COASTAL

Beer-battered fish tacos MEDIUM | 30 MINS. | SERVES 5

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1. Rinse fish in cold water and let dry.

2. Mix flour, garlic powder and pepper.

Stir in beer until well blended.

3. Pour vegetable oil in deep skillet and bring to 375°F. Oil should be deep enough to completely cover fish.

4. Dip fish into beer batter, then place in skillet, leaving space between pieces.

Remove once batter is golden and crispy.

5. Place fish on tortilla and top with shredded cabbage, yogurt and salsa.

SOUTH

Cheddar cheese grits MEDIUM | 1 HOUR | SERVES 4

1 teaspoon garlic, crushed 4 cups milk 3 tablespoons butter 1 cup uncooked grits 1 egg 2 cups cheddar cheese, shredded 1 teaspoon salt 1 pinch pepper ¼ cup Parmesan cheese, grated 1. Preheat oven to 350°F. 2. Bring milk to boil in large saucepan. Add butter and grits and reduce heat.

3. Whisk continuously for 6 minutes or until grits are done. Remove from heat.

4. Stir in eggs, cheddar cheese, garlic, salt and pepper.

Pour into lightly-greased baking dish and sprinkle with Parmesan cheese.

5. Bake covered at 350°F for 45 minutes.

PHOTO BY BALIM TEZEL

10 cod filets 10 6-inch corn tortillas 1 cup flour 1 cup beer 1 teaspoon garlic powder 1 teaspoon pepper 2 cups vegetable oil 1 cup cabbage, shredded ½ cup Greek yogurt 1 cup salsa

1. Sauté ground beef and onions in large frying pan over medium-high heat. Add garlic and chili powder.

2. Add allspice, cinnamon, cayenne pepper, salt, tomato sauce, Worcestershire sauce, vinegar and water.

3. Reduce heat and simmer uncovered for 45 minutes.

4. Cook spaghetti according to package and plate.

Ladle chili over spaghetti and top with cheese and beans.

F R U S Nd A F R TU ald w n I a u h s o

By J

Perfectly marinated and grilled strip steak (p.23)

Northwestern students may be masters of sub-zero winters, but we also know how to take advantage of summer.

Break out the charcoal, 'cause steak or seafood, we've got you covered with our grilling guide.

General GRILLING TIPS

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We tend to shy away from seafood because we're afraid of buying something that smells fishy. But if you start with fresh fish from a trusted supplier (yes, the freezer section of Trader Joe’s counts as safe), it's pretty difficult to go wrong.

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Know your grill.

Each grill is different and will have its own hot and cool spots. Being aware of your grill’s temperament will help you understand how to cook more consistently.

Turn your meat.

It's an urban myth that turning meat or seafood multiple times reduces flavor. Don’t be afraid to flip your food to ensure it's properly cooked.

PHOTOS BY ALEX FURUYA, ILLUSTRATIONS BY ASHLEY WU

MEDIUM | 40 MINS. | SERVES 2

steaks generously with salt. Let sit at room temperature for at least 20 minutes.

COAT steaks with olive oil and optional herbs marinade.

GRILL over high heat, about 5-6 minutes on each side, until center of steak reaches 145ºF for medium rare steaks.

REMOVE steaks from grill and cool for 10 minutes.

SEASON with pepper to taste and slice across the grain to serve.

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Eye contact.

When buying whole fish, check the eyes.

Crystal-clear eyeballs mean the fish is of excellent quality and has been preserved well. Murky eyes mean the fish is past its prime.

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Trust your nose.

If something smells off, avoid taking the chance.

Since human smell and taste are intertwined at the neurological level, any food with a revolting smell is likely to taste that way, too.

While most of us feel more comfortable working with chicken or steak than spot prawns, rookie mistakes with meat are still common. Grilling is a less forgiving cooking method than roasting, sautéing or braising, so it's vital to pick cuts of meat that can stand up to a direct flame.

Grilled Strip Steak

1. SEASON

Go with frozen.

Frozen seafood often tastes just as good, since it's chilled immediately after being caught. This locks in freshness and eliminates the chance of the fish being spoiled. Just be sure to thaw before cooking!

WHEN BUYING MEAt...

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2 10-ounce steaks, 1-inch thick 2 teaspoons salt ¼ cup olive oil Black pepper, to taste Optional aromatics and herbs, chopped (garlic, shallots, thyme and rosemary)

WHEN BUYING SEAFOOD...

Handle the heat.

When grilling beef, affordable cuts include flat iron steak (from the soft muscles in the cow’s shoulder) and strip steak (from the loin, right next to tasty ribeye and filet regions). These cuts actually turn out best when cooked quickly over high heat.

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Moisture is key.

When it comes to poultry, retaining moisture is important.

The best way to keep chicken juicy is to brine it for 30 minutes in a salt-sugar-water bath before grilling.

Season it well and sear it over the flames on medium-high heat.

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Monitor the temp.

It’s easy to figure out when seafood and fish are done just by looking, but the same doesn't apply for meat. Use a thermometer or cut your steak to take a peek inside—the juices won’t leak out with a small incision. Steaks should read 145ºF on a thermometer for a perfect medium rare, while chicken and pork must hit 160ºF before they're safe to eat.

Strip, flat iron or skirt steak work best to grill.

charcoal or propane?

While gas grills easily win out on convenience, speed and user-friendliness, the flavor that charcoal imparts on meat is incomparable. Charcoal grills are also typically much less expensive. Go the gas route if you have cash to burn and want to conserve every second of kitchen prep, but stick to charcoal for the absolute best results.

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PESTO CHICKEN MEDIUM | 40 MINS. | SERVES 3 2 pounds thin-cut chicken breasts ½ cup Parmesan cheese 2 cups basil ¼ cup pine nuts 3 cloves garlic 3 tablespoons extra virgin olive oil 1 lemon, juiced 1 teaspoon sugar 1 tablespoon salt 1 teaspoon pepper 1. BLEND cheese,

basil, nuts, oil, lemon, sugar, salt and pepper in food processor until smooth.

2. MARINATE chicken in pesto for at least 20 minutes.

3. GRILL chicken over medium heat, 5 minutes per side.

Turn halfway through for perfect grill marks.

4. REMOVE from heat once internal temperature reaches 160ºF. Serve immediately.

Balsamic-LEMON Steak Kabobs MEDIUM | 50 MINS. | SERVES 4 1 pound skirt steak, cut into 1-inch cubes ¼ cup extra virgin olive oil ¼ cup balsamic vinegar 3 cloves garlic, minced 1 teaspoon dried thyme ¾ pound cherry tomatoes, halved 2 large portabella mushrooms, cubed ½ cup plain Greek yogurt cup cucumber, diced ½ lemon, juiced and zested Salt and pepper to taste olive oil, balsamic vinegar, garlic and thyme for marinade. Season with salt and pepper to taste.

COAT steak with marinade and refrigerate for at least 20 minutes.

PIERCE steak cubes using metal skewers, alternating between meat and vegetables.

GRILL skewers over high heat for 3-4 minutes.

TURN skewers and grill another 2-3 minutes until slightly charred. Remove from heat.

WHIP together yogurt, cucumber, lemon juice and zest in separate bowl to serve as dip.

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Miso Grilled Salmon MEDIUM | 30 MINS. | SERVES 3 ¼ cup sweet rice vinegar 2 tablespoons sake 2 tablespoons soy sauce 2 green onions, minced ¼ cup dashi broth 1 teaspoon sesame oil 3 8-ounce salmon filets ¼ cup white miso paste Salt and pepper to taste

Find this at Whole Foods or any Asian market.

together miso, rice vinegar, sake, soy sauce, onions, dashi and sesame oil until smooth to create glaze.

SEASON salmon with salt and pepper and let sit at room temperature for 15 minutes.

COAT salmon with glaze. Place on hot foil-lined grill and cover.

GRILL until golden crust has formed, about 4 minutes each side.

Continue adding glaze during cooking process.

COOL fish for 5 minutes and serve.

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Cumin Shrimp Kabobs with Mango-PEPPER Salsa MEDIUM | 40 MINS. | SERVES 4 20 medium shrimp, thawed, shelled and de-veined 2 limes, juiced and zested 2 teaspoons cumin 1 teaspoon ancho chile powder 2 cloves garlic, chopped ¼ cup olive oil ½ mango, peeled and chopped ¼ red bell pepper, seeded and minced ¼ red onion, finely chopped 1 large handful cilantro, roughly chopped 1 lemon, juiced ½ tablespoon sugar Salt and pepper to taste 1. COMBINE shrimp,

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lime juice, zest, cumin, ancho powder, garlic and oil in glass dish and marinate for 20-30 minutes.

PIERCE shrimp with skewers and season generously with salt and pepper.

GRILL shrimp over medium-high heat for 3 minutes per side until opaque, then remove from heat.

TOSS together mango, pepper and onion to make salsa. Season with cilantro, lemon juice and sugar.

LET shrimp and salsa stand for 5 minutes. Top shrimp with salsa and serve immediately.

Grilled green onions make for the perfect side.

Signature Sunset from Bobtail Ice Cream Company

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THE BEST

ICE CREAM IN CHICAGO Just because Lake Michigan is thawed doesn’t mean your dessert has to be.

The last quarter of the year means your last chance to head into the city for an adventure.

With the weather getting progressively warmer, why not make that last hurrah an ice cream crawl through Chicago’s vibrant and diverse neighborhoods? Grab your Ventra card, leave your jacket at home and follow us to frozen dairy heaven.

By Lauren Goldstein and Simone Gerber Photos by Alex Furuya

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BOBTAIL ICE CREAM COMPANY

This corner ice cream shop may have an old-fashioned vibe, but its flavors are anything but outdated. Sure, Bobtail stocks some all-American classics, but their team is always innovating. We tried indulgent flavors like Cubby Crunch—vanilla ice cream packed with toffee, Oreos, chocolate chips and sprinkles— and boozy takes like Signature Sunset— merlot ice cream with dark chocolate chips.

The passionate staff was happy to share their favorites as well (they recommend Salted Caramel Dark Chocolate Pretzel). This location is open 12 hours a day during the summer, but you can also enjoy Bobtail's addicting ice cream at home—they'll soon be selling pints in nearby grocery stores.

2951 N Broadway Street, Lakeview

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2

LICKITY SPLIT

This vintage-style sweet shop specializes in frozen custard, which is similar to ice cream but with less air.

This difference in production gives Lickity Split treats a velvety, creamy texture with just the right amount of sweetness. Since the custard is made on site, the shop only serves three flavors at a time, but those flavors are used to create an impressive number of confections. From blended concretes to floats to straight-up pints, Lickity Split can satisfy any craving. Don't do dairy? Try their espresso bar or explore the floor-to-ceiling shelves stocked with old-fashioned candy.

6056 N Broadway Street, Edgewater

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PACIUGO

Paciugo is another stop that strays from traditional ice cream—it's actually a gourmet gelato shop. The three Chicago locations boast both milkbased and water-based gelato and sorbet, which means they're perfect for your vegan and lactose-intolerant friends. With 24 rotating flavors a day and 350 flavors in total, there’s always a reason to keep coming back. Our favorite is the sea salt caramel gelato.

2009 W Roscoe Street, Roscoe Village

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GEORGE'S ICE CREAM

George’s is known for its West Town Bakery pastries, house-made chocolates, Dark Matter coffee and, of course, ice cream. The community establishment serves up 32 flavors on any given day, and they’ll make a shake out of anything. Our pick? A sugar cone with one scoop of Munchie Madness (sweet cream ice cream with rainbow sprinkles, caramel cups and Oreos) and one scoop of Sticks and Stones (chocolate ice cream with cookie dough, caramel and pretzels).

5306 N Clark Street, Andersonville

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5

JENI'S SPLENDID ICE CREAMS

Jeni’s is the definition of ice cream nirvana. If you’re looking for flavors with ingredients like candied ginger or Ndali Estate vanilla bean, the Wicker Park or Lakeview locations of this Columbus-based scoop shop are your holy grail.

Jeni’s uses only grass-fed dairy and seeks to work with other “good food makers.” The shop’s most popular flavor is Salty Caramel—it’s the first flavor Jeni herself ever created—but we recommend a waffle cone with one scoop of Brambleberry Crisp and one scoop of Salted Peanut Butter with Chocolate Flecks.

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MARGIE'S CANDIES

Margie’s is a true old-school joint. The original location on the North Side has been open (and family-owned) since 1921, and the second location on Montrose opened in 2005. The shop’s famous candy is handcrafted by Chicago candy companies, the fudge is homemade, and all of the classic ice cream flavors are handmade in Minnesota and trucked in weekly. The most popular menu items are the Hot Fudge and Turtle Sundae and the Hot Fudge Banana Split.

1813 W Montrose Avenue, Ravenswood

3404 N Southport Avenue, Lakeview

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BLACK DOG

Black Dog boasts artisanal gelato made daily in small batches. They aim to experiment with innovative and intriguing ingredients, resulting in unique flavor experiences like goat cheese cashew caramel and rosemary irish cream.

1955 W Belmont Avenue, Bricktown

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HOW TO BE S U O M A F E FOODI M A R G A T S ON IN

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PHOTOS BY PRIYANI KARIM

arim riyani K as hman P s e fr at she h o g Chica xcept th f e o y t— it n s e r d NIN Unive ollege stu RIEL COO verage c s. BY A r e w o is your a ll fo stagram 14,000 In

S

ome people may sit down at a restaurant, quickly scan through the menu and dig in as soon as the food arrives, but not college student-turned-food Instagrammer Priyani Karim.

During brunch (her favorite meal of the day) at Kanela Breakfast Club in Chicago, Karim didn’t need a menu. She had already spent time looking online to figure out what she thought would photograph best for Instagram. When the waitress arrived, Karim promptly ordered a gooey mac and cheese appetizer and a main course of fluffy blueberry pancakes—an uncommon pairing of dishes, but according to Karim, sometimes you have to do it for the Insta.

When the food arrived, she paused before eating to take numerous photos on her iPhone, finding the perfect angle for every plate. She edited her favorite shots for brightness and contrast using photo editing apps VSCO and Afterlight, then posted them on Instagram for her more than 14,000 followers to see.

Karim, a freshman at the University of Chicago, runs @Yum4MyTum, a popular Instagram account dedicated to pictures of mouthwatering food from the Chicagoland area.

Ever since the launch of Instagram in 2010, the appetite for food-centric social

media has grown, changing the way people dine and turning the average person into a food critic. Karim jumped on the trend in 2013 when she was in 10th grade.

“I didn’t intend for the account to become as serious as it is now,” Karim said. “I tried to think of the silliest Instagram handle that I could, and I added at least 20 hashtags to each of my posts.”

What started out as a joke among her friends turned into a full-blown passion.

“After noticing each of my photos was receiving a substantial amount of likes, I started to put more effort into my posts,” she said. “I think it’s cool that there are over 14,000 people—even if they’re strangers— who are actually paying attention to what I’m eating.”

Yet Karim’s dedication to her food Instagram is motivated by more than just the likes. She genuinely enjoys sharing her passion for food with others.

“I’ve been a foodie for as long as I can remember,” she said. “My passion has been influenced partly by my family—they’re big on traveling, which has given me the opportunity to try different cuisines.”

Karim has tried unique dishes from all over the world. Some of her favorites include Cacio e Pepe pasta served out of a bowl made from cheese in Florence, coconut ice cream served in a real coconut in Thailand and crispy rice sushi from Nobu in New York City.

While it seems like running a popular food Instagram is just one big eating adventure, it doesn’t come without costs. It’s not always

Priyani’s tips What are the keys to successful food photography?

· Make sure your photos are taken in bright lighting! · Use different angles depending on what you’re photographing. If you’re taking a photo of a cake, it’s probably not the best idea to get a shot from directly above; it’ll just look like a circle. · You should be able to tell what something is from a photo. There have been so many times when I’ve not taken photos of my food just because it looks messy.

What are your best recommendations in Chicago?

My favorite brunch places in Chicago are Summer House Santa Monica and The Hampton Social.

Get the chocolate chip pancakes or the avocado toast. Roka Akor and ARAMI are amazing sushi places. RPM Italian is fantastic and easy to get a reservation at on weekdays. And it’s unexpected, but the Three Arts Club Café inside the Restoration Hardware flagship store is one of the best cafes I’ve been to in Chicago.

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“

I’ve been a foodie for as long as I can remember. My passion has been influenced partly by my family—they’re big on traveling, which has given me the opportunity to try different cuisines.

”

PHOTOS BY PRIYANI KARIM

easy to balance college life and social media demands.

“The hardest part of running my food Instagram is keeping my followers engaged,” Karim said. “I’ve noticed that if I go too long without posting, I’ll start losing followers or receiving fewer likes.”

Karim explained that in order to keep the attention of her followers, she needs to find a good balance between posting new content daily, but not posting too many pictures that it overwhelms her followers’ feeds. Quality pictures have become somewhat of an obsession for her.

“I’m subconsciously always thinking about if what I’m ordering will look good in a photo or not,” she said.

The desire to post this many pictures would cost a lot of money for anyone, but it places a bigger burden on a college student whose main food source is supposed to be a dining hall. Dining hall food doesn’t translate very well to Instagram, according to Karim.

“The food in our dining halls isn’t particularly appetizing nor is it aesthetically pleasing,” Karim said.

“Food Instagrams are so important because they show us cooler eating places that exist. A photo of dining hall food wouldn’t be helpful at all.”

To combat this problem, Karim has to spend a lot of her own money eating out to maintain a steady flow of pictures. When she’s running low on saved-up photos, she relies on submissions from her followers who direct message photos to the account or use the hashtag #Yum4MyTum on pictures on their personal accounts.

“A good account in my opinion is one that posts consistently and features things that are either unique or just really appetizing. I try to make sure that the photos I post are of foods that my followers would actually want to eat.”

Although maintaining a food Instagram can be a lot of work, it definitely has its benefits.

“Running @Yum4MyTum is more of a hobby than a chore,” Karim said. “Leaving campus [to go out to eat] is a nice way for me to de-stress. Plus, I always have an excuse to go to new restaurants.”

Karim has found other perks of the job—free stuff.

Several food brands like Halo Top Ice Cream and JustSalad have reached out to her through the email in her Instagram bio for advertising in exchange for free goodies.

These food companies are examples of how the food Instagram trend that @Yum4MyTum is a part of is shifting the food industry altogether. People now rely heavily on food Instagram accounts like Karim’s for recommendations.

“In the past few years, Instagram has become an important resource for finding restaurants that are new or have innovative menu items,” Karim said.

“Somehow it captures things that are trendy and happening, and reviews in magazines don’t always do that. Visuals are always easier to relate to than written reviews.”

Nourish

WORK OFF YOUR WEEKEND There's no reason you can't party hard and preserve your waistline, as long as you know your drink-to-rep ratio. By Ashley Hackett

ONE PBR

50 MINUTES JOGGING TO BE FIRST IN LINE FOR DILLO WRISTBANDS

ONE VODKA LEMONADE

1 HOUR DANCING ON ELEVATED SURFACES AT THE DEUCE

Alcoholic drinks can be highly caloric (don't get us started on jungle juice), and impaired judgment from consuming them can lead to some rash late-night dining decisions. Whether you decide to blame it on the a-a-a-alcohol or take action against the Freshman 15, here are some guidelines for exercises that will burn off the party.

ONE FRAN'S CHOCOLATE MILKSHAKE

45 MINUTES RUNNING BETWEEN CLASSES IN FISK AND TECH

ONE CHEESIES "THE CLASSIC"

FOUR SQUARES HOT COOKIE BAR

ONE SLICE GIORDANO'S STUFFED PEPPERONI PIZZA

2.5 HOURS WANDERING AROUND TO FIND OFF-CAMPUS PARTIES

1 HOUR DOING JUMPING JACKS TO IMPRESS YOUR SPAC CRUSH

2 HOURS DOMINATING ON THE IM SOCCER FIELD

SPRING 2016

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celebrate spring % " ɮͲ ΐΎ ɮͲ ΑΏ sͅ˳ʟ ΏΕ

Dillo Shabbat Night of Appreciation Graduation Reception

O˽̦ ˯˽̦ʟ ˍ˳ʹ˽ε ͤˍ̰ˍ̻ ˳˽̦̻˃ͧʟ̰̻ʟ̦˳˃ˍ˦˦ʟ˦ζ˽̦ʻ ˽̦ ʹʌζʐ˽˯Ϗ˳˽̦̻˃ͧʟ̰̻ʟ̦˳˃ˍ˦˦ʟ˦

CHALLENGE YOUR TASTE BUDS: STUDY ABROAD INTERNATIONAL PROGRAM DEVELOPMENT

ipd.northwestern.edu

@NUIPD | #NUABROAD

Nourish

Nourish •

KEEP YOURSELF ALIVE

WAFFLE IRON CHEF Press and impress with these easy recipes. By Nicole Byron

The selection of food in dining halls can seem very limited, but there are actually an endless number of creations that can be made in a waffle iron. Put your culinary creativity to the test with these two delicious dishes.

Waffled tomato grilled cheese EASY | 10 MINS. | SERVES 1

Margherita waffle EASY | 10 MINS. | SERVES 1

PHOTO BY CASSIE MAJEWSKI

Waffle mix 3 spoonfuls marinara sauce 2 scoops cheese of choice Spinach Olive oil Parmesan cheese 1. Pour waffle mix into waffle iron and cook until ready.

2. Take waffle out and place on plate.

3. Top with sauce, cheese and spinach.

4. Place waffle back in iron, holding top of iron just over cheese until melted, 1-2 minutes.

5. Garnish with olive oil and Parmesan cheese.

2 slices bread 4 slices tomato 1 teaspoon butter Cheese of choice 1. Brush one side of each bread slice with butter.

2. Top dry side of bread with cheese and tomatoes.

3. Place sandwich into waffle iron and gently close lid.

4. Cook until cheese is melted and sandwich is golden brown, about 5 minutes.

SPRING 2016

35

Nourish

10 musthave food apps

1

Live the life of a true foodie 24/7.

By Cassie Majewski

INSTAGRAM

Just like PB&J, this one's a classic.

Instagram allows for a newsfeed that caters to your personal taste, whether that's vegan dishes, the Chicago food scene or strictly ice cream. Get started by following @Infatuation, @ChicagoFoodAuthority and @Foodseum. And don't forget @Spoon_NU and @SpoonUniversity!

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TAB

Get rid of your check-splitting, tip-calculating fears. Tab is an app that allows you to split a check by simply taking a picture of it. You can enter the number of people, assign items to each person, customize the tip and connect Venmo accounts.

1

2

3

4 3

5

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9

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FOODGAWKER

If Instagram has too many humans and not enough food for you, try out foodgawker. It’s the lovechild of Pinterest and your grandma’s cookbook, the perfect place to find and store recipes or just stare at food porn all day long.

4

IS IT VEGAN?

For those vegan folks out there (or even friends of vegans), Is It Vegan? allows you to scan barcodes or enter ingredients to make sure they contain only vegan substances. It's perfect for when you don’t have the time to self-prepare your meals because, let’s be honest, who does?

5

PAPRIKA

COOKING MAMA

7

ESCOFFIER CHEF’S QUIZ

Got foodie friends? Compete against them in this app dedicated to food trivia. Don’t got foodie friends? Compete against yourself to perfect your cooking knowledge. You're sure to learn a few tips and tricks along the way.

8

AMOUNT

Have you ever found yourself without a measuring cup or a tablespoon? It’s safe to say that math and baking simply don’t mix. With Amount, conversions can be made quickly and easily to account for the subpar kitchen equipment that often accompanies college living.

9

THE INFATUATION

Never stress about where to eat out again. Run by the same people behind those mouthwatering Instagram accounts, The Infatuation is a constantly updated collection of restaurant reviews from various cities.

10

UBEREATS

UberEATS is relatively new to the food delivery app game, but they work with restaurants to get food to you, fast. At the time of ordering, they total the price for food and delivery with no need to tip. Even better, you can pay with your Uber account and salivate as you watch your food travel to you on the screen.

PHOTO BY APRIL CHIEN

Paprika is the app for the organizers among us. Use it to manage recipes, grocery lists, nutritional information and even the items in your own pantry. Added bonus: The app can run multiple kitchen timers at once.

6

Your favorite childhood Nintendo game is back and better than ever.

Cook up your favorite recipes wherever you want—during lunch, in the library or in class.

We all know Gen Chem needs some serious spice.

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Nourish

Uh huh, honey Honeybee pollen is the newest superfood phenomenon.

Find out what this holistic remedy can do for your health.

By Priyanka Godbole

WHAT IS IT? Bee pollen is a fine powdery substance c ollected by honeybees from the stamen of flowering plants, then stored in their honeycomb hives. It's extremely difficult to make—to collect one teaspoon of pollen (the average serving size), a bee has to work eight hours per day for an entire month.

WHY EAT IT? Many health practitioners and nutritionists agree that bee pollen has one of the most complete nutritional profiles of any food on the planet.

It's packed with proteins, free amino acids and vitamins, which explains why 10,000 tons of bee pollen are consumed each year.

HOW TO START Bee pollen beginners should know there are three forms of pollen available for purchase: granules, capsules and chewable tablets. Granules can be mixed into virtually any food, like yogurt or cereal, and are typically sold in 8-ounce containers. Capsules can be purchased on Amazon (the top-ranked brand, Eden Pond Queen's Magic, goes for $19) and should be swallowed like a normal pill. Chewable tablets are also available on Amazon—try Stakich Bee Pollen Tablets.

BENEFITS Bee pollen has been successfully used in the treatment of asthma, skin conditions, allergies and digestion. According to holistic medicine expert Dr. Joseph Mercola, bee pollen has antibiotic properties that boost your immune system and protect your body against viruses. Even professional athletes turn to the stuff as a "legal sports enhancer," since it's approximately 40 percent protein.

Look for this bottle at Whole Foods. ($10.79)

SAFETY CONCERNS In studies that have been conducted on the benefits of bee pollen, several patients have gone into anaphylactic shock due to an allergic reaction. If you are interested in the product but have known allergies, test your sensitivity to bee pollen in a safe environment by taking one granule at a time and letting it dissolve on your tongue. This method not only increases your tolerance over time but will also determine your sensitivity level to the superfood.

PHOTO BY ALEX FURUYA

SPRING 2016

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Nourish

Rookie on the field, veteran in the kitchen Forget the football—throw him a frying pan!

By Aine Dougherty

Freshman cornerback Montre Hartage may be known for his role in the Northwestern football team's newfound success, but he’s hiding another impressive talent. The sixfoot powerhouse from Georgia has been a whiz in the kitchen for almost as long as he’s been tearing it up on the field, cooking up a well-balanced mix of healthy and indulgent eats.

What's your favorite food to cook? My favorite food to cook at NU is eggs, but at home I’d rather make mac and cheese.

What about to eat? At NU I like eating grilled chicken; however, at home I like chicken fettuccine alfredo.

What's your guilty pleasure? Hot cookie bar and fried chicken.

When did you start cooking? I started cooking at the age of 12.

What's the craziest thing you've made?

I created a 3D plant cell cake in seventh grade.

MONTRE'S MAC N' CHEESE EASY | 40 MINS. | SERVES 4

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SPRING 2016

How does your diet change when you're in season? During the season we're playing so many games and practicing so much that we tend to lose a lot of weight. We change our diet by eating foods with an abundance of carbs and protein to help gain and maintain weight throughout the season.

PHOTO BY SARAH BUNDRA

2 tablespoons unsalted butter 1 pound macaroni noodles 1 tablespoon flour 3 cups whole milk 4 cups yellow cheddar, grated 4 eggs Salt

1. Grease casserole dish. Cook pasta according to box directions.

2. Melt butter in saucepan. Whisk in flour and salt.

3. Pour milk in slowly and whisk to combine.

Stir in cheddar cheese.

4. Beat eggs and mix with cooked macaroni and cheese mixture.

5. Pour into casserole dish. Bake at 400°F for 20 minutes, or until golden brown and bubbly.

Does knowing how to cook make you a better athlete? Yes, because as an athlete you're required to fuel your body with healthy food. If you know how to cook, you can create healthy meals that are still satisfying. Also, the ability to cook a variety of nutritious meals can prevent health problems, which can overall make you a stronger and better athlete.

Nourish

Market savvy Get on top of your farmer's market game. By Kirby Barth

Farmer’s markets are a total win-win—you can stock up on fresh produce, get some sun and enjoy live music, all while supporting local farmers.

However, shopping at one can be pretty intimidating. Now that spring has sprung, we’ve got you covered with tips to navigate a farmer’s market with ease.

Give yourself time Half the fun of going to a farmer’s market is the experience. Reserve a solid hour or two to walk around, talk with vendors, try some samples and explore everything the market has to offer.

Don’t wait around for perfect weather Even if it isn’t bright and sunny, the vendors will be ready and waiting for you.

Summer goes by faster than you think, so if your local farmer’s market is only open once a week from May to October, seize the opportunity to visit while you can.

Come prepared A visit to your local farmer’s market gives you an excuse to try out recipes with ingredients you might not normally use. Look up a seasonal recipe and grab what you need for your next culinary adventure.

Bringing a reusable bag is a good idea, as is taking some cash, since not all vendors accept credit cards.

Chat with the farmers Vendors who sell produce at farmer’s markets are usually the ones who grow it, too.

Farmers love their craft and are happy to share their knowledge. Feel free to ask about the process of growing

and harvesting, where their farm is located and how they got into farming. Don’t forget to say “thank you!"

A PERFECT MEAL AT THE EVANSTON FARMER'S MARKET Starter: · Elote (Mexican grilled corn) from Tamales Express Main Course: · Green Greek crepe with kale batter from Gotta B Crepes Dessert: · Dark chocolate dulce de leche alfajores from Dulce Caramel Co. Drink: · Organic cold-pressed juice from City Press Juice & Bottle

PHOTO BY EMMA DANBURY

Evanston Farmer's Market 1800 Maple Ave. Saturdays, 7:30 am - 1 pm

FALL2016 2015 SPRING

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