Veggie-Full - 2016 USA

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OH SNAP, GET COOKIN
58 SIZZLE & STIR
10 6 INGREDIENTS,
Hack into ho-hum stir-fry with global

flavors and unexpected veggies.
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20 MINUTES, NO COOKING!
Enjoy fresh and flavorful meals in a
flash without heating up your kitchen
18 MEDITERRANEAN FRESH
Prepare simple Mediterranean-style

meals brimming with freshness.
26 BUMPER CROP DINNERS
Find unique ways to use plentiful

peak-season vegetables.
34 VEGGIE-CRUSTED PIZZA
LETTUCE ENTERTAIN
64 FIRE & SMOKE
Draw great flavor from vegetables
by giving them some sizzle.
74 CHIPS, DIPS & BITES
Make veggie-centric appetizers
and snacks.
82 POTLUCK PLATTERS
Create eye-catching and palatepleasing salad platters.
40 ONE INGREDIENT,
90 COCKTAILS WITH BENEFITS
4 NEW WAYS
Try new recipes featuring spinach,
cauliflower, carrots, and asparagus.
Craft impressive summer-fresh

cocktails with a veggie buzz.
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Shatter your pizza expectations.
48 COOKING FROM YOUR
www
VEG-UCATION
This seal assures you that

every recipe in this issue of VeggieFull magazine has been tested in
the Better Homes and Gardens
Test Kitchen. This means each recipe
is practical and reliable, and meets
our high standards of taste appeal.
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CSA BOX
Find an ingredient youre not sure
how to use? Try these ideas.
5 VEGGIE LOVE
Get your veggie on with timely
tips, fun facts, and tasty new
treats to try.
8
SPRINKLED & SPLASHED

Stock up with these pantry
go-tos and serve creative, simple
vegetable sides night after night.
96 INDEX
ON THE COVER
Turn to Sprinkled & Splashed,

page 8, to create these simple
side dishes.
PHOTO: JASON DONNELLY
FOOD STYLIST: DIANNA NOLIN
Veggie-full
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(l to r)
Sarah Brekke,
Sammy Mila,
Kelsey Bulat
COme IN!
this is our
Test Kitchen
Q: Do you go home and cook supper every night?

A:
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THE BONES
( T H E # 1 Q U E S T I O N A S K E D O F O U R C U L I N A RY P R O F E S S I O N A L S )
NUMBER OF
GALLEY
KITCHENS
IN OUR TEST
KITCHEN.
Each is about the size of many
NYC apartment kitchens.
You wont find fancy gadgets
or restaurant-style ovens; we
test with appliances and tools
the Average Joe home cook
might use. We do, however,
have one awesome chandelier
that hangs above our sharing
table (aka the trough).
Veggie-full
84
www
Yes, absolutely. Our culinary specialists are home cooks at

heartlike you. So at the end of their day, they often step
right back into their kitchens at home!
years of
ON-STAFF
cooking
experience
We fail in our
kitchen so you have
success in yours!
Lynn Blanchard,
Test Kitchen
Director
Food Science
+
+
Consumer
Science
+
Dietetics
=
VARIETY OF
Culinary Arts
COLLEGE
DEGREES
OUR TEST
KITCHEN
STAFF HOLDS
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a Day
AVERAGE NUMBER
OF RECIPES EACH
CULINARY
PROFESSIONAL
TESTS DAILY
THE SEAL: The Test Kitchen seal
assures you that every recipe tested

in the Better Homes and Gardens
Test Kitchen is practical and reliable,
and meets our high standards of
taste appeal.
Measuring flour
The way you measure flour
can really make a difference!
So were all on the same page:
Stir the our in the container
to lighten, then spoon it into a
measuring cup and level o.
1 large egg = 3 Tbsp.
Milk We test with 2 percent

(low-fat) milk unless otherwise
written.
Vegetable oil If the

recipe calls for vegetable oil,
we test with neutral oils, such
as canola oil or corn oil, unless
otherwise written.
Butter We use and love

butter! If you need to use
margarine, thats OK for
cooking, but butter bakes best!
No one person is the

boss of a recipe!
we gather editors
and test kitchen folks
around a table or stand
at a kitchen sink to chew
on things, literally.
Flavor, difficulty,
ingredients: theyre all
up for discussion!
two
Colleen Weeden
A shopper
The only way we can test so many recipes
each day is with the help of a very key person:
the shopper! She makes one enormous
shopping list daily for the next days testing,
then heads out to shop major grocery stores
and specialty markets.
BY THE NUMBERS
4,500
NUMBER OF RECIPES TESTED

IN THE KITCHEN EACH YEAR
________
1,000
480
CUPS OF SUGAR
________
288
DOZEN EGGS
________
Juli Hale
240
CUPS OF MILK
________
480
POUNDS OF BUTTER
________
144
THE RED PLAID

COOK BOOK
Part of our cooking legacy at

Better Homes and Gardens is the
famed Red Plaid New Cook Book
(currently in its 16th edition). This
book is at the heart of everything we
do in the Test Kitchen. Every new
kitchen discovery we make is added to
this book. Every new avor and twist
on the classics lands in these pages.
Kitchen Helpers
The Test Kitchen wouldnt function as
eciently without our kitchen helpers.
They move through the galley kitchens
wrangling dirty dishes, loading dishwashers,
and working to keep things as orderly as
possible as the testers are cooking away.
CUPS OF FLOUR
________
Number of registered
dieticians on sta
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recipe
testing
basics
www
the support squad
Carla Christian
s.org
Sarah Brekke
POUNDS OF ONIONS
________
Kelsey Bulat
50
WOODEN SPOONS
________
12
JARS OF CINNAMON
Veggie-full
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Assistant Managing Editor JENNIFER SPEER RAMUNDT
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FOOD
Executive Editor JAN MILLER
Senior Editor JESSICA SAARI CHRISTENSEN
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BLAINE MOATS, CARSON DOWNING,
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DIANNA NOLIN, CHARLES WORTHINGTON
s.org
veggie-full
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The Recipe Center at BHG.com/Food contains hundreds of recipes and tips, all tested
in the Better Homes and Gardens Test Kitchen.
www
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PRINTED IN THE USA
F A C T S
T A S T Y
T R E A T S
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Eat a rainbow of
vegetables for beautiful
meals and a spectrum
of health benets!
www
T I P S
s.org
veggie love
RED
Fresh and processed

tomatoes are the
best sources of
lycopene, a powerful
antioxidant known
for heart and bone
health as well as
its cancer-ghting
properties.
ORANGE
One cup mashed

sweet potatoes
contains 1,033% of
the recommended
daily value of
vitamin A from
beta-carotene.
Adding just a little
butter improves
absorption.
YELLOW
Just 10 strips
of yellow sweet
pepper provide over
150% of your daily
vitamin C needs.
WHITE
Cauliower
contains high levels
of sulforaphane, a
compound that may
help ght cancer
and can improve
blood pressure and
kidney function.
GREEN
A cup of chopped
kale has 684% of the
recommended daily
need of vitamin
K, which helps
blood clot and may
contribute to bone
health.
PURPLE/BLUE
Red cabbage is an
excellent source
of polyphenols,
which may help in
preventing cancer,
heart disease,
osteoporosis, and
Alzheimers disease.
Veggie-full
DARN GOOD dips!
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CREATE FIVE FRESH AND

FLAVORFUL VEGGIE DIPS.
START WITH A SOFTENED
8-OZ. PACKAGE CREAM CHEESE,
AND STIR IN ONE OF THE
FOLLOWING FLAVOR COMBINATIONS.
REFRIGERATE DIPS AT LEAST
1 HOUR BEFORE SERVING.
THEY STORE FOR UP TO 1 WEEK,
SO YOU CAN KEEP COMING BACK
FOR MORE. THE DIPS TASTE BEST
WHEN THEYVE WARMED A LITTLE
AT ROOM TEMPERATURE.
MAPLE-SPICED PUMPKIN
Stir in cup canned pumpkin, 2 Tbsp.
maple syrup, and tsp. pumpkin
pie spice.
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ARUGULA AND ARTICHOKE

Stir in 2 cups chopped fresh arugula
wilted with 1 clove minced garlic; cup
chopped marinated artichoke hearts; and
2 strips bacon, crisp-cooked, drained, and
crumbled.
ROASTED RED PEPPER AND DRIED

TOMATOES
Stir in cup nely chopped roasted red
pepper, 2 Tbsp. snipped dried tomatoes,
and tsp. each dried Italian seasoning
and garlic powder.
www
GARDEN VEGGIE
Stir in cup nely shredded carrot,
2 Tbsp. each nely chopped sweet red
pepper and nely chopped green onion,
tsp. each onion powder and paprika,
and tsp. each garlic powder and
kosher salt.
ONION-CHIVE
Stir in cup nely chopped green onions,
2 Tbsp. snipped fresh chives, tsp. onion
powder, and tsp. garlic powder.
The U.S. Department of

Agriculture recommends
most adults get at least
2 cups vegetables and
2 cups fruits per day.
1 CUP = 1 cup
1 CUP =
2 cups
of raw
leafy
greens
90%
SHARE of Americans
WHO dont get enough
fruits and vegetables
per day.
psychology of your
plate by making
meat the side dish
and vegetables
the main course.
bobby Flay
Veggie-full
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WHO NEEDS A
TOAST A BUN OR SLICES OF HEARTY BREAD AND FILL THEM WITH VEGETABLES FOR FRESH
AND SATISFYING SANDWICHES THAT GO BEYOND BORING BURGERS.
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ROASTED PEPPER AND CHEESE

-- fresh arugula
-- roasted red and yellow
peppers
-- cheese (Brie, Monterey Jack,
cheddar, or Fontina)
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PORTOBELLO DIJON
--dijon mustard
--red onion slices
--portobello mushroom:
grilled 6 to 8 minutes
--fresh spinach
BLT TOAST
--shredded butterhead lettuce
--crispy bacon
-- fresh ground pepper
-- thick tomato slices
--mayo
FRIED AVOCADO AND EGG

-- fried egg
-- yellow tomato slices
-- fried avocado: dip slices in
beaten egg, then panko; fry in
1
2 inch hot canola oil until crisp
-- butterhead lettuce
USE
it up
Get the most out of fresh

vegetables by saving scraps to
make an easy, economical broth.
The best vegetables for saving
roots, stalks, leaves, ends, and
peelings are onions, carrots,
celery, leeks, garlic, fennel, chard
or kale, potatoes, parsnips, green
beans, squash, sweet peppers,
eggplant, mushrooms, and
asparagus. Corn cobs, squash
skins, beet greens, and herb
stems are also good additions.
Cabbage, Brussels sprouts,
broccoli, cauliower, turnips,
rutabagas, beet roots, and onion
skins may be too strong-avored
or can discolor your broth.
Its OK to keep veggies a
little past their prime, but dont
save spoiled ones. Collect clean
scraps in a resealable plastic bag
in the refrigerator up to a week
or throw the bag in the freezer.
VegetableScrap Broth
8 cups water
4 cups vegetable scraps
(stems, peelings, ends)
1 tsp. salt
1 tsp. dried thyme, basil,
oregano, or dill weed,
crushed
tsp. whole black
peppercorns
Place water and vegetable
scraps in a large pot. Add
remaining ingredients. Bring to
boiling; reduce heat. Simmer,
covered, 2 hours. Strain broth
into a bowl through a colander
lined with two layers of 100%
cotton cheesecloth. Discard
scraps and seasonings. Place
broth in a container. Cover and
chill up to 3 days or freeze up
to 6 months. Use in any recipe
calling for broth.
Veggie-full
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PEPITAS
+ SWISS CHARD
BACON + CORN
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ALL IT TAKES IS A SPRINKLE

OF THIS OR A SPLASH OF
THAT TO LIVEN UP SIMPLE
STEAMED, ROASTED, OR
SAUTED VEGETABLES.
KEEP THESE INGREDIENTS
ON HAND TO PULL FROM
YOUR PANTRY AND GIVE
PLAIN VEGETABLES
A DELICIOUS LIFT.
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sprinkled
FRESH THYME
+ BEETS
SLICED GARLIC
+ SQUASH AND
ONIONS
Veggie-full
GREMOLATA
+ POTATOES
CHEESE Crumble or shred a

strong-flavor, high-quality cheese,
such as Parmesan, blue, feta, or
chvre, over hot vegetables.
CITRUS ZEST Orange, lemon,
or lime zest adds a burst of
bright flavor that enhances
plain vegetables.
BACON Crumble crisp-cooked
bacon for a salty, smoky topper.
FRESH HERBS Snip fresh herbs
and toss them with hot vegetables
just before serving.
GREMOLATA Combine lemon zest,
fresh parsley, and minced garlic
for a powerhouse topping.
TOASTED NUTS Chopped toasted
nuts or nuts sauted in oil with
a little salt, pepper, and spice
(cumin, chili powder, five-spice
powder, cinnamon, or ginger) add
texture and flavor. Or try toasted
sesame seeds, sunflower kernels,
and pepitas (pumpkin seeds).
SLICED GARLIC Saut sliced garlic
briefly in olive oil to toast lightly
before using as a topper.
CITRUS JUICE Squeeze a wedge
of orange, lemon, or lime over
steamed or roasted veggies.
VINEGAR Drizzle any vinegar
variety (balsamic, white or red
wine, rice, sherry, herb-flavor)
over vegetables or greens.
SOY SAUCE Add a hint of umami to
any stir-fry vegetables.
MUSTARD Whisk together desired
mustard and sour cream for an
easy sauce to drizzle over hot or
cold veggies. Thin with milk.
SESAME OIL A little goes a long
way when this oil is shaken over
stir-fry veggies.
HONEY OR MAPLE SYRUP
Enhance the sweet flavor of
roasted vegetables with these
natural glazes.
PLAIN YOGURT A dollop of
yogurt and a sprinkle of spice
adds wholesome tang to baked or
roasted root vegetables.
SRIRACHA SAUCE OR SWEET
CHILI SAUCE A squirt of these
bright and spicy Asian sauces
adds a littleor a lotof heat to
cooked vegetables.
splashed
GREEN BEANS
+ SRIRACHA
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HONEY
+ BABY
CARROTS
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OLIVES +
TOMATOES
BLUE CHEESE
+ FINGERLING
POTATOES
SWEET CHILI SAUCE

+ RED CABBAGE
SESAME
OIL +
STIR-FRY
VEGGIES
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ORANGE ZEST +
BRUSSELS SPROUTS
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&
SOY SAUCE +
STIR-FRY VEGGIES
GREEK YOGURT
AND CUMIN +
POTATOES
MUSTARD SAUCE
+ CAULIFLOWER
LEMON +
ASPARAGUS
WHITE WINE
VINEGAR +
SPINACH AND
RED ONION
Veggie-full
CUP THINLY
SLICED RED ONION
ONE 15-OZ. CAN CANNELLINI

(WHITE KIDNEY) BEANS, RINSED
AND DRAINED
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1 LEMON
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Ingredients
620
Minutes
Cooking!
N0
+
TWO 5-OZ. CANS ALBACORE TUNA
PACKED IN OIL, UNDRAINED AND
BROKEN INTO CHUNKS
1 CUP GRAPE OR CHERRY

TOMATOES, HALVED
PACKED (5 OZ.)
Remove the zest and squeeze juice from lemon. In a bowl combine cannellini beans, tuna, and red
onion. Add lemon zest, lemon juice, arugula, and tomatoes; toss to combine. Season to taste with
salt and black pepper. Makes 4 servings.
10
Veggie-full
start to finish 10 minutes

per serving 181 cal., 4 g fat (1 g sat.
fat), 31 mg chol., 544 mg sodium,
19 g carb., 6 g ber, 2 g sugars, 22 g pro.
s.org
This hearty, flavorful

salad needs only crusty
multigrain bread to
make it complete.
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TUSCAN
TUNA
SALAD
round out
your meal
Veggie-full
11
20 MINUTES
NO COOKING!
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SIX INGREDIENTS
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NECTA INE, EET,

AND G AT CHEESE SALAD
4 CUPS FRESH BABY SPINACH
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TWO 8-OZ. PKG. REFRIGERATED

COOKED WHOLE BABY BEETS,
QUARTERED
2 FRESH NECTARINES, PITTED

AND CUT INTO WEDGES
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ONE 3.5-OZ. CONTAINER

CRUMBLED SOFT GOAT CHEESE
(CHVRE)
Divide spinach among salad plates. Top with beets, chicken, nectarines, and goat cheese. Drizzle
balsamic vinaigrette over salads. Season to taste with salt and black pepper. Makes 4 servings.
12
Veggie-full
+
1 CUP SHREDDED
COOKED CHICKEN (5 OZ.)
+
CUP BALSAMIC VINAIGRETTE
SALAD DRESSING

fat), 43 mg chol., 519 mg sodium, 22 g
carb., 5 g ber, 17 g sugars, 18 g pro.
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SUBSTITUTE
ONE 15-OZ. CAN
GARBANZO BEANS
(CHICKPEAS),
RINSED AND
DRAINED, FOR
THE CHICKEN AND
CHOPPED TOASTED
WALNUTS FOR THE
GOAT CHEESE.
www
MAKE IT
VEGAN
Veggie-full
13
20 MINUTES
2 RIPE AVOCADOS, HALVED,

SEEDED, PEELED, AND CHOPPED
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3 CUPS FRESH BABY SPINACH
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GAZPACH
VE DE
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+
3 STALKS CELERY, CUT INTO
1-INCH PIECES
TO CUP GREEN SALSA
Veggie-full
+
1 ENGLISH CUCUMBER, CUT INTO
1-INCH PIECES (2 CUPS)
+
14
CUP LIME JUICE
(SALSA VERDE)
In a food processor combine spinach, avocados, cucumber, celery, green salsa, and lime juice with
1 cup ice cubes, and 1 cup cold water. Cover and process until smooth, adding more water if necessary to
reach desired consistency. Cover and chill 5 to 10 minutes. Season to taste with salt and black pepper.
Top each serving with additional chopped avocado and/or cucumber. Makes 4 servings.
14
NO COOKING!
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SIX INGREDIENTS
prep 10 minutes chill 5 minutes

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Bump up the protein in this
chilly green soup with the
addition of cooked peeled
and deveined shrimp.
Serve with crispy tortilla
chips for added crunch.
www
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round out
your meal
Veggie-full
15
20 MINUTES
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CH PPED
SALAD TAC S
TWO EARS FRESH SWEET CORN,

KERNELS CUT FROM COB (1 CUP)
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ONE 15- TO 16-OZ. CAN PINTO BEANS,

DRAINED BUT NOT RINSED
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+
ONE 8-OZ. CONTAINER
GUACAMOLE OR
1 CUP HOMEMADE GUACAMOLE
EIGHT 6-INCH FLOUR TORTILLAS
In a bowl stir together pinto beans, sweet corn, and zucchini. Spread guacamole on tortillas.
Top with vegetable mixture and salsa. Fold in half. Makes 4 servings.
16
Veggie-full
NO COOKING!
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SIX INGREDIENTS
+
1 CUP CHOPPED ZUCCHINI
+
CUP SALSA

fat), 0 mg chol., 1,049 mg sodium, 60 g
s.org
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PRODUCE PREP
REMOVE THE HUSK AND
SILKS FROM EARS OF
CORN. CUT OFF THE
STEM. SET THE EAR
STEM END DOWN ON
A CUTTING BOARD OR IN
A PIE PLATE; USE A
CHEFS KNIFE TO SLICE
THE KERNELS OFF COB.
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Mediterranean
fresh
18
Veggie-full
GREEK LEEKS
AND SHRIMP
STIR-FRY
RECIPE, PAGE 22
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MEDITERRANEANSTYLE MEALS FOCUS

ON VEGETABLES WITH
MEAT IN A SECONDARY
ROLE. THE KEY IS SIMPLE
PREPARATION THAT
MAKES THE MOST OF
HIGH-QUALITY, FRESH
INGREDIENTS. ENJOY
THESE CLEAN TAKES.
HEIRLOOM TOMATO SALAD

WITH GRILLED TUNA AND BEANS
RECIPE, PAGE 22
Veggie-full
19
Tuscan Bread Salad
CLUB MED
VEGETABLES
Vegetables most used in the
Mediterranean include beets,
broccoli, cucumber, eggplant,
greens, leeks, mushrooms,
sweet peppers, and zucchini.
Artichokes and tomatoes, also
popular, are actually fruits but
are eaten as vegetables.
OLIVE OIL
Replace butter with olive oil,
even for drizzling on bread and
frying eggs. Extra virgin olive oil
has the best flavor, especially in
salad dressings.
LESS MEAT
Its OK to enjoy a little red meat
in moderation, but fish and
chicken are far more popular
in Mediterranean meals. They
are lower in saturated fat and
cholesterol, too. Regardless of
the type of animal protein used,
its not supposed to be the star
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CHEESE
Highly flavored cheese, such
agaz
ine
A FOCUS ON FRESH
Most Mediterranean meals are
plant-based and vegetableheavy. Choose the freshest,
best-quality vegetables in
season and let them be the
focal point. Increase the
amount of vegetables you would
typically include in meals. Then,
dont cover those delicious
fresh vegetables with heavy
sauces. Let them shine with
simple seasonings, such as salt,
pepper, and fresh herbs.
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Enjoy fresh, healthful meals

that reflect the lifestyle of
the Mediterranean.
Use fresh herbs liberally in

recipes for lots of flavor without
adding fat or sodium. Keep a
small herb garden or pots of
favorite herbs so you can snip
them when you need them.
MAKE YOUR OWN
Making a fresh vinaigrette for a
salad is simple and has the best,
freshest flavor. You will avoid
the unnecessary ad-ins found in
purchased salad dressings.
20
Veggie-full
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eat with friends or family as

much as possible. Its relaxing,
better that way!
CHEERS!
If you drink alcohol, enjoy a
glass of red wine with dinner.
The antioxidants in it may help
with heart health when enjoyed
in moderation.
prep 45 minutes
stand 30 minutes
4 oz. fresh green beans
4 oz. asparagus, trimmed and
cut into 2-inch pieces
1 cup sugar snap pea pods,
2 slices crusty country Italian
bread, about 1 inch thick
1 Tbsp. olive oil
1 large tomato, halved and
sliced, and/or 2 cups cherry
tomatoes, halved
1 small cucumber, halved,
seeded, and sliced 12 inch
thick
1
2 cup roasted red sweet
peppers, cut into bite-size
strips
1
2 of a small red onion, thinly
sliced
1
4 cup pitted Kalamata olives,
halved
1
4 cup torn fresh basil leaves
1 recipe Red Wine Vinaigrette
1. Trim stem end of beans and cut

into 2-inch pieces. In a large saucepan
cook beans, asparagus, and pea
pods in lightly salted boiling water
2 minutes. Use a slotted spoon to
transfer vegetables to a bowl of ice
water. When chilled, drain and set
aside.
2. Brush bread slices with 1 Tbsp. oil.
Toast on a grill or under the broiler
until lightly browned, turning once.
Cool slightly, then tear bread into
1-inch pieces.
3. In a large bowl combine beans
mixture, bread, and the next six
ingredients (through basil). Pour
half of the Red Wine Vinaigrette
over tomato mixture; toss gently.
Pour remaining dressing over tomato
mixture. Cover and let stand
30 minutes.
4. When ready to serve, toss again. If
desired, sprinkle with salt and black
pepper. Makes 6 servings.
RED WINE VINAIGRETTE In a
small screw-top jar combine 14 cup
olive oil; 2 Tbsp. red wine vinegar;
1 tsp. Dijon-style mustard; 1 clove
garlic, minced; 12 tsp. salt; and 18 tsp.
pepper. Cover and shake well.
TO ROAST SWEET PEPPERS, PLACE

STEMMED AND SEEDED HALVES
CUT SIDE DOWN ON A FOIL-LINED
BAKING SHEET. ROAST IN A
425F OVEN 20 TO 25 MINUTES OR
UNTIL CHARRED. BRING FOIL UP
AROUND PEPPERS TO ENCLOSE.
LET STAND 15 MINUTES. USE
A SHARP KNIFE TO PEEL SKIN
OFF PEPPER HALVES. USE PEPPERS
AS DIRECTED IN RECIPES.
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PRODUCE PREP
TUSCAN BREAD SALAD
Veggie-full
21
Greek Leeks and

Shrimp Stir-Fry
Pictured on page 19.
22
Veggie-full
agaz
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1. Remove 1 tsp. zest and squeeze

2 Tbsp. juice from orange. In a
bowl combine zest and the next six
ingredients (through anise seeds).
Cover and chill up to 4 hours.
2. Thaw sh, if frozen. Pat dry with
paper towels. In a bowl combine
orange juice, rosemary, lemon zest,
and the 3 cloves garlic. Brush tuna
with olive oil. Spread rosemary
mixture over both sides of tuna,
pressing to adhere.
3. Grill sh, uncovered, on a greased
rack over medium heat 6 to 8 minutes
or just until sh akes easily, gently
turning sh once. Thinly slice tuna
steaks.
4. Serve bean mixture with tuna and
tomatoes. Sprinkle with salt and
pepper. If desired, top with additional
fresh basil. Serve immediately. Makes
4 servings.
42 g carb., 11 g ber, 9 g sugars,
34 g pro.
1. Thaw shrimp, if frozen. Rinse

shrimp; pat dry with paper towels.
2. For sauce, in a bowl combine
the 23 cup water, the lemon juice,
cornstarch, and 14 tsp. of the bouquet
garni seasoning.
3. In another bowl combine couscous,
salt, and the remaining 12 tsp.
bouquet garni seasoning. Stir in the
boiling water. Cover and let stand
5 minutes.
4. Meanwhile, in an extra-large skillet
or wok heat oil over medium-high
heat. Add leeks; cook and stir 2 to
3 minutes or until tender. Remove
from skillet. Stir sauce; add to hot
skillet. Bring to boiling. Add shrimp;
cook 2 to 3 minutes or until shrimp
are opaque. Return leeks to skillet;
stir in 14 cup of the cheese.
5. Flu couscous with a fork. Serve
shrimp mixture over couscous.
Sprinkle with fresh herbs (if desired)
and the remaining 14 cup cheese.
Makes 4 servings.
*TIP To prepare leeks, trim the stem
and tough leaf ends o leeks. Cut the
leeks in half lengthwise, then slice.
Since dirt is often trapped between
the layers, rinse leeks with water and
drain well. A salad spinner works
great for this.
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1 orange
2 15-oz. cans cannellini (white
kidney) beans, rinsed and
drained
1
4 cup snipped fresh basil
1
4 cup white balsamic vinegar
2 tsp. Dijon-style mustard
2 cloves garlic, minced
1
4 tsp. anise seeds, crushed
2 6-oz. fresh or frozen yellow n
tuna steaks, 1 inch thick
2 Tbsp. snipped fresh rosemary
1 Tbsp. lemon zest
2 tsp. olive oil
3 large heirloom tomatoes,
cut into wedges
Flaked sea salt and freshly
ground black pepper
Fresh basil sprigs (optional)
1 14 lb. fresh or frozen peeled and

deveined medium shrimp
2
3 cup water
1
3 cup lemon juice
1 Tbsp. cornstarch
3
4 tsp. bouquet garni seasoning
or dried oregano, crushed
1 cup couscous
1
4 tsp. salt
1 12 cups boiling water
1 Tbsp. olive oil
1 13 cups thinly sliced leeks*
1
2 cup crumbled feta cheese
(2 oz.)
Snipped fresh herbs
(optional)
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prep 25 minutes chill up to

4 hours grill 6 minutes
s.org
Heirloom Tomato
Salad With Grilled
Tuna and Beans
GNOCCHI
WITH MOZZARELLA
AND BROCCOLINI
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round out
your meal
Serve this warm gnocchi dish

with a bed of greens topped
with sliced tomatoes, shredded
fresh basil, a drizzle of balsamic
vinegar and olive oil, and a
sprinkle of salt and pepper.
Gnocchi with
Mozzarella and
Broccolini
prep 30 minutes
stand 20 minutes
1
4 cup nely chopped shallots

2 Tbsp. olive oil
2 Tbsp. butter
3 canned anchovy llets, rinsed,
patted dry, and nely chopped
1
4 tsp. crushed red pepper
2 Tbsp. lemon juice
2 large cloves garlic, minced
1 12 tsp. snipped fresh thyme
1
4 tsp. salt
1 1-lb. pkg. shelf-stable potato
gnocchi
4 cups coarsely chopped
Broccolini or broccoli
8 oz. perlini, perle, or other
fresh mozzarella cheese, cut
into 1-inch pieces
1
4 cup pine nuts, toasted
1 Tbsp. snipped fresh Italian
parsley
1. For anchovy sauce, in a small
saucepan heat shallots, oil, and
butter over medium-low heat until
butter melts. Stir in anchovies and
crushed red pepper. Cook and stir
until heated, using a spoon to mash
anchovies as you stir. Remove from
heat. Stir in lemon juice, garlic,
thyme, and salt. Let stand at room
temperature 20 minutes.
2. Meanwhile, cook gnocchi according
to package directions, adding the
Broccolini to water the last 3 minutes
of cooking; drain. Return gnocchi
mixture to hot pan; cover to keep
warm.
3. Warm the anchovy sauce over
medium heat 1 minute. Add anchovy
sauce and cheese to gnocchi mixture;
toss to coat.
4. Transfer gnocchi mixture to a large
serving dish. Top with pine nuts and
parsley. Serve immediately. Makes
6 servings.
13 g pro.
Veggie-full
23
s.org
Pappardelle
Primavera with
Spring Vegetables
24
Veggie-full
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1. In a large pot cook pasta according

to package directions; drain. Return
pasta to pot. Cover to keep warm.
2. Place a steamer basket in a large
saucepan. Add water to just below the
bottom of the basket. Bring water to
boiling. Add leeks to steamer basket.
Cover and steam 2 minutes. Add
broccoli and carrots; cover and steam
about 3 minutes or until vegetables
are crisp-tender. Add pea pods. Cover
and steam about 1 minute or just
until crisp-tender. Add vegetables to
pasta in pot. Stir in tomatoes. Cover
to keep warm.
3. Meanwhile, for sauce, in a medium
saucepan melt butter over medium
heat. Add garlic; cook about
5 minutes more or until butter is
lightly browned, stirring occasionally.
Remove from heat. Stir in wine,
thyme, salt, and pepper. Return to
heat; heat through.
4. Add sauce and nuts to pasta
mixture; toss to coat. Top individual
servings with cheese. Makes
4 servings.
15 g pro.
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1 8.8-oz. pkg. dried pappardelle

pasta
1 cup sliced leeks
2 cups broccoli orets
1 cup bias-sliced carrots
2 cups sugar snap pea pods,
trimmed
1 cup halved red and/or yellow
grape tomatoes
1
4 cup butter
1
2 cup dry white wine
1 to 2 tsp. snipped fresh thyme
1
4 tsp. salt
1
8 tsp. black pepper
1
4 cup coarsely chopped
hazelnuts, toasted
1
4 cup nely shredded
Parmigiano-Reggiano or
Parmesan cheese
agaz
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PAPPARDELLE
PRIMAVERA
WITH SPRING
VEGETABLES
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MAKE IT
VEGAN
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agaz
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SUBSTITUTE OLIVE
OIL FOR THE
BUTTER AND OMIT
THE CHEESE.
Chicken, Tomato,
and Cucumber Salad
www
5 Tbsp. olive oil

1 to 1 14 lb. chicken breast
tenders
Salt and black pepper
1
4 cup cider vinegar or white
wine vinegar
1 Tbsp. snipped fresh thyme
1 tsp. sugar
1
4 tsp. salt
1
4 tsp. black pepper
1 medium cucumber, cut into
thin ribbons
2 tomatoes, sliced
1
2 cup pitted green olives, halved
and/or sliced
(4 oz.) (optional)
1. In a large skillet heat 1 Tbsp. of

the oil over medium heat. Lightly
sprinkle chicken tenders with salt and
pepper. Cook chicken in hot oil 8 to
10 minutes or until no longer pink,
turning once.
2. For vinaigrette, in a screw-top jar
combine the remaining 4 Tbsp. oil,
the vinegar, thyme, sugar, salt, and
pepper. Cover and shake to combine.
3. On a platter, arrange chicken,
cucumber ribbons, sliced tomatoes,
and olives. Drizzle vinaigrette over
top. If desired, sprinkle with feta
cheese. Makes 4 servings.
VERSATILE
VEGGIE
TRY ZUCCHINI
OR YELLOW
SUMMER SQUASH
IN PLACE OF THE
CUCUMBER.
Veggie-full
25
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WHEN THOSE ONE OR TWO

PLANTS YOU GROW IN YOUR
GARDEN OR IN CONTAINERS
ON YOUR PORCH ARE
FILLING YOUR PRODUCE
BASKET TO OVERFLOWING,
TRY THESE FRESH, NEW
RECIPES THAT GIVE
POPULAR VEGETABLES
STAR TREATMENT.
tomatoes
Cherry tomatoes, a popular and

easy-to-grow vegetable, give you
an entire summer of enjoyment.
Pluck them from plants when they
are just ripe. Store in a cool, dark
place but do not refrigerate.
26
Veggie-full
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Eggplant
Panzanella
VERSATILE VEGGIE
YOU CAN USE REGULAR
EGGPLANT IN PLACE OF
JAPANESE EGGPLANT. TRIM
ENDS, THEN CUT
THE EGGPLANT LENGTHWISE
INTO FOUR OR SIX STRIPS.
CUT THE STRIPS CROSSWISE
INTO -INCH SLICES.
Grilled Cherry
Tomato Turkey
Burgers
prep 25 minutes grill 11 minutes

2 Tbsp. Dijon-style mustard
2 Tbsp. whole wheat or plain
panko bread crumbs
2 Tbsp. fat-free milk
2 Tbsp. nely chopped shallot
1 Tbsp. snipped fresh basil
1
2 tsp. salt
1
2 tsp. black pepper
1 lb. uncooked ground turkey
breast
1 pint assorted cherry tomatoes
or baby heirloom tomatoes
Olive oil
2 4-inch squares split focaccia
bread or ciabatta rolls, toasted
1 tsp. lemon juice
Fresh snipped basil leaves
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1. Brush the cut sides of the bread and

the eggplant slices with 2 Tbsp. of the
oil. Sprinkle eggplant with salt and
pepper.
2. Grill eggplant slices, covered, over
medium heat 5 to 7 minutes or until
tender, turning once. Transfer to a
cutting board. Grill bread, cut sides
down, 2 to 3 minutes or until toasted.
Cool slightly. Rub bread with cut sides
of garlic. Cut bread into bite-size
pieces.
3. Place bread and eggplant in a large
bowl. Add remaining ingredients
and remaining oil to bowl. Toss
to combine. Season to taste with
additional salt and pepper. Makes
4 servings.
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1 8-oz. loaf baguette-style

French bread, cut in half
lengthwise
1 lb. Japanese eggplant,
cut into 12 -inch slices
5 Tbsp. olive oil
1
2 tsp. salt
1
4 tsp. black pepper
1 clove garlic, halved
2 cups baby arugula
1 12 cups cherry tomatoes, halved
8 oz. fresh mozzarella, cut into
1-inch pieces
1
4 cup snipped fresh tarragon
1
4 cup red wine vinegar
agaz
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1. If using wooden skewers, soak four

8- to 12-inch skewers in water
30 minutes.
2. Meanwhile, in a bowl combine
1 Tbsp. of the mustard, the next ve
ingredients (through basil), and
1
4 tsp. each of the salt and pepper. Add
ground turkey; mix well. Form into four
1
2-inch-thick patties. Thread tomatoes
on skewers. Brush lightly with olive oil.
3. Grill burgers, covered, over medium
heat 11 to 13 minutes or until done
(165F), turning once. Add the tomato
skewers the last 6 minutes of grilling,
turning to cook evenly.
4. Spread cut sides of bread with
remaining mustard. Top with burgers
and tomatoes. Drizzle with lemon juice
and sprinkle with remaining salt and
pepper. Top with basil. Makes
4 servings.
Veggie-full
27
Popular sweet corn varieties

vary by region. Ideally, buy
corn the day you plan to eat
it. If it must be stored, leave
ears in the husk and store in a
plastic bag in the refrigerator.
s.org
corn
Vegetable Soup with
Cheesy Biscuits
1 cup biscuit mix

4 cup shredded cheddar
cheese (1 oz.)
1 cup sliced green onions
1 32-oz. carton reduced-sodium
chicken broth
2 ears fresh sweet corn,
husks and silks removed
1 cup sliced zucchini
1 cup chopped cooked chicken
Few dashes hot pepper sauce
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1. Preheat oven to 375F. In a bowl

combine the biscuit mix, cheese,
1
4 cup of the green onions, and
28
Veggie-full
1
3 cup of the broth until combined.
Drop dough into four mounds on an
ungreased baking sheet. Bake about
15 minutes or until golden brown.
2. Meanwhile, pour remaining broth
into a large saucepan. Cut kernels
from corn cobs; add kernels and
cobs to broth. Add remaining green
onions, zucchini, and chicken. Bring
to boiling; reduce heat. Simmer,
covered, about 10 minutes or until
vegetables are tender. Remove and
discard cobs. Season with hot pepper
sauce. Serve with biscuits. Makes
4 servings.
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agaz
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prep 15 minutes cook 45 minutes
grill 7 minutes
1
2 cup wild rice, rinsed and
2
3
3
3
1
2
4
1. In a large saucepan bring

112 cups water to boiling; stir in rice.
Reduce heat; simmer, covered, about
40 minutes or until kernels open.
Meanwhile, coat corn with cooking
spray. Grill, uncovered, over mediumhigh heat 7 to 8 minutes or until
charred, turning frequently. Remove
from grill; cut kernels from corn cobs.
2. Drain rice, if necessary. Stir in
corn and the next seven ingredients
(through black pepper); heat. Remove
from heat. Top with avocado. Makes
4 servings.
www
drained
ears fresh sweet corn,
husks and silks removed
Nonstick cooking spray
15-oz. can garbanzo beans
(chickpeas), rinsed and
drained
cup chopped toasted walnuts
cup chopped fresh basil
Tbsp. olive oil
Tbsp. lime juice
tsp. salt
tsp. black pepper
avocado, halved, seeded,
peeled, and chopped
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Wild Rice and

Roasted Corn Pilaf
PRODUCE PREP
TO HALVE AND SEED
AN AVOCADO, CUT IT
IN HALF LENGTHWISE.
TWIST THE TWO
HALVES IN OPPOSITE
DIRECTIONS TO
SEPARATE THEM.
USE A SPOON TO
SCOOP OUT THE SEED.
CAREFULLY PEEL
AWAY THE SKIN IF THE
AVOCADO IS TO BE
CHOPPED, OR SCOOP
OUT THE FLESH WITH
A SPOON IF ITS
TO BE MASHED.
Veggie-full
29
steak and Pepper

Pasta Salad
prep 30 minutes
grill 9 minutes
1 12 cups dried multigrain

rotini pasta
8 oz. fresh asparagus,
trimmed and cut into
2-inch pieces
1 lb. boneless beef sirloin
steak
10 miniature sweet peppers
1
3 cup canola oil
3 Tbsp. balsamic vinegar
1 Tbsp. Dijon-style mustard
2 tsp. honey
1
2 tsp. sea salt
1
4 tsp. black pepper
2 oz. blue cheese, crumbled
agaz
ine
All sweet pepper varieties start

out green, but colors and flavors
develop as they mature. Choose
the ones you like best. If miniature
peppers arent available, substitute
chunks of large peppers.
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peppers
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1. Cook pasta according to

package directions, adding
asparagus the last 2 minutes of
cooking. Drain and rinse with
cold water; drain again.
30
Veggie-full
2. Meanwhile, heat a grill or

grill pan coated with nonstick
cooking spray over medium-high
heat. Grill steak, uncovered,
4 to 5 minutes or until desired
doneness, turning once. Transfer
to a cutting board; cover with foil
while grilling peppers.
3. Coat the peppers with cooking
spray. Grill, uncovered, over
medium-high heat 5 to
7 minutes or until charred,
turning frequently.
4. For dressing, in a large bowl
whisk together the next six
ingredients (through black
pepper). Thinly slice steak. Add
steak, pasta mixture, and peppers
to bowl; toss gently until well
coated. Sprinkle with cheese.
Makes 4 servings.
per serving 618 cal., 36 g fat
(9 g sat. fat), 94 mg chol., 598 mg
sodium, 39 g carb., 5 g ber,
8 g sugars, 35 g pro.
s.org
Charred Sweet
Peppers and Potato
Chowder
round out
your meal
agaz
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1. Coat a Dutch oven with cooking

spray; heat over medium-high heat.
Add sweet peppers; coat with cooking
spray. Cook, uncovered, about
15 minutes or until charred, stirring
frequently.
2. Add onions; cook 5 to 6 minutes
more or until soft and golden
brown, stirring occasionally. Stir in
potato and broth. Bring to boiling;
reduce heat. Simmer, covered, about
12 minutes or until potatoes are
very tender. Coarsely mash pepper
mixture. Stir in milk and cayenne
pepper (if using); heat.
3. Remove from heat; stir in butter
and parsley. Season to taste with
salt and black pepper. If desired,
top individual servings with cheese,
yogurt, and/or bacon. Makes
4 servings.
11 g pro.
Serve this robust soup

in a bread bowl and/or
accompany it with a crisp
green salad dressed with
a red wine vinaigrette.
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3 cups chopped red sweet
peppers, chopped
2 cups chopped yellow onions
1 34 cups chopped peeled russet
potatoes
1
2 cup vegetable broth
2 cups milk
1
8 tsp. cayenne pepper
(optional)
1 Tbsp. butter
1
4 cup snipped fresh parsley
1
2 cup shredded white or sharp
cheddar cheese (2 oz.)
(optional)
1
4 cup plain Greek yogurt
(optional)
Crumbled crisp-cooked bacon
(optional)
Veggie-full
31
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agaz
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When it comes to zucchini and

yellow summer squash, bigger is
not better. Pick ones that are 6 to
10 inches long for sweetest flavor
and most tender texture. Larger
squash can be starchy and bland.
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squash
32
Veggie-full
VERSATILE VEGGIE
USE VEGGIES THAT ARE PLENTIFUL
AT THE TIME. SWEET PEPPERS,
EGGPLANT, GREEN BEANS,
MUSHROOMS, PEAS, KOHLRABI, AND
ASPARAGUS CAN BE USED FOR THE
CARROTS AND SQUASH.
Lime Couscous with

Summer Veggies
1
2
1
2
6
1
2
4
1
1
1
2
2
10-oz. pkg. couscous

cups coarsely chopped carrots
Tbsp. olive oil
medium zucchini and/
or yellow summer squash,
quartered lengthwise and
cut into 12 -inch pieces
green onions, cut into
1-inch pieces
cup lime or lemon juice
cup olive oil
Tbsp. honey
tsp. salt
tsp. black pepper
cup chopped walnuts, toasted
oz. Parmigiano-Reggiano
cheese, shaved
1. Prepare couscous according to

package directions.*
2. Meanwhile, in a large skillet cook
and stir carrots in hot oil 2 minutes.
Add zucchini and green onions; cook
and stir about 6 minutes or until
vegetables are just tender. Transfer
couscous to a bowl and u with a
fork. Add carrot mixture.
3. In a screw-top jar combine lime
juice, oil, honey, salt, and pepper.
Cover and shake well. Pour over
couscous mixture; toss to combine.
Top with walnuts and cheese. Makes
4 servings.
*TIP To reduce sodium, prepare
couscous with reduced-sodium
chicken broth and decrease salt
to 12 tsp.
1. Cook pasta according to package

directions. Place zucchini in a
colander; drain pasta over zucchini.
Immediately run cold water over
pasta and zucchini to cool; drain
well. Place pasta and zucchini in a
bowl. Add peppers, oil, and garlic.
Remove 1 tsp. zest and 1 Tbsp. juice
from lemon. Add to pasta mixture
with arugula, oregano, and salt and
pepper to taste. Toss to combine. Top
with almonds. Makes 4 servings.
s.org
Zucchini Ribbons,
Pasta, and Arugula
USE A VEGETABLE PEELER

TO CUT ZUCCHINI INTO
LONG, THIN RIBBONS.
START PEELING FROM ONE
END OF THE ZUCCHINI
TO THE OTHER, KEEPING
FINGERS OUT OF THE WAY.
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PRODUCE PREP
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agaz
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6 oz. dried fettuccine pasta

2 medium zucchini or yellow
summer squash, cut
lengthwise into thin ribbons
1
4 cup sliced pepperoncini
peppers
2 Tbsp. olive oil
1 to 2 cloves garlic, minced
1 lemon
3 cups arugula
1 12 tsp. chopped fresh oregano
Chopped toasted almonds
Veggie-full
33
QUICK
PIZZA
SAUCE
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RECIPE,
PAGE 38
veie-crusted
ZUCCHINI- AND SAGE-CRUSTED PIZZA
ONION
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RECIPE, PAGE 36
agaz
ine
STRETCH THE BOUNDARIES OF WHAT

YOU EXPECT OF PIZZA. TRY FOUR NEW
VEGGIE CRUSTS AND FINISH THEM
WITH YOUR FAVORITE TOPPINGS.
34
Veggie-full
SHREDDED MOZZARELLA CHEESE
TOMATOES
s.org
SWISS
CHARDASPARAGUSCRUSTED PIZZA
agaz
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RECIPE, PAGE 36
PEPPERONI
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ITALIAN SAUSAGE
SWEET PEPPERS
MUSHROOMS
PESTO
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CANADIAN-STYLE BACON
SPAGHETTI SQUASH-CRUSTED
MINI PIZZAS
RECIPE, PAGE 37
SHREDDED CHEDDAR
Veggie-full
35
prep 25 minutes
bake 33 minutes at
400F
1 Tbsp. stoneground cornmeal
2 12 cups packed
shredded zucchini
1 egg, lightly beaten
1 12 cups shredded
cheddar cheese
(6 oz.)
1
4 cup all-purpose
our
1
4 cup stone-ground
cornmeal
1 Tbsp. snipped
fresh sage
6 cloves garlic,
minced
2 Tbsp. olive oil
Desired pizza
toppings (pages
3435)
prep 40 minutes
bake 10 minutes at
400F broil 4 minutes
stand 3 minutes
Nonstick cooking
spray
oz. fresh Swiss
chard or spinach
tsp. olive oil
cup nely chopped
red onion
cloves garlic,
minced
tsp. salt
oz. fresh
asparagus,
trimmed and cut
into 14-inch pieces
eggs, lightly beaten
egg white
10
2
www
SHRED ZUCCHINI WITH

A STANDARD-SIZE
GRATER OR IN A FOOD
PROCESSOR FITTED
WITH THE REGULAR
SHREDDED BLADE.
Swiss ChardAsparagus
Crusted pizza
.allm
PRODUCE
PREP
1. Preheat oven to 400F.

Line a 12-inch pizza pan
with parchment paper.
Sprinkle with the 1 Tbsp.
cornmeal.
2. Place shredded
zucchini in a colander
set in the sink; press
several times with paper
towels to remove excess
moisture (you should
have 2 cups packed
zucchini after draining).
3. For crust, in a bowl
combine egg, 1 cup of
the cheese, and the next
four ingredients (through
garlic). Stir in the drained
zucchini. Spoon mixture
onto the prepared pizza
pan. Using your hands,
press into an even layer.
Drizzle with oil.
36
Veggie-full
4 tsp. dried oregano,
crushed
1
4 tsp. black pepper
1
8 tsp. ground
nutmeg
1 12 cups cooked brown
rice, cooled
3 Tbsp. grated
Parmesan cheese
1 cup shredded
Havarti cheese
(4 oz.)
Desired pizza
toppings (pages
3435)
s.org
4. Bake 25 to 30 minutes
or until golden brown.
Remove from oven; cool
slightly. Using a spatula,
loosen crust but do not
remove from pan (this
keeps crust from sticking
after the nal baking).
5. Top with desired
pizza toppings and the
remaining 12 cup cheese.
Bake about 8 minutes
more or until toppings
are heated and cheese(s)
(if using) is melted. Cut
into wedges. Makes
6 servings.
per serving 262 cal.,
17 g fat (8 g sat. fat),
67 mg chol., 292 mg
sodium, 15 g carb., 1 g
ber, 2 g sugars, 13 g pro.
agaz
ine
Zucchini- and
Sage-Crusted
Pizza
2
1

Line a large baking sheet
with foil. Coat foil with
cooking spray.
2. If using Swiss chard,
separate leaves from
stems. Cut stems and
leaves into bite-size
pieces, keeping them
separate.
3. In a large nonstick
skillet heat oil over
medium-high heat.
Add onion, garlic, and
salt; cook 2 minutes. If
using chard, add stems;
cook 5 minutes, stirring
frequently. Add chard
leaves or spinach; cook
about 5 minutes or until
chard or spinach is wilted
and moisture is nearly
evaporated, stirring
occasionally.
Add asparagus; cook

and stir about 3 minutes
more or until asparagus
is crisp-tender. Spread
mixture on a plate to cool
slightly.
4. For crust, in a bowl
combine the next ve
ingredients (through
nutmeg). Stir in rice,
Parmesan, and chard
mixture. Spoon mixture
onto the prepared baking
sheet. Using your hands,
press into a 12-inch circle.
Bake 10 minutes. Remove
from oven.
5. Preheat broiler. Broil
crust 4 to 5 inches from
the heat 1 to 2 minutes
or just until golden
brown. Sprinkle with
Havarti cheese. Broil
1 minute more. Remove
from broiler. Let stand
3 minutes.
6. Top with desired pizza
toppings. Broil 2 to
3 minutes more or until
toppings are heated
and cheese(s) (if using)
is melted. Cut into
wedges. Makes
4 servings.
142 mg chol., 837 mg
sodium, 29 g carb., 5 g
prep 20 minutes
roast 50 minutes at
400F broil 7 minutes
per batch
agaz
ine
.allm

Cut squash in half
lengthwise; remove and
discard seeds. Brush the
insides of squash halves
with oil. Place squash
halves, cut sides down, in
a 1510-inch baking pan.
Bake 50 to 60 minutes
or until squash is tender.
Remove from oven; cool
slightly.
2. Preheat broiler. Using a
fork, remove squash pulp
from shells. Place squash
pulp in a colander set in
the sink and press with
a spatula to remove any
excess moisture.
3. For crusts, line two

large baking sheets with
foil; coat foil with cooking
spray. In a bowl combine
egg, basil, and salt. Stir
in drained squash. Spoon
squash mixture into six
mounds (about 12 cup
each) onto the prepared
baking sheets. Spread
each mound into a 6-inch
circle; lightly coat with
cooking spray.
4. Broil crusts, one baking
sheet at a time, about
4 inches from the heat
lightly browned. Top with
desired pizza toppings.
Broil about 2 minutes
more or until toppings
are heated and cheese(s)
(if using) is melted.*
Makes 6 servings.
*TIP After broiling one
pan of mini pizzas, place
them on the bottom oven
rack to keep warm while
broiling the second pan
of pizzas.
4 g fat (1 g sat. fat), 31 mg
chol., 238 mg sodium,
13 g carb., 3 g ber,
www
1 3 12 - to 3 34-lb.
spaghetti squash
1 Tbsp. olive oil
Nonstick cooking
spray
1 Tbsp. snipped
fresh basil or
1 tsp. dried basil,
crushed
1
2 tsp. salt
Desired pizza
toppings (pages
3435)
s.org
Spaghetti
SquashCrusted mini
pizzas
dry it out
Avoid a soggy crust by getting as much excess

moisture out of the base vegetable as possible.
Line a bowl with 100%

cotton flour-sack towel.
(These towels are lint-free.)
Spoon cooked cauliflower
or squash into the bowl.
You can also place the
squash in a colander.
Gather the edges of

the towel around the
cauliflower or squash
and twist to squeeze out
liquid. Keep twisting and
squeezing until all liquid is
removed. This method must
be used for cauliflower, but
the squash can be pressed
in a colander with a spatula
to remove excess moisture.
Veggie-full
37
s.org
agaz
ine
Quick Pizza
Sauce
Cauliflower-Crusted
Pizza
start to finish
25 minutes
prep 30 minutes microwave 3 minutes

bake 17 minutes at 425F
In a small saucepan cook

1
2 cup chopped onion and
2 cloves garlic, minced,
in 1 Tbsp. hot olive oil
over medium heat or until
onion is tender. Stir in one
8-oz. can tomato sauce;
1
2 tsp. each dried oregano
and dried basil, crushed;
and 1 4 tsp. each salt and
crushed red pepper.
Bring to boiling; reduce
heat. Simmer, uncovered,
sauce reaches desired
consistency. Makes
1 cup.
The pizza is loaded with veggies, but

make sure you get your daily quota
with a chopped salad. Combine
chopped romaine lettuce, artichoke
hearts, canned chickpeas (garbanzo
beans), diced provolone cheese,
and quartered grape tomatoes,
and toss with a balsamic
vinaigrette.
38
Veggie-full
www
round out
your meal
.allm
per 2 tbsp 27 cal.,

0 mg chol., 222 mg
sodium, 3 g carb.,
1 g sugar, 1 g ber,
1 g pro.
1 medium head cauliower

(1 12 lb.), cut into orets (4 cups)
1
4 cup shredded Italian-blend cheese
(1 oz.)
1
4 cup grated Parmesan cheese
1
4 cup panko bread crumbs
1
2 tsp. Italian seasoning, crushed
1
4 tsp. salt
Desired pizza toppings (pages 3435)
1 cup shredded Italian-blend cheese
(4 oz.)
1. Place cauliower in a food processor.

Cover and pulse four to six times or until
crumbly and mixture resembles the texture
of couscous.
2. Place a pizza stone or baking sheet in
the oven. Preheat oven to 425F. Place
cauliower in a casserole with 2 Tbsp. water.
Microwave, covered, 3 to 4 minutes or until
tender, stirring once or twice. Let cool.
Transfer cauliower to a 100% cotton oursack towel. Wrap towel around cauliower
and squeeze until there is no more liquid
(this step is critical).
3. In a bowl stir together cooked and drained
cauliower and the next six ingredients
(through salt). On a piece of parchment
paper pat cauliower mixture into a
12-inch circle. Transfer crust on paper
to the preheated pizza stone. Bake 12 to
15 minutes or until crisp and starting
to brown.
4. Top with desired pizza toppings.
Sprinkle with the 1 cup Italian-blend
cheese. Bake about 5 minutes more or until
heated and cheese melts. Cut into wedges.
Makes 4 servings.
per serving 230 cal., 13 g fat (7 g sat. fat),
76 mg chol., 881 mg sodium, 14 g carb., 3 g
midwestliving.com
Special Interest Publications
July/August 2015
Better Homes and Gardens
October 2014
25
TASTEMAKER
PREDICTIONS
What to collect
for the next
25 years
Start to
exercise
in your
50s,
60s
& beyond!
Are you
SITTING
TOO
MUCH?
p. 102
STRESS
FRESH
THRIFTY
Your
Complete
Guide
to the
BASICS
p. 124
preserving+freezing+drying+fermenting
CAN IT!
DRY IT!
agaz
ine
Jellies, Sauces, Fruit Leather,

Low-Sugar
Chile Powder,
s.org
eat well
LOSE WEIGHT
Dinners
NUTRITION
INFO
WITH EACH
RECIPE
43
Under
$20
MARCH 2015
BHG.COM
+
Summer 2015
color made easy

How to use a little or a lot
2015
BRIGHT
FOR SPRING
BLOOMS
EASY MEALS
.allm
FOR BUSY NIGHTS
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12385&+$6(256859(<3$57,&,3$7,21,61(&(66$5<72(17(525:,16XEMHFWWR2IFLDO5XOHVDW%+*FRP3DQHO5XOHV7KH5HDGHU6XUYH\6ZHHSVWDNHVEHJLQVDWDP(7RQ
2FWREHUDQGHQGVDWSP(7RQ6HSWHPEHU2SHQWROHJDOUHVLGHQWVRIWKH8QLWHG6WDWHVDQGWKH'LVWULFWRI&ROXPELD\HDUVRUROGHU6ZHHSVWDNHVLVRIIHUHGE\0HUHGLWK&RUSRUDWLRQ
DQGPD\EHSURPRWHGE\DQ\RILWVSXEOLFDWLRQVLQYDULRXVFUHDWLYHH[HFXWLRQVRQOLQHDQGLQSULQWDWDQ\WLPHGXULQJWKHVZHHSVWDNHV/LPLWRQHHQWU\SHUSHUVRQDQGSHUHPDLODGGUHVVSHUVXUYH\9RLGZKHUH
SURKLELWHG6SRQVRU0HUHGLWK&RUSRUDWLRQ
www
LOOK FOR CRISP LEAVES

THAT ARE FREE OF BLEMISHES
AND MOISTURE. RINSE
WITH COLD WATER AND DRY
THOROUGHLY. PLACE IN
A STORAGE CONTAINER
WITH A PAPER TOWEL AND
REFRIGERATE UP TO 3 DAYS.
agaz
ine
BUY & STORE
New Ways
.allm
s.org
one
ingredient
40
Veggie-full
1
ONE INGREDIENT
FOUR NEW WAYS
LEMONY
SPINACH PESTO
Spinach and spicy

Salmon Cakes
s.org
Chicken
with Spinach
Dumplings
1. Thaw sh, if frozen. Rinse

sh; pat dry with paper towels.
2. Coarsely chop 1 cup of the
spinach. Divide salmon in half.
Cut half of the salmon into large
pieces. Chop remaining salmon
into 12-inch pieces. In a food
processor combine large pieces
of salmon, the chopped spinach,
2 tsp. of the sriracha sauce, the
crumbs, egg white, and salt.
Cover; process until combined.
Combine salmon mixture and
chopped salmon. Shape mixture
into four 34-inch-thick cakes.
3. In a large skillet cook salmon
cakes in hot oil over medium
heat 10 to 12 minutes or until
done (160F), turning once.
Transfer to serving plates. Top
with remaining 1 cup spinach.
4. Drain any excess oil from
skillet. Melt butter in the hot
skillet. Remove from heat; add
the remaining 2 tsp. sriracha
sauce and squeeze juice from
half of the lemon in skillet.
Stir to combine. Drizzle over
salmon cakes and spinach.
Cut remaining lemon half into
wedges; serve with salmon
cakes. Makes 4 servings.
2 cups packed fresh

spinach, chopped
2 eggs, lightly beaten
1 cup ricotta cheese
3
4 cup all-purpose our
1
2 cup nely shredded
Asiago cheese
1 tsp. lemon zest
1 32-oz. carton reducedsodium chicken broth
1 Tbsp. fresh thyme leaves
1
4 cup all-purpose our
2 cups shredded or
chopped cooked chicken
1. In a bowl combine the rst

six ingredients (through lemon
zest). (Dough will be soft.) In a
Dutch oven combine broth and
thyme. Bring to boiling.
2. Place the 14 cup our in a
shallow dish. Use teaspoons to
scoop a portion of the dough
into the our. Use your ngers
to gently roll dough in the our
to coat, forming an oval shape.
Drop the coated dough pieces
into the broth, one-fourth
at a time. Stir gently once or
twice to keep dumplings from
sticking together. Simmer 1 to
112 minutes or until dumplings
oat. Using a slotted spoon,
remove dumplings from Dutch
oven. Repeat with remaining
dough. Return all dumplings to
the Dutch oven. Stir in chicken
and heat. Makes 4 servings.
(11 g sat. fat), 201 mg chol.,
842 mg sodium, 28 g carb.,
1 g ber, 1 g sugars, 41 g pro.
.allm
1. Remove 1 tsp. zest and

squeeze 3 Tbsp. juice from
lemon. In a food processor
combine zest, juice, and the
next four ingredients (through
garlic). Cover and pulse until
chopped. With the motor
running, add olive oil in a steady
stream through the opening in
the lid until combined. Season to
taste with salt and pepper.
2. In a large saucepan bring
2 inches of water to boiling. Add
a steamer insert to the saucepan
(insert should not touch the
water). Reduce heat to a simmer.
Place asparagus in the insert.
Cover and steam 3 to 5 minutes
or until asparagus is crisptender. Transfer asparagus to a
bowl of ice water briey;* drain.
3. Top asparagus with spinach
pesto and a poached egg. Makes
4 servings.
*TIP Shocking the asparagus
in ice water stops the cooking
process and preserves its bright
green color.
1 lb. fresh or frozen

skinless salmon llets
2 cups fresh spinach
4 tsp. sriracha sauce
1 slice white bread,
processed into crumbs
1 egg white
1
4 tsp. salt
2 Tbsp. vegetable oil
2 Tbsp. butter
1 lemon, halved
www
1 lemon
1 12 cups packed fresh
spinach
1
3 cup slivered almonds,
toasted
3 Tbsp. nely shredded
Parmesan cheese
2 cloves garlic, smashed
1
4 cup olive oil
1 lb. asparagus, trimmed
and cut into 2- to 3-inch
pieces
4 poached eggs
agaz
ine
Creamed
Spinach Bake
prep 30 minutes
cool 20 minutes
1 9-oz. pkg. fresh spinach,
chopped
1
2 cup chopped onion
3 Tbsp. butter
3 Tbsp. all-purpose our
1 Tbsp. snipped fresh
tarragon
1
4 tsp. salt
1 cup milk
2
3 cup nely shredded
Parmesan cheese (2 oz.)
5 eggs, separated
1. Coat a 2-qt. square baking

dish with nonstick cooking spray.
Preheat oven to 400F.
2. In a large nonstick skillet wilt
spinach in 1 Tbsp. boiling water.
Transfer to a colander; press
with a spoon to remove liquid.
3. In same skillet cook and stir
spinach and onion in butter over
medium heat about 5 minutes
or until tender. Stir in our,
tarragon, and salt. Add milk;
cook and stir until thickened
and bubbly. Cool 20 minutes.
4. In a bowl stir together the
cooled spinach mixture, cheese,
and egg yolks. Beat egg whites
with a mixer on high until sti
peaks form (tips stand straight).
Fold egg whites into spinach
mixture, half at a time. Transfer
to prepared dish.
5. Bake, uncovered, about
20 minutes or until pued and
golden brown. If desired, top
with additional fresh tarragon
and Parmesan cheese, sour
cream, and/or crushed red pepper.
Makes 4 servings.
Veggie-full
41
s.org
agaz
ine
.allm
www
42
Veggie-full
BUY & STORE

CHOOSE FROM A VARIETY
OF COLORS. LOOK FOR
SOLID HEAVY HEADS, AND
AVOID THOSE WITH BROWN
SPOTS OR YELLOW LEAVES.
REFRIGERATE IN A PLASTIC
BAG IN THE CRISPER DRAWER
UP TO 5 DAYS. STORE
SEPARATELY FROM FRUITS.
PRODUCE PREP
TO CUT UP A HEAD OF
CAULIFLOWER, REMOVE
LEAVES AND TRIM AWAY
BLEMISHES ON THE FLORETS.
TURN THE HEAD OVER AND
CAREFULLY CUT OUT STEM
AND CORE. THE FLORETS
WILL BE JOINED AT THEIR
BASES. CUT APART FLORETS.
HALVE OR QUARTER ANY
LARGE FLORETS SO THEY
ARE UNIFORM IN SIZE.
1
ONE INGREDIENT
FOUR NEW WAYS

package directions, adding
cauliower the last 7 minutes.
Drain.
2. Meanwhile, in an extra-large
skillet cook bacon over medium
heat until crisp. Using a slotted
spoon, drain bacon on paper
towels, reserving drippings
in skillet. Add garlic and
rosemary to skillet; cook and
stir 30 seconds. Add cream and
lemon zest; bring to a simmer.
Simmer, uncovered, about
3 minutes or until slightly
thickened. Stir in Parmesan.
Add pasta and cauliower to the
cream sauce; gently toss to coat.
Top with crumbled bacon and,
if desired, additional rosemary.
Makes 6 servings.
Cauliflower and
Chorizo Tacos
prep 25 minutes
cook 10 minutes
chill 2 hours
total time 35 minutes
agaz
ine

(about 1 12 lb.), cut into
orets
3 cups dried rigatoni pasta
2 strips bacon, chopped
1 tsp. snipped fresh
rosemary
2 cups whipping cream
1 tsp. lemon zest
1
2 cup shredded Parmesan
cheese
prep 15 minutes
roast 30 minutes at 425F
Cauliflower
Hummus
2 Tbsp. peanut oil

2 tsp. sugar
2 tsp. yellow or black
mustard seeds
2 tsp. grated fresh ginger
1 12 tsp. ground turmeric
1 12 tsp. ground cumin
1 tsp. ground coriander
1
2 tsp. salt
1
orets (about 4 12 cups)
2 small bunches baby
carrots with tops* (about
10 oz.), tops trimmed
cilantro
Lime wedges
.allm
Roasted Indian
Cauliflower
1. Preheat oven to 425F. Line a

1510-inch baking pan with foil.
In a bowl combine the rst nine
ingredients (through crushed
red pepper). Add cauliower and
carrots; toss to coat. Spread in
prepared baking pan.
2. Roast about 30 minutes or
until vegetables are tender and
beginning to brown on edges,
stirring twice. Sprinkle with
cilantro and serve with lime
wedges. Makes 8 servings.
*TIP If you cant nd slender
baby carrots, cut regular carrots
into 3- to 4-inch lengths then
quarter them lengthwise.
www
LemonCauliflower
Rigatoni
s.org

1 lemon
2 Tbsp. tahini (sesame
seed paste)
2 Tbsp. olive oil
4 cloves garlic
1
2 tsp. ground cumin
1
2 tsp. salt
cilantro
1
Snipped fresh cilantro
Dippers: atbread,
crackers, pita chips,
cucumber slices, carrots,
sweet pepper strips, and/
or roma tomato wedges
1. In a medium saucepan cook

cauliower in a small amount of
boiling water, covered, about
10 minutes or until tender;
drain. Transfer to a bowl of ice
water until cool; drain.
2. Remove 2 tsp. zest and
squeeze 1 Tbsp. juice from
lemon. In a food processor
combine 1 tsp. of the zest, the
juice, cauliower, and the next
ve ingredients (through salt).
Cover and process until smooth.
Add cilantro; process 5 seconds.
Cover and chill 2 to 8 hours.
3. Just before serving, sprinkle
hummus with remaining 1 tsp.
lemon zest, crushed red pepper,
and additional cilantro. Serve
with dippers. Makes
18 servings.
14 to 16 oz. uncooked
chorizo sausage
8 6-inch corn tortillas,
warmed*
1 cup canned refried beans,
warmed**
Fresh or pickled jalapeo
pepper slices, crumbled
queso fresco, chopped
green onions, and/or lime
wedges
1. In an extra-large skillet cook

chorizo until browned. Using
a slotted spoon, drain chorizo
on paper towels. Reserve
2 Tbsp. drippings in skillet.
Add cauliower to skillet.
Cook over medium heat about
15 minutes or until tender
and lightly browned, stirring
occasionally. Return chorizo to
skillet and heat.
2. Spread tortillas with the
beans. Divide cauliower
mixture among tortillas. Top
with jalapeo, cheese, and
onions and/or serve with lime
wedges. Makes 4 servings.
*TIP Stack tortillas and wrap
in foil. Heat in a 350F oven
10 minutes.
**TIP Place refried beans in a
bowl. Cover with vented plastic
wrap. Microwave about 1 minute
or until heated, stirring once.
1,539 mg sodium, 34 g carb.,
Veggie-full
43
s.org
agaz
ine
44
Veggie-full
.allm
LOOK FOR CRISP, FIRM,

STRAIGHT SPEARS WITH
GOOD COLOR AND TIGHTLY
CLOSED TIPS. TRY TO SELECT
SPEARS THAT ARE THE SAME
SIZE FOR EVEN COOKING.
WRAP BASES OF FRESH
ASPARAGUS SPEARS WITH
WET PAPER TOWELS AND
REFRIGERATE UP TO 3 DAYS.
www
BUY & STORE
1
ONE INGREDIENT
FOUR NEW WAYS
Asparagus
Falafel
Asparagus-White
Bean Gratin
s.org
Asparagus and
Calamari with
oranges
Asparagus Hash
Browns
1. Preheat broiler. In a broilerproof extra-large skillet stir

together the half-and-half,
garlic, lemon zest, and salt.
Stir in beans and 12 cup of the
cheese. Bring to boiling, reduce
heat. Simmer, uncovered,
3 to 5 minutes or until slightly
thickened.
2. Meanwhile, gather asparagus
spears in bundles of 5 or
6 and wrap with prosciutto
slices. Place bundles on top of
bean mixture. Sprinkle with
remaining Parmesan cheese.
Broil 4 to 6 inches from heat
8 to 10 minutes or until browned
and asparagus is tender. Makes
4 servings.
2 oranges
and chopped
8 oz. fresh or frozen
calamari, thawed, sliced
1
4 inch thick
2 tsp. coriander seeds,
toasted and crushed
1
2 tsp. salt
2 Tbsp. olive oil
1
3 cup panko bread crumbs,
toasted*
Snipped fresh parsley
and/or crushed red
pepper (optional)
1. Using a vegetable peeler,

remove three 4-inch-long strips
of orange peel from one of the
oranges. Using a paring knife,
peel and segment oranges
over a bowl to catch juices. Set
segments aside.
2. In an extra-large nonstick
skillet cook and stir asparagus,
calamari, coriander, orange peel
strips, and salt in hot oil over
high heat about 4 minutes or
until asparagus and calamari are
tender. Remove from heat. Stir
orange segments and reserved
juice into asparagus mixture.
Top with toasted bread crumbs
and, if desired, parsley and/or
crushed red pepper. Makes
4 servings.
*TIP To toast bread crumbs,
in a bowl combine 13 cup panko
bread crumbs with 112 tsp. olive
oil. Transfer mixture to a small
skillet and toast over mediumhigh heat about 3 minutes or
until golden brown.
.allm
1. In a food processor combine

the rst eight ingredients
(through black pepper) and
1 Tbsp. of the olive oil. Cover
and process until nely chopped
and mixture holds together
(should have some visible pieces
of chickpeas and asparagus).
2. Shape mixture into 12 patties.
If desired, press asparagus tips
into the tops of the patties. Heat
the remaining 2 Tbsp. oil in a
large skillet over medium-high
heat. Add patties. Cook 4 to
6 minutes or until browned and
heated, turning once.
3. In a bowl slowly whisk vinegar
into half of the cheese to make
a dressing. Toss dressing with
mixed greens. Serve asparagus
patties with greens and the
remaining cheese. Makes
4 servings.
1 cup half-and-half
2 tsp. cloves garlic, minced
1 Tbsp. lemon zest
1
4 tsp. salt
2 15- to 19-oz. cans
cannellini beans (white
kidney beans), rinsed and
drained
3
4 cup nely shredded
Parmesan cheese
3 to 4 oz. thinly sliced
prosciutto
www
6 oz. asparagus, trimmed

and cut up
1 15-oz. can garbanzo
beans (chickpeas), rinsed
and drained
2 Tbsp. all-purpose our
parsley
3 cloves garlic, halved
1 tsp. ground cumin
1
4 tsp. salt
1
8 tsp. black pepper
3 Tbsp. olive oil
Fresh asparagus tips
(optional)
3 Tbsp. red wine vinegar
1 5.2-oz. container semisoft
cheese with nes herbs
4 cups mixed salad greens
agaz
ine

3 cups frozen shredded
hash brown potatoes
1
4 tsp. salt
3 Tbsp. olive oil
2 American cheese slices
6 oz. cooked Andouille
sausage, sliced
1 red sweet pepper, cut
into bite-size strips
1
2 cup chopped onion
1
4 cup sliced pickled
jalapeo peppers
(optional)
1. Cut half of the asparagus into

very thin strips. Cut remaining
asparagus into 1-inch pieces.
2. In a bowl combine the
asparagus strips, hash browns,
and salt. In an extra-large
nonstick skillet heat 2 Tbsp. of
the olive oil over medium-high
heat. Add hash brown mixture;
press with a spatula. Cook
5 to 7 minutes without stirring.
Invert onto a baking sheet and
return to skillet, adding oil as
needed. Cook 4 to 6 minutes
more or until browned. Transfer
hash browns to a platter and top
with cheese slices.
3. In the same skillet heat the
remaining 1 Tbsp. olive oil
over medium-high heat. Cook
remaining asparagus, sausage,
sweet pepper, and onion about
5 minutes or until vegetables
are tender, stirring occasionally.
Remove from heat. Cut hash
browns into wedges and serve
topped with sausage mixture.
If desired, top with jalapeos.
Makes 4 servings.
Veggie-full
45
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SELECT STRAIGHT, RIGID,
BRIGHTLY COLORED CARROTS
WITHOUT CRACKS. TRIM OFF
ANY GREENS NEAR THE BASE.
REFRIGERATE IN A PLASTIC
BAG UP TO 2 WEEKS.
www
.allm
agaz
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BUY & STORE
46
Veggie-full
PRODUCE PREP
TO EASILY CHOP CARROTS,
PEEL THEN CUT THEM INTO
3-INCH LENGTHS. CUT EACH
LENGTH INTO QUARTERS
LENGTHWISE, THEN
CUT CROSSWISE INTO
UNIFORM PIECES.
1
ONE INGREDIENT
FOUR NEW WAYS

package directions; drain.
Meanwhile, using a vegetable
peeler, peel carrots lengthwise
into ribbons; chop any carrots
that become too small to peel.
Heat 1 Tbsp. of the oil in an
extra-large skillet over mediumhigh heat. Add turkey; cook until
no longer pink. Remove turkey
from skillet. Add remaining
1 Tbsp. oil to skillet. Add carrots
and the next ve ingredients
(through cayenne pepper). Cook
and stir about 4 minutes or until
carrots are just tender.
2. Add cooked pasta, turkey,
tomato sauce, water, and prunes;
cook and stir over medium heat
until combined and heated.
Serve with sour cream and
parsley. If desired, top with
additional smoked paprika.
Makes 6 servings.
prep 40 minutes
cook 40 minutes
Vietnamese-Style
Carrot Salad
Spicy Carrot
Chicken Sandwich
prep 30 minutes
stand 2 hours
prep 15 minutes
agaz
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1 12 cups large elbow

macaroni
1 lb. carrots, peeled
2 Tbsp. olive oil
1 14 lb. ground turkey
1 cup chopped onion
1 tsp. smoked paprika
1
2 tsp. salt
1
(optional)
2 8-oz. cans tomato sauce
1 cup water
1
pitted dried plums
(prunes)
Sour cream
Parsley
Cream of
Carrot Soup
8 oz. thick-sliced bacon

(about 6 slices), chopped
1
4 cup fresh sage leaves
6 cups chopped carrots
2 cups sliced onions
1
2 tsp. salt
1 13 cups chopped peeled
russet potato
6 cups reduced-sodium
chicken broth
1
3 cup whipping cream
Sliced blue cheese
1. Cook bacon in a 5- to 6-qt.

Dutch oven until crisp; drain
bacon on paper towels, reserving
drippings in pan. Add sage to hot
drippings; cook 1 to 2 minutes
or until the sage leaves no longer
sizzle. Drain on paper towels
with bacon.
2. Remove all but 1 Tbsp.
drippings from pan. Cook
carrots, onions, garlic, and salt
in drippings about 10 minutes
or until onion is tender, stirring
occasionally. Add potato and
broth. Bring to boiling, reduce
heat. Simmer, covered, about
40 minutes or until potatoes and
carrots are very tender.
3. Using an immersion blender,*
puree soup until very smooth;
add cream and heat soup. Top
soup with reserved bacon, sage
leaves, blue cheese, and cracked
black pepper. Makes 6 servings.
*TIP If you do not have an
immersion blender, use a food
processor or blender and puree
soup in small batches. Return
soup to Dutch oven to reheat.
.allm
www
Carrot Goulash
s.org
1 medium seedless
cucumber, halved
lengthwise and thinly
sliced (about 8 oz.)
1 fresh serrano chile
pepper, thinly sliced
(tip, page 94)
1 cup rice vinegar
2 Tbsp. packed brown
sugar
1
2 tsp. salt
3 cups very thinly sliced
carrots
1
4 cup olive oil
6 cups coarsely shredded
napa cabbage
12 oz. cooked pork loin,
thinly sliced
1 cup cilantro leaves
1
3 cup peanuts, chopped
Toasted bread (optional)
1. In a heat-proof bowl combine

the cucumber and serrano
pepper. In a medium saucepan
combine vinegar, sugar, and
salt. Bring mixture to boiling,
stirring to dissolve sugar. Add
carrots. Return to boiling;
reduce heat. Cook, covered,
1 minute. Pour carrot mixture
over cucumber mixture; stir to
combine. Cover and let stand
2 hours, stirring occasionally.
2. Drain vegetables, reserving
1
4 cup of the pickling liquid.
Combine reserved liquid with
the oil in a large bowl. Add
cabbage; toss to coat. Top
cabbage with pickled vegetables,
pork, cilantro, peanuts, and, if
desired, toasted bread. Makes
6 servings.
3 cups chopped carrots

1 Tbsp. olive oil
1 6-oz. carton plain Greek
yogurt
2 Tbsp. lemon juice
thyme
1 Tbsp. water
1 Tbsp. harissa paste
1
2 tsp. salt
2 cups chopped cooked
chicken
1 cup thinly sliced celery
1
4 cup sliced almonds,
toasted
1
4 cup golden raisins
16 slices wheat sandwich
bread, toasted
8 leaves butterhead lettuce
1. Preheat oven to 375F. Line

a 1510-inch baking pan
with foil. Place carrots in the
prepared pan; drizzle with
oil and toss to coat. Roast,
uncovered, about 20 minutes
or until tender. Let cool.
2. In a large bowl stir together
the next six ingredients
(through salt). Add carrots
and the next four ingredients
(through raisins); stir to coat.
Serve chicken salad mixture
on toasted bread with lettuce.
Makes 8 servings.
Veggie-full
47
YO
UR
FR
OM
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CHIVES
agaz
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CO
OK
IN
G
THYME
BOK CHOY
RADISHES
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ASPARAGUS
.allm
SHALLOTS
48
Veggie-full
KOHLRABI
CARROTS
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KALE
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BEETS
.allm
RADICCHIO
agaz
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PEA PODS
GETTING YOUR
CSA (COMMUNITYSUPPORTED
AGRICULTURE) BOX
IS LIKE RECEIVING
A GIFT EVERY WEEK.
IT IS FULL OF JUSTPICKED PRODUCE
SOME ARE EXPECTED
FAVORITES AND
OTHERS ENCOURAGE
YOU TO TRY
EVER-CHANGING
OFFERINGS OF
THE SEASON.
Veggie-full
49
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.allm
OMIT THE CHEESE.

IF DESIRED, ADD
1
3 CUP SLICED
PITTED KALAMATA
OLIVES.
agaz
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MAKE IT
VEGAN
QUIN A WITH
ASTED EETS
and Thyme Vinaigrette
RECIPE, PAGE 56
50
Veggie-full
RECIPE, PAGE 56
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.allm
agaz
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s.org
LEM NTA AG N
PEAS
PRODUCE PREP
TO SHELL ENGLISH PEAS,
CUT BOTH ENDS OF THE
PEA PODS TO REMOVE
THE STRINGS. SPLIT OPEN
THE PEA PODS. RUN
YOUR THUMB DOWN THE
LENGTH OF THE PODS AND
POP OUT THE PEAS.
Veggie-full
51
PULLED P
with Rhubarb Barbecue Sauce

and Kohlrabi Slaw
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.allm
RECIPE, PAGE 56
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s.org
PRODUCE PREP
52
Veggie-full
BEFORE SHREDDING
KOHLRABI, CUT OFF THE
STEMS. CUT THE BULB
INTO QUARTERS AND CUT
OUT THE TOUGH CORE
FROM EACH PIECE. USE
A VEGETABLE PEELER TO
REMOVE TOUGH SKIN.
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.allm
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ASTED
ADISHES
with Chive Vinaigrette
RECIPE, PAGE 57
Veggie-full
53
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PRODUCE PREP
IF USING MOREL MUSHROOMS,
PLACE MUSHROOMS IN A PAN OR
BOWL. COVER WITH WATER; ADD
A DASH SALT. SOAK MUSHROOMS
10 TO 15 MINUTES. DRAIN,
RINSE, AND REPEAT TWO MORE
TIMES. PAT MUSHROOMS DRY. IF
NECESSARY, TRIM ENDS OF STEMS.
FLASH- AISED
VEGETA LE MEDLEY
RECIPE, PAGE 57
54
Veggie-full
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round out
your meal
www
RECIPE, PAGE 57
.allm
G EENS AND
A LEY SALAD
agaz
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Add more protein to this

versatile salad with the addition
of sliced grilled chicken breast
or pork tenderloin. Or keep it
meatless with cubes of seared
extra-firm tofu.
CSA BOUNTY
whats a CSA? CSA
stands for communitysupported agriculture. It

is a partnership between
a farm and a community
of supporters.
how it works.
CSA members support

a farm, assuming a
share of the cost,
risk, and resulting
produce along with the
farmer. Discounts are
often offered for early
commitments that fund
the farms planting
process. Members can
also volunteer to help
with planting, weeding,
and harvesting produce.
what you get
Members receive a
weekly box filled
with seasonal fresh
produce through a
predetermined period of
time. These periods vary
by region and growing
seasons.
Veggie-full
55
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5. In a bowl combine cooked quinoa,

vinaigrette, cheese, walnuts, and
shallot. Toss to combine.
6. Top quinoa mixture with roasted
beets. Sprinkle with additional
snipped fresh thyme. Serve warm or
at room temperature. Makes
6 servings.
agaz
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Quinoa with Roasted

Beets and Thyme
Vinaigrette
prep 25 minutes roast 40 minutes
at 400F stand 15 minutes
cook 15 minutes
Lemon-Tarragon
Peas

1
2 cup water
3 12 cups shelled fresh English
peas
1 12 cups whole fresh sugar
snap pea pods and/or snow
pea pods
1 Tbsp. butter, softened
1 Tbsp. snipped fresh tarragon
2 tsp. lemon zest
1
2 tsp. freshly cracked black
pepper
1
4 tsp. salt
.allm
1 12 lb. baby beets

4 cloves garlic, peeled
4 Tbsp. olive oil
1
2 tsp. salt
1
4 tsp. black pepper
3 cups water
1 12 cups quinoa, rinsed and
drained
3 Tbsp. white balsamic vinegar
or white wine vinegar
1 Tbsp. snipped fresh thyme
3
4 cup crumbled ricotta salata
or feta cheese
1
3 cup chopped walnuts, toasted
1 shallot, thinly sliced
1. In a medium saucepan bring the

water to boiling. Add English peas.
Return to boiling; reduce heat.
Simmer, covered, 8 minutes. Add
the sugar snap peas. Cook, covered,
about 4 minutes or just until crisptender; drain.
2. Add the remaining ingredients
to the peas. Toss gently until butter
melts. Serve immediately. Makes
6 servings.
www
1. Preheat oven to 400F. Cut tops

o beets and trim root ends. Halve or
quarter beets. Place beets and garlic
in a 1510-inch baking pan. Drizzle
with 1 Tbsp. of the oil and sprinkle
with 14 tsp. of the salt and the pepper;
toss to coat. Cover with foil.
2. Roast 40 to 45 minutes or until
beets are tender. Let stand, covered,
15 minutes. To remove skins, wrap
beets, one at a time, in a paper towel
and gently rub to remove skins. (If
skins are very tender, you do not need
to remove them.) Mash garlic.
3. Meanwhile, in a medium saucepan
combine the water, quinoa, and
the remaining 14 tsp. salt. Bring
to boiling; reduce heat. Simmer,
covered, about 15 minutes or until
liquid is absorbed.
combine the remaining 3 Tbsp. oil,
the vinegar, thyme, and mustard.
Season to taste with additional salt
and pepper. Cover and shake well.
56
Veggie-full
Pulled Pork with

Rhubarb Barbecue
Sauce and
Kohlrabi Slaw
prep 30 minutes
slow cook 9 to 10 hours (low)
or 4 12 to 5 hours (high) + 1 hour
(low) cook 20 minutes
1 2 12 - to 3-lb. pork shoulder
roast
1 tsp. dried thyme, crushed
1 tsp. paprika
1
2 tsp. garlic pepper seasoning
1 large onion, sliced
1
2 cup reduced-sodium beef or
chicken broth
1 recipe Rhubarb Barbecue
Sauce
2 cups shredded, peeled
kohlrabi
1 cup shredded carrots
1 12 Tbsp. cider vinegar or
seasoned rice wine vinegar
1 Tbsp. vegetable oil
1 12 tsp. sugar
8 to 10 whole grain hamburger
buns or kaiser rolls
1. Trim fat from meat. In a bowl

combine thyme, paprika, and garlic
pepper seasoning. Sprinkle mixture
all over meat; rub in with your
ngers. Place onion in a 312- or 4-qt.
slow cooker. If necessary, cut meat to
t in the cooker. Place meat in cooker.
Pour broth over meat. Cover and cook
on low 9 to 10 hours or on high 412 to
5 hours.
2. Transfer meat to a cutting board.
Shred meat using two forks. Remove
cooking liquid and onion from slow
cooker. Skim fat from cooking liquid.
Discard onion. Measure 14 cup of the
liquid. Return meat and the 14 cup
liquid to slow cooker. Set aside 12 cup
Rhubarb Barbecue Sauce. Stir the
remaining barbecue sauce into the
meat. Cover and cook on low 1 hour.
agaz
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Flash-Braised
Vegetable Medley
Greens and
Barley Salad
2 Tbsp. butter
1 12 lb. young spring carrots,
trimmed and scrubbed, or
large carrots, peeled and cut
into 3-inch pieces
8 oz. button mushrooms,
quartered or halved if large,
and/or other mushrooms, such
as oyster or morel
6 oz. pearl or whole boiling
onions, peeled
3 cloves garlic, chopped
1
2 cup dry white wine or
chicken broth
1 cup chicken broth
2 Tbsp. snipped fresh marjoram
1
2 tsp. kosher salt
1
4 tsp. black pepper
8 oz. fresh asparagus, trimmed
and cut into 2- to 3-inch pieces
Lemon wedges
4 cups assorted greens, such

as baby bok choy, endive,
radicchio, and/or butter
lettuce
2 14 cups coarsely chopped
cauliower
2 carrots, peeled and sliced into
ribbons
1 cup cooked barley
1
4 cup chopped toasted walnuts
1
2 Tbsp. olive oil
2 Tbsp. honey
1 tsp. paprika
1
4 tsp. salt
1
prep 15 minutes
1 12 lb. radishes, trimmed,
scrubbed, and halved
3 Tbsp. olive oil
2 Tbsp. white wine vinegar
1 Tbsp. snipped fresh chives
1
1
4 tsp. black pepper
1
8 tsp. salt
www
Roasted Radishes
with Chive
Vinaigrette
has almost evaporated. Add chicken

broth, 1 Tbsp. of the marjoram,
the salt, and pepper; reduce heat to
medium. Cover; cook 8 to 10 minutes
or until vegetables are fork-tender.
Remove from heat. Add asparagus;
cover. Let stand 5 minutes. Sprinkle
with the remaining 1 Tbsp. marjoram.
Serve with lemon wedges. Makes
6 servings.
s.org
oil. Place the radishes in a 1510-inch

baking pan. Roast, uncovered, 30 to
35 minutes or until tender and lightly
browned, stirring once.
combine the remaining 2 Tbsp. olive
oil and the remaining ingredients.
Cover and shake well. Drizzle
vinaigrette over radishes; toss to coat.
Makes 6 servings.
fat), 0 mg chol, 103 mg sodium,
.allm
3. Meanwhile, for slaw, in a bowl

combine kohlrabi and carrots. For
dressing, in a screw-top jar combine
vinegar, oil, and sugar. Cover and
shake well. Drizzle dressing over
kohlrabi mixture; toss to coat.
Season with salt and pepper. Serve
immediately or cover and chill up to
24 hours.
4. Serve pork mixture on buns with
the reserved 12 cup Rhubarb Barbecue
Sauce and kohlrabi slaw. Makes
8 to 10 servings.
RHUBARB BARBECUE SAUCE
In a medium saucepan combine
3 cups sliced rhubarb, 1 cup ketchup,
1
2 cup apple-cranberry juice, 13 to
1
2 cup packed brown sugar, 2 Tbsp.
cider vinegar, 1 Tbsp. coarse-ground
mustard, and 14 tsp. crushed red
pepper. Bring to boiling; reduce heat.
Simmer, uncovered, about 20 minutes
or until rhubarb is very tender and
sauce is slightly thickened, stirring
occasionally. Mash rhubarb slightly.
(Sauce can be cooled and stored in a
covered container in the refrigerator
up to 3 days.)
26 g pro.
1. In an extra-large skillet melt butter

over medium heat. Add carrots and
mushrooms; cook 3 minutes, stirring
occasionally. Add onions and garlic;
cook and stir 2 minutes. Increase
heat to medium-high. Carefully add
wine; cook 1 minute or until wine
1. Combine the rst ve ingredients

(through walnuts) in a serving bowl.
For dressing, in a screw-top jar
combine the remaining ingredients.
Cover and shake well. Drizzle over
salad; toss. Makes 4 servings.
per serving 226 cal., 12 g fat (2 g
sat. fat), 0 mg chol., 202 mg sodium,
4 g pro.
1. Preheat oven to 425F. In a bowl

toss radishes with 1 Tbsp. of the olive
Veggie-full
57
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ORANGE-GINGER
CHICKEN
www
.allm
agaz
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RECIPE, PAGE 62
& stir
IF YOURE IN A STIR-FRY RUT, SHAKE IT UP WITH THESE UNEXPECTED

VEGETABLES AND GLOBAL FLAVOR COMBINATIONS.
58
Veggie-full
SUBSTITUTE
SHREDDED YELLOW
SQUASH OR
ZUCCHINI FOR THE
CARROTS AND/OR
CUT GREEN BEANS
FOR THE PEAS.
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.allm
agaz
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s.org
VERSATILE
VEGGIE
INDIAN CAULIFLOWER
FRIED RICE
RECIPE, PAGE 62
Veggie-full
59
PRODUCE PREP
www
.allm
agaz
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s.org
TO PREPARE NAPA
CABBAGE, ALSO CALLED
CHINESE CABBAGE,
CUT OFF THE STEM
END CONNECTING THE
LEAVES. RINSE LEAVES
AND SHAKE DRY. TO
SHRED, CUT CABBAGE,
INCLUDING THE THICK
RIBS, CROSSWISE INTO
THIN STRIPS.
KOREAN
BARBECUED PORK
60
Veggie-full
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1
4 cup hoisin sauce

3 Tbsp. reduced-sodium
soy sauce
2 Tbsp. rice vinegar
1 Tbsp. packed brown sugar
2 tsp. sriracha sauce
1 tsp. toasted sesame oil
2 Tbsp. canola oil
12 oz. pork tenderloin or
lean boneless pork, cut
into bite-size strips
1 cup thinly bias-sliced carrots
1 medium red sweet pepper, cut
into bite-size strips (34 cup)
1 fresh Asian pear or apple,
cored and sliced
6 cups shredded napa cabbage
Thinly bias-sliced green
onions
CAJUN SHRIMP
AND SAUSAGE
Cajun Shrimp
and Sausage
8 oz. fresh or frozen medium

shrimp, peeled and deveined
2 Tbsp. canola oil
8 oz. cooked Andouille
sausage, sliced
1 tsp. Cajun seasoning
1
2 tsp. dried thyme leaves,
crushed
8 oz. fresh okra, bias-sliced
1
2 inch thick, or frozen
sliced okra, thawed
3
red sweet pepper
1 small onion, cut into
1
2-inch wedges
1
2 cup sliced celery
1 cup halved grape tomatoes
1 to 2 tsp. hot pepper sauce
2 cups hot cooked brown rice
Lemon wedges
Snipped fresh parsley
www
1. For sauce, in a bowl stir together

the rst eight ingredients (through
garlic).
2. In an extra-large wok or skillet heat
1 Tbsp. of the oil over medium-high
heat. Add pork; cook and stir about
4 minutes or until strips are just pink
in the center. Remove pork from wok.
3. Add the remaining 1 Tbsp. oil to
wok. Add carrots; cook and stir about
1 minute. Add sweet pepper; cook
and stir 2 minutes more or until just
crisp-tender. Return pork to wok.
Add sauce and Asian pear; cook and
stir until heated through. Serve pork
mixture over cabbage and top with
green onions. Makes 4 servings.
agaz
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.allm
Korean
Barbecued Pork
1. Thaw shrimp, if frozen. Rinse

shrimp; pat dry with paper towels.
2. In an extra-large wok or skillet
heat 1 Tbsp. oil over medium-high
heat. Add shrimp and sausage;
cook and stir 2 to 3 minutes or
until shrimp turn opaque. Remove
shrimp and sausage from wok.
3. Heat the remaining 1 Tbsp. oil
over medium-high heat. Add garlic,
Cajun seasoning, and thyme; cook
and stir 30 seconds. Add okra;
cook and stir 1 minute. Add sweet
pepper, onion, and celery; cook
and stir 2 to 3 minutes or until
crisp-tender. Add tomatoes and hot
pepper sauce; cook and stir 1 to
2 minutes or until tomatoes begin to
soften. Return shrimp and sausage
to wok along with any juices; heat
through. Serve over rice with
lemon wedges and top with parsley.
Makes 4 servings.
sodium, 36 g carb., 7 g ber, 5 g
sugars, 24 g pro.
PRODUCE
PREP
THERE IS NO
GREAT MYSTERY
TO PREPARING
OKRA. SIMPLY
WASH THE PODS
AND TRIM OFF
THE TOUGH
STEMS. SLICE
PODS. STIRFRYING OKRA
IN A VERY HOT
SKILLET REDUCES
ITS NATURAL
STICKINESS.
Veggie-full
61
Indian Cauliflower
Fried Rice
62
Veggie-full
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1. Break cauliower into orets

(about 8 cups). Place cauliower in
batches in a food processor. Cover
and pulse each batch until crumbly
and mixture resembles the texture of
rice (about 6 cups).
2. In an extra-large wok or skillet
heat 1 Tbsp. of the oil over mediumhigh heat. Add cumin seeds; cook
and stir 10 seconds. Add the next six
ingredients (through cayenne); cook
and stir 10 seconds. Add chicken.
Cook and stir 3 to 4 minutes or until
no longer pink (adding additional
oil if necessary). Remove chicken
from wok.
3. Add remaining 1 Tbsp. oil to wok.
Add onion, carrots, and peas; cook
and stir 2 minutes. Add cauliower;
cook and stir 4 minutes more or until
cauliower is tender. Return chicken
to wok; heat through. Top each
serving with chickpeas and cilantro.
Makes 4 servings.
*TIP If desired, substitute 1 tsp.
purchased ginger paste for grated
fresh ginger.
.allm
1. In a large skillet heat 1 Tbsp. of the

oil over medium heat. Add carrots;
cook and stir 5 minutes. Add sweet
pepper; cook and stir about 3 minutes
more or until carrots are tender.
Transfer to a bowl. In the same skillet
heat 1 Tbsp. of the oil over mediumhigh heat. Add chicken; cook and stir
4 to 5 minutes or until chicken is no
longer pink. Transfer to the bowl with
carrot mixture. Stir in edamame.
2. In the same skillet heat the
remaining 1 Tbsp. oil over medium
heat. Add ginger, garlic, and if
desired, the 12 tsp. crushed red
pepper; cook and stir 30 seconds. Stir
in broth, orange juice concentrate,
and soy sauce. Bring to boiling.
3. Stir together cornstarch and
the water; stir into broth mixture.
Simmer, uncovered, 2 minutes. Stir in
chicken mixture; cook and stir until
heated. Serve chicken mixture over
quinoa. Sprinkle with sesame seeds
and, if desired, additional crushed red
pepper. Makes 6 servings.
1 large head cauliower

(about 2 lb.), cored
2 Tbsp. canola oil
1 tsp. cumin seeds, crushed
1 clove garlic, minced
1 tsp. garam masala
1 tsp. grated fresh ginger*
1
2 tsp. salt
1
2 tsp. ground turmeric
1
4 to 12 tsp. cayenne pepper
12 oz. skinless, boneless chicken
breasts or thighs, cut into
bite-size strips
1 medium onion, cut into thin
wedges
1 cup packaged shredded
carrots
1 cup fresh or frozen peas
1
2 cup crunchy falafel-avor
chickpeas or chopped peanuts
Snipped fresh cilantro
www
3 Tbsp. olive oil

1 lb. carrots, cut into thin
bite-size strips
1 medium red sweet pepper, cut
into thin bite-size strips
1 lb. skinless, boneless chicken
breast halves, cut into 1-inch
pieces
1 cup frozen shelled edamame,
thawed
1 Tbsp. grated fresh ginger
1
(optional)
1 12 cups reduced-sodium chicken
broth
1
4 cup frozen orange juice
concentrate, thawed
soy sauce
2 Tbsp. cornstarch
2 Tbsp. water
3 cups hot cooked quinoa
1 Tbsp. sesame seeds, toasted
s.org
Orange-Ginger
Chicken
VERSATILE
VEGGIE
SUBSTITUTE SWEET
PEPPER STRIPS
IN ONE OR TWO
COLORS FOR THE
GREEN BEANS. USE
BUTTON OR CREMINI
MUSHROOMS
INSTEAD OF
SHIITAKE
MUSHROOMS.
www
.allm
agaz
ine
s.org
Blistered Beans
and Beef
2 Tbsp. cider vinegar
soy sauce
1 Tbsp. packed brown sugar
1
8 oz. boneless beef sirloin
6 tsp. canola oil
1 lb. fresh thin green beans,
trimmed
2 cups sliced stemmed fresh
shiitake mushrooms
1
2 cup sliced red onion
Hot cooked rice noodles or
rice (optional)
1 recipe Pickled Radishes
1. For sauce, in a bowl stir together

the rst four ingredients (through
crushed red pepper). Trim fat from
meat. Thinly slice across the grain
into bite-size strips.
2. In an extra-large wok or skillet heat
2 tsp. oil over medium-high heat. Add
garlic; cook and stir 30 seconds. Add
beef; cook and stir 2 minutes. Remove
from wok.
3. Heat 2 tsp. oil in wok over mediumhigh heat. Add half the beans; cook
and stir 3 minutes. Remove from
skillet. Add remaining 2 tsp. oil
and remaining beans; cook and stir
3 minutes. Return all beans to skillet.
Add mushrooms and onion; cook and
stir 2 to 3 minutes or until beans are
blistered and onion is crisp-tender.
Return beef and any accumulated
juices to skillet. Add sauce; stir
to coat. If desired, serve over rice
noodles or rice. Top with Pickled
Radishes. Makes 4 servings.
PICKLED RADISHES In a bowl
whisk together 1 4 cup cider vinegar,
2 Tbsp. packed brown sugar, and
1
2 tsp. salt until sugar is dissolved.
Stir in 1 2 cup very thinly sliced
radishes. Let stand 30 minutes.
Drain before using.
Veggie-full
63
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.allm
smoke
www
FROM VEGETABLES. SO SLIDE THAT MEAT

OVER AND GIVE YOUR VEGGIES EQUAL
SPACE OVER THE COALS.
GRILLED RIBEYE STEAKS

WITH SMOKED
TOMATOES
RECIPE, PAGE 70
64
Veggie-full
Veggie-full
65
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1 146 -inch pecan or cedar

grilling plank
5 medium portobello
mushrooms
1 Tbsp. olive oil
cup chopped onion
1 5-oz. pkg. fresh baby spinach
cup coarse soft white bread
crumbs (1 slice bread)
cup shredded sharp white
cheddar cheese (2 oz.)
2 Tbsp. chopped pecans
1 Tbsp. snipped fresh sage
1 Tbsp. spicy brown mustard
1. Soak plank in enough water to

cover at least 1 hour. Place a weight
on plank so it stays submerged.
2. If present, remove stems from four
of the mushroom caps; chop stems.
Chop the fth mushroom cap. Scrape
and discard gills from the remaining
four mushroom caps.
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Veggie-full
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soak 1 hour prep 25 minutes

grill 18 minutes
3. For lling, in a large skillet heat

oil over medium heat; add chopped
mushroom and stems, onion, and
garlic. Cook and stir about 5 minutes
or until vegetables are tender. Stir in
spinach; cook and stir about
2 minutes or until wilted. Remove
from heat. Stir in the remaining
ingredients.
4. Grill plank, uncovered, over
medium heat 3 to 5 minutes or
until plank begins to crackle and
smoke. Meanwhile, grill mushroom
caps, stemmed sides up, uncovered
over medium heat about 3 minutes
or until grill marks appear. Place
mushroom caps on plank, stemmed
sides up. Spoon lling into caps.
Cover and grill about 15 minutes or
until mushrooms are browned and
lling is heated through.
5. Transfer plank with mushrooms
to a serving platter. If desired, top
with small fresh sage leaves. Makes
4 servings.
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Plank-Smoked
Portobellos
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PLANK-SMOKED
PORTOBELLOS
PRODUCE PREP
TO GRILL WHOLE EARS
OF CORN WITHOUT
HUSKS, REMOVE HUSKS
AND SILKS. RINSE EARS
UNDER COLD WATER.
GRILL, UNCOVERED, OVER
MEDIUM HEAT UNTIL
CORN HAS GRILL MARKS,
TURNING FREQUENTLY
TO AVOID OVERCOOKING.
COOL UNTIL EASY TO
HANDLE, THEN CUT
KERNELS FROM COBS.
Summer Garden
Pizza
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per pizza
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1 cups fresh baby spinach,

chopped
1 tsp. olive oil
Dash salt
1 recipe Homemade Pizza
Crusts for Grilled Pizzas
Olive oil
6 Tbsp. grated Parmesan
cheese
6 cloves garlic, thinly sliced
1 cups chunky tomato sauce
12 oz. bite-size fresh
mozzarella cheese balls,
thinly sliced and patted dry
with paper towels
1 cups grilled corn kernels
(from grilled ears of corn)
1 cups chopped grilled or
roasted eggplant*
6 slices bacon, crisp-cooked,
drained, and crumbled
1 lb. assorted heirloom
tomatoes, cut up
Small fresh basil leaves
Flaked sea salt and freshly
ground black pepper
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1. In a bowl combine spinach, 1 tsp.

oil, and dash salt.
2. Grill one of the Homemade
Pizza Crusts for Grilled Pizzas,
covered, over medium-low heat
1 to 2 minutes or until dough is
pued in some places and starting
to become rm. (If the crust is
frozen, grill 2 to 3 minutes.) Using
tongs, carefully turn crust over
and transfer to the back of a baking
sheet. Quickly brush grilled side of
crust with additional oil.
3. Sprinkle 1 Tbsp. of the Parmesan
cheese and 1 clove of the garlic over
crust; top with cup of the tomato
sauce. Add cup of the spinach
mixture, 2 oz. of the mozzarella
cheese, cup of the corn, cup
of the eggplant, and 1 slice of the
crumbled bacon. Transfer pizza
from baking sheet to grill rack. Grill
3 to 5 minutes more or until crust is
crisp and cheese is melted, rotating
crust as necessary to prevent
burning. Remove pizza from grill.
Repeat with the remaining crusts
and toppings.
4. Top pizzas with tomatoes, basil,
salt, and pepper. Makes 6 servings.
HOMEMADE PIZZA CRUSTS

FOR GRILLED PIZZAS In a bowl
combine 1 cup warm water (105F
to 110F), 1 Tbsp. honey, and
1 pkg. active dry yeast. Let stand
about 5 minutes or until mixture is
foamy. Meanwhile, in a large bowl
stir together 1 cups all-purpose
our, cup whole wheat or allpurpose our, and tsp. salt. Stir
in yeast mixture and 3 Tbsp. olive
oil. Gradually stir in as much of an
additional cup all-purpose our
as you can.
Turn dough out onto a lightly
oured surface. Knead about
5 minutes or until smooth and
elastic, adding enough additional
our to keep dough from sticking.
Shape into a ball. Place in a lightly
greased bowl, turning once. Cover;
let rise in a warm place until double
(about 1 hour). Punch dough down.
Turn dough out onto a lightly
oured surface. Knead 2 minutes,
adding enough of 2 Tbsp. allpurpose our to keep dough from
sticking. Return to lightly greased
bowl. Cover; let rise in a warm
place until nearly double in size
(about 40 minutes). Punch dough
down again.
Divide into six portions. Cover;
let rest at least 10 minutes. Invert
a large baking sheet; brush back
of sheet with additional olive oil.
Place dough portions, one at a time,
on prepared baking sheet. Spread
and press dough into an 8-inch
circle. Line another baking sheet
with waxed paper or parchment
paper. Stack dough rounds on
baking sheet, separating rounds
with waxed paper or parchment
paper. Use immediately, chill up to
4 hours, or freeze at least 2 hours**
or until very rm. Use as directed
in individual grilled pizza recipes.
*TIP Look for grilled eggplant
packed in oil in the Italian section
or at the olive bar of some grocery
stores. Or grill your own (page 72).
**TIP For longer storage, transfer
pizza dough crusts to 2-gal. freezer
bags. Seal bags and freeze up to
1 month. Do not thaw before using.
26 g pro.
Veggie-full
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Green Beans
Foil Pack
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prep 20 minutes
grill 25 minutes
68
Veggie-full
Remove stems and strings from

1 lb. fresh green beans. Fold a
3618-inch piece of heavy foil in
half to make an 18-inch square.
Place beans; 3 small, thinly sliced
shallots; and 3 thinly sliced garlic
cloves in center of foil. Sprinkle
lightly with 14 tsp. each salt and
black pepper. Drizzle with 1 Tbsp.
olive oil. Bring up two opposite
edges of foil; seal with a double
fold. Fold remaining edges to
completely enclose vegetables,
leaving space for steam to build.
Grill packet, uncovered, over
medium coals 25 to 30 minutes
or until vegetables are tender,
turning packet occasionally.
Carefully open packets to allow
steam to escape. Season to taste
with additional salt and pepper.
Makes 4 servings.

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Fold a 3618-inch piece of heavy

foil in half to make an 18-inch
square. Place 1 lb. assorted red
or white sweet onions, and/or
spring onions, cut into 12-inchthick wedges, in center of foil.
Sprinkle with 14 tsp. each salt
and black pepper. Drizzle with
2 Tbsp. balsamic vinegar. Bring
up two opposite edges of foil; seal
with a double fold. Fold remaining
edges to completely enclose
onions, leaving space for steam
to build.
Grill packet, uncovered, over
medium heat 25 to 30 minutes or
until onions are tender, turning
packet occasionally. Carefully
open packets to allow steam to
escape. Sprinkle onions with
1
2 tsp. snipped fresh thyme.
Makes 4 servings.
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prep 15 minutes
grill 25 minutes
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Glazed Onion
Foil Pack
per serving 44 cal., 0 g fat,

0 mg chol., 156 mg sodium,
1 g pro.
Lemon-Veggie
Foil Pack
prep 15 minutes
grill 25 minutes
Fold a 3618-inch piece of heavy
foil in half to make an 18-inch
square. Place 112 cups cauliower
orets; 112 cups broccoli raab or
broccoli orets; 1 cup assorted
baby carrots with tops, halved
lengthwise; and 4 lemon slices in
center of foil. Sprinkle with 12 tsp.
lemon-pepper seasoning and
1
4 tsp. salt. Drizzle with 1 Tbsp.
water. Bring up two opposite
edges of foil; seal with a double
fold. Fold remaining edges to
completely enclose vegetables,
leaving space for steam to build.
Grill packet, uncovered,
over medium heat 25 to
30 minutes or until vegetables
are tender, turning packet
occasionally. Carefully open
packets to allow steam to escape.
Makes 4 servings.
per serving 28 cal., 0 g fat,

0 g chol., 314 mg sodium,
2 g pro.
Veggie-full
69
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Grilled Ribeye
Steaks with
Smoked Tomatoes
cups hickory or oak chips

tsp. paprika
tsp. kosher salt
tsp. ground sage
tsp. garlic powder
tsp. dry mustard
tsp. black pepper
boneless beef ribeye steaks,
cut 1 inch thick (2 to 3 lb.)
6 to 8 small heirloom, Campari,
or roma tomatoes, halved
8 to 12 green onions, trimmed
1. Soak wood chips in enough water

to cover at least 1 hour.
2. In a bowl combine the next six
ingredients (through black pepper);
set aside 1 tsp. of the spice mixture.
Sprinkle the remaining spice mixture
over both sides of steaks; rub in with
your ngers.
3. Drain wood chips. Prepare grill
for indirect heat using a drip pan.
Sprinkle wood chips over coals. Place
steaks over drip pan. Grill, covered,
until desired doneness. Allow 16 to
20 minutes for medium rare (145F)
or 20 to 24 minutes for medium
(160F), turning once. Sprinkle
tomatoes with reserved spice
mixture. Place tomatoes, cut sides
up, over the drip pan and green
onions over direct heat the last 8 to
10 minutes of grilling, turning onions
once. Let steaks stand 5 minutes.
Serve steaks with tomatoes and green
onions. Makes 4 servings.
70
Veggie-full
Grill flatbreads
1 to 2 minutes or
just until hot,
if desired.
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2
2
1
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prep 20 minutes soak 1 hour

grill 16 minutes stand 5 minutes
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MAKE IT
VEGAN
SUBSTITUTE
EXTRA-FIRM
TOFU FOR THE
HALLOUMI
CHEESE.
Pesto Veggie Gyro

cup olive oil
1 cup packed fresh basil leaves
cup nely shredded Parmesan
cheese (1 oz.)
2 Tbsp. pine nuts or chopped
walnuts
2 Tbsp. white wine vinegar
2 cloves garlic
1 lb. zucchini or yellow summer
squash, cut into -inch-thick
slices
2 medium red sweet peppers,
1 tsp. dried oregano, crushed
2 8-oz. pkg. Halloumi cheese,
cut into 13-inch-thick slices
6 8-inch atbreads
3 cups shredded romaine
lettuce
1 cup nely chopped red onion
1. If using wooden skewers, soak

in water 30 minutes. For pesto
vinaigrette, in a food processor or
blender combine cup of the oil and
the next ve ingredients (through
garlic). Cover and process or blend
until smooth. Season to taste with
salt and black pepper.
2. In a bowl combine squash, sweet
peppers, the remaining cup oil, and
the oregano; toss to combine. Thread
vegetables onto 12-inch skewers,
alternating squash and pepper pieces.
3. Grill skewers, covered, over
medium heat about 12 minutes
or until tender, turning once.
Meanwhile, lightly brush cheese slices
and atbreads with additional olive
oil. Grill, covered, over medium heat
about 2 minutes or until heated and
cheese is golden brown, turning once.
4. Remove vegetables from skewers.
Top atbreads with lettuce, grilled
cheese slices, grilled vegetables,
onion, and pesto vinaigrette. Fold in
half to eat. Makes 6 servings.
(19 g sat. fat), 294 mg chol., 1,417 mg
sodium, 34 g carb., 6 g ber, 7 g sugars,
31 g pro.
Veggie-full
71
72
Veggie-full
Precook baby
carrots in a small
amount of boiling
water, covered,
3 to 5 minutes;
drain. Place on grill
perpendicular to
grill rack or on a
piece of heavy foil.
Grill, covered, over
medium heat 3 to
5 minutes, turning
occasionally.
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Brush trimmed
asparagus spears
with olive oil
and season with
salt and pepper.
Place on grill
perpendicular to
grill rack or on a
piece of heavy foil.
medium heat 7 to
10 minutes, turning
occasionally.
BABY CARROTS
EGGPLANT
SQUASH
Cut eggplant into

1-inch-thick slices.
Brush with olive oil
and season with
salt and pepper.
medium heat about
8 minutes, turning
occasionally.
Half or quarter
zucchini or yellow
summer squash
lengthwise. Brush
with olive oil and
season with salt
and pepper. Grill,
covered, over
medium heat 5 to
6 minutes, turning
occasionally.
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ASPARAGUS
You can cook almost any vegetable on the grill.
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veggie grilling
TINY VEGGIES
Grill mushrooms,
cherry tomatoes,
baby squash,
miniature peppers,
and small onions
on a piece of heavy
foil or in a grill pan.
medium heat 10 to
12 minutes, stirring
occasionally. Grill
tomatoes 5 to
6 minutes.
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agaz
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Grilled Veggies
with Arugula-Mint
Pesto Sauce
prep 30 minutes
grill 25 minutes
1 cup lightly packed arugula

2 cup lightly packed fresh
mint leaves
1
2 cup olive oil
2 Tbsp. pine nuts, toasted*
1 Tbsp. lime juice
1
4 cup nely shredded
Parmesan cheese (1 oz.)
Coarse sea salt and
black pepper
12 baby carrots with tops,
trimmed
6 small red shallots, peeled
6 miniature sweet peppers,
halved and seeded
2 cups fresh cremini
mushrooms
6 baby zucchini and/or yellow
summer squash, halved
lengthwise
10 to 12 miniature pattypan
squash
12 baby heirloom tomatoes
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1. For sauce, in a blender or food

processor combine the rst six
ingredients (through garlic). Cover
and blend until smooth, scraping
down sides as needed. Add cheese.

Cover and blend just until combined.
Season to taste with sea salt and black
pepper.
2. Cut any large carrots in half
lengthwise. In a covered large
saucepan cook carrots in a small
amount of boiling water about
5 minutes or just until tender; drain
well. Place carrots and the next
ve ingredients (through pattypan
squash) in a resealable bag set in a
large bowl. Add 14 cup of the sauce to
bag. Seal bag; turn to coat vegetables.
3. Lightly coat an unheated grill
basket with cooking spray. Heat the
basket, covered, over medium heat
1 minute. Add the vegetable mixture
to wok. Cover and grill about
25 minutes or until tender, stirring
occasionally. Stir tomatoes into
vegetable mixture.
4. Arrange vegetables on a serving
platter and serve with the remaining
sauce. If desired, sprinkle with
additional fresh mint leaves. Makes
10 servings.
*TIP To toast pine nuts, preheat
oven to 350F. Spread pine nuts
in a shallow baking pan. Bake 5 to
10 minutes or until light brown,
watching carefully to avoid burning
and shaking pan once or twice.
(2 g sat. fat), 1 mg chol., 92 mg sodium,
Veggie-full
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BAKED ROOT
VEGETABLE CHIPS
RECIPE, PAGE 76
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Veggie-full
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TRY A COMBINATION
OF THESE
VEGETABLES
INSTEAD OF BAKING
JUST ONE. CHECK
THE DONENESS
FREQUENTLY AND
REMOVE EACH TYPE
OF CHIP WHEN
DONE TO AVOID
BURNING ANY.
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VERSATILE
VEGGIE
BAKED FENNELBLUE CHEESE DIP
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RECIPE, PAGE 80
Veggie-full
75
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chip tips
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Use a mandoline to slice

the veggies to 116 inch
thick. Small, thin pieces
have a lot of surface area
and will crisp quickly.
PEPPERED KALE CHIPS
Sandwich slices between

paper towels and press
to dry them as much as
possible. This helps the
interiors dry completely.
Baked Root
Vegetable Chips
prep 15 minutes
stand 5 minutes cool 5 minutes
Use your hands to massage

oil and spices onto kale
leaves. This helps tenderize
leaves and bring out their
flavor.
76
Veggie-full
1. Preheat oven to 375F. Lightly coat

two large baking sheets with cooking
spray.
2. Use a mandoline to slice vegetables
1
16 inch thick. If using beets,
sandwich slices between layers
of paper towels and press rmly
to remove excess liquid. Arrange
vegetable slices in a single layer on the
prepared baking sheets. Coat tops of
vegetable slices with cooking spray;
sprinkle with salt and pepper.
3. Bake 10 minutes. Remove baking
sheets from oven and let stand
5 minutes. Return baking sheets
to oven. Bake 4 to 8 minutes more,
removing baking sheets to check
for doneness every minute after
4 minutes. Chips are done when the
center of each chip no longer looks
wet. Transfer chips to paper towels.
Let cool 5 minutes to crisp the chips.
Makes 4 servings.
per serving 56 cal., 0 g fat, 0 mg chol.,
181 mg sodium, 13 g carb., 2 g ber,
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Use a salad spinner to

completely dry kale. If you
dont have a spinner, dry
kale between paper towels.
Oil wont stick to wet leaves
and they wont crisp.
.allm

2 sweet potatoes, purple beets,
or golden beets, peeled
1
4 tsp. salt
1
4 tsp. black pepper
Peppered Kale Chips
prep 10 minutes
1 bunch (12 oz.) fresh kale
1 Tbsp. olive oil
1
4 tsp. salt
1
4 tsp. coarsely ground black
pepper
1
(optional)
1. Preheat oven to 300F. Line two

large baking sheets with parchment
paper.
2. Remove and discard thick stems
from kale. Tear leaves into bite-size
pieces. Rinse and dry in a salad
spinner or pat dry with paper towels.
3. In a large bowl combine kale, oil,
salt, black pepper, and, if desired,
cayenne pepper; massage kale with
your hands to thoroughly coat.
Arrange in a single layer on the
prepared baking sheets. Bake
20 minutes. Stir gently. Bake 2 to
4 minutes more or until completely
dry and crisp, being careful not to
burn. Makes 4 servings.
TO STORE Store cooled chips in
an airtight container. If necessary,
re-crisp the chips in a 325F oven 3 to
4 minutes.
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VERSATILE
VEGGIE
.allm
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SUBSTITUTE
TRIMMED THIN
GREEN BEANS FOR
ASPARAGUS.
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PANKO ROASTED ASPARAGUS
Panko Roasted
Asparagus
prep 20 minutes
1 lb. thick asparagus
2 cup mayonnaise
1
4 cup Dijon-style mustard
2 tsp. lemon juice
1 cup panko bread crumbs
2 Tbsp. peanut oil
1. Preheat oven to 425F. Snap o and

discard woody bases from asparagus.
If desired, use a vegetable peeler to
scrape o scales. In a small bowl
combine mayonnaise, mustard, and
lemon juice. Transfer half of the
mixture to a serving bowl; cover and
chill until ready to serve.
2. Place bread crumbs in a shallow
dish. Spread the remaining
mayonnaise mixture over asparagus
spears; roll in bread crumbs to coat.
Arrange coated asparagus in an
ungreased 1510-inch baking pan.
Drizzle with oil.
3. Roast about 12 minutes or until
asparagus is crisp-tender and
bread crumbs are golden brown.
Serve asparagus with the reserved
mayonnaise mixture. Makes
16 servings.
Veggie-full
77
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1. For lling, in a bowl stir

together the rst ve ingredients
(through pepper). In a large
skillet heat the 1 Tbsp. butter
over medium-high heat. Add
ginger; cook and stir 15 seconds.
Add mushrooms, carrots,
and green onions. Cook and
stir 2 minutes. Stir soy sauce
mixture; add to skillet. Cook and
stir until thickened and bubbly.
Add cabbage; cook and stir 1 to
2 minutes or until cabbage is
wilted. Remove from heat.
MAKE IT VEGAN
SUBSTITUTE OLIVE OIL FOR THE

BUTTER WHEN MAKING THE
FILLING AND BRUSHING THE
PHYLLO SHEETS.
78
Veggie-full
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soy sauce
1 tsp. sugar
1 tsp. cornstarch
1
2 tsp. toasted sesame oil
1
4 tsp. black pepper
1 Tbsp. butter
1 cup chopped stemmed
fresh shiitake mushrooms
1 cup coarsely shredded
carrots
1
2 cup thinly sliced green
onions
4 cups nely shredded napa
cabbage
12 sheets frozen phyllo
dough (149-inch
rectangles), thawed
2
3 cup butter, melted
2
3 cup nely chopped
peanuts
Sesame seeds (optional)
agaz
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prep 45 minutes
cool 10 minutes
2. Preheat oven to 400F. Line

a 1510-inch baking pan with
parchment paper. Unfold phyllo
dough; place one sheet of phyllo
on a clean work surface. (As you
work, keep the remaining phyllo
dough covered with plastic wrap
to prevent it from drying out.)
Lightly brush phyllo with some
of the 23 cup melted butter. Top
with another sheet of phyllo;
brush with more melted butter
and sprinkle with about 2 Tbsp.
of the peanuts. Repeat with four
more sheets of phyllo to make
a stack of six phyllo sheets,
brushing each sheet with melted
butter and sprinkling every other
sheet with about 2 Tbsp. peanuts.
3. Spread half of the lling (about
1 cup) over the phyllo stack,
leaving a 112-inch border around
the edges. Fold in short sides of
phyllo. Starting with a long side,
roll up phyllo to enclose lling.
Place phyllo roll, seam side
down, in the prepared baking
pan. Brush top of phyllo roll with
more melted butter. Diagonally
score top, making the cuts 1 inch
apart and about 14 inch deep.
If desired, sprinkle lightly with
sesame seeds. Repeat with the
remaining phyllo, remaining
melted butter, and remaining
peanuts and, if desired, sesame
seeds to make another roll.
4. Bake 15 to 18 minutes or until
golden brown. Cool on a wire
rack 10 minutes. Use a serrated
knife to slice strudel. Makes
16 servings.
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Asian Vegetable
Strudel
SAGE-EMBOSSED FINGERLING POTATOES
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SWEET ONION-TOMATO TARTLETS
Sweet Onion-Tomato
Tartlets
prep 30 minutes
bake 15 minutes stand 5 minutes
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3 cups grape tomatoes

1 sweet onion, quartered and
thinly sliced (about 2 cups)
2 Tbsp. olive oil
1 Tbsp. snipped fresh rosemary
1
2 tsp. salt
1
2 tsp. black pepper
1 Tbsp. sherry vinegar
1 17.3-oz. pkg. (2 sheets) frozen
pu pastry sheets, thawed
Manchego or ParmigianoReggiano cheese, shaved
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1. Preheat oven to 400F. Prick

tomatoes with a fork or the tip of a
sharp knife. In an ungreased 1510inch baking pan combine tomatoes
and the next ve ingredients (through
pepper). Roast 25 to 30 minutes or
until onion is tender. Remove from
oven. Sprinkle with vinegar; let cool.
2. Meanwhile, line a large baking
sheet with parchment paper or foil.
On a lightly oured surface unfold
pu pastry. Using a 3-inch round
cookie cutter, cut pastry into rounds.
Place rounds on the prepared baking
sheet.
3. Spoon about 2 Tbsp. of the roasted
tomato mixture onto each pastry
round. Bake 15 to 20 minutes or until

edges are pued and golden brown.
Let stand on baking sheet 5 minutes
before serving. Top with shaved cheese.
Makes 18 servings.
Sage-Embossed
Fingerling Potatoes
prep 15 minutes
15 ngerling potatoes and/or small
new potatoes
2 Tbsp. olive oil
1
4 tsp. hickory smoked salt or
seasoned salt
30 fresh sage leaves
1. Preheat oven to 425F. Line a baking

sheet with parchment paper.
2. Cut potatoes in half lengthwise. In
a bowl combine potatoes, oil, and salt;
toss gently to coat. Press a sage leaf
against the cut side of each potato half.
Arrange potatoes, cut sides down, on
the prepared baking sheet.
3. Roast 15 to 20 minutes or until
potatoes are tender. Serve warm or at
room temperature. Makes 30 servings.
0 mg chol., 14 mg sodium, 3 g carb.,
Veggie-full
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Baked FennelBlue Cheese Dip

prep 30 minutes
VERSATILE
VEGGIE
Herbed DijonMarinated Veggies

prep 20 minutes
marinate 30 minutes
3
2
1
1
2
2
1
1 2
1
1
1
80
Veggie-full
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SWAP OUT
BROCCOLI FLORETS,
SLICED JAPANESE
EGGPLANT,
CAULIFLOWER
FLORETS, OR
KOHLRABI CHUNKS
FOR ANY OF THE
OTHER VEGETABLES.
Tbsp. dry white wine

Tbsp. snipped fresh basil
Tbsp. snipped fresh parsley
Tbsp. olive oil
tsp. snipped fresh thyme or
oregano or 12 tsp. dried thyme
or oregano, crushed
tsp. Dijon-style mustard
clove garlic, minced
tsp. salt
cups small cremini
mushrooms
cup grape tomatoes or cherry
tomatoes
cup yellow and/or orange
sweet pepper strips
small zucchini, quartered
lengthwise and cut into 1-inch
pieces (about 1 cup)
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1. Preheat oven to 400F. In a large

skillet cook bacon over medium heat
until crisp. Drain bacon on paper
towels, reserving 1 Tbsp. drippings in
skillet. Crumble bacon.
2. Add fennel and garlic to reserved
drippings in skillet. Cook over
medium heat about 10 minutes or
just until fennel is tender and starts
to brown, stirring occasionally.
Remove from heat. Stir in bacon and
the next four ingredients (through
peppercorns).
3. Divide mixture between two
ungreased 16-oz. ovenproof crocks,
soue dishes, or au gratin dishes.
In a bowl combine bread crumbs
and Parmesan cheese; sprinkle over
fennel mixture.
4. Bake, uncovered, about 15 minutes
or just until mixture is heated and
tops are lightly browned. Do not
overbake. Serve with vegetables
and/or pretzels. Makes 16 servings.
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4 slices bacon
3 medium fennel bulbs, halved
lengthwise, cored, and thinly
sliced
1 8-oz. jar mayonnaise
1 8-oz. carton sour cream
1 cup crumbled blue cheese
(4 oz.)
20 whole black or pink
peppercorns, crushed
2 Tbsp. ne dry bread crumbs
2 Tbsp. nely shredded
Parmesan cheese
Vegetable dippers and/or
pretzels
1. In a large bowl whisk together

the rst eight ingredients (through
salt). If desired, thread vegetables on
toothpicks. Add to bowl, turning or
tossing gently to coat.
2. Marinate at room temperature
30 to 60 minutes, turning or stirring
occasionally. If not using toothpicks,
use a slotted spoon to serve. Makes
6 servings.
TO MAKE AHEAD Prepare
as directed in Step 1. Cover and
marinate in the refrigerator 4 to
24 hours. Serve as directed.
prep 30 minutes chill 3 hours
1 lb. carrots, trimmed and

scrubbed
3 cloves garlic, peeled
4 sprigs fresh dill weed
1 12 cups water
1 cup cider vinegar
3 Tbsp. sugar
1
2 tsp. salt
1. Using a vegetable peeler, peel long,

thin strips of carrot into a bowl. Add
garlic and dill. In a saucepan bring the
remaining ingredients to boiling. Stir
to dissolve sugar. Pour over carrots.
Cover bowl; chill 3 hours or up to
10 days. To serve, drain and discard
garlic and dill. Makes 8 servings.
per serving 49 cal., 0 g fat, 0 mg chol.,
188 mg sodium, 11 g carb., 2 g ber,
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SUBSTITUTE
PARSNIPS,
ZUCCHINI, OR
CUCUMBER FOR
THE CARROTS.
Sweet Onion
Cabbage Jam
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VERSATILE
VEGGIE
Pickled Carrot
Ribbons
Cauliflower Spread
2 Tbsp. butter
1 lb. Vidalia onions, quartered
and thinly sliced (about
3 12 cups)
1 tsp. kosher salt
1
1 cup shredded green cabbage
1
3 cup honey
1
1. In a large skillet heat butter over

medium heat. Add onions and salt.
Cook and stir 5 minutes. Reduce heat;
add cayenne pepper. Cover; cook
5 minutes. Add cabbage. Cover; cook
5 minutes, stirring twice. Uncover;
increase heat. Add honey and vinegar.
Bring to boiling; reduce heat. Cook
5 minutes, stirring occasionally.
Remove; let cool. Makes 8 servings.
TO STORE Store jam in an airtight
container in the refrigerator up to
2 weeks.

cool 30 minutes
.allm

(2 lb.), trimmed and broken
into orets (about 6 cups)
2 oz. cream cheese, softened
1
2 Tbsp. olive oil
1 Tbsp. lemon juice
1
4 tsp. salt
Snipped fresh oregano
MAKE IT VEGAN
SUBSTITUTE CANOLA OR
OLIVE OIL FOR THE BUTTER
AND AGAVE NECTAR FOR
THE HONEY.
www
1. Cook cauliower in a pot of

lightly salted boiling water, covered,
15 minutes. Drain; let cool
30 minutes. Transfer to a food
processor. Add the next ve
ingredients (through salt). Process
until smooth. Transfer to a bowl.
Cover and chill up to 3 days. To serve,
sprinkle with snipped fresh oregano.
Makes 8 servings.
Veggie-full
81
82
Veggie-full
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l
R
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E
o
T
PPLAT
VERSATILE VEGGIE
FRESH SHELL BEANS, SUCH AS

LIMAS OR CRANBERRY BEANS,
ARE AVAILABLE IN SPRING AND
EARLY SUMMER. YOU ARE MOST
LIKELY TO FIND THEM AT FARMERS
MARKETS. WHEN FRESH ARENT
AVAILABLE, USE FROZEN LIMA
BEANS AND COOK ACCORDING TO
PACKAGE DIRECTIONS.
Succotash Salad
with ButtermilkAvocado Dressing
2 ears fresh sweet corn
1 cup fresh lima beans
1 large head butterhead
(Boston or Bibb) lettuce, torn
2 cups sliced grilled chicken
breast*
6 slices lower-sodium, less-fat
bacon, crisp-cooked and
chopped
1
2 cup chopped red onion
1
2 cup crumbled blue cheese or
feta cheese (2 oz.)
1 recipe Buttermilk-Avocado
Dressing
1. Cut corn kernels from cobs; discard

cobs. In a small saucepan bring 1 cup
lightly salted water to boiling. Add
lima beans; simmer about 15 minutes
or until tender. Remove with a slotted
spoon. Add corn to water. Simmer
about 3 minutes or until tender; drain.
2. Arrange lettuce on a large platter.
Arrange the next four ingredients
(through cheese) and the corn and lima
beans in rows on lettuce. Serve with
Buttermilk-Avocado Dressing. Makes
4 servings.
BUTTERMILK-AVOCADO
DRESSING In a blender combine
3
4 cup buttermilk; half of an avocado,
seeded and peeled; 1 Tbsp. snipped
fresh Italian parsley; 14 tsp. each onion
powder, dry mustard, salt, and black
pepper; and 1 clove garlic, minced.
Cover and blend until smooth.
*TO GRILL CHICKEN Lightly season
12 oz. skinless, boneless chicken breast
halves with salt and pepper. Grill
chicken, covered, over medium heat
12 to 15 minutes or until chicken is no
longer pink (165F), turning once.
Veggie-full
83
84
Veggie-full
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Summer Pasta Salad

prep 40 minutes chill 12 hours
MAKE IT
VEGAN
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OMIT THE
MOZZARELLA
CHEESE AND
PROSCIUTTO.
8 oz. dried lasagna noodles, broken

into 3-inch pieces, or 3 cups dried
bow tie or penne pasta
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. salt
1 12 cups fresh green beans, trimmed
and halved
8 oz. cubed fresh mozzarella cheese
or bite-size fresh mozzarella balls
1 12 cups thinly sliced yellow summer
squash and/or zucchini
1 cup chopped tomato, halved cherry
tomatoes, and/or halved grape
tomatoes
2 oz. thinly sliced prosciutto, torn
into bite-size pieces, or salami,
halved and sliced (optional)
1 cup arugula or fresh baby spinach
1
2 cup thinly sliced, halved red onion
or sliced green onions
1
2 cup pitted ripe olives or Kalamata
olives, halved (optional)
2 to 3 Tbsp. slivered fresh basil
1 recipe Red Wine Vinaigrette
1. Cook pasta according to package

directions; drain. Rinse with cold water;
drain well. In a very large bowl whisk
together olive oil, lemon juice, salt, and
garlic. Add pasta; toss to coat. Cover and
chill at least 8 hours or up to 24 hours.
2. In a large saucepan cook green beans in
a large amount of boiling water 5 minutes;
drain and let cool. Add green beans and
the next eight ingredients (through
basil) to pasta. Drizzle with Red Wine
Vinaigrette; toss to coat. Cover and chill
at least 4 hours or up to 24 hours before
serving. Makes 16 servings.
RED WINE VINAIGRETTE In a
screw-top jar combine 1 cup olive oil;
1
3 cup red wine vinegar; 14 cup nely
chopped shallots; 2 Tbsp. snipped fresh
oregano, thyme, or basil or 2 tsp. dried
oregano, thyme, or basil, crushed; 1 Tbsp.
Dijon-style mustard or 12 tsp. dry mustard;
2 tsp. sugar; 2 cloves garlic, minced; and
1
4 tsp. each salt and black pepper. Cover
and shake well.
fat), 10 mg chol., 290 mg sodium, 14 g carb.,
Veggie-full
85
VERSATILE VEGGIE
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USE ANY COMBINATION OF

TORN FRESH SALAD GREENS
AS A BED FOR THIS DISH.
86
Veggie-full
s.org
Italian-style
Roasted Chicken
and Vegetable Toss
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.allm
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prep 25 minutes
2 bone-in chicken breast halves
(about 2 lb. total)
1 cup peeled fresh baby carrots
1 medium red onion, cut into
8 wedges
2 medium zucchini, cut into 1-inch
chunks (about 3 cups)
1 medium red or green sweet
pepper, cut into 1-inch chunks
(about 1 cup)
8 oz. fresh mushrooms
3 Tbsp. olive oil
1
4 tsp. salt
1
4 tsp. black pepper
2 Tbsp. balsamic vinegar
1 tsp. dried Italian seasoning,
crushed
8 oz. Mediterranean blend salad
greens (8 cups)
1
4 cup shredded Parmesan cheese
(1 oz.)
1. Preheat oven to 375F. Coat a shallow

roasting pan with cooking spray. Arrange
chicken, skin sides up, in one half of the
roasting pan. In the other half of the pan
arrange the carrots and onion wedges.
Roast, uncovered, 25 minutes.
2. Remove pan from oven. Add zucchini,
sweet pepper, and mushrooms to the
carrots and onion. Drizzle chicken and
vegetables with 2 Tbsp. of the oil and
sprinkle with the salt and black pepper.
3. Roast, uncovered, about 25 minutes
more or until chicken is done (170F) and
vegetables are tender. Set chicken aside
until cool enough to handle. Transfer
vegetables to a bowl.
4. Remove and discard chicken skin and
bones. Shred chicken using two forks.
Add chicken and any juices in pan to
vegetables; toss. In a bowl whisk together
vinegar, the remaining 1 Tbsp. olive oil,
and the Italian seasoning. Add to chicken
mixture; toss to coat. If desired, cover and
chill chicken mixture until ready to serve.
5. Arrange salad greens on a platter. Spoon
chicken mixture over greens. Sprinkle
with cheese. Makes 6 servings.
51 mg chol., 217 mg sodium, 10 g carb., 2 g
Veggie-full
87
BLT Salad with

Buttermilk Dressing
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1. For dressing, in a bowl whisk together

the rst ve ingredients (through garlic).
Whisk in buttermilk. Season to taste
with salt and pepper.
2. Cut each head of lettuce in half
lengthwise. Brush the lettuce halves
all over with oil; season with salt and
pepper. Grill lettuce, uncovered, over
medium heat about 2 minutes or until
lightly charred, turning once.
3. Place lettuce portions on a serving
platter with bacon and cherry tomatoes.
Drizzle lettuce with dressing and top
with cheese. Makes 4 servings.
*TIP To make 14 cup sour milk, place
1 tsp. lemon juice or vinegar in a glass
measuring cup. Add enough milk to make
1
4 cup total liquid; stir. Let stand
5 minutes before using.
32 mg chol., 516 mg sodium, 4 g carb.,
.allm
2 Tbsp. crme frache or

sour cream
2 Tbsp. mayonnaise
1 Tbsp. snipped fresh dill weed
1 Tbsp. apple cider vinegar
1
4 cup buttermilk or sour milk*
Salt and freshly ground
black pepper
2 heads romaine lettuce
Olive oil
4 slices bacon, crisp-cooked
1 cup cherry tomatoes, halved
1
2 cup grated Parmesan cheese
(2 oz.)
agaz
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88
Veggie-full
round out
your meal
.allm
agaz
ine
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Brush slices of hearty

Italian bread with olive oil
and toast them on the grill
to enjoy with this classic
flavor combo.
www
ASSEMBLY REQUIRED For eye-catching appeal, create easy-to-serve salad platters.

Wow your fellow potluckers. Showcase
these beautiful salads on platters
instead of the usual plastic containers.
Tote the salad components in
containers or resealable plastic bags in

a cooler with ice packs. Put dressings in
small jars. Assemble salad on a platter
just before everyone digs in. If time or
space is a problem at the gathering,

toss these salads in a big bowl at home.
Cover and keep on ice for transporting.
Remember to take serving utensils.
Veggie-full
89
Salsa
s ta r t
to
l.
g s u ga ,
r s,
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finish
In a ble
10 m i
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salsa, 1 nder combin
and 12 3 cup lime ju e 4 cups veg
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p
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s
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e
a
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e
717 m rv ing 174 r to each gla spear, lime glasses.
c
g
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o
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2 g pr
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o.
s
l
b., 2 g fat, 0 mg ch ervings.
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with benefits
90
Veggie-full
LETTUCE HAVE
DRINKS! GET A
HEALTH BUZZ BY
MOVING GARDENFRESH VEGETABLES
OFF THE PLATE AND
INTO A GLASS FOR
VEGETABLE-BASED
COCKTAILS AND
MOCKTAILS.
iquiri um, cup Simcphleopped

a
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hite r aby kale or mooth.
Kal
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kale.
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done w
Garnis
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T
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dissolv
ugar is
s
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t
n
gu
stirrin
PRODUCE PREP
PULL THE LEAFY PART OF
KALE OFF ANY THICK, TOUGH
RIBS. DISCARD THE RIBS.
CHOP OR TEAR THE LEAVES
AS DIRECTED.
Veggie-full
91
o finis
Tato M
argarita
h 10 m
In a coc
inutes
k ta
tomatoe il shaker comb
s an d a p
in
muddle
inch of c e 3 or 4 sweet
to
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(1 12 oz.) matoes until brooarse or aked ellow cherr y
s
s
1 Tbsp. 1 ilver tequila, 1 ken up and juic ea salt;
(
Tb
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Syrup ( p 2 oz.) fresh lime sp. ( 12 oz.) ora d. Add 3 Tbsp.
nge liqu
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age 91).
eur,
cold. Do
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Add ice
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add som ble strain liquid ubes; cover an ( 2 oz.) Simple
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into an ic
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sodium, v ing 189 cal., 0 tomatoes. Make glass. If desired,
s
8
g
1
g
to
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b., 1 g
11 g suga
fat, 0 m
be
g
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chol., 44
6 mg
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s, 1 g pro
.
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C he y
s ta r t t
92
Veggie-full
RIM SHOT
RUB THE RIM OF
AN EMPTY GLASS
WITH A LIME
WEDGE THEN
DIP IT IN COARSE
OR FLAKED
SEA SALT TO
LIGHTLY COAT.
ADD ICE TO GLASS.
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C ant e
o fin
s ta r t t
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In a cock
ut e s
ta
Shrub,* 1 il shaker combin 1
4 cup (2 o
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juice, an
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d
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until very dash of bitters. iskey, 2 Tbsp. (1 t Sage
Ad
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with 13 c cold. Strain liquid d ice cubes; co z.) lemon
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da
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rv
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combine E SHRUB In a b ing.
es
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*TIP If d r and chill 24 ho 3 cup maple sy a ne-mesh
urs
rup and 1
es
2 tsp.
sage lea ired, omit the sh to 3 days.
ve
ru
and 1 Tb s in cock tail sha b. Instead, mud
sp. pure
ker. Use
d
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m
3 Tbsp. b
p er s er
eet juice h
v ing 24 aple syrup.
blend
2 cal.
sodiu
,
carb., 1 0 g total fat, 0 m
g be r, 2
2 g suga g chol., 220 mg
rs, 1 g p
ro.
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m, 27 g
BYPASSING BOOZE?
HEAD TO BHG.COM/VFMOCKTAILS
FOR BONUS VEGGIE-FULL MOCKTAILS.
q
Veggie-full
93
s.org
agaz
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C aot M
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10 m inu
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In a cock
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tail shak
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fr
s ta r t t
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and 2 sli
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Strain liq
Tbsp. ( 3 t
cover an
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3
slice and cup chilled ging ug or glass lled til very cold.
er beer.
jalapeo
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Garnish
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with a lim shed
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sodium, ing 191 cal., 0 juice.
g to
16
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g be r, 3 l fat, 0 mg chol.,
41
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1 g pro. mg
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94
Veggie-full
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1
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tools of the trade
.allm
These basic bartending tools make it easy to serve

fresh-picked cocktails.
www
SHAKER
A metal shaker with

a lid makes it easy
to combine liquids
with ice for quick
chilling. Usually, it
makes one customblended drink at a
time.
STRAINER
Strainers are sized
to fit snugly over
the opening of a
shaker to catch the
ice and any solids
while you pour
the liquid into a
cocktail glass.
MUDDLER
A muddler looks
like a small
baseball bat with
a flat end. It is
used to crush fresh
herbs or other
fresh ingredients
to release flavorful
oils by pressing and
twisting. Muddlers
are long enough to
use with a shaker or
tall glass.
Veggie-full
95
Carrot Goulash ---------------- 47

Chicken, Tomato, and Cucumber
Salad ------------------------ 25
Chicken with Spinach
Dumplings ------------------ 41
Grilled Cherry Tomato
Turkey Burgers ------------- 27
Indian Cauliflower Fried Rice --- 62
Italian-Style Roasted Chicken and
Vegetable Toss ------------- 87
Nectarine, Beet, and Goat Cheese
Salad ------------------------ 12
Orange-Ginger Chicken ------- 62
Spicy Carrot Chicken Sandwich -- 47
Succotash Salad with ButtermilkAvocado Dressing ---------- 83
Vegetable Soup with Cheesy
Biscuits --------------------- 28
Cabbage
Avocado
Fried Avocado and Egg Burger -- 7
Gazpacho Verde --------------- 14
Wild Rice and Roasted Corn
Pilaf ------------------------- 29
Beef
Blistered Beans and Beef ----- 63

Grilled Ribeye Steaks with
Smoked Tomatoes ---------- 70
Steak and Pepper Pasta Salad 30
Beets
Baked Root Vegetable Chips -- 76

Cant Be Beet ------------------ 93
Salad ------------------------ 12
Quinoa with Roasted Beets and
Thyme Vinaigrette ---------- 56
96
Veggie-full
Carrots
Asian Vegetable Strudel ------ 78

Carrot Goulash ---------------- 47
Carrot Mexican Mule ---------- 94
Cream of Carrot Soup --------- 47
Flash-Braised Vegetable
Medley ---------------------- 57
Greens and Barley Salad ------ 57
Grilled Veggies with Arugula-Mint
Pesto Sauce ---------------- 73
Indian Cauliflower Fried Rice -- 62
Italian-Style Roasted Chicken
and Vegetable Toss --------- 87
Korean Barbecued Pork ------- 61
Lemon-Veggie Foil Pack ------- 69
Lime Couscous with Summer
Veggies --------------------- 32
Pappardelle Primavera with
Spring Vegetables ---------- 24
Pickled Carrot Ribbons ------- 81
Pulled Pork with Rhubarb Barbecue
Sauce and Kohlrabi Slaw --- 56
Roasted Indian Cauliflower --- 43
Spicy Carrot Chicken Sandwich ---- 47
Vietnamese-Style Carrot Salad ---- 47
www
Beans (green, lima)

Green Beans Foil Pack -------- 68
Summer Pasta Salad ---------- 85
Tuscan Bread Salad ----------- 20
agaz
ine
Asparagus and Calamari with

Oranges --------------------- 45
Asparagus Falafel ------------- 45
Asparagus Hash Browns ------ 45
Asparagus-White Bean Gratin -- 45
Medley ---------------------- 57
Lemony Spinach Pesto -------- 41
Panko Roasted Asparagus ---- 77
Steak and Pepper Pasta
Salad ------------------------ 30
Swiss Chard-Asparagus
Crusted Pizza --------------- 36
.allm
Asparagus
(bok choy, napa, green, radicchio)

Sweet Onion Cabbage Jam --- 81
Vietnamese-Style Carrot
Salad ------------------------ 47
Cauliflower
Cauliflower and Chorizo Tacos --- 43
Cauliflower-Crusted Pizza ---- 38
Cauliflower Hummus ---------- 43
Cauliflower Spread ------------ 81
Lemon-Cauliflower Rigatoni -- 43
Roasted Indian Cauliflower --- 43
Celery
Cajun Shrimp and Sausage ---- 61
Celery Tonic ------------------- 95
Spicy Carrot Chicken
Corn
Chopped Salad Tacos --------- 16
Summer Garden Pizza --------- 67
Biscuits --------------------- 28
Wild Rice and Roasted Corn
Pilaf ------------------------- 29
Cucumbers
Salad ------------------------ 25
Gazpacho Verde --------------- 14
Vietnamese-Style Carrot Salad -- 47
Eggplant
& Fennel
Eggplant Panzanella ---------- 27
Fennel-Blue Cheese Dip, Baked --80
Fish & Shellfish

Asparagus and Calamari with
Oranges --------------------- 45
Gnocchi with Mozzarella and
Broccolini ------------------- 23
Greek Leeks and Shrimp Stir-Fry--- 22
Heirloom Tomato Salad with
Grilled Tuna and Beans ----- 22
Spinach and Spicy Salmon Cakes ---41
Tuscan Tuna Salad------------- 10
Kale
Kale Daiquiri ------------------- 91
Peppered Kale Chips ---------- 76
Kohlrabi Slaw ------------------ 56
Leeks
Greek Leeks and Shrimp
Stir-Fry---------------------- 22
Veggie-Full (ISSN 2471-2469), 2016. Veggie-Full is published annually in April by Meredith Corp., 1716 Locust St., Des Moines, IA 50309-3023. In Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian BN 12348 2887 RT.
Better Homes and Gardens is a registered trademark in the United States, Canada, and Australia. Better Homes and Gardens marca registrada en Mxico. Meredith Corp. 2016. All rights reserved. Printed in the U.S.A

Pesto Sauce ---------------- 73
Zucchini Ribbons, Pasta,
and Arugula ---------------- 33
Chicken & Turkey
Gnocchi with Mozzarella

and Broccolini -------------- 23
s.org
Arugula
Broccoli (Broccolini)
Asparagus Falafel ------------- 45

BLT Salad with Buttermilk
Dressing -------------------- 88
BLT Toast ----------------------- 7
Fried Avocado and Egg Burger -- 7
Italian-Style Roasted Chicken
and Vegetable Toss --------- 87
Pesto Veggie Gyro ------------- 71
Peas (English, sugar snap)

Charred Sweet Peppers and
Potato Chowder ------------ 31
Indian Cauliflower Fried Rice -- 62
Lemon-Tarragon Peas --------- 56
Peppers (sweet)
Okra
Onions
Pork

Asparagus-White Bean Gratin -- 45
BLT Salad with Buttermilk
Dressing -------------------- 88
BLT Toast ----------------------- 7
Cauliflower and Chorizo Tacos--- 43
Lemon-Cauliflower Rigatoni -- 43
Pulled Pork with Rhubarb
Barbecue Sauce and Kohlrabi
Slaw ------------------------- 56
Vietnamese-Style Carrot Salad -- 47
www
(green, shallots, sweet, red)

Carrot Goulash ---------------- 47
Creamed Spinach Bake -------- 41
Medley ---------------------- 57
Glazed Onion Foil Pack -------- 69
Gnocchi with Mozzarella and
Broccolini ------------------- 23
Green Beans Foil Pack -------- 68
Grilled Veggies with ArugulaMint Pesto Sauce ----------- 73
Quinoa with Roasted Beets and
Thyme Vinaigrette ---------- 56
Succotash Salad with ButtermilkAvocado Salad -------------- 83
Sweet Onion Cabbage Jam --- 81
Sweet Onion-Tomato Tartlets -- 79
Biscuits --------------------- 28
agaz
ine

Medley ---------------------- 57
Pesto Sauce ---------------- 73
Herbed Dijon-Marinated Veggies 80
Plank-Smoked Portobellos ---- 66
Portobello Dijon Burger -------- 7

Pesto Sauce ---------------- 73
Roasted Pepper and Cheese
Burger ----------------------- 7
Steak and Pepper Pasta Salad 30
.allm
Mushrooms
Spinach
Chicken with Spinach Dumplings ---41
Creamed Spinach Bake -------- 41
Salad ------------------------ 12
Gazpacho Verde --------------- 14
Lemony Spinach Pesto -------- 41
Plank-Smoked Portobellos ---- 66
Spinach and Spicy Salmon Cakes ---41
s.org
Lettuce
Potatoes
Baked Root Vegetable Chips -- 76
Sage-Embossed Fingerling
Potatoes -------------------- 79
Radishes
Roasted Radishes with Chive
Vinaigrette ----------------- 57
Squash (pattypan,
spaghetti, yellow summer,

zucchini)
Chopped Salad Tacos --------- 16
Pesto Sauce ---------------- 73
Lime Couscous with Summer
Veggies --------------------- 32
Spaghetti Squash-Crusted
Mini Pizzas ------------------ 37
Biscuits --------------------- 28
Zucchini- and Sage-Crusted
Pizza ------------------------ 36
Zucchini Ribbons, Pasta, and
Dressing -------------------- 88
BLT Toast ----------------------- 7
Cherry Tomato Margarita ----- 92
Salad ------------------------ 25
Fried Avocado and Egg Burger ---- 7
Grilled Cherry Tomato Turkey
Burgers --------------------- 27
Pesto Sauce ---------------- 73
Heirloom Tomato Salad with
Grilled Tuna and Beans ----- 22
Salsa Bloody Mary-------------90
Sauce, Quick Pizza ------------ 38
Sweet Onion-Tomato Tartlets--- 79
vegetables, mixed
Cream Cheese Dips ------------ 6
Vegetable Scrap Broth --------- 7
Vegetable Toppers ---------- 89
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agaz

Make your dream kitchen come to life by entering to win $25,000!

OH SNAP, GET COOKIN

58 SIZZLE & STIR

Hack into ho-hum stir-fry with global

Prepare simple Mediterranean-style

26 BUMPER CROP DINNERS

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90 COCKTAILS WITH BENEFITS

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Shatter your pizza expectations.

48 COOKING FROM YOUR

This seal assures you that

SPRINKLED & SPLASHED

Turn to Sprinkled & Splashed,

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Yes, absolutely. Our culinary specialists are home cooks at

THE SEAL: The Test Kitchen seal

assures you that every recipe tested

1 large egg = 3 Tbsp.

Milk We test with 2 percent

Vegetable oil If the

Butter We use and love

No one person is the

NUMBER OF RECIPES TESTED

THE RED PLAID

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the support squad

MEREDITH SPECIAL INTEREST MEDIA

FOOD AND HOLIDAY

CRAFTS AND DO IT YOURSELF

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Photographers JASON DONNELLY,

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Meredith National Media Group

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Chairman and Chief Executive Officer STEPHEN M. LACY

For reuse and reprint requests, contact CLpermissions@meredith.com.

Fresh and processed

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