cookinglight june2016
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JUNE 2016
THE MINUTE
Summer Cookbook
PLUSEXPLORE OUR
NEW KITCHEN
P a s t a w
i t h P r o s c i u t t o a n d C h e r r y T o m a
t o e s, P . 128
67 SUPER - FASTRECIPES
8 GUT-
HEALTHY
FOODS
GRILL THEPERFECT
STEAK
25
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subzero.com
YOU KNOW YOU WANT SUB-ZERO.
DO YOU KNOW WHY?
It’s your kitchen, not a cookie cutter. Sub-Zero is built for people who want their home to be
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ways to customize, Sub-Zero preserves more than just your food; it preserves your originality.
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ADV ERTISE MENT
FRESH IS EVERYTHINGBROUGHT TO YOU BY SUB-ZERO
Delicious meals start with fresh, wholesomeingredients—and how you store them is as crucial
as where you shop. Sub-Zero keeps your food as
fresh as the day you brought it home, and because
food stays fresher longer, you’ll also throw less away
With the optimal balance of temperature
control, proper humidity, and air quality,
Sub-Zero refrigerators are the ideal
stop between the farm and your table.
Precise temperature control ensures
the environment your food is stored in
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Dual refrigeration divides the work
between refrigerator and freezer, so the
air is never shared and proper humidity is
maintained in both
Antimicrobial air purification scrubs the
air of mold, bacteria, and spoilage-causing
ethylene gas
SAVOR SUMMER Transform your farmer’s market finds into the best-ever
seasonal dishes. Try one of our favorite summer
recipes featured in this issue:
Chimichurri Shrimp
Brown Sugar Grilled Salmon with
Zucchini & Fennel “Noodles”
Bulgur Salad with Figs
and Preserved Lemon
Bordeaux-Style Strawberriesp. 139
p. 133
p. 125
p. 117
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[ O N T H E C O V E R ]
PHOTOGRAPHY
Hector Sanchez
FOOD STYLING
Chelsea Zimmer
PROP STYLING
Heather Chadduck Hillegas
P H O T O
G R A P H Y : ( T O
P A N D B
O T T O M
R I G H T ) E R I N K
U N K E L .
( B O T T O
M L
E F T A N D M
I D D L E ) J E N N I F E R C A U S E Y
TO COOKRIGHT NOW
3 STAFF
FAVES
J U N E 2 0 1 6 C O O K I N G L I G H T 3
ROLL, MEETSALAD
Cool off witha salad inspiredby Vietnamesetakeout, dipincluded. p. 126
PIZZA THATPOPS
Barely blisteredtomatoes andshaved zucchiniperfect a summerpie. p. 56
SCORE MORESQUASH
This bumper cropreinvents itselfin a silky, creamychicken and vegchowder. p. 39
V O L . 3 0 / N O . 5
2016 SUMMER
COOKBOOK 20 recipes ready in
25 minutes or less. p. 112
A PP E T I Z ER S
Fun last-minute bites guestswill remember. p. 114
MAIN DISHES
Easy entrées, from saladsto veggie-forward pasta. p. 122
SIDES
Colorful fruits and veggies
to rival the main dish. p. 130
DESSERTS
Fruit stars in these elegant,French-inspired endings. p. 136
[ F E A T U R E S ]
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The powerof probioticsp. 63
P H O T O
G R A P H Y : J E N N I F E R C A U S E Y
( T O
P R I G H T ) C
A I T L I N
B E N S E L
( B O T T O M
) A L I S O N
M
I K S C H
p.46Tomato soup and
grilled cheese
p.20Caprese pasta
PRIME YOUR PALATE: THE LOWDOWN
ON PREDINNER SIPSp. 16
Lowering your
fitness age is a goodantiaging strategy.”
p. 75
4 C O O K I N G L I G H T J U N E 2 0 1 6
p.34Thai red currybeef skillet
HealthyHabits75
| The Aging Habit Why and how tolower your fitness age
79 | The Beauty HabitSalt to nourish andfortify skin; KristenBell’s beauty bag
84 | The Travel HabitCincinnati in 10,000steps and 2,000 calories
86 | The Diet Habit e health benefitsof having a pet
CookingDepartments88 | Cooking Light Diet Collard–quinoa wraps
91 | The Ritual Wisconsin brat fry
96 | The Ultimate Healthy Cook’s Kitchen A peek inside CookingLight ’s new kitchen
Let’s GetCooking!11
| Today’s SpecialPoached lobster tailsfrom Maine chefKara van Emmerik
14 | Obsessed We’re crazy forKorean cuisine.
16 | The AperitifLight sips forbefore the meal
DinnerTonight19
| Dinner TonightFast family recipes
33 | Superfast!20-minute cooking
45 | Slow CookerLettuce wraps withbeef and quick pickles
46 | Let’s Cook! Tomato-basil soup with cheesy croutons
49 | Kids in the KitchenHoney-glazed salmon
55 | Cook Once, Eat 3x
Pizza dough
NutritionMade Easy 63 | Building a Healthy GutGut bacteria canaffect your digestivehealth as well as yourmental health.
72 | Recipe Makeover Tempeh Reubensandwiches
102 | Party Amongthe PlantsSeasonal cocktails
and small bites fora garden gathering
152 | Wow!Grilled Camembert with fresh cherries
KitchenConfidential145 | How ToButterflychicken breasts
146 | Use It UpChallenge1 ⁄ 3-less-fat cream cheese
147 | Prep-WiseMeasuring flour
& the rest...6 | Editor’s Note
8 | Letters
150 | Recipe Index
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©I n t er I K E A S y s t em s B .V .2 0 1
5
life is trying
a recipethat’sadventurous,and a kitchenwhere findingthe tools isn’t
*Based on a 10'×10' kitchen
$2799*SEKTION/BROKHULTkitchen
IKEA-USA.com/kitchen
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P H O T O G R A P H Y : G R E G
D U P R E E ; F O O D
S T Y L I N G : E M
I L Y N A B O R S H A L L ; P R O P S T Y L I N G : M
I N D I S H A P I R O
L E
V I N E
6 C O O K I N G L I G H T J U N E 2 0 1 6
NOW WE’RE COOKIN’investment in Time Inc.Food Studios, a new40,000-square-foot mix oftest kitchens and photogra-phy and video studios, is
supercharging the way wecreate and share recipes onthe printed page and acrossour digital platforms forhome cooks everywhere.
Check out our new digsin “e Ultimate HealthyCook’s Kitchen” on page96. We love the big featureslike a kitchen island made with Alabama white marble,and tiny ones like the
BIG THINGS ARE HAPPENING
here in Birmingham, Ala-bama. e 141-year-old city where Cooking Light, South-ern Living, Coastal Living,
and our book imprint,Oxmoor House, are basedis undergoing a renaissance,driven in part by ambitiouschefs, barkeeps, and brewers.
You don’t have to travel farto know that good food fuelsculture, and it’s thrilling tobe a part of the city’s NewSouth trajectory. I’m proudthat our company is a part ofBirmingham’s rise. Its recent
HUNTER LEWIS
hunter@cookinglight.com
@NotesFromACook
crunchable, Sonic-style icepellets in the ice machine.
In my favorite room, theoutdoor kitchen, we had atowering stone hearth builtfor our cooks and visiting
chefs to play with live fire(pro tip: grill halved lemonsand serve them with yoursteak), and we lined thespace with an arsenal ofgrills and smokers for testingmore everyday recipes.
Time Inc. is not newto Birmingham—formerco-workers have moved onto start their own bakeriesand barbecue joints here, and
we’ve also recruited talentfrom local restaurants—butthe new space has helpedrenew our culinary commit-ment to the city and region.
As I’m writing this, we’replanning a dinner in theStudios in late May for a fewhundred people to help raisefunds to build more teachingfarms in the city’s schools.Food is culture and food is
community, here at work andat play in the neighborhoodsof Birmingham.
Details matter: Our newoutdoor kitchen is ready togo, with its stone hearth,custom South American–stylegrill, and heavy-duty smoker;a stack of oak awaits the fire.
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©J&JCI 2016
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8 C O O K I N G L I G H T J U N E 2 0 1 6
JOIN THE CONVERSATION: Email letters@cookinglight.com. Give full name, city, andstate. Share your thoughts at facebook.com/cookinglight, and follow us on social media.REACH US ANYTIME, ANYWHERE
PRINTED IN THE USA
SUBSCRIBERS If the Post Office alerts us that your magazine is undeliverabl e, we have no further obligation un less we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. Youmay opt out of this service at any time. MAILING LIST We make a portion of our mailing list available to reputable firms. If you would prefer that we not include your name, please call 800-336-0125.CUSTOMER SERVICE For change ofaddress, payment, and other subscription questions, call 800-336-0125 or go to cookinglight.com/custsvc. .SUBSCRIPTIONS & CUSTOMER SERVICE Web: cookinglight.com/custsvc Phone: 800-336-0125. COOKING LIGHTBOOKS 800-765-6400. COPYRIGHT PERMISSION 205-445-6047. EDITORIAL OFFICE For questions or comments, go to cookinglight.com/contact-us or write to 4100 Old Montgomery Highway, Birmingham, AL 35209.
FACEBOOK
@cookingli ght
A DELICIOUS DELIVERYI am not a letter-to-
the-editor type of writer,
but I cannot contain my
enthusiasm for the Aprilissue! I’ve already made the
empanadas (p. 129), Pork and
Chive Dumplings (p. 105),
and Grilled Lamb Kufta
Kebabs (p. 112), and they are
delicious! I love how diverse
the recipes are and how easy
and quick they are to make.
Thank you! I am so glad I ama subscriber. Keep those
great recipes coming!EMILY AMON, VIA EMAIL
NO MORE G-FREE?I was pretty saddened to seenothing listed as “Gluten Free”in the index of your April issue.Then I realized this must besome sort of error—hummus,
really? While I tend to adaptmany of your recipes to begluten free anyhow, it’s greathaving the quick and easy guidein the back when meal planning!I’m hoping you’ll bring it back.KATE CIALDEA VIA EMAIL
Editor’s reply So sorry about that, Kate. Thiswas an error on our part. We have taken steps to correct the recipe index online for our April 2016 issue, and we’ll be sure to mark all gluten-free recipes as such in future issues. Thanks for bringing it to our attention.
GIMME MORE GRAINSI began slowly swapping my
family’s grain sides to wholegrains 10 years ago. Now thatthe benefits of these delicious
grains are more well known,I can find more varieties, and I’mthankful for creative cooks likeAnn Taylor Pittman and herbrilliant ideas (April, p. 63) forinspiring our healthy eating.ALYSON THOMPSON NEW BRUNSWICK, NJ
*Members following the Cooking Light Diet lose morethan half a pound per week, on average.
The way we’re eating now [with the Cooking Light Diet] is how
we want to stay eating as a family, not just for our own personal
health but also so we raise three children who know how to eat properly.
I think that’s something. It’s not just about my physical health, but I want to
be there for my grandchildren. And I also don’t want to see my children
struggle with weight like I did. It’s more a matter of us
wanting to raise our family and be healthy for all of us.KEN HESS, DECATUR , AL
Read more of Ken’sstory at cookinglight
.com/ken.
5
Open-FacedSandwiches withRicotta, Arugula,
and Fried Egg
Just tried this for
breakfast. It’s delicious!VICKI ETHRIDGE
Southwestern-Style Shrimp
Taco Salad
One of my favorite
Cooking Light recipes!JOANNE SCLAFANI LENT
LETTERS
Cooking Light has partneredwith Fresh Realm to make dinner
easier. Visit freshrealm.co/cookinglightmagazine to orderone of our meals (like the onebelow), and FreshRealm willdeliver high-quality, pre-preppedingredients to you. Use codeTRYCL35 by June 30 for $35off your order of $70 or more.
din n er
del iv er ed
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© 2016 PRUDENTIAL FINANCIAL, INC., NEWARK, NJ, USA. ALL RIGHTS RESERVED.
0287835-00001-00
The time between when people should start saving for retirement and when they actually
do is known as the “Action Gap.” And it has a bigger effect than you might think.
To better understand the impact, we performed a simple experiment. We asked a group
of young people to use paint rollers to show us what age they think they should start
saving. Then we asked a group of older people to indicate what age they actually did
start. What we found was that there was often a years-long Action Gap between the
two. But closing it up by even just a few years makes a huge difference in how much
people can save over the long run. Which makes right now the perfect time to get better
prepared for your retirement.
SPEAK TO A FINANCIAL ADVISOR TODAY, OR VISIT RACEFORRETIREMENT.COM
WHAT ONE
EXPERIMENT MEANS
TO EVERYONE’S
RETIREMENT.
RETIREMENT | INVESTMENTS | INSURANCE
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let’s get TRENDINGTASTES
from
COOKING
LIGHT’SEDITORS
P H O T O
G R A P H Y : J E N N I F E R C A U S E Y ; F O
O D S
T Y L I N G
: C H E L S E A Z
I M
M
E R ; P R O
P S T Y L I N G : C L A I R E S P O L L E N .
P O
R T R A I T : M
I C H A E L R O S S N E Y
J U N E 2 0 1 6 C O O K I N G L I G H T 11
Poached
Lobster Tails
with Dressed
Pea ShootsRecipe p. 12
Chef Kara vanEmmerik showshow fresh seafood
is the perfectpartner for bright
summer flavors.hile lobster treats are norarity in coastal Maine,
at Dudley’s Refresher—a
seasonal takeout eatery inthe tiny seaside village of Castine—chef de cuisine Kara van Emmerikelevates these Down East treasures with peak-season flavors in authenticand scratch-made dishes.
“For me, cooking means utilizingthe foods that are abundant andmost intriguing in any given season.It ensures a freshness that cannot bereplicated,” van Emmerik says. issentiment is deliciously embodied in
her supple poached lobster tails topped with delicately dressed pea shoots.
Fresh lobster needs gentle cookingmethods such as steaming or poaching, van Emmerik explains; techniquessuch as boiling, roasting, or grillingare more prone to overcooking thelobster, yielding tough, rubbery meat. Try her original version of this dish,plus even more North Atlantic–inspired summer flavors, this monthat Dudley’s Refresher. —DARCY LENZ
T O D A Y ’ S S P E C I A L
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let’s get cook ing !
F O O D S T Y L I N G : C A T H E R I N E C R O W E L L S T E E L E
P O R
T R A I T : R A N D Y H A R R I S
POACHED LOBSTER TAILSWITH DRESSED PEA SHOOTS
Hands-on: 15 min. Total: 50 min.
Simmer gently so the lobster stays supple.
1 tablespoon dark sesame oil
1 ⁄ 2 teaspoon crushed red pepper
2 garlic cloves, halved
1 (1-inch) piece fresh ginger, sliced
1 (2-inch) piece lemongrass, halved
4 cups unsalted vegetable stock
21 ⁄ 2 tablespoons honey
2 tablespoons rice wine vinegar
2 1 ⁄ 2 teaspoons lower-sodium soy sauce,divided
1 ⁄ 4 teaspoon freshly ground black pepper
4 (5-ounce) fresh lobster tails 4 teaspoons canola oil
2 teaspoons honey
1 ⁄ 2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 ⁄ 4 teaspoon minced peeled fresh ginger
1 ⁄ 4 teaspoon minced shallots
3 ounces pea shoots
1 ⁄ 2 teaspoon toasted sesame seeds
1. Heat oil in a saucepan over medium-low. Add red pepper, garlic, ginger, and
lemongrass; cook 5 minutes. Stir instock, honey, vinegar, and 21 ⁄ 4 teaspoonssoy sauce. Bring to a simmer; cover andcook 30 minutes. Stir in black pepper.2. Place tails in stock. Cover; cook 4minutes or until a meat thermometerregisters 145°. Remove tails from pan.3. Split tails lengthwise. Remove meatfrom shells; slice. Pour cooking liquidthrough a sieve into a saucepan; discardsolids. Keep liquid warm over low heat.4. Combine remaining 1 ⁄ 4 teaspoon soy
sauce, canola oil, and next 5 ingredients;stir with a whisk. Add pea shoots; toss.5. Place about 1 ⁄ 3 cup cooking liquid ineach of 4 shallow bowls. Arrange about3 ounces lobster meat in each bowl; topeach serving with about 1 ⁄ 3 cup peashoots. Sprinkle with sesame seeds.
SERVES 4
CALORIES 316; FAT 10.5g (sat 1.2g, mono 4.8g, poly 3.7g);
PROTEIN 32g; CARB 24g; FIBER 1g; SUGARS 17g
(est. added sugars 14g); CHOL 99mg; IRON 2mg; SODIUM
603mg; CALC 83mg
Q: Why do you bring
steak toroom temp beforecooking?
A: The worldof steak cookery is rife with absolutisms, andmost are either exag-gerated or downright
false. To wit: Onlyflip your steak once(actually, flippingmultiple times resultsin more evenly cookedmeat with better crust).Only season with saltafter it comes off thegrill (in fact, saltingeven up to a day in
advance helps it retainmore moisture). And,of course, bring steakto room temperature
before searing. e last one intrigues
me because it seems sologically obvious. As atest, I stuck a thermom-eter in the center of athick-cut strip steakthat I pulled out of thefridge. After 20 minutes,the steak’s temperaturehad risen less than 2°.Even after two hours, it
had barely risen by 10°. All of this is to say
that the starting tem-perature of your steakhas a negligible impacton how it cooks. Whatreally matters is howdry the steak is. Simplyblotting your steak withpaper towels beforesearing will improve itmore than any amount
of room-temperatureresting. Similarly, salt-ing it about 40 minutesin advance—longenough to let salt draw
out liquid and then forthe liquid to be reab-sorbed, leaving a driersurface—also helps.
For steak with thebrownest surface and juiciest interior, set rawsteak on a rack in a bak-ing sheet, and refriger-ate it, uncovered, for acouple of nights. esurface forms a dry skinthat browns in recordtime. Ironically, thedrier your meat is tostart, the more moist it
will be at the end. Afterbrowning, all you haveto do is finish it off ina moderate oven.
Oh, and one morething: Do use a ther-mometer to check when your steak is done.Leave the poking andprodding method tothe professionals.
Kenji López-Alt is the chiefcreative officer of Serious Ea ts(seriouseats.com), where hewrites The Food Lab, unravelingthe science of home cooking.
Salting ahead 40 minutesor more keeps it juicy.
H E L P M E , K E N J I
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P H O T O G R A P H Y : J E N N I F E R C A U S E Y ; F O O D
S T Y L I N G
: B L A K E S L E E G I L E S ; P R O P S T Y L I N G : M
I N D I S H A P I R O
L E V I N E
I N S T A G R A M
P H O T O G R A P H Y
C O U R T E S Y
O F B I L L
A D D I S O N
14 C O O K I N G L I G H T J U N E 2 0 1 6
1 Fish Sauce Yes, it’s used in Korean dishes,
too, as a shortcut to umami. We love Red Boat.
2 Koreatown Lively, recipe-driven required
reading by Deuki Hong and Matt Rodbard.
3 Cook Korean! Find this playful comic book
of recipes by Robin Ha on shelves next month.
4 Korean Food Made Simple The title of this
must-have cookbook from Judy Joo says it all.
5 Brown Sugar Seems simple, but good luck
achieving signature flavors without it.
6 Kimchi Embrace the fab and funky power
of fermentation. Try Simply Seoul brand.
7 Baroo LA chef Kwang Uh’s food is as
inspired as it is Instagram-worthy (@baroo_la).
8 Gochujang Try it and you won’t be able to
cook without this sweet, spicy pepper paste.
9 Fresh Garlic This is a nonnegotiable
elemental flavor in the Korean kitchen.
10 Soy Sauce Always have a bottle (or two)
on hand. We opt for Kikkoman lower-sodium.
11 Gochugaru Like red pepper flakes but
roastier-toastier. Fine and coarse available.
12 Tabletop Grill Schedule a Korean BBQ
night; these iconic grills are easy to find online.
Crazy for KoreanThe ingredients, books, and info you need to share in
our most recent food infatuation BY DARCY LENZ
O B S E S S E D
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let’s get cook ing !
P H O T O G R A P H Y : C A I T L I N
B E N S E L ; P R O P S T Y L I N G : L
I N D S E Y L O W E R ; F O O D S T Y L I N G : M A R G A R E T M O N R O E
D I C K E Y
16 C O O K I N G L I G H T J U N E 2 0 1 6
DIY Digestif After-dinner drinks are important, too. A slightly richer and sweeter postdinner
sip helps you to digest the meal just as a light and dry aperitif helped start it.
Scrape pith frompeels. Place peels in a
large pitcher; add vodka. Cover and letstand at room temp-erature, away fromdirect light, for 4 days.2. Place berries, sugar,and water in a panover medium; boil.Reduce heat; cook 20minutes. Cool.3. Strain through afine sieve lined with
BERRYLIMONCELLO
Hands-on: 30 min.Total: 5 days
6 large lemons
1 3 ⁄ 4 cups vodka
1 1 ⁄ 2 cups quarteredstrawberries
1 cup raspberries
1 cup sugar
1 cup water
1. Peel lemons witha vegetable peeler.
cheesecloth. Stir into vodka; discard solids.
Let stand at roomtemperature, awayfrom direct light, 1day. Strain through afine sieve; discardpeels. Chill 4 hours.
SERVES 12 (serving size: 2 oz.)
CALORIES 149; FAT 0.1g (sat 0g,
mono 0g, poly 0.1g); PROTEIN 0g;
CARB 19g; FIBER 1g; SUGARS
18g (est. added sugars 17g); CHOL
0mg; IRON 0mg; SODIUM 1mg;
CALC 5mg
The Aperitif—It’s What’s Before
Dinner Summer is the season for these
delightfully delicate drinks.
The purpose of an aperitif is to open thepalate. Taking its name from the Latin verb aperire (“to open”), the aperitif isa light, dry premeal drink that serves to
stimulate the appetite and ready one’s stomachfor the food yet to come. Not too sweet and not
too boozy, these beverages (also called aperitivos in Italy) stoke rather than numb the taste buds. ese bitter, herbaceous sips are often served with light snacks as a lovely predinner ritual.
e chart at right is an introduction to thepillars of a solid aperitif menu. ese beveragescan, and should, be enjoyed simply—with littlemore than a splash of club soda, an ice cube, or acitrus twist. A couple of chilled ounces of yourchosen aperitif is all you need—before dinner,at least. —DARCY LENZ
What It IsWhere It’s
From
How toDrink It asan Aperitif
Where Elseto Put It
VERMOUTH
Aromatized and
fortified wine withcardamom, citrus, juniper, saffron,chamomile, orvanilla notes.
ABV: 15% to 18%
Southern France/northern Italy
In a small glasswith 1 or 2
ice cubes anda lemon or
orange twist
Sweet: in aManhattan;dry: in a gin
martini
QUINQUINA
Aromatized andfortified wine
characterized bya bitter edge
from quinine-richchinchona bark.
ABV: 15% to 18%
France
In a small glasswith 1 or 2 ice
cubes, a splash ofclub soda, andan orange slice
In a CorpseReviver #2
AMERICANO
Aromatized andfortified wine
defined by ablend of gentian,chinchona bark,
and orange peels.ABV: 16%
Italy
In a small glass
with 1 or 2 icecubes, a splash of
club soda, andan orange slice
In a Vesper
CAMPARI
Aromatic liqueurnoted for its spicybittersweetnessfrom rhubarb,
ginseng, oranges,and herbs.ABV: 24%
Italy
Chilled with asplash of club
soda and a lemonor orange twist
In a Negroni
APEROL
Aromatic liqueur(milder than
Campari) infusedwith orange, rhu-barb, gentian, and
chinchona bark.ABV: 11%
Italy
Chilled with a
splash of clubsoda and a lemon
or orange twist
In an AperolSpritz
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FASTFAMILY
RECIPES
from the Cooking Light Kitchen
P H O T O
G R A P H Y : J E N N I F E R C A U S E Y ; F O
O D S
T Y L I N G
: C H E L S E A Z
I M
M
E R ; P R O
P S T Y L I N G : H E A T H E R C H A D D U C K
H I L L E G A S
Pesto Pasta Salad
with Tomatoes
and Mozzarella
Recipe p. 20
17 PAGES OFEASY MEALS
Super fast P. 33
SlowCookerP. 45
let’s cookP. 46
kids in the
kitchenP. 49
CookOnce,Eat 3x P. 55
J U N E 2 0 1 6 C O O K I N G L I G H T 19
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20 C O O K I N G L I G H T J U N E 2 0 1 6
pestopasta salad with tomatoesand mozzarellaThis Caprese-inspired pasta toss
is the ultimate summer main for a
busy weeknight, outdoor picnic,
or lunch on the go.
8 ounces uncookedwhole-grain farfalle
2 cups fresh basil leaves
2 tablespoonsextra-virgin olive oil
2 teaspoons gratedlemon rind
1 ⁄ 2 teaspoon kosher salt
1 ⁄ 4 teaspoon freshlyground black pepper
1 garlic clove, peeled
1 cup grape tomatoes,halved
1 cup yellow cherrytomatoes, halved
3 ounces fresh mozzarellacheese, cut into1 ⁄ 2-inch cubes(about 3 ⁄ 4 cup), divided
1 ounce Romano cheese,grated (about 1 ⁄ 4 cup)
DINNERTONIGHT
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1. Cook pasta according topackage directions, omittingsalt and fat; drain. Placepasta in a large bowl.2. Combine basil and next5 ingredients (throughgarlic) in the bowl of a foodprocessor; process untilsmooth. Add basil mixture,tomatoes, and 1.5 ounces
mozzarella to pasta; toss tocombine. Top with remain-ing 1.5 ounces mozzarellaand Romano cheese.
SERVES 4 (serving size: about 2 cups)
CALORIES 364; FAT 14.7g (sat 5.3g, mono
5.6g, poly 1.2g); PROTEIN 15g; CARB 47g;
FIBER 8g; SUGARS 4g (est. added sugars
0g); CHOL 25mg; IRON 3mg; SODIUM
347mg; CALC 146mg
SERVE WITH
SAUTÉED SUMMERSQUASH WITH THYMEAND ALMONDS
Cutting the squash into rather
thick slices helps it retain a bit of
fresh snap after it’s sautéed.
1 tablespoon extra-virginolive oil, divided
1 large zucchini, halvedlengthwise and cut into
1 ⁄ 2-inch-thick slices 1 large yellow squash,
halved lengthwise and cutinto 1 ⁄ 2-inch-thick slices
1 ⁄ 4 cup sliced almonds,toasted
1 teaspoon choppedfresh thyme
1 teaspoon fresh lemon juice
1 ⁄ 4 teaspoon kosher salt
1 ⁄ 4 teaspoon freshlyground black pepper
WHILE WATERFOR PASTA COMES
TO A BOIL
Prepare pesto.WHILE
PASTA COOKSCook squash.
GAME PLAN
M E A T L E S
S
M O ND A Y
BATCH ITSquash is mostly water;
it will steam if there is too
much in the pan. Cook in
batches for crisp-tend er,
lightly browned pieces.
1. Heat a large skillet overmedium-high heat. Add11 ⁄ 2 teaspoons oil to pan;swirl to coat. Add zucchini;sauté 4 minutes or untilcrisp-tender. Place zucchiniin a bowl. Add remaining11 ⁄ 2 teaspoons oil to pan;swirl to coat. Add yellowsquash; sauté 4 minutes or
until crisp-tender. Add yellow squash and remainingingredients to zucchini, andtoss to combine.
SERVES 4 (serving size: about 1 ⁄ 2 cup)
CALORIES 91; FAT 6.6g (sat 0.8g, mono
4.3g, poly 1.2g); PROTEIN 3g; CARB 7g;
FIBER 2g; SUGARS 4g (est. added sugars
0g); CHOL 0mg; IRON 1mg; SODIUM
128mg; CALC 42mg
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EVEN KALE CAN’T
DO IT ALONE.Grilled Corn &
Quinoa Burger Salad
with Veggie Bacon
More veggies means more goodness for both you and
the world. Try topping your greens with the Roasted
Garlic & Quinoa Burger, and you’ll add 7 satisfying
grams of delicious veggie protein. Find this recipe and
more at MorningStarFarms.com. #WayToVeg
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DINNERTONIGHT
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T U E SD A Y
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P H O T O G R A P H Y : J E N N I F E R C A U S E Y ; F O O D S T Y I L N G
: B L A K E S L E E W R I G H T G I L E S ; P R O P S T Y L I N G : M I N D I S H
A P I R O
L E V I N E
22 C O O K I N G L I G H T J U N E 2 0 1 6
searedmahimahi with tomato-
cucumber relish
Mahimahi has a sturdy, dense
texture that holds up to the
marinade (more delicate fish like
snapper or tilapia would cure in
the lime juice). If using a lighter fish, skip the marinade and
squeeze a lime wedge over the
fish after cooking instead.
1 1 ⁄ 2 tablespoons fresh lime juice, divided
1 tablespoon extra-virginolive oil, divided
2 (6-ounce)mahimahi fillets
Cooking spray
3 ⁄ 8 teaspoon kosher salt,divided
1 ⁄ 8 teaspoon black pepper
1 ⁄ 2 cup choppedseeded tomato
1 ⁄ 4 cup chopped red onion
1 ⁄ 4 cup chopped cucumber
1 ⁄ 2 jalapeño pepper, seededand finely chopped
1. Combine 1 tablespoon juice and 11 ⁄ 2 teaspoons oil
in a bowl. Add fish; toss tocoat. Let stand at roomtemperature 10 minutes,turning after 5 minutes.
2. Heat a large skillet overmedium-high heat. Coatpan with cooking spray.Remove fish from marinade;discard marinade. Pat fishdry with paper towels;sprinkle with 1 ⁄ 4 teaspoon saltand black pepper. Add fishto pan; cook 5 minutes oneach side or until desireddegree of doneness.3. Combine remaining 11 ⁄ 2 teaspoons juice, remaining11 ⁄ 2 teaspoons oil, remaining1 ⁄ 8 teaspoon salt, tomato, andremaining ingredients in abowl. Serve with fish.
SERVES 2 (serving size: 1 fillet
and about 1 ⁄ 2 cup salsa)
CALORIES 202; FAT 5.3g (sat 0.9g, mono2.9g, poly 0.7g); PROTEIN 32g; CARB 5g;
FIBER 1g; SUGARS 3g (est. added sugars
0g); CHOL 124mg; IRON 2mg; SODIUM
513mg; CALC 39mg
PREP TIPMahimahi has a
pronounced bloodline
toward the tail that can
taste fishy. Ask your
fishmonger to remove it.
WHILE FISH
MARINATES
Cook quinoa.
WHILEFISH COOKS
Prepare relish.
Finish quinoa.
GAME PLAN
SERVE WITH
SHALLOT AND
PARSLEY QUINOA
Look for red and white or tricolor
quinoa blends for an extra pop of
color in this fast side (there’s no
difference in flavor). Combine
leftover quinoa with some canned
black beans and diced avocado
for a protein-packed addition to
lunchtime wraps or salads.
3 ⁄ 4 cup water
1 ⁄ 2 cup uncooked quinoa,rinsed and drained
2 tablespoons finelychopped shallots
2 tablespoons choppedfresh flat-leaf parsley
1 ⁄ 4 teaspoon gratedlemon rind
1 ⁄ 8 teaspoon kosher salt
1. Bring 3 ⁄ 4 cup water andquinoa to a boil in a smallsaucepan over medium-highheat. Cover, reduce heat, andsimmer 12 minutes or untilthe liquid is absorbed. Stirin chopped shallots and theremaining ingredients.
SERVES 2 (serving size: about 1 ⁄ 2 cup)
CALORIES 165; FAT 2.6g (sat 0.3g, mono
0.7g, poly 1.4g); PROTEIN 6g; CARB 29g;
FIBER 3g; SUGARS 3g (est. added sugars
0g); CHOL 0mg; IRON 2mg; SODIUM
125mg; CALC 29mg
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J U N E 2 0 1 6 C O O K I N G L I G H T 25
SERVE WITH
ORANGE-INFUSED
BLACK BEANS
The addition of orange rind and
herbs elevates this pantry staple
into a vibrant weeknight side.
1 ⁄ 3 cup water
1 tablespoon choppedfresh oregano
2 teaspoons gratedorange rind
1 ⁄ 2 teaspoon ground cumin 1 ⁄ 2 teaspoon kosher salt
2 (15-ounce) cansunsalted black beans,rinsed and drained
2 tablespoons choppedfresh basil
1. Combine first 6 ingredi-ents in a saucepan overmedium heat. Cover andcook 10 minutes, stirringoccasionally. Stir in basil.
SERVES 4 (serving size: about 3 ⁄ 4 cup)
CALORIES 156; FAT 0.1g (sat 0g, mono 0g,
poly 0g); PROTEIN 11g; CARB 28g; FIBER
9g; SUGARS 0g (est. added sugars 0g);
CHOL 0mg; IRON 3mg; SODIUM 263mg;
CALC 101mg
mojo grilledchicken breasts
The red onions develop a nice
char on the grill, but they finish
cooking and develop a depth and
sweetness once left to steam.
Drizzle any juices from the onion
mixture over the grilled chicken.
1
⁄ 4 cup choppedfresh cilantro 1 ⁄ 4 cup fresh orange juice 1 ⁄ 4 cup extra-virgin olive oil 1 ⁄ 2 teaspoon ground
red pepper
6 garlic cloves, minced 3 ⁄ 4 teaspoon kosher salt,
divided
1 pound skinless, bonelesschicken breast halves
Cooking spray
1 medium red onion,peeled and cut into1 ⁄ 2-inch rings
1 ripe avocado,peeled and sliced
1 lime, cut into wedges
Chopped fresh cilantro(optional)
1. Combine 1 ⁄ 4 cup choppedcilantro and next 4 ingredi-ents (through garlic) in a large
bowl. Reserve1 ⁄ 4 cup mari-nade in a medium bowl. Add
1 ⁄ 4 teaspoon salt and chickento remaining marinade,turning to coat. Let stand atroom temperature for 20minutes, turning occasionally.2. Heat a grill pan over highheat. Coat pan with cookingspray. Add onion slices topan; grill 10 minutes,turning occasionally. Add
1 ⁄ 4 teaspoon salt and onionsto reserved 1 ⁄ 4 cup marinade;cover tightly with plastic wrap. Let stand 10 minutes.3. Return grill pan to highheat. Coat pan with cookingspray. Remove chicken frommarinade; discard marinade.Sprinkle chicken evenly with remaining 1 ⁄ 4 teaspoonsalt. Add chicken to pan;
grill 5 minutes on each sideor until done. Serve chicken with onion mixture, avocadoslices, and lime wedges.Garnish with choppedcilantro, if desired.
SERVES 4 (serving size: about 4 ounces
chicken, about 1 ⁄ 4 cup onions, and 1 ⁄ 4 avocado)
CALORIES 217; FAT 9.8g (sat 1.6g, mono
5.3g, poly 1.2g); PROTEIN 25g; CARB 7g;
FIBER 3g; SUGARS 1g (est. added sugars
0g); CHOL 73mg; IRON 1mg; SODIUM
495mg; CALC 17mg
DINNERTONIGHT
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WHILE CHICKENMARINATES
Grill onions.
WHILE
CHICKEN COOKS
Cook black beans.
GAME PLAN
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P H O T O
G R A P H Y : J E N N I F E R C A U S E Y ; F O
O D
S T Y L
I N G : C H E L S E A
Z I M
M
E R ; P R O P S T Y L I N G : C L A I R E S P O L L
E N
26 C O O K I N G L I G H T J U N E 2 0 1 6
bbq porktenderloin with bellpepper relishThe bold relish, what Southerners
call chowchow, offers a colorful,
tangy contrast to the pork.
1 ⁄ 2 cup prechopped onion
1 (8-ounce) packageprechopped red, yellow,and green bell pepper
3 ⁄ 4 cup cider vinegar, divided
3 ⁄ 4 cup water, divided
2 tablespoons sugar
1 tablespoon plus3 ⁄ 4 teaspoon koshersalt, divided
1 ⁄ 2 cup unsalted ketchup
2 tablespoons brown sugar
1 tablespoon dry mustard
2 tablespoonsWorcestershire sauce
1 teaspoon onion powder
1 teaspoon black pepper
1 ⁄ 2 teaspoon groundred pepper
Cooking spray
1 (1-pound) porktenderloin, trimmed
1. Preheat grill to medium-high heat.2. Combine onion and bell
pepper in a bowl. Bring1 ⁄ 2 cup vinegar, 1 ⁄ 2 cup water,sugar, and 1 tablespoon saltto a boil in a small saucepanover medium-high heat.Pour vinegar mixture overbell pepper mixture; letstand 15 minutes. Drain.
3. Bring remaining 1 ⁄ 4 cup vinegar, remaining 1 ⁄ 4 cup water, 1 ⁄ 4 teaspoon salt,ketchup, and next 6 ingredi-ents (through red pepper)to a boil in a saucepan over
medium-high heat. Cook4 minutes or until slightlythickened, stirring occasion-ally. Place 1 ⁄ 2 cup sauce in asmall bowl; reserve.4. Coat grill rack withcooking spray. Sprinklepork with remaining 1 ⁄ 2 teaspoon salt. Add pork togrill; grill 10 minutes,turning occasionally. Brushpork with remaining sauce;
grill 5 minutes or until athermometer inserted in thecenter registers 140°. Placepork on a cutting board; letstand 5 minutes. Cut into12 slices. Serve with bellpepper mixture and reserved1 ⁄ 2 cup barbecue sauce.
GET AHEADRefrigerate the relish(undrained) and the
barbecue sauce a week
ahead. Double the sauce
for a go-to condiment.
DINNERTONIGHT
WHILE
GRILL PREHEATS
Prepare relish.
Prepare sauce.
WHILE
PORK GRILLS
Grill cabbage.
GAME PLAN
T HU R SD A
YSERVES 4 (serving size: 3 ounces
pork, 1 ⁄ 3 cup bell pepper mixture,
and 2 tablespoons sauce)
CALORIES 255; FAT 3.6g (sat 1g, mono
0.9g, poly 0.5g); PROTEIN 25g; CARB 28g;
FIBER 2g; SUGARS 11g (est. added sugars
8g); CHOL 74mg; IRON 2mg; SODIUM
558mg; CALC 40mg
SERVE WITH
GRILLED CABBAGE SALAD
1 (2-pound) headred cabbage, cutinto 8 wedges
Cooking spray
6 tablespoons canolamayonnaise
2 tablespoons finelychopped fresh chives
3 tablespoons cider vinegar
2 tablespoons water
2 teaspoons sugar
3 ⁄ 4 teaspoon black pepper
1. Preheat grill or grill panto medium-high heat.2. Coat grill rack andcabbage with cooking spray. Add cabbage to grill; grill12 minutes or until lightlycharred, turning occasion-ally. Remove from grill.3. Combine mayonnaise and
remaining ingredients in abowl, stirring with a whisk;drizzle evenly over cabbage.
SERVES 4 (serving size: 2 cabbage
wedges and about 2 1 ⁄ 2 tablespoons dressing)
CALORIES 141; FAT 6.2g (sat 0.1g, mono
3.5g, poly 2.3g); PROTEIN 3g; CARB 19g;
FIBER 5g; SUGARS 11g (est. added sugars
2g); CHOL 0mg; IRON 2mg; SODIUM
222mg; CALC 106mg
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Real chicken or beef is the number one ingredient in DISH from Rachael Ray™
Nutrish®. There’s never any corn, wheat or soy. You’ll also find pieces of real
slow-roasted chicken, fruit and veggies in every recipe. Look for DISH where
you shop for your family’s groceries.
SwitchtoNutrish.com
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F A MIL Y
F R ID A Y
28 C O O K I N G L I G H T J U N E 2 0 1 6
WHILEGRILL PREHEATS
Marinate steak.
Prepare mayo mixture.
WHILESTEAK GRILLS
Prepare carrot salad.
GAME PLAN
carne asadasteaksandwichesChipotle chile powder has a
smoky, earthy profile and isn’t
as hot as ground red pepper.
12 ounces flank steak,
trimmed 1 1 ⁄ 2 teaspoons olive oil
1 teaspoon ground cumin
3 ⁄ 4 teaspoon chipotlechile powder
1 ⁄ 4 teaspoon kosher salt
1 ⁄ 4 cup canola mayonnaise
2 tablespoons choppedfresh cilantro
1 ⁄ 2 teaspoon grated lime rind
1 tablespoon freshlime juice
1 minced garlic clove
1 (12-ounce) whole-grainFrench bread baguette,halved lengthwise
Cooking spray
1 ⁄ 2 ripe avocado, thinly sliced
8 ( 1 ⁄ 8-inch-thick)tomato slices
1 jalapeño pepper,thinly sliced
1. Preheat grill to
medium-high heat.2. Brush steak with oil;sprinkle evenly with cumin,chile powder, and salt. Letstand 15 minutes.3. Combine mayonnaise,cilantro, rind, juice, andgarlic in a bowl; refrigerate.4. Hollow out top andbottom halves of bread,leaving a 1 ⁄ 2-inch-thick shell;reserve torn bread for
another use. Coat cut sidesof bread with cooking spray.Place baguette halves, cut
sides down, on grill rack;grill 1 minute or untiltoasted. Remove from grill.Coat grill rack with cookingspray. Add steak to grill; grill10 minutes or until desireddegree of doneness, turningoccasionally. Place steak on acutting board; let stand 5minutes. Cut across thegrain into thin slices.5. Spread top half of bread
with mayonnaise mixture. Arrange avocado overbottom half of bread; top with steak, tomato, jalapeño,and top half of bread. Cutsandwich into 4 pieces.
SERVES 4 (serving size: 1 piece)
CALORIES 416; FAT 16g (sat 3.6g, mono
9.1g, poly 2.2g); PROTEIN 24g; CARB 46g;
FIBER 3g; SUGARS 2g (est. added sugars
1g); CHOL 38mg; IRON 4mg; SODIUM
754mg; CALC 19mg
SERVE WITH
SHAVED CARROT,CUCUMBER, AND SWEETONION SALAD
A 5-minute soak in the vinaigrette softens the carrots slightly and
removes a bit of the pungent bite
from the onion.
1 1 ⁄ 2 tablespoons cider vinegar
1 1 ⁄ 2 tablespoons extra-virginolive oil
1 ⁄ 4 teaspoon kosher salt
1 ⁄ 4 teaspoon freshly groundblack pepper
1 1 ⁄ 2 cups thinly shaved carrot
1 small Vidalia onion, very
thinly vertically sliced 1 1 ⁄ 2 cups thinly
shaved cucumber
1 cup fresh flat-leafparsley leaves
1. Combine vinegar, oil, salt,and pepper in a mediumbowl, stirring with a whisk. Add carrot and onion; tossto coat. Let stand 5 minutes. Add cucumber and parsleyto bowl; toss to coat.
SERVES 4 (serving size: about 1 1 ⁄ 3 cups)
CALORIES 86; FAT 5.4g (sat 0.8g, mono3.8g, poly 0.6g); PROTEIN 1g; CARB 9g;
FIBER 2g; SUGARS 4g (est. added sugars
0g); CHOL 0mg; IRON 1mg; SODIUM
164mg; CALC 49mg
—Recipes by Robin Bashinsky,
David Bonom, Hannah Klinger,
Ann Taylor Pittman, Vanessa
Pruett, and Deb Wise
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DINNERTONIGHT
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T W E N
T Y -
MI NU T E
C O OKI N G
P H O T O
G R A P H Y : J E N N I F E R C A U S E Y ; F O
O D S
T Y L I N G
: C H E L S E A Z
I M
M
E R ; P R O
P S T Y L I N G : C L A I R E S P O L L E N
J U N E 2 0 1 6 C O O K I N G L I G H T 33
Grilled Salmonwith White Bean
and Arugula SaladRecipe p. 34
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34 C O O K I N G L I G H T J U N E 2 0 1 6
GRILLED SALMON WITH WHITE
BEAN AND ARUGULA SALAD
Ask for salmon fillets from the head end of
the fish—the tail end is much thinner.
1 tablespoon chopped capers,rinsed and drained
1 ⁄ 4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons olive oil 3 ⁄ 4 teaspoon kosher salt, divided 1 ⁄ 2 teaspoon minced fresh garlic 1 ⁄ 8 teaspoon ground red pepper
1 (15-ounce) can unsaltedGreat Northern beans,rinsed and drained
Cooking spray
4 (6-ounce) salmon fillets 1 ⁄ 4 teaspoon freshly
ground black pepper
4 cups loosely packed arugula
1 ⁄ 2 cup thinly sliced red onion
1. Whisk together capers, rind, juice,oil, 1 ⁄ 2 teaspoon salt, garlic, and redpepper in a bowl.2. Place beans in a bowl; drizzle with 2 tablespoons caper mixture.3. Heat a grill pan over medium-high heat. Coat pan with cookingspray. Coat salmon with cookingspray; sprinkle with remaining 1 ⁄ 4 teaspoon salt and black pepper. Addsalmon to pan, skin side down; cook6 minutes. Turn salmon over; cook1 minute or until done. Keep warm.4. Add arugula and onion to bowl
with beans. Drizzle with remainingcaper mixture; toss. Divide saladamong 4 plates; top each serving with 1 fillet. Serve immediately.
SERVES 4 (serving size: 1 fillet and about 1 1 ⁄ 2 cups salad)
CALORIES 387; FAT 15.4g (sat 2.4g, mono 7.2g, poly
2.2g); PROTEIN 40g; CARB 21g; FIBER 8g; SUGARS
3g (est. added sugars 0g); CHOL 78mg; IRON 3mg;
SODIUM 599mg; CALC 136mg
spicy thaired curry beef
This single-skillet
supper is a quick
ticket to rich, exotic
flavor. Don’t shake
the coconut milk before opening; you want to keep the
thick cream layer separated.
1 (13.5-ounce) canlight coconut milk
4 teaspoons redcurry paste
2 teaspoons darkbrown sugar
2 teaspoons fish sauce 1 ⁄ 4 teaspoon crushed
red pepper
1 1 ⁄ 2 cups sliced redbell pepper
1 cup sliced onion
12 ounces beeftenderloin,thinly sliced
1 cup torn freshbasil leaves
2 tablespoonsfresh lime juice
1 ⁄ 2 teaspoon kosher salt
2 cups hot cookedbrown basmati rice
4 lime wedges
1. Spoon coconut cream(thick layer at top of can)into a large skillet; stir incurry paste. Bring to aboil over medium-highheat. Add remainingcoconut milk, sugar, fish
sauce, and red pepper;bring to a boil. Cook 2minutes, stirring con-stantly. Add bell pepperand onion; reduce heat tomedium, and simmer 4minutes. Add beef; cook3 minutes or until done,stirring occasionally.
2. Remove pan fromheat; stir in basil, lime juice, and salt. Serve beefmixture with rice andlime wedges.
SERVES 4 (serving size: about
1 cup beef mixture and 1 ⁄ 2 cup rice)
CALORIES 334; FAT 11.2g (sat 6.5g,
mono 2.6g, poly 0.6g); PROTEIN 24g;
CARB 36g; FIBER 3g; SUGARS 6g
(est. added sugars 2g); CHOL 55mg;
IRON 3mg; SODIUM 645mg;
CALC 65mg
Q U I C K E N T R É E SDINNERTONIGHT
SUP E R F A S
T !
MINUTES
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HERE WE COME.
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36 C O O K I N G L I G H T J U N E 2 0 1 6
LEMON-GARLIC PORK AND
BROCCOLI BULGUR BOWL
Bulgur is a great go-to grain because of its
quick cook time and neutral flavor.
1 1 ⁄ 4 cups water 3 ⁄ 4 cup uncooked bulgur
1 1 ⁄ 4 teaspoons kosher salt, divided
1 tablespoon olive oil, divided 2 cups small broccoli florets
1 (1-pound) pork tenderloin,cut into 3 ⁄ 4-inch pieces
1 tablespoon cornstarch
3 tablespoons unsalted butter,divided
5 garlic cloves, minced 1 ⁄ 2 cup unsalted chicken stock
1 1 ⁄ 2 tablespoons fresh lemon juice
1 teaspoon honey
3 tablespoons chopped fresh basil
1. Bring 11 ⁄ 4 cups water, bulgur, and1 ⁄ 4 teaspoon salt to a boil in a sauce-pan over medium-high heat. Cover,reduce heat, and cook 12 minutes.2. Heat 11 ⁄ 2 teaspoons oil in a largenonstick skillet over medium-high. Add broccoli and 1 ⁄ 4 teaspoon salt.Cook 3 minutes. Transfer to a bowl.3. Combine pork and cornstarch;toss. Return pan to medium-high;add remaining 11 ⁄ 2 teaspoons oil and
1 tablespoon butter. Add garlic,pork, and 1 ⁄ 4 teaspoon salt. Cook4 minutes. Stir in remaining butter,stock, juice, and honey; increaseheat to high. Cook 2 minutes. Stirin remaining salt, broccoli, and basil. Top bulgur with pork mixture.
SERVES 4 (serving size: 1 ⁄ 2 cup bulgur
and 1 cup pork mixture)
CALORIES 353; FAT 15g (sat 6.8g, mono 5.7g, poly
1.3g); PROTEIN 29g; CARB 27g; FIBER 6g; SUGARS
2g (est. added sugars 2g); CHOL 97mg; IRON 2mg;
SODIUM 693mg; CALC 49mg
chickenthighs with ginger-sesame glazeMake-ahead tip: Mix up the
glaze first thing in the morning,
and allow the chicken thighs
to marinate all day in the refrigerator to soak up even
more flavor. After that, getting
dinner on the table is as simple
as heating up the grill pan.
1 ⁄ 2 cup thinly slicedgreen onions
3 tablespoons dark
brown sugar 2 1 ⁄ 2 tablespoons lower-
sodium soy sauce
1 tablespoon darksesame oil
1 tablespoon mincedfresh garlic
2 teaspoons toastedsesame seeds
1 teaspoon gratedpeeled fresh ginger
1 teaspoon sambaloelek (ground fresh
chile paste)
8 skinless, bonelesschicken thighs(about 11 ⁄ 2 pounds)
Cooking spray
1. Combine first 8ingredients, stirring witha whisk. Combine half of
soy sauce mixture andchicken in a bowl; toss.2. Heat a grill pan overmedium-high heat. Coat with cooking spray. Addchicken; cook 4 minuteson each side or until done. Transfer chicken to aplatter; drizzle withremaining soy mixture.
SERVES 4 (serving size: 2 thighs
and about 1 1 ⁄ 2 tablespoons sauce)
CALORIES 362; FAT 13.7g (sat 3g,mono 5g, poly 3.9g); PROTEIN 45g;
CARB 13g; FIBER 1g; SUGARS 10g
(est. added sugars 10g); CHOL 215mg;
IRON 3mg; SODIUM 568mg;
CALC 58mg
DINNERTONIGHT
SUP E R F A S
T !
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J U N E 2 0 1 6 C O O K I N G L I G H T 39
summer
squashand chickenchowder
This silky, veggie-
forward soup is a
fantastic way to use
up a load of fresh
summer squash. This would
also work well with zucchini.
1 tablespoon olive oil 1 ⁄ 2 cup chopped celery
6 garlic cloves, minced
1 pound yellow squash,cut into small pieces
1 large shallot, sliced
2 tablespoons choppedfresh oregano
5 thyme sprigs
2 cups unsaltedchicken stock
1 cup preparedmashed potatoes
2
⁄ 3 cup half-and-half 1 teaspoon
sherry vinegar 1 ⁄ 2 teaspoon kosher salt 1 ⁄ 2 teaspoon pepper
8 ouncesshredded skinless,boneless rotisseriechicken breast
2 tablespoons 2%Greek yogurt
1. Heat a stockpot overmedium-high heat. Addoil and next 4 ingredients;cook 2 minutes. Addherbs and stock; coverand cook 4 minutes.2. Remove from heat;transfer two-thirds ofmixture to a blender. Add potatoes and
half-and-half. Removecenter piece of lid; securelid on blender. Coveropening with a towel;blend until smooth.3. Return pureed soupto pan over mediumheat. Stir in vinegar, salt,pepper, and chicken;
cook 2 minutes. Topsoup with yogurt.
SERVES 4 (serving size: about
1 2 ⁄ 3 cups soup and 1 1 ⁄ 2 teaspoons yogurt)
CALORIES 292; FAT 15g (sat 6g,
mono 5.8g, poly 1.3g); PROTEIN 23g;
CARB 18g; FIBER 3g; SUGARS 4g
(est. added sugars 1g); CHOL 75mg;
IRON 2mg; SODIUM 637mg;
CALC 124mg
S U M M E R -R E A D Y R E C I P E S
PAN-SEARED TUNA
TACOS WITH AVOCADO
AND MANGO SALSAThese simple, vibrant tacos rely largely on
superfresh ingredients for the fullest flavor
potential. Opt for just-ripe avocados and
tuna from a source you trust.
2 teaspoons canola oil
1 (1-pound) yellowfin tuna fillet,about 3 ⁄ 4 inch thick
3 ⁄ 4 teaspoon kosher salt 1 ⁄ 4 teaspoon freshly ground
black pepper
8 (6-inch) corn tortillas
1 ⁄ 2 cup refrigeratedfresh mango salsa
1 ⁄ 4 cup reduced-fat sour cream
1 peeled avocado, cut into 16 slices
1. Heat a medium skillet over highheat. Add oil to pan; swirl to coat.Pat tuna dry with a paper towel.Sprinkle tuna with salt and pepper. Add tuna to pan; cook 2 minutes oneach side or until desired degree ofdoneness. Transfer tuna to a cuttingboard; cut across the grain into1 ⁄ 4-inch-thick slices.2. Warm tortillas according topackage directions. Divide tunaevenly among tortillas. Top eachtaco with 1 tablespoon salsa,11 ⁄ 2 teaspoons sour cream, and 2avocado slices. Serve immediately.
SERVES 4 (serving size: 2 tacos)
CALORIES 346; FAT 11.2g (sat 2.6g, mono 6g, poly
1.8g); PROTEIN 32g; CARB 30g; FIBER 5g; SUGARS
4g (est. added sugars 2g); CHOL 50mg; IRON 2mg;
SODIUM 534mg; CALC 64mg
DINNERTONIGHT
SUP E R F A S
T !
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CHOPPEDGREEK SALAD PITAS:
A PICNICPERFECT RECIPE
SAVE 45¢on Sargento® Ultra Thin®
Cheese Slices
CONSUMER: Limit one coupon per purchase. Void if cop-ied, sold, exchanged or transferred. Consumer is respon-sible for any sales tax. RETAILER: Sargento Foods Inc. willreimburse you the face value plus 8¢ handling if submittedin compliance with its Coupon Redemption Policy (availableupon request). This coupon is subject to the terms andconditions of such Coupon Redemption Policy. Cash value1/100¢. Mail to: Sargento Foods Inc., P.O. Box 880727,El Paso, TX 88588-0727. ©2016 Sargento Foods Inc.
MANUFACTURER’S COUPON EXPIRES 11/11/2016
ADVERTISEMENT
2 cups choppedromaine lettuce
1 large plum tomato,
chopped (1 cup)¼ cup each: sliced pitted
kalamata olives andchopped cucumber
INGRE D IE NTS
1 Tbsp. each: olive oiland red wine vinegar
2 small fresh soft pita
breads or flatbreads 2 slices of Sargento®
Ultra Thin® Provolone Cheese
D IRE CTIO NS
Toss lettuce, tomatoes, olives, and cucumber with oil andvinegar. Place cheese on pita; top with salad. Close withsandwich picks.
PARTY TIPS
REAL CHEESE PEOPLETM
CELEBRATESUMMERWITH A PITA PARTY
Reason #39 to love ‘em
MORE TO LOVE Look for the next installment in the
Celebrate Summer series in the July issue ofCooking Light® magazine.
For more crowd-pleasing recipes visitSargento.com/45reasons
COOKING LIGHT is a registered trademark of Time Inc. Lifestyle Group and is used under lice
MAKE SOME FUN
Let the whole family help in the preparation! Youngerchildren can toss vegetables and add cheese; older ones
can fill pitas and handle the picks.
BEST DRESSED
For a sweeter, lighter taste, try white balsamicvinegar instead of red wine vinegar.
THE RIGHT SLICE
The smooth texture and mild, smoked flavor ofSargento® Ultra Thin® Provolone is a savory
complement to the crispness of the vegetables.
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Because Sargento® Ultra Thin® Cheese Slices
are 100% real, natural cheese, just in a thinner
45-calorie slice. They taste the same. Can be
used the same. Which is why Real Cheese People
love them, just the same.
REAL CHEESE PEOPLE
HAVE 45 REASONS TO LOVE
45 CALORIES.
TM
Discover the love at Sargento.com/45reaso
1. You get all of the flavor. None of the compromise.
2. There’s no shortage of ways to layer, wrap, mix and match ’
3. Or roll, fold, sneak and stack ’em.
4. You get 100% of the flavor in every 45-calorie slice.
5. Their über flavor makes them ultra good.
6. They’re cut super thin. And they make every sandwich “in.”
7. Every 45-calorie slice is a sliver of happiness.8. Your panini press doesn’t have to work as hard.
9. They come in 9 melt-in-your-mouth varieties.
10. They look delicate and dainty, but they taste anything but
11. Sometimes a sandwich requires a deft hand and subtle touc
12. They give shaved, maple-glazed ham a worthy counterpart
13. Taste buds love to savor their ultra thin flavor.
14. They’re 100% real. Always have been. Always will be.
15. They make a great middleman to an egg and English muffi
16. They can make a whole-wheat quesadilla burst with pride.
17. They’re the perfect picnic partner.
18. Not every cheese can call i tself graceful.
19. You can seal your sandwich with a soft kiss of Baby Swiss.20. You get 45 calories, but full-on flavor.
21. They make turkey burgers swoon.
22. They make tuna melts oh-so-fine.
23. They’re worthy of begging for.
24. Occasionally veggie wraps warrant a wisp of Provolone.
25. Crowned a top innovative product in 2014.
26. They make mouths happy 100% of the time.
27. They taste like they were cut from the block. Because the
28. You can bite with abandon. No compromise.
29. They’re deliciously delicate.
30. At 45 calories, you can add more of them.
31. They’re nutritious in the most ultra-delicious way.
32. Light and lithe, they’re impressively limber.
33. Burritos love being wrapped in a delicate blanket of Peppe
34. They taste great au naturel.
35. They don’t do denial.
36. Bread considers them a layer of love.
37. They’re perfect for those trying to be a little less heavy ha
38. They play well with condiments.
39. Two words: Pita Party!
40. Their melt time is less.
41. They let a grilled cheese watch its girlish figure.
42. There are oodles of ways to eat ’em, use ’em and love ’em
43. You never feel eater’s remorse.
44. You sacrifice nothing. Not a thing. Zip. Zero.
45. They never give your food an inferiority complex.
45 REASONS TO LOVE ’E
© 2016 Sargento Foods Inc.Per slice. See nutrition information for total fat and saturated fat content.
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2
3
4
1
42 C O O K I N G L I G H T J U N E 2 0 1 6
2CORN ON THE COB
WITH LEMON-CURRYSPICE BUTTER
Cook 4 ears shucked corn according to base recipe.
Combine 1 tablespoon melted
unsalted butter, 1 teaspoonextra-virgin olive oil, 1 teaspoonfresh lemon juice, 1 ⁄ 2 teaspoon
kosher salt, 1 ⁄ 2 teaspoon Madrascurry powder, and 1 ⁄ 8 teaspoonturmeric in a small bowl, stirringwith a whisk to combine. Brush
butter mixture evenly over corn.
SERVES 4 (serving size: 1 ear of corn)
CALORIES 124; FAT 5.4g (sat 2.3g, mono
2g, poly 0.7g); PROTEIN 3g; CARB 19g;
FIBER 2g; SUGARS 6g (est. added
sugars 0g); CHOL 8mg; IRON 1mg;
SODIUM 256mg; CALC 4mg
3CORN ON THE COB
WITH HONEY-CHIPOTLE BUTTER
Cook 4 ears shucked corn according to base recipe.
Combine 1 tablespoon melted
unsalted butter, 1 teaspoon honey, 1 ⁄ 2 teaspoon grated lime rind, 1 teaspoon fresh lime juice, 1 ⁄ 2 teaspoon kosher salt, and 1 ⁄ 2
teaspoon ground chipotle chilepowder in a small bowl, stirringwith a whisk to combine. Brush
butter mixture evenly over corn.
SERVES 4 (serving size: 1 ear of corn)
CALORIES 119; FAT 4.3g (sat 2.2g, mono
1.2g, poly 0.6g); PROTEIN 3g; CARB 21g;
FIBER 2g; SUGARS 8g (est. added
sugars 1g); CHOL 8mg; IRON 1mg;
SODIUM 266mg; CALC 4mg
4CORN ON THE COB WITH
ORANGE, TARRAGON,AND BASIL BUTTERCook 4 ears shucked corn according to base recipe.
Combine 1 tablespoon melted
unsalted butter, 1 teaspoon oliveoil, 1 teaspoon fresh orange juice, 1 teaspoon chopped fresh
tarragon, 1 ⁄ 2 teaspoon kosher salt, and 1 ⁄ 8 teaspoon pepper in a small
bowl, stirring with a whisk. Brushbutter mixture over corn. Sprinkle
with 2 teaspoons sliced basil.
SERVES 4 (serving size: 1 ear of corn)
CALORIES 124; FAT 5.4g (sat 2.3g, mono
2g, poly 0.7g); PROTEIN 3g; CARB 19g;
FIBER 2g; SUGARS 7g (est. added
sugars 0g); CHOL 8mg; IRON 1mg;
SODIUM 256mg; CALC 5mg
S P E E D Y S I D E S
1CORN ON THE COB WITHLEMON-CHIVE BUTTER
Nothing says summer like fresh
corn on the cob. Here are a few of our favorite flavor combos for
buttering them up.
8 cups water
4 ears shucked corn
1 1 ⁄ 2 tablespoons choppedfresh chives
1 tablespoon unsaltedbutter, melted
1 teaspoon olive oil
1 ⁄ 2 teaspoon gratedlemon rind
1 teaspoon freshlemon juice
1 ⁄ 2 teaspoon kosher salt
1 ⁄ 4 teaspoon freshly groundblack pepper
1. Bring 8 cups water toa boil in a large stockpot. Add corn to pan; cover andcook 3 minutes or untilcrisp-tender. Drain.2. Combine chives andremaining ingredients in
a small bowl, stirring witha whisk. Brush chivemixture evenly over corn.
SERVES 4 (serving size: 1 ear of corn)
CALORIES 124; FAT 5.4g (sat 2.3g, mono
2g, poly 0.7g); PROTEIN 3g; CARB 19g;
FIBER 2g; SUGARS 7g (est. added sugars
0g); CHOL 8mg; IRON 1mg; SODIUM
256mg; CALC 5mg
—Recipes by David Bonom,
Darcy Lenz, Laraine Perri, Bruce
Weinstein and Mark Scarbrough,
and Laura Zapalowski
DINNERTONIGHT
SUP E R F A S
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P H O T O G R A P H Y : J E N N I F E R C A U S E Y ; F O O D S
T Y L I N G
: M A R G A R E T M O N R O E D I C K E Y ; P R O P S T Y L I N G : C L A I R
E S P O L L E N
J U N E 2 0 1 6 C O O K I N G L I G H T 45
DINNERTONIGHT
SL O W
C O OK E R
SLOW COOKER BEEF LETTUCEWRAPS WITH QUICK PICKLES
Hands-on: 35 min. Total: 8 hr. 35 min.
The low, even heat of the slow cooker
helps flavor powerhouses like miso,
sesame oil, and soy sauce impart
tenderizing moisture, umami depth,
and savory personality to common pot roast.
Cooking spray
1 large onion, cut into1 ⁄ 2-inch-thick slices
8 garlic cloves, crushed
1 1 ⁄ 2 teaspoons canola oil
1 (2-pound) boneless chuck roast,trimmed
1 ⁄ 2 cup unsalted beef stock
1 ⁄ 4 cup lower-sodium soy sauce
11 tablespoons rice vinegar, divided
2 tablespoons dark sesame oil, divided
2 tablespoons brown sugar
2 tablespoons unsalted tomato paste
1 tablespoon white miso(soybean paste)
3 ⁄ 4 teaspoon crushed red pepper
3 ⁄ 4 cup thinly sliced English cucumber
3 ⁄ 4 cup julienne-cut carrot
1 cup water
1 tablespoon granulated sugar
3 ⁄ 4 teaspoon kosher salt
16 Bibb lettuce leaves
2 teaspoons toasted sesame seeds
1. Coat bottom and sides of a 6-quart
slow cooker with cooking spray. Layeronion slices in bottom of slow cooker;top with garlic.2. Heat canola oil in a large cast-ironskillet over medium-high heat. Addchuck roast to pan; cook 2 to 3minutes, turning to brown on all sides.Place beef on top of onions and garlic;pour any drippings from pan over top.3. Combine stock, soy sauce, 3 table-spoons vinegar, 1 tablespoon sesameoil, and next 4 ingredients (through red
pepper) in a medium bowl, stirring with a whisk. Pour mixture over beefand onions in slow cooker. Cover andcook on LOW for 8 hours.
4. Place cucumber and carrot in 2shallow bowls 15 minutes before meatis done. Combine remaining 1 ⁄ 2 cup vinegar, 1 cup water, and granulatedsugar in a small saucepan over highheat; bring to a boil. Remove fromheat; divide vinegar mixture evenlybetween cucumbers and carrots. Letstand until ready to serve; drain well.5. Transfer beef from slow cooker to alarge platter; shred with 2 forks. Heatremaining 1 tablespoon sesame oil in
a large cast-iron skillet over medium-high heat; add shredded beef to pan,pressing into an even layer. Cook 2 to3 minutes, without stirring. Turn off
heat. Sprinkle evenly with salt and1 ⁄ 4 cup cooking liquid from slow cooker;toss to coat. Discard remainingcooking liquid, onions, and garlic.Divide beef and pickles among lettuceleaves; sprinkle with sesame seeds.
SERVES 8 (serving size: 2 lettuce wraps
and about 1 ⁄ 4 cup pickles)
CALORIES 213; FAT 8.9g (sat 2.2g, mono 3.8g, poly 2g);
PROTEIN 24g; CARB 9g; FIBER 1g; SUGARS 6g (est.
added sugars 5g); CHOL 66mg; IRON 3mg; SODIUM
575mg; CALC 39mg
—Recipe by Darcy Lenz
Flavor-Packed Lettuce WrapsSavory, fork-tender beef is brightened with
summery crunch from pickled veggies.
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DINNERTONIGHT
L E T ’ S
C O OK !
1
2
3
4
P H O T O G R A P H Y : J E N N I F E R C A U S E Y ; F O O D
S T Y L I N G
: M A R G A R E T M O N R O E D I C K E Y ; P R O P S T Y L I N G : C L A I R
E S P O L L E N
tomato- basil soup with grilledcheese croutons
Hands-on: 30 min. Total: 30 min.
21 ⁄ 2 pounds ripe tomatoes(about 6 large)
1 tablespoon olive oil
1 1 ⁄ 2 cups chopped onion
2 garlic cloves, minced
2 cups unsalted chicken
stock (such as Swanson) 1 ⁄ 2 teaspoon salt
1 ⁄ 4 teaspoon freshly groundblack pepper
2 ounces 1 ⁄ 3-less-fatcream cheese
3 ⁄ 4 cup coarsely choppedfresh basil
4 (1-ounce) sliceswhole-wheat bread
Cooking spray
1.5 ounces cheddar cheese,
shredded (about
1 ⁄ 3 cup)
SERVES 4 (serving size: about 1 1 ⁄ 2 cups soup and 3 croutons)
CALORIES 268; FAT 11.4g (sat 4.6g, mono
4g, poly 0.9g); PROTEIN 13g; CARB 31g;
FIBER 7g; SUGARS 13g (est. added sugars
2g); CHOL 20mg; IRON 2mg; SODIUM
641mg; CALC 195mg
—Recipe by Hannah Klinger
$12 OR LESS.30 MIN. OR LESS.
Download the fullcurriculum in English or
Spanish at cookinglight.com/letscook.
$11.55 for FOURSERVINGS
PLACE oven rack on top third
of oven. Preheat broiler to high.
HALVE tomatoes crosswise.
Place tomatoes, cut sides down,
on a foil-lined baking sheet.
BROIL 5 minutes or until skins
are slightly blackened. Remove
and discard skins. Discard foil.
HEAT olive oil in a large saucepan
over medium-high heat. Add
onion; sauté 3 minutes. Add
garlic; sauté 1 minute. STIR IN
tomatoes; cook 2 minutes.
Add chicken stock, salt, and
pepper; bring to a boil. Stir in
cream cheese and basil.
LINE baking sheet with foil. Coat
1 side of bread slices with cooking
spray; turn over. TOP 2 slices with
cheese and remaining bread
slices. PLACE sandwiches on pan;
broil 30 seconds on each side or
until toasted. Cut each sandwich
into 6 pieces; top servings evenly.
Carefully PLACE tomato mixture
in blender. Remove center piece
of blender lid (to allow steam
to escape); secure blender lid on
blender. Place a kitchen towel
over lid (to avoid splatters).
BLEND until smooth. Divide soup
evenly among 4 bowls.
46 C O O K I N G L I G H T J U N E 2 0 1 6
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!! " " !#!
" ! " #! !#"! !
"! # " %&!$! "!! # " !"#
simple
&
" % "
# ! ! !
# "! % " " "
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© A l e x i a F o o d s
A l l R i g h t s R e s e r v e d
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P H O T O G R A P H Y : J E N N I F E R C A U S E Y ; F O O D S
T Y L I N G
: M A�
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