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"content": "\u003cp>[aside postID='bayareabites_99587,food_1331628' label='Find More Fish on KQED']\u003cbr>\n\u003ci>Meen Kulambu\u003c/i> is a rustic countryside comfort food enjoyed on the Indian coastline, as well as in Singapore and Malaysia. In different regions, you will find this dish in a variety of forms and under different names, but they will all contain the same core ingredients. This dish, though viewed as a poor man’s staple, is enjoyed by all socio-economic groups as the flavor profile speaks for itself. \u003c/p>\n\u003cp>First, the fish — seafood is an excellent source of protein, vitamins A and D, minerals, and omega fatty acids that help nourish the bodies of the people who have a very challenging, and in many cases, impoverished lifestyle. In this recipe, Indian King Fish, pomfret, red snapper, salmon, cleaned whole sardines, etc. all would work, but avoid using tuna steaks.\u003c/p>\n\u003cp>Next, there are spices and herbs that help elevate the dish in both health benefits and flavor. Tamarind has beneficial effects in decreasing inflammation and is a natural analgesic. Turmeric, with its bright yellow/orangish hue, is loaded with antioxidants, anti-inflammatory and glucose-lowering properties. Lastly, black pepper, fenugreek, and garlic share natural antioxidant and anti-inflammatory properties.\u003c/p>\n\u003cp>The delicate use of sweet and sour with spicy ingredients in this dish lends just the right balance to delight the taste buds. As my mother before me, I use tamarind, turmeric, black pepper, fenugreek, and garlic to the dish along with fresh, tangy tomatoes to allow the flavors of different ingredients to intermingle and complement one another. \u003c/p>\n\u003cp>\u003cb>Note:\u003c/b> Tamarind concentrate, fresh curry leaves, Turmeric, and Fenugreek seeds are readily available in local Indian markets like Cash and Carry and Patel Brothers. The spices are also available at Whole Foods Market.\u003c/p>\n\u003ch2>Meen Kulambu\u003c/h2>\n\u003cp>\u003ci>Serves 4-6\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134884\" class=\"wp-caption aligncenter\" style=\"max-width: 1296px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg\" alt=\"The finished meen kulambu can be served with rice, polenta, etc.\" width=\"1296\" height=\"1080\" class=\"size-full wp-image-134884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg 1296w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-800x667.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-768x640.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1020x850.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1200x1000.jpg 1200w\" sizes=\"(max-width: 1296px) 100vw, 1296px\">\u003cfigcaption class=\"wp-caption-text\">The finished meen kulambu can be served with rice, polenta, etc. \u003ccite>(Dr. Priya Jagannathan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of cleaned fish steaks\u003c/li>\n\u003cli>1 large red onion, diced (white onion can be substituted)\u003c/li>\n\u003cli>2 cups of crushed tomatoes or 2 cups of tomato sauce\u003c/li>\n\u003cli>1 head of peeled garlic (slit each clove in half ) \u003c/li>\n\u003cli>1 tsp of Kashmiri or conventional chili powder\u003c/li>\n\u003cli>2 tsp of ground organic turmeric\u003c/li>\n\u003cli>1 tsp of ground black pepper\u003c/li>\n\u003cli>2 tbsp of tamarind concentrate dissolved in 1 cup of hot water\u003c/li>\n\u003cli>1 tsp of dried fenugreek seeds\u003c/li>\n\u003cli>½ tsp of black mustard seeds\u003c/li>\n\u003cli>2 sprigs of curry leaves\u003c/li>\n\u003cli>1½ tbsp of sesame oil \u003c/li>\n\u003cli>1 cup of fresh cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean the fish under running water and pat dry. Combine 1 teaspoon of turmeric, 1 teaspoon of ground black pepper and ½ teaspoon of oil, and marinate fish with the mixture in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>Heat a large nonstick wok or pot over a low flame (low heat if using an electric stove) and add 1 tablespoon of sesame oil. Add the fenugreek and roast gently.\u003c/li>\n\u003cli>Add the curry leaves (washed and dried), slit garlic cloves, and mustard seeds to the pot. Allow the mustard seeds to splutter gently in the oil and then add onions.\u003c/li>\n\u003cli>When the onions are lightly browned, add the chili powder, remaining turmeric, and the crushed tomatoes or sauce. Cook for 10 minutes on medium heat.\u003c/li>\n\u003cli>Add the dissolved tamarind to the mixture and allow to gently simmer over medium heat. Salt to taste. Water can be added to thin out mixture into a sauce consistency.\u003c/li>\n\u003cli>As the sauce simmers, lower the temperature to low heat, and gently layer the fish into the sauce. Cover and allow to simmer gently over low heat for 10-15 minutes until the fish is cooked through.\u003c/li>\n\u003cli>Add chopped cilantro and serve with steamed white rice, brown rice, quinoa, or polenta.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Physician Priya Jagannathan discusses the benefits of turmeric, black pepper and more in her healing seafood dish (recipe included): Meen Kulambu.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Meen Kulambu\u003c/i> is a rustic countryside comfort food enjoyed on the Indian coastline, as well as in Singapore and Malaysia. In different regions, you will find this dish in a variety of forms and under different names, but they will all contain the same core ingredients. This dish, though viewed as a poor man’s staple, is enjoyed by all socio-economic groups as the flavor profile speaks for itself. \u003c/p>\n\u003cp>First, the fish — seafood is an excellent source of protein, vitamins A and D, minerals, and omega fatty acids that help nourish the bodies of the people who have a very challenging, and in many cases, impoverished lifestyle. In this recipe, Indian King Fish, pomfret, red snapper, salmon, cleaned whole sardines, etc. all would work, but avoid using tuna steaks.\u003c/p>\n\u003cp>Next, there are spices and herbs that help elevate the dish in both health benefits and flavor. Tamarind has beneficial effects in decreasing inflammation and is a natural analgesic. Turmeric, with its bright yellow/orangish hue, is loaded with antioxidants, anti-inflammatory and glucose-lowering properties. Lastly, black pepper, fenugreek, and garlic share natural antioxidant and anti-inflammatory properties.\u003c/p>\n\u003cp>The delicate use of sweet and sour with spicy ingredients in this dish lends just the right balance to delight the taste buds. As my mother before me, I use tamarind, turmeric, black pepper, fenugreek, and garlic to the dish along with fresh, tangy tomatoes to allow the flavors of different ingredients to intermingle and complement one another. \u003c/p>\n\u003cp>\u003cb>Note:\u003c/b> Tamarind concentrate, fresh curry leaves, Turmeric, and Fenugreek seeds are readily available in local Indian markets like Cash and Carry and Patel Brothers. The spices are also available at Whole Foods Market.\u003c/p>\n\u003ch2>Meen Kulambu\u003c/h2>\n\u003cp>\u003ci>Serves 4-6\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134884\" class=\"wp-caption aligncenter\" style=\"max-width: 1296px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg\" alt=\"The finished meen kulambu can be served with rice, polenta, etc.\" width=\"1296\" height=\"1080\" class=\"size-full wp-image-134884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg 1296w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-800x667.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-768x640.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1020x850.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1200x1000.jpg 1200w\" sizes=\"(max-width: 1296px) 100vw, 1296px\">\u003cfigcaption class=\"wp-caption-text\">The finished meen kulambu can be served with rice, polenta, etc. \u003ccite>(Dr. Priya Jagannathan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of cleaned fish steaks\u003c/li>\n\u003cli>1 large red onion, diced (white onion can be substituted)\u003c/li>\n\u003cli>2 cups of crushed tomatoes or 2 cups of tomato sauce\u003c/li>\n\u003cli>1 head of peeled garlic (slit each clove in half ) \u003c/li>\n\u003cli>1 tsp of Kashmiri or conventional chili powder\u003c/li>\n\u003cli>2 tsp of ground organic turmeric\u003c/li>\n\u003cli>1 tsp of ground black pepper\u003c/li>\n\u003cli>2 tbsp of tamarind concentrate dissolved in 1 cup of hot water\u003c/li>\n\u003cli>1 tsp of dried fenugreek seeds\u003c/li>\n\u003cli>½ tsp of black mustard seeds\u003c/li>\n\u003cli>2 sprigs of curry leaves\u003c/li>\n\u003cli>1½ tbsp of sesame oil \u003c/li>\n\u003cli>1 cup of fresh cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean the fish under running water and pat dry. Combine 1 teaspoon of turmeric, 1 teaspoon of ground black pepper and ½ teaspoon of oil, and marinate fish with the mixture in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>Heat a large nonstick wok or pot over a low flame (low heat if using an electric stove) and add 1 tablespoon of sesame oil. Add the fenugreek and roast gently.\u003c/li>\n\u003cli>Add the curry leaves (washed and dried), slit garlic cloves, and mustard seeds to the pot. Allow the mustard seeds to splutter gently in the oil and then add onions.\u003c/li>\n\u003cli>When the onions are lightly browned, add the chili powder, remaining turmeric, and the crushed tomatoes or sauce. Cook for 10 minutes on medium heat.\u003c/li>\n\u003cli>Add the dissolved tamarind to the mixture and allow to gently simmer over medium heat. Salt to taste. Water can be added to thin out mixture into a sauce consistency.\u003c/li>\n\u003cli>As the sauce simmers, lower the temperature to low heat, and gently layer the fish into the sauce. Cover and allow to simmer gently over low heat for 10-15 minutes until the fish is cooked through.\u003c/li>\n\u003cli>Add chopped cilantro and serve with steamed white rice, brown rice, quinoa, or polenta.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: Healthy and Hearty Springtime Recipes for Outdoor Grilling and Potluck Gatherings",
"title": "Guide: Healthy and Hearty Springtime Recipes for Outdoor Grilling and Potluck Gatherings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_131944' label='More Recipes to Try']\u003cbr>\nSpring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\u003c/p>\n\u003cfigure id=\"attachment_128110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">\u003cimg class=\"size-full wp-image-128110\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/veg-ragu-final3.jpg\" alt=\"Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">Springtime Vegetable Ragout!\u003c/a>\u003cbr>\nThis springtime ragout makes full use of the season’s bounty. Light and elegant, it’s full of fresh flavor.\u003c/p>\n\u003cfigure id=\"attachment_128114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">\u003cimg class=\"size-full wp-image-128114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lambchops-final.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops\u003c/a>\u003cbr>\nThese succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/p>\n\u003cfigure id=\"attachment_128118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">\u003cimg class=\"size-full wp-image-128118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/artichokes-fried-final1.jpg\" alt=\"Fried Baby Artichokes with Homemade Meyer Lemon Mayo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Baby Artichokes with Homemade Meyer Lemon Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise\u003c/a>\u003cbr>\nCrispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/p>\n\u003cfigure id=\"attachment_128121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">\u003cimg class=\"size-full wp-image-128121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/avocado-toast-final-close.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">Springtime Avocado Toast with Green Olive Relish and Lemon\u003c/a>\u003cbr>\nNot all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/p>\n\u003cfigure id=\"attachment_128125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">\u003cimg class=\"size-full wp-image-128125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/shaved-salad-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/a>\u003cbr>\nQuick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/p>\n\u003cfigure id=\"attachment_128132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">\u003cimg class=\"size-full wp-image-128132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_128136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">\u003cimg class=\"size-full wp-image-128136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/a>\u003cbr>\nBriny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/p>\n\u003cfigure id=\"attachment_128140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">\u003cimg class=\"size-full wp-image-128140\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_128129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">\u003cimg class=\"size-full wp-image-128129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rhubarb-final.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">Springtime Delight: Rhubarb Puff-Tart Pockets\u003c/a>\u003cbr>\nLike a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/p>\n\u003cfigure id=\"attachment_128143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">\u003cimg class=\"size-full wp-image-128143\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/brownies-final.jpg\" alt=\"Double Chocolate Brownies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Chocolate Brownies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">Feed Your Chocolate Obsession with Double Chocolate Brownies\u003c/a>\u003cbr>\nThese perfectly rich, uber-chocolatey treats can be served simply or embellished with toasted nuts, swirls of jam, or chopped chocolate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "128103 https://ww2.kqed.org/bayareabites/?p=128103",
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"excerpt": "Spring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\r\n",
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"description": "Spring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\r\n",
"title": "Guide: Healthy and Hearty Springtime Recipes for Outdoor Grilling and Potluck Gatherings | KQED",
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"headline": "Guide: Healthy and Hearty Springtime Recipes for Outdoor Grilling and Potluck Gatherings",
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"label": "More Recipes to Try "
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSpring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\u003c/p>\n\u003cfigure id=\"attachment_128110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">\u003cimg class=\"size-full wp-image-128110\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/veg-ragu-final3.jpg\" alt=\"Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">Springtime Vegetable Ragout!\u003c/a>\u003cbr>\nThis springtime ragout makes full use of the season’s bounty. Light and elegant, it’s full of fresh flavor.\u003c/p>\n\u003cfigure id=\"attachment_128114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">\u003cimg class=\"size-full wp-image-128114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lambchops-final.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops\u003c/a>\u003cbr>\nThese succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/p>\n\u003cfigure id=\"attachment_128118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">\u003cimg class=\"size-full wp-image-128118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/artichokes-fried-final1.jpg\" alt=\"Fried Baby Artichokes with Homemade Meyer Lemon Mayo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Baby Artichokes with Homemade Meyer Lemon Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise\u003c/a>\u003cbr>\nCrispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/p>\n\u003cfigure id=\"attachment_128121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">\u003cimg class=\"size-full wp-image-128121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/avocado-toast-final-close.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">Springtime Avocado Toast with Green Olive Relish and Lemon\u003c/a>\u003cbr>\nNot all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/p>\n\u003cfigure id=\"attachment_128125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">\u003cimg class=\"size-full wp-image-128125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/shaved-salad-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/a>\u003cbr>\nQuick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/p>\n\u003cfigure id=\"attachment_128132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">\u003cimg class=\"size-full wp-image-128132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_128136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">\u003cimg class=\"size-full wp-image-128136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/a>\u003cbr>\nBriny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/p>\n\u003cfigure id=\"attachment_128140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">\u003cimg class=\"size-full wp-image-128140\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_128129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">\u003cimg class=\"size-full wp-image-128129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rhubarb-final.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">Springtime Delight: Rhubarb Puff-Tart Pockets\u003c/a>\u003cbr>\nLike a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/p>\n\u003cfigure id=\"attachment_128143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">\u003cimg class=\"size-full wp-image-128143\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/brownies-final.jpg\" alt=\"Double Chocolate Brownies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Chocolate Brownies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">Feed Your Chocolate Obsession with Double Chocolate Brownies\u003c/a>\u003cbr>\nThese perfectly rich, uber-chocolatey treats can be served simply or embellished with toasted nuts, swirls of jam, or chopped chocolate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites' Guide to Winter Recipe Favorites",
"title": "Bay Area Bites' Guide to Winter Recipe Favorites",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, we all love a \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/12/21/cranberry-rosemary-white-christmas-sangria/\" target=\"_blank\" rel=\"noopener\">cranberry & rosemary white “Christmas” sangria\u003c/a> during the winter. But don't just make drinks January. Even though the weather's turn cold and rainy, you can still make delicious, fresh, home-cooked meals too.\u003c/p>\n\u003cp>We've picked out some of our favorite winter recipes, from prime rib to soufflé, and some comfort food classics, like homemade mac and cheese. Try out one of these warm and toasty dishes this winter.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\" rel=\"noopener\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\" rel=\"noopener\">creamed spinach\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_124406\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg\">\u003cimg class=\"size-full wp-image-124406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" target=\"_blank\" rel=\"noopener\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice. Despite it’s elegant name, it is really a very simple dish to prepare.\u003c/p>\n\u003cfigure id=\"attachment_124405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg\">\u003cimg class=\"size-full wp-image-124405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg\" alt=\"Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" target=\"_blank\" rel=\"noopener\">Rich Spinach and Gruyere Soufflé\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. Rich, creamy, and extra cheesy, don't hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering.\u003c/p>\n\u003cfigure id=\"attachment_124404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg\">\u003cimg class=\"size-full wp-image-124404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg\" alt=\"Rich Spinach and Gruyere Soufflé\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Spinach and Gruyere Soufflé \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\" target=\"_blank\" rel=\"noopener\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>While our \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\" rel=\"noopener\">brussels sprouts with bacon and gruyère\u003c/a> might be one of our most popular recipes, there are other tasty ways to cook this classic vegetable. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing.\u003c/p>\n\u003cfigure id=\"attachment_124403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-124403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\" target=\"_blank\" rel=\"noopener\">Root Vegetable Mash\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Forget mashed potatoes; this is all about mashed root veggies. This lovely trio of roots–celery root (celeriac), parsnips, and russet potatoes–brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich. It feels special, and interesting.\u003c/p>\n\u003cfigure id=\"attachment_124402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/mash-finish.jpg\">\u003cimg class=\"size-full wp-image-124402\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root–Parsnip–Potato Mash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\" target=\"_blank\" rel=\"noopener\">Homemade Mac and Cheese\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Typically, you would serve this as a main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.\u003c/p>\n\u003cfigure id=\"attachment_124401\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon2.jpg\">\u003cimg class=\"size-full wp-image-124401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon2.jpg\" alt=\"Homemade Mac and Cheese\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, we all love a \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/12/21/cranberry-rosemary-white-christmas-sangria/\" target=\"_blank\" rel=\"noopener\">cranberry & rosemary white “Christmas” sangria\u003c/a> during the winter. But don't just make drinks January. Even though the weather's turn cold and rainy, you can still make delicious, fresh, home-cooked meals too.\u003c/p>\n\u003cp>We've picked out some of our favorite winter recipes, from prime rib to soufflé, and some comfort food classics, like homemade mac and cheese. Try out one of these warm and toasty dishes this winter.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\" rel=\"noopener\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\" rel=\"noopener\">creamed spinach\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_124406\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg\">\u003cimg class=\"size-full wp-image-124406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" target=\"_blank\" rel=\"noopener\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice. Despite it’s elegant name, it is really a very simple dish to prepare.\u003c/p>\n\u003cfigure id=\"attachment_124405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg\">\u003cimg class=\"size-full wp-image-124405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg\" alt=\"Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" target=\"_blank\" rel=\"noopener\">Rich Spinach and Gruyere Soufflé\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. Rich, creamy, and extra cheesy, don't hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering.\u003c/p>\n\u003cfigure id=\"attachment_124404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg\">\u003cimg class=\"size-full wp-image-124404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg\" alt=\"Rich Spinach and Gruyere Soufflé\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Spinach and Gruyere Soufflé \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\" target=\"_blank\" rel=\"noopener\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>While our \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\" rel=\"noopener\">brussels sprouts with bacon and gruyère\u003c/a> might be one of our most popular recipes, there are other tasty ways to cook this classic vegetable. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing.\u003c/p>\n\u003cfigure id=\"attachment_124403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-124403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\" target=\"_blank\" rel=\"noopener\">Root Vegetable Mash\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Forget mashed potatoes; this is all about mashed root veggies. This lovely trio of roots–celery root (celeriac), parsnips, and russet potatoes–brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich. It feels special, and interesting.\u003c/p>\n\u003cfigure id=\"attachment_124402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/mash-finish.jpg\">\u003cimg class=\"size-full wp-image-124402\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root–Parsnip–Potato Mash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\" target=\"_blank\" rel=\"noopener\">Homemade Mac and Cheese\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Typically, you would serve this as a main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.\u003c/p>\n\u003cfigure id=\"attachment_124401\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon2.jpg\">\u003cimg class=\"size-full wp-image-124401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon2.jpg\" alt=\"Homemade Mac and Cheese\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala",
"title": "Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122816,122817,122818,122819,122824,122857\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.",
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"description": "Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.",
"title": "Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette",
"title": "Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!",
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"description": "Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!",
"title": "Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs",
"title": "Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.",
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"description": "This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.",
"title": "Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs | KQED",
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"headline": "Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Burning Man Food Tips: Nutritious Snacks for the Playa",
"title": "Burning Man Food Tips: Nutritious Snacks for the Playa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Headed to Burning Man? Here are some healthy food tips and recipes to nourish your body for a fabulous time on the playa.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Learn to Make the Holy Grail of DIY Fresh Cheese: Mozzarella",
"title": "Learn to Make the Holy Grail of DIY Fresh Cheese: Mozzarella",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_119343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-new.jpg\" alt=\"Homemade fresh mozzarella.\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-119343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-520x367.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was a time when I swore off making fresh mozzarella. In a previous job, I worked on developing a recipe for the stuff and things did not go smoothly. It took weeks and weeks of testing, and I was still unable to write a recipe that worked perfectly, each and every time. Other cheeses were easier to manage, but not mozzarella.\u003c/p>\n\u003cp>Why? It really comes down to the milk. More than any other fresh cheese, mozzarella is highly dependent on how and when milk was procured, pasteurized, and opened. Fresher milks curdle and stretch differently than those that have been on the shelf longer. Non-homogenized milks behave differently from homogenized. Depending on the temperature at which the milk was pasteurized, it may not form stretchable curds \u003cem>at all\u003c/em>. Given all of these factors, plus regular human error, it is basically impossible to write a recipe for the absolute perfect mozzarella that works every time.\u003c/p>\n\u003cp>So what is this thing posted at the bottom of the page? It’s written as a recipe, but consider it a guide instead. If you make smart shopping decisions, you will almost certainly end up with mozzarella in the end. It may be the best mozzarella you’ve ever eaten, or it may not. How do you make great cheese? Practice. Try making mozzarella a couple of times a month. Try out different milks and slightly different temperatures. Practice your stretching techniques. You’ll wind up with lots of tasty snacks and, eventually, some of the best cheese \u003cem>ever\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg\" alt=\"Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured).\" width=\"1920\" height=\"1250\" class=\"size-full wp-image-119336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1020x664.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1180x768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-960x625.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-520x339.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some tips:\u003c/strong> It is absolutely critical that you purchase milk that has been pasteurized at temperatures below 170°F. Do not purchase milk that has been ultra-high-temperature pasteurized. Some milks labeled simply “pasteurized” will work, but others may not. Your best bet is to look for milks labeled “batch pasteurized” or “vat pasteurized.” The website New England Cheesemaking has a \u003ca href=\"https://www.cheesemaking.com/good-milk-list.html\">fairly comprehensive list of milks\u003c/a> that should work and the stores where you can find them.\u003c/p>\n\u003cp>Purchase fresh liquid rennet and store it in the refrigerator. Don’t buy junket rennet. Both animal and vegan microbial rennets will work in this recipe. I’ve developed it using animal rennet, so if you choose to go the microbial route, you may need to fiddle with amounts. Check the label; it should tell you an approximate quantity to use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you’re heating the curd, go slow. The higher the temperature the curd reaches, the stiffer the final cheese will be. When it doubt, turn down the heat.\u003c/p>\n\u003cp>Keep your stretching station organized and wear good, solid rubber gloves. This is what my set-up looks like:\u003c/p>\n\u003cfigure id=\"attachment_119341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-whey-new.jpg\" alt=\"Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a normal human, you will likely spill whey all over the counter, so keep towels nearby.\u003c/p>\n\u003cp>Finally, as you’re stretching and forming the cheese, let gravity do most of the work. Don’t go crazy and knead and pull at the curds. You want to manipulate the curds as little as possible in order to make tender, soft cheese. The curds should basically stretch on its own, with just a little bit of help from your hands.\u003c/p>\n\u003cp>Now go forth and cheese-make! You can do it!\u003c/p>\n\u003cfigure id=\"attachment_119338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper.\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-119338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Fresh Mozzarella\u003c/h2>\n\u003cp>\u003cem>Makes 3 rounds, each about 6 ounces\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> It is crucial that you use high-quality milk in this recipe. Ultra-high-temperature pasteurized milk (labeled UHT) will not work. Your best bet is to use milk that has been batch pasteurized at a low temperature. Non-homogenized milks are even better. Many organic milks are UHT, so you may need to look for a non-organic option. You can use animal or vegan microbial rennet in this recipe; both are available online. You will also need a good digital thermometer and a pair (or two) of rubber kitchen gloves for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 gallon whole milk, not UHT pasteurized, and preferably batch pasteurized and non-homogenized (see note)\u003c/li>\n\u003cli>1 ½ teaspoons citric acid\u003c/li>\n\u003cli>¼ teaspoon rennet, dissolved in 2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a colander in a large bowl.\u003c/li>\n\u003cli>Pour the milk into a Dutch oven or other large, heavy bottomed pot. Sprinkle the citric acid evenly over the surface of the milk. Stir well to fully dissolve the citric acid. Place the pot over medium-low heat and, stirring occasionally with a wooden spoon, slowly bring the milk to 88°F. It should take 5 to 10 minutes for the milk to heat up; be patient.\u003c/li>\n\u003cli>Remove the pot from the heat and stir in the rennet-water solution. Keep stirring for 30 seconds and then remove the spoon. Cover the pot and let the mixture sit, off the heat, for 5 minutes.\u003c/li>\n\u003cli>Remove the lid and check on the curd. It should have formed a solid mass that is the texture of a soft panna cotta. Stick a butter knife into the curd and press it very gently against the curd. If you see a “clean break” between the curds and a clear whey, you’re ready to move on to the next step. If the knife cannot cleanly cut into the curds and/or if you see milky whey instead, re-cover the pot and let it rest for another 2 minutes. Repeat the “clean break” test. If necessary, let the curd rest for another 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-new.jpg\" alt=\"Cutting the curds, again.\" width=\"1920\" height=\"1309\" class=\"size-full wp-image-119331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-520x355.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cutting the curds, again. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Once you’ve got a clean break, insert a long, thin spatula or knife into the curd, all the way down to the bottom of the pot. Drag the spatula along the bottom of the pot to slice through the curd in a straight line. Repeat these cuts, parallel to the first one, at 1- to 1 ½-inch intervals. Turn the pot 90°F and cut the curd, again at 1- to 1 ½-inch intervals, perpendicular to the first cuts. You should have a grid of 1- to 1 ½-inch cubes.\u003c/li>\n\u003cfigure id=\"attachment_119329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cooking-curds-2-new.jpg\" alt=\"Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-119329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the pot over medium-low heat and begin to slowly bring the whey to 105°F. For the first minute or so, occasionally stir the curds to break them up into large blocks. After the first minute, stop stirring but occasionally twist the pot to make sure the curds and whey are heating evenly. This process should take 5 to 10 minutes. Be sure to check the temperature of the whey and not the curds, and to take the temperature in more than one place in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-3-new.jpg\" alt=\"The cooked curds will glob together a bit and will be slightly stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooked curds will glob together a bit and will be slightly stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Use a slotted spoon to transfer the curds to the prepared colander. They should be slightly stretchy and sticky. Leave all of the whey in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pressing-curds-4-new.jpg\" alt=\"Gently press on the curds to encourage them to expel whey and form a solid mass.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently press on the curds to encourage them to expel whey and form a solid mass. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press very gently on the curds to form a large mass of curd. Additional whey will continue to come out of the curds. You can encourage this by continuing to press on the curds. Let the curds drain, occasionally pressing on them, until they are no longer dripping whey, 10 to 15 minutes. Transfer the curds to a cutting board and pour all of the collected whey in the bowl back into the Dutch oven.\u003c/li>\n\u003cli>(If you’d like to wait and stretch your cheese on another day, you can refrigerate (or freeze) the curds and whey (in separate containers) at this point. Bring everything to room temperature before continuing with the recipe below.)\u003c/li>\n\u003cfigure id=\"attachment_119330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-mass-new.jpg\" alt=\"Cut the set curd into a grid of 1- to 1 ½-inch cubes.\" width=\"1920\" height=\"1373\" class=\"size-full wp-image-119330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the set curd into a grid of 1- to 1 ½-inch cubes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the curd into 1-inch cubes and then divide the cubes into three portions. Place one third of the curds in a large heatproof bowl.\u003c/li>\n\u003cli>Stir the salt into the whey until it is fully dissolved. Pour about a third of the seasoned whey into a second large heatproof bowl.\u003c/li>\n\u003cfigure id=\"attachment_119344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg\" alt=\"Monitor the temperature of the curds as they heat up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monitor the temperature of the curds as they heat up. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the remaining whey over medium-high heat until it reaches 185 to 190°F. Pour enough of the hot whey to completely cover the curds in the bowl. Let the curds sit in the hot whey, undisturbed, until they reach 135°F in the center. They should be starting to melt into a single mass. Depending on how cold the curds were to begin with, this can take anywhere from 10 seconds to 1 minute.\u003c/li>\n\u003cfigure id=\"attachment_119334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-new.jpg\" alt=\"Beginning to stretch the cheese.\" width=\"1920\" height=\"1338\" class=\"size-full wp-image-119334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-960x669.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-520x362.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beginning to stretch the cheese. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-2-new.jpg\" alt=\"Gently begin to pull apart your hands.\" width=\"1920\" height=\"1400\" class=\"size-full wp-image-119332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1180x860.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-520x379.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently begin to pull apart your hands. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-3-new.jpg\" alt=\"Let gravity do the work.\" width=\"1920\" height=\"1222\" class=\"size-full wp-image-119333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-768x489.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1180x751.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-375x239.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-520x331.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let gravity do the work. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put on a pair (or two) of rubber kitchen gloves and stick your hands into the hot whey. Grab all of the curds in your hands and pull them out of the whey. Slowly pull your hands apart to gently stretch the curds, but let gravity do most of the work. Plunge the curds back into the hot whey, fold them in half, and repeat the stretching step until the curds are shiny and smooth, about five stretches total.\u003c/li>\n\u003cli>If you’re having trouble, and the curds are staying dull and/or crumbly, try pouring a little more hot whey on top. Let the curds sit in the hot whey for 30 seconds to heat back up. If they still won’t cooperate, you likely have a milk issue. Crumble the curds and use them like ricotta. Try again next time with a different milk!\u003c/li>\n\u003cfigure id=\"attachment_119335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/later-stretch-2-new.jpg\" alt=\"As you stretch the cheese, it should begin to turn shiny and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you stretch the cheese, it should begin to turn shiny and smooth. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Now fold the curd over itself until it fits in your palm. Using your dominant hand, form a ring with your thumb and forefinger. Squeeze the curd up through that space to form a taut ball. If necessary, use both hands to continue to stretch the skin tightly around the ball as if you were making a round of bread dough. Place the ball of mozzarella in the bowl of room temperature whey and let it rest and set for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-2-new.jpg\" alt=\"Shape the curds into a taut round ball and place in the room temperature whey to set.\" width=\"1920\" height=\"1306\" class=\"size-full wp-image-119342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-520x354.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the curds into a taut round ball and place in the room temperature whey to set. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour the whey from the stretching bowl back into the Dutch oven and bring it back to 185 to 190°F. Repeat the stretching process with the remaining two portions of curd.\u003c/li>\n\u003cfigure id=\"attachment_119337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg\" alt=\"Fresh mozzarella.\" width=\"1920\" height=\"1245\" class=\"size-full wp-image-119337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh mozzarella. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the mozzarella from the whey after 30 minutes; for the best results, don’t let it sit too long in the whey.\u003c/li>\n\u003cli>Fresh mozzarella is at its best just after it has set. If you’re planning to eat the cheese that day, you can just keep on a plate it at room temperature until you’re ready to eat. If you need to store it, wrap it tightly in plastic and then place in a storage container. Eat within three days.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "It may be tricky to master, but homemade fresh mozzarella is a rewarding — and delicious — project. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_119343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-new.jpg\" alt=\"Homemade fresh mozzarella.\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-119343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-520x367.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was a time when I swore off making fresh mozzarella. In a previous job, I worked on developing a recipe for the stuff and things did not go smoothly. It took weeks and weeks of testing, and I was still unable to write a recipe that worked perfectly, each and every time. Other cheeses were easier to manage, but not mozzarella.\u003c/p>\n\u003cp>Why? It really comes down to the milk. More than any other fresh cheese, mozzarella is highly dependent on how and when milk was procured, pasteurized, and opened. Fresher milks curdle and stretch differently than those that have been on the shelf longer. Non-homogenized milks behave differently from homogenized. Depending on the temperature at which the milk was pasteurized, it may not form stretchable curds \u003cem>at all\u003c/em>. Given all of these factors, plus regular human error, it is basically impossible to write a recipe for the absolute perfect mozzarella that works every time.\u003c/p>\n\u003cp>So what is this thing posted at the bottom of the page? It’s written as a recipe, but consider it a guide instead. If you make smart shopping decisions, you will almost certainly end up with mozzarella in the end. It may be the best mozzarella you’ve ever eaten, or it may not. How do you make great cheese? Practice. Try making mozzarella a couple of times a month. Try out different milks and slightly different temperatures. Practice your stretching techniques. You’ll wind up with lots of tasty snacks and, eventually, some of the best cheese \u003cem>ever\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg\" alt=\"Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured).\" width=\"1920\" height=\"1250\" class=\"size-full wp-image-119336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1020x664.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1180x768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-960x625.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-520x339.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some tips:\u003c/strong> It is absolutely critical that you purchase milk that has been pasteurized at temperatures below 170°F. Do not purchase milk that has been ultra-high-temperature pasteurized. Some milks labeled simply “pasteurized” will work, but others may not. Your best bet is to look for milks labeled “batch pasteurized” or “vat pasteurized.” The website New England Cheesemaking has a \u003ca href=\"https://www.cheesemaking.com/good-milk-list.html\">fairly comprehensive list of milks\u003c/a> that should work and the stores where you can find them.\u003c/p>\n\u003cp>Purchase fresh liquid rennet and store it in the refrigerator. Don’t buy junket rennet. Both animal and vegan microbial rennets will work in this recipe. I’ve developed it using animal rennet, so if you choose to go the microbial route, you may need to fiddle with amounts. Check the label; it should tell you an approximate quantity to use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you’re heating the curd, go slow. The higher the temperature the curd reaches, the stiffer the final cheese will be. When it doubt, turn down the heat.\u003c/p>\n\u003cp>Keep your stretching station organized and wear good, solid rubber gloves. This is what my set-up looks like:\u003c/p>\n\u003cfigure id=\"attachment_119341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-whey-new.jpg\" alt=\"Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a normal human, you will likely spill whey all over the counter, so keep towels nearby.\u003c/p>\n\u003cp>Finally, as you’re stretching and forming the cheese, let gravity do most of the work. Don’t go crazy and knead and pull at the curds. You want to manipulate the curds as little as possible in order to make tender, soft cheese. The curds should basically stretch on its own, with just a little bit of help from your hands.\u003c/p>\n\u003cp>Now go forth and cheese-make! You can do it!\u003c/p>\n\u003cfigure id=\"attachment_119338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper.\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-119338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Fresh Mozzarella\u003c/h2>\n\u003cp>\u003cem>Makes 3 rounds, each about 6 ounces\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> It is crucial that you use high-quality milk in this recipe. Ultra-high-temperature pasteurized milk (labeled UHT) will not work. Your best bet is to use milk that has been batch pasteurized at a low temperature. Non-homogenized milks are even better. Many organic milks are UHT, so you may need to look for a non-organic option. You can use animal or vegan microbial rennet in this recipe; both are available online. You will also need a good digital thermometer and a pair (or two) of rubber kitchen gloves for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 gallon whole milk, not UHT pasteurized, and preferably batch pasteurized and non-homogenized (see note)\u003c/li>\n\u003cli>1 ½ teaspoons citric acid\u003c/li>\n\u003cli>¼ teaspoon rennet, dissolved in 2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a colander in a large bowl.\u003c/li>\n\u003cli>Pour the milk into a Dutch oven or other large, heavy bottomed pot. Sprinkle the citric acid evenly over the surface of the milk. Stir well to fully dissolve the citric acid. Place the pot over medium-low heat and, stirring occasionally with a wooden spoon, slowly bring the milk to 88°F. It should take 5 to 10 minutes for the milk to heat up; be patient.\u003c/li>\n\u003cli>Remove the pot from the heat and stir in the rennet-water solution. Keep stirring for 30 seconds and then remove the spoon. Cover the pot and let the mixture sit, off the heat, for 5 minutes.\u003c/li>\n\u003cli>Remove the lid and check on the curd. It should have formed a solid mass that is the texture of a soft panna cotta. Stick a butter knife into the curd and press it very gently against the curd. If you see a “clean break” between the curds and a clear whey, you’re ready to move on to the next step. If the knife cannot cleanly cut into the curds and/or if you see milky whey instead, re-cover the pot and let it rest for another 2 minutes. Repeat the “clean break” test. If necessary, let the curd rest for another 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-new.jpg\" alt=\"Cutting the curds, again.\" width=\"1920\" height=\"1309\" class=\"size-full wp-image-119331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-520x355.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cutting the curds, again. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Once you’ve got a clean break, insert a long, thin spatula or knife into the curd, all the way down to the bottom of the pot. Drag the spatula along the bottom of the pot to slice through the curd in a straight line. Repeat these cuts, parallel to the first one, at 1- to 1 ½-inch intervals. Turn the pot 90°F and cut the curd, again at 1- to 1 ½-inch intervals, perpendicular to the first cuts. You should have a grid of 1- to 1 ½-inch cubes.\u003c/li>\n\u003cfigure id=\"attachment_119329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cooking-curds-2-new.jpg\" alt=\"Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-119329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the pot over medium-low heat and begin to slowly bring the whey to 105°F. For the first minute or so, occasionally stir the curds to break them up into large blocks. After the first minute, stop stirring but occasionally twist the pot to make sure the curds and whey are heating evenly. This process should take 5 to 10 minutes. Be sure to check the temperature of the whey and not the curds, and to take the temperature in more than one place in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-3-new.jpg\" alt=\"The cooked curds will glob together a bit and will be slightly stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooked curds will glob together a bit and will be slightly stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Use a slotted spoon to transfer the curds to the prepared colander. They should be slightly stretchy and sticky. Leave all of the whey in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pressing-curds-4-new.jpg\" alt=\"Gently press on the curds to encourage them to expel whey and form a solid mass.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently press on the curds to encourage them to expel whey and form a solid mass. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press very gently on the curds to form a large mass of curd. Additional whey will continue to come out of the curds. You can encourage this by continuing to press on the curds. Let the curds drain, occasionally pressing on them, until they are no longer dripping whey, 10 to 15 minutes. Transfer the curds to a cutting board and pour all of the collected whey in the bowl back into the Dutch oven.\u003c/li>\n\u003cli>(If you’d like to wait and stretch your cheese on another day, you can refrigerate (or freeze) the curds and whey (in separate containers) at this point. Bring everything to room temperature before continuing with the recipe below.)\u003c/li>\n\u003cfigure id=\"attachment_119330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-mass-new.jpg\" alt=\"Cut the set curd into a grid of 1- to 1 ½-inch cubes.\" width=\"1920\" height=\"1373\" class=\"size-full wp-image-119330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the set curd into a grid of 1- to 1 ½-inch cubes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the curd into 1-inch cubes and then divide the cubes into three portions. Place one third of the curds in a large heatproof bowl.\u003c/li>\n\u003cli>Stir the salt into the whey until it is fully dissolved. Pour about a third of the seasoned whey into a second large heatproof bowl.\u003c/li>\n\u003cfigure id=\"attachment_119344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg\" alt=\"Monitor the temperature of the curds as they heat up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monitor the temperature of the curds as they heat up. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the remaining whey over medium-high heat until it reaches 185 to 190°F. Pour enough of the hot whey to completely cover the curds in the bowl. Let the curds sit in the hot whey, undisturbed, until they reach 135°F in the center. They should be starting to melt into a single mass. Depending on how cold the curds were to begin with, this can take anywhere from 10 seconds to 1 minute.\u003c/li>\n\u003cfigure id=\"attachment_119334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-new.jpg\" alt=\"Beginning to stretch the cheese.\" width=\"1920\" height=\"1338\" class=\"size-full wp-image-119334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-960x669.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-520x362.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beginning to stretch the cheese. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-2-new.jpg\" alt=\"Gently begin to pull apart your hands.\" width=\"1920\" height=\"1400\" class=\"size-full wp-image-119332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1180x860.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-520x379.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently begin to pull apart your hands. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-3-new.jpg\" alt=\"Let gravity do the work.\" width=\"1920\" height=\"1222\" class=\"size-full wp-image-119333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-768x489.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1180x751.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-375x239.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-520x331.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let gravity do the work. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put on a pair (or two) of rubber kitchen gloves and stick your hands into the hot whey. Grab all of the curds in your hands and pull them out of the whey. Slowly pull your hands apart to gently stretch the curds, but let gravity do most of the work. Plunge the curds back into the hot whey, fold them in half, and repeat the stretching step until the curds are shiny and smooth, about five stretches total.\u003c/li>\n\u003cli>If you’re having trouble, and the curds are staying dull and/or crumbly, try pouring a little more hot whey on top. Let the curds sit in the hot whey for 30 seconds to heat back up. If they still won’t cooperate, you likely have a milk issue. Crumble the curds and use them like ricotta. Try again next time with a different milk!\u003c/li>\n\u003cfigure id=\"attachment_119335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/later-stretch-2-new.jpg\" alt=\"As you stretch the cheese, it should begin to turn shiny and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you stretch the cheese, it should begin to turn shiny and smooth. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Now fold the curd over itself until it fits in your palm. Using your dominant hand, form a ring with your thumb and forefinger. Squeeze the curd up through that space to form a taut ball. If necessary, use both hands to continue to stretch the skin tightly around the ball as if you were making a round of bread dough. Place the ball of mozzarella in the bowl of room temperature whey and let it rest and set for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-2-new.jpg\" alt=\"Shape the curds into a taut round ball and place in the room temperature whey to set.\" width=\"1920\" height=\"1306\" class=\"size-full wp-image-119342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-520x354.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the curds into a taut round ball and place in the room temperature whey to set. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour the whey from the stretching bowl back into the Dutch oven and bring it back to 185 to 190°F. Repeat the stretching process with the remaining two portions of curd.\u003c/li>\n\u003cfigure id=\"attachment_119337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg\" alt=\"Fresh mozzarella.\" width=\"1920\" height=\"1245\" class=\"size-full wp-image-119337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh mozzarella. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the mozzarella from the whey after 30 minutes; for the best results, don’t let it sit too long in the whey.\u003c/li>\n\u003cli>Fresh mozzarella is at its best just after it has set. If you’re planning to eat the cheese that day, you can just keep on a plate it at room temperature until you’re ready to eat. If you need to store it, wrap it tightly in plastic and then place in a storage container. Eat within three days.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Cheese Recipe: Learn How Easy It Is To Make A Batch Of Homemade Ricotta",
"title": "DIY Cheese Recipe: Learn How Easy It Is To Make A Batch Of Homemade Ricotta",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get it right. Ricotta is not that kind of cheese. Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. It is the perfect gateway cheese.\u003c/p>\n\u003cp>All you need is a half gallon of milk, an acid, and a good dash of salt. That’s it.\u003c/p>\n\u003cp>I’ve experimented with various techniques and ingredients over the years and have finally landed on my favorite method — it’s a twist on a style popularized by the website \u003ca href=\"https://food52.com/\">Food52\u003c/a> that uses buttermilk to curdle the milk, lightened up and streamlined. This method is a departure from most recipes, which call for stirring in lemon juice or vinegar into hot milk. The lemon juice method absolutely works, but I’ve found that I much prefer the subtle acidity and larger, fluffier curds the result from buttermilk. \u003c/p>\n\u003cp>\u003cstrong>Here’s how to make it happen, this afternoon:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_118948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/milk-1-new.jpg\" alt=\"Look for milk that has been “batch-pasteurized” for best results.\" width=\"1920\" height=\"2189\" class=\"size-full wp-image-118948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1020x1163.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-960x1095.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Look for milk that has been “batch-pasteurized” for best results. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large pot, combine whole milk, buttermilk and salt. Look out for the pasteurization style used by the milk producer. It will be written out on the carton. You want milk that has simply been “pasteurized” or, better, “batch-pasteurized.” Many organic milks are “ultra-high-temperature pasteurized,” which means they are heated to a very high temperature for a short period of time. This process kills off basically every possible bacteria in the milk and makes it stubborn, at least as cheesemaking is concerned. Pasteurized and batch-pasteurized milks have been heated to lower temperatures for longer periods of time, and they generally work better as cheesemaking milks. Raw milk is also a great choice if you have access to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bring the milk mixture to a low simmer. As it heats, you’ll notice that very small curds will begin to form in the milk. Once this happens, give the mixture a big stir to encourage curdling, reduce the heat to low and cook for a couple of minutes. \u003c/p>\n\u003cp>Next, remove the pot from the heat, but keep the milk warm and happy by covering the pot with its lid. Let the milk incubate and continue to curdle, covered, for 30 minutes. This long, slow, warm curdling time will encourage larger curd formation and a nicer final ricotta.\u003c/p>\n\u003cfigure id=\"attachment_118950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg\" alt=\"After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After 30 minutes, there should be a large raft of curds floating on top of the whey. Unlike when making cheeses with rennet, the whey won’t be entirely clear; this is okay. Scoop those curds out of the pot using a slotted spoon and place them in a colander lined with a triple layer of cheesecloth. Don’t get lazy and dump the whole pot through the colander. You want to treat the curds gently to keep them intact, light, and fluffy. \u003c/p>\n\u003cfigure id=\"attachment_118949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-2-new.jpg\" alt=\"Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the curds drain for anywhere from 10 minutes (for a soft, spreadable ricotta) to an hour (for a firm ricotta to use for cooking). If you’re unsure what you’re looking for, just taste the ricotta every 10 minutes or so and remove it from the colander when it tastes good to you. There’s no right or wrong answer here!\u003c/p>\n\u003cp>Once the ricotta is how you like it, scoop it out into a bowl or storage container. If you’d like a little extra richness, you can stir in some heavy cream at this point. Many recipes call for adding cream at the very beginning of cooking; however, I find that you get the most bang for your buck, cream-wise, by stirring it in at the end. \u003c/p>\n\u003cp>That’s it! Your ricotta is ready to use. I like to serve it in a bowl, drizzled with olive oil and sprinkled with freshly ground pepper, but it is also great stuffed into pasta shells or spread on crostini. Whatever you do, eat it right away!\u003c/p>\n\u003cfigure id=\"attachment_118947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/final-no-evoo-new.jpg\" alt=\"Homemade ricotta cheese.\" width=\"1920\" height=\"1357\" class=\"size-full wp-image-118947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1180x834.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade ricotta cheese. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Ricotta Cheese\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>A few tablespoons of heavy cream (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Let the ricotta drain for at least 10 minutes, or up to 1 hour. The final draining time depends entirely on your taste and how you will be using the ricotta. If you’re using the ricotta as a spread or a dip, 10 to 20 minutes of draining should be plenty. If you’re using the ricotta for cooking, such as stuffed pasta shells or lasagna, you will want to drain the cheese until it is quite dry, around 1 hour.\u003c/li>\n\u003cli>If you’d like a little extra richness in your ricotta, stir in a tablespoon or two of heavy cream to the drained cheese.\u003c/li>\n\u003cli>Eat plain, drizzled with olive oil and cracked pepper, or in any other way you love to eat fresh, creamy cheese.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get right. Ricotta is not that kind of cheese.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get it right. Ricotta is not that kind of cheese. Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. It is the perfect gateway cheese.\u003c/p>\n\u003cp>All you need is a half gallon of milk, an acid, and a good dash of salt. That’s it.\u003c/p>\n\u003cp>I’ve experimented with various techniques and ingredients over the years and have finally landed on my favorite method — it’s a twist on a style popularized by the website \u003ca href=\"https://food52.com/\">Food52\u003c/a> that uses buttermilk to curdle the milk, lightened up and streamlined. This method is a departure from most recipes, which call for stirring in lemon juice or vinegar into hot milk. The lemon juice method absolutely works, but I’ve found that I much prefer the subtle acidity and larger, fluffier curds the result from buttermilk. \u003c/p>\n\u003cp>\u003cstrong>Here’s how to make it happen, this afternoon:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_118948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/milk-1-new.jpg\" alt=\"Look for milk that has been “batch-pasteurized” for best results.\" width=\"1920\" height=\"2189\" class=\"size-full wp-image-118948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1020x1163.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-960x1095.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Look for milk that has been “batch-pasteurized” for best results. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large pot, combine whole milk, buttermilk and salt. Look out for the pasteurization style used by the milk producer. It will be written out on the carton. You want milk that has simply been “pasteurized” or, better, “batch-pasteurized.” Many organic milks are “ultra-high-temperature pasteurized,” which means they are heated to a very high temperature for a short period of time. This process kills off basically every possible bacteria in the milk and makes it stubborn, at least as cheesemaking is concerned. Pasteurized and batch-pasteurized milks have been heated to lower temperatures for longer periods of time, and they generally work better as cheesemaking milks. Raw milk is also a great choice if you have access to it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bring the milk mixture to a low simmer. As it heats, you’ll notice that very small curds will begin to form in the milk. Once this happens, give the mixture a big stir to encourage curdling, reduce the heat to low and cook for a couple of minutes. \u003c/p>\n\u003cp>Next, remove the pot from the heat, but keep the milk warm and happy by covering the pot with its lid. Let the milk incubate and continue to curdle, covered, for 30 minutes. This long, slow, warm curdling time will encourage larger curd formation and a nicer final ricotta.\u003c/p>\n\u003cfigure id=\"attachment_118950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg\" alt=\"After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After 30 minutes, there should be a large raft of curds floating on top of the whey. Unlike when making cheeses with rennet, the whey won’t be entirely clear; this is okay. Scoop those curds out of the pot using a slotted spoon and place them in a colander lined with a triple layer of cheesecloth. Don’t get lazy and dump the whole pot through the colander. You want to treat the curds gently to keep them intact, light, and fluffy. \u003c/p>\n\u003cfigure id=\"attachment_118949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-2-new.jpg\" alt=\"Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the curds drain for anywhere from 10 minutes (for a soft, spreadable ricotta) to an hour (for a firm ricotta to use for cooking). If you’re unsure what you’re looking for, just taste the ricotta every 10 minutes or so and remove it from the colander when it tastes good to you. There’s no right or wrong answer here!\u003c/p>\n\u003cp>Once the ricotta is how you like it, scoop it out into a bowl or storage container. If you’d like a little extra richness, you can stir in some heavy cream at this point. Many recipes call for adding cream at the very beginning of cooking; however, I find that you get the most bang for your buck, cream-wise, by stirring it in at the end. \u003c/p>\n\u003cp>That’s it! Your ricotta is ready to use. I like to serve it in a bowl, drizzled with olive oil and sprinkled with freshly ground pepper, but it is also great stuffed into pasta shells or spread on crostini. Whatever you do, eat it right away!\u003c/p>\n\u003cfigure id=\"attachment_118947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/final-no-evoo-new.jpg\" alt=\"Homemade ricotta cheese.\" width=\"1920\" height=\"1357\" class=\"size-full wp-image-118947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1180x834.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade ricotta cheese. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Ricotta Cheese\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>A few tablespoons of heavy cream (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Let the ricotta drain for at least 10 minutes, or up to 1 hour. The final draining time depends entirely on your taste and how you will be using the ricotta. If you’re using the ricotta as a spread or a dip, 10 to 20 minutes of draining should be plenty. If you’re using the ricotta for cooking, such as stuffed pasta shells or lasagna, you will want to drain the cheese until it is quite dry, around 1 hour.\u003c/li>\n\u003cli>If you’d like a little extra richness in your ricotta, stir in a tablespoon or two of heavy cream to the drained cheese.\u003c/li>\n\u003cli>Eat plain, drizzled with olive oil and cracked pepper, or in any other way you love to eat fresh, creamy cheese.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 9
},
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"meta": {
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},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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},
"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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