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"disqusTitle": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack",
"title": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\">\u003cimg class=\"size-full wp-image-93599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\" alt=\"Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. That’s not exactly what I call health food.\u003c/p>\n\u003cp>Still, I see the food’s appeal — colorful, fun, and protein-packed, one single cup has enough nutrient heft to get me through an afternoon lull. But the truth is, it is easy to do better, much better, by making yogurt at home. It requires patience, about 24 hours of it, but most of the time is hands-off. Plus, I can control the quality and fat content of the milk, as well as the sugar content of the fruit. I call it a win-win-win.\u003c/p>\n\u003cfigure id=\"attachment_93594\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\">\u003cimg class=\"size-full wp-image-93594\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\" alt=\"All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\" width=\"700\" height=\"783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-400x447.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-320x358.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with organic, whole milk for my yogurt. (Yes, you can use low-fat or even skim if you’d like, but didn’t you just read the revised dietary guidelines? \u003ca href=\"http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good\" target=\"_blank\" rel=\"noopener\">Fat is no longer the enemy\u003c/a>.) The easiest thing to use to culture the milk is store-bought yogurt with live cultures. I like to grab one 7-ounce container to use for 8 cups of milk. Keep in mind, the texture and flavor of the resulting yogurt will mimic that of the starter yogurt. Choose something you like. Don’t use a flavored yogurt, or anything with gums or sweeteners. After this first batch of yogurt is made, you can reserve a bit of the homemade yogurt to use in subsequent batches, and you won’t need to buy any yogurt from the store again.\u003c/p>\n\u003cfigure id=\"attachment_93597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\">\u003cimg class=\"size-full wp-image-93597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\" alt=\"First heat the milk to 185 degrees. Photo: Kate Williams\" width=\"1000\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-320x230.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First heat the milk to 185 degrees. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make yogurt, the milk first needs to be heated to 185 degrees. This heating step helps to reconfigure the proteins in the milk so that they will form creamy yogurt when cultured. Next, let the milk cool to a more suitable incubation temperature (around 110 to 112 degrees) before adding the yogurt.\u003c/p>\n\u003cp>You can let the milk cool on the stove, but I like to speed things up a bit by using a water bath. Simply place the entire pot of milk into a bowl of ice water and stir while it cools. It’ll reach 112 before you know it. Once the milk is cooled, stir in the yogurt. Take the time to get the mixture smooth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now pour the milk and yogurt mixture into a large glass bowl for culturing. I like to use glass here because it is non-reactive. You could also use a large glass canning jar, or two smaller jars if you’d prefer. Cover the bowl with plastic wrap and then a kitchen towel to keep the milk warm.\u003c/p>\n\u003cfigure id=\"attachment_93600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\">\u003cimg class=\"size-full wp-image-93600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\" alt=\"The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\" width=\"1000\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-320x216.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yogurt bacteria are happiest when they are incubated somewhere between 100 and 110 degrees. There are plenty of fancy yogurt-making contraptions that will hold this precise temperature, but there’s no reason to go out and buy one — an oven light will do the trick. I snuggle the bowl up next to the oven light, flip it on, and close the oven door. Five to seven hours later, the yogurt is set. You’ll know the yogurt is ready when it holds its shape in the bowl or on a spoon.\u003c/p>\n\u003cfigure id=\"attachment_93596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\">\u003cimg class=\"size-full wp-image-93596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\" alt=\"You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\" width=\"1000\" height=\"707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-320x226.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>You can eat the yogurt right now if you’d like; it will have the texture of “European-style” yogurts. The best way to make yogurt with fruit on the bottom, however, is to drain the yogurt to mimic “Greek-style” brands.\u003c/p>\n\u003cp>Line a colander with a triple layer of cheesecloth and set it into a large bowl. Transfer the yogurt to the colander, cover with plastic wrap, and let drain in the fridge. I like to let the yogurt drain overnight (somewhere between 8 and 10 hours). It will lose about half its volume in whey and become remarkably thick.\u003c/p>\n\u003cp>After transferring the yogurt to the draining set-up, I like to prepare the fruit filling. The best looking fruit at the store was a couple of Manila mangos, which make for a bright and slightly tangy foil to the yogurt. You can use whatever fruit you’d like for the filling; two cups of prepped fruit will yield enough filling for the yogurt.\u003c/p>\n\u003cfigure id=\"attachment_93595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\">\u003cimg class=\"size-full wp-image-93595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\" alt=\"Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\" width=\"1000\" height=\"713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-320x228.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine the mango with a splash of water, a tablespoon of honey, a dash of ground cardamom, and a pinch of salt. The honey, by the way, is totally optional. One of my mangoes was a bit tart, so it needed a little sweetness for balance. Heat the fruit mixture until the mango softens; it will only take a few minutes. Use the back of a spoon to mash some of the cooked fruit to create a jam-like texture. Season to taste and store in the fridge until the yogurt is ready.\u003c/p>\n\u003cp>Once the yogurt is drained, fill the jars. I like to use half-pint jars because they are the perfect single serving size. First, divide the mango mixture between six jars. I like to use between two and three tablespoons. Top with about 3/4 cup yogurt and seal the jars with their lids. Make sure to save between 1/2 cup and 1 cup plain yogurt to use for your next batch.\u003c/p>\n\u003cfigure id=\"attachment_93598\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\">\u003cimg class=\"size-full wp-image-93598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\" alt=\"Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\" width=\"700\" height=\"893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-400x510.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-320x408.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Greek-Style Yogurt Cups with Cardamom Mango\u003c/h3>\n\u003cp>\u003cem>Makes 6 single-serve jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Feel free to experiment with the choice of fruit and seasonings. Anything in season will work; aim for 2 cups prepped fruit. You can make the yogurt using low-fat or fat-free dairy if you insist. Goat’s milk yogurt will also work, but the fermenting time may be longer. For best results, use a plain, additive-free Greek-style yogurt, such as Fage or Strauss, as a starter. When making future batches, you can use homemade yogurt as a starter.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 cups whole milk yogurt\u003c/li>\n\u003cli>1 (7-ounce) container plain whole milk Greek-style yogurt, with live and active cultures\u003c/li>\n\u003cli>2 Manila mangos, peeled and roughly chopped\u003c/li>\n\u003cli>2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon honey (optional)\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water.\u003c/li>\n\u003cli>Heat milk in a large saucepan over medium-low heat until it reaches 185 degrees. Remove from heat and let the milk cool for 5 minutes. Place the saucepan directly in the bowl of water. Let milk cool, stirring frequently, until it reaches 110 to 112 degrees, 5 to 7 minutes. Remove from ice bath.\u003c/li>\n\u003cli>Stir yogurt into cooled milk until smooth. Transfer to a large glass bowl and cover with plastic wrap. Cover the bowl with a clean kitchen towel and transfer to an oven with the light on. Place the bowl close to the light. Let yogurt sit, undisturbed, until set, 5 to 7 hours. Rotate the bowl 180 degrees about halfway through the culturing time.\u003c/li>\n\u003cli>Meanwhile, place a colander over a second large bowl. Line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>When the yogurt is set, remove the bowl from the oven. Carefully transfer the yogurt to the prepared colander. Cover with plastic wrap and let drain in the refrigerator overnight.\u003c/li>\n\u003cli>While the yogurt is draining, prepare the mango mixture: Combine the mangoes, water, honey, cardamom, and salt in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring frequently, until the mango softens, 5 to 7 minutes. Use the back or a wooden spoon to mash about half of the mango against the side of the saucepan. Season to taste with honey and salt. Transfer to a storage container and refrigerate until the yogurt has drained.\u003c/li>\n\u003cli>The next day, remove the yogurt and the mango mixture from the refrigerator. Divide the mango mixture between 6 half-pint glass jars. (You should use 2 to 3 tablespoons per jar.) Top the mango mixture with about 3/4 cup drained yogurt. Discard drained whey or save for another use. Seal jars and refrigerate until serving. Reserve remaining yogurt (1/2 cup to 1 cup) to start next batch of yogurt.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": " Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. Make the snack at home for a healthier snack. Kate Williams will show you how.",
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"description": " Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. Make the snack at home for a healthier snack. Kate Williams will show you how.",
"title": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack | KQED",
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"headline": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack",
"datePublished": "2015-03-03T09:25:44-08:00",
"dateModified": "2019-04-02T16:50:24-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\">\u003cimg class=\"size-full wp-image-93599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\" alt=\"Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. That’s not exactly what I call health food.\u003c/p>\n\u003cp>Still, I see the food’s appeal — colorful, fun, and protein-packed, one single cup has enough nutrient heft to get me through an afternoon lull. But the truth is, it is easy to do better, much better, by making yogurt at home. It requires patience, about 24 hours of it, but most of the time is hands-off. Plus, I can control the quality and fat content of the milk, as well as the sugar content of the fruit. I call it a win-win-win.\u003c/p>\n\u003cfigure id=\"attachment_93594\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\">\u003cimg class=\"size-full wp-image-93594\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\" alt=\"All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\" width=\"700\" height=\"783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-400x447.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-320x358.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with organic, whole milk for my yogurt. (Yes, you can use low-fat or even skim if you’d like, but didn’t you just read the revised dietary guidelines? \u003ca href=\"http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good\" target=\"_blank\" rel=\"noopener\">Fat is no longer the enemy\u003c/a>.) The easiest thing to use to culture the milk is store-bought yogurt with live cultures. I like to grab one 7-ounce container to use for 8 cups of milk. Keep in mind, the texture and flavor of the resulting yogurt will mimic that of the starter yogurt. Choose something you like. Don’t use a flavored yogurt, or anything with gums or sweeteners. After this first batch of yogurt is made, you can reserve a bit of the homemade yogurt to use in subsequent batches, and you won’t need to buy any yogurt from the store again.\u003c/p>\n\u003cfigure id=\"attachment_93597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\">\u003cimg class=\"size-full wp-image-93597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\" alt=\"First heat the milk to 185 degrees. Photo: Kate Williams\" width=\"1000\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-320x230.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First heat the milk to 185 degrees. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make yogurt, the milk first needs to be heated to 185 degrees. This heating step helps to reconfigure the proteins in the milk so that they will form creamy yogurt when cultured. Next, let the milk cool to a more suitable incubation temperature (around 110 to 112 degrees) before adding the yogurt.\u003c/p>\n\u003cp>You can let the milk cool on the stove, but I like to speed things up a bit by using a water bath. Simply place the entire pot of milk into a bowl of ice water and stir while it cools. It’ll reach 112 before you know it. Once the milk is cooled, stir in the yogurt. Take the time to get the mixture smooth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now pour the milk and yogurt mixture into a large glass bowl for culturing. I like to use glass here because it is non-reactive. You could also use a large glass canning jar, or two smaller jars if you’d prefer. Cover the bowl with plastic wrap and then a kitchen towel to keep the milk warm.\u003c/p>\n\u003cfigure id=\"attachment_93600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\">\u003cimg class=\"size-full wp-image-93600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\" alt=\"The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\" width=\"1000\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-320x216.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yogurt bacteria are happiest when they are incubated somewhere between 100 and 110 degrees. There are plenty of fancy yogurt-making contraptions that will hold this precise temperature, but there’s no reason to go out and buy one — an oven light will do the trick. I snuggle the bowl up next to the oven light, flip it on, and close the oven door. Five to seven hours later, the yogurt is set. You’ll know the yogurt is ready when it holds its shape in the bowl or on a spoon.\u003c/p>\n\u003cfigure id=\"attachment_93596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\">\u003cimg class=\"size-full wp-image-93596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\" alt=\"You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\" width=\"1000\" height=\"707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-320x226.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>You can eat the yogurt right now if you’d like; it will have the texture of “European-style” yogurts. The best way to make yogurt with fruit on the bottom, however, is to drain the yogurt to mimic “Greek-style” brands.\u003c/p>\n\u003cp>Line a colander with a triple layer of cheesecloth and set it into a large bowl. Transfer the yogurt to the colander, cover with plastic wrap, and let drain in the fridge. I like to let the yogurt drain overnight (somewhere between 8 and 10 hours). It will lose about half its volume in whey and become remarkably thick.\u003c/p>\n\u003cp>After transferring the yogurt to the draining set-up, I like to prepare the fruit filling. The best looking fruit at the store was a couple of Manila mangos, which make for a bright and slightly tangy foil to the yogurt. You can use whatever fruit you’d like for the filling; two cups of prepped fruit will yield enough filling for the yogurt.\u003c/p>\n\u003cfigure id=\"attachment_93595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\">\u003cimg class=\"size-full wp-image-93595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\" alt=\"Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\" width=\"1000\" height=\"713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-320x228.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine the mango with a splash of water, a tablespoon of honey, a dash of ground cardamom, and a pinch of salt. The honey, by the way, is totally optional. One of my mangoes was a bit tart, so it needed a little sweetness for balance. Heat the fruit mixture until the mango softens; it will only take a few minutes. Use the back of a spoon to mash some of the cooked fruit to create a jam-like texture. Season to taste and store in the fridge until the yogurt is ready.\u003c/p>\n\u003cp>Once the yogurt is drained, fill the jars. I like to use half-pint jars because they are the perfect single serving size. First, divide the mango mixture between six jars. I like to use between two and three tablespoons. Top with about 3/4 cup yogurt and seal the jars with their lids. Make sure to save between 1/2 cup and 1 cup plain yogurt to use for your next batch.\u003c/p>\n\u003cfigure id=\"attachment_93598\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\">\u003cimg class=\"size-full wp-image-93598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\" alt=\"Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\" width=\"700\" height=\"893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-400x510.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-320x408.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Greek-Style Yogurt Cups with Cardamom Mango\u003c/h3>\n\u003cp>\u003cem>Makes 6 single-serve jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Feel free to experiment with the choice of fruit and seasonings. Anything in season will work; aim for 2 cups prepped fruit. You can make the yogurt using low-fat or fat-free dairy if you insist. Goat’s milk yogurt will also work, but the fermenting time may be longer. For best results, use a plain, additive-free Greek-style yogurt, such as Fage or Strauss, as a starter. When making future batches, you can use homemade yogurt as a starter.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 cups whole milk yogurt\u003c/li>\n\u003cli>1 (7-ounce) container plain whole milk Greek-style yogurt, with live and active cultures\u003c/li>\n\u003cli>2 Manila mangos, peeled and roughly chopped\u003c/li>\n\u003cli>2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon honey (optional)\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Pinch kosher salt\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>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water.\u003c/li>\n\u003cli>Heat milk in a large saucepan over medium-low heat until it reaches 185 degrees. Remove from heat and let the milk cool for 5 minutes. Place the saucepan directly in the bowl of water. Let milk cool, stirring frequently, until it reaches 110 to 112 degrees, 5 to 7 minutes. Remove from ice bath.\u003c/li>\n\u003cli>Stir yogurt into cooled milk until smooth. Transfer to a large glass bowl and cover with plastic wrap. Cover the bowl with a clean kitchen towel and transfer to an oven with the light on. Place the bowl close to the light. Let yogurt sit, undisturbed, until set, 5 to 7 hours. Rotate the bowl 180 degrees about halfway through the culturing time.\u003c/li>\n\u003cli>Meanwhile, place a colander over a second large bowl. Line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>When the yogurt is set, remove the bowl from the oven. Carefully transfer the yogurt to the prepared colander. Cover with plastic wrap and let drain in the refrigerator overnight.\u003c/li>\n\u003cli>While the yogurt is draining, prepare the mango mixture: Combine the mangoes, water, honey, cardamom, and salt in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring frequently, until the mango softens, 5 to 7 minutes. Use the back or a wooden spoon to mash about half of the mango against the side of the saucepan. Season to taste with honey and salt. Transfer to a storage container and refrigerate until the yogurt has drained.\u003c/li>\n\u003cli>The next day, remove the yogurt and the mango mixture from the refrigerator. Divide the mango mixture between 6 half-pint glass jars. (You should use 2 to 3 tablespoons per jar.) Top the mango mixture with about 3/4 cup drained yogurt. Discard drained whey or save for another use. Seal jars and refrigerate until serving. Reserve remaining yogurt (1/2 cup to 1 cup) to start next batch of yogurt.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'This is Your Brain on Food': Cancer-Fighting Cookbook Author Investigates Foods That Help Brain Function",
"title": "'This is Your Brain on Food': Cancer-Fighting Cookbook Author Investigates Foods That Help Brain Function",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\" alt=\"The Healthy Mind Cookbook. by Rebecca Katz\" width=\"400\" class=\"aligncenter size-full wp-image-93040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-400x538.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-800x1076.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-768x1033.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-320x430.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>At first glance, a lentil is just a lentil, right? Looking somewhat like a pebble, a lentil is a cheap source of protein, sure. But how about viewing the legume as a teeny microprocessor for the brain?\u003c/p>\n\u003cp>That’s how \u003ca href=\"http://rebeccakatz.com/\" target=\"_blank\">Rebecca Katz\u003c/a>, author of the newly published \u003ca href=\"http://www.amazon.com/The-Healthy-Mind-Cookbook-Big-Flavor/dp/1607742977\" target=\"_blank\">\u003cem>The Healthy Mind Cookbook\u003c/em>\u003c/a> with co-author Mat Edelson (Ten Speed Press) sees the lowly legume. After talking to Katz, it’s impossible to look at foods like lentils in the same light.\u003c/p>\n\u003cblockquote>\u003cp>“Lentils are teeny little nano-bots that get no respect, yet they are so important for focus and memory and learning,” Katz told Bay Area Bites. “They’re full of B vitamins like folate and B9, which keep our mind sharp and B6, which gives us focus and energy. They’re also a great source of iron and zinc, which is great for memory boosting, and from a culinary perspective, they’re the easiest of legumes to prepare, since you don’t have to soak them. You just rinse and shake them in strainer like maracas.”\u003c/p>\u003c/blockquote>\n\u003cp>Such enthusiasm about the healing properties of food is a given for Katz, author of two cookbooks for cancer patients, \u003ca href=\"http://www.amazon.com/One-Bite-Time-Nourishing-Survivors/dp/1587612194/ref=la_B001JRZ5QC_1_4?s=books&ie=UTF8&qid=1423295060&sr=1-4\" target=\"_blank\">\u003cem>One Bite at a Time\u003c/em>\u003c/a> and \u003ca href=\"http://www.amazon.com/Cancer-Fighting-Kitchen-Nourishing-Big-Flavor-Treatment/dp/1587613441/ref=la_B001JRZ5QC_1_1?s=books&ie=UTF8&qid=1423295015&sr=1-1\" target=\"_blank\">\u003cem>The Cancer Fighting Kitchen\u003c/em>\u003c/a>, as well as her last one, \u003ca href=\"http://www.amazon.com/Longevity-Kitchen-Satisfying-Big-Flavor-Age-Busting/dp/1607742942/ref=la_B001JRZ5QC_1_3?s=books&ie=UTF8&qid=1423295116&sr=1-3\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93037\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\" alt=\"Author Rebecca Katz\" width=\"300\" class=\"size-full wp-image-93037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-320x482.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>Katz, who lives in San Rafael, is founding director of the \u003ca href=\"http://www.commonweal.org/program/healing-kitchens-institute/\" target=\"_blank\">Healing Kitchens Institute\u003c/a> at Commonweal in Bolinas, and executive chef of the annual Food as Medicine training program sponsored by \u003ca href=\"http://cmbm.org/\" target=\"_blank\">The Center for Mind-Body Medicine\u003c/a> at Georgetown Medical School. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Already a graduate of New York’s \u003ca href=\"http://www.naturalgourmetinstitute.com/\" target=\"_blank\">Natural Gourmet Institute\u003c/a>, her interest in the healing properties of food began when she was cooking for her father when he was undergoing cancer treatment. She realized there was no guidance as to how to cook for people whose taste buds might be compromised, or might otherwise not feel like eating.\u003c/p>\n\u003cp>While she touched on science about the brain in her last book, she discovered the research in this field is so new, that there was much more to explore, especially in light of the fact that her father died recently of dementia.\u003c/p>\n\u003cp>“It was hard for me, knowing what I know about the world of epigenetics, and that genetics are not necessarily our destiny,” said Katz. “But what am I going to do, knowing what I know, to possibly prevent the same thing from happening to me? Of course, there are no guarantees, but I felt that I couldn’t ignore it.”\u003c/p>\n\u003cp>But in addition to that, there was another reason the brain interested her. “We’re living in a crazy world, where on a day-to-day basis, our brain is being tapped to the max,” she said. “Our brains are being asked to do a lot more than ever before.”\u003c/p>\n\u003cp>While \u003cem>The Healthy Mind Cookbook\u003c/em> is chock-full of healthy yet delicious sounding, mostly gluten-free recipes made from whole foods just as we’ve come to expect from Katz, the introduction offers a lot of the scientific information about how certain foods affect the brain.\u003c/p>\n\u003cp>Some of it may already sound familiar, especially to those of us who take fish oil to ensure we get our Omega-3 fatty acids.\u003c/p>\n\u003cblockquote>\u003cp>“For decades, scientists believed that the adult brain was incapable of adding new brain cells or neurons,” she said. “But now they’ve learned not only that new cells can be produced, but where they’re being produced. The hippocampus is connected with learning, and one thing we can do to supercharge that process is consume Omega-3s.”\u003c/p>\u003c/blockquote>\n\u003cp>Eating a diet high in Omega-3s is like doing “yoga for the brain,” said Katz.\u003c/p>\n\u003cp>Besides taking supplements to get those fatty acids, Katz recommends nuts and seeds, broccoli and citrus. \u003c/p>\n\u003cp>And as if we needed another reason to eat dark leafy greens, Katz had one at the ready: \u003ca href=\"http://en.wikipedia.org/wiki/Methylation\" target=\"_blank\">\u003cstrong>methylation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“When you have a deficiency in B vitamins, that can break down the methylation pathway, which means you don’t have the proper tools to express or repair DNA, which can manifest in a whole host of mental issues like depression, pediatric cognitive dysfunction, dementia or stroke,” she said.\u003c/p>\u003c/blockquote>\n\u003cp>So if they’re not your favorite vegetable, picture them as Katz does: like “little vacuum cleaners, going in and getting rid of the debris.”\u003c/p>\n\u003cp>And you may want to try eating them in her \u003cstrong>Triple Greens Frittata\u003c/strong> \u003cem>(see recipe below)\u003c/em>, which I tried and found to be an excellent way to get probably more than one serving of greens.\u003c/p>\n\u003cp>Katz also talks about the mind-gut connection, going as far as to call the intestines a “second brain.” By that, she says that if one is stressed out while eating, it can cause digestive problems, which then affects the brain.\u003c/p>\n\u003cp>To prevent that? “Before you eat, take a moment and a few deep breaths,” she said, “It’s as simple as that. Also, everyone should be mindful before they eat, to be able to engage in proper digestion which leads to proper absorption of the vitamins and minerals, meaning they will then get to the brain.”\u003c/p>\n\u003cp>As she did in \u003ca href=\"http://www.amazon.com/gp/product/1607742942/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687502&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1607742977&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1K6T3P06ATP2MWTYY8FE\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>, Katz includes a chapter called “The Culinary Pharmacy,” which lists in easily readable form, all of her favorite ingredients and how they boost brain activity. A few of her favorites:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Lentils:\u003c/strong> She’s still pushing the lentils, especially as they appear in her \u003cstrong>Cozy Lentil Soup\u003c/strong> \u003cem>(see recipe below)\u003c/em>, a lentil, kale and squash soup with warming spices (that I already tried and found delicious).\n\u003c/li>\n\u003cli>\n\u003cstrong>Mint and Parsley:\u003c/strong> “It’s like eating oxygen, they’re loaded with this really powerful flavonoid called \u003ca href=\"http://en.wikipedia.org/wiki/Luteolin\" target=\"_blank\">luteolin\u003c/a>, which is linked with improvements in memory and learning skills,” she said. “Plus when you smell mint and parsley, it has this smell, almost like the blinds going up. They boost your alertness.” She says to not think of them only as garnishes.\u003c/li>\n\u003cli>\n\u003cstrong>Pumpkin Seeds:\u003c/strong> Calling them “mini anti-depressants,” Katz says they are loaded with zinc, especially good since there’s a lot of zinc deficiency in a Western diet. “They not only increase memory but they keep depression at bay. They’re a good source of iron and also have what I call the trifecta: zinc, potassium and magnesium, so if you’re having a bad day and your boss is screaming at you, and your kids are screaming at you, or you fall in a mud puddle, you want pumpkin seeds in your pocket, in your desk drawer, or in your purse, because they really are calming.” Katz recommends toasting them, and adding them to salads for extra crunch.\u003c/li>\n\u003cli>\u003cstrong>Avocados:\u003c/strong> A good fat, avocados are high in \u003ca href=\"http://en.wikipedia.org/wiki/Glutathione\" target=\"_blank\">glutathione\u003c/a>, which help improve brain performance, prevent cognitive decline and ward off depression. “They’re one of the healthiest fats out there,” says Katz. “And because they have that fabulous texture, it’s another food that you don’t have to be a culinary genius to know what to do with. Slice it in half, put lemon or lime juice on it and a sprinkling of salt.” Katz also loves it for its versatility; it can go in salads, on sandwiches, be blended for a salad dressing, or turned into a spread. “It’s also a satiating food because it’s a fat,” she says.\u003c/li>\n\u003cli>\u003cstrong>The Cruciferous Family:\u003c/strong> cauliflower, broccoli, Brussels sprouts, cabbage. Katz says, “They are all “fabulous brain foods because they aid in methylation.”\u003c/li>\n\u003cli>\u003cstrong>Cinnamon:\u003c/strong> Not only does this spice help with blood sugar regularization, but it helps with focus and memory. “Cinnamon delivers so much anti-inflammatory benefits and you don’t need a lot, so it’s worth incorporating at least 1/2 teaspoon a day,” she says. Try sprinkling it into your coffee, or on your porridge.\u003c/li>\n\u003cli>\u003cstrong>Chocolate:\u003c/strong> And perhaps to the relief of many, chocolate is on the list, too. “It’s a mood enhancer,” said Katz. “I recommend seventy percent cacao and above, the darker the better, as it’s higher in antioxidants. Let’s face it, you need something sweet in your life and chocolate is definitely on my list.” While Katz often mixes chocolate with fruit for the book’s desserts, she recommends that everyone keep some around, because “everyone needs their mood to be enhanced sometimes.”\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Event:\u003c/strong>\u003cbr>\nRebecca Katz will be speaking about \u003cem>The Healthy Mind Cookbook\u003c/em> at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in S.F. Wed, February 11 at 6:30-7:30pm.\u003c/p>\n\u003ch3>Recipes\u003c/h3>\n\u003cp>\u003cem>Recipes reprinted with permission from The Healthy Mind Cookbook by Rebecca Katz, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2015 by Maren Caruso.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_93038\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\" alt=\"Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Cozy Lentil Soup with Delicata Squash\u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes\u003c/em>\u003c/p>\n\u003cp>Silicon Valley has promised us that, someday, little nanobots will act like tiny microprocessors in our brains, helping to make us smarter. I say, Why wait? We already have a teensy food that does that. It’s the lentil, the vegetable kingdom’s version of a Lilliputian flying saucer. Lentils, ounce for ounce, pack an amazing amount of brain boosters, such as iron (essential to the function of myelin, which is involved in quick information gathering). From a culinary viewpoint, it’s a myth that you have to soak lentils overnight; just a quick rinse will do. With a host of spices, cubed delicata squash, and thinly sliced kale, this is my go-to soup when I’m working hard and need to process a lot of information.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 yellow onion, diced small\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>2 carrots, peeled and diced small\u003c/li>\n\u003cli>2 celery stalks, diced small\u003c/li>\n\u003cli>1 medium delicata squash, peeled, seeded, and cut into 1/2-inch cubes\u003c/li>\n\u003cli>1 teaspoon curry powder\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup dried green lentils, rinsed well\u003c/li>\n\u003cli>8 cups store-bought organic vegetable broth\u003c/li>\n\u003cli>1 cup tightly packed, stemmed, and thinly sliced kale\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a Dutch oven or heavy soup pot over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the carrots, celery, delicata squash, and another pinch of salt and sauté until all of the vegetables are just tender, about 5 minutes.\u003c/li>\n\u003cli>Add the curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoon of salt, and red pepper flakes and give a stir. Add the lentils and stir to coat. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the rest of the broth. Increase the heat to high and bring to a boil. Decrease the heat to low, cover, and simmer until the lentils are tender, about 20 to 25 minutes. Taste; you may want to add a pinch of salt. Stir in the kale and cook until it’s tender, about 3 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>VARIATION:\u003c/strong> Substitute fennel, which is a good digestive aid, for the celery to add more depth to the flavor.\u003c/p>\n\u003cp>\u003cstrong>COOK’S NOTE:\u003c/strong> If you have trouble finding delicata squash, use its cousin, butternut squash.\u003c/p>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 224; Total Fat: 6 g (1 g saturated, 4 g monoun-saturated); Carbohydrates: 37 g; Protein: 9 g; Fiber: 10 g; Sodium: 329 mg\u003c/p>\n\u003cp>\u003cstrong>STORAGE:\u003c/strong> Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.\u003c/p>\n\u003cfigure id=\"attachment_93039\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\" alt=\"Triple Greens Frittata. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Greens Frittata. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Triple Greens Frittata \u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 15 minutes • COOK TIME: 40 minutes\u003c/em>\u003c/p>\n\u003cp>A frittata is an Italian omelet but, unlike the French version, you don’t have to figure out how to do that funky half-flip with the eggs in the pan. Frittatas bake, and in Italy they’re often eaten at room temperature: they really are a good on-the-go food. The eggs are also a great binder for the greens, which include kale, chard, and spinach. Add some red bell pepper, marjoram, thyme, and feta, and you’ve got a super protein hit for lunch on the go—just the thing to keep your brain working optimally throughout the day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 cup diced red bell pepper Sea salt\u003c/li>\n\u003cli>2 cloves garlic, minced Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup tightly packed, finely chopped kale\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped chard\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped spinach\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>10 organic eggs\u003c/li>\n\u003cli>2 scallions, minced\u003c/li>\n\u003cli>2 tablespoons chopped fresh marjoram\u003c/li>\n\u003cli>1 tablespoon chopped fresh thyme\u003c/li>\n\u003cli>1/4 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>2 ounces crumbled feta\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Lightly oil a 6 by 8-inch baking dish.\u003c/li>\n\u003cli>Heat the oil in a large skillet over medium heat. When it’s shimmering, add the bell pepper and a pinch of salt and sauté for 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, another 30 seconds or so. Stir in the kale and another pinch of salt and continue to sauté for 5 minutes. Add the chard and spinach, and one more pinch of salt, sautéing until the greens are wilted and tender, about 5 minutes more. Remove from the heat and add a few gratings of nutmeg, stirring to combine.\u003c/li>\n\u003cli>Whisk the eggs, scallions, marjoram, thyme, 1/2 teaspoon of salt, and the pepper together in a large bowl. Lay the cooked greens along the bottom of the prepared dish and top them with the crumbled feta. Pour the egg mixture over and bake until the eggs are just set, 25 to 30 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 169; Total Fat: 12 g (3.5 g saturated, 6.5 g monounsaturated); Carbohydrates: 6.5 g; Protein: 8g; Fiber: 1 g; Sodium: 388 mg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>STORAGE:\u003c/strong> Store, tightly wrapped, in the refrigerator for up to 2 days.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\" alt=\"The Healthy Mind Cookbook. by Rebecca Katz\" width=\"400\" class=\"aligncenter size-full wp-image-93040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-400x538.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-800x1076.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-768x1033.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-320x430.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>At first glance, a lentil is just a lentil, right? Looking somewhat like a pebble, a lentil is a cheap source of protein, sure. But how about viewing the legume as a teeny microprocessor for the brain?\u003c/p>\n\u003cp>That’s how \u003ca href=\"http://rebeccakatz.com/\" target=\"_blank\">Rebecca Katz\u003c/a>, author of the newly published \u003ca href=\"http://www.amazon.com/The-Healthy-Mind-Cookbook-Big-Flavor/dp/1607742977\" target=\"_blank\">\u003cem>The Healthy Mind Cookbook\u003c/em>\u003c/a> with co-author Mat Edelson (Ten Speed Press) sees the lowly legume. After talking to Katz, it’s impossible to look at foods like lentils in the same light.\u003c/p>\n\u003cblockquote>\u003cp>“Lentils are teeny little nano-bots that get no respect, yet they are so important for focus and memory and learning,” Katz told Bay Area Bites. “They’re full of B vitamins like folate and B9, which keep our mind sharp and B6, which gives us focus and energy. They’re also a great source of iron and zinc, which is great for memory boosting, and from a culinary perspective, they’re the easiest of legumes to prepare, since you don’t have to soak them. You just rinse and shake them in strainer like maracas.”\u003c/p>\u003c/blockquote>\n\u003cp>Such enthusiasm about the healing properties of food is a given for Katz, author of two cookbooks for cancer patients, \u003ca href=\"http://www.amazon.com/One-Bite-Time-Nourishing-Survivors/dp/1587612194/ref=la_B001JRZ5QC_1_4?s=books&ie=UTF8&qid=1423295060&sr=1-4\" target=\"_blank\">\u003cem>One Bite at a Time\u003c/em>\u003c/a> and \u003ca href=\"http://www.amazon.com/Cancer-Fighting-Kitchen-Nourishing-Big-Flavor-Treatment/dp/1587613441/ref=la_B001JRZ5QC_1_1?s=books&ie=UTF8&qid=1423295015&sr=1-1\" target=\"_blank\">\u003cem>The Cancer Fighting Kitchen\u003c/em>\u003c/a>, as well as her last one, \u003ca href=\"http://www.amazon.com/Longevity-Kitchen-Satisfying-Big-Flavor-Age-Busting/dp/1607742942/ref=la_B001JRZ5QC_1_3?s=books&ie=UTF8&qid=1423295116&sr=1-3\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93037\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\" alt=\"Author Rebecca Katz\" width=\"300\" class=\"size-full wp-image-93037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-320x482.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>Katz, who lives in San Rafael, is founding director of the \u003ca href=\"http://www.commonweal.org/program/healing-kitchens-institute/\" target=\"_blank\">Healing Kitchens Institute\u003c/a> at Commonweal in Bolinas, and executive chef of the annual Food as Medicine training program sponsored by \u003ca href=\"http://cmbm.org/\" target=\"_blank\">The Center for Mind-Body Medicine\u003c/a> at Georgetown Medical School. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Already a graduate of New York’s \u003ca href=\"http://www.naturalgourmetinstitute.com/\" target=\"_blank\">Natural Gourmet Institute\u003c/a>, her interest in the healing properties of food began when she was cooking for her father when he was undergoing cancer treatment. She realized there was no guidance as to how to cook for people whose taste buds might be compromised, or might otherwise not feel like eating.\u003c/p>\n\u003cp>While she touched on science about the brain in her last book, she discovered the research in this field is so new, that there was much more to explore, especially in light of the fact that her father died recently of dementia.\u003c/p>\n\u003cp>“It was hard for me, knowing what I know about the world of epigenetics, and that genetics are not necessarily our destiny,” said Katz. “But what am I going to do, knowing what I know, to possibly prevent the same thing from happening to me? Of course, there are no guarantees, but I felt that I couldn’t ignore it.”\u003c/p>\n\u003cp>But in addition to that, there was another reason the brain interested her. “We’re living in a crazy world, where on a day-to-day basis, our brain is being tapped to the max,” she said. “Our brains are being asked to do a lot more than ever before.”\u003c/p>\n\u003cp>While \u003cem>The Healthy Mind Cookbook\u003c/em> is chock-full of healthy yet delicious sounding, mostly gluten-free recipes made from whole foods just as we’ve come to expect from Katz, the introduction offers a lot of the scientific information about how certain foods affect the brain.\u003c/p>\n\u003cp>Some of it may already sound familiar, especially to those of us who take fish oil to ensure we get our Omega-3 fatty acids.\u003c/p>\n\u003cblockquote>\u003cp>“For decades, scientists believed that the adult brain was incapable of adding new brain cells or neurons,” she said. “But now they’ve learned not only that new cells can be produced, but where they’re being produced. The hippocampus is connected with learning, and one thing we can do to supercharge that process is consume Omega-3s.”\u003c/p>\u003c/blockquote>\n\u003cp>Eating a diet high in Omega-3s is like doing “yoga for the brain,” said Katz.\u003c/p>\n\u003cp>Besides taking supplements to get those fatty acids, Katz recommends nuts and seeds, broccoli and citrus. \u003c/p>\n\u003cp>And as if we needed another reason to eat dark leafy greens, Katz had one at the ready: \u003ca href=\"http://en.wikipedia.org/wiki/Methylation\" target=\"_blank\">\u003cstrong>methylation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“When you have a deficiency in B vitamins, that can break down the methylation pathway, which means you don’t have the proper tools to express or repair DNA, which can manifest in a whole host of mental issues like depression, pediatric cognitive dysfunction, dementia or stroke,” she said.\u003c/p>\u003c/blockquote>\n\u003cp>So if they’re not your favorite vegetable, picture them as Katz does: like “little vacuum cleaners, going in and getting rid of the debris.”\u003c/p>\n\u003cp>And you may want to try eating them in her \u003cstrong>Triple Greens Frittata\u003c/strong> \u003cem>(see recipe below)\u003c/em>, which I tried and found to be an excellent way to get probably more than one serving of greens.\u003c/p>\n\u003cp>Katz also talks about the mind-gut connection, going as far as to call the intestines a “second brain.” By that, she says that if one is stressed out while eating, it can cause digestive problems, which then affects the brain.\u003c/p>\n\u003cp>To prevent that? “Before you eat, take a moment and a few deep breaths,” she said, “It’s as simple as that. Also, everyone should be mindful before they eat, to be able to engage in proper digestion which leads to proper absorption of the vitamins and minerals, meaning they will then get to the brain.”\u003c/p>\n\u003cp>As she did in \u003ca href=\"http://www.amazon.com/gp/product/1607742942/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687502&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1607742977&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1K6T3P06ATP2MWTYY8FE\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>, Katz includes a chapter called “The Culinary Pharmacy,” which lists in easily readable form, all of her favorite ingredients and how they boost brain activity. A few of her favorites:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Lentils:\u003c/strong> She’s still pushing the lentils, especially as they appear in her \u003cstrong>Cozy Lentil Soup\u003c/strong> \u003cem>(see recipe below)\u003c/em>, a lentil, kale and squash soup with warming spices (that I already tried and found delicious).\n\u003c/li>\n\u003cli>\n\u003cstrong>Mint and Parsley:\u003c/strong> “It’s like eating oxygen, they’re loaded with this really powerful flavonoid called \u003ca href=\"http://en.wikipedia.org/wiki/Luteolin\" target=\"_blank\">luteolin\u003c/a>, which is linked with improvements in memory and learning skills,” she said. “Plus when you smell mint and parsley, it has this smell, almost like the blinds going up. They boost your alertness.” She says to not think of them only as garnishes.\u003c/li>\n\u003cli>\n\u003cstrong>Pumpkin Seeds:\u003c/strong> Calling them “mini anti-depressants,” Katz says they are loaded with zinc, especially good since there’s a lot of zinc deficiency in a Western diet. “They not only increase memory but they keep depression at bay. They’re a good source of iron and also have what I call the trifecta: zinc, potassium and magnesium, so if you’re having a bad day and your boss is screaming at you, and your kids are screaming at you, or you fall in a mud puddle, you want pumpkin seeds in your pocket, in your desk drawer, or in your purse, because they really are calming.” Katz recommends toasting them, and adding them to salads for extra crunch.\u003c/li>\n\u003cli>\u003cstrong>Avocados:\u003c/strong> A good fat, avocados are high in \u003ca href=\"http://en.wikipedia.org/wiki/Glutathione\" target=\"_blank\">glutathione\u003c/a>, which help improve brain performance, prevent cognitive decline and ward off depression. “They’re one of the healthiest fats out there,” says Katz. “And because they have that fabulous texture, it’s another food that you don’t have to be a culinary genius to know what to do with. Slice it in half, put lemon or lime juice on it and a sprinkling of salt.” Katz also loves it for its versatility; it can go in salads, on sandwiches, be blended for a salad dressing, or turned into a spread. “It’s also a satiating food because it’s a fat,” she says.\u003c/li>\n\u003cli>\u003cstrong>The Cruciferous Family:\u003c/strong> cauliflower, broccoli, Brussels sprouts, cabbage. Katz says, “They are all “fabulous brain foods because they aid in methylation.”\u003c/li>\n\u003cli>\u003cstrong>Cinnamon:\u003c/strong> Not only does this spice help with blood sugar regularization, but it helps with focus and memory. “Cinnamon delivers so much anti-inflammatory benefits and you don’t need a lot, so it’s worth incorporating at least 1/2 teaspoon a day,” she says. Try sprinkling it into your coffee, or on your porridge.\u003c/li>\n\u003cli>\u003cstrong>Chocolate:\u003c/strong> And perhaps to the relief of many, chocolate is on the list, too. “It’s a mood enhancer,” said Katz. “I recommend seventy percent cacao and above, the darker the better, as it’s higher in antioxidants. Let’s face it, you need something sweet in your life and chocolate is definitely on my list.” While Katz often mixes chocolate with fruit for the book’s desserts, she recommends that everyone keep some around, because “everyone needs their mood to be enhanced sometimes.”\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Event:\u003c/strong>\u003cbr>\nRebecca Katz will be speaking about \u003cem>The Healthy Mind Cookbook\u003c/em> at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in S.F. Wed, February 11 at 6:30-7:30pm.\u003c/p>\n\u003ch3>Recipes\u003c/h3>\n\u003cp>\u003cem>Recipes reprinted with permission from The Healthy Mind Cookbook by Rebecca Katz, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2015 by Maren Caruso.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_93038\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\" alt=\"Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Cozy Lentil Soup with Delicata Squash\u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes\u003c/em>\u003c/p>\n\u003cp>Silicon Valley has promised us that, someday, little nanobots will act like tiny microprocessors in our brains, helping to make us smarter. I say, Why wait? We already have a teensy food that does that. It’s the lentil, the vegetable kingdom’s version of a Lilliputian flying saucer. Lentils, ounce for ounce, pack an amazing amount of brain boosters, such as iron (essential to the function of myelin, which is involved in quick information gathering). From a culinary viewpoint, it’s a myth that you have to soak lentils overnight; just a quick rinse will do. With a host of spices, cubed delicata squash, and thinly sliced kale, this is my go-to soup when I’m working hard and need to process a lot of information.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 yellow onion, diced small\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>2 carrots, peeled and diced small\u003c/li>\n\u003cli>2 celery stalks, diced small\u003c/li>\n\u003cli>1 medium delicata squash, peeled, seeded, and cut into 1/2-inch cubes\u003c/li>\n\u003cli>1 teaspoon curry powder\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup dried green lentils, rinsed well\u003c/li>\n\u003cli>8 cups store-bought organic vegetable broth\u003c/li>\n\u003cli>1 cup tightly packed, stemmed, and thinly sliced kale\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a Dutch oven or heavy soup pot over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the carrots, celery, delicata squash, and another pinch of salt and sauté until all of the vegetables are just tender, about 5 minutes.\u003c/li>\n\u003cli>Add the curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoon of salt, and red pepper flakes and give a stir. Add the lentils and stir to coat. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the rest of the broth. Increase the heat to high and bring to a boil. Decrease the heat to low, cover, and simmer until the lentils are tender, about 20 to 25 minutes. Taste; you may want to add a pinch of salt. Stir in the kale and cook until it’s tender, about 3 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>VARIATION:\u003c/strong> Substitute fennel, which is a good digestive aid, for the celery to add more depth to the flavor.\u003c/p>\n\u003cp>\u003cstrong>COOK’S NOTE:\u003c/strong> If you have trouble finding delicata squash, use its cousin, butternut squash.\u003c/p>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 224; Total Fat: 6 g (1 g saturated, 4 g monoun-saturated); Carbohydrates: 37 g; Protein: 9 g; Fiber: 10 g; Sodium: 329 mg\u003c/p>\n\u003cp>\u003cstrong>STORAGE:\u003c/strong> Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.\u003c/p>\n\u003cfigure id=\"attachment_93039\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\" alt=\"Triple Greens Frittata. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Greens Frittata. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Triple Greens Frittata \u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 15 minutes • COOK TIME: 40 minutes\u003c/em>\u003c/p>\n\u003cp>A frittata is an Italian omelet but, unlike the French version, you don’t have to figure out how to do that funky half-flip with the eggs in the pan. Frittatas bake, and in Italy they’re often eaten at room temperature: they really are a good on-the-go food. The eggs are also a great binder for the greens, which include kale, chard, and spinach. Add some red bell pepper, marjoram, thyme, and feta, and you’ve got a super protein hit for lunch on the go—just the thing to keep your brain working optimally throughout the day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 cup diced red bell pepper Sea salt\u003c/li>\n\u003cli>2 cloves garlic, minced Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup tightly packed, finely chopped kale\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped chard\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped spinach\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>10 organic eggs\u003c/li>\n\u003cli>2 scallions, minced\u003c/li>\n\u003cli>2 tablespoons chopped fresh marjoram\u003c/li>\n\u003cli>1 tablespoon chopped fresh thyme\u003c/li>\n\u003cli>1/4 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>2 ounces crumbled feta\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Lightly oil a 6 by 8-inch baking dish.\u003c/li>\n\u003cli>Heat the oil in a large skillet over medium heat. When it’s shimmering, add the bell pepper and a pinch of salt and sauté for 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, another 30 seconds or so. Stir in the kale and another pinch of salt and continue to sauté for 5 minutes. Add the chard and spinach, and one more pinch of salt, sautéing until the greens are wilted and tender, about 5 minutes more. Remove from the heat and add a few gratings of nutmeg, stirring to combine.\u003c/li>\n\u003cli>Whisk the eggs, scallions, marjoram, thyme, 1/2 teaspoon of salt, and the pepper together in a large bowl. Lay the cooked greens along the bottom of the prepared dish and top them with the crumbled feta. Pour the egg mixture over and bake until the eggs are just set, 25 to 30 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 169; Total Fat: 12 g (3.5 g saturated, 6.5 g monounsaturated); Carbohydrates: 6.5 g; Protein: 8g; Fiber: 1 g; Sodium: 388 mg\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Start Your New Year’s Diet Off Right with Homemade Nut Milks",
"title": "Start Your New Year’s Diet Off Right with Homemade Nut Milks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.",
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"description": "The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.",
"title": "Start Your New Year’s Diet Off Right with Homemade Nut Milks | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bitter & Sweet: Endive-Radicchio Winter Salad with Pears, Blue Cheese, and Almonds",
"title": "Bitter & Sweet: Endive-Radicchio Winter Salad with Pears, Blue Cheese, and Almonds",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-91219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh, colorful salads are great any time of the year, but I find winter salads a bit more challenging. In the summer, the world of produce begs to be eaten raw, and salads almost make themselves. But winter vegetables seem to like to be roasted or braised or sautéed in some fashion; rarely do you see them raw.\u003c/p>\n\u003cp>[contextly_sidebar id=\"btdlVc1Xx2yv0KIpPoipmoP2Uazfks51\"]\u003c/p>\n\u003cp>I always think it’s nice, however, to have something fresh and seasonal on the table. Particularly during the holidays when everything is awash in cream and butter and booze.\u003c/p>\n\u003cp>This winter salad is just the ticket. Salty, bitter, sweet, nutty, crunchy, and creamy, this bowlful of freshness is both bright and balanced. With the pale green endive and marbled burgundy-white radicchio leaves it is also beautifully colorful. Chopped toasted almonds, creamy-salty blue cheese, and juicy pears help manage the bitterness of the leaves, while a tangy-sweet white balsamic vinaigrette makes the whole thing sparkle.\u003c/p>\n\u003cp>Feel free to swap out apples for pears, walnuts for almonds, and feta for blue cheese.\u003c/p>\n\u003cfigure id=\"attachment_91218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\">\u003cimg class=\"size-full wp-image-91218\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\" alt=\"Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Vinaigrette\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp minced shallot\u003c/li>\n\u003cli>3 tablespoons white balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 heads Belgian endive, halved lengthwise, cored, and chopped\u003c/li>\n\u003cli>1 head red radicchio, quartered, cored, and chopped\u003c/li>\n\u003cli>1/2 cup almonds or walnuts, toasted and roughly chopped\u003c/li>\n\u003cli>2 ripe, juicy pear, quartered, cored, and thinly sliced\u003c/li>\n\u003cli>1/2 cup Point Reyes Blue cheese, crumbled\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, add the shallot, vinegar, and salt and pepper to taste in an airtight jar with a lid. Add the olive oil and shake vigorously until blended.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91230,91232,91229\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the endive and radicchio to a shallow serving bowl. Top with the almonds, pear slices, and blue cheese. Drizzle with some of the vinaigrette. Pass any remaining vinaigrette alongside the salad.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"91226,91231,91233,91227,91228\"]\u003c/p>\n\u003cfigure id=\"attachment_91217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-finish1.jpg\">\u003cimg class=\"size-full wp-image-91217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-finish1.jpg\" alt=\"Top with the almonds, pear slices, and blue cheese. Drizzle with some of the vinaigrette. Serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with the almonds, pear slices, and blue cheese. Drizzle with some of the vinaigrette. Serve. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Bold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.",
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"headline": "Bitter & Sweet: Endive-Radicchio Winter Salad with Pears, Blue Cheese, and Almonds",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-91219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh, colorful salads are great any time of the year, but I find winter salads a bit more challenging. In the summer, the world of produce begs to be eaten raw, and salads almost make themselves. But winter vegetables seem to like to be roasted or braised or sautéed in some fashion; rarely do you see them raw.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I always think it’s nice, however, to have something fresh and seasonal on the table. Particularly during the holidays when everything is awash in cream and butter and booze.\u003c/p>\n\u003cp>This winter salad is just the ticket. Salty, bitter, sweet, nutty, crunchy, and creamy, this bowlful of freshness is both bright and balanced. With the pale green endive and marbled burgundy-white radicchio leaves it is also beautifully colorful. Chopped toasted almonds, creamy-salty blue cheese, and juicy pears help manage the bitterness of the leaves, while a tangy-sweet white balsamic vinaigrette makes the whole thing sparkle.\u003c/p>\n\u003cp>Feel free to swap out apples for pears, walnuts for almonds, and feta for blue cheese.\u003c/p>\n\u003cfigure id=\"attachment_91218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\">\u003cimg class=\"size-full wp-image-91218\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\" alt=\"Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/h3>\n\u003cp>\u003cem>Serves 6\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>\u003cbr>\n\u003cem>Vinaigrette\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp minced shallot\u003c/li>\n\u003cli>3 tablespoons white balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 heads Belgian endive, halved lengthwise, cored, and chopped\u003c/li>\n\u003cli>1 head red radicchio, quartered, cored, and chopped\u003c/li>\n\u003cli>1/2 cup almonds or walnuts, toasted and roughly chopped\u003c/li>\n\u003cli>2 ripe, juicy pear, quartered, cored, and thinly sliced\u003c/li>\n\u003cli>1/2 cup Point Reyes Blue cheese, crumbled\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, add the shallot, vinegar, and salt and pepper to taste in an airtight jar with a lid. Add the olive oil and shake vigorously until blended.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad",
"title": "Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>You really need a \u003ca href=\"http://en.wikipedia.org/wiki/Mandoline\" target=\"_blank\" rel=\"noopener\">mandoline\u003c/a> or V-slicer in order to make this salad; otherwise it’s difficult to get the veggies paper-thin. What you are rewarded with is a fresh, crunchy, and very colorful salad that is perfect for the season. It’s an ideal counterpoint to all the rich, hearty fare common this time of year (as much as I adore the comforting, starch-heavy classic dishes always present on the Thanksgiving table).\u003c/p>\n\u003cp>With a citrusy dressing and a sprinkle of toasted nuts and salty cheese, this salad is a lovely addition to any holiday table, either as a first course or even as a last course after the main meal and prior to dessert. It also makes a great lunch, especially when served alongside some rotisserie chicken or topped with cheese or a poached egg.\u003c/p>\n\u003cp>Feel free to mix it up by adding or swapping out different winter veggies like butternut squash, fennel, or turnips. Leave out the cheese for a vegan version. Or double it for a crowd! Crunch crunch crunch!\u003c/p>\n\u003cfigure id=\"attachment_89772\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-ingredients.jpg\" alt=\"Shaved Winter Vegetable Salad Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Winter Vegetable Salad Ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp fresh lemon juice\u003c/li>\n\u003cli>4 tbsp light olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 small celery root, peeled and halved lengthwise\u003c/li>\n\u003cli>1 carrot, peeled\u003c/li>\n\u003cli>2 radishes, trimmed\u003c/li>\n\u003cli>1–2 medium golden beets, peeled\u003c/li>\n\u003cli>3 small baby red beets (or 1 medium-large), peeled\u003c/li>\n\u003cli>1/4 cup (loosely packed) fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1/4 cup pistachios or sliced, toasted almonds or pepitas (optional)\u003c/li>\n\u003cli>Ricotta salata, parmesan, or pecorino for shaving (optional)\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>In a bowl, whisk together the orange and lemon juices with a pinch of salt and a few grinds of pepper. Add the oil and whisk to combine. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dressing.jpg\">\u003cimg class=\"size-full wp-image-89776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dressing.jpg\" alt=\"Make the vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make the vinaigrette.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a mandoline or V-slicer, slice the celery root, carrot, radishes, and beets very thinly. Place all the veggies except the red beets into a large bowl. Put the red beets in a small separate bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/slice-mandoline.jpg\">\u003cimg class=\"size-full wp-image-89773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/slice-mandoline.jpg\" alt=\"Using a mandoline, thinly slice the root vegetables. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a mandoline, thinly slice the root vegetables.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/toss-salad.jpg\">\u003cimg class=\"size-full wp-image-89774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/toss-salad.jpg\" alt=\"Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle the red beets with a little vinaigrette and toss. Arrange the red beets on a platter and top with the remaining veggies.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish.jpg\">\u003cimg class=\"size-full wp-image-89766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the nuts and cheese shavings, if using, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish-cheese.jpg\">\u003cimg class=\"size-full wp-image-89765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish-cheese.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata.\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Crunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.",
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"headline": "Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad",
"datePublished": "2014-11-11T09:31:56-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>You really need a \u003ca href=\"http://en.wikipedia.org/wiki/Mandoline\" target=\"_blank\" rel=\"noopener\">mandoline\u003c/a> or V-slicer in order to make this salad; otherwise it’s difficult to get the veggies paper-thin. What you are rewarded with is a fresh, crunchy, and very colorful salad that is perfect for the season. It’s an ideal counterpoint to all the rich, hearty fare common this time of year (as much as I adore the comforting, starch-heavy classic dishes always present on the Thanksgiving table).\u003c/p>\n\u003cp>With a citrusy dressing and a sprinkle of toasted nuts and salty cheese, this salad is a lovely addition to any holiday table, either as a first course or even as a last course after the main meal and prior to dessert. It also makes a great lunch, especially when served alongside some rotisserie chicken or topped with cheese or a poached egg.\u003c/p>\n\u003cp>Feel free to mix it up by adding or swapping out different winter veggies like butternut squash, fennel, or turnips. Leave out the cheese for a vegan version. Or double it for a crowd! Crunch crunch crunch!\u003c/p>\n\u003cfigure id=\"attachment_89772\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-ingredients.jpg\" alt=\"Shaved Winter Vegetable Salad Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Winter Vegetable Salad Ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/h3>\n\u003cp>\u003cem>Makes 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>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp fresh lemon juice\u003c/li>\n\u003cli>4 tbsp light olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 small celery root, peeled and halved lengthwise\u003c/li>\n\u003cli>1 carrot, peeled\u003c/li>\n\u003cli>2 radishes, trimmed\u003c/li>\n\u003cli>1–2 medium golden beets, peeled\u003c/li>\n\u003cli>3 small baby red beets (or 1 medium-large), peeled\u003c/li>\n\u003cli>1/4 cup (loosely packed) fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1/4 cup pistachios or sliced, toasted almonds or pepitas (optional)\u003c/li>\n\u003cli>Ricotta salata, parmesan, or pecorino for shaving (optional)\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>In a bowl, whisk together the orange and lemon juices with a pinch of salt and a few grinds of pepper. Add the oil and whisk to combine. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dressing.jpg\">\u003cimg class=\"size-full wp-image-89776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dressing.jpg\" alt=\"Make the vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make the vinaigrette.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a mandoline or V-slicer, slice the celery root, carrot, radishes, and beets very thinly. Place all the veggies except the red beets into a large bowl. Put the red beets in a small separate bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/slice-mandoline.jpg\">\u003cimg class=\"size-full wp-image-89773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/slice-mandoline.jpg\" alt=\"Using a mandoline, thinly slice the root vegetables. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a mandoline, thinly slice the root vegetables.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/toss-salad.jpg\">\u003cimg class=\"size-full wp-image-89774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/toss-salad.jpg\" alt=\"Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle the red beets with a little vinaigrette and toss. Arrange the red beets on a platter and top with the remaining veggies.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish.jpg\">\u003cimg class=\"size-full wp-image-89766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the nuts and cheese shavings, if using, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish-cheese.jpg\">\u003cimg class=\"size-full wp-image-89765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish-cheese.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta",
"title": "Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta",
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"content": "\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says summer to me more than ripe, full-flavored tomatoes and sweet corn. I love them each on their own, and eat them heartily throughout the season, but I’m always looking for a new way to serve them. Enter this sweet and tangy, salty and peppery salad. This colorful, well-balanced dish comes together quickly, especially if you are already grilling. \u003c/p>\n\u003cp>I like to throw the corn and peppers on while the coals are plenty hot and I’m waiting for them to die down a bit to cook whatever meat I might have on hand (this salad goes great with \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">chicken kebabs\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">steak\u003c/a>, or pork). Put the peppers over the highest heat so the skins blacken quickly. Then finish off the corn just off the heat. You don’t have to grill it for long, just until it’s got some nice char marks and is still crisp-tender. While you are waiting for the peppers to soften off the heat, cut the corn kernels off the cob and toss in the other ingredients. Then, while your meat is sizzling away on the grill, slice up the peppers. By the time the meat is cooked, your salad is ready (it can also sit for a few hours, just don’t add the arugula until ready to serve). \u003c/p>\n\u003cfigure id=\"attachment_86678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ears fresh corn, shucked\u003c/li>\n\u003cli>1 red bell pepper\u003c/li>\n\u003cli>1 orange or yellow bell pepper\u003c/li>\n\u003cli>1 large or 2 medium ripe heirloom tomatoes, seeded and chopped\u003c/li>\n\u003cli>1 pint (1 lb) cherry tomatoes, stemmed and halved if large\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>About 1/3 cup crumbled feta cheese\u003c/li>\n\u003cli>About 3 cups wild or baby arugula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prep the tomatoes: seed and chop the heirloom tomatoes, stem and half the cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\" alt=\"Seed and chop heirloom tomatoes and stem and half cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seed and chop the heirloom tomatoes, stem and half the cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal grill for direct heat grilling over high heat. Brush the cooking grate of the grill clean, then oil the grate. Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Transfer the corn to a cutting board. Transfer the peppers to a bowl and cover with a plate or foil. Set aside for 15 minutes.\u003c/li>\n\u003cfigure id=\"attachment_86675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\" alt=\"Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Stem, seed, and quarter the peppers, then slice them crosswise into thin slices. Add to the serving bowl along with the tomatoes. Toss to combine.\u003c/li>\n\u003cfigure id=\"attachment_86674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\" alt=\"When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\" alt=\"Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Taste and season with a little salt. Serve.\u003c/li>\n\u003cfigure id=\"attachment_86692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\" alt=\"Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Light up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says summer to me more than ripe, full-flavored tomatoes and sweet corn. I love them each on their own, and eat them heartily throughout the season, but I’m always looking for a new way to serve them. Enter this sweet and tangy, salty and peppery salad. This colorful, well-balanced dish comes together quickly, especially if you are already grilling. \u003c/p>\n\u003cp>I like to throw the corn and peppers on while the coals are plenty hot and I’m waiting for them to die down a bit to cook whatever meat I might have on hand (this salad goes great with \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">chicken kebabs\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">steak\u003c/a>, or pork). Put the peppers over the highest heat so the skins blacken quickly. Then finish off the corn just off the heat. You don’t have to grill it for long, just until it’s got some nice char marks and is still crisp-tender. While you are waiting for the peppers to soften off the heat, cut the corn kernels off the cob and toss in the other ingredients. Then, while your meat is sizzling away on the grill, slice up the peppers. By the time the meat is cooked, your salad is ready (it can also sit for a few hours, just don’t add the arugula until ready to serve). \u003c/p>\n\u003cfigure id=\"attachment_86678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ears fresh corn, shucked\u003c/li>\n\u003cli>1 red bell pepper\u003c/li>\n\u003cli>1 orange or yellow bell pepper\u003c/li>\n\u003cli>1 large or 2 medium ripe heirloom tomatoes, seeded and chopped\u003c/li>\n\u003cli>1 pint (1 lb) cherry tomatoes, stemmed and halved if large\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>About 1/3 cup crumbled feta cheese\u003c/li>\n\u003cli>About 3 cups wild or baby arugula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prep the tomatoes: seed and chop the heirloom tomatoes, stem and half the cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\" alt=\"Seed and chop heirloom tomatoes and stem and half cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seed and chop the heirloom tomatoes, stem and half the cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal grill for direct heat grilling over high heat. Brush the cooking grate of the grill clean, then oil the grate. Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Transfer the corn to a cutting board. Transfer the peppers to a bowl and cover with a plate or foil. Set aside for 15 minutes.\u003c/li>\n\u003cfigure id=\"attachment_86675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\" alt=\"Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Stem, seed, and quarter the peppers, then slice them crosswise into thin slices. Add to the serving bowl along with the tomatoes. Toss to combine.\u003c/li>\n\u003cfigure id=\"attachment_86674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\" alt=\"When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\" alt=\"Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Taste and season with a little salt. Serve.\u003c/li>\n\u003cfigure id=\"attachment_86692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\" alt=\"Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette",
"title": "Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_86210,bayareabites_109295' label='More Summer Recipes']\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.",
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"description": "Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.",
"title": "Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies",
"title": "Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kebabs are party fare:\u003c/strong> they are versatile, fun, and easy to eat out of hand. You can keep them simple, or make them elaborate. You can choose poultry, meat, fish or seafood, or veggies or a combination. You can marinate them in flavorful potions or serve sauces alongside inspired by cuisines across the world. And you can pile them high on a platter and invite guests to choose their favorites. \u003c/p>\n\u003cp>Here is one of my favorites, inspired by a recipe from my dear friend Maria Helm Sinskey, in her fabulous cookbook \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Family-Meals-Creating-Traditions/dp/0848732634\" target=\"_blank\">\u003cem>Family Meals\u003c/em>\u003c/a>. I’ve been making this recipe for many years and have adapted it over time, but the basics are the same: bite-sized pieces of chicken are bathed in a tangy yogurt-herb marinade (I add plenty of lemon to mine) until they are succulent. Threaded onto skewers with summer vegetables, in this case, cherry tomatoes and discs of zucchini, they are grilled until sizzling golden brown. The marinade keeps them flavorful and juicy, but be sure you don’t overcook them.\u003c/p>\n\u003cp>Serve these with warm whole wheat pita bread or naan, and an array of colorful summer salads. \u003c/p>\n\u003cfigure id=\"attachment_86639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\" alt=\"Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 skewers\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts or thighs, cut into 2-inch pieces\u003c/li>\n\u003cli>3/4 cup plain whole milk yogurt (not Greek)\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>1/3 cup finely chopped green onions\u003c/li>\n\u003cli>1/3 cup minced fresh herbs such as cilantro, mint, and dill\u003c/li>\n\u003cli>2 garlic cloves, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 small zucchini, cut into 1/2 inch rounds\u003c/li>\n\u003cli>About 18 cherry tomatoes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the yogurt, lemon zest and juice, green onions, herbs, garlic, 1 tsp salt, and 1/4 tsp pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 6 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\" alt=\"Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Soak 8 to 10 wooden skewers in water for 30 minutes. Prepare a charcoal grill for direct heat grilling over medium coals.\u003c/li>\n\u003cli>Remove the chicken from the marinade, letting as much drip back into the bowl as possible, and thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\" alt=\"Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86645\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\" alt=\" Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86645\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the skewers, turning occasionally, until cooked through and browned nicely. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "From chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kebabs are party fare:\u003c/strong> they are versatile, fun, and easy to eat out of hand. You can keep them simple, or make them elaborate. You can choose poultry, meat, fish or seafood, or veggies or a combination. You can marinate them in flavorful potions or serve sauces alongside inspired by cuisines across the world. And you can pile them high on a platter and invite guests to choose their favorites. \u003c/p>\n\u003cp>Here is one of my favorites, inspired by a recipe from my dear friend Maria Helm Sinskey, in her fabulous cookbook \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Family-Meals-Creating-Traditions/dp/0848732634\" target=\"_blank\">\u003cem>Family Meals\u003c/em>\u003c/a>. I’ve been making this recipe for many years and have adapted it over time, but the basics are the same: bite-sized pieces of chicken are bathed in a tangy yogurt-herb marinade (I add plenty of lemon to mine) until they are succulent. Threaded onto skewers with summer vegetables, in this case, cherry tomatoes and discs of zucchini, they are grilled until sizzling golden brown. The marinade keeps them flavorful and juicy, but be sure you don’t overcook them.\u003c/p>\n\u003cp>Serve these with warm whole wheat pita bread or naan, and an array of colorful summer salads. \u003c/p>\n\u003cfigure id=\"attachment_86639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\" alt=\"Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 skewers\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts or thighs, cut into 2-inch pieces\u003c/li>\n\u003cli>3/4 cup plain whole milk yogurt (not Greek)\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>1/3 cup finely chopped green onions\u003c/li>\n\u003cli>1/3 cup minced fresh herbs such as cilantro, mint, and dill\u003c/li>\n\u003cli>2 garlic cloves, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 small zucchini, cut into 1/2 inch rounds\u003c/li>\n\u003cli>About 18 cherry tomatoes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the yogurt, lemon zest and juice, green onions, herbs, garlic, 1 tsp salt, and 1/4 tsp pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 6 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\" alt=\"Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Soak 8 to 10 wooden skewers in water for 30 minutes. Prepare a charcoal grill for direct heat grilling over medium coals.\u003c/li>\n\u003cli>Remove the chicken from the marinade, letting as much drip back into the bowl as possible, and thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\" alt=\"Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86645\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\" alt=\" Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86645\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the skewers, turning occasionally, until cooked through and browned nicely. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore ",
"title": "Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_bookcover-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_bookcover-.jpg\" alt=\"Yummy Supper by Erin Scott\" width=\"500\" class=\"aligncenter size-full wp-image-86268\">\u003c/a>\u003c/p>\n\u003cp>It's mid-August and the summer produce is rolling in strong, a perfect time for the release of Erin Scott’s first cookbook, \u003ca href=\"http://www.amazon.com/Yummy-Supper-Luscious-Gluten-Free-Omnivore/dp/1609615441\">\u003cstrong>Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore\u003c/strong>\u003c/a>. Erin is a food photographer and writer who runs an award-winning blog (also called \u003ca href=\"http://yummysupper.blogspot.com/\">Yummy Supper\u003c/a>) from her home in Berkeley where she lives with her husband and two children. Erin’s work celebrates the abundance of Bay Area food with such generosity and exuberance that it’s easy to forget the other important fact about \u003cstrong>Yummy Supper\u003c/strong>, one that you will find tucked away in curly brackets in the subtitle: all the recipes are \u003ca href=\"http://en.wikipedia.org/wiki/Gluten-free_diet\">gluten-free\u003c/a>, or can be made gluten-free with a few basic, easy to find substitutes.\u003c/p>\n\u003cp>The curly brackets are important because they highlight the mission of the book: to make delicious, fun, celebratory food that just happens to be gluten-free. Erin was diagnosed six years ago with \u003ca href=\"http://celiac.org/\">celiac disease\u003c/a> but she isn’t interested in separating out the gluten-free eaters from everyone else. “I want \u003cstrong>Yummy Supper\u003c/strong> to feel inclusive,” she said when we spoke on the phone. “When I was first diagnosed, I felt excluded from all the joy and pleasure around food, especially living in the Bay Area. I felt like I had to live in my sad corner away from everyone else.”\u003c/p>\n\u003cfigure id=\"attachment_86267\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_authorphoto-8244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_authorphoto-8244.jpg\" alt=\"Author Erin Scott. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Erin Scott. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I’m not a picky eater. Before my diagnosis, I would have never had a conversation with a waiter about what I could eat. I would just order food and eat it. So I wanted my cooking at home and the cooking I shared with people to feel like there's no worry, there's no fear, there's no separating. Let's just eat together. Let's eat really good delicious food together and not focus on the limitations.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong> fulfills Erin’s wishes by offering 100 delicious-sounding, easy to follow recipes. The book is divided into 10 sections: \"Slurp\" (beverages), \"Egg,\" \"Veg,\" \"Sea,\" \"Butcher Shop,\" \"Grain and Seed,\" \"Nut,\" \"Fruit,\" \"Kid Favorites,\" and a final \"Odds and Ends\" for salad dressings, a pot of beans, and an uncomplicated GF flaky pastry dough. There is truly something here for everyone, from the simple \u003cem>Watercress Salad with Balsamic Cherries\u003c/em> to the more complex \u003cem>Pistachio Kebabs on Rosemary Skewers\u003c/em> made with ground lamb, cumin and pistachios to a delightfully refreshing \u003cem>Honeydew Granita with Lemon Verbena and Lime\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_86270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_Honeydewgranita-6686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_Honeydewgranita-6686.jpg\" alt=\"Honeydew Granita with Lemon Verbena and Lime. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honeydew Granita with Lemon Verbena and Lime. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003cp>Erin’s palate is fresh and adventuresome. It reflects and celebrates the flavors of the Bay Area with recipes such as her \u003cem>Bolinas Crab Pasta with Citrus and Mint\u003c/em> or the amazing \u003cem>Candied Tomatoes\u003c/em> which are best made with \u003ca href=\"http://www.happyboyfarms.com/our-produce-category.php?id=47\">dry-farmed Early Girls\u003c/a>, available now at most local farmers' markets. But don’t think you can’t share this book with your GF sister-in-law in New Jersey! Erin is careful to walk that thin line of celebrating our local bounty while making recipes accessible to the wider world, with maybe a minor adjustment here and there. \u003c/p>\n\u003cblockquote>\u003cp>“I really tried to walk that line, to make sure that there were recipes available to people who live in other places. There are so many other incredible foodsheds around the country and around the world where people are embracing their local food treasures. I would love to go to a place like Madison Wisconsin and explore what they've got going on right now. Amazing corn and tomatoes, I would imagine!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong>’s offerings are also influenced by the year Erin and her family spent traveling around the world. There are recipes using black and red rice, a stew from Bali made with chicken and vegetables and topped with fried shallot and cashews, and some intriguing millet crepes inspired by a rental kitchen in New Zealand. Another important thread is family and cooking with children. It’s clear from Erin’s photographs that her son and daughter are no strangers to the kitchen and many of the recipes are introduced with stories of their discoveries and delights in cooking and eating together. Her parents make appearances, too, with mentions of her mother's influential organic garden and a trip to Tijuana with her father to hunt down the original Caesar salad.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Beyond being a collection of fresh, delicious, and inclusive recipes, \u003cstrong>Yummy Supper\u003c/strong> is also a beautiful book. It has a sturdy, satin-smooth soft cover, a good solid binding that lays flat on the counter, and an easy-to-read recipe format. But what’s most standout are the dozens of lush photographs taken by Erin herself, who is also a professional food photographer. In fact, \u003cstrong>Yummy Supper\u003c/strong> the blog grew up around her lifelong love of photography and sharing food. \u003c/p>\n\u003cblockquote>\u003cp>“Photography is something I've dabbled in and I've always been interested in beauty and aesthetics and design but I never went further than that. I was just a very amateur photographer and an amateur home cook. When I started \u003cstrong>Yummy Supper\u003c/strong>, I thought it was important to have a visual element so I started shooting for the blog. My pictures at first were horrible. Horrible! I would just cringe! But I stayed with it and over time they got better. And even today, while I'm still learning, I feel that I'm able to express what I want with the images, which is really wonderful.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86266,86273,86272,86271\"]\u003c/p>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong> is 100% Erin’s baby. She didn’t work with an art director or a food and prop stylist to produce her photographs, the team of people usually present on a cookbook photo shoot. \u003c/p>\n\u003cblockquote>\u003cp>“It’s all me. I felt it was the best way to tell my story. I didn't take the normal route and write all of the book first and then do all of the photography in a few rushed weeks at the end. I went through the year developing and honing the recipes and then shooting them as I went along. So I had the luxury of taking the year and going with the seasons.\"\u003c/p>\n\u003cp>“I actually feel a little vulnerable these days, because I'm realizing that \u003cstrong>Yummy Supper\u003c/strong> is such a heartfelt love project. When I was making it, it was just me in that space but now that the book has come out, I'm beginning to realize that I'm sharing this with everybody. Its a wild thing to put that much of my self into something. Hopefully it will be received in a loving way, too!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Any final words?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“This is not a book only for people with celiac. Gluten-free has become a little polarizing and I don't want people to feel polarized about food. I want them to feel inclusive and expansive. \u003cstrong>Yummy Supper\u003c/strong> offers the kind of food that everybody can enjoy.”\u003c/p>\u003c/blockquote>\n\u003cp>Erin generously shared her recipe from \u003cstrong>Yummy Supper\u003c/strong> for \u003cem>Candied Tomatoes\u003c/em>. The recipe is a simple method for slow-roasting tomatoes until they are sweet and concentrated but still moist and juicy. The tomatoes can then be popped into the freezer to be used in the darkest winter months for stews, soups, or anywhere the tangy-sweet flavor of a tomato would be appreciated. The recipe was especially developed to use dry-farmed Early Girl tomatoes which can be found in large tumbling mounds all over Bay Area farmers' markets in August and September.\u003c/p>\n\u003cp>I found this recipe quick and easy to follow. The tomatoes emerged wrinkled and shrunken and bursting with concentrated tomato sweetness. It really feels wonderful to have them tucked away in the freezer for those sad and dreary times when tomatoes aren’t in season.\u003c/p>\n\u003cp>\u003cstrong>A few notes:\u003c/strong> Erin’s line \"I like to sprinkle on a bit of sugar or drizzle with agave nectar to enhance caramelization of the slow roast\" makes this step sound more like a suggestion than a command, so you may hesitate. I recommend doing it, especially if your tomatoes are a little on the acidic side. I found I needed less than the 1.5 tablespoon recommended, however; just a few pinches were enough. Do be careful not to sprinkle too much sugar onto the baking sheet, however, as it is bound to burn in the 4-5 hours the tomatoes are in the oven.\u003c/p>\n\u003cp>Speaking of ovens, this is one of those recipes where you want to be sure your oven’s temperature is accurate since you really want the roast to be low and slow. Check the tomatoes in the beginning and lower the heat if they seem to be coloring too quickly. Also, if your oven has any hot spots, be sure to rotate the tray to ensure even cooking.\u003c/p>\n\u003cp>Brilliant recipe, Erin! Thank you!\u003c/p>\n\u003cfigure id=\"attachment_86269\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_CandiedTomatoes-2565.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_CandiedTomatoes-2565.jpg\" alt=\"Candied Tomatoes. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86269\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Candied Tomatoes. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Candied Tomatoes\u003c/h3>\n\u003cp>There is nothing like the deep flavor of roasted tomatoes to combat the winter doldrums. You heard me right: I'm talking about tomatoes in winter. This recipe is all about taking advantage of summer produce at its peak and giving us access to summer delights well into the winter months.\t \u003c/p>\n\u003cp>If you are lucky enough to grow your own tomatoes, this is a perfect way to turn your bounty into an ingredient you can enjoy long after the summer sun has set. If you are like us and love tomatoes but don't grow them yourself, don't despair. When the days are hot and the time is right, go out and buy bags of your favorite local tomatoes. I hit the market in August and September, when our Northern California tomatoes are at their sweetest (and their prices are at their lowest), and I get to work candying dry-farmed Early Girls by the crateful. I toss them into freezer bags, and the juicy roasted tomatoes are ours to savor year-round.\t \u003c/p>\n\u003cp>Feel free to double or even quadruple this recipe. You won't be sorry when you have a stash of sweet roasted tomatoes waiting for you in the freezer. See \u003cem>Candied Tomatoes\u003c/em> put to use in these recipes: \u003cem>Pork Ragu\u003c/em> and \u003cem>Cozy Winter Soup with Fennel Sausage, Leeks, White Beans, and Rapini\u003c/em>.\t\u003c/p>\n\u003cp>\u003cem>Makes about 1 1/2 cups\u003c/em>\t \t \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\t \t \n\u003cli>4 pounds tomatoes (I'm partial to dry-farmed Early Girls--they may not look fancy, but the flavor is unbeatable)\u003c/li>\n\u003cli>2-4 tablespoons olive oil\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>1 1/2 tablespoons sugar or 1 tablespoon light agave nectar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\t \t \n\u003cli>Preheat your oven to 250°F.\u003c/li>\n\u003cli>Slice small or medium tomatoes in half and spread them out, face up, over a large baking sheet. (If you are using huge heirloom tomatoes, cut them into large wedges.) Lightly drizzle the olive oil over the tops of the tomatoes. Sprinkle with salt. I like to sprinkle on a bit of sugar or drizzle on a bit of agave nectar to enhance the caramelization of the slow roast. Slide the baking sheet into the warm oven.\u003c/li>\n\u003cli>After 4 to 5 hours of roasting, your tomatoes will be ready. They will have shrunk in size significantly and the flavors will have concentrated. The tops will be caramelized, but the tomatoes will still be nice and juicy.\u003c/li>\n\u003cli>If you're like me, you'll need to go ahead and eat some roasted tomatoes right away--they are hard to resist. Maybe make yourself a bowl of roasted tomato pasta with fresh basil, mozzarella, plenty of olive oil, and garlic. Or how about roasted tomato soup?\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Tip:\u003c/strong> To save some Candied Tomatoes, fill a resealable plastic bag or two and store them in your freezer. When you pull them out in deep winter, you'll smile as you taste a bit of summer.\t \t \u003c/p>\n\u003cp>\u003cem>Reprinted from \u003cstrong>Yummy Supper\u003c/strong> by Erin Scott. Copyright (c) 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.\u003c/em>\u003c/p>\n\u003ch3>Information\u003c/h3>\n\u003cp>\u003cstrong>Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore\u003c/strong> by Erin Scott can be found at your local Bay Area Bookstore or online at \u003ca href=\"http://www.amazon.com/Yummy-Supper-Luscious-Gluten-Free-Omnivore/dp/1609615441\">Amazon\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Erin will be doing many \u003cstrong>Yummy Supper\u003c/strong> related events this fall, most notably a free book launch party at The Edible Schoolyard in Berkeley on September 7. Check out the \u003ca href=\"http://yummysupper.blogspot.com/p/book-tour.html\">Book Tour\u003c/a> page on her website for more information.\u003c/p>\n\n",
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"excerpt": "Award-winning food blogger Erin Scott's first cookbook, Yummy Supper, is collection of 100 lush, beautifully photographed recipes that take full advantage of our Bay Area bounty and oh, by the way, just happen to be gluten-free. This is the cookbook that will feed everyone at your table, in all possible ways.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_bookcover-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_bookcover-.jpg\" alt=\"Yummy Supper by Erin Scott\" width=\"500\" class=\"aligncenter size-full wp-image-86268\">\u003c/a>\u003c/p>\n\u003cp>It's mid-August and the summer produce is rolling in strong, a perfect time for the release of Erin Scott’s first cookbook, \u003ca href=\"http://www.amazon.com/Yummy-Supper-Luscious-Gluten-Free-Omnivore/dp/1609615441\">\u003cstrong>Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore\u003c/strong>\u003c/a>. Erin is a food photographer and writer who runs an award-winning blog (also called \u003ca href=\"http://yummysupper.blogspot.com/\">Yummy Supper\u003c/a>) from her home in Berkeley where she lives with her husband and two children. Erin’s work celebrates the abundance of Bay Area food with such generosity and exuberance that it’s easy to forget the other important fact about \u003cstrong>Yummy Supper\u003c/strong>, one that you will find tucked away in curly brackets in the subtitle: all the recipes are \u003ca href=\"http://en.wikipedia.org/wiki/Gluten-free_diet\">gluten-free\u003c/a>, or can be made gluten-free with a few basic, easy to find substitutes.\u003c/p>\n\u003cp>The curly brackets are important because they highlight the mission of the book: to make delicious, fun, celebratory food that just happens to be gluten-free. Erin was diagnosed six years ago with \u003ca href=\"http://celiac.org/\">celiac disease\u003c/a> but she isn’t interested in separating out the gluten-free eaters from everyone else. “I want \u003cstrong>Yummy Supper\u003c/strong> to feel inclusive,” she said when we spoke on the phone. “When I was first diagnosed, I felt excluded from all the joy and pleasure around food, especially living in the Bay Area. I felt like I had to live in my sad corner away from everyone else.”\u003c/p>\n\u003cfigure id=\"attachment_86267\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_authorphoto-8244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_authorphoto-8244.jpg\" alt=\"Author Erin Scott. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Erin Scott. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I’m not a picky eater. Before my diagnosis, I would have never had a conversation with a waiter about what I could eat. I would just order food and eat it. So I wanted my cooking at home and the cooking I shared with people to feel like there's no worry, there's no fear, there's no separating. Let's just eat together. Let's eat really good delicious food together and not focus on the limitations.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong> fulfills Erin’s wishes by offering 100 delicious-sounding, easy to follow recipes. The book is divided into 10 sections: \"Slurp\" (beverages), \"Egg,\" \"Veg,\" \"Sea,\" \"Butcher Shop,\" \"Grain and Seed,\" \"Nut,\" \"Fruit,\" \"Kid Favorites,\" and a final \"Odds and Ends\" for salad dressings, a pot of beans, and an uncomplicated GF flaky pastry dough. There is truly something here for everyone, from the simple \u003cem>Watercress Salad with Balsamic Cherries\u003c/em> to the more complex \u003cem>Pistachio Kebabs on Rosemary Skewers\u003c/em> made with ground lamb, cumin and pistachios to a delightfully refreshing \u003cem>Honeydew Granita with Lemon Verbena and Lime\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_86270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_Honeydewgranita-6686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_Honeydewgranita-6686.jpg\" alt=\"Honeydew Granita with Lemon Verbena and Lime. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honeydew Granita with Lemon Verbena and Lime. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003cp>Erin’s palate is fresh and adventuresome. It reflects and celebrates the flavors of the Bay Area with recipes such as her \u003cem>Bolinas Crab Pasta with Citrus and Mint\u003c/em> or the amazing \u003cem>Candied Tomatoes\u003c/em> which are best made with \u003ca href=\"http://www.happyboyfarms.com/our-produce-category.php?id=47\">dry-farmed Early Girls\u003c/a>, available now at most local farmers' markets. But don’t think you can’t share this book with your GF sister-in-law in New Jersey! Erin is careful to walk that thin line of celebrating our local bounty while making recipes accessible to the wider world, with maybe a minor adjustment here and there. \u003c/p>\n\u003cblockquote>\u003cp>“I really tried to walk that line, to make sure that there were recipes available to people who live in other places. There are so many other incredible foodsheds around the country and around the world where people are embracing their local food treasures. I would love to go to a place like Madison Wisconsin and explore what they've got going on right now. Amazing corn and tomatoes, I would imagine!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong>’s offerings are also influenced by the year Erin and her family spent traveling around the world. There are recipes using black and red rice, a stew from Bali made with chicken and vegetables and topped with fried shallot and cashews, and some intriguing millet crepes inspired by a rental kitchen in New Zealand. Another important thread is family and cooking with children. It’s clear from Erin’s photographs that her son and daughter are no strangers to the kitchen and many of the recipes are introduced with stories of their discoveries and delights in cooking and eating together. Her parents make appearances, too, with mentions of her mother's influential organic garden and a trip to Tijuana with her father to hunt down the original Caesar salad.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beyond being a collection of fresh, delicious, and inclusive recipes, \u003cstrong>Yummy Supper\u003c/strong> is also a beautiful book. It has a sturdy, satin-smooth soft cover, a good solid binding that lays flat on the counter, and an easy-to-read recipe format. But what’s most standout are the dozens of lush photographs taken by Erin herself, who is also a professional food photographer. In fact, \u003cstrong>Yummy Supper\u003c/strong> the blog grew up around her lifelong love of photography and sharing food. \u003c/p>\n\u003cblockquote>\u003cp>“Photography is something I've dabbled in and I've always been interested in beauty and aesthetics and design but I never went further than that. I was just a very amateur photographer and an amateur home cook. When I started \u003cstrong>Yummy Supper\u003c/strong>, I thought it was important to have a visual element so I started shooting for the blog. My pictures at first were horrible. Horrible! I would just cringe! But I stayed with it and over time they got better. And even today, while I'm still learning, I feel that I'm able to express what I want with the images, which is really wonderful.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong> is 100% Erin’s baby. She didn’t work with an art director or a food and prop stylist to produce her photographs, the team of people usually present on a cookbook photo shoot. \u003c/p>\n\u003cblockquote>\u003cp>“It’s all me. I felt it was the best way to tell my story. I didn't take the normal route and write all of the book first and then do all of the photography in a few rushed weeks at the end. I went through the year developing and honing the recipes and then shooting them as I went along. So I had the luxury of taking the year and going with the seasons.\"\u003c/p>\n\u003cp>“I actually feel a little vulnerable these days, because I'm realizing that \u003cstrong>Yummy Supper\u003c/strong> is such a heartfelt love project. When I was making it, it was just me in that space but now that the book has come out, I'm beginning to realize that I'm sharing this with everybody. Its a wild thing to put that much of my self into something. Hopefully it will be received in a loving way, too!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Any final words?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“This is not a book only for people with celiac. Gluten-free has become a little polarizing and I don't want people to feel polarized about food. I want them to feel inclusive and expansive. \u003cstrong>Yummy Supper\u003c/strong> offers the kind of food that everybody can enjoy.”\u003c/p>\u003c/blockquote>\n\u003cp>Erin generously shared her recipe from \u003cstrong>Yummy Supper\u003c/strong> for \u003cem>Candied Tomatoes\u003c/em>. The recipe is a simple method for slow-roasting tomatoes until they are sweet and concentrated but still moist and juicy. The tomatoes can then be popped into the freezer to be used in the darkest winter months for stews, soups, or anywhere the tangy-sweet flavor of a tomato would be appreciated. The recipe was especially developed to use dry-farmed Early Girl tomatoes which can be found in large tumbling mounds all over Bay Area farmers' markets in August and September.\u003c/p>\n\u003cp>I found this recipe quick and easy to follow. The tomatoes emerged wrinkled and shrunken and bursting with concentrated tomato sweetness. It really feels wonderful to have them tucked away in the freezer for those sad and dreary times when tomatoes aren’t in season.\u003c/p>\n\u003cp>\u003cstrong>A few notes:\u003c/strong> Erin’s line \"I like to sprinkle on a bit of sugar or drizzle with agave nectar to enhance caramelization of the slow roast\" makes this step sound more like a suggestion than a command, so you may hesitate. I recommend doing it, especially if your tomatoes are a little on the acidic side. I found I needed less than the 1.5 tablespoon recommended, however; just a few pinches were enough. Do be careful not to sprinkle too much sugar onto the baking sheet, however, as it is bound to burn in the 4-5 hours the tomatoes are in the oven.\u003c/p>\n\u003cp>Speaking of ovens, this is one of those recipes where you want to be sure your oven’s temperature is accurate since you really want the roast to be low and slow. Check the tomatoes in the beginning and lower the heat if they seem to be coloring too quickly. Also, if your oven has any hot spots, be sure to rotate the tray to ensure even cooking.\u003c/p>\n\u003cp>Brilliant recipe, Erin! Thank you!\u003c/p>\n\u003cfigure id=\"attachment_86269\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_CandiedTomatoes-2565.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_CandiedTomatoes-2565.jpg\" alt=\"Candied Tomatoes. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86269\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Candied Tomatoes. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Candied Tomatoes\u003c/h3>\n\u003cp>There is nothing like the deep flavor of roasted tomatoes to combat the winter doldrums. You heard me right: I'm talking about tomatoes in winter. This recipe is all about taking advantage of summer produce at its peak and giving us access to summer delights well into the winter months.\t \u003c/p>\n\u003cp>If you are lucky enough to grow your own tomatoes, this is a perfect way to turn your bounty into an ingredient you can enjoy long after the summer sun has set. If you are like us and love tomatoes but don't grow them yourself, don't despair. When the days are hot and the time is right, go out and buy bags of your favorite local tomatoes. I hit the market in August and September, when our Northern California tomatoes are at their sweetest (and their prices are at their lowest), and I get to work candying dry-farmed Early Girls by the crateful. I toss them into freezer bags, and the juicy roasted tomatoes are ours to savor year-round.\t \u003c/p>\n\u003cp>Feel free to double or even quadruple this recipe. You won't be sorry when you have a stash of sweet roasted tomatoes waiting for you in the freezer. See \u003cem>Candied Tomatoes\u003c/em> put to use in these recipes: \u003cem>Pork Ragu\u003c/em> and \u003cem>Cozy Winter Soup with Fennel Sausage, Leeks, White Beans, and Rapini\u003c/em>.\t\u003c/p>\n\u003cp>\u003cem>Makes about 1 1/2 cups\u003c/em>\t \t \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\t \t \n\u003cli>4 pounds tomatoes (I'm partial to dry-farmed Early Girls--they may not look fancy, but the flavor is unbeatable)\u003c/li>\n\u003cli>2-4 tablespoons olive oil\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>1 1/2 tablespoons sugar or 1 tablespoon light agave nectar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\t \t \n\u003cli>Preheat your oven to 250°F.\u003c/li>\n\u003cli>Slice small or medium tomatoes in half and spread them out, face up, over a large baking sheet. (If you are using huge heirloom tomatoes, cut them into large wedges.) Lightly drizzle the olive oil over the tops of the tomatoes. Sprinkle with salt. I like to sprinkle on a bit of sugar or drizzle on a bit of agave nectar to enhance the caramelization of the slow roast. Slide the baking sheet into the warm oven.\u003c/li>\n\u003cli>After 4 to 5 hours of roasting, your tomatoes will be ready. They will have shrunk in size significantly and the flavors will have concentrated. The tops will be caramelized, but the tomatoes will still be nice and juicy.\u003c/li>\n\u003cli>If you're like me, you'll need to go ahead and eat some roasted tomatoes right away--they are hard to resist. Maybe make yourself a bowl of roasted tomato pasta with fresh basil, mozzarella, plenty of olive oil, and garlic. Or how about roasted tomato soup?\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Tip:\u003c/strong> To save some Candied Tomatoes, fill a resealable plastic bag or two and store them in your freezer. When you pull them out in deep winter, you'll smile as you taste a bit of summer.\t \t \u003c/p>\n\u003cp>\u003cem>Reprinted from \u003cstrong>Yummy Supper\u003c/strong> by Erin Scott. Copyright (c) 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.\u003c/em>\u003c/p>\n\u003ch3>Information\u003c/h3>\n\u003cp>\u003cstrong>Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore\u003c/strong> by Erin Scott can be found at your local Bay Area Bookstore or online at \u003ca href=\"http://www.amazon.com/Yummy-Supper-Luscious-Gluten-Free-Omnivore/dp/1609615441\">Amazon\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Erin will be doing many \u003cstrong>Yummy Supper\u003c/strong> related events this fall, most notably a free book launch party at The Edible Schoolyard in Berkeley on September 7. Check out the \u003ca href=\"http://yummysupper.blogspot.com/p/book-tour.html\">Book Tour\u003c/a> page on her website for more information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone, from sweet and smokey grilled corn with cilantro-lime pesto and couscous salad with cherry tomatoes to succulent marinated flank steak and fresh zucchini ribbon salad. Top it all off with a mouthwatering vanilla-scented cobbler overflowing with juicy nectarines. And get your buzz on with sparkly vodka cocktails infused with cucumber, mint, and lemon. Happy Fourth!\u003cbr>\n\u003cem>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cstrong>Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>Upside-Down Nectarine Cobbler\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cstrong>Cucumber-Lemon-Mint Vodka Fizz\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone, from sweet and smokey grilled corn with cilantro-lime pesto and couscous salad with cherry tomatoes to succulent marinated flank steak and fresh zucchini ribbon salad. Top it all off with a mouthwatering vanilla-scented cobbler overflowing with juicy nectarines. And get your buzz on with sparkly vodka cocktails infused with cucumber, mint, and lemon. Happy Fourth!\u003cbr>\n\u003cem>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cstrong>Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>Upside-Down Nectarine Cobbler\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cstrong>Cucumber-Lemon-Mint Vodka Fizz\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Crowd-Pleasing Summer Couscous Pesto Salad",
"title": "Crowd-Pleasing Summer Couscous Pesto Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>This bright and sunny Israeli couscous salad is a fresh stand-in for pasta salad at your next barbecue (without all the mayonnaise). Israeli couscous, also called pearl couscous, is a toasted pasta shaped like little round balls and made from wheat or semolina. It’s similar to traditional couscous, which is made from granules of semolina, but larger and chewier.\u003c/p>\n\u003cp>It can be prepared in many ways, but I particularly love it in a salad. Not only is this salad fast and super easy to prepare, but it’s a real crowd- (and kid-) pleaser. And you can make it in advance, so it’s excellent to take along to your friend’s next gathering or for a picnic in the park.\u003c/p>\n\u003cp>It’s also as versatile as it is easy to make. Don’t have Israeli couscous? Use cooked farro instead! Have an abundance of zucchini? Sear it lightly on the grill, chop it up, and throw it in. It’s also fantastic served atop thick slices of ripe heirloom tomatoes. Add some chopped bocconcini mozzarella and swap out the white wine vinegar for balsamic, and you have yourself a Caprese pasta salad.\u003c/p>\n\u003cp>So, next time you are wondering what to make for the potluck barbecue at your Aunt’s house...try this crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_84465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\" alt=\"Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>2 cups Israeli couscous\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 cups boiling water\u003c/li>\n\u003cli>1/4 cup best-quality fresh basil pesto (or better yet, homemade)\u003c/li>\n\u003cli>2 tablespoons white wine vinegar\u003c/li>\n\u003cli>Juice of 1/2 large lemon\u003c/li>\n\u003cli>1 1/2 cups cherry or grape tomatoes, halved (about 8 ounces)\u003c/li>\n\u003cli>About 2 cups baby arugula\u003c/li>\n\u003cli>1/4 cup pine nuts, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add 2 tablespoons oil to a large saucepan, and warm over medium-high heat. Add the couscous and cook, stirring, until toasted and golden, about 5 minutes. Sprinkle with a generous pinch of salt, then add the boiling water (be careful as it will fizzle and sizzle wildly!). Bring the mixture back to a boil, stir, cover, and reduce the heat to low and let simmer gently for 10 minutes. Remove from the heat, drain in a fine mesh sieve and cool under cold running water; drain well. Transfer to a large serving bowl and drizzle with 1 tablespoon olive oil.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\">\u003cimg class=\"size-full wp-image-84476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\" alt=\"Toast the couscous until it is golden. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the couscous until it is golden.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Set aside for at least 15 minutes and up to 1 hour at room temperature.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\" alt=\"Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, add the tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\">\u003cimg class=\"size-full wp-image-84470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\" alt=\"Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This crowd-pleasing couscous pasta salad will win you smiles from both the adults and kids. It’s quick, easy, and versatile and perfect for barbecues, picnics, or any outdoor gathering.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>This bright and sunny Israeli couscous salad is a fresh stand-in for pasta salad at your next barbecue (without all the mayonnaise). Israeli couscous, also called pearl couscous, is a toasted pasta shaped like little round balls and made from wheat or semolina. It’s similar to traditional couscous, which is made from granules of semolina, but larger and chewier.\u003c/p>\n\u003cp>It can be prepared in many ways, but I particularly love it in a salad. Not only is this salad fast and super easy to prepare, but it’s a real crowd- (and kid-) pleaser. And you can make it in advance, so it’s excellent to take along to your friend’s next gathering or for a picnic in the park.\u003c/p>\n\u003cp>It’s also as versatile as it is easy to make. Don’t have Israeli couscous? Use cooked farro instead! Have an abundance of zucchini? Sear it lightly on the grill, chop it up, and throw it in. It’s also fantastic served atop thick slices of ripe heirloom tomatoes. Add some chopped bocconcini mozzarella and swap out the white wine vinegar for balsamic, and you have yourself a Caprese pasta salad.\u003c/p>\n\u003cp>So, next time you are wondering what to make for the potluck barbecue at your Aunt’s house...try this crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_84465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\" alt=\"Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\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>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>2 cups Israeli couscous\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 cups boiling water\u003c/li>\n\u003cli>1/4 cup best-quality fresh basil pesto (or better yet, homemade)\u003c/li>\n\u003cli>2 tablespoons white wine vinegar\u003c/li>\n\u003cli>Juice of 1/2 large lemon\u003c/li>\n\u003cli>1 1/2 cups cherry or grape tomatoes, halved (about 8 ounces)\u003c/li>\n\u003cli>About 2 cups baby arugula\u003c/li>\n\u003cli>1/4 cup pine nuts, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add 2 tablespoons oil to a large saucepan, and warm over medium-high heat. Add the couscous and cook, stirring, until toasted and golden, about 5 minutes. Sprinkle with a generous pinch of salt, then add the boiling water (be careful as it will fizzle and sizzle wildly!). Bring the mixture back to a boil, stir, cover, and reduce the heat to low and let simmer gently for 10 minutes. Remove from the heat, drain in a fine mesh sieve and cool under cold running water; drain well. Transfer to a large serving bowl and drizzle with 1 tablespoon olive oil.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\">\u003cimg class=\"size-full wp-image-84476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\" alt=\"Toast the couscous until it is golden. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the couscous until it is golden.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Set aside for at least 15 minutes and up to 1 hour at room temperature.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\" alt=\"Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, add the tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\">\u003cimg class=\"size-full wp-image-84470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\" alt=\"Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago",
"title": "A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve never had this beautiful salad you are in for a big surprise. With long ribbons of raw zucchini, a splash of lemon, some salty cheese and earthy nuts--this has to be the world’s easiest and most versatile salad. Plus it goes with just about any summer fare. And best of all, it’s freaking delicious. My toddler loves it. I adore it. My husband is always happy when I make it (hell, he can even make it!).\u003c/p>\n\u003cp>I hated zucchini until someone, years ago, served me a salad like this one. Before, I thought of all zucchini as overcooked, mushy ickyness. But this salad was a revelation: I actually do like zucchini. Just not cooked (or at least very lightly cooked so it still has some density).\u003c/p>\n\u003cp>Did I mention it was versatile and accommodating? You can serve this to anyone. If you leave out the cheese, you can serve it to your gluten-free, dairy-free, vegan, Paleo, raw food sister’s cousin’s friend. You can tell a picky toddler it is pasta. You can serve it as pasta. You can add chopped fresh herbs (basil or parsley are great), make it with or without cheese, or even with or without nuts (I like almonds or pine nuts, but pistachios or walnuts would also be delicious).\u003c/p>\n\u003cp>\u003cstrong>A note on choosing zucchini:\u003c/strong> Zucchini, a summer squash, is best during the hot summer months. In fact, it’s just about everywhere right now, and it’s cheap cheap cheap. Select smaller zucchini as they tend to be sweeter; I avoid the super jumbo ones. Look for an array of colors, zucchini comes not only as the dark green vegetable we are all used to seeing, but yellow, striped, and even multi-colored (green and yellow usually).\u003c/p>\n\u003cfigure id=\"attachment_84302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\" alt=\"Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>1/2 lemon\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler\u003c/li>\n\u003cli>2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\">\u003cimg class=\"size-full wp-image-84306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\" alt=\"Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\">\u003cimg class=\"size-full wp-image-84305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\" alt=\"Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84295\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\">\u003cimg class=\"size-full wp-image-84295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.",
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"description": "This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.",
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"headline": "A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago",
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"slug": "a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve never had this beautiful salad you are in for a big surprise. With long ribbons of raw zucchini, a splash of lemon, some salty cheese and earthy nuts--this has to be the world’s easiest and most versatile salad. Plus it goes with just about any summer fare. And best of all, it’s freaking delicious. My toddler loves it. I adore it. My husband is always happy when I make it (hell, he can even make it!).\u003c/p>\n\u003cp>I hated zucchini until someone, years ago, served me a salad like this one. Before, I thought of all zucchini as overcooked, mushy ickyness. But this salad was a revelation: I actually do like zucchini. Just not cooked (or at least very lightly cooked so it still has some density).\u003c/p>\n\u003cp>Did I mention it was versatile and accommodating? You can serve this to anyone. If you leave out the cheese, you can serve it to your gluten-free, dairy-free, vegan, Paleo, raw food sister’s cousin’s friend. You can tell a picky toddler it is pasta. You can serve it as pasta. You can add chopped fresh herbs (basil or parsley are great), make it with or without cheese, or even with or without nuts (I like almonds or pine nuts, but pistachios or walnuts would also be delicious).\u003c/p>\n\u003cp>\u003cstrong>A note on choosing zucchini:\u003c/strong> Zucchini, a summer squash, is best during the hot summer months. In fact, it’s just about everywhere right now, and it’s cheap cheap cheap. Select smaller zucchini as they tend to be sweeter; I avoid the super jumbo ones. Look for an array of colors, zucchini comes not only as the dark green vegetable we are all used to seeing, but yellow, striped, and even multi-colored (green and yellow usually).\u003c/p>\n\u003cfigure id=\"attachment_84302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\" alt=\"Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/h3>\n\u003cp>\u003cem>Serves 6\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>5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>1/2 lemon\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler\u003c/li>\n\u003cli>2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\">\u003cimg class=\"size-full wp-image-84306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\" alt=\"Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\">\u003cimg class=\"size-full wp-image-84305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\" alt=\"Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84295\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\">\u003cimg class=\"size-full wp-image-84295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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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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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"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": {
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"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
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