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"disqusTitle": "Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream",
"title": "Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning:\u003c/strong> this dessert will make you completely lose control. You will take one bite, then another, then another, and before you know it you will have eaten two of the enticing little flirts. Not that that happened to me. Nope. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Pavlova_(food)\" target=\"_blank\">\u003cstrong>Pavlova\u003c/strong>\u003c/a>, a dessert that originated in New Zealand or Australia (but is loved the world over) and named after Russian ballerina Anna Pavlova, consists of a crisp-on-the-outside and chewy-on-the-inside vanilla meringue nest that embraces billowy whipped cream. Sometimes, it features layers of tart citrus curd and whipped cream. The whole darn thing is often topped off with juicy, ripe fruit.\u003c/p>\n\u003cp>Here, I’ve made these light-as-a-feather, pillowy meringues into individual desserts, but you can make one large one if you like. The whipped cream adds a lovely contrast of texture. And the sweet summer berries and nectarines, delicately scented with vanilla bean seeds, give it flavorful freshness.\u003c/p>\n\u003cp>You can use just about any fruit for these, just be sure it’s of the season, fragrant, and perfectly ripe. These do not hold well so once you put them together you’ll want to serve them right away.\u003c/p>\n\u003cp>Take note! \u003cstrong>These are gluten-free!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_86841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\" alt=\"Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Meringue\u003c/em>\u003c/p>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fruit and whipped cream\u003c/em>\n\u003cli>2 ripe nectarines or peeled peaches, halved, seeded, and cut into thin slices\u003c/li>\n\u003cli>12 oz fresh berries, such as raspberries or blackberries, halved if very large\u003c/li>\n\u003cli>4 tbsp superfine sugar\u003c/li>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the meringue, preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the 1 cup sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\" alt=\"Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon 6 to 8 dollops of the meringue onto the prepared baking sheet, dividing the mixture evenly and spacing them at least 1 or 2 inches apart. If you want to make 1 large meringue, spoon the entire mixture onto the prepared baking sheet. Use the back of the spoon to create an indentation in the center of each mound.\u003c/li>\n\u003cfigure id=\"attachment_86840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\" alt=\"Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour for the individual meringues, or 1 1/2 hours for the large meringue. Turn off the oven and leave the meringue in the oven to cool completely, at least 2 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\" alt=\"Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Using a small paring knife, split the vanilla bean in half lengthwise. Using the back of the knife, scrape out the seeds and add to the bowl of fruit. Toss until well combined. Let sit for about 30 minutes to macerate.\u003c/li>\n\u003cfigure id=\"attachment_86839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\" alt=\"In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, beat the cream, 2 tbsp sugar, and vanilla extract until medium-soft peaks form. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86832\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\" alt=\"Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86832\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86827\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\" alt=\"Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, divide the individual meringues among dessert plates (or place the large one on a serving platter). Divide the whipped cream amongst them, then top with spoonfuls of the fruit with juices. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries right away. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning:\u003c/strong> this dessert will make you completely lose control. You will take one bite, then another, then another, and before you know it you will have eaten two of the enticing little flirts. Not that that happened to me. Nope. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Pavlova_(food)\" target=\"_blank\">\u003cstrong>Pavlova\u003c/strong>\u003c/a>, a dessert that originated in New Zealand or Australia (but is loved the world over) and named after Russian ballerina Anna Pavlova, consists of a crisp-on-the-outside and chewy-on-the-inside vanilla meringue nest that embraces billowy whipped cream. Sometimes, it features layers of tart citrus curd and whipped cream. The whole darn thing is often topped off with juicy, ripe fruit.\u003c/p>\n\u003cp>Here, I’ve made these light-as-a-feather, pillowy meringues into individual desserts, but you can make one large one if you like. The whipped cream adds a lovely contrast of texture. And the sweet summer berries and nectarines, delicately scented with vanilla bean seeds, give it flavorful freshness.\u003c/p>\n\u003cp>You can use just about any fruit for these, just be sure it’s of the season, fragrant, and perfectly ripe. These do not hold well so once you put them together you’ll want to serve them right away.\u003c/p>\n\u003cp>Take note! \u003cstrong>These are gluten-free!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_86841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\" alt=\"Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Meringue\u003c/em>\u003c/p>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fruit and whipped cream\u003c/em>\n\u003cli>2 ripe nectarines or peeled peaches, halved, seeded, and cut into thin slices\u003c/li>\n\u003cli>12 oz fresh berries, such as raspberries or blackberries, halved if very large\u003c/li>\n\u003cli>4 tbsp superfine sugar\u003c/li>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the meringue, preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the 1 cup sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\" alt=\"Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon 6 to 8 dollops of the meringue onto the prepared baking sheet, dividing the mixture evenly and spacing them at least 1 or 2 inches apart. If you want to make 1 large meringue, spoon the entire mixture onto the prepared baking sheet. Use the back of the spoon to create an indentation in the center of each mound.\u003c/li>\n\u003cfigure id=\"attachment_86840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\" alt=\"Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour for the individual meringues, or 1 1/2 hours for the large meringue. Turn off the oven and leave the meringue in the oven to cool completely, at least 2 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\" alt=\"Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Using a small paring knife, split the vanilla bean in half lengthwise. Using the back of the knife, scrape out the seeds and add to the bowl of fruit. Toss until well combined. Let sit for about 30 minutes to macerate.\u003c/li>\n\u003cfigure id=\"attachment_86839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\" alt=\"In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, beat the cream, 2 tbsp sugar, and vanilla extract until medium-soft peaks form. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86832\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\" alt=\"Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86832\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86827\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\" alt=\"Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, divide the individual meringues among dessert plates (or place the large one on a serving platter). Divide the whipped cream amongst them, then top with spoonfuls of the fruit with juices. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries right away. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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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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"description": "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.",
"title": "Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta | KQED",
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"headline": "Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta",
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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": "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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"description": "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": "Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ",
"title": "Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ",
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"content": "\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n",
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"excerpt": "According to a report in the October 2014 issue of Consumer Reports high tuna consumption may do more harm than good for pregnant women. This finding challenges the FDA guidelines that do not include tuna on the list of fish to avoid due to high levels of mercury.",
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"description": "According to a report in the October 2014 issue of Consumer Reports high tuna consumption may do more harm than good for pregnant women. This finding challenges the FDA guidelines that do not include tuna on the list of fish to avoid due to high levels of mercury.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip",
"title": "Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_86219,bayareabites_65185' label='More Summer Recipes']\u003c/p>\n\u003cp>Late summer, whether you have a backyard garden or frequent the farmers’ market, we seem to all get hit with an onslaught of zucchini and summer squash. And while I love to slice it thinly and throw it in big green veggies salads with loads of tomatoes or turn it into ribbons for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\" target=\"_blank\">shaved zucchini salad\u003c/a>, or sear it in seconds with garlic and olive oil, sometimes I want something heartier and a little more memorable. Enter these exquisite fritters. \u003c/p>\n\u003cp>Stuffed with shredded zucchini, fresh summer herbs, green onions, and creamy feta, these little savory pancakes are just held together with bread crumbs and whole eggs. I like using green zucchini, but you can certainly mix it up with different colors. I also tend to choose French sheep’s milk feta, rather than Greek feta, as I like the fact that it’s less salty and more creamy dreamy (I find Greek a bit too salty and dry for these delicate fritters). \u003c/p>\n\u003cp>Pan-fried in a little olive or canola oil, the fritters emerge golden brown and crispy on the outside, and soft and tender on the inside. Serve them hot, with or without the cooling lemony yogurt-herb dip (but I can’t imagine them without!). \u003c/p>\n\u003cp>These make a great first course to a bigger meal, or serve them with a simple green salad alongside for a scrumptious summer lunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Make these gluten-free by swapping out the wheat bread crumbs for gluten-free bread crumbs!\u003c/p>\n\u003cfigure id=\"attachment_86537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\" alt=\"Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 16 fritters; serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Yogurt-herb dip\u003c/em>\u003c/p>\n\u003cli>3/4 cup (7 oz) plain whole milk Greek yogurt\u003c/li>\n\u003cli>1 tbsp each finely chopped cilantro, fresh mint, and chives\u003c/li>\n\u003cli>Juice of 1/2 large Meyer lemon\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fritters\u003c/em>\n\u003cli>1 1/4 lbs zucchini (about 4 medium), trimmed\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>6 oz crumbled feta cheese (about 1 1/4 cup; I use French sheep milk feta)\u003c/li>\n\u003cli>1/4 cup chopped green onions\u003c/li>\n\u003cli>2 tbsp finely chopped fresh mint leaves\u003c/li>\n\u003cli>2 tbsp finely chopped cilantro\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the dip, in a bowl, stir together the yogurt, herbs, lemon juice and salt. Cover and refrigerate until ready to use.\u003c/li>\n\u003cli>Shred the zucchini on the large holes of a box grater. Spread on paper towels into an even layer and sprinkle with a little salt. Let stand for 15 minutes, then blot with more paper towels, pressing to remove as much liquid as possible. Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine.\u003c/li>\n\u003cfigure id=\"attachment_86547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\" alt=\"Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\" alt=\"Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until very hot. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Cook, turning once, until golden brown and crispy, about 6 minutes. Transfer to a baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters.\u003c/li>\n\u003cfigure id=\"attachment_86546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\" alt=\"In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\" alt=\"Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Serve hot with the yogurt-herb sauce alongside.\u003c/li>\n\u003cfigure id=\"attachment_86551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\" alt=\"Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Crisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. 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>Late summer, whether you have a backyard garden or frequent the farmers’ market, we seem to all get hit with an onslaught of zucchini and summer squash. And while I love to slice it thinly and throw it in big green veggies salads with loads of tomatoes or turn it into ribbons for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\" target=\"_blank\">shaved zucchini salad\u003c/a>, or sear it in seconds with garlic and olive oil, sometimes I want something heartier and a little more memorable. Enter these exquisite fritters. \u003c/p>\n\u003cp>Stuffed with shredded zucchini, fresh summer herbs, green onions, and creamy feta, these little savory pancakes are just held together with bread crumbs and whole eggs. I like using green zucchini, but you can certainly mix it up with different colors. I also tend to choose French sheep’s milk feta, rather than Greek feta, as I like the fact that it’s less salty and more creamy dreamy (I find Greek a bit too salty and dry for these delicate fritters). \u003c/p>\n\u003cp>Pan-fried in a little olive or canola oil, the fritters emerge golden brown and crispy on the outside, and soft and tender on the inside. Serve them hot, with or without the cooling lemony yogurt-herb dip (but I can’t imagine them without!). \u003c/p>\n\u003cp>These make a great first course to a bigger meal, or serve them with a simple green salad alongside for a scrumptious summer lunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Make these gluten-free by swapping out the wheat bread crumbs for gluten-free bread crumbs!\u003c/p>\n\u003cfigure id=\"attachment_86537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\" alt=\"Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 16 fritters; serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Yogurt-herb dip\u003c/em>\u003c/p>\n\u003cli>3/4 cup (7 oz) plain whole milk Greek yogurt\u003c/li>\n\u003cli>1 tbsp each finely chopped cilantro, fresh mint, and chives\u003c/li>\n\u003cli>Juice of 1/2 large Meyer lemon\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fritters\u003c/em>\n\u003cli>1 1/4 lbs zucchini (about 4 medium), trimmed\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>6 oz crumbled feta cheese (about 1 1/4 cup; I use French sheep milk feta)\u003c/li>\n\u003cli>1/4 cup chopped green onions\u003c/li>\n\u003cli>2 tbsp finely chopped fresh mint leaves\u003c/li>\n\u003cli>2 tbsp finely chopped cilantro\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the dip, in a bowl, stir together the yogurt, herbs, lemon juice and salt. Cover and refrigerate until ready to use.\u003c/li>\n\u003cli>Shred the zucchini on the large holes of a box grater. Spread on paper towels into an even layer and sprinkle with a little salt. Let stand for 15 minutes, then blot with more paper towels, pressing to remove as much liquid as possible. Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine.\u003c/li>\n\u003cfigure id=\"attachment_86547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\" alt=\"Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\" alt=\"Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until very hot. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Cook, turning once, until golden brown and crispy, about 6 minutes. Transfer to a baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters.\u003c/li>\n\u003cfigure id=\"attachment_86546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\" alt=\"In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\" alt=\"Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Serve hot with the yogurt-herb sauce alongside.\u003c/li>\n\u003cfigure id=\"attachment_86551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\" alt=\"Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland Teens take on Fast Food Industry in New Video",
"title": "Oakland Teens take on Fast Food Industry in New Video",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86152\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\" alt=\"Are You Loving It?\" width=\"659\" height=\"350\" class=\"size-full wp-image-86152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are You Loving It?\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/barbara-grady/\" target=\"_blank\">Barbara Grady\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oakland-teens-take-on-fast-food-industry-in-new-video/\" target=\"_blank\">Oakland Local\u003c/a> (8/10/14)\u003c/p>\n\u003cp>Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs?\u003c/p>\n\u003cp>That’s the message some Oakland teenagers present in their new music video, \u003ca href=\"http://https//www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">\u003cem>Are You Loving It?\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=ghx3EkvLaA8]\n\u003c/p>\u003cp>Teens working at the student-centered \u003ca href=\"http://musevideo.net/\" target=\"_blank\">Muse Video\u003c/a> unit of \u003ca href=\"http://www.meaoakland.org/\" target=\"_blank\">KDOL TV\u003c/a> from nearby MetWest High School and \u003ca href=\"http://youthuprising.org/\" target=\"_blank\">Youth Uprising\u003c/a>, both in Oakland, created the video, using tools and training from their internships at KDOL. The TV studio is a joint project of the \u003ca href=\"http://ousd.k12.ca.us/\" target=\"_blank\">Oakland Unified School District\u003c/a> and Media Enterprise Alliance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86152\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\" alt=\"Are You Loving It?\" width=\"659\" height=\"350\" class=\"size-full wp-image-86152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are You Loving It?\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/barbara-grady/\" target=\"_blank\">Barbara Grady\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oakland-teens-take-on-fast-food-industry-in-new-video/\" target=\"_blank\">Oakland Local\u003c/a> (8/10/14)\u003c/p>\n\u003cp>Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs?\u003c/p>\n\u003cp>That’s the message some Oakland teenagers present in their new music video, \u003ca href=\"http://https//www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">\u003cem>Are You Loving It?\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ghx3EkvLaA8'\n title='//www.youtube.com/embed/ghx3EkvLaA8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>Teens working at the student-centered \u003ca href=\"http://musevideo.net/\" target=\"_blank\">Muse Video\u003c/a> unit of \u003ca href=\"http://www.meaoakland.org/\" target=\"_blank\">KDOL TV\u003c/a> from nearby MetWest High School and \u003ca href=\"http://youthuprising.org/\" target=\"_blank\">Youth Uprising\u003c/a>, both in Oakland, created the video, using tools and training from their internships at KDOL. The TV studio is a joint project of the \u003ca href=\"http://ousd.k12.ca.us/\" target=\"_blank\">Oakland Unified School District\u003c/a> and Media Enterprise Alliance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
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"content": "\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks",
"title": "Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84945\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\" alt=\"Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\" width=\"640\" height=\"360\" class=\"size-full wp-image-84945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the fact that it rarely feels like summer in July—thanks a lot, \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a>—I try to make the most of the long days of summer. Day hikes and weekend camping trips are the perfect excuse to kiss the dreary grey away and experience summer like it was meant to be: hot and sunny. There are countless parks in which to camp and hike, but no matter where I choose to go, I make sure to pack quality snacks.\u003c/p>\n\u003cp>Buying snack bars and jerky is a quick solution, but I much prefer homemade versions. They’re easy to make, customizable, and far cheaper than anything you can find at \u003ca href=\"http://www.rei.com/\" target=\"_blank\">REI\u003c/a>. A mix of savory and sweet snacks is key for the most “balanced” bag of hiking treats, which is why I’ve made a batch each of smoky beef jerky and fig and pistachio “\u003ca href=\"http://www.larabar.com/\" target=\"_blank\">Lara Bars\u003c/a>.” The beef jerky takes the most time to prepare, so we’ll start there.\u003c/p>\n\u003cfigure id=\"attachment_84943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\" alt=\"Use grass-fed beef for the most robust jerky. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use grass-fed beef for the most robust jerky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest problem with store-bought beef jerky is the overload of salt and spices infused into the meat. Many varieties use \u003ca href=\"http://en.wikipedia.org/wiki/Monosodium_glutamate\" target=\"_blank\">MSG\u003c/a> for a big jolt of flavor, but I think there is a better way to highlight the flavor of the beef: buy grass-fed. Yes, I know it is more expensive. However, grass-fed beef has a depth of flavor that really comes through in the final jerky, and it is well worth the extra couple of bucks per pound. I like to use flank steak, but you can use any lean cut of beef. Slice off any large pieces of fat on the surface of the steak. (The fat will go rancid faster than the meat, so I try to eliminate as much of it as possible.)\u003c/p>\n\u003cfigure id=\"attachment_84942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\" alt=\"Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In order to slice the beef thinly, stick the meat in the freezer to firm up. But don’t freeze completely. Instead, pull it back out after about half and hour. Then use your sharpest knife to slice the steak into 1/4-inch thick slices across the grain. The grain is very easy to see on a flank steak; the “grain” refers to the long muscle fibers that run down the length of the steak.\u003c/p>\n\u003cfigure id=\"attachment_84941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\" alt=\"This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once all of the steak is sliced, mix it with a spicy, smoky rub. Many jerky recipes use a wet marinade, but I prefer to keep the mix as dry as possible. After all, the steak will need to be dehydrated, and a wet marinade will just increase the necessary drying time. I like to use a mixture of kosher salt, \u003ca href=\"http://www.thekitchn.com/whats-the-difference-muscovado-145157\" target=\"_blank\">Demerara\u003c/a> (or brown) sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and coriander. Each spice lends heat, smoke, and earthy flavor to the steak. Make sure to blend the dry rub thoroughly and evenly into the steak slices. Then cover the bowl and place it in the fridge to marinate overnight. \u003c/p>\n\u003cfigure id=\"attachment_84944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\" alt=\"Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, spread the steak slices across a cooling rack that is placed inside a rimmed baking sheet. The pieces can touch if they need to in order to fit on the rack. They shouldn’t, however, overlap. If you happen to own a dehydrator, you can use it to dry out the steak. I don’t own one, so I use my oven. My particular oven only gets down to about 200-225 degrees, which is about as high of a temperature as you’d want for any kind of dehydration process. To keep the temperature as low as possible and to keep the air circulating, prop open the oven door.\u003c/p>\n\u003cfigure id=\"attachment_84936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\" alt=\"The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It will likely take at least 3 hours to turn the steak into jerky. After around 2 hours, begin to monitor the jerky, checking on it every 30 minutes. You’re looking for the slices of beef to turn dark brown and be firm and dry to the touch. Keep in mind, though, that the jerky should still be pliable and that it will continue to dry out after it comes out of the oven. Once the jerky is dried to your liking, remove the baking sheet from the oven and let the jerky cool to room temperature. Keep the jerky stored in an airtight ziplock container.\u003c/p>\n\u003cfigure id=\"attachment_84938\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\" alt=\"These Lara Bars contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-84938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These “Lara Bars” contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a sweet component for camping trips, I can’t say no to those 3-4 ingredient Lara Bars. Making them at home wasn’t much of a stretch—they’re only dried fruit, nuts, and spices. And while the final result isn’t too much different than the store bought bars, they are far cheaper to make in bulk. Plus, the homemade version is infinitely customizable. Here, I’ve made fig and pistachio bars, but the sky’s the limit when it comes to your own version. Pick a favorite dried fruit and nut and go from there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If your dried fruit is particularly dry, you will want to soak it a bit before making the bars. Ten minutes in hot water will do the trick. Once the fruit has sufficiently soaked, drain it well.\u003c/p>\n\u003cfigure id=\"attachment_84937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\" alt=\"Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\" width=\"1000\" height=\"563\" class=\"size-full wp-image-84937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the fruit is soaking, grind the nuts in a food processor. I’ve used a mix of raw pistachios and sesame seeds. (If you’d like to toast the nuts, make sure to let them cool completely before grinding.) Pulse the nuts in the food processor until they’ve turned to a meal. I like to have some distinctive pieces in my bars, so I leave them a little chunkier. If you want the nuts to be fully incorporated into the bars, pulse them a little longer—just be sure to stop before they turn into nut butter. The nuts won’t grind much smaller once you’ve added the fruit, so make sure they’re at a good consistency before moving on.\u003c/p>\n\u003cfigure id=\"attachment_84940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\" alt=\"Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-84940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the soaked and drained fruit to the food processor along with a pinch of salt and any additional spices you’d like to add. I love the combination of figs and cardamom, so that’s what I’ve used here. Depending on the potency of the spice, you’ll want to add 1/4 to 1/2 teaspoon. Continue to pulse the mixture in the processor until the fruit has pureed and the mixture has formed a mass on the side of the processor.\u003c/p>\n\u003cp>Transfer the fruit paste to a parchment-lined 8x8 baking dish. Use wet hands or a rubber spatula to press the paste into the pan. Spread it evenly across the pan and smooth the surface out flat.\u003c/p>\n\u003cfigure id=\"attachment_84939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\" alt=\"Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the bars will be too soft and sticky to cut, so it’s best to place the whole pan in the fridge to firm up for 30 minutes to an hour. Once the mixture is firm, pull the bars out of the pan (using the parchment as a handle) and transfer them to a cutting board. For Lara Bar-sized bars, cut into 12 even rectangles. If you’d like to get more creative, you can cut the bars into any shape you’d like.\u003c/p>\n\u003cfigure id=\"attachment_84935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\" alt=\"For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Smoky DIY Beef Jerky\u003c/h3>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easily doubled. If doubled, you will need 2 cooling racks and 2 rimmed baking sheets.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound flank steak, trimmed of any large pieces of fat\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>2 1/2 teaspoons Demerara sugar\u003c/li>\n\u003cli>1 1/2 teaspoons smoked paprika\u003c/li>\n\u003cli>1 1/2 teaspoons mild chile powder\u003c/li>\n\u003cli>1/2 teaspoon chipotle chile powder, or more to taste\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place steak on a parchment-lined baking sheet and freeze, uncovered, until very firm (but before ice crystals form), 30 to 45 minutes.\u003c/li>\n\u003cli>Meanwhile, mix the salt, sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and salt together in a small bowl.\u003c/li>\n\u003cli>Once the steak is firm, transfer it to a cutting board. Using a very sharp knife, slice the steak into 1/4-inch thick strips across the grain. (The grain is very easy to see on a flank steak; its long fibers (the grain) are distinct.) If the steak softens up too much as it is being cut, place it back in the freezer to re-firm for 15-20 minutes.\u003c/li>\n\u003cli>Transfer the sliced steak to a medium bowl and coat thoroughly with the spice mixture. Rub the mixture into the steak using your hands. Cover the bowl and refrigerate for 24 hours.\u003c/li>\n\u003cli>The next day, spray a cooling rack with nonstick oil spray or grease it with a little vegetable oil. Place the cooling rack inside a rimmed baking sheet. Preheat oven to its lowest temperature (aim for 200 to 225 degrees).\u003c/li>\n\u003cli>Spread the steak slices across the cooling rack. The pieces can touch, but they shouldn’t overlap.\u003c/li>\n\u003cli>Place steak in the oven and prop the oven door open with a wooden spoon. Bake the steak until the slices are dark, dry, firm, but still pliable, around 3 hours.\u003c/li>\n\u003cli>Let jerky cool to room temperature and store in a ziplock bag. Homemade jerky will not last indefinitely; eat within a couple of weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Fig and Pistachio “Lara Bars”\u003c/h3>\n\u003cp>\u003cem>Makes 12 bars\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easy to customize. You can substitute any variety of dried fruit for the figs and any combination of nuts and seeds for the pistachios and sesame seeds. You’ll need 1 1/2 cups dried fruit and 1 1/4 cups nuts. Feel free to play around with spices as well.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 cups dried figs\u003c/li>\n\u003cli>1 cups pistachios\u003c/li>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Large pinch sea salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line an 8x8 pan with parchment paper, leaving at least a 2 inch overhang over two sides to act as a sling.\u003c/li>\n\u003cli>If figs are somewhat dry, soak them for 10 minutes before making bars: Bring a kettle of water of a boil. Place figs in heatproof bowl, and cover with boiling water. Let sit for 10 minutes and then drain well.\u003c/li>\n\u003cli>While the figs are soaking, combine pistachios and sesame seeds in a food processor. Pulse the nuts and seeds until they are ground into a chunky meal. The pieces will not get much smaller once the figs are added, so be sure to pulse the nuts and seeds until they’ve reached your desired texture.\u003c/li>\n\u003cli>Add the soaked and drained figs, cardamom, and salt to the food processor. Continue to pulse until the mixture turns into a stiff paste and forms a ball on the side of the processor.\u003c/li>\n\u003cli>Transfer the paste to the prepared pan and press until the mixture is pressed into a smooth, even rectangle. Refrigerate for 30 minutes, or until firm.\u003c/li>\n\u003cli>Remove the fig mixture from the pan using the parchment paper sling. Transfer to a cutting board and slice into 12 rectangular bars. Wrap each bar individually in parchment paper and store in an airtight container. Bars will keep for at least 2 weeks.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade \"Lara Bars.\" Kate Williams will show you how.",
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"description": "Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade "Lara Bars." Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84945\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\" alt=\"Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\" width=\"640\" height=\"360\" class=\"size-full wp-image-84945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the fact that it rarely feels like summer in July—thanks a lot, \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a>—I try to make the most of the long days of summer. Day hikes and weekend camping trips are the perfect excuse to kiss the dreary grey away and experience summer like it was meant to be: hot and sunny. There are countless parks in which to camp and hike, but no matter where I choose to go, I make sure to pack quality snacks.\u003c/p>\n\u003cp>Buying snack bars and jerky is a quick solution, but I much prefer homemade versions. They’re easy to make, customizable, and far cheaper than anything you can find at \u003ca href=\"http://www.rei.com/\" target=\"_blank\">REI\u003c/a>. A mix of savory and sweet snacks is key for the most “balanced” bag of hiking treats, which is why I’ve made a batch each of smoky beef jerky and fig and pistachio “\u003ca href=\"http://www.larabar.com/\" target=\"_blank\">Lara Bars\u003c/a>.” The beef jerky takes the most time to prepare, so we’ll start there.\u003c/p>\n\u003cfigure id=\"attachment_84943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\" alt=\"Use grass-fed beef for the most robust jerky. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use grass-fed beef for the most robust jerky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest problem with store-bought beef jerky is the overload of salt and spices infused into the meat. Many varieties use \u003ca href=\"http://en.wikipedia.org/wiki/Monosodium_glutamate\" target=\"_blank\">MSG\u003c/a> for a big jolt of flavor, but I think there is a better way to highlight the flavor of the beef: buy grass-fed. Yes, I know it is more expensive. However, grass-fed beef has a depth of flavor that really comes through in the final jerky, and it is well worth the extra couple of bucks per pound. I like to use flank steak, but you can use any lean cut of beef. Slice off any large pieces of fat on the surface of the steak. (The fat will go rancid faster than the meat, so I try to eliminate as much of it as possible.)\u003c/p>\n\u003cfigure id=\"attachment_84942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\" alt=\"Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In order to slice the beef thinly, stick the meat in the freezer to firm up. But don’t freeze completely. Instead, pull it back out after about half and hour. Then use your sharpest knife to slice the steak into 1/4-inch thick slices across the grain. The grain is very easy to see on a flank steak; the “grain” refers to the long muscle fibers that run down the length of the steak.\u003c/p>\n\u003cfigure id=\"attachment_84941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\" alt=\"This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once all of the steak is sliced, mix it with a spicy, smoky rub. Many jerky recipes use a wet marinade, but I prefer to keep the mix as dry as possible. After all, the steak will need to be dehydrated, and a wet marinade will just increase the necessary drying time. I like to use a mixture of kosher salt, \u003ca href=\"http://www.thekitchn.com/whats-the-difference-muscovado-145157\" target=\"_blank\">Demerara\u003c/a> (or brown) sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and coriander. Each spice lends heat, smoke, and earthy flavor to the steak. Make sure to blend the dry rub thoroughly and evenly into the steak slices. Then cover the bowl and place it in the fridge to marinate overnight. \u003c/p>\n\u003cfigure id=\"attachment_84944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\" alt=\"Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, spread the steak slices across a cooling rack that is placed inside a rimmed baking sheet. The pieces can touch if they need to in order to fit on the rack. They shouldn’t, however, overlap. If you happen to own a dehydrator, you can use it to dry out the steak. I don’t own one, so I use my oven. My particular oven only gets down to about 200-225 degrees, which is about as high of a temperature as you’d want for any kind of dehydration process. To keep the temperature as low as possible and to keep the air circulating, prop open the oven door.\u003c/p>\n\u003cfigure id=\"attachment_84936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\" alt=\"The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It will likely take at least 3 hours to turn the steak into jerky. After around 2 hours, begin to monitor the jerky, checking on it every 30 minutes. You’re looking for the slices of beef to turn dark brown and be firm and dry to the touch. Keep in mind, though, that the jerky should still be pliable and that it will continue to dry out after it comes out of the oven. Once the jerky is dried to your liking, remove the baking sheet from the oven and let the jerky cool to room temperature. Keep the jerky stored in an airtight ziplock container.\u003c/p>\n\u003cfigure id=\"attachment_84938\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\" alt=\"These Lara Bars contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-84938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These “Lara Bars” contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a sweet component for camping trips, I can’t say no to those 3-4 ingredient Lara Bars. Making them at home wasn’t much of a stretch—they’re only dried fruit, nuts, and spices. And while the final result isn’t too much different than the store bought bars, they are far cheaper to make in bulk. Plus, the homemade version is infinitely customizable. Here, I’ve made fig and pistachio bars, but the sky’s the limit when it comes to your own version. Pick a favorite dried fruit and nut and go from there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If your dried fruit is particularly dry, you will want to soak it a bit before making the bars. Ten minutes in hot water will do the trick. Once the fruit has sufficiently soaked, drain it well.\u003c/p>\n\u003cfigure id=\"attachment_84937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\" alt=\"Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\" width=\"1000\" height=\"563\" class=\"size-full wp-image-84937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the fruit is soaking, grind the nuts in a food processor. I’ve used a mix of raw pistachios and sesame seeds. (If you’d like to toast the nuts, make sure to let them cool completely before grinding.) Pulse the nuts in the food processor until they’ve turned to a meal. I like to have some distinctive pieces in my bars, so I leave them a little chunkier. If you want the nuts to be fully incorporated into the bars, pulse them a little longer—just be sure to stop before they turn into nut butter. The nuts won’t grind much smaller once you’ve added the fruit, so make sure they’re at a good consistency before moving on.\u003c/p>\n\u003cfigure id=\"attachment_84940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\" alt=\"Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-84940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the soaked and drained fruit to the food processor along with a pinch of salt and any additional spices you’d like to add. I love the combination of figs and cardamom, so that’s what I’ve used here. Depending on the potency of the spice, you’ll want to add 1/4 to 1/2 teaspoon. Continue to pulse the mixture in the processor until the fruit has pureed and the mixture has formed a mass on the side of the processor.\u003c/p>\n\u003cp>Transfer the fruit paste to a parchment-lined 8x8 baking dish. Use wet hands or a rubber spatula to press the paste into the pan. Spread it evenly across the pan and smooth the surface out flat.\u003c/p>\n\u003cfigure id=\"attachment_84939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\" alt=\"Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the bars will be too soft and sticky to cut, so it’s best to place the whole pan in the fridge to firm up for 30 minutes to an hour. Once the mixture is firm, pull the bars out of the pan (using the parchment as a handle) and transfer them to a cutting board. For Lara Bar-sized bars, cut into 12 even rectangles. If you’d like to get more creative, you can cut the bars into any shape you’d like.\u003c/p>\n\u003cfigure id=\"attachment_84935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\" alt=\"For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Smoky DIY Beef Jerky\u003c/h3>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easily doubled. If doubled, you will need 2 cooling racks and 2 rimmed baking sheets.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound flank steak, trimmed of any large pieces of fat\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>2 1/2 teaspoons Demerara sugar\u003c/li>\n\u003cli>1 1/2 teaspoons smoked paprika\u003c/li>\n\u003cli>1 1/2 teaspoons mild chile powder\u003c/li>\n\u003cli>1/2 teaspoon chipotle chile powder, or more to taste\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place steak on a parchment-lined baking sheet and freeze, uncovered, until very firm (but before ice crystals form), 30 to 45 minutes.\u003c/li>\n\u003cli>Meanwhile, mix the salt, sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and salt together in a small bowl.\u003c/li>\n\u003cli>Once the steak is firm, transfer it to a cutting board. Using a very sharp knife, slice the steak into 1/4-inch thick strips across the grain. (The grain is very easy to see on a flank steak; its long fibers (the grain) are distinct.) If the steak softens up too much as it is being cut, place it back in the freezer to re-firm for 15-20 minutes.\u003c/li>\n\u003cli>Transfer the sliced steak to a medium bowl and coat thoroughly with the spice mixture. Rub the mixture into the steak using your hands. Cover the bowl and refrigerate for 24 hours.\u003c/li>\n\u003cli>The next day, spray a cooling rack with nonstick oil spray or grease it with a little vegetable oil. Place the cooling rack inside a rimmed baking sheet. Preheat oven to its lowest temperature (aim for 200 to 225 degrees).\u003c/li>\n\u003cli>Spread the steak slices across the cooling rack. The pieces can touch, but they shouldn’t overlap.\u003c/li>\n\u003cli>Place steak in the oven and prop the oven door open with a wooden spoon. Bake the steak until the slices are dark, dry, firm, but still pliable, around 3 hours.\u003c/li>\n\u003cli>Let jerky cool to room temperature and store in a ziplock bag. Homemade jerky will not last indefinitely; eat within a couple of weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Fig and Pistachio “Lara Bars”\u003c/h3>\n\u003cp>\u003cem>Makes 12 bars\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>Note:\u003c/strong> This recipe is easy to customize. You can substitute any variety of dried fruit for the figs and any combination of nuts and seeds for the pistachios and sesame seeds. You’ll need 1 1/2 cups dried fruit and 1 1/4 cups nuts. Feel free to play around with spices as well.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 cups dried figs\u003c/li>\n\u003cli>1 cups pistachios\u003c/li>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Large pinch sea salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line an 8x8 pan with parchment paper, leaving at least a 2 inch overhang over two sides to act as a sling.\u003c/li>\n\u003cli>If figs are somewhat dry, soak them for 10 minutes before making bars: Bring a kettle of water of a boil. Place figs in heatproof bowl, and cover with boiling water. Let sit for 10 minutes and then drain well.\u003c/li>\n\u003cli>While the figs are soaking, combine pistachios and sesame seeds in a food processor. Pulse the nuts and seeds until they are ground into a chunky meal. The pieces will not get much smaller once the figs are added, so be sure to pulse the nuts and seeds until they’ve reached your desired texture.\u003c/li>\n\u003cli>Add the soaked and drained figs, cardamom, and salt to the food processor. Continue to pulse until the mixture turns into a stiff paste and forms a ball on the side of the processor.\u003c/li>\n\u003cli>Transfer the paste to the prepared pan and press until the mixture is pressed into a smooth, even rectangle. Refrigerate for 30 minutes, or until firm.\u003c/li>\n\u003cli>Remove the fig mixture from the pan using the parchment paper sling. Transfer to a cutting board and slice into 12 rectangular bars. Wrap each bar individually in parchment paper and store in an airtight container. Bars will keep for at least 2 weeks.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Make Your Own Fireworks With This Fourth of July BBQ menu!",
"title": "Make Your Own Fireworks With This Fourth of July BBQ menu!",
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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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"excerpt": "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.",
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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": "A Luscious Sweet Summer Nectarine Upside-Down Cobbler",
"title": "A Luscious Sweet Summer Nectarine Upside-Down Cobbler",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\">\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\">A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I love just about any baked good that involves fruit: crisps, crumbles, cobblers, pies, galettes, you name it. And I have a particular affinity for summer stone fruit and berries. Even though there’s hardly anything more perfect than a ripe, sweet nectarine that drips juices down your chin from the first bite, I still love slicing them up and baking them into something decadent. Especially with a scoop of melting ice cream alongside.\u003c/p>\n\u003cp>One of my crowd-pleasing favorites (perfect for a barbecue) is this recipe for upside down cobbler, which was inspired by an old recipe by Nancy Silverton which I’ve made plenty of times (everybody’s mother’s berry cobbler). Over the years I updated and changed the recipe into what you see here.\u003c/p>\n\u003cp>It might sound strange but it really works. You start with a healthy portion of vanilla-infused melted butter, then you spoon in the thick batter and top it with fresh fruit tossed in a little sugar. The result is a crisp-chewy, buttery, fruity, cakey dessert unlike anything else you’ve ever had. But my suggestion is to eat it while it’s still warm (it doesn’t keep well). I kind of doubt you’ll have a problem doing that.\u003c/p>\n\u003cp>Swap out the nectarines for mixed berries or other stone fruit like apricots, cherries, or plums, or just a mixture of any fruit.\u003c/p>\n\u003cp>\u003cstrong>A note on nectarines and peaches:\u003c/strong>\u003cbr>\nI generally go for nectarines because you don’t have to peel them. But peaches are also swoon-worthy. To skin them, cut an X into the bottom them pop them into a big pot of boiling water for a minute or two. Remove them with a slotted spoon and when they are cool enough to handle, slip off the skins.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stone fruit, in particular peaches and nectarines, are known as either “freestone” or “clingstone.” What that means is that when you cut a nectarine in half, if the flesh falls easily from the stone, it’s a freestone. If instead, it clings to the stone for dear life, then, well, you’ve got yourself a clingstone. You can pretty much tell ahead of time because varieties that ripen early in the season tend to be clingstone, and those that ripen later in the season tend to be freestone.\u003c/p>\n\u003cfigure id=\"attachment_84497\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\">\u003cimg class=\"size-full wp-image-84497\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\" alt=\"The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Always choose fragrant fruits during the summer season that yield slightly to pressure and aren’t covered in blemishes; avoid hard-as-rock fruits or very bruised fruits (extra-ripe fruits make great jam though!).\u003c/p>\n\u003cp>Now...let’s make some cobbler!\u003c/p>\n\u003cfigure id=\"attachment_84492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\" alt=\"Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Upside-Down Nectarine Cobbler\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1/2 cup unsalted butter plus 4 tablespoons, melted\u003c/li>\n\u003cli>6 ripe yellow or white nectarines (or peeled peaches), pitted and sliced (about 2 1/4 lbs total)\u003c/li>\n\u003cli>3/4 cup plus 4 tablespoons sugar\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/4 teaspoon baking soda\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 3/4 cups buttermilk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Vanilla ice cream, for serving\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>Preheat the oven to 375F. Using a small paring knife, split the vanilla bean lengthwise then, using the back of the knife, scrape out the seeds. Add the pod and seeds to a saucepan along with the 1/2 cup butter. Over medium heat, melt the butter, stirring until smooth. Pour the mixture into a 9x13-inch baking dish, tilting the pan to distribute the butter in an even layer. Remove and discard the pod. Set the dish aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"84499,84502,84484\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, toss together the nectarine slices with 3 tablespoons sugar. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\">\u003cimg class=\"size-full wp-image-84526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\" alt=\"Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt. In another bowl, stir together the 4 tablespoons melted butter, buttermilk, and vanilla. Add the wet ingredients to the dry ingredients and stir just until it comes together. Don't overmix!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84495\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\">\u003cimg class=\"size-full wp-image-84495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\" alt=\"Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spoon the cobbler batter into the prepared baking dish, spreading it as evenly as you can but working quickly. Top with the fruit, distributing it in an even layer over the cobbler batter. Sprinkle with the remaining 1 tablespoon sugar.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84494\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\">\u003cimg class=\"size-full wp-image-84494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\" alt=\"Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the fruit is bubbling and the cobbler is golden brown, about 1 hour. Let rest about 5 minutes. Serve the cobbler warm with big scoops of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\">\u003cimg class=\"size-full wp-image-84490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\" alt=\"Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84504\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\">\u003cimg class=\"size-full wp-image-84504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\" alt=\"Serve the cobbler warm with a big scoop of vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the cobbler warm with a big scoop of vanilla ice cream. 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 cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?",
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"description": "This cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?",
"title": "A Luscious Sweet Summer Nectarine Upside-Down Cobbler | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\">\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\">A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I love just about any baked good that involves fruit: crisps, crumbles, cobblers, pies, galettes, you name it. And I have a particular affinity for summer stone fruit and berries. Even though there’s hardly anything more perfect than a ripe, sweet nectarine that drips juices down your chin from the first bite, I still love slicing them up and baking them into something decadent. Especially with a scoop of melting ice cream alongside.\u003c/p>\n\u003cp>One of my crowd-pleasing favorites (perfect for a barbecue) is this recipe for upside down cobbler, which was inspired by an old recipe by Nancy Silverton which I’ve made plenty of times (everybody’s mother’s berry cobbler). Over the years I updated and changed the recipe into what you see here.\u003c/p>\n\u003cp>It might sound strange but it really works. You start with a healthy portion of vanilla-infused melted butter, then you spoon in the thick batter and top it with fresh fruit tossed in a little sugar. The result is a crisp-chewy, buttery, fruity, cakey dessert unlike anything else you’ve ever had. But my suggestion is to eat it while it’s still warm (it doesn’t keep well). I kind of doubt you’ll have a problem doing that.\u003c/p>\n\u003cp>Swap out the nectarines for mixed berries or other stone fruit like apricots, cherries, or plums, or just a mixture of any fruit.\u003c/p>\n\u003cp>\u003cstrong>A note on nectarines and peaches:\u003c/strong>\u003cbr>\nI generally go for nectarines because you don’t have to peel them. But peaches are also swoon-worthy. To skin them, cut an X into the bottom them pop them into a big pot of boiling water for a minute or two. Remove them with a slotted spoon and when they are cool enough to handle, slip off the skins.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stone fruit, in particular peaches and nectarines, are known as either “freestone” or “clingstone.” What that means is that when you cut a nectarine in half, if the flesh falls easily from the stone, it’s a freestone. If instead, it clings to the stone for dear life, then, well, you’ve got yourself a clingstone. You can pretty much tell ahead of time because varieties that ripen early in the season tend to be clingstone, and those that ripen later in the season tend to be freestone.\u003c/p>\n\u003cfigure id=\"attachment_84497\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\">\u003cimg class=\"size-full wp-image-84497\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\" alt=\"The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Always choose fragrant fruits during the summer season that yield slightly to pressure and aren’t covered in blemishes; avoid hard-as-rock fruits or very bruised fruits (extra-ripe fruits make great jam though!).\u003c/p>\n\u003cp>Now...let’s make some cobbler!\u003c/p>\n\u003cfigure id=\"attachment_84492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\" alt=\"Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Upside-Down Nectarine Cobbler\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1/2 cup unsalted butter plus 4 tablespoons, melted\u003c/li>\n\u003cli>6 ripe yellow or white nectarines (or peeled peaches), pitted and sliced (about 2 1/4 lbs total)\u003c/li>\n\u003cli>3/4 cup plus 4 tablespoons sugar\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/4 teaspoon baking soda\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 3/4 cups buttermilk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Vanilla ice cream, for serving\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>Preheat the oven to 375F. Using a small paring knife, split the vanilla bean lengthwise then, using the back of the knife, scrape out the seeds. Add the pod and seeds to a saucepan along with the 1/2 cup butter. Over medium heat, melt the butter, stirring until smooth. Pour the mixture into a 9x13-inch baking dish, tilting the pan to distribute the butter in an even layer. Remove and discard the pod. Set the dish aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, toss together the nectarine slices with 3 tablespoons sugar. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\">\u003cimg class=\"size-full wp-image-84526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\" alt=\"Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt. In another bowl, stir together the 4 tablespoons melted butter, buttermilk, and vanilla. Add the wet ingredients to the dry ingredients and stir just until it comes together. Don't overmix!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84495\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\">\u003cimg class=\"size-full wp-image-84495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\" alt=\"Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spoon the cobbler batter into the prepared baking dish, spreading it as evenly as you can but working quickly. Top with the fruit, distributing it in an even layer over the cobbler batter. Sprinkle with the remaining 1 tablespoon sugar.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84494\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\">\u003cimg class=\"size-full wp-image-84494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\" alt=\"Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the fruit is bubbling and the cobbler is golden brown, about 1 hour. Let rest about 5 minutes. Serve the cobbler warm with big scoops of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\">\u003cimg class=\"size-full wp-image-84490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\" alt=\"Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84504\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\">\u003cimg class=\"size-full wp-image-84504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\" alt=\"Serve the cobbler warm with a big scoop of vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the cobbler warm with a big scoop of vanilla ice cream. 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": "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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"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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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"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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"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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
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"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/",
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},
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"id": "fresh-air",
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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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"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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},
"hidden-brain": {
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"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": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"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/",
"meta": {
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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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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"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",
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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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}
},
"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",
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"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/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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