window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_110516": {
"type": "attachments",
"id": "bayareabites_110516",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "110516",
"found": true
},
"parent": 110434,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sliced1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1467404206,
"modified": 1467404652,
"caption": "Grilled Bacon-Wrapped Pork Tenderloin\n",
"description": null,
"title": "pork-finish-sliced1",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_110468": {
"type": "attachments",
"id": "bayareabites_110468",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "110468",
"found": true
},
"parent": 110438,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1467345894,
"modified": 1467345910,
"caption": "Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime",
"description": null,
"title": "corn-salad-finish",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_110306": {
"type": "attachments",
"id": "bayareabites_110306",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "110306",
"found": true
},
"parent": 110224,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-400x600.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 600
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-960x1440.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 1440
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3.jpg",
"width": 1920,
"height": 2880
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-1440x2160.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 2160
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-800x1200.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 1200
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-1920x2880.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 2880
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-1180x1770.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1770
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-768x1152.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 1152
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-finish3-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1466725837,
"modified": 1466727054,
"caption": "Summer Rainbow Sangria",
"description": null,
"title": "pride-sangria-finish3",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_110270": {
"type": "attachments",
"id": "bayareabites_110270",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "110270",
"found": true
},
"parent": 110222,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop.jpg",
"width": 2000,
"height": 1333
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/happy-pride-pop-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1466631109,
"modified": 1466631158,
"caption": "Happy Pride Fresh Fruity Pops!",
"description": null,
"title": "happy-pride-pop",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_110126": {
"type": "attachments",
"id": "bayareabites_110126",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "110126",
"found": true
},
"parent": 110074,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-a-slice-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1466208275,
"modified": 1466208880,
"caption": "Grilled pizza with wild mushrooms, caramelized onions, and fontina",
"description": null,
"title": "pizza-cooked-a-slice",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_110110": {
"type": "attachments",
"id": "bayareabites_110110",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "110110",
"found": true
},
"parent": 110072,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuffed-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1466199070,
"modified": 1466199484,
"caption": "Rainbow trout stuffed and ready to grill!",
"description": null,
"title": "trout-stuffed",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109638": {
"type": "attachments",
"id": "bayareabites_109638",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109638",
"found": true
},
"parent": 109637,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/memorial-day-recipes-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1463787303,
"modified": 1463787533,
"caption": "Memorial Day Summer BBQ recipes",
"description": null,
"title": "memorial-day-recipes",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109590": {
"type": "attachments",
"id": "bayareabites_109590",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109590",
"found": true
},
"parent": 109293,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1463711329,
"modified": 1463711606,
"caption": "Salad of Burrata, Peas, Mint, Speck and Arugula",
"description": "Salad of Burrata, Peas, Mint, Speck and Arugula",
"title": "burrata-salad-final-single1",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109303": {
"type": "attachments",
"id": "bayareabites_109303",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109303",
"found": true
},
"parent": 109295,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1463098053,
"modified": 1463098238,
"caption": "Awesome Grilled Bone-in Ribeye Steak",
"description": null,
"title": "steak-final-sliced",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109581": {
"type": "attachments",
"id": "bayareabites_109581",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109581",
"found": true
},
"parent": 109288,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1463709966,
"modified": 1463709996,
"caption": "Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta",
"description": "Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta",
"title": "eggplant-final-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109474": {
"type": "attachments",
"id": "bayareabites_109474",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109474",
"found": true
},
"parent": 109085,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-close-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1463623930,
"modified": 1463624143,
"caption": "Avocado Toast with Green Olive Relish and Lemon",
"description": "Avocado Toast with Green Olive Relish and Lemon",
"title": "avocado-toast-final-close",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109330": {
"type": "attachments",
"id": "bayareabites_109330",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109330",
"found": true
},
"parent": 109291,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1463104451,
"modified": 1463104555,
"caption": "Grilled Artichokes with Romesco Sauce",
"description": "Grilled Artichokes with Romesco Sauce",
"title": "artichokes-sauce-final1",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
}
},
"pagesReducer": {
"bayareabites_category_recipes": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"score": 12.5579605
},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"title": "recipes",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 19
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=recipes",
"seeMore": false,
"paginated": true,
"page": 19
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_110434": {
"type": "posts",
"id": "bayareabites_110434",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "110434",
"score": null,
"sort": [
1467563894000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1467563894,
"format": "image",
"disqusTitle": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard",
"title": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Pork tenderloin is one of those cuts of meat that I always love but always seem to forget about. Not that it isn’t a memorable meal, but it always feels kind of special. It’s always a kind of “ah-ha!” moment when I think, “What should I make for dinner?” especially if we have friends or family coming over.\u003c/p>\n\u003cp>The great thing about pork tenderloin is that it’s so easy to prepare, plus it’s incredibly delicious and endlessly versatile. You can grill it as is, simply seasoned with a bit of salt and pepper and rubbed with olive oil, and then serve it with all kinds of different sauces, salsas, chutneys, or even grilled stone fruit. Because pork fares well with fruit and sweeter sauces, I tend to pair it with things in season: grilled peaches or nectarines, a fresh plum chutney, or even mango salsa.\u003c/p>\n\u003cp>But I also like it’s savory side, and this dish is everything savory. It couldn’t be easier too. Just slather the tenderloin with a good country-style brown mustard, then wrap it up with strips of bacon. Of course, when I made this I didn’t secure the bacon with toothpicks, so I’d recommend it. Ideally, soak the toothpicks in water for about 30 minutes before you use them.\u003c/p>\n\u003cfigure id=\"attachment_110513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-sideview.jpg\" alt=\"Grilled Bacon-Wrapped Pork Tenderloin\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Bacon-Wrapped Pork Tenderloin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Bacon-Wrapped Pork Tenderloin\u003c/h2>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pork tenderloin\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>About 1 heaping tbsp country Dijon mustard\u003c/li>\n\u003cli>8 to 10 slices thin cut bacon strips\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>Rub the tenderloin all over with the mustard, then season with salt and pepper. Wrap the bacon around the tenderloin, securing it in place with toothpicks (soak the toothpicks in water for about 30 minutes before you use them). Place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-mustard-rub.jpg\" alt=\"Rub the tenderloin all over with the mustard, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the tenderloin all over with the mustard, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-bacon-wrap.jpg\" alt=\"Wrap the bacon around the tenderloin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wrap the bacon around the tenderloin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg\" alt=\"After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate.\u003c/li>\n\u003cli>Brush the bacon all over with olive oil. Grill over the fire, turning occasionally, until the bacon is crisp and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-oil.jpg\" alt=\"Brush the bacon all over with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the bacon all over with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg\" alt=\"Grill over the fire, turning occasionally, until the bacon is crisp and browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire, turning occasionally, until the bacon is crisp and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 145-150F. Transfer to a platter, tent with foil, and let rest for 10 minutes. Slice and serve!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-vertical.jpg\" alt=\"Slice and serve!\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "110434 http://ww2.kqed.org/bayareabites/?p=110434",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/07/03/time-to-grill-for-the-4th-of-july-grilled-bacon-wrapped-pork-tenderloin-with-mustard/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 483,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1550608763,
"excerpt": "Pork tenderloin is one of our favorite things to throw on the grill, but for this holiday we’ve taken it up a notch by wrapping it in bacon first.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Pork tenderloin is one of our favorite things to throw on the grill, but for this holiday we’ve taken it up a notch by wrapping it in bacon first.",
"title": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard",
"datePublished": "2016-07-03T09:38:14-07:00",
"dateModified": "2019-02-19T12:39:23-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "time-to-grill-for-the-4th-of-july-grilled-bacon-wrapped-pork-tenderloin-with-mustard",
"status": "publish",
"path": "/bayareabites/110434/time-to-grill-for-the-4th-of-july-grilled-bacon-wrapped-pork-tenderloin-with-mustard",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pork tenderloin is one of those cuts of meat that I always love but always seem to forget about. Not that it isn’t a memorable meal, but it always feels kind of special. It’s always a kind of “ah-ha!” moment when I think, “What should I make for dinner?” especially if we have friends or family coming over.\u003c/p>\n\u003cp>The great thing about pork tenderloin is that it’s so easy to prepare, plus it’s incredibly delicious and endlessly versatile. You can grill it as is, simply seasoned with a bit of salt and pepper and rubbed with olive oil, and then serve it with all kinds of different sauces, salsas, chutneys, or even grilled stone fruit. Because pork fares well with fruit and sweeter sauces, I tend to pair it with things in season: grilled peaches or nectarines, a fresh plum chutney, or even mango salsa.\u003c/p>\n\u003cp>But I also like it’s savory side, and this dish is everything savory. It couldn’t be easier too. Just slather the tenderloin with a good country-style brown mustard, then wrap it up with strips of bacon. Of course, when I made this I didn’t secure the bacon with toothpicks, so I’d recommend it. Ideally, soak the toothpicks in water for about 30 minutes before you use them.\u003c/p>\n\u003cfigure id=\"attachment_110513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-sideview.jpg\" alt=\"Grilled Bacon-Wrapped Pork Tenderloin\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Bacon-Wrapped Pork Tenderloin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Bacon-Wrapped Pork Tenderloin\u003c/h2>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pork tenderloin\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>About 1 heaping tbsp country Dijon mustard\u003c/li>\n\u003cli>8 to 10 slices thin cut bacon strips\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>Rub the tenderloin all over with the mustard, then season with salt and pepper. Wrap the bacon around the tenderloin, securing it in place with toothpicks (soak the toothpicks in water for about 30 minutes before you use them). Place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-mustard-rub.jpg\" alt=\"Rub the tenderloin all over with the mustard, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the tenderloin all over with the mustard, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-bacon-wrap.jpg\" alt=\"Wrap the bacon around the tenderloin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wrap the bacon around the tenderloin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg\" alt=\"After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate.\u003c/li>\n\u003cli>Brush the bacon all over with olive oil. Grill over the fire, turning occasionally, until the bacon is crisp and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-oil.jpg\" alt=\"Brush the bacon all over with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the bacon all over with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg\" alt=\"Grill over the fire, turning occasionally, until the bacon is crisp and browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire, turning occasionally, until the bacon is crisp and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 145-150F. Transfer to a platter, tent with foil, and let rest for 10 minutes. Slice and serve!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-vertical.jpg\" alt=\"Slice and serve!\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/110434/time-to-grill-for-the-4th-of-july-grilled-bacon-wrapped-pork-tenderloin-with-mustard",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_8243",
"bayareabites_278",
"bayareabites_16297",
"bayareabites_616",
"bayareabites_3682"
],
"featImg": "bayareabites_110516",
"label": "bayareabites"
},
"bayareabites_110438": {
"type": "posts",
"id": "bayareabites_110438",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "110438",
"score": null,
"sort": [
1467398672000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1467398672,
"format": "image",
"disqusTitle": "Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad",
"title": "Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "110438 http://ww2.kqed.org/bayareabites/?p=110438",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 533,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1550608898,
"excerpt": "This grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.",
"title": "Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad",
"datePublished": "2016-07-01T11:44:32-07:00",
"dateModified": "2019-02-19T12:41:38-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad",
"status": "publish",
"path": "/bayareabites/110438/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/110438/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_8243",
"bayareabites_10096",
"bayareabites_515",
"bayareabites_16297",
"bayareabites_9711",
"bayareabites_1815",
"bayareabites_3682"
],
"featImg": "bayareabites_110468",
"label": "bayareabites"
},
"bayareabites_110224": {
"type": "posts",
"id": "bayareabites_110224",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "110224",
"score": null,
"sort": [
1466790811000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1466790811,
"format": "standard",
"disqusTitle": "Celebrate Pride with Summer Rainbow Sangria!",
"title": "Celebrate Pride with Summer Rainbow Sangria!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fruit-sweet and flavorful, this white sangria knows how to party. Layers of fresh seasonal summer fruit create a stunning rainbow of color in a large glass pitcher, making a striking presentation.\u003c/p>\n\u003cp>You can use any type of fruit you like to create the rainbow effect, just make sure to choose ripe, fragrant fruit. And be sure to layer it in proper rainbow order: purple/blue, then green, then yellow, orange, and red. Of course, you can add any number of other hues from the fruit world if you like – indigo, pink, etc.\u003c/p>\n\u003cp>I layered mine in a tall glass pitcher, but you can also layer the fruit in individual tall glasses and then pour each serving over the fruit, then top it with a little club soda. \u003c/p>\n\u003cp>If you let the fruit sit for a few hours in the fridge it will soak up some of the alcohol from the wine, which makes a nice adult-only treat while you sip your cocktail.\u003c/p>\n\u003cfigure id=\"attachment_110308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top.jpg\" alt=\"Summer Rainbow Sangria\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summer Rainbow Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Rainbow Sangria\u003c/h3>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bottle chilled dry white wine\u003c/li>\n\u003cli>About 3 fl oz peach brandy\u003c/li>\n\u003cli>1 tbsp agave syrup, or to taste\u003c/li>\n\u003cli>2 tbsp cold lime juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 pint blackberries\u003c/li>\n\u003cli>1/2 cup blueberries\u003c/li>\n\u003cli>3/4 cup red grapes\u003c/li>\n\u003cli>2 kiwi, peeled and sliced\u003c/li>\n\u003cli>3/4 cup green grapes\u003c/li>\n\u003cli>3/4 cup fresh pineapple chunks\u003c/li>\n\u003cli>1 can mandarin orange segments, drained\u003c/li>\n\u003cli>1 cup strawberries and/or raspberries\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 bottle chilled club soda (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the wine, brandy, agave, and lime juice. In a large glass pitcher, add layers of fruit in the order of the ingredient list. Pour the wine mixture into the pitcher over the fruit. Refrigerate for 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_110302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg\" alt=\"In a large glass pitcher, add layers of fruit in the order of the ingredient list.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large glass pitcher, add layers of fruit in the order of the ingredient list. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-wine.jpg\" alt=\"Pour the wine mixture into the pitcher over the fruit.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the wine mixture into the pitcher over the fruit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sangria, using a small ladle, scoop out some of the fruit into individual glasses, then fill with sangria. Top with a little club soda if you like.\u003c/li>\n\u003cfigure id=\"attachment_110311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top3.jpg\" alt=\"Rainbow Sangria ready to serve!\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110311\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow Sangria ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "110224 http://ww2.kqed.org/bayareabites/?p=110224",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/06/24/celebrate-pride-with-summer-rainbow-sangria/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 361,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1466790811,
"excerpt": "Layered with a rainbow of summer fruit, this festive sangria will be the belle of your Pride party.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Layered with a rainbow of summer fruit, this festive sangria will be the belle of your Pride party.",
"title": "Celebrate Pride with Summer Rainbow Sangria! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrate Pride with Summer Rainbow Sangria!",
"datePublished": "2016-06-24T10:53:31-07:00",
"dateModified": "2016-06-24T10:53:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrate-pride-with-summer-rainbow-sangria",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/beverages-2/cocktails-and-spirits/",
"source": "Cocktails and Spirits",
"path": "/bayareabites/110224/celebrate-pride-with-summer-rainbow-sangria",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fruit-sweet and flavorful, this white sangria knows how to party. Layers of fresh seasonal summer fruit create a stunning rainbow of color in a large glass pitcher, making a striking presentation.\u003c/p>\n\u003cp>You can use any type of fruit you like to create the rainbow effect, just make sure to choose ripe, fragrant fruit. And be sure to layer it in proper rainbow order: purple/blue, then green, then yellow, orange, and red. Of course, you can add any number of other hues from the fruit world if you like – indigo, pink, etc.\u003c/p>\n\u003cp>I layered mine in a tall glass pitcher, but you can also layer the fruit in individual tall glasses and then pour each serving over the fruit, then top it with a little club soda. \u003c/p>\n\u003cp>If you let the fruit sit for a few hours in the fridge it will soak up some of the alcohol from the wine, which makes a nice adult-only treat while you sip your cocktail.\u003c/p>\n\u003cfigure id=\"attachment_110308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top.jpg\" alt=\"Summer Rainbow Sangria\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summer Rainbow Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Rainbow Sangria\u003c/h3>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bottle chilled dry white wine\u003c/li>\n\u003cli>About 3 fl oz peach brandy\u003c/li>\n\u003cli>1 tbsp agave syrup, or to taste\u003c/li>\n\u003cli>2 tbsp cold lime juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 pint blackberries\u003c/li>\n\u003cli>1/2 cup blueberries\u003c/li>\n\u003cli>3/4 cup red grapes\u003c/li>\n\u003cli>2 kiwi, peeled and sliced\u003c/li>\n\u003cli>3/4 cup green grapes\u003c/li>\n\u003cli>3/4 cup fresh pineapple chunks\u003c/li>\n\u003cli>1 can mandarin orange segments, drained\u003c/li>\n\u003cli>1 cup strawberries and/or raspberries\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 bottle chilled club soda (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the wine, brandy, agave, and lime juice. In a large glass pitcher, add layers of fruit in the order of the ingredient list. Pour the wine mixture into the pitcher over the fruit. Refrigerate for 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_110302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg\" alt=\"In a large glass pitcher, add layers of fruit in the order of the ingredient list.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large glass pitcher, add layers of fruit in the order of the ingredient list. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-wine.jpg\" alt=\"Pour the wine mixture into the pitcher over the fruit.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the wine mixture into the pitcher over the fruit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sangria, using a small ladle, scoop out some of the fruit into individual glasses, then fill with sangria. Top with a little club soda if you like.\u003c/li>\n\u003cfigure id=\"attachment_110311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top3.jpg\" alt=\"Rainbow Sangria ready to serve!\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110311\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow Sangria ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/110224/celebrate-pride-with-summer-rainbow-sangria",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_119"
],
"tags": [
"bayareabites_1104",
"bayareabites_2321",
"bayareabites_9445",
"bayareabites_2327",
"bayareabites_1100"
],
"featImg": "bayareabites_110306",
"label": "source_bayareabites_110224"
},
"bayareabites_110222": {
"type": "posts",
"id": "bayareabites_110222",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "110222",
"score": null,
"sort": [
1466638043000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1466638043,
"format": "standard",
"disqusTitle": "Fresh Fruity Rainbow Popsicles for Pride!",
"title": "Fresh Fruity Rainbow Popsicles for Pride!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On a sweltering summer day, there’s nothing better than reaching into your freezer for an ice cold popsicle, and this version can’t be beat. Made from fresh, seasonal fruit instead of food-dyed sugar water, these rainbow ice pops are a wholesome treat that anyone can feel good about. \u003c/p>\n\u003cp>Choose fragrant, ripe summer fruit that’s in season, then puree it until smooth. You’ll need a little liquid, like orange juice, to make sure it doesn’t clump up in the blender and I like to add a little agave to each different layer. You can choose a different juice if you’d like – pineapple, passion fruit, or even peach would all be good choices. Blend and taste the puree, then adjust the sweetness by adding more agave if you like. \u003c/p>\n\u003cp>You can use any popsicle mold you like, some are larger than others. Mine held 3 fluid ounces and I put about 1 tablespoon of each mixture into each mold, yielding approximately 10 popsicles.\u003c/p>\n\u003cp>Layer each color in the order listed in the recipe, and you’ll end up with a beautiful stripey rainbow. You can carefully layer them all at once, if your mixture is thick enough, or to ensure that the colors don’t bleed together, you can freeze each one for about 30 to 60 minutes then add the next. \u003c/p>\n\u003cp>These fun, family-friendly treats are perfect for any celebration, from Pride to a summer barbecue. \u003c/p>\n\u003cfigure id=\"attachment_110275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-800-anima6-1.gif\" alt=\"Unmolding Fruity Rainbow Popsicles for Pride\" width=\"800\" height=\"533\" class=\"size-full wp-image-110275\">\u003cfigcaption class=\"wp-caption-text\">Unmolding Fruity Rainbow Popsicles for Pride \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fresh Fruity Rainbow Popsicles\u003c/h3>\n\u003cp>\u003cem>Makes about 10 popsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Red layer: 1/2 cup raspberries + 2 strawberries, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Orange: 1/2 cup mango chunks + 1 large strawberry, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Yellow: 3/4 cup fresh pineapple chunks + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Green: 2 kiwis, peeled, seeded, and chopped + 1/2 frozen banana, chopped + 1/4 cup baby spinach + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Blue-Purple: 3/4 cup blueberries + 1/2 frozen banana, chopped + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-fruit.jpg\" alt=\"Fresh Fruity ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>For each layer, in a blender, puree the fruit until smooth, then pour into a small bowl. Taste and adjust the sweetness with a little agave if desired.\u003c/li>\n\u003cfigure id=\"attachment_110258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-blender-red.jpg\" alt=\"Red layer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red layer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-bowls.jpg\" alt=\"Pour each layer of fresh fruity puree into a small bowl.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour each layer of fresh fruity puree into a small bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon some of the mixture into each popsicle mold (the amount of pops you end up with will depend on the size of your mold, so divide accordingly to fit 5 even layers). For a standard-sized popsicle (see notes above), you will likely need 1 tbsp per layer. Freeze each layer until semi-hard before adding the next layer.\u003c/li>\n\u003cfigure id=\"attachment_110273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg\" alt=\"Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\u003c/li>\n\u003cfigure id=\"attachment_110262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-molds.jpg\" alt=\"After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the last layer, let freeze until very firm, at least 6 hours or preferably overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\u003c/li>\n\u003cfigure id=\"attachment_110250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-pullout1.jpg\" alt=\"To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-final.jpg\" alt=\"Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "110222 http://ww2.kqed.org/bayareabites/?p=110222",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 593,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1528847213,
"excerpt": "Whimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Whimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!",
"title": "Fresh Fruity Rainbow Popsicles for Pride! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fresh Fruity Rainbow Popsicles for Pride!",
"datePublished": "2016-06-22T16:27:23-07:00",
"dateModified": "2018-06-12T16:46:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fresh-fruity-rainbow-popsicles-for-pride",
"status": "publish",
"path": "/bayareabites/110222/fresh-fruity-rainbow-popsicles-for-pride",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a sweltering summer day, there’s nothing better than reaching into your freezer for an ice cold popsicle, and this version can’t be beat. Made from fresh, seasonal fruit instead of food-dyed sugar water, these rainbow ice pops are a wholesome treat that anyone can feel good about. \u003c/p>\n\u003cp>Choose fragrant, ripe summer fruit that’s in season, then puree it until smooth. You’ll need a little liquid, like orange juice, to make sure it doesn’t clump up in the blender and I like to add a little agave to each different layer. You can choose a different juice if you’d like – pineapple, passion fruit, or even peach would all be good choices. Blend and taste the puree, then adjust the sweetness by adding more agave if you like. \u003c/p>\n\u003cp>You can use any popsicle mold you like, some are larger than others. Mine held 3 fluid ounces and I put about 1 tablespoon of each mixture into each mold, yielding approximately 10 popsicles.\u003c/p>\n\u003cp>Layer each color in the order listed in the recipe, and you’ll end up with a beautiful stripey rainbow. You can carefully layer them all at once, if your mixture is thick enough, or to ensure that the colors don’t bleed together, you can freeze each one for about 30 to 60 minutes then add the next. \u003c/p>\n\u003cp>These fun, family-friendly treats are perfect for any celebration, from Pride to a summer barbecue. \u003c/p>\n\u003cfigure id=\"attachment_110275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-800-anima6-1.gif\" alt=\"Unmolding Fruity Rainbow Popsicles for Pride\" width=\"800\" height=\"533\" class=\"size-full wp-image-110275\">\u003cfigcaption class=\"wp-caption-text\">Unmolding Fruity Rainbow Popsicles for Pride \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fresh Fruity Rainbow Popsicles\u003c/h3>\n\u003cp>\u003cem>Makes about 10 popsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Red layer: 1/2 cup raspberries + 2 strawberries, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Orange: 1/2 cup mango chunks + 1 large strawberry, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Yellow: 3/4 cup fresh pineapple chunks + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Green: 2 kiwis, peeled, seeded, and chopped + 1/2 frozen banana, chopped + 1/4 cup baby spinach + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Blue-Purple: 3/4 cup blueberries + 1/2 frozen banana, chopped + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-fruit.jpg\" alt=\"Fresh Fruity ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>For each layer, in a blender, puree the fruit until smooth, then pour into a small bowl. Taste and adjust the sweetness with a little agave if desired.\u003c/li>\n\u003cfigure id=\"attachment_110258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-blender-red.jpg\" alt=\"Red layer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red layer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-bowls.jpg\" alt=\"Pour each layer of fresh fruity puree into a small bowl.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour each layer of fresh fruity puree into a small bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon some of the mixture into each popsicle mold (the amount of pops you end up with will depend on the size of your mold, so divide accordingly to fit 5 even layers). For a standard-sized popsicle (see notes above), you will likely need 1 tbsp per layer. Freeze each layer until semi-hard before adding the next layer.\u003c/li>\n\u003cfigure id=\"attachment_110273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg\" alt=\"Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\u003c/li>\n\u003cfigure id=\"attachment_110262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-molds.jpg\" alt=\"After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the last layer, let freeze until very firm, at least 6 hours or preferably overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\u003c/li>\n\u003cfigure id=\"attachment_110250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-pullout1.jpg\" alt=\"To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-final.jpg\" alt=\"Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/110222/fresh-fruity-rainbow-popsicles-for-pride",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_2321",
"bayareabites_9445",
"bayareabites_9479",
"bayareabites_2327",
"bayareabites_218"
],
"featImg": "bayareabites_110270",
"label": "bayareabites"
},
"bayareabites_110074": {
"type": "posts",
"id": "bayareabites_110074",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "110074",
"score": null,
"sort": [
1466352410000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1466352410,
"format": "image",
"disqusTitle": "On the Grill for Father's Day: Grilled Pizza with Wild Mushrooms, Caramelized Onions, and Fontina",
"title": "On the Grill for Father's Day: Grilled Pizza with Wild Mushrooms, Caramelized Onions, and Fontina",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not going to lie, grilling pizza is not an easy task. It takes a bit of patience and quite a bit of practice, and if your grill is too hot you can easily burn the dough (and if it’s not hot enough, your dough won’t cook through). I know because I’ve done all these things. But it really is worth it. Grilling your pizza adds smoky flavor to the entire thing, and it is definitely an event.\u003c/p>\n\u003cp>First off, a word about the dough. Now, you probably aren’t going to go to the trouble of making your own, although I would always recommend it. Especially because you can now easily find pretty decent pre-made pizza dough at shops like Whole Foods and Trader Joe’s. It typically comes in a 12 to 16oz balls. Just make sure that whatever dough you do make or purchase isn’t overly sticky and floppy or your dough will slide right through the grate. You want a thicker, more substantial dough.\u003c/p>\n\u003cp>Bring your dough to room temperature for an hour before you start. You can do this while you get the toppings ready.\u003c/p>\n\u003cp>With sweet caramelized onions, nutty fontina cheese, and a bunch of garlic-kissed earthy wild mushrooms, this is one of my favorite pizzas, but feel free to use your favorite toppings using this method. This is what’s known as a white pizza, meaning it has no tomato sauce. I find that works well on the grill because the sauce does tend to make the crust a bit soggy if you over-do it.\u003c/p>\n\u003cp>The first step is to grill one side of the crust to get the crust to set. Then pull it off the grill and top the grilled side. Put the ungrilled side back onto the grill grate, and then cover the grill to mimic an oven so that the cheese will melt. This is where things can get tricky. I find that if the coals are too hot, your pizza will burn before the dough cooks through. A medium fire should do just fine. But make sure you move that dough around and rotate it so that you don’t end up in a hot spot. You want to evenly cook the dough on both sides. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you do it right, you will be rewarded with an exemplary pizza. And your entire family and all your friends will think you are pretty damn amazing because you can make a pizza on the grill.\u003c/p>\n\u003cfigure id=\"attachment_110130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Wild Mushroom Grilled Pizza\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes two 12-inch pizzas; serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 large yellow onion, thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 12 oz wild mushrooms, chopped\u003c/li>\n\u003cli>1 tsp minced fresh rosemary\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>Two 14-oz balls purchased pizza dough\u003c/li>\n\u003cli>1 cup shredded fontina or mozzarella cheese\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms.jpg\" alt=\"Chop the wild mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt the butter along with a drizzle of olive oil. Add the onions and a pinch of salt and cook, stirring, until golden and caramelized, about 10–15 minutes. Using a slotted spoon or tongs, transfer to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_110124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cook-onions.jpg\" alt=\"Caramelize the onions\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110124\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelize the onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. Transfer to the bowl with the onions.\u003c/li>\n\u003cfigure id=\"attachment_110149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg\" alt=\"Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium direct heat. Clean the grill grate.\u003c/li>\n\u003cli>Pull out each piece of dough into a 12-inch round, then place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_110157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-stretch-dough.jpg\" alt=\"Pull out each piece of dough into a 12-inch round\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out each piece of dough into a 12-inch round \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-oil-dough.jpg\" alt=\"Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg\" alt=\"Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. Repeat with the 2nd dough round.\u003c/li>\n\u003cfigure id=\"attachment_110139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg\" alt=\"Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-crust.jpg\" alt=\"The grilled side up pizza on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grilled side up pizza on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Top the grilled side of the pizza evenly with half the mushroom-onion mixture, then the cheese. Put the dough round back on the grill. Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. Repeat with the 2nd dough round. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_110123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg\" alt=\"Top the grilled side of the pizza evenly with half the mushroom-onion mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the grilled side of the pizza evenly with half the mushroom-onion mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg\" alt=\"Then add the cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add the cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill.jpg\" alt=\"Put the dough round back on the grill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the dough round back on the grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg\" alt=\"Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-slice.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-sliced-pie.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
"disqusIdentifier": "110074 http://ww2.kqed.org/bayareabites/?p=110074",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/06/19/on-the-grill-for-fathers-day-grilled-pizza-with-wild-mushrooms-caramelized-onions-and-fontina/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 954,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1528227852,
"excerpt": "Flame-licked pizza topped with earthy mushrooms, sweet onions, and nutty fontina is what’s on our menu this Father’s Day. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Flame-licked pizza topped with earthy mushrooms, sweet onions, and nutty fontina is what’s on our menu this Father’s Day. ",
"title": "On the Grill for Father's Day: Grilled Pizza with Wild Mushrooms, Caramelized Onions, and Fontina | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "On the Grill for Father's Day: Grilled Pizza with Wild Mushrooms, Caramelized Onions, and Fontina",
"datePublished": "2016-06-19T09:06:50-07:00",
"dateModified": "2018-06-05T12:44:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "on-the-grill-for-fathers-day-grilled-pizza-with-wild-mushrooms-caramelized-onions-and-fontina",
"status": "publish",
"path": "/bayareabites/110074/on-the-grill-for-fathers-day-grilled-pizza-with-wild-mushrooms-caramelized-onions-and-fontina",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not going to lie, grilling pizza is not an easy task. It takes a bit of patience and quite a bit of practice, and if your grill is too hot you can easily burn the dough (and if it’s not hot enough, your dough won’t cook through). I know because I’ve done all these things. But it really is worth it. Grilling your pizza adds smoky flavor to the entire thing, and it is definitely an event.\u003c/p>\n\u003cp>First off, a word about the dough. Now, you probably aren’t going to go to the trouble of making your own, although I would always recommend it. Especially because you can now easily find pretty decent pre-made pizza dough at shops like Whole Foods and Trader Joe’s. It typically comes in a 12 to 16oz balls. Just make sure that whatever dough you do make or purchase isn’t overly sticky and floppy or your dough will slide right through the grate. You want a thicker, more substantial dough.\u003c/p>\n\u003cp>Bring your dough to room temperature for an hour before you start. You can do this while you get the toppings ready.\u003c/p>\n\u003cp>With sweet caramelized onions, nutty fontina cheese, and a bunch of garlic-kissed earthy wild mushrooms, this is one of my favorite pizzas, but feel free to use your favorite toppings using this method. This is what’s known as a white pizza, meaning it has no tomato sauce. I find that works well on the grill because the sauce does tend to make the crust a bit soggy if you over-do it.\u003c/p>\n\u003cp>The first step is to grill one side of the crust to get the crust to set. Then pull it off the grill and top the grilled side. Put the ungrilled side back onto the grill grate, and then cover the grill to mimic an oven so that the cheese will melt. This is where things can get tricky. I find that if the coals are too hot, your pizza will burn before the dough cooks through. A medium fire should do just fine. But make sure you move that dough around and rotate it so that you don’t end up in a hot spot. You want to evenly cook the dough on both sides. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you do it right, you will be rewarded with an exemplary pizza. And your entire family and all your friends will think you are pretty damn amazing because you can make a pizza on the grill.\u003c/p>\n\u003cfigure id=\"attachment_110130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Wild Mushroom Grilled Pizza\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes two 12-inch pizzas; serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 large yellow onion, thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 12 oz wild mushrooms, chopped\u003c/li>\n\u003cli>1 tsp minced fresh rosemary\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>Two 14-oz balls purchased pizza dough\u003c/li>\n\u003cli>1 cup shredded fontina or mozzarella cheese\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms.jpg\" alt=\"Chop the wild mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt the butter along with a drizzle of olive oil. Add the onions and a pinch of salt and cook, stirring, until golden and caramelized, about 10–15 minutes. Using a slotted spoon or tongs, transfer to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_110124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cook-onions.jpg\" alt=\"Caramelize the onions\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110124\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelize the onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. Transfer to the bowl with the onions.\u003c/li>\n\u003cfigure id=\"attachment_110149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg\" alt=\"Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium direct heat. Clean the grill grate.\u003c/li>\n\u003cli>Pull out each piece of dough into a 12-inch round, then place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_110157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-stretch-dough.jpg\" alt=\"Pull out each piece of dough into a 12-inch round\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out each piece of dough into a 12-inch round \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-oil-dough.jpg\" alt=\"Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg\" alt=\"Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. Repeat with the 2nd dough round.\u003c/li>\n\u003cfigure id=\"attachment_110139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg\" alt=\"Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-crust.jpg\" alt=\"The grilled side up pizza on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grilled side up pizza on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Top the grilled side of the pizza evenly with half the mushroom-onion mixture, then the cheese. Put the dough round back on the grill. Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. Repeat with the 2nd dough round. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_110123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg\" alt=\"Top the grilled side of the pizza evenly with half the mushroom-onion mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the grilled side of the pizza evenly with half the mushroom-onion mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg\" alt=\"Then add the cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add the cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill.jpg\" alt=\"Put the dough round back on the grill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the dough round back on the grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg\" alt=\"Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-slice.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-sliced-pie.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/110074/on-the-grill-for-fathers-day-grilled-pizza-with-wild-mushrooms-caramelized-onions-and-fontina",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_2304",
"bayareabites_16176",
"bayareabites_443",
"bayareabites_11920",
"bayareabites_12689"
],
"featImg": "bayareabites_110126",
"label": "bayareabites"
},
"bayareabites_110072": {
"type": "posts",
"id": "bayareabites_110072",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "110072",
"score": null,
"sort": [
1466263464000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1466263464,
"format": "image",
"disqusTitle": "On the Grill for Father's Day: Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs",
"title": "On the Grill for Father's Day: Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I was younger, I used to occasionally go fishing, hitting up the local lakes around the Bay Area. You could almost always be certain to catch a rainbow trout in the stocked lakes, which was a real joy to a novice (or kids). Once caught, I’d always manage to coerce a friend to gut the fish and clean it for me. But then I’d grill it up for everyone, and we’d have a delicious feast.\u003c/p>\n\u003cp>It’s been years since I’ve grilled rainbow trout, but it’s still a celebration-worthy meal to me. Whether you’ve gone out and caught your own fish, or gone down to your local fishmonger or market and purchased a gutted and scaled one, it doesn’t really matter. Just be sure to choose a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/25/bay-area-bites-guide-to-8-places-to-buy-fresh-fish/\" target=\"_blank\">fresh fish from a reputable place\u003c/a>.\u003c/p>\n\u003cp>You can choose to leave the head on or remove it, depending on your level of squeamishness. I prefer to leave the head on. Plus, then you get fish cheeks. The beauty of this recipe is that it couldn’t be simpler: you just season then stuff the cavity with slices of lemon and herb sprigs, brush it with olive oil, and throw it on the grill. You can tie it with kitchen string if you like, to hold everything inside, but I usually can’t be bothered (just be extra careful when turning the fish.)\u003c/p>\n\u003cfigure id=\"attachment_110107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-raw-stuffed.jpg\" alt=\"Rainbow trout with the head on, stuffed, ready to be grilled. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow trout with the head on, stuffed, ready to be grilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Make sure to cook over a medium-hot fire until the skin gets nicely charred, then move it away from the heat if it’s cooking too quickly. The trout is thin, so it doesn’t take long to cook through. You can check it by lifting the skin and seeing if the meat flakes. Just be careful not to overcook it.\u003c/p>\n\u003cp>Serve this with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">vinegary potato salad\u003c/a> or a big green salad, some grilled veggies, and some crusty garlic bread for a hearty meal.\u003c/p>\n\u003cfigure id=\"attachment_110106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-on-grill2.jpg\" alt=\"Grilled Rainbow Trout\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Rainbow Trout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Rainbow Trout\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 1-lb rainbow trout, cleaned (gutted and scaled) and heads removed if you like\u003c/li>\n\u003cli>2 lemons, thinly sliced\u003c/li>\n\u003cli>8 sprigs mixed fresh herbs, such as thyme, marjoram, oregano, and/or rosemary\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-raw.jpg\" alt=\"Cleaned rainbow trout\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cleaned rainbow trout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare a charcoal or gas grill for medium direct heat. Clean the grill grate.\u003c/li>\n\u003cli>While the grill is heating, sprinkle the cavity of each trout with salt. Stuff each trout with lemon slices and herb sprigs, dividing evenly. Press to close the cavity. Brush the outside of each trout with plenty of olive oil and set on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_110109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-stuff.jpg\" alt=\"Sprinkle the cavity of each trout with salt. Stuff each trout with lemon slices and herb sprigs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the cavity of each trout with salt. Stuff each trout with lemon slices and herb sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-oiled.jpg\" alt=\"Brush the outside of each trout with plenty of olive oil and set on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the outside of each trout with plenty of olive oil and set on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the trout to the grill directly over the fire. Cover and cook, turning a few times, until the trout is cooked through, about 10 minutes total. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_110104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-on-grill.jpg\" alt=\"Add the trout to the grill directly over the fire.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the trout to the grill directly over the fire. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-on-grill1.jpg\" alt=\"Cover and cook, turning a few times, until the trout is cooked through, about 10 minutes total.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook, turning a few times, until the trout is cooked through, about 10 minutes total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_110102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-grilled.jpg\" alt=\"Serve Grilled Rainbow Trout right off the grill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Grilled Rainbow Trout right off the grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "110072 http://ww2.kqed.org/bayareabites/?p=110072",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 577,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1528227182,
"excerpt": "Grilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Grilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.",
"title": "On the Grill for Father's Day: Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "On the Grill for Father's Day: Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs",
"datePublished": "2016-06-18T08:24:24-07:00",
"dateModified": "2018-06-05T12:33:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs",
"status": "publish",
"path": "/bayareabites/110072/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was younger, I used to occasionally go fishing, hitting up the local lakes around the Bay Area. You could almost always be certain to catch a rainbow trout in the stocked lakes, which was a real joy to a novice (or kids). Once caught, I’d always manage to coerce a friend to gut the fish and clean it for me. But then I’d grill it up for everyone, and we’d have a delicious feast.\u003c/p>\n\u003cp>It’s been years since I’ve grilled rainbow trout, but it’s still a celebration-worthy meal to me. Whether you’ve gone out and caught your own fish, or gone down to your local fishmonger or market and purchased a gutted and scaled one, it doesn’t really matter. Just be sure to choose a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/25/bay-area-bites-guide-to-8-places-to-buy-fresh-fish/\" target=\"_blank\">fresh fish from a reputable place\u003c/a>.\u003c/p>\n\u003cp>You can choose to leave the head on or remove it, depending on your level of squeamishness. I prefer to leave the head on. Plus, then you get fish cheeks. The beauty of this recipe is that it couldn’t be simpler: you just season then stuff the cavity with slices of lemon and herb sprigs, brush it with olive oil, and throw it on the grill. You can tie it with kitchen string if you like, to hold everything inside, but I usually can’t be bothered (just be extra careful when turning the fish.)\u003c/p>\n\u003cfigure id=\"attachment_110107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-raw-stuffed.jpg\" alt=\"Rainbow trout with the head on, stuffed, ready to be grilled. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-stuffed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow trout with the head on, stuffed, ready to be grilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Make sure to cook over a medium-hot fire until the skin gets nicely charred, then move it away from the heat if it’s cooking too quickly. The trout is thin, so it doesn’t take long to cook through. You can check it by lifting the skin and seeing if the meat flakes. Just be careful not to overcook it.\u003c/p>\n\u003cp>Serve this with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">vinegary potato salad\u003c/a> or a big green salad, some grilled veggies, and some crusty garlic bread for a hearty meal.\u003c/p>\n\u003cfigure id=\"attachment_110106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-on-grill2.jpg\" alt=\"Grilled Rainbow Trout\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Rainbow Trout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Rainbow Trout\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 1-lb rainbow trout, cleaned (gutted and scaled) and heads removed if you like\u003c/li>\n\u003cli>2 lemons, thinly sliced\u003c/li>\n\u003cli>8 sprigs mixed fresh herbs, such as thyme, marjoram, oregano, and/or rosemary\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-raw.jpg\" alt=\"Cleaned rainbow trout\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cleaned rainbow trout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare a charcoal or gas grill for medium direct heat. Clean the grill grate.\u003c/li>\n\u003cli>While the grill is heating, sprinkle the cavity of each trout with salt. Stuff each trout with lemon slices and herb sprigs, dividing evenly. Press to close the cavity. Brush the outside of each trout with plenty of olive oil and set on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_110109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-stuff.jpg\" alt=\"Sprinkle the cavity of each trout with salt. Stuff each trout with lemon slices and herb sprigs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-stuff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the cavity of each trout with salt. Stuff each trout with lemon slices and herb sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-oiled.jpg\" alt=\"Brush the outside of each trout with plenty of olive oil and set on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-oiled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the outside of each trout with plenty of olive oil and set on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the trout to the grill directly over the fire. Cover and cook, turning a few times, until the trout is cooked through, about 10 minutes total. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_110104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-on-grill.jpg\" alt=\"Add the trout to the grill directly over the fire.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the trout to the grill directly over the fire. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-on-grill1.jpg\" alt=\"Cover and cook, turning a few times, until the trout is cooked through, about 10 minutes total.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-on-grill1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook, turning a few times, until the trout is cooked through, about 10 minutes total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_110102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/trout-grilled.jpg\" alt=\"Serve Grilled Rainbow Trout right off the grill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/trout-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Grilled Rainbow Trout right off the grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/110072/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_2304",
"bayareabites_16176",
"bayareabites_376",
"bayareabites_11818",
"bayareabites_15501",
"bayareabites_11475"
],
"featImg": "bayareabites_110110",
"label": "bayareabites"
},
"bayareabites_109637": {
"type": "posts",
"id": "bayareabites_109637",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109637",
"score": null,
"sort": [
1464361245000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1464361245,
"format": "standard",
"disqusTitle": "Bay Area Bites Memorial Day Summer Grilling Recipes",
"title": "Bay Area Bites Memorial Day Summer Grilling Recipes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "109637 http://ww2.kqed.org/bayareabites/?p=109637",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/05/27/bay-area-bites-memorial-day-summer-grilling-recipes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 432,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1526318030,
"excerpt": "Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n",
"title": "Bay Area Bites Memorial Day Summer Grilling Recipes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Memorial Day Summer Grilling Recipes",
"datePublished": "2016-05-27T08:00:45-07:00",
"dateModified": "2018-05-14T10:13:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-memorial-day-summer-grilling-recipes",
"status": "publish",
"path": "/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_13746",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_1009",
"bayareabites_2113",
"bayareabites_278",
"bayareabites_2250",
"bayareabites_1289",
"bayareabites_1964",
"bayareabites_15468",
"bayareabites_2292",
"bayareabites_2550",
"bayareabites_3050",
"bayareabites_12805",
"bayareabites_2198",
"bayareabites_16159",
"bayareabites_9329",
"bayareabites_14407",
"bayareabites_1815",
"bayareabites_15469",
"bayareabites_753",
"bayareabites_218",
"bayareabites_11920"
],
"featImg": "bayareabites_109638",
"label": "bayareabites"
},
"bayareabites_109293": {
"type": "posts",
"id": "bayareabites_109293",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109293",
"score": null,
"sort": [
1464188416000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1464188416,
"format": "image",
"disqusTitle": "Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula",
"title": "Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
"disqusIdentifier": "109293 http://ww2.kqed.org/bayareabites/?p=109293",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/05/25/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 703,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1550267330,
"excerpt": "Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.",
"title": "Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula",
"datePublished": "2016-05-25T08:00:16-07:00",
"dateModified": "2019-02-15T13:48:50-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula",
"status": "publish",
"path": "/bayareabites/109293/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/109293/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_2113",
"bayareabites_15468",
"bayareabites_2198",
"bayareabites_4141",
"bayareabites_2141",
"bayareabites_714",
"bayareabites_1815",
"bayareabites_15469",
"bayareabites_8986",
"bayareabites_3682"
],
"featImg": "bayareabites_109590",
"label": "bayareabites"
},
"bayareabites_109295": {
"type": "posts",
"id": "bayareabites_109295",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109295",
"score": null,
"sort": [
1464102024000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1464102024,
"format": "image",
"disqusTitle": "Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak",
"title": "Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Steak is not something I eat very often. But for the right occasion, nothing beats a meaty cut of beef. Because a good steak feels like an event, and because it is not cheap, I tend to choose quality and fork out the bucks. For all that money, it’s something you don’t want to screw up when you cook it.\u003c/p>\n\u003col>\n\u003cstrong>So here is my steak primer:\u003c/strong>\n\u003cli>I like my steak best cooked on a charcoal grill. That fact alone will determine the type of steak I choose. I feel like the smoke and flame from the charcoal adds great flavor and creates a crisp crust and a juicy interior.\u003c/li>\n\u003cli>Your steak should be 1-1/2 inches thick....at least! I tend to go for this thickness, but you can go up to 2 inches thick. Don’t get crazy and go thicker. (My steaks were about 12 oz.) And if your butcher doesn’t have thick steaks on offer, by all means ask him or her to cut you a fresh steak (or two, or three). They should be happy to do this.\u003c/li>\n\u003cfigure id=\"attachment_109312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw-no-season.jpg\" alt=\"Your steak should be 1-1/2 inches thick. well-marbled and bone-in.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Your steak should be 1-1/2 inches thick. well-marbled and bone-in. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Choose a well-marbled steak. If you are eating steak then by no means should you be afraid of fat. If you are afraid of fat, go eat a salad. Otherwise, marbling. You need fat to keep that steak nice and tender. Oh and it melts in your mouth once the steak is cooked.\u003c/li>\n\u003cli>Opt for a bone-in steak over a boneless, but either will work. I just like to gnaw the bone. Sooooo much flavor!\u003c/li>\n\u003cli>Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. I use kosher salt and lots of freshly cracked black pepper. That’s it. A great steak doesn’t really need much more.\u003c/li>\n\u003cfigure id=\"attachment_109308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-salt.jpg\" alt=\"Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sear the steak to create a nice crust, and then move it to the cooler side of the grill to finish cooking until it is cooked to perfection (for yourself and your guests, some like it rare, others medium, but please don’t ruin a steak by cooking it until it is “well done”). Use a meat thermometer to get a read on the temperature so you don’t over-or under-cook your steak.\u003c/li>\n\u003cli>Finally, once you pull the steak off the grill, let it rest! This is your chance to finish up any sides or whatever. But it needs about 10 minutes for the meat to soak up some of those juices.\u003c/li>\n\u003c/ol>\n\u003cul>\nI often like my steak plain, but sometimes I love it topped with something yummy. So, if you like, serve the steak topped with any of the following:\n\u003cli>Sautéed shallots and mushrooms\u003c/li>\n\u003cli>Crumbled blue cheese\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">Herb butter\u003c/a>\u003c/li>\n\u003cli>Sautéed or grilled onions sliced and tossed with a little balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Ribeye Steak\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large bone-in ribeye steak or T-bone, at least 1-1/2 inches thick (about 1 lb)\u003cbr>\nKosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. (Or, salt the steak ahead of time and let sit overnight in the fridge, then set out at room temperature for 30 minutes prior to grilling.) Season with pepper just before grilling.\u003c/li>\n\u003cfigure id=\"attachment_109307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw.jpg\" alt=\"Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_109317\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill-hotspot.jpg\" alt=\"Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-cooking.jpg\" alt=\"Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill.jpg\" alt=\"Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the steak to a cutting board and let rest for about 8 minutes. Slice and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_109316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-rest.jpg\" alt=\"Transfer the steak to a cutting board and let rest for about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the steak to a cutting board and let rest for about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced1.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "109295 http://ww2.kqed.org/bayareabites/?p=109295",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 837,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 4
},
"modified": 1464192466,
"excerpt": "If you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.",
"title": "Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak",
"datePublished": "2016-05-24T08:00:24-07:00",
"dateModified": "2016-05-25T09:07:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak",
"status": "publish",
"path": "/bayareabites/109295/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Steak is not something I eat very often. But for the right occasion, nothing beats a meaty cut of beef. Because a good steak feels like an event, and because it is not cheap, I tend to choose quality and fork out the bucks. For all that money, it’s something you don’t want to screw up when you cook it.\u003c/p>\n\u003col>\n\u003cstrong>So here is my steak primer:\u003c/strong>\n\u003cli>I like my steak best cooked on a charcoal grill. That fact alone will determine the type of steak I choose. I feel like the smoke and flame from the charcoal adds great flavor and creates a crisp crust and a juicy interior.\u003c/li>\n\u003cli>Your steak should be 1-1/2 inches thick....at least! I tend to go for this thickness, but you can go up to 2 inches thick. Don’t get crazy and go thicker. (My steaks were about 12 oz.) And if your butcher doesn’t have thick steaks on offer, by all means ask him or her to cut you a fresh steak (or two, or three). They should be happy to do this.\u003c/li>\n\u003cfigure id=\"attachment_109312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw-no-season.jpg\" alt=\"Your steak should be 1-1/2 inches thick. well-marbled and bone-in.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Your steak should be 1-1/2 inches thick. well-marbled and bone-in. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Choose a well-marbled steak. If you are eating steak then by no means should you be afraid of fat. If you are afraid of fat, go eat a salad. Otherwise, marbling. You need fat to keep that steak nice and tender. Oh and it melts in your mouth once the steak is cooked.\u003c/li>\n\u003cli>Opt for a bone-in steak over a boneless, but either will work. I just like to gnaw the bone. Sooooo much flavor!\u003c/li>\n\u003cli>Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. I use kosher salt and lots of freshly cracked black pepper. That’s it. A great steak doesn’t really need much more.\u003c/li>\n\u003cfigure id=\"attachment_109308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-salt.jpg\" alt=\"Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sear the steak to create a nice crust, and then move it to the cooler side of the grill to finish cooking until it is cooked to perfection (for yourself and your guests, some like it rare, others medium, but please don’t ruin a steak by cooking it until it is “well done”). Use a meat thermometer to get a read on the temperature so you don’t over-or under-cook your steak.\u003c/li>\n\u003cli>Finally, once you pull the steak off the grill, let it rest! This is your chance to finish up any sides or whatever. But it needs about 10 minutes for the meat to soak up some of those juices.\u003c/li>\n\u003c/ol>\n\u003cul>\nI often like my steak plain, but sometimes I love it topped with something yummy. So, if you like, serve the steak topped with any of the following:\n\u003cli>Sautéed shallots and mushrooms\u003c/li>\n\u003cli>Crumbled blue cheese\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">Herb butter\u003c/a>\u003c/li>\n\u003cli>Sautéed or grilled onions sliced and tossed with a little balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Ribeye Steak\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large bone-in ribeye steak or T-bone, at least 1-1/2 inches thick (about 1 lb)\u003cbr>\nKosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. (Or, salt the steak ahead of time and let sit overnight in the fridge, then set out at room temperature for 30 minutes prior to grilling.) Season with pepper just before grilling.\u003c/li>\n\u003cfigure id=\"attachment_109307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw.jpg\" alt=\"Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_109317\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill-hotspot.jpg\" alt=\"Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-cooking.jpg\" alt=\"Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill.jpg\" alt=\"Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the steak to a cutting board and let rest for about 8 minutes. Slice and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_109316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-rest.jpg\" alt=\"Transfer the steak to a cutting board and let rest for about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the steak to a cutting board and let rest for about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced1.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/109295/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_1289",
"bayareabites_15454",
"bayareabites_2550",
"bayareabites_2198",
"bayareabites_15453",
"bayareabites_753",
"bayareabites_218"
],
"featImg": "bayareabites_109303",
"label": "bayareabites"
},
"bayareabites_109288": {
"type": "posts",
"id": "bayareabites_109288",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109288",
"score": null,
"sort": [
1464015614000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1464015614,
"format": "image",
"disqusTitle": "Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta",
"title": "Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On a not-so-long ago jaunt down to L.A., I visited Josef Centeno’s fabulous downtown restaurant \u003ca href=\"http://bacomercat.com/\" target=\"_blank\" rel=\"noopener\">Baco Mercat\u003c/a>. One of my favorite dishes I ate there, and one of the best things I’ve put in my mouth in a while, was a pureed dip of smoky eggplant, fava bean, and feta that was topped with \u003ca href=\"https://en.wikipedia.org/wiki/Za%27atar\" target=\"_blank\" rel=\"noopener\">za’atar\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\" rel=\"noopener\">lebni\u003c/a> and served with grilled flatbread. It was heaven. (*Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac, salt, and dried herbs such as oregano or thyme.)\u003c/p>\n\u003cp>I couldn’t get that dish, or the popping flavors of it, out of my head. So I came up this dish, loosely inspired by those flavors. To keep things simple, I stuck to eggplant and ditched the fava. I love the sweetness of narrow Japanese eggplants (rather than large globe eggplant which can be bitter), and chose those to slice into planks and grill.\u003c/p>\n\u003cfigure id=\"attachment_109572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-whole.jpg\" alt=\"I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the dish relatively easy and very quick to make, I made a simple sauce with plain whole-milk yogurt, chopped fresh mint, and a squeeze of lemon. Once the eggplant was grilled, I drizzled this over the top and then just sprinkled it with fresh salty feta and za’atar.\u003c/p>\n\u003cp>This would be great served alongside grilled chicken thighs rubbed with Mediterranean spices and some yummy grilled flatbread. It can be served hot or at room temperature. (Hell, I found myself stuffing cold pieces of it in my mouth the next morning for breakfast, it was THAT good!)\u003c/p>\n\u003cfigure id=\"attachment_109583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup plain, whole-milk yogurt\u003c/li>\n\u003cli>1 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003cli>2 Japanese eggplant (about 1 lb)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup crumbled feta\u003c/li>\n\u003cli>1/2 tsp za’atar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg\" alt=\"To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil and season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109566\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-oil.jpg\" alt=\"Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-salt.jpg\" alt=\"Season the eggplant with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the eggplant with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. If the eggplant starts to get too dark, move it to the cooler side of the grill and cover until tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109565\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-grill.jpg\" alt=\"Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-add-feta.jpg\" alt=\"Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "109288 http://ww2.kqed.org/bayareabites/?p=109288",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/05/23/grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 581,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1567627132,
"excerpt": "Sweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.",
"title": "Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta",
"datePublished": "2016-05-23T08:00:14-07:00",
"dateModified": "2019-09-04T12:58:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta",
"status": "publish",
"WpOldSlug": "memorial-day-grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta",
"path": "/bayareabites/109288/grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a not-so-long ago jaunt down to L.A., I visited Josef Centeno’s fabulous downtown restaurant \u003ca href=\"http://bacomercat.com/\" target=\"_blank\" rel=\"noopener\">Baco Mercat\u003c/a>. One of my favorite dishes I ate there, and one of the best things I’ve put in my mouth in a while, was a pureed dip of smoky eggplant, fava bean, and feta that was topped with \u003ca href=\"https://en.wikipedia.org/wiki/Za%27atar\" target=\"_blank\" rel=\"noopener\">za’atar\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\" rel=\"noopener\">lebni\u003c/a> and served with grilled flatbread. It was heaven. (*Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac, salt, and dried herbs such as oregano or thyme.)\u003c/p>\n\u003cp>I couldn’t get that dish, or the popping flavors of it, out of my head. So I came up this dish, loosely inspired by those flavors. To keep things simple, I stuck to eggplant and ditched the fava. I love the sweetness of narrow Japanese eggplants (rather than large globe eggplant which can be bitter), and chose those to slice into planks and grill.\u003c/p>\n\u003cfigure id=\"attachment_109572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-whole.jpg\" alt=\"I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the dish relatively easy and very quick to make, I made a simple sauce with plain whole-milk yogurt, chopped fresh mint, and a squeeze of lemon. Once the eggplant was grilled, I drizzled this over the top and then just sprinkled it with fresh salty feta and za’atar.\u003c/p>\n\u003cp>This would be great served alongside grilled chicken thighs rubbed with Mediterranean spices and some yummy grilled flatbread. It can be served hot or at room temperature. (Hell, I found myself stuffing cold pieces of it in my mouth the next morning for breakfast, it was THAT good!)\u003c/p>\n\u003cfigure id=\"attachment_109583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup plain, whole-milk yogurt\u003c/li>\n\u003cli>1 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003cli>2 Japanese eggplant (about 1 lb)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup crumbled feta\u003c/li>\n\u003cli>1/2 tsp za’atar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg\" alt=\"To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil and season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109566\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-oil.jpg\" alt=\"Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-salt.jpg\" alt=\"Season the eggplant with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the eggplant with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. If the eggplant starts to get too dark, move it to the cooler side of the grill and cover until tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109565\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-grill.jpg\" alt=\"Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-add-feta.jpg\" alt=\"Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/109288/grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_2292",
"bayareabites_16285",
"bayareabites_15452",
"bayareabites_2550",
"bayareabites_2198"
],
"featImg": "bayareabites_109581",
"label": "bayareabites"
},
"bayareabites_109085": {
"type": "posts",
"id": "bayareabites_109085",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109085",
"score": null,
"sort": [
1463838443000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1463838443,
"format": "standard",
"disqusTitle": "Springtime Avocado Toast with Green Olive Relish and Lemon",
"title": "Springtime Avocado Toast with Green Olive Relish and Lemon",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/em>\u003c/p>\n\u003cp>Who doesn’t adore avocado toast? At it’s most simple, it is a revelation of textures and flavors: salty, creamy, crunch, silky. And because this much-loved snack/breakfast/brunch/lunch item relies on few ingredients, they should be of the best quality. Choose chewy, crunchy-crusted levain, a seed-studded multigrain, or other flavorful artisan bread for the base and make sure to pick out a perfectly ripe, bright green avocado that has a little give but isn’t guacamole-ready.\u003c/p>\n\u003cp>From there, the avocado toast world is really your oyster. A dusting of flaked sea salt and a drizzle of lemon juice for the purists, or a sprinkle of chile flakes for those who want to spice it up a bit.\u003c/p>\n\u003cp>On a recent visit to L.A., I had a delicious brunch at \u003ca href=\"http://www.thehartandthehunter.com/\" target=\"_blank\">The Hart and The Hunter\u003c/a>, a cute bistro attached to a boutique hotel on Melrose Avenue. There, they served a transformational avocado toast on super-seedy bread with a smoked olive relish and red onion slivers. It was fresh and tangy and oh-so-delicious.\u003c/p>\n\u003cp>With memories of that toast, I came up with a lemony green olive relish emboldened with salty-tangy capers and plenty of excellent-quality extra-virgin olive oil. It’s simple and makes for a very elegant breakfast. Serve it with a bit of peppery baby arugula for a light lunch.\u003c/p>\n\u003cfigure id=\"attachment_109475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Avocado Toast with Green Olive Relish and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the green olive relish\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup pitted and very finely chopped green olives\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp capers (if salt-packed, rinsed and dried), finely chopped\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>4 large or 8 small slices crusty country-style bread, such as levain or sourdough\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109498\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg\" alt=\"Finely chop the green olives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the green olives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg\" alt=\"Finely grate zest of 1 lemon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely grate zest of 1 lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg\" alt=\"Finely chop 1 tbsp capers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1 tbsp capers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg\" alt=\"To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Toast the bread. Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. Slice the avocado halves, and top each piece of toast with avocado (use 1/2 an avocado per slice for the large slices or 1/4 avocado per slice for the small slices).\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-toast.jpg\" alt=\"Toast the bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toast the bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg\" alt=\"Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg\" alt=\"Slice the avocado halves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the avocado halves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg\" alt=\"Top each piece of toast with avocado.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each piece of toast with avocado. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Top each slice with some relish, drizzle with a little olive oil, and serve.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg\" alt=\"Top each slice with some relish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with some relish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final.jpg\" alt=\"Drizzle with a little olive oil, and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil, and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "109085 http://ww2.kqed.org/bayareabites/?p=109085",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/05/21/springtime-avocado-toast-with-green-olive-relish-and-lemon/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 540,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1550267360,
"excerpt": "Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.",
"title": "Springtime Avocado Toast with Green Olive Relish and Lemon | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Springtime Avocado Toast with Green Olive Relish and Lemon",
"datePublished": "2016-05-21T06:47:23-07:00",
"dateModified": "2019-02-15T13:49:20-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "springtime-avocado-toast-with-green-olive-relish-and-lemon",
"status": "publish",
"path": "/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/em>\u003c/p>\n\u003cp>Who doesn’t adore avocado toast? At it’s most simple, it is a revelation of textures and flavors: salty, creamy, crunch, silky. And because this much-loved snack/breakfast/brunch/lunch item relies on few ingredients, they should be of the best quality. Choose chewy, crunchy-crusted levain, a seed-studded multigrain, or other flavorful artisan bread for the base and make sure to pick out a perfectly ripe, bright green avocado that has a little give but isn’t guacamole-ready.\u003c/p>\n\u003cp>From there, the avocado toast world is really your oyster. A dusting of flaked sea salt and a drizzle of lemon juice for the purists, or a sprinkle of chile flakes for those who want to spice it up a bit.\u003c/p>\n\u003cp>On a recent visit to L.A., I had a delicious brunch at \u003ca href=\"http://www.thehartandthehunter.com/\" target=\"_blank\">The Hart and The Hunter\u003c/a>, a cute bistro attached to a boutique hotel on Melrose Avenue. There, they served a transformational avocado toast on super-seedy bread with a smoked olive relish and red onion slivers. It was fresh and tangy and oh-so-delicious.\u003c/p>\n\u003cp>With memories of that toast, I came up with a lemony green olive relish emboldened with salty-tangy capers and plenty of excellent-quality extra-virgin olive oil. It’s simple and makes for a very elegant breakfast. Serve it with a bit of peppery baby arugula for a light lunch.\u003c/p>\n\u003cfigure id=\"attachment_109475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Avocado Toast with Green Olive Relish and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the green olive relish\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup pitted and very finely chopped green olives\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp capers (if salt-packed, rinsed and dried), finely chopped\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>4 large or 8 small slices crusty country-style bread, such as levain or sourdough\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109498\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg\" alt=\"Finely chop the green olives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the green olives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg\" alt=\"Finely grate zest of 1 lemon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely grate zest of 1 lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg\" alt=\"Finely chop 1 tbsp capers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1 tbsp capers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg\" alt=\"To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Toast the bread. Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. Slice the avocado halves, and top each piece of toast with avocado (use 1/2 an avocado per slice for the large slices or 1/4 avocado per slice for the small slices).\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-toast.jpg\" alt=\"Toast the bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toast the bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg\" alt=\"Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg\" alt=\"Slice the avocado halves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the avocado halves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg\" alt=\"Top each piece of toast with avocado.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each piece of toast with avocado. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Top each slice with some relish, drizzle with a little olive oil, and serve.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg\" alt=\"Top each slice with some relish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with some relish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final.jpg\" alt=\"Drizzle with a little olive oil, and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil, and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_10096",
"bayareabites_15459",
"bayareabites_15461",
"bayareabites_15460",
"bayareabites_2198",
"bayareabites_3992",
"bayareabites_16157",
"bayareabites_14738",
"bayareabites_8986",
"bayareabites_3682"
],
"featImg": "bayareabites_109474",
"label": "bayareabites"
},
"bayareabites_109291": {
"type": "posts",
"id": "bayareabites_109291",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109291",
"score": null,
"sort": [
1463411695000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1463411695,
"format": "image",
"disqusTitle": "Springtime Grilled Artichokes with Romesco Sauce",
"title": "Springtime Grilled Artichokes with Romesco Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Artichokes seem to be a mystery to some folks. I grew up eating – and loving – them and my mom always served them with plenty of melted butter mixed with lemon juice. I’ve always been a fan, and have made them all sorts of ways, from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/\" target=\"_blank\">deep-fried baby artichokes\u003c/a> to stuffed and baked with garlicky breadcrumbs, to simply steamed and served with a sauce. \u003c/p>\n\u003cp>To my husband and daughter, who had never tried artichokes prior to me making this latest version, they were a revelation. Now, whenever I’m at the store, my daughter begs me to buy an artichoke, like it was a pint of chocolate ice cream or something. \u003c/p>\n\u003cp>This version is pretty simple if you’ve already fired up the grill. Once prepped, just steam them until fairly tender, then throw them on the grill to crisp them up and add smoky flavor. The romesco sauce, a Spanish sweet pepper and almond sauce, that I serve with them can be made quickly and easily in the food processor in advance. Just store it in the fridge for up to 1 week before serving.\u003c/p>\n\u003cp>To eat an artichoke, simply pull off the leaves and scrape the tender meat at the bottom of each leaf off with your teeth. Once you get down to the heart (the base and stem of the artichoke), you can slice it up and douse it with sauce. \u003c/p>\n\u003cp>This recipe makes more sauce that you will need for your artichokes, but it’s super versatile. I love to serve it alongside grilled chicken and pork chops, or slathered on thick slices of grill-toasted bread with a fresh green salad.\u003c/p>\n\u003cfigure id=\"attachment_109329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Artichokes with Romesco Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>For the romesco sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 large tomato, halved crosswise\u003c/li>\n\u003cli>4 garlic cloves, peeled\u003c/li>\n\u003cli>1 slice crusty white bread, crust removed and bread cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup slivered almonds\u003c/li>\n\u003cli>1 (7.25–8 oz) jar roasted red peppers, drained (I used roasted piquillo peppers)\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil\u003c/li>\n\u003cli>2 tbsp sherry vinegar\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 large globe artichokes\u003c/li>\n\u003cli>1 lemon, halved crosswise\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>\u003cem>To make the romesco sauce:\u003c/em>\u003c/strong> preheat the oven to 400F. Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. Drizzle the bread with a little olive oil and toss to coat. Roast in the oven until the bread and almonds are toasted, about 5 minutes. Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. Puree until smooth. Transfer to a serving bowl. (Can be made up to 5 days in advance; store in an airtight container in the fridge.)\u003c/li>\n\u003cfigure id=\"attachment_109341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients.jpg\" alt=\"Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg\" alt=\"Drizzle the bread with a little olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the bread with a little olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg\" alt=\"Roast in the oven until the bread and almonds are toasted, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven until the bread and almonds are toasted, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg\" alt=\"Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg\" alt=\"Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-final.jpg\" alt=\"Puree until smooth. Transfer to a serving bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. Transfer to a serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. Using kitchen shears, snip off the pointy tips of the leaves. Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. As you trim the artichoke, rub the cut areas with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-end-off1.jpg\" alt=\"To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg\" alt=\"Using kitchen shears, snip off the pointy tips of the leaves.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using kitchen shears, snip off the pointy tips of the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-peel-stem.jpg\" alt=\"Using a paring knife or peeler, trim the stem and peel away the tough outer fibers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-lemon.jpg\" alt=\"As you trim the artichoke, rub the cut areas with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you trim the artichoke, rub the cut areas with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Halve the artichokes lengthwise. Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-halved.jpg\" alt=\"Halve the artichokes lengthwise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the artichokes lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg\" alt=\"Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. (You don’t need them to be overly tender as they will continue to cook on the grill.)\n\u003c/li>\n\u003cfigure id=\"attachment_109366\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam1.jpg\" alt=\"Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam.jpg\" alt=\"Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally, until the artichokes are nicely grill-marked and tender.\u003c/li>\n\u003cfigure id=\"attachment_109359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-on-grill3.jpg\" alt=\"Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-grilled.jpg\" alt=\"Cook until the artichokes are nicely grill-marked and tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until the artichokes are nicely grill-marked and tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a serving platter and serve at once with the romesco for dipping.\u003c/li>\n\u003cfigure id=\"attachment_109332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Transfer to a serving platter and serve at once with the romesco for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter and serve at once with the romesco for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "109291 http://ww2.kqed.org/bayareabites/?p=109291",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1110,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1567627318,
"excerpt": "It's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.",
"title": "Springtime Grilled Artichokes with Romesco Sauce | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Springtime Grilled Artichokes with Romesco Sauce",
"datePublished": "2016-05-16T08:14:55-07:00",
"dateModified": "2019-09-04T13:01:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "springtime-grilled-artichokes-with-romesco-sauce",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/",
"source": "Seasonal Recipes",
"path": "/bayareabites/109291/springtime-grilled-artichokes-with-romesco-sauce",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artichokes seem to be a mystery to some folks. I grew up eating – and loving – them and my mom always served them with plenty of melted butter mixed with lemon juice. I’ve always been a fan, and have made them all sorts of ways, from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/\" target=\"_blank\">deep-fried baby artichokes\u003c/a> to stuffed and baked with garlicky breadcrumbs, to simply steamed and served with a sauce. \u003c/p>\n\u003cp>To my husband and daughter, who had never tried artichokes prior to me making this latest version, they were a revelation. Now, whenever I’m at the store, my daughter begs me to buy an artichoke, like it was a pint of chocolate ice cream or something. \u003c/p>\n\u003cp>This version is pretty simple if you’ve already fired up the grill. Once prepped, just steam them until fairly tender, then throw them on the grill to crisp them up and add smoky flavor. The romesco sauce, a Spanish sweet pepper and almond sauce, that I serve with them can be made quickly and easily in the food processor in advance. Just store it in the fridge for up to 1 week before serving.\u003c/p>\n\u003cp>To eat an artichoke, simply pull off the leaves and scrape the tender meat at the bottom of each leaf off with your teeth. Once you get down to the heart (the base and stem of the artichoke), you can slice it up and douse it with sauce. \u003c/p>\n\u003cp>This recipe makes more sauce that you will need for your artichokes, but it’s super versatile. I love to serve it alongside grilled chicken and pork chops, or slathered on thick slices of grill-toasted bread with a fresh green salad.\u003c/p>\n\u003cfigure id=\"attachment_109329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Artichokes with Romesco Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>For the romesco sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 large tomato, halved crosswise\u003c/li>\n\u003cli>4 garlic cloves, peeled\u003c/li>\n\u003cli>1 slice crusty white bread, crust removed and bread cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup slivered almonds\u003c/li>\n\u003cli>1 (7.25–8 oz) jar roasted red peppers, drained (I used roasted piquillo peppers)\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil\u003c/li>\n\u003cli>2 tbsp sherry vinegar\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 large globe artichokes\u003c/li>\n\u003cli>1 lemon, halved crosswise\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>\u003cem>To make the romesco sauce:\u003c/em>\u003c/strong> preheat the oven to 400F. Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. Drizzle the bread with a little olive oil and toss to coat. Roast in the oven until the bread and almonds are toasted, about 5 minutes. Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. Puree until smooth. Transfer to a serving bowl. (Can be made up to 5 days in advance; store in an airtight container in the fridge.)\u003c/li>\n\u003cfigure id=\"attachment_109341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients.jpg\" alt=\"Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg\" alt=\"Drizzle the bread with a little olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the bread with a little olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg\" alt=\"Roast in the oven until the bread and almonds are toasted, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven until the bread and almonds are toasted, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg\" alt=\"Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg\" alt=\"Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-final.jpg\" alt=\"Puree until smooth. Transfer to a serving bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. Transfer to a serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. Using kitchen shears, snip off the pointy tips of the leaves. Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. As you trim the artichoke, rub the cut areas with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-end-off1.jpg\" alt=\"To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg\" alt=\"Using kitchen shears, snip off the pointy tips of the leaves.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using kitchen shears, snip off the pointy tips of the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-peel-stem.jpg\" alt=\"Using a paring knife or peeler, trim the stem and peel away the tough outer fibers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-lemon.jpg\" alt=\"As you trim the artichoke, rub the cut areas with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you trim the artichoke, rub the cut areas with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Halve the artichokes lengthwise. Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-halved.jpg\" alt=\"Halve the artichokes lengthwise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the artichokes lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg\" alt=\"Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. (You don’t need them to be overly tender as they will continue to cook on the grill.)\n\u003c/li>\n\u003cfigure id=\"attachment_109366\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam1.jpg\" alt=\"Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam.jpg\" alt=\"Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally, until the artichokes are nicely grill-marked and tender.\u003c/li>\n\u003cfigure id=\"attachment_109359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-on-grill3.jpg\" alt=\"Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-grilled.jpg\" alt=\"Cook until the artichokes are nicely grill-marked and tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until the artichokes are nicely grill-marked and tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a serving platter and serve at once with the romesco for dipping.\u003c/li>\n\u003cfigure id=\"attachment_109332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Transfer to a serving platter and serve at once with the romesco for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter and serve at once with the romesco for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/109291/springtime-grilled-artichokes-with-romesco-sauce",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_1009",
"bayareabites_16285",
"bayareabites_2075",
"bayareabites_2550",
"bayareabites_2198",
"bayareabites_15455",
"bayareabites_8986",
"bayareabites_3682"
],
"featImg": "bayareabites_109330",
"label": "source_bayareabites_109291"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"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",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"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 />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"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",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"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": {
"site": "news",
"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/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=recipes": {
"isFetching": false,
"latestQuery": {
"from": 216,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1241,
"relation": "eq"
},
"items": [
"bayareabites_110434",
"bayareabites_110438",
"bayareabites_110224",
"bayareabites_110222",
"bayareabites_110074",
"bayareabites_110072",
"bayareabites_109637",
"bayareabites_109293",
"bayareabites_109295",
"bayareabites_109288",
"bayareabites_109085",
"bayareabites_109291"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_recipes": {
"isLoading": true
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"source_bayareabites_110224": {
"type": "terms",
"id": "source_bayareabites_110224",
"meta": {
"override": true
},
"name": "Cocktails and Spirits",
"link": "https://ww2.kqed.org/bayareabites/category/beverages-2/cocktails-and-spirits/",
"isLoading": false
},
"source_bayareabites_109291": {
"type": "terms",
"id": "source_bayareabites_109291",
"meta": {
"override": true
},
"name": "Seasonal Recipes",
"link": "https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/",
"isLoading": false
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_14362": {
"type": "terms",
"id": "bayareabites_14362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seasonal recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seasonal recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98738,
"slug": "seasonal-recipes",
"isLoading": false,
"link": "/bayareabites/category/seasonal-recipes"
},
"bayareabites_8243": {
"type": "terms",
"id": "bayareabites_8243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "4th of july",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "4th of july Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2696,
"slug": "4th-of-july",
"isLoading": false,
"link": "/bayareabites/tag/4th-of-july"
},
"bayareabites_278": {
"type": "terms",
"id": "bayareabites_278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 243,
"slug": "bacon",
"isLoading": false,
"link": "/bayareabites/tag/bacon"
},
"bayareabites_16297": {
"type": "terms",
"id": "bayareabites_16297",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16297",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilling recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilling recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100627,
"slug": "grilling-recipes",
"isLoading": false,
"link": "/bayareabites/tag/grilling-recipes"
},
"bayareabites_616": {
"type": "terms",
"id": "bayareabites_616",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "616",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pork",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pork Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 581,
"slug": "pork",
"isLoading": false,
"link": "/bayareabites/tag/pork"
},
"bayareabites_3682": {
"type": "terms",
"id": "bayareabites_3682",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3682",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2433,
"slug": "summer-recipes",
"isLoading": false,
"link": "/bayareabites/tag/summer-recipes"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_10096": {
"type": "terms",
"id": "bayareabites_10096",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10096",
"found": true
},
"relationships": {},
"featImg": null,
"name": "avocado",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "avocado Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4550,
"slug": "avocado",
"isLoading": false,
"link": "/bayareabites/tag/avocado"
},
"bayareabites_515": {
"type": "terms",
"id": "bayareabites_515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 480,
"slug": "corn",
"isLoading": false,
"link": "/bayareabites/tag/corn"
},
"bayareabites_9711": {
"type": "terms",
"id": "bayareabites_9711",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9711",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heirloom tomatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heirloom tomatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4165,
"slug": "heirloom-tomatoes",
"isLoading": false,
"link": "/bayareabites/tag/heirloom-tomatoes"
},
"bayareabites_1815": {
"type": "terms",
"id": "bayareabites_1815",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1815",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1418,
"slug": "salad",
"isLoading": false,
"link": "/bayareabites/tag/salad"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_1104": {
"type": "terms",
"id": "bayareabites_1104",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1104",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 987,
"slug": "gay",
"isLoading": false,
"link": "/bayareabites/tag/gay"
},
"bayareabites_2321": {
"type": "terms",
"id": "bayareabites_2321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gay pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gay pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1730,
"slug": "gay-pride",
"isLoading": false,
"link": "/bayareabites/tag/gay-pride"
},
"bayareabites_9445": {
"type": "terms",
"id": "bayareabites_9445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LGBT Pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LGBT Pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3899,
"slug": "lgbt-pride",
"isLoading": false,
"link": "/bayareabites/tag/lgbt-pride"
},
"bayareabites_2327": {
"type": "terms",
"id": "bayareabites_2327",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2327",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1731,
"slug": "pride",
"isLoading": false,
"link": "/bayareabites/tag/pride"
},
"bayareabites_1100": {
"type": "terms",
"id": "bayareabites_1100",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1100",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sangria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sangria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 985,
"slug": "sangria",
"isLoading": false,
"link": "/bayareabites/tag/sangria"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_9479": {
"type": "terms",
"id": "bayareabites_9479",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9479",
"found": true
},
"relationships": {},
"featImg": null,
"name": "popsicles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "popsicles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3933,
"slug": "popsicles",
"isLoading": false,
"link": "/bayareabites/tag/popsicles"
},
"bayareabites_218": {
"type": "terms",
"id": "bayareabites_218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 183,
"slug": "summer",
"isLoading": false,
"link": "/bayareabites/tag/summer"
},
"bayareabites_2304": {
"type": "terms",
"id": "bayareabites_2304",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2304",
"found": true
},
"relationships": {},
"featImg": null,
"name": "father's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "father's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1716,
"slug": "fathers-day",
"isLoading": false,
"link": "/bayareabites/tag/fathers-day"
},
"bayareabites_16176": {
"type": "terms",
"id": "bayareabites_16176",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16176",
"found": true
},
"relationships": {},
"featImg": null,
"name": "father's day recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "father's day recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100506,
"slug": "fathers-day-recipes",
"isLoading": false,
"link": "/bayareabites/tag/fathers-day-recipes"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_11920": {
"type": "terms",
"id": "bayareabites_11920",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11920",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer grilling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer grilling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6382,
"slug": "summer-grilling",
"isLoading": false,
"link": "/bayareabites/tag/summer-grilling"
},
"bayareabites_12689": {
"type": "terms",
"id": "bayareabites_12689",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12689",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wild mushrooms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wild mushrooms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7152,
"slug": "wild-mushrooms",
"isLoading": false,
"link": "/bayareabites/tag/wild-mushrooms"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_11818": {
"type": "terms",
"id": "bayareabites_11818",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11818",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilled fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilled fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6280,
"slug": "grilled-fish",
"isLoading": false,
"link": "/bayareabites/tag/grilled-fish"
},
"bayareabites_15501": {
"type": "terms",
"id": "bayareabites_15501",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15501",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rainbow trout",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rainbow trout Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99831,
"slug": "rainbow-trout",
"isLoading": false,
"link": "/bayareabites/tag/rainbow-trout"
},
"bayareabites_11475": {
"type": "terms",
"id": "bayareabites_11475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trout",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trout Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5936,
"slug": "trout",
"isLoading": false,
"link": "/bayareabites/tag/trout"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_1009": {
"type": "terms",
"id": "bayareabites_1009",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1009",
"found": true
},
"relationships": {},
"featImg": null,
"name": "artichokes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "artichokes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 920,
"slug": "artichokes",
"isLoading": false,
"link": "/bayareabites/tag/artichokes"
},
"bayareabites_2113": {
"type": "terms",
"id": "bayareabites_2113",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2113",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arugula",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arugula Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1577,
"slug": "arugula",
"isLoading": false,
"link": "/bayareabites/tag/arugula"
},
"bayareabites_2250": {
"type": "terms",
"id": "bayareabites_2250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbecue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbecue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1673,
"slug": "barbecue",
"isLoading": false,
"link": "/bayareabites/tag/barbecue"
},
"bayareabites_1289": {
"type": "terms",
"id": "bayareabites_1289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1128,
"slug": "bbq",
"isLoading": false,
"link": "/bayareabites/tag/bbq"
},
"bayareabites_1964": {
"type": "terms",
"id": "bayareabites_1964",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1489,
"slug": "burgers",
"isLoading": false,
"link": "/bayareabites/tag/burgers"
},
"bayareabites_15468": {
"type": "terms",
"id": "bayareabites_15468",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15468",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burrata",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burrata Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99798,
"slug": "burrata",
"isLoading": false,
"link": "/bayareabites/tag/burrata"
},
"bayareabites_2292": {
"type": "terms",
"id": "bayareabites_2292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggplant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggplant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1706,
"slug": "eggplant",
"isLoading": false,
"link": "/bayareabites/tag/eggplant"
},
"bayareabites_2550": {
"type": "terms",
"id": "bayareabites_2550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1838,
"slug": "grilling",
"isLoading": false,
"link": "/bayareabites/tag/grilling"
},
"bayareabites_3050": {
"type": "terms",
"id": "bayareabites_3050",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3050",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2124,
"slug": "kale",
"isLoading": false,
"link": "/bayareabites/tag/kale"
},
"bayareabites_12805": {
"type": "terms",
"id": "bayareabites_12805",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12805",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kale salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kale salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7268,
"slug": "kale-salad",
"isLoading": false,
"link": "/bayareabites/tag/kale-salad"
},
"bayareabites_2198": {
"type": "terms",
"id": "bayareabites_2198",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2198",
"found": true
},
"relationships": {},
"featImg": null,
"name": "memorial day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "memorial day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1634,
"slug": "memorial-day",
"isLoading": false,
"link": "/bayareabites/tag/memorial-day"
},
"bayareabites_16159": {
"type": "terms",
"id": "bayareabites_16159",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16159",
"found": true
},
"relationships": {},
"featImg": null,
"name": "memorial day recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "memorial day recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100489,
"slug": "memorial-day-recipes",
"isLoading": false,
"link": "/bayareabites/tag/memorial-day-recipes"
},
"bayareabites_9329": {
"type": "terms",
"id": "bayareabites_9329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "potato salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "potato salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3783,
"slug": "potato-salad",
"isLoading": false,
"link": "/bayareabites/tag/potato-salad"
},
"bayareabites_14407": {
"type": "terms",
"id": "bayareabites_14407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ribs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ribs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98783,
"slug": "ribs",
"isLoading": false,
"link": "/bayareabites/tag/ribs"
},
"bayareabites_15469": {
"type": "terms",
"id": "bayareabites_15469",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15469",
"found": true
},
"relationships": {},
"featImg": null,
"name": "speck",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "speck Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99799,
"slug": "speck",
"isLoading": false,
"link": "/bayareabites/tag/speck"
},
"bayareabites_753": {
"type": "terms",
"id": "bayareabites_753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "steak",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "steak Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 771,
"slug": "steak",
"isLoading": false,
"link": "/bayareabites/tag/steak"
},
"bayareabites_4141": {
"type": "terms",
"id": "bayareabites_4141",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4141",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mint",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mint Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2596,
"slug": "mint",
"isLoading": false,
"link": "/bayareabites/tag/mint"
},
"bayareabites_2141": {
"type": "terms",
"id": "bayareabites_2141",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2141",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1595,
"slug": "peas",
"isLoading": false,
"link": "/bayareabites/tag/peas"
},
"bayareabites_714": {
"type": "terms",
"id": "bayareabites_714",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "714",
"found": true
},
"relationships": {},
"featImg": null,
"name": "prosciutto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "prosciutto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 679,
"slug": "prosciutto",
"isLoading": false,
"link": "/bayareabites/tag/prosciutto"
},
"bayareabites_8986": {
"type": "terms",
"id": "bayareabites_8986",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8986",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spring recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spring recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3439,
"slug": "spring-recipes",
"isLoading": false,
"link": "/bayareabites/tag/spring-recipes"
},
"bayareabites_15454": {
"type": "terms",
"id": "bayareabites_15454",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15454",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilled steak",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilled steak Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99784,
"slug": "grilled-steak",
"isLoading": false,
"link": "/bayareabites/tag/grilled-steak"
},
"bayareabites_15453": {
"type": "terms",
"id": "bayareabites_15453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ribeye steak",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ribeye steak Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99783,
"slug": "ribeye-steak",
"isLoading": false,
"link": "/bayareabites/tag/ribeye-steak"
},
"bayareabites_16285": {
"type": "terms",
"id": "bayareabites_16285",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16285",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fall recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fall recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100615,
"slug": "fall-recipes",
"isLoading": false,
"link": "/bayareabites/tag/fall-recipes"
},
"bayareabites_15452": {
"type": "terms",
"id": "bayareabites_15452",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15452",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilled eggplant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilled eggplant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99782,
"slug": "grilled-eggplant",
"isLoading": false,
"link": "/bayareabites/tag/grilled-eggplant"
},
"bayareabites_15459": {
"type": "terms",
"id": "bayareabites_15459",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15459",
"found": true
},
"relationships": {},
"featImg": null,
"name": "avocado toast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "avocado toast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99789,
"slug": "avocado-toast",
"isLoading": false,
"link": "/bayareabites/tag/avocado-toast"
},
"bayareabites_15461": {
"type": "terms",
"id": "bayareabites_15461",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15461",
"found": true
},
"relationships": {},
"featImg": null,
"name": "capers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "capers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99791,
"slug": "capers",
"isLoading": false,
"link": "/bayareabites/tag/capers"
},
"bayareabites_15460": {
"type": "terms",
"id": "bayareabites_15460",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15460",
"found": true
},
"relationships": {},
"featImg": null,
"name": "green olive relish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "green olive relish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99790,
"slug": "green-olive-relish",
"isLoading": false,
"link": "/bayareabites/tag/green-olive-relish"
},
"bayareabites_3992": {
"type": "terms",
"id": "bayareabites_3992",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3992",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mother's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mother's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2522,
"slug": "mothers-day",
"isLoading": false,
"link": "/bayareabites/tag/mothers-day"
},
"bayareabites_16157": {
"type": "terms",
"id": "bayareabites_16157",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16157",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mothers day recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mothers day recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100487,
"slug": "mothers-day-recipes",
"isLoading": false,
"link": "/bayareabites/tag/mothers-day-recipes"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_2075": {
"type": "terms",
"id": "bayareabites_2075",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2075",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilled artichokes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilled artichokes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1555,
"slug": "grilled-artichokes",
"isLoading": false,
"link": "/bayareabites/tag/grilled-artichokes"
},
"bayareabites_15455": {
"type": "terms",
"id": "bayareabites_15455",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15455",
"found": true
},
"relationships": {},
"featImg": null,
"name": "romesco sauce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "romesco sauce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99785,
"slug": "romesco-sauce",
"isLoading": false,
"link": "/bayareabites/tag/romesco-sauce"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}