Rachael Ray Every Day - June 2016
Rachael Ray Every Day - June 2016
Rachael Ray Every Day - June 2016
CHEFS BEST
HEALTHY
DISHES
MAKE AMAZING
VEGGIE BURGERS
AT HOME! p. 91
kitchen garden
BEGINNERS GUIDE, p. 100
Nacho-butter
grilled corn
Chocolate biscuits
Dinner waffles
RACHAELRAYMAG.COM
JUNE 2016
2016
20
16 P&G
AMERICASUVMOISTURIZER
Olay Complete protects against the cause of aging skin damage from the sun.*
So your skin wont show your age.
AGELESS
*when used as directed
June
CONTENTS
F E AT U R E S
76
R AC H A E L
R AY S
30-MINUTE
M E A LS
Toss up a fresh and
delicious dinner
with these 10supersatisfying salads!
86
ITS THE
YEAR OF THE
V E G E TA B L E
100
GARDEN
O F E AT I N
Grow your own
pizza! (OK, not
really, but close.)
Plant a kitchen
garden with the
herbs and veggies
you need for pizza,
Tex-Mex and more!
R A C H A E L R AY M A G .C O M | J U N E 2 01 6
p.
p.
65
June
FOUND IN
EVERY ISSUE
27
IN SEASON
COOK THE
C OV E R
31
FA ST I D E A S
Sixteen easy dishes
to make right now
55
40
TA ST E T E ST
Supermarket
smoothies
43
COUNTER
INTELLIGENCE
59
SUPERMARKET
S M A RT S
Lasagna love
8
RECIPE
INDEX
Te a r - o u t
booklet
H E A LT H Y
WEEKNIGHT
MEAL KIT!
Shop once, eat
all week.
LIFE OF
T H E PA RT Y
64
LETTER
F R O M R AC H
45
DINNERS FOR
A DEAL
COOK WITH
KIDS
Gramercy Tavern
chef Mike Anthony
shows you how to
throw a biscuits-andeggs brunch.
p.
28
71
ST Y L E P I C K S
50
T R AV E L L I ST
Fun runs and 5Ks
for foodies
p.
56
11
12
R AC H S
BURGER OF
THE MONTH
Youll love this
romesco sauce.
14
G R E AT E ST
HITS
72
LO O K I N G
GOOD
17
WORD OF
MOUTH
Gourmet roller rink
eats and more
107
SCRATCHPAD
Test-kitchen tricks
110
PET PROJECT
These chew toys
sure look tasty.
112
KITCHEN
CAMEO
Nilsson; prop styling by Angharad Bailey; food
styling by Rebecca Jurkevich; Rachael portrait by
Melanie Dunea; illustration by Jenni Sparks.
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
life is
trying
a recipe
thats
adventurous,
and a kitchen
where finding
the tools isnt
SEKTION/BROKHULT
kitchen
2799*
IKEA-USA.com/kitchen
TM
MEREDITH
NATIONAL
MEDIA GROUP
GROUP PUBLISHER
PRESIDENT
Tom Harty
NEW YORK
212-455-1209
Tracie Lichten
FOOD/PACKAGED GOODS DIRECTOR Tiffany Cave
SOUTHEAST DIRECTOR Mallory Parks
HEALTH/BEAUTY DIRECTOR Ellen Kamhi
SALES ASSISTANTS Laura Bradshaw, Sharon Taplin
FOOD
EXECUTIVE FOOD EDITOR Nina Elder
FOOD FEATURES EDITOR Gabriella Gershenson
CHICAGO
312-281-3518
ACCOUNT DIRECTOR
Michelle Butler-Mingey
ACCOUNT MANAGER Christine Rozmanich
SALES COORDINATOR Tom Russell
LIFESTYLE
EXECUTIVE LIFESTYLE EDITOR Jennifer R. Beck
DETROIT
248-205-2571
ACCOUNT MANAGER
LOS ANGELES
TEST KITCHEN
SALES ASSISTANT
DIRECT MEDIA
TRADE SECRET
DESIGN
ART DIRECTOR Phoebe Flynn Rich
Thomas Witschi
PRESIDENT, MEREDITH DIGITAL
Jon Werther
CHIEF MARKETING OFFICER
Nancy Weber
CHIEF REVENUE OFFICER
Michael Brownstein
GENERAL MANAGER
Doug Olson
SENIOR VICE PRESIDENTS
CHIEF DIGITAL OFFICER
Kim Schwartz
DIGITAL SALES
Andy Wilson
Marc Rothschild
Melissa Luebbe
212-499-6728
Theres nothing
ASSOCIATE ART DIRECTORS Erin Wengrovius, Elizabeth Zuhl better than grilled
fresh summer
PHOTOGRAPHY
corn, except
PHOTO DIRECTOR Kim Gougenheim
maybe for grilled
PHOTO EDITOR Anna M. Karadimas
fresh summer
corn and Doritos!
ASSOCIATE PHOTO EDITOR Samantha Ulban
Mix a handful
PRODUCTION
of crushed nachoflavor tortilla chips
PRODUCTION DIRECTOR Betsey Barnum
with one stick
PRODUCTION MANAGER Hollis Yungbliut
of softened butter.
COPY & RESEARCH
Spread it over
warm corn and
ASSISTANT MANAGING EDITOR Margaret Farley
youll be hooked!
Carey Witmer
PRESIDENT, WOMENS
LIFESTYLE
310-689-1637
PRESIDENT,
PARENTS NETWORK
Karen Barnhart
TRAVEL
EXECUTIVE
VICE PRESIDENTS
Cree Flourney
MARKETING
DESIGN DIRECTOR
Alyssa Dainack
ASSOCIATE MARKETING DIRECTOR Allison Kelly
PROMOTION MANAGER Melissa Grimes McInerney
ASSOCIATE MARKETING MANAGER Christine McEnery
ART DIRECTOR Jiri Seger
PROMOTION COORDINATOR Emma Volk
EXECUTIVE DIRECTOR, RESEARCH SOLUTIONS
Heather Dooling
RESEARCH DIRECTOR Diane Terwilliger
ADVERTISING PRODUCTION
PRODUCTION DIRECTOR
Kent Pollpeter
SENIOR PRODUCTION MANAGER Amber Lemberg
PRODUCTION TRAFFIC SUPERVISOR Pam Hutchcroft
DIRECTOR OF QUALITY Joseph Kohler
RESEARCH SOLUTIONS
Britta Cleveland
VICE PRESIDENTS
BUSINESS PLANNING &
ANALYSIS
Rob Silverstone
CONTENT LICENSING
Larry Sommers
CORPORATE SALES
Brian Kightlinger
DIRECT MEDIA
Patti Follo
BRAND LICENSING
Elise Contarsy
COMMUNICATIONS
Patrick Taylor
HUMAN RESOURCES
Dina Nathanson
STRATEGIC SOURCING,
NEWSSTAND &
PRODUCTION
Chuck Howell
CHIEF STRATEGY OFFICER
Kim Martin
Dana Points
CIRCULATION
CONTACT US
Email the editors at editor@RachaelRayMag.com
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Call us at 800-305-7991
Anything else? Try RachaelRayMag.com/faq
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
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FINANCE
BUSINESS DIRECTOR
Ron Clingman
Robyn Dean
BUSINESS MANAGER Bryce Rockers
ADVERTISING BUSINESS MANAGER Stephanie Rabbani
SENIOR BUSINESS MANAGER
F O O D ST Y L I N G BY J O H N B J O STAD.
RACHAELRAYMAG.COM
Todd Bierle
Jennifer Hamilton
Restore
your bodys
rhythm with
IMODIUM
C O O K T H E C OV E R
Layer it on!
Theres vegetable lasagna, and then theres this cheesy extravaganza piled high with
a produce sections worth of zucchini, yellow squash, eggplant, chard and more
summer stars. Just add noodles, then bake your way to summers nest comfort food.
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
SERVES 10
PREP 30 min
COOK 1 hr 15 min
2
20
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PEOPLE CHOSE
TURKEY.
SEE WHY.
HERE WE COME.
I
JUNE 2
016
34
Speedy Raspberry-Almond Scones
recipe
SIDES & SOUPS
99
32
Wild Rice & Black-Eyed
Pea Salad
36
Mixed Veggie Slaw with
Miso Dressing
39
38
Sunny Gazpacho
32
Nectarine Salad with Pepitas
Chickpea Toss
POULTRY
48
Addies Easy Biscuits
B
Chicken Meat Loaf with
Tzatziki Potato Salad
47
Pan-Roasted Asparagus with
Sunny-Side Up Eggs
B
Chicken Moussaka
Stacks
31
38
Barbecue Chicken with
Sweet Potatoes
83
112
Chicken Tikka Masala
97
Roasted Beet Breakfast Bowl
65
79
Chorizo & Chicken
Taco Salad
Beer-Battered Fried
Chicken & Waffles
Grilled Romaine
Caesar & Cobb Salad
39
36
Pimiento Cheese
Hush Puppies
Cheesy Rosemary
Twists
The Best-Ever
Veggie Burger
SEAFOOD
91
91
Balsamic Onion
Relish
91
Oven-Roasted
Tomatoes
B
Grilled Salmon Skewers
with Minted Rice
B
Baked Salmon with
Quick Caponata
79
Greek Salad with
Lemon-Oregano Shrimp
12
Manchego Burgers with
Romesco Sauce
91
Zucchini Quick
Pickles
91
Smoky
Scallion Mayo
81
Tuna Nioise Salad
with Anchovy Dressing
85
Panzanella Salad with
Grilled Swordfish
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
97
Salmon Poke Bowl
36
Mediterranean Veg
Wedge
>> KEY
Freezer-friendly
Vegetarian
SHOP ONCE,
EAT ALL WEEK
Monday
Grilled Salmon
Skewers with
Minted Rice
Tuesday
Ginger-Tofu
Rice Bowl
Wednesday
Herbed Chicken
Meat Loaf
with Tzatziki
PotatoSalad
Thursday
Baked Salmon with
Quick Caponata
Friday
Chicken Moussaka
Stacks
BY JACKIE NEWGENT, RDN | PHOTOGRAPHY BY PETER ARDITO
SHOPPING
LIST
1 lb. brown
basmati rice
1 container
(17.6oz.) plain nonfat
Greek yogurt
1 package (14oz.)
extra-rm tofu,
preferably organic
3pts. cherry
tomatoes
1 English
cucumber
21 /4 lbs. large
red potatoes
3 medium (about
11 /2 inches in
diameter) zucchini
2-inch piece
fresh ginger
1bunch
fresh dill
1bunch
fresh mint
6 skin-on salmon
llets (about 8 oz.
each), preferably wild*
2 lbs. ground
chicken
(92 percent lean)*
1 lb.
baby bok choy
FROM YOUR PANTRY: Red onions, garlic, 2 lemons, red wine vinegar, olive oil, peanut or
safflower oil, soy sauce, cayenne pepper, ground cinnamon
*Freeze 4 salmon fillets and thaw on Wednesday; freeze half the chicken and thaw on Thursday.
/ 2 /
FO O D ST Y L I N G BY M I CH E LL E GAT TO N; P R O P ST Y L I N G BY C O U RT N E Y D E W E T.
15 ingredients,
5 healthy meals
M O N D AY
Wild salmon
may cost more
than the farmed
kind, but it
contains half the
saturated fat.
FAT PER
400 CALORIES
PER SERVING 14 g SERVING
/ 3 /
T U E S D AY
W E D N E S D AY
PREP 25 min
COOK 50 min
FAT PER
SERVING
PREP 15 min
COOK 25 min
FAT PER
F R I D AY
SERVES 4
PREP 20 min
COOK 55 min
470
CALORIES
PER SERVING
PER
20 g FAT
SERVING
WELL DRINK
TO THAT!
For 31 low-cal
cocktails to go with
your meals, check out
RachaelRayMag.com/
lightdrinks.
/ 8 /
B
Ginger Tofu Rice Bowl
68
Corn & Cheddar
Souffls with Kale
78
Italian
Three-Bean
Salad 81
82
84
Roasted Chickpea
Salad with Pita Chips
Ratatouille Polenta
Bowl
98
98
Asparagus Tempura
Tacos
98
Shishito Pepper Tacos
99
Cauliflower al Pastor
Tacos
32
Grilled Steak & Asparagus with Stout Sauce
38
Quinoa-Crusted Pork
with Watercress Salad
Chorizo Chilaquiles
66
67
Onion Bagel Strata with
Pancetta & Gruyre
28
Candied Chiles
83
96
Green-Tomato Mojito
94
Tomato Upside-Down
Cake
95
Chocolate & Beet
Pudding
96
Celery Gimlet
96
Cucumber Mule
59
Curry in a Hurry
36
6
Farmers Market Lasagna
Cauliflower-Gruyre
Flatbreads
38
Asparagus & Prosciutto
Pasta Salad
TE
RGE N
ING V
UE DE
AD
AL
LE
kicks grass.
all OXI ghts tough grass stains
better than the leading value detergent.
A lot better.*
Give us your worst, well give it our
facebook.com/allLaundry
*Dramatization depicts 100% polyester, washed in hot water, HE machine, heavy-duty setting. Results vary based on wash condition.
L E T T E R F R O M R AC H
Salad days!
R A C H A E L R AY M A G .C O M | J U N E 2 01 6
11
Serve these
Spanish-style
burgers with a
pitcher of sangria
made with a good
red Rioja wine,
chopped fresh
fruit and a splash
of brandy!
hego rs
Mancb
e
e urgsco
s
e
e
h
C
ome
with Rauce
S
S6
12
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
MANCHEGO CHEESEBURGERS
1 lb. ground beef,
85percent lean
2 tbsp. grated onion
2 cloves garlic, grated or
finely chopped
1 tsp. each (about 1 3 palmful)
dried oregano, paprika,
ground cumin and ground
coriander
Salt and pepper
1 lb. cured chorizo or chourio,
preferably Gaspars or
DArtagnan, casings removed
if needed, coarsely ground in
food processor
1 tbsp. olive oil or vegetable oil
6 slices ( 1 8 inch thick)
Manchego cheese
6 sesame rolls, lightly toasted
Chopped romaine or
baby kale
h For the romesco sauce, in
a small bowl, cover the ancho
chiles with boiling water.
MAKE
Sometimes the
Simplest Things
are the Yummiest.
G R E AT E S T H I T S
AD THAI 48 9 CALS
GIE P
VEG
14
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
No-Cream Cream of
Broccoli Soup 210 cals
VEGGI E PAD T HAI: T RAVI S RAT HBONE ; FROM TOP, COLUM N ONE : CON POULOS, PETER ARDITO, TRAVIS RATHBONE , YUNHEE KIM, KANA OKADA . COLU MN TWO: LUCY SCHAEFFER , TRAVIS RATHBO N E , PE TE R ARDITO (2 ), JE FF HARRIS.
FROM TOP, COLUMN ONE : PETER ARDITO, CON POULOS, TRAVIS RATHBONE , JEFF HARRIS, PETER ARDITO (2). COLUMN TWO: PETER ARDITO (3), Y UNHEE KIM, PETER ARDITO.
Cheaters Cheesesteaks
420 cals
Potato-Leek Soup
135 cals
Huevos Rancheros
345 cals
Get-Fit Tetrazzini
374 cals
Singapore Noodles
304 cals
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
15
.
.
.
HORMEL
L REV wrap
ps. Real energy to keep
you going. Find it in your grocers lunchmeat
case. See all of our varrieties at revwraps.com
Insanity Complex
MADISON, AL
LeFrak Center
at Lakeside
Lynnwood
Bowl & Skate
PHILADELPHIA, PA
BROOKLYN, NY
LYNNWOOD, WA
R A C H A E L R AY M A G .C O M | J U N E 2 01 6
17
WOR D OF M OU T H
THE
NEW HERBAN
LEGENDS
TEAM
SOFT SERVE
OR HARD
PACKED?
When it comes
to sprinkles,
youre split
down the middle:
Half go for
chocolate and the
other half want
rainbow!
72%
want the
classic scoop
25%
3%
cant choose
just one!
YOULL TAKE
THAT...
Parsley, a longtime
home remedy for oiliness,
has found its way into
Klrskin Tea Tree+
Eucalyptus Organic Botanical
Serum, where it can help
combat breakouts.
($36, urbanoutfitters.com)
68%
in a waffle cone
26%
23%
in a sugar cone
9%
however you
can get it!
18
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
Illustration by RADIO
CROWLER AND BEAUTY PRODUCT PHOTOS BY PETER ARDITO; BEAUTY PRODUCT PROP STYLING BY MICHELLE LONGO; CILANTRO PHOTO BY ALAMY; PARSLEY PHOTO BY ISTO CK ; MARJORAM PHOTO BY GETTY IMAGES.
WORD OF M OU T H
Youre in luck
if youre planning
(or dreaming of)
a home makeover.
Rachael is
branching out
beyond kitchen and tabletop items
to launch her very own furniture
line, Rachael Ray Home. Designs
are still in the works, but check
out this exclusive preview of the
bar cart she designed (along with
chairs, sofas and more for your
home). I want everyone to feel
as welcomed home by their own
spaces as I do mine, she says.
Its all expected in stores this fall.
Get your Pinterest board ready!
THE HOTTEST
TICKET THIS
SUMMER
After nine years of
throwing the party
of all parties during
Austins film and
music festival, South
by Southwest, Rach
is taking her famous
Feedback concert series
on the road to Chicago.
Shes partnering with
Knitting Factory
Presents to put on a
rocking good time filled
with great music and
even better food at the
famous Lincoln Park
Zoo on June 25. Check
out RachaelRays
Feedback.com for the
lineup and to order
tickets. Rock on!
Watch the
delicious drama
unfold every
Tuesday.
Dishing
with celebs
From the chili at Mels Diner
to the muns at Central
Perk, food has played a role
in many a TV series. And
just as human stars have a
stylist on set, so too do their
edible costars. On AMCs
new show Feed the Beast
starring DavidSchwimmer
and Jim Sturgess as two
pals and budding restaurant
partnersthe person who
landed that gig is a frequent
food stylist for this magazine,
Susan Spungen. See what
she has to say about cooking
with the stars. AK
O N C R E AT I N G
THE MENU
O N C H E AT I N G
T H E TA L E N T
O N T H E ACT U A L
WORKING KITCHEN
F O O D ST Y L I N G BY V I CTO R I A G R A N O F.
BOYS CLUB
Ever notice that eating
chiles is a macho thing?
Turns out, thats backed by
science. A recent study
showed that men with high
testosterone levels were more
likely to reach for hot sauce.
Some dudes really
do like it hot!
27
IN SEASON
AN
LA
PO
RO
PE
BL
Heat wave
NO
ANA
O
HE
SN
IM
SE
RR
ANO
FR
SCOVILLE HEAT
UNITS (SHU)
ANAHEIM
Sweet and mild,
green, thinskinned Anaheims
are ideal for the
heat-averse.
5001,500 SHU
W H AT A T R I P
POBLANO
Large, mildly spicy
and earthy, these
dark-green peppers
are called ancho
chiles once dried.
1,0003,000 SHU
89
JALAPEO
Jalapeos can
be red or green.
Dried and smoked
jalapeos are known
as chipotles.
2,50010,000 SHU
SERRANO
These small, hot
peppers are usually
green, and their
intense heat makes
for great salsa.
15,00030,000 SHU
HABANERO
This fruity, superfiery pepper likely
originated in Cuba;
its name means
from Havana.
100,000300,000 SHU
T RY T H E S E I D E A S !
Poblano egg cups
In an episode of
The Simpsons,
Homer hallucinates
after eating
Guatemalan Insanity
Peppers.
But are chileinduced delusions
real? We checked:
Youll get an
endorphin kick
but not a high.
Pass the peppers!
28
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
Candied chiles
In a pan, stir 1 cup each
sugar and water over medium.
Add 8thinly sliced Fresnos; cook
until tender, 8minutes. Drain;
let stand 30minutes. Toss with
1cup sugar. Spread chile mixture
on baking sheet; let stand at room
temperature overnight. Toss
with more sugar. Serve on ice
cream or cupcakes, or use
as a cocktail garnish.
CHILE PHOTOS BY PLAMEN PETKOV; FOOD STYLING BY VICTO RIA GRAN O F; CUPCAK E PHOTO BY PE TE R ARDITO ;
F O O D ST Y L I N G BY J O H N B J O STA D ; T H E S I M P S O N S P H OTO C O U RT E SY O F F OX .
HAB
JA
6
1
T S
S
A
F DE A
I
1. Asian Chicken &
Herb Salad
Smart swap
Need a quick sub for
fish sauce? Get a similar
boost of umami by
using 3 tbsp. chicken
stock and 1 tbsp.
soy sauce.
Photography by SARAH ANNE WARD
31
FAST I D EAS
Meat of
the matter
To help steaks cook
evenly, take them
out of the fridge at
least 20 minutes
before grilling.
2. Lemon-Basil Burrata
with Garlic Toasts
1 ball (8 oz.) burrata cheese
1tbsp. EVOO 2tsp. chopped
fresh basil 1tsp. lemon zest
plus 1 tbsp. juice 16slices
baguette, grilled 1clove
garlic Slice into burrata
to expose creamy center;
place in bowl. In another
bowl, mix EVOO, basil,
lemon zest and juice. Pour
over burrata; season. Rub
bread with garlic; serve with
burrata. Serves 4.
32
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
4. Nectarine Salad
with Pepitas
GRILLED
FISH TACO SALAD
DIRECTIONS
1 MAKE the dressing, combine the avocado,
yogurt, garlic, lime juice, honey, salt and
pepper in a blender. Blend until creamy,
then refrigerate.
2 PREHEAT the grill for 10 minutes on medium
heat. Tear two sheets of Reynolds Wrap
Aluminum Foil. Place two lets on each.
Sprinkle with lime juice, cumin and a pinch
of salt and pepper. Fold and crimp edges to
form sealed foil packets.
3 PLACE the foil packets on the grill, close the
lid and grill for 8 to 10 minutes or until the sh
akes easily. Remove the foil packets from the
grill and unwrap.
4 LAYER the lettuce, beans, cheese, tomatoes
and tortilla strips on serving plates. Arrange
the grilled sh on top of the salads, drizzle
with the avocado dressing and serve.
PAPER, PLASTIC
OR FOIL? WHEN
TO USE WHAT
PAGE 108
34
Shortcake
shortcut
For a quick dessert,
split the scones and fill
them with sweetened
whipped cream and
fresh raspberries.
Shall
we
go
sweet?
Nothing Else
Tastes Like
OR
SHALL
WE
GO
SPICY?
Nothing Else
Tastes Like
FAST I D EAS
Give it a rest
Wrap the sandwich in
foil and press it under
a heavy pan in the fridge
for a few hours. As it sits,
the bread will soak up
even more tapenade.
7. Pimiento-Cheese
Hush Puppies
4 cups vegetable oil 1cup
cornmeal 1 2 cup self-rising
flour 1cup shredded
cheddar 34 cup buttermilk
4oz. cream cheese, diced
2tbsp. chopped pimientos
2scallions, chopped
jalapeo jelly, warmed
In large saucepan, heat oil
over medium. In bowl, mix
cornmeal and our. Stir in
next 5ingredients. Working
in batches, fry tablespoons
of batter until golden, 3to
5minutes; season. Serve with
jalapeo jelly. Makes about 30.
36
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
9. Cauliflower-Gruyre
Flatbreads
FAST I D EAS
38
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
Cool trick!
Adding ice cubes to
each bowl means you
can have cool soup
nowwithout having
to wait for it to chill
in the fridge.
CHEESY ROSEMARY TWISTS RECIPE BY ROCHELLE PALERMO; PHOTO BY JOSEPH DE LEO; FOOD STYLING BY LIZA JERNOW; PROP STYLING BY SARAH CAVE.
CHICKPEA TOSS RECIPE BY ALEXA WEIBEL; PHOTO BY JOHNNY MILLER; FOOD STYLING BY SUSAN SPUNGEN; PROP STYLING BY CHRISTINA LANE.
39
TAST E T E ST
Super smooth
A panel of thirsty testers sipped more than 100 supermarket
smoothies to nd the ones you should chill with this summer.
BEST BERRY
Trader Joes Organic Lowfat Yogurt
Strawberry Smoothie
This ultra-creamy smoothie tastes like strawberry
ice cream but is packed with good-for-you
probiotic cultures and has just 1 percent milk fat.
($3.49 for four 6-oz. bottles)
BEST VEGGIE
Suja Sweet Beets
The unanimous winner in this category has
an earthy sweetness, thanks to beets and carrots
blended with apple and orange juices. Turmeric
gives it a spicy edgeand ups the antioxidants.
($3.99 for 12 oz.)
BEST PEACH
Evolve Kefir Probiotic Smoothie
Sweet, tart and satisfying enough for a grab-and-go
breakfast, this super-thick kefir has the added bonus
of 20 billion (yes, really!) live and active cultures
per serving. Your taste buds and tummy will thank you!
($3.69 for 32 oz.)
40
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
ADDITIONAL RESEARCH BY DINA CHENEY; FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY; JAMBA AND TRADER JOES SMOOTH IE PHOTOS BY PETER ARDITO.
BEST TROPICAL
Evolution Fresh Defense Up
Stick a tiki umbrella in this combo of pineapple, mango and orange
juices, which tastes more like fresh fruit than the competition.
It also has no artificial sweeteners and delivers 310 percent of your
recommended daily amount of vitamin C per serving.
($4.99 for 15.2 oz.)
advertisement
THE
GOODS
FIND
MORE AT
MORE
GET
EVENTS
PROMOTIONS &
PROMO.RACHAELRAYMAG.COM
Yum-o!
Launched in 2006, Rachael Rays nonprot organization
empowers kids and their families to develop healthy
relationships with food and cooking. By providing the tools
to create easy, affordable and delicious meals, Yum-o!
is changing the way America eats.
For more information visit Yum-o.org.
Follow us!
twitter.com/RachaelRaymag
facebook.com/RachaelRaymag
instagram.com/RachaelRaymag
pinterest.com/RachaelRaymag
MEET HOMESTYLE
(Its a hugger.)
L I F E O F T H E PA RTY
Keeping
your cool
Got a new grill? Dont kick your old charcoal kettle to the curb
just yet. Its easy to turn it into a surprising cooler for your next
outdoor party. The best part: No bending down for a cold one!
PREP IT
ENJOY IT
43
Fathers Day,
sunny-side up!
Mike Anthony, chef of New York Citys
famed Gramercy Tavern, whips up a healthy,
hearty, celebratory breakfast with
the help of the littlest cook in his kitchen.
BY CECILY McANDREWS | PHOTOGRAPHY BY CON POULOS
Chef Mike
Anthony and his
daughter Addie
get Dads Day
off to a sweet
start with a batch
of chocolate
biscuits slathered
with Nutella.
R A C H A E L R AY M A G .C O M | J U N E 2 01 6
45
46
GAME ON!
BACK TO BASICS
Ill do anything to
encourage my kids
to eat more vegetables,
including bribery,
says Anthony. One
of his favorite kidfriendly dishes is
what he calls bribery
pasta, which includes
lots of broccoli and a
little pasta. By pairing
something Addie loves
(pasta) with something
shes less keen on
(broccoli), shes more
willing to dig in.
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
Who doesnt
like itty-bitty
biscuits?
(recipe,
page 48)
Pan-Roasted Asparagus
with Sunny-Side Up Eggs
SERVES 4
PREP 10 min
COOK 10 min
3
16
1
1
Cook any
vegetable
youd like in the
skillet before you
make the eggs.
Three more to try:
sugar snap peas,
sliced carrots
or Swiss chard.
Addies Easy
Biscuits
These split-personality
biscuits (half plain, half
chocolate) were Addies
smart inventionshe
came up with them after
searching the cabinets
to find tasty mix-ins.
Hot-chocolate mix proved
to be the winner!
Your donation
helps save
the lives of the
pets we all love.
Each year, millions of pets are
diagnosed with cancer. When you
make a donation to Blue Buffalos
Pet Cancer Awareness program,
your gift helps save the lives of the
pets we all love. Youll also help
organizations cover the medical costs
of treatments for families who
otherwise couldnt afford them.
48
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BLUE Naturally Fresh litter is biodegradable if composted or disposed of in a similar fashion. Landfill disposal of litter in plastic bags is not conducive to biodegradation.
TRAVEL LIST
A medal may not be enough to get some people to run a 5K, but what if they were
rewarded with pizza or bottomless beers, instead? Plan your next vacation around one of the
ood of food-centric runs popping up around the country. See you at the nish line!
BY ALLYSON REEDY | ILLUSTRATION BY NAOMI WILKINSON
50
C E N T R E V I L L E , VA
PORTLAND, ME
R A C H A E L R AY M A G .C O M | J U N E 2 0 1 6
SILKY SMOOTH
TASTE WITHOUT
THE SUGAR
TRAVEL LIST
NEW YORK, NY
Johnson & Johnson Consumer Inc. 2016. BAND-AID is a registered trademark of Johnson & Johnson. The RED CROSS Design is a registered
trademark of Johnson & Johnson. Products bearing this trademark have no connection with The American National Red Cross. Disney/Pixar.
& Lucaslm LTD. Spin Master PAW Productions Inc.
AT L A N TA , G A
H E R S H E Y, PA
Grill fearlessly.
Build the rst aid kit thats right for your BBQ. PLAY ON.
ORLANDO, FL
Digging
for cold
FOOD STYLING BY SUSAN OTTAVIANO FOR HALLEY RESOURCES; PROP STYLING BY ANGELA CAMPOS.
COUNTER INTELLIGENCE
By LISA FREEDMAN
55
COUN T E R I NT ELLI G E N C E
Super
scoopers
PRETTY &
POWERFUL
While many plastichandled options feel
flimsy, the Sagaform
Sweet Ice Cream
Scoop is super sturdy
and comfy to hold.
$10, papersource.com
Dig in
These genius
serving tricks will
have guests
eating dessert in
no time!
D O I T I N A DVA N C E
Before a party,
pre-scoop servings and
plop them into lined
muffin tins. Freeze,
and when its time for
dessert, just pull out
each mound. It sure
beats scooping
in front of a crowd!
GET HANDY
WORTH A SQUEEZE
TAKE
AKE A STAND
GOOD TO KNOW! You can win the fight against freezer burn:
Put a layer of plastic wrap directly on top of your ice cream before replacing
the lid. That prevents air from causing unappetizing crystals on the surface.
56
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
P H OTO S BY P E T E R A R D I TO ; F O O D ST Y L I N G BY J O H N B J O STA D.
USE A KNIFE
DFKDHOV6XHU&KHFNOLVW
SUPERMARKET SMARTS
Gone
fishin
FOOD STYLING BY SUSAN OT TAVIANO; PROP STYLING BY ANGELA CAMPOS; TUNA CAN PHOTOS BY PETER ARDITO.
2
1) Go Greek
Mix 1can drained
tuna with 1 4 cup
chopped fresh dill,
1
4 cup crumbled
feta, 1 4 cup chopped
red onion, 2 tbsp.
chopped capers and
1
4 cup EVOO mixed
with 2tsp. lemon zest
and 1tbsp. lemon juice.
4) In a Pickle
Combine 1can
drained tuna with
3
4 cup chopped
bread-and-butter
pickles, 1 2 cup
chopped sweet onion,
1
4 cup chopped
celery and 1 4 cup
mayonnaise mixed
with 1tsp. paprika.
2) Fish Taco
Mix 1can drained
tuna with 1 2 avocado,
diced, 1cup chopped
cabbage, 1sliced
jalapeo, 2chopped
scallions and 1 4 cup
EVOO mixed with
2tsp. lime zest and
1tbsp. lime juice.
5) BLTT(una)
Combine 1can
drained tuna with
1
2 cup chopped
romaine hearts,
1
4 cup crumbled
crispy bacon,
1
4 cup quartered
cherry tomatoes and
1
4 cup mayonnaise
mixed with lots of
black pepper.
3) Curry in a
Hurry
Combine 1can
drained tuna with
1
4 cup chopped
apple, 1 4 cup raisins,
1
4 cup chopped fresh
cilantro leaves and
1
4 cup mayonnaise
mixed with 1 1 4 tsp.
curry powder.
LOW-SALT
By CHARLES GRAYAUSKIE
FANCY FISH
FLAVOR-PACK ED
R A C H A E L R AY M A G .C O M | J U N E 2 01 6
59
B AT T L E O F T H E
Lemonades
This refresher course will help
you nd the tastiest sweet-tart sipper.
Drink up! BY ERICA CLARK
Refrigerated
>> 45 per cup
WINN
0 min. prep
ER
Homemade
20 min. prep
Frozen concentrate
>> 32 per cup
CHECKOUT!
This month, we sampled 237 new
products (the most ever!) to nd
these favorites. BY GRACE RASMUS
60
1 min. prep
Powdered
>> 13 per cup
1 min. prep
PHOTOS BY PETER A RDI TO; LEMONADE FOO D ST YLING BY JOHN B JOSTAD. ILLUSTRATION BY JUNGYEON ROH.
SUMMER
OF FLAVOR.
SUPERMARKET SMARTS
Supermarket
social hour
For scoring deals, customer service
or a few giggles, get friendly with
your grocery store. BY LAUREN KATZ
FACEBOOK
To make its
aromatic, barely
sweet Smoke
Chocolate
Bar ($8), Mast
Brothers roasts
cocoa beans over
a coconut-huskand-wood fire.
Jacobsen Salt
Co. Smoked
Flake Finishing
Salt ($13) adds
cherrywoodsmoked flavor
to everything it
touches.
I N STAG R A M
62
H OT T R E N D S
Holy
smokes!
Most smoked foods get their
ame-kissed taste
from liquid smoke, but these
new items spend quality
time over a re.
Youll be stoked to try them!
BY CECILY McANDREWS
P HOTOS BY
P ET ER A RDITO.
Breakfast
for dinner!
No need to get up early to enjoy
your favorite morning meals.
These delicious, wallet-friendly dishes
taste as good at 7 p.m. as they do at 7 a.m.
Go ahead, sleep in!
64
R A C H A E L R AY M A G .C O M | J U N E 2 0 1 6
Beer-Battered Fried
Chicken & CornmealScallion Waffles
SERVES 4
PREP 5 min
COOK 30 min
$2.17
PER PERSON
$2.14
PER PERSON
Chorizo Chilaquiles
1
1
3
1
1
1 1 2
1 1 3
6
8
1
1
2
4
66
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
PREP 10 min
COOK 25 min
SERVES 4
5 tsp. EVOO
2 onion bagels, cut into
1
2 -inch pieces (about 3cups)
4 oz. diced pancetta
1 tbsp. butter
1 large onion, cut into
1
2 -inch pieces
1
1 2 cups whole milk
3 large eggs
1
2 cup heavy cream
1
4 tsp. ground nutmeg
1
1 2 cups grated Gruyre or
baby Swiss cheese (4oz.)
1
2 large head red-leaf lettuce,
torn into bite-size pieces
3 radishes, thinly sliced
1 tbsp. white wine vinegar
$2.14
PER PERSON
3
1
2
8
1
4
2 1 2
1 14
3
3
4
5
1 1 2
tbsp. EVOO
tbsp. red wine vinegar
tsp. Dijon or Creole mustard
oz. white mushrooms,
thinly sliced
package (5 oz.) baby kale
tbsp. butter, plus 1tsp.
for greasing the ramekins
cups whole milk
cups frozen corn
scallions, chopped
cup yellow cornmeal
large eggs, separated,
at room temperature
cups (packed) grated
extra-sharp cheddar (5oz.)
68
R A C H A E L R AY M A G .C O M | J U N E 2 0 1 6
$2.10
PER PERSON
YOUR BIKE
CAN HELP OTHERS
MOVE FORWARD.
YOUR DONATIONS TO GOODWILL HELP
DONATE STUFF.
CREATE JOBS.
GOODWILL.ORG
2
4
STYL E P I C KS
Bling it on
The right piece of jewelry can make
an outt. Try the ones Rach
and her stylist Jane Harrison Fox
are loving this summer.
PROP STYLING BY KRIS JENSEN; MARKET EDITING BY JANE HARRISON FOX AND CARA APOTHEKER .
1.Real ostrich
feathers and goldplated brass hardware
make the Rhea Grey
Statement Feather
Shoulder Sweepers
one of a kind.
$75, serefina.com
(RRED readers can
get 20 percent off
everything in the
online store with code
RACHAELRAY.)
Photography by DAVID LEWIS TAYLOR
5.Theres no
reason your bag
cant have jewelry,
too, Fox says. Rach
has a tassel hanging
on her purse
strap. Score the
look with a leather
Feather Charm.
$55, mzwallace.com
6.Not that youre
likely to forget, but
this 14K goldfill
Wine Thirty
Identity Ring will
keep happy hour
plans top-of-mind.
$55, nashelle.com
7.The casual-chic
Borneo Necklace
has fringe made
of Japanese glass
beads. $36, coco
belledesigns.com
R A C H A E L R AY M A G .C O M | J U N E 2 01 6
71
LO O K I N G G O O D
Sunscreen
for slackers!
Sunblock makes my
sensitive skin break out.
R A C H A E L R AY M A G .C O M | J U N E 2 01 6
73
nly
Egglands Best
gives you the best
in taste & nutrition.
THINK ALL EGGS ARE THE SAME? Then you havent experienced
Egglands Best.
Compared to ordinary eggs, Egglands Best eggs have ve times the Vitamin
D, more than double the Omega 3, 10 times the Vitamin E, and 25 percent
less saturated fat.Plus, EBs are a good source of Vitamin B5 and Riboavin,
contain only 60 calories, and stay fresher longer.
Hungry for better taste? EBs deliver more of the farm-fresh avor you and
your family love. Any way you cook them!
So why settle for ordinary when you can enjoy the best? Egglands Best.
*Voted Most Trusted Egg Brand by American shoppers. Based on the 2016 BrandSpark/Better Homes and
Gardens American Shopper Study
egglandsbest.com
June
R AC H A E L R AY M AG .C O M | J U N E 2 0 1 6
75
BY
Rachael
Ray
minute
meals
76
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
Greek Village
Chunk Salad
with LemonOregano Shrimp
(recipe, page 79)
R A C H A E L R AY M A G .C O M | J U N E 2 01 6
79
WATC H & LE AR N !
3minutes; drain.
Transfer to the ice
water to cool; drain.
Slice the potatoes.
h In a small saucepan,
cover the eggs with cold
water; bring to a boil.
Remove from the heat,
cover and let stand
12minutes. Crack the
eggs all over, then soak
in cold water 5minutes
to loosen the shells.
Peel and quarter the eggs.
h Heat a large cast-iron
skillet or a heavy
nonstick pan over
medium-high to high.
h Arrange the lettuces
on plates or a platter.
In a large bowl, toss
the tomatoes, radishes,
scallions and olives.
Top the lettuces with the
potatoes, green beans
and the radish mixture;
sprinkle with tarragon.
h Drizzle the tuna steaks
with oil; season with
salt, pepper and herbes
de Provence. Add
to the skillet and cook
2minutes per side for
pink centers and
3minutes per side for
opaque centers. Slice
and arrange on the salad.
h On a cutting board,
nely chop the
anchovies[1]. Grate
the garlic over the
anchovies[2]. Using the
at side of a large knife,
smear the mixture across
the cutting board until a
paste forms[3]; transfer
to a small bowl. Grate
in the shallot, then whisk
in the vinegar and
mustard; gradually whisk
in the EVOO in a slow,
steady stream. Season.
Pour over the salad.
WHAT THE
HECK IS FENNEL
POLLEN?
PAGE 108
SERVES 4
R A C H A E L R AY M A G .C O M | J U N E 2 01 6
81
SERVES 4
NACHO SALAD
About 8 cups or large
handfuls tortilla chips,
preferably Xochitl
( I use a mix of blue
and white or yellow
corn chipsenough
to evenly cover the
baking sheet)
2 1 2 cups shredded pepper
jack or Monterey jack
(about 3 4 lb.)
4 tomatoes on the vine,
seeded and chopped
4 tomatilloshusked,
rinsed and chopped
1 small red onion, finely
chopped
1
2 cup cilantro leaves
mixed with a few mint
leaves, finely chopped
New York
Deli Salad
SERVES 4
DRESSING
2 tbsp. white wine vinegar or
cider vinegar
1 heaping tbsp. deli mustard (spicy
yellow or light brown)
2 tsp. prepared horseradish,
preferably Golds
1 tsp. acacia or other mild honey
1 tsp. (about 1 3 palmful) celery seed
1
4
cup vegetable, canola or peanut oil
Salt and pepper
SERVES 4
SALAD
2 hearts or 1 head romaine,
chopped or shredded
2 garlic or half-sour pickles,
chopped
1 cup bagel chips, lightly crushed
1
2 lb. thickly sliced deli pastrami,
cut into 3 4 -inch pieces
1
2 lb. thickly sliced Swiss cheese,
cut into 3 4 -inch pieces
h In a large bowl, whisk the
vinegar, mustard, horseradish,
honey and celery seed; gradually
whisk in the oil in a slow, steady
stream. Season the dressing with
salt and pepper.
h Add the salad ingredients and
toss to combine.
R A C H A E L R AY M A G .C O M | J U N E 2 01 6
83
Roasted Chickpea
Salad with Pita Chips
ROASTED CHICKPEAS
1 can (15 to 15.5 oz.)
chickpeas, rinsed and
dried
1 tbsp. olive oil (a fat
drizzle)
Salt and pepper
1 tsp. each (about
1
3 palmful) ground
cumin, ground coriander,
turmeric and paprika or
smoked sweet paprika
1
2 tsp. each allspice and
cayenne or crushed
red pepper
1
4 tsp. each ground ginger
and ground cardamom
TAHINI DRESSING
1
4 cup tahini
1 lemon, juiced (about
1
4 cup)
34 tbsp. bottled or
filtered water
2 tbsp. EVOO
2 cloves garlic, crushed
Salt
A small handful fresh dill,
coarsely chopped
SALAD
2 hearts or 1 large head
romaine, chopped
2 tomatoes on the vine,
seeded and diced
84
SERVES 4
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
WATC H & LE AR N !
Its
the
year
of
the
After years of
celebrating all things
meaty, chefs have
vegetable fever... and so
should you! Behold the
countrys most inspired
veg-centric dishes,
plus a crisper drawer
full of recipes and tips.
Whether its the
cauliflower in your taco
or the beets in your
chocolate pudding,
eating your vegetables
never tasted so
goodor felt so cool!
BY JULIA BAINBRIDGE,
KRISTIN DONNELLY,
ANANDA EIDELSTEIN,
GABRIELLA GERSHENSON &
KATHLEEN SQUIRES
PHOTO GRAPHY BY MARCUS NILSSON
ILLUSTRATIONS BY JENNI SPARKS
V
E
G
E
T
A
B
L
E
THEYLL
BOWL YOU
OVER
Dig in to these deepdish meals for breakfast,
lunch or dinner!
RECIPES, PAGES 9798
R ATATO U I L L E
P O L E N TA B OW L
G R E E N S B OW L W I T H
GA R L I C -YO G U R T SAU C E
BOWL BUILDING
BASICS
Our experts share their
tips for making the most
craveable combos.
SA L M O N P O K E B OW L
A veggie bowl
doesnt have to be
vegetarian. This
salmon-studded
poke (a Hawaiian
raw-fish salad), from
Gwyneth Paltrows
latest cookbook,
Its All Easy, pairs
super-fresh fish
with zucchini and
cucumber noodles.
Its like sushi you
can eat with a fork.
R OAST E D - B E E T
B R E A K FAST B OW L
T H E P RO T E I N O P T I O N
DRESS IT UP
C RU N C H T I M E
H AV E F U N !
R A C H A E L R AY M A G .C O M | J U N E 2 01 6
89
BA L SA M I C
ONION RELISH&
S E SA M ESEED BUN
The sweet-tart
balsamic onion relish
at Farm Burgers
Georgia and Alabama
outposts puts the
raw onion slice to
shame. But they dont
mess with the
breadnothing says
classic burger like
a sesame-seed bun.
ICEBERG
L E T T U C E &
M U E N ST E R
CHEESE
At Superiority
Burger in NYC, chef
BrooksHeadley
tops his meatless
patties with iceberg,
the queen of burger
lettuces, which
adds major crunch
and wont wilt like
fancier lettuces do.
Muenster, his
cheese of choice,
melts like a dream.
T H E B E ST- E V E R V E G G I E B U R G E R
MAKES 6
OV E N - R OAST E D
TO M ATO E S
& ZUCCHINI
PICKLES
Skip the ketchup and get that
rich-tangy flavor from ovenroasted tomatoes, like they do at
Butcher & Bee in Charleston, SC.
While youre at it, switch up
your pickle, too. Butcher & Bee
uses pickled zucchini, not cukes,
on its veggie burgers.
VEGGIE
PAT T Y
Nuts, grains and
legumes are the
meat of the best
new veggie burgers.
This patty, inspired
by Superiority
Burgers top-secret
formula and April
Bloomfields Indianinfluenced version
at Salvation Burger
in NYC, combines
toasted walnuts,
farro (which crisps
up for a nice crust)
and lentils for
a protein punch.
SMOKY
S CA L L I O N
M AYO
Every selfrespecting burger
needs a special
sauce. Charred
scallions bring
flame-broiled
flavor to this
creamy take on
the grilled scallion
relish at LocoL,
the new Californiabased joint from
chefs Roy Choi and
Daniel Patterson.
PREP 1 hr
BURGER
4 scallions, trimmed
1
2 cup walnuts,
toasted
1
4 cup old-fashioned
oats
2 cups cooked lentils
(from one 17.6-oz.
package or from two
15-oz. cans, drained)
1 cup cooked farro
1
2 cup mashed
roasted sweet
potato (about
1medium potato)
COOK 1 hr 15 min
OVEN-ROASTED TOMATOES
Preheat oven to 350. Cut
4plum tomatoes into 14-inch
slices and arrange in a single
layer on a parchment paper
lined baking sheet. Drizzle
with olive oil; season. Roast
until browned in spots, 30to
35minutes. Makes about 2 cups.
ZUCCHINI PICKLES
In a medium bowl, mix 12cup
thinly sliced zucchini and a
pinch of salt. In a small
saucepan, bring 12cup water,
1
3cup vinegar, 1tbsp. sugar,
1tsp. salt, 12tsp. mustard
seeds, 1dill sprig and 1smashed
clove garlic to a boil. Strain
brine over zucchini; let
cool. Makes about 12cup.
CAU L I F LOW E R
A L PASTO R TAC O S
B R O C C O L I N I TAC O S
WITH FRIED EGGS
AS PA R AG U S T E M P U R A
TAC O S
Tempura-fried asparagus
adds a crunchy Japanese
twist to this genre-bending
taco, loaded with
creamy guacamole
and shredded cabbage,
by Richard Sandoval,
chef-owner of Zengo in
NYC and Denver.
S H I S H I TO
P E P P E R TAC O S
TO M ATO
U P S I D E- D OW N CA K E
SERVES 8 to 10
(plus chilling)
PREP 50 min
BAKE 1 hr 10 min
C H O C O L AT E & B E E T
PUDDING WITH
COCONUT CREAM
MAKES 6 PREP 10 min
(plus chilling) COOK 5 min
Veg
can hetables for
ave se dess
conds ert me
or t ans yo
hirds! u
Youd never guess
that this insanely
rich pudding is
veganand has
beets in it!
This creation from
Kate Jacoby,
co-owner and pastry
chef of Vedge in
Philadelphia,
shows off the sweet
roots affinity
for deep, dark
chocolate.
When it comes
to tomatoes,
think beyond the
Bloody Mary.
Matthew
Biancaniello,
author of Eat Your
Drink, muddles
Day-Glo Green
Zebra tomatoes
in his mojito.
They have the
perfect balance of
fruitiness and
acidity, he says.
G R E E N -TO M ATO M O J I TO
C E L E RY G I M L E T
CUCUMBER MULE
If you want a
cool cocktail, use
cucumbers.
At Odd Duck in
Austin, partner and
general manager
Jason James
adds the dewy
veg to the already
refreshing
ginger-spiced
Moscow Mule.
GAME
ON!
Eat 30 different
vegetables in 30 days
thats the VegOut!
challenge, from the
Recipe for Success
Foundation. Download
the app: It tracks
your progress, lets you
compete with friends
and much more.
Get all the details at
vegoutwithrfs.org.
BREAKFAST BOWL
This recipe is also delicious with
roasted squash instead of beets.
MAKES 4
1
PREP 15 min
COOK 1 hr
4
4
2
1
2
YOGURT SAUCE
MAKES 4
PREP 20 min
COOK 1 hr
BOWL
MAKES 4
PREP 30 min
ASPARAGUS
TEMPURA TACOS
SERVES 4 PREP 30 min
COOK 15 min
2
2
2
2
1
2
1
2
1
1
8
1
1 14
12
8
SHISHITO
PEPPER TACOS
SERVES 4 PREP 10 min
COOK 45 min
2
1
4
1
1
3
3
4
12
2
FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY ANGHARAD BAILEY. RATATOUILLE POLENTA BOWL RECIPE ADAPTED FROM B OW L : V E G E TA R I A N R E C I P E S F O R R A M E N , P H O, B I B I M B A P, D U M P L I N G S , A N D OT H E R O N E - D I S H M E A LS BY
LUKAS VOLGER , RUX MARTIN/HOUGHTON MIFFLIN HARCOURT, 2016. SHISHITO PEPPER TACOS RECIPE ADAPTED FROM TACOS: RECIPES AND PROVOCATIONS , BY ALEX STUPAK AND JORDANA ROTHMAN, CLARKSON POTTER , 2015.
RATATOUILLE
POLENTA BOWL
CAULIFLOWER
ALPASTOR TACOS
SERVES 4 to 6 PREP 20 min
(plus standing) COOK 1 hr 40 min
MAKE
YOUR OWN
TORTILLAS!
PAGE 107
BROCCOLINI TACOS
WITH FRIED EGGS
Blanching the broccolini before
sauting it helps the veggie
retain its bright-green color.
SERVES 4 PREP 20 min
COOK 35 min
1
5
2
2
1
2
4
2
6
2
2
12
12
99
Garden of
eatin
tin
Grow the ingredients
for your favorite
recipes right in your
kitchen. Its your
personal version of
farm-to-table!
By Amy Roberts
Photography by Plamen Petkov
Toma
t
topp o sauce a
(Yes , ing comin nd a veggi
g ri
yo u
e
buy thre gonna ght up!
e pe p p h a v e t
o
eroni
.)
Tomatoes
Tomato plants need
plenty of warmth
and sun (plus wind
and bees to naturally
pollinate the fruits),
so once the weather
is consistently
warm, bring this
containeroutside.
100
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
Flat-leaf
parsley
Parsley is a slower
grower than other
herbs, so dont be
discouraged if you
dont see much
happening for the
rst few weeks.
Mushrooms
Use a kit, like the
Mushroom Farm ($20,
backtotheroots.com).
Shrooms usually
prefer cool, dark
places, but you can
grow this kit on your
kitchen counter.
Get growing!
Save yourself some
time and effort: Buy starter
plants from your local
nursery or hardware
store rather than starting
from seeds.
Transfer your plants
into narrow window box
style planters; they call
for less soil than round
ones do, and problem
plants can be pulled up
without disrupting the
others. For smaller plants
or ones with vines,
like herbs and tomatoes,
hanging planters work,
too. Make sure your planter
has gravel or holes on the
bottom for drainage.
Use a potting mix
llabeled for container
plants, which is designed
to keep plants hydrated
and has the right amount
of fertilizer for indoor
conditions. Never pot
indoor plants with outside
soilitll bring in bugs.
Sweet basil
Oregano
Greek oregano
is what most veteran
pizza makers use in
their sauce. Its pretty
low maintenance
it needs a bit of light
and warmth. Snip off
(instead of pulling up)
what you need
and the plant will
keep growing.
This fast-growing
plant will give you
plenty to work with.
Harvest the largest
leaves rst, snipping
them where they
connect to the stem.
Trim any owering
shoots and more
leaves will grow.
H2, OH!
Water herbs at the base,
just beneath the leaves.
Keep the soil moist but dont
go nuts; its easy to
overwaterand killthem.
FOR T
HE
k
o
o
c
c
cl a s s i
a k in g
ken? Md fresh
c
i
h
c
n ee
g
in g a
Roast igrette? You e are amon
r
a
e
n
h
es
yo u
a vi
!
T he on
grow
herbs! e easiest to mess this up
h
t
t
sly ca n
se r i o u
102
Thyme
French tarragon
Rosemary
In general, rosemary
likes drier soil,
so water it less
often than other
herbs. Look for
varieties that tend
to thrive indoors,
like Blue Spire.
Chives
Trim this tall,
grasslike herb with
scissors, cutting
straight across,
just one or two
inches above the soil.
Fun fact: You
can eat the pretty
owers, too!
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
Sage
Dont be fooled into
overwatering: Tough
leaves are not a sign
that the plant is too dry.
To encourage more
growth, harvest the
bigger leaves, and store
them in the fridge
for about a week.
ON THE SPRITZ
Most herbs like
humidity, so mist the
air above the leaves
every few mornings.
FOR T
Tex-MHE
obsesseex
d
S p i ce
e v e n in u p t a c o n i g h
gs
t,
with he and burrito enchilada
b
at yo u
grew y reakfasts
ourself
!
HOT STUFF
Peppers can be
started inside, but let
the great outdoors
(and nature) do the work
to grow the fruit.
Anaheim
chile peppers
Jalapeos
The sooner you
harvest it, the less
kick a jalapeo will
have. Use color as a
guide: Green peppers
are less hot than
red ones. Accordingly,
the redder it gets,
the hotter it will be.
Cilantro
This is one herb
you should grow
from seed; the
starter plants dont
repot well. Put the
container in a cool
spot with partial
sun, and water when
the soil feels dry!
A CUT ABOVE
Leave a bit of
the stem on when
you snip off
peppers; theyll stay
fresher longer.
Habaneros
Hot and spicy
oregano
Treat this stuff
just like the more
common Greek
oregano, with
moderate light and
water. The leaves
give spicy dishes an
extra-peppy kick.
NICE SPREAD
Mint will run amok
if not contained.
If you dont
want different
varieties to mingle,
plant them in
separate pots.
FOR TH
st
i
g
o
l
o
x
i
m
to sh a k e
It s time ktail menu:
c
s)
co
up your d other aromatic
n
(a
t
t
in
s
m
Use
than ju
in more us mojitos.
o
m
your fa
104
MINT TO BE!
If you harvest more
leaves than you need,
freeze them in
water-filled ice cube
trays. Just defrost,
drain and enjoy!
Lemon basil
Peppermint
Spearmint
This bright-tasting,
tangy variety
has smaller leaves
than sweet basil.
(Its a hybrid
of sweet basil
and African basil.)
Try it in a citrus
cocktail or a
nonalcoholic
lemonade.
Spearmint has
a clean, fresh avor
thats milder than
peppermint.
Many bartenders
prefer it to peppermint
in drinks with
more than a few
ingredients,
because it doesnt
overwhelm.
Lemon balm
Despite the name,
lemon balm is a
member of the mint
family. That means
its also a spreader,
so keep it in its
own container.
Muddle the leaves
to add a lemony kick
to margaritas.
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
Pineapple mint
With yellowishand cream-trimmed
leaves, this herb is
slightly sweeter
than other mints and
smells pineapple-y.
Snip off any all-green
sprigs you notice,
so the plant doesnt
revert to its less-fruity
parent, apple mint.
FOR
THE
s
enthaulad
sia
TOTALLY RAD
Radishes love
water but theyre
pretty hardy, so
you dont have to
worry about them
too much.
Oakleaf
lettuce
With a mild taste
and soft texture,
these leaves
work well in a
mixed-greens
salad. To harvest,
snip the leaves
just above the soil.
st
S et
G row up your
ow
a
green n assort n salad
b
s tha ment
t do w of miar!
x
el l in
s i d e . ed
Radishes
Youll know when
these guys are
ready for picking
because the bulb
will start to peek up
from the soil.
Eat the greens,
tootheyre peppery
and pungent.
Swiss chard
Arugula
Red oakleaf
lettuce
In addition to the
color difference,
red oakleaf lettuce
packs more
antioxidants and
a slightly more
bitter bite than the
green version.
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BROCCOLINI TACOS
WITH FRIED EGGS
FROM PAGE 99
TAC O T U T O R I A L
Tortilla time!
The best tacos, hands
down, are made
with fresh tortillas.
You can buy them
at some Mexican
markets, but theyre
easy to make at home
with just water,
salt and masa harina,
a our made from
dried corn thats sold
at most supermarkets.
In just 15minutes,
youll have soft,
avorful wraps thatll
make your Taco
Tuesdays even tastier!
107
SCRATCHPAD
SPICE TRADE
Wrap things up
SPEEDY RASPBERRYALMOND SCONES
FROM PAGE 34
Ever wonder if you can get away with using wax paper
if youre out of the parchment a recipe calls for? (Us, too!) Use this
guide to nd which wrap is right for common kitchen jobs.
PARCHMENT
Parchment is a bakers best
pal. You may already use it
for lining baking sheets
(the paper can withstand
temperatures up to 420),
but its also great for rolling
out dough: Place your
dough between two pieces
of parchment and it wont
stick to the rolling pin or the
work surface. And its a pretty
gift wrap for baked goods.
But parchment is not just
for sweets: It makes an ideal
pouch for steaming fish or
vegetablesit keeps moisture
in but stays strong when wet.
108
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
WAX PAPER
This lightweight paper coated
in food-grade wax can do
other things that parchment
can (like rolling!) and it costs
less. You cant line your cookie
sheets with it (it will melt),
but you can bake with wax
paper if you dont expose it
to heat. That means you can
line the bottom of a pan with
wax paper to keep a cake from
sticking, but you need to be
sure the paper is covered by
the batter. Wax paper is the
best for wrapping sandwiches
or cheeseit breathes, so
food wont get soggy or slimy.
ALUMINUM FOIL
Foil is good for freezing
because it breathes very little,
so it protects food from drying
out or absorbing smells.
Its also the only wrap that
can withstand extreme
temperatures, which is why
its the top pick for wrapping
ribs and cooking them on the
grill, or lining pans when broiling.
A favorite test-kitchen trick:
Mold foil along the bottom and
up the sides of your brownie
pan, letting a few inches hang
over the edges. When the
brownies are done, you can lift
them right out of the pan.
PLASTIC WRAP
Plastic wrap is the go-to for
keeping refrigerated food
fresh, but you can also use it
for cooking! To poach chicken
or fish sous-vide style without
special equipment, tightly
wrap it in plastic and cook it in
barely simmering waterthe
wrap locks in the juices.
And microwaving is fine as long
as you use plastic wrap marked
microwave safe and leave
at least an inch between the
wrap and whatever its covering:
This will prevent the plastic
from melting on contact with
piping-hot food. GG
PA RCHM ENT PAPER PHOTO BY SHUT TERSTOCK ; WA X PA PER PHOTO BY GETT Y IMAGES ; ALUMINUM FOIL AND PLASTIC WRAP PHOTOS BY ISTO CK .
GABRIELLA GERSHENSON
C O C K TA I L H O U R
Cheers to vegetables!
CUCUMBER MULE
FROM PAGE 96
Shaking up cocktails with green juices for Its the Year of the
Vegetable (page 86) uncovered a world of spirited produce
possibilities. Keep the party going with these veg-tastic pairings.
Start by mashing the first two ingredients in a cocktail shaker,
add ice and the booze, then shake and strain into glasses.
Now thats a fresh new way to get your ve a day! KRISTIN DONNELLY
C A R R OT J U I C E
BEET JUICE
JALAPEO
FENNEL
GINGER
SLICED FRESH
HORSERADISH
CILANTRO
BASIL
TEQUILA
GIN
Hot
Tamale
Garden
Path
+
+
RUM
Whats Up,
Doc?
+
+
VODKA
Red
Alert
+
+
+
+
FRESH CORN
KERNELS
MINT
BOURBON
Southern
Belle
PE T P R O J E CT
Bone apptit!
Dogs shouldnt eat people food,
but they can pretend to with these
fetching look-alike toys.
A N OT H E R D O G S AV E D
Id like to
enjoy these
at the table,
please.
Toto
4 -Y E A R - O L D
TERRIER MIX
Lucy, 5 months,
Dachshund mix
CHEW ON THESE!
X Throw this fleece Steak
into the pool instead of
on the grill: It floatsand
squeaksfor water-loving
pups. $10, pridebites.com
X Fill a super-size
Strawberry, made of
recyclable plastic, with
pieces of kibble and it will
keep Mr. Pups busy for
hours. $14, planetdog.com
X Like any good soft Pretzel,
this one is extra chewy
and it crinkles when gnawed
on! $12, barkshop.com
110
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
By LISA FREEDMAN
Rachael Ray Every Day (ISSN 2381-3830); June 2016, Volume 11, No. 103, is published monthly (except bimonthly in January/February and July/August) by Meredith
Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. Subscription prices, $24.00
per year in the U.S.; $29.00 (U.S. dollars) in Canada; $29.00 (U.S. dollars) overseas. Rachael Ray Every Day is a trademark of Ray Marks Co. LLC. TAKE A BITE OUTTA
LIFE is a registered trademark of Meredith Corporation. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send
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Corporation 2016. All rights reserved. Printed in the U.S.A.
AC
HA
ELSRESCUE .
OR
RESCUE
A PORTION OF PROCEEDS
FROM SALES OF RACHAELS
PRODUCTS GOES TO HELP
ANIMALS IN NEED.
LAZY BONES
NEW
KI TCHE N CAM EO
C E L E B S T E L L U S W H AT T H E Y C R AV E , W E T E L L T H E M W H AT T O C O O K !
My Modern Family
costar Ed ONeill
gave me this wine for
my 40th birthday!
112
R A C H A E L R AY M A G . C O M | J U N E 2 01 6
F O O D ST Y L I N G BY J O H N B J O STA D ; P O RT R A I T BY G E T T Y I M AG E S ; A L L OT H E R P H OTO S C O U RT E SY J E S S E T Y L E R F E R G U S O N .
prostaglandins, cytokines, tryptases, chemokines and leukotrienes). The exact number and precise mechanism are unknown.
See
inside from
anywhere.