Food & Recipes

  • Berry Blast Popsicles

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 10 POPSICLES

    2 cups plain yogurt

    3 tablespoons honey

    1 teaspoon organic pure vanilla extract

    3 ounces raspberries

    3 ounces strawberries, hulled

    6 ounces blueberries

    In a bowl, combine the yogurt and honey. Whisk until smooth and the honey is blended into the yogurt.

    In a small food processor, add in rasp­berries and the hulled strawberries. Add in ¼ cup of the honeyed yogurt and process until smooth. Spoon 1 ½ table­spoons of the berry and yogurt mixture into each of the popsicle molds. Tap the molds on the counter so it will level out and then place in the freezer for 15 minutes to set.

    Rinse out the food processor with water and add in the blueberries and ¼ cup of the yogurt. Do not blend just yet.

    Mix the vanilla extract into the remaining 11/2 cups of honeyed yogurt. Spoon the vanilla-honeyed yogurt evenly, dividing it among each of the molds. Gently tap the mold on the counter to level the yogurt layer and then place in the freezer for 15 minutes to set.

    Once the yogurt layer is firm, blend the blueberries and yogurt in the food processor until smooth. Spoon the blueberry mixture evenly among each of the molds. Gently tap the mold on the counter so the final berry layer levels out. Cover the popsicle mold with its lid or aluminum foil and insert wooden sticks ¾ of the way in the center of each popsicle. Freeze for at least 4 hours, or overnight.

    To remove: Set popsicle mold in a dish of hot water for a moment and gently pull to release the popsicles from the mold. Source: Simply Organic

  • Agua Fresca

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup finely chopped watermelon

    7 cups coarsely chopped watermelon

    6 cups watermelon juice

    ½ cup sugar

    1 lime, large and juiced

    1 serving water (if needed)

    Combine all ingredients in a large serving pitcher. Garnish with watermelon wedges and mint. Source: National Watermelon Promotion Board

  • Cedar Planked Grilled Portobellos Stuffed With Summer Veggies

    Weekly Recipe: 
    NonWeekly
    [title]

    Fresh vegetables

    Olive oil

    Salt

    Pepper

    Portobello caps, medium

    While your wood is soaking, grill up some veggies. Suggested vegetables include yellow squash; zucchini; corn; and red, yellow, and orange peppers. Toss them with olive oil, salt, and pepper, then place on the grill.

    For the mushrooms, remove the gills and stems. This provides a nice flat surface for stuffing.

    Brush the mushrooms on the bottom with olive oil, and place them on the grill for 2 to 3 minutes—just to get grill marks, caps up. Remove and let them cool completely. If moisture appears, pat with a paper towel.

    Fill caps with shredded Asiago cheese, then layer in the veggies. Sprinkle a tiny bit of cheese on top, then lay them back on the plank.

    Keep your grill temperature around 350 degrees, and cook for 15 minutes. The cheese will melt underneath and the veggies will become a little more golden. Source: Marie Renello; prouditalian­cook.com

  • Pork Fillet Coated in Honey and Mustard With Grilled Apples

    Weekly Recipe: 
    NonWeekly
    SERVES 3-4

    Pork tenderloin

    Apple juice

    Honey

    Dijon Mustard

    Salt

    Pepper

    Olive oil

    Soak maple plank in apple juice overnight.

    For this marinade, work with a ratio of 2:1 honey to Dijon mustard. Mix. Lightly coat the meat in salt, pepper, and olive oil and then briefly sear on the open grill before placing it on the plank. Brush with the honey and mustard sauce. Slice an apple into wedges and slices, and place these around the fillet on the plank to cook. Cook until the pork is no longer pink. Slice into medallions, garnish with the apple slices, and drizzle the leftover sauce over everything.

    Source: Samantha Linsell, drizzleanddip.com

  • Cedar Planked Prosciutto Wrapped Scallops

    Weekly Recipe: 
    NonWeekly
    [title]

    Fresh scallops, sized for entreé or ap­petizer bites

    Fresh rosemary branches

    Prosciutto, thinly sliced

    Some good choices for wood are cedar, alder, pecan, cherry, hickory, oak, or maple.

    Wrap scallops with strips of pro­sciutto and then skewer with a rosemary branch. Remove all the leaves except those on top.

    Drizzle with olive oil and season with salt and pepper.

    Heat your planks on both sides at a medium temperature; when you hear it crackle you know they’re ready. You’ll also want to rub olive oil on the side of the plank you’ll be cooking on—this will prevent sticking and also impart extra flavor. Source: Marie Renello; prouditaliancook.com

  • Herb Roasted Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    ½ whole chicken

    3 tablespoons olive oil

    ½ tablespoon fresh rosemary, chopped

    ½ teaspoon fresh thyme, chopped

    Juice of ½ lemon

    1 orange or lemon, sliced

    Salt and pepper to taste

    4 rosemary branches

    Place chicken in a medium bowl. Add olive oil, herbs, lemon juice, salt, and pepper. Marinate chicken, turning oc­casionally, 1 to 6 hours. Place sliced or­anges or lemons on a plank brushed with olive oil. Place rosemary branches on top of oranges or lemons. Place chicken, skin side up, on top of rosemary. Grill or bake at 350 degrees, 50 to 60 minutes or until juices run clear and internal temperature reaches 160 to 170 degrees.

    Recipe Variation: Any combination of fresh or dried herbs can be used in this recipe. For a quick meal, simply marinate chicken in prepared oil-based salad dress­ing of choice. Chicken pieces can be pre­pared using this technique.

    Source: Plank Cooking: The Essence of Natural Wood by Scott and Tiffany Haugen

  • Southern Comfort Baked Apples

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1 regular apple wood plank, soaked in apple cider or apple juice

    4 large, tart baking apples

    1 cup Southern Comfort whiskey (approx.)

    1 cup cold water

    ½ cup lightly packed brown sugar

    ½ cup chopped almonds

    ¼ cup golden sultana raisins

    1 teaspoon ground cinnamon

    ¼ teaspoon ground ginger

    Vanilla ice cream

    Core the apples, leaving the bottom ½-inch of the apple intact. Place apples in a large bowl and pour Southern Comfort and cold water over the fruit. Cover and refrigerate to allow apples to marinade for 1 to 2 hours. Remove from liquid.

    Mix together the brown sugar, almonds, raisins, cinnamon, ginger, and a big splash of additional Southern Comfort. Fill the apples with this sugar mixture.

    Preheat grill to medium heat. Place plank on grill; close lid and heat for 2 to 3 minutes, until plank starts to crackle and smoke. Place stuffed apples, evenly spaced, on the preheated plank. Bake plank for 40 to 45 minutes, until the apples are soft and tender but not mushy, and the filling is hot and bubbly. Drizzle with a little extra Southern Comfort and serve immediately with vanilla ice cream.

    Source: Napoleon’s Everyday Gourmet Plank Grilling by Ted Reader

  • Caramelized Veggies & Brie

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 7-ounce wedge brie cheese

    2 tablespoons olive oil

    1 cup onion, thinly sliced

    1 bell pepper, thinly sliced

    2 teaspoons sugar

    2 teaspoons cider vinegar

    ½ teaspoon salt

    ¼ teaspoon white pepper

    Soak 1 maple, oak, or alder plank, in white wine or water.

    Heat olive oil in medium skillet on medium-high heat. Sauté onions and peppers 10 to 15 minutes. Add sugar and vinegar and cook an additional 10 minutes, stirring frequently. Remove from heat, add salt and pepper. Place cheese wedge on prepared plank and top with sautéed vegetables. Grill or bake at 350 degrees until cheese is warm and beginning to melt, then serve im­mediately with bread, crackers, or tortilla chips. Source: Plank It! Wrap It! by Tiffany Haugen

  • Salmon with Sherry Tomato Sauce

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1 tablespoon extra-virgin olive oil

    1 shallot, finely chopped

    ¾ teaspoon kosher salt, divided

    ½ teaspoon freshly ground black pepper, divided

    ½ cup dry sherry

    ½ cup low-sodium chicken stock

    9 ounces cherry tomatoes, quartered (about 2 cups)

    1 tablespoon sherry vinegar

    1 tablespoon chopped fresh tarragon

    1 (1 ½-pound) skinless salmon fillet

    Soak the plank for at least 1 hour and up to 24 hours.

    Heat the oil in a saucepan over medium-high heat. Add the shallot, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook 3 to 5 minutes, stirring often, until softened. Add the sherry and chicken stock and bring to a boil. Cook until the sauce is reduced to ½ cup, about 10 minutes. Add the tomatoes, vinegar, and tarragon and stir to combine. Remove the pan from the heat and let the sauce cool to room temperature.

    Prepare the plank for grilling. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Place the salmon on the toasted side of the plank. Spoon the sauce evenly over the salmon and close the lid. Grill for 10 to 15 minutes, or until the salmon flakes easily with a fork.

    Source: © 2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Image by Rina Jordan.

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