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Apple Cinnamon Spice Granola

By
Kylie Thomas
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0
A large white bowl filled with homemade apple cinnamon spice granola, placed on a beige napkin with a silver spoon on a wooden table.

I love the flavors of fall, but it can be a bit much to indulge in pies and pastries on the daily. That’s why I came up with this recipe for a healthier option that doesn’t skimp on any of my favourite fall flavors. With apples, pecans, cinnamon, and maple you can enjoy a delicious fall treat any day of the week!

Is Granola a Healthy Breakfast Choice?

Granola can be a healthy breakfast option. You just need to keep track of the ingredient list and limit your portion sizes. 

Ingredients like oats and other whole grains are high in fiber, which helps your digestive system stay healthy. Nuts and seeds add heart-healthy fats and proteins, which are needed for steady energy supply throughout the day. They help you feel satisfied, as well.  Dried fruits like raisins, cranberries, and apricots offer many benefits because they are rich in vitamins, minerals, and antioxidants. As long as you eat no more than half a cup, you’re on a great path with granola for breakfast!

Try to avoid granola that has more than 5 grams of added sugar per serving. Check the ingredients list! While you’re looking at added sugars, check out the calorie count per serving. If the granola has more than 300 calories per serving, you might want to find another option!

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A large white bowl filled with homemade apple cinnamon spice granola, placed on a beige napkin with a silver spoon on a wooden table.

Apple Cinnamon Spice Granola

  • Author: Amy Price
Print Recipe

Description

Start your morning with a taste of autumn. 

Ingredients

Scale
  • 4 cups rolled oats
  • 3/4 cup pumpkin seeds (pepitas)
  • 3/4 cup pecans or walnuts, roughly chopped
  • 1/4 cup hemp hearts
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup apple sauce
  • 1 tsp vanilla
  • 1/2 tsp maple extract
  • 1 egg white (optional but helps to make larger chunks!)
  • 2/3 cup dried apple slices, chopped

Instructions

  1. Preheat over to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix together the oats, pumpkin seeds, pecans/walnuts, hemp hearts, salt, cinnamon, nutmeg and allspice.
  3. Melt your coconut oil and mix together with maple syrup, apple sauce, vanilla, maple extract and egg white (if using) in a separate bowl).
  4. Combine all ingredients, making sure to coat everything.
  5. Spread out on the baking sheet and press everything down so that it’s compact.
  6. Bake for 13 minutes, then add the chopped dried apple slices, give everything a stir and press down again.
  7. Bake for 13-15 more minutes, until lightly browned. You can bake for a couple minutes more if you want it really crunchy but watch so that it doesn’t get over-baked.
  8. Let cool fully on baking sheet before breaking into pieces.
  9. Enjoy!

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Story and Photography by Amy Price

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Green Tomato Chutney

By
ZAIN
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0
Green Tomato Chutney served with dark bread and cheese.

We think Meatless Monday can be more than avoiding meat: It’s an adventure in its own right. Grab a loaf of dark bread. By a wonderful blue cheese like Stilton. Brew up this chutney, and pour yourself a beer. You’ll be in heaven.

What to Make with Your Green Tomato Chutney Recipe

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine contributor Rafael Vencio, a Pittsburgh-based chef and food stylist. Check out his other recipes for Roasted Root Vegetables, Wintertime Rice and Beans, and Wonton Noodle-Wrapped Prawn Lettuce Wrap. Each dish is thoughtfully and interestingly flavored!

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Green Tomato Chutney served with dark bread and cheese.

Green Tomato Chutney

  • Author: Rafe Vencio
Print Recipe

Description

A chutney that takes you into fall.

Ingredients

Scale
  • 8 cups unripe cherry tomatoes
  • 2 cups chopped apple (skin on)
  • 2 cups chopped pear (skin on)
  • 2 chopped yellow onions
  • 1 chopped jalapeno (seeds and all….could go to 2 if you want)
  • 3 cloves chopped garlic
  • ½ cup raisins
  • 2 cups white balsamic vinegar
  • 1 cup sugar (could go to 1.5 cups)
  • 2 tbsp salt
  • 2 tbsp juniper berries (skip it if you don’t have them)
  • 1 tsp nutmeg
  • 1 tbsp celery seed
  • 3 tbsp cumin seed
  • 2 tbsp ground ginger
  • 3 tbsp smoked paprika
  • 2 tbsp grainy brown mustard

Instructions

  1. Simmer together until all is tender, stirring frequently to prevent scorching. Approximately 25 minutes. If you feel you need to add 1/4 cup water to help with the cooking, go ahead!
  2. Let sit overnight and bring to bubble again for a few min.
  3. Let cool. Put in jars and store in fridge.

Did you make this recipe?

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Styling by Rafael Vencio
Photography by Dave Bryce
Flatware by Design Within Reach.

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Pierogies, Where to Get the Quintessential Pittsburgh Food

By
Kylie Thomas
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0
five pierogis in a black iron skillet on a white table

Pittsburgh’s love affair with pierogies can be traced back to the city’s Eastern European heritage. No matter how many food trends come and go, these comforting dumplings continue to be a culinary staple in the Steel City. Just how popular are they? Local print shop Commonwealth Press sells a Pierogi Pillow and the Pittsburgh Pirates feature a Great Pittsburgh Pierogi Race during every home game, where humans dressed as various flavors of the popular dumplings compete in a 280-yard dash.

Our unofficial “favorite food” lives large in our imaginations and on our dinner plates, evidenced by the delicious hometown choices below. Some of which were even chosen by you!

Where to Get Pierogies in Pittsburgh

Apteka

4606 Penn Avenue

Try the Pierogi z Ziemniakami, boiled potato and cabbage pierogi, at this all-vegan Central- and Eastern European-focused restaurant. Or, Smazone Pierogies that are fried with zucchini, lentils, onion, cabbage, and tomato inside.

Butterjoint

208 N. Craig Street

For years, locals have enjoyed Butterjoint’s pierogies at celebrations or just for an everyday meal. We recommend the pierogies with kielbasa, featuring greens, caramelized onions, pickled beets, sauerkraut, and sour cream.

Church Brew Works

3525 Liberty Avenue

Pair your pierogi with a delicious draft beer in this former church-turned-brewery. Try their traditional potato- and cheese-filled dumplings or splurge on one of their newer creations, like a buffalo chicken pierogi sauté, tossed with beer-braised chicken and celery in a zesty buffalo cream sauce.

Pierogies Plus

342 Island Avenue

This beloved McKees Rocks takeout spot creates its pierogi dough and fillings from scratch every day. Grab a hot plate of one of their sample platters, featuring traditional pierogi and other Polish delicacies like haluski, or, if you’re planning a party, special-order a large cold order of more unique offerings, including a wide variety of dessert pierogi.

S&D Polish Deli

2204 Penn Avenue

Catering is key at this Strip District deli. They feature traditional Polish potato and cheddar pierogi that’s frozen by the dozen or, be the ultimate host with a full-size pan containing four dozen of the dumplings ready to be refrigerated and reheated at home.

Polska Laska

1100 N Canal St

Possibly the fan favorite on this list, Polska Laska was mentioned time and time again. Even owner, Olive Visco recommends her delicious variations on the classic pierogi with “no shame”. The menu is always changing for flavors like Buffalo Chicken, Sauerkraut and Mushroom, and even Roasted Carrot with sunflower seeds and herb pesto.

Gosia’s Pierogies

5803 PA-981

You may have seen Gosia’s Pierogies at the Market Square Farmers Market on Thursdays. This deaf-owned business supplies traditional cheddar pierogis that are also available in bulk. Order a bunch and freeze them for your next get together!

St. Vladimir’s in Arnold

1600 Kenneth Avenue

We’ve heard Ukrainian churches make the best pierogies in town, especially St. Vladimir’s. This church even won best pierogi in the 2024 PTL Pierogi Bracket earlier this year. They choose to boil their pierogies and top them in tons of butter and onions. Keep an eye on their social media (in the link above) for pop-up sales throughout the year.

Starlite Lounge

364 Freeport Rd

A feature on Guy Fieri’s Diners, Drive-Ins, and Dives, Starlite Lounge is a hidden Pittsburgh gem. To quote Instagram user @netsirksaah, “If you know, you really do know.” The bar even notes that their pierogies are like nothing you’ve ever tasted before. And they’re huge, to boot. Try their flavors of Potato and Cheese, Spinach and Feta, and Jalapeño and Cheddar. Or, pick up a Polish Platter with pierogies, kielbasa, haluski, and sauerkraut.

Forgotten Taste

11978 Route 19

There are many different ways to enjoy pierogies at Forgotten Taste. Try a platter of cheddar and potato with either hot sausage goulash, smoked polish kielbasa, stuffed peppers, green beans, or meatballs on top. Though if you’re craving only pierogies, they carry flavors like Cottage Cheese, Spinach & Ricotta, and even Roast Beef.

Cop Out Pierogies

350 Butler St

Over in Etna, Cop Out Pierogies is serving up the largest selection of hot and frozen pierogi flavors in the area. Dig into unique recipes like Chicken Marsala, Breakfast, and Pepperoni Pizza, or stick to the basics with Potato & Cheese, Sauerkraut, and Potato & Sauerkraut. They even make seasonal dessert pierogies to finish off your visit. Right now they’re cooking up Bavarian Cream, Mixed Berry Cheesecake, and Salted Caramel pierogies.

Dorothy 6 Blast Furnace Restaurant

224 East 8th Ave

This restaurant is an ode to the Dorothy Blast Furnace known as “Big Dorothy.” While Carrie Blast Furnace and Eliza went on to meet their fame, Dorothy was left in the dust and thus Dorothy 6 Blast Furnace Restaurant was born. Try their house specialty pierogies in either appetizer or entree form. Choose from cheddar, beer and bacon, or jalapeño flavors that come with a side of herb infused sour cream.

Pittsburgh Pierogi Truck

Various Locations

Whenever you’re craving your pierogi fix on-the-go, Pittsburgh Pierogi Truck is there for you. Touring all throughout Pittsburgh, this food truck focuses on pierogies and polish plates. Their ready-to-eat Potato and Cheese pierogies are perfect for a quick lunch alongside Stuffed Cabbage and Haluski. But, you can also grab their frozen pierogies to-go in more varieties such as Kraut and Mushroom, Sweet Cheese, Beef, and Cabbage.

Burghers Brewing

215 W New Castle St., 3601 Butler St., 319 E Carson St., and 400 Grant Ave

A smashburger joint has some of the city’s best pierogies? It seems too good to be true, but Burghers Brewing really does pump out some of the best food around. Their small plate pierogies come filled with potato and cheddar and are served with caramelized onions as well as sour cream. Choose to split them with the whole table or keep them all to yourself (we won’t judge).

Story by Lisa Cunningham and Kylie Thomas
Photography by Jeff Swensen
Styling by Nina Katz

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Tuna Poke

By
Jordan Snowden
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0
An above shot of a plate of a brightly color serving of Tuna Poke on a white speckled plate.

Life on the mountain is sweetest in the summer. Perched high in the Alleghenies, just southeast of Pittsburgh, Nemacolin’s landscape unfolds in waves of green—dense woods, sun-dappled meadows, and the occasional glimpse of sky or sparkling stream down in the valley. What do you do in a place like this? You grow. You cook. You eat. You savor…this tuna poke recipe.

Summer here means the triumphant return of raw, vibrant ingredients: herbs pulled fresh from the garden, citrus bright and bracing, and greens so tender they barely need dressing. It’s a season that invites simplicity: minimal intervention, maximum flavor.

The recipes that make up this tuna poke are an ode to that ethos. Lemongrass-infused rice, whipped avocado with a citrusy punch, and a bright, spicy soy dressing that elevates poke into something truly unforgettable. They’re dishes that let summer speak for itself—with bold flavors and clean, unfussy execution.

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An above shot of a plate of a brightly color serving of Tuna Poke on a white speckled plate.

Tuna Poke

  • Author: Kristin Butterworth
  • Yield: Serves 4
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Description

You grow. You cook. You eat. You savor.

Ingredients

Scale

Lemongrass Rice

  • 400 g jasmine rice
  • 1 ¾ cups water, cold
  • 1 lemongrass stem, roughly chopped in larger pieces
  • 3 kaffir lime leaves
  • 1 piece fresh ginger, sliced

Whipped Avocado

  • 2 avocados, halved and pitted
  • 2 large garlic cloves, minced
  • 1 tbsp cilantro, chopped
  • 2 limes, juiced
  • ½ tsp kosher salt

White Soy Dressing

  • 1 jalapeño, small dice
  • 1 red onion, small dice
  • 2 tbsp cilantro, finely chopped
  • 1 tsp red pepper flakes
  • 1 lime, juiced
  • ½ cup soy sauce
  • 1 tbsp fish sauce
  • 4 tbsp sugar
  • ¼ cup rice wine vinegar

Instructions

Lemongrass Rice

  • Combine rice, water, lemongrass, lime leaves, and ginger in a saucepan and bring to a boil over high heat. Reduce heat to low and cook, covered, for 10 to 12 minutes or until rice is tender.
  • Once the rice is cooked, place on a sheet tray and place in the cooler to stop the cooking process. Serve the rice chilled along with the poke.

Whipped Avocado

  1. Place the avocado, garlic, cilantro and limejuice in the blender. Process until completely smooth and then season the mixture with salt and pepper according to taste.
  2. Transfer to a serving dish and cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid. (Kitchen tip: we often will blend 1 500 mg tablet of vitamin C to preserve the green color.)

White Soy Dressing

  1. Combine all ingredients in a sealable container. Let everything sit overnight to extract flavor. When ready to use simply place on the tuna and allow to sit for 10 minutes before serving.

Did you make this recipe?

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Story and Prop Styling by Keith Recker
Photography by Dave Bryce
Recipe and Food by Chef Kristin Butterworth

Scallop Carpaccio

By
Jordan Snowden
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0
To the right side of the photo sits Scallop Carpaccio dressed in Chilled Strawberry Vinaigrette on a white plate.

A summer standout: scallop carpaccio dressed in a strawberry vinaigrette and served ice-cold over a swirl of dry ice. The vinaigrette is made from strawberry tops, a clever way to make use of kitchen scraps while capturing the fruit’s floral, slightly tart essence. The combination of sweet, tender scallops and bright berry acidity is as refreshing as it is unexpected. Chilling the dish with dry ice keeps the scallops at their freshest. Plus, it creates a little tableside drama. (All of us cooking at home, though, can just rely on our refrigerators to keep things cool.) This scallop carpaccio recipe is a light, elegant way to savor the season.

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To the right side of the photo sits Scallop Carpaccio dressed in Chilled Strawberry Vinaigrette on a white plate.

Scallop Carpaccio

  • Author: Kristin Butterworth
  • Yield: 1 Quart 1x
Print Recipe

Description

A light, elegant way to savor the season.

Ingredients

Scale

Toasted Pistachio

  • ½ lb butter
  • 1 qt pistachios
  • Salt, to taste

Strawberry Vinegar

  • 1 qt white balsamic vinegar
  • ½ cup unpasteurized honey
  • 2 pt strawberries, chopped

Instructions

Toasted Pistachio

  1. In a large sauté pan, place the butter over medium heat and brown slightly. Once the butter is browned, add in the pistachios in and toss to coat. Season with salt and turn down heat to low. Allow to cook over low heat, stirring frequently for about 30 minutes or until fully toasted. Season once again with salt before removing from the pan and place on paper towels to cool and drain.
  2. Once the pistachios are cool, chop in a robot coupe or by hand to desired size.

Strawberry Vinegar

  1. Combine all ingredients – strawberry tops and all – in a container and let sit for 5 days before use. The vinegar should turn red and take on the floral and sweet characteristics of the strawberry. Depending on the season, you may need to add more honey to sweeten the vinegar further.

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Story by Jordan Snowden
Prop Styling by Keith Recker
Photography by Dave Bryce
Recipe and Food by Chef Kristin Butterworth

Salmon Tartare and Salmon Grilled Cheese

By
Jordan Snowden
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0
On a white plate to the left sits Salmon Tartare in the shape of a goldfish. To the right sits Salmon Grilled Cheese.

This goldfish-shaped salmon tartare makes waves…and not just because it’s adorable. Hidden inside its perfectly sculpted form is a zesty, citrusy avocado purée that balances the buttery richness of the salmon like a pro. The idea? You shouldn’t have to overthink your tartare; just dive in and enjoy a perfect bite, every time. Swimming alongside are dark seaweed goldfish crackers, a cheeky throwback to the snack that smiles back. And if you’re into nostalgic twists, don’t stop here. The salmon grilled cheese is another grown-up glow-up worth fishing for.

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Salmon Tartare

  • Author: Kristin Butterworth
  • Yield: Serves 4
Print Recipe

Description

You shouldn’t have to overthink your tartare.

Ingredients

Scale

Avocado Puree

  • 2 avocados, halved and pitted
  • 2 large cloves garlic, minced
  • 2 limes, juiced
  • ½ tsp kosher salt
  • 1 tbsp cilantro, chopped

White Soy Dressing

  • 1 jalapeño, seeded and roughly chopped
  • 1 red onion, roughly chopped
  • 2 tbsp cilantro, roughly chopped
  • 1 tsp red pepper flakes
  • 1 lime, juiced
  • ½ cup soy sauce
  • 1 tbsp fish sauce
  • 4 tbsp sugar
  • ¼ cup rice wine vinegar
  • ½ cup Kewpie mayo

Goldfish Crackers

  • ¼ cup AP Flour
  • 2 tbsp sugar
  • 1 ½ tsp salt
  • 4 tbsp butter, softened
  • 1 egg white
  • ½ tsp squid ink (optional)
  • ½ tsp sesame seeds (optional)

Instructions

Avocado Puree

  1. Place the avocado, garlic, cilantro, and limejuice in the blender. Process until completely smooth. Season with salt and pepper, according to taste.
  2. Transfer to a serving dish and cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid. (Kitchen tip: we often blend 1 500 mg tablet of vitamin C to preserve the green color)

White Soy Dressing

  1. Combine all ingredients, with the exception of the mayonnaise, in a sealable container. Let everything sit overnight to extract flavor. When ready to use, strain out the ingredients from the liquid and whisk in the mayonnaise. Feel free to add more if you desire a thicker dressing.

Goldfish Crackers

  1. Combine the flour, sugar, and salt in a bowl thoroughly. Once combined, add the egg white to the dry ingredients and mix with a whisk or by hand until completely incorporated and smooth. Then, add the softened butter and again mix until completely combined and very smooth. The mixture may look broken, don’t panic, it will be fine!
  2. Once everything is together you can add a ½ teaspoon of squid ink for color or sesame seeds for texture, but that is optional.
  3. Spread the mixture out evenly on a Silpat or sprayed parchment paper and bake at 350 degrees for 5 minutes. If you would like to cut the cracker into a particular shape, like a goldfish, do it immediately after removing from the oven as the cracker will crisp up very quickly.

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Smoked Salmon Grilled Cheese

  • Author: Kristin Butterworth
  • Yield: Serves 8
Print Recipe

Ingredients

Scale

Cold-Smoked Salmon

  • 2 to 3 lb fresh salmon
  • 1 ½ cups kosher salt
  • 2 tbsp horseradish
  • 1 ½ cups brown sugar

Sourdough Bread

  • 1 cup sourdough starter
  • 1 ½ cups lukewarm water
  • 1 to 2 tsp instant yeast
  • 2 ½ tsp salt
  • 5 cups AP flour

Pickled Onions

  • ½ cup apple cider vinegar
  • 1 tbsp sugar
  • 1 ½ tsp kosher salt
  • 1 cup water
  • 1 red onion, thinly sliced

Horseradish Vinaigrette

  • 1 tbsp horseradish
  • 1 garlic clove, small dice
  • ½ shallow, small dice
  • 1 tsp honey
  • 2 tbsp white balsamic vinegar
  • 1 tsp Dijon mustard
  • ¼ cup salad oil
  • Salt and pepper, to taste

Instructions

Cold-Smoked Salmon

  1. Run your fingers over the flesh side of the salmon fillets, feeling for the sharp ends of pin bones. Pull out any you find with fish tweezers.
  2. To make the cure, combine the salt, horseradish and brown sugar in a mixing bowl and mix with your fingers.
  3. Spread 1/3 of the cure over the bottom of a shallow dish or sheet tray just large enough to hold the fish. Lay the salmon fillets on top of the cure. (The cure should extend ½-inch beyond the edges of the fish on each side.) Spread the remaining cure on top so it covers the fish completely.
  4. Cover the pan with plastic wrap and cure the fish in the refrigerator for 24 to 48 hours.
  5. Gently rinse the cure off the salmon under cold running water. Place the salmon in a large bowl with cold water to cover by 3 inches. Soak for 30 minutes then drain well.
  6. Blot the salmon dry on both sides with paper towels. Arrange it skin-side down on a wire rack over a sheet pan. Let the salmon dry, uncovered, in the refrigerator until it feels tacky, about 4 hours or overnight. It is very important that the salmon be very dry before smoking.
  7. Set up your smoker for cold smoking following the manufacturer’s instructions. Cold-smoke the salmon until the exterior is bronzed with smoke and the salmon feels semi-firm and leathery, about 12 hours.

Sourdough Bread

  1. Mix everything together and then knead it to make a soft, smooth dough. It may be soft and slightly sticky, but you should be able to round it into a ball.
  2. Allow the dough to rise in a lightly greased bowl or covered container until it has doubled in size, approximately 90 minutes. Once it has doubled, divide the dough into 2 pieces.
  3. At this point shape the dough into oval loaves and place them on lightly greased, parchment-lined baking sheets. Again, let them rise until puffy, about an hour, score whatever design you’d like on the top – typically we just do two evenly spaced lines and then place in a preheated 425-degree oven.
  4. Bake the bread for 25 to 30 minutes, until it is golden brown and the internal temperature is 200 degrees. Remove the bread from the oven and cool on a rack.
  5. The bread will last at room temperature up to 5 days.

Pickled Onions

  1. Whisk together first 3 ingredients and water in a small bowl until sugar and salt dissolve. Place onion in the small, sealable container and pour vinegar mixture over and let sit refrigerated overnight.

Horseradish Vinaigrette

  1. In a blender, combine all the ingredients and blend until completely smooth and emulsified. Season to taste with salt and pepper.

Did you make this recipe?

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Story by Jordan Snowden
Prop Styling by Keith Recker
Photography by Dave Bryce
Recipe and Food by Chef Kristin Butterworth

Homemade Toppings for Burgers and Grilled Meats

By
Keith Recker
-
0
Various bowls of homemade burger toppings sit in white containers on a brown table surrounded by herbs and spices on the table.

What do we love about summer grilling? The deep, savory smokiness. The bits of char at the edges. The sizzling fat. The steaming juices.

Tradition guides us to heighten those rich, meaty flavors with hits of vinegar, sugar and salt – the common elements of ketchup, mustard, and relish. We don’t have to stop with these childhood favorites, however. We can adventure into new culinary territory with homemade condiments that punch up our summer palate with bright, interesting, fresh flavors.

Try some homemade summertime toppings to provide flair and flavor to burgers, dogs, and other grilled meats! Pickled Onions, Jalapeño Pickle Relish, Creamy Cucumbers, Sweet Beet and Red Cabbage Slaw, Sriracha Mayonnaise, Pesto Chimichurri, and Spicy Cilantro Lime Slaw are all perfect additions when grilling out.

All of our suggestions can be made a day or two ahead of your next session at the grill.

Homemade Burger and Dog Topping Recipes

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Various bowls of homemade burger toppings sit in white containers on a brown table surrounded by herbs and spices on the table.

Quick Pickled Onions

  • Author: Keith Recker
Print Recipe

Description

Use generously on hamburgers, or sparingly on steak, lamb, or pork.

Ingredients

Scale
  • 2 red onions, thinly sliced
  • 2 tbsp peppercorns
  • 1 cup red wine vinegar
  • 2 tbsp sugar
  • 1 tbsp salt

Instructions

  1. Whisk the vinegar, sugar, and salt together, and toss in the onions and peppercorns.
  2. Marinate in the fridge overnight

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Creamy Cucumbers

  • Author: Keith Recker
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Description

Delicious with fish or lamb.

Ingredients

Scale
  • 2 medium cucumbers, thinly sliced
  • 2 cups white vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
  • ¾ cup sour cream
  • 2 tbsp chopped fresh dill
  • Dash of olive oil

Instructions

  1. Mix the vinegar, sugar, and salt, and marinate the cucumbers overnight.
  2. Rinse with cold water and blot dry with paper towel and set aside.
  3. Mix sour cream, dill, olive oil. Add salt and pepper to taste.
  4. Toss the cucumber slices in sour cream mixture and serve

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Jalapeño Pickle Relish

  • Author: Keith Recker
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Description

Perfect with hamburgers, hot dogs, bratwurst, or barbequed chicken.

Ingredients

Scale
  • 16 oz jar of store-bought dill pickle chips
  • 2 cups sliced jalapeño peppers (seeds removed)
  • ¼ cup tequila
  • 1 cup minced yellow onion
  • 2 minced garlic cloves
  • 1 tsp celery seed
  • 1 tsp chopped fresh dill
  • 1 tsp black pepper

Instructions

  1. Empty the jar of store-bought pickle chips into a stainless steel bowl.
  2. Add all other ingredients, stir gently and cover.
  3. Marinate for a day or two in the fridge.
  4. Chop into small pieces for more spreadable relish.

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Sriracha Mayonnaise

  • Author: Keith Recker
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Description

Slather this on hamburgers or hotdogs.

Ingredients

Scale
  • 2 cups Hellmann’s mayonnaise
  • ½ tsp fresh lime juice
  • 2 tbsp sriracha spice mix

Instructions

  1. Whisk everything together about an hour in advance of serving.
  2. If you want more heat, add more spice mix!

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Pesto Chimichurri

  • Author: Keith Recker
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Description

Use with steaks, roasts, and beer-can chicken.

Ingredients

Scale
  • ½ cup toasted pine nuts (or toasted pepitas)
  • 2 cups fresh parsley
  • ¼ cup fresh garlic mustard leaves (or fresh watercress)
  • 3 cloves fresh garlic
  • 1 tsp ground black pepper
  • Olive oil
  • Salt

Instructions

  1. Puree all the ingredients in the blender.
  2. Add olive oil gradually, scraping down the sides once in a while until a rough slurry is formed.
  3. Salt to taste. Add a little ground cumin if you like.

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Spicy Cilantro Lime Slaw

  • Author: Keith Recker
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Description

Delicious with fish or chicken.

Ingredients

Scale
  • 4 cups shredded green cabbage
  • 6 diced Cubanelle peppers
  • 1 diced yellow bell pepper
  • ¼ cup minced Vidalia onion
  • 2 tbsp ground white pepper
  • 2 tbsp lime zest
  • 3 tbsp fresh lime juice
  • ½ cup chopped fresh cilantro
  • Olive oil

Instructions

  1. Mix all ingredients together and marinate in the fridge overnight.
  2. For more heat, add a chopped jalapeño or two.

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Sweet Beet and Red Cabbage Slaw

  • Author: Keith Recker
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Description

Combines beautifully with pork, lamb, and any grilled sausage.

Ingredients

Scale
  • 2 minced shallots
  • 2 cups grated raw beets
  • 2 cups grated red cabbage
  • 1 cup grated carrot
  • 4 tbsp black cherry or pear balsamic vinegar
  • ¼ tsp ground coriander
  • Salt and pepper
  • Olive oil

Instructions

  1. Toss all ingredients together. Salt and pepper to taste.
  2. Marinate overnight.
  3. To make it a bit sweeter, add a grated Granny Smith apple.
  4. Just before serving, drizzle with olive oil and toss.

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Recipes and Story by Keith Recker
Photography by Marcy Holquist

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Grilled Swordfish with Pineapple Salsa

By
Keith Recker
-
0
A white plate with a piece of grilled swordfish with a pineapple salsa on top and a salad on the side. A fork and knife also sit on the plate.

Captain your crew towards friendly seas and warm waters this weekend with an easy and tasty combination: Grilled Swordfish with Pineapple Salsa.

Find the freshest swordfish filets possible. Rub them down with a light coating of olive oil, a light sprinkle of salt, white pepper, and ground cumin. Let the filets marinate in these flavors for half an hour before grilling. Our light and fresh pineapple salsa brings the fish to a whole new level. Feel free to double up on the jalapeños for extra spiciness.

Tips for Grilling Swordfish

For the best Grilled Swordfish results, select swordfish steaks that are at least one-inch thick. Thick swordfish steaks ensure they won’t dry out quickly on the grill. Lightly brush the swordfish with olive oil and season generously before grilling. Preheat your grill to a high temperature, aiming for well-defined grill marks. Cook the swordfish for about 5-6 minutes on one side and 3 minutes on the otherside, flipping only once. Swordfish is best served medium-rare to medium, so watch for opaque flesh and flakey edges while the center remains slightly translucent. Be sure to avoid overcooking to keep those juices in.

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A white plate with a piece of grilled swordfish with a pineapple salsa on top and a salad on the side. A fork and knife also sit on the plate.

Grilled Swordfish with Pineapple Salsa

  • Author: Keith Recker
Print Recipe

Description

The acidity in the pineapple refreshes the smoky grilled swordfish.

Ingredients

Scale
  • 4 or 5 jalapeño peppers, chopped (seeds and ribs removed for less spicy results)
  • 2 red onions, diced small
  • 2 orange or yellow bell peppers, diced small
  • 1 bunch, fresh cilantro, chopped
  • 2 fresh pineapples, skinned, cored and sliced into 1/4” rounds
  • 1 tbsp salt
  • 2 tbsp ground cumin
  • 1/2 tsp ground black pepper
  • Balsamic vinegar
  • Olive oil

Instructions

  1. Grill pineapple slices over medium heat until the edges are well caramelized.
  2. While still hot, chop into small pieces and toss with all other ingredients.
  3. Add balsamic vinegar and olive oil to taste and toss again.
  4. Let rest for an hour before eating with freshly grilled fish or grilled pork tenderloin

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Recipes and Story by Keith Recker
Photography by Marcy Holquist

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Eggplant and Smoked Mozzarella Tart

By
Anna Franklin
-
0
An eggplant and smoked mozzarella tart cut into pieces on a white table beside silverware and plates.

Dive into a recipe that’s sophisticated, irresistible, and sings a song of summer with this Eggplant and Smoked Mozzarella Tart. We’re elevating the humble eggplant into a culinary showstopper, where its earthy notes meet the creamy tang of goat cheese and the distinct flavor of smoky mozzarella. We nestle it all within a flaky, golden crust and finish it with a delicate drizzle of honey. Each slice offers an unforgettable blend of textures and tastes. It’s the perfect vegetarian recipe to anchor a light lunch, impress guests at a dinner party, or simply treat yourself.

When is Peak Eggplant Season?

Eggplant is primarily a summer vegetable, with its peak season typically running from July through September in most regions. While some varieties may appear earlier or later in the summer, such as June or October, these are the months when eggplant is most abundant, freshest, and at its best flavor. During peak season, eggplants have glossy, firm skin, feel heavy for their size, and are free of soft spots or blemishes. This abundance makes late summer and early autumn the ideal time to enjoy eggplant in all its versatility.

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An eggplant and smoked mozzarella tart cut into pieces on a white table beside silverware and plates.

Eggplant and Smoked Mozzarella Tart

  • Author: Anna Franklin
Print Recipe

Description

Who ever said salads and fried eggplant are the only options for this summer produce item?

Ingredients

Scale
  • 1 lb eggplant
  • 2 tsp kosher salt, divided
  • All-purpose flour, for dusting
  • 1 sheet store bought pie crust
  • 2 tbsp extra-virgin olive oil
  • Freshly ground black pepper
  • 1/4 cup fresh goat cheese
  • 1 cups smoked fresh mozzarella, thinly sliced
  • 2 tbsp honey
  • Fresh herbs, such as chives or basil, for garnish

Instructions

  1. With a sharp knife or mandolin, cut eggplant into 1/4-inch-thick slices. Toss the slices with 1 tablespoon salt and set aside in a colander placed over a bowl or sink. Let drain for at least 30 minutes.
  2. Prepare the tart shell by lining a tart pan with the store bought pie crust.
  3. By this time, the eggplant will have released a significant amount of liquid. Rinse eggplant under cold water to remove the excess salt and blot dry with a clean kitchen towel or paper towels.
  4. Using a spatula, evenly spread goat cheese on the pie crust. The top with the thinly sliced smoked mozzarella.
  5. Shingle the eggplant slices to cover the tart. Drizzle 2 tablespoons honey all over eggplant. Bake for 25 minutes or until the pie crust is slightly browned.
  6. Finish tart by drizzling more honey and garnish with herbs if desired. Cut into desired portion sizes and serve right away.

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Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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20 Minute Coconut Red Curry 

By
Anna Franklin
-
0
Two bowls of 20 minute coconut red curry sit on a table beside silverware, red chiles, lime slices, and a cup of beer.

Making a homemade curry can sound like a lot of work but our Coconut Red Curry recipe takes only 20 minutes to cook. Say goodbye to weeknight dinners that feel like an eternity to get ready and treat yourself to something quick, easy, and mouthwatering. This Coconut Red Curry is creamy as well as full of your favorite vegetables and protein. Serve it over top of white rice and then squeeze fresh lime juice all around for a flavorful and hearty dinner. You can also tweak the amount of curry paste and whether you use red or green if you’re looking for a spicer or sweeter curry.

Two bowls of 20 minute coconut red curry with rice and vegetables sit on a table beside fresh limes and beer.

What’s the Difference Between Red and Green Curry Paste?

While both red and green curry pastes come from a combination of many spices, their core ingredients differ and produce various end products. Green curry paste, of course, comes from green chiles. It’s heat level ranges from mild to intensely hot based on the type of green chile used. This curry relies on fresh and fragrant herbaceous ingredients like kaffir lime zest, lemongrass, and cilantro root. Red curry paste on the other hand uses dried red chiles which carry a deeper heat and smoky flavor. Even though it uses other similar ingredients to green curry paste, the dried red chiles impart a different taste.

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Two bowls of 20 minute coconut red curry with rice and vegetables sit on a table beside fresh limes and beer.

20 Minute Coconut Red Curry 

  • Author: Anna Franklin
Print Recipe

Description

Who knew curry could be made so quick yet so flavorful?

Ingredients

Scale
  • 1 clove garlic, grated
  • 1 tsp ground ginger
  • 1/4 cup curry paste, green or red
  • 1 tbsp butter
  • 1/4 cup tomato sauce
  • 2 tbsp Better Than Bullion
  • 1 tbsp sugar
  • 1 can coconut milk
  • Juice of 1 lime

Instructions

  1. In a large sauté pan, add garlic, ginger, curry paste, and butter. Toast until fragrant.
  2. Add tomato sauce, better than bullion, and sugar. Simmer for 2 minutes.
  3. Add one can of coconut milk and bring to a simmer for 5 minutes.
  4. Add your favorite veggies and protein to the sauce and simmer until cooked through. Serve with white rice and garnish with fresh lime juice.

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Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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