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Ham, Beans, and Greens

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staff-author
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An aerial view of a light brown bowl filled with Ham, Beans, and Greens

This Ham Beans and Greens recipe is a traditional boiled dinner with a surprise addition of wilted escarole to add dimension and texture. A dab of English mustard and some crusty bread makes it a meal. 

Many of us take a break from cooking during the peak-heat of summer. But once things get a little crisp outside, it’s time to ignite the stove and cozy up. This easy-peasy ham, beans, and greens recipe is full of flavorful fall farmers’ market ingredients. 

What is the History of “Beans and Greens”?

You’ll often see beans and greens on the menu at Italian restaurants as an appetizer. Their exact origin is debatable; like many Italian cooking staples in the States, some say that they are an American invention. But a version of beans and greens is a classic Italian “peasant food,” meaning something simple and straightforward that even 

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An aerial view of a light brown bowl filled with Ham, Beans, and Greens

Ham, Beans, and Greens

  • Author: Anna Franklin
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Ingredients

Scale
  • 1 smoked ham shank
  • ½ lb dried beans from the farmers’ market, soaked in cold water overnight
  • 2 carrots, minced
  • 1 onion, minced
  • 2 qt chicken stock
  • 2 bay leaves
  • 1 head escarole, chopped
  • Salt and pepper to taste
  • English mustard as condiment for the table

Instructions

  1. Add first 6 ingredients to a pot, excluding the chopped escarole.
  2. Simmer for 3 hours or until the beans are tender and the ham shank is falling off the bone.
  3. Remove the shank and let cool until it is able to be handled. Pick the meat off the bone and return to the pot.
  4. Add escarole and simmer until greens are wilted.
  5. Season with salt and pepper and serve with crusty bread.

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Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce
With Support from Buy Fresh, Buy Local of Western Pennsylvania 

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Avec Moi Cocktail, Inspired by Moulin Rouge! The Musical

By
Star Laliberte
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Two identical red cocktails in tall coupe glasses, garnished with fanned strawberries on a black reflective surface.

A vision of glitz and glam, our Moulin Rouge-inspired cocktail, Avec Moi, delivers a visceral sense of romance with its velvety, jeweled-red, glittery appearance. It’s a slightly sweeter cocktail subtly kissed by the orange flavor of Cointreau, and it finishes with a mild tartness on the palate.

Winner of 10 Tony Awards®, including best musical, Moulin Rouge! The Musical will run at Benedum Center from Wednesday, September 27 – Sunday, October 8, 2023. Visit trustarts.org for tickets.

Avec Moi Cocktail Recipe

INGREDIENTS

2.5 oz Grey Goose Vodka
1 oz raspberry simple syrup (recipe below)
1/2 oz Cointreau
1/2 oz fresh squeezed lemon juice
1/4 oz grenadine
red and silver edible glitter (pinch of each)
strawberries for garnish

INSTRUCTIONS

  1. Add ice to cocktail shaker.
  2. Add vodka, raspberry simple, Cointreau, fresh lemon juice, grenadine, and edible glitters to the cocktail shaker.
  3. Shake until a frost forms on the shaker.
  4. Strain pour into a chilled, tall, coupe glass.
  5. Garnish with a fanned strawberry.

Raspberry Simple Syrup Recipe

INGREDIENTS

1 cup granulated sugar
3/4 cup filtered water
3/4 cup fresh red raspberries

INSTRUCTIONS

  1. Place the sugar and water in a medium saucepan over medium heat. Cook for about 1 minute, stirring constantly until the sugar dissolves.
  2. Add the raspberries and then cook until the berries break down, about 5 to 6 minutes, turning the heat to low when it starts to boil.
  3. Use a spatula, as needed, to help break down the raspberries.
  4. Once the berries are fully broken down, strain the syrup into a container using a fine mesh sieve or strainer.
  5. Use a spatula to push the syrup through until all the seeds are strained out.
  6. Allow to cool. The syrup will thicken as it cools. The Raspberry Simple Syrup will keep in the refrigerator for up to 3 weeks.

Recipe by Sarah Cascone / Styling by Anna Calabrese / Photography by Dave Bryce / Story by Star Laliberte

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Cavatelli Recipe with Wurst

By
Abdul Rafay
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Revol Dinnerware Set with Earthy Palette: Cavatelli Salsiccia and Polish Wurst Meal

Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not just history, though: they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, stylist, cook, urban farmer, and TABLE contributor.

About This Cavatelli Recipe

Revol designed this classic-of-the-future dinnerware with high edges for less risky eating in the television room. Its gorgeous, earthy palette suggested a game-day sort of meal to Rafael, who paired Della Terra’s cavatelli salsiccia with Polish wurst and simple roasted vegetables. His sour cream, horseradish, and mustard condiments are can’t-miss items.

Wursts are deeply regionalized and have many varieties. Essentially, wurst is just sausage. We prefer smoked types that are made with pork and spices such as fennel. The drier the meat, the less fat content, and they can potentially dry out when grilled or cooked. I like the drier types which have a pronounced rich and meaty flavor.

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Revol Dinnerware Set with Earthy Palette: Cavatelli Salsiccia and Polish Wurst Meal

Cavatelli Recipe with Wurst

  • Author: Rafe Vencio
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Description

Enjoy sausage and pasta together.

Ingredients

Scale

For the Cavatelli

  • 4 oz hot fennel sausage
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 1 cup chicken stock
  • 1/2 cup roasted butternut squash, ½-inch diced
  • 1 fresh sage sprig
  • 1 tbsp honey
  • 4 oz cavatelli
  • 2 tbsp Parmesan
  • Mustard condiment (See below)

For the Mustard Condiment

  • ½ cup whole-grain mustard
  • ½ cup spicy brown mustard
  • 2 tbsp Worcestershire
  • ½ cup sour cream
  • 2 tbsp fresh horseradish
  • 1 tbsp chopped dill
  • 1 lemon, juice and zest
  • Pan-seared vegetables:
  • Baby carrots
  • Asparagus
  • Mushrooms, shiitake or shimenji

Instructions

For the Cavatelli:

  1. Cook sausage in butter over medium-high heat, breaking it up as you go, until sausage browns and color develops on the pan.
  2. Deglaze pan with apple cider vinegar, scraping up bits from the pan.
  3. Add chicken stock, sage, honey, and roasted squash to pan. Reduce by half, and taste for salt.
  4. Add cooked pasta, along with 2 tablespoons of pasta cooking water.
  5. Toss pasta with sauce and 1 tablespoon of Parmesan over high heat. Plate and garnish with the rest of Parmesan and fresh sage.

For the mustard condiment: 

  1. Toss with some olive oil until lightly coated and season with salt and fresh ground black pepper.
  2. Sear on a pan or griddle, and char the vegetables hard for some strong roasted flavor.

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Photography by Dave Bryce
Story by Keith Recker
Recipe, Food and Styling by Rafael Vencio
Dinnerware Courtesy of Revol

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Roasted Cauliflower Soup with Mushrooms & Spinach

By
Jordan Snowden
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Roasted Cauliflower Soup

This hearty Roasted Cauliflower Soup recipe has everything you want in the winter months. It’s comforting and satisfying, while remaining plant-based, low-calorie, and high in fiber. Roasting and puréeing the cauliflower and rutabaga brings depth of flavor, and creaminess, without relying heavily on animal products. To keep it vegan, the small amount of butter in the recipe can be eliminated or swapped with a plant-based butter alternative.

Health Benefits of Cauliflower

Incorporating cauliflower into your meals can add a ton of health benefits while also being delicious. It contains antioxidants like sulforaphane, which may help reduce inflammation and lower the risk of chronic diseases. Some studies also suggest that compounds in cauliflower may have protective effects against certain types of cancer.

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Roasted Cauliflower Soup

Roasted Cauliflower Soup with Mushrooms and Spinach

  • Author: Kristen Palmer
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Description

Try a nutritious soup that’ll keep you warm and energized through the winter.

Ingredients

Scale
  • 1 garlic head
  • 2 tbsp olive oil
  • 3 thyme sprigs
  • 1 yellow onion
  • 1 medium cauliflower head
  • Salt and pepper to taste
  • 1 rutabaga
  • 4 cups hearty vegetable stock
  • 3 cups water
  • 2 tbsp butter
  • 1 tbsp sherry
  • Mushrooms and wilted spinach (See below)

For the mushrooms and wilted spinach:

  • 10 oz baby bella mushrooms
  • 1 tbsp coconut aminos
  • 1 tbsp butter
  • 1 bag baby spinach

Instructions

  1. Heat oven to 375 degrees.
  2. Remove loose peel from head of garlic and cut off the top. Place in a square of foil and drizzle with 1 tablespoon of olive oil and arrange 3 sprigs of thyme on top. Gather ends of foil over the top of the head of garlic and place in oven. Roast garlic for 1 hour.
  3. Line a baking sheet with foil. Cut onion into quarters. Remove stem and leaves of cauliflower, cut into florets, and toss in large bowl with onion and 1 tablespoon of olive oil.
  4. Arrange on prepared baking sheet, season with salt and pepper, and bake for 1 hour.
  5. Line another baking sheet with foil. Remove the waxy outer layer of rutabaga and cut into 1-inch cubes. Toss with olive oil and spread on baking sheet. Season with salt and pepper and bake for 30 minutes. When rutabaga and cauliflower are done, then increase oven temperature to 400 degrees for the roasting of the mushrooms (see below).
  6. In batches, put cauliflower, rutabaga and roasted garlic cloves in blender with stock and a total of 3 cups of water. When mixture is smooth, pour into a medium pot. Season with salt and pepper, add 2 tablespoon of butter and 1 tablespoon of sherry. Warm on low stirring occasionally to prevent sticking.

For the mushrooms and wilted spinach:

  1. While soup warms, prepare mushrooms and spinach. Slice baby bella mushrooms and toss with 1 tablespoon olive oil, 1 tablespoon coconut aminos, 1 teaspoon thyme leaves, salt, and pepper. Roast on a baking sheet in 400-degree oven for 20 minutes.
  2. In a skillet, melt 1 tablespoon of butter and add spinach. Season with salt and toss until spinach just begins to wilt.
  3. To serve, pour soup into bowls. Float wilted spinach and mushrooms on top of soup in each bowl.

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Story and Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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Brown Rice and Lentil Salad with Citrus & Roasted Fennel

By
ZAIN
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Brown Rice and Lentil Salad with Citrus & Roasted Fennel served in a black plate with a steel fork

Craving carbohydrates is normal in the winter. By turning to whole foods like rice and lentils, however, you can satisfy that craving but also get nutrients that you won’t get from pasta or breads. Lentils are a high quality, plant-based source of protein but lack some amino acids. Pairing them with rice gives you the full scope of amino acids. Fennel often goes unnoticed or underused but has amazing health benefits. In Eastern medicine it is eaten in winter to tonify the kidneys and improve circulation. Like citrus, it also supports the immune system and is a source of fiber and folate.  Fennel is in season in winter and can be found in most grocery stores in refrigeration near the greens and herbs.

Health Benefits of Lentils

This lentil salad is a nutritional powerhouse. The combination of lentils and rice give it protein, so if you’re doing Meatless Mondays or trying to cut out meat, this is a great way to keep protein in your diet. The combination of protein and fiber in lentils also helps regulate blood sugar levels, making them a good option for people with diabetes.

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Brown Rice and Lentil Salad with Citrus & Roasted Fennel served in a black plate with a steel fork

Brown Rice and Lentil Salad with Citrus & Roasted Fennel

  • Author: Kristen Palmer
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Description

A healthy, protein-rich salad.

Ingredients

Scale
  • 2 oranges
  • 1 grapefruit
  • 2 tbsp whole coriander seeds
  • 2 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1 tbsp grapefruit juice, reserved from fresh grapefruit
  • 1 tbsp honey
  • 1/2 tsp salt
  • Fresh black pepper
  • 1 large fennel bulb with fronds
  • 2 tbsp olive oil
  • 1 cup uncooked brown rice
  • 1/2 cup dried green lentils
  • 1/4 cup sunflower seeds, roasted and salted

Instructions

  1. Heat oven to 425 degrees. Supreme citrus fruits, reserving 1 tablespoon of grapefruit juice for dressing. 
  2. To make dressing, toast coriander seeds in a dry frying pan until they smell nutty. Cool, then grind in a spice grinder. Whisk or blend together vinegar, olive oil, grapefruit juice, honey, salt and pepper and set aside.
  3. To prepare fennel, remove bottom and top, saving fronds. Chop fennel bulb into 1-inch pieces, toss with 2 tablespoons olive oil, and season with salt and pepper. Place fennel on a baking sheet and roast for 35 minutes.
  4. Cook rice and lentils according to package directions.
  5. Chop 2 tablespoons of the reserved fennel fronds.
  6. When rice and lentils are done, combine with dressing, and fennel, stir to combine. Fold in citrus and fennel fronds. Sprinkle with sunflower seeds.

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Story and Recipes by Kristen Palmer
Styling by Anna Franklin
 Photography by Dave Bryce

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Farro with Beets, Greens & Ginger Dressing

By
ZAIN
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Farro served with Beets, Greens & Ginger Dressing in a skillet with a spoon on the side

Farro is nutty, chewy, and has more fiber than most grains. For all of us looking for an easy, healthy weeknight dinner, a farro with beets salad is a great place to start. Everything in this recipe promotes good digestion and is full of nutrients that ward off chronic disease. Ginger is warming and soothing to the stomach. The roasted beets add sweetness but are also one of the most nutrient-dense foods you can find, a characteristic of foods with the deep colors. Like deep purple beets, dark greens offer high amounts of minerals and vitamins for very few calories. 

Health Benefits of Farro

Farro is a good source of fiber, protein, vitamins (like B vitamins), and minerals (such as magnesium, iron, and zinc). The whole grain nature of farro can contribute to heart health by improving cholesterol profiles and reducing the risk of heart disease. The complex carbohydrates in farro also provide a steady source of energy, making farro with beets and ginger dressing a great fuel-up for active lifestyles.

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Farro served with Beets, Greens & Ginger Dressing in a skillet with a spoon on the side

Farro with Beets, Greens & Ginger Dressing

  • Author: Kristen Palmer
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Description

A healthy form of dressing.

Ingredients

Scale

For the salad:

  • 3 medium beets with greens
  • 1 bunch mustard greens
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • Fresh black pepper

For the dressing:

  • 2 tablespoon fresh ginger, grated
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 garlic
  • 1 tbsp water
  • 1 cup farro
  • 2 teaspoons sesame oil
  • 1 tablespoon minced garlic

Instructions

  1. Heat oven to 425 degrees. Remove greens from beets, scrub beets, and wash greens. Cut dry beet and mustard greens into ribbons and set aside. Peel beets and cut into ½-inch cubes. Toss beets with 2 tablespoons of olive oil, 1/2 teaspoon salt, and fresh pepper. Place on a foil-lined baking sheet. Roast beets for 30 minutes.
  2. Combine all dressing ingredients and blend using a blender or immersion blender. If whisking, finely chop or grate garlic.
  3. Bring a sauce pot of salted water to a boil. Add farro and cook according to package directions.
  4. In a large skillet wilt beet and mustard greens in batches, with 1 tablespoon olive oil and 2 teaspoon sesame oil, minced garlic, and salt.
  5. In a large bowl combine farro, beets, greens, and dressing, tossing to combine.

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Story by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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California Quinoa Salad

By
Star Laliberte
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0
California Quinoa Salad served in a dark black plate with a steel fork

Sara Ghedina was born and raised in Italy, and lived for many years in California. “It was like a dream,” she says of her first glimpse of the Bay Area. The beauty of water, wind and hills made an impression. “I loved how adventuresome Californian cooks are. They mix cultures and ingredients in combinations you wouldn’t think of at first. If I had to choose a favorite cuisine, I’d pick what they call California Fusion, where the state’s fruits and vegetables come together beautifully.”

Healthy and nutritious kale salads are a Californian staple, often vegetarian and vegan. This Mexican-inflected mélange features quinoa, and forms a great base for a range of seasonal variations like black beans, cucumber, tomatoes, toasted pumpkin seeds, or even dried cranberries.

Benefits of Quinoa Salad 

Quinoa is a nutrient-dense superfood. Quinoa contains all nine essential amino acids, making it an excellent protein source for vegetarians and vegans. It’s rich in fiber, which aids digestion, promotes satiety, and helps maintain healthy blood sugar levels. And, naturally gluten-free, quinoa is a great option for those with gluten sensitivities or celiac disease. It makes a hearty base for a salad because it pairs well with vegetables.

 

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California Quinoa Salad served in a dark black plate with a steel fork

California Quinoa Salad

  • Author: Sara Ghedina
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Description

A fresh and vibrant California Quinoa Salad featuring kale, corn, edamame, bell pepper, avocado, and almonds, tossed in a zesty lime-balsamic dressing.

Ingredients

Scale

For the salad

  • 1/2 cup uncooked quinoa
  • 1 bunch kale, torn into bite-sized pieces
  • Juice of one lime
  • 3/4 cup corn
  • 3/4 cup cooked, shelled edamame
  • 1/2 red onion, thinly sliced
  • 1 red bell pepper, diced
  • 1 avocado, sliced
  • 1/4 cup sliced roasted almonds

For the dressing

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 lime
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper
  • 1/4 teaspoons chili pepper flakes

Instructions

 

  1. Rinse quinoa thoroughly under running water for at least 30 seconds. Drain well. Combine it with 1 cup of water in a saucepan, bring the mixture to a boil over medium-high heat, then decrease the heat enough to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes, allowing it to become fluffy.
  2. Meanwhile, place the kale in a large bowl, drizzle it with the juice of one lime and massage it gently between your hands to soften it. Let it rest for 15 minutes.
  3. Prepare the dressing by whisking together the olive oil, balsamic vinegar, juice and zest of the other lime, salt, pepper and red chili pepper.
  4. When the quinoa is ready, add it to the bowl with the kale, along with the corn, the edamame, the onion and the bell pepper. Drizzle the salad with the dressing and toss well to combine.
  5. Arrange the avocado slices in the bowl and sprinkle the toasted almonds on top.

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Share a photo and tag us — we can’t wait to see what you’ve made!

Check out some more California Fusion Recipes here!

Story, Photography and Styling by Sara Ghedina

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Beer Brat Stew

By
staff-author
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A large portion of beer brat stew sits next to smaller bowls of the hearty meal.

Prepare this hearty Beer Brat Stew the day before a big hike. Then, you can just warm it up when you get home and turn on one of your favorite movies. We use stout as the secret ingredient. It gives the stew a rich umami flavor you won’t be able to get enough of. Serve it with buttered slices of thick, country bread and you’ll have a full belly in no time. For more stew ideas, check out our other Stew to Warm Your Heart This Winter.

What is Bratwurst? What are Beer Brats? 

Brat summer? Brat fall? Move over for the real brat: bratwurst. This German sausage that features in the beer brat stew has been around since the 1700s. While many foods have “beer” additions that appear for the gluttonous sAmerican palate, beer brat stew is one of the most famous. Beer brats are just sausages that have been boiled in beer before grilling or roasting. You can make them yourself or buy online from retailers like Aldi.

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A large portion of beer brat stew sits next to smaller bowls of the hearty meal.

Beer Brat Stew

  • Author: Anna Franklin
Print Recipe

Description

This stew is a filling and heartening meal.

Ingredients

Scale
  • 4 tbsp butter
  • 1 package beer bratwursts (or regular bratwursts), cut into 1-inch slices
  • 3 carrots, cut into 1-inch pieces
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb fingerling potatoes, cut lengthwise
  • ¼ cup flour
  • 1 bottle stout beer
  • 1 qt chicken stock

Instructions

  1. Add butter to a large stock pot, add sausage and cook until browned.
  2. Add carrot, onion, minced garlic, and potatoes, cook until everything starts to brown.
  3. Add ¼ cup flour and stir until the flour is toasted and smells nutty.
  4. Add stout and chicken stock and simmer until all the veggies are softened and the broth is thickened.

Did you make this recipe?

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Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce

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The Summer Fun Never Ends with These 19 Concert Inspired Cocktails

By
Star Laliberte
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0
a look in on a light green tile surface and white background of a dark pink cocktail in a tall glass with mint, blueberry and watermelon garnish, and a honey yellow cocktail tin a stemmed glass garnished with honeycomb and a drip of honey from a honey stir stick held by a woman. Beyoncé cocktail

Yes, it’s fall. But that doesn’t mean we can’t still have some summer fun. Mix up a refreshing, summer cocktail and dance to our favorite music!

All summer, TABLE Magazine has been rolling out musician-inspired drinks as part of our 2023 Summer Concert Cocktail Series. When top artists arrived in Pittsburgh, we created “pregame” drinks for readers to try before the live music began.

So call up your friends, mix a few cocktails, turn up the stereo, and as Dua Lipa says in her hit track from the Barbie: The Album: “Dance the night away!”

The Playlist

The Cocktails

Dreams Cocktail

This beauty is an upscale version of a Gin and Tonic. Named after the quintessential Fleetwood Mac song, “Dreams,” and inspired by Stevie Nicks.

Summer Baby Cocktail

A wooden surface with 2 cocktails in green tinted collins glasses, garnished with a lemon wheel and a tiny clothespin.

Our Summer Baby recipe is a low-carb cocktail inspired by the Jonas Brothers’ recent pop hit. It is an appropriate title for a drink that, like the song lyrics state, “feels like summer.”

You Proof Cocktail

Two mason jar mugs with what looks like ice tea garnished with lemon and mint on a wooden surface with melting ice. cubes

This bourbon cocktail offers a nice kick with a spicy ginger finish, great for summer sipping. Just maybe stay away from porta-potties while sipping on this Morgan Wallen-inspired drink…

Forever Young Cocktail

Two layered cocktails, orange on the bottom and red on the top, in clear square glasses with citrus flames as garnish and 2 lemon wedges to the right of the glasses.

British rock and pop singer-songwriter, Rod Stewart is the inspiration for our Forever Young Cocktail. With a career that’s still going after over 60 years, one might suggest this icon is, himself, forever young.

Sunrise, Sunburn, Sunset Cocktail

Two orange colored cocktails in rocks glasses with peach fan garnish and a dark background

Luke Bryan’s “Sunrise, Sunburn, Sunset” tells the story of a summer romance. We’ve been romancing all summer long with this cocktail that proves a tasty Bourbon base nip is for more than just country music fans. Enjoy the Sunrise, Sunburn, Sunset cocktail on a hot evening with your summer crush.

Appetite for Destruction Cocktail

Two light purple cocktails with smoke and skull ice cubes on a black background

Appetite for Destruction was American hard rock band Guns N’ Roses’ debut solo album. It took about a year after its initial release in July of 1987 for the LP to succeed. But we think this cocktail will be an immediate hit with those who choose to imbibe.

Like a Virgin White Cosmo & Material Girl, Golden, Glitter, Ginger, Appletini

a look in photo with a black background and 3 cocktail glasses. 2 are the shape of a woman's body with a very pale yellow cocktail garnished with a long lemon twist and maraschino cherry, and a single glittery gold cocktail in a shorter glass

Like a Virgin and Material Girl were two of the top-performing songs by ’80s Queen of Pop, Madonna. This music icon not only set the standard for the dance-pop genre, she helped pave the way for a less “narrow-minded” approach to women’s sexuality. Her popularity continues to thrive on controversial, provocative lyrics, fed by a rebellious personality that has been celebrated by women for over three decades.

Sunflower Cocktail

2 orange cocktail in rocks glasses on a black surface with dehydrated orange slices as garnish. The front cocktail is being poured by a woman's hand

The Sunflower Cocktail is inspired by Post Malone’s song of the same name with Swae Lee and his alleged drink of choice, the Screwdriver. Like Malone, the Sunflower Cocktail takes a blend of different “genres” to create a unique flare. Mixing the concept of a classic Screwdriver Highball with the less acidic elements of a Cosmopolitan results in a delightful cocktail you’re sure to adore.

Man, I Feel Like a Woman Cocktail

2 glasses with peach colored cocktails garnished with peach slice fans and jalapeño slices sitting on a vibrant green wooden surface

It’s a totally crazy, forget your a lady, kind of cocktail. You can’t sip on Man, I Feel Like a Woman without those classic Shania Twain lyrics making their way into your head, and probably out of your mouth. Is it because you love that catchy tune, or is it the tequila talking? Whichever it may be, it’s your prerogative to have a little fun.

Baker’s Dozen Cocktail

two cocktails that have a light brown color with round cocktail ice cubes and mini cake, powdered and chocolate coated donuts as garnish

Our Baker’s Dozen Cocktail, Inspired by Phish, comes with a little fun fact moment for those who are not “aphishianados.” In 2017, between July 21st and August 6th, this polarizing jam-band played 13 shows at New York’s Madison Square Garden. Each performance featured a unique set list with no repeated songs, and get this, a special donut served to the audience from Philadelphia’s hometown hero, Federal Donuts. During the course of the 13 shows, Phish performed 237 total songs that were recorded live and sold as a special, limited-release boxed set titled The Complete Baker’s Dozen on November 30th of the following year.

So What Cocktail

a look in at 2 identical dark peachy pink cocktail on a black background with ice cube and peach wedges as garnish

The song may have been written as a joke — so says Pink — but our So What Cocktail, inspired by the singer-songwriter, is no-joke, dangerously delicious!

Prickly Pear Lemonade & Queen Bee Cocktails

a look in on a light green tile surface and white background of a dark pink cocktail in a tall glass with mint, blueberry and watermelon garnish, and a honey yellow cocktail tin a stemmed glass garnished with honeycomb and a drip of honey from a honey stir stick held by a woman. Beyoncé cocktail

We hoped our Prickly Pear Lemonade and Queen B cocktails might lessen the sting of Queen Bey’s Pittsburgh Renaissance Tour stop cancellation. About a month before Beyoncé was set to hit Acrisure Stadium, a statement from stadium officials was released citing “production logistics and scheduling issues” that would prohibit the artist from visiting Pittsburgh. While we may have lost the big venue opportunity to groove with the Queen, that didn’t stop us from paying homage to the R&B pop icon with not one, but two cocktails. In the words of Beyoncé herself, “We gettin’ f…. up tonight!”

Lover Cocktail

2 tall narrow orange cocktails with a pick sugar petal and raspberry garnish with a deep red background, Taylor Swift cocktails

Pop sensation Taylor Swift has taken a generation by storm. Don’t let the incredibly personal, poetic stories of heartbreak fool you. She may sing about her misfortunes with love, but this fierce singer-songwriter stands tall and confident on stages all over the world with red-painted lips representative of her passion for entertaining and the love she has for her fans, for life, and for helping others.

It’s a sentiment widely reciprocated by her fanbase, which continues to grow in loyalty and number, perhaps because she uses her platform to give back. It has been reported that, during her ‘Eras Tour,’ Taylor is quietly making generous donations to food poverty charities along the way. It’s this altruistic nature that inspires our tall Taylor Swift-themed cocktail topped with sweet sugar petals and red raspberry.

Crush Cocktail

a deep red cocktail in a hanging glass with a small bird hole type opening with a dark background and smoke

Right side up or upside down? It’s real, even though it feels like you’re dreaming. This rum-based cocktail, inspired by Dave Matthews Band’s “Crush,” will leave you sitting, smoking and feeling… well, you know.

Typical Average Cocktail

two yellow cocktails in small glass cartons with mint sprig garnish on a white tile surface

A Typical Average Cocktail for a “typical average teen, if you know what I mean.” We went all the way back to the year 2005 when Ed Sheeran self-released his first EP, The Orange Room, for this cocktail inspo. The third track on the album was titled Typical Average.

Rio Cocktail

Two identical cocktails in iridescent wine glasses garnished with dragon fruit pinwheels and mango rolls made to look like roses.

Like a river that twists through a dusty land, our Rio Cocktail will leave you dancing in the sand. It was created with the tropical flavors you’d sip on the beaches of Rio de Janeiro, John Taylor’s original inspiration. But it was Simon Le Bon who wrote the track’s lyrics and switched it to a girl named Rio. It’s part of Duran Duran’s musical legacy now!

Summer’s In Your Blood Cocktail

2 cocktail glasses rimmed with tajin and fanned strawberries over a gradient of red/orange cocktail on a brown wood table with a lime wedge and jalapeño slices. A Boygenius inspired cocktail

“You can’t help but become the sun” when you’re sipping on Summer’s In Your Blood, a cocktail inspired by Boygenius’ song “True Blue.” Step away from unpredictability and sip a cocktail with your besties. Soak in the vibe of this American indie rock supergroup.

Recipes by Sarah Cascone / Styling by Anna Calabrese / Photography by Dave Bryce / Story by Star Laliberte and Jordan Snowden

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Gluten-Free Chicken Noodle Soup

By
ZAIN
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Asian-Inspired Chicken Noodle Soup served in a bowl, with lemon water, a spoon, and salt on the side

Liz Fetchin started making her Gluten-Free Chicken Noodle Soup with rice noodles, and the recipe organically evolved to include other Asian-inspired flavors. She serves up ingredients such as sesame oil, garlic, coconut aminos, red pepper flakes, bok choy in place of celery, and a cilantro and green onion garnish in a savory broth. Shred up a soy-free rotisserie chicken, and a nutritious, delicious dinner is on the table in less than half an hour. Plus, you can always store the leftovers and save them for your lunch the next day.

Are Rice Noodles Gluten-Free?

Yes! Rice noodles are gluten-free alternative to other types of noodles, especially in soup. Rice noodles are naturally gluten-free because they use primarily rice flour and water. Unlike wheat-based pasta, rice noodles do not contain gluten since the protein found in wheat, barley, and rye, is not present in rice. This makes them a safe and unique texture option for individuals with celiac disease, gluten sensitivity, or those simply choosing to follow a gluten-free diet. Just like any other ingredient though, we recommend reading nutrition labels just to ensure there is no gluten in a specific product.

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Asian-Inspired Chicken Noodle Soup served in a bowl, with lemon water, a spoon, and salt on the side

Gluten-Free Chicken Noodle Soup

  • Author: Liz Fetchin
Print Recipe

Description

The infusion of Asian flavors is ready to heat you up on a cold winter day.

Ingredients

Scale
  • 1 lb of rice noodles (I like Mama brand vermicelli-style rice noodles)
  • 1 tbsp sesame oil
  • 2 cloves of garlic, minced
  • 2 green onions, cleaned and thinly sliced (white and green parts)
  • 1 medium-sized carrot, peeled and sliced into ¼ inch rounds
  • 6 oz shiitake mushrooms, cleaned and thinly sliced
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp red pepper flakes
  • ½ tsp dried thyme
  • 4 cups chicken stock (I love Kitchen Basics)
  • ¼ cup coconut aminos
  • 1 tbsp rice wine vinegar
  • 1 lb of boneless, skinless chicken breasts sliced thin, or the shredded meat of one soy-free rotisserie chicken
  • 3 cups chopped bok choy or baby bok choy
  • Salt and pepper to taste
  • Optional garnish: cilantro and sliced green onions

Instructions

  1. Cook rice noodles according to package instructions (you can do this while making the soup). Set aside.
  2. Heat sesame oil over medium heat in a large stockpot.
  3. Add garlic and cook until fragrant, about 2 minutes.
  4. Add green onion, reserving about 1 tbsp for garnish, then add carrot, mushrooms, salt, pepper, red pepper flakes, and thyme.
  5. Cook until carrots start to soften, about 5 minutes.
  6. Carefully pour in chicken broth, then add coconut aminos and rice wine vinegar.
  7. Stir to combine, then bring to a boil.
  8. If using raw chicken, carefully add to the pot, then bring the soup back to a simmer and allow to cook for about 8 minutes or until the chicken pieces are cooked all the way through (color will be consistent throughout and juices will run clear). If using a rotisserie chicken, add it with the bok choy in the next step.
  9. Add bok choy and allow to cook until soft and bright green.
  10. Portion out the rice noodles into bowls, ladle soup over top, then garnish with sliced green onions and cilantro, and serve.

Did you make this recipe?

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Recipe by Liz Fetchin of Octofree®
Food Styling Anna Franklin
Photography by Dave Bryce

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