Easy One Pan Salmon and Tomatoes

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August 15, 2023

A vibrant and nutritious pan salmon and tomato meal featuring perfectly roasted salmon fillets accompanied by a colorful assortment of ripe tomatoes.

Our Easy One Pan Salmon and Tomatoes is inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook, and maybe by a tiny bit of overexposure to our kitchen these last few months. From her ideas, we decided to chart a simple course for everyday meals this summer. Sheet pan dinners are a great way to help you get through the weekdays. Each pan carries plenty of fresh ingredients ingredients and loads of flavor. Plus, one pan cooking makes a no-mess, easy dinner option. The quick succession from oven to plate is simply delicious!

Cook up this one pan salmon and tomato recipe for a delicious, no-fuss seafood dinner. Just season, roast, and enjoy!

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Easy One Pan Salmon and Tomatoes

Author: Keith Recker

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Description

Making a healthy dinner has never been so simple and quick.

Ingredients

Scale

2 pieces of salmon
50 halved cherry tomatoes
2 tbsp fresh oregano leaves
1/4 tsp lemon zest
1/4 tsp salt
1 cup pitted Kalamata olives
1/4 tsp pepper
1/4 cup olive oil

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Instructions

First, prepare a simple tapenade by blending 2 tbsp fresh oregano leaves, 1 cup pitted Kalamata olives, ¼ tsp lemon zest, salt, pepper, and ¼ cup olive oil.
Roast 50 halved cherry tomatoes at 400 degrees for 20 minutes.
Brush 2 pieces of salmon with oregano-olive tapenade. Add salmon to the pan, along with sliced olives and fresh oregano stems. Cook everything for another 10 minutes.
Squeeze fresh lemon on top before serving.

We gratefully acknowledge the wonderful author and chef Melissa Clark, who set us on this flavorful path! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cook Book.

Story by Keith Recker
Photography and Styling by Erin Kelly
Recipes Inspired by Melissa Clark

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Turkey and Black Bean Burger with Sweet Potato Fries

By

Jordan Snowden

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August 15, 2023

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An aerial view of a Turkey and Black Bean Burger, Sweet Potato Fries, blueberrys, and kiwi slices sitting on a light green plate against a green background.

Healthy but hardy — turkey and black bean burgers are a delicious and healthy alternative to traditional burgers. Made with lean ground turkey and fiber-rich black beans, they are packed with protein and nutrients. Bonus points for anyone watching their waistline: These burgers are lower in fat than those made with beef. Plus, the flavor of turkey showcases the handful of spices you. This way your end product is juicy, savory, and just as delicious as a regular burger would be.

Why Sweet Potato Fries Are Still Healthier Than Regular Fries

When baked instead of fried, sweet potato fries are a salty and nutritious companion. The side dish is a great source of complex carbohydrates, vitamins, and minerals. Even more, sweet potatoes are also lower in calories than regular potatoes and contain more fiber.

Together, this burger and fry combo makes for a satisfying and healthy meal that the whole family will love.

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Turkey and Black Bean Burger

Author: Alekka Sweeney

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Description

A healthy upgrade for your favorite burger.

Ingredients

Scale

1– 15 oz can black beans
3 green onions
1/2 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1/2 tsp salt
19 oz lean ground turkey
Whole wheat hamburger buns

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Instructions

Preheat the oven to 375ºF.
Drain and rinse the black beans. Place the black beans in a large bowl and mash them slightly with your hands or a potato masher.
Slice the green onions and add them to the bowl along with the chili powder, cumin, garlic powder, cayenne pepper, and salt. Stir until the beans are evenly seasoned.
Add the ground turkey to the seasoned black beans. Mix well using your hands. Form 4 patties (about 2-2.5 inches diameter, 1/2 inch thick). Place the patties on a roasting pan or a baking sheet covered with foil and wire cooling racks.
Bake the patties in the preheated oven for 20 minutes, or until browned on the outside and no longer pink in the center.

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Baked Sweet Potato Fries

Author: Alekka Sweeney, Adapted from Cookie and Kate

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Description

A crispy side dish that gets rid of the guilt of regular french fries.

Ingredients

Scale

2 lb sweet potatoes (about 2 medium-large or 3 medium)
1 tbsp cornstarch
½ tsp fine sea salt
2 tbsp extra-virgin olive oil
Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder

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Instructions

Preheat the oven to 425 degrees fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer).
Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
Peel the sweet potatoes and cut them into fry-shaped pieces about 1/4″ wide and 1/4″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
Sprinkle the sweet potato fries with the cornstarch (use 1 1/2 teaspoons per pan) and salt (1/4 teaspoon per pan).
Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
Arrange your fries in a single layer and don’t overcrowd; otherwise, they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick wrist turn.)

Start your meal with a refreshing salad. Try one of the following recipes:

Watermelon Salad
Summer Salad
Strawberry Salad and Rhubarb Balsamic Vinaigrette
Citrus and Seed Salad with Basil Vinaigrette

Sweet Potato Fries Recipe Adapted from Cookie and Kate
Recipes by Alekka Sweeney
Photography by Dave Bryce

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White Bean Tuna Salad Wraps

By

Jordan Snowden

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August 15, 2023

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White Bean Tuna Salad Wraps sit on a green plate with two orange slices, and a few pieces of kiwi.

Small in size, these White Bean Tuna Salad Wraps are not only delicious but are loaded with nutrients perfect for midday pick-me-ups. You may just beat that two o’clock feeling after eating these for lunch!

Pack one for the kiddo’s lunch, too — these White Bean Tuna Salad Wraps don’t get soggy, provide an balance of protein, carbohydrates, and healthy fats, and are just all around visually appealing. Help your little ones stay energized and focused throughout the school day.

What Makes These Wraps So Healthy?

Our White Bean Tuna Salad Wraps recipe calls for tuna in olive oil, rather than water, which, while a bit more on the calorie side, is much higher in vitamin D and selenium — helping your body fight infections. Plus, is excellent for your bones!

Meanwhile, the central star, white beans, provides a plethora of marvelous nutrients and vitamins, like protein, fiber, folate, iron, and magnesium. You have the option to use either cannellini or Great Northern white beans. The difference is that cannellini beans are a bit larger and creamier, while Great Northern beans are firmer and smaller in size. But you can’t go wrong with either!

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White Bean Tuna Salad Wraps

Author: Alekka Sweeney
Yield: Makes 4

Print Recipe

Description

A simple lunch that comes together easily and provides a filling meal.

Ingredients

Scale

1 cup chopped red onions or shallots
Zest and juice of 1 lemon or 2 limes (can sub a tbsp or two of cider vinegar)
2 (5- to 6-oz) cans of tuna packed in olive oil
2 (15-oz) cans of cannellini or Great Northern white beans, rinsed and drained
1/2 cup (loosely packed) chopped parsley or arugula, or 2 tablespoons thinly sliced mint
1/2 tsp freshly ground black pepper
Salt and more extra virgin olive oil, to taste
1 package of whole wheat tortillas
1 cup spring salad mix

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Instructions

Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Combine ingredients in a bowl. Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine.
Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chili to taste.
If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of extra virgin olive oil. Add salt to taste.
Chill before serving.
Lay tortillas on a clean work surface. Lay salad mix over tortilla. Spread ½ cup of tuna salad over greens. Fold top and bottom half of tortilla into the middle, turn the tortilla to the open edges and fold over like a burrito.

This salad will last several days in the fridge, tightly covered.

Recipe by Alekka Sweeney
Photography by Dave Bryce

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Second Act: Turkey Leftovers

By

Keith Recker

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August 15, 2023

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We are inspired by TABLE Magazine contributor Rhonda Schuldt and the leftover transformations of her classic Roasted Chicken recipe. These four leftover recipes will please the palate without the turkey overload. Turkey doesn’t have to run the show, however. You can swap in any leftover meat you have on hand.

Gluten-Free Turkey Enchiladas Verde

This recipe can be made with leftover roasted turkey and homemade Salsa Verde (recipe below), but this super easy version uses either canned green enchilada sauce or jarred Salsa Verde. Ingredients are layered between tortillas, so there are no pesky rolling individual enchiladas!

INGREDIENTS

1 large can green enchilada sauce*
12 6-inch corn tortillas**
4-6 cups shredded turkey***
½ yellow or red onion, chopped
1 can black beans, drained
1 cup roasted corn (canned or frozen corn works equally well)
Shredded cheddar or Mexican blend cheese (3-4 cups)

INSTRUCTIONS

Heat oven to 375°. Spray a 9×13 baking dish with non-stick cooking spray.
Pour a thin layer of enchilada sauce over the bottom of the dish. Lay six corn tortillas on the bottom, overlapping the tortillas to cover the bottom of the pan. Top with the shredded turkey, onion, beans, and corn. Add 1-2 cups of the cheese depending on how cheesy you want the enchiladas. Pour 1/3 of the enchilada sauce over the filling ingredients. Top with the remaining six tortillas, overlapping, to cover the filling. Top with remaining enchilada sauce; spread the sauce evenly over the tops of the tortillas. Top with additional cheese…adding as much cheese as you wish.
Cover with foil and bake for 20-30 minutes until bubbly and heated through.
Let sit for 10 minutes before serving.
Serve with sour cream, scallions, your favorite hot sauce, and/or cilantro if desired.

*If you can’t find gluten-free green enchilada sauce, I’ve used green salsa, which is usually gluten-free.

**Flour tortillas make a delicious non-gluten-free version, as well.

The recipe works equally well with red enchilada sauce if that’s preferred!

Roasted Tomatillo and Sweet Onion Salsa Verde

INGREDIENTS

1 ½ pounds fresh tomatillos, husks removed and rinsed*
2 medium sweet onions
2 poblano peppers (substitute jalapeno or Serrano peppers for more heat)
4 cloves garlic, peeled
Juice of 1 lime
½ teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
½ cup fresh cilantro, chopped

INSTRUCTIONS

Preheat grill to medium-high.
Leaving root end intact, peel onions and halve from root to tip.
Place whole tomatillos, onions, and peppers on oiled grill grate. Cook, turning occasionally until all are slightly charred. Remove from grill. Seed and stem the peppers.
Place charred vegetables in a blender or food processor along with garlic, lime juice, cumin, salt and pepper. Pulse until blended. Stir in cilantro.
Serve simply with chips, as a condiment, or as a delicious base for chicken enchiladas. Stir into two chopped avocados for a guacamole to remember!

Turkey and Vegetable Soup

INSTRUCTIONS

Heat 1 tablespoon olive oil in a stockpot. Add 1 diced carrot, 1 diced celery rib, ½ cup diced onion, 1 clove chopped garlic. Cook for 5 minutes until softened.
Add 1 14-ounce can of diced tomatoes (fire-roasted, if you can find them), 1-quart turkey stock*, and 2 cups shredded leftover turkey. Season with salt, pepper to taste. Let simmer until heated through.

*It’s easy to make your own turkey stock from the leftover carcass of your turkey.

Buffalo Turkey Sliders

Sauce: In a saucepan, add equal parts butter and your favorite hot wing sauce, such as Frank’s®, adding a little more hot sauce if desired to up the heat. Season with garlic powder and black pepper to taste. Make plenty of this sauce… it keeps in the well in the fridge!

Per Slider: Toss 2 tablespoons of sauce with ½ cup of warmed leftover shredded roast turkey. Place on a slider bun and garnish with blue cheese dressing and top with finely diced celery if desired.

Turkey Salad Sandwiches

The options here are endless! Serve on tomato slices, salad greens, toasted bread, crackers, or enjoy each of these ideas on its own.

Classic version: Stir together shredded turkey, diced celery, chopped hard-boiled eggs, mayonnaise (or plain Greek yogurt), a little mustard of your choice. Season with salt and pepper.

Curried version: Mix together Greek yogurt, curry powder, garlic powder, salt, and pepper. Stir in shredded turkey, finely diced cucumber, chopped green apple.

Forever Young Cocktail, Inspired by Rod Stewart

By

Star Laliberte

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August 14, 2023

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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 the 15th cocktail, Forever Young, in our 2023 Summer Concert Cocktail series. With a career that’s still going after over 60 years, one might suggest this icon is, himself, forever young.

Forever Young Cocktail Recipe

INGREDIENTS

2 oz Old Overholt Rye Whiskey
1 oz Justin Cabernet Sauvignon
1 ½ oz lemon simple syrup (recipe below)
“Wild” lemon twist, for garnish

INSTRUCTIONS

Add ice to a cocktail shaker and pour in whiskey and lemon simple syrup. Shake until chilled and a frost forms on the shaker.
Strain into your rocks glass.
Gently and slowly pour the wine over the back of a spoon held just at the top of the cocktail, allowing the wine to float to the top.
Add your lemon twist to the glass rim.

Lemon Simple Syrup Recipe

INGREDIENTS

2 lemons (medium/large in size)
1 cup water
1 cup sugar

INSTRUCTIONS

In a small saucepan, bring the water and sugar to a boil, stirring until the sugar is dissolved.
Remove the saucepan from the heat, add the zest from 1 lemon, then the juice from both lemons, and then add 2 halves of the non-zested lemons into the liquid.
Allow the syrup to come to room temperature.
Strain using a fine mesh strainer into a container. While straining, do not press on the lemons. Refrigerate. This Lemon Simple Syrup will last up to 2 weeks as is in the refrigerator or if you add a tablespoon of vodka or rum it will last longer.

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

Try these other cocktails in our Summer Concert Series:
Sunrise, Sunburn, Sunset Cocktail, Inspired by Luke Bryan
Appetite for Destruction, Inspired by Guns N’ Roses
Like a Virgin and Material Girl: 2 Cocktails Inspired by Madonna
Prickly Pear Lemonade and Queen B: 2 Cocktails Inspired by Beyoncé
So What Cocktail, Inspired by Pink
Baker’s Dozen Cocktail, Inspired by Phish
Man, I Feel Like a Women Cocktail, Inspired by Shania Twain
Sunflower Cocktail, Inspired by Post Malone
Typical Average Cocktail, Inspired by Ed Sheeran
Crush Cocktail, Inspired by Dave Matthews Band
Summer’s In Your Blood Cocktail, Inspired by Boygenius
Lover Cocktail, Inspired by Taylor Swift

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Sunrise, Sunburn, Sunset Cocktail, Inspired by Luke Bryan

By

Star Laliberte

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August 14, 2023

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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 our 2023 Summer Concert Cocktail series. This is the 14th drink in our lineup of artist-inspired cocktails to kick off a few pregame celebrations before the live music begins. A tasty Bourbon base nip is for more than just the country music fans. Enjoy the Sunrise, Sunburn, Sunset cocktail on a hot evening with your summer crush.

Sunrise, Sunburn, Sunset Cocktail Recipe

INGREDIENTS

2 oz Woodford Reserve Bourbon
1 tsp granulated sugar
2 tsp soda water
1 Luxardo Cherry
1 orange twist
2 tbsp diced white peach
White peach fan, for garnish

INSTRUCTIONS

In a rocks glass, muddle sugar, soda water, cherry, and orange twist.
Then add diced peaches and muddle.
Add ice to the glass, pour in bourbon, and stir.
Garnish with a peach fan.

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

Try these other cocktails in our Summer Concert Series:
Appetite for Destruction, Inspired by Guns N’ Roses
Like a Virgin and Material Girl: 2 Cocktails Inspired by Madonna
Prickly Pear Lemonade and Queen B: 2 Cocktails Inspired by Beyoncé
So What Cocktail, Inspired by Pink
Baker’s Dozen Cocktail, Inspired by Phish
Man, I Feel Like a Women Cocktail, Inspired by Shania Twain
Sunflower Cocktail, Inspired by Post Malone
Typical Average Cocktail, Inspired by Ed Sheeran
Crush Cocktail, Inspired by Dave Matthews Band
Summer’s In Your Blood Cocktail, Inspired by Boygenius
Lover Cocktail, Inspired by Taylor Swift

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Blueberry Pancakes

By

Jordan Snowden

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August 14, 2023

0

A stack of blueberry pancakes on a green plate. A forkful is taken out of the stack, with the fork sitting to the top right of the pancakes. Blueberry Pancakes Recipe

The secret to this fluffy homemade blueberry pancake recipe is milk and vinegar. By letting the two ingredients sit together to create “buttermilk,” you’ll end up with soft, airy pancakes no one will be able to resist.

Can I Freeze These Blueberry Pancakes?

Absolutely! To Freeze, first let the pancakes cool completely. Then, layer your pancakes between sheets of parchment paper and place them in a freezer bag. These pancakes will keep for up to two months in the freezer.

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Blueberry Pancakes

Author: Alekka Sweeney
Yield: Serves 4-6 1x

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Description

Your dream pancakes await!

Ingredients

Scale

3/4 cup milk
2 tbsp white vinegar
1 cup flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 tbsp melted butter
1+ cup fresh blueberries
More butter for the pan

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Instructions

Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan.
Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up.
Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
Serve with butter and maple syrup.

Recipe by Alekka Sweeney
Photography by Dave Bryce

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What to Expect at Pittsburgh’s Deutschtown Deli

By

Jordan Snowden

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August 14, 2023

0

When the North Shore Deli permanently closed its doors, a huge vacancy was left on Pittsburgh’s Ohio Street.

“There’s nowhere to really get sandwiches around here,” Cory Hughes, owner of local restaurants Fig & Ash and Fat Cat, tells TABLE Magazine. “We have Fat Cat, which is kind of like dine-in, but people were more looking for grab-and-go, and when we saw the space, we thought it’d be perfect for a deli.”

The space Hughes is referring to is the location of the former Coop Chicken & Waffles and soon-to-be Deutschtown Deli, Hughes’s latest venture in the Pittsburgh food scene. He says to expect a “straight-up old-school deli” when doors open in the next few weeks.

“We’re not going to reinvent the wheel here; it’s going to be a lot of hot pastrami on rye, kielbasa, club sandwiches, Italian hoagies, stuff like that.”

One key difference, however, is that Deutschtown Deli Chef Chris Kweder already has a pickling program in the works and plans to make pastrami from corned beef.

“We’re going to make us much in-house as we can,” Hughes says.

Kweder will also be debuting a sandwich called the Chip Chop Italian, which was successfully tested out at this year’s Deutschtown Music Fest.

“It’s basically a diced Italian sandwich, and it’s like every bite the same,” Hughes says. “That’s going to be a huge crowd-pleaser here.”

Story by Jordan Snowden

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5 Mushroom Recipes for a Post-Oppenheimer Movie World

By

Jordan Snowden

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August 14, 2023

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Buttered Mushroom Tartine on two separate plates with mushrooms in one plate and a dip sauce in another

Just like the long-standing effects of the atomic bomb, the threads of the Oppenheimer movie are still making their way into pop culture, casual conversation, style, and beyond. So you might as well hop on the post-Oppenheimer train, and whip up one of the following recipes utilizing mushrooms as an ingredient. This entire article may be a mushroom cloud joke…

Stuffed Pork Loin with Mushrooms, Ginger and Currants

A sweet and savory stuffing makes this ballotine-style pork loin recipe a dream!

The mushrooms, ginger, and currants are infused with the nutty, rich flavors of the meat, while the loin stays tender from the juices of the stuffing, as well as the jacket of fat left on. This one-pan dish is perfect and easy to warm up your dinner guests, feed the family, or enjoy curled up on the couch with a blanket and a movie on TV.

Ken-ergy: The Ultimate Post-Workout Smoothie

Just like the crossover during the Barbie and Oppenheimer premiers, this post-workout smoothie, made to keep the Ken-ergy alive, features Om Master Blend Organic Mushroom Powder and is a great addition to any late-night top secret projects you may be working on.

Buttered Mushroom Tartine

The art of tartine making is something that every home cook should perfect. It can be a quick meal with endless flavor and ingredient combinations or a singular tried and true recipe perfected through repetition.

Vegetarian Ramen Bowls

A delicious soup-for-dinner strategy may be in order? Because this vegetarian dish is flavorful, it will be more treat than sacrifice. It’s also perfect for Meatless Mondays.

Farro Risotto with Mushrooms and Taleggio

A wholesome and farro risotto made with earthy mushrooms, and indulgent Taleggio cheese, creating a delicious and satisfying dish with a rustic and comforting appeal. — Cory Hughes adds a savory, rich risotto to the Thanksgiving table.

This recipe is based on based on “warm, nourishing, stick-to-your-guts kind of food.”

Story by Jordan Snowden

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Pittsburgh Happenings: August 15-21

By

Jordan Snowden

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August 14, 2023

0

A man in a tall hat jump with a guitar in front of a stadium crowd.

Two rooftop parties, an Italian festival, outdoor music events aplenty… the dog days of summer are in full swing. Here’s what’s happening in Pittsburgh this week to take full advantage of the season.

Photo courtesy of Biergarten @ Hotel Monaco

Biergarten Beach Party
Hotel Monaco, August 16
Our three rivers may not be ocean, but you can pretend during Biergarten’s Beach Party. At the Hotel Monaco in partnership with Maggie’s Rum Farm, the event will feature beachy cocktails, games, live entertainment, and summer menu offerings from Executive Chef Dave Racicot. Oh, and did we mention it’s National Rum Day?

A white hand wearing a clear glove makes cannolis — Photo courtesy of Little Italy Days Facebook

Little Italy Days
Bloomfield, August 17-20
“When the moon hits your eye like a big pizza pie, that’s amore!”

Sound Series: Soy Sos with PVKVSV: Dub Corridor
The Andy Warhol Museum, August 17
This sound series event invites Soy Sos (aka Herman Pearl) and collaborator PVKVSV (aka Hussein Pwono) for an evening celebrating the reggae electronic offshoot, dub. Taking place in the Warhol’s outdoor alley space, the duo will place with the area’s acoustics for a relaxing, musical-filled evening. Alternatively, the Carnegie Museum of Art closes out the summer season with its final Inside Out Night on August 19, where STAYCEE PEARL’s dance project and Soy Sos transform the Sculpture Court into a dubstep disco.

Guns N’ Roses
PNC Park, August 18
“Sweet Child O’ Mine,” ’80s hard rockers Guns N’ Roses is bringing their grit and metal to the North Shore. Pregame with our cocktail inspired by the band, Appetite for Destruction.

A black woman holds a blue gem up to her eye and looks directly at the camera. — Photo by Rose Colored Creative

Riverlife’s Party at the Pier
David L. Lawrence Convention Center, August 18
New theme, new location, same magical summer fundraiser. Suggested attire includes glittering cocktail outfits and jewel tones galore.

See what other events we’re excited about for the month of August.

Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com

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Ingredients

Instructions

Why Sweet Potato Fries Are Still Healthier Than Regular Fries

Description

Ingredients

Instructions

Description

Ingredients

Instructions

Start your meal with a refreshing salad. Try one of the following recipes:

What Makes These Wraps So Healthy?

Description

Ingredients

Instructions

Gluten-Free Turkey Enchiladas Verde

Roasted Tomatillo and Sweet Onion Salsa Verde

Turkey and Vegetable Soup

Buffalo Turkey Sliders

Turkey Salad Sandwiches

Forever Young Cocktail Recipe

Lemon Simple Syrup Recipe

Sunrise, Sunburn, Sunset Cocktail Recipe

Can I Freeze These Blueberry Pancakes?

Description

Ingredients

Instructions

“We’re not going to reinvent the wheel here; it’s going to be a lot of hot pastrami on rye, kielbasa, club sandwiches, Italian hoagies, stuff like that.”

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