Zoe Peckich’s Lemon Dream Cake

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July 20, 2023

An aerial view of Shawarma Chicken Kabobs on a yellow plat surrounded by flowers. kabob recipe

Summer grilling season would not be complete without trying a kabob recipe. This carefree recipe for Shawarma Chicken Kabobs marinates chicken in aromatic spices like clove, coriander, cumin, and cardamom, along with lemon, salt and pepper, and olive oil. Skewer it up with some fresh veggies and you will be very happy with the crowd-pleasing results.

What is Shawarma?

The word “shawarma” comes from the Turkish word çevirme, which means “turning.” It’s thin slices of meat on a rotating vertical spit, covered in a mouthwatering array of spices. This Shawarma Chicken Kabobs recipe is, by some standards, not technically a shawarma, since we didn’t make it on a vertical spit. However, it’s shawarma style due to the spices we used in this kabob recipe. The combination of coriander, cumin, paprika, and garlic are typical to what meat marinates in for shawarma.

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Shawarma Chicken Kabobs

Author: Anna Franklin

Description

Clove, coriander, cumin, and cardamom bring these Shawarma Chicken Kabobs to life.

Ingredients

Scale

1 large garlic clove, minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper
2 tsp smoked paprika
2 tsp salt and black pepper
2 tbsp lemon juice
3 tbsp olive oil
4–6 boneless skinless chicken thighs, cut into 1-inch cubes
1 zucchini, cut into 1-inch pieces
1 cup cherry tomatoes
1 red onion, cut into 1-inch pieces
1 turnip, cut into 1-inch pieces

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Instructions

In a large bowl, add together all the spices, lemon juice, and olive oil. Whisk together to form a marinade.
Add chicken thigh cubes and toss together until coated. Let marinate or at least 1 hour or preferably overnight.
Arrange chicken and veggies on skewers and grill over high heat until everything is slightly charred and the chicken reaches an internal temperature of 165 degrees.

Recipes and Styling by Anna Franklin
Photography by Laura Petrilla and Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Zucchini Soup

By

Abdul Rafay

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July 20, 2023

An aerial shot of a green Zucchini Soup drizzled with oil and garnished with zoodles. Zucchini Soup reicpe

This simple yet flavorful zucchini soup recipe takes you on a journey of freshness, where every spoonful delivers a burst of green goodness.

Tips for Making Zucchini Soup

Zucchini is an incredibly adaptable vegetable. It falls, like squash, into that category of heartier, more savory vegetables that respond well to sautéing, grilling, baking, and more. What other produce can be in bread, soup, or cut into noodles? Few other vegetables like it can be enjoyed so many ways, except for maybe the pumpkin. Or the carrot. Or (except the noodles) the potato. As with all of the above, salt to taste so that you keep your soup savory. And watch the acidity levels: a well placed spoonful of lemon or a drop or two of vinegar can lift vegetable flavors to lovely heights.

Another trick with vegetable-forward soups is the addition of a dollop of sour cream prior to serving. Its acidic notes perform the same function as lemon and vinegar…with the extra bonus of creaminess in flavor and texture. Many cheeses — most notably Parmigiano Reggiano and Pecorino Romano — are also very valuable as a garnish. Grate a bit over your bowl before eating and appreciate their ancient appeal!

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Zucchini Soup

Author: Anna Franklin

Description

A perfect soup for any season.

Ingredients

Scale

5 medium-sized zucchini, cut into large pieces
1 onion, cut into large pieces
4 cloves garlic, peeled and roughly chopped
1 shallot, peeled and roughly chopped
1/4 cup olive oil
2 quarts vegetable broth
Salt and pepper to taste
1 zucchini and 1 yellow squash, spiralized, to garnish

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Instructions

Add olive oil, zucchini, onion, shallot, and garlic to a large pot and sauté until everything gets tender.
Add vegetable broth and simmer until zucchini is softened.
Transfer the soup to a blender and process until everything is smooth. Garnish with “zoodles” and a drizzle of olive oil.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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Sweet Potato and Corn Fritters

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July 20, 2023

An aerial view of seven Sweet Potato and Corn Fritters on an a white plate, surrounded by herbs. Corn Fritters recipe. Vegetable fritter

Combine delicious farm-fresh corn with grated sweet potato and zucchini, a bit of locally grown and processed flour like Weatherbury Flour, a few other kitchen pantry staples, and voila: a vegetable fritter perfect for a Meatless Monday entrée or as a side any day of the week.

Tips for Grating Vegetables

For efficient and safe vegetable grating, it’s important to take your time and have patience. Always start by selecting the right grater for the job, for this recipe that’s a box grater for coarse or fine shreds. Make sure that your vegetables are clean and cut to fit your grater comfortably. When grating, use a firm, steady pressure, and always work away from your body. For smaller pieces or to protect your fingertips, you can use a food holder or use cut-resistant glove. If you’re looking for consistent results, maintain a consistent angle and pressure (not too hard) as you move the vegetable.

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Sweet Potato and Corn Fritters

Author: Anna Franklin

Description

A healthy, fun, and delicious way to enjoy corn off the cob.

Ingredients

Scale

3 cups sweet potato, grated with a box grater
1 cup zucchini, grated
1 cup fresh corn, cut off the cob
2 eggs
1/4 cup flour
1 tsp baking powder
1 tsp cornstarch
1 tsp salt
1 tsp pepper
1/4 cup fresh herbs (we used chives and parsley)

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Instructions

In a large bowl, mix together the grated sweet potato and zucchini. Tightly squeeze out any extra liquid. The more liquid you are able to remove, the crispier the fritters will be.
After the sweet potato and zucchini are drained, add them back to the mixing bowl. Add the remaining ingredients together and mix until a thick batter forms.
In a large skillet heat up a 1/4 inch of oil and place spoonfuls of the fritter mixture. Fry until golden brown on each side, roughly 1-2 minutes.
Place on a paper-towel-lined plate to absorb any excess oil. Season with salt and pepper.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Pineapple Habanero Margarita

By

Jordan Snowden

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July 20, 2023

When Andrea Duran, wizard of mixology at the lively and delicious La Paloma restaurant, offered us this Pineapple Habanero Margarita, we just had to share it. Our plan is to pick a shady spot some overheated afternoon, make a batch of this drink, and put our feet up for a minute. Enjoy!

How to Make the Habanero Simple Syrup

First, coarsely chop four Habanero peppers. Then, combine the peppers in a saucepan with one cup water and one cup sugar. Stir until the sugar is dissolved. When the mixture starts to bubble, turn the heat off and let it sit to return it to room temperature. Finally, strain the liquid into a jar with a lid. You can store this syrup in the refrigerator for up to a month.

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Pineapple Habanero Margarita

Author: Andrea Duran

Description

A sweet and spicy surprise in the beloved margarita.

Ingredients

Scale

2 oz Cimarron Reposado
1 oz pineapple juice
.5 oz lime juice
.5 oz habanero simple syrup

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Instructions

Combine all ingredients in a shaker filled with ice, shake, pour into glass edged with Hawaiian black salt.
Garnish Pineapple Habanero Margarita with a lime wheel and a bit of candied Habanero.

Recipe by Andrea Duran
Styling by Justin Matase
Photography by Tira Howard

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Are You Team Barbie or Team Oppenheimer?

By

Jordan Snowden

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July 19, 2023

Sun Goddess Pinot Grigio Ramato
Domaine de l’Olivette Bandol Rosé 2022
E. Guigal Tavel 2022
Barton & Gustier Rosé D’Anjou 2020
Pierre Sparr Crémant d’Alsace Brute Rosé

A bright pink shoulder bag with a long strap

Two much-anticipated movies debut July 21: Greta Gerwig’s fantasy comedy Barbie and Christopher Nolan’s Oppenheimer, a war drama chronicling scientist J. Robert Oppenheimer and the role he played in the development of the atomic bomb. Because of the two drastically different vibes of the projects — one sun-soaked and pink, the other dark and serious — Barbie and Oppenheimer have been put in both a premier battle (the memes are rampant and hilarious) and a double feature dubbed ‘Barbenheimer,’ with moviegoers planning to see both films in one day.

Whether you’re #TeamBarbie, #TeamOppenheimer, or a #Barbenheimer person, we’ve put together a collection of recipes, clothing items, and more, to help you get into the spirit of whatever side you so choose.

Drink Up

For a recent wine tasting at the TABLE Magazine studios, Pittsburgh-based wine educator and consultant Adam Knoerzer shared the following selection of rosé that will have you feeling tickled pink and all ready for Barbie and Ken.

Pickled Radish Martini

Radish… in a cocktail? You read that right. Don’t let the idea of root vegetables in your drink turn you away from trying our pickled radish martini. We think it has some serious “Kenergy.”

Strawberry Farm Cocktail

Shake up a strawberry storm with this vodka cocktail. You know this is what Barbie sips when the cameras are not pointed at her.

Chocolate-Dipped Strawberry Milkshake with a Kick

Make it for the whole family, and add a little bourbon spike for the grown-ups. It’s pink and powerful.

Smoked Bourbon Old Fashioned

A historic drink for a movie seeped in history. And perhaps something to take the edge off as we contemplate the Nuclear Age.

Chocolate Martini

A serious film about world-changing atom bombs needs a little fun… right?

Eat Up

Milkweed Flower Pound Cake

This recipe will get you out into the warm meadows of summer to forage for just a few ounces of milkweed flowers. If you’re on “Team Barbie,” you’ll love the pink. If you’re in “Camp Oppenheimer,” you might need the engagement with nature.

Watermelon Sandwiches

A refreshing and easy summer treat. Honestly, these are delicious enough for both movies.

Strawberry Honey Galette

A magical use of fresh strawberries in this Strawberry Honey Galette will make it disappear before your very eyes. Both Barbie and Bob would approve.

Vegetable Soup

A steaming bowl of hearty vegetable soup, bursting with colorful and nutritious ingredients, is the ultimate comfort food. Just in case the excitement of these movies leaves you in need of sustenance.

Buttered Mushroom Tartine

The art of tartine making is something that every home cook should perfect. Yes, this is a mushroom cloud reference.

Step Out

Ritual House

Pittsburgh’s Ritual House will be paying homage to the Barbie movie with an original craft cocktail, Life in Plastic, it’s Fantastic, made with Malibu Rum, lychee, Ritual House Prosecco (on tap), pink luster dust, cotton candy. It comes complete with your very own Ken doll.

Blue Sky Kitchen and Bar

Blue Sky Kitchen and Bar Drag Brunch is being Barbie-fied, with pink food, drinks, games, and more Barbie-themed fun, on July 30.

Shorty’s

Shorty’s Waterfront location, Tap x Taco, invites guests to celebrate Barbie’s debut on the big screen with three specialty craft cocktails: the Malibu Dream House, made with El Jimador tequila, coconut syrup, strawberry syrup, lime juice, and finished with a Tajin rim; the Let’s Go Party cocktail, created with Faber cherry vodka, demerara syrup, lime juice, lemonade, and house-made grenadine; and the Think Pink! cocktail, crafted with Faber Citrus Vodka, Faber Peach Schnapps, simple syrup, lemon juice, Sprite, and pink
glitter.

Sugar Spells Scoops

This weekend only, find Barbie-themed ice cream, sundaes, and floats or pre-order pints of Barbie… & Ken, made of a combination of pink, fruity dragonfruit sorbet and Blue Moon ice cream.

Valentine Suede Heel

Channel Barbie every day with these virbant pink suede heels from Shoe The Bear.

Le Patou Bag

A pop of pink makes every outfit brighter.

Canali Classic Fit Solid Wool Suit

Channel your inner secret agent with this structured, fine-fit suit.

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Peach Wineberry Flatbread

By

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July 19, 2023

An aerial view of three Peach Wineberry Flatbreads, with one cut into six slices. They are bright in color and sit on a black wooden slab. Peach Wineberry Flatbread Recipe

This flatbread recipe uses a fruit you might not have heard of before. The under-known wineberry is often thought to be an undersized raspberry, but its smaller, glossier fruit signals a separate species. Rarely found at farm stands, and never at the grocery store, wineberries are mostly foraged at the edges of wooded areas. Combine farm-fresh berries and peaches with this easy, crowd-pleasing flatbread recipe. Along with chèvre cheese and prosciutto, feel free to sprinkle in a fresh blackberry or blueberry, too.

What is the Wineberry?

On the bush, the wineberry looks like something between a mulberry and a raspberry. And, no, it does not produce wine or have any alcohol. It gets its name from its darker color than other fruits, similar to red wine. They’re typical to the Appalachian mountain region of the United States, so next time you’re on a hike, look out for them, and maybe you can use it your harvest in a flatbread recipe.

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Peach Wineberry Flatbread

Author: Anna Franklin

Description

A flatbread with a berry you might not know!

Ingredients

Scale

4 store-bought naan flatbreads
8 oz Goat Rodeo Chèvre
2 peaches, sliced into thin wedges
1 cup wineberries or red raspberries
4 pieces prosciutto
1/2 red onion, sliced thinly
Salt and pepper to taste
Olive oil
Fresh basil

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Instructions

Arrange naan flatbreads on a baking sheet.
Spread each flatbread with a thin layer of goat cheese.
Assemble each one with peach slices, wineberries (or raspberries), prosciutto, and onion.
Add a few more dollops of goat cheese to the top of each one.
Sprinkle with salt and pepper and a drizzle of olive oil.
Broil on high for 4-5 minutes until everything is browned. (These can also be cooked on a grill or over a fire.)
Cut into 4 pieces and top with fresh basil.

Recipes and Styling by Anna Franklin
Photography by Laura Petrilla and Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Milkweed Flower Pound Cake

By

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July 19, 2023

This recipe will get you out into the warm meadows of summer to forage for just a few ounces of milkweed flowers. Be sure to gather only what you need, and do not damage the leaves so that there’s plenty of food for butterfly caterpillars. Load up on local butter — pound cake needs lots. Also stock up on farm-fresh eggs… or start a plan to raise your own chickens next year with Rent the Chicken. They can get you completely set up for a happy and healthy flock in 2024. No matter how you gather the elements of this simple recipe, it’s a deliciously simple summer dessert.

Milkweed Flower Pound Cake Recipe

INGREDIENTS

FOR THE MILKWEED CORDIAL:
4 cups water
5 cups white sugar
1 tsp citric acid
7 oz fresh milkweed flowers, stems removed and deeply colored as possible

INSTRUCTIONS

1. Heat the water until warm, but not boiling.
2. Add the sugar and citric acid then whisk until the syrup is clear. Cool the syrup.
3. Look over the milkweed flowers for any creepy-crawlies, then put into a container and pour the cooled syrup over them.
4. Put a lid, label, and date on the container and let it sit in the sunshine on a windowsill for 4 days.
5. After 3 days, strain the syrup, using gloves to squeeze as much liquid from the flowers as possible. Discard the flowers. Refrigerate the syrup until needed.

INGREDIENTS

FOR THE POUND CAKE:
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large whole eggs
3 large egg yolks (these egg yolks are in addition to the whole eggs listed above)
1 tbsp vanilla
1 tsp salt
1 3/4 cups all-purpose flour

INSTRUCTIONS

Preheat your oven to 350 degrees and generously grease a 10-inch tube pan or 12-cup Bundt pan with shortening and flour. Shake out excess flour and set aside.
Place your butter in a large bowl and use an electric mixer to beat the butter until it is creamy and smooth.
Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.
Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.
With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated. Don’t pour all the egg mixture in at once: if you can’t manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more.
Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
Reduce mixer speed to low and gradually, about ¼ cup at a time, add flour to the batter until all has been added.
Scrape down the sides and bottom of bowl and stir again on medium speed until well combined and beat for another minute.
Spread batter evenly into prepared tube pan using a spatula to smooth the surface of the batter.
Transfer to 350-degree oven and bake in the center rack of your oven for 1 hour, 10-15 minutes, or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean, ideally with a few moist crumbs. Do not overbake this cake or it will be dry.
Allow cake to cool for at least 20 minutes, then run a knife around the sides of the tube pan and the center.
Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.

INGREDIENTS

FOR THE ICING:
1/4 cup milkweed cordial
2 cups powdered sugar

INSTRUCTIONS

Mix together until mixture becomes a thick glaze. Drizzle onto cooled and sliced pound cake.

Recipes and Styling by Anna Calabrese / Photography by Laura Petrilla and Dave Bryce / With Support from Buy Fresh Buy Local Western PA

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9 Herb Recipes for Fresh Basil and Mint

By

Star Laliberte

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July 19, 2023

Have a surplus of summer herbs? These fresh basil and mint recipes give you a few simple ways to utilize the excess.

Lemon and Basil Buttermilk Grilled Chicken Wings

There’s magic in this recipe that will ignite conversation and carefree fun.

Pesto alla Genovese

This easy pasta recipe will be the hit of any meal.

Lemon and Basil Olive Oil Scones

Enhance the flavor of these scones with basil olive oil from our friends at Liokareas.

Lemon Basil Martini

This lemon basil martini is a smooth way to simmer down with fresh flavors after a long day.

Mint and Cilantro Chutney

This mint and cilantro chutney recipe makes an excellent condiment for lamb dishes, rice dishes, and anything fresh from the grill.

Roasted Radishes and Farro with Mint Lime Vinaigrette

Complex and rich in flavor, this recipe makes a great side dish or a lovely light, yet filling lunch.

Chocolate Mint Pie

A delicious, silky, chocolate mousse pie topped with mint whipped cream is oh-so-yummy!

Forbidden Moscow Mule

Notes of grapefruit, mint, and cucumber deliver a sippable vacation at the beach in this cocktail recipe.

Cheater Mint Juleps

The simple syrup in this recipe is a resourceful way to take advantage of mint while there’s a surplus and preserve that fresh flavor into the fall.

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Lemon Basil Martini

By

Star Laliberte

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July 18, 2023

a lemon basil martini cocktail in a coupe glass sitting on a white and grey marble slab with fresh basil and olive oil floating on the top of the cocktail

Combining the tangy taste of lemon with the fragrant and fresh flavor of basil, this lemon basil martini is a smooth way to simmer down with fresh flavors after a long day.

What Kind of Limoncello Should You Use for This Martini?

Dirty martinis laced with olive brine are everywhere lately. Some are so dirty, they’re practically salad dressing. This one is hardly dirty as it doesn’t go too far with additional flavors, but it’s a less conventional setup for a martini. For our Lemon Basil Martini, we used limoncello, olive oil, and basil leaves for a balance of citrus zest and hint of herbaceous from basil leaves. With the wrong limoncello, this endeavor could go very wrong: syrupy, treacle-y liqueur blended with olive oil could lead to despair. Lucky Sign Spirits’ Limoncello Reserve is a little unconventional for limoncello, but it goes perfectly in this cocktail because it already has notes of basil and rye spice, lightly sweetened, with a nice dryness to finish. Try your favorite limoncello in this recipe and see how you like it!

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Lemon Basil Martini

Author: Anna Franklin