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Grilled Salmon Steak with Salsa Verde 

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On a green plate sits a grilled salmon steak on a bed of salsa verde with a glass of wine to the top left and side tray that matches the plate to the right.

The moist, flaky texture of Grilled Salmon Steak amps up any cookout. Add a zesty Salsa Verde and fresh radish slaw to complete your summer by the sea. Plus, salmon gives you a break from the goodies that normally take over during the summer: burgers, hot dogs, and steaks.

More on Our Grilled Salmon Steak with Salsa Verde

We love shopping at our local fishmonger. We always leave with more than we planned and enjoy a few days of fresh fish and seafood as a result. Chef Kevin’s recipe for Grilled Salmon Steak with Salsa Verde constitutes a trip. The fresh, clean simplicity of the seasoning is perfect for summer eating, as is the side portion of radish and lime slaw. The Salsa Verde, with its gorgeous blend of capers, herbs, lime, as well as spices, elevates the whole plate to a culinary journey to a tropical island. We’ll be keeping some Salsa Verde on hand for those TGIF sort of days when that kind of a trip is very much needed. The first step, though, is local: head to a farmer’s market to gather your produce. Then, find a bottle of Grechetto to put on ice about an hour before you eat.

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On a green plate sits a grilled salmon steak on a bed of salsa verde with a glass of wine to the top left and side tray that matches the plate to the right.

Grilled Salmon Steak with Salsa Verde 


  • Author: Kevin Hermann
  • Yield: Serves 4

Description

Give the beef a break and try this salmon steak on the grill instead.


Ingredients

Scale
  •  4 salmon steaks, cross cut
  • 3 tbsp olive oil
  • 1 tbsp salt
  • 2 tbsp black pepper
  • 4 limes, cut in half
  • 4 radish, fine julienne
  • 2 tbsp chives, cut fine
  • 1 pint salsa verde

For the salsa verde:

  • 1 cup capers
  • 1 bunch cilantro
  • 1 cup parsley, chopped
  • 1 tbsp garlic, chopped
  • 1 tsp red pepper flake
  • 2 tbsp lime juice
  • 2 shallot, chopped
  • 1 tbsp coriander, toasted
  • 1 cup olive oil
  • Salt and black pepper, to taste

Instructions

  1. Preheat grill to medium-high.
  2. Season salmon steaks with olive oil, salt and pepper. Set aside while grill heats up.
  3. Combine salsa verde ingredients into a food processor, in smaller batch if you have a smaller unit. Puree the ingredients until small chunks remain, but all the herbs have been cut down.
  4. Add more oil if mixture is too thick for your liking. Season with salt and pepper.
  5. Refrigerate overnight for best results.
  6. In a small mixing bowl, combine radish and chives. Set aside.
  7. Once the grill has reached temperature, grill each salmon steak until desired doneness. Cooking times will vary on thickness of each steak. Bring the internal temperature to 125 degrees for a nice medium salmon steak.
  8. Serve the steaks with a side of the salsa verde, radish slaw and grilled limes.

Recipe by Chef Kevin Hermann, 408 Heirloom  
Styling by Keith Recker
Photography by Dave Bryce 

Subscribe to TABLE Magazine‘s print edition.

BBQ Beef Ribs with Shishito Peppers and Fingerling Potatoes 

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A blue plate with BBQ beef ribs covered in shishito peppers as a blue linen sits above the plate and a bowl of shishito peppers sits to the right of the plate.

BBQ Beef Ribs are a best friend of summer barbecues. Tender meat falling off the bone mingles with seasonings and herbs for an unforgettable bite. We pair it with a flavorful caramelized onion purée, blistered shishito peppers, and roasted fingerling potatoes.

Beef raised locally with respect and care for the herd is better for you, the environment, and the local economy. Sources like these offer the chance to support family initiatives … and improve what’s on your table. Chef Kevin’s recipe for BBQ Beef Ribs builds flavor into the beef ribs with caramelized onion purée. Yes, it takes more time than opening a bottle of store-bought sauce.  But the delicious results justify the effort. A chilled bottle of Grenache (yes, that is a red wine, and it can be chilled in summer) will complement the fats and flavors of the beef. You’ll find yourself making this dish more than once this summer.

Should I Use a Charcoal or Gas Grill for These BBQ Beef Ribs?

For our BBQ beef ribs, the choice between a charcoal and a gas grill really comes down to you. Charcoal grills are fantastic for giving that deep, authentic smoky flavor. They can also achieve higher searing temperatures if you want to develop a crispy bark. However, charcoal grills take more time to heat up and maintaining a consistent temperature can be more challenging. Gas grills, on the other hand, are great for convenience and precise temperature control. You get consistent cooking without constant monitoring. The downside is they don’t naturally produce the same intense smoke flavor as charcoal. But you can always use a smoker box with wood chips to achieve that.

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A blue plate with BBQ beef ribs covered in shishito peppers as a blue linen sits above the plate and a bowl of shishito peppers sits to the right of the plate.

BBQ Beef Ribs with Shishito Peppers and Fingerling Potatoes 


  • Author: Kevin Hermann
  • Yield: Serves 4-6 1x

Description

A little bit of spice makes everything more delicious!


Ingredients

Scale

For the main components:

  • 3 beef rib racks
  • 1 pint caramelized onion puree
  • 2 lb fingerling potatoes
  • 1 lb shishito peppers

For the roasted beef ribs:

  • 1 cup sage, chopped
  • 1 cup rosemary, chopped
  • 2 tbsp garlic chopped
  • 3 tbsp black pepper, ground
  • 2 tbsp salt
  • 2 lemons, juiced

For the caramelized onion puree:

  • ½ cup butter
  • 3 vedalia onions
  • ½ cup sugar
  • 2 tbsp sea salt
  • ½ cup water

For the roasted fingerling potatoes:

  • 2 lb fingerling potatoes, cut in half lengthwise
  • 2 rosemary sprigs
  • 1 tbsp olive oil
  • Salt and pepper, to taste

For the shishito peppers:

  • 1 lb shishito peppers
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1 lemon, cut in half

Instructions

For the roasted beef ribs:

  1. Preheat grill to medium-low (250-275 degrees).
  2. Season beef ribs with rosemary, sage, salt, pepper and lemon juice.
  3. Place on grill bone-side down and close lid to cook for roughly 1 hour.
  4. Remove ribs and wrap in foil or high-quality butcher paper. This will allow the ribs to cook and retain moisture and give you an even cook on the ribs.
  5. Cook for an additional 2 hour. Check for tenderness. Tip: the meat should pull away from the bone easily but not fall off on its own. This will leave the meat with a very slight toothiness.
  6. Once cooked to your desired doneness, remove and keep ribs in their cooking pouch while you increase the temperature of the grill to medium-high.

For the caramelized onion puree:

  1. Combine all ingredients in a medium sauce pot and bring to a simmer.
  2. As the onion mixture cooks it will begin to caramelize. Stir and scrape all the fond back into the onion mixture. This will continue to darken as it cooks. Turn down the cooking temperature and allow to cook until a uniform caramel color.
  3. Remove from heat and puree with food processor or hand blender. Puree as smooth as you can and desire. Chunky is also okay.
  4. Set aside until ready to serve.

For the roasted fingerling potatoes:

  1. Combine all ingredients in a medium mixing bowl and place into a foil pouch.
  2. Place on grill while ribs are cooking. They will cook like a baked potato.
  3. Once fully cooked, open the top of the pouch carefully and allow potatoes to brown.
  4. Remove from grill and set aside until ribs are ready.

For the shishito peppers:

  1. Heat grill to medium-high heat.
  2. Season peppers with olive oil and sea salt.
  3. Place peppers on the grill in an even layer. Char and mark the peppers to desired doneness.  Remove from grill and set aside.

To plate: 

  1. Cut each rib into 2-bone sections. Serve with the onion puree and a small amount of potatoes and several shishito peppers.
  2. Squeeze the lemons over the entire dish and serve.

Recipe by Chef Kevin Hermann, 408 Heirloom  
Styling by Keith Recker
Photography by Dave Bryce 
Linens by Adiv Pure Nature

Subscribe to TABLE Magazine‘s print edition.

Grilled Panzanella Salad

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A white bowl full of a grilled Panzanella Salad with onions, tomatoes, and zucchini inside, all sitting on a blue picnic table with a spoon sitting below the bowl.

Get ready to make this delicious Grilled Panzanella Salad by stopping at a local bakery. This Italian-inflected bread salad fills you up with chunks of sourdough bread, heirloom tomatoes, zucchini, red onion, and dandelion greens. If you already have a favorite source for sourdough, you know what to do. But, if you aren’t sure where to get a loaf of fresh sourdough, look at bakeries in your town. Pick up the rest of the ingredients at a local farmer’s market.

What is Panzanella?

Panzanella is a classic Tuscan bread salad. A lot of people love it for its ingenious use of stale or day-old bread. This refreshing summer dish typically combines chunks of crusty bread with ripe, juicy tomatoes, red onion, cucumber, and fresh herbs. The key to its charm lies in the bread’s ability to soak up the juices from the tomatoes as well as the tangy vinaigrette that you’ll drizzle on top. These juices soften the stale bread to a delightful chew while still retaining some texture. Originally panzanella was a frugal peasant dish to prevent food waste but these days you’ll find Panzanella as a refreshing component of Mediterranean cuisine, perfect for showcasing peak summer produce.

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A white bowl full of a grilled Panzanella Salad with onions, tomatoes, and zucchini inside, all sitting on a blue picnic table with a spoon sitting below the bowl.

Grilled Panzanella Salad


  • Author: Kevin Hermann
  • Yield: Serves 4-6 1x

Description

A perfect use for that day old sourdough bread you have lying around!


Ingredients

Scale
  • 810 sourdough bread slices, thick cut
  • ¼ cup extra virgin olive oil
  • 1 zucchini (cut in half, lengthwise)
  • 1 red onion (cut in half, lengthwise)
  • 4 heirloom tomatoes (cut into bite size chunks)
  • 12 small heirloom tomatoes (cut in half)
  • 1 bunch dandelion greens (washed and bottom ends trimmed)
  • 1 cup balsamic reduction
  • ¼ cup lemon juice, fresh squeezed
  • ½ cup extra virgin olive oil
  • 1 cup fresh herbs (parsley, basil, chive)

Instructions

  1. Preheat grill to medium-high heat.
  2. Brush sourdough with olive oil and season with salt and pepper, grill bread until toasted with grill marks. Remove and cut into smaller chunks.
  3. Season zucchini and red onion with olive oil and salt and pepper
  4. Grill zucchini and red onion evenly on each side. Allow to cook and get grill marks. Set aside to cool.
  5. Cut zucchini and red onion into small bite size pieces.
  6. In a large mixing bowl combine; grilled bread, zucchini, red onion, tomatoes and fresh herbs.
  7. Toss to incorporate all ingredients.
  8. Drizzle lemon juice, olive oil over mixed salad. Toss gently to incorporate the dressing.
  9. Grate pecorino over salad and drizzle with balsamic reduction.

Recipe by Chef Kevin Hermann, 408 Heirloom  
Styling by Keith Recker
Photography by Dave Bryce 
Linens by Adiv Pure Nature

Subscribe to TABLE Magazine‘s print edition.

Charred Heirloom Tomato and Mozzarella Salad 

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A green olive plate holds a charred heirloom tomato and mozzarella salad with various bright vegetables and a glass of sparkling water nearby.

We really think this Charred Heirloom Tomato and Mozzarella Salad deserves its own holiday. Seriously: shouldn’t tomato season be at least as big as Christmas? Every perfectly ripe heirloom tomato looks as pretty as a present, and a clutch of them in various colors is a feast for the eyes. And the taste? When a great tomato’s symphony of sweetness and acidity and minerality plays across the palate … that’s amore! Chef Kevin intensifies the flavors with a quick char on the grill, and brings in the fresh, bitter notes of endive and radicchio to make this salad entrée-worthy. You could head to a local deli that knows their way around Italian cheeses for fresh mozzarella. Then, seek out a family-owned farm to find oh-so-fresh summer tomatoes for this salad recipe.

Tips for Charring Tomatoes

Charring tomatoes is a simple technique that gives a chance to burn food on purpose! The key is to apply high heat directly to the tomato’s surface. You can do this on a grill, under a broiler, or in a searing-hot cast iron skillet. The rapid exposure to high heat causes the sugars in the tomato to caramelize and the skin to blister, pop, and char while the inside stays juicy. Don’t overcrowd your cooking surface since this will steam the tomatoes instead of charring them. The most important part though is to resist the urge to move them too soon. If you allow your tomatoes to sit for a few minutes on one side, it’ll create those desirable dark spots.

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A green olive plate holds a charred heirloom tomato and mozzarella salad with various bright vegetables and a glass of sparkling water nearby.

Charred Heirloom Tomato and Mozzarella Salad 


  • Author: Kevin Hermann

Description

Charring tomatoes completely changes your salad game.


Ingredients

Scale
  • 4 buffalo mozzarella balls
  • 5 heirloom tomatoes, large variety
  • 1 radicchio head, quartered and leaves separated
  • 2 Belgium endive heads, cut in half lengthwise, core removed, and leaves separated
  • 1 cup baby greens
  • 15 edible blossoms
  • 1 tbsp chives, cut fine
  • 2 oz sherry vinegar
  • 4 oz extra virgin olive oil
  • Salt and black pepper, to taste

Instructions

  1. Preheat grill to medium-high heat.
  2. Cut heirloom tomatoes in half and season with olive oil and pepper.
  3. Grill tomato cut side down until charred and the tomato begins to soften.
  4. Flip tomato and char for an additional 5 minutes. Remove from grill and allow to cool to room temperature.
  5. In a medium mixing bowl, combine radicchio leaves, endive leaves, sherry vinegar, olive oil and season with salt and black pepper. Mix to evenly dress the greens.
  6. Cut the cooled tomatoes into smaller bit size pieces. Be gentle, the tomato will be very tender. Season tomatoes with salt and black pepper.
  7. Evenly divide the greens onto each plate. Evenly arrange the cut tomatoes on top of the greens on each plate. Leave some space in between the tomato pieces.
  8. Drain any liquid off the mozzarella and break off bite size chunks and intermingle them within the tomatoes on each plate.
  9. Garnish each piece of mozzarella with a pinch of chives, salt and pepper.
  10. Arrange the blossoms around each plate to help add extra color and the sweet flavor of the nectar.

Recipe by Chef Kevin Hermann, 408 Heirloom  
Styling by Keith Recker
Photography by Dave Bryce 
Linens by Adiv Pure Nature

Subscribe to TABLE Magazine‘s print edition.

Seafood Escabeche Salad 

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A dark plate holds garden vegetables and seafood in an escabeche salad with a fork and herbs to the right of the plate.

Tangy, savory, and utterly delicious, you won’t be able to get enough of this Seafood Escabeche Salad.

Start with fresh calamari, shrimp, and mussels from a favorite local fishmonger. Prepare them on the grill as instructed by Chef Kevin. Then, let them marinate together overnight with summer herbs and vegetables you can find at a favorite farm store or market. The next day you have a classic seaside salad that will keep you cool even as it delights your taste buds. Keep the Italian vibe going with sips of chilled Verdicchio.

What is Escabeche?

Escabeche is actually a culinary technique in cooking that has Spanish and Portuguese roots. It involves marinating and poaching food, typically fish, seafood, and vegetables, in an acidic mixture. The combination helps provide a burst of flavor, often tangy, and also gets served cold or at room temperature. For our Seafood Escabeche Salad, the process starts by lightly cooking the seafood and then steeping it in a zesty marinade full of olive oil, vinegar, fennel, carrots, zucchini, and various herbs. This acidic bath not only infuses the seafood and veggies with bright flavors but also acts as a preservative, making this dish perfect for a make-ahead salad.

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A dark plate holds garden vegetables and seafood in an escabeche salad with a fork and herbs to the right of the plate.

Seafood Escabeche Salad 


  • Author: Kevin Hermann
  • Yield: Serves 4-6 1x

Description

Seafood grilled to perfection and tossed with pickled vegetables? Count us in!


Ingredients

Scale
  • 68 calamari tubes/ tentacles
  • 812 shrimp, tail off (1620 size), split in half lengthwise
  • 2 lb mussels, rinsed and broken mussels removed
  • 1 carrot, large, peeled and julienned into 3-inch-long strips
  • 1 cup roasted tomatoes, chopped
  • 1 cup zucchini, julienned into 3-inch-long strips
  • 1 fennel, head, quartered and shaved thin
  • 2 tbsp tarragon, chopped
  • ¼ cup parsley, chopped
  • ¼ cup basil, chopped
  • 1 cup white balsamic vinegar
  • 5 tbsp sugar
  • 2 tsp salt
  • 1 cup olive oil
  • Salt and black pepper, to taste

Instructions

  1. Preheat grill to medium-high or prepare a bed of cooked down charcoal.
  2. Clean the calamari and season with salt, pepper and olive oil. Set aside.
  3. Season cleaned shrimp with olive oil, salt and pepper and set aside.
  4. Place the mussels in a small pot or foil pouch to be placed on the grill.
  5. In a small bowl combine vinegar, sugar, 2 tsp salt and 1 cup olive oil. Whisk until uniform and sugar is dissolved. Set aside.
  6. Grill the calamari and shrimp only until there are grill marks on each item. Pull them off and place them together in a clean mixing bowl.
  7. Once the calamari has cooled, cut into bite size pieces and add back to the cooling shrimp
  8. Place the mussels on the grill either in the small pot with a lid or in the foil pouch. Allow to steam open. Remove and allow to cool. Once cooled pull each mussel out of the shell and place with calamari and shrimp.
  9. Add the carrots, zucchini, fennel, tomatoes, herbs, and dressing mixture. Mix to combine evenly. Cover in airtight container and refrigerate overnight.
  10. Serve and garnish with fresh herbs and grilled lemons for extra pizzazz.

Recipe by Chef Kevin Hermann, 408 Heirloom  
Styling by Keith Recker
Photography by Dave Bryce 
Linens by Adiv Pure Nature

Subscribe to TABLE Magazine‘s print edition.

Grilled Lamb Scottadito

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A green plate holds a grilled lamb legs scottadito with golden fork and knife beneath the plate and a small container of peppercorns on the other side.

Let’s start with a quick Italian lesson! Scottadito means “burned finger,” referring to the sheer speed with which you will want to eat these lamb chops hot off the grill. The lamb is seasoned simply with Herbes de Provence. Grilled quickly, the meat is plated atop blistered cherry tomatoes, olives and pine nuts. Just before you singe your digits, sprinkle on a bit of crumbled feta and fresh chopped mint. The next Italian phrase you’ll need is O che buono: Oh so good! Find fresh lamb at a local farm and turn to a local cheesemaker for fresh feta.

What is Herbes de Provence?

Herbes de Provence is an aromatic blend of dried herbs from the Provence region of southeastern France. While the exact ingredients can vary, it typically includes thyme, basil, rosemary, tarragon, savory, marjoram, and oregano. Some blends may also feature lavender, bay leaf, or other additions. This versatile mixture gifts a warm, earthy, and slightly floral flavor. Try it for seasoning roasted meats, grilled vegetables, stews, and even simple tomato sauces. If you cannot find a jar ready-to-go in stores, you can always make your own and even customize your own combination.

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A green plate holds a grilled lamb legs scottadito with golden fork and knife beneath the plate and a small container of peppercorns on the other side.

Grilled Lamb Scottadito


  • Author: Kevin Hermann
  • Yield: Serves 4-6 1x

Description

Possibly one of the best ways to prepare lamb, especially for the summer.


Ingredients

Scale
  • 3 lamb rack, cleaned and cut into individual chops
  • 3 tbsp Herbes de Provence
  • 2 tbsp olive oil
  • 2 tbsp black pepper, ground
  • 1 tbsp sea salt
  • 2 pint cherry tomatoes, or smaller heirloom tomatoes if preferred
  • 1 cup cured olives
  • 3 tbsp pine nuts, toasted
  • 1 cup feta cheese, crumbled
  • ½ cup mint leaves
  • 2 tbsp olive oil

Instructions

  1. Preheat grill to high.
  2. Season lamb chops with olive oil, Herb de Provence, salt and pepper.
  3. Place a medium sauté pan on the grill and allow to heat up.
  4. Place each chop on the grill and mark evenly on both sides. Roughly 2 minutes per side.
  5. While the lamb is cooking, add your tomatoes to the hot sauté pan. Allow to blister and the tomatoes will naturally split.
  6. Add the olives, pine nuts and half the mint.
  7. Sauté until evenly combined and remove from the heat.
  8. Once the lamb is grilled, place an even number of chops on each plate or a nice arrangement on a larger family style platter.
  9. Spoon the tomato mixture over the lamb and garnish with feta cheese and the remaining mint leaves.

Recipe by Chef Kevin Hermann, 408 Heirloom  
Styling by Keith Recker
Photography by Dave Bryce 
Linens by Adiv Pure Nature

Subscribe to TABLE Magazine‘s print edition.

Crafting a Summer BBQ with Pittsburgh Businesses

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Hummus, Grilled Red Snapper & Vegetables over Biryani, garlic naan, tandoori shrimp and tabbouleh from Salem’s Market & Grill and Locally made Personal Day Hard Seltzer from Maggie's Rum Farm against green and white tile for BBQ season
Hummus, Grilled Red Snapper & Vegetables Over Biryani, Garlic Naan, Tandoori Shrimp and Tabbouleh from Salem’s Market & Grill and Locally-Made Personal Day Hard Seltzer from Maggie's Rum Farm.

It’s officially BBQ and grilling season, but it’s also poolside season, which is grounds to let someone else do the work for you. While you and your friends chill this summer, crack a few Personal Day Hard Seltzers from the folks at Maggie’s Farm. They’re full of real juice and fresh fruit. Then, turn up the heat with a mouth-watering BBQ spread from one of the Pittsburgh gems below.

Businesses for the Seasoned Grill Master

Gordon’s Butcher and Market

4815 Peach Street, Erie

Grill gatherings are oh-so casual when all it takes is one box of supplies from Gordon’s Butcher and Market. Named for its hometown, the Erie Box, for example, contains everything necessary for relaxed outdoor dining. Choose from either a slow simmered Angus ox roast with mushrooms or half-pound wagyu patties prepared on a wood, charcoal, or gas fire grill. Or use a flat top to make smash burgers for a “really nice crust on the outside while keeping the flavor on the inside,” suggests owner and Erie native Kyle Bohrer.

“A lot of people break the patties up into two pieces,” he says. “Then they add caramelized onions, roasted mushrooms, or cheese from our huge selection.” Bohrer recommends chipotle or garlic cheddar, or a pepper jack.

The kit also includes Erie-centric items such as Stanganelli’s pepperoni balls to air fry or microwave, Steffanelli’s sugar-coated chocolate sponge candy, and Smith’s natural casing hot dogs. Gordon’s ships about 3,000 Erie Boxes a year.

Sourcing the Finest Meats

Bohrer, his school teacher wife, Allison, and business partner, Jonathan Markley, purchased their circa 1980 neighborhood butcher shop in October 2019, five months pre-covid. With popularity gearing up and grocery store stocks depleting from panic buying, Bohrer and his crew ground 10,000 pounds of beef each week. They moved to curbside service and online ordering, running pre-orders to cars.

Later that year, Bohrer purchased a nearby plaza and spent $1.2 million dollars on equipment, including walk-in coolers, freezers, deli slicers, meat saws, and cases. He had help from the Pennsylvania Fresh Food Financing Initiative grant, geared toward those investing in new or expanding grocery and healthy food retail outlets serving low-income communities in Pennsylvania.

Partnering with Executive Chef Martin Firestone and former Wegman’s Beverage Manager Ryan Paris, he opened Firestone’s restaurant and craft beer and wine store Paris’ Cap ‘n Cork under the same roof. It’s a complete dining and shopping resource.

Salem’s Market & Grill

2923 Penn Avenue

For a more local option, Salem’s offers some of the most ethically sourced meat in the city, and their in-house butcher processes it, so be sure to sample a little bit of everything. Go for a whole red snapper on a base of golden biryani, fall-off-the-fork lamb chops, and tandoori shrimp with a heaping bowl of tabbouleh. You can never have too much naan or hummus on the side.

Billy’s Country Smokehouse

107 Smokehouse Lane, Greensburg

Add smoked salmon from Billy’s Country Smokehouse in Greensburg to your summer smorgasbord. Owner Shirley Stana says it’s best traditionally with cream cheese or just about any type of sauce. They sell 500 pounds of it a week at the Mount Lebanon and Market Square farmers’ markets from April through October.

At age 75, Stana still runs the specialty sausage kitchen her father, William Kocevar, started nearly 70 years ago. One of her first lessons in the business was making her dad’s recipe for kolbassi and sausage. The secret? To be clean and organized.

The country store specializes in hard-to-find cold and slow hickory-smoked pepper sticks, turkey, beef jerky, bacon, ham, and more. “Everything is done naturally,” says Stana. “There is no liquid smoke in our product.” And it’s all locally sourced.

During the summer, the precooked kolbassi is popular — “just grill it for a little,” she says. And, their fresh sausage can be cooked like any meat; grilled, fried, or added to a favorite sauce.

Located at its original site, Stana’s father first smoked his homemade kolbassi in a converted ice box. Today the family-owned business still works without “fancy automated machinery.” It’s Stana’s hope that she can find a committed partner to train who will eventually take over her business. “If not, it’s going to be a thing of the past,” she says.

For an Instant Backyard Party

Bistro To Go Catering

415 East Ohio St

Bistro To Go Catering’s Tailgate section is just what you’re looking for if you want to turn the party up to 100. Take the time you would have spent grilling and instead sit back to relax with delicious BBQ and beyond. Their Mini Pulled Pork Sandwiches, Sweet Italian Sausage Rolls, Mini BBQ Meatballs, Mini Bistro Burgers, and Pineapple Teriyaki Glazed Chicken Kebobs all bring your grilling favorites straight to your plate without the hassle. Plus, you can even fill your table with pans of side dishes, salads, and desserts to top everything off. To really feel the summer breeze, dive into their Strawberry Sugared Pecan Salad, Classic Macaroni and Cheese, Coleslaw, and Cannoli with Sprinkles.

Showcase BBQ

6800 Frankstown Avenue

They’re called Showcase BBQ for a reason! Showing off their delicious, sticky, tender BBQ for over 20 years, Showcase BBQ serves up all your favorite meats and fresh sides to accompany them. Their menu lets you choose between pork ribs, pulled pork, beef brisket, chicken wings, or beef, pork, and turkey slabs. Next, pick out your 1/2 pan or full pan sides like Macaroni & Cheese, Potato Salad, Greens, Yams, and Green Beans. Drench it all in their signature mild and hot BBQ sauces and you’ve got a cookout dinner that’ll leave you stuffed and satisfied.

ShadoBeni

1534 Brighton Road

For a vegan twist on Trinidadian BBQ, try a takeout order of Ulric Joseph’s multi-cultural dishes from North Side’s ShadoBeni. His burgers feature a 15-ingredient sauce made — like everything in his shop — from scratch. Or how about a soy-based “fake” chicken sandwich topped with homemade slaw on coconut milk bread? As an alternative, swap out the chicken for fried hen of the woods mushrooms.

“People love it because they know I make the bread in-house,” Joseph says. Joseph also creates a flatbread-like dhal (which means “crushed yellow pea”) puri “on the spot” for each order. Taco-like, it includes curry chickpeas for protein alongside butternut squash, spinach, or cumin okra. Then, it’s all drizzled with that signature sauce.

Joseph’s Background

Originally from Trinidad, Joseph grew up with a family that relied on herbal remedies for common ailments. He would drink lemongrass tea for a fever or, for a sore throat, chew on ginger, which is prevalent in many of his current recipes.

With a full scholarship in 1995, Joseph moved to the United States to study art at Baltimore’s Maryland Institute College of Art. He eventually earned his master’s degree and stayed on to teach at the school. Many of his large, social commentary paintings hang in his “destination restaurant.”

At the advice of his wife, Joseph decided to pursue his passion for cooking full-time, and three years ago, he gained a following at local farmers’ markets — from which he still sources his vegetables. His neighborhood organization provided gap funding to open a brick-and-mortar restaurant in April 2022, where his daughter, Nia, also works alongside a staff of seven.

Even further, Joseph is an advocate for sustainability. “All of my food waste is composted with Worm Return composting business,” he says. He also supplies a nearby homeless shelter for men with ShadoBeni’s daily leftovers.

“I have been pleasantly surprised by the support we have been getting,” he says. “I am having to expand more quickly than I thought I would have to.”

Gaucho Parrilla Argentina

146 6th Street

For hosting an outdoor feast at home or a picnic at the Point, Anthony Falcon of Gaucho Parrilla Argentina recommends their version of a charcuterie board, the picada (or “pick”) plate. It’s a sampling of cured meats, cheese, sundries, and snacks.

“We do lots with grilled veggies,” he says. “And we are always trying to accommodate all types of allergies.”

If you’re not dining in or taking out, he’ll wrap up raw cuts of steak, chicken, beef, fish, or pork chops. Be sure to include one or all of their four versatile chimichurris with your order. “A must-have for any grilling party,” they can be used on vegetables, on grilled or roasted meats, as salad dressing, or even stirred into eggs.

The primary sauce is made with plenty of fresh oregano, chopped garlic, pepper flakes, vinegar, and extra virgin olive oil. The pimento sauce is made with daily wood-fired roasted sweet red bell peppers, grilled slowly until they “weep.” The Ajo chimichurri combines salmuera (Argentinian brine), and roasted garlic cloves pureed with extra virgin olive oil, and the cebolla is a tangy sweet and sour mixture of caramelized onions, salmuera, and vinegar. “Try a flight of all four with grilled toast as a starter,” he suggests.

Argentinian Influence

Falcon describes his restaurant as an extension of his family’s heritage. A first-generation American growing up in Brooklyn, he says his dishes represent what his service-industry parents — excellent cooks in their own right — prepared for family meals in his hometown of Brooklyn.

Falcon, says the magic of any Argentinian meal happens when fire interacts with food. And the seasonings are simple: extra virgin olive oil, kosher salt, and cracked black pepper.

“Argentine food is based around the hearth,” he says. “You grow up spending time with family and friends and eating food that is cooked over flames and coals.”

Story by Laurie Bailey and Quelcy Kogel
Styling by Quelcy Kogel
Photography by Chrissie Knudsen

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Your Full Moon in Sagittarius Horoscope for June 2025

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A moon lights up a small part of a June night sky with clouds overhead.

This full Moon in Sagittarius within June 2025 stirs things up. It arrives with unfinished business in the background. Mutable signs dominate the sky now, and with them come themes of transition, handover, and recalibration. Stories are shifting shape. Paths are adjusting. A turning point is near, not always visible but felt in the rhythm of things. The mood is exploratory, impulsive, and sharp around the edges. Something is waking up.

The Full Moon in Sagittarius for June 2025

A full Moon in Sagittarius brings tension to the axis of knowledge: what we know, what we assume, and what experience has yet to confirm. These lunations illuminate the gap between belief and direct encounter. Sagittarius isn’t a sign that theorizes from the sidelines – it runs into the field, hooves pounding, chasing after the thing itself.

This particular full Moon falls in the lower half of the sign, where the centaur’s animal body leads. Unruliness rises. Rationality gives way to instinct, and the hunger for meaning is felt in the body before it ever reaches the mind. This can be quite a hedonistic signature, and used for exploration of fun and wild sensation.

Mutable lunations bring motion without a promise of closure – they describe periods of handover, when one phase is being traded for another. That can mean substitution, postponement, or progress that stalls just before the line is crossed. There’s restlessness, yes, but also a raw urgency: something must be moved forward, even if the path isn’t yet clear.

There’s another layer to this lunation. The Moon stands at the southern bending – the furthest south it travels from the ecliptic, and the turning point in its nodal cycle. For the past six months, the Moon’s full light has marked a slow dismantling: south-bound Moons align with decline, collapse, or the natural loosening of structures. But the Moon is now swinging the other direction and begin its northward climb, and with it comes a shift in tone. It’s time to gather, restore, and begin the work of reconstruction.

A Final Clash Between Astrological Titans

This full Moon brings the third and final square between Jupiter and Saturn – a pattern we’ve been moving through since last August. When these two planets meet by hard aspect, the world often turns to hope and fear in equal measure. People in power reach for both: bold promises, tightened restrictions, calls for vision, demands for discipline. It’s an old tension. We’re feeling it again.

Last year’s square opened with Jupiter in Gemini and Saturn in Pisces – slippery terrain, full of words and impressions. Since then, both planets have moved into new signs. Jupiter is now in Cancer, where it’s exalted. Saturn has entered Aries, a place where its principles are brought low. That imbalance means that Jupiter’s voice gets louder, Saturn’s footing gets less sure.

We may see this play out in renewed debates about growth, security, and who deserves what. The themes aren’t new, but the sign change means the tone is shifting. There’s less appetite for caution. More people are willing to push forward even if the structure underneath is still settling.

On a personal level, this square can show up as discomfort with pacing. Some part of life wants to move – a project, a relationship, a change in routine – but doubts remain. Is it too early? Too fast? Too much? These aren’t easy calls. But if something’s been stuck for months, this stretch may offer just enough pressure to get it moving again.

We’ve seen this pattern twice already. This is the last push, and the signs who will feel this most are Aries, Cancer, Libra and Capricorn.

The Channel Clears From Mercury and Saturn

Earlier this week, Mercury squared Saturn – a pattern known for clogging the lines. Messages get stuck. Plans stall. Communication becomes labor, and even simple tasks can feel unnecessarily rigid. When Mercury is under Saturn’s weight, it’s easy to overthink, hesitate, or fall silent.

But now Mercury is separating from Saturn and forming a sextile to Venus – one of the rarest aspects these two can make. It doesn’t rewrite what’s already been said, but it may clear the static and grease the wheels a bit.

In practical terms, this is a better window for getting things across. Words don’t have to be perfect to be received well. The mood is less defensive. Venus brings softness, not to dull the point, but to help it land.

This influence is especially useful for smoothing over strained exchanges, revisiting a conversation that didn’t go right the first time, or reworking writing that had felt too tight. Not everything needs to be a breakthrough. But if it matters that something be heard, this is the right moment to try again.

The Sun on the Little She-goat, Capella

This full Moon finds the Sun aligned with Capella, the brightest star in the constellation Auriga. Known since antiquity as the “little she-goat,” Capella carries a mythology rich in both tenderness and tension. She is the nurse of Jupiter, a source of strength for the infant god: the goat who fed thunderbolts.

In classical texts, Capella is restless and sharp: a bringer of storms, a watcher over young lives, a guardian with nervous instincts and an appetite for knowledge. Manilius calls those born under this star’s influence “anxious minds with trembling hearts,” ever on alert, drawn to roam further and further afield. In modern terms, this is a star of high intellect and quick perception, but not always ease.

Astrologically, Capella blends the speed of Mercury with the provocation of Mars. Its gifts include curiosity, eloquence, ingenuity – but also a mind that races ahead, startled by every sound, searching for new shrubs on higher slopes.

With the Sun now passing over this star, its signature will filter through solar figures and systems: leaders, public voices, major announcements, visible movements of power. We may notice restlessness rising among those in charge – bold statements, sudden pivots, or attempts to outmaneuver opposition through quick thinking rather than firm conviction. For Gemini, Leo, Virgo, Sagittarius and Pisces in particular, this energy lands closer to home (details in horoscopes below). Watch where attention sharpens, nerves fray, and curiosity refuses to sit still.

Summer Seasonal guidance for the Zodiac Signs

As the Sun moves through Gemini, we arrive at the threshold between seasons. The spring’s softness hasn’t entirely lifted, but the summer’s fire is already gathering. Days are longer, movement quicker, and even the body begins to feel the change. The world sounds louder, smells richer, moves faster. This is the season of bright mornings, open windows, and minds that stir before the body is ready to catch up.

This is the transition from a warm and moist spring to a hot and dry summer – and for many, the shift is palpable. The increasing dryness in the environment can sharpen thought but also scatter attention. It energizes the system, but left unchecked, it can fray rhythm and leave the nervous system overstimulated. The invitation now is not to slow down, but to find steadiness.

Air Signs

Air signs (Gemini, Libra, Aquarius) tend to meet this season most naturally, but their ease can lead to overextension. Appetite for stimulation is high, and so is susceptibility to distraction. Protect your attention. Morning walks, light journaling, and screen-free evenings can help give shape to the mental sprawl. Regular meals, not rushed snacks, are advised.

Fire Signs

Fire signs (Aries, Leo, Sagittarius) are also energized by the rising heat, but they run the risk of burnout. There’s a temptation now to act on every impulse, to leap ahead before fully assessing the terrain. Build in pause. Gentle movement in the morning, slightly cooler meals at night, and time away from high-stim environments all help anchor your energy in the body.

Water Signs

Water signs (Cancer, Scorpio, Pisces) feel the seasonal dryness most acutely. Irritability, dehydration, or emotional volatility may follow. There’s benefit now in strengthening the container: regular bedtimes, soft textures, calming herbs (chamomile, lemon balm, rose). Warm, hydrating meals with healthy fats provide ballast when the emotional waters get stirred.

Earth Signs

Earth signs (Taurus, Virgo, Capricorn) hold steadier than most, but they may resist the flexibility the season asks for. If routines feel tight, introduce movement – not chaos, but small invitations to shift. Vary your route, try a new recipe, or eat outdoors. Digestive strength is key now: favor bitter greens, lightly spiced grains, and room-temperature water between meals.

Sabian Symbol for 20° Sagittarius: A Child and a Dog Wearing Borrowed Eyeglasses

This degree presents a charming but layered image: playful on the surface, quietly provocative beneath. A child and a dog, together in mimicry, step into a world of make-believe, borrowing a tool meant to correct vision. The gesture is lighthearted, even innocent.

Eyeglasses don’t belong to either figure; they suggest a perspective not yet earned, or one temporarily assumed. This can point to imagination and experimentation – the kind of role-play through which we learn. It also raises questions: what are we trying to see more clearly? And what are we pretending to see?

The borrowed view may distort as much as it reveals. Whether through play, projection, or pantomime, this symbol suggests that perception is unsettled. And sometimes, that’s the point – to try on another lens, and in doing so, recognize where our own clarity has gone soft.

This is a degree of emulation, curiosity, and blurred boundaries between insight and illusion. It encourages us to take the game seriously – not because it’s real, but because the impulse behind it might be.

What Does This Full Moon in Sagittarius Mean For Your sign?

The full Moon’s symbolism plays out on a global stage, but it also filters into daily life in quieter, more personal ways. For each sign, this lunation lands in a different part of the chart – stirring questions or movement where things may have felt stalled. Below, find your sign for a sense of where this month’s changes are likely to show up, and what kinds of momentum you might begin to notice.

Your Full Moon in Sagittarius Horoscope for June

Aries

Venus is moving through your ascendant and receiving a gentle sextile from Mercury in your third house. This brings a sweet, light-touch influence to your romantic and social life. If single, pay attention to who’s nearby – this is the kind of chart that brings familiar faces into sharper focus. If partnered, there’s an opportunity now to reconnect mentally and physically, especially through simple gestures and everyday conversations. Nothing forced. Just closeness, exchanged in real time, right where you are.

Taurus

The full Moon points to tension in professional spaces – a colleague growing louder, or a competitor pushing for attention. Mars is currently moving through the part of the chart that opposes your tenth house, which can show others asserting themselves in ways that disrupt your plans or challenge your visibility. It may not be personal, but it’s noticeable. Fortunately, Venus is in Taurus now, favoring steady responses over reactive ones. Mars tends to burn hot and fast, best to wait it out.

Gemini

This full Moon falls in your sign, which can bring a feeling of personalized tension if you’ve been pulled in too many directions. The Sun and Moon apply to Mars, which activates your third house of writing, learning, and logistics, suggesting this is a good time to take care of immediate tasks: paperwork, emails, short trips, or sorting out miscommunications. Don’t overthink the big picture. Handle what’s in front of you, and stay in motion. A sibling or neighbor may need more of your attention than usual.

Cancer

There’s an old saying: a fool and his money are soon parted. It’s less a judgment, more a reminder – and this full Moon might be a good time to take it seriously. Mars in your second house can bring spending spikes, often in hurried anticipation of future plans. That is understandable, as recent developments in your career sector look promising. If something’s picking up at work, keep the focus there. Avoid the temptation to overextend financially for now.

Leo

Mars is moving through your first house, bringing confidence and quick results. This is a favorable full Moon for you, with both luminaries applying to Mars from supportive angles. There’s strength in your chart from fortunate houses, especially around networks and future plans. The Sun’s conjunction with Capella highlights the role of friends or group affiliations, especially those that stir your ambition or sharpen your thinking. Work may open an international door now, or lay the ground for long-term growth.

Virgo

You may notice movement professionally – someone in a leadership role makes a sharp pivot, or a decision lands faster than expected. The chart suggests action behind the scenes, with Mars in your twelfth. This is a good moment to double-check where your name is attached, and who’s speaking on your behalf. Not every conflict needs escalation, but it doesn’t hurt to be ‘on guard.’ If a quiet tension suddenly surfaces, don’t ignore it. The pieces are set in your favor. Better to address what’s stirring than let it sit.

Libra

This full Moon puts your attention squarely on other people – what they need, what they say, and how they respond to your presence. Whether in dating, collaboration, or close partnership, there’s a clear emphasis now on one-to-one connection. Mercury’s sextile to Venus favors curious and quick minds, so keep an eye out for someone who opens up a new line of thinking. The more willing you are to explore, to entertain new counsels, the more likely it is you’ll be met with interest.

Scorpio

This is a good chart for making an impression. Your tenth house (where we reach outward, assert influence, and leave a visible mark) is being transited by Mars, your ruling planet. If you’ve been waiting to show strength in a public or professional setting, this is a strong window. Financial movement looks possible, especially if you’re self-employed or managing your own resources. Reinvesting in your work or platform may yield results. Either way, the conditions support growth, especially when you take the lead.

Sagittarius

The full Moon lights up your sign, but the activity is happening across the table, in your seventh house of partnership, with Mars energizing the part of the chart that illuminates the mind. This is a good time to ask questions, get perspective, and listen to someone whose experience differs from your own. You’re not being asked to agree, just to stay curious. If you’ve been meaning to plan a trip or take a course, it may be worth moving that idea to the front of the list.

Capricorn

The chart is heavy with tasks that feel close to home – errands, follow-ups, and small-scale responsibilities that don’t offer much in return. Jupiter in the sixth highlights the daily grind, the things that must be done but often go unnoticed. With Saturn in the third, the pace of everyday life may feel tighter than usual, more cramped. If the view is narrowing and the mood growing flat, it’s time to look outward. You need some newness in your life, something to look forward to that isn’t so close to home.

Aquarius

Saturn is moving through your second house now, continuing an emphasis on material stability that has been active for the past two years. That might mean a raise, but just as often it represents a new way of managing earnings and money. Jupiter squares from the fifth, and while that may come with enthusiasm or creative bursts, it can also bring the temptation to overspend or lean too far in one direction too quickly. The structure isn’t solid yet, so adjust carefully to avoid choices your newly budding financial reality can’t sustain.

Pisces

The Sun lights up your fourth house, calling attention to family dynamics, living arrangements, and the shape of daily support. Mars adds pressure in your sixth, especially around work routines, health matters, or caregiving roles. There’s risk of overextension – especially if you’ve been doing more than your share. This isn’t suggesting that you step back entirely, rather that you pace yourself. A parent or elder may need your input soon, but you’ll be more helpful if you haven’t already burned through your reserves.

Author Bio

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves 
Photo Courtesy of Cai Fang

Subscribe to TABLE Magazine‘s print edition.

A Menu for the Zodiac Sign Gemini (May 21–June 21)

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Strawberry Honey Galette on a broken slab with a fork and a 1/4th of a plate on the side

A natural lightness hovers around Gemini and we’ve got the perfect menu to match this zodiac sign. The twins of the zodiac are often seen as clever, curious, and hard to pin down because they’re oriented toward variety. Gemini is always in motion: mentally, socially, sometimes even physically. Their joy lies in seeing, saying, and sampling. This makes them seem eternally young, and in many ways they are – quick to laughter, alert to possibilities, and reluctant to close the door on any experience that might teach them something new.

Gemini, the Twins who Speak in Multiple Tongues

Gemini’s image in the heavens is the pair of twins Castor and Pollux, who, in myth, shared everything, including immortality. One was mortal, the other divine. When Castor was killed in battle, Pollux begged Zeus to let them remain together. The god agreed, and the brothers became stars, spending half their time in the underworld and half in the heavens. Many Geminis live across dualities – of identity, of interest, of geography or profession. Rather than choosing between them, they learn to move fluidly back and forth, making a whole life out of two distinct halves.

There is something deeply endearing about Gemini’s openness. This is the sign of shared laughter, stories half-told, friendships struck up in train stations and libraries. Its classical associations with fraternity and ‘brotherhood’ extend beyond gender or blood ties – they gesture to the human capacity to connect across difference through imagination and reason. Gemini recognizes that we are not meant to live in isolation, and that a well-placed word can build a bridge between two seemingly distant minds.

Still, this is a sign that may take time to grow into itself. Like the pre-pubescent twins it represents, Gemini’s early expressions are often playful, scattered, or fleeting. It’s easy to mistake this for a lack of seriousness, but time reveals something subtler: a lifelong learner, one who resists becoming calcified too early. Gemini matures not by settling down, but by deepening their engagement with the themes that truly captivate them. Where they find that spark, they return again and again – with wit, delight, and a growing sense of devotion.

Gemini and the Seasons

As with the other signs, it’s important to note that the sign of Gemini and the constellation of Gemini are not the same thing. Constellations are groups of stars visible in the night sky, while zodiacal signs are equal divisions of the Sun’s apparent path throughout the year, known as the ecliptic. The zodiacal signs are linked to the seasons, not the stars themselves.

The twelve zodiacal signs can be grouped into three categories based on their relationship to the seasons. The cardinal signs mark the beginning of each season and are associated with change and new beginnings. The fixed signs fall in the middle of each season and are known for their stability, determination, and resolute nature. Lastly, the mutable signs stand between the close of one season and the start of the next. These signs are associated with adaptability, flexibility, and the ability to navigate change with ease.

Deeper Into Gemini

As a mutable sign, Gemini arrives at the close of spring, when nature flits between breezes and blossoms, never quite still. This transitional quality is woven into your character, dear Gemini. You thrive in dynamic environments where ideas are exchanged freely and new perspectives are constantly unfolding. Yours is a temperament built for motion – quick to absorb, compare, and communicate, without needing to linger too long in one fixed position.

This mutability gives you a remarkable capacity for curiosity and connection. You can toggle between roles, interests, and viewpoints with ease, making you an excellent translator of language, of meaning, of people to one another. At times, however, the sheer range of possibilities can be dizzying, leading to distraction or difficulty seeing things through. Commitment issues are often part of the picture. When these arise, treat them as an invitation to learn how to make peace with motion, and to cultivate structure without rigidity. Like the season you usher to a close, your strength lies in your nimbleness, your adaptability, and your ongoing dialogue with the world around you.

New Goals for Gemini

  • Create thoughtful limits around input. Gemini thrives on variety – of people, ideas, and media – but too much input can lead to mental scatter and decision fatigue. Set a goal to impose a daily or weekly limit on information consumption, whether that means designated screen-free hours, a capped podcast queue, or scheduling time to be bored on purpose. These small boundaries create space for deeper thinking and rest.
  • Build consistency into your self-care routines. The air signs can become overheated or depleted from constant activity. Introduce regular rituals that prioritize nervous system balance: morning walks, set meal times, or journaling before bed. Keep them short and flexible, but consistent – something you return to not because you must, but because it works.
  • Stay with what sparks joy – longer. It’s easy for Gemini to pivot quickly when novelty fades. But not everything worth pursuing shows its depth right away. Choose one area that lights you up – a creative project, new skill, or area of study – and set a 30-day commitment to engage with it regularly and with intention, even when your interest starts to wane. You may be surprised what emerges after the first spark.

What Qualities Does Gemini Have?

As an air sign, Gemini expresses the communicative and intellectual traits common to this element – curiosity, mental agility, and a love of dialogue. But where Aquarius channels its ideals and Libra weighs relational balance, Gemini moves swiftly between ideas, drawing connections others miss. It’s not just about knowledge accumulation, but rapid mental circulation. Gemini engages with the world by naming it, interpreting it, and echoing it back (faster than most can follow).

What sets Gemini apart among the air signs is its mutable quality. This gives it a remarkable versatility, but also a tendency to disperse focus. Mutable air is restless: it doesn’t want to hold the same shape for long. That makes Gemini gifted at adapting to social and intellectual environments, capable of toggling between registers, languages, or contexts with ease. But it also means that too much fixity – too much repetition, rigidity, or confinement – can feel unbearable. Gemini often excels in short bursts or when juggling multiple interests, and may benefit from gently cultivating endurance without dulling its alertness.

Gemini’s Daily Temperament

The sanguine temperament associated with Gemini is warm and moist, producing quick energy, an easy sociability, and a bright outward demeanor. Sanguine types tend to recover quickly from setbacks and are rarely down for long. But this same constitution can also lead to overextension physically, socially, or mentally. Too much stimulation or too little sleep can result in scattered thinking, frayed nerves, and mood fluctuations that seem to come out of nowhere.

To support balance, sanguine Geminis benefit from foods and habits that keep energy steady and the nervous system well-nourished. Regular meals with grounding ingredients (like oats, fish, and leafy greens), herbal teas with lemon balm, chamomile, or lavender, and gentle physical movement – especially walking in fresh air – can help regulate overstimulation. It’s also worth watching for imbalances in the hands, lungs, and shoulders, areas classically associated with Gemini in medical astrology. When these regions feel tight, dry, or strained, it may signal a need to slow down, warm up, and reconnect to breath and body.

Best Foods to Balance Gemini

For most seasons, these foods are good for supporting the sanguine temperament associated with Gemini:

  • Land: Chicken, turkey, rabbit, lean pork, veal.
  • Surf: Trout, cod, haddock, halibut, perch, sole, tilapia, and shellfish such as shrimp and scallops.
  • Grains: White rice, wheat, oats, quinoa, millet; grains that cook quickly and feel light on the stomach.
  • Vegetation: Lettuce, cucumber, melon, grapes, apples, pumpkin, squash, ripened berries, pears, peaches, and leafy greens like spinach and arugula.
  • Dairy: Fresh cheeses (like mozzarella or ricotta), cottage cheese, yogurt, milk, and light cream.
  • Beverages: Still or lightly sparkling water, infusions with lemon balm or mint, and fresh fruit juices.
  • Alcohol: Crisp white wines, wheat beers, and cocktails with gin or vodka bases, particularly when infused with herbs or citrus.

In the winter months, when the cold is greater and the sanguine temperament may need to consume more heat to stay in good health, it’s advisable to introduce more warming and substantial foods:

  • Land: Beef, lamb, duck, goose, venison, especially when slow-cooked or spiced.
  • Surf: Oily fish such as salmon, mackerel, sardines, tuna, and anchovies.
  • Grains: Rye, barley, spelt, buckwheat, quinoa, corn, and wild rice; grains that bring warmth and endurance.
  • Vegetation: Root vegetables (carrots, beets, parsnips), onions, garlic, leeks, pumpkin, squash, chili peppers, ginger, cinnamon, nutmeg, dates, figs, and winter greens like kale and spinach.
  • Dairy: Aged or cultured dairy such as full-fat yogurt, kefir, ghee, or aged cheeses.
  • Beverages: Ginger or cardamom tea, chai, turmeric lattes, and warming broths.
  • Alcohol: Full-bodied wines, dark beer, spiced or mulled drinks, brandy, and small measures of whiskey.

Gemini’s (May 21-June 21) Perfect Meal

Craft Gin and Tonic with Gin Mare

An Italian gin and tonic with an orange slice on a white background

The infusion of four different ingredients and herbs into Gin Mare Capri Mediterranean Gin tickles the tastebuds of curious Gemini. Gin Mare uses Arbequina olives from Spain, rosemary from Greece, thyme from Turkey, and Italian sweet basil. This classic Gin and Tonic using craft liquor sticks to the basics that Gemini knows and loves with a bit more depth than the traditional recipe.

Ricotta Gnocchi with Roasted Green Chile

Plated ricotta gnocchi in a roasted green chile sauce topped with parmesan cheese.

Start your meal with Ricotta Gnocchi! Chili peppers can keep this zodiac sign warm and a helping of cheese doesn’t hurt either. This Ricotta Gnocchi takes a fresh cheese that Gemini pulls towards and adds a touch of exotic heat with Roasted Green Chiles. It’s just enough of something new without taking Gemini totally out of their element.

Creole Poisson Gros Sel

A plate of poisson gros sel on a white background.

This spicy, Haitian specialty uses red snapper as its main protein, a suitable fish for Gemini’s main course. This recipe cooks the fish in a combination of onion, peppers, garlic, broths, and tasty herbs so that this zodiac sign can feel pleased as well as healthy. You can serve it over white rice or wild rice depending on which source of grain you find yourself needing most.

Nana’s Cucumber Salad

a bowl filled with Nana’s Cucumber Salad next to a smaller bowl and a fork and a knife

The cucumber in this side dish is one of the vegetables that supports Gemini’s temperament for every season. In this salad, it’s accompanied by the root vegetable, radishes, as well as as simple drizzle of olive oil, pepper, salt, sugar, and apple cider vinegar. Just imagine letting Gemini soak in the sun with this lunch or starter nearby.

Strawberry Honey Galette

Strawberry Honey Galette on a broken slab with a fork and a 1/4th of a plate on the side

Ripe berries, much like this summertime sign, carry a bit of freshness and plenty of sweetness. For dessert, Gemini deserves a decadent Strawberry Honey Galette featuring layers of pastry cream, strawberries, and plenty of local honey. Could you imagine anything better to brighten up this zodiac sign’s day?

Author Bio

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves 

Subscribe to TABLE Magazine‘s print edition.

Easy Puff Pastry Tomato Pie

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A rectangular heirloom tomato pie with a flaky puff pastry crust, topped with colorful sliced tomatoes and fresh thyme, on a dark baking sheet surrounded by various whole and halved heirloom tomatoes and greenery.

Tomato pie, a Southern summer staple, is usually made in a pie shell. That base is then filled with a layer of tomatoes buried under a topping of mayonnaise and cheese. Here, we mix it up a bit! We use a thinner flakier puff pastry for the base of this tomato pie. From there, the recipe is more familiar. First comes the mayo and cheese mixture, and then the star ingredient: tomatoes in several beautiful shapes and colors. You will want the highest quality vine-ripened tomatoes for this, from a farm stand, farmers market, or your own.

The Best Tomato Pie?

When musician Stephen Sills told us to “love the one you’re with,” he probably wasn’t talking about summer pomodori or a pie made from them. But perhaps he should have been! We think the best summer tomato is the one in front of you, perfectly ripe and ready to slice and bake into a lovely pastry. And the best pie, combining a wonderful, buttery crust topped with cheese and tomato, and dashes of pepper and sprigs of thyme, is a treat that will linger in your memory well into the chillier seasons. Yum!

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A rectangular heirloom tomato pie with a flaky puff pastry crust, topped with colorful sliced tomatoes and fresh thyme, on a dark baking sheet surrounded by various whole and halved heirloom tomatoes and greenery.

Tomato Pie


  • Author: Cheryl Alters Jamison
  • Yield: Serves 6

Description

A savory tomato pie is just what you need at your summer picnic.


Ingredients

Scale
  • 2 lb tomatoes of various colors, sizes, and shapes
  • 1 sheet store-bought puff pastry, preferably an all-butter version such as DuFour
  • 4 oz (about 1 cup) grated mild cheddar cheese
  • ½ cup plus 2 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • Flaky salt and coarse-ground black pepper
  • Fresh thyme leaves or sprigs

Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Slice tomatoes a little under ½ inch in thickness. Transfer slices to a couple of layers of paper towels to drain.
  3. Roll out the puff pastry sheet on a floured surface into a rectangle about 8 X 11 inches. Transfer the pastry to the baking sheet. Turn up each side of the rectangle by about ½-inch to make a raised edge for the pie. Using a fork, dock (poke holes in it) the pastry every inch or so, which will help the pastry stay flat in its initial baking.
  4. Par-bake the pastry for 12 to 14 minutes until it has begun to color and rise a bit.
  5. While the pastry par-bakes, mix together in a medium bowl the cheese, mayonnaise, and mustard.
  6. Remove the pastry crust from the oven. Spoon the cheese-mayonnaise mixture over it, smoothing it evenly. Top with as many tomato slices as will fit, arranged in a pattern that pleases you.
  7. Return the pie to the oven and continue baking 15 to 20 minutes, until pastry crust is nicely browned and crisp. Slide the pie off the baking sheet and onto a baking rack to cool briefly. Serve warm or at room temperature, cut into squares or wedges.

Story by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

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