Come dinnertime, pasta made with corn, rice, lentils or chickpeas can be a godsend to those with gluten sensitivities. But it also can break their hearts, just a little.
Not only is gluten-free pasta super expensive when compared to “regular” spaghetti, rigatoni and other noodles made with milled durum wheat, but it’s tough to find a gluten-free product that’s not gummy or doesn’t generally taste like mush.
That’s my son Jack’s view, anyway. He’s avoided eating anything with gluten for about a decade due to celiac disease.
As someone who absolutely adores, cooks and eats a lot of pasta, I can’t imagine how hard that must be. So the mom in me is always on the lookout for a tasty alternative he might enjoy.
A great sauce can help disguise the weird (some might say off-putting) textures that are a signature characteristic of gluten-free pasta. But what my kid misses most is wheat-free pasta that not only tastes like the real deal he remembers from childhood, but also boasts the same structural integrity.
This recipe, which couples highly rated Le Veneziane gluten-free potato gnocchi with an easy, cheesy cream sauce kissed with fresh lemon, just might be the answer.
You won’t miss the wheat in this gluten-free gnocchi tossed with spinach and peas in a lemony cream sauce. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
Made with minimal prep in a single skillet, it takes about 15 minutes to pull together and includes one of the healthiest leafy greens, fresh spinach, along with peas, which are loaded with fiber and a great source of inexpensive plant-based protein.
True, the light cream, cheese and butter in the dish add calories and dreaded fat. But so long as you go easy on the serving size and don’t eat the entire pan yourself (Jack, are you listening?), it’s a wonderful occasional comfort food for the gluten-sensitive.
To make it less rich, substitute half-and-half for the cream and add more lemon or chicken broth. It’s best served right from the stove. If you have leftovers, you’ll want to add a little broth when you rewarm it.
You can find Le Veneziane gnocchi on Amazon. Like most gluten-free products, it’s a bit of a splurge, but worth it.
“This is the best thing you’ve ever made me,” raved my kid after I fed him and his wife.
Gnocchi with lemon, peas and spinach
PG tested
2 17.5-ounce packages gluten-free gnocchi, fresh or frozen
2 tablespoons unsalted butter
1 shallot, finely minced
4 cloves garlic, finely minced
1 1/2 teaspoons corn starch
1/2 cup gluten-free vegetable broth
Zest and juice of 1 lemon
1 cup light cream or half-and-half
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese, plus more for garnish
2 or 3 cups chopped fresh spinach
1 cup frozen peas
Crushed red pepper flakes or chopped chives, for garnish
Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions (about 2 minutes, or until they float to the top).
Drain and set aside. To keep them from sticking together while you make the sauce, drizzle with a little olive oil or add a bit of butter and stir to combine.
To make the sauce, melt butter in large skillet over medium heat. Add shallot and cook for 1 minute. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour and slowly pour in the broth. Whisk in lemon zest and lemon juice
Pour in heavy cream and whisk to combine. Season with salt and pepper. Turn the heat to medium low and cook for 2-3 minutes, stirring occasionally, until the sauce thickens a bit.
Stir in Parmesan cheese until melted. Add chopped spinach and frozen peas and cook for 2 minutes or until spinach is wilted. If you want a thicker sauce, you can cook for a few more minutes, stirring to help it thicken up.
Stir in cooked gnocchi and cook for 1 minute or until heated through.
Plate the gnocchi, spooning the sauce and peas over the top. Garnish with crushed red pepper, basil or chives, and extra Parmesan cheese, if desired. Enjoy!
You won’t miss the wheat in this gluten-free gnocchi tossed with spinach and peas in a lemony cream sauce. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
Anna Jones, the best-selling London cookbook author behind “One: Pot, Pan, Planet, A Modern Way to Eat,” has a new cookbook coming out in mid-September — “Easy Wins” (Fourth Estate, $35).
Among the temptations in its pages are focaccia sandwiches filled with tomatoes, peaches and tahini and this simple recipe for roasted potatoes with brown butter, topped with a tangy, bright lime tartar sauce. It’s straightforward but elegant, especially when topped with fennel or dill fronds.
Brown Butter Potatoes with Lime Tartar Sauce
Serves 4 to 6
INGREDIENTS
1 kg (2.2 pounds) small floury or new potatoes, scrubbed clean
100 g (1/2 cup) salted butter (or 100 ml olive oil)
6 tablespoons capers, plus 2 tablespoons caper brine
1 large free-range egg yolk
2 tablespoons Dijon mustard
150 ml (2/3 cup) olive oil
100 g (about 1/2 cup) sour cream
“Easy Wins” by Anna Jones (Fourth Estate, $35)
Zest and juice of 1 unwaxed lime
1 small bunch dill or fennel fronds, to serve
DIRECTIONS
Parboil the potatoes: Bring a large pan of salted water to boil, add the potatoes, then bring back to a boil and simmer for 10 to 20 minutes, depending on the size of your potatoes, until they are just cooked. Drain and leave the potatoes to steam dry in a colander.
Brown the butter: Preheat the oven to 400 degrees. Put the potato pan back on the stove and add the salted butter. Cook over medium heat until it turns nutty brown and smells toasty. If you are vegan, use a good olive oil in place of the butter and skip the browning stage. It will still be delicious, and you could add a toasty note with some smoked salt.
Roast the potatoes: Take the butter pan off the heat, put the potatoes in a roasting tray and pour over the brown butter. Season generously with salt and pepper and toss everything in the tray. Roast for 25 minutes.
Take the potatoes out of the oven and use a potato masher to crush the potatoes into the base of the pan, making a flat surface for crisping up. Scatter 4 tablespoons of the capers and bake for another 25 minutes until golden and crisp.
Make the lime tartar sauce: Meanwhile, make your tartar sauce. Put egg yolk and Dijon mustard in a bowl and mix well. Gradually whisk in olive oil. Loosen with caper brine and sour cream. Finely chop 2 tablespoons capers and add to the sauce along with the lime zest and juice. Serve the crispy brown butter potatoes with the tartare sauce and with dill or fennel fronds torn over.
— Anna Jones, “Easy Wins” (Fourth Estate, $35, out Sept. 17)
This recipe for brown butter potatoes comes from UK-based cookbook author Anna Jones in her latest cookbook, “Easy Wins” (Fourth Estate, $35). (Courtesy Fourth Estate)
Whether your summer is still going strong or your kids are gearing up for the first day of school, chances are you’re trying to hold on to those summer vibes while you can. Well, you’re in luck because National Eat Outside Day falls on Saturday, Aug. 31, making it the perfect day to join others for a celebration and find that ideal outdoor spot to enjoy. Here are 11 fun and unique ways to celebrate and embrace the great outdoors.
Enjoy an early bird breakfast
Breakfast is the most important meal of the day, and what better way to start your day than by heading outside with all of your breakfast favorites for a morning meal in the great outdoors? You can make it as simple or as complex as you wish; either with an easy continental-style breakfast with muffins, bagels and coffee or warmed breakfast burritos prepared the night before.
Affordable backyard fun
If your family prefers to sleep in a bit, an outdoor picnic lunch or charcuterie spread are perfect al fresco dining options. And you don’t even have to make everything yourself; have some subs delivered, add chips and soda, and spend the afternoon in the backyard eating, playing yard games and enjoying the late summer weather.
Book a special dining event
If you want to go all out for National Eat Outside Day, consider booking a personal dining experience at your home. Local chefs can be hired to prepare hibachi, clambake or other personal dining experiences; you simply supply the seating and guest list and sit back and enjoy a full professional dining experience customized to your preferences.
Potluck party time
A more affordable option is to invite your friends and family over, ask them to bring a meal for the potluck and a board game or two and enjoy a budget-friendly get-together with your besties. You could even center the potluck around a particular theme or game, like Clue or an escape room-themed mystery dinner.
Go on a food truck crawl
Finding a food truck festival these days is quite easy. Gather a group of friends and head out to one to sample a variety of foods. These events are often held in public parks with ample space to spread out and enjoy a meal, making it an ideal way to celebrate National Eat Outside Day.
Plan a dark-sky picnic
If you’re fortunate enough to live in a dark-sky area – think the Grand Canyon or the Great Smoky Mountains – consider planning an evening dark-sky picnic. Without the glare of nearby light pollution, stargazing takes on a whole meaning. For details on dark-sky locations nearby, visit the Dark-Sky website. It’s the ideal resource to start planning your evening stargazing picnic right away.
Host a cozy campfire
Nothing says summertime like s’mores and hot dogs over an open campfire. A backyard campfire is quintessential outdoor living and the perfect way to celebrate National Eat Outside Day. Make it a potluck and invite friends and family to bring items to cook over the fire, and you’ve got a budget-friendly party with food everyone can enjoy.
Neighborhood block party
Plan a back-to-school neighborhood block party for the parents and kids, complete with potluck items, games, prizes, and maybe even a bounce house and face painting for the kids. This is a great way to get outside and meet your neighbors, especially if you’re new to the area or your kids are starting at a new school. A neighborhood block party is the perfect icebreaker at a time when families mostly keep to themselves.
Backyard pizza party
With an outdoor pizza oven or your everyday grill, you can transform your backyard into the best pizza party spot in town. Let your guests create custom pizzas with their choice of toppings and enjoy a steaming hot slice outdoors with sodas or adult beverages to keep the party going.
Enjoy a Lowcountry boil
This southern staple blends boiled corn, shrimp, potatoes and sausage in a big pot with your favorite classic seasonings, like Old Bay or Zatarain’s for the ultimate in Lowcountry cuisine. Also known as Frogmore stew in the Beaufort, South Carolina, area, the Lowcountry boil is typically served outdoors; simply boil and spread the feast out on newspaper at the picnic table so everyone can dig in family style.
Dinner and an outdoor movie
All you need to pull off a dinner and a movie outdoors is your favorite streaming service, a laptop, a projector and a movie screen and you’re good to go. Add your favorite family-friendly meal, don’t forget the popcorn and candy and you’ve got a National Eat Outside Day activity to remember for years.
Just enjoy the day
National Eat Outside Day is the perfect excuse to break from the norm and enjoy a meal out in the fresh air. Whether you plan a backyard barbeque, your favorite movie screening or prefer to indulge a bit with a personal chef, you’re sure to make this special day a yearly tradition for your family.
Michele Brosius is the creator of Midlife Healthy Living where she expertly combines her love for cooking with budget-conscious nutrition strategies. Through her blog, she encourages women to embrace a healthier lifestyle with simple recipes and wellness tips.
Get ready to celebrate National Eat Outside Day! Dine al fresco with a twist and enjoy a fun and unforgettable celebration. Photo credit: Depositphotos.
For a simple, refreshing summer dinner, I decided to serve a Greek salad with salmon sauteed in an olive oil, lemon and garlic sauce. Fresh oregano gave a burst of flavor to the sauce.
A secret to keeping the salmon juicy and flaky is to under cook it a little leaving the inside a little translucent. The salmon will continue to cook in its own heat when removed from the stove. Using a meat thermometer can help ensure perfect doneness: it should read between 110 to 115 degrees.
HELPFUL HINTS:
Ant type of fresh salmon can be used.
4 chopped garlic cloves can be used instead of minced garlic.
Any type of lettuce can be used.
COUNTDOWN:
Assemble salad on plates.
Make sauce.
Cook salmon.
SHOPPING LIST:
To buy: 3/4 pound salmon fillet, 1 head romaine lettuce, 1 tomato, 1 cucumber, 1 container black pitted olives, 1 bottle reduced-fat vinaigrette dressing, 1 lemon, 1 jar minced garlic, 1 bunch fresh oregano or 1 bottle dried and 1 container whole wheat pita breads.
Staples: olive oil, onion salt and black peppercorns.
Greek Salmon
Recipe by Linda Gassenheimer
2 cups Romaine lettuce leaves torn into bite size pieces
1 tomato cut into 1-inch pieces
1 cup cucumber cut into 1/2 to 1-inch pieces
1/2 cup sliced onion
6 pitted black olives
4 tablespoons reduced-fat vinaigrette dressing
2 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoon fresh oregano leaves or 2 teaspoons dried oregano
2 teaspoons minced garlic
3/4 pound salmon fillet
Salt and freshly ground black pepper
2 whole wheat pita breads cut into triangles
Divide lettuce between two dinner plates. Top lettuce with tomato, cucumber, onion and olives. Drizzle vinaigrette dressing over the salad. Mix olive oil, lemon juice, oregano and minced garlic together in a small bowl. Heat a medium-size skillet over medium high heat. Add the salmon skin side up and pour the olive oil mixture into the skillet. Saute 5 minutes, turn salmon over with skin down. Continue to cook 4 minutes. A meat thermometer should read 110 to 115 degrees. Remove salmon, divide in half and place on the two plates with the salad. Spoon the remaining skillet sauce over the salmon. Sprinkle the salmon with salt and pepper to taste. Serve with the pita bread triangles.
Yield 2 servings.
Per serving: 621 calories (42 percent from fat), 29.0 g fat (4.1 g saturated, 12.0 g monounsaturated), 98 mg cholesterol, 41.8 g protein, 49.4 g carbohydrates, 7.8 g fiber, 527 mg sodium.
(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)
As August slips by, I try to cling to every sunny minute. Give me the dishes that require nothing more than the freshest local produce, good spices and no-cook recipes that I can whip up in my bare feet, music blasting away.
The best summer meals are all about ease and simplicity. Lately I’ve been making cold soups, whirred together in the blender, for a light dinner or appetizer to sip with cocktails out of a pretty cup. (Especially when it’s too hot for crackers and cheese.) The only trick is to make them hearty and flavorful enough to satisfy an outdoor appetite, yet light and breezy so they do not weigh you down.
As much as I love a good gazpacho or chilled cucumber soup, fruit soups offer a range of options, savory as well as sweet, especially those with a tangy and creamy yogurt base. Take sour cherry sour cream soup, a traditional Hungarian recipe specialty. It’s sweet enough for a pretty dessert, yet when whirred with fennel, it makes a gorgeous lunch or elegant first course.
If you have great peaches, take a cue from my Atlanta cousin, Jack. He marinates fresh peaches and dried apricots in a little vinegar, honey and good olive oil, then blends it with yogurt. The results are a beautiful, tangy-sweet, velvety soup for a luscious dinner when served with mozzarella and bruschetta that’s piled high with ripe tomatoes.
Note that the fruit in a soup is interchangeable. You can swap out peaches for nectarines, or cherries, or blueberries, or raspberries, or melons — you get the idea. Feel free to mix them up and create your own, varying the spices and herbs as you go. Remember that a good soup maker is a great taster. Have fun with the flavors mixing and matching to your delight.
Cold Peach and Apricot Yogurt Soup
Serves 4.
This sweet and tangy summer soup lightly marinates the peaches and dried apricots with a little honey, vinegar and olive oil, then purées them in a blender with yogurt. Serve it cold, garnished with chopped cashews and basil. From Beth Dooley.
3 c. sliced peeled peaches (about 4 peaches)
¼ c. diced dried apricots, plus more for garnish
2 tbsp. honey
2 tbsp. rice wine vinegar
2 tbsp. extra-virgin olive oil
½ tsp. ground cumin
½ c. plain whole milk yogurt, or more as needed
Salt and freshly ground black pepper, to taste
Chopped cashews, for garnish
Basil leaves, for garnish
Directions
In a medium bowl, toss together the peaches, apricots, honey, vinegar, olive oil and cumin. Cover and marinate for 30 minutes or overnight.
Transfer the mixture to a blender with the yogurt. Process until smooth. Season with salt and pepper to taste. Transfer to a bowl, cover, and refrigerate until cold, about 30 minutes or overnight. Serve cold, garnished with the cashews and basil.
Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.
Now is the season for wild Alaskan salmon, but you won’t find it fresh in all stores. Once caught, it is blast frozen to lower the core temperature to 40 below, freezing the fish all the way through before the cells begin to break down.
Treated this way, the salmon remains “fresh” for as long as it’s kept deep-frozen. Of the five Alaskan salmon varieties, the three you’ll find in most fish markets and co-ops are king, coho and sockeye. Wild-caught salmon is considered the best choice by the prestigious Monterey Bay Aquarium Seafood Watch program. Farmed salmon, like other livestock, involves crowded manmade environments that can leave the fish susceptible to infections and diseases that require antibiotics.
Wild-caught salmon that swim in clear, cold water are generally healthier and certainly tastier. These fish are high in Omega 3′s, vitamin D and minerals, especially iron. Because of their natural diet, which is rich in crustaceans, the color and flavor of wild-caught salmon is deep and distinct.
Wild-caught salmon is not inexpensive, but its rich, ruddy, lustrous flesh makes it well worth the price. This fish has so much flavor that it needs little more than a sprinkle of salt, pepper and a few herbs. It’s best to cook it in a heavy skillet (nonstick or cast iron) that’s large enough to not crowd the fish. Set the pan over a hot flame so the fish sizzles on contact. It will brown and crisp without overcooking when transferred to a hot oven.
Toss cherry tomatoes into the pan for pops of color and flavor. Sprinkle with chopped fresh herbs — parsley, basil, thyme — and serve with boiled baby new potatoes and spoon the blistered tomatoes and lush pan juices over it all.
Pan-Roasted Salmon with Cherry Tomatoes
Serves 4 to 6.
Seek out wild -caught king, coho or sockeye salmon, rich in flavor and deeply colored. This recipe can be easily varied. Swap out extra-virgin olive oil for the butter; and dill and parsley for the basil and thyme. From Beth Dooley.
3 tbsp. butter
2 tbsp. chopped basil
1 tbsp. chopped thyme
3 scallions, trimmed and sliced in half
1 pint cherry tomatoes
1 salmon fillet, 1½ to 2 lb.
Salt and freshly ground black pepper
1 lemon, thinly sliced
Directions
Preheat the oven to 475 degrees. Place the butter, half of the basil and thyme and the scallions into an oven-safe pan just large enough to fit the salmon. Set over high heat on the stove and cook until the butter melts and begins to sizzle.
Add the tomatoes and the salmon to the pan, skin side up, and cook for about 2 minutes. Put the pan in the oven and roast about 3 minutes; remove and peel the skin off the salmon. Sprinkle with salt and pepper and add a few of the lemon slices to the pan.
Return the pan to the oven and continue roasting until the salmon begins to flake and is cooked through, about 5 minutes. It should register 145 degrees on a digital thermometer. Remove from oven, cut salmon into serving portions and serve with the scallions, tomatoes and lemon spooned over the top and garnished with remaining lemon slices and chopped basil and thyme.
Sweet cherries are one of August’s favorite offerings for making a quick and simple cobbler, tart or buttery shortcake for dessert. But the ruby-red stone fruits, which are in season through early September and chock full of good-for-you antioxidants, can add a punch of sweet flavor to a lot of other dishes, too.
That includes salads, which are often a showcase in late summer because, in addition to being healthful, adding a handful to a bowl of greens or fruit is an easy way to refresh a body (and psyche) that’s been through the wringer because of this year’s never-ending hot weather.
In this sweet and seasonal take on an Italian Caprese salad, we go small on the size of ingredients, but large on taste.
A salad of sweet cherries paired with grapes, cherry tomatoes and jalapeno adds a seasonal zing to a platter of roast chicken. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
Instead of the thick slices of heirloom tomato, it’s constructed with halved cherry tomatoes and seedless red grapes, with pitted cherries standing in for balls of milky-sweet fresh mozzarella. It also includes the gentle bite of jalapeno pepper, and the tang of crumbled feta cheese for a salty finish.
The combination might seem like an odd culinary combo at first blush. But believe me, it works — really well.
Lightly dressed with a red wine vinaigrette, the salad is both sweet and salty, and just a little spicy, depending on how many jalapeno slices you toss into the bowl.
The salad pairs very nicely with grilled spiced chicken, but it would also be awesome on steak. For an even quicker meal, use a grocery store rotisserie chicken. Or, skip the meat altogether. On its own, the salad makes a lovely light lunch.
Grilled Spiced Chicken with Sweet Cherry and Tomato Salad
PG tested
For chicken
1 pound bone-in chicken thighs
1 teaspoon of garlic powder
1 teaspoon of ground cumin
1 teaspoon chili powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of sea salt
1/4 teaspoon of ground black pepper
For salad
1/2 pound sweet cherries, destemmed
1/2 pound cherry tomatoes, halved
1/2 pound red or green grapes, halved
1 jalapeno, seeded and sliced thin
1 clove garlic, finely minced
2 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Handful cilantro leaves, chopped
Pinch of finishing salt, such as Maldon
Preheat grill to medium high heat. Lightly brush grill with oil.
Prepare chicken: In a small bowl, stir together garlic powder, cumin, chili powder, paprika, salt and pepper.
Place chicken parts in a large bowl, sprinkle spice mixture over the chicken and toss to coat.
While grill is preheating, prepare cherry salad: Place pitted cherries in a large bowl and add cherry tomatoes, grapes, sliced jalapeno, garlic and vinegar. Give it a good toss to make sure it’s well combined, then allow it to sit for about 10 minutes to allow fruit to release their juices.
Add olive oil and toss to combine.
Place chicken thighs on hot grill and cook until it is just cooked through, 4-5 minutes per side. (An instant-red thermometer should read 165 degrees.) Remove to a serving platter.
Add chopped cilantro to the cherry salad and toss to combine. Top with a pinch of finishing salt and serve with chicken.
A salad of sweet cherries paired with grapes, cherry tomatoes and jalapeno adds a seasonal zing to a platter of roast chicken. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
A summer fruit cobbler when paired with ice cream is one of my favorite seasonal treats. I made this recipe for a July 4th family gathering. It was a hit. I’d made it in the morning rush and didn’t taste the fruit. I used 10 skin-removed peaches that were a perfect blend of sweet and tart. Their skins slipped of easily after being dunked in boiling water for about 30 seconds.
I didn’t taste the plums before they went into the mix. They looked perfect but in retrospect, perhaps a little too firm. When I tasted the cobbler at the table, I knew they were super sour. If I’d sampled one before putting the fruit mix together, I would have added a little more sugar.
Oh well, an ample amount of ice cream accompanied each serving, and no one complained. Not even a smidgen of that cobbler was leftover.
Summer Fruit Cobbler
Yield: 6 to 8 servings
INGREDIENTS
10 cups fresh fruit (see cook’s notes)
1 3/4 cups granulated sugar
1 1/3 cups all-purpose flour, divided use
3 tablespoons sherry vinegar or white balsamic vinegar
2 teaspoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
1 1/2 teaspoons kosher salt, divided use
1 8-ounce container mascarpone cheese
1/4 cup (1/2 stick) unsalted butter, melted, cooled
6 tablespoons heavy cream, divided use
2 teaspoons vanilla extract
1/2 cup fine semolina flour or fine cornmeal
2 1/2 teaspoons baking powder
2 tablespoons turbinado sugar
For serving: ice cream
Cook’s notes: I used 10 medium peaches (peeled, pitted, cut into wedges), 8 medium plums (pitted, cut into wedges), 1 cup blackberries, and 1 1/2 cups pitted fresh cherries. But you can use other fruit if you wish, such as apricots or peeled nectarines. Blueberries or raspberries would also be delicious.
DIRECTIONS
1. Adjust oven rack to middle position. Preheat to 375 degrees. It’s a time saving step to melt the 1/4 cup butter at this time and set it aside to cool. In a large bowl, toss fruit, granulated sugar, 1/3 cup all-purpose flour, vinegar, zest, juice and 3/4 teaspoon salt. Transfer mixture to a 3-quart baking dish (such as a 9-by-13-inch baking dish). Set aside.
2. Whisk mascarpone, melted butter, 1/4 cup cream, and vanilla in a medium bowl until mostly smooth; set aside. In a separate large bowl whisk semolina flour, baking powder, remaining 1 cup all-purpose flour, remaining 1/4 cup granulated sugar, and remaining 3/4 teaspoon salt. Add mascarpone mixture to flour mixture; stir with a fork until a shaggy dough forms.
3. Using an ice cream scoop, divide dough into 9 mounds (about 1/4 inch each) and arrange on top of fruit filling. Brush dough mounds with remaining 2 tablespoons cream; sprinkle with turbinado sugar.
5. Bake in preheated oven until biscuits are golden brown and cobbler is bubbly and thickened in center, 1 hour to 1 hour and 10 minutes. Let cool on a wire rack for about 30 minutes. Serve warm or at room temperature with ice cream.
Source: Adapted from “Food and Wine Simple Suppers” by the editors of Food and Wine
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
Summer Fruit Cobbler can be made with peaches, plums, blackberries, cherries or any summer fruit. (Photo by Cathy Thomas)
As a kid, I loved salad. No, not the kind packed with fresh vegetables and lightly dressed with a perky vinaigrette. My ideal salad was a little bit of lettuce topped with cheese, some kind of meat and loads of croutons, all held together by a creamy dressing. Healthy? Not really. Delicious? Absolutely.
You used to see salads like this on many restaurant menus, typically labeled as chef’s salad. But if your parents took you to a fancy restaurant, it might have been called a Cobb salad. And once I got a taste of the Cobb, I immediately put the chef’s salad in my rearview mirror.
While the chef’s salad is a mishmash of deli meats, cheeses and iceberg lettuce, the Cobb salad is composed, with ingredients that are sliced, chopped or grated and arranged in stripes over a bed of mixed greens. The lettuce was usually chopped romaine, but endive and watercress made their way onto the plate, too. Regardless of the types of lettuce, they all got topped with lines of crispy bacon, crumbled Roquefort cheese, shredded cheddar, hard-boiled eggs, avocado, chopped chicken or turkey and tomato.
Now that summer has definitely arrived, salads are back in the dinner lineup, and taking center stage. Since it has been decades since I’ve made a Cobb salad, it seems like a no-brainer to revisit this old favorite.
The Cobb salad was invented in Los Angeles in the 1930s. Legend has it that Robert Cobb, owner of celebrity Hollywood hangout the Brown Derby, was looking for a midnight snack one night in 1937 and composed this salad out of bits and pieces from the walk-in refrigerator.
I don’t know if the story is true, but it captures what I love about this hearty salad. Yes, you can certainly stick to the traditional ingredients, or you can cut up whatever you have in the fridge, line it up on top of a bed of lettuce and enjoy. Lining up the ingredients is non-negotiable. It makes the salad seem special and, I would argue, taste better.
I still love a creamy dressing, so I substitute the usual vinaigrette with an avocado green goddess, packed with fresh herbs, lemon juice and avocado, whirred together in a blender until your kitchen is fragrant with the aroma of basil, parsley, dill — or whatever else you have on hand.
(Dreamstime/TNS)
Cobb Salad with Avocado Green Goddess Dressing
Serves 6.
Hearty and satisfying, this composed salad is the perfect choice for a no-cook meal on a warm summer day. From Meredith Deeds.
For the dressing:
3 c. tender herbs (such as parsley, cilantro, dill, basil, mint, tarragon, and/or chives)
1 avocado, peeled and pitted
1/2 c. mayonnaise
1/2 c. sour cream
2 tbsp. water
1 tsp. grated lemon zest
2 tbsp. fresh lemon juice
1 tbsp. drained capers
1 clove garlic
Salt and freshly ground black pepper
For the salad:
1 large head romaine lettuce, washed, dried and torn into bite-size pieces (about 8 c.)
3 c. chopped cooked chicken
1 c. cherry tomatoes. sliced
1 c. crumbled blue cheese or cubed cheddar
6 strips cooked bacon, crumbled
1 avocado, chopped
4 hard-boiled eggs, quartered
Directions
Combine herbs, avocado, mayonnaise, sour cream, water, lemon zest and juice, capers, garlic,1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Pulse on high until bright green, but still speckled with small pieces of herbs. Taste the dressing and season with more salt and pepper and/or thin with more water, if necessary. Keep in mind that the dressing should be thick, but pourable.
Toss romaine with 5 tablespoons of the dressing in large bowl until coated; arrange on a very large, flat serving platter. Arrange the chicken, cherry tomatoes, cheese, bacon, avocado and eggs in rows on top of the lettuce. Serve with remaining dressing on the side.
Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram at @meredithdeeds.
Can’t resist that jar of artisan chili crisp? Willing to fork over 10 bucks for a bottle of water “restructured” with quartz crystals? Maybe you’re determined to go plant-based or want to buy food with a mission. Either way, you’re in good company.
Specialty foods — a category comprised of unique or artisan foods and beverages made with high-quality ingredients from suppliers across the globe — have never been more appealing to American consumers.
According to the Specialty Food Association, which held its Summer Fancy Food Show in New York City during the last week of June, U.S. specialty food sales across retail, food service and e-commerce reached a whopping $206.8 billion in 2023. That’s up more than 6% from around $195 billion in 2022.
As evidenced by the many products on display at the show, we’re hungrier than ever, not just for innovative flavors that excite the palate — sometimes in unexpected ways (i.e. aperitifs infused with mushroom or coffee powered with protein) — but also for foods and beverages that are healthy, kind to the earth and sustainably produced.
More than 2,000 specialty food producers from 60-plus countries trotted out new and not-so-new products at the sprawling show, which took up both levels of the Jacob K. Javits Convention Center. After 40,000-plus steps up and down its aisles over nearly three days, during which I sampled half my body weight in imported Italian cheeses and freshly sliced prosciutto, here are some initial observations:
—Plant-based proteins and organic and gluten-free foods and snacks continue to grow in popularity. Products include everything from cauliflower chips to chef-crafted packaged vegan soups to savory vegan protein bars and sticks, plant-based cheese slices, oat-based granola butter and Lentiful’s high-protein, high-fiber “Instant Lentils.” (Just add water, stir and microwave.) Non-GMO is another buzz word.
Protein-infused products were among the trends at the 2024 Summer Fancy Food Show in New York City. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
—Prebiotic and probiotic sodas and drinks that are focused on supporting gut health are also on the rise. Examples include ReCoup’s gut healthy rehydration sparkling beverages and Reset Kombucha’s powdered beverage mixes. Protein-enhanced foods also dominated. Projos’ Instant Power Coffee (organic, of course) comes stacked with 12 grams of complete protein alongside 175 mg of caffeine and is infused with collagen, which may help reduce joint inflammation and prevent aches and pains. Wilde Chicken & Waffles protein chips are made with chicken breast, egg whites and bone broth.
—Americans still love to spice things up; hot sauces, hot honey and chili-based condiments are still on the upswing. Multicultural sauces that bring a piece of global culinary heritage to the table seem especially hot. Two outstanding examples include Chingonas’ oil-based Salsa Macha from Mexico and Djablo Filipino Hot Sauce, the first U.S.-produced, family-owned, small-batch Filipino hot sauce in this country.
—Dry January isn’t a one-off. Non-alcoholic cocktails continue to trend and unique and exotic beverages such as bubble tea and boba — Asian tea drinks served with tapioca pearls — are growing in popularity. At the show, they were offered both in cans and in “instant” tea kits.
—Sustainability continues to be a factor for many consumers, both in packaging and in portioning to prevent food waste.
—Nostalgia rules. Consumers want products that come from a place they know, with personal backstories — say, a salsa or dumplings with roots in a family recipe or a sauce from a famous restaurant.
12 tastes to try
It was impossible for a reporter to see and taste everything at the 68th show, but here are the ones that caught my eye and/or dazzled my taste buds:
Flour & Olive Cake Mixes: Former attorney Estelle Sohne created her line of premium cake mixes with extra-virgin olive oil to celebrate cultural diversity. OIive oil, she notes, is a symbol of peace and sustainability. “I wanted to bring people together with cake as a vehicle for collaboration through recipes that celebrate cultural diversity and global connection.”
To that end, an interactive of more than 70 international recipes on the company website allows bakers to use the four mixes with other ingredients to create cakes from around the world, with a personalized, downloadable label. “My mission is to put us all on the same table,” she says, “with our differences and similarities.” The chocolate cake was especially delicious.
VICUS water: Did you know that modern methods for making water safe to drink breaks apart the natural arrangement of water molecules? Me neither. This product “restructures” natural mineral water from Canada to its original state using quartz crystals. The end result is water that supposedly tastes smoother and silkier — and costs $9 for a 750 ml bottle.
Aaji’s Lonsa: Salsa isn’t the only thing worth dipping. Each 8-ounce container of this small-batch, spicy-sweet-tart condiment made in Philadelphia contains 1 pound of fresh tomatoes cooked down with a distinct blend of coastal Indian spices. The recipes are based on co-founder Rajus Korde’s grandmother’s tomato lonsa recipe. (“Aaji” means “grandmother” in Marathi.) They can be spread on sandwiches, spooned on toast or add a wonderful umami flavor to eggs. They’re incredibly craving-inducing.
CauliPuffs: Just as with Lay’s potato chips, there’s no way you can eat just one of these gluten-free, GMO-free puffed snacks made from corn, rice and cauliflower. The fact they’re baked in the healthy fat of avocado oil means you’ll you feel less guilty when you polish off a bag on the couch.
Tamarind Heads Masala BBQ Sauce: This next-generation sauce was named the best barbecue sauce at the 2024 show for a reason — it’s pretty incredible. Created to celebrate the culinary versatility of tamarind, a pod-like legume that’s both sweet and tangy, it’s a refreshing take on the ubiquitous summer condiment that offers a hint of smokiness, a touch of sweetness and a punch of heat.
Ceybon Chill AF, an alcohol-free aperitif infused with mushroom, can be enjoyed neat, over ice or as a mixer. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
Ceybon Chill AF: This alcohol-free, mushroom-infused aperitif is meant to promote calmness and relaxation. It’s crisp and spicy and definitely interesting — think a fizzy “gin and tonic” that’s good for you. A bottle costs $40, but it’s multifunctional: You can drink it straight up, over ice, or use it as a mixer.
MMMJerky: Most beef jerky varieties are chewy. This teriyaki-flavored beef snack crafted with USDA prime-grade brisket boasts the unique crunchy texture of a potato chip. One bite, and you’ll be hooked. The crispy, savory fat of the beef dissolves on your tongue when you bite into it, making you instantly want more.
Oishii Omakase Stawberries: It’s hard to believe these delicate, super-sweet berries — which hail from the foothills of the Japanese Alps — are vertically farmed in New Jersey. At about $2 a piece, they’re definitely a splurge, more suited to topping a fancy dessert than a bowl of Cheerios. But the berry’s incredible aroma, sweet taste and creamy texture make it worth it.
Genio Della Pizza: It’s pretty tough to find a frozen pizza that doesn’t taste like cheese-and-sauce-topped cardboard. These Neapolitan pies, which are hand-stretched and baked in a wood-fired oven in Italy, are the exception. The slow-rise dough is soft in the center and pillowy on the edges, and the Italian tomatoes and buffalo mozzarella are top-notch and full of flavor. They will definitely change your thoughts on frozen pizza.
Sunday Night’s Vegan Chocolate Sauce is the ultimate plant-based indulgence. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
Sunday Night Vegan Chocolate Sauce: Want to give in to hankering for chocolate with zero guilt? This silky, small-batch vegan chocolate sauce bills itself as “the ultimate, plant-based indulgence.” Crafted with Callebaut unsweetened chocolate and cocoa, coconut oil and cream and vegan-certified cane sugar, the boast is warranted. It tastes like something my mother made during the holidays to drizzle on ice cream. No wonder it walked away with an SFA award for best dessert topping.
Natural Blonde Bloody Mary Mix: The label hints at the bright ingredient that makes this Bloody Mary mix such a winner. Born in South Carolina’s Lowcountry, it’s made from fresh, sun-ripened golden tomatoes, which are milder and lower in acidity than red tomatoes. The mix also doesn’t include any paste or artificial ingredients and is low in sodium. It comes in golden and spicy flavors.
Good Hair Day Pasta: You can’t help but be charmed by this line of pasta’s clever packaging, which uses the strands and shapes of pasta to create various hairstyles (and has won numerous international awards for design). It’s on the pricey side — most boxes start at around $13 — but all varieties are handmade in the Umbria region of Italy according to the traditional “al bronzo” process.
Both vegan and gluten-free, Aaji’s Tomato Lonsa is made with fresh tomatoes and Indian spices, at the 2024 Summer Fancy Food Show in New York City .(Gretchen McKay/Pittsburgh Post-Gazette/TNS)
The combination of sausage and peppers is a welcome weeknight, one-skillet meal. The dish offers a delicious marriage of lush meaty flavors alongside the peppers’ grassy, sweet edge. Many employ hot Italian sausages, and indeed the spicy heat is inviting. I usually use sweet Italian sausages because children are often at my table. Turkey is frequently my sausage meat of choice.
Leftovers are delicious used as a sandwich filling on sturdy buns, or coarsely chopped and scrambled with eggs. When I have extra mouths to feed, I serve the concoction over cooked smallish pasta such as penne or fusilli, or atop basmati rice or farro. It is also delectable augmented with roasted Baby Dutch Yellow potatoes.
Skillet Sausage and Peppers
Yield: 4 servings
INGREDIENTS
8 Italian sausages, pork or turkey, hot or sweet
3 tablespoons extra-virgin olive oil
2 medium-large sweet onions, thickly sliced
1 red bell pepper, cored, seeded, thickly sliced
1 yellow bell pepper, cored, seeded, thickly sliced
1 orange bell pepper, cored, seeded, thickly sliced
6 garlic cloves, crushed and peeled
Kosher salt
1 tablespoon tomato paste
3/4 cup dry white wine
1/2 cup chopped fresh basil
DIRECTIONS
1. Prick sausages all over with a fork. Heat oil in a large, deep skillet on medium-high heat. Brown the sausages all over, turning as needed with tongs; place sausages on plate. Do not clean the skillet. Add onions, peppers, and garlic to the skillet; season lightly with salt. Cover and reduce heat to medium and cook until peppers are wilted, about 8 to 10 minutes.
2. Make a space in the pan and add tomato paste there. Toast the tomato paste in that spot for a minute, then stir it into the vegetables. Stir in white wine and bring to a simmer. Simmer, turning the sausages occasionally, until they are cooked through, 8 to 10 minutes. Increase heat to reduce juices in the pan and glaze the sausages. Stir in basil and serve.
Source: Lidia Bastianich
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
Skillet Sausage and Peppers is a quick and easy weeknight dinner. (Photo by Cathy Thomas)
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