Zest Magazine Process by Brittany Hershberger

Reader One: A middle-aged man or woman who is looking for ways to start cooking at home more. They want to find ways to keep their diet healthy, but also not have meals that are too difficult to prepare. They have a limited budget to work with, so they have to watch prices on meals.

Gourmet

Gourmet Cooks Illustrated

Reader Two: Gourmet Food

A man or woman in their mid-twenties who would like to find recipes that are easy to use. They have to keep things affordable but they want meals that are impressive for company. Plus with easy step by step instructions helps cut down prep time and eliminate so much clean up aftterwards.

Cooking Light Reluctant Gourmet

Whole Living

Reader Three: A health concious man or woman in their mid-thirties looking for cheaper ways to eat healthy. Quality ingredients, but simpler recipes that help cut down on prep time so that it fits in better to their hectic schedule. Money saving tips to help keep the expenses down.

Bonappetit

Me Real Simple

Fast

Healthy

Eating Well

Healthy

Cuisine at Home

Food Network Taste of Home

Gourmet

Easy

Cooking Right: cookingright,com; healthy, simple to prepare but quality food.

Real Simple: Cooks Illustrated: cooksillustrated.com; Gourmet, well-to- realsimple.com; Easy, fast to prepare and visually impressive. do but a little more complicated.

Eating Well: eatingwell.com; healthy, easy to prepare and fast.

Gourmet: gourmet.com; Visually impressive

Easy Food: easyfood.ie; Limited menu

Bonappetit: bonappetit.com; Very good step by step instructions.

Kraft Recipes: kraftrecipes.com; Very easy and quick to prepare.

Gourmet Food: gourmetfood.com; Place to order gourmet food instead of shopping or fixing it yourself.

Cuisine at Home: cuisineathome.com; Hearty meals

Easy Food

Healthy Food

Kraft Recipes

Healthy Food: healthyfood.co.nz; Healthy, easy fast Whole Living: wholeliving.com; Visually impressive with good health benefits.

Easy

Taste of Home: tasteofhome.com; Has a little bit of everything.

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Reluctant Gourmet: reluctantgourmet.com; Tips, tricks and step by step instructions.

Food Network: foodnetwork.com; Good quality food but easy for anyone to prepare.

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Super

Vegetables

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For better health, add this rainbow of nutrient-dense super veggies to your diet. Aim to include five oservings every day.

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Recipes

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brittany hershberger

advanced design practice

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brittany hershberger

advanced design practice

magazine process

brittany hershberger

advanced design practice

magazine process

brittany hershberger

advanced design practice

magazine process

For better health, add this rainbow of nutrient-dense super veggies to your diet. Aim to include five oservings every day.

1 2 3

Bell Peppers are rich in several nutrients, whether they’re red, green, orange, yellow, or purple. Because red peppers stay on the vine longer, they contain significantly higher levels of beta-carotene and vitamin C than green peppers. Tomatoes get their bright colors from lycopene, a carotenoid that can help reduce the risk of heart disease, cataracts, and cancer. Lycopene in synergy with other nutrients makes ripe tomatoes one of the best foods you can eat. They’re an excellent source of biotin, as well as vitamins A, C and K. Dark Leafy Greens are a food you should try to eat every day. As a collective group, they’re more nutrient-dense than any other vegetable. Leafy greens are excellent sources of everything from calcium to potassium to vitamin C and iron. Enjoy a variety of dark greens, raw or cooked,

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10 Super

Vegetables

6 7 8

Asparagus is an excellent source of folic acid, a vitamin essential for proper formation of cells and important for a healthy cardiovascular system. It’s also a very good source of potassium, fiber, and vitamins A, C, and K. Asparagus is in its peak season late March through early June. Winter Squash is highly regarded nutritionally for its carotenoid phytonutrients, which are responsible for both the color of the squash and for their health-promoting benefits, including powerful antioxidant and anti-inflammatory agents. Carrots long have been associated with good eyesight due to the pro-vitamins alpha- and beta-carotene, precursors to vitamin A that also give carrots their bright orange color. From vitamin A, the body can make retinal, a nutrient that’s important in helping human eyes perceive light.

9 10

Sweet Potatoes have a very different nutritional profile than regular potatoes, with increased amounts of beta-carotene and antioxidants. Sweet potatoes are an excellent source of vitamins A and C, and a good source of potassium, fiber and vitamin B6. Cauliflower lacks the bright color of its vegetable cousins because as thick outer leaves prevent the production of chlorophyll. Cauliflower still is a nutrient-dense food, however. One cup contains as much vitamin C as an orange and more fiber than a potato. Cauliflower also is an excellent source of folate and B vitamins.

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Broccoli is an excellent source of fiber, folate, and vitamins A, C, and K, and a good source of 16 other nutrients. The florets and stems have very similar nutrient profiles. Broccoli is a member of the cruciferous vegetable family that contains sulfur compounds, which neutralize toxic substances and can lower the risk of cancer. Eggplant receives its deep, rich color from a flavonoid called nasunin, a potent antioxidant that protects cell members from damage. It’s also believed that eggplants may be beneficial to the central nervous system. Eggplants are available year round, but their peak season – when their flavor is highest – is August through October.

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Berries are a very good to excellent source of vitamin C, fiber, and manganese, and they’re full of strong antioxidants. Diets that include fresh berries have been linked to lower rates of cancer, especially cancer of the liver.

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Pears like most fruits, are a great source of dietary fiber. One medium to large pear can contain as much as 20 percent of the daily recommended amount of fiber. Pears typically also are hypo-allergenic.

Cantaloupe contains many nutrients that promote cardiovascular health, such as potassium, which helps maintain healthy blood-pressure levels and muscle contractions. Cantaloupe also is a good source of folate and vitamin B6, which can prevent damage to artery walls.

Kiwifruit contain more vitamin C than oranges, and are a good source of potassium, copper, and magnesium. The peak of the kiwi season in the United States runs from November through May. For the best-tasting fruit, look for kiwi that yield to gentle pressure, a sign the fruit is ripe.

Papaya contains several nutrients and enzymes – specifically vitamins C and E, beta-carotene and chymopapain – that have been shown to help reduce inflammation, such as asthma and arthritis, often find that their symptoms are lessened when they eat foods containing these.

Bananas are one of the best dietary sources of potassium and vitamin B6. Potassium is a nutrient involved with blood pressure, muscle control, and nerve function. Increasing potassium in the diet may protect against hypertension.

Pineapples have a unique group of enzymes that break down proteins and act as a digestive aid that may help reduce tumor growth and inflammation. It’s these strong enzymes that work to tenderize meat when pineapple juice is used as a marinade. Pineapples also are an excellent source of manganese and vitamin C.

Grapes have been shown to exhibit coronary benefits similar to those associated with drinking red wine. Antioxidants called flavonoids are responsible for giving grapes their color, and they’re also known to lower cholesterol, reduce blood clots.

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stuffed peppers

under pressure

6-8 - Sweet Red Peppes 2 Tablespoons-Divided - Olive Oil 1 - Medium Yellow Onion, Chopped 1 Tablespoon - Garlic, Minced 1 Pound - Ground Turkey or Ground Beef 1 Envelope - Mild Taco Seasoning 1 Teaspoon - Salt 1/4 Teaspoon - Black Pepper 1 Teaspoon - Dried Ground Cumin 2 Cups - Cooked Brown Rice 1 (15 Ounce) - Can Petite Dice Tomatoes, Drained 1 (7 Ounces) - Can Corn, Drained 1 (7 Ounces) - Can Ortega Chilies 1 (15 Ounce) - Can Black Beans, Drained and Rinsed 1/2 Cup - Sour Cream or Plain Greek Yogurt 1/2 Cup - Fresh Cilantro, Chopped 1 1/2 Cup - Sharp Cheddar Cheese

The secret to the flavors of longsimmered meals in a third of the time isn’t new. It’s an update to a kitchen mainstay around since your grandma’s day – the pressure cooker. With strides in safety, user-friendliness, and price, today’s “second generation” pressure cookers make weekend favorites weeknight possible. How does pressure cooking speed up dinner? 1. Preheat oven to 350 degrees. Cut the peppers in half lengthwise and remove seeds and ribs. Coat peppers with cooking spray (Pam) inside and out. Place into a baking dish that has been sprayed with Pam as well. Set aside. 2. In a large saute pan, over medium heat, cook the onion is 1-2 tablespoons of oil until soft. Add garlic, reduce the heat to low and continue to cook 3-5 minutes. 3. Increase heat to medium and add ground beef. Cook until there is no longer any pink in beef. Stir in taco seasoning, salt, pepper, cumin, brown rice, diced tomatoes, corn, ortega green chilies, beans, sour cream, and cilantro. 4. Fill peppers with filling. Bake about 45-50 minutes or until the peppers are soft. Remove from oven and top peppers with cheddar. Return to oven and cook until cheese is nicely melted.

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It all comes down to simple science. Water boils at 212 degrees F, producing steam. Because the pressure cooker is sealed airtight, preventing that steam from escaping, pressure builds within to 15 pounds per square inch (psi). That extra pressure heats the liquid to 250 degrees F. The “extra” 38 degrees breaks down the fibers of food quicker, cooking it 50-to 70-percent faster than other methods.

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Studies have shown that following the Mediterranean pattern of eating can add years to your life. In Greece, Turkey, and Spain, you’ll often find dishes like this on the dinner table. Serve these peppers as an entree for two or side dish for four.

Spiced Spinach

Fenugreek is often used in indian dishes. It smells like maple syrup and lends a unique flavor to dishes. Look for it in the spice aisle.

user didn’t realize there were links to the next page

in a third of the time isn’t new. It’s an update to a kitchen mainstay around since your grandma’s day – the pressure cooker. With strides in safety, user-friendliness, and price, today’s “second generation” pressure cookers make weekend favorites weeknight possible. How does pressure cooking speed up dinner? It all comes down to simple science.

All About Nappa Cabbage

Water boils at 212 degrees F, producing steam. Because the pressure cooker is sealed airtight, preventing that steam from escaping, pressure builds within to 15 pounds per square inch (psi). That extra pressure heats the liquid to 250 de-

Vegetables

Tuscan-Style Quinoa

An excellent source of fiber, protein, iron and unsaturated fat.Quinoa (KEEN-wah) is one of the few non-meat sources containing all nine essential amino acids needed for tissue growth and repair.

Stories

Recipes

The secret to the flavors of long-simmered meals

grees F. The “extra” 38 degrees breaks down the fibers of food quicker, cooking it 50-to 70-percent faster than other methods.

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1. Preheat oven to 350 degrees. Cut the peppers in half lengthwise and remove seeds and ribs. Coat peppers with cooking spray (Pam) inside and out. Place into a baking dish that has been sprayed with Pam as well. Set aside. 2. In a large saute pan, over medium heat, cook the onion is 1-2 tablespoons of oil until soft. Add garlic, reduce the heat to low and continue to cook 3-5 minutes. 3. Increase heat to medium and add ground beef. Cook until there is no longer any pink in beef. Stir in taco seasoning, salt, pepper, cumin, brown rice, diced tomatoes, corn, ortega green chilies, beans, sour cream, and cilantro. 4. Fill peppers with filling. Bake about 45-50 minutes or until the peppers are soft. Remove from oven and top peppers with cheddar. Return to oven and cook until cheese

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For better health, add this rainbow of nutrient-dense super veggies to your diet. Aim to include five oservings every day.

Tomatoes get their bright colors from lycopene, a carotenoid that can help reduce the risk of heart disease, cataracts, and cancer. Lycopene in synergy with other nutrients makes ripe tomatoes one of the best foods you can eat. They’re an excellent source of biotin, as well as vitamins A, C and K.

Dark Leafy Greens are a food you should try to eat every day. As a collective group, they’re more nutrient-dense than any other vegetable. Leafy greens are excellent sources of everything

from calcium to potassium to

4 5 6

Enjoy a variety of dark greens, raw or cooked,

Cauliflower lacks the bright color of its vegetable cousins because as thick outer leaves prevent the production of chlorophyll. Cauliflower still is a nutrient-dense food, however. One cup contains as much vitamin C as an orange and more fiber than a potato. Cauliflower also is an excellent

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Carrots long have been associated with good eyesight due to the pro-vitamins alpha- and beta-carotene, precursors to vitamin A that also give carrots their bright orange color. From vitamin A, the body can make retinal, a nutrient that’s important in helping human eyes perceive light.

ideas for stuffing

Super

Vegetables

vitamin C and iron. Sweet Potatoes have a very different nutritional profile than regular potatoes, with increased amounts of beta-carotene and antioxidants. Sweet potatoes are an excellent source of vitamins A and C, and a good source of potassium, fiber and vitamin B6.

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Ideas for Potatoes Ingredients 4 medium russet potatoes (8 to 10 ounces each) 1 teaspoon olive oil 1 cup oil-packed artichoke hearts, quartered, plus 1/4 cup of the packing oil 1/4 cup kalamata olives, chopped 1 1/2 teaspoon grated lemon zest Directions 1.Heat oven to 400° F. Rub the potatoes with the olive oil. Place on a rimmed baking sheet and bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes. 2.In a small bowl, combine the artichokes and their oil, olives, and lemon zest. Split the potatoes and, dividing evenly, top with the artichoke mixture.

Ingredients 4 medium russet potatoes (8 to 10 ounces each) 1 tablespoon plus 1 teaspoon olive oil 1 pint grape tomatoes kosher salt and black pepper 4 sprigs fresh thyme 1/2 cup ricotta

ideas for tilapia

Directions 1.Heat oven to 400° F. Rub the potatoes with 1 teaspoon of the olive oil. Place on a rimmed baking sheet and bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes. 2.Fifteen minutes before the potatoes are done, on a large rimmed baking sheet, toss the tomatoes and thyme with the remaining 1 tablespoon of oil, 1 teaspoon salt, and ¼ teaspoon pepper. Roast, tossing occasionally, until the tomatoes have burst, 12 to 15 minutes. 3.Split the potatoes and, dividing evenly, top with the ricotta and tomato mixture.

Ingredients 4 medium russet potatoes (about 2 pounds) 1 teaspoon olive oil 8 slices bacon (about 1/4 pound) 1 cup baby arugula leaves 1/2 cup sour cream Directions 1.Heat oven to 400° F. Rub the potatoes with the oil. Place them on a rimmed baking sheet and bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes. 2.Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble. 3.Split the potatoes and, dividing evenly, top with the arugula, sour cream, and bacon.

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Under Pressure

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Winter Warm Up

Stuffed Peppers

Spiced Spinach

Fenugreek is often used in indian dishes. It smells like maple syrup and lends a unique flavor to dishes. Look for it in the spice aisle.

Tuscan-Style Quinoa

An excellent source of fiber, protein, iron and unsaturated fat.Quinoa (KEEN-wah) is one of the few non-meat sources containing all nine essential amino acids needed for tissue growth and repair.

Stories

Recipes

user didn’t realize there were links to the next page

The secret to the flavors of long-simmered meals in a third of the time isn’t new. It’s an update to a kitchen mainstay around since your grandma’s day – the pressure cooker. With strides in safety, user-friendliness, and price, today’s “second generation” pressure cookers make weekend favorites weeknight possible. How does pressure cooking speed up dinner? It all comes down to simple science.

All About Nappa Cabbage

Vegetables

grees F. The “extra” 38 degrees breaks down the fibers of food quicker, cooking it 50-to 70-percent faster than other methods.

Spice is Nice

Pasta

cip

stuffed peppers

ies

Home

est

start here

Life is too short to be boring.

For better health, add this rainbow of nutrient-dense super veggies to your diet. Aim to include five oservings every day.

Dark Leafy Greens are a food you should try to eat every day. As a collective group, they’re more nutrient-dense than any other vegetable. Leafy greens are excellent sources of everything

from calcium to potassium to

4 5 6

Comfort Foods Made Iight

Enjoy a variety of dark greens, raw or cooked,

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ideas for stuffing

Super

Vegetables

Tips & Tricks

Fun Facts

Super

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Less Meat More Filling

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Super Fruits

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ideas for baked potatoes

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Ingredients 4 medium russet potatoes (8 to 10 ounces each) 1 tablespoon plus 1 teaspoon olive oil 1 pint grape tomatoes kosher salt and black pepper 4 sprigs fresh thyme 1/2 cup ricotta

ideas for tilapia

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brittany hershberger

advanced design practice

magazine process

For better health, add this rainbow of nutrient-dense super veggies to your diet. Aim to include five oservings every day.

1 2 3

4 5

10 Super

Vegetables

6 7 8

Winter Squash is highly regarded nutritionally for its carotenoid phytonutrients, which are responsible for both the color of the squash and for their health-promoting benefits, including powerful antioxidant and anti-inflammatory agents. Carrots long have been associated with good eyesight due to the pro-vitamins alpha- and beta-carotene, precursors to vitamin A that also give carrots their bright orange color. From vitamin A, the body can make retinal, a nutrient that’s important in helping human eyes perceive light.

9 10

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stuffed peppers

under pressure

brittany hershberger

advanced design practice

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brittany hershberger

advanced design practice

magazine process