savoureux

savoureux

Food and Drink Magazine Issue One | January 2018

Wholesome, hearty dishes to take the CHILL off Pg. 10

40% OF FOOD IN AMERICA IS WASTED

2

Does your company need fresh ideas with a kick?

GRAPHIC DESIGN & ILLUSTRATION HUELESSFLOWER.COM 3

savoureux Issue One

Founder/Editor Selena Potila Published by Huelessflower.com Articles and contributions Selena Potila of Huelessflower Designs, Family Features, The North American Precis Syndicate Public Service Announcements Provided by the Ad Council Layout & Design Selena Potila of Huelessflower Designs huelessflower.com Legal stuff: The advertising, articles, and recipies appearing within this publication do not necessarily reflect the opinions of the publisher or its affiliates. All rights to art, writing, photos, design, and/or likeness and copyrights are property of respective owners. No assumptio of ownership is made by this publication or the publisher.

This magazine may not be reproduced in whole or part without written permission from Savoureux Magazine.

16 4

6 8 10 12 14 16 18 19

contents

Improve your kitchen time Help fight inflammation with food Warm up, take the chill off winter Make the most of your morning Appetite for adventure Pickling Smoothies with almond milk Bold beverage bags

12

8

6 5

IMPROVE YOUR KITCHEN TIME R ecipe courtesy of CANOLAINFO.ORG

Throughout 2018, you can create easy, healthy and delicious family meals by using time-saving recipes.

For example, these “Cook Once, Eat Twice” recipes from CanolaInfo start with pork chops that double as the base for lunch or dinner the following day.

“The more you cook your own meals, the more you can control portion sizes and ingredients,” said Manuel Villacorta, registered dietitian. “Knowing the right oil to use is essential. I like using canola oil to keep the flavors of your dishes intact due to its neutral taste and light texture. Plus, it contains high levels of monounsaturated fat and plant-based omega 3 fat, and is low in saturated fat. I use it regularly in my home kitchen and recommend it to my clients.”

6

Pork loin chops with sweet balsamic mushrooms Servings: 8 8 boneless center-cut pork loin chops (4 ounces each), trimmed of fat

1/2 teaspoon salt, divided

1/2 teaspoon ground black pepper

2 tablespoons water

2 tablespoons canola oil, divided 12 ounces sliced portobello mushrooms 2 garlic cloves, minced

2 tablespoons balsamic vinegar 2 teaspoons Worcestershire sauce 1 teaspoon sugar 2 tablespoons chopped green onions

Sprinkle both sides of pork with pepper.

In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160 F. Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.

In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.

To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.

Pressed pepperoncini-pork sandwiches Servings: 4 12 ounces crusty French bread, unsliced

2 garlic cloves, minced

4 leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe

1 1/2 tablespoons cider vinegar

1 1/2 tablespoons canola oil 1 1/2 teaspoons dried oregano

2/3 cup pepperoncini slices

1/4 teaspoon dried pepper flakes

1 plum tomato, chopped

3 slices ultra-thin sliced Swiss cheese, cut in half

1/4 cup finely chopped red onion

Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.

Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.

Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.

7

8

Help fight inflammation with food

O

R ecipe courtesy of the CHERRY MARKETING INSTITUTE n top of being tasty, certain foods contain specific nutrients and natural compounds that may help fight inflammation, a condition linked to arthritis and gout. With that in mind, try heading to the fridge or pantry the next time you feel joint pain, swelling or stiff knees.

Colorful fruits and vegetables, including ruby red tart cherries and dark leafy greens like spinach and kale, are among the most powerful anti-inflammatory foods, along with oily fish (salmon, sardines and scallops), nuts, seeds and whole grains. Ingredients such as ginger, turmeric and olive oil may also help combat inflammation.

For an inflammation-fighting boost, Montmorency tart cherries contain the “highest anti-inflammatory content of

any food,” according to research conducted at Oregon Health & Science University. Results show that cherry intake can help reduce blood levels of gout-causing uric acid and reduce the painful symptoms of osteoarthritis.

Research also shows that Montmorency tart cherry juice can reduce post-exercise inflammation and muscle pain.

“For decades, people with arthritis and gout have consumed tart cherry juice for pain relief.

Now there’s scientific evidence to back up this popular folklore remedy,” said registered dietitian Michelle Babb, author of “AntiInflammatory Eating Made Easy.”

“Since Montmorency tart cherries are one of the richest sources of anthocyanins, a potent type of flavonoid, they can offer a natural way to help ease the pain related to arthritis and gout.”

To help fight inflammation with food, try this recipe for Bay Scallop, Baby Kale and Corn Salad with Tart Cherry Granola, which is packed with anti-inflammatory ingredients. Learn more about the research on Montmorency tart cherries and inflammation at choosecherries.com.

Bay scallop, baby kale and corn salad with tart cherry granola Prep time: 30 minutes Cook time: 15 minutes Total time: 45 minutes Yield: 1 salad Savory Granola: 1/3 cup oats 1/3 cup chopped walnuts 1/4 cup sunflower seeds 2 tablespoons buckwheat groats 2 tablespoons pepitas 1/4 cup extra-virgin olive oil 2 tablespoons honey 1 tablespoon spicy brown mustard salt pepper 1/4 cup dried Montmorency tart cherries Dressing: 1 shallot, minced 3 tablespoons extra-virgin olive oil 2 tablespoons dried Montmorency tart cherries 2 tablespoons Montmorency tart cherry juice 1 tablespoon spicy brown mustard 2 teaspoons apple cider vinegar 1 teaspoon honey salt pepper

Salad: 10 ounces baby kale 1 grilled ear of corn, kernels sliced off 1 cup sprouts (alfalfa or microgreens) 1/2 tablespoon butter 8 ounces bay scallops, patted dry

To make savory granola: Heat oven to 350 F. Line baking sheet with parchment paper or baking mat.

In large bowl, combine oats, walnuts, sunflower seeds, buckwheat groats and pepitas.

In small bowl, whisk together olive oil, honey, mustard, salt and pepper.

Pour wet ingredients into large bowl and toss until well combined.

Spread mixture onto baking sheet in single layer and bake 1820 minutes, tossing once halfway through, until granola starts to turn golden brown and crispy around edges.

Remove from oven, add cherries, toss to combine, spread into single layer and let cool.

To make dressing: In food processor, process shallot, olive oil, cherries, cherry juice, mustard, vinegar, honey, salt and pepper until smooth.

To make salad: Place kale, corn kernels and sprouts in large bowl; set aside.

In large skillet over mediumhigh heat, melt butter. Once hot, add scallops and cook until golden and starting to caramelize on one side. Flip and repeat on other side.

Add scallops to large salad bowl. Pour dressing over top and toss until well combined.

Break up granola into small pieces and add to salad bowl.

Toss lightly before serving.

9

P U M

R A W Ta

h t ke

l i h ec

w f f o l

our ipe c

tesy

of

ER the B

TO L

As winter chills settle in, one way to warm up from the inside-out is with meals centered around a delicious bowl of warm your belly comfort food like pasta, soups and stews.

By planning your weeknight menu to include wholesome, organic foods made with no artificial flavors, artificial colors or high-fructose corn syrup, you can create hearty and flavorful dishes in the New Year that will have everyone in the family eager to dig in.

With a high quality, organic sauce in your pantry like one of the Bertolli USDA-certified Organic Pasta Sauces, available in red- and white-sauce varieties, you can quickly whip up a

10

Rec

r e int

warming and indulgent winter dish while still keeping your resolutions to cook with more quality ingredients. For example, this recipe for Campanelle with Prosciutto and Peas uses Creamy Alfredo Sauce, made with organic cream, aged parmesan cheese and spices, is sure to become a cold-weather family favorite!

Find more recipes to kickstart taste-tempting family mealtimes through every season at Bertolli.com.

LI

Campanelle with prosciutto and peas Cook time: 10 minutes Prep time: 10 minutes Servings: 6 12 ounces uncooked campanelle pasta 1 tablespoon Bertolli Extra-Virgin Olive Oil 1 large shallot, finely chopped 1/2 cup dry white wine 1/2 cup frozen peas 3 ounces thinly sliced prosciutto 1 jar (15 ounces) Bertolli Organic Creamy Alfredo Sauce 4 ounces Fontina cheese, shredded 6 eggs 1 teaspoon freshly ground black pepper In pot of salted water, cook pasta

2 minutes less than directed on package. Drain pasta.

In large skillet over medium-high heat, heat oil and shallots. Cook 3-4 minutes, or until softened.

Add wine; cook 3-4 minutes, or until most liquid has evaporated.

Stir in peas, prosciutto, Alfredo sauce and cheese. Add pasta; toss gently. Cook and stir 1-2 minutes to coat pasta with sauce.

In saucepan, bring water to boil and add eggs. Cook 6 minutes.

Transfer eggs to ice water and cool before peeling.

Top each serving with soft-set egg and black pepper.

Notes: Gouda or Gruyere can be substituted for Fontina. Unpeeled, cooked eggs can be stored in refrigerator up to one week.

11

Make the most of your morning

B

R ecipe courtesy of the MILKLIFE.COM ring the harvest straight to the table with farm-fresh ingredients fit for entertaining family and friends.

Whether sharing stories passed from generation to generation, celebrating traditions - old and new - or simply treasuring time with loved ones, you can enjoy fragrant autumn flavors with a delicious and nutritious morning meal.

With savory elements coming from butternut squash, freshly ground nutmeg and hints of sage, this homemade frittata embraces seasonal favorites rich in nutrients. Guests of all ages can enjoy a meal made with an abundance of wholesome, farmto-table ingredients - including milk - which provide essential vitamins and minerals to fuel everyone at the table.

Whether starting off a quiet

weekend morning with brunch or prepping for a busy day with a make-ahead breakfast the night before, this recipe offers a creative, tasty way to kick-off the day. Plus, when paired with an 8-ounce glass of milk, everyone can get essential nutrients, like calcium and protein, to help them be their best.

To find more family-friendly recipes and information about milk’s nutrients, visit milklife.com

Butternut squash sage frittata Servings: 6 Crispy Sage Leaves: 3 tablespoons extra-virgin olive oil 6-8 small fresh sage leaves pinch kosher salt Frittata: 2 teaspoons extra-virgin olive oil 1 1/2 cups (about 8 ounces) butternut squash, diced 1 clove garlic, minced 2 large sage leaves, chopped 6 large eggs 1/2 cup fat free milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground nutmeg To prepare crispy sage leaves: In small skillet, heat olive oil until shimmering.

Fry sage leaves in oil until crispy, about 5 seconds. Remove sage leaves from oil and drain on paper towel. Sprinkle with salt while hot.

To prepare frittata: Heat oven to 425 F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add butternut

12

squash; stir to coat in oil. Spread butternut squash in single layer and cook 2-3 minutes before stirring. Repeat until squash becomes tender and begins to caramelize, about 10 minutes total.

Add garlic and chopped sage; stir until fragrant, about 60 seconds.

In large bowl, whisk together eggs, milk, pepper, salt and nutmeg. Pour mixture into skillet and stir gently, about 15 seconds, to distribute squash evenly around pan. Transfer skillet to oven and cook 10 minutes, or until egg is puffed and set. Remove from oven and let cool about 3-5 minutes before cutting and serving with crispy sage leaves.

Pair each serving with 8-ounce glass of milk.

Notes: To prepare butternut squash: Separate round end from long portion of squash; save round end for a separate recipe. With vegetable peeler, peel long portion. With sharp check’s knife, thinly slice squash. Cut slices into long matchsticks then chop into cubes. Pre-cut, store-bought butternut squash can be used in place of cutting entire squash.

13

r o f e e r t i u t t e n e p v p d A a Artic

From your own hometown to the far reaches of the globe, there are thousands of destinations just waiting to be discovered by adventurous souls. Satisfying your itch to get out and explore may take you across town or across the ocean, but adhering to some common principles can make your travels extra rewarding.

Step outside your comfort zone and try new things, be it zip lining or sampling an unfamiliar food.

Follow your instincts, though, and keep safety first and foremost. Be wary of places that generally make

le

te cour

sy o

f eL

To d iving

om a y. c

you question your well-being, and never travel alone.

Capture the memories, whether in a journal or in pictures, so you can reflect and reminisce when you return back home.

Gearing up properly is essential no matter where your travels take you. Make sure you’re well-prepared for your next epic journey with these must-haves for adventurous travelers and find more travel-friendly advice at eLivingToday.com.

PACK IT UP

Wherever your adventures take you, having someplace to store your essentials is a must.

Backpacks are a practical solution because once slung over your shoulders, your hands are free to aid your exploration. The distribution of weight also makes for a more comfortable journey. Particularly if you’ll be loading up your pack, you’ll want to shop for quality over cost and find a bag with strong, reinforced seams, sturdy straps and durable zippers or clasps.

Ph

14

oto

co

urt

es

yo

fG

ett

yI

ma

ge

s

Ph

oto

co

urt

es

yo

fL

ore

nz

oC

afa

ro

fro

m

Pe

xe

ls

LET IT ROLL

Taking to the trails may mean you’re traveling by foot, but bicycling is another exciting way to explore.

However, an average street bike isn’t appropriate for most trails. A mountain bike outfitted with rugged tires designed for optimal traction and superior suspension is a much safer option. If you’ll be primarily on trails or doing downhill treks, a bike specifically geared for those conditions is best. Fat bikes are a good alternative for riders who want more year-round versatility.

LAY YOUR HEAD

If you’ll be sleeping outdoors, a tent is a must to protect yourself from inclement weather and the less hospitable of Mother Nature’s creatures. The sizes, styles and options are plentiful, but features like rainproof material and ample ventilation are top picks for most adventurers. Other important considerations: seasonality, sleeping capacity and ease of assembly.

Also keep transport in mind, and be sure your tent is no larger (or heavier) than what you can comfortably carry to your destination.

PROTECT YOUR FEET

Proper footwear is vital for an active traveler, and hiking boots are among the leading choices for an adventurer. Proper fit and size are critical, as this affects whether your boot is providing adequate support without friction that can result in painful blisters. A good rule of thumb is to shop near the end of the day when your feet are most likely to be swollen and wear socks comparable to what you’ll wear on the trail.

A vendor is preparing tokoyaki, a ball shaped Japanese streetfood comprised of batter, octopus, pickled ginger and green onion.

Photo courtesy of Huelessflower on Instagram

EAT ADVENTOUROUSLY

Be cautious when eating in new exciting destinations. Watch for large crowds when eating street food. This is a sign the food is consistently chosen by locals. Don’t be afraid to ask around for suggestions.

EXPLORE NEW LANDS

The excitement doesn’t need to stop even if you need a break from the action. Escape into the thrilling world of bestselling author James Rollins’ “The Seventh Plague.” An archaeologist, missing for years, stumbles out of the Egyptian desert. He dies before he can explain, but his autopsy reveals his body began mummifying while he still lived. In an adventure stretching from a lost desert tomb to an Arctic engineering complex Sigma Force must confront an ancient biological threat made real by modern science.

Find more at harpercollins.com.

15

A rticle provided by THE NORTH AMERICAN PRECIS SYNDICATE

PICKLING 16

Photo courtesy of Jonathan Pielmayer, Unsplash.com

FARM-TO-TABLE QUICK PICKLES Here’s a canny idea: home canning and pickling.

This tasteful pastime for preserving food at home has soared in popularity, especially as part of the burgeoning Farm-to-Table movement.

Now, preserving food can be easier than many people realize, and vinegar is a key ingredient. For example, “refrigerator pickling” (also known as “quick pickles”) takes just four simple ingredients and three easy steps. It’s a fun way to enjoy local or organic vegetables, particularly if you have a small amount of produce to preserve. Enjoy as side dishes for entrées, condiments for your special cocktail or for your favorite snack; share them with family and friends at your next picnic or take some along as a delicious hostess gift.

BASIC PICKLING RECIPE For every pound of vegetable: 1 cup vinegar 1 cup water ½ cup sugar 1 tablespoon kosher salt For variety, add ingredients such as fresh herbs, red pepper flakes, mustard seed, cumin seed, peppercorns, cloves of garlic, or any other pickling spice.

Preparation Select, clean and prepare all vegetables. You can blanch them in boiling water, steam them lightly or roast them beforehand.

The key is to start with crunchy vegetables. Pack all the vegetables tightly into containers with airtight lids.

You can also combine more than one vegetable in the same jar if you want variety.

Just make sure the flavors

of the combined vegetables will be compatible because they’ll take on a bit of each other’s flavors. Bring all the brine ingredients to a boil in a small pan and pour the brine over the vegetables.

Place lids on the containers, cool to room temperature, and then refrigerate for at least 24 hours before eating.

This allows time for the flavors to meld. Refrigerator pickles will keep for about a month.

Depending on what produce you’re putting up and how you like it, you can use any kind of vinegar, explain the experts at The Vinegar Institute: white distilled (by far the most popular choice), apple cider, rice, white or red wine.

For further facts and recipes, visit www. versatilevinegar.org.

F or more information visit WATERMELON.ORG

WATERMELON RIND PICKLES

Reserve the rind A rticle courtesy of the NATIONAL WATERMELON PROMOTION BOARD Watermelon rinds make for more than just attractive containers for serving cold dishes and beverages. The rind can also be used in creative, edible ways and is good for your heart.

Watermelon, both the flesh and the rind, is a good source of a compound called citrulline, an amino acid that raises levels of arginine in the blood, which in turn helps maintain blood flow, healthy blood vessels and heart health.

Whether you’re eating for good health or good taste (or both), you can use the rind to make pickles and relishes, grate into salads and slaws, toss into stir-fry and add to smoothies and juice. The key to chowing down on watermelon rind is knowing how to prepare it.

These three preparation methods can help you put that rind to good use: Pickled: Watermelon rind is similar to a cucumber, which is why it’s no surprise that pickled watermelon rind is a popular option.

Juiced: Most people know you can enjoy juice from red flesh of the melon, but you can juice the rind, too. Just like the watermelon flesh, the rind is loaded with water and nutrients.

Stir-Fried: When it’s cut up, watermelon rind is just like a vegetable, which means it can be tossed in a pan and stir-fried right alongside broccoli and carrots.

4 cups water 1 tablespoon coarse salt 2 cups peeled watermelon rind, cut into 1-1/2-by-2-inch pieces (leave thin layer of pink) 3/4 cup granulated sugar 1 allspice berry 1/2 cup cider vinegar 4 peppercorns 4 whole cloves 1/2 teaspoon pickling spice 1 long slice of fresh gingerroot 1/4 teaspoon celery seeds In large pot over medium-high heat, bring water and salt to boil. Add rind pieces and boil until tender, about 5 minutes.

Strain. Transfer rinds to large metal bowl.

In saucepan, combine watermelon rind, sugar, berries, vinegar, peppercorns, cloves, pickling spice, gingerroot and celery seeds.

Bring to boil over medium-high heat, stirring until sugar dissolves. Simmer 15 minutes until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid.

Cover and refrigerate 1 day. Transfer to glass jar and keep sealed in refrigerator up to 2 weeks.

WATERMELON RIND STIR-FRY 2 teaspoons sesame oil 2 cups watermelon rind, julienned (white part only, from about 1/2 of seedless watermelon) 1 cup julienned carrots 1/2 cup chives, cut into 3-inch pieces 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon fish sauce 1 clove garlic, minced 1 piece (about 1 inch) ginger, minced 1/2 cup fresh basil leaves, torn 1/4 cup cilantro leaves 1/4 cup mint leaves crushed red pepper flakes (optional) In wok over high heat, heat sesame oil. Add watermelon rind and carrots and fry, stirring constantly, 1-2 minutes.

Let sit over high heat 1 additional minute without stirring. Add chives and stir to combine.

In small bowl, whisk together honey, soy sauce, fish sauce, garlic and ginger. Pour sauce over watermelon rind and cook, stirring, 30 seconds-1 minute, until fragrant.

Transfer to serving dish. Add basil, cilantro and mint, tossing to combine.

Sprinkle with red pepper flakes, if desired, and serve.

17

SMOOTH AS SILK Smoothies with almond milk R ecipe courtesy of the NORTH AMERICAN PRECIS SYNDICATE Delicious taste is just one reason almond milk is becoming so popular with both dairy-free and dairy drinkers. It’s rich in calcium, a good source of vitamins D, E and A, available in low calorie and low sugar varieties, and a simple swap for milk in recipes! Get your fix this summer with these three smoothies:

Cherry Chocolate Chia Smoothie 1½ cups Unsweetened Vanilla Almond Breeze Almondmilk 2 cups frozen cherries 1 banana 2 Tbsp. cocoa powder 2 Tbsp. chia seeds 2 scoops vanilla protein powder, optional 1 large handful spinach, optional Blend all ingredients until smooth, adding protein powder and/or spinach, if desired. Pour into glasses and serve immediately.

18

Breeze Berry Apricot Smoothie

Pomegranate Berry Smoothie

1½ cups Original Unsweetened Almond Breeze Almondmilk ½ banana 1 cup frozen berries 2 fresh apricots, pitted 1 Tbsp. chia seeds 1 scoop protein powder

¾ cup pomegranate juice ¾ cup Vanilla Almond Breeze Almondmilk ½ banana 1½ cups frozen strawberries 2 scoops vanilla protein powder 2 Tbsp. chia seeds

Place all ingredients into blender and blend on high until smooth.

Place all ingredients into blender and blend on high until smooth.

Find further nutrition information and great recipes at www.almondbreeze.com.

e g d a s l r g Bo beve ba na Sele

of esy o u r t r. c o m c s o Phot lessflowe e u H

Poti

la,

EDITOR NOTES

B Y Selena Potila

Drinking tea is a staple to my designing process. Page by page all types of tea is consumed. From Tazo’s Wild Sweet Orange to Bigelow’s Vanilla Chai tea aids my visionary constructs. While producing this magazine, I happened to stumble upon the work of Ruby Silvious. Silvious created “363 Days of Tea” a book documenting small watercolor creations on teabags. In homage to Silvious, I composed my own teabag canvases.

These are the results.

To learn more about artist Ruby Silvious, check out her website: http://rubysilvious.com.

To learn more about editor and artist, Selena Potila, check out her website: http://huelessflower.com.

19

AMERICA, LET’S DO LUNCH

TM

Charles and Maude Spann, SINCE 1912 & 1917 1917. Even after 76 years together, they know how to keep love fresh. Now, they and 1 in 6 seniors face the threat of hunger and millions more live in isolation. So pop by, drop off a hot meal and say a warm hello. Volunteer for Meals on Wheels at AmericaLetsDoLunch.org