In Season TRENDING
B A BY B AC K R I B S W I T H PA PAYA M A R I N A D E HANDS-ON 20 MIN
TOTAL 8 HR, 20 MIN
SERVES 4
SUBMITTED BY AMBER
★★★★☆ 3 REVIEWS
A savory and slightly fruity marinade gives ribs the tenderizing benefits of papaya’s natural enzyme, papain. 11/2 3/4 3/4 3/4 6 1 3/4 2 1
cups peeled and roughly chopped ripe papaya (7 oz.) cup water cup white wine cup honey Tbsp. tomato paste large clove garlic, minced tsp. crushed red pepper racks St. Louis-style cut pork spareribs (about 4 lb.) tsp. salt
1. Finely chop papaya, water, wine, honey, tomato paste, garlic, and
red pepper in a food processor; transfer to a 9x13-inch glass baking dish. Sprinkle ribs with salt; add to dish and chill, covered, 6 to 12 hours. 2. Preheat oven to 400°F. Line a 10x15-inch baking pan with foil. Transfer ribs to pan, meaty sides up, shaking off and reserving excess marinade. Bring marinade to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Reserve 1 cup sauce for serving; use the rest for basting. 3. Roast ribs 1 hour; baste with sauce every 15 minutes and cover ribs with foil if needed to prevent burning. Continue roasting until meat is tender and easily pulls away from the bone, 45 minutes to 1 hour more. Serve with reserved sauce. armagazine.com/baby-back-ribs-with-papaya-marinade HIDDEN GEM GLUTEN-FREE PER SERVING (6 RIBS AND 2 TBSP. SAUCE): 1,089 CAL; 70G FAT (21G SAT); 49G PRO; 64G CARB (2G FIBER, 59G SUGARS); 992MG SODIUM
S O M TA M M A L A KO R ( G R E E N PA PAYA S A L A D ) HANDS-ON 20 MIN TOTAL 35 MIN SERVES 6 NEW RECIPE GO ONLINE TO RATE & REVIEW
did you know? Papayas are rich in vitamins A and C
SUBMITTED BY MS. TEA
Green papaya, sold at Asian markets, is the crunchy canvas for the salty, tangy, sweet, and spicy flavors of this Thai slaw. The salad is popular in many Asian cultures, including Vietnamese, Lao, and Cambodian, and is served at some Lunar New Year celebrations. 1/2 cup raw peanuts 1 or 2 Thai chile peppers, chopped 3 cloves garlic 1 Tbsp. dried shrimp 1 Tbsp. palm sugar or packed brown sugar 2 limes, juiced (about 4 Tbsp.) 2 Tbsp. fish sauce 1/4 tsp. salt 1/8 tsp. black pepper 6 cups julienne-cut green papaya (13 oz.) 1 cup cherry tomatoes, halved 1/2 cup 1-inch pieces fresh green beans or Chinese long beans 1/3 cup shredded carrot
and a natural source of zeaxanthin and lutein, antioxidants that research suggests may protect eyes from harmful blue light and age-related macular degeneration. Papaya’s natural enzyme, papain, also may have inflammation-reducing, digestion-aiding, and antibacterial properties.
1. Preheat oven to 350°F. Spread
peanuts in an even layer on a baking sheet. Bake until fragrant and browned, 7 to 8 minutes. Let cool 5 minutes. Chop 1/4 cup of the peanuts. 2 . Process remaining 1/4 cup peanuts, chile(s), garlic, dried shrimp, and sugar in a small food processor until finely chopped. Add lime juice, fish sauce, salt, and black pepper; pulse until just combined. 3. Put papaya, tomatoes, green beans, and carrot in a large bowl. Add dressing; toss to coat. Garnish with reserved peanuts. Serve immediately. (Leftovers can be chilled, covered, up to 1 day.) armagazine.com/som-tam-malakor QUICK GLUTEN-FREE PER 1-CUP SERVING: 121 CAL; 6G FAT (1G SAT); 5G PRO; 14G CARB (3G FIBER, 9G SUGARS); 590MG SODIUM
go green
Picked unripe, green papaya’s firm white flesh is popular in salads, soups, and pickles. Some cooks soak it in salted water for better flavor absorption or to remove traces of naturally occurring latex in raw green papaya. Note: If you’re pregnant or allergic to latex, check with your doctor before eating raw green papaya.
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