2019 Big Bite Tour Magazine

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TM

Hyundai KONA & KONA Electric.

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2019 Hyundai Kona Ultimate shown with optional features. Hyundai Kona Electric available early 2019 in limited quantities at participating dealers in select states. Hyundai is a registered trademark of Hyundai Motor Company. All rights reserved. Š2019 Hyundai Motor America.

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GUIDE TO GRILLING

recipes compiled By Beth anthony

courtesy of Whole FoodsÂŽ marKet, WholeFoodsmarket.com

salads

Grand Slam

Shrimp, Watermelon and Goat Cheese Salad courtesy of Whole Foods Market, wholefoodsmarket.com serves: 4 1 16-ounce package frozen tail-on raw shrimp* Balsamic vinaigrette dressing* 2 small ripe tomatoes, quartered 2–3 cups watermelon in large, bite-sized chunks, seeds removed 2–3 ounces fresh goat cheese, crumbled* 2–3 tablespoons chopped fresh basil salt and pepper to taste

While this recipe may sound a little odd, once you try it, you’ll love the comBination oF three oF summer’s Favorite Foods. Brush some good hearth Bread With olive oil and grill it BrieFly to serve alongside. ingredients With an asterisK (*) are availaBle in the Whole Foods marKet Family oF Brands. —WFM

if using wood or bamboo skewers, soak in water. preheat oiled grill to medium high.

Brush shrimp with dressing and grill 2–3 minutes, basting and turning a few times. remove shrimp and set aside.

On a large platter or individual plates, arrange tomatoes, watermelon and goat cheese. top with grilled shrimp, season with salt and pepper and garnish with chopped basil. serve with additional vinaigrette.

Refrigerator Pickled Slaw courtesy of Whole Foods Market, wholefoodsmarket.com The flavor of this slaw is reminiscent of Chicago-style hot dogs with the distinct taste of celery seed. Excellent on a dog or as a tangy side. —WFM serves: 4 to 6 1 head green and/or red cabbage, very thinly sliced 1/2 red onion, very finely sliced 1/2 english cucumber, halved lengthwise and thinly sliced crosswise 1 tablespoon celery seed 2 tablespoons sugar 1/2 cup rice vinegar salt and pepper courtesy Whole Foods® marKet, WholeFoodsmarket.com

Mix all ingredients very well. cover and refrigerate for at least 3 hours, stirring occasionally. Best if allowed to marinate overnight before serving.

Green Bean Salad with Sweet Tomatoes and Grilled Corn courtesy of Chef Sally Cameron, AFoodCentricLife.com This colorful green bean salad is a great side dish for barbecued meat, poultry and fish. Serve chilled, and it’s easy and healthy for hot weather entertaining, picnics and tailgating. For a vegan version, leave out the feta. —Sally CaMeron serves: 4 to 6 12 ounces baby green beans, ends trimmed 1 1/2 cups (half pound) of sweet grape or cherry tomatoes in mixed colors, halved lengthwise 4-6 ounces feta cheese, crumbled 2 ears of corn, grilled and kernels cut from cob, or about 1/2 cup of frozen kernels, thawed salt and pepper, to taste, plus salt for boiling the green beans Fresh chopped mint or chives for garnish, optional 6-8 tablespoons lemon-mint vinaigrette Lemon-mint vinaigrette: 2/3 cup olive oil zest of one lemon (use a microplane zester) 2/3 cup fresh squeezed lemon juice 2 tablespoons chopped fresh mint 1 large garlic clove, finely chopped (or use a garlic press) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper

courtesy of cheF sally cameron, aFoodcentriclife.com, photography by Kent cameron

whisk together the olive oil, lemon zest and lemon juice. add mint, garlic and season with salt and pepper. set aside. readY a large bowl filled with ice and cold water. Bring a large pot of water (4-5 quarts) to a boil and add a tablespoon of salt. add green beans and cook for 4-5 minutes. at 4 minutes, quickly toss one green bean into the ice water, test for doneness. you want them crisp-tender. if it’s done enough for you, place the green beans in the ice water immediately to stop the cooking process and set the color. if not, cook that additional 1 minute then move to the ice bath. after a few minutes in the ice water, drain the beans and allow them to dry. at this point you can refrigerate the green beans until you are ready to serve them. you can even cook them a day ahead. when ready to serve, add the green beans, tomatoes, feta and corn to a large bowl. toss with a few tablespoons of the vinaigrette and season with salt and pepper to taste. pass more dressing at the table in case someone would like a little more.

Grilled Chicken Pasta Salad courtesy of Cacique,® caciqueinc.com serves: 4 to 6 1/2

cup cacique® cotija, crumbled 5 tablespoons olive oil 4 tablespoons red wine vinegar salt and pepper to taste 1 garlic clove, minced 1/2 teaspoon mustard 1/4 cup fresh basil, chopped 2 grilled chicken breasts, cut into 1/2-inch wide strips 8 ounces multi-grain bowtie pasta, cooked and drained 1/2 cup green bell pepper, seeded and diced 1/2 cup red bell pepper, seeded and diced 1 cup cherry or grape tomatoes, seeded and diced in a large bowl, whisk together olive oil, vinegar, garlic, mustard and basil. taste and add salt and pepper as needed. add chicken, pasta, peppers, tomatoes and cheese to bowl and mix well. taste and add more salt or pepper as needed. ready to serve.

Mango, Avocado and Black Bean Salad with Lime Dressing courtesy of Whole Foods Market, wholefoodsmarket.com Tropical flavors of mango and citrus complement black beans in this colorful salad. Try it as a salsa with chips or served over grilled fish. —WFM serves: 6 2 ripe, firm avocados, halved, peeled and cubed 3 tablespoons lime juice, divided 2 ripe but firm mangoes, peeled, cubed 1 jalapeño, stemmed, seeded and finely chopped 1 teaspoon grated lime zest 2 tablespoons chopped cilantro, plus more for garnish 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon sugar 3 tablespoons extra-virgin olive oil 1 15-ounce can no-salt-added black beans, rinsed and drained

g e n t lY to ss avo c a d o w i t h 1 tablespoon of the lime juice in a medium bowl. add mango and jalapeño; gently toss to combine. set aside. Whisk together remaining 2 tablespoons lime juice, zest, cilantro, salt, pepper and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. add avocado mixture and black beans; toss gently. spoon salad onto plates, garnish with cilantro and serve immediately.

Summer Tomato and Crab Salad Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables. Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer tailgating meal. —WFM serves: 6 2

1/2

1 1/4 1/4

1 3/4

2 1

pounds ripe heirloom tomatoes, cored and chopped pound cooked crab meat cup chopped chives cup lemon juice teaspoon lemon zest salt and white pepper to taste cup low fat or regular sour cream tablespoons chopped dill tablespoon dijon mustard

put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine; set aside. stir together sour cream, dill, mustard, salt and pepper in a small bowl. spOOn tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side.

courtesy of Whole FoodsÂŽ marKet, WholeFoodsmarket.com

courtesy of Whole Foods Market, wholefoodsmarket.com

courtesy of cheF sally cameron, aFoodcentriclife.com, photography by Kent cameron

Grilled Shrimp Wrapped with Prosciutto on Rosemary Skewers courtesy of Chef Sally Cameron, AFoodCentricLife.com If you have rosemary in your garden, clip 14-inch-long sturdy sprigs to make skewers. If you don’t, use wooden skewers and stick shorter rosemary sprigs in the top for flair and fragrance when you serve. This is nice served on a bed of brown and wild rice with a tossed green salad.

Drizzle with a little good-quality olive oil and maybe a squeeze of lemon as you serve. Another tasty option, brush shrimp with maple syrup before grilling. —Sally CaMeron serves: 2, scales up easily 2 2 1 1–2 1/4 1/8 1–2 2

12

2–3

2

tablespoons extra virgin olive oil tablespoons lemon juice teaspoon paprika cloves garlic, minced or pressed teaspoon salt (kosher or sea) teaspoon black pepper teaspoons finely chopped fresh rosemary 14-inch sprigs of fresh rosemary, soaked in cold water to cover about 30 minutes ounces jumbo shrimp, shelled and deveined (use big ones, about five per person, or what are called u12s, or 12-per-pound size) ounces of prosciutto (approximately, i get extra because i can’t resist eating it) tablespoons pure maple syrup, optional

cOMbine olive oil, lemon juice, paprika, garlic, salt and pepper in a small bowl and whisk or stir together. add shrimp, toss and let stand at room temperature about 30 minutes. at the same time, soak your rosemary sprigs. hOld rosemary sprigs and strip 3/4 of the leaves off the bottom so you have room to skewer the shrimp. drain off marinade and discard. skewer the shrimp through tail and top, about five per skewer. it will depend on the size shrimp you have. slice prosciutto into long thin strips about an inch or two wide and wrap them around the shrimp. they probably won’t wrap or look perfect, but don’t worry about it. they’ll taste great. grill shrimp skewers on a hot, clean grill about 5–6 minutes total, depending on the size of your shrimp and how hot your grill is. When they start to turn pink, turn the skewers. When done, serve drizzled with a little olive oil.

DipS

Triple-Onion Dip makES 2 cuPs

2 2 3 1 1 1 1/2

PREP 10 min

cook 5 min

tbsp. EVOO shallots, thinly sliced scallions, white and green parts chopped separately tsp. coarsely chopped fresh thyme pkg. (8 oz.) neufchâtel or cream cheese, at room temperature cup 2% plain greek yogurt small red onion, minced Salt and pepper

1. Heat a cast-iron skillet over high heat for 2 minutes. Add the EVOO, shallots, scallion whites and thyme. Lower the heat to medium; cook, stirring, until the shallots are golden and crisp, 5 minutes. Transfer to paper towels.

2. In a bowl, mix the cheese and yogurt. Stir in the shallot mixture, red onion and scallion greens; season with salt and pepper. Cover and refrigerate until ready to serve. (Can be made up to 2 days ahead.)

Shrimp Salsa makES 3 cuPs

8 2 ½ 1 1/3 2

PREP 10 min

oz. cooked shrimp, peeled and finely chopped tomatoes, finely chopped cup minced white onion jalapeño chile, minced (remove seeds for less heat) cup chopped cilantro tbsp. fresh lime juice Salt

1. In a medium bowl, toss the shrimp, tomatoes, onion, jalapeño, cilantro and lime juice. Season with 3/4 tsp. salt.

2. Cover and refrigerate until ready to serve. (Can be made up to 12 hours ahead.)

SIDES

Creamy Avocado-Cilantro Dip MAKES 2 CUPS PREP 10 MIN

2 1/2 1/4 2

avocados, pitted and chopped cup sour cream cup chopped cilantro tbsp. fresh lime juice Salt and pepper Crudités, tortilla chips or crackers, for serving

Using a food processor, puree the avocados, sour cream, cilantro and lime juice. Season with salt and pepper. Serve with crudités, tortilla chips or crackers.

Healthy Snacking Healthy Snacking

A good dietdiet includes snacks A good includes snacks

Snacking between meals has become a part of almost everybody’s busy lifestyle.

g between meals has become a part of almost everybody’s busy lifestyle.

Fortunately, most dietitians agree that sensible snacking isn’t only a good idea; it also tely, most dietitians agree that sensible snacking isn’t only a good idea; it also helps regulate your blood sugar and appetite at mealtime. With a little planning and the gulate your blood sugar and appetite at mealtime. With a little planning and the right choices you can give your body the food it craves without packing on the pounds. oices you can give your body the food it craves without packing on the pounds.

Enjoy What you Crave

Think About Drinks

If you’ve got to have something savory and crunchy, choose Beverages can contribute to good nutrition, too. Milk, at you Crave Think About Drinks

nutssomething or seeds. If you crave something reach for fruit – vegetable, and fruit juices nutrition, are a liquidtoo. source t to have savory and crunchy,sweet, choose Beverages can contribute to good Milk,of vitamins and

dried or fresh – insteadsweet, of candy.

Want and minerals. some and vegetable can and also be an ds. If you crave something reach forsomething fruit – smooth vegetable, and fruit And juices arefruit a liquid source ofjuices vitamins creamy? Choose Greek yogurt instead of ice cream. Not only is

sh – instead of candy. Want something smooth and Greek yogurt tasty it’s full of healthy probiotics.

oose Greek yogurt instead of ice cream. Not only is

rt tasty it’s full of healthy probiotics.

Keep Size in Mind

excellent source of dietary fiber.

minerals. And some fruit and vegetable juices can also be an excellent source dietary fiber.

Save of Some Money Fresh fruits and vegetables play an important part in healthy

Save Some Money snacking. Try planning around what's in season because

Portion control is just as important when planning snacks, but

e in Mind and vegetables important part in healthy remember, just a few bites will tide you over till mealtime.Fresh Also, fruitsout-of-season fruitsplay andan vegetables are often imported,

trol is try justtoas important snacks, but snacking. Try planningand around what's in season because limit snacks towhen aboutplanning 100 calories.

For example, that’s expensive, tasteless.

Dried fruit provides a nutritious and

just a about few bites will tide you sticks over till mealtime.

Also, of hummus out-of-season fruits and vegetables areround, oftenwhich imported, one cup of celery with two tablespoons more shelf-stable option year can save money on

Amaz!n™ prunes.expensive, spoiled or the sweet taste of four Sunsweet®that’s food. Dried fruit provides a nutritious and nacksdip to about 100 calories.

For example, and tasteless.

cup of celery sticks with two tablespoons of hummus

more shelf-stable option year round, which can save money on

weet taste of four Sunsweet® Amaz!n™ prunes.

spoiled food.

Plan Mini Meals

Think of a snack as a mini-meal and an opportunity to add a

serving of healthy foods to your day. For instance, three or four

Meals

whole wheat crackers topped with cheddar cheese and sliced

nack as a mini-meal and an opportunity to add a

apple provides needed nutrients from the grain, dairy, and fruit

ealthy foods to your day. For instance, three or four

groups. And a protein source – such as cheese, yogurt, or nuts

at crackers topped with cheddar – helps tame hunger longer. cheese and sliced ONLINE RESOURCES FOR A HEALTHY LIFESTYLE

des needed nutrients from the grain, dairy, and fruit

www.sunsweet.com www.webmd.com www.nlm.nih.gov/medlineplus Instead of just grabbing a snack because you’re hungry and in www.eatright.org e hunger longer.

FOR A HEALTHY LIFESTYLE a hurry, plan on having healthy “grab-and-go” options close at ONLINE RESOURCESwww.choosemyplate.gov

Makesource it Convenient d a protein – such as cheese, yogurt, or nuts

™

hand. Dried fruit like our individually wrapped Sunsweet ONES Convenient prunes can be stashed in your desk drawer or your purse so

ust grabbing a snack because you’re hungry and in

that you can enjoy something sweet on the go, anytime.

n on having healthy “grab-and-go” options close at

fruit like our individually wrapped Sunsweet ONES™

be stashed in your desk drawer or your purse so

n enjoy something sweet on the go, anytime.

www.sunsweet.com

SEND QUESTIONS AND COMMENTS TO: www.webmd.com

Sunsweet@casupport.com www.nlm.nih.gov/medlineplus or call our Customer Relations Department www.eatright.org at (800) 417-2253, M-F 9AM-6PM EST www.choosemyplate.gov SEND QUESTIONS AND COMMENTS TO:

Sunsweet@casupport.com or call our Customer Relations Department at (800) 417-2253, M-F 9AM-6PM EST

Green Bean & Shallot Salad

SERVES 6 TO 8 PREP 25 MIN COOK 3 MIN

4 ¼ 1 ½ 1 1

3

Ice water shallots, peeled and sliced into ¼-inch-thick rounds cup red wine vinegar lb. small green beans, trimmed tsp. sweet smoked paprika tsp. worcestershire sauce tbsp. dijon mustard Coarse salt tbsp. EVOO

1. Fill a large bowl with ice water and set aside. In a nonreactive medium bowl, add the shallots, separating them with your fingers. Add 2 tbsp. vinegar and toss to coat; refrigerate.

2. In a large pot of boiling, salted water, cook the green beans until crisp-tender, 2 to 3 minutes. Drain in a colander, then transfer the colander immediately to the ice bath, stirring the beans gently to encourage even cooling.

3. In another bowl, whisk together the remaining 2 tbsp. vinegar, the paprika, worcestershire and mustard; season with salt. Slowly drizzle in the EVOO, whisking constantly to thicken.

4. Drain the beans and transfer to a towel; pat dry. Transfer to a serving bowl. Add the shallots, discarding the liquid. Pour in the vinaigrette and toss to coat. Serve immediately.

w e N B T A N S ED A L P

G ROWN to GR I L L 20

PROTEIN PER SERVI NG

FIND US IN THE MEAT AISLE

SERVES 8 PREP 15 MIN ( PLUS CHILLING)

2 2 1 1 2 2 8

blood oranges, halved and thinly sliced kiwis, peeled and cut into wedges cup seedless red grapes, halved or whole mango, cut into bite-size pieces bottles white wine, chilled oz. orange liqueur, such as Cointreau oz. fresh strawberries, hulled and halved

1. In a 1/2-gallon pitcher, combine the oranges, kiwis, grapes and mango. Stir in the wine and liqueur. Refrigerate for at least 2 hours or up to 6 hours.

2. Just before serving, stir in the berries.

Watermelon-Plum Sangria

SERVES 8 PREP 15 MIN ( PLUS CHILLING)

½ 2 2 1 2 4

seedless baby watermelon red plums—halved, pitted and sliced into wedges golden plums—halved, pitted and sliced into wedges pt. blackberries bottles rosé wine, chilled oz. elderflower liqueur, such as St. Germain

1. Using a melon baller, scoop balls out of the watermelon; place in a 1/2-gallon pitcher with any juices left in the melon.

Add the plums and blackberries.

2. Pour in the wine and liqueur; stir.

Refrigerate for at least 2 hours or up to 6 hours.

SANGRIA PHOTO BY YUNHEE KIM; FOOD STYLING BY PAUL GRIMES; PROP STYLING BY MEGAN HEDGPETH.

Tropical White Sangria

Satisfy your snack craving in a sweet way.

• Perfect for lunch boxes or on-the-go healthy snacks • Your favorite dried fruits – no added sugar • Available in three varieties: Amaz!n Prunes, Dates, Apricots.

Learn more at Sunsweet.com

2018 Sunsweet Growers, Inc. Sunsweet®, Yuba City, CA 95993. Sunsweet® is registered trademarks of Sunsweet Growers, Inc.

Pecan Pie Popcorn

MAKES 8 CUPS PREP 5 MIN COOK 30 MIN

1/2 1 1 1/4 7 3/4

cup maple syrup tbsp. brown sugar stick (4 oz.) butter tsp. salt cups popped popcorn cup chopped pecans

1. Preheat the oven to 250°. In a small pan, cook the syrup and sugar over medium heat, whisking, for 5 minutes. Whisk in the butter and salt until thickened, 5 minutes.

2. Mix the popcorn, nuts and maple butter on a parchment-lined sheet. Spread out evenly. Bake for 20 minutes.

PHOTO BY KATE SEARS; FOOD STYLING BY PAUL GRIMES; PROP STYLING BY PAM MORRIS.

SWEETS

Oatmeal Whoopie pies makES 1 DozEn

1½ 11/3 3/4 3/4 3/4 ½ 1½ ½ 1 1 ½ 3/4

pHoto by CeDriC angeles; fooD styling by rebeCCa jurkeviCH; prop styling by HeatHer CHontos.

1

PREP 30 min

bakE 15 min

cups rolled oats cups flour tsp. baking powder tsp. salt cup (packed) brown sugar cup granulated sugar sticks butter, 4 tbsp. melted and cooled, 1 stick softened cup unsweetened applesauce egg tsp. pure vanilla extract cup confectioners’ sugar cup marshmallow cream, such as Fluff tsp. fresh lemon juice

1. Preheat the oven to 350°. Line 2 baking sheets with parchment. using a food processor, coarsely grind the oats, flour, baking powder and 1/2 tsp. salt; transfer to a bowl. mix in the two sugars and melted butter, then the applesauce, egg and vanilla until smooth. stir into the dry ingredients.

2. using a 1-inch ice cream scoop, drop 12 mounds of dough onto each pan. Bake, rotating and switching the pans, until golden, 15 minutes. Transfer to a rack to cool.

3. using an electric mixer, beat the softened butter, confectioners’ sugar and remaining 1/4 tsp. salt until fluffy, about 5 minutes. mix in the marshmallow cream and lemon juice. spread 1 tbsp. filling on half of the cookies; sandwich with the remaining cookies.

Happiness tastes like

this

SWEETS

Nutty Peanut Butter & Jelly Squares

NUTTY PEANUT BUTTER & JELLY SQUARES PHOTO BY ROMULO YANES; FOOD STYLING BY KAREN TACK; PROP STYLING BY PHILIPPA BRATHWAITE.

MAKES 16 SQUARES PREP 25 MIN BAKE 45 MIN

¾ 1 ½ ¾ ¾ 1 ¾ 1 1

cup salted roasted peanuts cup all-purpose flour cup whole wheat flour cup (packed) light brown sugar tsp. salt stick (4 oz.) unsalted butter, chilled and cut into pieces cup natural creamy peanut butter tsp. pure vanilla extract cup grape or strawberry jam

1. Position a rack in the center of the oven and preheat to 350°. Line an 8-inch square baking pan with an 8-by-13-inch sheet of parchment, letting the excess hang over.

2. Using a food processor, pulse the peanuts until chopped. Transfer to a medium bowl.

3. In the processor bowl (no need to clean), mix the 2 flours, the brown sugar and salt.

Add the butter; pulse until the mixture resembles coarse meal. Add the peanut butter and vanilla; process until crumbly.

Measure out 2/3 cup of the crumb mixture; transfer to the bowl of peanuts.

4. Dump the remaining crumb mixture into the prepared pan and pat down firmly (it doesn’t have to be perfectly even). Spoon the jam on top and spread to within ½ inch of the edges. Sprinkle the peanut-crumb mixture evenly over the top, going all the way to the edges of the pan.

5. Bake until the top is golden-brown and the jam is bubbling, about 45 minutes. (If browning too quickly on top, lay a sheet of foil loosely over the pan.) Transfer the pan to a rack to cool completely.

6. Grasp the parchment and gently lift the entire dessert out of the pan. Place on a cutting board and cut into 16 squares.

OMENT M Y S S E EXTRA M

?

A R T X E TRY AN NT E B R O S B A !

N I K P A N

Š2019 Georgia-Pacific Consumer Products. All rights reserved. Vanity Fair and the Georgia-Pacific Logo are trademarks owned by or licensed to Georgia-Pacific Consumer Products.

THE ULTIMATE

Pretzel Crisps Bar!

Summer is a time for entertaining, and to help you host the ultimate celebration, Snack Factory Pretzel Crisps is here to break down a how-to guide for the ultimate Pretzel Crisps Bar. Here are the top four tips from Campbell’s Chef Kaylee Gill:

Tip 1: Don’t Be Afraid to Experiment Experimenting with flavors can lead to exciting new concoctions and unlock unexpected taste profiles.

This is the perfect moment to rethink your pretzel. Think outside the box, grab new flavors of Pretzel Crisps you haven’t tried before, and pair them with dips and toppings you might not always put together — remember, opposites attract.

If you find yourself stuck, think of some of your favorite foods or flavor combinations and use them as inspiration. Are you a fan of bagels and cream cheese? Try out Everything Pretzel Crisps paired with cream cheese and lox, and garnish with pickled red onions and dill for added flavor.

Tip 2: Play With Your Display When it comes to hosting, don’t forget the importance of presentation! A great way to drum up excitement with your guests and encourage them to try out different offerings is to focus on how you’re displaying the tasty treats. Try out a high-low setup using cake stands or elevated plates to show off the bites, and incorporate a variety of looks with your everyday platters and serving ware for added flare.

A fun way to switch things up? Try out snacks that are versatile — stackable and snackable.

Tip 3: Go For Variety Have a little fun with taste buds, and give your guests something to talk about! A great rule of thumb is to provide a range of salty and sweet options, and a variety of different base flavors.

To kick things off, you can pair everything from Original Pretzel Crisps and beet hummus to Buffalo Wing Pretzel Crisps and buttermilk ranch. And for just the right amount of sweet indulgence, try the brand new Milk Chocolate & Caramel Drizzlers with a creme fraiche or the Dark Chocolate Drizzlers with an orange-almond butter.

With all these flavors on your table, there’s always a fun new flavor profile to explore.

Tip 4: A Good Base is Key No matter what dips and toppings you try out, don’t forget that the foundation is key. Make sure your pairings have a crowd-pleasing base.

To set your display up for success, lay out an assortment of fan-favorite Pretzel Crisps and have them easily accessible throughout — from pre-spreading some for ease and inspiration, to stacking them right at your guests’ fingertips.

Make a splash at your next party with these goto tips, and most importantly, have fun!

SINCE 1915 ®

Creamy Citrus-Herb Spinach Penne Serves 4

Ingredients: 1 pkg 2 Tbsps 2 Tbsps 2 cups 1/4 cup 1 Tbsp 1 tsp 2 Tbsps 1 tsp 1/2 tsp 2 cups

(8.8 oz) Ronzoni®® Homestyle™ Penne butter all purpose flour milk grated Parmesan cheese lemon juice lemon zest parsley, chopped fresh rosemary, stemmed and chopped thyme leaves fresh baby spinach leaves

Cooking Directions: 1. Prepare pasta according to package directions; drain.

2. In a large skillet melt butter over medium heat. Add flour and stir until incorporated into butter. Continue to cook and stir for 1 minute. Do not brown.

3. Gradually add milk, stirring constantly, until mixture is smooth. Stir in parsley, rosemary and thyme. Simmer, stirring frequently, until sauce begins to thicken, about 3 minutes.

4. Add Parmesan, lemon juice and zest. Add cooked pasta and spinach.

Cook and stir until spinach wilts and all ingredients are well coated.

Tomato Basil Fettuccine Serves 4

Ingredients: 1 pkg 1 Tbsp 2 each 2 cups 8 Tbsps 1 cup 1/2 tsp 1/2 tsp 1/2 tsp 1/4 cup

(8.8 oz) Ronzoni® Homestyle Fettuccine olive oil garlic cloves, chopped grape tomatoes, halved butter, softened fresh basil leaves, chiffonade crushed red pepper flakes (optional) salt, to taste ground black pepper, to taste finely shredded Parmesan cheese, divided

Cooking Directions: 1. Prepare pasta according to package directions; drain.

2. Heat oil in a large skillet over medium heat. Add garlic and tomatoes and sauté 4 minutes, until tomatoes begin to soften.

3. Add butter and sauté 1 minute.

4. Stir in cooked pasta, basil and red pepper flakes, if desired. Continue to cook and stir until pasta is well coated. Season with salt and pepper to taste. Serve topped with Parmesan cheese.

Recipe Tip: Add 2 cups cooked shredded chicken or shrimp to pasta.

Baton Rouge-Style Potato Salad By Duke’s Kitchen 40 minutes prep | 15 minutes cooking

Ingredients • 3 lbs. red creamer potatoes, cooked in skins • Worcestershire sauce • Green jalapeño pepper sauce • 4 green onions, chopped using white and green part • 4 ribs celery, finely chopped • ¼ to ½ cup chopped red bell pepper, optional • ¼ cup chopped dill pickles or dill pickle relish • 4 hard-cooked eggs, peeled and chopped • ¼ cup chopped fresh flat-leaf parsley, can be mixed in or used as a garnish • ½ cup Duke’s Mayonnaise • ¼ cup mustard • Red pepper, black pepper, and salt to taste • Paprika, for garnish

Preparation 1. Peel the potatoes, cut into chunks and place them in a large bowl.

2. Shake 3-4 dashes each of Worcestershire sauce and green jalapeño pepper sauce over the potatoes.

3. Add all remaining ingredients and stir gently to combine.

Garnish with a dusting of paprika.

Bacon Quiche

By Duke’s Kitchen

25 (active) plus 10 (cooling) prep | 50-55 minutes cooking Ingredients • 1 unbaked pie shell • 1 Tbsp. butter • 1 small onion, diced • 8 oz. jack, cheddar or Swiss cheese, shredded • ½ cup Duke’s Light Mayonnaise • ½ cup milk • 4 eggs • 1 lb. bacon, cooked & chopped • ¼ tsp. salt • ¼ tsp. pepper Preparation 1. Preheat oven to 400°F. 2. Cover pie shell with foil and bake for 8 minutes, then remove foil and bake for 4 more minutes.

Remove from oven.

3. Reduce oven to 350°F. 4. Melt butter in large sauté pan, add onions and cook until slightly softened.

5. In a bowl whisk together mayonnaise, milk and eggs.

Add salt and pepper along with half the cheese.

6. Sprinkle remaining cheese on bottom of the par-cooked pie shell, then top with onions and bacon.

7. Pour egg mixture over top.

8. Bake for 35-45 minutes or until a knife inserted in the middle comes out clean. If crust begins to brown too much, cover edges with foil.

9. Let cool 10 minutes before cutting or once cooled to room temperature, chill until ready to reheat and serve.

What’s in

THE BAG?

DO WHAT THE PRO’S DO AND BUILD YOUR PORTABLE COOKOUT KIT. YOU’LL NEVER FORGET YOUR GEAR AGAIN. GRILL APRON An obvious must-have. Don’t skip this!

NEWSPAPER Perfect fire-starting material.

KITCHEN SHEARS Whether you are snipping herbs or trimming a whole chicken, this is a must-have.

RESEALABLE PLASTIC BAGS To marinate meat or soak skewers.

WATER-FILLED SPRAY BOTTLE Tame flare-ups with a few squirts.

GRILL BRUSH WITH SCRAPER Wrap the dirty head in an old grocery bag to keep your grill bag clean.

SILICON BASTING BRUSH Natural-bristle brushes are OK, but silicon cleans easily and is melt-proof.

SALT & PEPPER All a prime beef steak really needs.

ALL-PURPOSE MEAT RUB A simple rub will go with most everything.

BUTCHER’S TWINE Essential for tying up meat rolls and poultry. Keep it clean in a plastic bag.

PAPER TOWELS Keep a roll on hand for blotting food, cleaning spills, and using as napkins.

NONSTICK SPRAY Use it to quickly grease a grill grate (but never over an open flame).

PLANK Planks are handy for quick smoke.

Keep a few in your kit, just in case.

CULINARY TORCH Forget matches or lighters. This is one of the best ways to light a fire.

LONG-HANDLE TONGS Quality metal tongs are essential.

LONG-HANDLE METAL SPATULA Use a grilling spatula for best results.

SKEWERS Metal skewers are the best bet; wood skewers are fine but will burn unless soaked in water for at least 30 minutes.

CLEAN RAGS Use them as makeshift grill mitts or to grease a grill grate with vegetable oil.

FOIL PANS To use as a drip pan or mixing bowl.

ALUMINUM FOIL The most versatile item in your kit, foil can be used to bundle food, line pans, shield skewers from heat, form a makeshift drip pan, or cover resting steaks. Never leave home without it!

MEAT THERMOMETER For optimal food safety, take temp of beef, chicken, and pork to ensure doneness.

V

eggies are ranked low on the list of popular grilled foods. Burgers are No. 1, followed by steak, chicken, hot dogs, pork chops and potatoes. Vegetables come in at No. 7, according to the NPD Group, a market research firm.

That’s too bad, because grilling vegetables adds pizzazz to a meal, cooking experts say.

“ALMOST ANY VEGETABLE CAN BE A STAR ON THE GRILL” “It’s a perfect technique for someone who thinks they don’t like vegetables,” says Tina Ujlaki, Food & Wine’s executive food editor.

“The grill brings out the best qualities of these nutrient-rich superstars by intensifying their natural flavors. If you brush another sauce or marinade on the top of them before, during or after cooking, you have three different opportunities to add even more flavor, interest and complexity.”

Almost any vegetable can be a star on the grill, says Jessie Price, food editor of Eating Well. Asparagus is one of her favorites. She tosses it with olive oil, salt and pepper, lays it across the grate so it doesn’t fall through, and grills about six minutes. “Adding a little heart-healthy olive oil to almost any vegetable adds a great flavor and helps it cook nicely.”

Ujlaki, also a contributor for the Food & Wine 2009 Annual Cookbook, is a big fan of cooking corn on the cob outside. “It adds a really nice dimension to corn. It gives it a little of that popcorn flavor.”

You can grill it in the husk or out of the husk, without the silk. You can pull back the husk and use it as a handle. Afterward, you can brush the corn with a little olive oil mixed

with salt and chopped fresh herbs, she says.

The grill is also “a really good friend to zucchini,” Ujlaki says. “It improves its flavor dramatically. You can cook it on the skewer with lemon wedges, and then when it’s done, squeeze the lemon over the zucchini.”

Some harder, denser vegetables, including potatoes, carrots and celery root, should be cooked inside until just barely tender, and broccoli and cauliflower need to be blanched for a couple of minutes ahead of time -- then put on the grill, Ujlaki says.

Most vegetables are ready in under 10 minutes, but the exact time depends on the size and density, she says.

You may want to use a grill basket for cooking cut-up vegetables outside, Price says. Pay close attention because they get done quickly, she says. Afterward, sprinkle them with a little vinaigrette, lemon juice or balsamic vinegar. “These are simple things that can add a lot of flavor but not a lot of calories.”

Another way to spice them up is to make them into a salad, such as grilled pepper salad with different colored peppers or a potato salad with red potatoes. And throw some lettuce on the barbecue. “It does something magical to escarole or romaine,” Price says.

In fact, grilled Caesar salads are becoming increasingly popular, Ujlaki says. To make one, you lightly brush olive oil on halved hearts of romaine lettuce, grill until just beginning to brown and then dress whole or cut them up in the salad.

During the summer, Ujlaki sometimes offers her dinner guests a chance to create and grill their own kebabs. She sets out chunks or slices of vegetables (cherry tomatoes, onions, peppers, yellow squash, asparagus, sugar snap peas, zucchini, mushrooms, scallions, green beans) along with similarly sized pieces of quick- cooking meats, poultry and/or fish, and different sauces and marinades.

“What’s great about this is some people like one vegetable, some like another, some only like one,” she says. “It’s a very, very easy way to make everybody happy, not do too much work and serve something healthful.”

FIRE UP THE FLAVOR OF VEGGIES

Start off the barbecue meal with these cooking tips Here are some tips on grilling vegetables from Jessie Price, author of Eating Well in Season: The Farmers’ Market Cookbook.

First, brush vegetables lightly with olive oil, then season with salt and pepper.

Asparagus --Grill over medium heat, turn occasionally until browned, about 6 minutes.

Cherry tomatoes -- Skewer or use a grill basket, grill over medium-high heat, turning occasionally until tender, 4 to 6 minutes.

Eggplant -- Slice into 1/2-inch rounds, grill over medium-high heat, turning once until tender, 2 to 3 minutes per side.

Onions -- Cut into 1/4-inch slices, grill over mediumhigh heat, turning once until lightly browned, 2 to 3 minutes per side.

Portobello mushrooms -- Grill over medium-high heat, turning once until tender, 3 to 4 minutes per side.

Summer squash or zucchini -- Cut lengthwise into 1/2-inch slices, grill over medium heat, turn once until lightly browned, 3 to 4 minutes.

THE BITE TOUR’S

SUMMER

GRILLING TIPS

By Barry ‘CB’ Martin

PREPARING GREAT BURGERS: Everyone has a favorite, but I use coarse-ground chuck – coarse because it holds together better and chuck because it has great flavor. And no more than 15% fat or watch out for flare-ups. Or even get leaner beef and add a bit of olive oil. Form the patties and season them to taste … then fold the meat over and press it back into patty shapes. Now the seasoning is on the inside which will evenly distribute the flavors.

PREPARING SUCCULENT STEAKS: Beef cuts with marbled fat throughout are best for grilling over direct high heat. If I pay for prime or choice, I want to taste the meat, not a marinade. So I like a light sprinkle of freshly ground black pepper and sea salt. If you must marinate, remember that acids in citrus or vinegar tenderize the meat. Marinades with sugar will quickly burn so keep an eye on them. Sear steak at high heats then finish the grilling at a lower temp, and let your steak rest for about ten minutes before slicing it … that keeps every bite juicy.

PREPARING BETTER CHICKEN: Buy the best quality you can afford, and fresh is best.

Never let it reach room temperature, but try to avoid putting ice-cold chicken on the grill because that interferes with proper cooking. If you don’t brine your bird, then I recommend only a light seasoning of ground pepper and kosher or sea salt. You can also lightly spray chicken with canola oil to prevent sticking. Apply sauces and glazes during the final minutes of cooking … the same may be true for dry rubs because spices can burn when exposed to high temperatures.

PREPARING VEGGIES AND FRUIT: Either requires little prep and are delicious sides or desserts for your tailgating party. If you’re grilling with infrared, set it at medium-high. Brush whole or wedged veggies with olive oil to promote sear marks, then finish at lower temps. Turn every minute or two until fork-tender.

For fruit, oil the grate to keep it from sticking. Slice peaches or plums in half and remove pits, then grill pulp side down, turning once (takes no more than 5 minutes, don’t let it get mushy). Slice bananas or pineapple lengthwise and place directly on grill.

What Causes Heartburn?

A Checklist

Your daily habits may be triggering your heartburn.

While most heartburn sufferers may recognize the symptoms of the condition, few are aware of how it starts. The root cause of heartburn stems from a weakened lower esophageal sphincter (LES), or when the LES relaxes abnormally. The LES is a circular band of muscle at the bottom of your esophagus, and it acts like a ‘valve’ as it enters the stomach.

Normally when you swallow, your LES relaxes to let food and liquid flow into your stomach, and then it closes again.

For some people, though, the LES may open too often or not close tight enough. When this happens, the acid in your stomach can flow back up into your esophagus. Since your esophagus doesn’t have the same protective lining that your stomach does, the acid can irritate its more sensitive tissues, triggering heartburn and discomfort.

Foods That May Trigger Heartburn Although the actual cause of heartburn is physical, people generally view their heartburn triggers as the root cause. Though scientifically that’s not the case, it’s still worth noting which behaviors can trigger the experience of heartburn. Food, for instance, is a common heartburn trigger.

Check out this list of common offenders to see if any could be triggering your heartburn:

o Tomatoes, tomato sauce, and ketchup o Oranges, grapefruit, and other citrus fruits and juices o Garlic o Vinegar o Onions o Chocolate o Coffee, tea, or other caffeinated products o Alcohol o Peppermint o Fried & fatty foods o Carbonated drinks o Mustard, pepper, and other spices

Habits That May Trigger Heartburn Many people realize that their behaviors around mealtime, or the activities they take part in, also can cause heartburn.

Here are some habits that could be triggering your heartburn symptoms: o Eating large meals or eating too fast o Laying down right after eating o Eating close to bedtime o Drinking alcohol or smoking

o Medication for a urinary tract infection o Muscle relaxants o Prescription pain killers o Antidepressants

Physical Changes & Conditions That May Trigger Heartburn It’s true that your meals, habits, or even medication could be triggering your heartburn. But the fact is that heartburn is a real condition with biological causes.

o Pressure on the stomach from frequent bending over or tight clothes

Here are some physical reasons you could be suffering from heartburn:

o Stress and/or anxiety

o Acid Reflux

o Exercising soon after eating

o GERD or Acid Reflux Disease

Medications That May Trigger Heartburn There are some medications that can cause heartburn, because they may relax the LES. You may want to talk to your pharmacist or doctor about your heartburn if you’re taking any of the following: o Medications for asthma or allergies o Prescription blood pressure or angina pills

o Pregnancy

o Weak esophageal muscles o Stomach emptying muscles o Obesity o Anxiety or depression o Hiatal hernia o Peptic ulcer Sponsored by:

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