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HOW WE GET OUR NUMBERS For the past 25 years, The Better Homes and Gardens® Factor Study has polled more than 2,000 women age 18-plus for insights into food, shopping, and habits in the United States. BY HALI RAMDENE PRODUCED BY NANCY WALL HOPKINS PHOTOS AYA BRACKETT FOOD STYLING ROBYN VALARIK PROP STYLING CHRISTINE WOLHEIM

BETTER HOMES AND GARDENS HAS BEEN A KEY PART OF THE EVOLUTION OF THE AMERICAN DINNER FOR NEARLY 100 YEARS. IF THERE’S ONE THING WE’VE LEARNED, IT’S THAT DINNER HASN’T GONE AWAY, BUT IT DOES KEEP CHANGING. Whether you’re setting the table for a family of five or for one, making a meal at home is still high on the priority list. No matter what we’re cooking (or not cooking), we’re doing it smarter and faster, and making it a practice rather than a production. In these next pages we share tips, stories—and yes, even a few stats—to help you make dinner meaningful every night. And, of course, there are recipes. Find them (all 17!) on page 134.

May 2016 | BHG 111 THE NEW HOME COOKING Dinner has a lot to live up to these days. It needs to nourish us and entertain us. If we’re talking about a weeknight, it needs to be on the table in less than an hour. We’ve met these challenges with enthusiasm, and our readers report heading back to the kitchen to cook dinner in record numbers. We still crave comfort, and today it comes with a side of healthy; our visits to the farmers market reflect a renewed interest in where our food comes from. Bottom line: Plan ahead when you can, don’t sweat a delivery night, and never turn down a second helping of vegetables.

DINNER IS DINNER IS DINNER IS DINNER IS PLANNED CLASSIC HEALTHY EXPRESSIVE AHEAD Chicken’s still our 42 percent of women More than two thirds On Sundays, we prep. of choice, but want to eat more of women in the Let’s face it, we thighs are now king for healthfully. For us, United States say haven’t found any economy, flavor, and healthy is fresh, and cooking is a creative secret pockets of time, their forgiving ability to it’s a whole lot more outlet for them, and so we’re cooking stay moist and tender. veggies—whatever almost 75 percent smarter. Case in point: Make nice with the the “it” veg might be. regularly experiment Sunday roast chicken butcher and get them Meatless Mondays, and cook new is also Monday’s tacos skin-on and/or bone-in. here we come! dishes at home. or Tuesday’s salad.

GREEN BEANS WITH TOASTED PANKO

CAULIFLOWER- MASH

BY THE NUMBERS

of women typically eat dinner at home five or more nights APRICOT- GLAZED a week. And it’s CHICKEN not just out THIGHS of necessity. 80 percent say cooking is an important part of family traditions, and 74 percent say it’s a critical part of how they entertain. COOKBOOK AUTHOR KATIE WORKMAN LET’S GET REAL The cloth napkins are pressed, the tapers are lit, and the butter roses glisten in their dainty saucers. Whaaaa? Just kidding! If this is dinner at your house, you should feel very pleased with yourself (or with your Downton Abbey-esque staff). Perhaps last night’s dinner included a store-bought rotisserie chicken and a salad with homemade vinaigrette. Perhaps last Sunday’s dinner featured a slow-braised pork shoulder and a made with a refrigerated piecrust. Perhaps tonight’s dinner involves a frozen lasagna. Every day SALMON POT PIE has its own reality. We need to ease up on A classic casserole gets a healthy makeover. ourselves for not Five vegetables pack this making dinnertime feel lighter, fresher like a nightly Olympic meal-in-a-dish with a event. Are you sitting cornmeal crown. down for a meal with your brood on a somewhat regular basis? Is the food delicious and n Gardening is the No. 1 hobby for women in the comforting and (mostly) WHEN COOKS United States. n Nearly 1 in 5 women in the United healthful? You, my GARDEN States grow some of their own food. n One third of friend, are doing a Remember all those veggies millennials are growing edibles, whether it’s a small freaking great job. And we’re eating now? We’re pot of basil on the patio or a few raised beds with a the good news? also growing lots more of variety of produce. n Five million more households Another day, another them ourselves. are digging in and planting than six years ago. dinner, another chance for sharing the table.

ILLUSTRATIONS: RECIPES: EMMA KELLY; KATIE WORKMAN What’s on your plate? Share your favorite dinner on Instagram. Tag it #BHGDinner, and we’ll regram our faves!

May 2016 | BHG 113 SLURPING ENCOURAGED Noodles find their way onto about every culture’s dinner table. Sample the world with these easy noodle bowls, from the Spanish bowl filled with chicken and asparagus to the Indian bowl with sweet pepper and snap peas. SESAME DAN DAN NOODLE BOWL

SHRIMP NOODLE ASPARAGUS BOWL NOODLE BOWL

EATING IN LIKE WE EAT OUT There’s more than one way to taste the world—go directly to the source, or visit a restaurant that’s done the traveling for you. When global flavors become the souvenir you bring home, your kitchen suddenly becomes the most exciting place to grab a meal. Stock your pantry with global ingredients and be fearless about trying new recipes. Sometimes that’s all it takes to make dinner a boundless and borderless affair.

PEPPER HAKKA NOODLE BY THE NUMBERS BOWL

of women like to experiment with regional or ethnic food in their SOBA cooking, with NOODLE 78 percent always BOWL looking to bring in new flavors. T H E PAN T RY ’S GONE GLOBAL If sriracha has taught us anything, it’s that global goes with everything. The key is to keep a few ingredients from different on hand so next time you’re on the hunt for flavor, you won’t have to look very far. Once an ingredient is in your pantry, it’s yours to play with.

T V H OST JOANNE WEIR WHERE TO PRESERVED COCONUT OIL Lemons are the kitchen TONIGHT? A high smoking point, workhorse. But when In 1975 I took a cooking a light coconut flavor, and salt-cured and turned into KIMCHI class at Casa Romero in a silky texture that melts preserved lemons, they Kimchi is the name for the Boston. At the time, I’d the minute it hits the last indefinitely in the many bright, crunchy, never even tasted an heat have made coconut oil fridge, lose their acidic salty vegetable dishes— avocado or serrano a new staple in the kitchen pucker but maintain an often fermented though chile, let alone traveled sometimes fresh, spicy or for cooking and . intensely lemony flavor, to Mexico. But one not—served with Korean and develop a velvety bite of Chef Leo texture that makes rind meals. Cabbage is most popular, but radish and Romero’s rich, creamy and pith edible. Rinse off guacamole and I was the brine before using. green onion are tasty, too. We love it on top of transported. This scrambled . wasn’t the beginning of my love affair with HARISSA Chiles and roasted red food. That took place peppers give harissa years earlier under a its vibrant hue. Spiced walnut tree on my with cumin and coriander, grandfather’s farm. TAHINI this North African But this was the first condiment has an earthy, time I discovered the Sesame paste, aka COTIJA tahini, is finally moving Sometimes called smoky quality. Swirl incredible ability to beyond hummus into Mexican Parmesan, cotija in Greek for a travel through food. irresistible , is dry and salty and dip or toss with carrots Ingredients have the chicken marinades, maintains its granular before . power to whisk me creamy salad dressings, texture even in heat, around the globe for a and all kinds of dips making it ideal for meal. Preserved lemons and . sprinkling on hot grilled in a tagine, I’m in corn—or anywhere else Morocco. Pimenton on cheese is required. my patatas bravas and it’s Spain tonight. It’s what keeps me excited about cooking and make a keeps people coming naturally gluten-free flour to my table. I take an SMOKED PAPRIKA (also called gram flour) exotic edible escape Best known for its role in that’s been used Spanish food, smoked BLACK for centuries. It delivers every time I cook paprika’s ability to impart Loved for its abundance of protein and fiber with global ingredients. a rich smokiness to dishes nutrients and jewel-like along with a sweet and I’ll always be grateful has earned it legions dark purple color, black rice nutty flavor. Use it as to Chef Romero for of vegan and vegetarian has the nutty flavor of its a binder in or a that magical Mexican fans looking for flavors brown sibling and the coating for the crunchiest getaway. It’s on my similar to . tender texture of white rice. roasted vegetables. itinerary again this week, right after Greece,

RECIPES: DAVID JOACHIM DAVID RECIPES: France, and Thailand.

May 2016 | BHG 115 WE ARE WHAT WE DON’T EAT With 59 percent of women declaring they’re eating healthier than just a few years ago, it comes as no surprise that we’re paying closer attention to how food makes us feel. Restrictions or not, the shift in what makes it to the table has affected how we all eat, opening the doors to a whole world of ingredients that might have otherwise gone undiscovered.

BY THE NUMBERS

of women are trying to control the healthfulness of the meals they prepare, making cooking at home more important than ever. The curiosity about other dietary SOCCA FRIDAYS strategies has Don’t ditch pizza night. Make room for socca! The gluten-free transformed juicing chickpea is super easy to make and best when and gluten-free piled high with bold-flavored toppers. There are no rules: You can products into slice or tear it in half, or even pull off bite-size pieces—every billion-dollar taste is a party. Try our favorite go-withs (clockwise from top left): industries. And Olive , Sweet-Spicy Cherries, Garlic Lentil Salad, Chile vegetarians account Zucchini Topper, Radish Salad, and Smoky Carrot . for 5 percent of the U.S. population. VERDE RISOTTO Diet restriction? Even risotto can fit on your plate. This dish offers the creamy richness of traditional comfort food thanks to a silky spinach and basil pesto and plenty of stirring. It’s heavier on the vegetables, completely vegan, COOKBOOK AUTHOR and gluten-free. HEATHER CHRISTO JUST WHAT WE NEED Each day I work the puzzle pieces of our nightly dinner. In that respect, dinner in my house is not unlike most families’ these days. But because my family is riddled with food allergies, dinner has become an art form where the management of a unique list of restrictions still has to result in one delicious, low-stress meal. Years ago, as I bid adieu to my usual- suspect ingredients (gluten, dairy, and eggs included), I found myself totally 1 2 overwhelmed by re-creating my cooking 3 style. But the truth is, the process has inspired a discovery 4 5 of new ingredients like chickpea flour and an array of coconut products. Now I create fresh, vibrant dishes I n 1. FREEKEH Subtly smoky from roasting, freekeh comes from feel wonderful about GRAINS green wheat and has probiotic properties. Turn it into a side feeding my family—and dish with herbs. n 2. BARLEY Barley’s springy bite—a result of 2.0 enjoy cooking! In our gluten—makes it a good base for salads and stir-fries. Whole grain All this health kitchen, we don’t think (not pearled) barley is a fiber superstar. n 3. BULGUR Make this consciousness and about what we can’t quick-cooking, B-vitamin-packed whole wheat grain the base for kitchen curiosity has have. Instead, we a meatless burger. n 4. FARRO Hulled, semipearled, or pearled opened up a big choose to make room varieties are quickest, but whole wheat farro is most flavorful. wide world of grains. for everything we can. Mix it up, and n 5. MILLET Gluten-free because it’s a seed, millet is relatively That’s made dinner an try something new! high in protein and works in both sweet and savory dishes. adventure that is easy

RECIPES: HEATHER CHRISTO HEATHER RECIPES: and delicious. n

Recipes begin on page 134. May 2016 | BHG 117 FOOD RECIPES THE KITCHEN COOKBOOK

RECIPES FROM CAULIFLOWER-POTATO drizzle with 1 Tbsp. of the oil. Toss to coat; THE DINNER spread in an even layer. Sprinkle with MASH 1 ⁄2 tsp. kosher salt. Roast, uncovered, hands-on time 20 min. REPORT 20 minutes or until tender and slightly total time 1 hr. charred, stirring once. 2. Meanwhile, heat remaining 1 Tbsp. oil in 1 m edium head cauliflower (2 lb.), cut DINNER GOES 1 large skillet over medium-high heat. Add into florets (about 4⁄2 cups) MODERN WITH 1 Tbsp. olive oil garlic; stir 30 seconds. Add panko; stir 1 about 2 minutes or until just golden. Add 1⁄2 lb. Yukon Gold potatoes, scrubbed 1 CHICKEN THIGHS or peeled, cut into 2-inch pieces zest, tarragon, ⁄2 tsp. kosher salt, and 1 1 1⁄4 cups milk ⁄4 tsp. freshly ground black pepper; stir to (ROASTED AND 3 Tbsp. coconut oil, melted combine. Toss panko mixture with roasted G reen onions, chopped (optional) green beans. M akes 8 servings. GLAZED), INVENTIVE each serving 68 cal, 4 g fat, 0 mg chol, VEGGIE SIDES, AND 1. Preheat oven to 400°F. Lightly coat 156 mg sodium, 8 g carb, 2 g fiber, 2 g pro. shallow baking pan with nonstick cooking A LIGHTENED-UP spray. Place cauliflower in pan; drizzle SALMON POT PIE SALMON CASSEROLE. with oil. Toss to coat. Roast 30 to 40 minutes CASSEROLE or until just browned, stirring occasionally. hands-on time 45 min. 2. Place potatoes in large saucepan with total time 1 hr., 15 min. APRICOT-GLAZED salted water to cover. Bring to boiling; CHICKEN THIGHS reduce heat. Simmer, covered, 15 to 1 r ecipe Cornmeal , page 136 hands-on time 15 min. 20 minutes or until very tender. Drain; 1 e gg, lightly beaten total time 1 hr. return potatoes to saucepan. Mash with 3 Tbsp. butter potato masher; set aside. 1 T bsp. olive oil 1 ⁄4 cup apricot spreadable , 3. Place cauliflower in food processor; 2 m edium leeks, washed, white and large pieces snipped cover and process until very finely light green parts chopped (1 cup) 1 ⁄4 cup chopped, adding 2 Tbsp. of the milk. 8 oz . shiitake or cremini mushrooms, 2 Tbsp. soy Add cauliflower mixture to potatoes in stemmed and halved or quartered 2 Tbsp. minced fresh ginger saucepan. Add remaining milk, the if large (3 cups) 1 3 c loves garlic, minced 6 cloves garlic, minced (1 Tbsp.) coconut oil, 1 tsp. kosher salt, and ⁄4 tsp. 1 1 ⁄4 cup all-purpose flour ⁄2 t sp. cayenne pepper freshly ground black pepper. Heat through 1 2 cups chicken ⁄4 cup cider vinegar over medium heat, stirring frequently. Top 1 ⁄4 cup whipping cream 8 bone-in chicken thighs with green onions. Makes 8 to 10 servings. 1 1 1⁄2 cups fresh or frozen peas (3⁄2 to 4 lb. total) each serving 123 cal, 6 g fat, 2 mg chol, 2 large carrots, thinly sliced 151 mg sodium, 14 g carb, 3 g fiber, 3 g pro. 1. Place oven rack in bottom third of oven. 1 cup broccoli florets Preheat oven to 400°F. For glaze, in small GREEN BEANS WITH 1 lb. salmon fillet, skinned and saucepan combine spreadable fruit, cut into 1-inch cubes honey, soy sauce, ginger, garlic, and TOASTED PANKO 3 Tbsp. chopped fresh dill weed cayenne. Heat over medium-low heat hands-on time 15 min. total time 35 min. Preheat oven to 400°F. Prepare until spreadable fruit is melted. Remove 1. Cornmeal Biscuits. Place on baking sheet; and stir in vinegar; cool. 1 1⁄2 lb. green beans, trimmed brush with and sprinkle lightly with salt. 2. Line a 13×9-inch baking pan with foil. 2 Tbsp. olive oil Partially bake about 12 minutes or until Arrange chicken in single layer. Pour 2 cloves garlic, minced lightly golden. Remove from oven. Heat apricot glaze over chicken, turning pieces 1 ⁄2 cup panko bread crumbs butter and oil in large skillet over medium to coat. Arrange pieces skin sides up. 2 tsp. zest heat. Add leeks; cook and stir 4 minutes. Bake, uncovered, 40 to 45 minutes or until 2 tsp. chopped fresh tarragon 1 Stir in mushrooms, garlic, ⁄2 tsp. ground done (175°F in thickest part) and tops are 1 black pepper, and ⁄4 tsp. salt. Cook and stir browned, brushing with glaze two times Preheat oven to 400°F. Lightly coat a 1. 4 to 6 minutes or until liquid evaporates during baking. Skim fat from pan juices; shallow baking pan with nonstick cooking and mushrooms are just brown. serve juices over chicken. Makes 8 servings. spray. Rinse beans in colander; shake, 2. Stir flour into leek mixture; stir 1 minute. each serving 483 cal, 31 g fat, 193 mg chol, allowing some water to remain on beans. Add broth and cream. Cook and stir until 377 mg sodium, 15 g carb, 0 g fiber, 33 g pro. Place wet beans into prepared pan;

134 BHG | May 2016 FOOD RECIPES

bubbly. Add remaining ingredients; bring to 2 cloves garlic, minced 2. Stir in shrimp and noodles. Return to boiling. Transfer to 2-quart baking dish. S liced green onions, fresh cilantro boiling; reduce heat. Cook 3 to 4 minutes 3. Arrange partially baked biscuits on top. leaves, coarsely chopped , or just until shrimp turn opaque. Stir in Bake 15 to 20 minutes or until biscuits are and/or crushed Szechuan or whole coconut milk; heat through. Remove lime golden brown. Makes 8 servings. black peppercorns zest. Top bowls with shallots and basil; Cornmeal Biscuits In bowl combine serve with lime wedges. Makes 6 servings. 1 2 cups all-purpose flour, ⁄2 cup cornmeal, 1. Cook noodles according to package each serving 365 cal, 16 g fat, 106 mg chol, 1 2 tsp. baking powder, and ⁄2 tsp. salt. Cut directions; drain. Meanwhile, in small 1,028 mg sodium, 36 g carb, 1 g fiber, 18 g pro. 1 in ⁄4 cup shortening until pea-size. Stir in saucepan whisk together soy sauce, tahini, 1 cup buttermilk. Turn out onto floured vinegar, sesame oil, and sriracha. Stir in ASPARAGUS surface. Knead gently 10 to 15 strokes or broth; heat over low heat. NOODLE BOWL 3 2. In wok or large skillet heat oil until dough comes together. Pat to ⁄4-inch total time 45 min. 1 thickness. Cut into eight 2⁄2-inch rounds, over high heat. Add pork and cook until repatting as needed. Place on casserole browned, breaking up meat. Drain off any 3 slices bacon as directed in Step 3. Or bake in 400° fat. Add pickles and garlic; cook about 1 8 -oz. skinless, boneless chicken breast oven for 12 to 15 minutes. Makes 8 biscuits. 2 minutes more or until pork is crispy. 1 l arge onion, finely chopped (1 cup) 1 each serving 454 cal, 21 g fat, 77 mg chol, 3. Divide noodles among serving bowls. ⁄2 cup dry white wine 644 mg sodium, 47 g carb, 5 g fiber, 21 g pro. Spoon broth mixture over noodles and 4 cloves garlic, minced top with pork mixture. with onions, 1 lb. (3 to 4) ripe tomatoes, finely cilantro, peanuts, and/or crushed chopped (2 cups) TOUR THE peppercorns. Makes 6 servings. 3 cups reduced-sodium chicken broth each serving 311 cal, 16 g fat, 26 mg chol, 1 tsp. smoked paprika WORLD WITH THESE 686 mg sodium, 27 g carb, 2 g fiber, 15 g pro. 6 oz. dried angel hair , NOODLE BOWLS broken in half 8 oz. fresh asparagus, trimmed and INSPIRED BY NOODLE BOWL cut into 1-inch pieces total time 35 min. THE FLAVORS OF 1. In a large deep skillet cook bacon over medium heat until crisp. Remove and drain CHINA, THAILAND, 2 Tbsp. peanut or canola oil on paper towels, reserving drippings. 2 shallots, sliced bacon; set aside. SPAIN, JAPAN, 1  lime 2. Add chicken to skillet. Cook over 3 c loves garlic, minced AND INDIA. medium heat 10 to 12 minutes or until done 2 t sp. grated fresh ginger 1 to 2 Tbsp. red curry paste (165°F). Remove; cover to keep warm. SESAME DAN DAN 4 c ups reduced-sodium chicken broth 3. Add onion to skillet. Cook and stir or vegetable broth 3 minutes. Remove skillet from heat; add NOODLE BOWL wine and garlic. Return to heat. Bring to Our rendition of dan dan noodles is a 2 T bsp. fish sauce boiling; reduce heat. Simmer, uncovered, takeoff on the traditional dish from 1 l b. fresh or frozen medium shrimp in China’s Szechuan province. It matches shells, peeled and deveined 5 minutes or until wine evaporates, stirring spicy-hot sauce with preserved 8 oz . rice vermicelli noodles to scrape up browned bits. Add tomatoes. 1 vegetables and pork over noodles. 1 13⁄2- to 14-oz. can unsweetened Bring to boiling; reduce heat. Simmer, total time 35 min. coconut milk uncovered, 5 to 10 minutes or until F resh basil leaves and lime wedges tomatoes break down, stirring occasionally. 8 oz. dried round Chinese egg Stir in broth and paprika; bring to boiling. noodles or 1. Heat oil in Dutch oven over medium Gradually stir in pasta. Return to boiling; 2 Tbsp. soy sauce heat. Add shallots; cook and stir about reduce heat. Simmer, uncovered, 10 minutes 2 Tbsp. tahini (sesame seed paste) 5 minutes or until crisp and browned. or until pasta is tender, stirring occasionally 1 T bsp. seasoned rice vinegar Remove shallots; set aside. Using and adding asparagus the last 2 minutes. 1 Tbsp. toasted sesame oil vegetable peeler, remove zest from lime in 4. To serve, divide noodle mixture among 1 tsp. sriracha sauce strips; cut lime in half. Add garlic, ginger, bowls; top with asparagus. Thinly slice 2 cups reduced-sodium chicken broth and curry paste to Dutch oven; cook and reserved chicken and serve over noodle 1 Tbsp. peanut or canola oil stir 1 minute. Add broth, fish sauce, and mixture; top with bacon. Makes 6 servings. 8 oz. uncooked lean ground pork 2 cups water. Squeeze juice from lime into each serving 285 cal, 9 g fat, 40 mg chol, 1 ⁄3 cup finely chopped dill pickles broth; add strips of zest. Bring to boiling. 428 mg sodium, 29 g carb, 3 g fiber, 18 g pro.

136 BHG | May 2016 FOOD RECIPES

SOBA NOODLE BOWL 1. In large saucepan cook noodles in lightly kosher salt, and chili powder. Add 1 cup Look for miso in the Asian food section salted water 3 minutes for Chinese noodles water and 2 Tbsp. of the olive oil. Whisk of your supermarket. or 7 minutes for linguine; drain. Meanwhile, until smooth. Let batter stand 15 minutes. total time 40 min. in small bowl combine ketchup, soy sauce, 2. Meanwhile, preheat broiler. Add 1 tsp. vinegar, and chili paste; set aside. of the oil to 10-inch cast-iron or heavy 6 oz. dried soba noodles or dried 2. In wok or very large skillet heat oil over oven-going skillet. Place the skillet in multigrain spaghetti medium-high heat. Add red pepper strips, upper one-third of oven to preheat 8 oz. baby bok choy, quartered garlic, and ginger. Cook and stir 3 to 5 minutes (bottom of pan should be lengthwise 4 minutes or until pepper strips are 5 inches from heat). Holding handle of 4 cups reduced-sodium chicken broth crisp-tender. Add pea pods; cook and stir skillet with hot pads, pour half the batter 3 or vegetable broth 1 minute. Add noodles and sauce mixture (about ⁄4 cup) into skillet; carefully spread 1 ⁄4 c up white miso paste to wok. Toss to combine; heat through. the batter evenly using an offset spatula. 2 T bsp. reduced-sodium soy sauce Top each serving with lime zest and 3. Return skillet to oven and broil about 2 c arrots, julienned (1 cup) additional sliced pea pods. Serve with 4 minutes or until golden brown and 4 oz. cremini or shiitake mushrooms, lime wedges. Makes 6 servings. slightly dark brown in some areas. Loosen 1 stemmed and sliced (1⁄2 cups) each serving 166 cal, 5 g fat, 0 mg chol, from skillet with wide spatula and transfer 6 s oft-or hard-cooked eggs, peeled 832 mg sodium, 27 g carb, 3 g fiber, 6 g pro. to paper towels. Repeat with remaining and halved batter, preheating skillet with the remaining 1 tsp. oil 1 minute before adding 1. In large saucepan cook noodles in lightly YOUR FAMILY the remaining batter. Serve at room salted boiling water according to package directions. Drain; rinse under cold water. WILL MAKE A PARTY temperature or reheat socca in 350°F Divide among bowls. Top with bok choy. oven on baking sheet 5 minutes. Cut 2. In same saucepan heat broth and OUT OF CHOOSING rounds in half. Makes 4 servings. 2 cups water over medium-high heat until AND TOPPING THEIR each serving 192 cal, 11 g fat, 0 mg chol, simmering; whisk in miso and soy sauce. 157 mg sodium, 18 g carb, 5 g fiber, 6 g pro. Add carrots and mushrooms; return to OWN PORTIONS OF CHILE ZUCCHINI simmering. Reduce heat. Cook 1 to SOCCA. MAKE SOCCA 3 minutes or until carrots are crisp-tender. TOPPER 3. Ladle broth and vegetables over (BELOW) total time 30 min. noodles and bok choy. Top with eggs and 1 cracked black pepper. Makes 6 servings. AND SET OUT ⁄4 cup chopped fresh mint each serving 206 cal, 4 g fat, 124 mg chol, BOWLS OF THE BIG- 3 Tbsp. olive oil 1,175 mg sodium, 31 g carb, 3 g fiber, 2 Tbsp. red wine vinegar 13 g pro. FLAVORED HEALTHY 1 fresh Fresno chile pepper, stemmed and minced (tip, page 147) TOPPERS THAT 1 clove garlic, minced PEPPER HAKKA 2 medium zucchini, sliced into FOLLOW. LET THE 1 NOODLE BOWL ⁄4-inch-thick rounds total time 25 min. FUN BEGIN! (about 32 slices)

6 oz. flat Chinese egg noodles or 1. For vinaigrette, in small bowl whisk dried linguine pasta together mint, 2 Tbsp. of the oil, vinegar, 1 ANYTIME SOCCA ⁄4 cup ketchup chile, and garlic. Season with kosher salt. 1 hands-on time 10 min. ⁄4 c up soy sauce 2. Brush zucchini slices with the remaining 1 T bsp. cider vinegar total time 35 min. 1 Tbsp. oil and sprinkle lightly with kosher 2 to 3 tsp. chili paste ( oelek) salt. Arrange zucchini on rack of covered 2 T bsp. peanut or canola oil 1  cup chickpea (garbanzo bean) flour 2 r ed sweet peppers, cut into 1 Tbsp. finely chopped Italian parsley grill directly over medium-low heat. (Use a bite-size strips 1 clove garlic, minced grill pan, if desired.) Grill 1 to 2 minutes per 1 3 c loves garlic, minced ⁄2 t sp. chili powder side or until charred and softened. Spoon 2 t sp. grated fresh ginger 2 Tbsp. plus 2 tsp. olive oil vinaigrette over zucchini. Serve with 4 oz . fresh snap or snow pea pods, socca, left. M akes 4 servings. trimmed and halved crosswise 1. In a medium bowl whisk together each serving 112 cal, 10 g fat, 0 mg chol, 1 L ime zest and lime wedges chickpea flour, parsley, garlic, ⁄2 tsp. 151 mg sodium, 4 g carb, 1 g fiber, 1 g pro.

138 BHG | May 2016 FOOD RECIPES

RADISH SALAD Remove and wrap pepper in foil. Let stand GARLIC LENTIL SALAD 5 minutes; remove peel, stem, and seeds. total time 25 min. hands-on time 15 min. Store in refrigerator up to 3 days. total time 35 min. 1 each serving 44 cal, 3 g fat, 0 mg chol, 1⁄2 c ups finely chopped radishes 1 62 mg sodium, 4 g carb, 1 g fiber, 0 g pro. 2 ⁄4 cup chopped Italian parsley ⁄3 c up halved cherry tomatoes 1 ⁄4 cup chopped fresh mint 3 cloves garlic, peeled 2 Tbsp. finely chopped red onion OLIVE RELISH 3 Tbsp. olive oil 1 Tbsp. red wine vinegar total time 10 min. 2 Tbsp. red wine vinegar 1 Tbsp. olive oil 2 cups vegetable broth 1 ⁄4 cup pomegranate seeds 1 c up green olives, such as 1 cup dried brown lentils Castelvetrano, pitted and chopped 2 carrots, peeled and chopped 1 1 In medium bowl combine radishes, herbs, ⁄2 cup black olives, such as Kalamata, ⁄2 c up halved cherry tomatoes onion, vinegar, and oil. Toss to combine. pitted and chopped 1 large shallot, minced Fold in pomegranate seeds. Season with 2 Tbsp. red sweet pepper, finely 2 Tbsp. snipped fresh chives 1 kosher salt. Cover and chill for up to chopped ⁄3 cup microgreens 6 hours. Serve with socca, page 138. 1 Tbsp. olive oil Makes 8 servings. 2 tsp. zest 1. For dressing, preheat oven to 375°F. each serving 27 cal, 2 g fat, 0 mg chol, 1 tsp. fresh thyme leaves Line a shallow baking pan with foil. Add 2 46 mg sodium, 2 g carb, 1 g fiber, 0 g pro. 1 clove garlic, minced the ⁄3 cup tomatoes, garlic, and 1 Tbsp. of 1 ⁄2 t sp. crushed red pepper the oil to pan; toss to coat. Sprinkle with a SMOKY CARROT little kosher salt. Roast 20 minutes, stirring In small bowl combine all ingredients until once. Remove from oven and place SPREAD well mixed. Serve at room temperature, or total time 20 min. tomato mixture in blender. Add the cover and chill up to 1 week. Serve with remaining 2 Tbsp. oil and vinegar; cover socca, page 138. Makes 6 servings. 3 Tbsp. olive oil and blend until smooth. Set aside. 1 lb. carrots, peeled and cut into each serving 86 cal, 9 g fat, 0 mg chol, 2. Meanwhile, in medium saucepan bite-size pieces 648 mg sodium, 1 g carb, 1 g fiber, 0 g pro. combine broth and lentils. Bring to boiling; 2 cloves garlic, peeled reduce heat. Simmer, uncovered, 20 to 1 roasted red sweet pepper, peeled, SWEET-SPICY CHERRIES 25 minutes or until tender and all of the stemmed, and seeded* hands-on time 15 min. broth is absorbed, stirring occasionally. 1 to 2 Tbsp. red harissa paste total time 30 min. 3. In a large bowl combine lentils, carrots, 2 tsp. smoked paprika 1 the ⁄2 cup tomatoes, shallot, and chives. 1 2 Tbsp. red wine vinegar ⁄2 cup red wine vinegar Drizzle with dressing; toss to coat. Serve 1  Pomegranate seeds ⁄4 cup with socca, page 138, topped with 1 1⁄2 cups fresh dark sweet cherries, microgreens. Makes 16 servings. 1. In large skillet heat 2 Tbsp. of the oil pitted and halved each serving 75 cal, 3 g fat, 0 mg chol, over medium-low heat. Add carrots and 1 to 2 Fresno chile peppers, stemmed 125 mg sodium, 10 g carb, 2 g fiber, 3 g pro. garlic; cook and stir 12 minutes or until and thinly sliced (tip, page 147) 1 1 carrots are caramelized and tender. ⁄2 red onion, thinly sliced (⁄2 cup) 2. Transfer carrots, garlic, and any oil to VERDE RISOTTO total time 1 hr. blender. Add roasted pepper, harissa 1. In small saucepan combine vinegar, 1 paste, paprika, vinegar, and the remaining sugar, and ⁄4 tsp. kosher salt. Bring just to 6 c ups vegetable stock 1 Tbsp. oil. Cover; blend until smooth, boiling over medium heat, stirring to 2 c ups packed fresh basil leaves scraping sides as necessary. Season to dissolve sugar; reduce heat. Simmer, 2 c ups packed baby spinach uncovered, 2 minutes. Remove from heat. taste with kosher salt. Transfer to a serving 2 cloves garlic bowl; drizzle with additional olive oil; top 2. Meanwhile, in medium bowl combine 1 ⁄2 cup olive oil with pomegranate seeds. Serve with cherries, chile peppers, and onion. Pour 1 ⁄4 cup rice vinegar socca, page 138. Makes 16 servings. hot vinegar mixture over cherry mixture; 8 oz. fresh asparagus, trimmed *To roast red sweet pepper Preheat stir to combine. Cover; let stand at least and cut into 1-inch pieces (1 cup) broiler. Place medium red sweet pepper 15 minutes. Serve at room temperature, or 1 cup frozen quartered artichoke on foil-lined baking sheet. Broil 4 to cover and chill up to 1 week. Serve with hearts 5 inches from heat about 5 minutes or until socca, page 138. Makes 6 servings. 1 cup fresh English peas pepper skin is charred. Turn; broil about each serving 67 cal, 0 g fat, 0 mg chol, 1 medium yellow onion, finely 5 minutes more or until skin is charred. 49 mg sodium, 16 g carb, 1 g fiber, 1 g pro. chopped

140 BHG | May 2016 FOOD RECIPES

1 1⁄2 cups Arborio rice spoon, transfer artichokes to ice bath. RECIPES FROM 1 me dium zucchini, shredded Remove and set aside. Add peas to stock; THE FARMHOUSE (2 cups) cook 30 seconds. Transfer to ice bath with  Spinach leaves slotted spoon; drain. LIFE Halved cherry tomatoes 4. In a 4- to 5-quart Dutch oven or large 1 pot heat the remaining ⁄4 cup olive oil ZOE’S CRÈME FRAÎCHE 1. In large saucepan bring vegetable over medium heat. Add chopped onion stock just to boiling; reduce heat to a 1 and ⁄4 tsp. kosher salt; cook and stir about total time 30 min. simmer. Fill a large bowl half full with ice 5 minutes or until onion is tender. Add rice;

water. Plunge fresh basil into simmering 1 cook and stir 2 to 3 minutes or until rice is 1⁄2 cups unbleached all-purpose flour stock. Using tongs, immediately transfer translucent. Start adding stock to the rice, 3 Tbsp. sugar basil to ice bath to cool. Remove basil 1 cup at a time, while continuously stirring 2 tsp. baking powder from ice bath, shaking off excess water. with a wooden spoon. As stock is 1 cup whole milk 1 2. For pesto, in blender or food processor absorbed, add another cup. Continue ⁄2 cup crème fraîche 1 combine basil, the 2 cups spinach, garlic, cooking and adding stock until all of the ⁄4 cup 1 1 ⁄4 cup of the oil, vinegar, and ⁄4 tsp. kosher stock is absorbed and the rice is creamy 2 eggs 1 salt. Cover and blend until pesto mixture and tender. (This should take about 1⁄2 tsp. vanilla is smooth. 20 minutes.) Add zucchini, pesto, and 3 Tbsp. European-style butter 3. Add asparagus to simmering stock; cooked vegetables to the rice the last Pure maple cook about 1 minute or until bright green 2 minutes. Serve topped with fresh Fresh (optional) and barely tender. Using a slotted spoon, spinach leaves and halved cherry transfer asparagus to ice bath. Remove tomatoes. M akes 8 servings. 1. In large bowl combine flour, sugar, from ice bath; set aside. Add artichokes to each serving 259 cal, 14 g fat, 0 mg chol, baking powder, and 1 tsp. kosher salt. In a stock; cook 2 minutes. Using slotted 504 mg sodium, 29 g carb, 3 g fiber, 5 g pro. medium bowl whisk together milk, crème fraîche, sour cream, eggs, and vanilla. Add to dry ingredients; whisk to combine. DINNER IN A COOKBOOK 2. In very large skillet melt 1 Tbsp. butter Three authors share their home cooking stories with recipes you over medium heat. Spoon rounded can try in your kitchen. Find them where books are sold. tablespoons of batter into skillet. Cook 2 to 3 minutes or until undersides are browned; turn. Cook 1 to 2 minutes. Repeat with remaining batter. Serve with syrup and berries, if desired. Makes 18 to 20 pancakes. each 110 cal, 6 g fat, 34 mg chol, 216 mg sodium, 11 g carb, 0 g fiber, 2 g pro. -EGG CASSEROLE hands-on time 25 min. total time 1 hr., 45 min.

1 DINNER SOLVED! KITCHEN GYPSY PURE DELICIOUS 2⁄2 lb. russet potatoes (5 to 6 potatoes) Katie Workman Joanne Weir leads Heather Christo took 4 medium leeks, halved and sliced shares how she handles a culinary tour through control of her family’s 5 cloves garlic, minced cranky eaters. Each personal stories about health by revising 2 Tbsp. butter of her 100 recipes her food-centric life the way they ate. She 1 8-oz. carton sour cream includes tweaks aimed woven around shares that journey and 4 oz. Asiago cheese, shredded (1 cup) 3 at helping you satisfy 100 recipes that span 200 family-friendly ⁄4 to 1 cup milk everyone at the table childhood favorites to recipes without gluten, 6 eggs without turning dishes from travels dairy, eggs, soy, peanuts, 1 Tbsp. olive oil 1 yourself into a short- to Morocco, Australia, tree nuts, shellfish, or ⁄2 lemon, juiced order cook. (Workman and . (Oxmoor cane sugar. (Penguin 2 cups baby spinach and/or arugula Publishing, $17.95) House, $35) Publishing Group, $30) 1. Prick potatoes with fork. Microwave on high 12 minutes or until fork-tender, turning

142 BHG | May 2016 FOOD RECIPES

once. Remove; cool until easy to handle. 2 oranges, zested (4 tsp.) 2. In Dutch oven heat lard over medium- 1 Preheat oven to 375°F. Grease a 2-quart 2 Tbsp. honey high heat. Add pork; top with ⁄2 tsp. salt. baking dish; set aside. In a large skillet cook 1 tsp. snipped fresh thyme Brown pork 10 minutes; turn occasionally. leeks and 4 cloves of the garlic in melted Toppers: preserves, 3. Pour onion mixture over pork. Bring to butter over medium heat 5 minutes or until berries, coconut, orange zest, a simmer; cook 5 to 6 minutes. Stir in bay and/or snipped thyme 1 tender and browned, stirring occasionally. leaves, juice, and milk. Cover; simmer 1⁄2 to 2. Peel potatoes; place in large bowl. 2 hours or until meat pulls apart easily, Mash with potato masher. Stir in leek In large bowl stir together milk, oats, stirring occasionally. Uncover; simmer mixture, sour cream, half of the cheese, yogurt, coconut, zest, honey, and thyme. 5 minutes. Transfer to a bowl. 1 1 Cover; chill overnight. Stir; serve with ⁄4 tsp. salt, and ⁄4 tsp. black pepper. Stir in 4. Discard bay leaves. Skim fat from liquid. milk to make a creamy consistency. toppers. Makes 6 to 8 servings. Shred meat with a fork; toss with cooking Spread in prepared dish. Bake 40 minutes each serving 310 cal, 8 g fat, 11 mg chol, liquid to moisten, if desired. For tacos, or until starting to brown. Remove from 79 mg sodium, 52 g carb, 6 g fiber, 10 g pro. serve meat with tortillas, salsa, jalapeños, oven. Make 6 indents in potato mixture. and radishes. Makes 16 tacos. Place an egg in each indent. Bake SPARKLING each taco 298 cal, 10 g fat, 69 mg chol, 20 minutes more or until whites are set STRAWBERRY MIMOSA 275 mg sodium, 15 g carb, 3 g fiber, 23 g pro. and start to thicken. Sprinkle with total time 15 min. remaining cheese. Cool slightly. SALSA VERDE CRUDA 3. In bowl whisk oil, lemon juice, remaining In pitcher combine 4 cups quartered total time 15 min. 1 1 1 clove garlic, ⁄4 tsp. salt and ⁄4 tsp. black and 4 oranges, sectioned. pepper. Add spinach and/or arugula; toss Muddle with wooden spoon. Stir in chilled 1 lb. tomatillos, husks removed, to coat. Serve on casserole. Makes 6 to 750 ml bottle of champagne or sparkling rinsed, and halved 8 servings. apple juice. Serve over ice. Drizzle with 1 ripe avocado, halved, seeded, and each serving 457 cal, 25 g fat, 238 mg chol, , if desired. Makes 6 servings. peeled 1 491 mg sodium, 44 g carb, 3 g fiber, 17 g pro. each serving 186 cal, 0 g fat, 0 mg chol, ⁄4 cup cilantro leaves and tops of stems 2 mg sodium, 27 g carb, 4 g fiber, 2 g pro. 2 Tbsp. coarsely chopped white onion PECAN MAPLE BACON 1 jalapeño chile pepper, stemmed total time 40 min. RECIPES FROM and seeded (tip, page 147) CARNITAS 1 lb. thick-sliced bacon In a blender combine tomatillos, avocado, 1 1 ⁄4 cup pure maple syrup cilantro, onion, chile pepper, and ⁄2 tsp. 1 ⁄4 cup very finely chopped pecans PORK CARNITAS kosher salt. Blend smooth. Makes 2 cups. hands-on time 45 min. each 2-tbsp. serving 24 cal, 2 g fat, 1. Preheat oven to 400°F. Place wire rack total time 3 hr. 0 mg chol, 36 mg sodium, 3 g carb, 0 g pro. in foil-lined 15×10-inch baking pan. 1 Arrange bacon on rack, tucking under any ⁄2 cup coarsely chopped white onion CORN TORTILLAS edges that hang over. Bake 10 minutes. 6 cloves garlic 1 tsp. dried marjoram Pati Jinich cooks her tortillas on a 2. Generously brush bacon slices with 1 tsp. dried thyme comal, which is a flat round griddle. syrup; sprinkle with pecans and 1 tsp. total time 1 hr. Pinch ground cumin cracked black pepper. Bake 20 minutes or 4 whole cloves, stems removed until bacon is browned. Makes 6 servings. 2 cups corn tortilla flour (masa harina) 1 Tbsp. lard or canola oil 1 each serving 196 cal, 14 g fat, 22 mg chol, 1⁄2 cups water 4 to 5 lb. boneless pork shoulder or 478 mg sodium, 10 g carb, 1 g fiber, 9 g pro. butt, cut into 2-inch chunks Heat a griddle or heavy skillet over 2 bay leaves 1. ORANGE-HONEY 1 cup freshly squeezed medium-high heat 8 minutes or until very OVERNIGHT OATS 2 Tbsp. sweetened condensed milk hot. Meanwhile, cut two 8-inch circles from hands-on time 15 min. 1 recipe Corn Tortillas, right, or plastic produce bags or plastic wrap. total time 12 hr. 16 purchased 6-inch tortillas 2. In bowl mix flour, water, and a pinch of 1 recipe Salsa Verde Cruda, above right kosher salt. Stir to form a smooth dough (if 2 cups milk or refrigerated Pickled jalapeños and sliced radishes dough feels coarse, add a little more coconut milk water). Shape into 16 smooth balls. Cover 1 2 cups regular rolled oats 1. In blender add 1⁄2 cups water, onion, with damp dish towel or plastic wrap. 1 cup plain Greek yogurt garlic, marjoram, thyme, cumin, cloves, 3. To make tortillas, place a plastic circle on 1 ⁄2 cup flaked coconut 1 Tbsp. salt, and 1 tsp. pepper. Blend smooth. bottom of tortilla press; top with a dough

144 BHG | May 2016 FOOD RECIPES

ball. Place other circle on top of the ball; liquid has been absorbed. (Rice should be each serving 74 cal, 0 g fat, 0 mg chol, clamp press down to make a flat disk. (If cooked. If it isn’t, add 2 Tbsp. water if 12 mg sodium, 19 g carb, 0 g fiber, 0 g pro. tortilla edges look cracked and jagged, needed. Cover; cook 2 minutes more.) dough needs a little more water.) To flatten Remove from heat. Let stand, covered, for GRILLED without a press, roll between pieces of 5 minutes. Makes 8 servings. MARGARITA plastic wrap with rolling pin. each serving 263 cal, 6 g fat, 2 mg chol, total time 30 min. 4. Open press; remove top plastic piece. 482 mg sodium, 47 g carb, 3 g fiber, 6 g pro. Lift tortilla; peel off plastic. Cook tortilla on 1 pineapple, peeled, cored, and cut 1 griddle 30 seconds or until spatula can lift POBLANO POTATO into ⁄2-inch-thick rings it without sticking. Turn; cook 1 minute. Turn SALAD 1 jalapeño chile pepper, seeded, if again; cook 10 to 15 seconds or until hands-on time 15 min. desired, and sliced (tip, below) 1 tortilla puffs in spots; cook 15 to total time 55 min. ⁄4 cup chopped fresh cilantro leaves 20 seconds to brown. Transfer to paper and upper stems towel. Repeat with remaining dough. 3 fresh poblano peppers (tip, below right) 3 Tbsp. grated piloncillo (unrefined 5. Store in resealable plastic bag in 2 lb. tiny yellow new potatoes, halved cane sugar) or dark 1 refrigerator up to 3 days or freeze up to ⁄3 cup pickled jalapeño pepper brine 3 cups pineapple juice, chilled 1 3 months. To reheat, place on hot griddle ⁄4 cup canola oil 1 cup white or silver tequila 1 3 for 30 seconds per side. Makes 16 tortillas. ⁄2 cup coarsely chopped parsley ⁄4 cup freshly squeezed lime juice 1 each tortilla 55 cal, 1 g fat, 0 mg chol, Toasted pepitas (optional) ⁄2 cup agave syrup or simple syrup 9 mg sodium, 12 g carb, 2 g fiber, 2 g pro. 1 Tbsp. Mexican chili powder 1. Preheat oven to 450°F. Place peppers on a foil-lined baking sheet. Roast 1. Grill pineapple over medium-high heat MEXICAN RED RICE 20 minutes or until skins are blistered and for 4 to 6 minutes, turning once. Cool. hands-on time 30 min. charred. Wrap in foil; let stand 20 minutes 2. In pitcher combine jalapeño, cilantro, total time 50 min. or until cool enough to handle. Remove and 2 Tbsp. of the piloncillo. Using wooden skins, stems, and seeds from peppers; spoon, muddle ingredients. Cut 2 slices of 2 cups uncooked long-grain rice coarsely chop. pineapple into wedges and set aside. 1 lb. ripe tomatoes, quartered, or 1 2. Cook potatoes in lightly salted boiling Coarsely chop remaining pineapple; one 14⁄2-oz. can diced tomatoes 1 water 12 to 15 minutes or until tender. Drain. muddle with jalapeño mixture. Stir in ⁄3 cup coarsely chopped white onion 4 cloves garlic 3. For dressing, in serving bowl whisk pineapple juice, tequila, lime juice, and 1 3 Tbsp. vegetable oil together jalapeño brine, canola oil, ⁄2 tsp. syrup. Let mixture stand 10 minutes or chill 1 3 cups chicken or vegetable broth kosher salt, and ⁄2 tsp. black pepper. Add for up to 4 hours. 1 cup peeled and diced carrots potatoes, peppers, and parsley; toss to 3. On a small plate combine remaining 1 cup fresh or frozen whole kernel corn coat. Season to taste. Sprinkle with piloncillo, chili powder, and 1 Tbsp. kosher 1 to 2 jalapeño chile peppers, halved pepitas, if desired. Makes 8 servings. salt. Rub glass rims with lime wedges; dip (optional; tip, far right) each serving 158 cal, 7 g fat, 0 mg chol, into sugar mixture. Serve margarita in 2 sprigs Italian parsley 186 mg sodium, 21 g carb, 3 g fiber, 3 g pro. glasses with ice. Add reserved pineapple 1 ⁄2 cup fresh or frozen peas wedges. Makes 8 servings. HIBISCUS AGUA FRESCA each serving 240 cal, 0 g fat, 0 mg chol, 1. In bowl soak rice 5 minutes in enough hot hands-on time 15 min. 261 mg sodium, 46 g carb, 3 g fiber, 1 g pro. water to cover; drain. Rinse rice under cold total time 55 min. water until water runs clear; drain well. CHILE TIP Chile peppers contain oils that 1. For mint syrup, in small saucepan stir 2. In blender puree tomatoes, onion, can irritate your skin and eyes. Wear 1 1 garlic, and 1 tsp. salt. Pass through strainer; together ⁄2 cup sugar and ⁄2 cup water. rubber gloves when working with them. measure 1 cup liquid (discard solids). Bring to a simmer, stirring to dissolve 1 3. In medium saucepan cook rice in hot oil sugar. Remove from heat. Stir in ⁄2 cup over medium-high heat for 3 to 4 minutes packed mint leaves; let stand 20 minutes. MEXICAN or until rice becomes milky white, stirring 2. Bring 3 cups water to boiling. In TODAY Pati Jinich introduces often. Stir in tomato puree. Cook, heatproof pitcher pour water over new and traditional uncovered, 3 minutes or until puree is 5 hibiscus tea bags (such as Red Zinger); recipes from her steep 20 minutes. Remove tea bags. Pour mostly absorbed by the rice. native Mexico, each 4. Stir in broth, carrots, corn, chiles, if using, 6 cups cold water into tea mixture. perfect for everyday and parsley. Bring to a rolling boil. Cover; Discard mint. Stir in syrup. Cover; chill. family meals. reduce heat to low. Cook 10 minutes. Add Serve over ice. Drizzle with honey to taste. (Houghton Mifflin peas; cook 5 minutes or until most of the Makes 8 servings. Harcourt, $30)

May 2016 | BHG 147 FOOD RECIPES

RECIPE FROM milk, oil, butter, extract, and zest. BHG Add flour, sugar, baking powder, RULES FOR SWEEPSTAKES THROWBACK and 1 tsp. salt. Whisk until smooth. MENTIONED IN THIS ISSUE Pour into prepared pan. DAILY GIVEAWAY SWEEPSTAKES 2. Bake about 60 minutes or until No purchase necessary to enter for a chance to win. Subject to LEMON BUNDT a toothpick inserted near center Official Rules and entry at BHG.com/Win. There will be one Daily comes out clean. Cool in pan on Giveaway Sweepstakes per day. Entries for each daily sweepstakes must be received by 11:59 p.m. E.T. Open to legal residents of the hands-on time 15 min. a wire rack 10 minutes. Remove 50 United States, and the District of Columbia, 21 years or older. total time 1 hr., 25 min. cake from pan; cool. Drizzle with One entry per e-mail address per day. Online entry only. Void where prohibited. Sponsor: Meredith Corporation. glaze. Makes 16 servings. $25,000 KITCHEN RENOVATION SWEEPSTAKES 3 eggs Lemon Glaze In bowl stir No purchase necessary to enter or win. Subject to Official Rules 1 1⁄2 cups milk together 1 cup powdered sugar available at BHG.com/KitchenWin. The $25,000 Sweepstakes 1 begins at 12:01 a.m. CT on 02/01/16 and ends at 11:59 p.m. CT on ⁄2 cup vegetable oil and enough Meyer lemon juice or 1 06/30/16. Open to legal residents of the 50 United States, and the ⁄2 cup butter, melted and lemon juice to make drizzling District of Columbia, 21 years or older. Void where prohibited. cooled consistency (about 2 Tbsp.). Sponsor: Meredith Corporation. Sweepstakes is offered by 1 Tbsp. lemon extract Meredith Corporation and may be promoted by any of Meredith’s For mini Prepare as 2 Meyer lemons or lemons, publications in various creative executions online and in print and 1 above. Spoon ⁄3 cup batter at additional URLs at any time during the sweepstakes. zested (2 tsp.) $1,000 BEAUTY GIFT CARD 3 cups all-purpose flour into each cup (chill remaining batter). Bake 30 minutes or until No purchase necessary to enter or win. Subject to Official Rules 2 cups granulated sugar available at beautybash.me. The Vote for Beauty Sweepstakes 1 1⁄2 tsp. baking powder a toothpick inserted near centers begins at 12:01 a.m. CT on 3/26/16 and ends at 11:59 p.m. CT on 1 recipe Lemon Glaze, right comes out clean. Cool in cups 4/28/16. Open to legal residents of the 50 United States and the District of Columbia, 18 years or older. Limit one (1) entry per 10 minutes. Remove; cool. Cool person and per e-mail address. Void where prohibited. Sponsor: 1. Preheat oven to 325°F. Coat a pan; repeat. Makes 16 mini cakes. Meredith Corporation. Sweepstakes is offered by Meredith 10-inch fluted tube pan with nonstick Corporation and may be promoted by any of Meredith’s each serving 351 cal, 14 g fat, publications in various creative executions online and in print at spray for baking. In a very large 52 mg chol, 262 mg sodium, any time during the sweepstakes. n mixing bowl whisk together eggs, 52 g carb, 1 g fiber, 4 g pro. n

May 2016 | BHG 149