Mediterranean Lettuce Wraps
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Thai Quinoa Chicken Salad
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Vegetable Crepes
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Fast, Fresh & Fabulous!
Spring has sprung and, in keeping with the newfound spirit of the season, we crave lighter meals that honor the wide variety of seasonal ingredients so plentiful this time of year. Fresh produce and meats, while simple solo, can be easily transformed into healthy and filling meals perfect for spring-time dining.
When it’s nice outside getting out of the kitchen fast is priority numero uno. Unfortunately (and fortunately) it’s also the time when fresh fruits and veggies are abundant, leading to the time consuming task of chopping. Yep, you need to start brushing up on your knife skills because, while pre-sliced and diced veggies are always an option, for best results you’ll need to get on that chopping block. When slicing vegetables remember to use a good quality chef’s knife, holding the handle with your index finger positioned towards the top and side of the blade as opposed to the bottom of the handle. This positioning allows for you to “roll” the knife through the food for optimal control and speed. The opposite hand should be holding the food in a claw-like position where the tips of the fingers are pulled back and the knuckles lean toward the knife. This allows for safely moving food toward the knife’s edge, while keeping fingers in one piece. Finally, choosing a completely flat surface like a wood chopping board is imperative. Bumpy, plastic cutting boards are great for meat, but make vegetables ten times harder to chop than on a flat surface. When in doubt, search the web for tutorials. It will make prepping fresh foods quicker and safer.
We’ve shared four ideas for fast, fresh and fabulous dining options. They’re healthy, will have you out of the kitchen in 30 minutes or less, and are as perfect for alfresco, weekday dining as they are for a casual gathering with friends.
1. Vegetable Crepes
Light and delicious, these crepes are easy and satisfying whether as a snack, side, appetizer or dinner.
2. Thai Quinoa Chicken Salad
A burst of flavor and an infusion of protein comes from this well-balanced super food. The quinoa adds a rustic flavor while the spice of the thai sauce kicks it up a notch.
3. Mediterranean Lettuce Wraps
A creative play on the classic Asian staple – these lettuce wraps are filling, tasty AND healthy. You just can’t get better than that.
4. Fruit Salad with Minted Sugar
Who needs ice cream when you can indulge in this delicious, fresh and perfectly sweet dessert. Top with a dollop of Cool Whip if you feel like being bad.
Berry Cobbler with Vanilla Ice Cream Frosting
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“Edamame” Guacamole with Chile Dusted Pita Chips
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Light and Fresh Potato Salad
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Sunshine, Sandwiches and Snacks
Food for Picnic Perfect Fun.
Food Stylist: Aly Wagonseller
Art Director: Kristi Stephenson
Photographer: Dave Smith
Unlike many parts of the country where the ground’s still solid with frost and winter wardrobes have yet to be packed away for the season, we Las Vegans are spoiled with beautiful weather in the early months of spring. Moderate temperatures and sunny days beckon us outdoors, where fun in the sun can be had in all areas of the valley from Lake Mead to Spring Mountain Ranch, to the more desolate trails and slot canyons that dot our horizon. No matter where you choose to bask in nature’s glory, bringing along a picnic lunch can take your outing to a whole new level. Easy to prepare and tote food items are key, with an emphasis on choosing recipes that will hold up during your travels, while remaining both safe and tasty to consume.
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When considering food safety for al fresco dining, a few simple tips apply:
- Refrain from using mayonnaise based salads or spreads, choosing healthier and more spoil resistant options including olive oil, mustard, pesto and hummus or vegetable based dips instead.
- When packing your cooler, institute the 75-25 rule. Fill your ice chest with 25% ice (preferably larger chunks that can be frozen in milk carton containers and won’t melt as quickly as smaller cubes), and 75% food. Place ice on the bottom and sides of the cooler, positioning the heaviest and most perishable items on top of the ice then filling in the remaining spaces with lighter items.
- Finally, protect your cooler from impeding heat by placing it in a shady spot upon arrival. Even though it’s only spring, your ice chest can get quite hot if not protected from the sunny rays of the desert, making ice melt quicker and food warmer sooner.
We’ve got some amazing recipes for your next picnic adventure. They’re easy to prepare, travel well and are sure to satisfy a hungry crowd with discriminating taste. From tasty pressed sandwiches or berry cobbler in a jar, to an absolutely mind blowing edamame “guacamole” dip, you’re sure to make any outing picnic perfect fun!
Our Love of Food
By Aly Wagonseller: Food Stylist
Creative Director: Kristi Stephenson
Photographer: Dave Smith
It’s hard to believe that we’ve been searching for, testing, tweaking and cranking out Love of Food recipes for ten years. Starting with our first issue, we highlighted what was then a little-known trend in American food culture known as Tapas, and we’ve been providing progressive and interesting recipes to our readers ever since.
Much like the Tapas phenom, one that has transcended its simple, Spanish roots to include innovative “small plate” dishes from genres that run the gamut from gastro pubs to Indian fare, we too have evolved. Sure, we’re a local publication, but we honestly do prepare each and every dish to make sure it “works,” as well as passes self imposed standards for providing delicious recipes our readers can serve to family and friends with pride. And, what about those gorgeous pictures of what’s on the plate? They’re ours too. We spare no expense in time or money to prepare, plate and photograph the food ourselves; mainly because we feel our pictures rival those of national publications, and have been told so by readers and professionals alike. A bit of bragging? Well…yes. But only because it’s these “little” details that make our Love of Food section one of the most popular features in the magazines.
We’ve chosen a few of your favorite recipes from the past 10 years. Recipes you’ve taken the time to call or email us about to either compliment or rediscover, having misplaced them over time. It was tough to choose (we do have A LOT of great recipes), but know your most wanted are merely a click away at www.zipcodemagazines.com. We’re also more than happy to help you find an archived recipe – just give us a call.
So, here’s to ten more years of loving food. There’s no telling where the trends may travel, and that’s half the fun. But, more importantly, it’s a big part of our family, and something we’re very proud to pass along to yours.
MooOink Balls
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