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There has been a lot of evidence that heart-healthy diets help protect the brain.\u003c/p>\n\u003cp>The latest good news: A study recently \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29263222\">published\u003c/a> in \u003cem>Neurology\u003c/em> finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.\u003c/p>\n\u003cp>\"The association is quite strong,\" says study author \u003ca href=\"https://www.rushu.rush.edu/faculty/martha-clare-morris-scd\">Martha Clare Morris\u003c/a>, a professor of nutrition science at Rush Medical College in Chicago. She also directs the Rush Institute for Healthy Aging.\u003c/p>\n\u003cp>The research included 960 participants of the \u003ca href=\"https://www.rushu.rush.edu/research/departmental-research/memory-and-aging-project\">Memory and Aging Project\u003c/a>. Their average age is 81, and none of them have dementia. Each year the participants undergo a battery of tests to assess their memory. Scientists also keep track of their eating habits and lifestyle habits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To analyze the relationship between leafy greens and age-related cognitive changes, the researchers assigned each participant to one of five groups, according to the amount of greens eaten. Those who tended to eat the most greens comprised the top quintile, consuming, on average, about 1.3 servings per day. Those in the bottom quintile said they consume little or no greens.\u003c/p>\n\u003cp>After about five years of follow-up/observation, \"the rate of decline for [those] in the top quintile was about half the decline rate of those in the lowest quintile,\" Morris says.\u003c/p>\n\u003cp>So, what's the most convenient way to get these greens into your diet?\u003c/p>\n\u003cp>\"My goal every day is to have a big salad,\" says Candace Bishop, one of the study participants. \"I get those bags of dark, leafy salad mixes.\"\u003c/p>\n\u003cp>A serving size is defined as a half-cup of cooked greens, or a cup of raw greens.\u003c/p>\n\u003cp>Does Bishop still feel sharp? \"I'm still pretty damn bright,\" she tells me with a giggle. She isn't convinced that her daily salad explains her healthy aging.\u003c/p>\n\u003cp>\"I think a lot of it is in the genes,\" Bishop says, adding, \"I think I'm lucky, frankly.\"\u003c/p>\n\u003cp>She has other healthy habits, too. Bishop attends group exercise classes in her retirement community and she's active on several committees in the community.\u003c/p>\n\u003cp>Many factors play into healthy aging — this study does not prove that eating greens will fend off memory decline. With this kind of research, Morris explains, scientists can only establish an association — not necessarily causation — between a healthy diet and a mind that stays sharp.\u003c/p>\n\u003cp>Still, she says, even after adjusting for other factors that might play a role, such as lifestyle, education and overall health, \"we saw this association [between greens and a slower rate of cognitive decline] over and above accounting for all those factors.\"\u003c/p>\n\u003cp>Some prior research has pointed to a similar benefit. A study of women \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15852398\">published\u003c/a> in 2006 also found that high consumption of vegetables was associated with less cognitive decline among older women. The association was strongest with greater consumption of leafy vegetables and \u003ca href=\"https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet\">cruciferous vegetables\u003c/a> — such as broccoli and cauliflower.\u003c/p>\n\u003cp>And, as NPR has \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">reported\u003c/a>, there's evidence that a Mediterranean-style diet — which emphasizes a pattern of eating that is rich in fish, nuts, vegetables and whole grains — may help stave off chronic diseases.\u003c/p>\n\u003cp>What might explain a benefit from greens?\u003c/p>\n\u003cp>Turns out, these vegetables contain a range of nutrients and bioactive compounds including vitamin E and K, lutein, beta carotene and folate.\u003c/p>\n\u003cp>\"They have different roles and different biological mechanisms to protect the brain,\" says Morris. More research is needed, she says, to fully understand their influence, but scientists know that consuming too little of these nutrients can be problematic.\u003c/p>\n\u003cp>For instance, \"if you have insufficient levels of folate in your diet you can have higher levels of homocysteine,\" Morris says. This can set the stage for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17654449\">inflammation\u003c/a> and a \u003ca href=\"http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Atherosclerosis_UCM_305564_Article.jsp\">buildup of plaque\u003c/a>, or fatty deposits, inside your arteries, which increases the risk of stroke. Research shows elevated homocysteine is \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29322314\">associated with cognitive impairment\u003c/a> among older adults.\u003c/p>\n\u003cp>Another example: Getting plenty of Vitamin E from foods in your diet can help protect cells from damage and also has been \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4276978/\">associated\u003c/a> with better cognitive performance.\u003c/p>\n\u003cp>\"So, when you eat leafy greens, you're eating a lot of different nutrients, and together they can have a powerful impact,\" Morris says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Scientists are keen to figure out how diet influences aging, including brain health. A 5-year study of healthy seniors found those who ate a serving or two of daily greens had less cognitive decline.","status":"publish","parent":0,"modified":1546456378,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":752},"headData":{"title":"Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline | KQED","description":"Scientists are keen to figure out how diet influences aging, including brain health. A 5-year study of healthy seniors found those who ate a serving or two of daily greens had less cognitive decline.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline","datePublished":"2018-02-05T17:19:32.000Z","dateModified":"2019-01-02T19:12:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124874 https://ww2.kqed.org/bayareabites/?p=124874","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/05/eating-leafy-greens-each-day-tied-to-sharper-memory-slower-decline/","disqusTitle":"Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Meredith Miotke for NPR","nprStoryId":"582715067","nprApiLink":"http://api.npr.org/query?id=582715067&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/health-shots/2018/02/05/582715067/eating-leafy-greens-daily-may-help-keep-minds-sharp?ft=nprml&f=582715067","nprRetrievedStory":"1","nprPubDate":"Mon, 05 Feb 2018 12:07:00 -0500","nprStoryDate":"Mon, 05 Feb 2018 05:00:00 -0500","nprLastModifiedDate":"Mon, 05 Feb 2018 12:07:29 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/02/20180205_me_eating_leafy_greens_daily_may_help_keep_minds_sharp.mp3?orgId=1&topicId=1128&d=196&p=3&story=582715067&ft=nprml&f=582715067","nprAudioM3u":"http://api.npr.org/m3u/1583279220-b907a3.m3u?orgId=1&topicId=1128&d=196&p=3&story=582715067&ft=nprml&f=582715067","audioTrackLength":196,"path":"/bayareabites/124874/eating-leafy-greens-each-day-tied-to-sharper-memory-slower-decline","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/02/20180205_me_eating_leafy_greens_daily_may_help_keep_minds_sharp.mp3?orgId=1&topicId=1128&d=196&p=3&story=582715067&ft=nprml&f=582715067","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/02/20180205_me_eating_leafy_greens_daily_may_help_keep_minds_sharp.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To age well, we must eat well. There has been a lot of evidence that heart-healthy diets help protect the brain.\u003c/p>\n\u003cp>The latest good news: A study recently \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29263222\">published\u003c/a> in \u003cem>Neurology\u003c/em> finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.\u003c/p>\n\u003cp>\"The association is quite strong,\" says study author \u003ca href=\"https://www.rushu.rush.edu/faculty/martha-clare-morris-scd\">Martha Clare Morris\u003c/a>, a professor of nutrition science at Rush Medical College in Chicago. She also directs the Rush Institute for Healthy Aging.\u003c/p>\n\u003cp>The research included 960 participants of the \u003ca href=\"https://www.rushu.rush.edu/research/departmental-research/memory-and-aging-project\">Memory and Aging Project\u003c/a>. Their average age is 81, and none of them have dementia. Each year the participants undergo a battery of tests to assess their memory. Scientists also keep track of their eating habits and lifestyle habits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To analyze the relationship between leafy greens and age-related cognitive changes, the researchers assigned each participant to one of five groups, according to the amount of greens eaten. Those who tended to eat the most greens comprised the top quintile, consuming, on average, about 1.3 servings per day. Those in the bottom quintile said they consume little or no greens.\u003c/p>\n\u003cp>After about five years of follow-up/observation, \"the rate of decline for [those] in the top quintile was about half the decline rate of those in the lowest quintile,\" Morris says.\u003c/p>\n\u003cp>So, what's the most convenient way to get these greens into your diet?\u003c/p>\n\u003cp>\"My goal every day is to have a big salad,\" says Candace Bishop, one of the study participants. \"I get those bags of dark, leafy salad mixes.\"\u003c/p>\n\u003cp>A serving size is defined as a half-cup of cooked greens, or a cup of raw greens.\u003c/p>\n\u003cp>Does Bishop still feel sharp? \"I'm still pretty damn bright,\" she tells me with a giggle. She isn't convinced that her daily salad explains her healthy aging.\u003c/p>\n\u003cp>\"I think a lot of it is in the genes,\" Bishop says, adding, \"I think I'm lucky, frankly.\"\u003c/p>\n\u003cp>She has other healthy habits, too. Bishop attends group exercise classes in her retirement community and she's active on several committees in the community.\u003c/p>\n\u003cp>Many factors play into healthy aging — this study does not prove that eating greens will fend off memory decline. With this kind of research, Morris explains, scientists can only establish an association — not necessarily causation — between a healthy diet and a mind that stays sharp.\u003c/p>\n\u003cp>Still, she says, even after adjusting for other factors that might play a role, such as lifestyle, education and overall health, \"we saw this association [between greens and a slower rate of cognitive decline] over and above accounting for all those factors.\"\u003c/p>\n\u003cp>Some prior research has pointed to a similar benefit. A study of women \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15852398\">published\u003c/a> in 2006 also found that high consumption of vegetables was associated with less cognitive decline among older women. The association was strongest with greater consumption of leafy vegetables and \u003ca href=\"https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet\">cruciferous vegetables\u003c/a> — such as broccoli and cauliflower.\u003c/p>\n\u003cp>And, as NPR has \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">reported\u003c/a>, there's evidence that a Mediterranean-style diet — which emphasizes a pattern of eating that is rich in fish, nuts, vegetables and whole grains — may help stave off chronic diseases.\u003c/p>\n\u003cp>What might explain a benefit from greens?\u003c/p>\n\u003cp>Turns out, these vegetables contain a range of nutrients and bioactive compounds including vitamin E and K, lutein, beta carotene and folate.\u003c/p>\n\u003cp>\"They have different roles and different biological mechanisms to protect the brain,\" says Morris. More research is needed, she says, to fully understand their influence, but scientists know that consuming too little of these nutrients can be problematic.\u003c/p>\n\u003cp>For instance, \"if you have insufficient levels of folate in your diet you can have higher levels of homocysteine,\" Morris says. This can set the stage for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17654449\">inflammation\u003c/a> and a \u003ca href=\"http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Atherosclerosis_UCM_305564_Article.jsp\">buildup of plaque\u003c/a>, or fatty deposits, inside your arteries, which increases the risk of stroke. Research shows elevated homocysteine is \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29322314\">associated with cognitive impairment\u003c/a> among older adults.\u003c/p>\n\u003cp>Another example: Getting plenty of Vitamin E from foods in your diet can help protect cells from damage and also has been \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4276978/\">associated\u003c/a> with better cognitive performance.\u003c/p>\n\u003cp>\"So, when you eat leafy greens, you're eating a lot of different nutrients, and together they can have a powerful impact,\" Morris says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124874/eating-leafy-greens-each-day-tied-to-sharper-memory-slower-decline","authors":["byline_bayareabites_124874"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_16053","bayareabites_310","bayareabites_3050","bayareabites_15534"],"featImg":"bayareabites_124875","label":"source_bayareabites_124874"},"bayareabites_109637":{"type":"posts","id":"bayareabites_109637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109637","score":null,"sort":[1464361245000]},"guestAuthors":[],"slug":"bay-area-bites-memorial-day-summer-grilling-recipes","title":"Bay Area Bites Memorial Day Summer Grilling Recipes","publishDate":1464361245,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","status":"publish","parent":0,"modified":1526318030,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":432},"headData":{"title":"Bay Area Bites Memorial Day Summer Grilling Recipes | KQED","description":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Memorial Day Summer Grilling Recipes","datePublished":"2016-05-27T15:00:45.000Z","dateModified":"2018-05-14T17:13:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109637 http://ww2.kqed.org/bayareabites/?p=109637","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/27/bay-area-bites-memorial-day-summer-grilling-recipes/","disqusTitle":"Bay Area Bites Memorial Day Summer Grilling Recipes","path":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","authors":["5015","5014"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_2113","bayareabites_278","bayareabites_2250","bayareabites_1289","bayareabites_1964","bayareabites_15468","bayareabites_2292","bayareabites_2550","bayareabites_3050","bayareabites_12805","bayareabites_2198","bayareabites_16159","bayareabites_9329","bayareabites_14407","bayareabites_1815","bayareabites_15469","bayareabites_753","bayareabites_218","bayareabites_11920"],"featImg":"bayareabites_109638","label":"bayareabites"},"bayareabites_99987":{"type":"posts","id":"bayareabites_99987","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99987","score":null,"sort":[1441393436000]},"guestAuthors":[],"slug":"mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","title":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad","publishDate":1441393436,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>One of my perfect summertime lunches, especially if it involves sitting outside (table or picnic blanket, I’m not fussy), is a big Middle Eastern meze spread, composed of lots of little dishes of salads and spreads that I can drag a puffy piece of pita through. \u003c/p>\n\u003cp>This salad, made with chopped fresh kale and parsley, quinoa instead of the traditional bulgur wheat and loads of sweet-tart cherry tomatoes, olive oil, and lemon juice, is one of my new favorites. Not only is it filled with super healthy ingredients, but it really packs a ton of flavor and even feels a bit naughty. \u003c/p>\n\u003cp>Serve this with plenty of toasted whole wheat pita bread, and if you want to create your own meze platter, serve it alongside hummus, baba ganoush, chunks of salty feta, and an array of little rice-packed dolma. \u003c/p>\n\u003cfigure id=\"attachment_100034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1/2 cup quinoa\u003c/li>\n\u003cli>2 cups finely chopped dinosaur kale\u003c/li>\n\u003cli>1 cup finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 pint cherry tomatoes, halved (or quartered if large)\u003c/li>\n\u003cli>2 Persian cucumbers or 1/2 English cucumber, diced\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>1/4 cup lemon juice (ideally fresh squeezed)\u003c/li>\n\u003cli>1/4 cup excellent quality extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Toasted pita bread, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100048,100052,100049,100050,100043,100037,100039,100047,100045,100051,100040,100041,100042,100033\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Cook the quinoa as directed, then set aside to cool.\u003c/li>\n\u003cli>In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat. Season with salt and pepper.\u003c/li>\n\u003cli>Serve with the toasted pita, if you like.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-100035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Fresh, summery, and packed with superfoods, you can’t go wrong with this salad staple.","status":"publish","parent":0,"modified":1441574521,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":329},"headData":{"title":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad | KQED","description":"Fresh, summery, and packed with superfoods, you can’t go wrong with this salad staple.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad","datePublished":"2015-09-04T19:03:56.000Z","dateModified":"2015-09-06T21:22:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99987 http://ww2.kqed.org/bayareabites/?p=99987","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/04/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon/","disqusTitle":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad","path":"/bayareabites/99987/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my perfect summertime lunches, especially if it involves sitting outside (table or picnic blanket, I’m not fussy), is a big Middle Eastern meze spread, composed of lots of little dishes of salads and spreads that I can drag a puffy piece of pita through. \u003c/p>\n\u003cp>This salad, made with chopped fresh kale and parsley, quinoa instead of the traditional bulgur wheat and loads of sweet-tart cherry tomatoes, olive oil, and lemon juice, is one of my new favorites. Not only is it filled with super healthy ingredients, but it really packs a ton of flavor and even feels a bit naughty. \u003c/p>\n\u003cp>Serve this with plenty of toasted whole wheat pita bread, and if you want to create your own meze platter, serve it alongside hummus, baba ganoush, chunks of salty feta, and an array of little rice-packed dolma. \u003c/p>\n\u003cfigure id=\"attachment_100034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1/2 cup quinoa\u003c/li>\n\u003cli>2 cups finely chopped dinosaur kale\u003c/li>\n\u003cli>1 cup finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 pint cherry tomatoes, halved (or quartered if large)\u003c/li>\n\u003cli>2 Persian cucumbers or 1/2 English cucumber, diced\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>1/4 cup lemon juice (ideally fresh squeezed)\u003c/li>\n\u003cli>1/4 cup excellent quality extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Toasted pita bread, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100048,100052,100049,100050,100043,100037,100039,100047,100045,100051,100040,100041,100042,100033","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Cook the quinoa as directed, then set aside to cool.\u003c/li>\n\u003cli>In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat. Season with salt and pepper.\u003c/li>\n\u003cli>Serve with the toasted pita, if you like.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-100035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99987/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_4227","bayareabites_3050","bayareabites_11765","bayareabites_153","bayareabites_4207","bayareabites_1815","bayareabites_218","bayareabites_14788","bayareabites_453"],"featImg":"bayareabites_100036","label":"bayareabites"},"bayareabites_96209":{"type":"posts","id":"bayareabites_96209","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96209","score":null,"sort":[1431715231000]},"guestAuthors":[],"slug":"from-scornin-it-to-lovin-it-mcdonalds-tests-out-kale-on-its-menu","title":"From Scornin' It To Lovin' It: McDonald's Tests Out Kale On Its Menu","publishDate":1431715231,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story from \"All Things Considered:\"\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150514_atc_mcdonalds_adds_kale_to_menu_are_customers_lovin_it.mp3\u003c/p>\n\u003cp>Just a few months ago McDonald's was showing no love for kale.\u003c/p>\n\u003cp>In a TV ad promoting the beefiness of the Big Mac, the chain poked fun at the leafy green and other vegetarian fare: \"You can't get juiciness like this from soy or quinoa,\" a low voice quips as the camera focuses on a juicy burger. \"Nor will it ever be kale.\"\u003c/p>\n\u003cp>But the chain is now showing it some affection. McDonald's has announced that it's testing a new breakfast bowl that blends kale and spinach with turkey sausage and egg whites. McDonald's spokeswoman Lisa McComb says, the bowls are \"freshly prepared.\"\u003c/p>\n\u003cp>For now, the company is testing the $4 kale bowls in nine locations in southern California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, why kale now? Well, the company \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/05/04/404166605/mcdonald-s-ceo-promises-modern-progressive-burger-company\" target=\"_blank\">promised\u003c/a> earlier this month that it was on the path to becoming a \"modern, progressive burger company.\" And there have been a string of significant changes to the menu from sourcing chickens raised without \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\" target=\"_blank\">antibiotics\u003c/a> to adding \u003ca href=\"http://news.mcdonalds.com/US/releases/McDONALD%E2%80%99S-INTRODUCES-FRESH,-WHOLE-FRUIT-OPTION-IN\">clementines\u003c/a> to Kids Meals while in season. \"We're always innovating on McDonald's food and drinks,\" one company spokesperson recently \u003ca href=\"http://www.bloomberg.com/news/articles/2015-05-12/how-mcdonald-s-could-conquer-kale\">told\u003c/a> Bloomberg Business.\u003c/p>\n\u003cp>But to a lot of observers, the company's flirtation with kale looks like a move to revive its sales, which have been sliding in the U.S., as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/08/369402086/mcdonalds-reports-steep-drop-in-sales-at-u-s-restaurants\" target=\"_blank\">reported\u003c/a>.\u003c/p>\n\u003cp>\"I think it is a bit of an about-face, but I think it's a measured about-face,\" says \u003ca href=\"http://dyson.cornell.edu/people/profiles/just.php\" target=\"_blank\">David Just\u003c/a>, a professor of behavioral economics at Cornell University.\u003c/p>\n\u003cp>McDonald's is in a tricky spot, Just says. The chain does not want to alienate its hamburger-and-fries lovers. \"You don't want to offend your main customer, right?\" says Just.\u003c/p>\n\u003cp>But, at the same time, he says, \"They've got to recognize there are a lot of people who really don't see themselves as the mainline McDonald's customer at this point, and don't want that style of food.\"\u003c/p>\n\u003cfigure id=\"attachment_96210\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/5110164265_9461846d4c_o_wide-9be1c96f8bf8efb29307ed0b2a52f34029ae7beb-1440x811.jpg\" alt=\"Kale is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans ready to move away from processed, high-calorie food.\" width=\"640\" height=\"360\" class=\"size-large wp-image-96210\">\u003cfigcaption class=\"wp-caption-text\">Kale is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans ready to move away from processed, high-calorie food.\u003cbr> \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/p8/\">Peet Sneekes/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>McDonald's introduction of kale, then, could be an olive branch to the growing ranks of health-conscious eaters. And, as a buzz-worthy strategy for shaking up the menu, kale is a good bet.\u003c/p>\n\u003cp>The leafy green is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans who are ready to move away from processed, calorie-dense food.\u003c/p>\n\u003cp>A few years back, the \u003ca href=\"http://www.npr.org/2011/12/06/143195033/chicken-vs-kale-vt-artist-fights-chick-fil-a-suit\" target=\"_blank\">Eat More Kale\u003c/a> movement helped to amplify the rising tide of kale love among farmers-market goers. Think about it: No other green -- not mustard greens or spinach -- seems to have anything close to the star power of kale.\u003c/p>\n\u003cp>Now, it's unlikely that kale will ever be a top-seller at McDonald's. And that's OK, according to Columbia University's \u003ca href=\"http://drewramseymd.com/\" target=\"_blank\">Drew Ramsey\u003c/a>, a psychiatrist who launched National Kale Day several years back.\u003c/p>\n\u003cp>\"At the end of the day, if kale is at McDonald's, more people are going to be exposed to it and more people are going to try it,\" Ramsay says. \"And that's a good thing for health.\"\u003c/p>\n\u003cp>Ramsey has noticed that as people discover kale they're often pleasantly surprised: It's a little sweet and it's affordable. And it's his hope that people who try it while eating out will then start buying it to eat at home.\u003c/p>\n\u003cp>\"Kale should be a staple of the diet,\" Ramsey says.\u003c/p>\n\u003cp>And, it seems, McDonald's will soon find out if the better-for-you halo that hovers over kale can bring a healthy glow to the Golden Arches. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"The green health halo hovering over kale glows brightly, and the company is putting it in breakfast bowls in nine southern California locations. Will it help brighten up the Golden Arches?","status":"publish","parent":0,"modified":1431725908,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":661},"headData":{"title":"From Scornin' It To Lovin' It: McDonald's Tests Out Kale On Its Menu | KQED","description":"The green health halo hovering over kale glows brightly, and the company is putting it in breakfast bowls in nine southern California locations. Will it help brighten up the Golden Arches?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"From Scornin' It To Lovin' It: McDonald's Tests Out Kale On Its Menu","datePublished":"2015-05-15T18:40:31.000Z","dateModified":"2015-05-15T21:38:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96209 http://ww2.kqed.org/bayareabites/?p=96209","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/15/from-scornin-it-to-lovin-it-mcdonalds-tests-out-kale-on-its-menu/","disqusTitle":"From Scornin' It To Lovin' It: McDonald's Tests Out Kale On Its Menu","nprByline":"Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"406750233","nprApiLink":"http://api.npr.org/query?id=406750233&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/05/14/406750233/from-scornin-it-to-lovin-it-mcdonalds-tests-out-kale-on-its-menu?ft=nprml&f=406750233","nprRetrievedStory":"1","nprPubDate":"Thu, 14 May 2015 21:35:00 -0400","nprStoryDate":"Thu, 14 May 2015 17:53:00 -0400","nprLastModifiedDate":"Thu, 14 May 2015 18:25:36 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150514_atc_mcdonalds_adds_kale_to_menu_are_customers_lovin_it.mp3?orgId=1&topicId=1053&d=138&p=2&story=406750233&t=progseg&e=406768287&seg=4&ft=nprml&f=406750233","nprAudioM3u":"http://api.npr.org/m3u/1406768397-64b358.m3u?orgId=1&topicId=1053&d=138&p=2&story=406750233&t=progseg&e=406768287&seg=4&ft=nprml&f=406750233","path":"/bayareabites/96209/from-scornin-it-to-lovin-it-mcdonalds-tests-out-kale-on-its-menu","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150514_atc_mcdonalds_adds_kale_to_menu_are_customers_lovin_it.mp3?orgId=1&topicId=1053&d=138&p=2&story=406750233&t=progseg&e=406768287&seg=4&ft=nprml&f=406750233","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story from \"All Things Considered:\"\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150514_atc_mcdonalds_adds_kale_to_menu_are_customers_lovin_it.mp3\u003c/p>\n\u003cp>Just a few months ago McDonald's was showing no love for kale.\u003c/p>\n\u003cp>In a TV ad promoting the beefiness of the Big Mac, the chain poked fun at the leafy green and other vegetarian fare: \"You can't get juiciness like this from soy or quinoa,\" a low voice quips as the camera focuses on a juicy burger. \"Nor will it ever be kale.\"\u003c/p>\n\u003cp>But the chain is now showing it some affection. McDonald's has announced that it's testing a new breakfast bowl that blends kale and spinach with turkey sausage and egg whites. McDonald's spokeswoman Lisa McComb says, the bowls are \"freshly prepared.\"\u003c/p>\n\u003cp>For now, the company is testing the $4 kale bowls in nine locations in southern California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, why kale now? Well, the company \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/05/04/404166605/mcdonald-s-ceo-promises-modern-progressive-burger-company\" target=\"_blank\">promised\u003c/a> earlier this month that it was on the path to becoming a \"modern, progressive burger company.\" And there have been a string of significant changes to the menu from sourcing chickens raised without \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\" target=\"_blank\">antibiotics\u003c/a> to adding \u003ca href=\"http://news.mcdonalds.com/US/releases/McDONALD%E2%80%99S-INTRODUCES-FRESH,-WHOLE-FRUIT-OPTION-IN\">clementines\u003c/a> to Kids Meals while in season. \"We're always innovating on McDonald's food and drinks,\" one company spokesperson recently \u003ca href=\"http://www.bloomberg.com/news/articles/2015-05-12/how-mcdonald-s-could-conquer-kale\">told\u003c/a> Bloomberg Business.\u003c/p>\n\u003cp>But to a lot of observers, the company's flirtation with kale looks like a move to revive its sales, which have been sliding in the U.S., as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/08/369402086/mcdonalds-reports-steep-drop-in-sales-at-u-s-restaurants\" target=\"_blank\">reported\u003c/a>.\u003c/p>\n\u003cp>\"I think it is a bit of an about-face, but I think it's a measured about-face,\" says \u003ca href=\"http://dyson.cornell.edu/people/profiles/just.php\" target=\"_blank\">David Just\u003c/a>, a professor of behavioral economics at Cornell University.\u003c/p>\n\u003cp>McDonald's is in a tricky spot, Just says. The chain does not want to alienate its hamburger-and-fries lovers. \"You don't want to offend your main customer, right?\" says Just.\u003c/p>\n\u003cp>But, at the same time, he says, \"They've got to recognize there are a lot of people who really don't see themselves as the mainline McDonald's customer at this point, and don't want that style of food.\"\u003c/p>\n\u003cfigure id=\"attachment_96210\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/5110164265_9461846d4c_o_wide-9be1c96f8bf8efb29307ed0b2a52f34029ae7beb-1440x811.jpg\" alt=\"Kale is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans ready to move away from processed, high-calorie food.\" width=\"640\" height=\"360\" class=\"size-large wp-image-96210\">\u003cfigcaption class=\"wp-caption-text\">Kale is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans ready to move away from processed, high-calorie food.\u003cbr> \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/p8/\">Peet Sneekes/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>McDonald's introduction of kale, then, could be an olive branch to the growing ranks of health-conscious eaters. And, as a buzz-worthy strategy for shaking up the menu, kale is a good bet.\u003c/p>\n\u003cp>The leafy green is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans who are ready to move away from processed, calorie-dense food.\u003c/p>\n\u003cp>A few years back, the \u003ca href=\"http://www.npr.org/2011/12/06/143195033/chicken-vs-kale-vt-artist-fights-chick-fil-a-suit\" target=\"_blank\">Eat More Kale\u003c/a> movement helped to amplify the rising tide of kale love among farmers-market goers. Think about it: No other green -- not mustard greens or spinach -- seems to have anything close to the star power of kale.\u003c/p>\n\u003cp>Now, it's unlikely that kale will ever be a top-seller at McDonald's. And that's OK, according to Columbia University's \u003ca href=\"http://drewramseymd.com/\" target=\"_blank\">Drew Ramsey\u003c/a>, a psychiatrist who launched National Kale Day several years back.\u003c/p>\n\u003cp>\"At the end of the day, if kale is at McDonald's, more people are going to be exposed to it and more people are going to try it,\" Ramsay says. \"And that's a good thing for health.\"\u003c/p>\n\u003cp>Ramsey has noticed that as people discover kale they're often pleasantly surprised: It's a little sweet and it's affordable. And it's his hope that people who try it while eating out will then start buying it to eat at home.\u003c/p>\n\u003cp>\"Kale should be a staple of the diet,\" Ramsey says.\u003c/p>\n\u003cp>And, it seems, McDonald's will soon find out if the better-for-you halo that hovers over kale can bring a healthy glow to the Golden Arches. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96209/from-scornin-it-to-lovin-it-mcdonalds-tests-out-kale-on-its-menu","authors":["byline_bayareabites_96209"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_10916"],"tags":["bayareabites_3050","bayareabites_9101"],"featImg":"bayareabites_96211","label":"bayareabites"},"bayareabites_86326":{"type":"posts","id":"bayareabites_86326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86326","score":null,"sort":[1409247898000]},"guestAuthors":[],"slug":"bay-area-labor-day-weekend-peak-of-summer-bbq-menu","title":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu","publishDate":1409247898,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.","status":"publish","parent":0,"modified":1441474040,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":441},"headData":{"title":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu | KQED","description":"Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu","datePublished":"2014-08-28T17:44:58.000Z","dateModified":"2015-09-05T17:27:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86326 http://blogs.kqed.org/bayareabites/?p=86326","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/28/bay-area-labor-day-weekend-peak-of-summer-bbq-menu/","disqusTitle":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu","path":"/bayareabites/86326/bay-area-labor-day-weekend-peak-of-summer-bbq-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86326/bay-area-labor-day-weekend-peak-of-summer-bbq-menu","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_278","bayareabites_13752","bayareabites_515","bayareabites_3050","bayareabites_12805","bayareabites_11765","bayareabites_577","bayareabites_13751","bayareabites_9329","bayareabites_1815","bayareabites_13692","bayareabites_13730"],"featImg":"bayareabites_86860","label":"bayareabites"},"bayareabites_86196":{"type":"posts","id":"bayareabites_86196","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86196","score":null,"sort":[1408814460000]},"guestAuthors":[],"slug":"throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad","title":"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad","publishDate":1408814460,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve probably all eaten or tossed a Portobello mushroom on the grill at one time or another. Sometimes with greater or lesser success. I’ve had brilliant, tender, juicy ones and ones that taste like burned dirt braised in a sea of soy sauce. But either way, they’re a bit predictable and been-there-done-that. I do, however, love mushrooms. Especially big meaty porcinis, boletes, chanterelles, and king trumpets. \u003c/p>\n\u003cp>So, as it’s grilling season, I thought, why not throw the mushrooms that I actually do like to eat on the grill? I used king trumpets for this recipe, but only because that’s what I happened upon at the market. You can use any meat mushroom (see the ones I mentioned above) with equally scrumptious results. \u003c/p>\n\u003cp>Brushed with garlic and herb-infused olive oil, the mushrooms turn golden brown, the edges crisp, and they take on a fragrant smokiness. You can sprinkle them with a little salt and just eat them on their own, or toss them into this earthy kale and bacon salad, which I dressed with a squeeze of lemon and the remaining infused oil. \u003c/p>\n\u003cp>This is hearty enough to eat on it’s own, or serve it alongside any grilled meat. Leave out the bacon to make it vegan! And of course it’s naturally gluten-free.\u003c/p>\n\u003cfigure id=\"attachment_86584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\" alt=\"Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle\u003c/li>\n\u003cli>2 or 3 strips applewood-smoked bacon, chopped\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil, plus more for brushing\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint\u003c/li>\n\u003cli>1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.\u003c/li>\n\u003cfigure id=\"attachment_86577\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\" alt=\"Prep the mushrooms. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-86577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the mushrooms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.\u003c/li>\n\u003cfigure id=\"attachment_86571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\" alt=\"Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_86573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\" alt=\"Gently massage the kale. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gently massage the kale. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.\u003c/li>\n\u003cfigure id=\"attachment_86578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\" alt=\"Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\" alt=\"Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\" alt=\"Add the bacon to the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86579\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the bacon to the salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\" alt=\"Add the sliced mushrooms and toss the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the sliced mushrooms, drizzle with herb-oil mixture, toss the salad and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Grilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.","status":"publish","parent":0,"modified":1528227622,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":671},"headData":{"title":"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad | KQED","description":"Grilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad","datePublished":"2014-08-23T17:21:00.000Z","dateModified":"2018-06-05T19:40:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86196 http://blogs.kqed.org/bayareabites/?p=86196","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/","disqusTitle":"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad","path":"/bayareabites/86196/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve probably all eaten or tossed a Portobello mushroom on the grill at one time or another. Sometimes with greater or lesser success. I’ve had brilliant, tender, juicy ones and ones that taste like burned dirt braised in a sea of soy sauce. But either way, they’re a bit predictable and been-there-done-that. I do, however, love mushrooms. Especially big meaty porcinis, boletes, chanterelles, and king trumpets. \u003c/p>\n\u003cp>So, as it’s grilling season, I thought, why not throw the mushrooms that I actually do like to eat on the grill? I used king trumpets for this recipe, but only because that’s what I happened upon at the market. You can use any meat mushroom (see the ones I mentioned above) with equally scrumptious results. \u003c/p>\n\u003cp>Brushed with garlic and herb-infused olive oil, the mushrooms turn golden brown, the edges crisp, and they take on a fragrant smokiness. You can sprinkle them with a little salt and just eat them on their own, or toss them into this earthy kale and bacon salad, which I dressed with a squeeze of lemon and the remaining infused oil. \u003c/p>\n\u003cp>This is hearty enough to eat on it’s own, or serve it alongside any grilled meat. Leave out the bacon to make it vegan! And of course it’s naturally gluten-free.\u003c/p>\n\u003cfigure id=\"attachment_86584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\" alt=\"Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle\u003c/li>\n\u003cli>2 or 3 strips applewood-smoked bacon, chopped\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil, plus more for brushing\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint\u003c/li>\n\u003cli>1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.\u003c/li>\n\u003cfigure id=\"attachment_86577\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\" alt=\"Prep the mushrooms. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-86577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the mushrooms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.\u003c/li>\n\u003cfigure id=\"attachment_86571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\" alt=\"Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_86573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\" alt=\"Gently massage the kale. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gently massage the kale. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.\u003c/li>\n\u003cfigure id=\"attachment_86578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\" alt=\"Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\" alt=\"Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\" alt=\"Add the bacon to the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86579\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the bacon to the salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\" alt=\"Add the sliced mushrooms and toss the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the sliced mushrooms, drizzle with herb-oil mixture, toss the salad and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86196/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_278","bayareabites_16176","bayareabites_13693","bayareabites_3050","bayareabites_11765","bayareabites_1079","bayareabites_538","bayareabites_1815","bayareabites_218","bayareabites_13692","bayareabites_12689"],"featImg":"bayareabites_86580","label":"bayareabites"},"bayareabites_79378":{"type":"posts","id":"bayareabites_79378","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79378","score":null,"sort":[1395505271000]},"guestAuthors":[],"slug":"cuesas-guide-to-spring-greens","title":"CUESA's Guide to Spring Greens","publishDate":1395505271,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\" alt=\"CUESA's Guide to Spring Greens\" width=\"610\" height=\"665\" class=\"aligncenter size-full wp-image-79383\">\u003c/a>\u003c/p>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/guide-greens\" target=\"_blank\">CUESA \u003c/a>(3/21/2014)\u003c/p>\n\u003cp>Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots.\u003c/p>\n\u003cp>The term “greens” refers to leafy plants that are cooked or eaten raw. Many of these vegetables and herbs are rich in vitamin C, beta carotene, and dietary fiber, with darker leaves typically being more nutritious.\u003c/p>\n\u003cp>Remove greens from compostable bags when you get home, or they will lose moisture quickly. To store greens, we recommend keeping them in a container or plastic bag in the refrigerator. A salad spinner is ideal, because the greens are held loosely in the basket, away from direct contact with water. You can also wrap them in moist towels and keep them in the crisper. And don’t toss those beet, radish, and turnip tops—they make perfectly delicious cooked greens themselves!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are some of the more common (and a few usual) greens you’ll find at the Ferry Plaza Farmers Market. Celebrate the onset of spring and the diversity of greens at \u003ca href=\"http://www.cuesa.org/event/spring-greens-celebration\">CUESA’s Spring Greens Celebration\u003c/a> (Sat, Mar 22, 10am-1pm).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/CUESA_Greens_Guide.pdf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide_download_sq.jpg\" alt=\"Download CUESA's guide to Greens at the Farmers' Market\" width=\"250\" height=\"250\" class=\"alignleft size-full wp-image-79384\">\u003c/a>\u003cstrong>Amaranth greens:\u003c/strong> Though often a deep reddish color, these “greens” are eaten when young and have a slightly sweet flavor. They can be cooked like spinach. Unless they are very young, it’s best to chop them before cooking.\u003c/p>\n\u003cp>\u003cstrong>Arugula:\u003c/strong> This delicious leafy plant enhances any salad with its peppery flavor. Arugula is great on pizza (added at the end of baking) or sandwiches. Look for freshly cut arugula with firm and tender green leaves. The more mature leaves have a more pungent bite.\u003c/p>\n\u003cp>\u003cstrong>Beet greens:\u003c/strong> Beet greens are rarely sold on their own—they come with the roots when purchased by the bunch. Similar in taste to chard and spinach, the leaves are flat with ribs that match the color of the beet and are generally steamed, sautéed, or braised.\u003c/p>\n\u003cp>\u003cstrong>Broccoli rabe:\u003c/strong> Popular in Italian, Chinese, and Portuguese cooking, broccoli rabe, or rapini, has many jagged-edged leaves and a bud that resembles broccoli, sometimes with small, yellow flowers that are also edible. The taste is similar to broccoli but more bitter.\u003c/p>\n\u003cp>\u003cstrong>Chard:\u003c/strong> Chard has wide, fan-like leaves and a thick, crunchy stalk that comes in a variety of colors, including white, red, yellow, and orange. It can be eaten raw, but cooking makes it sweeter and less bitter. The stems take longer to cook than the leaves, so throw them into the pot first.\u003c/p>\n\u003cp>\u003cstrong>Collards:\u003c/strong> Collard greens belong to the Brassicaceae family, making them an excellent choice in the cooler months. Their blue-green leaves are broad and smooth in texture, and their size makes them a good tortilla substitute for wraps.\u003c/p>\n\u003cp>\u003cstrong>Cress:\u003c/strong> Cress is closely related to the mustard plant and, like its relative, it is a fast-growing herb with a tangy, peppery flavor. It is generally cultivated in warmer climates with moist soil. Its leaves are commonly used in salads and sandwiches or as a garnish.\u003c/p>\n\u003cp>\u003cstrong>Dandelion greens:\u003c/strong> Related to the common weed, these greens have a bitter flavor that mellows when cooked. They are delicious steamed or braised and can be used in place of spinach. They also make a complex and spicy addition to your favorite grilled cheese sandwich.\u003c/p>\n\u003cp>\u003cstrong>Fava greens:\u003c/strong> Fava greens are similar to young spinach, but the leaves are thicker, with a milder flavor. The leaves are most tender early in the season, which lasts through the end of spring. They can be added to salads or cooked in pasta or eggs.\u003c/p>\n\u003cp>\u003cstrong>Kale:\u003c/strong> Kale can be eaten raw (adding a punch to salads) or cooked. Look for crisp stalks and unwilted leaves. Varieties available at the market include Green, Curly, Lacinato (“Dino”), Red Russian, Redbor, Siberian, and Spigarello.\u003c/p>\n\u003cp>\u003cstrong>Lettuce:\u003c/strong> Usually eaten raw in salads, lettuce has tender leaves with a crunchy rib. There are six common cultivar groups for lettuce—butterhead, Chinese lettuce, iceberg, looseleaf, romaine, and summer crisp—but hundreds of varieties exist within each of these categories.\u003c/p>\n\u003cp>\u003cstrong>Mizuna:\u003c/strong> This Asian green, a member of the mustard family, has delicate, frond-like, bright green leaves. Mizuna is a very hardy plant (both heat and cold tolerant) with a characteristic fresh peppery-cabbage flavor.\u003c/p>\n\u003cp>\u003cstrong>Mustard greens:\u003c/strong> These flavorful, spicy greens come from the same plant that makes mustard seed. Mustard leaves can be flat, crinkled, or ruffled, and can take on a number of colors, including beautiful reds and purples.\u003c/p>\n\u003cp>\u003cstrong>Nettles:\u003c/strong> Nettles have long been used as a medicinal herb, treating arthritis, anemia, hay fever, and kidney problems. When cooked, the leaves have an earthy flavor and become very soft, making them perfect for blending into a soup. Be careful when handling raw nettles; blanching or cooking them will remove the sting.\u003c/p>\n\u003cp>\u003cstrong>Pea shoots:\u003c/strong> Typically available in the spring, pea shoots are the leaves that adorn the common pea plant. They are bright green, crisp, and taste much like their namesake. They can be enjoyed raw or cooked and pair well with meat, beans, and pastas.\u003c/p>\n\u003cp>\u003cstrong>Orach:\u003c/strong> Also called mountain spinach, this bright magenta vegetable has a mild chard-like flavor but tastes saltier than most greens, as the minerals from the soil are stored in the leaves. It can be eaten raw in salads or cooked like spinach. Like beets, it can color a whole dish pink!\u003c/p>\n\u003cp>\u003cstrong>Spinach:\u003c/strong> Spinach has been cultivated for over 2,500 years. It is full of iron, calcium, fiber, and vitamins A and C. It also contains folic acid, chlorophyll, and antioxidants. Spinach has a subtle yet assertive flavor, often with iron or metallic notes. It is sweetest during cold weather.\u003c/p>\n\u003cp>\u003cstrong>Tatsoi:\u003c/strong> An Asian green also known as spoon mustard, tatsoi has dark green spoon-shaped leaves, a soft creamy texture, and a subtle yet distinctive flavor. Tatsoi is a great addition to salads, stir-fries, or used as a spicier substitute for basil in pesto.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Look for greens at these farms:\u003c/strong> \u003cem>Capay Organic, Chue’s Farm, County Line Harvest, Dirty Girl Produce, Eatwell Farm, Everything Under the Sun, Four Sisters Farm, Heirloom Organic Gardens, Iacopi Farm, Knoll Farms, Little Organic Farm, Marin Roots Farm, Star Route Farms, Tierra Vegetables.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots. ","status":"publish","parent":0,"modified":1553555841,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1075},"headData":{"title":"CUESA's Guide to Spring Greens | KQED","description":"Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"CUESA's Guide to Spring Greens","datePublished":"2014-03-22T16:21:11.000Z","dateModified":"2019-03-25T23:17:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79378 http://blogs.kqed.org/bayareabites/?p=79378","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/22/cuesas-guide-to-spring-greens/","disqusTitle":"CUESA's Guide to Spring Greens","path":"/bayareabites/79378/cuesas-guide-to-spring-greens","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\" alt=\"CUESA's Guide to Spring Greens\" width=\"610\" height=\"665\" class=\"aligncenter size-full wp-image-79383\">\u003c/a>\u003c/p>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/guide-greens\" target=\"_blank\">CUESA \u003c/a>(3/21/2014)\u003c/p>\n\u003cp>Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots.\u003c/p>\n\u003cp>The term “greens” refers to leafy plants that are cooked or eaten raw. Many of these vegetables and herbs are rich in vitamin C, beta carotene, and dietary fiber, with darker leaves typically being more nutritious.\u003c/p>\n\u003cp>Remove greens from compostable bags when you get home, or they will lose moisture quickly. To store greens, we recommend keeping them in a container or plastic bag in the refrigerator. A salad spinner is ideal, because the greens are held loosely in the basket, away from direct contact with water. You can also wrap them in moist towels and keep them in the crisper. And don’t toss those beet, radish, and turnip tops—they make perfectly delicious cooked greens themselves!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are some of the more common (and a few usual) greens you’ll find at the Ferry Plaza Farmers Market. Celebrate the onset of spring and the diversity of greens at \u003ca href=\"http://www.cuesa.org/event/spring-greens-celebration\">CUESA’s Spring Greens Celebration\u003c/a> (Sat, Mar 22, 10am-1pm).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/CUESA_Greens_Guide.pdf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide_download_sq.jpg\" alt=\"Download CUESA's guide to Greens at the Farmers' Market\" width=\"250\" height=\"250\" class=\"alignleft size-full wp-image-79384\">\u003c/a>\u003cstrong>Amaranth greens:\u003c/strong> Though often a deep reddish color, these “greens” are eaten when young and have a slightly sweet flavor. They can be cooked like spinach. Unless they are very young, it’s best to chop them before cooking.\u003c/p>\n\u003cp>\u003cstrong>Arugula:\u003c/strong> This delicious leafy plant enhances any salad with its peppery flavor. Arugula is great on pizza (added at the end of baking) or sandwiches. Look for freshly cut arugula with firm and tender green leaves. The more mature leaves have a more pungent bite.\u003c/p>\n\u003cp>\u003cstrong>Beet greens:\u003c/strong> Beet greens are rarely sold on their own—they come with the roots when purchased by the bunch. Similar in taste to chard and spinach, the leaves are flat with ribs that match the color of the beet and are generally steamed, sautéed, or braised.\u003c/p>\n\u003cp>\u003cstrong>Broccoli rabe:\u003c/strong> Popular in Italian, Chinese, and Portuguese cooking, broccoli rabe, or rapini, has many jagged-edged leaves and a bud that resembles broccoli, sometimes with small, yellow flowers that are also edible. The taste is similar to broccoli but more bitter.\u003c/p>\n\u003cp>\u003cstrong>Chard:\u003c/strong> Chard has wide, fan-like leaves and a thick, crunchy stalk that comes in a variety of colors, including white, red, yellow, and orange. It can be eaten raw, but cooking makes it sweeter and less bitter. The stems take longer to cook than the leaves, so throw them into the pot first.\u003c/p>\n\u003cp>\u003cstrong>Collards:\u003c/strong> Collard greens belong to the Brassicaceae family, making them an excellent choice in the cooler months. Their blue-green leaves are broad and smooth in texture, and their size makes them a good tortilla substitute for wraps.\u003c/p>\n\u003cp>\u003cstrong>Cress:\u003c/strong> Cress is closely related to the mustard plant and, like its relative, it is a fast-growing herb with a tangy, peppery flavor. It is generally cultivated in warmer climates with moist soil. Its leaves are commonly used in salads and sandwiches or as a garnish.\u003c/p>\n\u003cp>\u003cstrong>Dandelion greens:\u003c/strong> Related to the common weed, these greens have a bitter flavor that mellows when cooked. They are delicious steamed or braised and can be used in place of spinach. They also make a complex and spicy addition to your favorite grilled cheese sandwich.\u003c/p>\n\u003cp>\u003cstrong>Fava greens:\u003c/strong> Fava greens are similar to young spinach, but the leaves are thicker, with a milder flavor. The leaves are most tender early in the season, which lasts through the end of spring. They can be added to salads or cooked in pasta or eggs.\u003c/p>\n\u003cp>\u003cstrong>Kale:\u003c/strong> Kale can be eaten raw (adding a punch to salads) or cooked. Look for crisp stalks and unwilted leaves. Varieties available at the market include Green, Curly, Lacinato (“Dino”), Red Russian, Redbor, Siberian, and Spigarello.\u003c/p>\n\u003cp>\u003cstrong>Lettuce:\u003c/strong> Usually eaten raw in salads, lettuce has tender leaves with a crunchy rib. There are six common cultivar groups for lettuce—butterhead, Chinese lettuce, iceberg, looseleaf, romaine, and summer crisp—but hundreds of varieties exist within each of these categories.\u003c/p>\n\u003cp>\u003cstrong>Mizuna:\u003c/strong> This Asian green, a member of the mustard family, has delicate, frond-like, bright green leaves. Mizuna is a very hardy plant (both heat and cold tolerant) with a characteristic fresh peppery-cabbage flavor.\u003c/p>\n\u003cp>\u003cstrong>Mustard greens:\u003c/strong> These flavorful, spicy greens come from the same plant that makes mustard seed. Mustard leaves can be flat, crinkled, or ruffled, and can take on a number of colors, including beautiful reds and purples.\u003c/p>\n\u003cp>\u003cstrong>Nettles:\u003c/strong> Nettles have long been used as a medicinal herb, treating arthritis, anemia, hay fever, and kidney problems. When cooked, the leaves have an earthy flavor and become very soft, making them perfect for blending into a soup. Be careful when handling raw nettles; blanching or cooking them will remove the sting.\u003c/p>\n\u003cp>\u003cstrong>Pea shoots:\u003c/strong> Typically available in the spring, pea shoots are the leaves that adorn the common pea plant. They are bright green, crisp, and taste much like their namesake. They can be enjoyed raw or cooked and pair well with meat, beans, and pastas.\u003c/p>\n\u003cp>\u003cstrong>Orach:\u003c/strong> Also called mountain spinach, this bright magenta vegetable has a mild chard-like flavor but tastes saltier than most greens, as the minerals from the soil are stored in the leaves. It can be eaten raw in salads or cooked like spinach. Like beets, it can color a whole dish pink!\u003c/p>\n\u003cp>\u003cstrong>Spinach:\u003c/strong> Spinach has been cultivated for over 2,500 years. It is full of iron, calcium, fiber, and vitamins A and C. It also contains folic acid, chlorophyll, and antioxidants. Spinach has a subtle yet assertive flavor, often with iron or metallic notes. It is sweetest during cold weather.\u003c/p>\n\u003cp>\u003cstrong>Tatsoi:\u003c/strong> An Asian green also known as spoon mustard, tatsoi has dark green spoon-shaped leaves, a soft creamy texture, and a subtle yet distinctive flavor. Tatsoi is a great addition to salads, stir-fries, or used as a spicier substitute for basil in pesto.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Look for greens at these farms:\u003c/strong> \u003cem>Capay Organic, Chue’s Farm, County Line Harvest, Dirty Girl Produce, Eatwell Farm, Everything Under the Sun, Four Sisters Farm, Heirloom Organic Gardens, Iacopi Farm, Knoll Farms, Little Organic Farm, Marin Roots Farm, Star Route Farms, Tierra Vegetables.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79378/cuesas-guide-to-spring-greens","authors":["5484"],"categories":["bayareabites_12276","bayareabites_50","bayareabites_1874","bayareabites_95"],"tags":["bayareabites_2113","bayareabites_981","bayareabites_3051","bayareabites_237","bayareabites_1000","bayareabites_3050","bayareabites_9261","bayareabites_1011"],"featImg":"bayareabites_79386","label":"bayareabites"},"bayareabites_75211":{"type":"posts","id":"bayareabites_75211","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75211","score":null,"sort":[1387477120000]},"guestAuthors":[],"slug":"christmas-kale-salad-with-pomegranatetangerine-and-avocado","title":"Christmas Kale Salad with Pomegranate,Tangerine and Avocado","publishDate":1387477120,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75347,75349,75335,75334,75342,75343,75344,75337,75345,75331,75330,75329\"]\u003c/p>\n\u003cfigure id=\"attachment_75336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\">\u003cimg class=\"size-full wp-image-75336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.","status":"publish","parent":0,"modified":1543951283,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":549},"headData":{"title":"Christmas Kale Salad with Pomegranate,Tangerine and Avocado | KQED","description":"Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Christmas Kale Salad with Pomegranate,Tangerine and Avocado","datePublished":"2013-12-19T18:18:40.000Z","dateModified":"2018-12-04T19:21:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"75211 http://blogs.kqed.org/bayareabites/?p=75211","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/","disqusTitle":"Christmas Kale Salad with Pomegranate,Tangerine and Avocado","path":"/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75347,75349,75335,75334,75342,75343,75344,75337,75345,75331,75330,75329","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\">\u003cimg class=\"size-full wp-image-75336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_10096","bayareabites_558","bayareabites_12821","bayareabites_138","bayareabites_3050","bayareabites_12805","bayareabites_1562","bayareabites_1815","bayareabites_12806"],"featImg":"bayareabites_75323","label":"bayareabites_15122"},"bayareabites_73932":{"type":"posts","id":"bayareabites_73932","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73932","score":null,"sort":[1384878836000]},"guestAuthors":[],"slug":"a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens","title":"A Healthy Holiday Recipe: A Zillion Ways with Winter Greens","publishDate":1384878836,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74001,74012,74011,74004,74010,74013,74014,74009,74008,74006,74007,73997\"]\u003c/p>\n\n","blocks":[],"excerpt":"Here’s a basic recipe for greens that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.","status":"publish","parent":0,"modified":1571963533,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":606},"headData":{"title":"A Healthy Holiday Recipe: A Zillion Ways with Winter Greens | KQED","description":"Here’s a basic recipe for greens that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Healthy Holiday Recipe: A Zillion Ways with Winter Greens","datePublished":"2013-11-19T16:33:56.000Z","dateModified":"2019-10-25T00:32:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73932 http://blogs.kqed.org/bayareabites/?p=73932","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/","disqusTitle":"A Healthy Holiday Recipe: A Zillion Ways with Winter Greens","path":"/bayareabites/73932/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74001,74012,74011,74004,74010,74013,74014,74009,74008,74006,74007,73997","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73932/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_981","bayareabites_8519","bayareabites_12720","bayareabites_3050","bayareabites_14738","bayareabites_530","bayareabites_2962","bayareabites_16284"],"featImg":"bayareabites_73998","label":"bayareabites_15012"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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