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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. 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Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_120357":{"type":"posts","id":"bayareabites_120357","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120357","score":null,"sort":[1504361091000]},"guestAuthors":[],"slug":"the-rise-of-mock-meat-how-its-story-reflects-americas-ever-changing-values","title":"The Rise Of Mock Meat: How Its Story Reflects America's Ever-Changing Values","publishDate":1504361091,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Monday is Labor Day — the last hurrah of grilling for much of America. And at many of these summertime cookouts, you'll find veggie burgers alongside (or instead of) the traditional beef and brats. Whether for health, environmental or ethical reasons, more people are tossing veggie burgers on the grill — even \u003ca href=\"http://www.npr.org/sections/thesalt/2013/08/14/212024490/even-carnivores-are-putting-more-fake-meat-on-their-plates\">carnivores\u003c/a>.\u003c/p>\n\u003cp>Today's mock meats are getting \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/21/482322571/silicon-valley-s-bloody-plant-burger-smells-tastes-and-sizzles-like-meat\">closer and closer\u003c/a> to the taste and texture of the real thing. But as more Americans embrace these next-generation veggie burgers, we can't help but wonder — where did veggie burgers come from in the first place?\u003c/p>\n\u003cp>For early vegetarians, the lack of a meaty veggie burger with decent char wasn't just because our forebears hadn't mastered isolating wheat gluten and pea protein. It was ideological.\u003c/p>\n\u003cp>\"Through the 1850s and 1860s, vegetarian food is purposely plain,\" explains Pennsylvania's Marywood University historian \u003ca href=\"http://www.marywood.edu/socsci/faculty/facdisplay.html?id=abc29fc7-9ef0-4d16-9bb2-9198aaebbbd1\">Adam Shprintzen\u003c/a>, who traced the history of early American vegetarianism in his book \u003ca href=\"https://www.uncpress.org/book/9781469626529/the-vegetarian-crusade/\">\u003cem>The Vegetarian Crusade\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Part of the reason they're avoiding meat is the fear of overstimulation,\" he says. \"Health reformers were afraid of blackening food with pepper and other spices that were thought to overtax the system.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the mid-19th century, when the \u003ca href=\"https://ivu.org/history/societies/americanvs.html\">American Vegetarian Society\u003c/a> formed, fare wasn't much more extravagant than boiled vegetables, coarse wheat breads and custards. But toward the end of the century, the food started to change, Shprintzen notes, in a way that mirrored the change in vegetarianism itself.\u003c/p>\n\u003cp>\"The push towards mock meat really represents a push in the nature of vegetarianism,\" he says. \"It tries to realign vegetarianism away from radical politics, and toward using vegetarianism as a vehicle for success — reform for the benefit of the individual, rather than social reform.\"\u003c/p>\n\u003cp>\u003cstrong>A broader approach to wellness\u003c/strong>\u003c/p>\n\u003cp>Against this backdrop, it's no surprise that the first commercial mock meat came out of one of the most famous destinations for personal health of that era — Michigan's \u003ca href=\"http://www.heritagebattlecreek.org/index.php?option=com_content&view=article&id=95&Itemid=73\">Battle Creek Sanitarium\u003c/a>.\u003c/p>\n\u003cp>Historian \u003ca href=\"http://www.howardmarkel.com/\">Howard Markel\u003c/a> became well-versed in the intricacies of the sanitarium when he dug into the history of the men behind it for his book, \u003ca href=\"http://www.penguinrandomhouse.com/books/216458/the-kelloggs-by-howard-markel/9780307907271/\">\u003cem>The Kelloggs: The Battling Brothers of Battle Creek\u003c/em>\u003c/a>. And yes, we're talking \u003ca href=\"http://www.npr.org/sections/thesalt/2017/08/08/542145177/how-the-battling-kellogg-brothers-revolutionized-american-breakfast\">\u003cem>those \u003c/em>\u003c/a>\u003ca href=\"http://www.npr.org/sections/thesalt/2017/08/08/542145177/how-the-battling-kellogg-brothers-revolutionized-american-breakfast\">Kelloggs\u003c/a>. Although the name is now synonymous with breakfast, their original mission was to take a broader approach to wellness, with a retreat founded on their Seventh-Day Adventist health principles — a vegetarian diet, with days full of exercise (and sans tobacco and alcohol).\u003c/p>\n\u003cp>Many guests of the Battle Creek Sanitarium signed up for the program because of dyspepsia — aka heartburn, indigestion, bloat and other such digestive unpleasantness. And Markel says it's not surprising, given the diet of the time.\u003c/p>\n\u003cp>\"They ate a lot of cured salted meats simmering in fatty gravy, a lot of butter, a lot of fried foods, a lot of sugar — and washed it down with a lot of alcohol.\"\u003c/p>\n\u003cp>Although Dr. John Harvey Kellogg's vegetarianism was inspired by his faith, the prevalence of indigestion (Walt Whitman called it \"\u003ca href=\"https://www.nytimes.com/2016/04/30/books/walt-whitman-promoted-a-paleo-diet-who-knew.html?mcubz=3\">the great American evil\u003c/a>\") gave Kellogg's clean eating a toehold in the wider culture, as the sanitarium drew guests such as women's and civil rights activist Sojourner Truth, pilot Amelia Earhart and \u003cem>Tarzan\u003c/em> actor Johnny Weismuller. In addition to health treatments, guests dined on then-revolutionary dishes like those containing soy milk or probiotics, flaked whole grain cereals ... and mock meat.\u003c/p>\n\u003cp>\"The doctor, as part of his own research, had a food lab,\" explains Markel. He, his wife, and his brother began to experiment with nut-based mock meats. And, according to the notebooks, there were \u003cem>a lot\u003c/em> of experiments.\u003c/p>\n\u003cp>\"It didn't hold together, or there wasn't enough gluten, or they found boiling them at too high a temperature made them taste acrid or sour. Sometimes they even measured barometric pressure,\" laughs Markel. \"Like Edison, that's classic 19th century invention — you just try a million things until it worked. John Harvey Kellogg was exactly that type of inventor, but his lab was a kitchen.\"\u003c/p>\n\u003cp>After all this tinkering, the Kelloggs came out with mock meats formed from a mix of nuts and gluten. Their first success was Protose — Kellogg claimed that the product \"resembles potted veal or chicken. It has a distinctly meaty odor and flavor. When a bit is torn off and chewed, it shows a distinct fiber. It is of such consistency that it may be masticated like tender meat and when cooked retains its form as does meat.\"\u003c/p>\n\u003cp>This may have been a bit of an exaggeration — by all accounts, Protose tastes like, well, peanuts. And gluten. But it was protein-filled (or, to use the parlance of the time, blood-building), palatable, and, most importantly, had a monopoly in the mock-meat market. Kellogg served it to guests, and also sold cans via mail order — Markel estimates that at their height, annual sales of mock meat totaled over one million dollars.\u003c/p>\n\u003cp>To boost popularity, Battle Creek produced recipe catalogues explaining how to make a delicious mushroom gravy for Protose, or to serve it to taste just like veal or chicken. Later products included veggie hot dogs, as well as \"skallops\" and other mock meats — although, Markel notes, \"They were all made out of the same thing, just shaped differently. There are only so many nuts, and so many things you can do with gluten.\"\u003c/p>\n\u003cp>Other products followed suit in that era, mostly also from Adventist-affiliated corporations following a similar model of canned mock meat. For a while, that was pretty much the entirety of the mock-meat industry.\u003c/p>\n\u003cp>\u003cstrong>The new vegetarian movement\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.earthandtablelawreporter.com/about/\">Paul Swanson\u003c/a>, an intellectual property litigator with a special interest in food, dug into \u003ca href=\"http://www.earthandtablelawreporter.com/2016/06/20/patenting-the-quest-for-a-more-perfect-veggie-burger/\">patent history\u003c/a> to track the evolution of veggie burgers. After the initial spate of Protose-inspired mock-meat development, he says, the scene was fairly quiet (save for the mid-century development of Bac-O Bits, which are arguably more of a salad condiment than full-fledged meat substitute). But then, as the natural foods movement, countercultural resistance and other social movements took hold, eating habits similarly began to change.\u003c/p>\n\u003cp>\"You go into the 70s, and there's a newfound movement for vegetarianism,\" Swanson observes. \"You then have the second wave of innovation.\"\u003c/p>\n\u003cp>Products like \u003ca href=\"http://www.gardenburger.com/\">Gardenburger\u003c/a> and \u003ca href=\"http://www.kraftheinz-foodservice.com/en/productsandbrands/meats/boca/products\">Boca Burger\u003c/a> were developed, and began to spread across the country. These veggie patties not only tasted better than their turn-of-the-century forebears — they also ditched the cans, showing up in the freezer section.\u003c/p>\n\u003cp>\"Product placement is really important — if they want to be thought of as fresh, there's a psychology thing going on,\" acknowledges Swanson.\u003c/p>\n\u003cp>While these patties were sold closer to the frozen beef burgers, the second wave of mock meat was still mostly for vegetarians, or those steering clear of saturated fats (these were the days before Meatless Mondays.)\u003c/p>\n\u003cp>But on today's grills, we'll find something that's more like a third wave of veggie burgers, engineered to be more like meat than could have been conceived in the basement health-food stores of the 1980s (or the Kellogg labs of a century prior). According to Swanson, the novelty is no longer in the processing, but in the materials themselves.\u003c/p>\n\u003cp>\"The recent patents are more about the composition. Things that \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/11/514544431/saving-the-planet-one-burger-at-a-time-this-juicy-patty-is-meat-free\">bleed\u003c/a> ... they're doing so much work tearing apart and putting together plant matter.\"\u003c/p>\n\u003cp>Unlike the early religiously affiliated mock-meat producers, or the second-wave countercultural companies like Oregon's Gardenburger, some of these third-wave veggie burger makers (unsurprisingly) come out of Silicon Valley.\u003c/p>\n\u003cp>The vegetarians (or omnivores) who toss a veggie burger on the grill this weekend may be looking for a modern \"disruption\" of the meat industry — either for health, environmental or ethical concerns. Or they might just be wanting a delicious summer cookout. And they can achieve their tasty goal with a just-developed can't-believe-it's-not-meat creation, or the current iteration of the classic second-wave burgers.\u003c/p>\n\u003cp>Although sadly, not with Protose — the last cans stopped production after just about a century. But thanks to those pioneers, the modern-day bearers of the mock-meat torch can be found at pretty much any neighborhood grocery store.\u003c/p>\n\u003cp>\u003cem>Deena Prichep is a freelance print and radio journalist based in Portland, Ore.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Summer's coming to an end, and whether for health or ethical reasons, more people are flipping veggie burgers — which have come a long way since the sanitarium-created concoctions of the 19th century.","status":"publish","parent":0,"modified":1504361091,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1404},"headData":{"title":"The Rise Of Mock Meat: How Its Story Reflects America's Ever-Changing Values | KQED","description":"Summer's coming to an end, and whether for health or ethical reasons, more people are flipping veggie burgers — which have come a long way since the sanitarium-created concoctions of the 19th century.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Rise Of Mock Meat: How Its Story Reflects America's Ever-Changing Values","datePublished":"2017-09-02T14:04:51.000Z","dateModified":"2017-09-02T14:04:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120357 https://ww2.kqed.org/bayareabites/?p=120357","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/02/the-rise-of-mock-meat-how-its-story-reflects-americas-ever-changing-values/","disqusTitle":"The Rise Of Mock Meat: How Its Story Reflects America's Ever-Changing Values","nprImageCredit":"Deb Lindsey","nprByline":"Deena Prichep, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"The Washington Post/Getty Images","nprStoryId":"547899191","nprApiLink":"http://api.npr.org/query?id=547899191&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/09/02/547899191/the-rise-of-mock-meat-how-its-story-reflects-americas-ever-changing-values?ft=nprml&f=547899191","nprRetrievedStory":"1","nprPubDate":"Sat, 02 Sep 2017 09:36:00 -0400","nprStoryDate":"Sat, 02 Sep 2017 07:00:33 -0400","nprLastModifiedDate":"Sat, 02 Sep 2017 09:36:24 -0400","path":"/bayareabites/120357/the-rise-of-mock-meat-how-its-story-reflects-americas-ever-changing-values","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Monday is Labor Day — the last hurrah of grilling for much of America. And at many of these summertime cookouts, you'll find veggie burgers alongside (or instead of) the traditional beef and brats. Whether for health, environmental or ethical reasons, more people are tossing veggie burgers on the grill — even \u003ca href=\"http://www.npr.org/sections/thesalt/2013/08/14/212024490/even-carnivores-are-putting-more-fake-meat-on-their-plates\">carnivores\u003c/a>.\u003c/p>\n\u003cp>Today's mock meats are getting \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/21/482322571/silicon-valley-s-bloody-plant-burger-smells-tastes-and-sizzles-like-meat\">closer and closer\u003c/a> to the taste and texture of the real thing. But as more Americans embrace these next-generation veggie burgers, we can't help but wonder — where did veggie burgers come from in the first place?\u003c/p>\n\u003cp>For early vegetarians, the lack of a meaty veggie burger with decent char wasn't just because our forebears hadn't mastered isolating wheat gluten and pea protein. It was ideological.\u003c/p>\n\u003cp>\"Through the 1850s and 1860s, vegetarian food is purposely plain,\" explains Pennsylvania's Marywood University historian \u003ca href=\"http://www.marywood.edu/socsci/faculty/facdisplay.html?id=abc29fc7-9ef0-4d16-9bb2-9198aaebbbd1\">Adam Shprintzen\u003c/a>, who traced the history of early American vegetarianism in his book \u003ca href=\"https://www.uncpress.org/book/9781469626529/the-vegetarian-crusade/\">\u003cem>The Vegetarian Crusade\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Part of the reason they're avoiding meat is the fear of overstimulation,\" he says. \"Health reformers were afraid of blackening food with pepper and other spices that were thought to overtax the system.\"\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>In the mid-19th century, when the \u003ca href=\"https://ivu.org/history/societies/americanvs.html\">American Vegetarian Society\u003c/a> formed, fare wasn't much more extravagant than boiled vegetables, coarse wheat breads and custards. But toward the end of the century, the food started to change, Shprintzen notes, in a way that mirrored the change in vegetarianism itself.\u003c/p>\n\u003cp>\"The push towards mock meat really represents a push in the nature of vegetarianism,\" he says. \"It tries to realign vegetarianism away from radical politics, and toward using vegetarianism as a vehicle for success — reform for the benefit of the individual, rather than social reform.\"\u003c/p>\n\u003cp>\u003cstrong>A broader approach to wellness\u003c/strong>\u003c/p>\n\u003cp>Against this backdrop, it's no surprise that the first commercial mock meat came out of one of the most famous destinations for personal health of that era — Michigan's \u003ca href=\"http://www.heritagebattlecreek.org/index.php?option=com_content&view=article&id=95&Itemid=73\">Battle Creek Sanitarium\u003c/a>.\u003c/p>\n\u003cp>Historian \u003ca href=\"http://www.howardmarkel.com/\">Howard Markel\u003c/a> became well-versed in the intricacies of the sanitarium when he dug into the history of the men behind it for his book, \u003ca href=\"http://www.penguinrandomhouse.com/books/216458/the-kelloggs-by-howard-markel/9780307907271/\">\u003cem>The Kelloggs: The Battling Brothers of Battle Creek\u003c/em>\u003c/a>. And yes, we're talking \u003ca href=\"http://www.npr.org/sections/thesalt/2017/08/08/542145177/how-the-battling-kellogg-brothers-revolutionized-american-breakfast\">\u003cem>those \u003c/em>\u003c/a>\u003ca href=\"http://www.npr.org/sections/thesalt/2017/08/08/542145177/how-the-battling-kellogg-brothers-revolutionized-american-breakfast\">Kelloggs\u003c/a>. Although the name is now synonymous with breakfast, their original mission was to take a broader approach to wellness, with a retreat founded on their Seventh-Day Adventist health principles — a vegetarian diet, with days full of exercise (and sans tobacco and alcohol).\u003c/p>\n\u003cp>Many guests of the Battle Creek Sanitarium signed up for the program because of dyspepsia — aka heartburn, indigestion, bloat and other such digestive unpleasantness. And Markel says it's not surprising, given the diet of the time.\u003c/p>\n\u003cp>\"They ate a lot of cured salted meats simmering in fatty gravy, a lot of butter, a lot of fried foods, a lot of sugar — and washed it down with a lot of alcohol.\"\u003c/p>\n\u003cp>Although Dr. John Harvey Kellogg's vegetarianism was inspired by his faith, the prevalence of indigestion (Walt Whitman called it \"\u003ca href=\"https://www.nytimes.com/2016/04/30/books/walt-whitman-promoted-a-paleo-diet-who-knew.html?mcubz=3\">the great American evil\u003c/a>\") gave Kellogg's clean eating a toehold in the wider culture, as the sanitarium drew guests such as women's and civil rights activist Sojourner Truth, pilot Amelia Earhart and \u003cem>Tarzan\u003c/em> actor Johnny Weismuller. In addition to health treatments, guests dined on then-revolutionary dishes like those containing soy milk or probiotics, flaked whole grain cereals ... and mock meat.\u003c/p>\n\u003cp>\"The doctor, as part of his own research, had a food lab,\" explains Markel. He, his wife, and his brother began to experiment with nut-based mock meats. And, according to the notebooks, there were \u003cem>a lot\u003c/em> of experiments.\u003c/p>\n\u003cp>\"It didn't hold together, or there wasn't enough gluten, or they found boiling them at too high a temperature made them taste acrid or sour. Sometimes they even measured barometric pressure,\" laughs Markel. \"Like Edison, that's classic 19th century invention — you just try a million things until it worked. John Harvey Kellogg was exactly that type of inventor, but his lab was a kitchen.\"\u003c/p>\n\u003cp>After all this tinkering, the Kelloggs came out with mock meats formed from a mix of nuts and gluten. Their first success was Protose — Kellogg claimed that the product \"resembles potted veal or chicken. It has a distinctly meaty odor and flavor. When a bit is torn off and chewed, it shows a distinct fiber. It is of such consistency that it may be masticated like tender meat and when cooked retains its form as does meat.\"\u003c/p>\n\u003cp>This may have been a bit of an exaggeration — by all accounts, Protose tastes like, well, peanuts. And gluten. But it was protein-filled (or, to use the parlance of the time, blood-building), palatable, and, most importantly, had a monopoly in the mock-meat market. Kellogg served it to guests, and also sold cans via mail order — Markel estimates that at their height, annual sales of mock meat totaled over one million dollars.\u003c/p>\n\u003cp>To boost popularity, Battle Creek produced recipe catalogues explaining how to make a delicious mushroom gravy for Protose, or to serve it to taste just like veal or chicken. Later products included veggie hot dogs, as well as \"skallops\" and other mock meats — although, Markel notes, \"They were all made out of the same thing, just shaped differently. There are only so many nuts, and so many things you can do with gluten.\"\u003c/p>\n\u003cp>Other products followed suit in that era, mostly also from Adventist-affiliated corporations following a similar model of canned mock meat. For a while, that was pretty much the entirety of the mock-meat industry.\u003c/p>\n\u003cp>\u003cstrong>The new vegetarian movement\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.earthandtablelawreporter.com/about/\">Paul Swanson\u003c/a>, an intellectual property litigator with a special interest in food, dug into \u003ca href=\"http://www.earthandtablelawreporter.com/2016/06/20/patenting-the-quest-for-a-more-perfect-veggie-burger/\">patent history\u003c/a> to track the evolution of veggie burgers. After the initial spate of Protose-inspired mock-meat development, he says, the scene was fairly quiet (save for the mid-century development of Bac-O Bits, which are arguably more of a salad condiment than full-fledged meat substitute). But then, as the natural foods movement, countercultural resistance and other social movements took hold, eating habits similarly began to change.\u003c/p>\n\u003cp>\"You go into the 70s, and there's a newfound movement for vegetarianism,\" Swanson observes. \"You then have the second wave of innovation.\"\u003c/p>\n\u003cp>Products like \u003ca href=\"http://www.gardenburger.com/\">Gardenburger\u003c/a> and \u003ca href=\"http://www.kraftheinz-foodservice.com/en/productsandbrands/meats/boca/products\">Boca Burger\u003c/a> were developed, and began to spread across the country. These veggie patties not only tasted better than their turn-of-the-century forebears — they also ditched the cans, showing up in the freezer section.\u003c/p>\n\u003cp>\"Product placement is really important — if they want to be thought of as fresh, there's a psychology thing going on,\" acknowledges Swanson.\u003c/p>\n\u003cp>While these patties were sold closer to the frozen beef burgers, the second wave of mock meat was still mostly for vegetarians, or those steering clear of saturated fats (these were the days before Meatless Mondays.)\u003c/p>\n\u003cp>But on today's grills, we'll find something that's more like a third wave of veggie burgers, engineered to be more like meat than could have been conceived in the basement health-food stores of the 1980s (or the Kellogg labs of a century prior). According to Swanson, the novelty is no longer in the processing, but in the materials themselves.\u003c/p>\n\u003cp>\"The recent patents are more about the composition. Things that \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/11/514544431/saving-the-planet-one-burger-at-a-time-this-juicy-patty-is-meat-free\">bleed\u003c/a> ... they're doing so much work tearing apart and putting together plant matter.\"\u003c/p>\n\u003cp>Unlike the early religiously affiliated mock-meat producers, or the second-wave countercultural companies like Oregon's Gardenburger, some of these third-wave veggie burger makers (unsurprisingly) come out of Silicon Valley.\u003c/p>\n\u003cp>The vegetarians (or omnivores) who toss a veggie burger on the grill this weekend may be looking for a modern \"disruption\" of the meat industry — either for health, environmental or ethical concerns. Or they might just be wanting a delicious summer cookout. And they can achieve their tasty goal with a just-developed can't-believe-it's-not-meat creation, or the current iteration of the classic second-wave burgers.\u003c/p>\n\u003cp>Although sadly, not with Protose — the last cans stopped production after just about a century. But thanks to those pioneers, the modern-day bearers of the mock-meat torch can be found at pretty much any neighborhood grocery store.\u003c/p>\n\u003cp>\u003cem>Deena Prichep is a freelance print and radio journalist based in Portland, Ore.\u003c/em> \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> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120357/the-rise-of-mock-meat-how-its-story-reflects-americas-ever-changing-values","authors":["byline_bayareabites_120357"],"categories":["bayareabites_11028","bayareabites_4084","bayareabites_1873"],"tags":["bayareabites_15957","bayareabites_15750","bayareabites_11765","bayareabites_8687","bayareabites_9321"],"featImg":"bayareabites_120360","label":"bayareabites"},"bayareabites_119832":{"type":"posts","id":"bayareabites_119832","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119832","score":null,"sort":[1504227116000]},"guestAuthors":[],"slug":"recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","title":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs","publishDate":1504227116,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.","status":"publish","parent":0,"modified":1534197174,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":810},"headData":{"title":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs | KQED","description":"This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs","datePublished":"2017-09-01T00:51:56.000Z","dateModified":"2018-08-13T21:52:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119832 https://ww2.kqed.org/bayareabites/?p=119832","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/","disqusTitle":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs","videoEmbed":"https://youtu.be/fH02Rd5D2pA","path":"/bayareabites/119832/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\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 make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119832/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","authors":["5015","5014","11350"],"categories":["bayareabites_11028","bayareabites_12869","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_515","bayareabites_2813","bayareabites_11765","bayareabites_218","bayareabites_453"],"featImg":"bayareabites_120290","label":"bayareabites"},"bayareabites_119828":{"type":"posts","id":"bayareabites_119828","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119828","score":null,"sort":[1503852750000]},"guestAuthors":[],"slug":"recipe-sweet-summer-blueberry-crumble","title":"Recipe: Sweet Summer Blueberry Crumble","publishDate":1503852750,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120223,120242,120226,120225\"]\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","status":"publish","parent":0,"modified":1554413201,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":650},"headData":{"title":"Recipe: Sweet Summer Blueberry Crumble | KQED","description":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: Sweet Summer Blueberry Crumble","datePublished":"2017-08-27T16:52:30.000Z","dateModified":"2019-04-04T21:26:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119828 https://ww2.kqed.org/bayareabites/?p=119828","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/","disqusTitle":"Recipe: Sweet Summer Blueberry Crumble","videoEmbed":"https://youtu.be/skHmY0MFI8M","path":"/bayareabites/119828/recipe-sweet-summer-blueberry-crumble","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"120223,120242,120226,120225","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\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/119828/recipe-sweet-summer-blueberry-crumble","authors":["5015","5014","11350"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1183","bayareabites_11765","bayareabites_343","bayareabites_3682"],"featImg":"bayareabites_120245","label":"bayareabites"},"bayareabites_111748":{"type":"posts","id":"bayareabites_111748","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111748","score":null,"sort":[1472763614000]},"guestAuthors":[],"slug":"labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette","title":"Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette","publishDate":1472763614,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Boneless, skinless chicken breasts have the reputation of being one of the most boring things you can cook, and are typically relegated to can’t-think-of-anything-better weeknight meals. But I still love them, and I don’t think they have to be that way. Yes, it’s true that when I make chicken (which is often since it’s my go-to meat) I tend to braise bone-in thighs or roast a whole salt-rubbed bird. But you seriously can’t beat the simple, humble boneless, skinless chicken breast for ease and get-that-meal-on-the-table-because-the-toddler-is-screaming quickness.\u003c/p>\n\u003col>\n\u003cstrong>If you follow a few simple steps, you can be rewarded with juicy, flavorful chicken breasts that take center stage on your plate:\u003c/strong>\n\u003cli>Pound your chicken breasts so that they are of uniform thickness. This will help ensure that they cook through at the same rate.\u003c/li>\n\u003cli>Brine them! You don’t need to do it for long, 30 minutes is great, but tossing your breasts in a salty brine will seal in the juiciness and add flavor throughout the meat.\u003c/li>\n\u003cli>Grill them! This adds a lot of flavor, whether you use charcoal or a gas grill. Just be careful not to overcook them.\u003c/li>\n\u003cli>Let them rest for about 10 minutes for the juices to re-distribute, also helping to ensure that the breasts remain juicy.\u003c/li>\n\u003cli>Finally, serve them with a simple sauce. A vinaigrette, which I’ve included below, is a healthy and simple way to add flavor. You can also top them with purchased pesto of any sort (basil, sundried tomato, arugula, etc); a zingy homemade chimichurri; or your favorite salsa, such as spicy chipotle or tomatillo.\u003c/li>\n\u003c/ol>\n\u003ch2>Easy Grilled Chicken with Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes 4–6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 boneless skinless chicken breasts, each about 8 oz\u003c/li>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>About 4 ice cubes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1 tbsp finely chopped fresh herbs, such as oregano, thyme, marjoram and/or basil\u003c/li>\n\u003cli>1 clove minced garlic\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lemon\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick. Repeat with all of the breasts.\u003c/li>\n\u003cfigure id=\"attachment_111798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg\" alt=\"Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. If the water is still lukewarm, add 4-6 ice cubes. Add the chicken breasts, cover, and refrigerate for 30 minutes to 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_111802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg\" alt=\"In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine1.jpg\" alt=\"Brine the chicken breasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brine the chicken breasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. Shake to combine. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_111793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg\" alt=\"Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-sauce.jpg\" alt=\"Shake to combine. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shake to combine. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Remove the chicken breasts from the brine and pat dry with a paper towel. Brush with olive oil.\u003c/li>\n\u003cli>Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\u003c/li>\n\u003cfigure id=\"attachment_111792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-grill.jpg\" alt=\"Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 150-160F. Transfer to a platter, tent with foil, and let rest for 10 minutes.\u003c/li>\n\u003cli>Spoon the vinaigrette over the chicken breasts and serve.\u003c/li>\n\u003cfigure id=\"attachment_111803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-finish1.jpg\" alt=\"Spoon the vinaigrette on top of the rested chicken breasts and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the vinaigrette over the chicken breasts and serve.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chicken breasts don’t have to be dry or boring. Here’s how to keep them juicy and flavorful on the grill!","status":"publish","parent":0,"modified":1473183795,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":680},"headData":{"title":"Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette | KQED","description":"Chicken breasts don’t have to be dry or boring. Here’s how to keep them juicy and flavorful on the grill!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette","datePublished":"2016-09-01T21:00:14.000Z","dateModified":"2016-09-06T17:43:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111748 http://ww2.kqed.org/bayareabites/?p=111748","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/","disqusTitle":"Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette","path":"/bayareabites/111748/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Boneless, skinless chicken breasts have the reputation of being one of the most boring things you can cook, and are typically relegated to can’t-think-of-anything-better weeknight meals. But I still love them, and I don’t think they have to be that way. Yes, it’s true that when I make chicken (which is often since it’s my go-to meat) I tend to braise bone-in thighs or roast a whole salt-rubbed bird. But you seriously can’t beat the simple, humble boneless, skinless chicken breast for ease and get-that-meal-on-the-table-because-the-toddler-is-screaming quickness.\u003c/p>\n\u003col>\n\u003cstrong>If you follow a few simple steps, you can be rewarded with juicy, flavorful chicken breasts that take center stage on your plate:\u003c/strong>\n\u003cli>Pound your chicken breasts so that they are of uniform thickness. This will help ensure that they cook through at the same rate.\u003c/li>\n\u003cli>Brine them! You don’t need to do it for long, 30 minutes is great, but tossing your breasts in a salty brine will seal in the juiciness and add flavor throughout the meat.\u003c/li>\n\u003cli>Grill them! This adds a lot of flavor, whether you use charcoal or a gas grill. Just be careful not to overcook them.\u003c/li>\n\u003cli>Let them rest for about 10 minutes for the juices to re-distribute, also helping to ensure that the breasts remain juicy.\u003c/li>\n\u003cli>Finally, serve them with a simple sauce. A vinaigrette, which I’ve included below, is a healthy and simple way to add flavor. You can also top them with purchased pesto of any sort (basil, sundried tomato, arugula, etc); a zingy homemade chimichurri; or your favorite salsa, such as spicy chipotle or tomatillo.\u003c/li>\n\u003c/ol>\n\u003ch2>Easy Grilled Chicken with Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes 4–6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 boneless skinless chicken breasts, each about 8 oz\u003c/li>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>About 4 ice cubes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1 tbsp finely chopped fresh herbs, such as oregano, thyme, marjoram and/or basil\u003c/li>\n\u003cli>1 clove minced garlic\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lemon\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick. Repeat with all of the breasts.\u003c/li>\n\u003cfigure id=\"attachment_111798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg\" alt=\"Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. If the water is still lukewarm, add 4-6 ice cubes. Add the chicken breasts, cover, and refrigerate for 30 minutes to 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_111802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg\" alt=\"In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine1.jpg\" alt=\"Brine the chicken breasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brine the chicken breasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. Shake to combine. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_111793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg\" alt=\"Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-sauce.jpg\" alt=\"Shake to combine. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shake to combine. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Remove the chicken breasts from the brine and pat dry with a paper towel. Brush with olive oil.\u003c/li>\n\u003cli>Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\u003c/li>\n\u003cfigure id=\"attachment_111792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-grill.jpg\" alt=\"Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 150-160F. Transfer to a platter, tent with foil, and let rest for 10 minutes.\u003c/li>\n\u003cli>Spoon the vinaigrette over the chicken breasts and serve.\u003c/li>\n\u003cfigure id=\"attachment_111803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-finish1.jpg\" alt=\"Spoon the vinaigrette on top of the rested chicken breasts and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the vinaigrette over the chicken breasts and serve.\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/111748/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_621","bayareabites_15581","bayareabites_2550","bayareabites_11765"],"featImg":"bayareabites_111791","label":"bayareabites"},"bayareabites_111746":{"type":"posts","id":"bayareabites_111746","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111746","score":null,"sort":[1472664960000]},"guestAuthors":[],"slug":"labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","title":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple","publishDate":1472664960,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.","status":"publish","parent":0,"modified":1472765806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":559},"headData":{"title":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple | KQED","description":"Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple","datePublished":"2016-08-31T17:36:00.000Z","dateModified":"2016-09-01T21:36:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111746 http://ww2.kqed.org/bayareabites/?p=111746","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/31/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple/","disqusTitle":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple","path":"/bayareabites/111746/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\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/111746/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2250","bayareabites_1289","bayareabites_401","bayareabites_2550","bayareabites_11765","bayareabites_8348","bayareabites_616","bayareabites_15582"],"featImg":"bayareabites_111751","label":"bayareabites"},"bayareabites_99985":{"type":"posts","id":"bayareabites_99985","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99985","score":null,"sort":[1441573628000]},"guestAuthors":[],"slug":"heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl","title":"Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl","publishDate":1441573628,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.\u003c/p>\n\u003cp>I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado. \u003c/p>\n\u003cp>Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear. \u003c/p>\n\u003cp>You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.\u003c/p>\n\u003cp>Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can get even more elaborate by topping it with grilled or poached shrimp, cubes of soft flavorful cheese, sliced hard-boiled eggs, or mini avocado toasts.\u003c/p>\n\u003cfigure id=\"attachment_100095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-overhead.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heirloom Tomato Gazpacho\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 1/4 lbs (about 6 large) ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1 (12-oz) jar roasted red or piquillo peppers, roughly chopped\u003c/li>\n\u003cli>1/2 English cucumber, peeled and chopped\u003c/li>\n\u003cli>1 tablespoon Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons unseasoned rice vinegar\u003c/li>\n\u003cli>1/3 cup good-quality extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>Hot pepper sauce, such as Melinda’s habañero sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Garnish\u003c/em>\u003c/strong>\n\u003cli>Avocado, peeled, seeded and diced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100130,100123,100131,100121,100120,100124,100125,100126,100129,100128,100097\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a blender, puree the tomatoes, roasted peppers, cucumber, Worcestershire, and vinegar until very smooth. While the machine is running, slowly add the olive oil. Season to taste with salt, pepper, and hot sauce. Pour the soup through a fine-mesh sieve set over a large bowl; use a rubber spatula to push the soup through.\u003c/li>\n\u003cli>Transfer to an airtight container and chill for at least an hour.\u003c/li>\n\u003cli>Garnish each serving with the avocado, a drizzle of olive oil and a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Packed with tomatoes, roasted peppers, cucumber, and avocado, this chilled soup is the epitome of summertime in a bowl.","status":"publish","parent":0,"modified":1441927126,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":437},"headData":{"title":"Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl | KQED","description":"Packed with tomatoes, roasted peppers, cucumber, and avocado, this chilled soup is the epitome of summertime in a bowl.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl","datePublished":"2015-09-06T21:07:08.000Z","dateModified":"2015-09-10T23:18:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99985 http://ww2.kqed.org/bayareabites/?p=99985","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/06/heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl/","disqusTitle":"Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl","path":"/bayareabites/99985/heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.\u003c/p>\n\u003cp>I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado. \u003c/p>\n\u003cp>Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear. \u003c/p>\n\u003cp>You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.\u003c/p>\n\u003cp>Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini. \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>You can get even more elaborate by topping it with grilled or poached shrimp, cubes of soft flavorful cheese, sliced hard-boiled eggs, or mini avocado toasts.\u003c/p>\n\u003cfigure id=\"attachment_100095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-overhead.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heirloom Tomato Gazpacho\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 1/4 lbs (about 6 large) ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1 (12-oz) jar roasted red or piquillo peppers, roughly chopped\u003c/li>\n\u003cli>1/2 English cucumber, peeled and chopped\u003c/li>\n\u003cli>1 tablespoon Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons unseasoned rice vinegar\u003c/li>\n\u003cli>1/3 cup good-quality extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>Hot pepper sauce, such as Melinda’s habañero sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Garnish\u003c/em>\u003c/strong>\n\u003cli>Avocado, peeled, seeded and diced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100130,100123,100131,100121,100120,100124,100125,100126,100129,100128,100097","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a blender, puree the tomatoes, roasted peppers, cucumber, Worcestershire, and vinegar until very smooth. While the machine is running, slowly add the olive oil. Season to taste with salt, pepper, and hot sauce. Pour the soup through a fine-mesh sieve set over a large bowl; use a rubber spatula to push the soup through.\u003c/li>\n\u003cli>Transfer to an airtight container and chill for at least an hour.\u003c/li>\n\u003cli>Garnish each serving with the avocado, a drizzle of olive oil and a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99985/heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1214","bayareabites_9711","bayareabites_11765","bayareabites_439"],"featImg":"bayareabites_100098","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_99992":{"type":"posts","id":"bayareabites_99992","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99992","score":null,"sort":[1441327302000]},"guestAuthors":[],"slug":"fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel","title":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel","publishDate":1441327302,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/em>\u003c/p>\n\u003cp>Nutty, rich, and creamy, less-than-commonplace fingerling potatoes easily elevate a dish or a meal. They are excellent roasted in the oven (I use a cast-iron pan) with a bit of olive oil and kosher salt, or boiled and tossed with butter and herbs. But they also shine in this gorgeous potato salad.\u003c/p>\n\u003cp>Chopped briny black olives, sweet fennel, red onion, and earthy parsley pair beautifully with the creamy-tender potatoes which are simply boiled and chopped before being bathed in a sweet-tart vinaigrette of orange juice, garlic, vinegar, and grainy mustard.\u003c/p>\n\u003cp>This salad is excellent served alongside grilled meats, such as lamb chops, ribeye steak, or brined chicken thighs. It’s also terrific with meatier fish like swordfish or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a>, or even as a component to a vegetarian buffet.\u003c/p>\n\u003cfigure id=\"attachment_99994\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 clove garlic, minced and smashed with salt\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>3 lbs fingerling potatoes, halved if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/2 red onion, finely chopped (about 1 scant cup)\u003c/li>\n\u003cli>1 small fennel bulb, trimmed and finely chopped, fronds reserved for garnish\u003c/li>\n\u003cli>1/2 cup sliced black olives, chopped\u003c/li>\n\u003cli>1/4 cup packed finely chopped fresh flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100006,100000,100017,100005,100007,100001,100004,100003,99998\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 15 minutes. Drain the potatoes and let cool slightly, then cut them into bite-sized pieces.\u003c/li>\n\u003cli>While the potatoes are cooking, make the vinaigrette. In a bowl, whisk together the orange juice, vinegar, mustard, garlic, and orange zest. Slowly add the olive oil while continuously whisking. Season with salt and pepper.\u003c/li>\n\u003cli>Put the potatoes in a large serving bowl and add the onion, fennel, olives, and parsley. Drizzle with the vinaigrette. Taste and season with more salt and pepper if needed. Set aside for 1 hour at room temperature or refrigerate for up to 4 hours. Serve.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.","status":"publish","parent":0,"modified":1526388337,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":420},"headData":{"title":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel | KQED","description":"Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel","datePublished":"2015-09-04T00:41:42.000Z","dateModified":"2018-05-15T12:45:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99992 http://ww2.kqed.org/bayareabites/?p=99992","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/03/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel/","disqusTitle":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel","source":"Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/","path":"/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/em>\u003c/p>\n\u003cp>Nutty, rich, and creamy, less-than-commonplace fingerling potatoes easily elevate a dish or a meal. They are excellent roasted in the oven (I use a cast-iron pan) with a bit of olive oil and kosher salt, or boiled and tossed with butter and herbs. But they also shine in this gorgeous potato salad.\u003c/p>\n\u003cp>Chopped briny black olives, sweet fennel, red onion, and earthy parsley pair beautifully with the creamy-tender potatoes which are simply boiled and chopped before being bathed in a sweet-tart vinaigrette of orange juice, garlic, vinegar, and grainy mustard.\u003c/p>\n\u003cp>This salad is excellent served alongside grilled meats, such as lamb chops, ribeye steak, or brined chicken thighs. It’s also terrific with meatier fish like swordfish or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a>, or even as a component to a vegetarian buffet.\u003c/p>\n\u003cfigure id=\"attachment_99994\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\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>Ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 clove garlic, minced and smashed with salt\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>3 lbs fingerling potatoes, halved if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/2 red onion, finely chopped (about 1 scant cup)\u003c/li>\n\u003cli>1 small fennel bulb, trimmed and finely chopped, fronds reserved for garnish\u003c/li>\n\u003cli>1/2 cup sliced black olives, chopped\u003c/li>\n\u003cli>1/4 cup packed finely chopped fresh flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100006,100000,100017,100005,100007,100001,100004,100003,99998","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 15 minutes. Drain the potatoes and let cool slightly, then cut them into bite-sized pieces.\u003c/li>\n\u003cli>While the potatoes are cooking, make the vinaigrette. In a bowl, whisk together the orange juice, vinegar, mustard, garlic, and orange zest. Slowly add the olive oil while continuously whisking. Season with salt and pepper.\u003c/li>\n\u003cli>Put the potatoes in a large serving bowl and add the onion, fennel, olives, and parsley. Drizzle with the vinaigrette. Taste and season with more salt and pepper if needed. Set aside for 1 hour at room temperature or refrigerate for up to 4 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_2250","bayareabites_1289","bayareabites_13330","bayareabites_11765","bayareabites_9329","bayareabites_300","bayareabites_218","bayareabites_11793"],"featImg":"bayareabites_100019","label":"source_bayareabites_99992"},"bayareabites_99830":{"type":"posts","id":"bayareabites_99830","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99830","score":null,"sort":[1441211228000]},"guestAuthors":[],"slug":"grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","title":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","publishDate":1441211228,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’ll admit it...I’m not a big fan of shrimp. I think I just ate way too much of it when I was a kid (when it was one of my favorite foods). Also, I don’t think it’s prepared well much of the time: underflavored, overcooked, undercooked, mushy and watery, you get the idea. \u003c/p>\n\u003cp>Before I turn you completely off of shrimp, I do love it when it’s made well. Throw it on the grill (or a stovetop grill pan) and add a zingy sweet and spicy vinaigrette, and I’m on board. Especially if I can convince someone else to clean the shrimp!\u003c/p>\n\u003cp>This particular salad has completely won me over. Not only is it super flavorful, but it’s also super healthy. Baby greens, ideally sweeter greens like mache or baby spinach, are topped with a tangle of fresh zucchini “noodles” and plenty of plump, perfectly cooked shrimp along with a Thai-style vinaigrette made with fresh herbs, lime, and sweet chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_99943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg\" alt=\"Creating zucchini “noodles” with a julienne peeler.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99943\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creating zucchini “noodles” with a julienne peeler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nTo create the zucchini “noodles” there are a whole range of tools you can use (to name a few):\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/williams-sonoma-open-kitchen-sharpened-julienne-peeler/\" target=\"_blank\">julienne peeler\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/6572080/\" target=\"_blank\">spiralizer\u003c/a>\u003c/li>\n\u003cli>vegetable peeler (for ribbons)\u003c/li>\n\u003cli>mandolin (for ribbons)\u003c/li>\n\u003c/ul>\n\u003cp>I like to leave my zucchini unpeeled because there are more nutrients in the peel, but if you want the zucchini to more closely resemble real noodles, you can peel it.\u003c/p>\n\u003cfigure id=\"attachment_99941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-plated.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>For the Salad\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>24 large shrimp, peeled, tails left on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>2 zucchini, ends trimmed\u003c/li>\n\u003cli>6 cups baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1/2 cup chopped Thai or regular basil\u003c/li>\n\u003cli>1/2 cup chopped cilantro\u003c/li>\n\u003cli>2 tbsp Thai sweet chili sauce\u003c/li>\n\u003cli>1/4 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99951,99955,99954,99949,99952,99953,99957,99950,99956,99948,99945\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>If using a gas or charcoal grill, soak 8 wooden skewers in water for 30 minutes (or use metal skewers).\u003c/li>\n\u003cli>To make the vinaigrette, in a bowl, whisk together the lime zest and juice, chili sauce, basil and cilantro. Slowly drizzle in the oil, while whisking, until the vinaigrette is well combined. Set aside.\u003c/li>\n\u003cli>Divide the salad greens between 4 to 6 plates. Use a julienne peeler or spiral vegetable cutter to create zucchini “noodles,” or use a vegetable peeler to create zucchini ribbons. Divide between the salads. Set aside.\u003c/li>\n\u003cli>Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Or, heat a stovetop grill.\u003c/li>\n\u003cli>(If using the outdoor grill, thread the shrimp onto the skewers, 3 shrimp to a kebab.) Brush the grill with olive oil, then sprinkle with salt and lime juice. Grill, turning once, until nicely charred, about 3 minutes.\u003c/li>\n\u003cli>Brush the shrimp with the vinaigrette. Drizzle some vinaigrette over each salad, and top with the grilled shrimp. Serve with more vinaigrette on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Simple and healthy, and with plenty of punchy flavor, this salad makes the perfect end-of-summer salad for a weekend BBQ.","status":"publish","parent":0,"modified":1498083681,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":561},"headData":{"title":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette | KQED","description":"Simple and healthy, and with plenty of punchy flavor, this salad makes the perfect end-of-summer salad for a weekend BBQ.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","datePublished":"2015-09-02T16:27:08.000Z","dateModified":"2017-06-21T22:21:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99830 http://ww2.kqed.org/bayareabites/?p=99830","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/","disqusTitle":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","path":"/bayareabites/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ll admit it...I’m not a big fan of shrimp. I think I just ate way too much of it when I was a kid (when it was one of my favorite foods). Also, I don’t think it’s prepared well much of the time: underflavored, overcooked, undercooked, mushy and watery, you get the idea. \u003c/p>\n\u003cp>Before I turn you completely off of shrimp, I do love it when it’s made well. Throw it on the grill (or a stovetop grill pan) and add a zingy sweet and spicy vinaigrette, and I’m on board. Especially if I can convince someone else to clean the shrimp!\u003c/p>\n\u003cp>This particular salad has completely won me over. Not only is it super flavorful, but it’s also super healthy. Baby greens, ideally sweeter greens like mache or baby spinach, are topped with a tangle of fresh zucchini “noodles” and plenty of plump, perfectly cooked shrimp along with a Thai-style vinaigrette made with fresh herbs, lime, and sweet chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_99943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg\" alt=\"Creating zucchini “noodles” with a julienne peeler.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99943\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creating zucchini “noodles” with a julienne peeler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nTo create the zucchini “noodles” there are a whole range of tools you can use (to name a few):\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/williams-sonoma-open-kitchen-sharpened-julienne-peeler/\" target=\"_blank\">julienne peeler\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/6572080/\" target=\"_blank\">spiralizer\u003c/a>\u003c/li>\n\u003cli>vegetable peeler (for ribbons)\u003c/li>\n\u003cli>mandolin (for ribbons)\u003c/li>\n\u003c/ul>\n\u003cp>I like to leave my zucchini unpeeled because there are more nutrients in the peel, but if you want the zucchini to more closely resemble real noodles, you can peel it.\u003c/p>\n\u003cfigure id=\"attachment_99941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-plated.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>For the Salad\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>24 large shrimp, peeled, tails left on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>2 zucchini, ends trimmed\u003c/li>\n\u003cli>6 cups baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1/2 cup chopped Thai or regular basil\u003c/li>\n\u003cli>1/2 cup chopped cilantro\u003c/li>\n\u003cli>2 tbsp Thai sweet chili sauce\u003c/li>\n\u003cli>1/4 cup canola oil\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":"99951,99955,99954,99949,99952,99953,99957,99950,99956,99948,99945","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>If using a gas or charcoal grill, soak 8 wooden skewers in water for 30 minutes (or use metal skewers).\u003c/li>\n\u003cli>To make the vinaigrette, in a bowl, whisk together the lime zest and juice, chili sauce, basil and cilantro. Slowly drizzle in the oil, while whisking, until the vinaigrette is well combined. Set aside.\u003c/li>\n\u003cli>Divide the salad greens between 4 to 6 plates. Use a julienne peeler or spiral vegetable cutter to create zucchini “noodles,” or use a vegetable peeler to create zucchini ribbons. Divide between the salads. Set aside.\u003c/li>\n\u003cli>Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Or, heat a stovetop grill.\u003c/li>\n\u003cli>(If using the outdoor grill, thread the shrimp onto the skewers, 3 shrimp to a kebab.) Brush the grill with olive oil, then sprinkle with salt and lime juice. Grill, turning once, until nicely charred, about 3 minutes.\u003c/li>\n\u003cli>Brush the shrimp with the vinaigrette. Drizzle some vinaigrette over each salad, and top with the grilled shrimp. Serve with more vinaigrette on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \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/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_11765","bayareabites_1815","bayareabites_864","bayareabites_2633","bayareabites_1258"],"featImg":"bayareabites_99940","label":"bayareabites"}},"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. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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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. 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