S A TVH EO R
STATESJOIN AMERICA’S INGREDIENTS IN A CULINARYJOURNEY AROUND THE WORLD2

S A TVH EO R
STATESJOIN AMERICA’S INGREDIENTS IN A CULINARYJOURNEY AROUND THE WORLD2

SAVOR THE STATES©2022 U.S. Department of Agriculture, Foreign
Agricultural Service, London. All rights reservedFirst edition printed in 2022 in the UK
Compiled by: U.S. Department of Agriculture,
Foreign Agricultural Service, London & LOTUS
Edited by: Katie Fisher & Emma Toogood
Designed by: Paul Cocker
Contributors: Lizzy Capps, Lis Ellis,
Megan Georgia, Radha Joshi, Lizzie Morton,
Ekta Rajagopalan, Phil Turner

Published by Meze Publishing Limited
Unit 1b, 2 Kelham Square
Kelham Riverside
Sheffield S3 8SD
Web: www.mezepublishing.co.uk
Telephone: 0114 275 7709
Email: info@mezepublishing.co.uk
No part of this book shall be reproduced ortransmitted in any form or by any means, electronic
or mechanical, including photocopying, recording,or by any information retrieval system without
written permission of the publisher.
Although every precaution has been taken in
the preparation of this work, the publisher andauthor assume no responsibility for errors oromissions. Neither is any liability assumed fordamages resulting from the use of this information
contained herein.

4

S AV O R T H E S TAT E S
A CULINARY JOURNEY AROUND THE WORLD

From the chilled waters of Alaska to the rich soils of California, and the coastal prairies of Louisiana to the New England
mountain tops, America’s vast landscapes are packed with fertile land and natural resources as well as the climates tosupport and nourish agricultural harvests.
The United States is a major global supplier of a diverse array of food products. To this end, Savor the States is on a
mission to showcase the quality, variety, diversity, and abundance of food and drink from the United States.
Farmers, fishermen, and producers provide high-quality, cost-competitive farm and food products to customers aroundthe globe. Their work helps feed a growing global population as well as supporting rural communities, local economies,
and millions of jobs in related industries.
From walnuts to almonds, grapefruit to cranberries, and dairy to distilleries, retailers and restaurants around the world
are now promoting U.S. origin on packets and menus. No longer just a legal requirement, U.S. origin is proof of authentic
provenance for consumers.
In recent times, we have seen the impact that climate change can have on our food systems and food security which inturn impacts the livelihoods of our agricultural producers. U.S. producers are making climate-smart solutions a priority
to sustain their families, their businesses, and their communities, as well as those around the globe. Nearly 80 countries
have joined the initiative AIM for Climate which has garnered investment in climate-smart agriculture and food systems
innovation.
Against that backdrop, this book celebrates the success of U.S. food and drink and explores how it is savored in countries
across the world. In partnership with the U.S. Department of Agriculture’s Foreign Agricultural Service (FAS) offices
as well as U.S. exporters and promoters, this book curates a selection of vibrant, easy-to-cook, and delicious recipes.
Celebrating farmers, innovation, and local flavors – we hope you enjoy it.

68CONTENTS
Savor the States
A Culinary Journey Around the World.......................................................................................................................................6
Acknowledgements....................................................................................................................................................................14
Responses to Climate Change in Food Production Systems....................................................................................................20
Saving Soil at the Heart of Sustainable Agriculture ..................................................................................................................54
Sustainability in U.S. Agriculture through the Centuries...........................................................................................................88
Happy Herd Happy Planet ......................................................................................................................................................122
Sustainability at the Heart of Food Production......................................................................................................................152
Weights & Measures Conversion Tables.................................................................................................................................192

RECIPEST H E A M E R I CAS

EUROP E

Roasted California Walnut and Cauliflower Tacos

22

Marbella Style One-Pan Chicken

56

Chipotle Vegetarian Three Bean Chili

24

California Cling Peach and Prosciutto ‘Pizza’58

Jerk Chicken with Rice

26

Sparkling Florida OJ Aperol Spritz

58

Mac No Cheese Balls

28

Alaska Sole Schnitzel with Browned Butter

60

One Pan Brussels Sprouts and Red Lentil Pie
with a Root Vegetable Crust

U.S. Beef with Couscous

62

30

California Prune Swedish Meatballs

64

Green Pea Pozole

32

Jambalaya Arancini

66

Sticky Red Wings

34

Paella68

Watermelon Mojito

34

Texas Green Chili Jack Smash Burger

36

Pumpkin, Gorgonzola, and California Prune
Baked Risotto

70

The Perfect U.S. Beef Poke Bowl

38

Smoked Trout & Pecan Spread

72

Wild Alaska Sockeye Salmon Cevichewith Mango, Chili, and Cilantro

Lentil Borscht

74

40

Fresh Anjou Pear Tart

76

Wild Rice Salad with Green Goddess Tahini Dressing

42

Treacle and Lemon Tart with USA Medium Grain Rice 78

U.S. Tart Cherry Pie with Spiced Pie Crust

44

Turkish Kunefe

80

Sweet Potato Brownies

46

Rugelach82

Maple Syrup and Bourbon Ice Creamwith Salted Candied Pecans

48

Belgian Waffles with Boozy Cherry
and Cranberry Compote

84

No-Bake Montmorency Tart Cherry Cheesecake

50
10

A FR I CA & M I DDL E EASTS OUTH AS IA

Cauliflower and Chickpea Stew

90

Bánh Mi Style Maine Lobster Roll

154

Chicken Tagine with Tomatoes, Preserved Lemons& California Walnut Chermoula

92

California Walnut Dahi Kebab

156

Crispy Black Lentil Falafel Bites

94

Crispy Alaska Pollock Spicy Hanoi Noodle Bowl

158

Doro Wat (Ethiopian Chicken Stew)

96

Adobong Puso ng Saging(Banana Blossom Adobo with U.S. Black Beans)

160

Middle Eastern Lamb and Lentil Meatballs with
Salted Tahini Yogurt Sauce and Pickled Vegetables

98

Chicken Curry with California Prunes
and Brown Rice

162

Ghanaian Kyinkyinga(Beef Kebabs with Spicy Peanut Sauce)

Chicken Satay Meatballs

164

100

Chilled Asian Noodles with Shrimp

166

Israeli Sweet Potato and Lentil Fritterswith Garlic Yogurt Sauce

102

Lime and Ginger Carrot Soup

168

Medjool Date Honey Glazed Shrimp

104

Little Thai Shrimp Cakes
with Cucumber Dipping Sauce

170

Watermelon Grape Fizz

104

Superior Tofu with Hot Bean Dressing

172

Seafood Potjie

106

North African Meatballs with
California Prunes and Pine Nuts

Sweet Potato Tikki Chaatwith Avocado and Cilantro Chutney

174

108

Papaya Peanut Dip

176

Peanut Soup with Rice

110

Southern Sling178

Stuffed Washington Apples

112

Cranberry Shrikhand Trifle

180

Sweet Medjool Date Ravioli

114

Blueberry Dahi Bhalla

182

Israeli Orange Blossom Semolina Cake

116

Strawberry Pavlova Wreath with Pistachio Cream184

Malva Pudding

118

NORT H AS I A
Beetroot, California Raisin, Hazelnut and Tofu Salad

124

Tokyo Whiskey Sour

124

Bulgogi-Style Beef Fried Rice

126

Korean Style BBQ Beef with Kimchi Slaw

128

Almond Crumble Salad with Kimchi Sauce

130

Congee with Spinach and Shiitake132

Five-Flavored Long-Life Noodles

134

Korean Popcorn Chickenwith a Pickled Cucumber and Radish Salad

136

Lacy Chicken or Pork and Beluga Lentil Gyoza

138

Lobster Spring Rolls
with Watermelon Sweet and Sour Sauce

140

Okonomiyaki with Olives and Vegetables

142

Rainbow Vegetable Bowl

144

Walnut and Red Bean Paste Steamed Buns

146

Matcha Covered Strawberries

148

12

S AV O R T H E S TAT E S
IS A CULINARY JOURNEY AROUND THE WORLD,A COLLECTION OF RECIPES SHOWCASING
U . S . P R O D U C T S A N D U . S . S U S TA I N A B L E
A G R I C U LT U R A L P R A C T I C E S .

To produce this book, we have worked with offices representing
USDA across five continents. They’ve sent recipes, images, andideas for inclusion. Such is the quality and creativity of these teams
there may even be Volume Two.
Thank you to all the industry partners
who have supported this project.
Special thanks go to Cynthia Guven, Kathy Yao,
Julie Vasquez-Nicholson, Dorian Lunt and Jennifer Wilson
for their vision and tireless efforts to edit and collate all the content.

14

16

18

THE AMERICASR E S P O N S E S TO C L I M AT E C H A N G E
IN FOOD PRODUCTION SYSTEMSThe effects of climate change on our food production systems are already a reality. Food production is changing, impactingsome of the trends we are seeing from food producers, farmers, and fishermen, including:Diversity of foods – There has been significant attention on the resilience of food supply across the planet. Consumers
are looking for a greater diversity of foods to suit their tastes in a climate-friendly world. As an example, we are seeing
this in fish counters across retail with the introduction of new seafood species. This trend reflects consumer preference
to support the natural harvest flows of seafood and a willingness to try species that are normally overlooked, such as
Alaska Rockfish.
Conscious meat production – Meat farming has been under the spotlight. Today, U.S. beef producers require fewer
resources than the equivalent system in 1977, using 70 percent of animals, 81 percent of feedstuffs, 88 percent of thewater, and only 67 percent of the land required to produce the same amount of beef. This reduces the waste output andcarbon footprint of beef production by 16 percent from 1977 levels. Approximately 95 percent of water used in cattle
production is for the irrigation of the crops used for feed.
A focus on immunity boosting foods – There is increasing evidence to suggest that a strong immune system helps
to keep a person healthy with a strong uptick in demand for food and drink products that have natural health benefits.
U.S. commodities such as California almonds, walnuts, and prunes have all been quick to bring the health credentials of
their produce to consumers, reinforcing the benefits of their product to boost immunity as well as improve gut and heart
health. U.S. black beans – known to be high in fiber and protein – are also a rich source of antioxidants and may provide
health benefits like those of some common fruits, such as apples or grapes.
Food chain traceability – Transparency is increasingly important to today’s consumers. Technological innovations
to improve traceability continue with greater emphasis on connecting farmer to consumer, whether this be families
producing Washington apples or wines from Oregon. Traceability is an important part of wine production where the useof blockchain allows producers and buyers to trace back the origin of wine to where the grape was grown. The pace ofchange over the last ten years has been fast, and is likely to accelerate even further over the next decade in response to
the climate emergency and the impacts of food on our own health and well-being.

20

21

ROASTED CALIFORNIA WALNUT
AND CAULIFLOWER TACOSPRE PA RAT IO N T IM E : 40 M INU T E S | COOK ING TIME: 30-35 MINUTES | SERVES 6

I N GRE DIE NTSMETHODFOR T H E FI L L I N GPreheat the oven to 500°F. Coat the cauliflower with 1 tablespoon of olive oil,1 small cauliflower head, chopped

place on a baking sheet and roast for 25-30 minutes or until lightly browned.

2 tbsp olive oil

Reduce the oven temperature to 325°F and toast all the walnuts for 5 minutes or

1 cup California walnuts, chopped

until lightly browned. Add half of these to the cauliflower.

¾ cup minced onion

Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion

2 tsp minced garlicand sauté for 5 minutes or until lightly browned. Add the garlic and jalapeño, cook

1 medium jalapeño, seeded andmincedfor 2 more minutes, then stir in the remaining ingredients for the filling. Cook until½ cup water

mixture with the roasted cauliflower and walnuts.

2¼ tbsp tomato paste

Spoon the cauliflower mixture into the warmed tortillas and top with the

2 tsp chili powder

remaining toasted walnuts, cabbage, cheese, and cilantro. Serve with lime wedges

2 tsp ground cuminfor squeezing over the tacos.

the mixture is thick, and the excess water has cooked off. Combine the onion

1 tsp dried oregano
1 tsp salt, or to taste
FOR T H E TAC O S
12 corn tortillas, warmed
1 cup shredded green cabbage¾ cup crumbled cotija cheese
Fresh cilantro leaves
Lime wedges

The California Walnut community includes growers, handlers, customers, and consumers who are
dedicated to sustainability now and for the future. They support education to pass on knowledge ofsustainable practices to new generations.

22

CHIPOTLE VEGETARIAN THREE BEAN CHILIP RE PA RAT IO N T IM E : 10 M INU T E S | COOK ING TIME: 30 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

2 tbsp olive oil

Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion

1 medium onion, diced

and sauté for about 4 minutes. Add the celery, garlic, and half the salt. Sauté for1 stick of celery, sliced

another 3 minutes.

2 cloves of garlic, minced

Add the chili powder, cumin, paprika, chipotle peppers, and remaining salt. Stir to

1 tsp salt

combine the ingredients. Add the crushed tomatoes and broth, then cover the

1 tbsp chili powder

pot and bring it to a boil.

1 tsp ground cumin

Remove the lid once boiling, add all the beans, and reduce the heat to medium.

½ tsp paprika

Let the chili simmer for 10 minutes, uncovered. Turn off the heat and let it sit for

2 chipotle peppers in adobo sauce,roughly chopped

another 10 minutes so that the beans absorb more liquid.

1 x 14 oz can tomatoes, crushed
3 cups vegetable brothServe the chili in bowls with any or all of the optional toppings. Refrigerate any
leftovers. This chili tastes even better the next day!

1 x 15 oz can U.S. pinto beans, drained
and rinsed
1 x 15 oz can U.S. black beans, drained
and rinsed
1 x 15 oz can U.S. kidney beans,drained and rinsed
O PTIO N A L TO PPI NG S
Red onions, chopped
Cilantro, chopped
Grated cheeseSour cream

It is estimated that humans have been growing and eating dry beans for more than 11,000 years. In theAmericas, beans have been grown sustainably for about 6,000 years. (U.S. Sustainability Alliance)

24

JERK CHICKEN WITH RICEP RE PA RAT IO N T IM E : 10 M INU T E S | COOK ING TIME: 20 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

2 limes

In a blender, combine the juice of 1 lime with the scallions, barbecue sauce, warm

2 scallions, chopped

water, soy sauce, thyme, and allspice. Blend until completely incorporated.

½ cup barbecue sauce

Heat half of the oil in a Dutch oven or large pot over medium-high heat. Add the⅔ cup warm water

chicken and sauté for about 2 minutes. Add the beans and your blended sauce,

1 tbsp dark soy sauce

stirring to combine.

1 tbsp dried thyme leaves
1 tsp allspice

Cover with a lid and reduce the heat to a simmer for 15 minutes until the beans
are tender. Season with salt and pepper to taste.

3½ tbsp vegetable oil
2 large cooked U.S. chicken breasts, cut
into bite-size pieces

Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add the
diced celery and bell pepper. Season with salt and pepper.

1 cup canned U.S. kidney beans,drained

Sauté the vegetables for about 2-4 minutes and then add the cooked rice.

1 cup canned U.S. white beans, drainedServe the jerk chicken over the rice. Garnish with slices of the remaining lime and

1 tsp kosher salt, or to taste

fresh parsley.

Continue to cook, stirring frequently, until the rice is heated through.

1 tsp freshly ground black pepper, or
to taste
1 stick of celery, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
3 cups U.S.-grown long grain white
rice, cooked

The U.S. rice industry provides jobs in rural areas throughout the United States and also cultivates itsrole as good stewards of the land to ensure that it is viable for future generations to produce food andfiber. (U.S. Sustainability Alliance)

26

MAC NO CHEESE BALLSP RE PA RAT IO N T IM E : 30 M INU T E S | CO O KING TIME: 3 HOURS (INCLUD ING FREEZING) | SERVES 4

I N GRE DIE NTSMETHODFOR T H E N O C H E E S E C R E AM

F OR T H E NO CH EESE CR EA M

1.1 lbs potatoes

Peel and chop the potatoes, carrots, and onions. Cook in a pot of boiling water

6 oz carrots

until the potatoes are soft, then drain and transfer to a high-powered blender. Add

4 oz onions

the remaining ingredients and blend to a smooth sauce.

1 clove of garlic
2 cups water
1 cup vegetable stock
1¼ cup California almonds, soaked
2¼ tbsp mustard
1¼ tbsp lemon juice
2¼ tsp yeast flakes
2 tsp salt
1½ tsp paprika
FOR T H E M AC
NO CHEESE BALLS
1.1 lbs macaroni (e.g. De Cecco
Tubetti Rigatti no. 64)

F OR T H E MAC NO CH EESE B A LLS
Cook the pasta according to instructions and drain. Do not rinse with cold water.
Mix 2 cups of the lukewarm mac no cheese sauce with the drained pasta.
Stir the almond slivers and red bell pepper flakes into the creamy pasta. Leave themixture to cool with a steel ice cream scoop pressed against it. Weigh out 1¾
oz portions or cut with the ice cream scoop and form into even balls. Place on abaking sheet and freeze until solid.
F OR T H E COAT ING
Coat the frozen mac no cheese balls with the flour, egg replacement, and thenpanko breadcrumbs. Freeze again until the coating is firm.
Deep fry the coated mac no cheese balls until golden yellow, then drain off theexcess oil and serve.

¾ cup toasted California almond slivers
1 tbsp red bell pepper flakes
FOR T H E C OAT I N G
Flour
Vegan egg replacement
Panko breadcrumbs

Besides giving us healthy almonds to eat, almondtrees are great for capturing greenhouse gases
and generating coproducts such as hulls andshells that are used for livestock bedding andbiomass for electricity generation, thereby
creating a more sustainable production system.
(CA Almonds)

28

ONE PAN BRUSSELS SPROUTS AND RED LENTIL
PIE WITH A ROOT VEGETABLE CRUSTP RE PA RAT IO N T IM E : 30 M INU T E S | COOK ING TIME: 1 HOUR | SERVES 6

I N GRE DIE NTSMETHOD

3 tbsp coconut oil or ghee

Preheat the oven to 400°F. Warm 2 tablespoons of the oil or ghee in a deep

2 tsp cumin seeds

10-inch cast iron pan over medium heat. Add the cumin, coriander, cardamom,

2 tsp coriander seeds, preferably
freshly groundand turmeric. Stir the spices around for about 1 minute, until fragrant. Add the

5 cardamom pods, green shells
removed and seeds freshly groundare translucent. Add the ginger and sauté for 1 more minute.

1 tbsp ground turmericliquid released by the mushrooms evaporates. Add the garlic and sauté for 30

1 large onion, chopped

seconds, until fragrant. Add the tomato paste, stir to incorporate, then remove

2 small or medium carrots, diced

the pan from the heat.

Pinch of red pepper flakes
Sea salt
1 tbsp finely chopped fresh ginger
1 lb mushrooms, sliced
Black pepper, freshly ground3 cloves of garlic, sliced

onion, carrots, red pepper flakes, and salt. Sauté for 7 minutes, until the onions

Add the mushrooms and black pepper and sauté for 7-8 minutes, until all the

Combine the brussels sprouts, lentils, and barley (if using) in a large bowl. Add themushroom mixture to the same bowl, salt well and toss to combine.
Arrange half of the potato, sweet potato, and celeriac slices on the bottom of
the same cast iron pan used for cooking the onion mixture. Top this layer withthe vegetable-lentil mixture, arranged in an even layer. Pour the coconut milk andveggie broth over the vegetable-lentil layer. Arrange the rest of the potato, sweet

1 tbsp tomato paste

potato, and celeriac slices on top in a spiral. Brush the root vegetable layer with

1 lb brussels sprouts, shredded in afood processor or thinly sliced

the remaining oil or ghee and sprinkle with salt and pepper.

1 cup U.S. red lentils, rinsed½ cup pearl barley, rinsed (optional)
4 Yukon Gold potatoes, peeled andthinly sliced
1 large U.S. sweet potato, peeled andthinly sliced on a mandoline

Cover the pie, place in the oven, and bake for 30 minutes. Uncover and continue
to bake for another 25-30 minutes, until all the vegetables and lentils are soft andcooked throughout. Enjoy right away, scooped out of the pan with a spoon or
cut into slices. This dish also makes for great leftovers. Reheat it in portions in theoven or in a pan.

2 small celeriac, peeled and thinly sliced
1 can Thai unsweetened coconut milk
1½ cups vegetable broth, or purified
water

Did you know? Pulses, including lentils, are drought tolerant
and frost hardened. Pulse crops can grow in the harshest ofenvironments. (USA Pulses)

30

GREEN PEA POZOLEP RE PA RAT IO N T IM E : 20 M INU T E S | COOK ING TIME: 45 MINUTES | SERVES 8

I N GRE DIE NTSMETHOD

2 cups mushrooms, quartered

In a pressure cooker or Dutch oven, sauté the mushrooms in the olive oil for

1 tbsp olive oil

about 2 minutes. Add the onion, poblano pepper, parsnip, potatoes, garlic,½ cup chopped onion

hominy, and half the cilantro.

½ cup chopped poblano pepper

Stir to blend everything together, then add the cooked green peas, salsa, and salt.

½ cup chopped parsnip

Stir and allow to cook for about 2 minutes. Add the water, then add more salt if

2 cups halved baby potatoes

needed.

2 cloves of garlic, minced

If using the pressure cooker, set the timer for 15 minutes on high pressure. If using

1 can hominy, rinsed and drained

a Dutch oven, cover and cook for 45 minutes at a medium-low temperature.

1 cup chopped fresh cilantro
2 cups U.S. dry green peas, cooked(follow instructions on packet)¾ cup salsa verde

When the soup is done, mash the potatoes into the liquid. Stir in the remaining
chopped cilantro. Serve in bowls and allow guests to top with their preferred
toppings and garnishes.

2 tsp kosher salt
6 cups warm water
O PTIO N A L TO PPI NG S
1 bunch of cilantro, chopped
1 cup sliced radishes
1 avocado, cubed
White U.S. rice, cooked
Sour cream or crema fresca
Cotija cheese

Pulse crops, including peas, allow American farmers to do a rotation as opposed to a monoculture. This
increases the microbial activity in the soil, making it healthier all the time, and is a key component of thehealth and management of the soil. (USA Pulses)

32

STICKY RED WINGSPR E PA RAT I O N T IM E: 10 M INU T E S | CO O KING T IM E : 1 H OUR 15 MINUTES | SERVES 3 AS A MAIN OR 6 AS A STARTERI N GRE DIE NTSMETHOD

3 lbs U.S. chicken wings

Rinse the wings, then drain and cut apart at the joints. Place in a single layer in a

½ tsp salad oil

10 by 15-inch non-stick pan. Bake in a 400°F oven until brown and crisp for about

2 tsp minced garlic

1 hour, turning occasionally.

3 tbsp minced fresh jalapeño chiles

In a medium non-stick frying pan over high heat, stir the oil, garlic, and chiles

1 cup pomegranate juice

for 2-3 minutes. Add the pomegranate juice, cranberry juice, sugar, vinegar, and1 cup U.S. cranberry juice

pomegranate seeds. Stir until the sugar dissolves, then bring to a boil. Boil until

⅓ cup sugar

reduced to ⅔ cup (this should take about 15 minutes) then add salt to taste.

2 tbsp cider vinegar

Drain and discard the fat from the chicken wings. Pour the reduced pomegranate

3 tbsp pomegranate seeds

sauce over the wings and turn them over to coat. Bake for about 12 minutes untilSalt

the sauce thickens and sticks to the wings, turning them often.

WATERMELON MOJITOP RE PA RAT IO N T IME: 5 MINUTES | SERVES 2

I N GRE DIE NTSMETHOD

30 fresh mint leaves

Place the mint leaves, lime juice and pulp, and the sugar in a medium pitcher. Use

1 large lime, juiced (reserve some pulp)

a muddler to crush the mint and blend the juice and sugar.

2 tbsp sugar

Add the ice, rum, watermelon juice, and club soda. Stir and add more sugar or

2 cups ice

lime to taste. Add a few diced watermelon pieces to the pitcher if desired.

½ cup American white rum½ cup liquefied fresh U.S. watermelon

Garnish each glass with a sprig of fresh mint and a thin slice of watermelon.

½ cup club soda
Fresh U.S. watermelon, diced
TO S E RV E
Sprigs of fresh mint
Thin slices of U.S. watermelon
34

TEXAS GREEN CHILI JACK SMASH BURGER
P RE PA RAT IO N T IM E : 10 M INU T E S | COOK ING TIME: 10 MINUTES | SERVES 2

I N GRE DIE NTSMETHODFOR T H E BU RG E R PAT T I E S

F OR T H E B URGER PAT T IES

1 lb ground U.S. beef

Gently mix the ground beef, red onion, garlic, chili powders and salt in a large

4 tbsp finely minced red onion

bowl. Add the black-eyed peas and mix again. Form into 4 loosely packed balls of

1 tsp finely minced garlicequal size (not patties) and refrigerate for 30 minutes or more.

1 tsp chipotle chili powder
2 tsp ancho chili powder
2 tsp salt
8 oz U.S. black-eyed peas, cooked andwell drained

F OR T H E C A R A MELIZED O NIO NS
In a large sauté pan, cook the onions, water, butter, and a pinch of salt over highheat. Toss regularly until the onions are nicely caramelized and all the liquid has
evaporated.

4 oz Jack cheese, sliced

TO C OOK TH E B URGER PAT T IES

FOR T H E C A R A M E L I Z E D
O N ION S

Heat a cast iron skillet or non-stick griddle pan over medium-high heat. Place the

8 oz red onions, thinly sliced

Season with salt and pepper, then top with half the caramelized onions and press

2 tbsp waterthem into the patty with a spatula. To brown the meat, cook for approximately

1 tbsp butter

3 minutes. Flip the patties, season, add the remaining onions and brown the

Pinch of salt

opposite side for 2-3 more minutes. Top with the Jack cheese and keep in a warm

FOR T H E C H A R R E D G R E E N
CHIL I A I O L I
2-3 jalapeño chiles or ¼ cup canned
green chilis (use less to make it milder)⅔ cup mayonnaise
2 green onions, finely sliced
1 clove of garlic, crushed to a pastewith a pinch of salt
¼ cup fresh shredded cilantro leaves

beef balls on the hot skillet, flattening them evenly with a heavy metal spatula.

oven (150°F).
F OR T H E CH A R R ED GR EEN CH ILI A IO LI
Place the jalapeños or green chilies in a dry, hot, cast-iron skillet, pressing down
and turning them now and then, until they are blackened on all sides and quite soft.
Remove from the pan and scrape off most of the char with a knife. Split open andremove the seeds. Chop roughly. Don’t worry if there are some remaining black
bits. Mix with the mayo and then add all the remaining ingredients. Refrigerate
until ready to use.

1 tbsp lime juice

TO A SSE M BLE

TO A S S E M B L E

Lightly toast the buns, then slather each one with the green chili aioli. Top with the

4 buns, pretzel or plain

burger patties, avocado slices, and lettuce leaves.

1 avocado, sliced½ head lettuce
36

THE PERFECT U.S. BEEF POKE BOWLP RE PA RAT IO N T IM E : 15 M INU T E S , P LU S M A RINATING | COOK ING TIME: 5 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

1 lb U.S. beef fillet steak

Take your steak out of the fridge and place it in a shallow bowl. In a separate bowl,

Cooked U.S. rice

mix all the marinade ingredients together. Pour half the marinade over the steak

Salad leaves

and reserve the rest to use as a dressing. Leave the steak to marinate at room

1 avocado, sliced

temperature for 1 hour. You can marinate for longer (up to overnight) but if so,

Radishes, sliced

you’ll need to refrigerate it.

EdamameIf you have refrigerated it, take the steak out of the fridge an hour before cooking½ cucumber, sliced

to allow it to come up to room temperature.

Scallions, sliced

Heat up a griddle or frying pan on high heat. Once very hot, place the steak in the

Sesame seeds

pan and cook for 2-3 minutes on each side. Remove from the pan and place on a

FOR T H E M A R I N A D E

board to rest for a few minutes.

1 clove of garlic, peeled and minced

Put the rice and salad leaves in the bowls and top with avocado slices, radish slices,

1 tsp minced ginger

edamame, and cucumber. Go back to your steak and slice into small cubes. Place

2 tbsp soy sauce

the steak on top of the bowls.

1 tbsp sesame oil

Sprinkle over the scallions, sesame seeds, and an extra pinch of togarashi if you

1½ tsp shichimi togarashi (Japanese
spice mix)

like. Just before serving the poke bowls, drizzle over the reserved dressing.

U.S. beef production is the most sustainable production system in the world, a fact long understoodby America’s cattle producers, who between the 1960s and 2018 reduced the carbon footprint of theindustry by 40 percent while producing 66 percent more beef. (U.S. Sustainability Alliance)

38

WILD ALASKA SOCKEYE SALMON CEVICHE
WITH MANGO, CHILI, AND CILANTROP RE PA RAT IO N T IM E: 15 MINUTES | SERVES 6

I N GRE DIE NTSMETHOD

1 side of wild Alaska Sockeye salmon

Defrost the salmon to the point that it is still quite firm. Place the salmon skin side

Flaky salt

down and slice thinly at an angle, place the slices on a serving dish and season with

3 limes, juiced

flaky salt. Leave for 5 minutes.

1 orange, juiced

Combine the lime juice, orange juice, sugar and chopped chili in a bowl. When

1 tsp sugar

ready to serve, add the chopped cilantro and mango to the chili-citrus dressing,

2 red chilies, finely chopped

then spoon it over the salmon.

1 tbsp roughly chopped fresh cilantro(or micro cilantro)

If using micro cilantro, do not add this to the dressing but place it on top of the

1 mango, finely diced

dressed salmon instead. Serve the ceviche immediately.

Evening Land, Summum Chardonnay, Willamette Valley, Eola-Amity Hills, Oregon, 2019. This wine has
notes of lemon and apple, with a touch of sweet spice that will beautifully cut through the succulent
salmon. Oregon Wine Board

40

WILD RICE SALAD WITH
GREEN GODDESS TAHINI DRESSING
RE CIP E BY G A L O F S O M E T HING NU TRITIOUS IN PARTNERSHIP W ITH USA RICEP RE PA RAT IO N T IM E : 20 M INU T E S | COOK ING TIME: 45 MINUTES | SERVES 6

I N GRE DIE NTSMETHODFOR T H E ROA S T E D S WE E T
POTATO E S
2 medium U.S. sweet potatoes

Preheat your oven to 375ºF. Rinse the sweet potatoes and cut them into cubes.

2 tbsp olive oil½ tsp salt
½ tsp garlic powder¼ tsp ground cinnamon
FOR T H E R I C E
1 cup uncooked U.S. wild rice blend½ tsp salt
FOR T H E G R E E N GOD D E S STAHI N I D R ES S I N G½ cup tahini (sesame paste)½ cup + 2 tbsp water

Toss them together with the olive oil, salt, garlic powder and cinnamon. Bake for
45 minutes, flipping halfway through.
Prepare your rice as instructed on the package. Once ready, set aside. While therice and sweet potatoes cook, prepare your green tahini dressing by blending
all the ingredients together in a blender until smooth. Add more water by thetablespoon if needed to thin it out.
Once the rice is ready, season it with salt and transfer to a large shallow serving
dish. Start layering your toppings over the rice, starting with the arugula, then theroasted sweet potato, sliced red onion, feta cheese, walnuts, and pomegranate
seeds.
When ready to serve, drizzle your green goddess tahini dressing over the top, andserve the dish cold or at room temperature.

2 tbsp olive oil
2 cloves of garlic⅓ cup fresh parsley⅓ cup fresh basil¼ cup fresh mint leaves½ lemon, juiced (about 2 tbsp)
1 tsp honey
Salt, to taste
FOR T H E S A L A D TOP P I N G S
2-3 cups arugula

All segments of the U.S. rice industry are
invested in sustainable production and milling
practices because it is personal; rice farmers
often live on the land they work, and ricemills are important economic drivers in theircommunities. (U.S. Sustainability Alliance)

⅓ red onion, thinly sliced½ cup crumbled feta or goat cheese⅓ cup California walnuts, finely
chopped½ cup pomegranate seeds

42

U.S. TART CHERRY PIE WITH SPICED PIE CRUSTP RE PA RAT IO N T IM E : 1 HO U R | CO O KING TIME: 1 HOUR 30 MINUTES | SERVES 8

I N GRE DIE NTSMETHODFOR T H E S PI C E D P I E D OU G H

F OR T H E SP ICED P IE DO UGH
Combine the flour, sugar, salt, five spice, and cinnamon in a large bowl. Add the
cubed butter and toss lightly to coat. Working quickly with a pastry blender oryour fingers, rub the butter into the flour mixture until there are only pea-sized
chunks left.

3¾ cups all-purpose flour
1 tbsp sugar
Pinch of salt
3 tsp five spice powder
1 tsp ground cinnamon
1½ cups cold unsalted butter, cubed
1 cup ice
1 cup water¼ cup apple cider vinegar
FOR T H E TA RT C H E R RY
FIL L I N G
2.2 lbs frozen U.S. Montmorency tart
cherries, thawed (juices reserved)
1 tsp vanilla bean paste or vanilla
extract¾ cup + 2 tbsp sugar
3 tbsp + 1 tsp corn starch½ tsp salt
TO A S S E M B L E T H E P I E
1 egg, beaten with 1 tbsp water
Turbinado sugar, to finish (optional)

Combine the ice, water and cider vinegar in another bowl. Sprinkle a few
tablespoons of this mixture into the flour and butter, using a spatula or your hands
to mix well. Continue adding the water, one tablespoon at a time (up to about¾-1 cup) until the dough holds together well when squeezed, but is not too wet.
Cut off one third of the dough and shape into a disc, then shape the larger piece
into a rectangle. Rest in the fridge for at least 2 hours, preferably overnight.
F OR T H E TART CH ER RY FILLING
Place the thawed tart cherries and their juices in a medium saucepan over medium
heat with the vanilla. In a small bowl, whisk the sugar, corn starch, and salt together.
Add the dry ingredients to the saucepan and stir to combine using a rubber
spatula. Cook for 3-4 minutes, stirring frequently, until the mixture thickens andthe juices turn from cloudy to clear. Transfer to an airtight container and allow tocool completely in the fridge.
TO A SSE M BLE T H E P IE
On a lightly floured surface, roll the disc of pie dough into a circle slightly larger
than your pie dish and approximately ⅛-inch thick. Line a 9-inch pie dish, leaving
about 1 inch overhanging the edge. Spoon the cooled filling into the crust andsmooth down, then place in the fridge.
Roll out the rectangle of dough until approximately ⅛-inch thick, then cut into
strips with a pastry cutter. Arrange the strips of pie dough on the top of the filling,
weaving them into your desired lattice, then decorate or crimp as desired. Rest
the pie in the fridge for at least 30 minutes. Meanwhile, preheat the oven to 425°F
and place a baking sheet on the bottom rack of the oven.
Brush the chilled pie with egg wash and sprinkle liberally with turbinado sugar.
Bake for 20 minutes, or until the pastry is set and beginning to turn golden. Reduce
the temperature to 375°F and bake until the pastry is deeply golden and the fillingis bubbling slightly (50-60 minutes).

44

SWEET POTATO BROWNIESP RE PA RAT I ON T IM E : 30 M INU T E S , P LU S CO O LING TIME | COOK ING TIME: 40 MINUTES | MAK ES 16

I N GRE DIE NTSMETHOD

2 large U.S. sweet potatoes (about
8-10 oz each)

Preheat the oven to 350°F. Line an 8 by 8-inch pan with parchment paper so that

2 tbsp melted coconut oil or butter¾ cup pure U.S. maple syrup

you have some overhanging the sides, then lightly coat with baking spray. Set aside.
Place the sweet potatoes in the microwave and cook on high for 7-10 minutes oruntil completely softened. Once cool enough to handle, scoop out 2 cups of the

1½ tsp pure vanilla extract

flesh and discard the skin. Place in a large mixing bowl and beat until mashed and2 large eggs

fairly smooth. Beat in the melted coconut oil or butter until combined, then beat1 cup white or whole wheat flourin the maple syrup and vanilla extract. Beat in the eggs one at a time, stopping to

⅓ cup unsweetened cocoa powder

scrape down the bowl as needed.

1½ tsp ground nutmeg

In a separate bowl, stir together the flour, cocoa powder, nutmeg, baking powder,

1 tsp baking powder (aluminum-free if
available)

and salt. Add the dry ingredients to the wet ingredients and mix gently, just until¼ tsp kosher salt
½ cup semi-sweet chocolate chips or
chopped dark chocolate

the dry ingredients are incorporated. Fold in the chocolate chips.
Scrape the batter into the prepared baking pan and smooth the top. Bake for25-30 minutes, just until a toothpick inserted in the center comes out clean. Placethe pan on a wire rack and let cool completely. These brownies taste better the
longer they sit.
Once cool, gently lift the brownies out of the pan onto a wire rack. Slice andserve. Store leftover brownies in an airtight container in the refrigerator for up to
4 days or freeze for 2 months.

Did you know? Sweet potato is a low-calorie, fat-free, nutrient-dense source of healthy carbohydrates,
fiber, and many vitamins and minerals including vitamin A, potassium, and vitamin C.

46

MAPLE SYRUP AND BOURBON ICE CREAM
WITH SALTED CANDIED PECANSP RE PA RAT IO N T IM E : 10 M INU T E S , P LU S 18 HO U R S CHILLING | COOK ING TIME: 15 MINUTES | SERVES 6-8

I N GRE DIE NTSMETHODFOR T H E I C E C R EA M

F OR T H E I C E CR EA M

2 cups heavy cream

In a medium pot, combine 1 cup of the heavy cream with the whole milk and sugar

1 cup whole milk

over low heat until scalded, but do not let it boil. Turn off the heat.

1 tbsp sugar
6 egg yolks

Place the egg yolks in a large bowl, and whisk. Slowly stream in the heated cream
mixture, whisking constantly until combined. Pour the mixture back into the pot

1 cup U.S. maple syrup

and place over medium-low heat. Cook for about 5 minutes, stirring often, until¼ cup American bourbon

thick and creamy. Do not let it boil.

¼ tsp kosher saltOnce the mixture has thickened enough to coat the back of a wooden spoon,

FOR T H E C A N D I E D P E C A N S

remove from the heat, and pour into a large bowl with the remaining heavy cream,

2 cups U.S. pecans

maple syrup, bourbon and salt. Stir together until well combined. Cover the bowl

2 tsp coarse sea saltwith plastic wrap and refrigerate until thoroughly chilled, about 6 hours.

½ cup water

When the mixture is completely chilled, pour into an ice cream machine and½ cup white sugar

follow the manufacturer’s instructions. Freeze the ice cream until firm for several½ cup brown sugar

hours or overnight.
F OR T H E C A NDIED P EC A NS
Stir the pecans with the salt in a sauté pan over high heat until fragrant andtoasted, about 2 minutes. In a separate large sauté pan or pot, heat the water andboth sugars over medium-high heat, stirring until the sugar dissolves and is justbeginning to turn golden. Add the pecans, reduce the heat to low and continue tostir until thoroughly coated and golden.
Pour the candied pecans onto a large piece of parchment paper and spread flat.
Once completely cooled, roughly chop. Store in an airtight container.
TO SE RV E
When the ice cream is frozen, spoon into bowls and top with the salted candied
pecans.

48

NO-BAKE MONTMORENCY TARTCHERRY CHEESECAKERE CIP E CO U RT E S Y O F E M ILY CARUSO, J ELLYTOASTB LOG.COM
P REPA RAT IO N T IM E : 25 M INU T E S , P LUS AT LEAST 4 HOURS CHILLING | SERVES 12I N GRE DIE NTSMETHOD

2 cups fine graham cracker crumbs(about 15 whole graham crackers)

In a large bowl, stir together the graham cracker crumbs, granulated sugar, and2 tbsp granulated sugar

spring form pan. Press the crumbs firmly with your fingers or the bottom of a dry

1 stick of unsalted butter, melted andcooledmeasuring cup evenly along the bottom and 1 inch up the sides of the pan. Chill

16 oz cream cheese, at room
temperature⅔ cup powdered sugar¾ cup full-fat sour cream¼ cup U.S. Montmorency Tart Cherry
Concentrate
1 tsp pure vanilla extract

melted butter until evenly moistened. Pour into the bottom of a lightly greased

while preparing the filling.
Beat the cream cheese with an electric mixer on high speed until soft and creamy.
Add the powdered sugar, sour cream, Montmorency Tart Cherry Concentrate,
vanilla, and salt. Beat until the mixture is smooth and no lumps remain. Using arubber spatula, gently fold in the whipped cream until evenly incorporated.
Spread the filling into the prepared crust, smoothing the top with a spatula. Coverand chill for at least 4 hours or overnight.

Pinch of salt

Top the chilled cheesecake with the Montmorency Tart Cherry Pie filling before

1 cup heavy whipping cream, whippedto stiff peaks

slicing and serving.

1 can Montmorency Tart Cherry Pie
Filling

A fruited American sour, to cut through the high fat content of the ingredients and balance thesweetness. Brewers Association

50

52

EUROPE

S AV I N G S O I L AT T H E H E A R T O FS U S T A I N A B L E A G R I C U LT U R E

Conserving and increasing the fertility of our soils is a tremendous challenge for today’s agricultural practices in the faceof an increasing population and intense pressure on land use from urbanization and climate change.
In the 1930s, the Dust Bowl resulted from long drought, strong winds, and poor crop and soil management. This ‘perfectstorm’ resulted in clouds of soil, sometimes 300 meters high, blowing across the country, leaving behind ruined farms,
destroyed livelihoods and over two million people homeless.
The profound impact of this calamity led to the 1935 establishment of the Soil Conservation Service by the USDA. By
1938, this initiative had helped to reduce ‘blowing soil’ by 65 percent. It also led to American farmers introducing a morescientific approach to crop production with the adoption of agri-science and the promotion of scientific practices.
Today, many of the initiatives introduced in the 1930s for conservation and land management are still in place and have
evolved to meet environmental demands.
Today’s challenges mean that, across the world, the layer of fertile topsoil is thinning, making it more difficult to growcrops for food. Farming operations such as ploughing or tilling to bury and kill weeds have been practiced for millennia.
Crop yields may have improved, but tilling leads to the loss of vital soil bacteria. U.S. soil experts agree that the key
success for soil fertility is to build and maintain the level of humus (decomposed organic matter) content.
To do this requires a wide variety of methods including manure; nitrogen-fixing plants; reduced tillage; crop rotation, andcover crops. Organic matter improves soil structure, which means better root penetration, improved water absorption,and increased water-holding capacity, reducing water usage. As an example, pulse crops produce a number of different
compounds that feed soil microbes and benefit soil health. After pulse crops are harvested, they leave behind nitrogenrich crop residues that provide extra nutrients for the next crop that is grown. Growing pulse crops in rotation with othercrops enables the soil to support larger, more diverse populations of soil organisms that help maintain and increase soil
fertility.
Farmers across the United States are changing cropping practices to improve their soil by reducing tillage, increasingorganic matter, and minimizing chemical inputs.
A popular gardener’s idiom “it’s all in the soil” is more relevant than ever today. In recent times, the UN’s Food &Agricultural Organization launched World Soil Day. Held on December 5th each year, the event raises awareness of theimportance of soil quality for human well-being, food security and ecosystems. Long may it continue.

54

MARBELLA STYLE ONE-PAN CHICKENP RE PA RAT IO N T IM E : 10 M INU T E S , P LU S OV E RNIGHT CHILLING | COOK ING TIME: 35 MINUTES | SERVES 6

I N GRE DIE NTSMETHOD¼ cup olive oil

Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano,¼ cup red wine vinegar

black pepper, and kosher salt in a large bowl or large plastic storage bag. Add¾ cup large pitted California prunes,
halvedthe chicken to this marinade. Refrigerate for at least an hour or up to overnight,½ cup large pitted California green
olives, halved

Place an oven rack in the center position and heat the oven to 425°F. Transfer the¼ cup capers with the brine

dark brown sugar and pour the white wine around the pan. Bake for 20 minutes.

3 bay leaves
6 cloves of garlic, minced
2 tbsp dried oregano
2 tsp black pepper

turning occasionally so the marinade coats everything evenly.

chicken and all of the marinade to a sheet pan. Sprinkle the chicken thighs with the

Carefully, add the prosciutto slices to the pan around the chicken and bake for an
additional 10-15 minutes, or until the chicken has reached an internal temperatureof 165°F and is browned and crisp, then serve immediately.

½ tbsp coarse kosher salt
6 boneless and skinless U.S. chicken
thighs
1 tbsp dark brown sugar½ cup U.S. dry white wine
6 slices of prosciutto

A hazy and juicy IPA, citrus and/or tropical flavor-forward hop notes and a soft mouthfeel will contrast
with the umami richness of this dish. Classic American IPA also pairs well. Brewers Association.

56

CALIFORNIA CLING PEACH
AND PROSCIUTTO ‘PIZZA’P RE PA RAT IO N T IM E : 10 M INU T E S | COOK ING TIME: 10 MINUTES | MAK ES 4I N GRE DIE NTSMETHOD

4 small flatbreads (such as naan)

Place the flatbreads face down on a hot grill for 2-3 minutes, then remove from

1 can California Cling Peach halves,drainedthe heat. Sear the peach halves on the grill for 2-3 minutes on each side, then

4 tbsp extra virgin olive oilremove from the heat and cut into 1-inch pieces.
Brush the grilled side of the flatbreads with 2 tablespoons of the olive oil. Evenly

3 oz prosciutto

place the prosciutto, grilled peaches, arugula, red onion, and parmesan cheese on¾ oz arugula, rinsed and driedeach of the pizzas.

¼ red onion, thinly sliced
1 small wedge of parmesan cheese,shavedDrizzle with remaining olive oil and the balsamic glaze. Season with salt andpepper to taste.

2-3 tbsp balsamic glaze
Salt and pepper, to taste

SPARKLING FLORIDA OJ APEROL SPRITZP RE PA RAT IO N T IM E : 5 M INU T E S | COOK ING TIME: 10 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

4 Florida orange twists, for garnish

Make the Florida orange twists and place the Florida orange juice in a saucepan

4 cups Florida orange juice

over medium heat. Reduce the amount to 2 cups and then leave to cool.

4 cups Prosecco

Combine the reduced Florida orange juice, Prosecco, and Aperol in a cocktail

2 cups Aperol

shaker. Pour into 4 glasses and add a splash of seltzer to each glass with some ice.

½ cup seltzer
Ice

Garnish with the Florida orange twists and serve immediately.

58

ALASKA SOLE SCHNITZELWITH BROWNED BUTTERP RE PA RAT IO N T IM E : 15 M INU T E S | COOK ING TIME: 40 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

1½ cups oyster mushrooms

Cut any extra-large mushrooms in half and trim off the woody ends. Toss the

1½ cups cherry tomatoes

mushrooms in a mixing bowl with the cherry tomatoes, sliced garlic, capers,

3 cloves of garlic, sliced

olive oil, salt, and pepper. Transfer the seasoned vegetables to a casserole dish1½ tbsp capers, drainedor hotel pan. Place the pan in a preheated oven at 400°F for 30 minutes, or until¼ cup extra virgin olive oil

the mushrooms are caramelized and the tomatoes have burst open. Keep warm.

¾ tsp salt

Preheat a small pan over medium heat and add the butter. Swirl the butterBlack pepper, freshly groundconstantly as it melts for 1-2 minutes. Add the sprig of rosemary or sage and

4 tbsp unsalted butter

watch the butter closely until it turns golden brown and produces a nutty aroma.

1 sprig of fresh rosemary or sage
2 tbsp demi-glace or chicken glace(optional)

Stir in the demi-glace (if using), lemon juice and salt. Keep the browned butter
sauce warm until ready to serve.
Set up a breading station with the flour on a plate, the eggs whisked with the water

1 tbsp lemon juice

in a shallow bowl, and the breadcrumbs on another plate. Lay out the fish on a

¼ tsp salt

sheet pan and season both sides with salt and pepper. Working with one piece at

1 cup all-purpose flour

a time, dredge the sole in flour, shake off the excess, dip into the egg wash, then2 eggscoat with breadcrumbs.

2 tbsp water

Preheat a large skillet with the rice bran oil filled to a ½-inch depth. Bring the

3 cups breadcrumbs (not panko)

temperature of the oil to about 350°F and lay the breaded fish in the oil. Cook

4 Alaska sole fillets (6 oz each)for about 2 minutes or until golden brown, then flip and cook for 2 more minutes,

1 cup rice bran oilor until the second side is golden brown and fish is cooked through. Transfer the

TO S E RV E

fried fish to a tray lined with paper towels and season both sides lightly with salt.

¼ cup chopped parsley or chives

TO SE RV E

4 lemon wedges

Arrange a piece of fried sole in the center of four plates. Spoon a heaping cup ofroasted vegetables over each fish. Drizzle a tablespoon of browned butter aroundeach plate. Garnish each plate with chopped parsley or chives and a lemon wedge.

Many of Alaska’s fisheries are also certified by both the Marine Stewardship Council (MSC) and the
Alaska Responsible Fisheries Management (RFM) Program. These certifications show that fisheries meetthe criteria of the United Nations Food and Agriculture Organization (FAO) Code of Conduct for
Responsible Fisheries. (Wild Alaska Seafood)60

U.S. BEEF WITH COUSCOUS
P RE PA RAT IO N T IM E : 10 M INU T E S | COOK ING TIME: 10 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

1.1 lbs U.S. beef top sirloin steak, cut
2.5cm thick

Trim the fat from the top sirloin steak. Cut the steak lengthwise in half and then

1 can beef broth
1 cup dry couscous
1 tbsp olive oil
1 medium red bell pepper, cut into 0.6
cm strips½ cup coarsely chopped U.S. Vidalia orother sweet onion½ cup prepared honey-Dijon barbecuesauce
1 tbsp chopped fresh parsley

crosswise into 0.6 cm thick strips.
In a medium saucepan, bring the beef broth to a boil. Stir in the couscous, cover
the pan, and remove from the heat.
In a large non-stick skillet, heat the oil over medium-high heat. When hot, add thebeef in two batches and stir-fry for 1-2 minutes or until the surface is no longer
pink. Remove from the skillet with a slotted spoon and keep warm.
In the same skillet, stir-fry the bell pepper strips and chopped onion for 2-3
minutes or until tender. Return the beef to the skillet and stir in the barbecuesauce. Cook while stirring for 1-2 minutes or until heated through.
Arrange the beef mixture on the couscous, sprinkle with the chopped parsley andgarnish with a few sprigs of parsley if you like.

Bow and Arrow, Air Guitar 2018. This is an aromatic and soulful wine with aromas of cherry, sandalwood
and herbs and a complex, savory finish, leaving you wanting more. Oregon Wine Board

62

CALIFORNIA PRUNE SWEDISH MEATBALLSP RE PA RAT IO N T IM E : 20 M INU T E S | COOK ING TIME: 25 MINUTES | SERVES 5

I N GRE DIE NTSMETHOD

1 slice of white sandwich bread

Tear the bread into pieces and whisk the milk with the salt, allspice, nutmeg,

2 tbsp milk

cardamom, and white pepper. Soak the bread in the spiced milk.

1 tsp kosher salt

Meanwhile, heat half the oil in a sauté pan. Add the onion and sauté for about 5

⅛ tsp ground allspiceminutes or until soft and translucent, then leave to cool.

⅛ tsp ground nutmeg
⅛ tsp ground cardamom
⅛ tsp white pepper
1 tbsp olive oil
1⅓ tbsp finely chopped onion½ lb ground U.S. pork
½ lb ground U.S. beef
1 egg yolk
¼ cup California prune purée
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth

In a large bowl, mix the ground pork and beef with the egg yolk, milk and bread
mixture, cooked onion, and prune purée. Chill for 30 minutes to make it easierto form into balls.
Preheat the oven to 325°F. Divide the chilled meatball mixture into 20 portions.
Moisten your fingers with water and gently roll the mixture into balls. Place on arimmed baking sheet and bake the meatballs for about 15 minutes or until cooked
through.
While the meatballs are cooking, heat the remaining oil and butter in a sauté pan.
Add the flour and whisk for about 2 minutes, then add the broth and sour cream.
Simmer, whisking constantly, until lightly thickened. Season the sauce with salt andpepper to taste, add the dill, stir in the meatballs and bring to a simmer before
serving.

¼ cup sour cream
1½ tbsp chopped fresh dill

Beef cattle generate three times more protein than they eat because their unique digestive system allows
them to convert human-inedible plants into high-quality sustainable proteins. (U.S. Sustainability Alliance)

64

JAMBALAYA ARANCINIP RE PA RAT IO N T IM E : 10 M INU T E S | COOK ING TIME: 40 MINUTES | SERVES 4-6

I N GRE DIE NTSMETHODFOR T H E A R A N C I NI

F OR T H E A R A NCINI¼ cup canola oil

Pour the canola oil into a medium pot over high heat. Add the chicken thighs and1 lb U.S. chicken thighs

andouille sausage and sauté over high heat until browned. Remove from the pot

5 oz smoked andouille sausage

and set aside.

¼ cup yellow onion, finely chopped

Add the onion, bell pepper and celery to the same pot and sauté over medium¼ cup green bell pepper, diced

heat until the onion turns translucent. Add the garlic, jalapeño, Cajun seasoning,

2 tbsp celery, peeled and diced

thyme, and browned meats to the pot and continue to cook over medium heat1 tbsp minced garlicfor 30-45 seconds.

1 tbsp minced jalapeño
2 tsp Cajun seasoning blend½ tsp thyme¾ cup white U.S. long grain rice
1¼ cup chicken stock
1 can diced tomato
2 tsp salt
1 tsp black pepper
Flour, beaten egg and breadcrumbs
FOR T H E R E M O U L A D E

Add the rice, chicken stock, and canned tomato to the pot and bring to a low
simmer. Simmer over a low heat for 20-30 minutes or until the rice is tender.
Season the jambalaya with salt and pepper, then spread onto a sheet pan to coolin the refrigerator.
Scoop and roll the cooled jambalaya into 1½-2 oz balls. Roll each ball in flour,
followed by beaten egg, then breadcrumbs. Make sure they are fully coated. Storein the refrigerator until ready to fry.
Deep fry the arancini at 350°F for 60-90 seconds or until golden brown. Servewith a side of grilled lemon and the remoulade sauce for dipping.

1 cup mayonnaise

F OR T H E R EMO ULA DE

2 tbsp dill pickle relish

In a medium mixing bowl, fold all the ingredients together until fully combined.

2 tbsp capers

Cover the bowl and store in the refrigerator until ready to use.

1 tbsp lemon juice
1 tsp lemon zest
1 tsp Worcestershire sauce
2 tsp Cajun seasoning½ tsp smoked paprika

In partnership with USDA, U.S. farmers contribute 100,000
tons of rice for international food aid each year.
(U.S. Sustainability Alliance)

66

PAELLAP RE PA RAT IO N T IM E : 10 M INU T E S | COOK ING TIME: 25 MINUTES | SERVES 6

I N GRE DIE NTSMETHOD½ lb hot or sweet U.S. Italian-stylesausage links

Remove the sausage meat from the casings and cut the chicken into 1-inch pieces.

½ lb boneless and skinless U.S. chicken
breast
1 tbsp olive oil
1 clove of garlic, minced
1 cup chopped onion

Heat the oil and garlic in a large skillet or paella pan over medium-high heat.
Add the meat to the oil and stir until browned. Spoon off all but 1 tablespoon of
the drippings, then add the onion and rice to the skillet.
Cook while stirring until the onion is transparent and the rice is lightly browned.
Add the broth, tomatoes and tomato juice, paprika, red pepper and saffron.

1 cup uncooked U.S. white rice

Bring to a boil and then reduce the heat, cover and simmer for 10 minutes. Add

1½ cups chicken broththe shrimp, sliced peppers, and frozen peas. Cover and simmer for another1 x 8 oz can stewed tomatoes,
chopped (juices reserved)

10 minutes, or until the rice is tender and the liquid has been absorbed, then yourpaella is ready to serve.

½ tsp paprika
⅛-¼ tsp ground red pepper
⅛ tsp ground saffron½ lb medium U.S. shrimp, peeled anddeveined½ cup red bell pepper, sliced½ cup green bell pepper, sliced½ cup U.S. frozen peas

Every year, U.S. farmers grow rice more efficiently with significantly fewer natural resources, continually
expanding their knowledge and expertise. Conserving natural resources and focusing on sustainable
practices is essential to preserve rice farming traditions and pass them on to the next generation. (USA
Rice)
68

PUMPKIN, GORGONZOLA , AND
CALIFORNIA PRUNE BAKED RISOTTO
PRE PA RAT IO N T IM E : 25 M INU T E S | COOK ING TIME: 22-23 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

10½ oz pumpkin pulp

Peel and cut the pumpkin into pieces. Chop the California prunes into pieces.

4 California prunes, plus extra togarnishChop the onion and brown it in a pan with some extra virgin olive oil. Add the1 onionpumpkin and cook for approximately 10 minutes until beginning to soften.
Add the rice, mix everything together, and then slowly add enough vegetable

Extra virgin olive oil

broth to cover the rice. Cook until all the vegetable broth has been absorbed. It

1½ cups carnaroli risotto rice

will take around 10 minutes and the rice should still be al dente. If you cook the

Vegetable broth as needed

rice for a long time, it will be overcooked.

5¼ oz Gorgonzola cheeseSalt to taste

Add the Gorgonzola cheese and chopped California prunes to the risotto and mix
well, then season to taste. Place pastry rings lined with baking paper onto a baking
sheet also lined with baking paper. Fill the pastry rings with risotto and level thesurface. Bake in a hot oven at 400°F for about 20 minutes, switching the oven to
grill for the last 2-3 minutes.
To serve, top the baked risotto rings with chopped California prunes and a drizzleof melted Gorgonzola.

Napa Cellars Pinot Noir. Beautiful aromas of black cherry, cola, earth, spice and dark caramel. Wellstructured with a balanced acidity leading to a long and lingering finish. California Wines70

SMOKED TROUT & PECAN SPREAD
P RE PA RAT IO N T IM E : 30 M INU T E S | COOK ING TIME: 20 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

1 trout

Clean, descale, and fillet the trout. Generously season the fillets with equalSalt and sugar

amounts of salt and sugar, then leave the fish to cure for 30 minutes.

2 cups whole unshelled U.S. pecans

Meanwhile, soak the whole pecans thoroughly in water and then drain.

2 tbsp U.S. pecan meal
¼ cup mascarpone
1 tbsp lemon zest
1 tbsp fresh chopped tarragon
1 tbsp minced shallot
1 tsp freshly ground black pepper
6 dashes Tabasco or other hot sauce

Rinse the salt and sugar mixture off the trout fillets and then place them on a
grill over a hot smoke fire, using the soaked pecans as the smoke source. Oncecooked, let the trout cool.
Combine all the remaining ingredients in a large bowl, then flake in the smokedtrout and mix gently until incorporated. Chill the spread before serving on crostiniwith an herb salad.

Fjord Vineyards Albarino, Hudson Valley. Peachy tropical notes and racy acidity from this classic seaside
variety is a sure winner with seafood. Its weight on the palate will marry well with the smoky notes.
New York Wine72

LENTIL BORSCHTP RE PA RAT IO N T IM E : 20 M INU T E S | COOK ING TIME: 15 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD¼ cup U.S. red lentils

Put the lentils and water into a medium pot. Bring to a boil, reduce the heat, cover,

2 cups waterand cook for 15-20 minutes, or until the water has been absorbed and lentils are

3 small beets, peeled and cubed

cooked and slightly broken down. Remove from the heat, drain off any excess

1 tbsp olive oilwater, and let the lentils sit at room temperature.

1 small onion, diced

Meanwhile, steam the beets for 10-12 minutes or until fork tender. Add the olive

2 cloves of garlic, diced

oil to a large saucepan over medium heat. Stir in the onion, garlic and carrots and2 carrots, diced

sauté for 5-7 minutes or until the carrots are tender.

2 tbsp tomato paste

Transfer the carrot mixture to a high-speed blender. Add the cooked red lentils,

1 tbsp lemon juice

steamed beets, tomato paste, lemon juice, vegetable broth, coconut or almond

2 cups vegetable brothmilk, coconut sugar, sea salt, and black pepper. Blend the soup for 2-3 minutes, or½ cup coconut or U.S. almond milk

until completely smooth.

1 tbsp coconut sugar

Serve the borscht with fresh dill, sour cream, and croutons (if using) on top. Enjoy!

¼ tsp sea salt
¼ tsp black pepper¼ cup fresh dill, to serve¼ cup vegan sour cream, to serve
Croutons, to garnish (optional)

This delicious looking dish is highly visual, and because of the vivid color and the savory lentils,
we recommend a red wine with really good balance and fresh acidity. Gramercy Cellars Lagniappe Syrahfits the bill here, because of its savory restraint and lovely freshness. Washington Wine

74

FRESH ANJOU PEAR TARTP RE PA RAT IO N T IM E : 20 M INU T E S | COOK ING TIME: 35-40 MINUTES | SERVES 10I N GRE DIE NTSMETHOD½ cup U.S. almond paste

Preheat the oven to 350°F. Cream together the almond paste and sugar. Add the⅓ cup granulated sugar

softened butter and mix until smooth. Add the eggs one at a time, mixing well

½ cup butter, softened to room
temperature

after each addition. Finally, stir in the ground hazelnuts and vanilla.

2 eggsthe filling. Bake for 35-40 minutes, until lightly browned and set in the center. Cool

¾ cup U.S. hazelnuts, roasted andgroundthe tart on a wire rack.

1 tsp vanilla
1 prepared 9-inch tart shell½ cup chocolate, melted
4 firm but ripe U.S. Anjou pears

Brush the base of the prepared tart shell with melted chocolate and then pour in

When the tart is cool, peel and core the pears, then cut into slices about a ¼-inch
thick. Toss the pear slices gently with the lemon juice to keep them from turning
brown. Arrange the pear in concentric circles on top of the tart, then brush withthe strained apricot preserve to finish.

1 lemon, juiced½ cup apricot preserve, melted andstrained

Pear tart calls for a white wine that’s fruity and pure but also has plenty of sweetness. We recommend
the Columbia Crest Reserve Ice Riesling, with its fruit-focus and nice tension between the sweetness andacidity. Washington State Wine Commission

76

TREACLE AND LEMON TARTWITH USA MEDIUM GRAIN RICEP R E PA RAT IO N T IM E : 35 M INU T E S | COOK ING TIME: 50-55 MINUTES | SERVES 6-8

I N GRE DIE NTSMETHODFOR T H E PA S T RY

First, make the pastry. Place the flour and butter into a mixing bowl and rub them

2¼ cups all-purpose flour

together using your fingertips to create a breadcrumb-like texture. Pour in a little½ cup butter

cold water and use a metal spoon to stir until a dough forms. Wrap the pastry in¾ tbsp cold water

plastic wrap and chill for 20 minutes.

FOR T H E FI L L I N G

Warm the golden syrup a little in the microwave (you don’t want it boiling hot,

3¼ cups golden syrup

just warm so it’s a little runny). Whisk the eggs, lemon juice, and ground ginger

4 medium eggs

into the syrup, then stir in the breadcrumbs and rice. Leave the mixture to stand2 lemons, zested and juiced

while you prepare the base.

½ tsp ground ginger

Remove the pastry from the fridge and carefully roll out to approximately 0.5 cm

2 cups wholemeal breadcrumbs

thick. Line the base of your tart pan with baking parchment, then lay the pastry

1 cup cooked medium grain U.S. rice

into the pan and push into the corners.
Place the pastry back into the fridge to allow it to firm up and avoid shrinkage
when baking. Trim off any excess that is overhanging the edge of the pan, thenprick lots of tiny holes in the base.
Place the tart pan in a preheated oven for 15 minutes at 400°F and then remove,turning the oven down to 350°F.
Stir the filling before pouring it into the part-baked pastry base. Bake for 35-40
minutes until the center of the treacle tart is firm to the touch.

Over a 36-year period, improved U.S. rice sustainability practices led to increased production and crop
yields while at the same time reducing water use by 52 percent, energy use by 34 percent, greenhousegas emissions by 41 percent, soil loss by 28 percent, and increasing land use efficiency by 39 percent.
(USA Rice)78

TURKISH KUNEFEP RE PA RAT IO N T IM E : 5 M INU T E S | COOK ING TIME: 20-25 MINUTES | SERVES 6

I N GRE DIE NTSMETHODFOR T H E S Y RU P

F OR T H E SY RUP

1 cup caster or superfine sugar

Put the sugar and water into a pan, bring to a boil and leave on low heat until the¾ cup watersugar has completely dissolved, which should take 4-5 minutes. Take the pan off¾ tbsp lemon juice

the heat and stir in the lemon juice, then set aside.

FOR T H E KU N EFE

F OR T H E KUNEFE

4½ cups raw kadayif noodles (finely
shredded phyllo dough)Cut the kadayif into 1 cm pieces and mix well with the melted butter. It’s important¾ cup butter, melted
1 cup U.S. mozzarella cheese
1 tsp ground American pistachiosthat all the kadayif is buttered so spend a couple of minutes on this to make sureit’s completely coated.
Grease a medium frying pan with plenty of butter. Add half of the butteredkadayif to the pan, pressing it down until even and firm. Spread the mozzarella

TO S E RV E

cheese evenly across the kadayif, leaving 1 cm around the perimeter. Distribute

U.S. watermelon wedges

the remaining kadayif on top, little by little. Press down again until the top is also

Ice cream (optional)

fairly firm. Use your fingers to make sure you have nicely rounded edges.
Set the frying pan over medium heat, and then turn down to low as soon as it iswarm. Fry for 3-5 minutes until golden on the bottom. Flip and fry until golden on
the other side, another 2-4 minutes. You can do this by placing a large plate on topof the kadayif, then flipping quickly so the kadayif comes onto the plate, cookedside up. Then slide the kadayif back into the frying pan.
Take the pan off the heat and add around three quarters of the sugar syrup, or
as much as you like. Garnish with chopped pistachios and serve immediately withthe remaining sugar syrup on the side, some wedges of watermelon and optional
ice cream, in case someone likes it extra sweet!

In 2020, U.S. Dairy set aggressive new environmental sustainability goals to achieve carbon neutrality or
better, optimize water usage and improve water quality by 2050. (U.S. Dairy Sustainability Report)

80

RUGELACHT H IS R E CIP E WA S DE V E LO P E D BY O LG A FROM OLGA’S CONFECTIONS & CAK EOLICIOUS
P RE PA RAT I O N T IM E : 2 HO U RS 30 M INU T E S , P LU S OVERNIGHT | COOK ING TIME: 15-20 MINUTES | SERVES 9-10

I N GRE DIE NTSMETHODFOR T H E D O U G H

F OR T H E DO UGH½ cup + 2 tbsp lukewarm milk

Pour the milk into the bowl of an electric mixer with the whisk attachment. Add
the egg, sugar, and salt and whisk until fully incorporated. Add the melted butter(make sure it’s not hot) followed by the sifted flour and yeast. With an electric
mixer set on low speed, knead the dough with a hook attachment for about 12-15
minutes. It should be very elastic and smooth.

1 egg, at room temperature¼ cup sugar½ tsp salt
½ cup butter, melted
2¼ cups all-purpose flour, sifted
2 tsp instant yeast
FOR T H E FI L L I N G
1¼ cups pitted U.S. Medjool dates
1 cup California prunes¾ cup California almonds
2 tsp U.S. maple syrup or honey(optional)
TO A S S E M B L E
1 egg yolk, whisked with a splash of
milk
Powdered sugar, for dusting

When the dough is ready, transfer it back to the bowl, cover with plastic wrap and
let it rest in the fridge for at least 5 hours or better yet overnight. The dough willrise slightly, becoming porous and even more elastic with time. Bring the dough toroom temperature once rested.
Roll out and divide the dough into 9-10 equal pieces. If needed, slightly grease
your work surface to prevent it sticking. Roll each piece into a ball, cover withplastic wrap and rest for 20-25 minutes.
F OR T H E F I LLING
Using a food processor, blend the dates, prunes, and almonds together until sticky.
If desired, add maple syrup or honey to make it softer and more pliable.
TO A SSE M BLE
Working with one ball of dough at a time, roll it into a long oval shape and placeabout 1 teaspoon of filling on the edge. Without reaching the other edge, cover
the filling with the dough, pressing tightly, so it won’t leak during baking. The
uncovered edge of the dough should be scored into 5-6 strips without cutting thedough through. Roll the filled dough into a sausage shape, leaving the seam at thebottom. Bend the edges slightly to create a crescent shape. Place the rugelach ona lined baking sheet and repeat, leaving enough space between them to expand
during baking.
Let the unbaked rugelach rest in a warm place for 15-20 minutes. Preheat theoven to 360°F on a convection setting. Bake for about 5 minutes longer if there isno convection setting in your oven. Brush the rugelach with the egg yolk and milk
mixture, then rest for another 10 minutes so the egg wash dries out, which will
result in a beautiful glossy finish.
Bake the rugelach for 12-14 minutes until golden brown. Cool on a rack and thensprinkle with powdered sugar before serving if desired. Enjoy!
82

BELGIAN WAFFLES WITH BOOZY CHERRYAND CRANBERRY COMPOTE
P RE PA RAT IO N T IM E : 30 M INU T E S | COOK ING TIME: 45 MINUTES | SERVES 4

I N GRE DIE NTSMETHODFOR T H E WA FFL ES

F OR T H E WA FFLES

1 cup all-purpose flour

Preheat a Belgian waffle iron over a medium heat (if using an electric waffle maker,

1 tsp baking powder

heat according to the manufacturer’s instructions). You can make these waffles

1 tbsp caster or superfine sugarwith a standard waffle iron, but the mixture will make thinner waffles and more

Pinch of saltof them.

⅔ cup whole milk

Sift the flour, baking powder, caster or superfine sugar, and a pinch of salt into

2 eggs, separated

a large mixing bowl and make a well in the middle. In a pourable measuring cup,

3 tbsp unsalted butter, melted

whisk the milk, egg yolks, melted butter and vanilla together until smooth. Pour

1 tsp vanilla extract

the milk mixture into the dry ingredients and whisk until smooth and thoroughly

FOR T H E C O M POT E
4½ cups frozen or fresh U.S.
cranberries

combined. In a clean bowl, whisk the egg whites with a pinch of salt until they holdfirm, but not stiff, peaks. Using a large spoon, fold the egg whites into the battermixture until just combined.

2 cups frozen dark sweet U.S. cherries

Spoon the batter into the waffle iron – how much you need will depend on the

1¼ cups brown sugar

size of your iron or machine – and cook for 2–3 minutes on each side until golden½ cup apple cider

and well risen, or according to the manufacturer’s instructions. Keep the waffles½ tsp freshly ground black pepper

warm while you cook the remaining batter.

½ cup American bourbon

F OR T H E CO MP OT E
Bring the cranberries, cherries, brown sugar, cider, and pepper to a boil over highheat in a medium saucepan. Cook for 2 minutes, stirring occasionally, then stir inthe bourbon. Reduce the heat and bring to a simmer. Cook for about 25 minutes
until thick and syrupy, stirring often and pushing the fruit against the side of the panwith the back of a wooden spoon to break it up slightly.
Let the compote cool completely before serving it with the warm waffles.

Wisconsin is the top cranberry producing U.S. state (4.6 million barrels in 2020). Producers prioritize
responsible water use to ensure vines receive nutrients at the right time, in the right amount for berry
growth and protection of water resources. Nearby land is dedicated as a wildlife habitat to support
essential pollinators.
84

86

AFRICAMIDDLE EASTS U S TA I N A B I L I T Y I N U . S .
A G R I C U LT U R E T H R O U G H T H E
CENTURIESThe United States has long been ahead of the curve in protecting the environment with more than a century ofenvironmental sustainability regulations.
In the early 1900s, President Theodore Roosevelt created the U.S. Forest Service, which established 51 federal bird
reservations; four national game reserves; 150 national forests, and five national parks. The National Park Service wascreated, covering 401 national parks, and protecting 400 endangered species.
Soon after, in the 1930s, the Soil Conservation Service was established.
In the 1940s, the Federal Water Pollution Control Act was created to conserve and protect interstate waters.
In the 1950s, the U.S. Congress passed the first federal legislation addressing air pollution: The Air Pollution Control Act.
Sustainability initiatives in the 1960s included the National Wilderness Preservation System and the Solid Waste Disposal
Act.
The U.S. Environmental Protection Agency (EPA) implemented numerous standards and regulations related to conservationand environmental sustainability in the 1970s, when the first Earth Day was celebrated by 20 million Americans.
By the 1980s, farmers had begun to voluntarily enroll in the Conservation Reserve Program, which provided financial
incentives for environmental protection.
In the 1990s, the Wetlands Reserve Program restored and protected 405,000 hectares of wetlands and uplands, and theSustainable Fisheries Act was expanded.
Milestones in the 2000s: the U.S. Forest Service has set aside 23.5 million hectares of wilderness to remain undeveloped
for future generations, and the EPA has established standards for the use of renewable biofuels.
Since 2000, USDA’s Agricultural Marketing Service has promulgated standards for organic foods in response to a mandate
from Congress.
In 2021, the United States launched the Agricultural Innovation Mission for Climate, a joint initiative with the United ArabEmirates, to address climate change and global hunger by uniting participants to invest in climate-smart agriculture andfood systems innovation. In the same year, the U.S. government convened a Sustainable Productivity Growth Coalition toaccelerate sustainable productivity growth to optimize outcomes across social, economic, and environmental dimensions.
USDA implemented a climate adaptation plan, describing how USDA will integrate climate adaptation into its mission,
programs, and operations. It also announced a new initiative to finance the deployment of climate-smart farming andforestry practices to aid in the marketing of climate-smart agricultural commodities.
Today, the United States continues its commitment to global sustainability through agricultural innovation.
88

CAULIFLOWER AND CHICKPEA STEWP RE PA RAT IO N T IM E : 5 M INU T E S | COOK ING TIME: 25 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

2 tbsp extra virgin olive oil

Heat the oil in a large pot or Dutch oven with a tight-fitting lid over medium-high

1 small onion, coarsely chopped

heat. Add the onion and sauté for 2-3 minutes until softened. Add the garlic,

1 clove of garlic, mincedcoriander seeds, and sugar and cook for another 2-3 minutes. Add the chickpeas,

1 tsp coriander seeds

cauliflower florets, Moroccan seasoning, salt, and pepper. Stir well to combine.

1 tsp sugar

Pour in the vegetable broth and canned tomatoes, bring to a boil, reduce heat to

1 can U.S. chickpeas, drained (15½ oz)

low and then simmer the stew, covered, for about 20 minutes until the cauliflower½ cauliflower, trimmed into small
florets

is tender.

2 tsp Moroccan seasoning

Meanwhile, toast the flatbreads in the oven, directly on the rack at 350°F for

Stir in the lemon juice and chopped parsley, then let it simmer another 5 minutes.

1 tsp kosher salt

approximately 5 minutes. Spoon the stew into bowls and garnish with fresh

1 tsp freshly ground black pepper

parsley leaves. Serve with the toasted flatbread.

3½ cups vegetable broth
1 can diced tomatoes (13½ oz)
1 tbsp lemon juice
1 handful of fresh parsley, roughly
chopped, plus a few leaves for garnish
Flatbreads, to serve

A pale ale or a citrus, resiny or piney classic American hop character will marry well with the earthy
nuttiness of the chickpeas and play off the cauliflower. Brewers Association

90

CHICKEN TAGINE WITH TOMATOES, PRESERVEDLEMONS & CALIFORNIA WALNUT CHERMOULA
P RE PA RAT IO N T IM E : 40 M INU T E S , P LU S 1 HO U R MARINATING AND OPTIONAL 1 MONTH PRESERVING |CO O KING T IM E : 40 MINUTES | SERVES 6

I N GRE DIE NTSMETHODFOR T H E PR ES E RV E D L E M ON S
8 thick-skinned lemons, washed
Kosher salt
2 cinnamon sticks
4 bay leaves
Freshly squeezed lemon juice

F OR T H E P R ESERV ED LEMO NS

FOR T H E
WAL N U T C H E R M O U L A
2 cloves of garlic, minced½ cup each chopped fresh cilantro andflat leaf parsley¼ cup each extra virgin olive oil andlemon juice
1½ tsp ground cumin
1 tsp paprika½ tsp ground turmeric½ tsp kosher salt
¼ tsp cayenne¼ tsp freshly ground black pepper¾ cup California walnuts, roasted andchoppedFOR T H E C H I C K E N
2 lbs skinless boneless U.S. chicken
breasts
Large pinch of crushed red pepper
flakes
1 tbsp ground cumin
1¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp lemon juice
2 tbsp extra virgin olive oil
⅓ cup chopped fresh cilantro leaves
and stems
1 clove of garlic, minced
2½ cups diced canned tomatoes
1 green or red bell pepper, seeded andthinly sliced
1½ preserved lemons (see above)

Cut each lemon into quarters from the top to within a ½-inch of the bottom,
taking care to leave the four pieces joined at the stem end. Sprinkle the insidesof the lemon with salt. Place 1 tablespoon of salt on the bottom of a 1-quartcanning jar and pack the lemons into the jar, pushing them down while adding
additional salt and the cinnamon sticks and bay leaves between the lemons. Add
enough freshly squeezed lemon juice to almost reach the top of the jar. Leavesome airspace before closing the jar.
Let the lemons sit in a warm place for 1 month, turning the jar upside down
periodically to distribute the salt and juices. Some white crystals will form on
the top of the lemons in the jar, which is normal. They can be stored at room
temperature or refrigerated and will keep for 1 year.
To make a quicker version, combine 4 quartered lemons with 2 cups of water and4 tablespoons of kosher salt in a small saucepan. Boil for about 20 minutes until
the lemon rinds are tender. Cool to room temperature in the salt brine, then drain
and use as needed.
To use the preserved lemons, remove from the brine and discard the pulp andwash the peel. It should then be thinly sliced for this recipe.
F OR T H E WA LNUT CH ER MO ULAIn a blender or food processor, purée the garlic, cilantro, parsley, olive oil, lemon
juice, spices, salt and pepper until smooth. Stir in the walnuts and set aside.
F OR T H E CH ICKEN
Cut the chicken breasts in half diagonally. In a small bowl, mix the red pepper
flakes, cumin, ¾ teaspoon of salt, the pepper, lemon juice, olive oil, cilantro,
and garlic together. Rub the chicken with this mixture, then cover and leave tomarinate in the refrigerator for 1 hour.
Combine the tomatoes with the remaining salt and place half of them on thebottom of a tagine or heavy stewing pot with half of the bell pepper and half ofthe sliced preserved lemon peel. Place the marinated chicken on top, then coverwith the remaining bell peppers, preserved lemon and tomatoes. Bring to a boil
over high heat, reduce the heat to medium low, cover and simmer for 20 minutes.
TO SE RV E
Spoon the chicken, vegetables and sauce into soup bowls and place a spoonful of
the walnut chermoula on top.

92

CRISPY BLACK LENTIL FALAFEL BITESP RE PA RAT IO N T IM E : 10 M INU T E S | COOK ING TIME: 20 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD2⅓ cups U.S. black lentils, cooked andcooledPreheat the oven to 375°F and line a baking sheet with parchment paper.

2 tbsp avocado oil (or your preferredoil)
1 clove of garlic, peeled
1 tbsp coconut flour½ tsp ground cumin

Combine all the ingredients in food processor (make sure the lentils are steaming)and pulse until well combined. You want there to be some chunks of lentils but
not too many!
Using a spoon or your hands, form the lentil mixture into small patties and placethem on the baking sheet. Bake in the oven for about 20 minutes, flipping halfway
through.
Enjoy with your favorite salad or make a falafel sandwich!

Red Newt Cellars Dry Riesling, Finger Lakes. Intriguing smoky notes on the nose will excite your palate
while the acidity and citrus will cut through the moreish earthiness of the fried lentils.
New York Wine & Grape Foundation

94

DORO WAT(ETHIOPIAN CHICKEN STEW )P RE PA RAT IO N T IM E : 20 M INU T E S | COOK ING TIME: 2 HOURS | SERVES 4-6

I N GRE DIE NTSMETHOD

2 lbs U.S. chicken thighs and drumsticks

Marinate the chicken pieces in the lemon juice, cover and refrigerate, while you

1 small lemon, juiced

cook the onions.

6 tbsp vegetable oil, clarified butter or
ghee

Heat 2 tablespoons of the oil or butter in a heavy-duty pot over medium-low

6 large red onions, chopped
2 tbsp berbere spice mix
1-inch fresh ginger, peeled and finely
choppedheat, add the onions and cook gently for 1 hour until reduced to a sweet paste.
Add the remaining oil or butter, berbere spice, ginger, and garlic to the onion
paste and fry until fragrant. Add the marinated chicken pieces to the pot alongwith the stock (you may not need the full amount) and salt.

2-3 cloves of garlic, finely chopped

Simmer on low heat for 40 minutes until the chicken is cooked halfway through.

2 cups water or chicken stock

Add the garam masala and continue cooking, stirring occasionally.

1 tsp saltOnce the chicken is cooked through, add the boiled eggs and stir to coat1 tbsp garam masalacompletely. Adjust the seasoning with extra salt as needed.

6 hard-boiled eggs

Serve the doro wat on top of injera (an Ethiopian flatbread) to eat it the traditional
way. Alternatively, this can be enjoyed with Indian flatbreads or rice.

The U.S. chicken industry has made meaningful strides in minimizing environmental impacts with the helpof technological advancements and improved chicken welfare practices over the past decade.

96

MIDDLE EASTERN LAMB AND LENTIL
MEATBALLS WITH SALTED TAHINI YOGURTSAUCE AND PICKLED VEGETABLES
P RE PA RAT IO N T IM E : 40 M INU T E S | COOK ING TIME: 10 MINUTES | SERVES 4

I N GRE DIE NTSMETHODFOR T H E S PI C E PA S T E
4 tbsp diced onion
2 tbsp extra virgin olive oil
2 cloves of garlic, minced
1 tbsp chopped red chili
1 lemon, zested
1 tsp each chili powder and smokedpaprika½ tsp each ground turmeric, cumin,and cinnamon½ tsp salt
¼ cup lemon juice
FOR T H E M EAT B A LL S
4 oz each ground U.S. beef and lamb(or double up on one if preferred)
1 slice of whole wheat bread, torn into
crumbs1 egg, beaten
1½ cups U.S. brown lentils, cooked¼ cup olive oil
FOR T H E PI C K L ED
VEG ETA BL ES½ cup each water and white wine
vinegar1 tsp ground turmeric
1 clove of garlic
1 tbsp sugar
1 tsp salt
½ red onion, thinly sliced
1 red chili, seeded and thinly sliced½ cucumber, thinly sliced
FOR T H E YO G U RT S AU C E
AND H E R B S A L A D
1 cup full fat yogurt
2 tbsp tahini
1 tsp salt
¼ cup lemon juice½ cup each mint, cilantro and flat leaf
parsley leaves

F OR T H E SP ICE PA ST E
Heat a small pan and sauté the onion in olive oil until golden brown. Add thegarlic, chili, and lemon zest and sauté until fragrant, about 2 minutes. Add thespices and salt and sauté for another minute. Stir in the lemon juice and thentransfer the mixture to a large bowl to cool.
F OR T H E MEAT B A LLS
Add the ground meat to the cooled spice paste and mix well with your hands
to combine. Add the whole wheat breadcrumbs and beaten egg, mix again until
thoroughly combined, then carefully fold in the lentils without crushing them.
Cook a tablespoon-sized patty and taste to check the seasoning, adjusting with salt
if necessary. Form the mixture into 2 oz patties and if you have time, refrigerate
for 30 minutes before cooking.
In a non-stick pan, heat the remaining olive oil and pan fry the patties for 3-4
minutes per side until they register 155°F on an instant read thermometer.
F OR T H E P ICKLED V EGETA B LES
In a small non-reactive saucepan, bring the water, vinegar, turmeric, garlic, sugar,
and salt to a full rolling boil. Pour this liquid over the vegetables, pressing down
to submerge them. Allow to cool to room temperature, then refrigerate. These
quick pickles will last for up to 1 week in the fridge.
F OR T H E YOGURT SAUCE A ND H ER B SA LA D
In a small bowl, whisk the yogurt, tahini, salt and lemon juice together. Adjust theseasoning if needed, as this sauce should be quite salty and lemony. In a separate
bowl, toss the fresh herbs with a drizzle of olive oil and a pinch of salt.
TO SE RV E
Spoon the salted tahini yogurt sauce onto 4 plates. Top with the patties, dress
with the herb salad and serve the pickles on the side. Alternatively, serve all thecomponents in a pocket bread or pita as a sandwich.

98

GHANAIAN KYINKYINGA(BEEF KEBABS WITH SPICY PEANUT SAUCE)P RE PA RAT IO N T IM E : 30 M INU T E S , P LU S 1 HO U R MARINATING | COOK ING TIME: 10 MINUTES | SERVES 4-6

I N GRE DIE NTSMETHOD

2 cloves of garlic

In a food processor, combine the garlic, peanuts, spices, and salt. Pulse until the

1 cup unsalted U.S. peanuts

peanuts are finely chopped. While the food processor is still running, drizzle in the

2 tsp cayenne pepper

peanut oil. Keep the processor running until the oil is completely blended.

1 tsp sweet paprika

In a large bowl, mix the beef with the peanut sauce until well coated. Cover and

1 tsp ground ginger

refrigerate for 1 hour. Thread the marinated beef onto the prepared skewers,½ tsp smoked paprika

alternating it with the pieces of bell pepper and onion.

¼ tsp freshly grated nutmeg

Grill the skewers over medium-high heat for about 6-8 minutes. Turn over and¼ tsp ground cinnamon

grill for an additional 4-5 minutes. Transfer to a plate and garnish with the fresh¼ tsp ground allspicecilantro and lemon slices. Serve immediately.

1 tsp kosher salt
2 tbsp peanut oil
2 lbs U.S. beef sirloin, cut into ½-inch
cubes
20 bamboo skewers, soaked in water
for at least 30 minutes
1 yellow bell pepper, cut into 1-inch
pieces1 green bell pepper, cut into 1-inch
pieces1 red bell pepper, cut into 1-inch pieces
2 red onions, cut into 1-inch pieces
1 handful of fresh cilantro, for garnish
1 lemon, thinly sliced

100

ISRAELI SWEET POTATO AND LENTIL
FRITTERS WITH GARLIC YOGURT SAUCEP RE PA RAT IO N T IM E : 15 M INU T E S | COOK ING TIME: 30 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

4 North Carolina sweet potatoes,
peeled and cubed

Add the sweet potatoes to a large pot of salted boiling water. Simmer until they

1 cup split U.S. red lentils, rinsed
5 tbsp olive oil

are just tender and can be easily pierced with the tip of a knife, about 15 minutes.
Meanwhile, add the lentils and 2½ cups of water to another large pot. Bring to aboil and then reduce the heat to low and cook until tender, about 12-15 minutes.

3 scallions, sliced
1 tsp ground coriander
1 tsp ground cumin½ tsp ground fennel seeds¼ tsp ground cinnamon
2 tbsp cornmeal, plus extra for dusting
1 handful of fresh cilantro, chopped½ lemon, juiced¼ tsp kosher salt
¼ tsp freshly ground black pepper¾ cup plain Greek yogurt
1 clove of garlic, minced
1 tbsp extra virgin olive oil

Drain the sweet potatoes and lentils when ready. Set aside to briefly cool.
Meanwhile, heat 1 tablespoon of the olive oil in a large pan over medium heat.
Add the scallions and a pinch of kosher salt, then sauté for about 5 minutes until
softened. Remove the pan from the heat and stir in the coriander, cumin, fennel,
and cinnamon.
In a large mixing bowl, combine the sweet potatoes, lentils, spiced scallions,cornmeal, cilantro, lemon juice, salt, and pepper. Mash together until the potatoes
and lentils are mostly smooth and the mixture is completely incorporated.
Prepare a baking sheet or platter with a dusting of cornmeal. Shape the sweet
potato and lentil mixture into 8 patties and place them on the tray. Dust the tops
lightly with additional cornmeal.
Heat 2 tablespoons of the olive oil in a large non-stick skillet over medium heat.
Working in two batches, cook the patties until golden brown on both sides,
turning once, about 3 minutes per side. Repeat for the second batch, using theremaining olive oil.
In a small bowl, stir the yogurt, garlic and extra virgin olive oil together with apinch of kosher salt and freshly ground black pepper. Serve this dipping sauce withthe fritters and enjoy.

The largest producer of sweet potatoes in the United States is North Carolina, which harvested 725,000
tons in 2015 and has been responsible for most of the gains in recent years. (Sweet Potato Council)

102

MEDJOOL DATE HONEY GLAZED SHRIMPCO U RT E S Y O F NAT U RAL D ELIGHTS MED J OOL DATESP RE PA RAT IO N T IM E : 10 M INU T E S , P LU S 1 HO U R MARINATING | COOK ING TIME: 5 MINUTES | SERVES 8

I N GRE DIE NTSMETHOD

4 U.S. Medjool dates, pitted andchoppedIn a food processor, purée the Medjool dates with enough water to form a paste-

1-2 tbsp waterlemon juice, honey, and garlic powder. Add the shrimp and stir to coat. Marinate,

2 tbsp mango purée (you can also use
frozen mango here – simply purée 3-4
chunks in a blender)

refrigerated, for 1 hour.

2 tbsp finely grated fresh peeled ginger
2 tbsp lemon juice

like consistency. Transfer this into a large bowl and stir in the mango purée, ginger,

Heat the oil in a large frying pan set over medium heat. Add the marinated shrimp
and cook until pink, about 2 minutes per side. Season with salt and pepper. Serve
immediately.

1 tbsp honey
2 tsp garlic powder
2 lbs large U.S. shrimp, peeled anddeveined (16 to 20 shrimp)
2 tbsp vegetable oil
Salt and pepper, to taste

WATERMELON GRAPE FIZZP RE PA RAT IO N T IME: 5 MINUTES | MAK ES 1

I N GRE DIE NTSMETHOD

Pop Rocks (optional)

If using Pop Rocks, place them in a plastic bag, seal the top and crush the candy,

Agave or honey (optional)

then spread on a shallow saucer. Dip the rim of a tall glass in agave or honey and1 cup U.S watermelon juice, strained

then in the crushed candy until coated. Mix the watermelon purée and grape juice¼ cup grape juicein the glass. Add the sparkling water and then the ice, which causes a fun fizz!

¾ cup sparkling water
Crushed ice
104

SEAFOOD POTJIEP RE PA RAT IO N T IM E : 10 M INU T E S | COOK ING TIME: 1 HOUR | SERVES 6

I N GRE DIE NTSMETHOD

3 tbsp canola oil

Heat the oil in a large cast iron pot over hot coals (or another heat source).

2 onions, chopped

Fry the onions, fennel, garlic, ginger and chili for 3 minutes, then add the paprika

1 bulb of fennel, chopped (reserve
fronds)and fry for another minute.

3 cloves of garlic, sliced

purée, sugar, and fish stock. Adjust the coals so that the potjie is simmering over

3 cm fresh ginger, peeled and grated

low heat, cover with the lid and simmer for 20-30 minutes (don’t be tempted to

1 red or green chili, seeded andchoppedstir during this time).

2 tsp smoked or regular paprika
1 cup U.S. white wine (optional)
1 can (14 oz) tomato purée
1 tbsp sugar

Add the wine to the pot, if using, and simmer for 3-5 minutes. Stir in the tomato

Now add the peppers, cover again and simmer for 8 minutes. Add the orzo, hake,
shrimp and mussels. Cover and simmer for 10-12 minutes.
Remove from the heat, season to taste and stir in the lemon juice, lemon zest, andfresh parsley. Serve immediately.

4 cups fish stock
3 bell peppers, seeded and roughly
chopped
1 packet (17½ oz) orzo or basmati rice
3 fillets (about 3½ oz each) hake,skinned and cut into large chunks
10-12 U.S. shrimp, defrosted anddeveined
15-16 oz fresh mussels, cleaned
Salt and freshly ground black pepper
4 tbsp lemon juice
1 lemon, zested
3 tbsp chopped fresh parsley

All U.S. seafood is managed for protection against overfishing, habitat damage and pollution. At the endof 2020, 47 U.S. federally managed fish stocks have been declared rebuilt. (U.S. Sustainability Alliance)

106

NORTH AFRICAN MEATBALLS WITHCALIFORNIA PRUNES AND PINE NUTSP RE PA RAT IO N T IM E : 15 M INU T E S | CO O K ING TIME: 25 MINUTES | MAK ES 12 MEATBALLSI N GRE DIE NTSMETHOD

8 oz lean minced U.S. beef

Combine the beef, pork, egg, breadcrumbs, Italian seasoning, 1 clove of garlic,

8 oz lean minced U.S. pork

and half the onion in a large bowl. Use your hands to mix everything together,

1 egg, beaten

taking care not to overwork the meat. Divide into 12 meatballs.

1 cup seasoned Italian breadcrumbs

Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook

1 tbsp Italian seasoning

for 3 minutes on each side, or until browned. Transfer to a plate.

4 cloves of garlic, minced

Add the remaining onion and garlic to the skillet and cook for 2-3 minutes, or until

1 onion, chopped

softened. Stir in the wine, if using, and cook until nearly all evaporated, scraping

2 tbsp avocado oil or olive oilup any browned bits from the bottom of the pan. Whisk in the chicken stock½ cup U.S. dry white wine

and lemon juice. Add the meatballs and California prunes, bring to a simmer, and2 cups chicken stock

cook for 20 minutes, or until the meatballs are cooked through and the sauce has

1 lemon, juiced

reduced.

10 California prunes, quartered

Season to taste with salt and pepper. Stir in the pine nuts and sprinkle with fresh

Salt and pepper

parsley. If desired, serve with yogurt and lemon wedges.

⅛ cup pine nuts
1 handful of chopped fresh parsley
TO S E RV E ( O PT I O N AL )N OT E S
If you prefer, you can use 16 oz of beef instead of half beef and half pork. For agluten-free version, use gluten-free breadcrumbs and serve over rice.

Plain Greek yogurt
Lemon wedges

Did you know? California Prune growers practice sound scientific orchard techniques and ecosystembased strategies to produce a healthy, safe food that conserves natural resources and sustains the futureof the prune industry for generations to come. (California Prunes)

108

PEANUT SOUP WITH RICEP RE PA RAT IO N T IM E : 5 M INU T E S | COOK ING TIME: 25 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

4 tbsp unsalted butter

Melt the butter in a large pot over medium-high heat. Add the onion and sauté

1 medium onion, diced

until translucent, about 4 minutes.

2 tbsp flour

Sprinkle in the flour and sauté for another 1-2 minutes until the flour is well

2½ cups vegetable stock

absorbed. Slowly pour in the vegetable stock, stirring constantly until the butter

1 cup smooth U.S. peanut butter

and flour have completely dissolved. This should take about 4-5 minutes.

1 tbsp lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
1½ cups long grain U.S. rice, cooked
1 cup heavy creamMix in the peanut butter, add the lemon juice and season with salt and pepper.
Reduce the heat to low and simmer for about 10 minutes.
Add the cooked rice and cream, then let the soup simmer for about 5 more
minutes. Spoon into serving bowls and sprinkle with the chopped peanuts andfresh parsley to serve.

TO S E RV E
2 tbsp chopped U.S. peanuts
1 tsp finely chopped fresh parsley

The key food matching component here is the nuttiness of the peanuts, and we think this would pairnicely with De Lille’s Chaleur White, which is a sophisticated barrel-fermented blend of Sauvignon Blanc
and Semillon, with refined, complex fruit notes and well-integrated oak. Washington Wine

110

STUFFED WASHINGTON APPLESP RE PA RAT IO N T IM E : 20 M INU T E S | COOK ING TIME: 45 MINUTES | SERVES 8

I N GRE DIE NTSMETHODFOR T H E G I N G ER
M A SH E D POTATO E S
1.9 lbs potatoes, washed and peeled

F OR T H E GINGER MA SH ED P OTATO ES¾ oz piece of fresh ginger
⅔ cup butter
1¼ cups Half and Half

Add the potatoes and ginger to a pot of boiling water and cook for 30-35 minutes
until soft. Remove the ginger, drain the potatoes, then mash while still hot untilsmooth in texture. Transfer the mashed potatoes into a non-stick pan. On low
heat, stir while adding the butter and cream, folding until well incorporated.

Salt, to taste

Season with salt. Once the mixture is smooth and shiny, turn off the heat.

FOR T H E S T U FFE D A P P L E S
2 large onions, finely chopped

F OR T H E ST UFFED A P P LES

3 tbsp canola oil
Black pepper, to taste
2 cloves of garlic, crushed

In a non-stick frying pan, cook the onions in the canola oil on medium heat for 10
minutes until translucent. Season with salt and black pepper, then add the garlic,
coriander, sumac, seven spices and paprika. Cook for 1 minute.

1 tbsp ground coriander

Add the ground beef to the pan and cook for 5-6 minutes on high heat. Finish the

1 tbsp sumac

stuffing by adding the soy sauce and raisins, then cook for 1 more minute. Allow it

1 tsp seven spices powder

to cool at room temperature.

½ tsp paprika
1.1 lbs ground U.S. beef
2 tbsp soy sauce
4 tbsp white California raisins

Preheat the oven to 400°F while you stuff the Washington apples with the groundbeef filling. Place the stuffed apples in a non-stick baking pan and bake for 20-25
minutes. You know the apples are ready when they are soft from the outside and

4 tbsp red California raisinsslightly resistant from the inside.

8 Washington Royal Gala apples,
widely cored

F OR T H E GR AV Y

FOR T H E G R AV Y
2.2 lbs U.S. turkey, chicken or beefbones (leftovers)

In a large pot, brown all the ingredients in the olive oil and butter on a high heat.
Add enough water to cover the bones and vegetables, then bring it to a boil.

2 large onions, skin on and roughly
choppedheat to low and let it simmer for 30-40 minutes or until the liquid has reduced by

1 large potato, skin on and roughly
chopped1 large carrot, skin on and roughly
choppedSeason with salt and black pepper to taste. Once the water is boiling, reduce thehalf. Strain the gravy into a saucepan and keep it warm on low heat.
Serve the stuffed apples with your ginger mashed potatoes, the rich gravy, andsome fresh steamed greens.

4 cloves of garlic, skin on
3 tbsp olive oil
3 tbsp butter
112

SWEET MEDJOOL DATE RAVIOLICO U RT E S Y O F NAT U RAL D ELIGHTS MED J OOL DATESP R E PA RAT IO N T IM E : 50 M INU T E S | COOK ING TIME: 45-50 MINUTES | MAK ES 30

I N GRE DIE NTSMETHODFOR T H E M ED J O OL
DATE FI L L I N G

F OR T H E MEDJO O L DAT E FILLING

1 cup U.S. red wine (a bold and fruity
wine is best)

until the sugar dissolves. Add the cinnamon stick and dates, reduce the heat to low¼ cup sugar
2 tbsp honey1 cinnamon stick
10-12 U.S. Medjool dates, pitted andquartered
FOR T H E PA S T RY
Pinch of salt
1⅔ cups all-purpose flour¾ cup cold unsalted butter, cut into
chunksFOR T H E R AV I O L I

Combine the wine, sugar, and honey in a small pan and simmer over medium heatand cook for 30 minutes, stirring occasionally. Let the mixture cool and remove
the cinnamon stick. Strain to remove any excess liquid, then transfer to a foodprocessor and blend for about 10-15 seconds to a fine consistency.
F OR T H E PA ST RY
In a food processor fitted with a metal blade, pulse the salt and flour together fora few seconds until blended. Add the cold butter and process until the mixture has
the texture of coarse crumbs. Add a splash of iced water and pulse a few moretimes. Turn the mixture into a bowl and bring together with your hands. It should
leave the bowl clean. Wrap in plastic and chill for 30 minutes.
F OR T H E R AV IO LI
Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly

1 egg, beaten

flour a clean surface and a rolling pin, then divide the chilled dough into two pieces,

Powdered, white or brown sugar, fordusting

rectangle. Brush this with the beaten egg.

one slightly larger than the other. Roll out the smaller piece into a 10 x 12-inch

Starting 1-inch from a corner, place 1 teaspoon of the date filling on the egg
washed pastry every 2 inches. You should have 30 dollops in total. Roll out thelarger piece of pastry into an 11 x 13-inch rectangle. Carefully place this larger
sheet over the bottom one and gently press the pastry to seal the pockets aroundeach dollop of filling.
Using a pastry cutter or sharp knife, cut the pastry into 2-inch squares and seal theedges of each ravioli with a fork, or use a ravioli mold. Make a small cut in the topof each ravioli and brush with beaten egg. Place them on the baking sheet.
Bake the ravioli for 15-20 minutes just until slightly golden brown. Cool on a rackand dust with sugar. Serve warm.

114

ISRAELI ORANGE BLOSSOM SEMOLINA CAKEP RE PA RAT I ON T IM E : 15 M INU T E S , P LU S 1 HO U R COOLING | COOK ING TIME: 45 MINUTES | SERVES 8

I N GRE DIE NTSMETHODFOR T H E C A K E

F OR T H E C A KE

½ cup + 2 tbsp unsalted butter, melted

Preheat the oven to 350°F. Place the butter in a ramekin and melt in the microwave.

1 cup granulated sugar

Set aside. In a large mixing bowl, combine the sugar, yogurt, and coconut cream.

½ cup Greek or plain yogurt

Add the milk, semolina, cornmeal, and baking powder. Finally, stir in the melted½ cup coconut cream

butter and then let the mixture sit briefly so that the butter is absorbed.

⅓ cup milk

Transfer the cake mixture into a lightly greased 9-inch round cake pan or baking

1½ cup fine semolina

dish. Bake in the preheated oven for about 45 minutes. If necessary, cook for½ cup fine cornmeal

1-2 minutes longer, checking the cake constantly, so that the top of the cake gains

1 tsp baking powder

color. When ready, remove from the oven.

FOR T H E S Y RU P

F OR T H E S YRUP

¾ cup water

While the cake is baking, place the water, sugar, orange juice and zest in a small

⅓ cup granulated sugar

saucepan on the stove top. Heat until the sugar has dissolved, and the mixture

1 Florida orange, zested and juiced

comes to a boil. Turn the heat to low and cook for about 10 minutes. The mixture

1 tsp orange blossom water

should reduce by about one third. Remove the pan from the heat and add the

FOR T H E TO PPI N G

orange blossom water, then let the syrup cool completely.

Coconut shavings

As soon as the cake comes out the oven, pour three quarters of the cooled syrup

Flaked California almonds

on top and let it absorb into the cake. For best results, let it sit for 1 hour before
serving.
F OR T H E TOP P ING
When ready to serve, pour the rest of the syrup over the cake and finish with thecoconut shavings and flaked almonds.

116

MALVA PUDDING
PRE PA RAT IO N T IM E : 40 M INU T E S | COOK ING TIME: 25-30 MINUTES | SERVES 4

I N GRE DIE NTSMETHODFOR T H E PU D D I N GS

F OR T H E P UDDINGS½ cup all-purpose flour

Preheat the oven to 400°F. Combine the flour, baking powder and baking soda
in a bowl. Use a mixer to beat the sugar, egg, and salt together until you have athick and pourable batter, similar to the consistency of a melted milkshake. Beat in
the marmalade until incorporated, then mix in the melted butter and the vinegar.

¾ tsp baking powder¼ tsp baking soda
½ cup caster or superfine sugar
1 large U.S. egg¼ tsp salt
1½ oz Florida grapefruit marmalade

Add a third of the milk, then half of the flour mixture to the batter. Mix to
combine. Add another third of milk and the rest of the flour. Mix again, then add
the remaining milk and mix until smooth.

¼ tsp apple cider vinegar

Divide the pudding mixture equally between 4 greased pudding molds (a ramekinor other small oven-safe dish will work too). Bake until deeply caramelized,
brown, and well risen, around 25–30 minutes.

½ cup whole milk

F OR T H E SAUCEFOR T H E S AU C E

While the puddings are in the oven, gently heat the cream, sugar, butter, andwater in a pan, whisking until the butter has melted and the sugar has dissolved.
Keep the sauce warm while the puddings are baking, but do not allow it to boil orcatch on the bottom.

1 tbsp butter, melted¼ cup heavy whipping cream
1½ oz caster or superfine sugar
1 oz butter
1 tbsp water
FOR T H E C R ÈM E AN G L AI S E¾ cup whole milk
2 tsp vanilla bean paste
2 large U.S. egg yolks
2 tsp sugarOnce the puddings are fully baked, remove them from the oven and immediately
make a cut in the top with the tip of a knife. Pour the sauce into this cut until eachpudding is full, then repeat the filling process until the sauce reaches the top of thepuddings. You may have some excess.
F OR T H E CR ÈME A NGLA ISEHeat the milk and vanilla bean paste gently to scalding. Just before it bubbles, takethe pan off the heat, and remove any skin that may have formed. Whisk the egg
yolks and sugar in a bowl, then pour the hot milk over them, stirring continuously.
Pour this mixture back into the pan over a low heat, stirring continuously until
it thickens slightly. To test if the crème anglaise is thick enough, remove the panfrom the heat and draw the back of a spoon through the custard. It should coat
the back of the spoon evenly and when you draw a finger through the custard,
the trail should remain. Strain the thickened crème anglaise through a sieve intoa bowl.
TO SE RV E
Transfer enough crème anglaise to a presentation plate to coat the bottom, thenturn out the malva puddings on top of the crème anglaise.
118

120

NORTH ASIA

HAPPY HERD HAPPY PLANET

From a farmer’s perspective, animal welfare, sustainability, and profitability go hand in hand. Better animal health leads toenvironmental benefits. In the United States, farmers invest millions of dollars in research aimed at improving productivity
and welfare of animals, in the knowledge that happy and healthy animals are the key to a successful operation.
Supporting these goals, the United States has some of the strongest animal welfare programs in the world. Meat producers
can opt for individual and site certifications such as the Quality Assurance programs, participation in which is around 90
percent as producers strive for continuous improvement.
Across the United States, standards are of an exemplary level throughout the supply chain. All farm and production
animals are federally protected during transport and at processing facilities; many states and municipalities have laws toensure that animals have a high quality of life.
To be an eligible supplier to U.S. foodservice and retailer operators, slaughter plants must comply with very stringent
animal welfare standards, as dictated by third party standards, and verified through internal and third-party audits
throughout the year.
For farmers, voluntary standards often go well beyond regulations. The farmers know their animals, how they behave,and how to care for them, as well as making a living from them. Farmers naturally bond with the animals they care forand invest thousands of dollars in each one of them. From an economic, business, and emotional perspective, it is in a
farmer’s interest to keep animal welfare as a top priority.
U.S. livestock and dairy producers use the latest technologies to create environments where the animals feel comfortable,
content, and stress-free. Rumination devices, nutrition monitoring systems, waterbed mattresses, fans, and robotic
systems are all utilized to ensure this.

122

A notable issue on animal welfare is consumer understanding of how animals areraised as well as the environmental and economic impact of specific management
systems. For example, direct emissions from cattle account for only two percentof the United States’ overall greenhouse gas (GHG) emissions.
There is an ongoing challenge for farmers to dispel myths and misinformation
about how animals are raised, educating consumers on the realities andpracticalities of livestock and poultry production. On a local level, Tina Hinchley,a dairy farmer from Cambridge, Wisconsin, hosts farm tours as a way of
demonstrating that what she is doing is what is best for her cows, as well as
being open and transparent about how she farms.
U.S. cattle producers have a personal stake in protecting the environment. They
work hard to improve the quality of the air, water, and land while caring for thehealth of their animals, their families, and their local communities. Proper grazingof cattle improves soil health, leads to greater water retention, increases carbon
sequestration, and reduces the risk of catastrophic wildfire. Healthy land andhealthy water produce healthy cattle.

123

BEETROOT, CALIFORNIA RAISIN,
HAZELNUT AND TOFU SALADP R E PA RAT IO N T IM E : 1 HO U R | CO O K ING TIME: 2 HOURS 15 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

2 lbs raw mixed beetroots, with leaves
if possible

Preheat the oven to 350°F. Place the whole beetroots and thyme in a roasting tin,

10 sprigs of fresh thyme

over the oil, season with a little salt and pepper and roast for 50 minutes to 1 hour

2 tbsp extra virgin olive oil

until cooked through.

Salt and pepper

Remove the beetroots from the oven. When cool enough to handle, rub off the

3 oz California raisinsskin and cut into wedges. Thinly slice the reserved raw beetroots.

1 oz toasted U.S. hazelnuts, roughly
choppedArrange the beets on a serving platter, scatter over the California raisins and1¾ oz tofu (or feta if preferred)

reserving a few raw beetroots along with any leaves to be added later. Drizzle

toasted hazelnuts, crumble over the tofu and then garnish with the thin slices ofraw beetroot, arugula leaves and reserved beetroot leaves.

⅓ oz arugula leaves

Just before serving, mix the dressing ingredients together and drizzle the dressing

FOR T H E D R E S S I N G

over the salad, seasoning with a little more salt and pepper to taste.

3 tbsp extra virgin olive oil
Juice of ½ lemon¼ tsp sea salt
¼ tsp coarsely ground black pepper

TOKYO WHISKEY SOUR
P RE PA RAT IO N T IME: 5 MINUTES | SERVES 1

I N GRE DIE NTSMETHOD

2 oz American whiskey

Pour the whiskey, lemon juice, and simple syrup into a cocktail shaker filled with

¾ oz freshly squeezed lemon juice

ice. Shake well, then strain into a chilled sour glass, or over fresh ice in an old-

½ - ¾ oz simple syrup, to taste

fashioned glass. Garnish with a maraschino cherry or lemon peel. Enjoy.

Ice
Maraschino cherry or lemon peel, togarnish124

BULGOGI-STYLE BEEF FRIED RICERE CIP E BY @JENNYGOYCOCHEAP RE PA RAT IO N T IM E : 15 M INU T E S | COOK ING TIME: 15 MINUTES | SERVES 1

I N GRE DIE NTSMETHODFOR T H E M A R I N AT E D B E E F

F OR T H E MA R INAT ED B EEF

1½ lbs U.S. ribeye steak, sliced
between ⅛-inch to ¼-inch thick¼ cup mirin

Place the sliced beef in a gallon-sized zip-top bag. Add all the remaining ingredientsfor the marinade to a blender and blend on a high speed until smooth. Pour themarinade over the beef, seal the bag, and leave to marinate in the fridge for atleast 1 hour and up to 8 hours.

½ U.S. pear

F OR T H E F RIED R ICE

1 bunch of green onions (white andlight green parts only, reserve tops forlater)In a small bowl, whisk the soy sauce, oyster sauce, and grated ginger together.
Set aside.

4 cloves of garlic, peeled

Heat a wok over a medium-high heat and add the oil. Once the oil is hot andshimmering, add the shallot. Cook for 4-5 minutes, stirring occasionally, until theshallots are golden brown (take care not to burn them!) and then transfer to aplate lined with paper towels using a slotted spoon or fork.

⅔ cup soy sauce

1 tbsp freshly grated ginger
1 tbsp brown sugar
1 tsp dark sesame oil
FOR T H E FR I ED R IC E
¼ cup soy sauce
1 tbsp oyster sauce
1 tsp freshly grated ginger
3 tbsp vegetable or canola oil
1 medium shallot, peeled and thinly
sliced2 carrots, peeled and finely diced
3 cloves of garlic, minced
5 cups cooked jasmine rice
2 eggs, lightly beaten
1¼ cups kimchi, chopped
Salt and pepper, to taste
Chopped cilantro

Increase the heat under the wok (the oil from the fried shallots should still be in
the pan) while you remove the beef from the marinade, shaking off any excess,and add it to the wok in a single layer. Cook for 2 minutes on one side until goldenbrown, then flip. Add the carrots and garlic to the pan and stir to combine. Cookfor another 2-3 minutes, stirring often so the garlic doesn’t burn, until the carrots
are softened.
Once the carrots are softened, add the cooked rice, and stir so the grains arecoated with oil. Lower the heat to medium and push the rice mixture to one
side. Pour the lightly beaten eggs into the other side of the wok and cook for 2-3
minutes until the eggs are cooked through.
Using a wooden spoon, break the egg into pieces, then stir all the ingredients
together so that the egg is incorporated into the rice. Add the kimchi and yoursoy sauce mixture to the wok and cook, stirring constantly, until all the sauce has
been absorbed.
Stir in the reserved green onion tops and then season to taste with salt andpepper. Serve the beef fried rice topped with the crispy shallots and sprinkledwith fresh cilantro, if desired.

126

KOREAN STYLE BBQ BEEF WITH KIMCHI SLAWRE CIP E BY PETER SID W ELLP RE PA RAT IO N T IM E : 15 M INU T E S | COOK ING TIME: 10 MINUTES | MAK ES 4I N GRE DIE NTSMETHODFOR T H E BBQ S AU C E

F OR T H E B B Q SAUCE½ red onion

Peel the onion, garlic, and ginger, then place into a blender with the remaining

1 clove of garlicingredients. Blend until smooth, then place to one side.

½ thumb of fresh ginger
1 tbsp Korean chili paste¼ cup rice wine vinegar½ cup dark soy sauce
1¼ cups California prunes
FOR T H E KO R EA N B B Q B E E F
2 rump steaks (7 oz each)

F OR T H E KOR EA N B B Q B EEF
Cut the beef into strips, drizzle with olive oil, and season with salt and pepper.
Peel and chop the ginger and garlic, then add to a wok with a splash of oil. Add
the beef and cook until browned.
Pour in the BBQ sauce along with the water and the chopped California prunes.
Simmer for 10 minutes until the beef is tender.

Olive oil

F OR T H E KIMCH I SLAW

Salt and pepper

Slice the red onion, cabbage, and scallions. Place into a bowl with the kimchi,½ thumb of fresh ginger

sesame seeds and olive oil. Mix well and place to one side while you finish the

2 cloves of garlicbeef.

½ cup water

TO F I N I SH

¾ cup California prunes

Taste the beef to make sure it’s tender. Place in a bowl and sprinkle with the

2 tbsp sesame seeds

remaining sesame seeds, then serve alongside the kimchi slaw.

FOR T H E K I M C H I SL AW½ red onion½ small cabbage
4 scallions
5½ oz canned kimchi
2 tbsp sesame seeds
2 tbsp olive oil

128

ALMOND CRUMBLE SALAD
WITH KIMCHI SAUCE
CRE AT E D BY CHE F CHRIS T INE FARK AS OF IHEART FOOD CONSULTING
O N BE HA L F O F T HE A L MOND B OARD OF CALIFORNIA.
P RE PA RAT IO N T IM E: 15 MINUTES | SERVES 6

I N GRE DIE NTSMETHODFOR T H E S A L A D

F OR T H E SA LA D

3 cups riced cauliflower or kohlrabi

Combine all the ingredients except the almonds and sesame seeds in a large bowl.

½ cup shredded cabbage

Refrigerate this salad base until your sauce is ready.

½ cup shredded carrot¼ cup thinly sliced green onions
2 cups chopped toasted California
almonds
1 tbsp black sesame seeds
FOR T H E S AU C E¾ cup prepared kimchi, drained(reserve ½ cup kimchi brine)

F OR T H E SAUCE
Combine all the ingredients in a blender and blend until smooth. Adjust theconsistency with additional almond milk and/or kimchi brine to reach yourdesired texture and heat level.
TO SE RV E
Combine the desired amount of sauce with your prepared salad base. Garnish
with the chopped toasted almonds and black sesame seeds.

¾ cup roasted almond butter½ cup plain unsweetened U.S. almondmilk
1 tbsp lime juice
2 tsp nutritional yeast
1 tsp low sodium soy sauce½ tsp toasted sesame oil
Sea salt, to taste

A U.S. imperial stout with a full body and rich, sweet, malty notes which will counteract the acidity ofpickled vegetables and harmonize with the almonds. Brewers Association

130

CONGEE WITH SPINACH AND SHIITAKE
RE CIP E CRE AT E D BY JIL L F E RG U S IN PA RTNERSHIP W ITH THINK RICE & THE FEED FEED.
P RE PA RAT IO N T IM E : 10 M INU T E S | CO OK ING TIME: 1 HOUR 30 MINUTES | SERVES 4-6

I N GRE DIE NTSMETHOD

8 cups vegetable stock

In a 4-quart (or similar) heavy-bottomed pot, combine the stock, rice, ginger,

1 cup U.S. long grain white ricegarlic, and salt. Bring to the boil and then reduce the heat to a simmer, stir well

½ oz fresh ginger, peeled and sliced

and cover.

1 clove of garlic, sliced

Cook for about 1 hour 30 minutes, stirring occasionally to prevent any rice

1 tsp sea salt

from sticking to the bottom and burning. The finished product should be nice2 large handfuls of baby spinachand creamy. If the congee is thicker than you like, adjust the consistency with

2 large shiitake mushrooms, sliced

additional heated broth or boiled water to loosen the mixture but maintain the

1-2 scallions, sliced

temperature.

Freshly ground pepper

Remove the ginger if sliced thickly (leave it in if you love it) and then stir in the

Soy sauce or gluten-free tamarispinach and shiitake mushrooms. Season with salt and pepper to taste, thenSesame oil

scatter the sliced scallions on top.

Sesame seeds

Drizzle the congee with soy sauce or gluten-free tamari and sesame oil, thenFresh cilantro and/or parsley

garnish with the sesame seeds, fresh herbs, chili sauce or whatever you like.

Chili sauce (with garlic)

Rice provides a sustainable, economical source of carbohydrates and key nutrients for families across theglobe. Rice includes more than 15 vitamins and minerals and beneficial antioxidants, while reducing therisk of heart disease, diabetes, and certain cancers.

132

FIVE-FLAVORED LONG-LIFE NOODLESP REPA RAT IO N T IM E : 20- 25 M INU T E S | COOK ING TIME: 5-10 MINUTES | SERVES 6-8

I N GRE DIE NTSMETHOD

1 lb fresh noodles

F OR T H E P ISTACH IO CR EA M

4 oz cooked U.S. chicken, shredded

Combine all the ingredients in a food processor and blend until smooth, adjusting

1 small carrot, julienned

the amount of water to the desired consistency. Set aside.

½ cucumber, peeled, seeded and cut
into matchsticks

F OR T H E SAUCE½ cup coarsely chopped California
pistachios

Combine the ingredients in a small bowl and set aside.
Cook the noodles according to the directions on the package. Drain, rinse with

Fresh chili pepper, sliced

cold water and drain again. Place the noodles in a large bowl, add your sauce andRed chili oil

toss to mix well.

Sesame oil

TO SE RV E

FOR T H E PI S TAC H I O C R E AM

Divide the sauced noodles between individual serving bowls. Arrange the shredded

1 cup U.S. pistachios, roasted andlightly salted

chicken, carrots, and cucumber on top. Sprinkle with the chopped pistachios andfresh chili pepper slices, then drizzle with red chili oil and sesame oil to taste.

2 tbsp cooking oil¾-1 cup water
FOR T H E S AU C E
1 tbsp soy sauce
1 tbsp sesame paste
1 tbsp pistachio cream (see above)
1 tbsp sesame oil
2 tsp chili garlic sauce or doubanjiang(spicy bean sauce)
1 tsp minced garlic
Growers in California, Arizona, and New
Mexico have a deep commitment to wisely
use natural resources, human resources,
and incorporate innovation and the newest
technologies to produce the world’s finest
sustainable pistachios.

¼ tsp Szechuan peppercorn powder

134

KOREAN POPCORN CHICKEN WITH A
PICKLED CUCUMBER AND RADISH SALAD
P RE PA RAT IO N T IM E : 20 M INU T E S | COOK ING TIME: 20 MINUTES | SERVES 6

I N GRE DIE NTSMETHODFOR T H E S A L A D

F OR T H E SA LA D

¼ cup champagne vinegar

In a large bowl, mix the vinegar, sugar, and olive oil together. Add the cucumber

1 tbsp sugar

and radish, toss well until completely coated, then sprinkle half of the scallions

3 tbsp extra virgin olive oilover the top and set aside.

1 large cucumber, thinly sliced
2 large radishes, thinly sliced
1 scallion, thinly sliced
FOR T H E C H I C K E N
2 lbs boneless and skinless U.S. chicken
breasts, cut into 2-inch cubes
1 cup buttermilk
3 cups cornflakes, finely crushed
3 tbsp flour
1 tsp kosher salt

F OR T H E CH ICKEN
Place the chicken in a large bowl and pour in the buttermilk. Toss well to coat.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a separate bowl, mix the crushed cornflakes with the flour, salt, and pepper. Stir
until combined. Dredge each piece of chicken in the cornflake mixture and place
it on the prepared baking sheet. Be careful not to place pieces too close together
and spread between two baking sheets if necessary.
Spray the chicken lightly with cooking spray and place in the oven. Bake for about
15-20 minutes, or until the chicken is cooked through.

¼ tsp freshly ground black pepper

F OR T H E SAUCE

Canola cooking spray

In a small saucepan over high heat, combine all the ingredients, and whisk to

1 tbsp sesame seeds

incorporate. Bring to a boil and then reduce the heat to a simmer for about 5-10

FOR T H E S AU C E

minutes until thickened.

½ cup low-sodium soy sauce

TO SE RV E

2 tbsp dark brown sugar

Drizzle the sauce over the popcorn chicken and garnish with the sesame seeds

2 tbsp rice wine vinegar

and remaining scallions. Add the pickled cucumber and radish salad on the side.

1 tbsp chili-garlic sauce
1 tbsp minced garlic
1 tbsp sesame oil
1 tsp fresh ginger, peeled and grated
1 tsp corn starch

136

LACY CHICKEN OR PORKAND BELUGA LENTIL GYOZAP RE PA RAT IO N T IM E : 1 HO U R | COOK ING TIME: 10-15 MINUTES | SERVES 6

I N GRE DIE NTSMETHODFOR T H E G YOZ A F I L L I N G

F OR T H E GYOZA FILLING

8 oz ground U.S. chicken or pork

Mix all the ingredients together thoroughly. Cook a small amount to assess the

4 water chestnuts, mincedseasoning and then adjust as needed. Chill until ready to use.

3 shiitake mushroom caps, minced
3 Napa cabbage leaves, finely shredded
2 green onions, finely sliced
1 clove of garlic, minced
1 tbsp minced fresh ginger

F OR T H E DUMP LINGSLine a cookie sheet with wax or parchment paper. Place a gyoza wrapper in yournon-dominant hand and a scant tablespoon of filling in the center of the wrapper.
Dip your finger in a small bowl of warm water and circle it around the edge of
the wrapper. Fold the gyoza in half and, working with the edge of the wrapper¼ cup U.S. beluga lentils, cookedthat is on top, seal one end and then begin making ¼-inch pleats all the way to½ tsp salt

the opposite end, pinching to seal. Place the finished gyoza on the lined sheet and

1 egg

repeat until you have used all the filling.

Sesame oil, to taste
Soy sauce, to taste

To make the lacy top, heat a tablespoon of oil in a skillet on medium heat and thenplace the gyoza flat side down in a single layer. Mix the corn starch, water, and salt

Gochujang or other chili sauce, to taste

together then pour this mixture quickly into the pan. This step is optional but very

FOR T H E D U M PL I NG S

pretty. If not making the lacy top, follow the same process but only add water to

1 packet of gyoza wrappers

the pan. Cover with a lid and steam for 5 minutes. Remove the lid and allow all the

2 tsp corn starchwater to evaporate and the lace crisp to turn golden in color. The gyoza should be¾ cup water

golden brown on the bottom.

Pinch of salt

F OR T H E DIP P ING SAUCE

Canola oil, for frying

Mix all the ingredients together in a small bowl and serve with the hot gyoza.

FOR T H E D I PPI N G SAU C E¼ cup rice vinegar¼ cup soy sauce
2 tbsp gochujang (or more if desired)
Pulses, such as lentils, support a sustainable and diverse agriculture system, use minimal water to grow,and help to reduce food waste. When pulse harvests are followed by cereal crops, such as wheat orbarley, it can lead to a 30 percent increase in grain production and a 50 percent improvement in protein
yield. (USA Pulses)
138

LOBSTER SPRING ROLLS WITH
WATERMELON SWEET AND SOUR SAUCEP RE PA RAT IO N T IM E : 20 M INU T E S | COOK ING TIME: 10 MINUTES | SERVES 8

I N GRE DIE NTSMETHODFOR T H E S PR I N G ROL L S

F OR T H E SP R ING RO LLS½ lb cooked U.S. lobster meat, cut into
small pieces

Toss together the lobster meat, cabbage, scallions, and hoisin sauce. Divide into

1 cup finely shredded cabbage

end to fold the wrapper over the filling and enclose it tightly when rolled up. Wet

1 bunch of scallions, trimmed andchoppedthe edges of the wrapper and fold the short ends over the filling. Roll the wrapper

⅓ cup hoisin sauce

like glue to seal the edges.

8 egg roll wrappers
⅓ cup water
Oil, for deep-frying
1 cup toasted sesame seeds

long mounds across the diagonal of the wrappers, leaving enough space at eachfrom the bottom to enclose the filling completely and tightly. The water will act

Deep fry the spring rolls in oil at 360°F. You can use rice bran oil, peanut oil orcanola oil and should consult the bottle for the amount to use.
As you remove them from the oil, drain the spring rolls quickly on a paper towel
and then sprinkle with the toasted sesame seeds.

FOR T H E S W EET A N D S OU R
SAUC EF OR T H E SW EET A ND SO UR SAUCE

1 cup U.S. watermelon purée

Mix all the ingredients together in a small bowl (this will make about 1¼ cups) and2 tbsp seasoned rice vinegar

serve as a dipping sauce with the hot spring rolls.

1 tbsp fresh minced ginger
1 tbsp sesame oil
1 tbsp soy sauce

Did you know? Maine’s lobster fishery is hailed as being one of the most sustainable fisheries in theworld. Maine was the first state in the United States to adopt regulations around lobster fishing. (Lukes)

140

OKONOMIYAKI WITH OLIVES AND VEGETABLES
P RE PA RAT I O N T IM E : 20 M INU T E S | CO O KING T IME: 15 MINUTES | MAK ES 2 LARGE OR 4 SMALL SERVINGSI N GRE DIE NTSMETHOD

6 tbsp water

Whisk the water and egg together in a medium bowl. Whisk in the flour and salt

1 egg

until smooth. Stir in the vegetables and olives, plus any desired additions, and¾ cup flour

sprinkle with bonito flakes to taste if using.

¼ tsp salt

Heat 1 tablespoon of the oil in a large skillet until hot. Spread half the vegetable

1 green onion, chopped

mixture evenly into the pan and smooth out the surface. Cover and cook over a

2 tbsp shredded and chopped carrots

low heat for 5 minutes, or until cooked and golden brown on the bottom.

1½ cups thinly sliced and chopped
cabbage

Carefully flip (or use another hot skillet to invert the pancake into) and cook for½ cup sliced ripe black California olives

batter.

2 tbsp vegetable oil

a few minutes more to brown the other side. Repeat with the remaining oil andDrizzle the okonomiyaki with any desired condiments to serve.

ADD I T I O N S ( O PT I ON AL )Bonito flakes or dried mushrooms
Cooked U.S. shrimp, pork or chicken,
finely chopped
COND I M EN T S ( O P T I ON AL )Sriracha
KetchupMayonnaise
Chuno or tonkatsu sauce

California Olive Ranch is “setting out to transform the olive oil landscape” to create high-quality,
delicious, sustainable olive oils. California Olive Ranch focuses its efforts on drip irrigation, which
increases water usage efficiency, allowing the ranch to use less than half the water per acre of otherorchard crops. (Organic Authority)
142

RAINBOW VEGETABLE BOWLP RE PA RAT IO N T IM E : 15 M INU T E S | COOK ING TIME: 5 MINUTES | SERVES 4-6

I N GRE DIE NTSMETHOD

2 tbsp cooking oil

Place a wok or stir-fry pan over a high heat until hot. Add the oil, swirling to coat

2 tsp minced garlicthe sides of the pan. Add the minced garlic and ginger and cook while stirring until

2 tsp minced ginger

fragrant (about 10 seconds).

¼ cup each of diced carrots, asparagus,
celery, red and yellow bell pepper,
water chestnuts

Add the diced carrots and asparagus, cook for 1 minute, then add the celery, bell

½ cup diced five-spiced pressed tofu
¼ cup vegetable broth
1 tbsp fermented bean curd, mashed½ tsp sugar

peppers, water chestnuts, pressed tofu, broth, fermented bean curd, sugar, andpistachios. Cook for 1-2 minutes.
Add the corn starch slurry and cook while stirring until the sauce boils andthickens slightly. Serve the stir fry in individual lettuce cups or hollowed acorn
squash bowls.

½ cup whole California pistachios
1 tsp corn starch, dissolved in 2 tsp
water
1 iceberg or butter lettuce, to serve
OR 4-6 acorn squash, cooked andhollowed out

Channing Daughters Scuttlehole Chardonnay, Long Island. This is a supremely drinkable Chardonnay,
unoaked for freshness, and a true expression of the grape with unmistakable weight and roundness, awinner with vibrant veggies and bright dressing. New York Wine

144

WALNUT AND RED BEAN PASTESTEAMED BUNSP RE PA RAT IO N T IM E : 20 M INU T E S | COOK ING TIME: 20 MINUTES | MAK ES 8I N GRE DIE NTSMETHODFOR T H E D O U G H

In bowl, whisk the flour, ground walnuts, sugar, baking powder, and salt together.

1 cup all-purpose flour

Drizzle the water and oil into the bowl, then stir to form a shaggy dough. Place

⅓ cup ground California walnuts

the dough on a floured surface and knead until smooth, about 5 minutes. Divide

2 tbsp granulated sugar

into 8 pieces.

1½ tsp baking powder

Roll out each piece of dough into a ½-inch thick disc. Combine the chopped¼ tsp salt

walnuts and red bean paste. Divide and shape this mixture into 8 balls. Wrap the

3-4 tbsp water

dough around the balls, pinching the bottoms to seal.

1 tbsp canola oil

Place each filled dough ball on a square of parchment paper and top with a walnut

FOR T H E WA L N U T
AND R E D BEA N PA ST E

half. Arrange in a single layer in a steamer. Cover and cook over rapidly boiling

1 cup California walnuts, chopped¾ cup red bean paste

water for approximately 20 minutes.
Serve immediately or store in an airtight container. These can be frozen for up to
1 month.

8 squares of parchment paper (2-inch x
2-inch)8 California walnut halves

California Walnut growers and processors support research and innovation in water quality andconservation, soil health, energy use, and air quality. They constantly seek out and incorporate new
methods of growing and handling walnuts that minimize waste, enhance productivity, and preserve andprotect natural resources. (California Walnuts)
146

MATCHA COVERED STRAWBERRIESP RE PA RAT IO N T IM E : 5 M INU T E S | CHILLING TIME: 30 MINUTES | SERVES 2

I N GRE DIE NTSMETHOD

1¾ cups white chocolate chips (split
into 1¼ cups and ½ cup)

Melt 1¼ cups of the white chocolate chips in a bowl over a double boiler or in

1½ tbsp matcha powder

chocolate in between, until chips are fully melted. Add the matcha and whisk until

1 lb California strawberries

incorporated.

the microwave. If using the microwave, melt for 30 second intervals, stirring the

Dip each strawberry in the matcha chocolate and place on a baking sheet linedwith parchment or a silicone baking mat. Place in the refrigerator for about
15 minutes until the chocolate has hardened.
Melt the other ½ cup of white chocolate chips in a small bowl using the same
method as above. Dip the bottom tip of the matcha-covered strawberries in thewhite chocolate and place back on the baking sheet. Place back in the refrigerator
until the chocolate shell has hardened before serving.

Kelley Fox, Nerthus 2020. This elegant pale pink wine, hand-crafted from 75 percent old-vine Muscat and25 percent Pinot Gris has lovely floral aromas and notes of apricot and citrus on the palate.
Oregon Wine Board

148

150

SOUTH ASIAS U S TA I N A B I L I T Y AT T H E H E A R T O F
FOOD PRODUCTION

U.S. food and drink producers have been collectively innovating to reduce carbon footprints, and produce food and drink
in a more sustainable manner. These efforts are ongoing and part of daily life across the United States.
Here are some examples of how adapting our production processes can help the environment and improve food security
for the future.
The Craft Brewers Association works with members to drive down environmental impact. Their Energy Sustainability
manual is a consolidated resource for effective energy management and greenhouse gas (GHG) reduction. Solutions are
outlined for breweries across the United States, regardless of location and operational size. Guidance is provided for
brewers who are just beginning to explore energy management and GHG reduction programs, as well as for brewers
who are looking to improve a well-established program.
From 1944 to 2007, U.S. dairy farmers have decreased their overall carbon footprint by 63 percent. Their commitment
to continuous improvement in environmental stewardship helped them reduce their carbon footprint by an additional 19
percent from 2007 to 2017.
Between 1961 and 2018, the U.S. beef community, through continued sustainability efforts and improved resourceuse, reduced emissions per pound of beef produced by more than 40 percent, while also producing more than 66
percent more beef per animal.
The U.S. pork community reduced land use by 76 percent and water use by 25 percent from 1960 to 2015, producing
more pork with a smaller carbon footprint per pound. “WeCare” is pork’s sustainable foundation and all members are
guided by these six ethical principles: animal welfare, environment, people, public health, food safety, and community.
Three programs — Pork Quality Assurance® (PQA Plus), Transport Quality Assurance® (TQA) and Common Swine
Industry Audits (CSIA) — provide guidelines for pig farmers and the industry to continue to meet the highest standards
for food safety, animal care, environmental stewardship, public health and our communities.

152

Compared to 1960, America’s egg farmers have made significant strides
in minimizing their environmental impact with the help of technologicaladvancements and improved animal husbandry practices. They have reduced
their water use by 32 percent and their carbon footprint by 71 percent.
Ninety percent of California almond farms are family farms. As climatechange makes California more prone to water scarcity, reducing water usage isa priority for almond farmers. In 1982, the Almond Board of California began
testing micro-irrigation in almond orchards. By applying water directly to thetrees’ roots rather than across the field, farmers conserved water and increased
yields. Today, 85 percent of California almond farms use micro-irrigation.
The United States grows long, medium, and short grain rice, and is the largest
rice producer outside of Asia. Over the past 30 years, farmers have reduced theamount of water needed to grow rice by 52 percent, the amount of greenhousegases emitted by 40 percent, and the amount of land needed to grow rice by 39
percent.

153BÁNH MI STYLE
MAINE LOBSTER ROLLP RE PA RAT IO N T IM E : 45 M INU T E S | COOK ING TIME: 15 MINUTES | SERVES 4

I N GRE DIE NTSMETHODFOR T H E PI C K L ED
VEG ETA BL ES

F OR T H E P ICKLED V EGETA B LES

1 cup carrot, cut into matchsticks

drain and rinse the mixture. In a microwave-safe bowl, combine the vinegar, sugar,

Put the carrot and radish matchsticks into a bowl and salt heavily. After 30 minutes,¾ cup radish, cut into matchsticks

and salt. Microwave for about 2 minutes, then pour the hot vinegar mixture over

2 cups white vinegar

the prepared carrots and radishes. Let them marinate for about an hour, then chill¼ cup sugar

until ready for use.

1 tsp salt

F OR T H E DR ESSING

FOR T H E D R E S S I N G

Simply mix the coconut milk, mayonnaise, fish sauce, and chopped mint together

1 cup coconut milk

in a bowl.

½ cup mayonnaise¼ cup fish sauce
2 tbsp chopped fresh mint
FOR T H E S A N DW I C H
2.2 lbs cooked Maine lobster
4 Vietnamese-style baguettes
1 Thai chili pepper, sliced or minced
1 cucumber, sliced or cut into
matchsticks

F OR T H E SA NDW ICH
Place the cooked lobster in a clean bowl and add about half of the dressing, mixing
as you pour. The lobster should only be lightly dressed but feel free to add more
dressing to your liking.
Toast the baguettes lightly on the outside and then fill each one with chili,
cucumber, and cilantro according to your taste and preferred heat level. Add the
pickled vegetables and finally, layer in tons of the dressed Maine lobster. Enjoy!

Fresh cilantro, chopped

U.S. Atlantic Ocean fishery lobster conservation methods dating back more than 150 years haveenhanced stocks of the iconic American lobster, and a little more than 20 years ago, cutting-edge sciencetransformed an overfished sea scallop population into the largest wild scallop fishery worldwide.
(U.S. Sustainability Alliance)154

CALIFORNIA WALNUTDAHI KEBABP R E PA RAT IO N T IM E : 45 M INU T E S | COOK ING TIME: 10-15 MINUTES | SERVES 4-6

I N GRE DIE NTSMETHOD

1 cup hung curd or Greek yogurt

In a large bowl, mix the hung curd or Greek yogurt with the paneer and cheese.

3 tsp grated paneer

Add the onion paste, walnut paste, chopped cilantro, mint, and green chilies and2 tsp grated cheesegive it a good stir. Add the cumin and fennel seeds, along with the chopped ginger,

1 tsp brown onion pastethen add salt and taste to adjust the amount accordingly.

1 tsp roasted walnut paste (you canmake this by blending a handful ofroasted California walnuts with a little
water)

Mix well until all the ingredients are thoroughly combined and you get a thick½ tsp chopped cilantro, plus extra forthe garnish
1-2 tsp chopped mint leaves

mixture. Refrigerate for 30 minutes.
When slightly chilled, mold the kebab mixture into small balls and flatten. Shallow
fry the kebabs in ghee in a hot tawa or non-stick frying pan. You may need to do
this in batches.
Drain off the excess ghee and place the kebabs on a plate lined with paper

1-2 tsp chopped green chilies

towel. Once all the kebabs are ready, garnish with cilantro leaves and enjoy warm

½ tsp roasted cumin seeds

with green chutney.

½ tsp fennel seeds½ tsp finely chopped ginger
Salt, to taste
Ghee, for frying

Louis M Martini Alexander Valley Cabernet Sauvignon. It enters plump and round, the fruit sweet andjuicy, but ripe, not jammy. Then you get savory cedar, sweet vanilla from oak and fine, supple tannins. It
finishes dry and savory. California Wine

156

CRISPY ALASKA POLLOCKSPICY HANOI NOODLE BOWLP RE PA RAT IO N T IM E : 30 M INU T E S | COOK ING TIME: 10 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

8 oz flat white rice noodles

Prepare the noodles according to the directions on the packet, then drain and toss

1 tbsp olive oilwith the olive oil.

4 x 4-5 oz portions of seasoned
battered frozen Alaska pollock (or 1lb frozen beer-battered Alaska pollock
fish sticks)

Bake the seasoned battered Alaska pollock fish fillets according to the directions

8-12 cups mixed greens

Drizzle 1 tablespoon of the Asian-style dressing over the greens, then place a1 x 10-12 oz bottle of Asian-stylesesame-ginger or honey-ginger dressing

quarter of the prepared rice noodles on top.

2 cups seedless cucumber, halved
lengthwise and thinly sliced

noodles. Drizzle the salad with an additional tablespoon of the dressing, then

2 cups cherry or pear tomatoes, halved½ cup red onion, cut into thin halfmoonson the packet and then keep warm while you prepare the remaining ingredients.
For each serving, spread 2-3 cups of the mixed greens on the bottom of the bowl.

Add a quarter of the cucumber, tomatoes, and red onion over and around theplace the fish portions on top.
Serve the bowls with extra dressing on the side and garnish with peanuts, fresh dillor lime wedges if desired.

TO GA R N I S H ( O PT I ON AL )American peanuts
Fresh dill
Lime wedges

Sustainable seafood is the most environmentally efficient source of protein on the planet. All seafood
harvested in the United States is managed under a system of environmentally responsible practices.
In Alaska, seafood is responsibly managed utilizing a world-leading science-based approach to help fishstocks, communities, and entire ecosystems thrive for generations to come. (Wild Alaska Seafood)158

ADOBONG PUSO NG SAGING (BANANABLOSSOM ADOBO WITH U.S. BLACK BEANS)P R E PA RAT IO N T IM E : 10 M INU T E S | COOK ING TIME: 35-40 MINUTES | SERVES 4-6

I N GRE DIE NTSMETHOD

2-3 tbsp salted U.S. black beans

Rinse the salted black beans under cool running water, then set aside. Rinse the

1 banana blossom (also called banana
heart), peeled and chopped

chopped banana blossom and drain well. Transfer to a bowl and cover with clean

2 tbsp vegetable or corn oilwater.
Meanwhile, heat the oil in a skillet. Add the garlic and sauté just until aromatic.

3 cloves of garlic, minced

Add the onion and cook until translucent. Drain the banana blossom and add to1 medium onion, chopped

the skillet.

¼ cup vinegar
2-3 cups water
Salt and pepper

Sauté for 2 minutes then add the vinegar and water. Bring to a boil and cook forat least 5 minutes. Add more water, if necessary.
Lower the heat to a simmer and stir in the salted black beans. Cook for another20 minutes or until tender. Season with salt and pepper to taste.
Transfer to a serving dish and serve hot with steamed rice.

Lamoreaux Unoaked Cabernet Franc, Finger Lakes. Carbonic maceration in the winery here makes for avery vibrant and fruity expression of this flagship red grape, with just enough light tannins to balance theproteins. A touch of black pepper spice on the finish should work well with this salty, savory dish.
New York Wine
160

CHICKEN CURRY WITH CALIFORNIAPRUNES AND BROWN RICEP RE PA RAT IO N T IM E : 5 M INU T E S | COOK ING TIME: 35 MINUTES | SERVES 2

I N GRE DIE NTSMETHODFOR T H E C U R RY

F OR T H E CUR RY

1½ tsp curry powder

Combine the curry powder, salt, and pepper in a tiny bowl and then sprinkle this

½ tsp saltseasoning all over the chicken thighs. Preheat a large skillet on a medium heat andFreshly ground black pepper

add the oil. If you are using a well-seasoned cast iron or non-stick pan, 1 teaspoon

1½ lbs trimmed boneless skinless U.S.
chicken thighs

will suffice, but a stainless steel pan may require 2 teaspoons.

1 tsp extra virgin olive oil

When the oil is shimmering, add the chicken smooth side down and cook until
opaque halfway up the sides and golden underneath, about 5 minutes. Turn the

1 small yellow or white onion, thinly
sliced (about 1 cup)chicken over and cook for another 2 minutes, then transfer to a plate. Note that

2 cloves of garlic, gently crushed andpeeledAdd the onion and garlic to the pan. Reduce the heat to low and sauté until

1 cup canned coconut milk
1 medium lemon, zested½ tsp Worcestershire sauce (usegluten-free if preferred)

the chicken will not yet be fully cooked at this stage.

tender, about 5 minutes, adding a tablespoon of water after a couple minutes
to loosen the brown bits from the bottom of the pan, scraping them up with awooden spoon. Add the chicken and juices back to the pan with the coconut milk,lemon zest and Worcestershire sauce.

½ cup California prunes

Simmer for about 7 minutes to finish cooking the chicken and thicken the sauce.

2 tsp lemon juice

Meanwhile, quarter the prunes. To do this more easily, try wetting your knife first

FOR T H E BRO C C OL I
2 heads of broccoli (about 1.25 lbs)

with water. Stir the prunes and lemon juice into the curry, then season to taste
before serving.

2 tbsp extra virgin olive oil

F OR T H E B RO CCO LI¼ tsp salt

Preheat the oven to 425°F convection. Line a large sheet pan with parchment

Freshly ground black pepper

paper or a silicone baking mat for easier clean up. Cut 1-2 inches off the broccoli

2 tsp fresh lemon juice

stalks, leaving a few inches attached to the florets. Slice the broccoli lengthwise
into skinny stalks with 1 or 2 florets per piece. Spread them on the sheet pan withthe florets towards the middle and stalks pointing to the edges of the pan. Drizzle
with the oil and sprinkle with salt and pepper. Roast the broccoli in the preheatedoven until the edges become crisp, about 15 minutes. Spritz with lemon juice
before serving with the curry.

162

CHICKEN SATAYMEATBALLSP RE PA RAT IO N T IM E : 20 M INU T E S | COOK ING TIME: 20 MINUTES | SERVES 4-6

I N GRE DIE NTSMETHODFOR T H E PE A N U T SAU C E

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a

½ cup American peanut butter

small pot off the heat, combine all the ingredients for the peanut sauce except

2 tbsp lime juice

the coconut milk.

2 tsp soy sauce

Place a quarter cup of the peanut sauce into a large bowl. Add the ground chicken,½ tsp curry powder

beaten egg, breadcrumbs, cilantro, salt, and hot pepper sauce to the bowl. Mix½ tsp brown sugar

until well blended, noting that the mixture will be very wet. For easier forming ofPinch of salt

meatballs, dampen your hands, and then shape the mixture into 1½-inch balls.

1 large clove of garlic, minced

Place the meatballs on the prepared baking sheet and bake for 15 minutes. Flip

½ cup coconut milk

them all over and continue to bake for another 5 minutes.

FOR T H E M EAT B A LL S

Meanwhile, add the coconut milk to the peanut sauce in the pan. Set over a low

1 lb ground U.S. chicken
1 egg, lightly beaten

heat and whisk until blended. Add more hot sauce if needed. Serve the baked
meatballs with the peanut dipping sauce.

⅓ cup panko breadcrumbs¼ cup chopped cilantro½ tsp salt
½ tsp hot pepper sauce

Erath Pinot Noir 2018/19. This is a light and elegant wine, perfect for chicken, with hints of warm spice,cherry and berry jam. Oregon Wine Board

164

CHILLED ASIAN NOODLESWITH SHRIMPP RE PA RAT IO N T IM E : 5 M INU T E S | COOK ING TIME: 20 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

6 tbsp unsweetened coconut milk

Whisk the coconut milk, lime juice, fish sauce, shallot, and brown sugar together

4 tbsp fresh lime juice

in a small bowl until combined. Gradually add the oil, whisking constantly until

4 tsp fish sauce

emulsified, then set aside. This dressing can be made 1 day ahead, covered, and1 tbsp grated shallot

chilled until needed.

1 tbsp light brown sugar

Cook the rice noodles in salted boiling water according to the instructions on¼ cup vegetable oil

the packet (you want them to be completely cooked since they are served cold).

10 oz dried rice noodles

Drain and rinse under cold water, then drain again.

1 lb peeled, cooked and deveined
medium U.S. shrimp, halved throughthe center line

Toss the noodles, shrimp, cucumber, watercress, and cilantro in a large bowl with

1 cucumber, thinly sliced
2 cups trimmed watercress
1 cup cilantro leaves
Kosher salt

three-quarters of the coconut dressing to combine and evenly coat, then season
with salt to taste.
To serve, top the noodles with the sliced chili, then drizzle over the remaining
dressing. This sweet and savory dish is the perfect companion to a crisp California
Sauvignon Blanc or Chardonnay.

1 Fresno or serrano chili, thinly sliced

The United States is a recognized global leader in sustainable seafood. Marine fisheries in the U.S. areconducted under science-based fishery management plans. By law, U.S. seafood must be caught according
to fishery management plans that consider social and economic outcomes for fishing communities;
prevent overfishing; rebuild depleted stocks; minimize bycatch and interactions with protected species;
and identify and conserve essential fish habitat. (U.S. Sustainability Alliance)
166

LIME AND GINGERCARROT SOUP
CO U RT E S Y O F SUNK IST GROW ERSPRE PA RAT IO N T IM E : 10 M INU T E S | COOK ING TIME: 35-45 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

1 tbsp olive oil

Heat the olive oil in a 3-quart saucepan or Dutch oven over a medium-high heat.

1 small onion, chopped

Add the onion and carrot and sauté for 3 minutes, stirring often. Add the fresh

4 cups diced carrots

ginger and coriander and stir in for 30 seconds. Add the freshly squeezed Sunkist®

1 tbsp finely chopped fresh ginger

lime and Valencia orange juices and broth.

2 tsp ground coriander

Bring to a simmer, then reduce the heat to medium-low and cover the pan. Cook

1 tbsp freshly squeezed Sunkist® lime
juice (about 1 lime)

for about 20-30 minutes, until the carrots are tender.

1 cup freshly squeezed Sunkist®
Valencia orange juice (about 1-3
oranges)
4 cups chicken broth or vegetable stock

Remove the pan from the heat and in small batches, carefully purée the soup in a
blender until smooth. Season to taste with salt and pepper.
Drizzle the soup with a touch of sour cream or dollop with Greek yogurt for a
creamy finish. For a fun garnish, top each serving with curls of rainbow carrot.

U.S. citrus growers have embraced sustainable practices, like solar power, low-emission vehicles, andwater-saving irrigation systems. Many of them have stopped using chemical weed or pest killers and areproud providers of USDA-certified organic citrus. (Sunkist)

168

LITTLE THAI SHRIMP CAKESWITH CUCUMBER DIPPING SAUCEP RE PA RAT IO N T IM E : 1 HO U R 15 M INU T ES | COOK ING TIME: 15 MINUTES | SERVES 6-8

I N GRE DIE NTSMETHOD

1 lb shelled raw U.S. shrimp, deveined,
and finely chopped

In a large bowl, combine the shrimp with the curry paste, egg, breadcrumbs,

2 tbsp red curry paste

Cover and refrigerate for approximately 1 hour.

1 egg, beaten

scallions, basil, and salt. Use your hands to mix until completely incorporated.

In a medium bowl, combine the vinegar, tamari, and sugar, stirring well until the

1 cup panko breadcrumbs

sugar has dissolved. Add the cucumber, chili and chopped cilantro. Toss well to

2 scallions, chopped

coat and then set aside.

1 tbsp finely diced Thai basil leaves
1 tsp kosher salt
4 tbsp rice vinegar
2 tbsp tamari

Heat the vegetable oil in a wok or a large frying pan over medium-high heat.
Spoon tablespoons of the shrimp cake mixture into the hot oil and fry, in batches,for about 2 minutes on each side or until browned and cooked through. Drain on
paper towels.

2 tbsp brown sugar
1 English cucumber, finely chopped
1 small fresh green chili, diced

Garnish the shrimp cakes with sprigs of cilantro and serve with the cucumber
dipping sauce.

1 tbsp finely chopped fresh cilantro,
plus a few sprigs for garnish¼ cup vegetable oil

A U.S. lager will calm the heat of the spices and a high level of carbonation will cleanse the palate.
Brewers Association

170

SUPERIOR TOFUWITH HOT BEAN DRESSINGP RE PA RAT I O N T IM E : 15- 20 M INU T E S , P LU S M A RI NATING | COOK ING TIME: 5-10 MINUTES | SERVES 2-4

I N GRE DIE NTSMETHODFOR T H E TO FU

F OR T H E TOFU

¼ cup sugar

Dissolve the sugar in the superior soy sauce, then add the ground ginger. Marinate½ cup superior soy sauce

the tofu in the soy sauce mixture, turning occasionally. Heat the oil in a frying pan

2 tsp ground ginger

and fry the marinated tofu until all sides turn golden brown.

1.3 lbs U.S. tofu
2 tbsp U.S. soybean oil
FOR T H E H OT B E AN
M AYO N N A I S E
2 tbsp egg yolk

F OR T H E H OT B EA N MAYO NNA ISE
In a mixing bowl, whip the egg yolk with the mustard. Add the hot bean paste andstir until well mixed. Slowly pour the soybean oil into the egg yolk mixture andwhip until you get a mayonnaise-like consistency. Season to taste.
Place the fried tofu on the serving plate and top with the hot bean mayonnaise.

2 tsp mustard
1¾ oz hot bean paste

Garnish with the sesame seeds, dried chili, and tatami to taste.

½ cup soybean oil
Salt and pepper
FOR T H E G A R N I S HSesame seeds
Dried red chili
Tatami iwashi (sheets of dried baby
sardines)

U.S. soybean farmers have reduced energy usage by 35 percent per bushel since 1980. Soil on farms
across the U.S. stores 100 times more carbon than the U.S. emits each year.

172

SWEET POTATO TIKKI CHAAT WITH
AVOCADO AND CILANTRO CHUTNEY
T HIS RE CIP E WA S DE V E LO P E D BY NILANJ ANA AT HUNGRYGIRLINTORONTO
P RE PA RAT IO N T IM E : 30 M INU T E S | COOK ING TIME: 45 MINUTES | SERVES 4

I N GRE DIE NTSMETHODFOR T H E ROA S T E D S WE E T
POTATO T I K K I C H AAT
3 cups peeled and diced U.S. sweet
potatoes

Place the sweet potatoes on a baking tray and toss with a drizzle of olive oil and

U.S. olive oil and sea salt

salt. Pop them in a preheated oven at 400°F for 30-35 minutes until they arecompletely softened and cooked through. Alternatively, you can boil them until
they are completely soft and mashable.

⅓ cup finely chopped cilantro

Once cooled, mash the roasted sweet potato until smooth with a potato masher

2 green chilies, finely chopped(optional)or the back of a big spoon. Add the chopped cilantro, chilies, and powdered¼ tsp turmeric powder

pinch of salt. The flours and corn starch act as binding agents, so mix well. If you½ tsp red chili powder

feel that the mixture is still watery, you can add 1 teaspoon of flour at a time until½ tsp dried mango powder

you get a consistency where the sweet potato mix can be shaped into patties.

½ tsp coriander powder

Shape the sweet potato mix into patties and set aside.

½ tsp cumin powder
1 tsp rice flour
1½ tbsp all-purpose flour

spices, mix everything well, then add both types of flour, the corn starch, and a

Heat some olive oil in a skillet and then gently shallow fry the patties until they are
golden and crisp on both sides. Remove them from the skillet and drain on kitchen

2 tbsp corn starch

paper to absorb the excess oil. You can have these as appetizers with a side of the

FOR T H E AVO C A D O
CIL A N T RO C H U T N E Y
1 medium-large U.S. avocado

F OR T H E AVO C A DO CILA NT RO CH UT NEY

1 cup finely chopped cilantro
2-3 green chilies
1 clove of garlic
2 tsp U.S. lemon juice

avocado cilantro chutney or assemble a chaat style platter.

Halve the avocado and scoop the flesh into a blender. Add all the remaining
ingredients and blend until smooth, adding 1 teaspoon of water at a time to reachyour desired consistency. Check the seasoning and add salt to suit your personal
preference.

Salt and sugar, to taste

TO SE RV E

TO S E RV E
3 tbsp plain yogurt, whipped with apinch of salt and sugar

To assemble your street style Indian chaat, add a generous dollop of whipped½ medium onion, finely diced

extra heat. Now add a dollop of the avocado cilantro chutney followed byFinely chopped cilantro
Finely sliced chilies (optional)

yogurt to the serving plate and then place the crisp sweet potato tikki on top.
Garnish with the finely diced onion, cilantro, and fresh chilies if you want somepomegranate seeds and a sprinkling of garlic chutney or chaat masala.

Pomegranate seeds (also called arils)
Garlic chutney powder or chaat masala
174

PAPAYA PEANUT DIP
CO U RT E S Y O F HAWA II PAPAYA IND USTRY ASSOCIATIONP RE PA RAT IO N T IM E : 5 M INU T E S | COOK ING TIME: 5 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD¾ cup lemon yogurt

Place the yogurt, peanut butter, and papaya in the bowl of a food processor. Blend

1 cup chunky American peanut butter

until combined.

1 cup ripe Hawaiian papaya, seeded
and peeled then cut into chunks

Before serving, transfer the mixture to a saucepan over a low heat and stirconstantly for 3-5 minutes, or warm in a microwave on high for 3 minutes.
Serve the dip with crudités or crackers.

Hermann J. Wiemer Semi-Dry Riesling, Finger Lakes. Southeast Asian flavors love this floral expression
from Finger Lakes stalwarts HJW. It’s light and lifted, with a bit of sweetness, perfect for Thai spices.
New York Wine & Grape Foundation

176

SOUTHERN SLINGP RE PA RAT IO N T IME: 5 MINUTES | SERVES 1

I N GRE DIE NTSMETHOD

2½ tbsp St. Germain Elderflower
Liqueur

Combine the first 4 ingredients in a mixing glass. Add ice, shake, and strain into a

1¾ tbsp Florida grapefruit juice

grapefruit twist.

Champagne flute over fresh ice. Top with Champagne and garnish with the Florida

1½ tbsp Florida tangerine juice
1 tbsp Aperol
Ice
Champagne
Florida grapefruit twist

Florida grapefruit growers are committed to preserving the state’s natural resources by adopting
sustainable agricultural practices. As part of this commitment, many acres of citrus groves are dedicatedto the conservation and preservation of the natural habitats of birds, otters, snakes, fish, alligators, andother Florida wildlife.
178

CRANBERRY SHRIKHAND TRIFLE
P RE PA RAT IO N T IM E : 30- 40 M INU T ES | COOK ING TIME: 5 MINUTES | SERVES 4

I N GRE DIE NTSMETHOD

2 cups Greek yogurt

Put the Greek yogurt in a large bowl and loosen it slightly. Add the sugar and whisk¾ cup sugar

until dissolved, then set the mixture aside for 10-15 minutes. Meanwhile, roughly

⅓ cup U.S. cranberries, plus extra togarnishchop the U.S. cranberries.

¾ tsp green cardamom powder

green cardamom, nutmeg and soaked saffron and whisk well. Reserve some ofLarge pinch of ground nutmeg

this mixture for the topping in a separate bowl, then stir the chopped cranberries

Large pinch of saffron, soaked in 2 tbsp
warm water

into the rest. Transfer the cranberry mixture into a piping bag and snip off the

Vanilla sponge cake
Cranberry syrup
U.S. pistachios, blanched and slivered
Fresh mint sprigs, to garnish

Put the sweetened yogurt mixture through a sieve into another bowl. Add theend as needed.
To assemble the trifle, pipe out a portion of the cranberry shrikhand into serving
glasses, place a few vanilla sponge pieces on top and drizzle them with cranberry
syrup. Pipe some more cranberry shrikhand over that to form another layer.
Transfer the reserved yogurt into another piping bag fitted with a star nozzle andpipe it onto the trifle in the prepared serving glasses. Garnish with a few U.S.
cranberries, pistachio slivers, and mint sprigs before serving immediately.

In April 2020, Ocean Spray Cranberries, Inc. became the first fruit cooperative to receive a 100%
Farm Sustainability Assessment verification. This means that 100% of the cranberries it utilizes from its
farmer-owners qualify as sustainably grown. To continue these efforts, Ocean Spray is also working with
National Geographic to support fieldwork in regenerative agriculture. (Ocean Spray Cranberries)
180

BLUEBERRY DAHI BHALLA
PRE PA RAT IO N T IM E : 4- 5 HO U RS | COOK ING TIME: 15-20 MINUTES | SERVES 4

I N GRE DIE NTSMETHODFOR T H E BH A L L A

F OR T H E B H A LLA

1 cup U.S. split skinless black gram(mung beans)First, soak the split skinless black gram (mung beans) in water for 3-4 hours. Drain

Salt, to taste

amount of water and blend again to form a fine paste. Transfer this to a bowl andCrushed black peppercorns, to taste

set aside for 1-2 hours.

¼ tsp black salt
½ tsp cumin seeds½ tsp red chili powder¼ cup U.S. dried blueberries
Oil, to deep fry

and transfer into a food processor, then blend to a coarse paste. Add a very small

Beat the blended black gram (mung bean) paste until the mixture is light and fluffy.
Add the salt, crushed black peppercorns, black salt, cumin seeds, red chili powder andU.S. dried blueberries and mix well.
Heat enough oil for deep frying in a kadai. To make the bhalla, dip yourfingers in water each time you pick up some batter and gently drop it into

FOR T H E DA H I

the hot oil, taking care not to overcrowd the kadai, and deep fry until golden

2 cups yogurt, whisked and chilled

brown and crisp. Transfer the bhalla into warm water and let them soak for

Salt, to taste

10-15 minutes.

Black salt, to taste

F OR T H E DA H I

TO S E RV E

Put the whisked and chilled yogurt in a large bowl. Squeeze each fried and soaked

Date and tamarind chutneybhalla to remove excess water and then put them into the yogurt. Sprinkle

Green chutney

over both types of salt and mix well. Let the bhalla soak in the salted yogurt for

Roasted cumin powder

5-10 minutes.

Red chili powder
U.S. dried blueberries

TO S E RV E
Place a few bhalla in each serving bowl, along with some of the yogurt. Drizzle
the date and tamarind chutney and green chutney on top, then sprinkle with theroasted cumin powder, red chili powder and U.S. dried blueberries to finish.

Maine wild blueberry growers are strongly committed to bring you the ultimate antioxidant superfruit byusing the best agricultural practices, such as sustainable management techniques to ensure healthy crops
and to protect wild blueberry lands for future generations. (The Wild Blueberry Association of North
America)182

STRAWBERRY PAVLOVA WREATH
WITH PISTACHIO CREAMT H IS RE CIP E WA S DE V E LO P E D BY G E O RG IA , A CO NT ENT CREATOR ON INSTAGRAM AT EXTRA SPARK LES PLEASE!
P RE PA R AT IO N T IM E : 10 M INU T E S | CO O K ING TIME: 2 HOURS 30 MINUTES | SERVES 10-12

I N GRE DIE NTSMETHOD

6 egg whites, at room temperature

Start by preheating your oven to 250°F. Cover a baking sheet with parchment¾ cup cream of tartar

paper and trace around an 11-inch dinner plate with a pencil to make a wreath

1½ cups granulated sugar

shape, then a 7½-8 inch bowl for the inside of the wreath.

2 tsp pure vanilla extract

With a handheld mixer, beat the egg whites and cream of tartar together until

1 tsp white vinegar

foamy. Gradually add the sugar, beating continuously at high speed until the sugar

1 cup heavy cream (35%)

has dissolved and stiff peaks form. The egg whites will be glossy at this point.

½ cup ground U.S pistachios

Briefly mix in the vanilla and vinegar.

1 package of California strawberriesWith a piping bag and a large nozzle, pipe circles within your parchment paper

Mint leaves, to garnish

outline to create the wreath. Place in the preheated oven for 1 hour, then turn off

U.S. blueberries, to garnish

the heat and let it stand in the oven for an additional 1 hour 30 minutes.
Whip the cream to create whipping cream and then either fold the ground
pistachios into your cream or sprinkle them over the top. Slice the strawberries,
then decorate your pavlova however you like and garnish with the fresh mint! We
added a few blueberries for garnish too.

Today, 99 percent of the domestic milk supply comes from farms that participate in the National Dairy
Farmers Assuring Responsible Management (FARM) Animal Care program. (U.S. Dairy Sustainability
Report)

184

186

188

189

190

MEASUREMENTCUPOUNCESMILLILITERSTABLESPOONS

1/16 cup

½ oz

15 ml

1

1/8 cup

1 oz

30 ml

3

1/4 cup

2 oz

59 ml

4

1/3 cup

2½ oz

79 ml

5½

3/8 cup

3 oz

90 ml

6

1/2 cup

4 oz

118 ml8

2/3 cup

5 oz

158 ml11

3/4 cup

6 oz

177 ml

12

1 cup

8 oz

240 ml16

2 cups

16 oz

480 ml32

4 cups32 oz

960 ml64

5 cups40 oz1180 ml80

6 cups48 oz

1420 ml96

8 cups64 oz

1895 ml

128

T E M P E R AT U R E

WEIGHT

FAHRENHEITCELSIUSIMPERIAL

METRIC

100 ºF

37 ºC

½ oz

15 g

150 ºF

65 ºC

1 oz

29 g

200 ºF

93 ºC

2 oz

57 g

250 ºF

121 ºC

3 oz

85 g

300 ºF

150 ºC

4 oz

113 g

325 ºF

160 ºC

5 oz

141 g

350 ºF180 ºC

6 oz

170 g

375 ºF

190 ºC

8 oz

227 g

400 ºF

200 ºC

10 oz

283 g

425 ºF

220 ºC

12 oz

340 g

450 ºF

230 ºC

13 oz

369 g

500 ºF

260 ºC

14 oz

397 g

525 ºF274 ºC

15 oz

425 g

550 ºF

288 ºC

1 lb

453 g

192

An inspiring recipe collection designed to showcase just how versatile
U.S. products and food ingredients can be! This compilation is brought
to you from over 100 U.S. Department of Agriculture (USDA) offices
throughout the world. We hope that you enjoy the unique mix ofrecipes that have been selected from hundreds of submissions, andcarefully curated to ref lect cuisines from five continents of the globe .
We would like to thank ever yone involved within our USDA network andacknowledge the invaluable assist ance of our partner trade associations in
the production of this book. If you have any feedback, or want some help
to find the ingredients highlighted, please email aglondon@usda.gov

NOT FOR RESALE

194