Pork, pineapple, and peaches on the grill make for a sweet summertime meal.
This recipe from our friend Chef Jackie Page of Jackie Kennedy Catering comes together quickly and saves you from heating up the kitchen on a hot summer day.
Using your grill to cook pork chops makes short work of the task. But keep in mind that when grilling pork it is always a good idea to choose chops with a little fat on them in order to yield a more tender and juicy result. And using your grill to caramelize the sugar in the pineapple brings out added sweetness that is very complementary to the pork chops.
Serve with Jackie’s Grilled Peach Salad (recipe below) to make this a complete meal.
GRILLED PORK CHOPS WITH GRILLED PINEAPPLE RECIPE
Ingredients
4 boneless pork chops
salt and pepper to taste
2 tbsp smoked paprika
2 tbsp olive oil
Fresh Pineapple slices
Sliced red bell pepper
Instructions
Season pork chops with salt, pepper, paprika, and olive oil.
Place on a pre-heated grill.
Grill pork chops for 2-3 minutes on each side.
Move chops to indirect heat, flipping once until they reach an internal temp of 165°.
Grill pineapple and red bell pepper slices until they have nice grill marks on both sides.
Serve pork chops with grilled pineapple and red bell pepper slices on top.
GRILLED PEACH SALAD
Ingredients
4 Peaches
1/2 cup brown sugar
1 tbsp. Cinnamon
4 tbsp Olive oil
Mixed greens or lettuce of choice
4 oz. Goat cheese
salt and pepper to taste
Balsamic glaze
Instructions
Cut peaches in half and remove pit.
Season the halved peaches with a little cinnamon, olive oil and brown sugar.
Grill in a grill pan or on outdoor grill until seared with good grill marks.
Put lettuce on a platter, arrange peaches, and dollop with goat cheese.
Add salt and pepper to taste and drizzle with balsamic glaze.
Serves 8
RECIPE BY JACKIE PAGE / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN / STORY BY STAR LALIBERTE
Chef Jackie Page serves summer on a plate with this fresh and delicious easy-peasy Chicken Caprese.
It doesn’t need to be complicated to be delicious. That is why we love this recipe from our friend and TABLE contributor Chef Jackie Page of Jackie Kennedy Catering.
Some very tasty dishes are often those that are the easiest to prepare. This is especially true when you take advantage of the full and subtle flavors of fresh ingredients. For a burst of summer’s finest flavors, serve this dish alongside Jackie’s Grilled Peach Salad (recipe below). From start to finish you’ll have this dinner on the table in under an hour.
CHICKEN CAPRESE RECIPE
Ingredients
4 boneless skinless chicken breast
Salt and pepper
1 tbsp Italian seasoning
2 tbsp olive oil
1 pint cherry tomatoes
2 medium burrata balls
8 fresh basil leaves
Instructions
Pre-heat oven to 375°.
Roast chicken and tomatoes in a shallow dish in the oven for 30 minutes.
After cooking, top chicken with tomato, cut Burrata in half and place on top of chicken and tomatoes, and finish with torn fresh basil.
GRILLED PEACH SALAD
Ingredients
4 Peaches
1/2 cup brown sugar
1 tbsp. Cinnamon
4 tbsp Olive oil
Mixed greens or lettuce of choice
4 oz. Goat cheese
salt and pepper to taste
Balsamic glaze
Instructions
Cut peaches in half and remove pit.
Season the halved peaches with a little cinnamon, olive oil and brown sugar.
Grill in a grill pan or on your outdoor grill seared with good grill marks.
Put lettuce on a platter, arrange peaches, and dollop with goat cheese.
Add salt and pepper to taste and drizzle with balsamic glaze.
Serves 8
RECIPE BY JACKIE PAGE / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN / STORY BY STAR LALIBERTE
Simplicity meets luxury with this flavor-packed quiche recipe from Chef Jackie Page.
Look no further if you’re trying to find a simple yet lavish quiche recipe. Chef Jackie Page, TABLE contributor and chef/owner of Jackie Kennedy Catering, is sharing this flavor-packed recipe with our readers. The distinct nuttiness of the Jarlsberg with the sweetness of the lump crab meat delivers a 5-star flavor with every luxurious bite.
Serve for breakfast with fresh seasonal fruits, or later in the day, from brunch through dinner, with a tossed salad of greens for a light and satisfying meal.
CRAB & JARLSBERG QUICHE RECIPE
Ingredients
For the filling
8 oz of jumbo lump crab meat
2 scallions thinly sliced
4 eggs
1 cup of heavy whipping cream
4oz. Jarlsberg cheese shredded
1 tsp. salt
1 tsp. pepper
For the crust
1 1/2 cups of flour
1 stick of unsalted butter
3-4 tablespoons of water
(you can also use a store bought crust)
Instructions
For the crust
Add the flour and chopped butter in food processor and process until pebbly.
Add 1 tablespoon of water at a time until the dough forms a ball.
Remove from processor and knead a couple of times.
Place in plastic wrap and put in the refrigerator until ready to use.
For the quiche
Roll out the dough to fit your pie pan, or use an already prepared crust.
Add crab meat, scallions, and cheese to the crust.
Beat eggs with heavy whipping cream and pour over the crab and cheese mixture.
Bake for 30 minutes at 375° or until filling is set.
Serves 6-8.
RECIPE BY JACKIE PAGE / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN / STORY BY STAR LALIBERTE
Try some of TABLE’s other breakfast/brunch recipes:
Intensify the flavor of your vegetables by utilizing the high dry heat of your grill.
ROASTED VEGGIES ON THE GRILL RECIPE
Ingredients
2 zucchini
2 squash
1 eggplant
1/2 pound fresh mushrooms
1 red pepper
1 orange pepper
1 red onion
extra virgin olive oil
Garlic powder
Onion powder
Salt and pepper
Fresh thyme
For confit potatoes:
4 baking potatoes
1 lb of melted butter
Salt and pepper
Instructions
Slice zucchini, eggplant and yellow squash on the bias, leave peppers whole, and slice red onions keeping each cut together. Slice mushrooms if large, or leave whole if not. Toss the vegetables with olive oil and seasonings, then place on the grill. Cook on both sides until browned (or even lightly charred). Once you remove the vegetables slice the peppers into big pieces and place all vegetables on a serving platter.
RECIPE BY JACKIE PAGE / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN
Fresh from Los Poblanos, a refreshing cocktail made from their signature crop.
A post-spa-treatment margarita sounds, heavenly, doesn’t it? Los Poblanos director of wine and spirits, Dylan Storment, agrees.
CAMPO LAVENDER MARGARITA RECIPE
Recipe by Director of Wine & Spirits, Dylan Storment
2 oz of your favorite tequila (We use Tepozan Blanco.)
1 oz of your favorite orange liqueur (We use Bauchant.)
1 oz fresh squeezed lemon juice
1 oz fresh squeezed lime juice
3/4 oz Los Poblanos Lavender Simple Syrup
Combine all ingredients in shaker, shake for 10 seconds. Do a half crust of Los Poblanos culinary lavender-sugar-salt blend on glass. Strain into favorite glass over new ice.
RECIPE BY DYLAN STORMENT / PHOTOGRAPHY BY DOUG MERRIAM
Adam DiBuo, Managing Attorney for Housing at Neighborhood Legal Services, consults with a client alongside Doreen Mitchell, NLS’s Housing Coordinator.
Photo by Justin Merriman
Forging Forward 2022 is a series of six articles about organizations helping our region make progress on the significant issues challenging our friends and neighbors. The series is presented with the generous support of The Pittsburgh Foundation.
The #ONEDAY Critical Needs Campaign, a day of online giving to organizations doing vital work, is on August 9: mark your calendars and plan to be part of something great!
While the ideal of equal treatment under the law may still be an aspiration in the United States, there are organizations working to close the equity gaps in our legal process. Since 1966, Neighborhood Legal Services (NLS) works tirelessly to support our communities. Our low-income neighbors and those in under-resourced areas, in particular, can find support at NLS at little to no cost to help protect their legal rights around poverty law issues. Housing, family law, and protection from abuse are just some of the many issues that NLS can help address.
“We protect basic needs, like a civil and legal ER,” said Christine Kirby, NLS’s director of development. “When you’ve exhausted other services – like rental assistance and nutritional benefits – and you have nowhere else to turn, contact us,” she added.
Most of NLS’s clients are near or below the federal government’s definition of poverty. Women make up the majority of NLS’s clientele (74%), and the organization addresses the needs of a diverse range of racial and ethnic communities and age groups. 79% of its clients have children under 18 years old, meaning that family needs are a huge part of the work of the organization.
During the pandemic, the organization saw an uptick in need for unemployment, custody and family safety, and housing support. “We had a lot of cases involving housing because landlords were refusing to make repairs if people didn’t pay rent. We also were there on hand to help people navigate this system. Things bubbled up in different ways,” she added.
Legal issues involving bankruptcy, disability rights, consumer law, employment law and elder law are just a few of the areas NLS can help individuals and families with. Having the ability to expunge a criminal record so that someone can then access safe housing and find employment is one of many examples as to how the organization helps to restore the balance for people who may not otherwise have any legal support.
“None of our rights mean anything if we can’t enforce them,” said Kristine Bergstrom, executive director. With a staff of about 80 – higher than ever before – including 40 lawyers, as well as administrators, paralegals and social workers, the organization works to address the justice gap. NLS is also supported by 300 pro bono attorneys who primarily assist with PFAs – regardless of income. “We employ experts in poverty law,” added Bergstrom.
The most challenging aspect to their work is bringing awareness to communities that theNLS exists at free or little charge to them. “NLS offers a more robust availability of legal services, and at the same time we work hard to promote legal literacy so that we can help prevent a legal catastrophe from happening,” said Bergstrom.
Informing clients that justice should be a right and not a privilege means more investment in legal aid and preventative strategies. “We must look at the whole person and not as a victim of circumstance,” said Kirby. “We try to make it easier for people to access legal representation so that people know their rights.”
“NLS is the protector for the other services and rights that people have,” said Bergstrom. “You can get food stamps and housing, but nothing means anything if they can take it away and no one can take it to court to enforce your rights. We are the protector.”
To help keep legal services available to everyone in Allegheny, Beaver, Butler, and Lawrence Counties in Pennsylvania, please consider donating during the Pittsburgh Foundation’s ONE DAY campaign to provide support to NLS on August 9. Together, we can create a just and more equitable world!
Get to know Neighborhood Legal Services here, and support its work to address our neighbors in need.
Read about other organizations doing vital work to help our neighbors in Western Pennsylvania by reading more in our Forging Forward series, presented with the support of The Pittsburgh Foundation:
Doreen Mitchell, Housing Coordinator at Neighborhood Legal Services. Photo by Justin Merriman
Christine Kirby, Development Director at Neighborhood Legal Services. Photo by Justin Merriman
Adam DiBuo checks the law at Neighborhood Legal Services. Photo by Justin Merriman
Get to know other organizations doing vital work to help our neighbors in Western Pennsylvania by reading more in our Forging Forward series, presented with the support of The Pittsburgh Foundation:
Bryanna Johnson, manager of Lawrenceville Farmer’s Market. Photo by Nina Katz.
FROM MAY TO NOVEMBER, PITTSBURGH BECOMES HOME TO OVER A DOZEN FARMER’S MARKETS, ALL DOLING OUT FRESH, LOCAL PRODUCE AND OTHER PROVISIONS TO RESIDENTS AND VISITORS TO THE CITY. WEEKENDS MAY BE RESERVED FOR THE FAMOUSLY LONG LINE-INDUCING BLOOMFIELD AND SQUIRREL HILL MARKETS, BUT ON ANY GIVEN DAY OF THE WEEK, THERE ARE FARMER’S MARKETS ACROSS THE CITY, WAITING FOR YOUR PERUSAL. ON TUESDAY AFTERNOONS, IN ITS NEW LOCATION ON 41ST AND WILLOW STREET, LAWRENCEVILLE IS HOME TO A SMALL, BUT MIGHTY, FARMER’S MARKET.
“Let me just count really quick to make sure I get this right.” Lawrenceville Farmer’s Market manager Bryanna Johnson puts down her water bottle, holds out her fingers, and starts counting forwards from the year 2011, the market’s inaugural summer. “…10, 11, 12. We are in our 12th season” says Johnson, celebratorily, who has led the market since 2021. Born and raised in New Jersey, Johnson graduated college and found herself ping ponging between jobs at non-profits, in restaurants, marketing agencies, and even collegiate athletics. When Johnson saw that Lawrenceville United had posted an application for Farmer’s Market manager, something clicked, as if she had found a way to combine all the things she liked about her past work experiences into just one job.
Now over a year into her role, and five as a Pittsburgh resident, Johnson works hard to make the market a community hub. “Over the past couple of years, especially with COVID, the farmer’s market has become this place where people come for a social experience” says Johnson, who on top of everything else plans for each market to feature a different community partnership with a Pittsburgh-serving organization. State representative Sara Innamorato is at the market each week answering questions and sharing information about state programs and benefits. Come the Fall, skip the line at CVS and get your flu shot at the market. (Okay, so you might still have to wait in a line, but at least you’ll be surrounded by those spicy and sweet autumnal aromas).
Community organizing is just the beginning of a long list of skills Johnson uses to keep the Lawrenceville Farmer’s Market a happenin’ place. As she lists them, I begin to lose track of just how many duties she, as the Market Manager, is responsible for. Vendor procurement and vetting, market setup and breakdown, managing social media, and volunteer coordinator are just a few of the big ones. “That’s so many hats!”, I say. Johnson snaps the air with her fingers and laughs. “Thank goodness I have such a big market bag.”
Johnson and I spoke in mid-July when her market bag in question was filling up with dark red, juicy cherries, and blushing peaches. “I have been eating so many cherries,” she admits. “I have not baked with them; I have not done anything but eat my way through pints and pints of fresh cherries for the past few weeks. They are amazing. I did however bake with my peaches. I made a sesame peach crisp with tahini, and it was so good.”
Glimpses of freshness and plenty at the Lawrenceville Farmer’s Market. Photos by Nina Katz.
But on a day Johnson would call a success, she only has a moment to spare on her own rounds of buying stone fruit, a weekly fix of kale, and a very special Ube tart. From the moment the 3 PM cowbell clangs, signifying that the market is open, ‘til the very last tent is stowed away at market’s end, Johnson will have spent the market assisting customers as they navigate their way from stall to stall, and checking in on vendors, volunteers, and community partners. She likes to see that even if people are doing most of their grocery shopping elsewhere, they are coming to the market to meet people who are growing food locally, and maybe even try something new, something that reminds them of home, or something that they love coming back for each week.
The Lawrenceville Farmer’s Market is a program of Lawrenceville United. It takes place every Tuesday, rain or shine, from 3-7pm, May 17 through November 22 at Bay 41, 115 41st Street, Pittsburgh, PA 15201
STORY AND PHOTOGRAPHY BY NINA KATZ
Whip up some something delicious with your farmer’s market finds:
Zucchini has always proven to be one of the most plentiful harvests of the summer months. You know this to be true if you’ve ever planted it in your own garden. And while you often you hear people speak of the same few ways in which to use up the abundance of this summer vegetable, it really is much more versatile than the traditional stuffed zucchini, or zucchini bread.
Our friend and Contributing Editor Anna Franklin gives us a fine example of how to easily use this squash. Try it in a quick side dish, a starter, or an appetizer. Plus, you’ll want to serve it with a fresh baguette or a crusty loaf of bread.
What is Tahini?
Tahini is a tangy condiment that uses ground sesame seeds and is a staple in Middle Eastern and Mediterranean cuisines. It’s a paste with a rich, nutty flavor and a smooth, creamy texture. You’ll see it is used in a variety of cultural dishes, from hummus and baba ganoush to salad dressings, sauces, and marinades. It’s a great source of protein and healthy fats, making it a nutritious addition to any meal.
Recipe and Styling by Anna Franklin Story by Star Laliberte Photography by Dave Bryce
“Have your frosé and eat your cake too” is a new motto I’m workshopping.
I was judgmental about frosé at the outset, but I gave it a go, and to my surprise, it was worth the hype. Crisp, refreshing, and dangerously easy to drink. If you have made it before, you know that at the end of the process, you’re left with a pot of stewed fruit. I’m a big believer in the “waste not, want not” ethos, so I couldn’t just pitch that fruit. Logically, my solution was to bake a cake to be the bearer of said fruit. Smart, right? And sustainable!
Whole-Grain and Gluten-Free in Cake Recipes
This cake is whole-grain and gluten-free, but don’t let that scare you. Whole grains do add a little more texture, but It’s not cardboard. The main whole-grain flour is sorghum, which you can typically find at the East End Food Coop if you’re in Pittsburgh or online through Bob’s Red Mill. Often used in its sweetener form in southern cooking, whole-grain sorghum adds an earthy, nutty, mild, and sweet flavor to baking.
If this grainy tidbit interests you, be sure to check out my cookbook, The Gluten-Free Grains Cookbook, for an even nerdier, deep dive into whole grains.
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