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Sheet Pan Scallops and Corn Supper

By
Keith Recker
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0
A sheet pan filled with Summer Scallops and Corn. To the side sits bowls of peppers, lemon, and salt. Scallops recipe

Sheet Pan Scallops and Corn Supper means, fresh, farmstand corn. A quick trip to the fishmonger. Juicy jalapeños. Three simple primary ingredients make, after a short time in the oven, a great one-pan supper. The natural sweetness of the corn and scallops plays off of the spicy jalapeños in a beautiful way. You can make this easy recipe with friends, leaving plenty of time for happy chitchats and a glass of wine.

Tips for Mastering Sheet Pan Cooking

We know you probably just throw your ingredients on the pan and shove it into the oven but taking a moment to master sheet pan cooking can make a big difference in your dinners. First, don’t overcrowd the pan. You want to give ingredients enough space to roast and caramelize rather than steam, so you can get those crispy textures. Second, cut your ingredients into uniform, smaller sizes so they cook evenly. Whenever you’re working with dense vegetables like squash, those cuts should be smaller than quick-cooking ones like corn. One last tip to get that extra crispiness is to preheat the sheet pan itself in the oven before adding ingredients to it.

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A sheet pan filled with Summer Scallops and Corn. To the side sits bowls of peppers, lemon, and salt. Scallops recipe

Sheet Pan Scallops and Corn Supper

  • Author: Keith Recker
Print Recipe

Description

There’s nothing as blissful as an easy, one sheet pan dinner.

Ingredients

Scale
  • 1 lb (approximately) fresh sea scallops
  • 5 ears of corn, shucked, kernels removed from cob
  • 4 jalapeños, tops, veins and seeds removed, diced
  • 1 cup zucchini or summer squash (diced, remove seeds before chopping)
  • 2 tsp cumin seeds (preferably black cumin, but regular cumin will be fine)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground chile, mild
  • 1/4 cup olive oil

Instructions

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine all ingredients (except scallops). Stir til ingredients are evenly coated in oil and seasonings. Place on sheet pan and roast in oven for 25 minutes or until squash is tender.
  3. Lay the scallops on top, one at a time, giving space and air to each. Return to oven for 10 min or until scallops are just barely done in the middle.
  4. Eat while piping hot. Have a glass of prosecco alongside.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe, Photography, and Styling by Keith Recker
Story by Jordan Snowden

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10 Quick Lunches for Kids

By
Star Laliberte
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0
A turkey and apple sandwich side up on a white plate next to chips.

When it comes to lunches for kids, there are certainly some popular favorites that stand out. There are always the classic sandwich options like peanut butter and jelly, ham and cheese, or turkey and avocado. But because it’s good to switch it up, we pulled together some quick lunch recipes for kids that veer away from the usual choices. They’re fun and a little creative, but not too crazy; we want the kids to eat, after all! These food options stay fresh and crisp even when made in advance while also providing plenty of nutrients.

Make extra when crafting these lunch recipes — you’ll want some too. Plus, many are portable, allowing for easy transportation to the park or daycare with the use of butcher paper or other vessels.

What Makes a Good Kids’ Lunch?

Meals that are nutritious, delicious, and easy to eat. Each lunch should include a variety of fruits and vegetables, whole grains, lean protein, and low-fat dairy options with portion sizes that are age-appropriate and right for the activity level of your kiddos. Lunch is an important aspect of promoting healthy habits and success among kids.

Delicious and Quick Lunches for Kids

Smoked Chicken Wrap

A broken in half chicken wrap sits on butcher paper with a side of chips above the broken wrap.

Smoked chicken, roasted tomatoes, mixed greens, and cheddar cheese drizzled in honey and Sriracha then finally stuffed inside a whole wheat wrap. Do we have your mouth watering yet? Make sure your child gets the nutrients they need in this uniquely upgraded chicken wrap.

Turkey and Granny Smith Apple Sandwich

Getting kids started with meal prep often begins by making them comfortable with simple combinations of ingredients. This tasty sandwich is a great segue to bigger things.

White Bean Tuna Salad Wraps

White Bean Tuna Salad Wraps sit on a green plate with two orange slices, and a few pieces of kiwi.

Small in size, these White Bean Tuna Salad Wraps are not only delicious but are loaded with nutrients perfect for midday pick-me-ups. You may just beat that two o’clock slump after eating these for lunch! Pro tip: Make one for your own brown bag lunch!

Homemade Pizza Hot Pockets

A pizza roll hot pocket lays on a piece of butcher paper as another lays split open, facing the camera in the upper right hand corner.

Hot Pockets may be a freezer food favorite but a healthier option is to make them from scratch. You’re able to use real, fresh ingredients and can even pack them full of good-for-you foods like mushrooms and spinach such as in our Homemade Pizza Pockets.

Fun Fruit Sammies

Three fresh fruit and Creme Cheese Sammies sit stacked on a plate next to a glass filled with green liquid.

Bring the kids in to the kitchen to participate in the making of these sandwiches. The fun is part of the process!

Hot Dog Roll-Ups

Four hot dog roll-ups sit on a green plate agasint a green backgrouns

These are not your grandmother’s roll-ups. You can build a world of flavor into these yummy treats.

Lunchtime Tamales

An open tamale sits on a table with the filling sitting in a square on the banana leaf accompanied by chips and wrapped tamales.

Spice things up with Lunchtime Tamales that come in their own little banana leaf packing. These bundles pack big flavor with a delicous filling inside a homemade masa dough. Your kids will love showing this lunch off to their entire table.

Kid-Friendly Summer Salad

Three colorful bowls of kid-friendly summer salad with pink, purple, and blue napkins on the side.

Keep your kids refreshed and satisfied with our delicious and kid-friendly summer salad, perfect for the start of the school year. A nutritious delight for the entire family. Don’t forget to pack the dressing on the side for maximum freshness. No one likes a soggy salad!

Roasted Carrot and Chickpea Sandwich

Roasted Carrot and Chickpea Sandwich on a plate along with a plate of side dish

This roasted Carrot and Chickpea Sandwich combines simple techniques to draw out sweetness with creamy and savory flavors for this delightful veggie sandwich.

Caprese Kebabs

An aerial shot of four Caprese Kebabs sitting on a green plate. A bowl of carrots and dip sit nearby. Caprese Kebabs Recipe

Our future prediction: A quick, kid-friendly lunch of Caprese Kebabs is what you’re packing for the little ones this week.

For snack options that give your kiddos the little energy boost they need to get through the day, check out 9 Healthy Snack Ideas for Kids.

Story by Jordan Snowden and Kylie Thomas

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Easy One Pan Salmon and Tomatoes

By
Keith Recker
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0
A vibrant and nutritious pan salmon and tomato meal featuring perfectly roasted salmon fillets accompanied by a colorful assortment of ripe tomatoes.

Our Easy One Pan Salmon and Tomatoes is inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook, and maybe by a tiny bit of overexposure to our kitchen these last few months. From her ideas, we decided to chart a simple course for everyday meals this summer. Sheet pan dinners are a great way to help you get through the weekdays. Each pan carries plenty of fresh ingredients ingredients and loads of flavor. Plus, one pan cooking makes a no-mess, easy dinner option. The quick succession from oven to plate is simply delicious!

We gratefully acknowledge the wonderful author and chef Melissa Clark, who set us onto this flavorful One Pan Salmon! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cook Book.

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A vibrant and nutritious pan salmon and tomato meal featuring perfectly roasted salmon fillets accompanied by a colorful assortment of ripe tomatoes.

Easy One Pan Salmon and Tomatoes

  • Author: Keith Recker
Print Recipe

Description

Making a healthy dinner has never been so simple and quick.

Ingredients

Scale
  • 2 pieces of salmon
  • 50 halved cherry tomatoes
  • 2 tbsp fresh oregano leaves
  • 1/4 tsp lemon zest
  • 1/4 tsp salt
  • 1 cup pitted Kalamata olives
  • 1/4 tsp pepper
  • 1/4 cup olive oil

Instructions

  1. First, prepare a simple tapenade by blending 2 tbsp fresh oregano leaves, 1 cup pitted Kalamata olives, ¼ tsp lemon zest, salt, pepper, and ¼ cup olive oil.
  2. Roast 50 halved cherry tomatoes at 400 degrees for 20 minutes.
  3. Brush 2 pieces of salmon with oregano-olive tapenade. Add salmon to the pan, along with sliced olives and fresh oregano stems. Cook everything for another 10 minutes.
  4. Squeeze fresh lemon on top before serving.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Keith Recker
Photography and Styling by Erin Kelly
Recipes Inspired by Melissa Clark

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Turkey and Black Bean Burger with Sweet Potato Fries

By
Jordan Snowden
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0
An aerial view of a Turkey and Black Bean Burger, Sweet Potato Fries, blueberrys, and kiwi slices sitting on a light green plate against a green background.

Healthy but hardy — turkey and black bean burgers are a delicious and healthy alternative to traditional burgers. Made with lean ground turkey and fiber-rich black beans, they are packed with protein and nutrients. Bonus points for anyone watching their waistline: These burgers are lower in fat than those made with beef. Plus, the flavor of turkey showcases the handful of spices you. This way your end product is juicy, savory, and just as delicious as a regular burger would be.

Why Sweet Potato Fries Are Still Healthier Than Regular Fries

When baked instead of fried, sweet potato fries are a salty and nutritious companion. The side dish is a great source of complex carbohydrates, vitamins, and minerals. Even more, sweet potatoes are also lower in calories than regular potatoes and contain more fiber.

Together, this burger and fry combo makes for a satisfying and healthy meal that the whole family will love.

Start your meal with a refreshing salad. Try one of the following recipes:

Watermelon Salad
Summer Salad
Strawberry Salad and Rhubarb Balsamic Vinaigrette
Citrus and Seed Salad with Basil Vinaigrette

Sweet Potato Fries Recipe Adapted from Cookie and Kate
Recipes by Alekka Sweeney
Photography by Dave Bryce

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White Bean Tuna Salad Wraps

By
Jordan Snowden
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0
White Bean Tuna Salad Wraps sit on a green plate with two orange slices, and a few pieces of kiwi.

Small in size, these White Bean Tuna Salad Wraps are not only delicious but are loaded with nutrients perfect for midday pick-me-ups. You may just beat that two o’clock feeling after eating these for lunch!

Pack one for the kiddo’s lunch, too — these White Bean Tuna Salad Wraps don’t get soggy, provide an balance of protein, carbohydrates, and healthy fats, and are just all around visually appealing. Help your little ones stay energized and focused throughout the school day.

What Makes These Wraps So Healthy?

Our White Bean Tuna Salad Wraps recipe calls for tuna in olive oil, rather than water, which, while a bit more on the calorie side, is much higher in vitamin D and selenium — helping your body fight infections. Plus, is excellent for your bones!

Meanwhile, the central star, white beans, provides a plethora of marvelous nutrients and vitamins, like protein, fiber, folate, iron, and magnesium. You have the option to use either cannellini or Great Northern white beans. The difference is that cannellini beans are a bit larger and creamier, while Great Northern beans are firmer and smaller in size. But you can’t go wrong with either!

Print
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White Bean Tuna Salad Wraps sit on a green plate with two orange slices, and a few pieces of kiwi.

White Bean Tuna Salad Wraps

  • Author: Alekka Sweeney
  • Yield: Makes 4
Print Recipe

Description

A simple lunch that comes together easily and provides a filling meal.

Ingredients

Scale
  • 1 cup chopped red onions or shallots
  • Zest and juice of 1 lemon or 2 limes (can sub a tbsp or two of cider vinegar)
  • 2 (5- to 6-ounce) cans of tuna packed in olive oil
  • 2 (15-ounce) cans of cannellini or Great Northern white beans, rinsed and drained
  • 1/2 cup (loosely packed) chopped parsley or arugula, or 2 tablespoons thinly sliced mint
  • 1/2 tsp freshly ground black pepper
  • Salt and more extra virgin olive oil, to taste
  • 1 package of whole wheat tortillas
  • 1 cup spring salad mix

Instructions

  1. Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
  2. Combine ingredients in a bowl. Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine.
  3. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chili to taste.
  4. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of extra virgin olive oil. Add salt to taste.
  5. Chill before serving.
  6. Lay tortillas on a clean work surface. Lay salad mix over tortilla. Spread ½ cup of tuna salad over greens. Fold top and bottom half of tortilla into the middle, turn the tortilla to the open edges and fold over like a burrito.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

This salad will last several days in the fridge, tightly covered.

Recipe by Alekka Sweeney
Photography by Dave Bryce

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Second Act: Turkey Leftovers

By
Keith Recker
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0
Gluten-Free Turkey Enchiladas Verde sits on a clear casserole dish. leftover recipes

We are inspired by TABLE Magazine contributor Rhonda Schuldt and the leftover transformations of her classic Roasted Chicken recipe. These four leftover recipes will please the palate without the turkey overload. Turkey doesn’t have to run the show, however. You can swap in any leftover meat you have on hand.

Gluten-Free Turkey Enchiladas Verde

This recipe can be made with leftover roasted turkey and homemade Salsa Verde (recipe below), but this super easy version uses either canned green enchilada sauce or jarred Salsa Verde. Ingredients are layered between tortillas, so there are no pesky rolling individual enchiladas!

INGREDIENTS

1 large can green enchilada sauce*
12 6-inch corn tortillas**
4-6 cups shredded turkey***
½ yellow or red onion, chopped
1 can black beans, drained
1 cup roasted corn (canned or frozen corn works equally well)
Shredded cheddar or Mexican blend cheese (3-4 cups)

INSTRUCTIONS

  1. Heat oven to 375°. Spray a 9×13 baking dish with non-stick cooking spray.
  2. Pour a thin layer of enchilada sauce over the bottom of the dish. Lay six corn tortillas on the bottom, overlapping the tortillas to cover the bottom of the pan. Top with the shredded turkey, onion, beans, and corn. Add 1-2 cups of the cheese depending on how cheesy you want the enchiladas. Pour 1/3 of the enchilada sauce over the filling ingredients. Top with the remaining six tortillas, overlapping, to cover the filling. Top with remaining enchilada sauce; spread the sauce evenly over the tops of the tortillas. Top with additional cheese…adding as much cheese as you wish.
  3. Cover with foil and bake for 20-30 minutes until bubbly and heated through.
  4. Let sit for 10 minutes before serving.
  5. Serve with sour cream, scallions, your favorite hot sauce, and/or cilantro if desired.

*If you can’t find gluten-free green enchilada sauce, I’ve used green salsa, which is usually gluten-free.

**Flour tortillas make a delicious non-gluten-free version, as well.

The recipe works equally well with red enchilada sauce if that’s preferred!

Roasted Tomatillo and Sweet Onion Salsa Verde

INGREDIENTS

1 ½ pounds fresh tomatillos, husks removed and rinsed*
2 medium sweet onions
2 poblano peppers (substitute jalapeno or Serrano peppers for more heat)
4 cloves garlic, peeled
Juice of 1 lime
½ teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
½ cup fresh cilantro, chopped

INSTRUCTIONS

  1. Preheat grill to medium-high.
  2. Leaving root end intact, peel onions and halve from root to tip.
  3. Place whole tomatillos, onions, and peppers on oiled grill grate. Cook, turning occasionally until all are slightly charred. Remove from grill. Seed and stem the peppers.
  4. Place charred vegetables in a blender or food processor along with garlic, lime juice, cumin, salt and pepper. Pulse until blended. Stir in cilantro.
  5. Serve simply with chips, as a condiment, or as a delicious base for chicken enchiladas. Stir into two chopped avocados for a guacamole to remember!

Turkey and Vegetable Soup

INSTRUCTIONS

  1. Heat 1 tablespoon olive oil in a stockpot. Add 1 diced carrot, 1 diced celery rib, ½ cup diced onion, 1 clove chopped garlic. Cook for 5 minutes until softened.
  2. Add 1 14-ounce can of diced tomatoes (fire-roasted, if you can find them), 1-quart turkey stock*, and 2 cups shredded leftover turkey. Season with salt, pepper to taste. Let simmer until heated through.

*It’s easy to make your own turkey stock from the leftover carcass of your turkey.

Buffalo Turkey Sliders

Sauce: In a saucepan, add equal parts butter and your favorite hot wing sauce, such as Frank’s®, adding a little more hot sauce if desired to up the heat. Season with garlic powder and black pepper to taste. Make plenty of this sauce… it keeps in the well in the fridge!

Per Slider: Toss 2 tablespoons of sauce with ½ cup of warmed leftover shredded roast turkey. Place on a slider bun and garnish with blue cheese dressing and top with finely diced celery if desired.

Turkey Salad Sandwiches

The options here are endless! Serve on tomato slices, salad greens, toasted bread, crackers, or enjoy each of these ideas on its own.

Classic version: Stir together shredded turkey, diced celery, chopped hard-boiled eggs, mayonnaise (or plain Greek yogurt), a little mustard of your choice. Season with salt and pepper.

Curried version: Mix together Greek yogurt, curry powder, garlic powder, salt, and pepper. Stir in shredded turkey, finely diced cucumber, chopped green apple.

Forever Young Cocktail, Inspired by Rod Stewart

By
Jordan Snowden
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0
Two layered cocktails, orange on the bottom and red on the top, in clear square glasses with citrus flames as garnish and 2 lemon wedges to the right of the glasses.

British rock and pop singer-songwriter, Rod Stewart, is the inspiration for the 15th cocktail, Forever Young, in our 2023 Summer Concert Cocktail series. With a career that’s still going after over 60 years, one might suggest this icon is, himself, forever young.

Forever Young Cocktail Recipe

INGREDIENTS

2 oz Old Overholt Rye Whiskey
1 oz Justin Cabernet Sauvignon
1 ½ oz lemon simple syrup (recipe below)
“Wild” lemon twist, for garnish

INSTRUCTIONS

  1. Add ice to a cocktail shaker and pour in whiskey and lemon simple syrup. Shake until chilled and a frost forms on the shaker.
  2. Strain into your rocks glass.
  3. Gently and slowly pour the wine over the back of a spoon held just at the top of the cocktail, allowing the wine to float to the top.
  4. Add your lemon twist to the glass rim.

Lemon Simple Syrup Recipe

INGREDIENTS

2 lemons (medium/large in size)
1 cup water
1 cup sugar

INSTRUCTIONS

  1. In a small saucepan, bring the water and sugar to a boil, stirring until the sugar is dissolved.
  2. Remove the saucepan from the heat, add the zest from 1 lemon, then the juice from both lemons, and then add 2 halves of the non-zested lemons into the liquid.
  3. Allow the syrup to come to room temperature.
  4. Strain using a fine mesh strainer into a container. While straining, do not press on the lemons. Refrigerate. This Lemon Simple Syrup will last up to 2 weeks as is in the refrigerator or if you add a tablespoon of vodka or rum it will last longer.

Recipe by Sarah Cascone / Styling by Anna Calabrese / Photography by Dave Bryce / Story by Star Laliberte

Try these other cocktails in our Summer Concert Series:
Sunrise, Sunburn, Sunset Cocktail, Inspired by Luke Bryan
Appetite for Destruction, Inspired by Guns N’ Roses
Like a Virgin and Material Girl: 2 Cocktails Inspired by Madonna
Prickly Pear Lemonade and Queen B: 2 Cocktails Inspired by Beyoncé
So What Cocktail, Inspired by Pink
Baker’s Dozen Cocktail, Inspired by Phish
Man, I Feel Like a Women Cocktail, Inspired by Shania Twain
Sunflower Cocktail, Inspired by Post Malone
Typical Average Cocktail, Inspired by Ed Sheeran
Crush Cocktail, Inspired by Dave Matthews Band
Summer’s In Your Blood Cocktail, Inspired by Boygenius
Lover Cocktail, Inspired by Taylor Swift

Subscribe to TABLE Magazine’s print edition.

11 Easy Back-to-School Breakfast Recipes

By
Jordan Snowden
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0
Children of all ages will say yes to a smoothie pop for breakfast.

Convenient breakfast recipes are the name of the game when trying to get kiddos out the door in the morning with as little stress and shouting as possible — especially at the start of the school year. There’s no denying that chaos will ensue, but all we can do is lean into the madness and send our little ones off with everything they need for a successful day at school.

That starts with a healthy and nutritious meal. (As they say, breakfast is the most important meal of the day!) Get ahead of the game with these easy back-to-school breakfast recipes. Prepare in advance to make school send-offs a tad bit easier.

Easy Back-to-School Breakfast Recipes

Blueberry Pancakes

A stack of blueberry pancakes on a green plate. A forkful is taken out of the stack, with the fork sitting to the top right of the pancakes. Blueberry Pancakes Recipe

The secret to this fluffy homemade blueberry pancake recipe is milk and vinegar. Hint: Make these in a batch and freeze them for breakfast ease.

Overnight Oats Parfait

A cup of overnight oats in parfait form sits on a picnic table with oats, fresh strawberries, blackberries, and whipped cream on top.

Who wouldn’t love their own personalized Overnight Oats Parfait to start their day? With a smooth, yogurt-oat base, crunchy granola, and a topping of fresh fruit, you’ll get an energized start in a cute container.

Veggie Muffins

an aerial view of six veggie muffins against a purple table.

Hide a serving or two of veggies in a healthy muffin recipe! Toast and eat them warm, or just pop one in a coat pocket for the on-the-go kid.

Vegan Pumpkin Overnight Oats

vegan pumpkin overnight oats

A gorgeous breakfast treat that’s as easy as pumpkin pie, and has all of those aromatic flavors, too. As the name suggests, prepare this recipe the night before for quick and simple morning sustenance.

Perfect Avocado Toast

three slices of toast sit with perfectly slices pieces of avocado, cheese, and carrots.

With no cooking necessary (besides toasting) our Perfect Avocado Toast gives your kiddo all the nutrition they need in a morning breakfast. The ability to customize this recipe for more picky eaters lets you explore options like adding an egg, Sriracha for spice lovers, or fresh tomatoes as seasonal fare. The grown-ups will want in on this one, so make some for everyone in the house.

Green Eggs

Green eggs adorned with flowers sit on three different plates.

A fun way to start the day: Whip these up at home and leave a copy of Green Eggs and Ham on the breakfast table. Magic will happen.

Breakfast Smoothie Pops

Children of all ages will say yes to a smoothie pop for breakfast. Quick, convenient, and tasty. Fruit adds flavor and fiber; the protein keeps us from getting a glucose spike too early in the morning and houses sustainable energy, oats aid in stabilizing our blood sugars throughout and altogether. Plus, it is packed with antioxidants, vitamins, and minerals!

Mixed Berry Stuffed French Toast

A plate of French toast with berries on a green plate.

Elevate basic french toast with the power of farm-fresh berries. Our Mixed Berry Stuffed French Toast requires just one extra step of mixing a filling and the results are far worth the little bit of time.

Ham, Bacon, and Cheddar Breakfast Pastry Puffs

 

Three Breakfast pastry puffs sit on butchers paper beside a small bowl of blackberry topping.

Gooey cheddar cheese, smokey ham, and crumbled bacon bake into a soft and cushiony puff pastry blanket. Add on a side of blackberry glaze and these Breakfast Pastry Puffs have your morning set.

Chia Oat Parfait

clear glass jars with overnight chia oats and raspberries set in an orange dish on a purple table

A simply delicious breakfast that appeals to palates of all ages — this recipe is filled with fiber and nutrients. A bonus: sturdy jars make for easy-peasy eating in the car or on the bus.

Ever’s (Banana) Muffins

These muffins have no refined sugar, wheat, oil, gluten, or dairy (other than eggs) and are a sweet treat ready in 30 minutes! Michaela Blaney suggests doubling the dates if your kids are used to treats that are sweet. Top with a slice of banana if you’re feeling wild.

Story by Jordan Snowden and Kylie Thomas

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Sunrise, Sunburn, Sunset Cocktail, Inspired by Luke Bryan

By
Jordan Snowden
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0
Two orange colored cocktails in rocks glasses with peach fan garnish and a dark background

Luke Bryan’s “Sunrise, Sunburn, Sunset” tells the story of a summer romance. We’ve been romancing all summer long with our 2023 Summer Concert Cocktail series. This is the 14th drink in our lineup of artist-inspired cocktails to kick off a few pregame celebrations before the live music begins. A tasty Bourbon base nip is for more than just the country music fans. Enjoy the Sunrise, Sunburn, Sunset cocktail on a hot evening with your summer crush.

Sunrise, Sunburn, Sunset Cocktail Recipe

INGREDIENTS

2 oz Woodford Reserve Bourbon
1 tsp granulated sugar
2 tsp soda water
1 Luxardo Cherry
1 orange twist
2 tbsp diced white peach
White peach fan, for garnish

INSTRUCTIONS

  1. In a rocks glass, muddle sugar, soda water, cherry, and orange twist.
  2. Then add diced peaches and muddle.
  3. Add ice to the glass, pour in bourbon, and stir.
  4. Garnish with a peach fan. 

Recipe by Sarah Cascone / Styling by Anna Calabrese / Photography by Dave Bryce / Story by Star Laliberte

Try these other cocktails in our Summer Concert Series:
Appetite for Destruction, Inspired by Guns N’ Roses
Like a Virgin and Material Girl: 2 Cocktails Inspired by Madonna
Prickly Pear Lemonade and Queen B: 2 Cocktails Inspired by Beyoncé
So What Cocktail, Inspired by Pink
Baker’s Dozen Cocktail, Inspired by Phish
Man, I Feel Like a Women Cocktail, Inspired by Shania Twain
Sunflower Cocktail, Inspired by Post Malone
Typical Average Cocktail, Inspired by Ed Sheeran
Crush Cocktail, Inspired by Dave Matthews Band
Summer’s In Your Blood Cocktail, Inspired by Boygenius
Lover Cocktail, Inspired by Taylor Swift

Subscribe to TABLE Magazine’s print edition.

Blueberry Pancakes

By
Jordan Snowden
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0
A stack of blueberry pancakes on a green plate. A forkful is taken out of the stack, with the fork sitting to the top right of the pancakes. Blueberry Pancakes Recipe

The secret to this fluffy homemade blueberry pancake recipe is milk and vinegar. By letting the two ingredients sit together to create “buttermilk,” you’ll end up with soft, airy pancakes no one will be able to resist.

Can I Freeze These Blueberry Pancakes?

Absolutely! To Freeze, first let the pancakes cool completely. Then, layer your pancakes between sheets of parchment paper and place them in a freezer bag. These pancakes will keep for up to two months in the freezer.

Recipe by Alekka Sweeney
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

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