Put a spin on everyone’s classic summer fruit go-to by whipping up watermelon sandwiches for your next warm-weather gathering — this refreshing healthy treat will be a fan favorite. Bite into the crisp, juicy sweetness of fresh watermelon playing against savory garlic and rich goat cheese, all nestled within a chewy ciabatta roll.
What Other Cheeses Work with Watermelon Sandwiches?
If you’re not a fan of goat cheese, don’t worry, you add most cheeses to these Watermelon Sandwiches. Feta cheese is a classic pairing with watermelon for a reason. Its salty, briny, and tangy flavor provides a fantastic counterpoint to the fruit’s sweetness. But, there’s also mozzarella that’s more subtle featuring a milky, delicate flavor that won’t compete with the other ingredients.
This oh-so-flavorful condiment is great on just about anything. Plus, you can store it in a sealed jar for up to a month… but since you use it up long before that, double the recipe! Pop a tray of shrimp skewers under the broiler, or perhaps swordfish steaks or chicken thighs, and finish with a generous slathering of Apple Butter BBQ Sauce, built around Kime’s Cider Mill apple butter. It’s also a lovely thing to add to a lunchtime ham sandwich or to use as a dip for crunchy corn chips at snack time.
Recipe and Styling by Anna Franklin Photography by Dave Bryce
True confessions: the freak cold snap over Mother’s Day weekend was a killer in my garden. Among the casualties were a beautiful assortment of classic kitchen herbs and a ton of annuals. Now that I’ve dried my tears, and the heat of summer is in the air to stay, it’s time to plant again. As always, our city’s wonderful chefs are full of inspiration and information, and it’s a pleasure to share their answers to one important question: What are you excited about planting right now?
It’s all about the radish for Rafe. He fell in love with Gold Zlata Radish seeds from popular seed bank Baker Creek Heirloom Seeds. “I chose this variety because it has a fairly spicy flavor and sweet clean finish. It’s great eating them fresh and dipped in hummus, or with plain butter with salt. You can also grill them whole, dressed with fresh herbs, vinegar, good olive oil and nutritional yeast. The other reason I chose this is because I wanted to…break up the monotony of eating the same type year after year,” he comments.
He will, of course, be adding his radishes to salads and slaws. But he will also go further, experimenting with steaming, grilling, sautéing, and deep-frying tempura-style. “I’m harvesting the crop at different stages of maturity, and I have planned some recipes along the way. Not just the roots, but also the greens. They’re always good for cooking or eating fresh,” he says. In the case of a serious bumper crop, he’s already thinking about a radish relish, similar to bread & butter pickles.
“I’m also excited about new types of Asian leafy greens. I’m growing Komatsuma Tendergreen Mustard, tasty with a slightly spicy and mild flavor. And as always, Tatsoi, another kind of mustard green, is my all-time favorite! It packs the most flavor and is the most weather tolerant of any leafy green vegetable that I’ve grown.”
Jennifer Gerasole stays cool in the shade – which is comfortable but not a high-yield garden proposition. “The things always on my mind are space and sunshine! We have neither…We plant basil every year in our courtyard at the restaurant which we purchase from Janoski’s Farm. The basil is used in many dishes, especially Spinach Spaghetti, and Caprese salads. In addition to the classics, I am looking to plant nepitella/calamint, a Tuscan herb that looks like oregano and has a mint-basil flavor. Excellent for mushroom dishes.”
Bethany Zozula
In general gardening terms, Bethany is primarily interested in native plants that “keep the bugs happy, meaning butterflies and pollinators. But it’s her husband’s Turkish heritage that’s generating this summer’s garden menu of tomatoes, eggplants, okra and peppers, all started from seed.
“We planted Lice (pronounced lee-chay) tomatoes, which are a beautiful pink color, as well as Adonna eggplants, which we will stuff, Turkish style, when they’re ready,” she says. There will also be Pepperoncino peppers to use for their rich spice and flavor, and frying peppers, too.
Bethany is happy to note that last year’s parsley came back unexpectedly. Her kale has already set seeds for the next round of greens-growing, and her ever-dependable rhubarb and asparagus have shown up for duty as always.
Sonja Finn
Without hesitation, Sonja shared what’s at the top of the vegetable garden list. “For me summer means peppers, so that’s a lot of what we plant, including Serbian peppers. They are like a plump banana pepper, and they’re what my mom grew up with in Serbia, so my dad has always grown them for her in his garden. I grew up eating them, and I grow them now, too.”
While Sonja’s seeds are from Pirot, Serbia, you can find Serbian pepper seeds online. “Get the hot variety,” she counsels. “The woman who grows our seedlings from seed is Danielle Marvit, who did the seedling growing at Brenckle’s Organic Farm and Greenhouse this year.”
Sonja will roast and peel her peppers. “They are really good plated just like that, and topped with minced garlic, marjoram leaves, a sprinkle of red wine vinegar, good drizzle of extra virgin olive oil, and fleur de sel. Once roasted and peeled, I freeze them so that I can have them for the rest of the year, too. My mom makes ajvar with them — a spicy roasted pepper relish, but very labor intensive. Sometimes I blend them in the Cuisinart with some tangy feta to make a quick spread. Or I sauté them with onions and scramble in an egg. And I obviously use them on pizzas.”
The garden menu doesn’t stop there. “I like having a jalapeno plant, so that I can add fresh heat to any dish. Also, shishitos for grilling of course. And really any pepper, hatch chilis, poblanos, hot banana peppers…I probably eat peppers with every meal in some form.”
Left to right: Serbian peppers, Dinette’s rooftop garden, a crop of ripe summer tomatoes
Photos courtesy of Dinette
Sam and Lori DiBattista, and now their daughter Martina, keep Vivo Kitchen supplied with fresh herbs onsite in Sewickley. “Much of what we grow happens right on our patio, which can be fun for guests to sit amongst the ingredients that end up on their plates. The patio is predominantly an herb and edible flower garden. Parsley and basil are really big ingredients in many of our dishes and have a high, almost unruly yield. As for the edible flowers we grow, we can add those to any dish as a garnish and it immediately makes the plating look beautiful and fresh,” says Martina.
Lori plants larger veggies at home garden, focusing on shishito peppers and heirloom tomatoes – both mainstays of the Vivo menu. Her favorite tomato is the Zebra tomato because of its high yield and good looks. Sam loves to pair heirloom tomatoes with lemon verbena grown on the patio.
Most seeds grown at home and at the restaurant come primarily from Grow Pittsburgh.
Like so many chefs, Yang-suk is hungry for heritage varieties that yield the specific flavors, colors and textures they grew up with. Starting with seeds she brought with her when she came to Pittsburgh in the 1980s, Yang-suk grows Korean peppers, various heritage cucumbers, and flavorful perilla for both its seeds and leaves. Both are used in specific dishes served at Nak Won Garden.
The original perilla seeds came from her grandmother’s farm at the southern tip of the Korean peninsula. Her peppers are propagated every year from seeds gathered from the previous year’s harvest.
Yang-suk is also looking forward to big crops of edible chrysanthemum, known as Crown Daisy in English and soot gat in Korean. It’s used as a flavoring herb in various dishes.
Left to right: Edible chrysanthemum, perilla and Korean pepper seedlings.
Photo courtesy of Nak Won Garden
Donna Tidwell’s kitchen is made for a party. Photography by Dave Bryce.
Tucked into the rolling green fields outside Ligonier, realtor Donna Tidwell’s home draws in friends and neighbors like a beacon. Donna’s warm, relaxed style is part of the attraction, but the kitchen completes the picture. It was built precisely to host a party.
The house flows easily from the living room to the kitchen and beyond to the dining area, beckoning guests to move first to drinks, then to Chef Alekka’s hors d’oeuvres, and then from one smiling conversation to another.
“We wanted an open concept with voluminous spaces. To achieve that, we had to remodel what was here. We removed the walls that separated the kitchen from the rest of the living space. We also removed the existing ceiling and the attic to create the current 14-foot vaulted one. Eventually, we also widened the kitchen by grabbing part of the garage to allow for the large islands that we desired,” says Donna. “Our mission was to have living room, dining room, and kitchen flow seamlessly together in a comfortable way.”
The hostess with the mostest, Donna Tidwell, gathered her near and dear to enjoy her kitchen and to taste the delicious hors d’oeuvres of Chef Alekka.
The twin waterfall islands are surfaced in a unique schist granite with a leather finish. The perimeter countertops were custom-made of solid rolled steel with a lacquer finish, reflecting light onto white glass backsplashes. The appliances are stainless steel JennAir models, including the streamlined 36-inch induction cooktop with a Kohler pot filler.
“We designed and built LED strip lights located over the islands in a way that provides maximum task lighting without shining directly into our eyes,” Donna adds, rightly proud of a noticeable detail of this long and complicated project she personally guided and monitored. The almost-invisible fixtures cast pools of light that are not mere task-lighting: they attract guests into the kitchen. Their glow, as well as Chef Alekka’s delicious hors d’oeuvres, emphasized the kitchen’s role as the center of this party.
The kitchen’s details are modern and simple… because they are the stage upon which many a party is built.
Starting with Gazpacho Shooters and a glass of bubbly, the crew moved on to Smoked Salmon Blini, Crab & Avocado Brioches, two kinds of crostini, tender potatoes topped with creme fraiche and crispy shallots, and fresh radishes served French-style with salt and butter.
Reluctant to leave and drive back to Pittsburgh, we were assured of summertime invitations, which we look forward to.
The food and a bit of sparkling wine brought people and place to a new level.
Your new go-to summer drink has landed. When Orangecello meets lemonade and prosecco in this refreshing Cello Cooler cocktail, prepare for your tastebuds to thank you.
Cello Cooler Cocktail Recipe
INGREDIENTS
2 oz Bella Bambini Orangecello
1.5 oz Whole Foods fresh lemonade
basil leaves for muddling and garnish
1 orange slice
1 oz prosecco or other dry sparkling wine
INSTRUCTIONS
Muddle 1 basil leaf in the bottom of your cocktail shaker. Combine Orangecello and lemonade and shake vigorously. Pour over ice and top with a splash of prosecco. Garnish with fresh basil leaf and orange slice.
Recipe by Justin Matase / Styling by Anna Calabrese / Photography by Dave Bryce
We can’t be the only ones that end up with an abundance of yellow squash during the summer months in need of simple recipes to make. Whether they’re from our own gardens, a neighbor’s garden, or purchased because they looked oh, so good at the farmer’s market, yellow squash seems to always be flowing aplenty. Make good use of the excess veggie with one of the following recipes featuring yellow squash as an ingredient. We promise you won’t regret it.
Don’t let appearances deceive you. These vegetarian squash tacos are bursting with an abundance of flavors and packed with all the goodness your body craves. Whether it’s Taco Tuesday or any other day of the week, these babies will hit the spot like no other.
A simple cocktail with icon written all over it. Think tea and lemonade, the classic Arnold Palmer, named after the Latrobe, Pennsylvania area icon, only better. The classic non-alcoholic beverage gets an upgrade in this tasty summer cocktail. Drinkers beware! This refreshing cocktail goes down easier than a Pittsburgh pierogi slathered in butter and onions.
Yinz: a second-person plural pronoun describing natives or inhabitants of Pittsburgh, Pennsylvania.
Yinzercello: a first-rate drink using iconic Pittsburgh flavors of Turner’s Premium Iced Tea and Bella Bambini Limoncello, a premium spirits brand.
Yinzercello Recipe
INGREDIENTS
2 oz Bella Bambini Limoncello
3 oz Turner’s Premium Iced Tea
INSTRUCTIONS
Add limoncello to a shaker full of ice and shake until chilled.
Strain over fresh ice in a chilled glass.
Top with 3 ounces of Turner’s iced tea.
Garnish with a lemon.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce / Story by Star Laliberte
Embrace a touch of smoky sophistication with this Blueberry and Peach Crisp, perfect any special evening. Whether you wield a full-blown smoker or simply a well-stocked liquor cabinet, you can infuse this beloved dessert with a subtle, intriguing smoky flavor. The secret lies in the scotch, which adds a complex depth to the sweet, juicy peaches and vibrant blueberries. It’s an innovative twist that transforms a classic comfort into an unforgettable culinary experience.
Looking for More Smokiness in This Blueberry Peach Crisp?
If you’re looking to up the smoky flavor in our Blueberry Peach Crisp beyond just the scotch and you have smoker available then you’re in luck. If you bake the crisp ahead of time and then gently heat it in your smoker before serving, you’ll receive an extra layer of smoky flavor. This allows the dessert to absorb even more of that tantalizing essence.
Recipe, Styling, and Story by Quelcy Kogel Photography by Matt Dayak
Right side up or upside down? It’s real, even though it feels like you’re dreaming. This rum-based cocktail, inspired by Dave Matthews Band’s “Crush,” will leave you sitting, smoking and feeling… well, you know. This is the third cocktail in our 2023 Summer Concert Cocktail Series.
Crush Cocktail Recipe, Inspired by Dave Matthews Band
INGREDIENTS
2 oz Bacardi White Rum 1 ½ oz blueberry simple syrup ½ oz freshly squeezed lemon juice ¼ oz Triple Sec 6 fresh blueberries (recipe below) Tbsp fresh Pomegranate Seeds
INSTRUCTIONS
Add lemon juice, fresh blueberries, and pomegranate seeds to a cocktail shaker and muddle.
Add ice, Bacardi, blueberry simple syrup, and Triple Sec, and shake vigorously until well chilled.
Strain using a fine mesh strainer into your glass. Add ice if preferred.
To garnish, add a lemon wheel slice to pick and lay pomegranate seeds inside wheel.
Blueberry Simple Syrup Recipe
INGREDIENTS
1 cup fresh blueberries ½ cup water ½ sugar Tiny pinch of pink Himalayan salt
INSTRUCTIONS
In a small saucepan, bring water and sugar to a boil, stirring until the sugar is dissolved.
Add blueberries and a tiny pinch of salt to the saucepan and stir to coat the blueberries.
Turn the heat to medium-low. Allow the berries to simmer on low for about 10 minutes. Do not stir them during the simmering.
Remove the saucepan from the heat and allow the berries and syrup to cool completely to room temperature.
Once cool, strain using a fine mesh strainer into a container. Do not press on the berries while straining.
Refrigerate. The 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
Spice up your summer squash with Italian sausage and mozzarella! Store-bought dough makes this galette an easy choice for summer dinners. (Plus a perfect way to utilize any abundance of yellow squash in your life.)
Summer Squash Galette Recipe
INGREDIENTS
3 zucchini, sliced lengthwise, 1/4” thick
3 yellow squash, sliced into rounds, 1/4” thick
3/4 cup olive oil
2 cups grated Mozzarella
1 1/2 cups Italian sausage, cooked, crumbled, and drained
1 sheet Phyllo or puff pasty dough
Salt and pepper
INSTRUCTIONS
Preheat oven to 350.
Defrost one roll of store-bought phyllo or puff pastry dough. Spray a cookie tray with non-stick cooking spray. Spread the dough across the tray.
Toss zucchini and yellow squash slices in olive oil and season with salt and pepper. Grill them until tender but not mushy. Let cool on a flat plate.
Sautee Italian sausage until browned. Drain.
Brush olive oil over the phyllo. Spread cheese evenly over the dough. Sprinkle sausage over the cheese. Place sliced zucchini and yellow squash on top.
Bake for approximately 25 minutes or until phyllo is golden brown and cheese is melted. Serve your summer squash galette with a glass of chilled red!
