It’s here, it’s here! After (all-too-appropriately) 9 months of gestation, my spread in the Cooking Light Summer Cookbook feature is finally out on newsstands this month. Inspired by local finds from three of the best farmers’ markets in the country, the feature offers up interesting, accessible ideas for the multi-colored barrage of fresh produce that’s hitting markets all over the country right now (although admittedly, here in the Midwest, we’re lagging a bit behind in seasonal favorites).
It was great to team up with David Tamarkin, an admired colleague in the Chicago food media scene who recently relocated to NYC to become the editor of Epicurious.com. David penned a beautiful piece about the Logan Square Farmers’ Market and what it means to the Logan Square community, while in my six recipes, I got to play with some of the best iconic Midwestern product from the market during its summer peak. Cooking Light’s test kitchen and food photography teams did an incredible job capturing the vibrancy and color of summer produce throughout. One huge surprise was that my recipe made the cover. If you’re a hot dog lover, prepare to salivate!
Cooking local doesn’t get better than this. I can’t wait to make the Cheesesteak Burgers from the Philly spread, and I’m impatiently awaiting the arrival of blueberries at the market to revisit the Lemon Herb Chicken with Blueberry Balsamic Salsa. True summer here in Chicago may feel impossibly short, but I plan to use every available opportunity to cram my kitchen full of local produce.
Here are the Logan Square-inspired recipes online, if you want to try them out (and you really should):