The Feed Zone

Feed Zone Table Recipe: Roast Pork Loin with Peach Glaze & Butter Beans

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Roast Pork Loin with Peach Glaze & Butter Beans from Feed Zone Table! This pork is great for sandwiches or wraps, or you can serve it on top of a warm white bean salad with fresh chopped herbs. Don’t be intimidated by the fancy presentation. A rustic presentation with thick-cut slices will taste equally amazing.

Republished with permission of VeloPress from Feed Zone Table. Please contact us to republish this recipe.

Roast Pork Loin and Butter Beans from Feed Zone Table by Biju Thomas and Allen Lim

Serves 6

2-pound pork loin
2 tablespoons Basic Grilling Salt (see p. 206)
1 tablespoon olive oil
¼ cup chunky peach preserves, divided

BUTTER BEANS
2 cups uncooked butter beans or large lima beans
4 cups water or stock
¼ cup minced fresh parsley
1 garlic clove, sliced thin
1 heaping tablespoon minced fresh chives
1 tablespoon extra-virgin olive oil
juice from 1 lemon
½ teaspoon coarse salt
¼ teaspoon pepper
2 tablespoons maple syrup
⅛ teaspoon Ghost Pepper Salt Mix (see p. 84)

TO START THE BEANS: Rinse and sort the beans to remove any debris or discolored beans. Cover with cold water and let soak in the fridge for at least 1 hour. Large beans work best if soaked just a couple of hours before cooking. Drain the water.

Place the beans and salted water or stock in a medium stockpot. Make sure the liquid covers the beans. Bring to a rolling boil then reduce heat to low and let simmer for 1 hour, or until tender.

Heat the oven to 375 degrees.

TO MAKE THE PORK: Season the pork loin with grilling salt. (If you don’t have any on hand, season with coarse salt and pepper and a sprinkle of celery salt.)

In an oven-safe sauté pan over high heat, heat the olive oil and sear the loin until you have a nice even brown color all around.

Brush the pork loin with 3 tablespoons peach preserves and bake in the oven for 25–30 minutes, or until the temperature of the meat reaches 145 degrees. Remove and let rest for about 5 minutes.

TO MAKE THE GHOST PEPPER SALT MIX:
¼ cup coarse salt
1 tablespoon coarse sugar
1 teaspoon coriander
½ teaspoon cinnamon
1 teaspoon chili powder
¼ teaspoon ground ghost pepper (you can add as much as you’d like, but start here)

TO FINISH THE BEANS: Once the beans are finished cooking, drain and rinse under cool water. In a mixing bowl, combine parsley, garlic, chives, olive oil, lemon juice, salt, and pepper and gently fold in the cooked beans. Finish with maple syrup and Ghost Pepper Salt Mix.

Add another spoonful of preserves to the pork loin before serving, then slice thin with a sharp knife.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Feed Zone Table Feed Zone Table includes more than 100 all-new recipes to inspire family-style dinners in a way that nourishes life and sport.

VeloPress
Skratch Labs
Barnes & Noble
Amazon
Chapters/Indigo
local booksellers

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.

Feed Zone Table Recipe: Chopped Chicken Salad with Pickled Onions

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Chopped Chicken Salad with Pickled Onions from Feed Zone Table! This is a great last-minute salad to make use of leftover chicken. You can change it up throughout the year to include the most colorful vegetables you can find. The star of the dish is the flash-pickled onions and radishes. The combination of the vinegar, sugar, and salt balances out the strong flavors beautifully.

Republished with permission of VeloPress from Feed Zone Table. Please contact us to republish this recipe.

Chopped Chicken Salad with Pickled Onions from Feed Zone Table by Biju Thomas and Allen Lim

Serves 4–6

2 cups roasted chicken, shredded or chopped
1 cup canned garbanzo beans, drained and rinsed
half of a head of purple cabbage, thinly sliced
¼ cup chopped dates, figs, or your favorite dried fruit
2 tablespoons fresh cilantro or parsley, coarsely chopped

Pickled Onions
½ cup red onion, sliced
4 radishes, sliced thin
¼ cup red wine vinegar
½ teaspoon coarse sugar
½ teaspoon coarse salt
¼ teaspoon pepper

To finish:
juice from 1 lemon
drizzle of maple syrup
sprinkle of coarse salt

Shred half of a whole roasted chicken, sprinkle in some fresh ground black pepper and a sprinkle of salt, then set aside.

In a small pan, sauté the garbanzo beans in a splash of olive oil at medium heat until slightly crisp.

To make the pickled onions, combine the red onion and radishes with the red wine vinegar, coarse sugar and salt, and pepper. Toss together and let sit for 5 minutes.

In a large bowl, mix together the chicken, cabbage, garbanzo beans, dates, and herbs. Add the pickled onion mixture and toss to combine.

Transfer to a large platter and finish with fresh-squeezed lemon juice, a hint of maple syrup, and salt.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Feed Zone Table Feed Zone Table includes more than 100 all-new recipes to inspire family-style dinners in a way that nourishes life and sport.

VeloPress
Skratch Labs
Barnes & Noble
Amazon
Chapters/Indigo
local booksellers

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.

Feed Zone Table Recipe: Chilled Soba with Spicy Red Beans & Poached Eggs

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Chilled Soba with Spicy Red Beans & Poached Eggs from Feed Zone Table! I like to enjoy this dish on a hot summer afternoon, however you could also serve it hot any time of the year. Many of these ingredients you’ll already have on hand.

Republished with permission of VeloPress from Feed Zone Table. Please contact us to republish this recipe.

Chilled Soba Noodles from Feed Zone Table by Biju Thomas and Allen Lim

Serves 4

2 teaspoons salt
4 eggs
1 15-ounce can red kidney beans or 2 cups cooked beans
½ pound bok choy or napa cabbage leaves, rolled lengthwise and thinly sliced (chiffonade)
2 cups carrots, cut into matchsticks
¼ cup thinly sliced red onion
2 tablespoons soy sauce, plus additional to taste
1 tablespoon chili paste (Sambal, p. 196), plus additional to taste
2 cups cooked and chilled soba noodles
4 cups hot or cold vegetable stock
drizzle of sesame oil
juice from 1 lemon

To poach the eggs, fill a shallow medium saucepan, halfway with water and add salt. Bring to a rolling boil and then crack the eggs into a small bowl one at a time and gently slide them into the boiling water. Cook for 5–6 minutes, or until the eggs are fully white. Drain with a slotted spoon and set aside.

If using canned beans, drain and rinse them. Combine the beans and vegetables in a mixing bowl. In a small bowl or measuring cup, stir together the soy sauce and chili paste. Pour the dressing over the beans and vegetables just before serving to keep them from wilting.

To assemble, divide the noodles into individual bowls. Sprinkle the dressed beans and vegetables on top of the noodles. Add one poached egg to each bowl. Pour in as much stock as you’d like, either cold or warm. To finish, drizzle with a small amount of sesame oil and a squeeze of lemon juice, adding additional soy sauce or chili paste to taste.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Feed Zone Table Feed Zone Table includes more than 100 all-new recipes to inspire family-style dinners in a way that nourishes life and sport.

VeloPress
Skratch Labs
Barnes & Noble
Amazon
Chapters/Indigo
local booksellers

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.

Feed Zone Table Recipe: Cauliflower & Corn Chowder with Red Pepper Oil

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Cauliflower & Corn Chowder with Red Pepper Oil from Feed Zone Table! This is a light soup that pairs well with a hearty chopped salad or roasted chicken. Be sure to use all of the tender parts of the cauliflower, stalk included.

Republished with permission of VeloPress from Feed Zone Table. Please contact us to republish this recipe.

Cauliflower & Corn Chowder with Red Pepper Oil Feed Zone Table by Biju Thomas and Allen Lim

Serves 6

1 quart chicken stock
1 pound cauliflower (1 large head), coarsely chopped
2 ears fresh sweet corn, cut off the cob (or 2 cups frozen corn), divided
1 cup plain yogurt, divided

RED PEPPER OIL
1 red bell pepper
2 tablespoons extra-virgin olive oil
coarse salt to taste

ON TOP
2 tablespoons farmer or feta cheese, crumbled
1 tablespoon chopped fresh parsley or basil (optional)
coarsely ground black pepper to taste

TO MAKE THE RED PEPPER OIL: Blanch the bell pepper in salted boiling water for no more than 1 minute. The skin will be wrinkled. Run the pepper under cold water, then peel off the skin and remove the stem and seeds. Place the pepper in a blender with the olive oil and purée. Season to taste with coarse salt and set aside.

TO MAKE THE CHOWDER: In a large pot over medium-high heat, bring the chicken stock to a rolling boil and simmer the cauliflower for about 10 minutes, or until fork tender.

While the cauliflower is cooking, char the corn in a dry sauté pan over medium-high heat, stirring to keep it from blackening. Set aside.

Transfer the cooked cauliflower and chicken stock into a food processor and purée until smooth. Return the cauliflower mixture to the pot and fold in half the corn and half the yogurt. Cook for another minute or two over low heat to warm throughout.

Pour chowder into individual bowls and top with remaining corn, a spoonful of yogurt, and a drizzle of red pepper oil. Garnish with fresh crumbled cheese and fresh chopped herbs, if using. Finish with coarsely ground black pepper.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Feed Zone Table Feed Zone Table includes more than 100 all-new recipes to inspire family-style dinners in a way that nourishes life and sport.

VeloPress
Skratch Labs
Barnes & Noble
Amazon
Chapters/Indigo
local booksellers

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.

Feed Zone Table Recipe: Salmon Steak Sandwiches with Mustard Dressing

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Salmon Steak Sandwiches with Mustard Dressing from Feed Zone Table! Next time you plan a game-day party or summertime lunch, serve up a platter of these sandwiches. Salmon steaks are a beautiful substitute for burgers—they are every bit as accessible on a bun. The Mustard Yogurt Dressing and fresh green salad make each bite even more delicious.

Republished with permission of VeloPress from Feed Zone Table. Please contact us to republish this recipe.

Salmon Steak Sandwiches with Mustard Dressing Feed Zone Table by Biju Thomas and Allen Lim

Serves 4

1 pound salmon steaks (4 pieces)
4 ciabatta rolls or 1 large baguette
2 cups bitter greens such as arugula
half of an English cucumber, cut in half lengthwise and thinly sliced
¼ cup red onion, thinly sliced
Juice from half of a lemon
½ teaspoon coarse salt

Mustard Yogurt Dressing
½ cup thick Greek Yogurt
2 tablespoons coarse ground mustard
1 teaspoon olive oil
1 tablespoon capers
juice from half of a lemon
1 teaspoon red pepper flakes
salt and pepper

Heat the grill (or see note below). While the grill is getting nice and hot, brush the salmon with olive oil and season generously with salt and pepper. Place salmon skin-side down on grill. Cook for about 5 minutes, then gently flip and cook for another 4–5 minutes. The salmon should have a nice char on the outside and be cooked to medium, an internal temperature of 145 degrees.

While the salmon is cooking, slice the ciabatta rolls or baguette and warm on the grill.

Combine greens, cucumber, and onion in a bowl. Dress with the lemon juice, coarse salt, and pepper to taste.

TO MAKE THE DRESSING: In a small bowl whisk together the ingredients for the mustard dressing until smooth.

Generously spread the dressing on the bread and assemble the sandwiches with the salmon steaks and arugula mixture. Serve immediately.

Note: You can also cook the salmon on the stovetop in a heavy sauté pan over medium-high heat.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Feed Zone Table Feed Zone Table includes more than 100 all-new recipes to inspire family-style dinners in a way that nourishes life and sport.

VeloPress
Skratch Labs
Barnes & Noble
Amazon
Chapters/Indigo
local booksellers

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.