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.

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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: Almond Cornbread with Grilled Stone Fruit

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 Almond Cornbread with Grilled Stone Fruit from Feed Zone Table! This is a delicious gluten-free cornbread that you can serve as a great dessert or hearty side to your meal. Dense with healthy fats and protein, almond meal is a fantastic gluten-free flour that is easy to work with and yields a rich, moist cornbread or cake that doesn’t feel heavy. Corn flour will give you a smoother texture than cornmeal. 

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

Serves 8

Feed Zone Table by Biju Thomas and Allen Lim recipe

ALMOND CORNBREAD

2 cups almond meal
2 cups fine-ground cornmeal
4 eggs
2 cups milk
½ cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt

GRILLED STONEFRUIT

8 pieces stone fruit (peaches, apricots, or nectarines)
olive oil
sprinkle of coarse sugar

ON TOP
plain Greek yogurt
honey
cinnamon

Heat the oven to 350 degrees. Blend all the ingredients together in a large bowl until thoroughly combined. The mixture will be thick and smooth. Let rest for 30 minutes if you have the time.

Pour the cornbread batter into a lightly greased 10-inch cast-iron skillet (a 9 × 13–inch baking dish also works) and bake for 60 minutes, or until the center is set.

With about 10 minutes to go on the cornbread, heat the grill to high. Cut the fruit in half, remove the pit, and brush the flesh with olive oil. Add a sprinkle of sugar. Grill the fruit cut-side down for 3–5 minutes or just long enough to warm the fruit and make some lovely grill marks.

Serve up the grilled stone fruit alongside your almond cornbread. With a spoonful of Greek yogurt, a drizzle of honey, and a hit of cinnamon, this makes a fantastic dessert.

Invite some friends over for drinks and dessert! Inspire your dinnertime with more 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: Mac ‘n’ Cheese Bolognese

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 Mac ‘n’ Cheese Bolognese from Feed Zone Table! Professional cycling teams are served plenty of boiled chicken and overcooked spaghetti when they are traveling from race to race and eating hotel fare. At the 2015 Tour of California, Mark Cavendish requested that we make him some Bolognese. Our team made him a special batch, and he went on to win that day’s stage . . . just saying.

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

Mac & Cheese Bolognese from Feed Zone Table by Biju Thomas and Allen Lim

Serves 6

8 ounces uncooked elbow macaroni or curly noodles
1 cup minced bacon
1 pound ground beef
½ cup minced onion
½ cup finely diced carrots
½ cup minced celery
2 cloves minced garlic
½ cup tomato paste
1 cup dry white wine
1 cup whole milk
1 large tomato, diced
2 tablespoons chopped fresh herbs (parsley, thyme, basil, or a mixture)
coarse salt and pepper to taste
freshly grated Parmesan

Bring a large pot of salted water to a boil and prepare the pasta as directed on the package. Drain the pasta and set aside.

Brown the bacon in a heavy pot over medium-high heat until crisp. Add the ground beef and continue to cook until browned. Add the onion, carrots, celery, and garlic, and cook until the carrots are tender, about 5–6 minutes. Drain any excess fat from the pan.

Add the tomato paste and use a wooden spoon to fully incorporate it, scraping the bottom of the pan. Turn the heat down to medium and add the white wine, cooking about 5 minutes to reduce the liquid and let the flavors meld. Turn the heat off and quickly stir in the milk until well combined.

Finish with the diced tomato and fresh herbs, and season with salt and pepper to taste. Toss with pasta and garnish with Parmesan.

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.