Delightful Farm-Raised Foods
(Family Features) Putting fresh, clean meals on the table is easy with fruits, vegetables and other farm-raised foods. For a full day of deliciously pleasing food, start with healthy strawberries to make Strawberry and Goat Cheese Pizza for lunch. Just before dinnertime, go for Heirloom Tomato and Mozzarella Salad and combine it with a crisp, white wine. Finally, round it out with a main course using honey and its natural sweetening qualities to put Linguini with Honey-Sauced Prawns on the table.
With the help of these tasty recipes, you’re set for a full day of fantastic, farm-fresh foods. Find additional farm-to-table options at culinary.net.
Please Your Palate with Pasta
Make pasta the centerpiece of your meal with this recipe for Linguini with Honey-Sauced Prawns, which combines sweet honey with classic linguini pasta for a flavorful bite at the dinner table. Outside of honey’s ability as a natural sweetener, it can also give you a boost of energy as a rich source of carbohydrates – and this recipe is no exception, with 61 grams of carbs in each serving. Find more of the benefits honey provides, plus delicious recipes, at honey.com.
Linguini with Honey-Sauced Prawns
Recipe courtesy of the National Honey Board
- 1 pound prawns, peeled and deveined
- 1/2 cup julienne carrots
- 1/2 cup julienne celery
- 1/2 cup green onions, sliced diagonally
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup water
- 1/4 cup honey
- 4 teaspoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon crushed dried rosemary leaves
- 1 pound cooked linguini pasta, kept warm
- In large skillet, stir-fry prawns, carrots, celery, green onions and garlic in oil over medium-high heat about 3 minutes, or until prawns start to turn pink.
- In small bowl, combine remaining ingredients except pasta; mix well. Add to prawn mixture; stir-fry about 1 minute, or until sauce thickens.
- Serve over pasta.
A Winning Combination
Put a fresh twist on farm-to-table goodness by pairing two vine-ripened garden treasures: heirloom tomatoes and crisp, refreshing white wine. Northern California’s Sonoma County is known for some of the nation’s finest vineyards. It’s also a culinary destination with a wide range of farms and artisan food purveyors. Inspired by the annual Kendall-Jackson Heirloom Tomato Festival, which celebrates its 20th anniversary this year, this salad recipe is a twist on classic favorite, delighting the palate by pairing farm-fresh tomatoes with the perfect wine. Find more pairing tips and recipes featuring seasonal ingredients at kj.com.
Heirloom Tomato and Mozzarella Salad
- 2 1/2 pounds heirloom tomatoes, mixed varieties
- 1/4 cup good quality extra-virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup micro basil (or 1 dozen basil leaves, sliced and torn), divided
- 2 large balls fresh mozzarella, cut into wedges
- flaked sea salt
- Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.
Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay’s flavors of orchard fruit complement the sweetness of late summer tomatoes.
Pizza with a Sweet Twist
This non-traditional take on pizza will have your taste buds exploding with savory goat cheese and strawberries marinated in a white balsamic vinaigrette. California strawberries, which – despite their sweet taste – boast just 7 grams of sugar and provide 140 percent of the daily recommended amount of vitamin C per cup, are hand-picked to ensure only the highest quality berries are harvested. Research has also shown this farm-to-table superfruit to be an effective way to help prevent and manage Alzheimer’s disease and diabetes. For more information and strawberry recipes, visit californiastrawberries.com.
Strawberry and Goat Cheese Pizza
Recipe courtesy of the California Strawberry Commission
Servings: 8 (1/2 pizza each)
- 1/2 ounce active dry yeast
- 1 tablespoon sugar
- 3-4 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 3 tablespoons white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 cup aged balsamic vinegar
- 1/2 cup (4 ounces) softened goat cheese
- 4 cups fresh California strawberries, hulled and quartered
- 1/4 cup (2 ounces) crumbled goat cheese
- coarsely ground black pepper
- baby arugula
- Heat oven to 400°F.
- To make pizza dough: In mixer bowl, sprinkle yeast and sugar over 1 cup warm water; let stand until foamy. Add 3 cups flour, salt and olive oil; mix with dough hook until stretchy and no longer sticky, adding more flour if necessary. Divide dough into four equal portions. Refrigerate, covered, until needed.
- To make white balsamic vinaigrette: In small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1 1/2 tablespoons. Whisk in extra-virgin olive oil.
- To make aged balsamic reduction: In small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.
- On lightly floured surface, roll each piece of pizza dough into 8-inch circle. Place on baking sheet; bake 10 minutes, or until firm and slightly brown. Spread softened goat cheese on pizzas, leaving 1/2-inch border.
- Toss strawberries with white balsamic vinaigrette; arrange strawberries evenly on goat cheese. Bake 10 minutes more. Remove from oven; scatter crumbled goat cheese on top.
- Drizzle with aged balsamic reduction; sprinkle with black pepper. Garnish pizzas with leaves of arugula and frisee.
Photo courtesy of Getty Images (Linguini with Honey-Sauced Prawns)
Help Fight Inflammation with Food
(Family Features) On top of being tasty, certain foods contain specific nutrients and natural compounds that may help fight inflammation, a condition linked to arthritis and gout. With that in mind, try heading to the fridge or pantry the next time you feel joint pain, swelling or stiff knees.
Colorful fruits and vegetables, including ruby red tart cherries and dark leafy greens like spinach and kale, are among the most powerful anti-inflammatory foods, along with oily fish (salmon, sardines and scallops), nuts, seeds and whole grains. Ingredients such as ginger, turmeric and olive oil may also help combat inflammation.
For an inflammation-fighting boost, Montmorency tart cherries contain the “highest anti-inflammatory content of any food,” according to research conducted at Oregon Health & Science University. Results show that cherry intake can help reduce blood levels of gout-causing uric acid and reduce the painful symptoms of osteoarthritis. Research also shows that Montmorency tart cherry juice can reduce post-exercise inflammation and muscle pain.
“For decades, people with arthritis and gout have consumed tart cherry juice for pain relief. Now there’s scientific evidence to back up this popular folklore remedy,” said registered dietitian Michelle Babb, author of “Anti-Inflammatory Eating Made Easy.” “Since Montmorency tart cherries are one of the richest sources of anthocyanins, a potent type of flavonoid, they can offer a natural way to help ease the pain related to arthritis and gout.”
To help fight inflammation with food, try this recipe for Bay Scallop, Baby Kale and Corn Salad with Tart Cherry Granola, which is packed with anti-inflammatory ingredients. Learn more about the research on Montmorency tart cherries and inflammation, and find more recipes, at choosecherries.com.
Bay Scallop, Baby Kale and Corn Salad with Tart Cherry Granola
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 1 salad
- 1/3 cup oats
- 1/3 cup chopped walnuts
- 1/4 cup sunflower seeds
- 2 tablespoons buckwheat groats
- 2 tablespoons pepitas
- 1/4 cup extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon spicy brown mustard
- 1/4 cup dried Montmorency tart cherries
- 1 shallot, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons dried Montmorency tart cherries
- 2 tablespoons Montmorency tart cherry juice
- 1 tablespoon spicy brown mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey
- 10 ounces baby kale
- 1 grilled ear of corn, kernels sliced off
- 1 cup sprouts (alfalfa or microgreens)
- 1/2 tablespoon butter
- 8 ounces bay scallops, patted dry
- To make savory granola: Heat oven to 350° F. Line baking sheet with parchment paper or baking mat.
- In large bowl, combine oats, walnuts, sunflower seeds, buckwheat groats and pepitas. In small bowl, whisk together olive oil, honey, mustard, salt and pepper.
- Pour wet ingredients into large bowl and toss until well combined.
- Spread mixture onto baking sheet in single layer and bake 18-20 minutes, tossing once halfway through, until granola starts to turn golden brown and crispy around edges.
- Remove from oven, add cherries, toss to combine, spread into single layer and let cool.
- To make dressing: In food processor, process shallot, olive oil, cherries, cherry juice, mustard, vinegar, honey, salt and pepper until smooth.
- To make salad: Place kale, corn kernels and sprouts in large bowl; set aside.
- In large skillet over medium-high heat, melt butter. Once hot, add scallops and cook until golden and starting to caramelize on one side. Flip and repeat on other side.
- Add scallops to large salad bowl. Pour dressing over top and toss until well combined.
- Break up granola into small pieces and add to salad bowl. Toss lightly before serving.
Source: Cherry Marketing Institute
Focus on Nutrition
5 ways to add more nutrients to your lifestyle
(Family Features) A nutritious diet is crucial for overall health and well-being. While it’s OK to indulge from time to time, it’s important to make sure you’re providing your body with appropriate nourishment.
There are many ways to help you add more of the essential nutrients you need into everyday meals, including these nutritious ideas from CocoaVia.
Sneak in More Fruits and Vegetables.
You can bulk up the nutritional value of nearly any meal by incorporating fruits or vegetables directly into your recipes. Pureeing veggies is a good way to disguise textures or flavors you might typically avoid. For example, celery is a natural flavor enhancer for many types of broth soup. Adding finely pureed celery to the stock will add the flavor without the crunchy bits. You can also slip vegetables like spinach or carrots into smoothies, and depending on the base and fruit, you may never even taste them. Fresh, canned or frozen, fruit can give a boost of nutrition to dishes like oatmeal or pudding. You can also use purees (think applesauce) as a low-fat substitute for eggs and oil in baked goods like cake.
Fresh fruits and vegetables provide a wealth of essential vitamins and nutrients, but you may be surprised that their frozen counterparts do the same. Frozen foods are often perceived as less nutritious, but they can contain just as many nutrients as fresh produce. In fact, since freezing often involves picking the food at its peak and then quickly freezing it, freezing can actually help retain vitamins more efficiently than refrigeration or canning; frozen vegetables can actually hold on to nutrients longer than fresh produce and are a great alternative when seasonal fruits and vegetables are unavailable. In many cases, frozen veggies also make it easy to experiment with better-for-you meals because the cleaning and prep work is already done. You can try adding them to soups, stir-fries, casseroles and even pasta dishes.
If you’ve historically shied away from cooked vegetables, you may find that proper preparation is the secret ingredient. Not only does overcooking veggies deplete their flavor, in most cases it also diminishes their nutritional value. Cook veggies lightly and quickly using methods like stir-frying or steaming to help retain water-soluble nutrients like vitamins B and C.
You may think of dishes covered in rich gravy or sauce as unhealthy, and in some cases, you would be right. However, it’s actually quite possible to create saucy dishes that taste terrific. Both tomato sauce and pesto add nutrients and can top pretty much anything, from pastas to grilled chicken. Tomato sauce contains lycopene, a bright plant pigment known as a carotenoid that has been linked to a range of health benefits. Pesto is traditionally made with healthy pine nuts and basil, but you can also get creative and prepare this light sauce alternative with options such as arugula, spinach and heart-healthy walnuts or pecans.
Consider Cocoa Flavanols.
Another option to consider adding to your diet is cocoa flavanols. These plant-based phytonutrients are found naturally in cocoa, and research supports that these flavanols work within your body to help maintain healthy blood flow. While chocolate, including dark chocolate and natural (non-alkalized) cocoa powder, can be sources of cocoa flavanols, they are often not a reliable source of cocoa flavanols. The way cocoa is handled matters in the retention of these phytonutrients. However, one easy way to add cocoa flavanols to your routine is by incorporating a daily cocoa extract supplement, such as CocoaVia, which contains the highest concentration available in a cocoa extract supplement today. The supplement can be added to the food or beverage of your choice, like a Chocolate-Chai Smoothie or coffee. Visit CocoaVia.com for more information about cocoa flavanols and ideas for adding them to your diet.
The Truth About Chocolate
While there are many misconceptions about chocolate, especially when it comes to its health benefits, these facts from the experts at CocoaVia set the record straight on some of the most common chocolate myths.
- Chocolate contains powerful antioxidants.
Chocolate, particularly dark chocolate, does contain cocoa flavanols, phytonutrients which numerous scientific studies have demonstrated have a positive impact on health. However, cocoa flavanols are not antioxidants. While not antioxidants, cocoa flavanols have been shown to have positive effects on health that are linked to their ability to support the health and function of your blood vessels.
- Chocolate is good for your heart.
Chocolate can be part of a healthy diet, but it is not a health food. Even if chocolate is high in cocoa flavanols, the calories, fat and sugar leave it best-suited as an occasional indulgence.
- Chocolate containing 70 percent cacao or greater is good for you.
The percentage of cacao is not a reliable indicator of a product's cocoa flavanol content. Unfortunately, there is also no way of knowing exactly how many cocoa flavanols are in a conventional chocolate product because traditional cocoa processing, which includes fermenting, drying and roasting of beans, destroys many of the flavanols naturally present in the cocoa bean.
- Chocolate is high in caffeine.
Chocolate does contain caffeine, but an average 1-ounce serving of dark chocolate contains less than half the amount of caffeine found in an average cup of black tea. The amount of caffeine in chocolate is in proportion to the percentage of cacao in the product, meaning milk chocolate contains less caffeine than semi-sweet or dark chocolate.
Makes: 1 smoothie
- 1/2 cup boiling water
- 1 chai-flavored tea bag
- 1/2 cup fat-free milk
- 1 tablespoon honey
- ice cubes
- 1 packet CocoaVia Unsweetened Dark Chocolate (or Sweetened Dark Chocolate) supplement
- In measuring cup with pour spout, pour boiling water over tea bag. Let steep 5 minutes; remove tea bag.
- Pour milk and tea into blender; add honey, a handful of ice and cocoa extract supplement. Cover and blend until smooth.
Nutritional information per serving: 130 calories; 1 g total fat; 50 mg sodium; 27 g carbohydrates; 1 g dietary fiber; 24 g sugar; 5 g protein; 375 mg cocoa flavanols.
Content courtesy of CocoaVia
Photo courtesy of Getty Images (man and woman in kitchen)
Source: Cocoa Via
Playing With Food
Helping kids learn to love healthy eating
(Family Features) According to the 2007 Produce For Kids study, 96 percent of children don’t get the recommended five servings of fruits and vegetables every day. That won’t surprise a lot of parents. Getting children to eat any fruits or vegetables at all can be a big challenge. With 39 percent of all U.S. children overweight or obese, getting kids to make better food choices is more important than ever.
Fruits and vegetables are loaded with vitamins, nutrients and fiber, are low in calories and can help prevent many diseases, including high blood pressure, heart disease and some cancers. But kids aren’t compelled by the nutritional benefits of produce. They want to have fun eating food they like. So they need some help to become healthy eaters.
How can a parent get fruit-phobic or veggie-avoiding kids to eat more of what they really need? Mypyramid.gov, a Web site dedicated to helping people make smart food choices, has some tips for coping with picky eaters.
- Let your kids be “produce pickers.” Let them help pick out fruits and veggies at the store.
- Kids like to try foods they help make. All of that mixing, mashing and measuring makes them want to taste what they are creating.
- Make meals a stress-free time. If meals are times for family arguments, your child may learn unhealthy attitudes toward food.
- Offer choices. Rather than ask “Do you want broccoli for dinner?” ask “Which would you like for dinner: broccoli or cauliflower?”
Another suggestion, from The Produce For Kids study, is to use dips to get kids to eat more fruits and vegetables. Sixty-eight percent of the moms surveyed said that their children ate more fruit and vegetables when they were served with dip.
One of the latest items on the market to help meet this need is Marzetti Dip Snack Packs, a line of fruit and veggie dips for children that makes eating produce fun and nutritious. Each portion-control package contains the right amount of dip for a serving of fruit or vegetables.
Turn the frowns upside down
Do your kids turn up their noses at fruits and veggies? Here are some fun and smart ideas to please even the pickiest of eaters:
- Bagel snake ― Split mini bagels in half. Cut each half into half circles. Spread the halves with tuna salad, egg salad, or peanut butter. Decorate with sliced cherry tomatoes or banana slices. Arrange the half circles to form the body of a snake. Use olives or raisins for the eyes.
- English muffin pizza ― Top half an English muffin with tomato sauce, chopped veggies and low-fat mozzarella cheese. Heat until the cheese is melted.
- Potato pal ― Top half a small baked potato with eyes, ears, and a smile. Try peas for eyes, a halved cherry tomato for a nose, and a low-fat cheese wedge as a smile.
- Fruit smoothies ― Blend fresh or frozen fruit with yogurt and milk or juice. Try 100 percent orange juice, low-fat yogurt, and frozen strawberries.
- Ants on a log ― Thinly spread peanut butter or apple dip on narrow celery sticks. Top with a row of raisins or other diced dried fruit.
- Fruit kabobs – Spear chunks of pineapple, banana and melon on skewers or chopsticks. Let kids dunk them in a fruit dip.
Picky eaters don’t have to stay picky eaters. With some encouragement and creative ideas from parents, they can learn to love eating what’s best for them.
For more information, visit marzetti.com.
Turn PB & J into PB & A — peanut butter and apples! This lunchtime treat is a great way to please picky sandwich eaters and make sure they get some healthy fruit.
Open Face Caramel Peanut Butter Sandwich
Prep Time: 5 minutes
- 2 tablespoons Marzetti Caramel Apple Dip
- 2 tablespoons favorite peanut butter
- 2 slices favorite bread
- Sliced apples, peanuts, dried cranberries or raisins
- In a small bowl, mix together dip and peanut butter until smooth.
- Spread two tablespoons of caramel mixture on each slice of bread.
- Arrange sliced apples, peanuts and dried fruit atop each sandwich and serve.
Put some crunchy fun into snack time with this fruity rice cake. This is one treat the kids will love making themselves — just set out the ingredients and let them build a fruit-filled snack!
Rice Cake Snack
Prep Time: 3 minutes
- 2 tablespoons Marzetti Caramel Apple Dip
- 1 rice cake
Topping options: Diced red or green apple, chopped bananas, favorite dried fruit, mini chocolate chips or favorite chopped nuts
Spread 2 tablespoons dip onto a rice cake. Top with one or two topping options and serve.
Tasty Tips for a Healthier Holiday
(Family Features) The holiday season evokes thoughts of delicious, hearty and festive meals. Whether planning a family feast or flitting among gatherings, you may find it harder than ever to maintain a healthy lifestyle and keep your weight management goals on track. However, with the right approach, you can still enjoy many of your holiday favorites and serve foods your guests will appreciate as much as your waistline does. The key is managing your carbohydrate and sugar intake.
If you’re looking to lose or maintain weight, you know the importance of relying on a lifestyle with proven results – without feeling deprived. A low carb approach is backed by more than 80 scientific studies and still allows you to enjoy a wide variety of delicious foods. When you control your carbohydrate intake, you start burning stored fat as your fuel source instead of carbohydrates. A long-term, well-balanced, low carb eating plan such as Atkins encourages reduced levels of refined carbohydrates and added sugars, while optimizing levels of protein, high fiber carbohydrates, fruits, vegetables and healthy fats.
This wide range of foods makes it easy to find delicious ways to celebrate the holidays without feeling restricted. Colette Heimowitz, vice president of nutrition and education at Atkins Nutritionals, Inc., offers several tips to help stay on track this season:
- Leading up to the big meal or holiday party, snack on proteins that contain healthy fats such as nuts or grab some cubes of cheese.
- When crafting a holiday menu, identify a savory main dish that offers a healthy serving of protein, such as this Low Carb Cranberry-Ginger Pork Roast. Finish off the meal with a Low Carb Pumpkin Pecan Cheesecake, and you and your taste buds will be very satisfied.
- When alcoholic beverages are being served, confine yourself to a glass (or two at most) of wine or one glass of spirits. Just be sure to have your spirits with club soda and a slice of lemon or lime, or a mixer made without sugar. And make sure to drink plenty of water to stay hydrated.
For step-by-step instructions for this tasty, low carb holiday roast, watch the video and find more recipes at Atkins.com.
Low Carb Cranberry-Ginger Pork Roast
Prep time: 5 minutes
Cook time: 8 hours
- Cooking oil
- 2 pounds pork chops or roast (center rib, bone-in)
- 1/4 teaspoon salt, plus additional for seasoning
- 1/8 teaspoon freshly ground black pepper, plus additional for seasoning
- 1/2 chipotle pepper in adobo sauce
- 1/2 cup cranberries
- 1/8 cup sugar-free maple syrup
- 1 teaspoon freshly grated ginger
- 1/2 cup chicken broth, bouillon or consomme
- 1/2 cup (4 ounces) water
- 1/8 teaspoon guar gum or xanthan gum
- 1 tablespoon unsalted butter stick (optional)
- Prepare skillet with small amount of oil over medium-high heat. Season chops or roast with salt and pepper then place into skillet and brown each side for about 1 minute, 4 minutes total, to help seal in moisture and give it color. Set aside on plate to cool slightly.
- Finely dice chipotle pepper and chop cranberries, if desired.
- In small bowl, combine syrup, diced chipotle, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub mixture onto roast then place it into slow cooker. Add cranberries and pour chicken broth down side of pan (avoiding rinsing rub from roast).
- Cover and cook on low 8-10 hours.
- Remove roast and set on serving platter covered with tent of aluminum foil; reserving liquid.
- Keep slow cooker on low and add water and guar gum or xanthan gum to reserved mixture, whisking to combine. Continue to cook on low heat until sauce thickens slightly. Once thick, enrich sauce, if desired, with butter, adding additional salt and pepper, to taste.
- Serve sauce over pork roast.
Tip: While it is not necessary to chop cranberries (they will break down while cooking), chopping them makes sauce smoother.
Low Carb Browned Pumpkin with Maple and Sage
Prep time: 10 minutes
Cook time: 15 minutes
- 1/2 tablespoon unsalted butter stick
- 1/2 pound pumpkin
- 1/8 cup chopped shallots
- freshly ground black pepper
- 1/4 cup bouillon vegetable broth
- 1/16 cup sugar-free maple syrup
- 1/8 teaspoon sage, ground
- In medium skillet over medium-high heat, heat butter. Cube pumpkin into 3/4-inch chunks.
- Add pumpkin and shallots to pan; season with salt and pepper. Saute until pumpkin is lightly browned and shallots are translucent, approximately 5-6 minutes.
- Turn heat to low, add vegetable broth and simmer, covered, 8-10 minutes until pumpkin is tender.
- Add maple syrup and sage, tossing to combine. Serve immediately.
Tip: Use fresh sage (7-8 leaves), if possible.
Low Carb Pumpkin Pecan Cheesecake
Prep time: 25 minutes
Cook time: 50 minutes
- 2/3 cup halved pecan nuts
- 2/3 cup sucralose-based sweetener (sugar substitute), plus 1 tablespoon
- 1/4 teaspoon cinnamon
- 3/4 tablespoon unsalted butter stick
- 1/2 large egg white
- 9 2/3 ounces cream cheese
- 1/2 cup heavy whipping cream
- 6 ounces canned pumpkin, without salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 1/4 large eggs
- To make crust: Heat oven to 350° F.
- In food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Toss with butter and egg white; press onto bottom of 9-inch springform pan, rounding up to cover pan seam. Bake until golden and set, 8-10 minutes. Cool completely on wire rack.
- To make filling: Reduce oven heat to 325° F.
- In large bowl, combine cream cheese, 2/3 cup sugar substitute and cream. With electric mixer at medium speed, beat until smooth. Add pumpkin puree, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, until just combined.
- Pour batter over crust. Bake until just set, 45-50 minutes. Turn off oven and let stand 10 minutes; transfer to wire rack and cool completely.
- Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve.
Photos courtesy of Getty Images