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Burgers made from ground chicken, seasoned with za’atar and topped with cucumber mint tzatziki, lettuce and tomato! Get those grills fired up my friends! They’re a middle-eastern flavored burger mash-up you won’t want to miss.

Unlike my Blueberry Lemon Quick Bread, these Za’atar Chicken Burgers were pretty much perfect from the very first time I made them. My only complaint was that there was too much tzatziki sauce.

And then I was like, is it actually bad to have to much sauce?…Like ever? Is too much sauce even a thing? No, no it isn’t.

How to make Za’atar Chicken Burgers
  • One pound of meat should serve 4 people- which is a smaller portion than you may think. My advice is to make sure to pat the meat wide and thin so they fill out the buns better.
  • Chicken is pretty tacky- not tacky like pink leopard and rhinestones- but tacky like it will stick to your hands. You can get your hands moist with a little water, and the chicken will stick a little less.
  • Wash your hands, the plate and spatula after handling raw chicken!
  • I used Teeny Tiny Spice Organic Za’atar seasoning but you can use any brand you happen to find or have. They will be awesome!
  • Foodie alert: I recently learned that Za’atar is actually an herb similar to oregano or possibly hyssop – and that the thing I had commonly known as za’atar is a spice blend. Here in the states it’s not very common to find it with the the herb known as za’atar (or hyssop.) You can buy some here. Either way, za’atar spice blend will include sumac, sesame seeds and often thyme and/or oregano and even sometimes mint.
  • After your dust your burgers with salt and the spice mix, then you’ll want to oil the grill rack. I should mention that the grill should be hot and brushed clean at this point. To do that, soak a paper towel in oil, then hold it with tongs and run the paper towel over the racks (pull it toward you- to avoid getting burnt by a flare-up.)
  • Grill the burgers until they’re cooked through, and then give them a 5 minute rest. That will help the meat relax so the juices don’t run out when you take your first bite.
  • The Tzatziki sauce comes together really quickly. All you have to do is grate a cucumber and then set the strands into a fine mesh sieve to drain while you’re dealing with your burgers. Mix in Greek yogurt, mint and a splash of red wine vinegar for acidity.
  • Then I load up the veggies onto the burger (this is nice since the burgers are 4 ounces. See above.) Fresh summer tomato, red onion and lettuce seal the deal!

grilled za’atar chicken burgers with cucumber mint tzatziki
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2 ratings

Prep Time: 25 minutes

Total Time: 35 minutes

Category: entree

Cuisine: American

Yield: 4

Serving Size: 1 burger

Calories per serving: 310 cals

Fat per serving: 11g

Saturated fat per serving: 3g

Carbs per serving: 22g

Protein per serving: 28g

Fiber per serving: 3g

Burgers made from ground chicken, seasoned with za’atar and topped with cucumber mint tzatziki, lettuce and tomato! Get those grills fired up my friends! They’re a middle-eastern flavored burger mash-up you won’t want to miss.

Ingredients

  • 1 pound ground chicken
  • 4 hamburger buns, whole-grain or gluten-free if desired
  • 1 ½ teaspoon coarse kosher salt, divided
  • ½ teaspoon ground pepper
  • 2 teaspoons za’atar seasoning
  • ½ cup plain Greek yogurt, preferably whole milk
  • 1 small clove garlic, grated with a rasp-style grater
  • 2 teaspoons red wine vinegar
  • ½ cucumber
  • 2 tablespoons chopped mint plus a few extra leaves for serving
  • 4 small leaves lettuce
  • 4 thin slices ripe tomato
  • 4 rings red onion, or to taste

Instructions

  1. Preheat grill to medium high heat.
  2. Form chicken into four patties, about 3-inches wide by ¾ inch thick. Sprinkle with ¾ teaspoon salt and pepper. Sprinkle with za’atar seasoning.
  3. Oil grill rack and add the chicken burgers. Grill until cooked through, 3 to 4 minutes per side. Grill bun if desired.
  4. Meanwhile, whisk together yogurt, garlic and vinegar and the remaining ¾ teaspoon salt. Grate cucumber with a box grater and set in a fine mesh sieve. Press on cucumber to extra excess liquid. Mix the cucumber and mint into the yogurt mixture.
  5. Serve the chicken burgers on the buns with lettuce, tomato, onion and the tzatziki sauce.
4.30
Katie WebsterHealthySeasonalRecipes.com

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Just in time to help you survive this summer’s heat wave meet my refreshingly delicious Pineapple Coconut Sorbet. Super bonus that it is gluten free and vegan too!!  

I originally shared this recipe on April 27, 2011. I have updated the images and some of the text today.

We literally have been melting here in Vermont. The temps have been in the high 90’s and with the humidity it felt like over 100 degrees. It is an understatement to say that we are not used to that kind of heat here.

So all I can think about are simple quick and cool recipes. Enter this lovely Pineapple Coconut Sorbet. The flavor combination is obviously tropical (I even doubled down by adding lime juice, lemongrass and ginger), the method is super easy and the resulting sorbet is light, creamy and uber refreshing.

Typically I make sorbet with 1 part simple syrup mixed with one part fruit puree. [If you’re wondering, simple syrup is just half sugar and half water simmered until the sugar melts.] This time, I made the syrup with pineapple juice instead of water, and used a mixture of sugar and agave for added sweetness.

Then to further build layers of flavor, I added lime zest, lemongrass and ginger. Not to be upstaged is the creamy coconut, which gives it a really creamy texture. But because I used “light” coconut milk, it actually only has three grams of fat per serving. Yipee!  All this and it is vegan too.

The method is so simple. Just simmer, chill, strain, freeze. Seriously, that’s it! You will be amazed at the creamy dreamy sorbet you can churn out with such little effort and just a few ingredients. You won’t even break a sweat unless of course it’s 98 degrees outside and you don’t have air-conditioning. True story!:)

The tropical flavors just add to the refreshing nature of this sorbet.  Pineapple and coconut are a classic combination. I wanted to temper the sweetness a bit, so I added lime juice and lemongrass. I love lemongrass because of course it’s lemony and adds that awesome tanginess without the bitterness. Then I threw in some grated ginger root to really round out this awesome flavor profile with a little zesty warm sweetness. Sweet, tangy, spicy, creamy, cold… yes please and thank you!!

The Difference Between Sorbet and Other Frozen Treats
  • Sorbet contains fruit juice/puree or water, flavorings and sugar that is usually churned in an ice cream maker. It contains no diary.
  • Sherbet is very similar to sorbet with just a little dairy added to it.
  • Granita ingredients are also similar to sorbets except they aren’t always fruit based… think a coffee or champagne granita. They are not churned and a fork is used to repeatedly scrape the mixture during the freezing process to break up the structure into icy flakes. Like this honey sweetened champagne granita.
  • Ice Cream contains at least 10% milk fat which is required by the USDA. It is usually churned and often sweeter than sorbet. Like this sweet corn ice cream.

Don’t miss checking out a few of my other summertime dessert favorites…

chocolate raspberry yogurt pops

blueberry almond tart

chocolate hazelnut raspberry tart

strawberry rhubarb shortcakes

red, white and blue berry buttermilk tart

angel food cake

honey blueberry lemon quick bread

So pull out that ice cream maker and make this sorbet! You’ll be able to say nice try Mother Nature, but I got this one!

pineapple coconut sorbet
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1 ratings

Prep Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 servings

Serving Size: 1/2 cup each

Calories per serving: 85

Fat per serving: 2.7 g

Saturated fat per serving: 2.4 g

Carbs per serving: 16 g

Protein per serving: 0.4 g

Fiber per serving: 0.5 g

Sugar per serving: 14 g

Sodium per serving: 2.4 mg

Just in time to help you survive this summer’s heatwave meet my refreshingly delicious Pineapple Coconut Sorbet. Super bonus that it is gluten free, low fat, and vegan too!!  

Ingredients

  • 1 ¼ cup pineapple juice
  • ¾ cup sugar
  • ¼ cup agave syrup
  • 1 tablespoon chopped lemongrass
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 1 teaspoon grated ginger root
  • Pinch salt
  • 1 15-ounce can “lite” coconut milk

Instructions

  1. Stir pineapple juice, sugar, agave syrup, lemongrass, lime zest, lime juice, ginger root and salt in a small saucepan. Bring to a simmer stirring occasionally until the sugar is completely dissolved. Stir in the coconut milk.
  2. Chill the sorbet base by placing the saucepan in a bowl of ice water (ice bath) or in the refrigerator until cold. Strain into ice cream maker and process according to manufacturers instructions. Transfer the sorbet to a sealable container and place in the freezer until firm, or enjoy while still soft and creamy.

Notes

Special Equipment: Ice Cream Maker.

11 g Added Sugars, 0 mg Cholesterol

4.30
Katie WebsterHealthySeasonalRecipes.com

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This is my favorite garlic marinade and I am so psyched to share it with you today so you can add tons of yummy garlicky flavor to your grilled poultry, meat, seafood or tofu all summer long. And then you’ll also be able to use it to marinate everything and cook indoors once the weather gets cooler. You’ll love the simplicity of the method- no chopping required and the clean-up is so easy!

Marinating is such a great way to add tons of flavor to grilled meat and even really lean cuts like chicken breast, pork tenderloin or even tofu. Whatever you add to this marinade– it will come out packing a garlic flavor punch!

This technique is maybe not so unfamiliar if you’ve been around here for a while. This garlic herb marinated chicken is pretty similar. And so is the technique for the chicken on this Fajita Salad. But this recipe is like the master recipe for all garlic marinade because it works for all the proteins. It is an equal opportunity marinade.

And you you can cook the meat inside too. It’s not just for grilling. Try a pork loin roast!

To Make My Favorite Garlic Marinade
    1. Start by peeling cloves of garlic and set them inside a re-sealable plastic bag. Then using the flat side of a meat mallet, crush the garlic until it is completely pulverized. If you don’t have a meat mallet, you can use a rolling pin or the smooth bottom of a skillet.
    2. Open up the bag and add the other marinade ingredients: vinegar, salt, oil and herbs. Those will give the “two” in the one-two punch for your garlic marinade. {In case it isn’t obvious, the garlic is the number one punch.} Then just sort of mix that all together a bit by shaking the bag around.
    3. Then add in the protein. This marinade is very potent stuff, so it goes a long way. One batch will marinate up to 1 1/2 pounds of meat. See below further details. Seal the bag and agitate it up to get the marinade all over the surface of the chicken, meat etc.
    4. Then refrigerate for 30 minutes (for seafood) or up to 8 hours (for meat.)
    5. Drain the protein, and discard the marinade. Then proceed with cooking to juicy perfection.

MORE RECIPES TO TRY THIS SUMMER:

Isabel’s Island Chicken Marinade

Garlic Lemon Pork Tenderloin

Peach Maple Barbecue Sauce

White Bean Bruschetta with Garlicky Greens

my favorite garlic marinade
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Prep Time: 5 minutes

Total Time: 5 minutes

Category: sauces and marinades

Cuisine: American

Yield: 6

Serving Size: 1/6 batch

Calories per serving: 42

Fat per serving: 5

Sodium per serving: 146

Ingredients

  • 3 whole cloves garlic
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tespoons Italian seasoning, Greek seasoning or herbs de Provence
  • 3/4 teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Press garlic cloves with the side of a chef’s knife to crush slightly. Remove papery skin and transfer to a large re-sealable bag. Remove as much air from the bag as possible, seal closed and lay on work surface. Smash garlic with the smooth side of a meat mallet until completely pulverized. Open bag, add oil, vinegar, herbs, salt and pepper. Agitate to combine. Then add in poultry, meat, seafood or tofu. Seal bag shut.
  2. For poultry and meat marinate for 30 minutes or up to 8 hours. For seafood, marinate 10 to 30 minutes. Drain and discard marinade. For tofu: marinate 30 minutes to 8 hours (and it is okay to use the marinade to brush over tofu while cooking.)

Notes

My Favorite Garlic MarinadeToss any protein you like into this simple marinade and prepare to be wowed! No chopping, no mess- try this technique (all made in a bag) and you'll never need another marinade recipe again! It works with tofu, shrimp, fish, beef chicken and pork!

4.30
Katie WebsterHealthySeasonalRecipes.com
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Low-Carb Grilled Summer Squash Boats are an awesome gluten-free vegetarian grilling recipe! Just in time to help you use up some of those yellow summer squash that are bursting out of the garden right now. Plus check out my veggie grilling tips below!

I originally shared this recipe on July 11, 2014. I have updated the images and some of the text today.

I stopped at the farm stand the other day and I was blown away by all of the gorgeous local yellow summer squash. To be honest, I stopped there to buy some beets because I was thinking of making some pickled beets, but then I saw these squash and I was completely at their mercy. I am totally the kind of cook who prefers to shop for produce by what catches my eye, than one with a specific ingredient in mind.

I love summer squash and zucchini. And like most veggies in the cucurbit family, its easy to end up with more than you know what to do with. So this delicious low-carb vegetarian recipe is here to save the day.

During the summer I really like to keep my recipes simple. I want to let the summer bounty of veggies shine in all of their delicious glory. And I don’t want to spend all day in the kitchen. Well, this recipe does just that!

All you have to do is cut the squash in half and stuff them with sautéed peppers, fresh herbs, top with melted cheese and throw them on the grill. Bing bam boom! You’re done is just 40 minutes and ready to dig into an unbelievable yummy low-carb and vegetarian meal. Perfect for these hot summer nights! 

Tips for Grilling Vegetables
  • Keep your veggies from sticking by either lightly tossing them with oil or brush oil directly onto the grates by dipping a paper towel in oil and using tongs.
  • Cut your veggies small enough so they will cook quickly, but not so small they will fall through the grates.
  • Put smaller veggies on skewers or use one of those snazzy grill pans.
  • Use high direct heat to sear your veggies and then lower indirect heat if needed to continue to cook them without burning. Do this by turning one burner on high and leave the other burner(s) off or on low.
  • Grill your veggies in foil packets. This is especially awesome for vegetables that take a little longer to cook like potatoes and carrots.

Don’t miss checking out a few of my other grilled vegetable favorites…

grilled corn with chipotle lime butter

grilled vegetable antipasto platter

grilled corn and chickpea salad

grilled potato salad with ramps

QUESTIONS:

Are you the kind of cook who has a particular ingredient in mind, or do you shop by what looks good?

Are you growing summer squash in your garden?

What are your favorite ways of using summer squash?

low carb grilled stuffed summer squash
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18 ratings

Prep Time: 25 minutes

Total Time: 40 minutes

Yield: 4 entree servings, 8 side dish servings

Serving Size: 2 or 4 boats

Calories per serving: 200

Fat per serving: 14 g

Saturated fat per serving: 7 g

Carbs per serving: 12 g

Protein per serving: 10 g

Fiber per serving: 4 g

Sugar per serving: 5 g

Sodium per serving: 467 mg

Low-Carb Grilled Summer Squash Boats are an awesome gluten-free vegetarian grilling recipe! It will help you use up some of those yellow summer squash that are bursting out of the garden right now.

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 green bell pepper, diced
  • ½ cup chopped onion
  • ½ teaspoon salt, divided, plus more to taste
  • ¼ teaspoon freshly ground pepper
  • 1 cup quartered cherry tomatoes
  • ¼ cup chopped basil or cilantro
  • 4 medium yellow summer squash
  • 4 ounces shredded Cabot Alpine Cheddar or sharp cheddar

Instructions

  1. Preheat grill for indirect heat on one side. For gas grill with two burners, use only one burner on high. For three burner grill use two on medium- high. For charcoal grill, when coals are ready rake them to one side.
  2. While grill heats, heat two teaspoons oil in a medium skillet over medium-high heat. Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, about 5 minutes. Remove the skillet from the heat and stir in tomatoes and basil or cilantro.
  3. While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow them out slightly using a Parisian scoop, a teaspoon or apple corer. Brush the remaining 2 teaspoons oil over the squash. Sprinkle the remaining ½ teaspoon salt over the squash.
  4. The grill should be about 350 degrees F. inside with the lid closed. Grill squash cut-side-down on the hot side of the grill until starting to soften and they have grill marks, 5 to 8 minutes. Flip them over onto the other side of the grill without heat under them, so they are cut-side up. Divide the filling among them. Top with the cheddar, dividing evenly. Cover the grill and let cook until the squash is completely tender and the cheese is melted, about 15 to 18 minutes. Season with more salt if desired.
4.30
Katie WebsterHealthySeasonalRecipes.com

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Have you ever wondered why your cucumbers are bitter? Or whether or not you can freeze cucumbers? And what about how to grow cucumbers? Look no further than this Ultimate Guide to Cucumbers. These crunchy, refreshing veg is popular for good reason. See your questions answered below, along with cucumber recipes for inspiration.

Cucumber Origin and Growing Information Where are cucumbers native and what is their origin?

Cucumbers were first cultivated about 3,000 years ago in India. From India, they spread to Greece and Italy. Later, they made their way throughout Asia and to the Americas.

How do cucumbers grow?

Cucumbers are sensitive to cold and grow best in temperatures between 60 and 90 degrees. They are full sun plants, meaning they require 8 hours of full sunlight each day to grow. Cucumber plants can grow in two forms: vining and bush. Vining cucumber plants grow along the ground or can trellis and yield more fruit than their bush counterparts.

When are cucumbers in season?

Due to their high temperature and sunlight needs, peak growing season for cucumbers is from May to August. In Vermont and New England, they can sometimes sprout later depending on the spring temperatures.

Can cucumbers grow in the shade?

Cucumbers are plants that require full sunlight, so they will not grow well in the shade. The fruit from shaded cucumber plants will be smaller and the overall yield will be much lower.

Cooking and Preparing Cucumbers Which cucumbers make the best pickles?

Pickling cucumbers are specific varieties of cucumbers which are ripe at a much smaller size. They are very crunchy and crisp.

How do you tell when a cucumber has gone bad?

Many cucumbers will start to go bad at the tips first. Press your thumb into the tips of the cucumber, and if they feel soft or spongy they are starting to go bad. If they become wet, slippery or moldy toss them in the compost!

Can cucumbers be cooked?

Like radishes, we typically eat cucumbers raw because of their crisp watery texture. But they can be cooked! For best results, use firmer varieties, such as pickling cucumbers, and cook them with high heat cooking methods, like sautéing, only until crisp tender.

Can cucumbers be frozen?

Cucumbers, like lettuce and radishes, become rubbery and unpalatable once thawed. This is due to the cell structure breaking down during the freezing and thawing process. To preserve cucumbers, instead consider pickling or fermenting. Cucumber made into lacto-fermented pickles are healthy ways to add probiotics to your diet. Cucumber kimchi can be made and stored in the fridge for a week.

How can cucumbers be used?

Cucumbers can be spiralized or cut into julienne strips to create noodle-like strands. Or they can be cut into rounds, half moons or chunks for salad.

Nutrition of Cucumbers How many carbs are in cucumbers?

One serving, which is a ½ cup, of cucumbers has 2g of carbohydrates and only 8 calories. Additionally, about 20% of the carbohydrates in cucumbers come from fiber. Fiber has been shown to increase weight loss, promote fullness and feed the good bacteria in your gut microbiome.

What are the health benefits of cucumbers?

Along with being good sources of fiber, cucumbers are 95% water and have hydrating benefits. The high water and fiber content aids in digestion and promotes weight loss. Not only are cucumbers high in water, but they also contain important hydrating nutrients like magnesium and potassium. These nutrients also play an important role in maintaining healthy cardiovascular function. Cucumbers have antioxidants with anti-inflammatory compounds. These anti-inflammatory benefits can reduce skin irritation, which is one reason you see them in so many spas. Some studies have found that the combination of nutrients and antioxidants found in cucumbers may be protective against cancer.

Can cucumbers cause bloating?

Because cucumbers are high in water and fiber, they are typically used to reduce bloating. However, if you are feeling some discomfort from cucumbers, you are not alone. Some people cannot digest the antioxidant called cucurbitacin, which is plentiful in cucumbers. Aside from these rare cases, cucumbers are perfectly safe to enjoy all summer long if you can tolerate them.

Are cucumbers safe for dogs?

Luckily, cucumbers are totally safe for dogs! Feel free to enjoy this fresh, in-season veg with your furry best friend all summer.

Are cucumbers low FODMAP? Diabetic-friendly?

For those that are not familiar, the low FODMAP diet is typically used to resolve symptoms of IBS. For any nutrition nerds out there, it stands for fermentable oligo-, di-, mono-saccharides and polyols. FODMAPs have been found to promote inflammation is some people with sensitive bowels, arthritis or inflammatory diseases. Low FODMAP diets are not long term, but they are useful in helping people identify their “problem foods”. The good news is that cucumbers are naturally low in FODMAPs so those trying to follow a low FODMAP diet can enjoy them too. Also, cucumbers are low in calories, carbohydrates and fats so they are safe for people with diabetes as well. To control diabetes, carbohydrates are still important to have but they should be evenly distributed throughout the day. Cucumbers are a great option as a snack or addition to balanced meals.

Cucumber Recipes

cucumber and napa cabbage coleslaw

clean eating cucumber noodles with lemon basil

blueberry quinoa tabbouleh

Healthy Seasonal Recipes | Simple Skinny Cucumber Salad

What’s Megan Making | Crisp Cucumber Salsa with Chips

Cookie and Kate | Cucumber Cocktails

Foxes Love Lemons | Cucumber Cups with Salmon Salad

Our Best Bites | Grilled Chicken with Cucumber Melon Salsa

Foodie with Family | Cucumber Rounds with Herbed Cream Cheese

Laurens Latest | Crunchy Baked Fish Sticks with Cucumber Dill Sauce

Healthy Seasonal Recipes | 15 Minute Greek Cucumber Salad

Belly Rumbles | Chilled Cucumber Soup Shots with Spicy Crab

Adventures in Cooking | Lamb Burritos with Tzitziki

The Lemon Bowl | Japanese Quick Pickled Cucumbers

Tasty Yummies | Spicy Ginger Sesame Asian Cucumber Salad 

Lovely Little Kitchen | Cucumber Sandwiches with Whipped Goat Cheese

Savory Simple | Bread and Butter Pickles

Mountain Mama Cooks | Chopped Summer Salad with Garbanzo Beans

IFoodReal | Edamame Caprese Salad 

What’s Gaby Cooking | Cucumber Basil Gimlet

Healthy Seasonal Recipes | Chicken and Chickpea Green Goddess Power Salad

MJ and Hungryman | Spicy Korean Bulgogi Rice Bowl

Rachael White | Cucumber and Dill Infused Vodka Sodas

Spiced Blog | Smoked Salmon and Chive Canape

Healthy Seasonal Recipes | Cucumber and Napa Cabbage Coleslaw

Ari’s Menu | Mediterranean Quinoa Salad

Oh My Veggies | Cucumber Mango Salsa

Cookin Canuck | Spicy Chicken Thighs with Cucumber Avocado Salsa

Bless this Mess | Grandma’s Refrigerator Pickles

Nutmeg Nanny | Chicken Souvlaki Pizza

Pinch of Yum | Avocado Cucumber Grapefruit Salad

Healthy Seasonal Recipes | Crispy Salmon Cakes with Fresh Cucumber Salsa

Fabtastic Eats | Hoisin Lime Pork Lettuce Wraps with Cucumber Mango Salsa

Healthy Delicious | Cucumber Basil Spritzers

Café Johnsonia | Chilled Pesto Cucumber Buttermilk Soup

Two Peas and Their Pod | Cucumber Noodles with Peanut Sauce

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This is the sandwich of my dreams. Honey Oat bread, with honey mustard, smoked turkey, avocado and sprouts! It’s just the thing to pack into a cooler for a picnic this summer.

This post is sponsored by McKenzie Natural Artisan Deli. I was compensated for my time. All opinions expressed here are my own.

When I buy deli meat, I always go for McKenzie Natural Artisan Deli, so I was thrilled to see a new line of conveniently pre-sliced meats and cheeses by McKenzie hanging in the refrigerator of the deli of my local supermarket. I don’t always have the time to wait in line at the deli counter, so this was a happy find! I also love that these packages will stay fresh longer, because they are sealed shut so I can buy them further in advance.

I used the McKenzie Natural Artisan Deli turkey and cheddar to make a sandwich inspired by one from my childhood memories. When I was a kid we used to go to a deli about an hour from here that made the best sandwiches! It had wide plank wood floors, high ceilings with pressed tin tiles, and a line out the door. They hand-sliced their freshly baked bread and they were generous with the avocado. It was worth the trip to just for one of their epic turkey sandwiches.

I think of that sandwich, layers of thinly sliced turkey and cheddar, just a little red onion, a giant snarl of sprouts, and the creamy ooze of fresh avocado! Such a great accompaniment to the smoky turkey and the sharp Vermont cheddar cheese! I may have literally dreamt about it in the years since the deli closed its doors.

I’ve recreated my version of that fabled deli sandwich for you all today, because it is just the thing to make to pack into a cooler or lunchbox this summer.

Speaking of coolers, I’m not going to let the cat out of the bag just yet, but make sure you are tuned in over on Instagram later this month! You will NOT WANT TO MISS what McKenzie and I are cooking up for you all! So if you aren’t already, make sure you are following me on Instagram to so you won’t miss it.

turkey sandwich with avocado and sprouts
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2 ratings

Prep Time: 15 minutes

Total Time: 15 minutes

Category: sandwich

Cuisine: American

Yield: 4

Serving Size: 1 sandwich

Calories per serving: 434 cals

Fat per serving: 18 g

Saturated fat per serving: 5g

Carbs per serving: 51g

Protein per serving: 24 g

Fiber per serving: 5g

This is the sandwich of my dreams. Honey Oat bread, with honey mustard, smoked turkey, avocado and sprouts! It’s just the thing to pack into a cooler for a picnic this summer.

Ingredients

  • 8 thick slices honey oat bread, preferably hand-sliced
  • 4 tablespoons garlic mayonnaise or mayonnaise
  • 8 teaspoons honey mustard
  • 8 ounces McKenzie Smoked Turkey
  • 4 slices McKenzie sliced cheddar, about 2 ounces
  • 1 avocado, sliced
  • 2 thin slices red onion, separated
  • 1 cup fresh alfalfa sprouts

Instructions

  1. Lay bread on work surface. Spread mayonnaise on four slices and the honey mustard on the other four slices, dividing evenly.
  2. Top the mayo with turkey and cheddar, dividing evenly. Layer on avocado slices, onion and sprouts. Close sandwiches honey-mustard side down. Slice in half and wrap with parchment. Refrigerate or keep cold until ready to enjoy. Can be made up to 2 hours ahead.
4.30
Katie WebsterHealthySeasonalRecipes.com
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Here is an easy-going recipe for a simple tomato salad with anchovies, basil, olives and avocado. It’s a healthy and simple side-dish to share with friends and family or to bring to a picnic or barbecue. It is paleo and dairy-free and ready in only 10 minutes!

A platter of garden fresh summer tomatoes, sliced and laden with toppings: basil, red onion, olive oil and anchovies, epitomizes the type of summer cooking my family enjoyed when I was a kid. It is recipes like this, that graced our table over and over, that are so internalized that I’ve overlooked them. Meaning, in my eyes, they don’t really require a recipe so I sometimes forget to share them. Like my pickled beets.

Don’t get me wrong, I have shared a couple tomato salads: there’s this one with a Thai basil vinaigrette or this one with green beans and goat cheese.

But this one today, with anchovies, is the most common way we had tomato salad. Thick slices of tomatoes are the base. We always got ours (along with sweet corn and peppers) from Mrs. Slack’s farm stand. Then next a scattering of finely chopped red onion.

And fresh basil of course!  My mom always cut the basil with scissors. Do you do that?

Lots of pepper a little salt, olive oil and red wine vinegar. Then laying on top would go the olives and anchovies.

Yes anchovies.

When I shot these photos, I sent a screen shot to my sister by text. And she declared “More Anchovies!” Ha, and here I was worried that you all would be thinking, yummy except for the anchovies. Maybe you are. But, you know what, my sister is right! {Don’t tell her I said that.} This is how we did it in our house, and that’s why I wanted to share this recipe. So, it’s totally fine if you don’t love anchovies! You can leave them off, or maybe you can make this recipe instead.

Note that the addition of avocado is not a tradition in my family, but it’s one I’ve added on over the last several years. Mainly because my older daughter is in love with avocados, and asks me to buy them every week. (She eats them with a spoon!) They add a creamy element, where a lot of folks would expect to have mozzarella.

We never had mozzarella with our tomato salad when I was a kid- probably because you couldn’t get good Buffalo Mozzarella in The States back then. So I the avocado is a welcome creamy addition.

I like to splash on a bit of red wine vinegar too, this is something my mom always did and I love the bright acidity in contrast with the sweet tomatoes.

QUESTIONS:

Did you eat tomato salad when you were little? What was the combination of ingredients for yours?

Do you grow your own tomatoes?

Anchovies, yay or nay?

Do you cut basil with scissors?

simple heirloom tomato salad
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1 ratings

Prep Time: 10 minutes

Total Time: 10 minutes

Category: side salad

Cuisine: American

Yield: 8

Serving Size: 1 cup

Calories per serving: 107 cals

Fat per serving: 7g

Saturated fat per serving: 1g

Carbs per serving: 6g

Protein per serving: 4g

Fiber per serving: 4g

Here is an easy-going recipe for a simple tomato salad with anchovies, basil, olives and avocado. It’s a healthy and simple side-dish to share with friends and family or to bring to a picnic or barbecue. It is paleo and dairy-free and ready in only 10 minutes!

Ingredients

  • 3 pounds heirloom tomatoes
  • 8 whole anchovies, optional
  • 1 sliced avocado
  • ½ cup torn basil leaves
  • ¼ cup minced red onion
  • 2 tablespoons best quality extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • pinch each kosher salt and pepper
  • 12 olives, pitted if desired

Instructions

  1. Core and slice tomatoes and arrange on a large platter. Top with anchovies, avocado, basil and onion. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Garnish with olives and serve.
4.30
Katie WebsterHealthySeasonalRecipes.com

More Easy Breezy Summer Recipes You’ll Love

Grilled Corn and Chickpea Salad

Chopped Salad with Tomatoes, Olives and Tuna

Zucchini Ribbon Salad with Feta and Hazelnuts 

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If you’ve been blueberry picking, then this Healthy Blueberry Lemon Quick Bread is an absolute must-bake recipe! It is sweet and lemony and bursting with blueberries.

The science of baking never fails to humble me. I struggle to not take it personally when a recipe takes a bit longer to get to publish-worthy-status. I guess I am just an optimist. When I slide that baking pan into the oven with the expectation that the resulting quick bread will be nothing short of blue ribbon material, I am surely setting myself up for disappointment. Yet, I do it. Nine times in a row. And when the bread gets worse before it gets better, it is hard to not be down on one’s self.

And I could have solved the problem(s) by adding more sugar or fat to make the bread moister and sweeter. Or I could have solved the fact that the bread wasn’t rising correctly by eliminating some of the blueberries. Or taking out the whole-grain flour. But that’s not okay with me.

One of the things I did have to change was the sweetener. Originally I had tried using honey, but even at 325 degrees, the bread was getting way too dark. Honey (and maple syrup) cause baked goods to darken, so even though the flavor is delicious with the blueberries and lemon, the honey had to go. I switched to turbinado sugar, also sold as sugar in the raw and the darkening problem was resolved.

I also had some problems with the center of the bread collapsing. Ultimately, after many tests, I deduced that was due to the fact that there was not enough gluten formation to hold up the center of the bread to allow it to set and bake all the way through. I added a couple tablespoons of flour to the blend, and the problem resolved itself.

Tips for Baking Blueberry Lemon Quick Bread

The bread is made with a blend of white and whole-wheat flour. I like to use King Arthur Flour White Whole-Wheat flour because it is milder in flavor and lighter in color than regular whole-wheat flour. They act almost the same in baking recipes.

I used fresh blueberries in this recipe. In a couple tests, I tried using frozen berries, but they did not set up in the center. In one of the tests, I used frozen berries that were thawed and drained, and they worked fine, but I preferred the texture and juiciness of the fresh berries, so I prefer them while they are in season locally.

You can use evaporated cane juice instead of turbinado sugar, which as far as I can tell is just slightly finer granules than turbinado. I like Sugar in the Raw brand of turbinado because, while not organic, it is GMO-free and lighter in color, and keeps the bread nice and yellow.

When zesting and juicing the lemon, zest first then cut in half and juice the lemon. I like to use a microplane zester to get the zest. It makes lovely fluffy zest that blends into the recipe well. It looks like a lot of zest, but it actually really doesn’t taste overly lemony when mixed into the batter.

Beating the egg whites was one of the keys to the texture and rise of this bread. When beating egg whites, make sure there are no traces of yolk or oil in the bowl. Any fat will inhibit the foaming process. The beaten whites get blended into the batter at the very end, just to lighten it. Use a silicone spatula and take gently swipes through the batter only until the whites are incorporated. The goal is to keep as much air as possible in the whites, as this lifts the bread and keeps it from becoming too dense.

I love lemon, almond and blueberry together so I added in a touch of almond extract and almonds on top. If you don’t do nuts, just skip them. The bread will work fine without them/the almond extract.

Though it may be tempting, try not to check on the bread too many times before the cooking time gets into the range. If you start checking it early you can end up collapsing the bread in the center if it is still liquid inside. Also you’ll let the hot air out of the oven, which will make it take longer and the rise won’t be as good. This would happen because the structure isn’t set inside. So my suggestion is to set the timer for 55 minutes and then check it. If a toothpick comes out with batter on it, keep baking for another five minutes. Then check again.

QUESTIONS:

Does baking science ever stump you?

What will you be making with freshly picked blueberries?

healthy blueberry lemon quick bread
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0 ratings

Prep Time: 20 minutes

55 minutes

Total Time: 2 hours, 20 minutes

Category: baked good

Cuisine: American

Yield: 12

Serving Size: 1/12 loaf

Calories per serving: 256

Fat per serving: 13 g

Saturated fat per serving: 1 g

Carbs per serving: 31 g

Protein per serving: 3 g

Fiber per serving: 2 g

If you’ve been blueberry picking, then this Healthy Blueberry Lemon Quick Bread is an absolute must-bake recipe! It is sweet and lemony and bursting with blueberries.

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup whole-wheat flour, preferably white whole-wheat
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup blueberries
  • 1 egg yolk
  • zest from 1 lemon plus 1 tablespoon lemon juice
  • ¾ cup turbinado sugar
  • 2/3 cup avocado oil or organic canola oil
  • 1/4 cup orange juice
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 2 egg whites
  • 2 tablespoons sliced almonds

Instructions

  1. Preheat oven to 350 degrees F. Coat a 1.5 quart loaf pan (8.5 by 4.5 by 2.5 inches) with cooking spray.
  2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Add the blueberries to the flour mixture and toss to coat.
  3. Whisk egg yolk, zest, lemon juice, sugar, oil, orange juice, vanilla and orange extract in a large bowl until smooth. Add the dry mixture to the wet mixture and stir to combine. Beat egg whites in a clean bowl until soft peaks form. Fold the whites into the batter
  4. Spread the batter in the prepared pan. Sprinkle with almonds. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan 25 minutes before running a knife along the edges and turning out, cool right-side-up on wire rack.
4.30
Katie WebsterHealthySeasonalRecipes.com
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Get read to fall in love with this vegan Corn Salad with Jalapeño and Cilantro Dressing with cherry tomatoes, red onion and bell pepper. It will totally put you in the mood for easy summer evenings.

Speaking of easy summer evenings, have you ever smelled a field of sweet corn?

Last summer, both girls were gone for the night, and Jase and I decided to drive down the valley to Bristol for dinner. It was a gorgeous evening. Mid-seventies. The crickets were humming. The sun had dipped behind the mountain for the day and the high clouds were pinked by the reflection of the sunset as we drove down the lush green valley. And as we drove by the fields of corn, we could smell the corn. I didn’t even realize what it was at first. Jase had to point it out. Sure enough, you could literally smell the sweet summer corn growing in the field, still hot from the sun.

I never knew you could smell corn like that.

I was thinking of that drive today when I was sitting down to write this post about this corn salad because I am reminded of my summertime self. The mellow version of myself that stops to smell the sweet corn.

Right now, I am not so much that easy breezy girl but more of a big ball of I don’t know what. Since April, I have been cranking out the freelance projects for EatingWell. Including:
The Ultimate Outdoor Garden Party Menu for Summer Entertaining
How to Make Mix and Match Kebabs for an Easy Dinner on the Grill
How to Make a Crudité Bouquet
How to Meal Prep a Week of Vegan Lunches
How to Make the Perfect Summer Cheese Board
Plus, I had a trip to Florida, a trip to Boston, a trip to Philly and a trip to Iowa all within the span of seven weeks. And also in that time a loved one was diagnosed with cancer, had surgery and is now cancer-free, praise be! I had to step in as a coach for Girls on the Run. I was asked to join a board. Plus there was the whole studio project going on this whole time. Yeah, April, May. I don’t even really remember them. It was a blur.

So, that super chill girl who smells the corn, she hasn’t yet made her appearance around here yet. But I’ll get there. I promise. And summer starts this week! The kids are done school the day after tomorrow, and I am tidying up my editorial calendar so I can take a month off this summer. Summer Katie is coming!

Then I will be ready to put the windows down and enjoy.

But meantime, I am doing my best at enjoying the littler moments, like hearing about the craziness of the last few days of third and fifth grade, watching the seedlings in my garden push up through the soil, and the easy success of this corn salad!

Let’s talk about that shall we? The heat kickin’ off the jalapeño is so dang delish you guys. I like it way better with a whole jalapeño in the dressing, but if you are timid about spice, just use a half of one. And the garlic and cilantro and the cheery acidity of the red wine vinegar- it’s greater than the sum of its parts.


How to Make Corn Salad with Jalapeño Cilantro Dressing
  • Cumin Seeds: Start with toasted cumin seeds. This may seem like a strange idea, but it makes the dressing taste great because it is roasty and toasty and pungent- much more so than a spoonful of ground cumin would make it.
  • Add in some garlic: because it makes the world spin. Full stop.
  • Jalapeño for Heat: Then add some kick in the form of a jalapeño pepper. I just chopped the top off and then put it into the food processor with the blade running. (Same for the garlic.) The blade will chop it in mid air and the results will be a more evenly chopped pepper.
  • Cook the Corn: I boil the corn by pouring boiling water over it from the kettle. Then simmer it only until it is crisp tender. If you have really great fresh corn (a la corn fields described above) err on the side of under cooking the corn.
  • Add Contrast, Color and Flavor: add in bell pepper (I like the way orange looks), red onion, and cherry tomatoes.
  • Make Ahead Tips: If you want to make this corn salad ahead, layer all the ingredients into your bowl and keep the dressing separate. For best results, make the dressing just before using. And either way, I recommend that you do not add the dressing until you are ready to stir it together and serve. If it sits for a while, it will become watery. It will taste awesome still, but serve it with a slotted spoon.

vegan corn salad with jalapeño cilantro dressing
Rate this recipe
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1 ratings

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 8 servings

Serving Size: 1 cup

Calories per serving: 222

Fat per serving: 15

Carbs per serving: 20

Protein per serving: 3

Fiber per serving: 2

Get read to fall in love with this vegan Corn Salad with Jalapeno and Cilantro Dressing with cherry tomatoes, red onion and bell pepper. It will totally put you in the mood for easy summer evenings.

Ingredients

  • 8 ears corn, shucked
  • 2 teaspoons cumin seeds
  • 1 clove garlic, peeled
  • ½ to 1 jalapeño, stem removed
  • 1 bunch cilantro
  • 2 tablespoon red wine vinegar
  • 1 teaspoon salt
  • ½ cup extra-virgin olive oil
  • 1 orange bell pepper, finely diced
  • 1 cup halved cherry tomatoes
  • ½ cup finely diced red onion

Instructions

  1. Bring a kettle of water to a boil. Set a bowl of ice water next to stove.
  2. Place corn in a large skillet. Pour boiling water over the corn, cover, set over high heat and simmer until just crisp tender, 4 to 6 minutes. Remove the ears of corn from the boiling water and transfer to the ice bath.
  3. Drain corn well. Pat corn dry with a clean towel, and remove kernels from the corn with a sharp knife.
  4. Meanwhile, place cumin in a small skillet and set over medium heat. Toast cumin, swirling pan until fragrant, and the seeds crackle and start to smoke a little but, but not burn, 1 to 2 minutes. Immediately transfer the cumin to a food processor fitted with a steel blade attachment.
  5. Turn food processor on, drop garlic and jalapeno through the feed tube and allow to process until chopped. Remove lid, add cilantro, vinegar and salt. Process until chopped. Scrape sides and turn motor on again. Drizzle in oil and continue processing until the mixture forms a green paste.
  6. Toss the corn, cilantro dressing, bell pepper, cherry tomatoes and red onion in a large bowl.
4.30
Katie WebsterHealthySeasonalRecipes.com
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I used fresh blueberries instead of tomatoes and quinoa instead of bulgar wheat for a fresh (and gluten-free) version of Tabbouleh salad! There’s tons of fresh mint and parsley plus a generous amount of zippy lemon garlic dressing. It’s just the thing to bring to a potluck or to serve to company this blueberry season! Plus it’s naturally vegan, so everyone will be able to enjoy it.

Bulgar is cracked wheat, and therefor has gluten in it. This version is gluten-free because it is made with quinoa instead. Quinoa is actually not a grain but a seed. It’s really high in protein and is easier for a lot of people to digest than whole wheat.

How to Make Gluten-free Quinoa Blueberry Tabbouleh Salad
  1. The first thing you’ll need to do is get your quinoa going. But before you cook it you have to wash it. That’s because the quinoa plant has a naturally occurring bitter soap-like substance on the seeds called saponin, it’s not sketchy don’t worry. It’s like the plants way of protecting its seeds. Nowadays, many quinoas on the market come pre-rinsed. But not all, so if you aren’t sure, rinse it first.
  2. Here’s how to wash your quinoa: Just pour the dry raw quinoa into a fine mesh sieve and hold under cold running water for a minute or two until the water no longer foams as it runs through.
  3. Once the quinoa is rinsed, then transfer it to a saucepan, add the water and cook it like rice: bring to a simmer, cover and then reduce the heat to low. Just let it cook until the water is absorbed. This can take as little as 15 minutes, and as long as 20. I shoot for 15, check it, then add a couple more minutes to it. You may notice that the germ bursts, it’s like the outer ring around the outside of the seed breaks because the seed is so plumped with water- that is totally normal.
  4. Here’s a tip: if you ever loose track of time and more of the water has evaporated than you realized, and the quinoa is starting to stick to the pot (but isn’t burnt yet) take it off the heat but leave the lid on. The steam will soften the quinoa that’s stuck to the sides, and it will come clean in less than 5 minutes!
  5. While the quinoa is cooking, make the dressing. Typically tabouleh is made with garlic and lemon juice with lots of really good olive oil. If you haven’t made it yet, please make sure you try my classic Tabbouleh recipe. It is fab and one of my favorite side-dishes in the summertime.
  6. The dressing in this Blueberry Quinoa Tabbouleh also has a little apple cider vinegar added to it. Apple cider vinegar is not a classic ingredient in Tabbouleh, but I used it here because it is slightly less acidic than lemon, and it gives a more mellow brightness to the dressing. I think you’ll find it’s a great match for the sweet and tart blueberries. Plus there are myriad health benefits of apple cider vinegar too.
  7. Once the quinoa is finished cooking add it to the dressing and stir it together. Let the quinoa cool in the dressing. It will absorb it and take on all that delicious tart garlicky dressing flavor. Yum! To speed up the cooling process, you can spread it out as much as possible, like in the bowl, just spread it out and up the sides of the bowl. If you don’t mind making an extra dish, you could also spread it out on a non-reactive metal sheet cake pan. I just popped it into the fridge to speed it along.
  8. Then comes all the herbs. I grew up eating traditional style Tabbouleh with tomatoes, bulgar and tons and tons of parsley in it. My mom made it from scratch and we also had it this way at the Beirut Restaurant which you can read about and get my roasted garlic hummus here. Anyway, so that’s why I like to make Tabbouleh with a lot of parsley. I also added in fresh mint which is not unusual to include but often omitted for simplicity sake. In the case of this Tabbouleh, it’s a must because the way it tastes with the blueberries is beyond delicious!
  9. As for the blueberries, they go into the salad at the end, just give them a rinse, and make sure there aren’t any stems attached. I wouldn’t recommend using previously frozen blueberries because they get so juicy and will turn everything blue!

Serving Ideas

Grilled Lamb Kofta Kebabs

Roasted Garlic Hummus

Tzatziki with Za’atar Pita Chips

Vegetarian Grilled Summer Squash Boats

Garlic Herb Chicken

15 Minute Greek Cucumber Salad

blueberry quinoa tabbouleh
Rate this recipe
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2 ratings

Prep Time: 20 minutes

Total Time: 50 minutes

Yield: 8

Serving Size: 1 cup

Calories per serving: 185 cal

Fat per serving: 10.5 g

Saturated fat per serving: 1.4 g

Carbs per serving: 17.5 g

Protein per serving: 3.6 g

Fiber per serving: 2.9 g

Tabbouleh made with quinoa and blueberries with lemon dressing, parsley and mint. It is naturally gluten-free and vegan.

Ingredients

  • 2 cups water
  • 1 ¼ teaspoon salt, divided
  • 1 cup quinoa, rinsed
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 4 teaspoons apple cider vinegar
  • 1 small clove garlic, grated with a rasp style grater
  • ¼ teaspoon ground pepper
  • 1 pint blueberries
  • 1 small bunch curly parsley, washed, spun dry and roughly chopped (about 2 ½ cups)
  • 1 cup roughly chopped mint leaves

Instructions

  1. Bring water and ¼ teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a simmer. Cover, reduce heat to medium low to maintain a simmer, and cook until the germ of the quinoa has burst and the water is absorbed, 20 to 30 minutes.
  2. Meanwhile, whisk together lemon juice, apple cider vinegar, garlic, pepper and the remaining 1 teaspoon salt.
  3. Stir the hot quinoa into the dressing. Let cool. To speed cooling, spread out in a large baking dish and refrigerate 20 minutes. Return the quinoa mixture to the bowl and stir in parsley, mint and blueberries. Serve immediately or chill.
4.30
Katie WebsterHealthySeasonalRecipes.com
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