How to Grill n’ Chill Safely Memorial Day Weekend and All Summer Long

The “Fit Foodie” Chef Mareya Ibrahim shares helpful tips to make your summertime gatherings memorable for all the right reasons

Chef Mareya

Chef Mareya

The official start of the grilling and picnic season kicks off this Memorial Day weekend and there’s no better time of year to gather and bask in the sun-kissed weather while you enjoy the delights of the flame and fridge. While the warmest months are ideal for dining al fresco, they also create the perfect breeding ground for harmful bacteria, contaminants and foodborne illness. That’s why Chef Mareya, The Fit Foodie - eatCleaner® inventor and founder of Grow Green Industries, Inc. wants to make sure you have all the right information to avoid attracting these unwanted guests at your next gathering. 

The U.S. Department of Agriculture reports that the risk of food poisoning is highest during the summer months, in part because bacteria thrive in warm, moist environments (like those deviled eggs or spinach salad blistering in the sun). Handling food outdoors also means more opportunity for contaminants like dirt, germs, and bugs to infiltrate your meal, and creates a challenging setup for safe food preparation practices, such as thorough and frequent hand washing, proper refrigeration, and using clean utensils to avoid cross-contamination.  

Does that mean it’s time to pack it in and give up barbecues and picnics forever? No way! While outdoor food handling does require a bit more attention to things like cooking temperature and hygiene, you can save yourself and your guests from harmful foodborne pathogens by following Chef Mareya’s simple guidelines: 

1. Keep It Clean 

Clean everything from hands and preparation surfaces to food and utensils often. Using a high quality, multi-purpose food grade wash like eatCleaner Food Grade Wash, formulated to remove up to 99.99 percent of the residue and bacteria that water can’t provides the necessary ‘peas’ of mind that germs and contaminants are not welcome at your party. Clean the outer surface of melons and other rind vegetables and fruits thoroughly before slicing.  eatCleaner Biodegradable Wipes are a great solution for these quick cleaning needs, and do not require rinsing. 

2. Separate Your Plate

To deal with the bacteria enemy, draw your lines firmly on the plate.  Make sure to keep high-risk foods like raw meat and fish, uncooked vegetables and leafy greens separate from cooked food. Use a clean plate for each new food item, and be sure to avoid potential cross-contamination by cleaning or using new utensils for each new dish. If you are cutting foods, take care to use a different cutting board for each and clean your knives thoroughly.  eatCleaner Biodegradable Wipes are food-grade, and can be used on hands, surfaces and utensils. 

3. Check Time and Heat

Heat is the enemy of raw and cooked foods, especially those with animal protein. If you’re planning a picnic or barbecue away from home, make sure to pack plenty of ice in a cooler and once people are done eating, promptly move perishables out of the sun.  Perishable food should never sit out for more than two hours and if the temperature is above 90°F, one hour is the max.  You can set a timer on your smart phone to keep track. To avoid exposure to bugs and debris, keep food covered at all times.  Pro Tip: To keep food extra chilled, place a baking pan within a larger baking pan and secure with a piece of putty; fill larger pan within 1 inch of top with water and freeze; stack foods within smaller baking pan.   

4. Watch the Burn

While it might taste good to have a little char on your food, it’s not necessarily good for you.  Soak rosemary branches in water for 30 minutes and place on top of your cooked meats and veggies.  Rosemary can help combat the free radicals created by that char that can also be cancer causing.  Adding fresh rosemary can also help with preventing bacteria infection from foodborne pathogens, not to mention infusing fabulous flavor and aroma to foods. 

Stay food-wise by practicing these simple protocols, and you can enjoy a safe, healthy, worry-free eating experience in the beautiful outdoors. Discover more food safety tips and scrumptious, time-saving recipes at, and snag your copy of Chef Mareya’s all-new “Grill ‘n Chill” guide, packed with creative starters, refreshing drinks, and zesty main dishes guaranteed to keep them coming back for more. Learn how to quickly craft gourmet-style dishes and drinks, like Creamy Med-Mex Guac, the Berry Bliss Mocktail, and Rosemary Garlic Lemon Chicken and Veggie Skewers, and receive a discount code for Eat Cleaner products that will keep your food clean and safe year-round.

Find out more at 

A favorite summer recipe from Chef Mareya:

Creamy MedMex Guac

Servings: 6  

1 cup plain Greek yogurt
2 avocados, flesh removed
1 tsp sea salt
1 tsp ground black pepper
1/4 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1 clove garlic, crushed
1 lime, juiced plus 1 tsp zest, grated


1. Blend avocado flesh and Greek yogurt with a fork until smooth; use a stick blender or regular blender for maximum creaminess.
2. Add remaining ingredients and blend. Adjust seasonings as desired. Serve with cut veggies or as a topping for GRILLED CHICKEN.


Ponle Sabor a Tus Fiestas de Verano

Pueda que el calor te tenga buscando maneras para refrescarte, pero eso no significa que no puedas agregarle sabor a tus fiestas familiares. Ya sea una parrillada o una fiesta casual en la piscina, siempre hay una mezcla de sabor para casi todo tipo de ocasiones.

Es hora de encender el asador cuando brilla el sol, así que ponte creativo y demuestra tus talentos para cocinar. Ponle un toque especial a tu comida – Dale Sabor A Tu Mundo – con un ingrediente versátil como la Salsa Tabasco, que ha ayudado a personalizar los sabores de la comida alrededor del mundo por casi 150 años. Ya sea que la uses como ingrediente o como condimento, la salsa puede darle sabor a básicamente todo tipo de cocina, incluyendo a platillos mexicanos favoritos como esta Parrillada Mixta con Marinadas de Ajo y Chipotle Dulce.

Pon a asar carne, camarón y pollo, y combínalos con marinadas dulce y picantes para crear una variada parrillada irresistible. Eleva el sabor y sirve con limón fresco, cebollas asadas, guacamole cremoso, pico de gallo y tortillas de maíz para un platillo bien servido. Es una manera sabrosa de ponerle un toque de sabor adicional a tus fiestas de verano.

Encuentra más recetas y maneras de darle sabor a tu mundo en

Parrillada Mixta con Marinadas de Ajo y Chipotle Dulce

Rinde: de 6-8 porciones

Marinada de Ajo y Chipotle:

  • 14        dientes de ajo, pelados
  • 1          cebolla blanca mediana, en cuartos
  • 1 1/2    taza de cerveza mexicana ligera
  • 3/4       taza de aceite de oliva
  • 1          cucharada de pimienta gruesa
  • 4          cucharadas de Salsa Tabasco Chipotle Pepper
  • 1          cucharadita de sal
  • 2          bistecs de carne arrechera (1 libra cada uno)

Marinada Dulce Chipotle:

  • 8          dientes de ajo, pelados
  • 1          pimiento morrón rojo, desvenado y sin semillas
  • 1          cebolla blanca pequeña
  • 1          cucharadita de canela molida
  • 1          cucharadita de páprika ahumada
  • 8          cucharadas de aceite de oliva
  • 8          cucharadas de jarabe de agave
  • 4          cucharadas de jugo fresco de limón
  • 1 1/4    tazas de jugo de naranja
  • 1 1/4    tazas de agua fría
  • 4          cucharadas de Salsa Tabasco Chipotle Pepper
  • 2          libras de camarón extragrande, pelados, desvenados y sin las colas
  • 4-6       pechugas de pollo sin piel deshuesadas
  • Sal, al gusto
  1. Para preparar la marinada de chipotle y ajo: En una licuadora, mezcla el ajo, la cebolla, la cerveza, el aceite de oliva y el pimiento morrón y hazlos puré. Vierte el puré en un plato hondo para mezclar; agrega la salsa de chipotle y sal.
  2. Coloca los bistecs en bolsas de plástico para sellar y vierte la marinada.

Nota: El tiempo para marinar depende del corte de res seleccionado. Para fajitas y carne arrechera, marina durante por lo menos 6 horas.

  1. Para preparar la marinada de chipotle dulce: En una licuadora, mezcla el ajo, el pimiento morrón, la cebolla, la canela, la paprika, el aceite de oliva, el agave, el jugo de limón, el jugo de naranja, el agua y la salsa de chipotle y hazlos puré.
  2. En bolsas de plástico para sellar separadas, divide la marinada sobre pollo y camarón. Permite que el camarón se marine durante 8 horas y el pollo durante 24 horas.
  3. Para preparar la carne: Retira la carne, el camarón y el pollo de la marinada y aparta. Calienta el asador sobre fuego medio-alto. Retira la marinada en exceso y asa el pollo primero, hasta obtener el termino deseado, después la carne y el camarón.

Nota: El tiempo para cocinar pueden variar dependiendo de los cortes de carne y termino deseado. Para mejores resultados, utiliza un termómetro para carnes.

Sugerencias para servir: Coloca la carne, el camarón y el pollo en un platón grande y sirve con guacamole fresco, pico de gallo, cebollas asadas, limones frescos y tortillas de maíz. (Family Features)


Summer’s Coolest Ice Pop Flavor: Berry Basil Iced Tea

Memorial Day means iced tea and popsicles – preferably at the same time!  

Check two BBQ must-haves off your list with Berry Basil Iced Tea Pops. Our award-winning, caffeine-free Good Earth Rosa De Jamaica herbal tea pairs perfectly with the flavors of fresh strawberries, basil and honey.  

It’ll be your new favorite summer treat! 


Berry Basil Iced Tea Pops 


Popsicle mold 


6 cups of water

6 sachets or 6 heaping teaspoons of Good Earth Rosa De Jamaica Tea

Honey to taste (1/2 cup suggested)

1 cup muddled strawberries

1 ½ tbsp. chopped basil 


1) Steep tea in boiling water for 10-14 minutes.  

2) Remove the tea and sweeten to taste while still hot. Cool to room temperature.

3) Combine strawberries with chopped basil and add mixture to mold.

4) Pour tea into mold, allowing a bit of space for expansion.

5) Freeze for about 4 hours, then pop out and enjoy!

(Serves 6-8, depending on size of mold)

Mama Fu’s Puts the Future of the Menu into the Hands of Guests with Spice Market Showdown

Majority rules in terms of which Spice Market Menu dish will remain 

Mama Fu’s Asian House, an Austin, Texas-based, privately held fast-casual restaurant, has announced it will be adding one Spice Market Menu item permanently to its Asian comfort food options with the Spice Market Showdown, a poll in which guests can choose between four of the most popular, past limited-time menu items. The poll closes on July 23, 2018 and each guest can vote up to one time per week.

Throughout the Showdown, two voters will be selected each week to win either a $50 gift card or a FUnatic Pack lunch for up to 10 people. Winners of the weekly draw will be notified via email on the Monday of each week until the poll closes. The fan-favorite Spice Market Menu dishes vying for a permanent spot on the Mama Fu’s menu are:

Honey Garlic Shrimp and Calamari

An Asian version of Fritto Misto that is spicy, garlicky, sweet and crispy. Features fried shrimp and calamari tossed in a tangy sauce made with pan roasted garlic, honey and chilies.

Double Garlic Green Beans

Double Garlic Green Bean Stir Fry

Double Garlic Green Bean Stir Fry

Your choice of protein on a bed of fresh green beans, baby corn and onions, stir fried in a toasted garlic soy sauce. Topped with black garlic aioli, adding a perfect mix of savory, caramelized richness alongside tangy garlic undertones.

Rangoon Poppers

This delicious appetizer with a spicy Texas twist, halved jalapenos filled with real blue crab meat, cream cheese and scallions, then fried in a Rangoon wrapper, topped off with a Togarashi spice blend and served with dynamite ranch.

Drunken Noodles

The national hangover dish of Thailand, these spicy noodles are sure to help you sweat out any toxins from the night before. Rice noodles seared with oyster sauce are spiked with Thai dragon chilies and a good amount of garlic. Featuring baby corn, carrots, onions, bok choy, scallions and your choice of protein.

Each Spice Market Menu dish is made with fresh ingredients, and is a brain child of Chef James Clark, Director of Food and Beverage for Mama Fu’s. For more information on the Spice Market Showdown or to cast your vote, visit 

About Mama Fu’s

Mama Fu’s offers a customizable menu filled with Asian comfort food that is all cooked to order. Healthy dining choices are also available, including extensive vegetarian, vegan and gluten-free options that can turn any guest into a FUnatic! Offering dine-in, takeout, delivery, and catering via walk-in, call-in, online and mobile ordering methods, Mama Fu’s is committed to providing guests with convenient and delicious options for every dining occasion. Mama Fu’s currently has 28 locations open and operating worldwide, two of those being in the UAE. There are more than 30 locations currently in development. For locations and information, please visit

Be the Hero of Your Grill This Summer

Nothing brings people together like a barbecue. There seems to be something about being outdoors and the sizzle of fresh food on the grill that makes you want to gather with family and friends.

This summer, you can be the hero of your grill with a few simple tips and tricks:

  • A great meal starts with great meat. Make sure to use versatile, high-quality and tender cuts like Smithfield Fresh Pork ribs, chops and tenderloins.
  • Cut down on time, not flavor. Look for pre-seasoned meats such as pork chops, or slice, dice or cube larger cuts like boneless loin to shorten cook time and increase flavor.
  • Grill like a pro. Use direct heat for burgers and chops, and indirect heat for larger cuts like ribs.

Find more summer grilling tips and pitmaster-perfected recipes at

St. Louis Style Pork Spare Ribs with Coffee Cocoa Dry Rub

Recipe courtesy of pitmaster Chris Lilly

Prep time: 10 minutes

Cook time: 3 1/2 hours

Servings: 4-6

  • 7          teaspoons salt
  • 2          tablespoons dark brown sugar
  • 4          teaspoons chili powder
  • 1          tablespoon ground coffee
  • 2 1/2    teaspoons unsweetened dark cocoa powder
  • 2          teaspoons black pepper
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 3/4       teaspoon ancho chile pepper
  • 1/8       teaspoon coriander
  • 1/8       teaspoon turmeric
  • 2          racks Smithfield St. Louis Style Pork Spareribs, membrane removed
  1. Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250° F.
  2. To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric.
  3. Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres.
  4. Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours.
  5. Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.

Pineapple Pork Kebabs

Recipe courtesy of pitmaster Sterling Ball

Prep time: 10 minutes

Cook time: 1 hour

Servings: 3-4

  • 1/2       Smithfield Prime Boneless Fresh Pork Loin
  • 1          sweet onion, cut into 1-1 1/2-inch square pieces
  • 1          red bell pepper, cut into 1-1 1/2-inch square pieces
  • 2          cups pineapple chunks
  • 3-4       tablespoons barbecue rub
  • 2 1/2    cups teriyaki marinade
  • 3-4       flexible skewers
  1. Heat grill or smoker to 250° F. Cut pork loin into 2-inch cubes.
  2. Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.
  3. Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.
  4. Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.
  5. Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.
  6. Increase grill temperature to 400° F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145° F.


Food for Family Gatherings

Family gatherings like reunions, picnics and potlucks can bring fun, the chance to reunite with family and, of course, food and celebration.

While catching up with family is most important for many, food typically comes in a close second. Tried-and-true favorites are welcome, but so are new additions.

This starter duo of Baked Onion, Goat Cheese and Sun-Dried Tomato Dip along with Orange Galette with Beet Gorgonzola Salad can get the celebration going.

To help mix things up, take a break from sandwiches. Chipotle Chicken and Bean Quinoa Salad Cups are a contemporary meal or snack alternative which kids and adults alike can enjoy. For a salad that feeds a crowd, try this Tex-Mex Layered Bean Salad, a tasty accompaniment for entrees from burgers to fried chicken.

For more recipes for family gatherings, visit and

Chipotle Chicken and Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette

Prep time: 25 minutes

Servings: 4

  • 1          can (15 ounces) READ 3 or 4 Bean Salad


  • 2          tablespoons freshly squeezed lime juice
  • 1          tablespoon adobo sauce
  • 1          teaspoon Dijon mustard
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon black pepper
  • 3          tablespoons olive oil
  • 1/4       cup finely chopped fresh cilantro
  • 1 1/2    cups cooked quinoa
  • 1          cup diced chicken, cooked
  • 1/4       cup finely sliced green onions
  • 1          chipotle pepper, minced
  • 4          leaves Bibb lettuce
  1. Drain bean salad; reserve 2 tablespoons liquid.
  2. To make dressing: In small bowl, whisk reserved liquid, lime juice, adobo sauce, mustard, salt and pepper. Whisk in oil until completely combined. Stir in cilantro; set aside.
  3. In medium bowl, combine bean salad, quinoa, chicken, onions and chipotle pepper. Add dressing; toss gently.
  4. Divide bean salad mixture equally among lettuce cups.

Orange Galette with Beet Gorgonzola Salad

Recipe courtesy of Momma Cuisine

Prep time: 30 minutes

Cook time: 15-20 minutes

Servings: 12

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • nonstick cooking spray
  • 1          sheet frozen puff pastry, approximately 16-by-11 inches
  • 1          tablespoon olive oil, divided
  • 4          navel oranges, segmented
  • 4          ounces crumbled Gorgonzola or other blue cheese, divided
  • 1/4       teaspoon kosher salt (optional)
  • 1/4       teaspoon dried basil
  • 2          cups mixed baby salad greens
  • 1/4       cup chopped pecans, toasted if desired
  1. Heat oven to 400° F.
  2. Drain beets well; set aside on paper towels to absorb remaining liquid. Discard liquid or save for another use.
  3. Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread 1/2 tablespoon olive oil on pastry sheet. Place about half the orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.
  4. Fold edges of pastry sheet to create border. Sprinkle 2 ounces crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.
  5. Bake until golden brown, about 15-20 minutes. Remove from oven; cool on wire rack.
  6. Coarsely chop beets. In large bowl, toss together remaining orange segments, salad greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.
  7. Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and pecans.

Tex-Mex Layered Bean Salad

Prep time: 20 minutes

Servings: 8-10

  • 1          large red or yellow bell pepper, seeded and chopped
  • 1/3       cup chopped red onion
  • 1          bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
  • 1          cup shredded Mexican cheese blend
  • 2          cans (15 ounces each) READ 3 or 4 Bean Salad, drained
  • 1/2       cup low-fat mayonnaise
  • 1/2       cup low-fat sour cream
  • 2          tablespoons finely chopped
  • chipotle peppers in adobo sauce
  • 1/2       cup crumbled tortilla chips (optional)
  • small avocado, sliced (optional)
  1. In 3 1/2-quart salad bowl or souffle dish, layer bell pepper, onion, lettuce, cheese and bean salad.
  2. Mix mayonnaise, sour cream and chipotle peppers. Spread over top of salad. Cover and refrigerate up to 8 hours.
  3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

Baked Onion, Goat Cheese and Sun-Dried Tomato Dip

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 6

  • 1          jar (16 ounces) Aunt Nellie’s Holland-Style Onions
  • nonstick cooking spray
  • 2          tablespoons chopped oil-packed, sun-dried tomatoes, divided
  • 1          large clove garlic, minced
  • 4          tablespoons sliced fresh basil, divided
  • coarse ground black pepper, to taste
  • 1          tablespoon oil from sun-dried tomatoes or olive oil, divided
  • 1          log (8 ounces) goat cheese
  • 1/2       teaspoon Mediterranean herb seasoning (optional)
  • crackers (optional)
  • flatbread (optional)
  • pita chips (optional)
  1. Heat oven to 350° F.
  2. Drain onions well; pat dry.
  3. Spray shallow, oven-proof dish (3-4-cup size) with nonstick cooking spray. Place onions in dish. Press with spatula to flatten and crush.
  4. Sprinkle with 1 tablespoon tomatoes, garlic, 2 tablespoons basil and black pepper, to taste. Drizzle with 1/2 tablespoon oil.
  5. Cut goat cheese into 6-8 rounds. Arrange over onion mixture. Sprinkle with remaining tomatoes; drizzle with remaining oil. Sprinkle with herb seasoning, if desired.
  6. Bake uncovered 20-30 minutes, or until cheese is soft and mixture is bubbly. Sprinkle with remaining basil. Serve warm with crackers, flatbread or pita chips, if desired. (Food & Beverage)


Aunt Nellie’s

Open Your Eyes to a Whole New World of Non-dairy Delights with Milkadamia

Open your eyes to a whole new world of non-dairy delights with Milkadamia–the quickly growing dairy alternative that’s making a big difference when it comes to your health and the planet’s. We, at InFluential Magazine, love the commitment Milkadamia makes to Regenerative Farming and protecting the Earth!

Their rich and creamy, never roasted always raw macadamia nut milk is so close to dairy that #mooismoot, and they’ve done it all without sacrificing their ethics or the health and safety of other animals.

How is Milkadamia making a difference?

  1. Free-range Trees — They grow trees that support life, not trees on life support, by not using irrigation systems and minimizing human interventions

  2. Regenerative Farming Practices — Their farms are run as naturally as possible using holistic farming techniques that rebuild soil health to drawdown carbon and harness rainwater.

  3. Natural Habitats — Their macadamia trees are grown in the place they originated, guaranteeing the climate and waterfall they need to thrive.

  4. Bigger Forests — Milkadamia planted 35,000 new trees last year, providing homes for beneficial wildlife like owls.

In addition to being deliciously free of dairy, soy, GMO’s, and gluten, Milkadamia is cholesterol-free, an excellent source of vitamins D and B12, and packs 50% more calcium than 2% dairy milk.

Milkadamia is available in Original, Unsweetened, Unsweetened Vanilla, and Latte Da in the shelf stable section of 5000 retailers, as well as freshly chilled in the refrigerated section of Walmart stores nationwide.

Marcia Nelson of InFluential Magazine says, “I am avid almond milk drinker. After trying a brand that was not truly organic, I was somewhat skeptical about trying the Milkadamia.  To my pleasant surprise, it was very smooth; not chalky. Milkadamia Original has great flavor. The price point is reasonable. I will be making a trip to Walmart to make a purchase of Milkadamia for my family”.

Learn more about Milkadamia by checking out their website and their Instagram @milkadamia.

New Pizza, Beer and Wine Restaurant Opening by Chef Clint Elmore

Photography courtesy of Nicolai McCray.

40 North, a Neapolitan-style pizzeria from Executive Chef / Owner Clint Elmore is excited to have opened its doors to the public on Friday, May 4. The restaurant will feature thin-crust farm-focused Neapolitan pizzas, a porchetta sandwich served on a freshly baked baguette, a house-made burger, salads, vegetable-driven small plates, a selection of desserts, beers, and a curated boutique wine list in a casual, family-friendly, neighborhood atmosphere. Outside, the pizza and libations extend into a small patio, where the original 40 North pizza trailer is showcased, surrounded by live oaks overlooking Shoal Creek.

40 North has been something that I’ve been working on for over eight years now, after many years of obstacles that I have encountered on the way and where almost nothing has gone according to plan. That said, I couldn’t be happier with the space, and I’m extremely lucky to be working with such a talented, passionate group of people,” says Chef Clint Elmore. “The overall vibe and menu will feel very familiar to fans of the trailer, but I’m excited to branch out and expand the menu a bit. We’re laid back, welcoming, a little rough around the edges. It’s a neighborhood pizza joint – a place you want to frequent multiple times a week… meet up with friends and linger over a bottle or three of wine.”

The culinary focus will be on fresh, local and sustainable ingredients, sourced from surrounding farms and purveyors. Chef Elmore’s menu steps a little outside the box from the traditional Neapolitan/Italian menu, allowing Elmore and his diverse team to experiment with dishes.  Intrinsically, the menu is a fun adaptation of the hometown pizza joint, offering something for everyone. Chef Elmore lends his expertise from training in Naples, Italy, and a stint at the legendary Paulie Gee’s in Brooklyn.

Highlights from Chef Elmore’s menu include:

Whole pies: Hot Honey - tomato sauce, ricotta, coppa, parmesan, fresno, charred scallion, Mike’s Hot Honey;
 The Barbe -tomato sauce, fennel sausage, coppa, red onion, chili, parmesan, basil; Dandelion - fontina, dandelion greens, onion jam, pancetta, parmesan; and The Queen- tomato sauce, mozzarella, pecorino, basil.

Sandwiches: Pork - house porchetta, aioli, provolone, onion jam, schug, arugula; 
Burger- Akaushi beef, mustard aioli, American cheese, red onion, pickle.

Small plates:Asparagus- charred asparagus, shallot, pancetta, parmigiano reggiano, poached egg; Cauliflower- fried cauliflower, honey, yogurt, aleppo, anchovy, hazelnut.

Salads: Farro- arugula, grape tomato, shallot, cucumber, pecorino;
 Romaine- charred romaine, parmigiano-reggiano, chili flake, bagna cauda vinaigrette, bonito.

Bar: Beersontap featuring Hops & Grain Brewingand Thirsty Planet Brewing; a wine list focusing on smaller and more responsibly made wines; and BoylanCream Soda, Cherry and Root Beer sodas.

40 North is located at 900 W. 10th Street, Austin, Texas, 78703 and is open Monday-Saturday 11 a.m. – 10 p.m., Sunday 11 a.m. – 9 p.m. For more information, visit follow along on Facebook (/40NorthPizza) and Instagram (@40NorthPizza).

About 40 North:

40 North is a family-friendly pizza restaurant opening Friday, May 4, 2018, in downtown Austin at 900 W. 10th Street. 40 North offers thin-crust farm-focused Neapolitan-style pizza, hot sandwiches, salads, vegetable-driven small plates, a selection of desserts, beers, and a curated boutique wine list in a casual, family-friendly, neighborhood atmosphere.

The 1,500-square-foot space, which seats 44, is a renovated 1940s bungalow which highlights the cozy, at-home feel. Decor features old family photos, Scandinavian minimalist music posters, sourced vintage plate ware, and custom-made multiple wood species furniture from Litmus Industries.

About Chef Clint Elmore:

For 6 years, Clinton spent his days practicing commercial litigation in New York City – a financially comfortable existence, but hardly a soulful one. One particularly rough day, he set up a small pizza oven in his backyard and a passion was ignited. On weekends, he would entertain dinner guests with his new hobby and before long, wood-fired pizza was all he could think about. It became clear this was more than a fixation. It was his calling.

Clinton flew to Naples to train with Enzo Coccia, an incredible mentor, now friend, and upon returning, he dove headfirst into all things Neapolitan pizza.  An apprenticeship at the beloved Paulie G’s in Brooklyn helped him to continue to evolve his skills while also exposing him to the ropes of kitchen management. After months of research and much consideration, he felt like he was finally ready to start something of his own. Austin, Texas felt like the perfect fit, and Clinton opened the 40 North trailer, outfitted with a 900-degree oven.

It has been 3 and a half years since the 40 North trailer opened for business. Clinton’s first self-directed brick and mortar project comes to life May 4, 2018.

Festive Fiesta Flavors

Serve up some spice with fun party dishes

Make your next fiesta one to remember with colorful decor, festive touches and, perhaps most importantly, unique and mouthwatering recipes that bring guests back for seconds.

To achieve the ideal flavors of a fiesta done right, try bringing something new to the table with recipes like these party-pleasing Tortilla Pizzas for a special main dish, crunchy and refreshing Coleslaw with Green Chile Dressing on the side and, for a decadently unique dessert, Jalapeno Brownies.

These party-perfect recipes can help you take flavors to new heights while adding a kick of spice when you incorporate quality ingredients like Rio Luna Organic Peppers. The peppers are cultivated by a company with more than three decades of experience. They manage the whole pepper process from annual seed selection to grower partnerships, cultivation and packing.

Available in four spicy varieties – Diced Jalapenos, Nacho Sliced Jalapenos, Diced Green Chiles and Large Chopped Green Chiles – you can add a pop of peppers to your next celebration. Because the peppers are organic certified, non-GMO, fat free, cholesterol free, low calorie and kosher, you’ll be able to pack an extra punch of spice without serving up unnecessary ingredients.

Tantalizing Toppings For Tasty Tacos

When it comes to supplying fiesta foods that fit almost anyone’s taste, tacos are a go-to party favorite. That is because it can be fun for party-goers to customize their own tacos while making food prep easier and less hands-on for hosts who don’t want to spend a lot of time in the kitchen.

However, trying to list all the possible taco-topping options can be an overwhelming task for many hosts. Along with your choice of taco filling, consider these toppings when building the perfect taco bar at your next fiesta:

  • Shredded cheese
  • Sour cream
  • Beans (black, pinto or refried)
  • Salsa
  • Shredded lettuce
  • Rice
  • Rio Luna Organic Peppers
  • Chopped tomatoes
  • Chopped onions
  • Diced avocado or guacamole
  • Sliced black olives
  • Corn
  • Cilantro
  • Lime wedges

To find more ways to spice up your fiestas as well as everyday recipes, visit, and find Rio Luna Organics on Facebook and Instagram.

Tortilla Pizzas

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 4

  • 4          flour tortillas (8 inches)
  • 1          can (15 ounces) refried black beans
  • 4          fresh plum tomatoes, chopped
  • 1          can (4 ounces) Rio Luna Organic Nacho Sliced Jalapenos, drained
  • 1 1/3    cups shredded Mexican cheese blend
  • 1          tablespoon chopped fresh cilantro
  • chipotle-ranch dressing (optional)
  1. Heat oven to 400° F.
  2. Bake tortillas directly on oven rack 2 minutes. Cool. Spread 1/4 cup beans onto each tortilla. Top evenly with tomatoes, jalapenos and cheese.
  3. Bake 8 minutes, or until cheese is melted. Sprinkle with cilantro just before serving.

Tip: For added flavor, drizzle pizzas with chipotle-ranch dressing.

Jalapeno Brownies

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 16

  • 1/2       cup vegetable oil
  • 1          cup sugar
  • 2          eggs
  • 1          can (4 ounces) Rio Luna Organic Diced Jalapenos, pureed
  • 1          teaspoon vanilla
  • 1/2       cup, plus 3 tablespoons, all-purpose flour
  • 1/3       cup cocoa powder
  • 1/4       teaspoon baking powder
  • 1/4       teaspoon salt
  • powdered sugar (optional)
  1. Heat oven to 350° F.
  2. In medium bowl, whisk oil, sugar, eggs, jalapenos and vanilla until blended.
  3. In separate bowl, combine flour, cocoa powder, baking powder and salt; add to egg mixture. Mix just until combined. Pour into greased 8-by-8-inch baking pan.
  4. Bake 15-20 minutes, or until brownies pull away from sides of pan easily. Cool in pan on wire rack.

Tip: Dust with powdered sugar before serving for added flavor and enhanced presentation.

Coleslaw with Green Chile Dressing

Prep time: 20 minutes

Servings: 6

  • 1 1/2    cups mayonnaise
  • 1          cup sour cream
  • 3/4       cup Rio Luna Organic Diced Green Chiles, drained
  • 6          tablespoons apple cider vinegar
  • 2          tablespoons Dijon mustard
  • 2          tablespoons Sriracha sauce
  • 2          tablespoons agave nectar
  • 2          cups shredded napa cabbage
  • 1          cup shredded red cabbage
  • 1          cup shredded carrots
  • 1/2       cup thinly sliced white onions
  • 2 1/4    teaspoons kosher salt, plus additional, to taste
  • 1/2       teaspoon ground black pepper, plus additional, to taste
  1. In medium bowl, whisk mayonnaise, sour cream, chiles, apple cider vinegar, Dijon mustard, Sriracha and agave nectar until well blended.
  2. In large bowl, combine napa cabbage, red cabbage, carrots, onions, salt and pepper. Add mayonnaise mixture; toss until well coated. Season with additional salt and pepper, if desired, to taste.

Tip: Coleslaw can be prepared ahead of time and refrigerated up to 1 day. Toss before serving. (Family Features)

Rio Luna

Taco Recipes for Cinco de Mayo

Tacos are the perfect food–uniquely versatile and great for breakfast, lunch, dinner… even dessert. Taco! Taco! Taco! features 100 savory and sweet taco recipes that are as easy to prepare as they are to love with options for omnivores as well as vegetarians and vegans alike.

Enjoy these two delicious recipes from the book:

Skirt Steak Recipe Photo

Recipe #1: BBQ Skirt Steak Tacos
Servings: 4

8 flour tortillas, warmed

For the rub:
2 teaspoons ground cumin
1 teaspoon chili powder
1 tablespoon packed brown sugar
½ teaspoon kosher salt
½ teaspoon Hungarian paprika
¼ teaspoon ground cloves
1 pound skirt steak, trimmed

For the slaw:
2 tablespoons plain Greek yogurt
1 teaspoon apple cider vinegar
1 tablespoon fresh orange juice
2 medium carrots, shredded
2 cups shredded green cabbage
2 green onions, thinly sliced
⅛ teaspoon kosher salt

In a small bowl combine the cumin, chili powder, brown sugar, salt, paprika, and cloves for the rub. Rub steak all over with the spice mixture and let sit for 30 minutes or up to 1 hour in the fridge. Combine the yogurt, apple cider vinegar, and orange juice in a medium mixing bowl. Add the shredded carrot, cabbage, and green onion and toss to coat to complete the slaw. Season to taste with salt and black pepper. Cover and refrigerate until ready to serve. For the steak, preheat the grill to high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Once hot, add the steak and cook the steak for 4 to 5 minutes on each side, or until desired degree of doneness. Let steak rest 10 minutes. Slice against the grain and serve in warmed tortillas topped with slaw.

Cumin Chickpea Recipe Photo

Recipe #2: Cumin Chickpea Tacos
Servings: 8

16 (6-inch) corn tortillas, warmed

For the salsa:
1 pound tomatillos, skins removed and washed
1 small white onion, chopped
2 cloves garlic, skins removed
2 teaspoons extra-virgin olive oil
½ lime, juiced
¼ cup lightly packed cilantro

For the chickpeas:
1 (15.5-ounce) can chickpeas, drained, rinsed and patted dry
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
¼ teaspoon kosher salt
1 teaspoon fresh lime juice

For the cabbage slaw:
¼ cup plain Greek yogurt
Zest and juice of 1 lime
¼ teaspoon kosher salt
½ head purple cabbage, thinly sliced
1 jalapeño, thinly sliced

Position oven rack about 6 inches from the heating element and preheat the broiler. Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray. Quarter the tomatillos and add them to a bowl along with the onion, garlic, and olive oil. Toss to coat. Spread mixture out onto the prepared baking sheet. Broil 4 minutes, stir, then broil 2 more minutes. Stir again and broil an additional 2 minutes, or until tomatillos and onion are blistered and browned. Remove and cool slightly before transferring to a blender or the bowl of a food processor. Add the lime juice and cilantro and puree until smooth to complete the salsa. Season with salt to taste, if desired. Set a large, non-stick pan over medium-high heat and add the oil. Add the chickpeas and cook, stirring often, until toasted, about 2 to 3 minutes. Add the cumin and cook 1 more minute. Remove from heat and stir in the salt and lime juice. Combine the yogurt, lime juice, zest, and salt in the bottom of a mixing bowl. Add the cabbage and jalapeño and toss to combine to finish the slaw. Serve chickpeas in warmed tortillas, then top with salsa and cabbage slaw.

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About the Author

Sara Haas, RDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips.

Written by Sara Haas
Foreword by Bryan Roof
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