Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 8432 GoodLifeFamilyMag.com JULY | AUGUST 2016 goodEATS Cool Me Down Summer Recipes by Bobbie Ames | Food and Entertainment Editor CAPERS SIGNATURE MARINATED SUMMER SALAD INGREDIENTS 2 English cucumbers, seeds removed and diced 2 boxes (13.4 ounce) garbanzo beans, drained and rinsed 1/2 head of purple cauliflower, shredded 1/2 head of purple cabbage, cut into short strips 2Tbsp fresh parsley 2Tbsp fresh cilantro 1Tbsp fresh basil 3Tbsp pistachio oil Juice from 2 lemons Salt and black pepper to taste 1/2 tsp red chili flakes 5Tbsp roasted pistachios, shelled DIRECTIONS Combine the first seven ingredients in a large bowl and gently toss. Combine the liquid ingredients and spices in another bowl and whisk to incorporate. Add the dressing to the large bowl and toss. Store this marinated salad in a covered glass container. SERVING SUGGESTIONS • For serving at home, individually portion the salad among plates and top with pistachios. • For those looking for a little more protein with their salad, marinate shrimp or steak in a little of the dressing you made for the salad, and quickly seer the shrimp or steak in a hot pan on the stove. Put meat on skewers and serve on top of the salad. •This marinated salad travels really well; take it on your floating picnic! (see page 18). • Add quinoa, rice or other grains to make an even heartier salad for your vegetarian friends.