food photography recipes


POP STARS: Chill with homemade wholesome ice pops - photography: Blaine Moats - styling: Jennifer Peterson - text: Caitlyn Diimig, RD - recipes: Kelsey Bulat - recipes via Diabetic Living Magazine Summer 2017

  • Creamy Chocolate Pie: chocolate instant pudding, almond milk, whipped topping, dark chocolate, graham crackers
  • Peach and Cream: vanilla pudding, milk, fresh peaches, honey, whipped topping
  • Berry Lemon: lemon, fresh strawberries, fresh blueberries, water, honey
  • Iced Coconut Latte: can unsweetened coconut milk, sugar, brewed coffee chilled
  • Watermelon, Raspberry, and Lime: lime, chopped seedless watermelon, fresh raspberries, lime juice , lime yogurt
  • Pineapple, Kiwi, and Honeydew: water, sugar, cubed fresh pineapple, sliced kiwi, cubed honeydew


Sweet chili tofu poke burrito; brown rice veggie sushi, veggie dumplings, cauliflower mac n cheese; tofu scramble, ten veggies patty, chik’n nuggies; pad thai with veggie beef; pad thai with veggie shrimp; pad woon sen; green curry with veggie beef and rice



Scallion Meatballs with Soy-Ginger Glaze

As I stood in the shower this morning contemplating what to write about these tender, tasty meatballs, I decided to focus on this recipe’s versatility. The recipe comes from The New York Times, and as I read through all of the rave reviews, it seems that there are all sorts of creative ways to serve them. Here are a few possibilities. Consider serving these meatballs…

  • As an appetizer, which is what is suggested in the original recipe. Drizzle them with the amazing Asian glaze, and then serve on a platter with a toothpick stuck in each.
  • As a main dish, with some rice and a crisp green salad. That’s how we enjoyed ours last night.
  • Turn the mixture into a meatloaf! Yep, I read that one person tried that and it became a family favorite!
  • As a sandwich filling. With some pickled carrots, cilantro, paper thin slices of jalapeno wrapped up in a soft baguette, this could be epic. (Think, bánh mì.)
  • Cold, straight from the frig. Confirmed to be delicious. I wolfed one down this morning just as a test, and I could barely keep from eating the entire container.

One of the things that I like so much about this recipe is that it uses ground turkey rather than beef or pork. With so many people I know staying away from red meat, this is a welcome alternative. 

I tweaked the recipe somewhat, based on some of the reviews. Many thought the mixture was a little too soft, which made it hard to roll into balls. I added panko bread crumbs to the recipe and chilled the mixture for thirty minutes, and I had no problems whatsoever. Also, the glaze never really thickens, despite the time spent cooking it down. I made a slurry of water and cornstarch, and whisked that in at the end.

Scallion Meatballs with Soy-Ginger Glaze, makes about 24 meatballs.


For the sauce

  • ½ cup dark brown sugar
  • ½ cup water
  • ½ cup soy sauce, preferably Japanese or reduced sodium
  • ½ cup mirin sweet rice wine, or ½ cup sake with ¼ cup sugar (I used the sake, and skipped adding the ¼ cup sugar. The finished sauce was pleasantly sweet without it.)
  • ¼ cup chopped peeled ginger (yep, that’s not a typo!)
  • 1 teaspoon ground coriander
  • 4 whole black peppercorns

For the meatballs

  • 1 pound ground turkey
  • 4 large or 6 small scallions, finely chopped
  • 1 bunch cilantro, finely chopped (about 1 cup)
  • 1 egg, lightly beaten
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • ½ cup panko bread crumbs (my addition - the original recipe doesn’t call for it)
  • Freshly ground black pepper
  • Vegetable oil


Make sauce: Bring sugar and ½ cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin or sake, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. I then thickened mine with a slurry of water and cornstarch. (Can be made up to 2 days ahead and refrigerated.)

Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce, optional panko breadcrumbs, and several grindings of pepper in a bowl. Refrigerate for 30 minutes, and then roll tablespoons of mixture into balls.

In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.

Here are a couple of pictures of the meatballs before they were cooked.