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Move Over Meats — How About Fruits & Veggies On The Grill?

Luke X. Martin
KCUR 89.3
Grilling out for the Fourth of July doesn't have to be a purely carnivorous endeavor. For those who want to forgo the traditional meat patty, Judith Fertig and Karen Adler suggest veggie sliders with herbed cream cheese.

Fourth of July is an especially big day for the grill. Steaks, sausages, and burgers are de rigueur, so we're trying something a little off the beaten path this time around. Today, Karen Adler and Judith Fertig, self-proclaimed BBQ queens, offer up some unique recipes, including veggie sliders with herbed cream cheese, grilled lemon whiskey sours and more!

Judith Fertig and Karen Adler will share recipes from their cookbook 'Red, White, and 'Que: Farm-Fresh Food for the American Grill' at Webster House at 6:30 p.m. on Thursday, July 13. Go to WebsterHouseKC.com for more information.

When I host Up To Date each morning at 9 a.m., my aim is to engage the community in conversations about the Kansas City area’s challenges, hopes and opportunities. I try to ask the questions that listeners want answered about the day’s most pressing issues and provide a place for residents to engage directly with newsmakers. My email is steve@kcur.org.
The Kansas City region has long been a place where different ways of life collide. I tell the stories of people living and working where race, culture and ethnicity intersect. I examine racial equity and disparity, highlight the area's ethnic groups and communities of color, and invite all of Kansas City to explore meaningful ways to bond with and embrace cultures different from their own. Email me at luke@kcur.org.