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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, 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. Reach me at steve@kcur.org or on Twitter @stevekraske.
As culture editor, I oversee KCUR’s coverage of race, culture, the arts, food and sports. I work with reporters to make sure our stories reflect the fullest view of the place we call home, so listeners and readers feel primed to explore the places, projects and people who make up a vibrant Kansas City. Email me at luke@kcur.org.