When the winner of Food & Wine Magazine’s “Best New Chef of 2011” teaches you how to create a delicious quinoa dish, you know summer is off to a good start! Chef Ricardo Zarate, Executive Chef and owner of Paiche (pronounced: pie-chey) in Marina del Rey, Calif. revitalizes one of our favorite health foods and gave it his signature Peruvian twist, creating ‘Quinoa con Alverjitas.’

When we told friends we were headed to Paiche, they started salivating. Zarate is an extremely passionate and creative chef who is well known on the West Coast for bringing Peruvian food into the spotlight. Luckily, even if you aren’t in California you can still get a taste of Peru by following his recipe below—but first, a short history lesson.

Chef Zarate’s memorable Peruvian dishes are created using the country’s diverse flavors, which are a mix of several cultures (Incas, Peruvians, Chinese, Japanese and European) dating back to more than 500 years ago. His love for history (he’ll be a history teacher in his next life, he says) has strongly influenced his work and style. Paiche, for example, is name after a gigantic (600 pound!) prehistoric Amazonian river fish.

Now, you can teach your kids about Peru and bond over Chef Ricardo Zarate’s quinoa! (Did we mention he started his culinary journey because his he and his 13 siblings took turns cooking daily?)

Quinoa con Alverjitas by Chef Ricardo Zarate
Makes four mouthwatering servings

What You’ll Need:
4 tablespoons quinoa, crispy
2 cups quinoa, cooked
1 small piece of carrot
2 cloves garlic
1 stalk thyme
1 celery stalk
8 tablespoons English pea puree
1 tablespoon Market Pantry sour cream
1 cup and 2 tablespoons of veggie stock
3⁄4 cup English pea, blanched
3⁄4 cup Archer Farms Parmesan cheese, grated
4 tablespoons plain yogurt
1⁄2 cup Market Pantry oil canola
2 teaspoons red onion, finely chopped
1/2 teaspoon aji amarillo puree—a Peruvian yellow chili pepper, recently named the most important ingredient in Peruvian cooking
1/4 teaspoon garlic puree
1/4 teaspoon aji panca—a dark red, mild Peruvian pepper with a smokey fruity
1 pinch cumin
1 pinch oregano
8 stalks pea tendril
1 teaspoon Market Pantry soy sauce
1/2 teaspoon sake
1/2 teaspoon mirin— an Japanese rice wine similar to sake

What You’ll Do:

1. For the cooked quinoa: Place the quinoa in a small pot. Add cold water enough to cover around one inch above the quinoa with the carrot, garlic cloves and thyme. Cook for 30 minutes and strain immediately to stop the cooking process.

2. For the crispy quinoa: Deep fry 4 tablespoons of cooked quinoa in oil at 350 degrees F, stirring constantly for about 1 minute or until oil stops bubbling. Set aside on a plate with paper towel.

3. For the English pea puree: Blend 4 tablespoons of blanched peas with a pinch of salt and sour cream.

4. For Quinoa con Alvertjitas: Add 4 tablespoons of oil, chopped onion, and garlic to a hot pan. Stirring all the time, add the aji amarillo puree, aji panca puree, cumin, oregano and mix for a minute. Add the veggie stock, and then the cooked quinoa, keep stirring and reduce heat to medium. Incorporate the yogurt and reduce stock by half, always stirring. Add pea puree, English peas, and yogurt. Fold well and quickly to mix. Add Parmesan cheese.

5. Season with salt to taste and serve on desired plate. Add crispy quinoa and stir once more. Divide quinoa mixture evenly amongst four bowls.

6. For the Pea Tendrils: Add 4 tablespoons of oil to a smoking hot frying pan or wok. Sauté the pea tendrils very quickly, incorporating the soy sauce, sake and mirin around the wok. Toss, and serve on top of quinoa to garnish. Dress quinoa with cilantro oil if available. Enjoy!

Click through our step-by-step photo gallery 

Chef Zarate was nice enough to give us the lowdown on his cooking style and some exclusive information on his delicious upcoming endeavor.

Paiche is a Peruvian izakaya, the word “izakaya” translates to “sitting in a sake shop.” How did you translate that into a Peruvian restaurant in Marina del Rey? The Japanese have a huge influence in Peru. In izakaya’s they have small dishes so here we have tapas with Peruvian and Japanese influence.

You once said, “Aji amarillo is to Peru as Jalapenos are to Mexico.” Can you explain why you love them so much? Aji amarillo is a very flexible ingredient used in a lot of dishes in Peru from dessert to sauce to curry—it’s a fantastic spice!

What was the first successful meal you made? Chufla—a soupy rice pudding.

If you could cook for anyone right now, whom would you like to cook for? Pink!

What’s your favorite popsicle flavor? Lucuma with vanilla from Peru, and coconut popsicles.

Any plans for summer vacation? Peru and France.

What’s next for you? I’m starting a fast food rotisserie chicken restaurant called, Suave Rico. It will be in L.A. in about a year.

Dario has three Borg-Warner Trophies to his name, and he just brought home another prize after this year’s Indianapolis 500—the childhood go-kart that helped launched his career.

Growing up in Scotland, Dario learned the ways of the track from his racer father. George gifted his son his very first car in 1977 when Dario was just five years old—a yellow, blue and red go-kart.

“I bought the go-kart, which came in kit form—all bits and pieces—and bolted it together, then put it in the room for him on Christmas morning,” says his dad.

Since the moment Dario sat in the driver’s seat of that little car, he was hooked.

He’s traded in that old go-kart for his Target Chip Ganassi Racing Honda Dallara, but his childlike love for racing—and his first car—remains.

It had been almost 35 years since Dario last felt the steering wheel of the go-kart… until the morning of his 40th birthday, the same day as the Indy 500 time trials.

Dario’s mother had the great idea for George to track down and recondition the car. “So, that’s what I did,” says George.

On May 19th, the #10 Target Honda Dallara wasn’t the only car waiting for Dario in the on-track garage. Take a look at the video below—a touching tale of father, son and an unwavering passion for racing.

The perfect picnic is way more than paper plates, egg sandwiches and a flimsy blanket!  It’s all about proper picnic preparation and setting the mood for your mouthwatering menu.

Below, we show you how to plan your perfect park picnic. Pack your basket and read on!

1. Location, location, location: Recently, Target treated nearly a dozen online editors and bloggers to Manhattan’s picturesque Madison Square Park for an intimate picnic lunch. Never underestimate a great view and a sunny patch of grass! But if you don’t have park access, you can still find an outdoor oasis to set the picnic scene—try your own backyard, a neighborhood garden or a local playground.

2. Upgrade your dinnerware: An elegant menu deserves elegant dinnerware. We upgraded to strong and shiny melamine Threshold cups, plates and bowls—they’re as practical as they are pretty. Doesn’t your couscous salad look better on a nice plate? Yea, we think so too. Don’t forget the napkins!

3. Set the scene: Bring the inside outdoors with summer décor, from portable picnic blankets to wicker picnic baskets. Make partygoers feel even more at home with comfy cushions and outdoor poufs that can withstand any spills.

4. Make the menu the main event: For our summer shindig, Target Test Kitchen’s Paula Zuhlsdorf crafted seasonal recipes with twists on traditional fare such as the Red and Khaki mocktail, Chipotle Gazpacho and Coconut Lime Cashew Blondies. Hungry yet?

Want to recreate Target’s picnic party? Print out the recipe cards and labels below. Happy picnicking!

It all began in 2006 when Lauren designed a bag to benefit the United Nations World Food Programme’s (WFP) School Feeding program.

The idea was simple: stamp a number ‘1’ on a reversible burlap and organic cotton bag, reminiscent of the bags of food distributed by WFP, to signify that each bag feeds one child in school for an entire year.

To date, FEED,  a social business, has provided nearly 60 million meals to children around the world and has also supported nutrition programs globally, providing vitamin supplements to over 3.5 million children though UNICEF.

While its mission to fight hunger has remained the same, the burlap bag has been reimagined for different initiatives across the globe—most recently for the exclusive FEED USA + Target collection.

Target teamed up with Lauren and FEED to go beyond the bag to introduce a limited time-only lifestyle collection of 50 items, which launches June 30 and benefits Feeding America, the nation’s leading domestic hunger-relief charity.

As we look forward to the newest iteration of the famous FEED bag, we first take a look back at its stylish evolution since 2006.

Click on the graphic to enlarge

To learn more about FEED, visit feedprojects.com.

The former editor has been called upon to host countless televised events: The Latin GRAMMYS, the Casandra Awards and the Billboard Latin Music Awards, just to name a few! She’s also currently a judge on “Colombia’s Next Top Model” and pens a popular beauty blog De Tacones y Mucho Más! So how does she stay bright-eyed and beautiful for it all? Her secret weapon—mascara.

We picked Kika’s brain for the best mascaras and were charmed by her stories! Read on for her top tips for lengthening, strengthening and defining your lashes.

It’s very simple: I can’t live without mascara—nothing opens up your eyes or adds strength to your look like mascara. My infatuation with mascara began very early in life when I’d watch my step-grandmother, Nelly, sit in front of her vanity applying rouge, perfume and, of course, Rimmel.

I remember Nelly holding a small round mirror close to her eyes as she brushed her lashes with the magical mascara wand. As soon as she finished, she would grab a thin wooden toothpick and separate each lash!

As a beauty editor and cosmetics aficionado, I’ve tested many brands, met some of the best makeup artists today and have learned a few mascara rules over the years—take note!

1. Consider the formula: Do you want lengthening, thickening, waterproof or clump-free? My current favorite is CoverGirl Lash Blast Clump Crusher Water Resistant in Very Black, because it’s waterproof, ideal for humid summers and perfect for when I’m shedding some tears while watching my favorite telenovela. Sometimes, I even use two different mascaras at once! I start with a lengthening mascara and top it off with a volumizing formula. Don’t be afraid to try it—I recommend applying L’Oreal Paris Double Extend Beauty Tubes with strengthening serum as a base and then L’Oreal Paris Voluminous Million Lashes.

2. Set your price range: Price is another major point to keep in mind. While fancier mascaras might last a bit longer, my heart is set on a good bargain. No one will be able to tell if you’re wearing a department store brand or a drug store alternative! Some of my favorite wallet-friendly brands are: Pixi Large Lash Mascara (smudge proof and water resistant for a false lash effect), Physicians Formula Organic Wear Mascara with proteins to condition, thicken and strengthen and Maybelline Volume Express with a supersonic brush for big, sleek lashes.

3. Ingredients: If you have sensitive eyes or are allergic to certain products, the safest and most effective brand is Almay. My mother loves Intense-I Color Volumizing Mascara—it’s fail proof! 

4. Pick the right tools: During lazy weekends at home, I still curl my lashes using my favorite Revlon tool. If I’m just running errands, I love clear mascara that enhances the lashes without looking overly “made up.” I use Nelly’s small mirror trick with my Stiles Suction 10X Magnifying Mirror and I rely on lash combs too—I always carry Sonia Kashuk’s in my makeup bag.

5. Apply from root to tip: If the base of the lashes is thick, they’ll always appear longer and full! Start with a clean brush at the root of your lashes and wiggle your way up until you reach the tip. Makeup artist Napoleon Perdis recommended his NP Set Pasarella Mascara, and I have not stopped using it since! Every time I have a red carpet event, I make sure to apply a thick coat before the show for a dramatic effect.

6. The golden rule: Never go to bed without removing your eye makeup. Mascara left on for days will harden and dry out your lashes, causing them to weaken. If you’re too tired to wash your entire face, keep a pack of wipes in your night table such as Pond’s Clean Sweep Cleansing & Make-up Removing Towelettes—a great choice for cleaning your face and getting rid of waterproof mascara. Or use my abuela’s tip, and apply a few drops of castor oil to your lashes at bedtime—it’s an excellent makeup remover!

So next time you see me on TV, take a wild guess on which mascara I may be wearing! The only certainty is that I bought it in the fabulous beauty aisles at Target.

Besos, Kika

Just when we thought watermelon couldn’t get any better, we met Francis Dimitrius, Executive Chef at Villa Blanca in Beverly Hills, Calif. Not only has he proven that there is no culinary challenge too big by winning Food Network’s ”Extreme Chef” (2011), but he’s opened our eyes “and palettes” by upping our favorite summer fruit.

To help kick off summer, Chef Francis serves up a mouthwatering culinary creation, Sesame Noodle Summer Salad with Watermelon and Grilled Shrimp. He adds soba noodles to a classic Greek watermelon salad for a heartier, more satisfying meal.

Check out the recipe below, and follow along with his step-by-step photo gallery!

Sesame Noodle Summer Salad with Watermelon and Grilled Shrimp by Chef Francis Dimitrius
Makes 4 serving

What You’ll Need:
12 U-10 shrimp, marinated (U-10 means that there are less than 10 shrimp per pound—we used Mexican White shrimp.)
1/2 watermelon cut into 1/2″ cubes. (Watermelon rind reserved)
1 cup feta cheese
1/2 cup manouri cheese (a soft Greek cheese used primarily for desserts) or mascarpone
4 green onions, thinly sliced
1/2 cup olive oil
1 tablespoon Archer Farms crushed red pepper flakes
1 tablespoon Archer Farms sesame seeds
1 pound soba noodles
1/4 cup Tahini sauce
4 tablespoons Market Pantry soy sauce
3 tablespoons sesame oil
2 tablespoons honey
1/4 cup cilantro, chopped
1/4 cup mint, chiffonade (Rolled up and thinly sliced. If you chiffonade you don’t bruise the mint and turn it brown.)
1/2 cup pickled watermelon rind, recipe follows

For the Pickled Watermelon Rind
1/2 cup watermelon rind, thinly sliced
1/2 cup rice wine vinegar
1/4 cup sugar
1 tablespoon Sichuan pepper, coarsely chopped

For the Shrimp Marinade
1/4 cup cilantro, chopped
1/4 cup garlic, minced
1/4 cup olive oil

What You‚ll Do:

1. Heat grill to 350 degrees F.

2. Heat olive oil in a small sauté pan on low heat.

3. Add green onions, chili flakes and sesame seeds. Cook until onions are golden brown. Reserve this chili oil.

4. For the shrimp marinade:r. Reserve for at least 1 hour in the refrigerator.

5. For the quick pickled watermelon rind: In a non-reactive saucepot, heat all ingredients together. Bring to a boil and turn off heat. Chill liquid and watermelon.  Rinse over ice; reserve for garnish.

6. Cook soba noodles in a large pot of salted water until firm to the bite, about 5 minutes. Strain and cool under cold water.

7. Grill off marinated shrimp. Cook for 3 minutes each side. Do not let glare flare up!

8. Mix tahini, soy sauce, sesame oil, honey and 3 tablespoons of reserved chili oil in a large bowl.

9. In the large bowl with the tahini mixture, add the cooked cooled soba noodles.

10. Divide evenly amongst four bowls. Add shrimp and watermelon. Garnish each plate with chopped cilantro, chiffonade of mint, pickled watermelon rind, feta and manouri cheese. Serve and impress your friends!

Click through the step-by-step photo gallery below 

We couldn’t let Chef Francis out of the kitchen before he agreed to sit down with us to answer some of the most important questions of summer:

When’s the last time you used a slip-n-slide? Hahaha. When I was 10, I think.

Speedo or trunks? Depends on where I am in the world.

Pool or beach? Beach.

What was the first successful meal you made? Grilled Cheese.

In your opinion, what is the most underrated ingredient? Yuzu—an Asian citrus that looks like a combination of a miniature lemon and grapefruit.

What’s the best thing about being a chef? Artistic outlet—self-expression.

One short year later, watch how Kolohe makes surfing his passion “rather than his job” as a part of Target’s “The Way Up” series.

Check back here on June 24 to watch fellow surfer Carissa Moore’s amazing story.

Well, today that changes! In honor of DC Comics’ team of Super Heroes—the Justice League—and the exclusive summer collection co-created by Target and Warner Bros. Consumer Products, we’re revealing a few undercover agents of awesome.

The folks that work at Target—clad in their red-and-khaki uniforms—are just as powerful as the next Super Hero, whether they’re assisting guests in stores or volunteering at local community centers. With help from our graphics wizzes, we’re giving these Target crusaders a much-deserved Super Hero makeover. Each Super Hero is a 2012 “Best in Community” winner, a prestigious Target award given to top volunteers from stores, distribution centers and headquarters. Take a look below!

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Target is introducing Simply Balanced, a delicious food collection designed to take the guesswork out of eating well. Free of artificial flavors, colors and preservatives, the collection is built on purity, simplicity… and tastiness.

Simply Balanced has committed to refrain from using 105 common food additive ingredients, so you can be confident you’re doing something good for your health and body. The vast majority of products within the collection are made without genetically modified organisms (GMOs) and as part of Target’s commitment to wellness, Target is pledging to remove all GMOs from the Simply Balanced collection by the end of 2014.

Launching June 9 with the full collection to arrive in stores by October, the line features nearly 250 products, catering to those with an appetite for ingredients they want and a food label that they can understand.

Organic blue corn flax tortilla chips, gluten-free pastas, wild caught Alaskan salmon, classic muesli cereal and cherry almond Greek yogurt granola bars are among the many munchies to look forward to. Our stomachs are already happy.

And that’s not all that’s happening in the grocery aisle —to further grow the range of organic options for folks focused on where their food comes from and how its produced, Target is setting a goal to increase organic food offerings by 25 percent by end of fiscal year 2017. With about 40 percent of its products certified organic, the introduction of Simply Balanced is an important step in this delicious direction.

Learn more about Target’s commitment in the latest Corporate Responsibilities Report published June 12, which highlights progress towards achieving goals in environmental sustainability, team member well-being, giving to education and volunteerism. For more on Simply Balanced, visit Target.com/Pressroom.

Father’s Day is just around the corner (June 16, if you forgot to mark your calendar!) and this year he really deserves something special. Below, Target curates three gift guides for three different dads—the Dashing Dad, the New Dad and the Sporty Dad.

Three signs your dad is dapper: he never misses an episode of “Mad Men,” his preferred drink is whiskey on the rocks and he never misses tee time. Keep him stylish all year with our elegant selections.

1. Members Only Iconic Racer Jacket; 2. Merona Short Sleeve V-Neck Tee Shirt; 3. Fedora with Foulard Band; 4. Silver Plated 4 Piece Shave Set; 5. Timex Easy Reader Watch; 6. Merona Ted Casual; 7. H.I.M-ISTRY Vitamin C After Shave Balm; 8. Merona Flat Front Twill Chino Shorts

He’s new on the block, so he might need a little help while he’s getting comfortable with his new job title. Give him all of the tools he’ll need to be the best father around.

1. BABYBJöRN Original Baby Carrier; 2. Father’s Day Graphic Tee; 3. Nikon COOLPIX S6500; 4. Timex Watch; 5. Merona Flat Front Twill Chino Shorts; 6. Converse One Star DX Oxford; 7. Urban Smalls My Dad’s a Geek Bodysuit

Your dad’s extreme, always blazing his own trail in the wilderness of life (like that time you guys hiked the Appalachian Trail). Gift him accessories to feed his adventurous spirit!

1. Two Pack LED Retro Flashlights; 2. Thermos The Rock Steel Bottle; 3. Merona Short Sleeve V-Neck Tee Shirt; 4. Worst Case Scenario Handbook; 5. dENiZEN from Levi’s 285 Relaxed Fit Jeans; 6. Mossimo Vieja Boot; 7. Merona Backpack