Bernie Sanders stayed relatively tight-lipped about his personal life during his heated campaign against Hillary Clinton. For example, he wasn’t shy about expressing his dismay for one reporter’s question about his hair. Maybe this secrecy is why he didn’t manage to snag the nomination. Ok, that’s probably not true, but it does make us all a bit more curious about what he’s like when not surrounded by crowds like he was during his speech at the Democratic National Convention. Though we’ll likely never know every last detail about his life, Sanders has divulged some of his favorite eats to a few select sources. Even though his bid for the White House is over, his delicious food choices definitely get our vote.
1. Simple Scrambled Eggs
In a brief interview with People, Sanders said scrambled eggs are his go-to breakfast. While the morning staple is easy to dress up, we imagine Sanders keeps his eggs on the simple side. If you cook them the right way, a basic batch of scramblers might even be more delicious than versions dressed up with other ingredients. Taste for yourself with this simple method from Food Network. Feel free to scale it down to feed fewer mouths.
- 8 large eggs
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, divided
Directions: Lightly beat eggs with ¾ teaspoon salt and a few grinds of black pepper in a medium bowl. Melt 1 tablespoon butter in a medium nonstick skillet set over low heat and swirl to coat. Add eggs and cook slowly, scraping with a rubber spatula occasionally, until most of liquid has cooked and eggs are soft, about 10 minutes. Remove from heat and gently fold in remaining butter. Serve at once.
2. Blueberry-Banana Smoothies
Smoothies are one of the easiest foods for giving yourself a jolt of nutrition in an easy package, so it’s no surprise Sanders was once spotted sipping one on plane. According to The Washington Post, he reached for one made with blueberries. This easy recipe from Healthy Ideas Place adds another layer of flavor with some banana, which also helps create a creamy texture.
- 2 frozen bananas, cut into 2-inch pieces
- ½ cup skim milk, divided
- 2¼ cups frozen blueberries
- 1 tablespoon honey
- ½ cup Greek yogurt
Directions: Combine bananas and ¼ cup milk in blender and process until smooth. Add blueberries, honey, yogurt, and remaining milk. Blend until completely smooth. Pour into glasses and serve immediately.
3. Avocado, Onion, and Tomato Salad
The same story from The Washington Post highlighted Sanders’s love for fresh produce, particularly tomatoes and avocados. Both ingredients are delicious and healthy in their own right, but they’re even better together. Try the combo with this easy salad from Foodie Crush. It’s also just as delicious with different herbs, so feel free to experiment.
- 1 large tomato, thickly sliced
- ½ avocado, sliced
- 2 thin slices red onion
- 6 cherry tomatoes, halved
- Leaves from 1 tarragon sprig
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon champagne vinegar
- Salt and pepper
Directions: Arrange tomatoes, avocado, and onion on a plate. Top with tarragon leaves, then drizzle evenly with oil and vinegar. Season with salt and pepper. Serve.
4. Apricot-Glazed Grilled Pork Chops
When chatting with People, Sanders expressed an affinity for both grilling and pork chops. We wholeheartedly support these food preferences, particularly combined. For a flavor-packed version you can make any night of the week, try these glazed chops from All You. You can also substitute orange marmalade or peach jam in place of the apricot preserves.
- ⅔ cup white wine
- ⅓ cup apricot preserves
- 1 teaspoon finely chopped fresh thyme leaves
- 4 (12-ounce) bone-in, center-cut pork chops
- 1 tablespoon vegetable oil
Directions: Combine wine, preserves, thyme, and ½ teaspoon salt in a small pot. Set over medium-high heat and cook until reduced by half. Remove from heat and let cool.
Preheat a gas grill to medium high. Rub chops all over with oil and season with salt. Grill for 10 minutes, turning once. Continue to cook, basting with glaze several times, until an instant-read thermometer inserted into the thickest part of chops registers 140 degrees Fahrenheit, about 6 to 8 minutes longer.
Let chops rest for about 5 minutes. Serve.
5. Broccoli Stir-Fry with Chicken and Mushrooms
Jane Sanders told The Washington Post her husband likes to get in the kitchen when he can. One of his standards is a stir-fry with chicken and mushrooms, so we imagine he’d be a big fan of this take with broccoli from The New York Times. With a total cook time of 30 minutes, it’s one of the quickest ways to sit down to a delicious dinner.
- 2 tablespoons vegetable oil, divided
- 2 tablespoons minced garlic, divided
- 1 tablespoon minced fresh ginger, divided
- 4 scallions, chopped, divided
- 1 pound broccoli, trimmed and cut into bite-size pieces, stems cut into ¼-inch-thick slices
- 8 ounces button mushrooms, cleaned, trimmed, and sliced
- 1 cup water
- 8 ounces boneless skinless chicken breasts or thighs, cut into ½- to ¾-inch pieces and blotted dry
- 2 tablespoons soy sauce
- Freshly ground black pepper
Directions: Set a large, deep skillet over medium-high heat. Add half of oil and swirl to coat. Add half of garlic and ginger. Cook, stirring, for 15 seconds. Add broccoli, mushrooms and most of scallions. Increase heat to high and cook, stirring, until mushrooms release moisture and broccoli is beginning to brown, about 3 to 5 minutes.
Season with salt and add water. Cook, stirring, until liquid is nearly evaporated and broccoli is almost tender, about 1 to 2 minutes longer. Remove to a plate.
Adjust heat to medium and add remaining oil. Add remaining ginger and garlic. Stir, then add chicken and increase heat to high. Cook, stirring occasionally, until chicken is no longer pink, 3 to 5 minutes.
Reduce heat to medium and add broccoli mixture back to pan. Add soy sauce and season to taste with salt and pepper. If needed, add a bit more water. Increase heat to high and cook, stirring, until sauce is reduced. Season, if needed, and garnish with remaining scallions. Serve.
6. The Best Mint Chip Ice Cream
Ben Cohen and Jerry Greenfield, known for their delicious ice creams, threw their support behind the Sanders earlier this year by creating a mint chocolate chip dessert that requires the eater to distribute the chocolate shards into the creamy confection themselves. Sanders tasted the ice cream during an appearance on The View, giving it his seal of approval. Since you won’t be able to find a pint at your local store, make your own with this dreamy recipe from Serious Eats. You might never go back to purchased versions.
- 2 cups heavy cream
- 1 cup whole milk
- 1 large or two small bunches of fresh mint
- 6 egg yolks
- ½ cup sugar
- ½ teaspoon kosher salt, or to taste
- 4 ounces dark chocolate
- 2 teaspoons neutral oil, such as vegetable or canola
Directions: In a heavy saucepan, bring cream and milk to a simmer over medium-high heat. Remove from heat, add mint, cover, and let sit for 2 hours to steep.
In another heavy saucepan, whisk egg yolks with sugar to combine. Strain cream mixture into yolks, pressing on mint to extract as much flavor and liquid as possible. Discard mint leaves. Whisk cream mixture to combine. Return to heat and cook, whisking frequently, until custard thickens enough to coat the back of a spoon and reaches 170 degrees Fahrenheit on an instant-read thermometer. Season with salt.
Strain into an airtight container and chill over an ice bath or in the refrigerator until cold, about 4 hours for ice bath or overnight for the fridge.
Churn custard according to you ice cream maker’s directions. Meanwhile, melt chocolate in the microwave or over a double boiler. Add oil and stir to combine. When ice cream is nearly done, drizzle in chocolate mixture. Churn to distribute, transfer to an airtight container, and let harden in the freezer for at least 4 hours.
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