Citrus Sake Spritzer
1 orange slice
1 lemon slice
1 lime slice
2 oz sake
Lemon-Lime soda
Ice
In the bottom of a highball glass, vigorously muddle the orange, lemon, and lime with a wooden spoon. Fill glass with ice, pour in sake, and top off with your favorite lemon-lime soda. Garnish with an orange slice. Enjoy!
Cucumber GingerMint Sake Spritzer
6 Cucumber slices
1 Thin slice fresh ginger
10 Mint leaves
1 lime wedge
2 oz sake
Ginger soda
Ice
In the bottom of a highball glass, vigorously muddle the cucumber, ginger, mint, and lime with a wooden spoon. Fill glass with ice, pour in sake, and top off with your favorite ginger soda. Garnish with a cucumber slice and mint sprig. Cheers!
Blackberry Prosecco
1 pint blackberries
1 tablespoon sugar
Chilled Prosecco
Puree blackberries and sugar together in the blender and strain through a fine mesh sieve to remove the seeds. Pour about 2 tablespoons of the blackberry puree into each champagne glass and top with chilled prosecco. Drop in a couple whole blackberries, then Chin chin!
*this recipe was created for www.greenopia.com
Beans, beans, they’re good for your heart.
The more you eat ‘em the…
We all know how the saying goes. And we’ve all experienced the flatulent side effects of eating beans. But ever wonder what it is about beans that leave us sitting solo? The carbohydrates in beans are oligosaccharides, meaning they are made up of 3 to 5 sugar molecules linked together. Well it just so happens that these sugars are linked in such a way that our bodies cannot digest… without a little help, that is. Undigested, the oligo’s pass from our stomach to our intestines, where they are fed upon by bacteria. The bacteria break down the long chains of carbs, producing gas as a byproduct.
So technically, when it comes to beans, it’s the bacteria that produce the gas we pass.
Roasted Shrimp with Green & Cannellini Beans
Serves 4
For the Roasted Shrimp
1 lb medium shrimp, peeled and deveined (8-10 per person)
1 tbsp olive oil
Juice of ½ lemon
¼ tsp red chili flakes
Salt and pepper
Toss the shrimp with the remaining ingredients. Roast in a preheated 350˚ oven for 5-7 minutes, or until they have turned bright pink and are no longer transparent.
For the Green & Cannellini Beans
1 can cannellini beans, drained and rinsed
½ cup diced red onion
2 cups green beans, cut in half
2 tablespoons chopped dill
1 clove garlic, minced
Juice of 1 lemon
In a sauté pan, steam the green beans in an inch of salted water for 3-4 minutes, until al dente. Drain. In the same pan, sauté the onion in two tablespoons olive oil for 2-3 minutes then add in garlic an sauté for another minute. Add in steamed green beans, cannellini beans, chopped dill, lemon juice and toss gently. Season with salt and pepper to taste.
Westport Aquaculture
Yesterday was the opening day of the New Canaan Farmer’s Market which I was excited to attend. Farmer’s markets are my favorite! Strolling through the tables I stumbled upon a fantastic addition to this year’s market… SEAFOOD! Captain Jeff Northrop of Westport Aquaculture was there offering his premium boutique Blue Point oysters, clams, and lobsters. Captain Northrop told me that Westport Aquaculture is a sixth generation, family owned fishery that employs sustainable farming practices, replenishing the Connecticut sea waters instead of depleting them.
Captain Northrop graciously gave me some oysters, on the house… the perfect treat for my mother’s birthday celebration at the beach! Having never schucked an oyster before, I was a little intimidated by the concept. But the Captain provided me with a handout that gave detailed instructions. So I dug in. And it actually wasn’t that hard. I might even go so far as to say it was kind of fun. I am not an oyster person, but my family ate my, ahem, skillfully shucked Blue Points and thought they were fantastically fresh.
So call up Captain Jeff today, or stop by the New Canaan Farmer’s Market next Saturday, and get yourself some premium Connecticut seafood!
Westport Aquaculture
Captain Jeff Northrop
PO Box 2540
Westport, CT 06880
(203) 856-8836
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Fennel is a good source of Vitamin C, potassium, folic acid, and magnesium. Medicinally it is used as a digestive aid as it relieves intestinal cramping, helps to dispel excess gas, and helps to tone and strengthen the stomach. Fennel also has anticancer and anti-inflammatory properties.
Spinach Salad with Cumin Chicken and Goat Cheese
Serves 4
4 cups baby spinach
1 cup sliced strawberries
½ cup thinly sliced fennel
½ cup thinly sliced red onion
8 oz goat cheese log sliced into rounds
4 chicken breasts
Cumin
Salt and pepper
Olive oil
Aged Balsamic vinegar
Heat grill to medium high. Drizzle chicken with olive oil and season both sides with cumin powder, salt and pepper. Grill 3-5 minutes per side, until thoroughly cooked. Remove from grill and set aside.
To assemble salad: On each plate, place 1 cup of spinach leaves. Top with strawberries, fennel and red onion. Slice the grilled chicken and lay on top of the spinach salad. Arrange a 3-4 slices of goat cheese around the plate and drizzle the whole salad with aged balsamic vinegar.
Steak with Swiss Chard & Cucumber Avocado Salsa
Serves 4
Steaks & Chard
4 small steaks
2 large bunches swiss chard, cleaned and chopped
4 garlic cloves, chopped
2 tbsp olive oil
Salt and pepper
Season the steak with salt and pepper on both sides. Grill 3-5 minutes on each side, or until desired doneness. Set aside to rest. In a hot skillet, sauté the garlic in 2 tablespoons of olive oil for 1 minute. Add in the swiss chard and sauté until the chard has wilted. Season with salt and pepper. Serve steak with swiss chard and top with cucumber avocado salsa.
Cucumber Avocado Salsa
1 cup chopped cucumber
2 avocado, peeled, seeded and chopped
1/3 cup chopped radish, about 8
1 tablespoon chives
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper
Combine all ingredients in a bowl and mix well.
