How much do you know about Sustainable Seafood?

What are the best Seafood choices for your region of the country?

To answer this and more questions check out this video. Also download the Seafood Watch Consumer Pocket Guide  for a handy reference!

What is your favorite Seafood Dish?

There is nothing like a refreshing glass of Lemonade

Warm weather calls for cool and refreshing beverages. Homemade Lemonade is a classic that is best when freshly made. Check out these refreshing recipes for Lemonade. Let us know what you think!

Basic Lemonade Recipe 
Makes: 4-6 servings 

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup water
• 1 cup fresh squeezed lemon juice (4-6 large lemons)
• ½ cup fresh squeezed orange juice ( 2-3 oranges)
• 3 cups cold water
• 1 lemon sliced 
• Ice

Instructions:

Make Simple syrup: bring 1/2 cup water to a simmer and add sugar stirring occasionally over medium heat until sugar is dissolved. Remove from heat and let cool.

Combine the lemon and orange juice with the simple syrup in a pitcher and stir in the 3 cups of cold water. Taste, and add more water if needed.

Add the lemon slices to the pitcher. Put ice in tall glasses and serve lemonade over ice.

 

Add more Flavors  to Lemonade ……

Fruity Lemonade 
Fresh berries or stone fruits add a delightful pop of flavor — as well as gorgeous color —to lemonade. Toss 1 cup sliced fruit with 1 tablespoon sugar. Mash with a fork and set aside for 15 minutes. When ready, swirl macerated fruit into the lemonade. To serve, pour fruity lemonade over ice and garnish with sliced fruit and a lemon slice.

Herbal Lemonade
Makes 6-8 servings                                                                               

Ingredients

• 6 organic lemons, juiced
• 1/2 cup raw local honey (or more to taste)
• 2 quarts filtered water
• 2 oz. fresh dill
• 2 oz. fresh mint
• 3 - 5 sprigs rosemary
• Ice
  
• Edible flowers to garnish

Instructions:

Bring 2 quarts of water to a boil and add honey. When honey is dissolved, refrigerate until cool.

Juice the lemons and remove seeds

In a container, add the cool honey water, lemon juice and herbs (muddle the herbs to release their flavor)

Refrigerate for 2 hours and serve Herbal Lemonade over ice.

Garnish with edible orchids. Enjoy!

Recipe courtesy of Friday Arts’ Art of Food

Watermelon - Nature’s Healthy, Sweet Treat

Watermelon - Yum!

It’s that time of year again - time to enjoy some of nature’s most delicious foods. Summertime yields some of the juiciest and sweetest fruits there are and watermelon is on the top of my list. Why do I love watermelon so much? It’s sweet, juicy and refreshing.

Just the thought of a juicy slice makes my mouth water, especially on a hot summer’s day. Not only that, but some of that pretty red and green fruit brightens up any plate or table; not to mention how good it is for you. All the water in watermelon will fill you up and naturally cleanses your body. Yes, I know the seeds can be a little annoying, but to me, they are worth the work of picking them out (or spitting them out…politely of course) for all the other benefits you get from watermelon.

There are many ways you can incorporate watermelon into your meals or eat it as a healthy snack. Here are just a few of my favorites.

•    The obvious is to slice it up into triangular pieces, in bite size pieces. Place the watermelon in storage containers in the fridge in sight where easily accessible for the first choice as a snack.  Obviously you will want to take out the seeds first, before storing it for the smaller kids or purchase seedless watermelons. 

           
•    For a beautiful side dish on any table, lay the watermelon on its side and cut about 1/4 of the top off using a zig-zag motion, which will make a nice oblong “bowl”.  Slice about a 1/4 of the bottom off to make a stable base. You can use a round watermelon as well.
Create little melon balls by scooping out the fruit with the help of a melon-baller. Remove the seeds as much as possible while scooping. You will want to place the melon balls in a bowl while scooping, then once the inside of the melon is fairly clean and smooth, place the melon balls inside the watermelon bowl.
You can add other melon like cantaloupe and honey dew as well, if desired. The top part of the watermelon can be used as a lid if transporting. Be sure to use the flesh from the lid as melon balls as well so not to waste any of the delicious goodness.


For the more creative readers, create shapes out of the watermelon like fish and cars. A great site to learn how to make shapes out of watermelon is the National Watermelon Promotion Board. (http://www.watermelon.org)

•    For breakfast, dice up some seeded watermelon; layer with banana slices, apples, oranges or other fruit of your liking. Add some yogurt and granola for a tasty and healthy morning starter.


•   For a fun and healthy summertime treat kids will love, make watermelon “ice cream” cones. Using regular cake cones fill the bottom of each cone with a tablespoon of pineapple cream cheese frosting. Then place a spoonful of dried Craisins over the frosting. Using an ice cream scoop, place a scoop of seedless watermelon over the Craisins, then top with sprinkles. You’ll have a healthy, delicious and adorable treat kids ask for again and again. Great for birthday parties, 4th of July or anytime.


•    Another fun treat kids and adults both enjoy is Frosted Watermelon. Use your favorite cookie cutters to cut out cookie-like shapes from the watermelon. Frost with flavored yogurt and sprinkle with granola. You can also use classic watermelon wedges instead of cookie shapes.


These ideas will brighten up any table, plus give the added benefits of eating something delicious and healthy. Watermelon really is nature’s healthy, sweet treat.

Passion for Pineapple

Pineapple are in season, in abundance and priced right! This is exciting news because you’ll find a bounty of flavorful fruit to readily eat or incorporate in your favorite recipe.

Pineapples usually weigh between 2 and 5 pounds. When purchasing look for pineapples that are fragrant and yield slightly to the touch, avoiding any with a greenish tint at either end (underripe) or soft, mushy spots (overripe).

How to Store
Pineapples do not keep well, so it's a good idea to use them soon after purchasing. Store them at room temperature for up to two days or in the refrigerator for up to three days.

Nutrition
Raw pineapple is an excellent source of manganese (76% Daily Value (DV) in a one US cup serving) and vitamin C (131% DV per cup serving).   Mainly from its stem, pineapple contains a proteolytic enzyme, bromelain, which breaks down protein. If having sufficient bromelain content, raw pineapple juice may be used as a meat marinade and tenderizer. Pineapple enzymes can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts, but would be destroyed during cooking and canning. The quantity of bromelain in the fruit is probably not significant, being mostly in the inedible stalk.Pineapples are great for coughs, colds and indigestion.

 Five Facts  about Pineapple

• Although originally from South America, most of the world's pineapples now come from Southeast Asia. Thailand is said to be the biggest producer of pineapples in the region.
• One pineapple plant produces only one pineapple every 2 years.
• Pineapple canneries use every bit of the pineapple. The skins, core and end portions are used to make a variety of products including vinegar, alcohol and animal food. It's always great when you don't have to waste anything.
• Pineapple is not, strictly speaking, a fruit. Rather it is 100-200 fruitlets all fused together!
• You can grow a pineapple plant by twisting the crown off a store bought pineapple, allowing it to dry for 2-3 days, and then planting it.

Pineapple Recipes to Try

Pineapple Tofu Stir Fry




Spicy Pineapple Chili



Quinoa Broccoli Salad with Pineapple

What is your favorite recipe for Pineapples?

Resources:
Wikipedia
King of Fruit
photo credit: TomSawyer via photopin cc

Banana, Beans, Spinach Have What in Common?

Potassium is a mineral that is needed for your body to work properly. It is a type of electrolyte that:

• Builds protein
• Break down and use carbohydrates
• Builds muscle
• Maintain normal body growth
• Control the electrical activity of the heart
• Control the acid-base balance

Diets high in potassium are associated with improved blood pressure control, improved kidney function, reduction in blood clotting, and more efficient opening of blood vessels. Because of these important benefits, therapeutic diets aimed at improving blood pressure control often place primary focus on increasing potassium from foods.

Potassium can be found in soy food products,fish, poultry, red meat, vegetables, fruits and dairy products. 

So what are the best foods source for an adult to get the recommended daily 4,700 mg of potassium? Check out this chart for the Best Food Sources

Succotash Recipe
Adapted from Bon Apetit Magazine
Serves 6- 8 people

INGREDIENTS

• 1 cup dried large lima beans, soaked overnight, drained, or two 15- ounce cans Lima beans,drained
• 2 teaspoon vegetable oil
• 4 slices Turkey or Pork bacon, cut into 1/4”pieces
• 1 medium onion, chopped
• 2 garlic cloves, thinly sliced
• 1 celery stalk, chopped
• 6 cups fresh corn kernels (from about 6 ears)
• 1 cup heavy cream
• Freshly ground black pepper
• Fresh thyme leaves (for garnish)
• Kosher salt

Preparation:

If using dried beans, place in a large pot and add water to cover by 2”. Bring to a boil, reduce heat, and simmer,stirring occasionally and adding more water as needed, until beans are tender, 1½–2 hours; season with salt. Let cool; drain.

Heat oil in a large skillet over medium heat; add bacon and cook, stirring often, until brown and crisp, 8–10 minutes.

Add onion and garlic and cook, stirring often, until soft, 5–8 minutes. Add celery and corn and cook, stirring often, until soft, about 4 minutes.

Add cream and bring to a boil; reduce heat and simmer, stirring often, until reduced by half, about 3 minutes. Add beans and cook until warmed through, about 2 minutes; season with salt and pepper. Top with thyme.

NUTRITIONAL INFORMATION

• Calories (kcal) 360
• Fat (g) 19
• Saturated Fat (g) 10
• Cholesterol (mg) 60
• Carbohydrates (g) 39
• Dietary Fiber (g) 9
• Total Sugars (g) 4
• Protein (g) 12
• Sodium (mg) 220

In Season: Artichokes

Add to your table Artichoke this spring for a high content of fiber, potassium, calcium, iron, phosphorus and other essential minerals. There isn't much artichokes can’t do to improve one’s health. Specifically, they have been associated with promoting liver health, as well as staving off arteriosclerosis, gout, and migraine headaches. In addition, artichokes are known to improve gall secretions, lower blood sugar, and improve digestion. 

The artichoke is a perennial vegetable in the thistle group of the sunflower family. There are more than 140 artichoke varieties but less than 40 are grown commercially. The "vegetable" that we eat is actually the plant's flower bud.

Select artichoke globes that are deep green, with a tight leaf formation, and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Browning of the tips can indicate age, but can also indicate frost damage. One medium to large artichoke will yield approximately 2 ounces of edible flesh.

To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Do no wash before storing. They should last a week when stored properly. 

Preparing artichokes can be a challenge but with a little practice you can easily become a pro. Follow this link to learn How to Cook Artichokes

Artichoke Bread Recipe

Serves 4 appetizers

Ingredients

• ·         1 tbsp Olive oil
• ·         ½ cup onions small dice
• ·         2 garlic cloves, minced
• ·         1 (5-ounce) can marinated artichoke hearts, drained well and chopped
• ·         ½ cup  shredded Mozzarella cheese
• ·         ¼  cup shredded Cheddar cheese
• ·         ½  cup grated Parmesan cheese
• ·         2 tbsp Greek yogurt
• ·         1 Steak roll
• ·         Salt and freshly ground black pepper

Instructions

1. Pre-heat toaster oven to 375F.
2. Slice the bread lengthwise.
3. Heat the olive oil in a sauté pan over medium heat. Add the onions and garlic and cook, about 2 minutes until soft.  Then add the artichoke hearts, all cheeses and yogurt to the pan. Stir mixture to blend. When completely combined remove the pan from the heat.
4. Spread the artichoke mixture evenly over both halves of the bread.  Place on a baking sheet and bake the Artichoke bread for about 10 minutes or until the cheese has melted. Turn toaster oven to toast and toast the artichoke bread to lightly brown. Let the bread cool before serving.