LITTLE NECK CLAIMS IN A WINE/AGED BALSAMIC SAUCE

clamsIngredients:

  • 1/2 lb. of good quality pasta (Linguine, fettuccini, spaghetti, etc.)
  • 1 bag Farm Raised Little Neck Clams (bag of 50, or at least 15 clams per person)
  • 2 cloves of Garlic sliced
  • 1 Tablespoons Fresh Parsley chopped
  • 1 Tablespoon Fresh Basil chopped
  • Pinch of Crushed Red Pepper
  • Pinch of Black Pepper
  • 1 cup of vegetable stock
  • 1/2 cup Red Apple Balsamic Vinegar
  • 1 cup of your favorite white or red wine
  • Sprinkle of grated Romano Cheese
  • 2-3 Tablespoons Extra Virgin Olive Oil (we used Tuscan and Harissa)

Instructions:

  1. Place a large stock pot on stove to cook pasta per directions on the box
  2. Finely chop parsley and basil
  3. Chop garlic
  4. Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead. Do not use them!
  5. As soon as the pasta water is ready, add the pasta and set your timer per instructions. Rinse your pasta set to the side and work on your broth.
  6. Place a large sauté pan on the stove, add in the wine, vegetable broth, balsamic, olive oil and garlic (after briefly sautéing the garlic), bring to a boil, and reduce heat. Add in the pasta and clams.
  7. Cover with a lid allowing the clams to steam open.
  8. Sprinkle fresh chopped parsley on top of the clams and serve with grated Romano cheese.

SWORDFISH MANGO SALSA

SWORD-FISH-MANGO-SALSAIngredients:

  • ¼ diced red onion
  • 1/4 cup diced red, yellow & orange sweet peppers
  • 1 cup diced mango
  • 1/4 cup chopped green spring onion
  • 1/4 cup chopped cilantro
  • Dash of coarse ground pepper & sea salt (optional)

SALSA PREPARATION:
Dice all ingredients above into 1/4″ pieces (peel the mango). Add 4 tablesp. of Serrano Chili Pepper infused Honey vinegar, Honey Ginger infused vinegar and Jalapeno white balsamic. Let marinade for 2-3 hrs. Heat all ingredients in the microwave or on stovetop for two to three minutes after working with your sword fish or Mahi Mahi.

MAHI MAHI or SWORDFISH PREPARATION:
Not much to this, really. Lightly salt and pepper the Mahi Mahi or sword fish on both sides. Add in an extra virgin olive oil or flavor infused olive oil of choice (we used the Persian Lime olive oil) in an electric skillet or stove top pan. Depending on size of your filets, grill six to eight minutes per side over med-high heat. Make sure not to overcook; fish should still be moist when you poke it with a fork, and flake easily.
Plate with salsa on top or load into a soft or hard taco.

Like most fish, Mahi Mahi is an extremely good source of protein and contains healthy omega-3 fatty acids. In addition, Mahi Mahi is an excellent source of selenium, an antioxidant thought to have cancer protecting qualities, and vitamins B3 and B6. However, since Mahi Mahi can contain moderate levels of mercury (similar to that of tuna), it should be limited during pregnancy to about one serving per week.

3 MINUTE ICE CREAM WITH A LITERAL TWIST OF FLAVOR EXPLOSION

For those with Diabetes or who may be lactose intolerant to full whole milk products, Greek yogurt is naturally richer and has a creamier texture than regular yogurt. The good bacteria (live, active cultures) found in yogurt will digest the lactose for you.

Greek yogurt also tends to have a variety of probiotics, which are good for digestion, as well as, almost twice the amount of protein as peanut butter.

Paired with blackberries, peaches, blueberries or our Thai Lemon Grass Mint, frozen Greek yogurt turns out fresh and tasty, it’s a great way to satisfy your sweet frozen treat craving while staying healthy.

Freeze any fresh fruit. Place in blender with 1 cup of Greek yogurt and blend together. But as an added intense flavoring, add in 1-2 oz of any of our Aged Balsamic Vinegars. Not all at once but a few splashes at a time.

You can also freeze your yogurt for a stiffer blend. I like it creamy though.