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Oyster & Corn Stew

Serves 6

Ingredients

1 ½ c white corn kernels (fresh or frozen)
1 stalk celery (with leaves), large dice
½ onion, large dice
1 bay leaf
6 T butter (divided)
2 pints oysters with juice
3 c half & half
2 T fresh parsley, chopped
s&p
Note: Serve with oyster crackers & tabasco

Procedure

1. Sauté celery, onion & corn in 3 T of butter in saucepan.
2. Add half & half, s&p & bay leaf, simmer on low heat 30 mins.
3. Strain. Set aside veggies & discard bay leaf.
4. Add liquid back in pot, keep warm on low heat.
5. Purée cooked veggies in blender, add some reserved liquid if needed.
6. Stir puréed veggie mixture into reserve liquid, heat on med-low (can prepare base ahead & refrigerate).
7. Right before serving heat remaining 3 T butter in skillet, add oysters & cook until edges curl.
8. Garnish with chopped parsley, then pass the oyster crackers & tabasco!

FTD – Day 5 – Probiotics

Probiotics are good bacteria that help maintain a healthy balance in your body! They support cell function, create vitamins & help your body digest. Find them in these foods:

  • Yogurt
  • Fermented Foods – pickles, kefir & kimchi
  • Some Cheeses – gouda, mozzarella, cheddar & cottage cheese

 

Source: Cleveland ClinicHealthline

    FTD – Day 4 – Folic Acid

    Folic acid is your friend! Fatigue, insomnia, cognitive impairment can happen if you don’t get enough. Be sure to include at least one if not all three of the below foods daily!

    • Leafy Greensspinach, romaine, mustard greens & broccoli
    • Whole Grains
    • Root Vegetables – onions & beets

     

    Source: Psychology TodayImprove Memory

      FTD – Day 3 – Fiber

      Fiber is not only good for your gut and digestive system but can also defend against heart disease, diabetes & obesity. So, make sure to meet your daily fiber goals with these everyday foods!

      • Fruit – raspberries, apples & bananas
      • Vegetables – brussel sprouts, cauliflower & carrots
      • Grains – quinoa, brown rice & whole wheat pasta

       

      Source: Mayo Clinic

        FTD – Day 2 – Omega-3’s

        Brain Food! Omega-3 Fatty Acids contain DHA & EPA, which increase levels of serotonin in the brain and boost learning and memory function

        • Cold Water Fish – salmon
        • Eggs & Soybeans
        • Nuts & Seeds – flaxseed, chia, pumpkin & walnuts

        Source: Shutter Health

          FTD – Day 1 – Water

          Arguably the most important ‘ingredient’ of the week…water. Water regulates our body temperature, keeps our joints lubricated, helps deliver nutrients to our cells & helps prevent infections. So, drink up!

          Source: Cate Smith, MG Corporate Chef

          FTD – Day 1 – Water

          Arguably the most important ‘ingredient’ of the week…water. Water regulates our body temperature, keeps our joints lubricated, helps deliver nutrients to our cells & helps prevent infections. So, drink up!

          Source: Cate Smith, MG Corporate Chef

          Pan Roasted Salmon with Apple, Onion & Sage

          Serves 6

          Ingredients

          6 salmon fillets
          2 c apple cider
          1 lg sweet onion, cut ½” slices
          1 red apple (firm), diced
          4 garlic cloves, slightly smashed
          2 T soy sauce
          5 lg fresh sage leaves
          2 T olive oil

          Procedure

          1. Place salmon in baking dish, top with all other ingredients, except olive oil.
          2. Cover & refrigerate 8 hours.
          3. Remove fish from marinade, blot dry.
          4. Strain & reserve liquid, apples & onions. Discard garlic & sage.
          5. Heat olive oil in large skillet, season salmon with s&p, cook few fillets at time, 3 to 4 mins per side.
          6. Keep cooked salmon warm in very low oven, or on platter tented with foil
          7. Sauté apples & onions in the same skillet for 2 to 3 mins, add 1 c of the reserved marinade, bring to a boil & season with s&p.
          8. Arrange salmon on platter & top with cooked apple & onion sauce.
          9. Garnish with fresh sage sprigs & sliced fresh apple.

          Pan Roasted Salmon with Apple, Onion & Sage

          Serves 6

          Ingredients

          6 salmon fillets
          2 c apple cider
          1 lg sweet onion, cut ½” slices
          1 red apple (firm), diced
          4 garlic cloves, slightly smashed
          2 T soy sauce
          5 lg fresh sage leaves
          2 T olive oil

          Procedure

          1. Place salmon in baking dish, top with all other ingredients, except olive oil.
          2. Cover & refrigerate 8 hours.
          3. Remove fish from marinade, blot dry.
          4. Strain & reserve liquid, apples & onions. Discard garlic & sage.
          5. Heat olive oil in large skillet, season salmon with s&p, cook few fillets at time, 3 to 4 mins per side.
          6. Keep cooked salmon warm in very low oven, or on platter tented with foil
          7. Sauté apples & onions in the same skillet for 2 to 3 mins, add 1 c of the reserved marinade, bring to a boil & season with s&p.
          8. Arrange salmon on platter & top with cooked apple & onion sauce.
          9. Garnish with fresh sage sprigs & sliced fresh apple.

          Warm Garlic & Balsamic Dressing

          Ingredients

          8 cloves garlic, cut into quarters
          ⅔ c extra-virgin olive oil
          3 T balsamic vinegar
          3 T red wine vinegar
          1 T dark brown sugar
          ¾ t ea s&p

          Procedure

          1. Heat olive oil in skillet on very low heat, add garlic & cook slowly for 8 mins, until just light brown.
          2. Remove garlic from oil & set aside.
          3. Turn heat under skillet to med-high, add vinegars to oil, cook 1-2 mins.
          4. Add brown sugar & let mixture bubble slowly 1 min.
          5. Taste for sweet/tart balance, stir in extra brown sugar on balsamic vinegar if needed.
          6. Stir in s&p & reserve garlic.
          7. Serve warm over salad.

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