Salmon is a great first choice for protein when you’re planning your wellness dinners for the week, especially with our Pomegranate Marinated Salmon and Brussels Sprouts. Famous for its health benefits, it’s full of omega-3 fatty acids that help promote heart health through reducing cholesterol and blood pressure. It’s also a gorgeous protein base for many fantastic dinner and lunch main courses.
The Pros of Pomegranate
Another leading ingredient when it comes to heart health is pomegranate, a super-food which offers essential daily nutrients, anti-inflammatories, and antioxidants. When the two combine, you get our Pomegranate Salmon with Roasted Brussel Sprouts. This recipe is ready to infuse your body with vitamin-rich liveliness to start your week off right.
Bring the fresh flavors of pomegranate to a perfectly cooked salmon filet.
Ingredients
Scale
1 filet salmon (roughly 1–1.5 lbs)
20 brussels spouts, shaved thinly
1 cup fresh pomegranate seeds
1/2 lemon cut into wedges
For the salmon marinade:
1 tbsp minced shallot
1 tbsp molasses
1 tbsp minced garlic
1 tbsp dijon mustard
1 tbsp apple cider vinegar
1/4 cup freshly chopped parsley
1 tsp salt
1 tsp cracked black pepper
Instructions
In a bowl, mix together all of the marinade ingredients and add to a ziplock back. Add salmon filet and marinate for at least 1 hour but ideally overnight.
In a very hot cast iron skillet, add 1 tablespoon of olive oil and add salmon, cook on one side until the top of the salmon is browned. Flip the filet over and add the shaved Brussels sprouts to the skillet.
Bake at 400 degrees until the salmon is cooked to preferred doneness. Garnish with pomegranate seeds and lemon wedges.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
New Mexico is a remarkable gathering of visionaries, and it’s our great fortune that Gruet Winery & Tasting Room has chosen to call it home. The winery was established in 1984 and is renowned for its méthode champenoise or méthode traditional sparkling wines, made with traditional French methods. Gruet produces several sparkling wines, primarily Pinot noir- and Chardonnay-based, making it ideal for blending into inventive cocktails. The Gruet Demi Sec for example is fresh and delicate on the palate with delightful peach notes. Its apple finish is earthy, crisp, and slightly sweet. Perfect for summer picnics in the garden, or for a Bleeding Heart cocktail (recipe found below).
Daniel Gutierrez, tasting room manager for Gruet Winery Santa Fe, and bartender Noemi Leon worked together previously at Hotel Chaco. During this time, they discovered that they shared similar flavor profiles and perspectives when it came to crafting cocktails and pairing them with food: a collaboration was born.
The two aimed to showcase for TABLE readers the rich flavors of Gruet’s wines, which can be enjoyed on their own or paired with other ingredients for increased versatility year-round. To enhance the brioche and fruit notes already present in Gruet’s sparkling wines, the team introduced herbs into the mix. Inspired by her Hispanic heritage, Noemi added tea to provide a comforting touch. Seasonality played a key role in the creation of the cocktails, with ginger or pear infused for cozy indoor days and lemon sorbet to refresh the palate on hot days. Finally, a delicious and herbaceous cocktail serves as the perfect finale to a meal during a monsoon rain.
Bleeding Heart Recipe
INGREDIENTS
Edible shimmer glitter
¾ oz grapefruit juice
1 oz Campari
1 ½ oz blood orange soda
Splash of soda water
5 oz Gruet Demi Sec
Long grapefruit twist for garnish
Red gerbera petals for garnish
INSTRUCTIONS
Quickly combine the shimmer, grapefruit juice, and Campari in a shaker. Fine-strain the liquid into a bar pitcher and pour in the sodas.
Then pour the mixture into a glass and top with the Gruet Demi Sec.
Stir lightly, add ice, garnish with a long grapefruit twist and red Gerbera petals and enjoy.
Rainy Day Bubbles Recipe
INGREDIENTS
½ oz honey simple syrup
3-4 fresh thyme sprigs
½ oz fresh lemon juice
¾ oz honey liqueur
1 ½ oz pear juice
4 oz Gruet Brut
Long spiral lemon twist for garnish
INSTRUCTIONS
In a cocktail shaker, add honey simple syrup, and fresh thyme. Muddle, then add lemon, honey liqueur, pear juice, and shake.
Fine-strain into a champagne flute and top with Gruet Brut — stir lightly.
Garnish with a long spiral lemon twist and a clipped thyme bundle.
Secret in the Garden Recipe
INGREDIENTS
½ oz lavender simple syrup
1 ½ oz Earl Grey tea
1 large scoop of lemon sorbet
Ice
3 oz Gruet Blanc de Noir
Lavender sprigs and petal float for garnish
INSTRUCTIONS
In a cocktail shaker, combine lavender simple syrup, Earl Grey tea, and a large scoop of lemon sorbet.
Add ice, shake, then strain into serving pitcher.
Add the Gruet Blanc de Noir, stir lightly, and pour into a coupe glass. Garnish with lavender springs and petal float.
Papillon Royale Recipe
INGREDIENTS
4 mint leaves
¾ oz fresh lemon juice
1 oz ginger liqueur
3-4 drops of butterfly pea blossom extract
Ice
5 oz Gruet Deux sparkling wine
Edible butterfly toppers sugared to the glass for garnish
INSTRUCTIONS
In a cocktail shaker, add the mint and dry-muddle.
Add lemon juice, ginger liqueur, butterfly pea blossom, and ice. Shake. Strain into a champagne flute.
op with Gruet Deux, stir lightly, and garnish with edible butterfly toppers sugared to the glass.
Story by Gabe Gomez / Photography by Gabriella Marks / Styling by Alex Hanna
It’s impossible to be in a bad mood while eating a Niçoise salad, especially one with an avocado dressing. The flavors and textures (briny, salty, creamy) fly off the plate with this recipe and will assuredly keep you happy.
What is a Nicoise Salad?
A Niçoise Salad (pronounced “nee-SWAHZ”) is a classic French salad originating from the city of Nice. It’s renowned for its vibrant presentation and fresh, Mediterranean flavors. While variations exist, a traditional salad typically features a bed of crisp greens (often lettuce), topped with a colorful array of fresh or lightly cooked vegetables like ripe tomatoes, blanched green beans, boiled potatoes, and sometimes bell peppers. The key protein components usually include oil-packed tuna (canned or jarred, not fresh seared tuna in the classic version) and hard-boiled eggs. The salad is often finished with briny Niçoise olives, capers, and dressed simply with a vinaigrette.
1 head butter lettuce, torn into bite-sized pieces
2 eggs, hard-boiled and cut to preferred size
4 oz. canned tuna, drained
¼ cup assorted olives
¼ cup radish, sliced
½ avocado, pitted and sliced
1 mini cucumber, sliced
½ cup mini potatoes, boiled and cooled’
¼ red onion, sliced thinly
1 cup green beans, boiled and blanched
¼ cup fresh dill sprigs for garnish
For the dressing:
½ avocado
¼ cup Greek yogurt
1 tbsp. apple cider vinegar
1–2 tbsp. water
¼ cup fresh dill
salt and pepper to taste
Instructions
Add all of the dressing ingredients to a blender and mix until everything is smooth. If the dressing is a little thick, add more water to adjust the consistency.
Arrange all of your salad ingredients in a large bowl and toss with the dressing a few minutes before serving. Sprinkle with flaky sea salt.
When it’s cold, and the sun sets before the workday ends, it can be hard to muster the much-needed energy to get through the entire day. By combining select power foods, you can create a meal that gives you that little extra boost and puts some pep back in your step. This Winter Power Bowl makes use of fresh butternut squash, apple fennel sausage, and walnuts for a hearty dose of protein and plenty of nutritional value. Prepare this bowl for lunch, and you’ll be ready to tackle whatever comes your way.
When is Butternut Squash in Season?
Butternut squash is typically in season from late summer to early winter. The ideal time to harvest butternut squash is when the rind is hard and the stem is dry. As the weather cools, the sweetness of the squash intensifies, making it a perfect ingredient for fall and winter dishes. Hence, the reason it works so well in our Winter Power Bowl recipe. You can discover fresh butternut squash at your local grocery store or by taking a trip to the farmer’s market. We personally recommend farm-fresh squash for the most flavorful and tender option.
This bowl has enough nutrients to keep you moving all day long!
Ingredients
Scale
For the butternut squash puree:
1 butternut squash
1/2 cup water
3 tbsp butter
1/4 cup heavy cream
1 tbsp honey
1 tsp salt
For the bowl:
1 lb apple fennel sausage
1 honeycrisp apple, cut apple into match stick pieces
1/2 cup walnuts, roasted
5–10 fresh sage leaves
Hot honey for garnish
Instructions
Peel and cut the butternut squash into large pieces. Add to a sauce pot and simmer with water, butter, cream, honey, and salt. Simmer until the butternut squash is fork tender.
Using a stick blender, blend together the butternut squash mixture until it is a thick and smooth puree. Set aside.
In a skillet, add a few drizzles of olive oil and heat over a medium-high flame. Add the sage leaves and cook until crispy. Set aside on a paper towel.
Remove the casing from the sausage links and add into the same skillet that you used to cook the sage in. Using a spatula, break up the sausage into bite sized crumbles, and cook until brown and crispy and cooked all the way through. Remove and set aside.
Add butternut squash puree to serving bowls and top with cooked sausage, apple, walnuts, crispy sage and a drizzle of hot honey. Serve.
Recipe and Styling by Anna Franklin Photography by Dave Bryce
This Mediterranean Stew makes substantial use of farm-grown vegetables, homemade marinara sauce, and plenty of seasonings. January puts is in the mood for a month of health and wellness to start off the New Year. Lose yourself in the comforting flavors of cannellini beans, carrots, tomatoes, onion, and kale. It’s a warm dish that’s perfect to hide away from the winter weather as you curl up with a classic novel or a glass of wine.
Why Try a Mediterranean Diet?
The “Mediterrenean diet” refers to a way of eating inspired by the cuisines of Italy, southern France, Greece, Portugal, and Spain. Many of us Americans envy those cultures’ abilities to savor meals without eating tons of processed food. Some of the principles of the Mediterranean diet involve incorporating more vegetables, eating less meat, and replacing salt with herbs and spices. It’s rich in healthy fats, especially from olive oil, nuts, and fish, which can lower the risk of heart disease. While it is a diet, it’s more about mindset and habits than it is about specific weight or food goals. This soup lines up with the ingredients and principles of this focus on the slower pace of life and health and wellbeing.
In a large soup pot add butter, carrots, garlic, onion, shallot, bay leaves, rosemary, and thyme. Cook for a few minutes letting the carrots and onion brown slightly.
Add vegetable broth, tomato bruschetta, marinara sauce, and cannellini beans. Simmer for roughly 1 hour, making sure the carrots are cooked through.
Add chopped kale and basil and simmer just until wilted. Serve.
Notes
Tip: This soup is amazing leftover… maybe even better the next day!
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Chef Don Winkie opened his Plum Borough restaurant 80 Acres in 2014. He’s been cooking up a storm ever since, bringing a palette influenced by his years in Santa Fe and his time working at a local Italian bistro.
Chef Don Winkie’s Plum Borough restaurant is a family affair. His wife, Amy, and son, Elijah, are part of the heartbeat of this warm and intimate place. When Chef Don joined TABLE Magazine for a day of cooking together, his son joined him, eager to share one of his scrumptious dessert creations: Blueberry Cobbler with homemade Banana Ice Cream — the latter made especially delicious with Elijah’s unique way of infusing banana into the body of the ice cream.
What is Cobbler?
Cobbler is an old-fashioned word for an old-fashioned staple of family kitchens across the United States. It’s a mix of fruits, spices, and sugar poured into an oven-proof dish under a luscious cake or biscuit batter and baked until the fruit is rich and bubbly, and the topping is caramelized and golden brown. Try Elijah Winkie’s recipe at home! It will become a go-to dessert for special feasts or for everyday meals.
Scallops have a wonderful way of absorbing and enhancing flavor profiles. Fat, salt, and acid all play a part. They harmonize in this wonderful dish, thanks to harissa and chimichurri, without losing silky texture we all love in a fresh scallop. You won’t want to wait a second longer to make this Brown Butter Scallops recipe.
Choosing the Best Fresh Scallops
When choosing fresh scallops for searing, look for plump, white scallops with a slightly sweet aroma. You want to avoid any scallops that are slimy or have a strong fishy odor. The edges of the scallops should also be firm and slightly translucent. You can also opt for scallops that are uniform in size for even cooking. Additionally, consider the type of scallops. Diver scallops are often considered the best for searing due to their sweetness and texture.
Brown Butter Scallops Recipe
Brown Butter Scallops Ingredients
10-12 large scallops
Harissa spice
1 stick unsalted butter
½ cup finely chopped shallots
5 cloves of garlic, crushed/minced fine
1 Thai green chili minced
¼ cup red wine vinegar
½ tsp shawarma spice
½ tsp za’atar
Salt
Black pepper
1 cup chopped parsley
½ cup of olive oil
Scallops Instructions
To make the chimichurri, place the shallots, garlic, green chili, shawarma spice, za’atar, salt, and pepper in a bowl. Pour red wine vinegar over this and let sit for 5 minutes. Then add the chopped parsley and place in a small blender container. Pulse 2-3 times, before adding the oil. Stir and adjust seasonings as needed.
To make the brown butter, place the stick of butter in a pan on medium low heat and melt. Once the butter is melted, stay close, stirring often. You will first see the butter beginning to foam as the milk solids rise to the top. Keep stirring, watching for the butter to change color. Once you notice the color becoming more golden, you may want to remove it from the heat so it doesn’t burn. Let cool slightly, then pour the browned butter into a container and refrigerate if not using right away.
To make the scallops, first rinse and pat them dry with a paper towel. Then sprinkle as much of the harissa spice as you want on all sides of the scallops. Heat a pan to medium high and add enough brown butter to coat the bottom of the pan.
Place a single layer of scallops, making sure to not have them touch each other in the pan. Let them sit undisturbed for 2 minutes so that they get a golden crust on one side before gently flipping them over to cook for an additional minute on the other side. Generously add more brown butter if needed to spoon over the scallops. Remove the scallops from the pan so that they don’t overcook.
To plate, either spoon some chimichurri over the scallops, drizzling on more melted brown butter to finish or add the chimichurri to the center of a plate, placing the scallops on top, finishing with the melted brown butter.
Recipe by Veda Sankaran / Photography by Dave Bryce
For the Gerasole family, eating and cooking Italian is in their heart. It is in their soul. Escarole and Beans is a dish with humble origins, peasant food in Italy. Made from some of the cheapest ingredients, home cooks just add bread and wine, and feed the family.
”We always had this in our home,” says Chef Jennifer Gerasole. This home cooking staple is now one of the most popular dishes on Girasole’s menu.
Make it a meal by serving it over polenta, or with crusty bread. Add sausage, chicken, or shrimp for a heartier dinner version.
Looking to pair it with a wine? We recommend an Italian or Mediterranean white. Soave or any blend with Garganega works. They are light to medium, dry, lemony, sometimes nutty, but fruity enough to tame the bitterness of the greens. Also try a Vermentino, an aromatic white that’s a little herbaceous and lemony, which will compliment all the elements of this dish. A light-bodied red, like Schiava— dry, fruity, and floral— would also pair well.
Escarole and Beans Recipe
Ingredients
1 bunch escarole
Extra virgin olive oil
1 teaspoon garlic, minced
Salt and pepper, to taste
Chili flakes
1 15-ounce can Great Northern beans
1 cup chicken stock
1/2 cup marinara sauce
Grated Parmesan
Instructions
1. Clean and spin-dry escarole.
2. In large pan, sauté olive oil, garlic, and escarole over medium heat until escarole is slightly wilted and garlic is aromatic. Season with salt, pepper and chili flakes.
3. Add beans, chicken stock and marinara sauce. Simmer on medium heat until soupy.
4. Top with grated Parmesan.
Recipe by Jennifer Gerasole / Photography by Adam Milliron / Styling by Ana Kelly
Welcome to 2024, Pittsburgh! Let’s start the year off right with events filled with all your favorite passions. Are you a sports fan? A book lover? A dancer? No matter what your hobby is, the city has an activity for you.
David Throckmorton is a jazz drummer who leads his quartet with a passionate performance. He has performed worldwide with artists including Maynard Ferguson and David Fiuczynski and now brings his quartet to Pittsburgh for a night of soulful music.
This one’s for the classic book nerds out there! Get your literary expertise ready to enjoy three cocktails famously featured in classic books, plus enjoy a mini charcuterie snack plate. Take a guess at what you think one of these cocktails could be. Here’s a hint, “It’s always shaken, not stirred.”
Teetotal Initiative presents a free and fantastic tasting experience featuring The Open Road non-alcoholic beverages, Athletic Brewing, and Two Frays Brewery. As you sip on your favorite drinks, test your luck in a game of Bingo for a chance to win amazing prizes.
Start off that New Year’s resolution to be more active with a free dance class from Crossbody. Check out an intro Salsa and/or Bachata class, both of which need no experience nor partner. It’s a great way to get some exercise and meet new people.
Celebrate the 2024 Pirates baseball season with this all-day event. Bring the whole family for interactive games and attractions perfect for fans of all ages. Pirates players, alumni, coaches, broadcasters, and mascots will be on-hand for autographs, photo opportunities, and more.
What does your zodiac say about you? Are you a fiery Scorpio with plenty of loyalty and energy? How about an empathetic Cancer with a deep love for the people close to you? Or maybe you’re an expressive Libra who makes friends everywhere you go? No matter which sign you are, horoscopes can be a way to discover more about yourself and how you sail through life and relationships. Much like a horoscope, our Zodiac Cocktails are based on what makes you tick, what flavors you prefer, and what overall vibe you give off through your sign. So get ready to gather your friends and throw a zodiac cocktail party where everyone can bring their sign’s cocktail. You might just learn a little more about each other and yourself along the way!
Leave it to Aquarius to overthink the obvious. At its core, the Paloma is a simple, humble highball with just two ingredients: tequila and grapefruit soda. But an Aquarian, always the innovator, would immediately ask: What if it could be more? They can’t resist making improvements. Because tequila is the most important ingredient in a Paloma, this is where the Aquarian opportunity to tweak and evolve comes in. Plus, the perfect menu for Aquarius here.
Absinthe and necromancy in a cocktail. Pisces, do we have your attention? Prescient Pisceans will be drawn to all the weird vibes the Corpse Reviver #2 has to offer. The fish is ruled by not just one, but two planets. Jupiter, god of abundance, would be happy with a drink with no less than five ingredients. Neptune, god of mystery, would love the dark and intriguing flavor profile. Plus, the perfect menu for Pisces here.
Strong and opinionated Aries should find plenty to endorse in this classic quaff cocktail. The Boulevardier’s “go big or go home” flavor, which comes from use of rye whisky, echoes the life strategy embraced by most Rams. This variation on a negroni is often the topic of heated conversation amongst bartenders and Aries sure won’t shy away from a debate.
The bull of the zodiac, Taurus, may at first appear like a stubborn beast but really they just want to sit quietly in green pastures amongst the clover and dandelions, inhaling the scent of wildflowers from a gentle breeze. Dependable Taurus needs only the quiet luxury of a well-made gin and tonic–it’s something you can find just about anywhere and it’s affordably priced.
Gemini is that girl or guy: the one with the je ne sais quoi the rest of the zodiac just can’t outdo. Or keep up with. Their zest for life makes the Twins a perfect match for the versatility of the daiquiri. In a silly, goofy mood? Try a bright pink strawberry daiquiri. The mercurial moods of most Geminis will create openings for all of the above at one time or other so keep the bar cart well stocked.
The margarita is well-loved by just about everyone for its ability to bring people together. Compassionate, understanding Cancer is sure to relate. To Cancer, “midnight margaritas” a la Practical Magic is their idea of a perfect time: dancing around a beautiful kitchen, pouring drinks for their loved ones by the light of the moon, and a communal attempt to cope with how unhinged life seems to be. Plus, the perfect menu for Cancer here.
Leos are fiery creatures filled with passion, fueled with self-confidence, and unafraid of being the center of attention. Could there really be any other drink to represent the lions of the zodiac than the Aperol Spritz? Leo is already daydreaming about their starring role in a stunning film about life and love in the Italian countryside. Similarly, the spritz is no stranger to the spotlight. Plus, the perfect menu for Leo here.
Classic gin martinis are one of the most under appreciated cocktails out there. It takes time to select and perfect the ingredients and methods required for an impeccable gin martini. Meticulous Virgo will no doubt have mastered this meditative ritual: the perfect cocktail party cannot proceed without a martini. A very Virgo pro tip: make a large batch of martinis ahead of time. Plus, the perfect menu for Virgo here.
Fun, flirty, and aesthetically pleasing Libra couldn’t be represented by any drink besides the lovable Cosmopolitan, immortalized in HBO’s Sex and the City. The cocktail embraced by fictitious NYC socialite Carrie Bradshaw (canonically a Libra!) is the obvious choice for the sign ruled by Venus, the authority on all things relating to love and beauty. Plus, the perfect menu for Libra here.
Though they may be a water sign, Scorpio when provoked is notoriously fiery. Still, it’s not all battle and brooding with Scorpios. There’s deep attachment and loyalty. The Scorched Earth would be like any other Negroni variation were it not for mezcal and amaro. Both mezcal and amaro have rich history in their respective cultures for being closely guarded family secrets–something staunch and loyal Scorpio can relate to. Plus, the perfect menu for Scorpio here.
What better way to get the party started than putting an espresso martini into the hands of a Sagittarius? They appreciate the bright, social side of things, but also something more nuanced and complex. That’s why we’ve altered the traditional espresso martini a bit. In this version, Maggie’s Farm coffee liqueur and Averna elevate this classic into something special that all the signs of the heavens will adore. Plus, the perfect menu for Sagittarius here.
Hardworking, ambitious Capricorn sometimes takes a minute off to appreciate the finer things in life, and a Black Manhattan is just that. The usual sweet vermouth, however, is too easy for the rock-climbing goat, so we instead suggest Averna, which provides a luxurious flavor that more than holds its own against rye whisky. Plus, the perfect menu for Capricorn here.
Story and Recipes by Kait Fellers Styling by Star Laliberte Photography by Laura Petrilla
