Succotash
Makes 4 servings
(2 cups per serving)

Ingredients:
2 cups of lima beans
4 cups of fresh corn, cut off of cobb or frozen unthawed
1 large red pepper, chopped
1 red onion, chopped
1 cup of turkey andouille sausage
1/2 teaspoon of Old Bay Seasoning
1/4 teaspoon of crushed black pepper
1/4 teaspoon of chipotle powder (optional)
2 cloves of fresh minced garlic
2 tablespoons of olive oil (divided)
1 cup of white balsamic vinegar or apple cider vinegar
Salt & pepper to taste

Directions:

In a large pot, cook the lima beans in water until tender. (10-15 minutes.) Drain and set aside.

While the beans are cooking, prepare the rest of the ingredients. 

Chop up the onion, pepper and minced garlic and add to bowl.

In a large pan over medium heat. Add one tablespoon of olive oil. Swirl to coat and add the turkey sausage along with the old bay seasoning, chipotle powder (if using) and fresh minced garlic. Cook for 3-4 minutes until slightly browned.

To the pan, add the onion, pepper and minced garlic. Cook for another 3-4 minutes. Add the corn and cooked lima beans.

Add the vinegar to the pan and cook until it reduces. (Should take 3-4 minutes.) 

Add the remaining 1 tablespoon of olive oil. Toss to combine. Check for seasoning and add salt and pepper to taste. Serve.

Most of us think of sangria as a refreshing alcoholic drink to enjoy in the warmer months of the year, but I love it anytime of the year. 

I've leaned back on drinking alcohol and only have it on occasion. But, I love the fact that traditional sangria incorporates red wine which is full of antioxidants.

One way I got around this so I can enjoy often,  is by replacing  the red wine with hibiscus to give this drink its deep red color. Hibiscus, just like red wine, is full of antioxidants and  also imparts a fruity and tart flavor which compliments this drink with the additional fruit added.

Hibiscus also goes by the name of sorrel (popular ones are from Jamaica) which you can find easily in Caribbean markets.

Enjoy! 

 
Ingredients:
(Makes (8 ) 1 cup servings

1 1/2 cups of dried hibiscus/sorrel
8 cups of spring water
3 tablespoons of goji berries
2 Fuji apples or Gala apples, chopped
3 small mandarin oranges or tangerines, thinly sliced
2 sticks of cinnamon
8 teaspoons of elderberry syrup
Ice for serving

Directions:
Place the hibiscus into a large heat resistant bowl. Boil the spring water and then pour over the hibiscus. Allow to sit and steep for 1 hour.

While the mixture is steeping, add to a large pitcher, the goji berries, apples and sliced oranges or tangerines and the cinnamon sticks.

Once the brewed mixture has steeped,  place through a strainer to  separate the hibiscus and then add to the pitcher with sliced fruit.
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To serve, place a couple of thick ice cubes in a glass and pour in a cup of sangria along with pieces of the fruit. Stir in 1 teaspoon of elderberry syrup to finish. Makes 8 1 cup servings.

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