submitted by Tricia Helfer
Lychee Martini
I do love a good martini, usually straight up with a lemon twist, but once in awhile I desire one with a little sweet. I first had the lychee martini at the Four Seasons Hotel Bar in Los Angeles and loved it. Here’s my trial by error attempt that I found at home by buying canned lychees at the grocery store. Enjoy, and drink responsibly!
Ingredients:
2 oz Belvedere Vodka (or whichever vodka you prefer)
1 oz club soda
1⁄2 oz canned lychee juice (or 1 oz if you prefer a little sweeter)
Directions:
Mix in a shaker with ice, then pour into martini glass and add 2-3 lychees to soak in while you enjoy your martini, and then pop in your mouth as a treat at the end.
Thai Coconut Corn Chowder, with fresh chili & lime
Recipe by Purple Carrot
I’ve been a vegetarian for 20+ yrs but found myself falling into a basic routine and cooking the same couple of things. I decided to learn a bit more about vegan cooking so signed up for Purple Carrot delivery service. They supply you with all the ingredients in the proper proportions, along with recipes. All the recipes have been delicious but this soup is a favorite of mine, and it’s quick and easy to cook. If spice is not your thing, use only half of the Thai chiles! Enjoy.
Serving size: 2 people
Cook time: 30min
Ingredients:
1 onion
1 red bell pepper
1 yukon gold potato
1 lime
2 fresh Thai chiles
1 tbsp green curry paste
2 cups corn kernels
2 cans coconut milk
2 scallions
fresh cilantro
Directions:
Peel & chop the onion. Deseed & chop the bell pepper. Dice the potato into ¾" cubes. Halve the lime & cut on half into wedges. Mince the chiles.
Place a large pot of medium-high heat with 1tbsp vegetable oil. Once hot, add the chopped onion, chopped bell pepper, and just half the minced chili. Cook until the onion is translucent & softened, about 3-5 min. Add the green curry paste & cook, stirring frequently, until fragrant, about 1 min.
Add the diced potato, corn kernels, both cans of coconut milk, and 2 cups of water to the pot. Bring to a boil, and reduce heat to low. Simmer the chowder until potatoes are fork tender and the coconut milk has thickened slightly, about 8-10 min.
Thinly slice the scallions. Roughly chop the cilantro. Add juice from half the lime to the chowder and season with 1 tsp of salt. Taste and add more salt if necessary. Ladle the chowder into two bowls. Top with sliced scallion, chopped cilantro, and remaining chile. Serve with lime wedges.