Healthy Mocktail Shots

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-

June 7, 2023

4 glasses of different sizes almost filled with green, red, and orange-colored healthy shots. Best Mocktail Recipes

Ah, mocktail shots, the alternative to their spirited counterparts without an ounce of regret or debaucherous proof on Instagram, all while keeping your well-being intact. These concoctions are a masterful blend of nature’s finest gifts — succulent fruits, fragrant herbs, and sweetness. With each sip, your senses are transported to a world where vibrant flavors linger harmoniously. So raise your glasses to these health-conscious mocktail shots, a toast to savoring life’s pleasures without compromise, all in the name of wellness and happiness. Chin-chin!

What’s In Our Round of Mocktail Shots

Make each one on their own, or serve as a round of shots together for a glass-clinking that won’t leave you felling less than your best. We’re serving up a Green Juice Mocktail shot, a Turmeric Ginger Health Shot, a Bloody Mary mix (to ration out into shots), and a Green Smoothie shot. They’re as multi-colored as they are delicious! If you find yourself hooked on wellness shots, there are also many options out there to try.

Print

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Healthy Shots: Mocktail Recipes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Author: Reid Putlitz

Print Recipe

Description

A lineup of shots with more nutritional value than your average vodka shot.

Ingredients

Scale

For the Green Juice Mocktail Shot

1 cup of fresh spinach
8 kale leaves (stalks included)
4 fresh basil leaves
1 cucumber
1 lime
1-inch piece of fresh ginger
2 pears
4 oz fresh pineapple
1 can of pineapple or grapefruit Spindrift
Mint for garnish

For the Bloody Mary Shot

3 cups Muir Glen fire-roasted tomatoes, drained
3 tbsp lemon juice
1 tbsp grated horseradish
2 tbsp vegan Worcestershire
1 tbsp fresh grated garlic
2 tbsp Tabasco sauce
1 ½ tsp celery salt
1 tbsp Old Bay seasoning
1 tsp coarse ground black pepper
½ cup pickle brine

For the Turmeric Ginger Health Shot

6 oz fresh Ginger root
6 oz fresh turmeric root
3 oz fresh squeezed lemon juice
Pinch of Cayenne

For the Green Smoothie Shot

1.5 oz kale
1.5 oz spinach
3.6 oz banana
2 pitted dates
10 oz coconut water
A handful of ice

Cook Mode

Prevent your screen from going dark

Instructions

For the Green Juice Mocktail Shot

Juice all veggies, fruit, and greens together using the cucumber to push through the basil, spinach, and kale.
Freeze juice in a round ice cube mold.
Place the ice cube in a low ball cocktail glass and fill the glass up half full of Spindrift.
Garnish with fresh mint. Serves 1.

For the Bloody Mary Shot

Drain the tomatoes and puree in a blender.
Mix in all other ingredients.
Use Old Bay seasoning on the rim.
Garnish with reckless abandon. Serves 6.

For The Turmeric Ginger Shot

Juice the ginger and turmeric together.
Add lemon juice and cayenne to the ginger and turmeric juice.
Add one drop of oil of oregano oil. (Makes 10 oz; suggested serving size is 2 oz)

For the Green Smoothie Shot

Freeze contents of smoothie kit (kale, spinach, banana, and dates).
Combine contents with ice and coconut water into a blender and blend until smooth. Serves 1.

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Recipes by Reid Putlitz
Photography by Josiah Hull
Styling by Laura Goble

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Manzanilla y Fresas

By

Gabe Gomez

-

June 5, 2023

0

single cocktail glass with flowers sitting inside the glass and around the base. — Cocktails at Gruet Tasting Room in Santa Fe

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 traditionnelle sparkling wines, made with traditional French methods. Gruet produces several sparkling wines, primarily Pinot Noir- and Chardonnay-based, making them 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.

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.

Manzanilla y Fresas

INGREDIENTS

¾ oz elderflower liqueur
6 sage leaves
2 oz chamomile tea
2 ¼ oz Gruet Sauvage Rose
Chamomile flowers for garnish

DIRECTIONS

In a cocktail shaker, add the elderflower liqueur and sage leaves. Muddle, then add chamomile tea, ice, and shake. Fine-strain into a Nick and Nora or coupe glass, top with Gruet Sauvage Rose, and garnish with fresh chamomile flowers.

Story by Gabe Gomez / Photography by Gabriella Marks / Styling by Alex Hanna/ Recipe by Daniel Gutierrez and Noemi Leon

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Buttered Mushroom Tartine

By

Gabe Gomez

-

June 5, 2023

0

The art of tartine making is something that every home cook should perfect. It can be a quick meal with endless flavor and ingredient combinations or a singular tried and true recipe perfected through repetition. TABLE recipe developer and stylist, Anna Calabrese, shares her recipe for Buttered Mushroom Tartine, and we couldn’t be more in love; salty and savory, we love it with a little vinegary Escabeche for that extra crunch!

Buttered Mushroom Tartine

INGREDIENTS

For the pesto:
¼ cup sage leaves
½ cup raw kale
1/3 cup shelled pistachios
1/3 cup grated parmesan cheese
½ cup olive oil
salt and pepper to taste

For the mushrooms
1 lb. button mushrooms
¼ cup balsamic vinegar
4 tbsp. butter
½ teaspoon garlic salt
1 loaf bread
6 oz. goat cheese
4 oz. fontina cheese

INSTRUCTIONS

To make the pesto, process the sage, kale, pistachios, parmesan, oil and salt in a small food processor until combined. Stir in the crushed red pepper flakes. Set aside.
Preheat oven to 425 degrees F.
Heat 1 tablespoon butter + 1 tablespoon olive oil in a large skillet over medium heat. Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown. Add the balsamic vinegar and continue to cook until the balsamic glazes the mushrooms, about 2-3 minutes. Keep warm.
Meanwhile, mix the remaining butter with the garlic salt in a small bowl. Spread the butter onto one side of each piece of bread and place on a baking sheet. Bake for 5-8 minutes or until lightly toasted. Remove the toast and spread with pesto and goat’s cheese. Top with shredded fontina cheese. Place under the broiler for 1–2 minutes or until the cheese is melted and golden. Top with the mushrooms to serve.

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

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Spicy Pan-Fried Salmon

By

Gabe Gomez

-

June 5, 2023

0

The International Folk Art Market is a platform for artists to share their crafts and stories, but it is also a place where people come together to celebrate the beauty and diversity of our world.

Like IFAM itself, sharing a meal is a reminder of the power of food and community to bring people together and create meaningful experiences that will be remembered for years to come. TABLE’s online editor, Gabe Gomez, took part in a dinner prepared by some of IFAM’s artists from India. This recipe is a recreation of some of the delicious fare cooked by by Abdulaziz Khatri of Sidr Crafts, one of IFAM’s veteran textile artists.

Spicy Pan-Fried Salmon

INGREDIENTS

4 boneless salmon filets, skin-on
Pinch of salt
Pinch of freshly ground pepper
2 tbsp ginger
1 tsp ginger, mashed in mortar and pestle
1 tsp garlic, mashed in mortar and pestle
2 tsp garam masala
1 tsp ground cumin
1 tsp coriander powder
1 ½ tsp turmeric powder
1-1 ½ tsp ground cayenne
2 tbsp lemon juice
1 tbsp water
2 tbsp EVOO

DIRECTIONS

Clean and dry the salmon filets, removing any bones.
Combine salt, black pepper, ginger and garlic paste, garam masala, cumin, coriander powder, turmeric powder, cayenne, lemon juice, and water. Mix well.
Add the salmon to the mixture and coat the entire fillet. Fish can marinate for 2-24 hours. We recommend marinating overnight for the best results.
Remove excess marinade from the fish. Heat the oil in a skillet over medium-high heat. Pan-fry fish for 4 minutes on each side. It’s always best to lower the heat to avoid burning the marinade, which can make the spices bitter.
Transfer the fish to a clean platter or plate to rest. The fish will continue to cook when it’s off the skillet.
Enjoy the fish with fresh cucumber wedges and rice with a little lemon squeeze.

Story and Recipes by Gabe Gomez / Photography by Tira Howard

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Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde

By

Gabe Gomez

-

June 4, 2023

0

christine-siracusa-vzX2rgUbQXM-unsplash — Delicious steak tacos for the win

Flank steak is an incredibly versatile cut of beef. We enjoy it grilled on a BBQ with a little salt and pepper to a perfect medium rare. Pair it with a fresh salsa verde and your choice of corn or flour tortilla, and weekday taco night just moved over to Sunday dinner.

Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde Recipe

INGREDIENTS

For the tomatillo salsa:

2 lbs tomatillos
1 large white onion
4 serrano chiles
4 cloves garlic
1 small bunch of cilantro
2 tbsps olive oil
1 lime
Pinch of cumin
Pinch of salt

For the flank steak:

Flank Steak
2 lbs flank steak
2 tbsps olive oil
Pinch Kosher salt
Freshly Ground Black Pepper

INSTRUCTIONS

For the tomatillo salsa:

Preheat oven to 450 degrees
Remove the tomatillos from the husk and rinse
Cut the onion into large rings
Rinse serrano chiles, remove the stems
Roast garlic inside its husk
Add ingredients to bowl with oil, salt, and cumin. Mix well and place on a baking sheet.
Roast the vegetables for 15 minutes. Remove from the oven and cool
In a blender, add roasted vegetables, cilantro, and lime; squeeze garlic from the husk and add to the blender.
Blend for 10 seconds
Add the salt to taste

For the flank steak:

Remove steak refrigerator; set on the counter for 30-40 minutes before grilling
Rub the steak with oil and season with salt and pepper.
Set your gas grill on high to sear marks on the steak; lower the temperature and cook to the desired temperature (medium rare is encouraged).
If using a charcoal grill, move the steak away from direct heat once seared and cook to temperature in indirect heat.
Remove steak when done and let it rest for 15 minutes
Warm flour or corn tortillas on the grill. Cut steak, add salsa, and enjoy.

Recipe by Gabe Gomez / Photograhy by Christine Siracusa

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

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Turmeric Lemon Beignets and National Donut Day in New Mexico

By

Gabe Gomez

-

June 2, 2023

0

Today, we honor none other than National Donut Day! Whether you’re a fan of the classic glaze beauty, the whimsical creation with rainbow sprinkles, or the innovative fusion of flavors that challenge the boundaries of traditional donut lore, there’s a donut out there for every palate and persuasion. And if you need more than donuts, try our recipe for Turmeric Lemon Beignets!

National Donut Day in New Mexico

Craft Donuts & Coffee

Nestled in a parking lot across the street from the Roundhouse in Santa Fe, where creativity and artistry thrive, you will find Craft Donuts & Coffee. This place is a haven where the mastery of donut-making takes center stage. Prepare to fall in love as they work their magic right before your very eyes, crafting fresh and irresistible donuts like the S’mores with Chocolate glaze with graham cracker crumbs with a marshmallow drizzle, or the Turtle, a chocolate glazed donut topped with crushed pecans and drizzled with caramel, that are sure to awaken your senses. And for those seeking a delightful departure from the world of coffee, indulge in an Italian soda that will transport you to a realm of sweet bliss.

Rebel Donuts

Albuquerque’s Rebel Donuts is no ordinary establishment. It’s an expedition into the unknown, a rebellious rendezvous for your taste buds, where they fearlessly push the boundaries of tradition, presenting a kaleidoscope of unique and unexpected combinations that cater to both the daring adventurers and the die-hard classic donut aficionados. Whether you yearn for the comforting embrace of a classic glazed donut or crave the adrenaline rush of a Breaking Bad inspired Blue Sky donut or an Apple Green Chile Fritter, Rebel Donuts delivers a flavor experience that transcends the realm of imagination.

Whoo’s Donuts

Ah, Whoo’s Donuts, where the commitment to craftsmanship shines bright. Each delectable creation is meticulously crafted from scratch in Santa Fe using only the finest “clean” ingredients. The result? A donut that transcends the ordinary, a symphony of freshness and delight that lingers in your memory long after the last crumb is savored. Here, you will discover an extensive array of flavors that cater to both the traditionalists and the trailblazers of taste.

For those seeking a taste of nostalgia, the classics like raised glaze and Boston crème await. Among the modern classics that grace their stage, one stands out as a beacon of culinary brilliance—the pistachio cake with white chocolate lemon ganache. And let us not forget the crowning glory of Whoo’s Donuts—the blue corn blueberry lavender donut. This work of art encapsulates the very essence of New Mexico, weaving regional ingredients into a tapestry of pure delight.

Our Turmeric Lemon Beignets Recipe

Are donuts, not your thing? Turmeric Lemon Beignets is a twist on the classic beignet recipe that combines the vibrant flavors of turmeric and lemon to create a unique and unforgettable treat. These fluffy, golden squares of fried dough are a true delight for the senses.

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