My Favorite Way to Drink Juice

I admit that I stole this recipe from the Haymarket Cafe in Northampton, Mass. It was so good that when I took the first sip, I inadvertantly said aloud "holy shit!"... much to the embarrassment/entertainment of MZ and the barista. I think that's a compliment though, don't you? Anyhow, this is my version of the "What's Up, Doc?":

one banana
two carrots
1/2 cup vanilla soy milk
4 ice cubes
one dollop plain yogurt
honey to your taste
2 pinches cinnamon
1/2 scoop vanilla protein powder**
1 Tbsp flax seed oil**

** my additions, and not at all necessary for the deliciousness of this drink

blend it all up and there ya go! it will have you inadvertently spouting expletives. though hopefully not in public, like me. oh, and the glass in the photo is a shoutout to my mpls peeps. you get a free pint glass from the Uptown Bar & Cafe when you order their big bloody marys or screwdrivers. we used to go there almost every weekend for brunch...guess how many glasses i have in my collection...

A Little Something for Salmon

Sorry to have been away from the Table for so long... i've not home much the past month or two to do any posting (or much cooking), but i've got a bunch of recipes (and photos!) just ready for sharing at the Table, so keep checking back...

for now, i've got a recipe for a sauce for salmon that is so yummy, it works on the sides too. i'm a huge fan of sauces (usually i say, if there's nothing to dip it in, then why bother eating it?). This is especially good in summer b/c the sauce is great with fresh asparagus or green beans too. Last night i made it with green beans and red potatoes from my local Grower's Market. I pan-seared the salmon (my favorite way, because of the nice crunch it makes on the top).

The Saucey Sauce:
2 shallots (although I used a small onion and 2 cloves garlic b/c that's what came in my CSA box this week)
rosemary (the leaves off maybe 2 full stems...i don't think you can overdo rosemary)
4 Tbsp butter (best is Amish roll butter, of course...though these days i'm using Smart Balance...but never for guests)
juice of two lemons (but i like a lot of lemon, you might only want one)
1/2 cup white wine (i guess it should be dry, but i use whatever i have in the house)
salt & pepper

In the pan you used to sear the salmon, melt the butter, add the shallots (or whatever) and rosemary and lemon juice, bring it to a simmer and add the wine...leave on heat until the wine cooks off... drizzle over salmon, potatoes, and beans.