How about something light and refreshing for dinner tonight? Green is a traditional salad color but in the warm weather
It's Not Easy Being Green. (Click the link to hear Kermit sing.)
In the summer though, you might want your salad to be more like "splashy sparkles in the water." No offense, Kermit, but summer salads need more splash!
Florida Shrimp Salad
(serves 4)
1/2 c balsamic or red wine vinegar
3 T chopped fresh Italian parsley
3 T chopped tomatoes
1 c olive oil
1 lb lettuce (bibb, romaine) washed, patted dry and torn into pieces
1 med zucchini cut into matchstick size pieces
3 medium red or yellow bell peppers, cored, seeded and diced
1 lb peeled and deveined cooked shrimp cut into small pieces
(substitute cooked salmon or scallops if desired)
Mix together vinegar, parsley and tomatoes. Whisk in oil and let stand for 20 minutes.
Mix greens with half the tomato dressing. Toss zucchini, peppers and shrimp with remaining dressing. Add to greens.
Sprinkle with pepper, if desired.
Smoked Salmon Pasta Salad
(serves 4)
12 oz. tri-color rotini
Creamy Mustard Sage Dressing (see below)
12 oz. smoked salmon, flaked
15 snow peas, julienned
4 green onions, thinly sliced
1 large red bell pepper, julienned
Cook pasta in salted water until al dente. Rinse pasta in cold water and drain well.
Toss pasta with dressing and add remaining ingredients. Toss until mixed well.
Creamy Mustard Sage Dressing
(makes 1 cup)
1/2 c. low fat mayo
1/4 c. nonfat plain yogurt
1 T Dijon mustard
1-2 cloved minced garlic
1 T dry rubbed sage
2 t lemon juice
1/4 t ground pepper
1/3 c. lowfat milk
Mix mayo, yogurt, mustard, garlic, sage, lemon juice and pepper until smooth. Slowly stir in milk.
Don't forget to share your recipes on our social media platforms or email them to
chelsi@kathleenscatch.com to be featured on our #seafoodsunday!
Oyster Myths
Have you ever heard that you should never eat oysters in months without an R? May, June, July and August are often erroneously accused of producing unhealthy oysters. This idea was first put forth by William Butler in 1599. He wrote, "It is unseasonable and unwholesome in all months that have not R in their name to eat oysters." I'm not certain of the quality of oysters in 1599, but I am sure that oysters in the summer in 2021 are healthy and very delicious. It is true that oysters spawn in warmer weather so there is a greater chance that you might find a thinner, more translucent oyster in your dozen during the summer. But they are all perfectly, deliciously healthy to eat.
All of the oysters we sell are the same species, Crassostrea Virginica, and grow from the Chesapeake Bay up into Canada's Maritime Provinces. So why would you choose one oyster over another if they are all the same species?
The environment an oyster grows in has a great impact on the oyster's flavor.
1. Cold water slows an oyster's metabolism allowing them to store glycogens which make the oyster sweeter.
2. The higher the salinity of the water, the cleaner an oyster tastes as opposed to an oyster raised in brackish water.
3. Fast moving tides feed an oyster more often making those oysters meatier than ones from slower tides.
4. Variances in nutrients and the photoplankton that the oysters feed on can change their flavor.
Want to explore more? Here are some of the oysters available at Kathleen's Catch this weekend (while supplies last). Pick out a few, call ahead and we will put them aside for you. (Oyster shucking is only available with advance notice.)
James River
(available at Brookhaven & Milton markets)
Norfolk, Virginia
These have a mild brininess, plump meats, and very mild flavor
Blue Points
(available at all markets)
From the Norwalk area of Connecticut.
These are the most well-known and probably the least flavorful of our oyster selection
Beausoleil
(available at all markets)
New Brunswick, Canada
Small oysters and slow growing, very uniform shape.
This is a good starter oyster - clean tasting and salty.
Va Va Voom
(available at Brookhaven market)
Boston, Virginia
Flavor profile: Slightly briny oyster with buttery flavors; clean finish
Now that you have your oysters, what are you going to do with them?
If you are eating them raw, we have our famous Catch cocktail sauce for you!
You could also put together a traditional French oyster sauce called a mignonette with shallots, garlic and olive oil.
If eating raw oysters is not your thing, try baking them with a stuffing made from a mix of andouille (ours is great!), onion, celery, bread crumbs, and butter. Chop it, mix it up, top the oysters and bake until brown.
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