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Betty Wedman-St Louis offers nutrition value of lettuce and some tasty sounding recipes

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<p>We will add new fall offerings to our menu at Cork starting Oct 1. One new item we are very excited about is our Blackened Red Snapper with sweet potato and crab hash. It&#8217;s a beautiful blend of flavors that complements the slightly sweet, yet mild, taste of the fish. Red Snapper is lean and moist with a firm texture and a flavor that holds up well to a variety of spices. We&#8217;re pairing it with sweet potato and crab hash, a unique twist on a classic comfort food. If you&#8217;re not sure about using snapper, just substitute your favorite fish. Enjoy!</p><p>BLACKENED RED SNAPPER</p><p>2 red snapper filets, skin on, 6 to 8 ounces each</p><p>Cajun or Blackening seasonings (cayenne pepper, onion powder, smoked paprika, salt, garlic powder, thyme, oregano)</p><p>5 tablespoons extra-virgin olive oil</p><p>SWEET POTATO &amp; CRAB HASH</p><p>1 large sweet potato peeled, diced and blanched for 60 seconds or until soft.</p><p>&#189; to 3/4 cup of lump crab meat, depending on size of potato</p><p>1 teaspoon fresh red pepper, diced</p><p>1 teaspoon julienned baby spinach</p><p>1 teaspoon butter</p><p>Salt &amp; pepper</p><p>Juice of &#189; lemon</p><p>VINAIGRETTE</p><p>1 cup extra-virgin olive oil</p><p>1 clove garlic, minced</p><p>8 spinach leaves, chopped</p><p>4 sprigs parsley, chopped</p><p>4 sprigs cilantro, chopped</p><p>Juice of 1 lemon</p><p>Score the skin on the snapper 4 or 5 times to avoid curling. Season flesh side with a mix of Cajun seasonings. Saut&#233; in a pan on high heat with 5 tablespoons of extra-virgin olive oil &#8211; seasoned flesh side down. Just sear and then bake for 8 minutes in a 400 degree oven.</p><p>Saut&#233; sweet potatoes and red peppers in butter till warm. Toss in crab, spinach and add salt and pepper to taste and stir until all is heated.</p><p>Mix the extra-virgin olive oil and lemon juice, whisk in the garlic and all of the fresh spices. Spoon some of the vinaigrette on each plate. Add as much or little as you&#8217;d like; the vinaigrette adds great flavor, but may be a bit too strong in flavor for some tastes. Place the hash and snapper on a dinner plate. Add 1/2 grilled lemon to the top of the snapper for extra flavor.</p><p>Cork Bar &amp; Restaurant is located at 463 Madison St., Wilkes-Barre. Visit Cork online at www.corkdining.com.</p><style>
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<div class="neCaption">Ruth Corcoran </div></div><div class="metaInfo"><photo0>https://www.timesleader.com/wp-content/uploads/2015/09/web1_ruth.corcoran.jpg</photo0><caption0>Ruth Corcoran </caption0><photoCredit0></photoCredit0></div><div class="neFile"><img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2015/09/web1_Snapper.jpg">
<div class="neCaption">Red Snapper is lean and moist with a firm texture, Ruth Corcoran says, and a flavor that holds up well to a variety of spices. The menu at Cork will feature this fish with a hash of sweet potato and crab. </div></div><div class="metaInfo"><photo1>https://www.timesleader.com/wp-content/uploads/2015/09/web1_Snapper.jpg</photo1><caption1>Red Snapper is lean and moist with a firm texture, Ruth Corcoran says, and a flavor that holds up well to a variety of spices. The menu at Cork will feature this fish with a hash of sweet potato and crab. </caption1><photoCredit1>Ruth Corcoran Photo </photoCredit1></div></div>
<div class="metaInfo"><bylineMeta><p>By Ruth Corcoran</p><p>Chef&#8217;s Corner</p></bylineMeta></div><div class="metaInfo"><shirttailMeta><p>To reach Ruth Corcoran at Cork Bar &amp; Restaurant, call 570-270-3818 or visit www.corkdining.com.</p></shirttailMeta></div>

Sweet potato and crab hash nicely complements blackened red snapper