4 Sestras Bistro to Go Offers a Unique Menu of Fresh, Healthy Meals

It’s very easy to see January Nutial is passionate about what she does for a living.

Originally from Ohio, January grew up loving food and cooking, but she really didn’t originally think that was a career option.

“I studied business in college and went to work for my family’s packaging business,” January says. “But, in the back of my mind, I always, always wanted to be a chef.”

January and her mom, Jan, moved to the Cape in 2005. It was then that January decided to follow her dream, and she enrolled in culinary school in Sarasota, commuting long hours for several years.

She worked for Charles Mereday in Naples and at South Seas Resort on Captiva before deciding to go out on her own.

4 Sestras Bistro to Go came about by a leap of faith after a long road trip, and it’s partially named for the love of a favorite TV show.

“My mom and I always wanted to have a restaurant—something of our own. We were driving back from Chicago, and were just joking around about the idea,” January says. “My mom has always been my biggest supporter, so we just decided to do it. Go for it! Then things really just fell into place. We’ve been really lucky.”

The name “4 Sestras” actually comes from January and Jan’s love of the TV series Orphan Black. Meaning “four sisters,” the sisters involved here are January, Jan and their two beloved dogs, Presslie and Gracie.

January was nice enough to share some of her favorite gourmet recipes so you can try them at home. Don’t feel like cooking? You can always stop in at 4 Sestras Bistro to Go.

4 Sestras Bistro to Go

1615 SE 47th Terrace

Cape Coral, Florida 33904

239.800.5432

4SestrasBistro.com

Miso Glazed Salmon with Asian Noodle Salad

Serves 4

Ingredients

4 salmon filets, 6 ounces each

1/2 cup miso glaze (see recipe)

12.8 ounces organic udon noodles, dry

1/2 cup shelled edamame

1 carrot, shredded

2 cups purple cabbage, shredded

1 red bell pepper, seeded and sliced

1 cup cucumber, seeded and sliced

1/4 cup scallions, chopped

1/2 cup sliced almonds

2 cups orange sesame vinaigrette (see recipe)

Directions

1. Preheat oven to 350 F.

2. Cook udon noodles according to packaging instructions then shock in ice water to stop the cooking process. Once noodles have cooled completely, drain.

3. Combine cooked noodles, edamame, carrots, cucumbers, red peppers, cabbage, almonds and vinaigrette in large bowl and toss to incorporate. Set aside.

4. Season both sides of salmon with salt and pepper and saute over medium-high heat until both sides are golden brown, approximately 2 minutes on each side.

5. Spoon miso glaze over salmon and finish cooking in preheated 350-degree oven, approximately 5 minutes.

6. Remove salmon from oven and serve over Asian noodle salad. Spoon warm glaze over salmon and top with scallions.

Miso Glaze
Yield: 1 cup

Ingredients
1/2 cup brown sugar
1/8 cup light soy sauce
1/4 cup miso paste (fermented soybean paste)
1/4 cup rice wine vinegar

Directions
Combine all ingredients in saucepan and cook over medium heat, stirring occasionally, until brown sugar has dissolved.  

Orange Sesame Vinaigrette
Yield: 1 quart

Ingredients
3/4 cup orange juice
2/3 cup rice wine vinegar
1/4 cup light soy sauce
1/4 cup honey
1/4 cup fresh lime juice
3/4 cup peanut butter
1 tablespoon garlic, chopped
1 tablespoon shallots, chopped
2/3 cup vegan sweet chili sauce
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup sesame oil
1/2 cup olive oil

Directions

1. Combine orange juice, rice vinegar, soy sauce, honey, lime juice, peanut butter, garlic, shallots, sweet chili sauce, salt and pepper in blender and pulse until smooth.

2. Slowly add sesame and olive oil to emulsify.

Spinach & Quinoa Salad
Serves 4. Vegan

Ingredients
2 pounds baby spinach
1 cup quinoa, cooked according to package instructions
1 cup edamame, shelled
3/4 cup dried cranberries
1/2 cup pumpkin seeds, toasted
1/2 cup roasted peanuts
2 cups orange sesame vinaigrette (see recipe)

Directions

Combine all ingredients in large bowl. Toss and serve immediately.

Roasted Vegetable Plate
Serves 4. Vegetarian

Ingredients
2 zucchini, cut into 1/2-inch slices
2 yellow squash, cut into 1/2-inch slices
2 portobello mushroom caps, cut into 1/2-inch slices
1 red onion, halved and cut into 1/2-inch slices
1 heirloom tomato, large dice (8 pieces)
5 garlic cloves, cut in half (plus 2 teaspoons chopped for sauteed spinach)
10 sprigs fresh thyme, leave on stems
1 pound baby spinach
1/4 cup white wine
1/2 cup extra-virgin olive oil
4 polenta cakes (see recipe)
1 cup vegetable or canola oil for pan frying
2 cups tomato ragout (see recipe)
1/2 cup fresh Parmesan, shaved

Directions

1. Preheat oven to 475 F.

2. In large bowl, combine zucchini, squash, mushrooms, red onion, tomatoes, garlic and thyme. Toss with olive oil and transfer to a sheet tray lined with parchment paper. Arrange vegetables to form a single layer on tray. Sprinkle liberally with kosher salt and pepper. Roast in preheated oven until vegetables begin to brown, approximately 8 minutes.  

3. Heat vegetable/canola in medium saute pan over medium heat. Pan-fry polenta cakes, turning halfway through cooking to brown each side, approximately 8 minutes total cooking time. Transfer to plate lined with paper towels to soak up any extra oil. Sprinkle hot polenta cakes with kosher salt and set aside.
 

4. Saute baby spinach in large pan with extra-virgin olive oil and chopped garlic. Once spinach is just wilted, add white wine and toss to deglaze. Transfer to paper towel-lined plate to drain excess liquid.

5. Toss sauteed spinach with roasted vegetables (thyme stems and garlic cloves discarded). Serve over polenta cake and top each plate with tomato ragout and shaved Parmesan.

Polenta Cakes
Vegetarian

Ingredients
1 cup dried polenta
1/2 teaspoon garlic, chopped
2 cups heavy cream
2 cups water
1 cup fresh Parmesan, shredded
1/2 teaspoon kosher salt

Directions
1. Combine cream, water, garlic and salt in medium saucepan and bring to a simmer over medium heat.  

2. Slowly pour dry polenta in simmering liquid, whisking continuously until dissolved. Reduce heat to low and cook until thick, stirring frequently, approximately 15 minutes.

3. Pour polenta into greased cake pan. Lay a piece of greased parchment paper over polenta and place another pan on top of parchment to weight down polenta. Cool completely in refrigerator until set, approximately 4-5 hours.

4. Once polenta has set, cut into desired size pieces. Sprinkle cornstarch to coat all sides of polenta cake. Can be cooked immediately or stored in freezer for future use.

Tomato Ragout
Vegan

Ingredients
1/4 cup extra-virgin olive oil
1 pound Roma tomatoes, large dice (cut into quarters)
1 tablespoon garlic, chopped
2 tablespoons shallots, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 tablespoons balsamic vinegar
1/8 teaspoon crushed red pepper
2 tablespoons sugar
2 tablespoons fresh basil, chopped
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt

Directions
1. In medium saucepan, saute garlic, shallots, thyme and oregano until fragrant, 2-3 minutes.  

2. Add tomatoes, balsamic vinegar and crushed red pepper and bring to a simmer over medium heat. Reduce to low and cook until tomatoes begin to break down, approximately 25 minutes, stirring frequently.

3. Stir in sugar and continue to cook over low heat until most of the liquid has evaporated.

4. Stir in lemon juice, salt and chopped basil. Adjust seasonings as desired and serve.