Roasted Mussels

Bring 1/2 cup of water/white wine to boil add mussels and cook till just open.  Remove mussels from shell and place on baking sheet in 1/2 shell.  Top with mixture of freshly grated parmesan, bread crumbs, chopped fresh parsley, oregano and a chopped pepper (red, orange or yellow).  Bake at 425 for 10 minutes.

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Bean Salad

I like to use broccoli but you can also try fresh green beans.  If you can’t find Garlic Expressions dressing, a light italian dressing works well.  Kalamata olives would also work nicely.

  • 1 can garbonzo beans
  • 1 can light red kidney beans
  • 1 can whole artichoke hearts-quartered
  • 1 can burgandy pearls italian style olives-halved
  • 3/4 cup diced red onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 cup chopped fresh parsley
  • 1 pepper chopped
  • 2 cups chopped broccoli
  • 1 package of grape tomatoes
  • 4 oz crumbled feta cheese
  • 2 tsp lemon zest
  • Juice of 1/2 lemon (about 2-3 tbsp)
  • 1/3 cup Garlic Expressions salad dressing

Rinse and drain beans.  Place beans and remaining ingredients in large bowl gently stir.

Mussels in white wine garlic butter sauce

Ingredients
  • Mussels – 2.5 pounds (1 bag)
  • Butter – 2 tablespoons
  • Olive oil – 1 tablespoon
  • Shallot, finely chopped – 3-4
  • Garlic, finely chopped – 5 cloves
  • Plum tomatoes, chopped – 1/2 cup  (reserve some for garnish)
  • Italian parsley, finely chopped – 1/3 cup (reserve some for garnish)
  • Thyme, dried – 1 teaspoon
  • White wine – 1 cup
  • Salt – 1/4 teaspoon
  • Pepper – 1/4 teaspoon
 Clean the mussels. Remove the “beard” and scrub them under running water with a brush to remove any sand. Discard the mussels whose shells are not tightly shut or cracked
In a large pot, heat the butter and olive oil over medium heat.
Add the shallot and cook for 3 minutes until it’s soft.
Add the garlic and cook for another 3 minutes.
Add the diced tomatoes, parsley, thyme, wine, salt and pepper. Bring to boil.
Add the mussels, stir well to coat them in the sauce, cover the pot and cook for 8-10 minutes over medium heat.
Pour the mussels and the broth into bowls and serve with crusty bread or over cooked pasta.
Throw out any mussels that did not open.
This should make 3 main portions

Vegetarian Mexican Casserole Recipe

Rinse & drain 1 can of beans (pinto or black) I used black beans.

In large skillet, sauté chopped onion (about ½ cup green or yellow), add rinsed beans and 1 can of fire roasted diced tomatoes. Mash with a potato masher to break down beans a little until still a bit chunky.

 Add 1 can of diced green chilies and one to two diced jalapeño peppers (optional), 1 to 1 ½ cup of corn (can or frozen) and one tsp each of oregano, cumin, paprika, and red pepper (to taste).  Heat through.

Put a little salsa on bottom of casserole dish, layer tortillas, bean mixture, cheese, repeat layers and top with some crushed tortilla chips.

 Bake approx 30 min or till bubbly.

Garnish with chopped tomato, green onion and sour cream.

Note: To make a more complete protein add 2 cups cooked brown rice to bean mixture

Eggplant Parmesan