2 pounds fresh mussels, washed and beards removed
1/2 cup dry white wine or vermouth
2 tablespoons chopped shallots
3 tablespoons coarsely chopped young lovage leaves
1-1/2 cups seeded and diced ripe tomato, or halved cherry tomatoes
3 tablespoons butter or olive oil
Freshly ground black pepper
Put everything but 1 tablespoon of the lovage leaves in a large skillet and cover. Place over high heat and cook until all the mussels open, then continue to cook for another minute. Spoon the mussels and sauce into large serving bowls, sprinkle with the reserved lovage, and serve with crusty bread.
4 servingsT-fal Specialty Nonstick Dishwasher Safe Oven Safe Jumbo Cooker Saute Pan with Glass Lid Cookware, 5-Quart, Black
20 medium asparagus spears, rinsed and trimmed
1 fresh lemon, rinsed (for peel and juice)
2 tablespoons reduced-fat mayonnaise
1 tablespoon dried parsley
1/8 teaspoon ground black pepper
1/16 teaspoon salt
Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5-10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1 1/2 teaspoons per portion) and serve.
Serving size: 5 spears, 1 1/2 teaspoons sauce
Sunsella Vegetable Steamer – 5.3″ to 9.3″ – 100% Stainless Steel
3 large baking potatoes
3 stalks broccoli
1/2 teaspoon salt
1 tablespoon quality extra-virgin olive oil
1-2 tablespoons rice milk or soy milk
2 tablespoons grated Parmesan cheese
Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400° until soft, usually 1 hour, depending on size of potatoes.
Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
4 g total fat (1 g sat)
2 mg cholesterol
24 g carbohydrate
5 g protein
4 g fiber
250 mg sodium
Joie Spud Dude Potato Brush
1 lb kale
1 teaspoon quality extra-virgin olive oil
2 cloves garlic, minced
1/2 cup water
1 teaspoon cider vinegar
Salt and pepper to taste
Wash the kale well by submerging it in clean water a couple of times. Use a sharp knife to cut out the ribs of the kale and coarsely chop the leaves. In a large skillet with a lid, heat the oil. Sauté the garlic until it just begins to turn golden. Add the kale and the water. Stir briefly and cover. Cook on medium until the kale is tender but still bright green. Sprinkle with vinegar, season to taste and serve.
2 g total fat (0 g sat)
0 mg cholesterol
12 g carbohydrate
4 g protein
2 g fiber
49 mg sodium
T-fal Specialty Nonstick Jumbo Cooker with Glass Lid, 5-Quart, Black