Serves: 4

Ingredients:

• 1 package mussel meats (1lb)
• 1 tablespoon oil
• 1 medium onion, diced
• 6 cloves garlic, chopped
• ½ stick unsalted butter
• handful of black olives, chopped
• 2 cups fish stock or water
• ¼ cup white wine
• Parsley, chopped, 1 tablespoon
• Salt & pepper to taste

Directions:

Heat the oil and butter in a large pan over medium heat.

Add the onion and sauté for 2-3 minutes until softened.  Add the olives and saute another minute.

Add the fish stock or water and wine

 Serves: 4

Ingredients:

• 4 lean bone-in pork chops
• 1-pound sweet potatoes, cut into wedge
• 1-pound Brussels sprouts, halved
• 2 tablespoons fresh rosemary, chopped and divided
• 1 small onion, sliced into rings
• 4 tablespoons extra virgin olive oil
• 1-1/2 teaspoons kosher salt
• 1 teaspoon ground pepper
• 3 tablespoons whole grain mustard
• 2 cups seedless red grapes

Directions:

Preheat oven to 450 degrees.

Cut potatoes in long wedges; cut in half. On a large sheet pan, combine potatoes

 Serves: 2

Ingredients:

• 2 (5 oz) chicken thighs, skin removed
• 1 cup canned crushed tomatoes
• ¼ cup dry red wine
• 1 tablespoon tomato paste
• 1 large garlic clove, minced
• ½ teaspoon Kosher salt
• 1/8 teaspoon ground pepper
• ½ teaspoon dried oregano
• 1 cup sliced mushrooms, quartered
• 1 small red or green bell pepper, thinly sliced
• 1 small onion, chopped
• 8 pitted Kalamata olives, quartered
• 1 tablespoon coarsely chopped flat leaf parsley
• Grated zest of 1/2 lemon

Directions:

In a

 Serves: 4

Ingredients

• 4 Chicken thighs
• 2 Tablespoons Olive Oil
• 1 Large Onion
• 4-6 Potatoes, cubed
• 2 Teaspoons Salt
• 2 Teaspoons Garlic Powder
• 2 Teaspoon Onion Powder
• 2 Teaspoons Paprika
• 2 Teaspoons Italian Seasoning
• 1 Teaspoon Black Pepper

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.

Cut onion and potatoes. Put on lined baking sheet and toss with a little olive oil.  Remove the chicken thighs from their packaging

Yields: Serves 4

Ingredients:

• 1-1/4 lbs ground turkey
• 1 cup coarsely grated zucchini
• ¾ cup sweet onion, finely chopped
• ½ cup dry seasoned breadcrumbs or panko crumbs
• ** optional ¼ cup chopped fresh parsley
• ** optional few leafs fresh basil
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2-3 large garlic cloves, minced
• ¼ cup peach preserves (or apricot) (I used sugar free) or orange sauce
• 4 teaspoons Dijon mustard (I use French Grainy)

Preparation:

Preheat oven

 Serves: 4

Ingredients:

• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp thyme
• 3 tbsp lemon juice, divided
• 2 pounds pork fillet
• 1 tsp sea salt
• 1 tsp fresh cracked pepper
• 3 tbsp butter or olive oil
• 1/2 lemon, sliced into thin rounds
• 10 cloves garlic, minced
• 1 tbsp parsley, fresh cut, to garnish (optional)

Instructions:

Add lemon juice, 2 tbsp olive oil, garlic powder, pork fillets, salt, and pepper to a Ziploc bag and marinate for at least 3 hours, or overnight.

Preheat oven to