18 mussels, scrubbed and hair removed

1 cup water

2 tablespoons olive oil

1 clove garlic, minced

1/2 medium red pepper, finely chopped

1/4 cup white wine

2 tablespoons heavy whipping cream

3/4 cup bread crumbs

1/4 cup flat leaf parsley, cleaned and chopped

Directions

Heat water in a medium saucepan. When boiling, add the mussels, cover and cook until the mussels open, about 3-4 minutes. Strain water and set aside. Separate the meat from the shell. Put shell halves on a baking pan with opening facing up. Heat oven to 450 F. Heat oil is a medium skillet on med-low heat. Sauté pepper and garlic until softened, about 1 minute. Add wine and 1/4 cup of reserved cooking liquid, boil and reduce by half. Reduce heat to low then whisk in the cream and reduce until very thick. Mix together bread crumbs, cheese and parsley. Return mussel meat to shells. Spoon a small amount of cream reduction into each shell and top with breadcrumbs.

Place in 350° oven and cook 7-10 minutes until golden brown on top. Serve immediately.

1 opound fresh spinach or kale (6 cups), washed and coarsely chopped

1/2 cup bread crumbs

4 tablespoons olive oil, divided

1 onion, chopped

2 cloves of garlic, chopped

1/4 teaspoon ground cumin

1 1/2 tablespoon red wine vinegar

1/2 teaspoon paprika

Salt and pepper

1/4 teaspoon dried red pepper

15 ounces chickpeas, rinsed and drained

Directions

Heat water in a large covered steamer. Cook the greens for 5 minutes, until wilted. Drain the spinach and set

aside.

In a small bowl combine the bread crumbs, 2 tbsp olive oil and 2 tbsp of chickpeas and mash into a paste.

Heat 2 tbsp olive oil in a large skillet and cook the garlic and onion until soft. Add the bread/chickpea paste,

cumin, vinegar, paprika and red pepper to the skillet. Stir until well blended.

Add the cooked spinach and remaining chickpeas. Cook on med-low until heated through. Serve warm by itself

or with toasted bread.

1 pound large shrimp, cooked, peeled and deveined, with the tail on

1 blood orange

1 grapefruit

1 large tangerine

1 orange

Salt and pepper

3 tablespoons fresh honey

1 small serrano pepper, thinly sliced

Directions

Grate the peel of the orange into a large bowl. Over that large bowl, cut off all the skin and pith of the oranges,

tangerine and grapefruit. Collect any juice from the fruit into the bowl. Discard the peels and pith. Section all the citrus fruits with a sharp knife, over the bowl and collect any more juice. Arrange all the sections on a small platter.

Add the honey and oil to the juice and grated orange peel, whisk together. Season the shrimp with salt and pepper. Gently spoon the shrimp over the citrus sections. Sprinkle the sliced pepper on top and serve.

2 cups artichoke hearts, rough chopped

2 cups soft cooked long grain rice

¼ cup olive oil

1 cup shredded Manchego cheese

Zest from 1 lemon

2 links Spanish chorizo, roasted until ¾ cooked and cooled

2 cups red wine

2 tablespoons rosemary, minced

¼ cup honey

Directions

Place first 5 ingredients in a large mixing bowl. Mix with hands until all ingredients are well incorporated and mixture will hold together when squeezed lightly. Using a 4 oz. scoop or forming loose balls by hand, place mixture on a lined sheet tray as you would cookie dough. Gently press each ball down to form cakes. Roast in 400° oven for 12 – 15 minutes or until slightly firm to the touch and browned around the edges. Slice the sausage on the bias into ¼ inch pieces. Place remaining ingredients in a pan over high heat and bring to a boil. Add sausage and reduce to a simmer. Cook until liquid is reduced to ½ cup. Remove sausage with a slotted spoon, placing 3-4 slices on each artichoke cake. Skim fat from remaining liquid and spoon a small amount over sausage.