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Garlic Mustard Potatoes

2 1/2 lbs    Small red potatoes, quartered

1-2              Yellow or sweet onions

3 Tbls         Calabrese Arbequina EVOO

2 Tbls         Whole-grain mustard

                   Kosher or Sea salt

                   Freshly ground black pepper

1/2 cup      Fresh parsley or 1 Tbls dried parsley

Preheat over to 425 degrees

Mix cut potatoes in bowl with onions (peeled and cut in halfs, sliced crosswise 1/4 inch thick to make half rounds).  Add whole-grain mustard, Calabrese EVOO, salt, pepper in bowl with potatoes and onions.

Place them on a non-stick pan and roast for 50 minutes to 1 hour until the potatoes are lightly browned on the outside and tender on the inside.  Toss the potatoes from time to time with a spatula so they brown evenly.  Serve hot with the chopped parsley and a little extra salt.                                                               

Shrimp Calabrese

12               Large prawns

1/2 cup      Parsley, chopped coarse

2-3              Cloves Garlic

                   Calabrese Tuscan Blend EVOO

                   Seasoning salt and seasoned pepper

Remove shells from prawns, leaving tail on.  Toss prawns with olive oil, parsley, garlic, salt and pepper.  Let prawns marinate for at least 30 minutes, turning occasionally, in an aluminum foil pan.

Place prawns on grill in the aluminum pan and cook until just pink, turning once.

Serve immediately.

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