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.
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.