Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Thanksgiving in Tuscany

December 3, 2017 by Mary 6 Comments

Last Saturday, I made (with a lot of help) Thanksgiving dinner at my friends Tiziana and Andreas’ house, in Tuscany, as they have a very large dining table, for 13 Italian friends, including my son and daughter-in-law from Poland.

Here is a video from the appetizer part of the evening.

And Tiziana’s beautiful table.

It was so great! They were all very excited and appreciative to eat and be a part of this truly American meal!!! Please take a look at all the pictures, and especially this video where my son Zach wheels out the huge turkey. It was 7.8 kilos – over 17 lbs. At the last minute, we all realized that there was no room on the table to carve the turkey and the platter was so huge and heavy with the bird on it, so Tiziana says, “let’s wheel it out” and is wiping off this cart that I never even realized she had! Zach wheels it in to the clapping and cheering of “TACCHINO!!!!”

It was thrilling and hilarious all at the same time!!

To make this meal happen here was quite a lot of work as well as nervousness involved on my part. The stakes were pretty high. People were traveling in from Roma, Milano and Berlin. I was cooking with unfamiliar things in a kitchen I had never cooked in before. I made all of my recipes in my Thanksgiving book, but to get all of the ingredients and convert from pounds to kilos and translate the spices and EVERYTHING – I must admit – it was quite a feat. And, you can’t buy things here too early because the fresh fruits and vegetables do not last as long as they do in the States. Either we put preservatives on everything and they don’t, or the refrigeration systems here are not as good, or both.

It literally took me about 4 days to shop and find everything, and some things could never be found here in Arezzo. Fresh cranberries and pecan halves were an example, but luckily I discovered that beforehand and Zach and Agata “imported” them from Poland. The so-called “sweet potatoes” they have here, are nothing like ours so I’ll have to correct that somehow for the next time, as that was the only thing that was not so good. Perhaps we’ll have to import those from Poland next time too.

Poor Zach had to make many trips back to my house for ingredients I had forgotten to bring to Tiziana’s house. The vanilla extract, that I had to search for high and low at stores here, (it’s different from ours, by the way, it’s thicker), never made it into the pecan pie as I had forgotten it and Zach couldn’t make in time to bring it over and the pie had to go into the oven and be out, so the turkey could get in.

I made the pie crust first and I guess I was still a little sleepy. I was able to borrow measuring cups from Cristina’s kitchen, but I left the one cup measure in my dishwasher and thought the ½ cup measure I had brought with me was the one cup measure so the pie crust had only half the amount of flour that it should have had!! AUGHHH!!!

They were very buttery!!

So needless to say, I was a nervous wreck. And, the turkey was done 1.5 hours before planned! But it was a DELICIOUS bird. Through Chef Franco here and my friends, I’ve made friends with Marcello the butcher who thinks I’m just the funny Americana. He speaks no English and my Italian now, even with lessons, is poco. He calls Chef Franco or Tiziana to find out what I really want, but he always gives me the best and also moves me up in the line in his shop, much to the ire of the other Italian women, and offers tastes of things to me – which is not often done here.

Bianca, Tiziana’s daughter, likes to drink martini’s and I love them too but I would not normally have one before such a big dinner but by the time cocktail hour started at 7:30 and I had been working since 8:30 am and 4 days before, I said, “what the hell – let’s have one!”

So between starting with martinis and the gorgeous bottle of 2007 Amarone (that has a very high alcohol content) that Franco (another Franco) brought, along with a lovely bottle of Vin Santo from Andrea, by the end of the evening, I was notably smashed – and then they surprised me with singing Happy Birthday right after midnight and a lovely gift, and flowers, and candied chestnuts, and I also received a surprise delivery of extremely gorgeous flowers and chocolates from my son and daughter-in-law in NYC. It was crazy good!!

So you can see it was quite an amazing day!!!

The dinner, I must admit, was spectacular. Zach said, “Best turkey ever!!” Marcello outdid himself. And, EVERYTHING else tasted amazing because the ingredients here are SO, SO GOOD!!! Everything! So Agata said, no matter where we are living in the future, we should always have Thanksgiving here in Tuscany!!

I agree!!

The apples and sausage and bread in the stuffing, the oranges from Napoli in the cranberries, even the cranberries from Poland, the baby butternut squashes for the soup were so, so sweet – it was all so amazing!!

Again, I don’t know what we have done to our food supply in the US, but here, everything tastes SO GOOD!!!! And of course, I added a lot of LOVE!!

I hope you enjoy these crazy pictures and videos!

My New Normal Dinner of Roasted Vegetables with Prosciutto

November 19, 2017 by Mary 9 Comments

As you know, I’ve moved to Italy for 3 months, trying to sort out my head, my life and yes even my dinners, after Steve’s passing. My support system of friends here is totally amazing, but my whole life has changed. I so miss Steve.

In Italy, dinner is eaten usually not any earlier than 8:30 pm, which is actually about the time we used to eat in NYC but it’s different now, not coming home from an office and with the time change, 9 am in New York is 3 pm here. It is kinda cool that I have all that time in the morning to myself but then I can work until midnight because it’s only 6 pm there, and that is not healthy, I know.

So lately, I’ve been eating bigger lunches – pasta, at that time, if I want it, – and then a salad or just vegetables for dinner. Often I’ll meet one of my friends for an aperitivo (cocktail) in town at 7 or so and then come home to make a light healthy dinner, eat, check in with the office and do some more work.

I don’t know what we have done to our food supply chain in the US. Here, everything is so darn flavorful and DELICIOUS! For example, sauteed escarole, just simple with olive oil, salt and pepper, is divine!! In the States, we used to buy our vegetables from organic farmers, but even those veggies cannot compare to the ones here. I think we’ve ruined our food system forever in the U.S.

So one evening, I made the dish below, roasting cauliflower and yellow peppers, then throwing in tomatoes at the end, letting the warm combination sit on cool baby arugula (that still tastes peppery here), basil leaves and some avocado to add some creaminess. The prosciutto adds big flavor and protein. Serve this with a slice of bread, some great olive oil and you’ve got a fantastic dinner!!

ROASTED VEGETABLES WITH PROSCIUTTO – serves 2

2 small handfuls of arugula
12 cherry tomatoes, cut in half
½ head of cauliflower, cut in small flowerets
1 yellow pepper, cut into 1/3” strips and then cut each strip in half
6 thin slices of prosciutto, trimmed of fat, cut into 1/4” strips
1.5 Tbs. olive oil
Salt
Pepper, fresh ground
12 large basil leaves
1 small avocado, halved, and each half cut into strips

Preheat oven to 425 degrees F. Toss cauliflower and yellow pepper with olive oil, season with salt and pepper to taste and roast for about 12 minutes on a parchment lined, rimmed baking sheet. Then add the tomatoes and toss all to combine. Roast for 10 more minutes until all is tender and wonderful. Lightly salt again now, if you wish.

Place a small handful of arugula on each plate. Tear up 4 basil leaves and scatter on top of each plate of arugula. Arrange the half of the avocado on each plate, in a circle.

Scatter ½ of the prosciutto slices on top of the avocado and mound ½ of the roasted cauliflower, yellow pepper and tomatoes on top.

Tear up the rest of the basil leaves and sprinkle around on top, leaving one or two leaves as an accent.

Serve with LOVE and bread, if you’d like. Total delish!!

Thanksgiving is coming this week (and so is my birthday) the first of many firsts without my honey, Steve. I am so, so sad. Not much to do to relieve the sadness. I just cry a lot.

But that is not for you. Here is my Thanksgiving book for any of you who need it.

I will be hosting this Thanksgiving on the Saturday after – on the 25^th – at my friends, Tiziana and Andrea’s house as they have a table big enough to seat 14 people. Our younger son, Zach and his wife, Agata, will be flying in from Poland. Our older son and his wife, Kate will spend it with my brother and sister-in-law and their family in Connecticut.

Have a wonderful Thanksgiving to you all. Sending lots of LOVE and great food!!

Eggplant Tarts Make a Great Tuscan Starter Dish

October 13, 2017 by Mary 12 Comments

Franco’s dish at the cooking class at Tuscookany.

Hello again.

I am trying to be back after my husband’s passing in June. It is so very hard. Three things are helping – cooking and Tuscany, plus of course, ALL of my close friends.

I decided to move to Tuscany, San Fabiano, near Arezzo, in particular, to be in a different place all together and to be with dear friends. I will be here for nearly 3 months to test it out.

I am renting a Count’s home on their vineyard, overlooking a small lake. I’m hoping that a new view may give me a new outlook on my life going forward. It is very hard when you’ve had the same partner you’ve loved for literally 2/3’s of your life.

My friends here in Tuscany encouraged me to do it, helped to set it up and have been so incredibly warm and welcoming and what they say in Italian about me and the passing of Steve to others, I can’t hear (just yet) so I don’t cry as much.

I am going to take Italian language classes. I started with 2 lessons while still in New York with a lovely young man, Giancarlo. I know the days of the week, counting, some key phases and a few other things. It’s really very little, but it’s a start.

All of this was put into place during my last trip to Tuscany in late July, after Zachary’s wedding in Poland. And during that last trip, I had the most fortunate opportunity to cook with Franco and Paolo at Tuscookany.

Tuscookany is a most marvelous place, lined with lavender, overlooking three mountain ranges high on an mountain itself, where you can stay and learn to cook Italian classics, like pizza, tiramisu, gnocchi and some brilliantly revised dishes like Franco’s Eggplant Parmigiano, revisited, that I will share with you here. He calls it Eggplant Pudding. I prefer to call it Eggplant Tarts – I think this name is more appropriate for the sophistication of this dish.

Franco and his partner, Paola (they said they are not married but nearly, as they have a mortgage together) run the amazing cooking school. If you recall, when we all visited Tuscany last year for Bianca’s wedding, Cristina had given me this book that I had talked to you about where I made the most marvelous pasta bean soup. Well, Franco was one of the authors of that cookbook!!

In this recent class, we cooked from about 3 pm until 6:30 or 7, then had time to freshen up or have a glass of wine and enjoy the view (me) and eat the dinner we all made starting at 8 and lasting until 11 or so with wine flowing throughout and the after-dinner drinks – oh my word – so many of them!! And of course I had to sample a few and arrived home to Tiziana very drunk. She was sweet and said I was “just a bit tipsy.”

This eggplant dish is not difficult to make at all, a real surprise to serve your guests, light, flavorful and so, so delicious. But, it does take time. However you can make the tarts and the sauce the day before and warm both up in the microwave, assemble, and serve, so that makes it super easy.

I have taken numerous cooking classes but only Franco’s and another one I’ll tell you about later, in Spain, really taught me new tricks and methods. Franco is quite knowledgeable and also down to earth. He teaches you things you can easily use as a home cook to pump up your skills. You can put his techniques to use right away, as I made these just as soon as I got home in August.

For instance, if your tomato sauce is a bit too acidic, instead of adding sugar, add a tiny bit of baking soda, watch it bubble, just like in chemistry class, and voila! The acidity will be gone through and through, not just in your mouth but in your tummy too!

Another great tip from Chef Franco – leave hard eggplants out with your fruit for 2 days to soften and ripen and they will be much more flavorful.

My version of this dish!

Here are the recipes:

EGGPLANT TARTS – adapted from Chef Franco Palandra – serves 12

3 large eggplants
3 eggs
8 large basil leaves, chopped
Mint leaves from 4 stems, chopped
1 3/4oz. of capers, drained and finely chopped
3 anchovy fillets, patted dry of oil and chopped
1 clove of garlic, finely minced
Olive oil in spray format
Salt to taste
Pepper to taste
Mozzarella cheese or Buffalo Mozzarella cheese, sliced in ¼” thick slices while cold.
Tomato sauce – recipe follows

Preheat the oven to 350 degrees F.

Wash and dry the eggplants. Pierce the eggplants in several places with a fork, place on a parchment paper-lined, rimmed baking sheet and roast for 45 – 55 minutes. When the eggplants are soft and the skin looks wrinkled, remove from the oven and let them cool down.

Cut each eggplant in half, lengthwise, and scrape the insides out, leaving the skin intact as much as you can. Chop the inside membranes of the eggplants and place in a fine mesh colander to drain. Squeeze as much liquid out of the eggplant membrane as you can, before adding the rest of the ingredients below.

Combine the capers, anchovies, garlic, basil and mint and add to the drained eggplant. Lightly beat the eggs separately and add to the eggplant mixture along with salt and pepper to taste. Combine everything in the mixture thoroughly.

Eggplant tarts ready to go into the oven.

The Eggplant Tarts before going into the oven.

Spray the insides of the cups of a 12 cup muffin pan with olive oil spray. Line each cup with some skin from the eggplant, so that the cooked purple side will be on the outside when the cup is turned over. Fill the eggplant skinned lined cups with the eggplant mixture and place the muffin tray on a rimmed baking sheet and bake the eggplant tarts for 20 – 27 minutes in a 350 degree F oven. The tarts should be firm and not wet looking when done.

Allow the tarts to cool slightly, then invert the muffin tin pan on a large flat cutting board. Tarts should be served warm and they can be easily microwaved to a warm temperature before serving.

TOMATO SAUCE – serves 12

2 lbs. of whole plum tomatoes, washed, cored and chopped
1 small onion, chopped
2 cloves of garlic, chopped
5 Tbs. olive oil
1 bunch of fresh basil
Salt
Pepper

Warm the oil in a stainless steel or enameled Le Creuset pot. Add the onions and garlic, cover and cook on low heat to sweat and sweeten the onions, for 12 – 15 minutes, stirring often. Add the chopped tomatoes and simmer for 45 – 60 minutes, until the tomatoes are soft and lovely. Season with salt and fresh ground pepper to taste.

Pass the mixture through a fine sieve or food mill to remove all skin and seeds.

If the sauce is too sour, add ¼ tsp. baking soda.

You can make this sauce ahead of time, refrigerate and warm in the microwave to serve.

TO PLATE EACH DISH:

Slice the mozzarella cheese in ¼” thick slices while still cold, then cover with plastic wrap and leave to attain room temperature and more flavor.

Cover the bottom of each small serving plate with a thin layer of warm tomato sauce. Cut each slice of mozzarella into quarter pieces to open up the serving circle a bit and place in the center of your pool of tomato sauce. Or alternatively, grate the buffalo mozzarella in a circle in the center of the tomato sauce. Place a warm eggplant tart on top of the cheese. Garnish the plate with 2 – 3 basil leaves and serve with a smile and LOVE!

Your guests will LOVE you for this!!

Best Salmon Casserole

June 11, 2017 by Mary 20 Comments

Salmon casserole plated with asparagus, boiled potatoes, and tomatoes.

Salmon casserole plated with steamed asparagus, boiled buttered potatoes and fresh tomatoes.

My mother used to make this casserole when there were only two kids home (out of six) as a Friday night rotation. Remember, no meat on Fridays! Casseroles are so old fashioned but this one is truly a “Best Salmon Casserole” and great to make when you have nothing in the house as it uses canned salmon. I used to make this when our kids were young and everyone loved it.

So with Steve and his cancer taking over his appetite – and he needs to eat to be nourished to get well, I have been beside myself trying to figure things out – which, by the way, seem to change hourly. So I thought I’d try to go back to basics – to this old-fashioned salmon casserole recipe from my mother.

What is it – with all us?

It seems that you reach a certain age and all hell breaks loose just when you’re looking to relax just a little bit?

Poor Maureen at Orgasmic Chef – her husband had a very bad fall and is suffering from a head injury. “John fell while going up the stairs to bed and hit his head on a rendered brick wall. A fractured skull, bleeding in the brain, pneumonia and a couple of other things ended up with him in an induced coma and on a breathing machine.” How awful and how very sorry we all are to hear this, Maureen.

And then Maureen, herself, is dealing with lots of pain due to Forestier’s Disease/DISH disease. While she says, “I have a doctor I trust completely and that means so much. While there is no cure for the disease I have, it is manageable if the right medicines are found. My problem has always been that I don’t react well to most all pain relievers. Recently, I was headed to blindness before we tracked the culprit down and reversed the changes to my eyesight by stopping a drug. Now I wear a patch on my back that has brought me to nearly normal most days.”

I am waiting for my husband to get a CT scan to ascertain what is going on. His platelets are too low to go back on the cancer medication. My neck and shoulders are killing me from stress. Writing this here in the waiting room is helping.

Monitoring, helping, advocating is more than a full time job, which is why I’ve been away for over 5 weeks. Cancer is a moving target and Steve’s is a nasty aggressive one. But we are fighting back with all our might.

Make this Best Salmon Casserole and get some good comforting protein. Nothing better than a good ‘ole recipe from Mom.

BEST SALMON CASSEROLE – serves 4

¼ cup unsalted butter
2 Tbs. flour
1 heaping tsp. dried Coleman’s mustard
½ tsp. salt
Fresh ground black pepper to taste
2 Tbs. chopped fresh chives
1 can (1 lb.) red sockeye salmon – drain in a 1 cup measure to save juice, remove skin and crush bones
Milk or unsweetened almond milk
2 hard boiled eggs, chopped
½ cup panko
2 Tbs. melted butter

Preheat oven to 425 degrees. Butter a 2-quart casserole.

Place eggs in a small sauce pan and cover with 1” of water and bring to a boil. Lower heat and simmer for 10 minutes. Drain and cover with cold water to cool before peeling.

Prepare the salmon in a medium sized bowl – drain the juices into a 1-cup measure, remove skin, crush bones, and flake.

Peel the eggs and chop. Add the eggs to the salmon. Just look at this beautiful blue eggshell, inside and out! Eggs are from Mike and Cindy’s Thunderhill Farm in upstate New York.

Melt butter in a small pot. Whisk in flour, mustard, salt and pepper. Cook for a bit, to color this mixture to cook the flour to make a roux. When browned a little, add milk to the juices to measure one full cup and gradually add the liquid into the roux, whisking constantly until sauce is smooth. Simmer and whisk until thickened.

Remove the sauce from the heat and stir in the chives. Add the sauce to the salmon and eggs and fold all together to combine completely. Place the mixture in your prepared casserole. Sprinkle panko evenly on top and drizzle with the melted butter.

Bake for 15 minutes and serve. Delish!

P.S. It’s interesting that my mother’s recipe says it serves 6 – and it probably did in those days as people ate less! But I think it’s safe to say it serves 4. This would make a great lunch entrée as well!

Joseph Joseph SmartBar with Chicken with 40 Cloves of Garlic

April 23, 2017 by Mary 18 Comments

You know, I cook so much and wash my hands all the time but there are still some smells that never seem to leave my hands. Do you know what I’m talking about?

I am a garlic lover so I don’t mind that smell much, but other people? Well that’s a different story. Then there’s the smell from a dishrag that SOME people consistently leave in a pile in the sink, NOT squeezing it out, like, ahem, my husband, ALL the time. It’s that gross, germy foul smell from not having rinsed, squeezed and hung up the dishrag!!! How many times do I have to ask why, and always his response is, “But I’m not finished yet! I was going to do it.”

Blahhh!!!

But now that we have the Joseph Joseph SmartBar, I can remove that foul smelling unsqueezed dishrag smell with one hand wash, easily! You see you fill this nifty stainless steel container/bar with liquid hand soap and depress a little silicone button on the bottom to release some soap while washing your hands with the stainless steel bar. The stainless steel helps remove strong odors from your hands by attracting the sulphur molecules deposited by germy rags or garlic or onions.

Genius, right?

But let’s talk about this genius Joseph Joseph SmartBar by giving you an amazing recipe, instead of talking about stinky dishrags. So here is my version of the famous James Beard recipe from long ago, of Chicken with 40 Cloves of Garlic.

And use the Joseph Joseph SmartBar while making the Chicken with 40 Cloves of Garlic recipe to rid your hands of the garlic smell!

CHICKEN WITH 40 CLOVES OF GARLIC using the Joseph Joseph SmartBar to wash all the odors away! – serves 4

4 ribs of celery, coarsely chopped
2 medium-size onions, coarsely chopped
6 sprigs of parsley
2 Tbs. coarsely chopped fresh rosemary
2 Tbs. Dijon mustard
1 whole 3.5 lb. chicken, trimmed of fat, washed and dried with paper toweling
2 Tbs. olive oil
½ cup dry vermouth
1½ tsp. Kosher salt
Fresh ground black pepper to taste
Freshly grated nutmeg to taste
40 cloves garlic, unpeeled – about 2 heads
1 Tbs. unsalted butter
Additional parsley, roughly chopped for garnish
French bread for serving

Preheat your oven to 375 degrees. Cover the bottom of a heavy 6-quart Dutch oven (I used my Le Creuset) with the celery and onions and distribute the parsley, rosemary and mustard in dollops, on top. Pour the vermouth over everything. Brush the chicken (or use your fingers) distributing the oil all over, coating all sides evenly and place in the casserole on top of the vegetables. Sprinkle with salt, pepper and a few gratings of nutmeg. Tuck the garlic cloves in all around.

Cover the top of the casserole with the lid or tightly cover with aluminum foil to create an airtight seal. Bake for 45 – 50 minutes without removing the cover. Check for doneness – should be 155 – 160 degrees. When done, set the oven on broil and return the casserole to the oven for 3 – 4 minutes to brown the skin, watching it carefully and turning the pot to get an even browning. When nicely browned, let the chicken sit in the hot pot on your cool stovetop for 10 minutes.

While the chicken is on the stovetop, switch the oven down to 350 degrees, wait 5 minutes, and then place your bread in the oven to warm for about 10 minutes.

After the chicken has sat in the pot for 10 minutes, place it on a platter and let sit for 5 more minutes while you warm up the vegetables and the sauce, covered, for 5 minutes. Move the pot off heat and swirl in 1 Tbs. unsalted butter into the sauce. Pour the sauce and vegetables over the whole chicken on a platter and garnish with the roughly chopped parsley.

Serve the chicken along with the vegetables and juices with slices of the heated crispy baguette or French bread. Squeeze the garlic from the root end of the clove and spread on the bread, while dipping in the sauce.

So yummy and satisfying, it’s a perfect, easy Sunday night dinner. Make and serve with LOVE. Enjoy!!

And wash your hands with the Joseph Joseph SmartBar, from our spring MARY’s secret ingredients box! We are all sold out so order your summer box now if you don’t want to miss out on our next batch of cool new products. The summer box starts shipping on June 25th.

Wilder Condiments Honey Jalapeño Mustard with Leeks on Roasted Sea Bass

April 14, 2017 by Mary 4 Comments

So first I must tell you – this Wilder Condiments Honey Jalapeño Mustard is something else! The taste is pure wow – sweet, spicy, strong! It is the epitome of what honey jalapeño mustard should be. Imagine those three tastes coming at your taste buds, on the attack! Pure yum! I couldn’t wait to use this in one of my recipes.

Wilder’s mustards began as a backyard project, concocted between BBQ and beer brewing sessions by chef and owner Isabel Freed. Based along the sunny, surf swept coastline of Santa Cruz, CA, her hometown is her inspiration. Good food and good company are at the helm of everything she makes.

This honey jalapeño mustard is the perfect blend of sweetness and spice made with sustainably grown California jalapeños and honey. Isabel says, “It’s best enjoyed brushed over grilled chicken, with a crisp sauv blanc in a picnic basket.”

I beg to differ as I have found so very many great ways to use it, whether it’s straight out of the jar and tossed with some lightly sautéed vegetables or roasted mellow with some fish as I’ve done here.

Wilder Condiments HoneyJalapeño Mustard tossed with sauteed baby bok choy and garlic.

Sauteed baby bok choy with olive oil and garlic and tossed with 2 Tbs. Wilder Condiments Honey Jalapeno Mustard.

Don’t think of it as just mustard. It’s a wonderful condiment/dressing/topping to use in so many ways. And yes, you can also use it in a salad dressing for an added sweet and spicy tang.

Isabel says that good food and good company are at the helm of everything they make. This is exactly our philosophy of everything we deem worthy to put into our MARY’s secret ingredients

boxes. So with this spring box, we are getting you ready for all of your summer backyard BBQ’s!

But meanwhile, try it on this delicious roasted fish. I used a sea bass fillet, but you can use really any fillet. I’d bet it’d be just great on swordfish, but my local fish store uptown doesn’t always have that. For a super fresh, company-worthy meal, make this tonight, on this special Good Friday!

WILDER CONDIMENTS HONEY JALAPENO MUSTARD WITH LEEKS ON ROASTED SEA BASS – serves 4

2 Tbs. olive oil, divided
1 large leek, white and light green parts only, cleaned, split in half lengthwise and sliced
1.5 lbs. sea bass fillet
2 Tbs. Wilder Condiments Honey Jalapeño Mustard
Salt – preferably finely ground French grey
Pepper, fresh ground

Preheat oven to 425 degrees.

Line a rimmed baking sheet with parchment paper. Slick one Tbs. olive oil on top, in the shape of the fish. Spread the sliced leeks down on top of the olive oil in the shape of the fish.

Wash and pat dry the fish. Spread the 2 Tbs. Wilder Condiments Honey Jalapeño Mustard on the backside of the fillet and place mustard side down on top of the sliced leeks.

Smear the top side of the fish with the 1 remaining Tbs. of olive oil. Spread it around with your fingers and season to taste with salt and pepper.

Roast for about 20 minutes or plan on 10 minutes per one inch of thickness of the thickest part of the fish and leeks, until the fish is completely done, white throughout and a tiny bit flakey. Sea bass is a dense fish so check it with a knife and fork.

Serve with LOVE and enjoy!!!

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