Mussels in White Wine

Oh, Ina Garten.....you can do no wrong in my book! Seriously this recipe is on point and I may never order mussels while eating out again.....I doubt they'd be as good as these. No joke. 

When I came home with 3 lbs of mussels, my husband gave me a crazy look. 3 lbs for 2 people? You know what, not only did we eat every single mussel but nearly drank the sauce straight from the bowls. I really nailed the timing on these too. They were perfectly cooked. 

I followed the recipe exactly. I may ease up on the salt next time. But that's a personal preference as my husband said it was perfect. 

http://www.foodnetwork.com/recipes/ina-garten/mussels-in-white-wine-recipe.html

I paired it with a toasted bread and a simple salad with the best blue cheese dressing I've ever had! I found it at Whole Foods but they've been out of stock the past 2 visits. I'm seriously bummed. 

Beet Salad with Goat Cheese

Each week I see rows and rows of beautiful beets at the Farmers Market.  I decided it was time for me to bring some home. I remember HATING beets growing up. Then I realized I hated all vegetables growing up because they were from a can or frozen. Now that I cook with all fresh vegetables, I see what I was missing!!!

After cleaning, trimming and rubbing the beets with olive oil, I wrapped them individually in foil and baked them in the oven at 400 degrees for about 1 hour. Very similar to how you would do a baked potato. Once they felt soft I pulled them out, unwrapped them and let them cool. Once they were cool enough to handle, I pealed the skin off of each one just by rubbing them gently with a fork. I placed them in the fridge to chill for about an hour before slicing them.

I topped the salad with the beets, goat cheese, candied walnuts and a store bought strawberry vinaigrette. I could eat this salad, all day, everyday! Enjoy!!