thai mussels {from market to table}

We have done a very poor job of utilizing the LA Farmers’ Markets since moving here.

So last Thursday I decided that I wasn’t going to plan every single meal of next week like I normally do. I would go to the Hollywood Farmers’ Market (considered one of the best in LA) Sunday morning and make dinner out of our findings! Sadly, this is kind of my idea of living on the edge… ;)

The farmers’ market was amazing, and I now vow to visit more often. It was the perfect way to spend Sunday morning and I was able to buy all of the vegetables and fruit I needed for the week!

Soon after we started browsing (and people dodging/celebrity spying) I spotted some pak choi (bok choy) and had just seen a recipe on Fake Food Free that I wanted to try out (Ginger Soy Pak Choi) so our meal immediately took an Asian twist.

Then we were at the Oyster Boys stand and I over-heard one of the Oyster Boys describing Thai Mussels…um, done. Actually, we decided it over a few oysters. Um, yum.

So following his instructions, we combined coconut milk and veggies in a large pot and let the mussels cook away. Can we just take a second to discuss how amazing fresh lemongrass smells?! I almost didn’t want to throw it in the pot.

The thai mussels were incredible – the flavors so complex and spicy, creamy and fresh – all at the same time. And so easy! Mussels always strike me as complicated or a lot of work, but they really aren’t!

Thai Mussels

by Emily Dingmann

Prep Time: 10 min

Cook Time: 15 min

Keywords: gluten-free Thai

Ingredients (2 servings)

  • 1 Tbsp coconut oil
  • 4 cloves garlic, roughly chopped
  • 1 Tbsp minced ginger (2 inch piece)
  • 5 inch piece of lemongrass, cut in 1 inch pieces
  • 1 tsp red pepper flakes (adjust to preference)
  • 1 can light coconut milk
  • 1 cup white wine
  • sriracha to taste
  • 1 small red pepper, sliced
  • 2 lbs fresh mussels
  • brown rice
  • fresh cilantro for garnish


Heat coconut oil in large pot.

Add garlic, ginger, lemongrass and saute for about 2 minutes.

Add coconut milk, wine and red pepper.

Bring to a boil and add mussels to pot.

Simmer until mussels open, about 10 minutes.

Serve over rice and veggies and garnish with cilantro.

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salmon mousse on rye crisps

There is something about rye bread and salmon that just works. Don’t you think?

I suppose smoked salmon and cream cheese is the same way. Any way it is combined is usually a way that I’ll like.

This is a recipe that I worked on for French Meadow, but it was so good I just had to share with you!

In the way that my favorite recipes do, this is one that comes together in minutes and can also be made ahead of time. The salmon mixture needs a spin in the food processor and the bread simply needs to be toasted until crisp. I love the extra touch that the chive garnish adds, especially if you’ll be serving it for others.


Salmon Mousse on Rye Crisps

by Emily Dingmann

Prep Time: 10 min

Cook Time: 20 min

Keywords: appetizer salmon

Ingredients (40 appetizers)

  • 1 loaf French Meadow Rye Bread (any variety would work)
  • 4 oz smoked salmon (cold smoked)
  • 6-8 oz reduced-fat cream cheese
  • 1 Tbsp lemon juice
  • 1 tsp dried dill
  • Chives for garnish


Pre-heat oven to 400 degrees.

Crisp bread in oven for about 20 minutes, turning over after 10 minutes.

Bread should be crispy.

Cut into squares and set aside.

In a food processor combine salmon, cream cheese, lemon and dill.

Process until smooth.

Spread salmon mixture on Rye Crisps and garnish with fresh chives if desired.

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shrimp & pesto pizza

Last weekend I was working on some shrimp recipes for a project and when I mentioned the thought of shrimp pizza to the Taster he got a little excited. Before I knew it there were multiple topping ideas being tossed out, but in the end, we went with pesto (as the sauce), red onion, roasted red pepper, goat cheese and shrimp a top none other than my favorite sprouted tortilla.

It had been weeks since I had had my beloved tortilla pizzas and as soon as I realized they were no longer a thing of the past, I was the excited one.

This pizza concept would work on any crust, I also made it on some Middle Eastern Flatbreads for my cousin who I wasn’t sure how he would feel about the sprouted tortilla. For the record, he said he liked them both the same. :) Score for kids eating whole grains!

I love these pizzas vegetarian, but I must say that I’ve been slacking on protein lately, and I can definitely tell. So an added opportunity for some additional protein from the shrimp is a score for a healthy adult!


Shrimp & Pesto Pizza

Yield: 2 Pizzas

Serving Size: 2


  • 2 Sprouted Tortillas (I use French Meadow)
  • 2 Tbsp prepared pesto
  • 1/4 cup red onion, sliced
  • 1/4 cup roasted red pepper, sliced
  • 2 oz goat cheese
  • 4 oz cooked shrimp


  1. Pre-heat oven to 375 degrees.
  2. Bake tortillas for about 5 minutes.
  3. Remove from oven and spread pesto over tortilla.
  4. Top with red onion, red pepper, goat cheese and shrimp.
  5. Bake for another 5 minutes until toppings are hot and cheese has melted.

P.S. Happy Halloween! I’ve got to find some sort of costume to wear tonight for trick-or-treaters…help!

daily eats: 9/13/11

I’m officially in the midst of wedding-week madness. But besides a minor breakdown on Friday (it was just a very emotional day) I think I’ve been handling everything pretty well. Others may disagree. ;)

Yesterday was filled with last minute errands and I declared it a day for myself! :)

The day started with some coffee and a gorgeous sunrise. I’m definitely going to miss this view.

Then it was time to drop off the Taster at work (we are a one car family) and start my other errands:

  • body work appointment
  • drop off dress to be pressed
Breakfast: In between the commute and errands I had a Two Moms in the Raw Bar – Gojiberry Granola – much better than I had expected although the first ingredient was agave and I’m not really a fan of that. :(
10:30 Yoga Sculpt – I was at a different studio than normal and it was a great class – I felt wonderful and the class flew by. Love those. :)
Snack of mini Lemon Zest Luna Bar that they had at the studio. Yum and needed energy.
12:00 Real Ryder Spin – A spin class that is on bikes that turn – One of the studios has the Real Ryder Bikes and I’ve been meaning to take a class for the last few months. “Turning” was really hard – have you ever heard of Real Ryders? (Part of my me day was being able to take two classes, a treat!)
Lunch: Another part of what made the day special was lunch out at Ecopolitan, a Minneapolis raw restaurant. I’ve been there many times, but not recently and I thought some raw food would be good nourishment. I went with my standard Raw Notchos – lots of raw kale, marinated mushrooms, peppers, cucumber and spicy notcho sauce and cashew sour cream. Delicious, why didn’t I get on my raw food kick this last summer?!
More errands:
  • proofing the wedding programs (really happy with them!)
  • get ring cleaned and sparkling
Then I headed to Caribou to work on the computer and go through emails while I waited for the Taster to finish work. The weather really feels like fall today and a Chai Tea Latte sounded perfect.  (2% Milk, 1.5 pumps of Chai) I wish someone would invent a chai tea latte that doesn’t require a lot of sugar. I’ve used some almond milk + chai tea bag + stevia in the past, but it just isn’t the same.
At some point during the day I realized that I needed sushi. Well, ok, I think I just really wanted to go on a date. With all of the craziness going on with the wedding I feel like the only thing we talk about is what needs to be done, what hasn’t been done and yada, yada.
So we headed out for sushi happy hour – originally we were going to go to the spot in our neighborhood, but it ended up being closed so we went to one of our favorites, Fuji-Ya. We realized it would probably be our last time going! Ah!
Dinner: We sat at the sushi bar, which turned out to be a really good idea – complimentary cucumber salad (tasted a lot like mine!) with fried fish and then pineapple with raspberry sauce at the end of the meal. We ordered goyza (I HAVE to!), spicy salmon, spicy tuna and soft-shell crab rolls and the Taster had some sashimi as well.
It was great to take a break from the week and the wedding was only brought up once. Just what we both needed.
My Mom and Aunt arrive this afternoon and then the rest of our families will be here Thursday – let the festivities begin!!!