Mediterranean Seafood Salad & Lemon Tart
By Chef Mary Beth Lawton-Johnson

2 lbs of mussels (can use New Zealand Green Shells if fresh are not available)
1 ½ cups of dry white wine
8 oz of clam juice
2 lbs of calamari, fresh, cleaned and cut into circles and tentacles trimmed
2 teaspoons of fresh minced garlic
2 teaspoons of minced scallions
2 fresh tomatoes, diced small
4 tablespoons of extra virgin Greek Olive Oil
1 bunch of organic arugula or rocket washed
2 sprigs of fresh tarragon
2 sprigs of fresh dill
2 sprigs of fresh chives, chopped
1 lb of Tagliolini (very thin egg pasta)
4 tbsp of fresh squeezed lemon juice
4 tbsp of fresh curly parsley, chopped
Sea Salt and fresh ground pepper to taste.

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Lemon Tart
By Chef Mary Beth Lawton-Johnson

For the Pate Sucre (sweet pastry crust) 1 1/2 cups of all purpose flour, sifted
8 tablespoons of unsalted butter, chilled, diced
1/2 cup of sugar
1 large egg beaten with 2 tablespoons of water

Lemon Filling
8 tablespoons of fresh squeezed lemon juice
1 cup of sugar
4 large eggs
1 cup of cream
Zest from one fresh lemon.

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