- Open and drain the green beans well. Place in a non-stick cake pan and drizzle with olive oil and sprinkle with kosher salt.
- Shred the carrots: Using a peeler, take off the skin, discard, and then keep peeling to make thin strips of carrot.
- Make the dressing by combining 2 tbs mayonnaise with 1 tbs mustard, with a pinch of kosher salt in a small bowl.
- Stir the cranberries into the shredded carrots
out the parchment paper, fold and cut into a half heart.
cod filet inside and top with carrot mixture. Spoon dressing on top
and fold package tightly.
first ten minutes are up for the green beans, give them a stir.
Then add the tray with the Cod packet.
for 10 minutes.
This dressing also can make the carrots and cranberries into a quick salad if you wish. The tastes work wonders and the bright red of the cranberries livens up the carrots with the yellow of the dressing.
Now how about some music!
Let's get to dancing!
How wonderful it is to have the opportunity to serve a Master like Master Indy. That truly is a gift to me this spring.