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Posts Tagged ‘Dijon mustard’

by Sarah Steimer

Chickpea salad with coriander and cumin

This salad has simple ingredients that end with a big result. The chickpeas and seasonings are so earthy, but the salad on top really cools things off and brightens the entire dish.

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by Sarah Steimer

naparadish

Do try to find watermelon radishes if you can! The bright splash of pink looks gorgeous in this green and gold slaw.

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by Sarah Steimer

I've had a few friends day they're not big fans of mayonnaise (hey, I'll freely admit I like a good mayo), so I've been keeping an eye out for a good mayo-free egg salad.

I’ve had a few friends say they’re not big fans of mayonnaise (hey, I’ll freely admit I like a good mayo), so I’ve been keeping an eye out for a good mayo-free egg salad. Nailed it on my first try!


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by Sarah Steimer

This spread is fantastic. Bill and I actually used the leftovers on a fresh baguette, along with a few thin shavings of Parmesan.

This spread is fantastic. Bill and I actually used the leftovers on a fresh baguette, along with a few thin shavings of Parmesan.


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by Sarah Steimer

These are the best pulled pork sandwiches I've ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. Worried that this may be too spicy (it was perfect for me)? Maybe try another more savory jelly such as an onion jelly --- who knows, though, maybe even something like a raspberry jelly could be tasty.

This was the best pulled pork sandwich I’ve ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. If you’re worried that this may be too spicy (it was perfect for me), maybe try another savory jelly such as an onion jelly — but who knows, perhaps even something like a raspberry jelly could be tasty.

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by Sarah Steimer

The dressing for this salad is awesome and makes just the right amount. You could probably add any number of vegetables to this - peppers or carrots for instance. I would not, however, suggest putting raw onion in this salad as it would completely overtake the ginger and garlic in the dressing.

For the vinaigrette

  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons grated, peeled fresh ginger
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

For the salad

  • 2 cups packed shredded red cabbage
  • 2 cups broccoli florets
  • 2 cups thinly sliced Granny Smith apple
  • 2 teaspoons fresh lemon juice
  • 1/4 cup raisins, plumped in hot water
  • 1/4 cup sunflower seeds and/or chopped walnuts

Whisk all ingredients for the vinaigrette together. Set aside.

Toss the sliced apples with the lemon juice in a large bowl. Add the cabbage, broccoli, raisins and nuts to the bowl. Add the vinaigrette to the salad and toss until all the vegetables are coated.

Let sit in the refrigerator for about an hour so the vegetables and apples can soak in the vinaigrette.

Serves four as a main dish or six to eight as a side.

Recipe adapted from: Health.com

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by Sarah Steimer

Deviled eggs are great to take to a party - but fancy deviled eggs are even better.

To hard boil eggs

Place eggs in a medium or large saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover the pot and remove from heat. Let stand 13 minutes. Drain and transfer eggs to ice-water bath until cold.

Roasted red pepper deviled eggs

  • 12 eggs
  • 5 roasted red peppers – from a jar or from scratch
  • 2 teaspoons garlic powder
  • 2 teaspoons red wine vinegar
  • 3 teaspoons Dijon mustard
  • salt and pepper, to taste

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

In a food processor, chop the red pepper into very small pieces. Using the tines of a fork, drain most of the liquid out.

Mix the pepper with the yolks, garlic powder, vinegar, Dijon mustard, salt and pepper. Fill the egg whites with the mixture and refrigerate.

It's nice to balance something hot/spicy (wasabi) with something milder (red pepper) so you can please different tastes.

To garnish, slice very thin pieces of the roasted red pepper and place on the filling of each egg.

Makes 24 deviled eggs.

Wasabi deviled eggs

  • 8 eggs
  • 1/3 cup mayonnaise
  • 1 1/2 or 2 teaspoons of wasabi paste (depends on how hot you like it)
  • 2 teaspoons unseasoned rice-wine vinegar
  • 2 large scallions, minced (3 tablespoons), plus extra for garnish
  • salt

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

Combine the yolks with the wasabi paste (start with less then add more as you taste), vinegar, scallions and salt. Fill the egg whites with the yolk mixture.

Garnish with the extra scallions.

Makes 16 deviled eggs.

Both recipes adapted from: Martha Stewart (red pepper and wasabi)

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