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Posts Tagged ‘dijon’

by Caitlin Saniga

This slaw looks like it popped fresh out of the time machine from 1995. Teal. Purple. Zigzags. I assure you this salad is better than 1995 color schemes, though.

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • 1 small or 1/2 large head red cabbage, finely shredded
  • 1/3 cup chopped fresh parsley
  • 6 scallions, chopped
  • 2 cups seedless red grapes, chopped

Whisk the vinegar, mustard, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended.

Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

Makes 6 servings.

Recipe adapted from: Food Network Magazine

Photo: Caitlin Saniga

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by Sarah Steimer

A new recipe on my new plate.

  • 1/2 pound fresh green beans
  • handful of slivered almonds
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey

Break off the tips of the green beans and cut in half. Steam for about five minutes or until the beans are bright green and tender crisp. Transfer beans to an oiled saute pan.

Saute the beans with the almonds for a few minutes before adding the mustard and honey. Cook and mix for a few minutes long. Serve warm.

Makes two to four servings as a side dish.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Caitlin Saniga

This was an adventurous flavor combination, but it works! And if you can get your hands on yellow, green or purple cauliflower, feel free to use a combination instead of plain white.

  • 4 tablespoon (1/2 stick) butter, divided
  • 1 cup chopped shallots
  • 9 cups 1 1/2-inch cauliflower florets (any color)
  • 1 1/4 cups low-salt chicken broth
  • 3/4 cup heavy whipping cream
  • 1 teaspoon plus 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon plus 1 tablespoon chopped fresh sage
  • 1 tablespoon flour
  • 1 teaspoon finely grated lemon peel
  • 1 1/2 cups coarsely crumbled cornbread (homemade or purchased)

Preheat oven to 375 degrees. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; saute until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.

Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour and lemon peel to pot. Boil until sauce is think, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11-by-7-inch baking dish.

Melt 2 tablespoons butter in a medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.

Makes 8 servings.

Recipe: Bon Appetit

Photo: Caitlin Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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