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by Sarah Steimer

The original author of this recipe said the inspiration came from a deli-style Reuben sandwich — and I can definitely see it. It’s great to enjoy these sorts of flavors (the sauerkraut and steak-like spices) in a lighter, meatless setting. I went nuts for the sauerkraut-chickpea puree especially. I saved my leftovers in a glass jar and snacked on it for a few days after.

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by Sarah Steimer

Honey mustard Brussels sprouts over pureed cauliflower

Everyone has heard me say at least 5,000 times that I love fall flavors. But really, what is more satisfying than harvest-time veggies with just the right seasoning and a great combination of textures? I’m also really getting down with sweet and spicy flavors on my veggies lately, like this spicy mustard and honey combination. Another great one? Honey and sriracha. (More on that later.)

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by Sarah Steimer

Mac and cheese with cauliflower, tomatoes and mustard breadcrumbs

It’s mac and cheese season! But that doesn’t mean it has to be all heavy. Swapping out some of the pasta with cauliflower helps to lighten the dish, along with folding in greens and using skim milk.

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by Sarah Steimer

Caitlin and I sort of turned this into an international wonton guide. Considering we already did something a bit Asian (mushroom and kale), one that was clearly French (French onion) and a Greek wonton (beef, onion and feta), I figured I’d wander into German/Eastern European territory with this last savory wonton.

  • 15 wonton wrapper
  • 3-inch piece of kielbasa, cut into very small cubes
  • 1 cup sauerkraut (or more)
  • 1/3 of an apple, cut into very small cubes (comes to a little less than 1/4 cup)
  • olive oil
  • paprika

Toss together the kielbasa, sauerkraut and apple in a bowl.

Wet the edges of the wonton that are facing up, working one sheet at a time. Place a heaping tablespoon of the sauerkraut mixture into the center of the wonton. Fold in half, making a triangle, pressing tightly to seal the edges well. Arrange the wontons on a piece of parchment paper on a baking sheet.

These would be an awesome appetizer for an Oktoberfest party. What’s that? You need beer suggestions? Got ’em here.

Brush both sides of the wontons with olive oil and dust just one side with paprika.

Bake the wontons at 400 degrees for about 15-20 minutes, flipping the wontons over about half way through. The wontons should be crispy and golden-brown when they are ready.

For the spicy mustard dipping sauce:

  • 3 tablespoons Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon paprika

Whisk together all ingredients and serve with the warm wontons.

Makes 15 wontons.

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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by Sarah Steimer

This was literally the first time I’ve ever craved egg salad. Maybe because whenever my parents made it, it was the fully mashed version. I like the full chunks of egg much better.

  • 4 hard-boiled eggs, cubed (check out my previous how-to for hard boiling eggs here)
  • 2 medium onion, thinly sliced
  • olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried tarragon OR thyme
  • 2-3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • hot sauce, to taste
  • salt and pepper, to taste

To caramelize the onions, heat the oil in a pan. Add the onions and cook over a low flame, stirring occassionally. It should take about 15-20 minutes for the onions to caramelize – but not burn. Add the garlic and tarragon/thyme and cook for a few more minutes, until fragrant. Set the onion mixture aside to cool.

In a small bowl, combine the mayo, mustard, hot sauce, salt and pepper, and caramelized onions. Add the cubed eggs and lightly toss to coat.

Serve on its own or as a sandwich with spinach and arugula.

Makes 2-4 servings, depending on size.

Recipe adapted from: Cook’s Hideout

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by Sarah Steimer

Save this recipe for St. Patrick's Day! It's delicious and easy enough to make while you finish that bottle (or case) of beer.

  • 8 ounces of blue cheese, crumbled (about 2 cups)
  • 1/4 cup flour
  • pinch cayenne pepper
  • 1/2 teaspoon dry mustard (I used Dijon mustard – everyone survived)
  • 3/4 cup Irish lager (Harp is a good choice and not difficult to find at stores)
  • 1/2 cup 2 percent milk

    Beer and cheese, cheese and beer!

  • salt

Possible dippers

  • bread, cubed
  • roasted Brussels sprouts
  • apples

In a medium bowl, toss together the blue cheese, flour, cayenne pepper and mustard.

In a fondue pot – OR in a pot on the stove (directly over the heat or double-boiler style) – combine the beer and milk. Stirring occasionally, bring the mixture to a simmer. Add the cheese mixture to the liquids and stir with a wooden spoon until the cheese is melted and the mixture is relatively smooth.

Serve immediately.

Makes about four servings.

Recipe adapted from: Martha Stewart

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Sarah Steimer

We got an enormous bag of spinach at the farmer's market --- where the vendor insisted we needed two bags.

  •  spinach
  • apple, sliced thin
  • candied walnuts (refer to this recipe)
  • feta
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons mustard (either Dijon or spicy brown)
  • 3 tablespoons Olive Oil
  • salt and pepper to taste

Make a bunch of candied walnuts, you'll find something to do with them.

In a small bowl, combine the vinegar, mustard, oil, salt and pepper. Whisk together and set aside.

Put together your salad. Which I will not explain how to do. Top with the vinaigrette and serve.

Makes about two servings.

Recipe adapted from: Life Tastes Like Food

Photos: Sarah Steimer

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