To make a sweeter (and
less tangy sauce), omit the apple cider vinegar and add an additional tablespoon of honey.
Not exact matches
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or
less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste
Tangy mustard
sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Tangy, low - fat Neufchatel cheese and
less mayonnaise keep Bobby Deen's dip on the lighter side, but bold additions like Worcestershire
sauce and green onions deliver big - game - worthy flavor.
While the sweet potatoes took the full 40 minutes to soften and the salmon needed a smidge
less than the recommended 16 (I used wild salmon, which is leaner than farmed and cooks faster), I had more than ample time to slice the veg and pear and whip up the
tangy ponzu
sauce, which I would happily pour on any protein or veg.
Sour cream is not required but it makes the
sauce creamier and
less tangy, so I like to add it