3 + tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1
tablespoon black mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
Not exact matches
1
tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons
black mustard seeds 1/2 teaspoon cumin
seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2
tablespoon butter 1
tablespoon mustard juice of 1/2 a lemon 1/2 teaspoon caraway
seeds 1/4 teaspoon salt 1/4 teaspoon fresh ground
black pepper zest of 1/2 lemon plus more salt and pepper to taste
3
tablespoons apple cider vinegar 2
tablespoons honey 2 teaspoons Dijon
mustard 1 1/2 teaspoons poppy
seeds 1/4 teaspoon salt freshly ground
black pepper 1
tablespoon olive oil 1/4 red onion, cut into a small dice 2 bunches kale (about 1 pound) 2 medium honey crisp apples
Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1
tablespoon Dijon
mustard 2 tsp lemon juice, plus zest 1 teaspoon celery
seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon
black pepper 1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)
6 cloves garlic 1 2 - inch piece of ginger, peeled 4
black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1
tablespoon vegetable or olive oil 1 teaspoon
mustard seeds 2
tablespoons ghee 12 ripe mangos, skin and
seeds removed, chopped 4
tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
10 small, hot, dried red chiles, such as piquins or santakas,
seeds and stems removed 3
tablespoons coriander
seed 1
tablespoon black peppercorns 3
tablespoons poppy
seed 2 teaspoons
mustard seed 1
tablespoon cumin
seed 1
tablespoon powdered turmeric 10 whole cloves 2 teaspooons cinnamon
1/2 cup mayonnaise 1/4 cup apple cider vinegar 1/4 cup dijon
mustard 3
tablespoons sugar 2 teaspoons Kosher salt 1 teaspoon freshly ground
black pepper 1 head pale green or Napa cabbage 2 medium carrots sesame
seeds (optional), for garnish
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin
seeds 1 teaspoon cumin
seeds 1 teaspoon coriander
seeds 1/2 teaspoon
mustard seeds 2 cups coconut
black rice (from above) 1/4 cup ground chia or flax
seeds 3 soft dates — pitted and mashed with a fork 2
tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili —
seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8
tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed,
seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon
mustard powder 2
tablespoons hot sauce 2
tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground
black pepper (to taste)
If you don't really feel like lazing it out, like me, and you want to create your own Old Bay - style spice mix, do the following: Mix 2
tablespoons celery
seed, 1 teaspoon salt, 1/2 tsp dried yellow
mustard seed, 1/2 tsp red pepper, 1/2 tsp
black pepper, 2 dried bay leaves, 6 whole cloves, 6 allspice
seeds, & 1/8 tsp cardamom
seeds in a spice mill.
In each of two hot, sterilized canning jars, place 1 lemon slice, 1/2 teaspoon salt, 1
tablespoon sugar, 1 garlic clove, 1/2 teaspoon
mustard seed, 1/8 teaspoon red pepper flakes, 6
black peppercorns, and 1 whole clove.
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1
tablespoon ground flax
seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1
tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon
mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably
black salt — kala namak) Freshly ground
black pepper to taste
For the Shrimp 1 pound large shrimp, peeled and deveined, patted dry on paper towels 2 teaspoons ground fennel
seeds 1/2 teaspoon
mustard powder 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon ground
black pepper 3
tablespoons extra-virgin olive oil
1 large onion, sliced 2
tablespoons Dijon
mustard 1
tablespoon extra-virgin olive oil 1 tsp kosher salt Crushed
black pepper 1 tsp paprika 1 tsp onion powder 1 tsp cumin 6 cloves garlic crushed 1/2 - cup red wine 1/2 cup pomegranate juice (such as Pom) 1 cup ketchup Pomegranate
seeds for garnish
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2
tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground
black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon
mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g.,
black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2
tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy
mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground
black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2
tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno,
seeded & diced 1/2 cup filtered water sea salt & ground
black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground
black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
1 tbsp coconut oil 2 tsp
mustard seeds 1 tsp cumin
seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1
tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground
black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2
tablespoons olive oil Kosher salt & freshly ground
black pepper (to taste) GOAT CHEESE BITES: 1/4 cup salted pumpkin
seeds 1/4 cup salted sunflower
seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4 cup champagne vinegar 1 and 1/2
tablespoons dijon
mustard 1
tablespoon honey 1/2 cup olive oil Kosher salt and freshly ground pepper (to taste) 8 ounces baby spinach 1/4 cup salted sunflower
seeds (for garnish)
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3
tablespoons high - oleic safflower oil 1/2 teaspoon
black mustard seeds 1
tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
ingredients PEPPER JAM: 4 large red bell peppers (stems removed,
seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1 orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1
tablespoon whole
mustard seeds 1 teaspoon kosher salt 2
tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices sesame bread (sliced into 3 / 4 - inch thick slice) 8
tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground
black pepper (to taste)
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2
tablespoons Dijon
mustard Kosher salt and freshly ground
black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1
tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground
black pepper 1/4 teaspoon cayenne 1
tablespoon olive oil 1/2 cup pomegranate
seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2
tablespoons lemon juice 3
tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground
black pepper (to taste)
ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2
tablespoons thyme (leaves only) 1
tablespoon cumin
seeds (crushed) 1
tablespoon coriander
seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked
black pepper (to taste)
MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to
MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English
mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to
mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground
black pepper (to taste)
ingredients SUPER-SASSY SEASONING: 2
tablespoons onion powder 2
tablespoons garlic powder 2 teaspoons celery
seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground
black pepper GREENS: 1 smoked or plain turkey leg 1
tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground
black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon
mustard powder 1 teaspoon sea salt, plus more to taste 1
tablespoon smooth natural no - sugar - added - peanut butter 1
tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch
mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)
Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved,
seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3
tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground
black pepper 2
tablespoons whole - grain
mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
* 2 ripe avocados, cut in half and pits removed * juice of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1
tablespoon organic, extra virgin coconut oil * 1 teaspoon
black mustard seeds * 1/2 teaspoon fennel
seeds * 1/2 teaspoon cumin
seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1
tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
2 large carrots (1 1/2 cups) peeled & chopped) 1/2 medium red onion (1 cup) peeled & chopped) 1 1/2 cups white vinegar 1/2 cup water 6 cloves garlic (2
tablespoons minced) 1/4 cup fresh lime juice 1
tablespoon coarse kosher salt 1 teaspoon freshly ground
black pepper 1/4 cup coarse grain or Creole
mustard 12 to 14 habanero chiles,
seeds and stems removed (3/4 cup minced)
6 New Mexican red chiles, stems and
seeds removed (or substitute 4 small, hot dried chiles, such as piquins) 1/4 cup cumin
seeds 1/4 cup coriander
seeds 2
tablespoons black peppercorns 1
tablespoon mustard seeds 1 teaspoon cardamom
seeds 1 teaspoon whole cloves 1 teaspoon fenugreek
seeds 1
tablespoon turmeric powder 1
tablespoon dried, powdered curry leaves
1 cup lentils (I used puy, but green or
black would work just as well) 1 teaspoon
black mustard seeds 1/2 teaspoon
black peppercorns 1 teaspoon sea salt pinch of cayenne pepper juice of 2 small or 1 large lemon 3
tablespoons olive oil 1 chile or jalapeno —
seeded and minced
1/2 cup coriander
seed 3
tablespoons cumin
seed 1
tablespoon fennel
seed 1
tablespoon mustard seed 1
tablespoon whole cloves 2
tablespoons black peppercorns 3 small, hot, red, dried chiles such as piquins or santakas,
seeds and stems removed 4
tablespoons ground cardamom 3
tablespoons ground fenugreek 1
tablespoon ground ginger 1/4 cup ground turmeric
Brisket Finishing Sauce 2
tablespoons vegetable oil 1 medium yellow onion, minced 4 medium garlic cloves, minced 1/4 cup Worcestershire sauce 1/4 cup cider vinegar 1/4 cup brown sugar, packed 3
tablespoons coarse - grain
mustard 1 teaspoon celery
seed 1/2 teaspoon cracked
black pepper 1/2 teaspoon coarse kosher salt 1 cup ketchup
For the Sauce: 6 Chipotle Texas Smoked Jalapeño pods, stems and
seeds removed, rehydrated and chopped, buy here 1 medium onion, chopped 3 cloves garlic, chopped 2
tablespoons vegetable oil 1 cup tomato sauce 2 cups beef broth 1/4 cup cider vinegar Juice of 1 lemon 1
tablespoon prepared
mustard 1
tablespoon brown sugar 1/2 teaspoon dried oregano 1/8 teaspoon ground habanero chile Freshly ground
black pepper
6
tablespoons roasted coriander
seed 1 teaspoon roasted anise
seed 1 teaspoon roasted cloves 1 teaspoon turmeric 1 teaspoon roasted cumin
seed 1 teaspoon roasted fenugreek
seed 1 teaspoon roasted
black peppercorns 1 teaspoon roasted
mustard seed 2 cloves garlic, chopped 1 large onion, chopped 1/2 habanero chile,
seeds and stem removed, chopped (or substitute 3 red jalapenos) Water as needed
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2
tablespoons coconut oil 1/2 teaspoon
black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin
seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons sesame
seeds (optional) 1 teaspoon smoked paprika, divided 1
tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse
black pepper 3
tablespoons tomato paste 2
tablespoons Dijon
mustard 2
tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups grated sharp cheddar cheese, divided For serving: (optional) 1 cup chopped hearts of romaine or iceberg lettuce 1/2 cup finely chopped bread - and - butter pickles
For the dry rub: 2
tablespoons sweet paprika 2
tablespoons hot Hungarian paprika 2
tablespoons celery
seed 2
tablespoons cracked
black pepper 2
tablespoons ground cumin 2
tablespoons brown sugar 1
tablespoon dried oregano 1
tablespoon ground cayenne pepper 1
tablespoon Colman's Dry
Mustard 2 teaspoons sage 2 California Bay leaves, crumbled
6 cloves garlic 1 2 - inch piece of ginger, peeled 4
black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1
tablespoon vegetable or olive oil 1 teaspoon
mustard seeds 2
tablespoons ghee, recipe here 12 ripe mangos, skin and
seeds removed, chopped 4
tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
3 dried chipotle peppers 3 dried allspice berries, ground (or 1/2 teaspoon ground allspice) 1
tablespoon mustard seeds, ground (or 1
tablespoon mustard powder) 1 clove, ground (or a pinch of ground clove) 1 teaspoon turmeric 1/2 teaspoon red curry powder 1 teaspoon ground
black pepper 1
tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2
tablespoons white vinegar 3
tablespoons light brown sugar 1
tablespoon blackstrap molasses 1/4 cup pineapple juice
1 (5 - pound) bone - in pork sirloin roast 4 to 5 gloves garlic 2 to 3
tablespoons Dijon
mustard 1
tablespoon black peppercorn 1
tablespoon green peppercorns, drained 1
tablespoon pink peppercorns 1 teaspoon yellow
mustard seeds 2 teaspoons brown sugar 2 teaspoons dried thyme 1 1/2 teaspoons coarse kosher salt
500 grams fresh pink ling chopped into 2.5 cm cubes 1 teaspoon sea salt 1 teaspoon each cumin and
black mustard seed 2 teaspoons ground turmeric powder 2 fresh cardamon leaves 1 dessertspoon finely chopped fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1
tablespoon finely chopped purple basil 2
tablespoons chopped spring onion tops 2
black capsicums finely sliced (optional) 1 medium size red capsicum finely sliced 2 small cigar shaped egg plants chopped into half rounds (1 small standard eggplant will do) 6 medium tomatoes chopped into small pieces 1
tablespoon peanut oil 3 cups crayfish and laksa mint stock (see recipe)
Ingredients 4 large eggs 1 bunch broccolini trimmed 5
tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2
tablespoons apple cider vinegar 1
tablespoon whole grain
mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground
black pepper 1/2 cup unsalted, roasted sunflower
seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2
tablespoons finely chopped chives 1
tablespoon toasted sesame
seeds Crushed red pepper flakes (for serving)
1 1/2 cups poha 4
black peppercorns 1/2 teaspoon yellow
mustard seeds 1/2 teaspoon whole coriander 2
tablespoons extra virgin olive oil 1/2 teaspoon grated fresh ginger 1/2 cup diced yellow onion 1 cup shredded carrot 3 large eggs, beaten 2 1/2 cups spinach, chopped 1 plum or Roma tomato, chopped 1/2 teaspoon fine sea salt, or to taste
View the recipe >> Ingredients, Makes 3 servings 1 teaspoon
black mustard seeds 1 teaspoon salt 2
tablespoons raw sunflower
seeds or raw cashews 1 teaspoon
black sesame
seeds 1/3 teaspoon turmeric 1/3 cup lemon -LSB-...]
Ingredients: 2 zucchini julienned 2 cucumbers julienned 4 cups spinach chopped 1/3 small red cabbage 1 - 2 yellow bell peppers 2 - 3 cups cherry tomatoes halved 1/2 cup dark skinned berries 2 sliced Easter egg radishes edible flowers for garnish (optional) 2 TBSP
black sesame
seeds (optional) Spicy
Mustard Dressing: 4
tablespoons Dijon or stone ground... Read More»
4 large red potatoes, scrubbed 1/2 cup thinly sliced red onion 1 red or yellow bell pepper,
seeded and sliced 1/4 cup finely chopped fresh parsley 1/4 cup cider vinegar 2
tablespoons seasoned rice vinegar juice of 1 lemon 2 garlic cloves, pressed 2 teaspoons stone - ground
mustard 1/2 teaspoon salt 1/4 — 1/2 teaspoon
black pepper