For the Smoked Turkey Croissant: Spread 1
tablespoon of honey mustard mayonnaise on the bottom of each croissant.
Toss a few handfuls of spring greens and pea shoots with a few
tablespoons of the honey mustard dressing in a large mixing bowl.
Not exact matches
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1
tablespoon Dijon
mustard 1
tablespoon honey 3 - 4
tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
1 1/2 cups chopped Swiss chard stems (this was one bunch
of chard at the grocery store) 1/2 teaspoon salt 1
tablespoon mustard seeds 3/4 cup Champagne vinegar or white wine vinegar 1/4 cup
honey
Ingredients
honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle
of salt and pepper 1/4 cup olive oil 3
tablespoons adobo sauce, from a can
of chipotles in adobo 2
tablespoons honey 2
tablespoon dijon
mustard 2
tablespoons chopped fresh cilantro 4 garlic cloves, minced
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
Add remaining 1/4 cup
of olive oil to the pan, along with the red wine vinegar, remaining
tablespoon of Dijon
mustard,
honey, and 2
tablespoons of water, stirring to combine and cooking for 1 minute more.
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2
tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1
tablespoon apple cider vinegar 1 teaspoon Dijon
mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Ingredients: 1 pint
of ripe strawberries (2 cups) 1 - 2 cloves
of garlic 1
tablespoon dijon
mustard 1/4 cup olive oil 14 cup balsamic vinegar 1
tablespoon honey 1/2 teaspoon fresh thyme 1/2 teaspoon fresh rosemary Salt & pepper, to taste
In a small bowl, combine brown sugar, Dijon and Creole
mustards, remaining
tablespoon of soy sauce, remaining teaspoon
of honey, lemon zest and juice.
1 cup buttermilk 2
tablespoons honey 3 - 4
tablespoons mustard (I used a Guinnes Mustard I still have in my fridge and love to use with steaks) some salt and pepper a little bit of balsamic
mustard (I used a Guinnes
Mustard I still have in my fridge and love to use with steaks) some salt and pepper a little bit of balsamic
Mustard I still have in my fridge and love to use with steaks) some salt and pepper a little bit
of balsamic vinegar
Re-heat the gravy and add a
tablespoon of dijon
mustard, a
tablespoon of honey, and 1/2 cup grated parmesan.
2
tablespoons white wine vinegar 1
tablespoon Dijon
mustard or stone ground
mustard 1
tablespoon honey 6
tablespoons of olive oil salt and pepper to taste
1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2
tablespoons extra virgin olive oil 2
tablespoons balsamic vinegar 1
tablespoon honey maple syrup 2 teaspoons spicy brown
mustard Dash
of cinnamon Salt and pepper to taste
Sweet & Tangy
Mustard Sauce 3/4 cup organic yellow mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4 tablespoons of apple cider vinegar 2 tablespoons organic tomato paste (from a BPA free container) 1 tablespoon vegan worcestershir
Mustard Sauce 3/4 cup organic yellow
mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4 tablespoons of apple cider vinegar 2 tablespoons organic tomato paste (from a BPA free container) 1 tablespoon vegan worcestershir
mustard 1/4 cup pure maple syrup 1/4 cup raw
honey (or more maple) 2 to 4
tablespoons of apple cider vinegar 2
tablespoons organic tomato paste (from a BPA free container) 1
tablespoon vegan worcestershire sauce
Pour 1/3 cup
of red wine vinegar, 1
tablespoons of Dijon
mustard, 1/4 cup
of honey and 2 chopped or pressed cloves
of garlic into a bowl or jar.
Dressing: Juice
of 2 lemons 2 teaspoons
honey 2 teaspoons whole grain
mustard Salt and freshly ground black pepper 2
tablespoon olive oil
1/3 cup
of honey (plain) or if you can find smoked then use that 4
tablespoons of dijon
mustard (I only use Maille
mustard) Pinch
of salt
ingredients ROASTED BEEF TENDERLOIN: 2 1/2
tablespoons olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed
of excess fat) 1 small bunch fresh thyme 1 small bunch fresh rosemary ARUGULA AND PEAR SALAD: 1
tablespoon Dijon
mustard 2
tablespoons honey 1/4 cup white balsamic vinegar 1/2 cup olive oil 1 small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4 cups arugula Kosher salt and freshly ground black pepper (to taste)
honey mustard dressing 1/4 cup pure cashew butter 1/4 cup grainy
mustard 1/4 cup plain, unsweetened almond milk 1 large garlic clove 1
tablespoon apple cider vinegar 1
tablespoon pure maple syrup 2
tablespoons cold pressed flax oil (or EVOO) 1/4 teaspoon ground turmeric 1/4 teaspoon fine sea salt few dashes
of black pepper
3 medium beets, trimmed 3 oranges 1 small clove garlic, smashed and peeled and roughly chopped 1/4 cup extra-virgin olive oil 1
tablespoon apple cider vinegar 1 teaspoon
honey 1 teaspoon Dijon
mustard 3/4 teaspoon salt plus more to taste 2 hearts
of Romaine, chopped, washed and spun dry 6 cups mixed greens, loosely packed 1/2 small head radicchio, chopped, washed and spun dry 4 ounces Cabot Seriously Sharp Cheddar, cut into small chunks 1/2 cup spiced nuts, purchased or home - made
Ingredients: 1/2 cup quinoa 1 pound broccoli florets (1 large head
of broccoli) 1 1/2 cups shredded / grated carrots 1 large shallot, finely chopped 2
tablespoons finely chopped chives 1/3 cup chopped walnuts 1/3 cup chopped golden raisins 1
tablespoon hemp seeds (optional) For the dressing: 4
tablespoons plus 1/2 teaspoon apple cider vinegar 4 1/2
tablespoons plain - non-fat Greek yogurt 4 1/2
tablespoons olive oil 1 1/2
tablespoons Dijon
mustard 1 1/2 teaspoons
honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper
In a small container combine the balsamic vinegar, dijon
mustard, 1
tablespoon of olive oil and 1 teaspoon
of honey.
For the BBQ sauce, I used organic tomato sauce, apple cider vinegar (red wine or rice vinegar can work here), Pyure Organic Stevia Blend for added sweetness without the sugar (can sub one quarter cup
honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one
tablespoon apple cider vinegar plus half a
tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (
mustard powder, onion powder, garlic powder, and cayenne).
1/2 cup
of oil (olive oil, sesame oil, walnut oil, peanut oil, 1/4 cup
of acidic (lemon juice, balsamic vinegar, orange juice, rice wine vinegar, lime juice) 1
tablespoon of any
of the following:
honey,
mustard, walnuts, peanuts, almonds ginger, garlic, fresh herbs, soy sauce, figs, onions