Not exact matches
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2
teaspoon dried thyme leaves 1/2
teaspoon dried oregano leaves 1/2
teaspoon ground
mustard 1/4
teaspoon dried minced garlic 1/4
teaspoon dried minced onion 1/2
teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded
lettuce 1/4 cup light mayonnaise 2 tablespoon yellow
mustard
4 hard - boiled eggs, chopped (here is how to make them) 1 stalk of celery, finely chopped 1/4 cup finely diced red pepper 1 tablespoon fresh dill 2 tablespoons fresh chives 1/4
teaspoon paprika 1 tablespoon grainy
mustard 1/4 cup mayonnaise Arugula or
lettuce leaves 4 slices of bread
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon
mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2
teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb
lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter
1 clove garlic 3 tablespoons olive oil 1/4 cup coconut flour 1/2
teaspoon salt 1/4
teaspoon pepper 1/4
teaspoon paprika 1/8
teaspoon garlic powder 1/4
teaspoon onion powder 4 chicken livers 1/2
teaspoon dry
mustard 1 tablespoon red wine vinegar 4 cups shredded
lettuce 1/2 cup minced parsley 1/8 red onion sliced paper - thin coconut oil for frying
ingredients HONEY
MUSTARD MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 1/2 teaspoon Dijon mustard 1 and 1/2 cups vegetable oil 1 tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly
MUSTARD MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2
teaspoons lemon juice 1 tablespoon distilled white vinegar 1
teaspoon Kosher salt 1/2
teaspoon Dijon
mustard 1 and 1/2 cups vegetable oil 1 tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly
mustard 1 and 1/2 cups vegetable oil 1 tablespoon yellow
mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly
mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb
lettuce 1 cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly sliced)
1/4 cup (2 ounces) light cream cheese spread with chives 1
teaspoon Dijon
mustard 2 La Tortilla Factory Non-GMO Flour Tortillas, Soft Taco Size or Non-GMO Wraps, Traditional Flour 6 slices oven - roasted turkey 2 large green
lettuce leaves 2 slices low fat Swiss cheese 2 tomatoes, seeded and diced 4 slices avocado
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1
teaspoon dijon
mustard 1
teaspoon capers, drained from liquid 1
teaspoon smoked paprika 1/4
teaspoon cayenne pepper 1
teaspoon kosher salt 1/4
teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red leaf
lettuce for assembling
Ingredients For the salad: 2 heads fresh green or red
lettuce, washed, dried, and torn into large bite - sized pieces 1/3 cup pecans, toasted 1/4 cup pine nuts, toasted about 12 plump dried apricots, cut into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2
teaspoons mustard 1/3 cup freshly squeezed juice from a Cara Cara Orange 1/3 cup red wine vinegar 1
teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper
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
Makes 4 burgers 1 pound lean ground turkey 1 egg, beaten 1
teaspoon Old Bay seasoning 1/2
teaspoon sea salt 1/4
teaspoon ground black pepper 1 jalapeno, seeded and sliced 4 whole - grain buns 4 slices Swiss cheese
Lettuce, tomato, onion
Mustard Ketchup
Melt 1 slice reduced - fat cheese on top and place in 1 whole wheat hamburger bun with 2
teaspoons low - fat mayo,
mustard, tomato slices and
lettuce.