Sentences with phrase «teaspoons whole grain mustard»

dressing 2 tablespoons mellow white miso 2 tablespoons raw honey 2 teaspoons tahini 2 teaspoons whole grain mustard 1/4 cup plus 2 tablespoons fresh orange juice 2 tablespoons olive oil 2 teaspoons rice vinegar 2 teaspoons tamari 1/2 teaspoon sea salt

Dressing: Juice of 2 lemons 2 teaspoons honey 2 teaspoons whole grain mustard Salt and freshly ground black pepper 2 tablespoon olive oil

makes 1/2 cup 2 tablespoons white wine vinegar 1 tablespoon minced shallot t tablespoon finely chopped fresh tarragon 1 teaspoon whole grain mustard 6 tablespoons extra virgin olive oil sea salt and freshly ground pepper

Not exact matches

14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Ywhole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek YWhole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt

In a small bowl, combine 1 cup of olive oil mayonnaise, 2 tablespoons of milk, 1 teaspoon of freshly ground tri-colored pepper, 1/2 teaspoon sea salt, 3 tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper along with the chopped herbs, celery and shallot.

In a small bowl, combine the olive oil mayonnaise, milk, tri-colored pepper, 1/2 teaspoon sea salt, whole grain Dijon mustard, and cayenne pepper along with the chopped herbs, celery and shallot.

1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black pepper

salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2 teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)

12 sea scallops Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.

While the potatoes are cooking, in a large bowl, combine mayonnaise, parsley, tarragon, capers, onion, whole - grain and Dijon mustards, 1/2 teaspoon salt, and 2 - 3 tablespoons water.

salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt

Sauce 2 cups mayonnaise 1/3 cup apple cider vinegar 1/4 cup honey 1/4 cup prepared horseradish (purchased) 2 tablespoons Creole or whole grain Dijon Mustard 2 tablespoons garlic — minced 1 teaspoon Kosher or sea salt 1/2 teaspoon ground black pepper

1 tablespoon olive oil 4 shallots, peeled, trimmed and sliced 1/4 teaspoon salt 1/4 teaspoon black pepper 4 slices country bread 1 tablespoon whole grain mustard 3 ounces 2 - year aged cheddar, thinly sliced 1 tart and crisp apple, cored and thinly sliced 1 handful arugula 1 tablespoon butter

1 pound ground chuck 1/2 pound mild bulk pork sausage 2 slices low carb bread, whole grain, in fine crumbs 1/2 cup chopped onion, fairly fine 1 clove garlic, minced 1/4 cup chopped parsley 1/4 cup dry red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon ground dried rosemary

1 pound ground chuck 1/2 pound mild bulk pork sausage 2 slices low carb bread, whole grain, in fine crumbs 1/2 cup chopped onion, fairly fine 1 clove garlic, minced 1/4 cup chopped parsley 1/4 cup dry red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon ground dried rosemary 1/2 teaspoon salt OR 1 teaspoon Vege - sal (I use the Vege - Sal) 1/4 teaspoon pepper

Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt tMustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt tmustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste

Stir in the whole - grain mustard and 1 tablespoon plus 2 teaspoons of the drained pickled mustard seeds (save the rest for another use).

ingredients KIELBASA WITH BEER AND ONIONS 3 tablespoons olive oil (divided) 1 pound smoked beef Kielbasa (cut into 4 equal portions) 1 large onion (peeled, thinly sliced) 2 Granny Smith apples (cored, sliced into 1 / 8 - inch thick slices, divided) 1 teaspoon ground coriander (divided) 1 bottle IPA - style beer 2 tablespoons whole grain mustard (plus more to garnish) Kosher salt and freshly ground black pepper (to taste)

1 bundle asparagus 1 teaspoon paleo - approved prepared horseradish 1 tablespoon whole grain dijon mustard 1 teaspoon olive oil

ingredients MONTE CRISTO PALMIERS all - purpose flour (for dusting) 1 sheet puff pastry (thawed) 6 thin slices ham (minced) 1/2 cup Gruyere cheese (shredded) 1/2 cup Swiss cheese (shredded) 2 tablespoons thyme (leaves, chopped) 1 tablespoon olive oil 2 teaspoons whole grain Dijon mustard (plus more to serve) 1 egg yolk 1 teaspoon water

Some optional additions you might like include 1 teaspoon of caraway seeds (add when you add the cabbage), 1 or 2 tablespoons brown sugar (add with the apples), or 1 tablespoon whole grain mustard (add at the end.)

Ingredients 1 1/3 pounds good - quality ground beef (85 percent lean) 1 tablespoon whole grain mustard 1 teaspoon Worcestershire sauce 1 1/2 tablespoons olive oil 3/4 teaspoon salt freshly ground black pepper 1 large red onion, trimmed and cut into 1 / 2 - inch thick slices 4 burger buns, preferable brioche buns — but use whatever you like, halved 4 thick slices sharp white cheddar Condiments: mayo, mustard, ketchup, sliced pickles

In a blender, add: 3 to 4 cloves garlic 2 tablespoons chopped red onion 1 teaspoon whole - grain Dijon mustard 2 tablespoons honey 1/4 cup hibiscus concentrate 1/2 neutral flavored oil (grape seed or canola)

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)

1/4 cup whole grain mustard 2 to 4 tablespoons crushed red pepper flakes (or four to six dried chiles) 1 1/2 tablespoons ground cumin 1 tablespoon coarse kosher salt 1 tablespoon red wine vinegar 2 teaspoons ground turmeric

1 1/2 cups chopped carrots (about 2 large carrots) 1 cup chopped onion (about 1 medium onion) 2 cups chopped Yukon gold potato (about 2 medium potatoes) 1 16 oz package whole grain or gluten - free pasta 3/4 cup raw cashew pieces 1/4 cup nutritional yeast 1 tablespoon garlic powder 1 1/2 tablespoon onion powder 2 teaspoons miso paste 2 teaspoons Dijon mustard 1/4 teaspoon ground turmeric 2 teaspoons apple cider vinegar 2 teaspoons salt, plus more to taste Smoked paprika, for garnish

WHOLE GRAINS RICE QUICK COOK Warm Farro, Salmon & Swiss Chard Bowl INGREDIENTS For the vinaigrette 3/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1/2 teaspoon lemon zest 2 garlic cloves, minced 1 teaspoon brown - style mustard 1 teaspoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon ground -LSB-...]

3 slices center - cut bacon 1 pound jumbo shrimp, peeled and deveined 2 cups thinly sliced fennel bulb 2 cup grape tomatoes 1 package fresh baby spinach 2 tablespoons chopped shallots 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon whole - grain mustard 1/4 teaspoon salt 1/4 teaspoon black pepper

Ingredients: 4 (6 - ounce) skinless, boneless chicken breasts 3/4 cup fat - free, lower - sodium chicken broth, divided 2 tablespoons butter, divided 1 tablespoon chopped parsley 12 ounces Brussels sprouts, trimmed and halved 2 tablespoons olive oil, divided 3/8 teaspoon salt, divided 1/4 teaspoon freshly black pepper 1/4 cup unfiltered apple cider 2 tablespoons whole - grain mustard

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

Ingredients: (1 serving) 1 slice whole wheat sour dough bread 1 cup mushrooms 1 teaspoon olive oil 2 slices Land O Lakes ® Deli American Cheese 1 tablespoon mayonnaise 1 tablespoon whole grain mustard

Turkey, Pear and Swiss Sandwich: 2 slices of whole grain bread with 1 teaspoon Dijon mustard, 5 slices of turkey, 1 pear sliced, and 1 slice of Swiss cheese.

1 1/2 cups chopped carrots (about 2 large carrots) 1 cup chopped onion (about 1 medium onion) 2 cups chopped Yukon gold potato (about 2 medium potatoes) 1 16 oz package whole grain or gluten - free pasta 3/4 cup raw cashew pieces 1/4 cup nutritional yeast 1 tablespoon garlic powder 1 1/2 tablespoon onion powder 2 teaspoons miso paste 2 teaspoons Dijon mustard 1/4 teaspoon ground turmeric 2 teaspoons apple cider vinegar 2 teaspoons salt, plus more to taste Smoked paprika, for garnish

Ingredients: For the beef 1 - 2 pounds beef tenderloin 2 tablespoons butter at room temperature 1 garlic clove 1 tablespoon whole grain or Dijon mustard 1/4 teaspoon salt 1/8 teaspoon pepper 3 sprigs of rosemary

For the Red Wine Mushroom Sauce 2 tablespoons butter 8 ounces sliced Cremini mushrooms 1/4 cup red wine (Merlot or Cabernet) 1/4 cup beef or vegetable stock 1 teaspoon flour 2 tablespoons heavy cream 1/4 teaspoon whole grain or Dijon mustard