Not exact matches
I use Creole
mustard for the
whole grain and maybe a little more rosemary from my plant.
Serve with
whole grained mustard (or other favorite variety) on the side and English Peas
for a traditional full meal.
As
for mustard, if you like Dijon
mustard or
Whole grain mustard, please use what you like or have.
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.
Love the
whole grain mustard in it... Thank you
for this recipe!
Ingredients: - 2 sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz of Brussel sprouts, sliced in half - 1 small onion, thinly sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil
for roasting - salt & pepper
for taste Dressing - mix equal parts of: dijon
mustard,
whole grain mustard, and honey.
* Sometimes,
for an extra kick, I use 1 tsp Dijon
mustard and 1 tsp
whole grain mustard.
For interests sake, I made it two ways, with
whole grain mustard and regular Dijon, both my sister and I actually preferred the regular Dijon
mustard.
Other changes: by necessity I substituted Dijon
mustard for the
whole grain, and dried oregano
for fresh in the paste (saved fresh
for the sauce).
I put about 2 tablespoons more vinegar than the recipe called
for a tablespoon more of
whole grain mustard and I used truffle salt instead of regular salt.
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 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
Update the traditional potato salad recipe by adding bay leaves,
whole -
grain mustard, and tarragon vinegar
for a budget - friendly, cookout - ready side.
Fermented soy sauce
Whole grain mustard, no added sugar Organic salsa Organic ketchup Homemade granola Tallow — rendered beef fat (from grass - fed cows, available from Kol Foods to render at home) great
for high heat cooking Fermented cod liver oil (food based supplement) and fermented cod liver oil / butter oil blend
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
Bihuniak has prepped me
for what to do if I run into a pre-packaged sandwich — look
for whole grain bread, avoid heavy dressings, choose
mustard over mayo — but there isn't a sandwich in sight.
The BBQ package is a treat
for gourmet burger lovers, featuring ground short rib burgers, bacon and onion jam, brioche buns, aged cheddar cheese, lettuce & tomato,
whole grain mustard coleslaw, and fingerling potato salad.
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-...]
In a nutshell,
whole grain bread, lean meats, reduced - fat cheeses, lots of vegetables / salad items
for crunch, light mayo or
mustard instead of full - fat mayo, broth - based soups, and fresh fruit.
• When ordering sandwiches, ask
for WHOLE GRAIN breads only and use
MUSTARD rather than mayonnaise or special sauces.
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)
For my sweet and sour sauce, mix together 1/4 cup coconut oil, 2 tsp
whole grain mustard, 2 tsp raw honey, and a dash of salt.
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