Ingredient: Dijon mustard

  • Pomegranate Lime Dressing

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    Pomegranate Lime Dressing
    Course Salad
    Servings
    Ingredients
    Course Salad
    Servings
    Ingredients
    Instructions
    1. Combine first 7 ingredients in a bowl.
    2. Add the oils and whisk to blend.
    3. Season with salt.
  • Chicken Salad with Avocado

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    Chicken Salad with Avocado
    Instructions
    1. In a medium bowl, beat cream cheese.
    2. Add yogurt and mix until smooth.
    3. Stir in celery, mustard, chives, salt, and grated lemon peel and juice; mix until blended.
    4. Stir in chicken.
    5. Cover and chill until ready to serve.
    6. Rinse avocados. Cut in half.
    7. Gently lift out the pit with a spoon.
    8. Spoon out the avocado, then add about 1/3 cup of the chicken salad into each avocado half.
    9. Garnish with chives.
  • Alsace Chicken (A favorite!)

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    Alsace Chicken (A favorite!)
    From Pat Peterson
    Servings
    Ingredients
    Marinade:
    Sauce:
    Servings
    Ingredients
    Marinade:
    Sauce:
    Instructions
    1. Melt butter and saute garlic for 5 minutes.
    2. Blend in mustard, stirring well.
    3. Cool enough to touch but not solidify.
    4. Whip vigorously until thickened.
    5. Dip chicken in marinade, then in breading mix, packing crumbs to coat well.
    6. Place in low pan.
    7. Cover and refrigerate up to several hours.
    8. Preheat oven to 350-400 degrees.
    9. Bake for 30 minutes or until done.
    10. Serve with sauce or without the sauce. (It is delicious even without the sauce!)
  • Noodle Fettuccini

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    Noodle Fettuccini
    Instructions
    1. In a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard and oil.
    2. Empty the cooked noodles into a colander, draining water until water has emptied, or pat dry. Return to pot.
    3. Toss with lemon dressing, toasted nuts, and parsley.
    4. Season to taste, adding extra olive oil, salt and pepper, if desired, or any other veggies desired.
    5. Grate a small amount of Parmesan cheese on top of the noodles.
  • Broccoli Bean Salad

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    Broccoli Bean Salad
    Course Salad
    Servings
    Ingredients
    Course Salad
    Servings
    Ingredients
    Instructions
    1. Soak garbanzo beans in filtered water overnight.
    2. Cook as directed on package, drain and let chill.
    3. Mix mustard, vinegar and oil. Combine the broccoli, beans, grape tomatoes, feta cheese, oil mixture and toss well.
    4. Serve on mixed greens.