Asparagus Salad With Snap Peas And Strawberries

                                       

            Asparagus Salad with Snap Peas and Strawberries     This salad is the ideal in the late spring/early summer. Filling, yet still light and refreshing, perfect for patio dining. If you are using snap peas you’ve grown, throw in some of the pea tendrils into the salad at the same time as the mint. While keeping the asparagus and snap peas raw is certainly an option, we prefer to blanch the vegetables for a minute (followed by a shock in ice water) to preserve their crunch and their color.
Ingredients:
For the vinaigrette
1 small shallot
1/4 cup apple cider vinegar
2 teaspoons raw honey
1 teaspoon stoneground mustard
1/2 teaspoon salt
1 lemon, juice and zest
4 to 6 ounces EVOO

For the Salad:
2 cups torn croutons
2 cups asparagus
1 cup snap peas
6 cups salad greens
1/2 cup fresh torn mint leaves
1 cup fresh strawberries
1/2 cup feta or goat cheese

Directions:

For the Dressing:  Mix all salad dressing ingredients except the olive oil in a blender and mix until well blended.  With the blender working slowly stream the EVOO.  Place dressing in container and refrigerate.

For the Salad:  Cut the asparagus into 1 inch lengths.  Can use raw or blanched one minute then an ice bath to stop the cooking but preserve the crispness and color,  Mix ingredients, adding cheese and garnish with sliced strawberries.

Sheet Pan Pork Tenderloin With Caramelized Fennel And Apple

Sheet Pan Pork Tenderloin With Caramelized Fennel and Apple Roast one-pan pork tenderloin with Granny Smith apples and fennel for a flavorful fall dinner, but feel free to customize this recipe with your favorite veggies. A drizzle of golden mustard sauce brings it all together.

Ingredients: BBQ Chip Dust:  2 teaspoons light brown sugar  2 teaspoons kosher salt 2 teaspoons dry ancho chile powder 1 teaspoon garlic powder 1 teaspoon coarsely ground black pepper 1 teaspoon onion powder 1/2 teaspoon cayenne pepper Pork Tenderloin: 2 pork tenderloins, trimmed and silver skin removed 3 tablespoons BBQ Chip Dust 3 fennel bulbs, sliced thin 2 Granny Smith apples, cored and sliced thin 1/2 red cabbage, sliced thin 1 red onion, sliced thin 2 tablespoons olive oil 1 teaspoon caraway seeds 1 tablespoon kosher salt 1 tablespoon fresh cracked black pepper Cooking spray, for greasing Golden Mustard Sauce: 1/2 cup white wine vinegar  1/4 cup golden raisins 1 clove garlic, grated 1 tablespoon honey 2 tablespoons yellow mustard 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley 2 tablespoons cold unsalted butter Kosher salt and black pepper to taste Directions For the bbq chip dust: Combine in a small bowl the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne pepper. Set aside. For the pork tenderloin: Line a sheet pan with a wire rack. Sprinkle the bbq chip dust (about 3 tablespoons) all over both tenderloins. Place on the sheet pan in the refrigerator for at least 2 hours or up to 5 hours. Once ready to start cooking, take them out of the fridge for 30 minutes to 1 hour to take the chill off. Preheat the oven to 425 degrees F. Mix the fennel, apples, cabbage, onion, oil, caraway seeds, salt and pepper. Spray a nonstick baking sheet with cooking spray. Place the fennel and apple mixture in an even layer on the pan. Place the pork tenderloins right on top of the mixture about 6 inches apart.  Roast for about 15 to 20 minutes, flipping the pork halfway through and stirring the vegetables and apple to ensure even browning. Cook until the pork registers 150 to 155 degrees F internal temperature. Take the pork out of the oven and let it rest. If necessary, place the veggies and apple back in the oven to finish crisping and caramelizing until deep golden brown, another 15 to 20 minutes. Meanwhile, for the golden mustard sauce: Place the vinegar, raisins and garlic in a small saucepan. Bring to a simmer and then remove from the heat and cool slightly. While warm, whisk in the honey, yellow mustard, whole-grain mustard, parsley and cold butter. Whisk until smooth and season with salt and pepper. Once the pork has rested at least 10 minutes, slice it into medallions. Serve on a bed of the fennel, apple and onion mixture. Top with golden mustard sauce.

Thyme And Dijon Seared Pork Tenderloin With Cider Pan Sauce

Thyme and Dijon Seared Pork Tenderloin With Cider Pan Sauce

Pork Tenderloin is the other "White Meat".  I enjoy pork tenderloin for many reasons, being the ease in preparation, the flavor, and the health benefits!  There is a two fold secret to create a delicious crust, then roast it in a glaze until the center is light pink.  Reducing apple cider with warm spices concentrates before the cider is mounted with butter for a Lucious pan sauce. 

Ingredients:

2 (about 1 1/4 lb) pork tenderloins, silver skin removed

2 1/4 teasoons kosher salt, divided

1 1/4 teaspoon black pepper, divided

1 tablespoon Worcestershire sauce

1/2 teaspoon grated garlic

3 tablespoons neutral cooking oil, such as avocado oil

2 tablespoons course ground Dijon mustard, divided

1 tablespoon finely chopped thyme, divided

3 tablespoons cold unsalted butter, divided

2 tablespoons finely chopped shallot

2 whole allspice

2 whole cloves

2 juniper berries (optional)

3 tablespoons apple cider vinegar

1 cup fresh apple cider (see note)

1 tablespoons finely chopped fresh chives

Directions:

Preheat oven to 350*F.  Line a linage rimmed baking sheet with aluminum foil.  Set aside.

Pat the pork tenderloin dry with paper towels.  Remove the silver skin.

Season with 2 teaspoons salt and 1/2 teaspoon pepper, set aside.  Whisk Worcestershire sauce and grated garlic, 1 tablespoon oil, 1 tablespoon mustard,  2 teaspoons thyme, 1/2 teaspoons pepper in a small bowl, set aside.

Heat remaining 2 tablespoon oil in a large stainless steel skillet over a high heat until the oil is shimmering, about 3 minutes.Add the pork turning occasionally until well browned on all sides, 6 to 8 minutes total.

Remove from heat and transfer to a prepared baking sheet.  Brush reserved Worcestershire mixture evenly over pork.  Do not wipe the skillet clean.

Bake pork until an instant thermometer-read,  inserted in the thickest portion of the pork reads 140*F,  (for medium), 15 to 18 minutes, or until desired degree of doneness.  Remove from oven, and let rest for 5 to 10 minutes.

While the pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low heat.  Add shallot, allspice, cloves,  juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper.  Cook stirring often until shallow is softened, about 2 minutes.  Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.

Bring to simmer over medium-high heat and cook stirring occasionally  until sauce thickens and is reduced to about 1/3 cup, about 8 minutes.  Remove from heat, discard the spices.  Vigorously stir in chives and remaining 1 tablespoon butter until sauce is glossy and emulsified about 1 minute.

Transfer the pork to a cutting board and cut into 1/2 inch thick slices.  Transfer to a platter and spoon cider sauce over top.  Garnish with additional chives.

 

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Lentil Meatloaf ~. Vegan

                                                    

Vegan Lentil Meatloaf

This hearty Vegan Lentil Meatloaf recipe is full of flavor and succulent texture. Lentils and quinoa pack it with plant protein, delivering a wholesome and satisfying meal. Gluten-free!   Don't let the idea Vegan fool you.  If you are a meat lover you will not believe something that tastes this good is not prime beef!
Ingredients:

1/2 cup lentils, green or brown
1/2 cup quinoa
2 1/2 cups or vegetable broth or water

3 lage garlic cloves
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
3 tablespoon ground flax seed
1 cup walnuts, toasted and chopped
1 tablespoon EVOO

1 cup carrots, grated
1 medium onion, diced small

2 celery stalks, diced small,
2 tablespoons tomato paste
1 1/2 tablespoons soy sauce
1 tablespoon mustard, dijon or stone ground
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
1/4 cup fresh parsley
2 tablespoons fresh rosemary
1/2 to 1 teaspoon salt, adjust to taste
Directions:

Cook the lentils and quinoa. Add lentils and water to a pot and bring to a boil, turn down and simmer for 5 minutes. Add quinoa, garlic cloves, bay leaf, thyme, sage and salt. Cover with a lid for 20 minutes until lentils are soft and liquid is absorbed. Add flax seeds while still hot, thoroughly mixing in and smashing the garlic cloves into the mixture, and roughly mashing the lentils.

Toast the walnuts at 325 for 8-10 minutes or until they smell toasty, cool and chop fine but with some texture. You can use a food processor to pulse until you achieve a coarse texture.

Sauté  the veggies. Sauté  carrots, onion, and celery in olive oil for 5 minutes until soft.

Combine the lentil loaf. In a large bowl, mix tomato paste, soy sauce, Dijon mustard, balsamic vinegar, black pepper, parsley, rosemary, and salt until thoroughly combined. Add in the toasted, chopped walnuts, sauteed veggies, and lentil mixture.

Make the glaze. In a small bowl, mix tomato paste, water, balsamic vinegar, maple syrup, sriracha, onion powder, and salt. Whisk until smooth.

Assemble. Line a 9×5-inch loaf pan with parchment paper (extending a few inches over the edge of the pan) and oil the uncovered sides. Spread a few tablespoons of glaze on the bottom. Firmly press the lentil mixture into the pan to help it stick together. 

Tip: You can prepare this stage up to 2 days in advance, the flavors really marry and improve if left to sit overnight, it will also stick together better. Before baking spread the remaining glaze evenly over the top of the loaf.

Bake in a preheated oven at 375°F for 20 minutes covered and 15 minutes uncovered. Let rest for at least 15 minutes before removing from the pan. See tips in notes.

Notes
Tips for removing from the pan- Allowing the parchment to extend a few inches on each side makes it easier to lift the loaf from the pan. It’s helpful to have someone assist you, with two hands on each side to distribute the weight evenly, preventing the loaf from buckling in the middle. Once the loaf is on the serving platter the parchment will come out from underneath with some gentle tugging.

You can also bake this in an 8×8 Pyrex dish and serve squares from the dish.

Lentils- Brown or green lentils cook fairly quickly and break down slightly, helping this vegan meatloaf hold together.

Storing leftovers– Cool the meatloaf to room temperature, wrap it, and refrigerate for up to 5 days.To freeze- Wrap cooled meatloaf in a freezer-safe container or bag and freeze for up to 3 months, whole or sliced. Thaw overnight in the refrigerator. To reheat- Heat the loaf or slices in the oven at 350ºF until internal temp reaches 145F

Make it Ahead– You can pre-assemble the vegan meatloaf up to 2 days ahead and store it in the refrigerator. Bring to room temp before baking.

Danish Hot Dog

Danish Hot Dog

Hot dogs are so popular in Denmark that many Danes consider them a national dish. While some toppings vary, the undisputed classic Danish dog is one dressed with a creamy rémoulade, sweet pickled cucumber and crispy fried onions. Once you’ve tried this divine dog, there is no going back.

Ingredients:
Quick Pickles
2 mini cucumbers, thinly sliced
1 1/2 tsp (7 mL) fine sea salt, divided
1/2 cup (125 mL) white vinegar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) granulated sugar
Crispy Onions
1/2 large red onion
Canola oil to cover
Fine sea salt to taste
Remoulade
1/2 cup (125 mL) mayonnaise
1/4 cup (60 mL) sour cream
2 tbsp (30 mL) finely grated carrot
2 tbsp (30 mL) finely chopped quick pickles
1 tbsp (15 mL) minced red onion
1 tbsp (15 mL) finely chopped capers
1 tbsp (15 mL) finely chopped parsley
1 tsp (5 mL) white vinegar
1 tsp (5 mL) yellow mustard
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) curry powder (optional)
Fine sea salt to taste
Assembly
6 grilled or boiled hot dogs
6 toasted hot dog buns
Ketchup and mustard for serving (optional)

Directions:
For the quick pickles, toss cucumbers with 1/2 tsp (2 mL) salt in a small bowl. Set aside for 10 minutes.

Meanwhile, to make brine, stir vinegar, water, sugar and remaining 1 tsp (5 mL) salt in a small bowl until sugar dissolves.

Using your hands, squeeze cucumbers to remove and discard any liquid. Transfer to bowl with brine. Cover and refrigerate at least 30 minutes.

For the crispy onions, place a fine sieve over a medium bowl and line a large plate with paper towel.

Thinly slice halved onion crosswise, ideally using a mandoline to ensure slices are even. Place onions in a medium pot then add just enough oil to cover. Heat over medium, stirring often, until onions are golden-brown, 18 to 20 minutes. Carefully pour onions and oil into sieve then transfer onions to prepared plate. Season with salt. Reserve oil for another use.

For the rémoulade, stir all ingredients together in a small bowl. Set aside.

To assemble, top buns with hot dogs. Dress with ketchup and mustard, if desired. Top with rémoulade, saving rest for another use (it lasts up to 5 days in airtight container in fridge), then pickles and onions. Serve immediately.  Serves 6

Spinach Salad With Cranberry Vinaigrette, Walnut Praline And Blue Cheese

Spinach Salad With Cranberry Vinaigrette,

Walnut Praline, And Blue Cheese

I buy an extra bag or two of cranberries when they are in season for my freezer to have on hand for use in recipes throughout the year.

Ingredients:

Spicy Walnut Praline:

1 cup lightly toasted walnuts, finely chopped 

1 tsp.. salt 
1/4 tsp.. cayenne or to taste 
1/2 cup sugar 
2 - 6 oz.. bags baby spinach 
1/2 cup dried cranberries 
1 cup Danish blue cheese, crumbled 
Cranberry Vinaigrette: 
1/2 cup fresh cranberries 
3 T.. raspberry vinegar 
1 clove garlic, peeled 
1 tsp.. minced shallots 
1/2 tsp.. Dijon mustard 
1/4 cup Cranberry juice cocktail 
3 T. walnut or olive oil 
1 T. honey 
3 leaves fresh mint 
1/3 cup vegetable oil 
Salt to taste 
Directions:

For Walnut Praline, toss together walnuts, salt and cayenne. In a dry  small heavy nonstick skillet cook sugar over medium heat , without stirring, swirling pan until golden. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a baking sheet lined with parchment paper and cool. When cool, transfer to a cutting board and chop. Keeps 3 days.

For vinaigrette, place cranberries, vinegar, garlic, shallots and mustard in food processor blender and pulse several times to coarsely chop. Add the cranberry juice, walnut or olive oil, honey and mint; blend until thin and smooth. With machine running slowly all vegetable oil in a steady thin stream and blend to form a slightly thickened and emulsified dressing. Season with salt.. 

Place spinach and dried cranberries in a large salad bowl and toss with enough dressing to coat th e leaves well. Divide salad among serving plates and sprinkle with walnuts and blue cheese. Serve immediately.

Serves 8

Chopped Pan Bagnat

                                                       

Chopped Pan Bagnat

All the ingredients of the classic pan bagnat sandwich are chopped up, tossed with a sharp vinaigrette and piled high on crusty rolls. A quick condiment of mayonnaise, cooked egg yolks and basil keeps the bread from getting soggy. 

Ingredients:

Vinaigrette:
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) finely grated garlic
3 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) sunflower oil
1/4 cup (60 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Sandwiches:

4 hardboiled eggs, peeled

6 tbsp (90 mL) mayonnaise

3 tbsp (45 mL) chopped basil

Salt and freshly ground pepper to taste

1/2 cup (125 mL) diced red onion

2 cups (500 mL) chopped romaine hearts

2 cups (500 mL) diced seeded tomato

1 cup (250 mL) chopped radishes

3/4 cup (175 mL) chopped pitted black olives

2 jars (190 g each) Italian tuna in oil, drained

4 submarine rolls, each about 9 inches (23 cm) long

Directions:

For the vinaigrette, whisk Dijon, garlic and vinegar in a medium mixing bowl until combined. Slowly whisk in oils until emulsified. Season with salt and pepper. Transfer to an airtight container. Refrigerate up to 1 week.

For the sandwiches, halve eggs lengthwise. Remove yolks and place in small bowl. Mash yolks with fork and stir in mayo, basil, salt and pepper. Cover and refrigerate until ready to use. Chop whites and set aside.

To make filling, place onion in a small bowl, cover with cold water and let stand 5 minutes (this will help soften the raw onion flavour). Drain, pat dry with paper towel and place in a large mixing bowl with romaine, tomato, radishes, olives and reserved egg whites. Season with salt and pepper. Add enough vinaigrette to coat lightly, saving rest for another use. Gently mix. Break tuna into flakes, add to bowl and very gently mix to combine.

Split rolls lengthwise and slather both sides with mayo mixture. Divide salad mixture between rolls. Cut in half and serve.  Serves 4 to 6

Frikadellen

 

Frikadellen translated in German means "in between".

For centuries people in Germany and beyond have been enjoying frikadellen. Something between meatballs and hamburgers, this delicacy first rose to prominence in Germany during the 1700s. They are not only eaten in Germany, but also in Poland and throughout Scandinavia.

These meat patties can be eaten like burgers on rolls or like meatballs, usually served with potato salad or a cabbage dish. The flavorful and versatile frikadellen is traditionally also eaten cold on picnics, owing 
to their convenient shape and size for sandwiches.
Ingredients:
1 medium yellow onion, finely chopped
3 slices stale bread
1/4 cup milk
1 clove garlic, minced
1/2 pound ground beef (80% lean recommended)
1/2 pound ground pork
1 egg
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon prepared dijon mustard
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon ground coriander
4 tablespoons olive oil, divided
1 tablespoon butter

Directions:

Warm milk for 30 seconds in the microwave. Tear bread into small pieces and then pour the warm milk over them. Allow bread to absorb the milk for 10 minutes and then squeeze out as much of the excess liquid as possible. Discard the milk from this process.

Heat 1 tablespoon of oil in a pan and sauté onion pieces until they become translucent. Add garlic and cook one minute more. Remove from heat.

Place onions and garlic in a bowl along with bread, beef, pork, egg, parsley, salt, pepper, yellow mustard, oregano, paprika, ginger, mace, and coriander and stir.

1. Knead mixture until completely blended. Divide into 4 equal parts and shape into balls. Then slightly flatten the frikadellen into patties. Chill patties for 30 minutes.



2. Heat remaining oil and butter in pan over medium-high heat. Fry frikadellen until brown on each side, then reduce heat and cook until internal temperature of at least 160˚ is reached. Total cook time should be about 10 minutes for each side.

Grilled Fennel and Salmon Arugula Salad

Grilled Fennel And Salmon Arugula Salad

Recipe and photo courtesy of Dennis Sydnor, Renegade Dining and Cafe Federico in Sacramento CA
Ingredients:
Salad

8 cups water
Juice of 1 lemon
½ pound bacon
12 asparagus spears
1 cup arugula
1 cup strawberries
2 fennel bulbs
1 pound wild-caught salmon
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 eggs
Herb Mustard Vinaigrette:

3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh chives, minced
1 teaspoon freshly ground black pepper
½ teaspoon fresh dill, minced
½ cup extra virgin olive oil

Directions:
Preheat grill to 450 degrees F. Add water and lemon juice to medium-size sauce pot over medium heat. Heat to 180 to 190 degrees F. 

For salad dressing, combine all ingredients in a lidded jar, secure lid, then shake vigorously. Taste and adjust seasoning if desired. If dressing separates, shake again just before dressing salad. Store in the refrigerator.

For the bacon, preheat oven to 425 degrees F. Lay bacon on parchment-lined baking sheet and place in oven. Cook for 15 minutes or until crispy. Allow to cool, then crumble. 

Adjust oven temperature to lowest setting for warming. Rinse all produce and pat dry. Snap off and dispose of hard, stringy bottoms of asparagus. Cut off about 1 inch of tips. Using potato peeler, shave down exterior of asparagus, then cut the centers into 1-inch pieces.

In bowl, mix asparagus shavings, centers, and tops with arugula. Cut strawberries into quarters and set aside. Keep chilled. 

Cut fennel bulbs in half lengthwise, remove any hard or badly blemished portions. Pat dry salmon, then cut into 4 portions. Drizzle fennel and salmon with olive oil, then season with kosher salt and freshly ground pepper.

Grill salmon for 4 to 5 minutes per side or until it reaches an internal temperature of 137 degrees F. Tip: Cook salmon about 8 minutes for every 1 inch of thickness. Place salmon in oven using oven-safe dish or tent with foil to keep warm. 

Grill fennel for 3 to 5 minutes per side or until tender. Remove from grill, cut halves into quarters. Set aside and keep warm with salmon. Note: Some charring on the fennel and salmon is ideal to add flavor.

Toss arugula and asparagus with preferred amount of dressing. Plate onto serving platter or 4 individual serving dishes. Evenly top with strawberries, bacon, grilled fennel, and salmon.

For poached egg, crack eggs into individual bowls. Using a slotted spoon, gently swirl the simmering water-lemon juice on stove. Immediately lower the eggs, 1 at a time, into the water. Cook for 3 to 4 minutes for a soft yolk, longer for preferred doneness. Remove each egg with slotted spoon and place on top of plated ingredients. Season with salt and freshly ground cracked pepper. Serve salad immediately.

Lobster Thermidor Burger

Lobster Thermidor Burger

Classic lobster thermidor is reimagined as a luxurious burger with a lobster-shrimp patty, two cheeses and a divine brown butter-tarragon mayo. Made from 18 herbs and spices, Old Bay is a famous seasoning blend from Maryland that really makes shellfish sing.

Ingredients:

1/2 lb (225 g) shrimp, peeled, deveined
1/2 cup (125 mL) panko breadcrumbs
2 tbsp (30 mL) finely chopped chives
1 egg
1 tbsp (15 mL) sour cream
1 tsp (5 mL) Keen’s mustard or other English mustard
1 tsp (5 mL) brandy 
1 tsp (5 mL) Old Bay seasoning
1 lb (455 g) cooked lobster meat, cut into 1/2-inch (1-cm) chunks
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) dried tarragon
1 tsp (5 mL) finely grated lemon zest
1/2 tsp (2 mL) ground black pepper
Canola oil for cooking
1/2 cup (125 mL) grated Gruyère
1/4 cup (60 mL) grated Parmesan
4 brioche buns, halved
4 leaves bibb or leaf lettuce, trimmed to fit bun

Directions: 

Place shrimp in bowl of food processor and pulse until a paste forms, about 30 seconds. Transfer to large bowl, fold in breadcrumbs, chives, egg, sour cream, mustard, brandy and Old Bay until thoroughly mixed. Add lobster and mix until just combined. Form into four equal patties to fit buns. Cover and refrigerate for at least 1 hour, but no more than 8 hours.

Place butter in a small saucepan over medium heat. Cook until brown and foamy, about 3 minutes. Cool 2 minutes. Combine brown butter, mayonnaise,  tarragon, lemon zest and pepper in medium bowl and stir to combine. Cover and refrigerate until ready to serve, up 1 week.

Heat a film of oil in a large ovenproof, nonstick frying pan over medium-high heat. Add burgers and reduce heat to medium. Cook until well browned  and an internal temperature of 165°F (74°C) is reached, about 3 minutes per side.

While burgers are cooking, preheat broiler on low.

When burgers are done, combine Gruyère and Parmesan and divide evenly over burgers. Place frying pan under broiler until cheese is golden brown, about 2 minutes. Remove from oven.

Toast buns and spread mayo mixture on both sides. Top with burgers and lettuce. Serve immediately.  Serves 4

 

 

Poppy Seed Dressing

Poppy Seed Dressing

 Poppy seed dressing is a slightly creamy vinaigrette that strikes the perfect balance between tangy and sweet flavors, with a delightful nutty crunch from the seeds. It pairs nicely with simple mixed greens or more elaborate salads featuring fruits and nuts—spinach, strawberries, and almonds being a classic combination. Granted, those pesky poppy seeds have a way of getting lodged between your teeth (especially as we get older—ah, the joys of aging!), but the delicious taste of this dressing is well worth it. The best part? Preparing your own poppy seed dressing is incredibly easy, and you likely already have the necessary ingredients in your pantry. Whether you’re hosting a dinner party or just looking to liven up your weekday salads, this dressing is a must-have addition to your recipe box.
Ingredients:
3 tablespoons honey
1½ tablespoons Dijon mustard
¼ cup white wine vinegar
1 tablespoon mayonnaise, best quality
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil
1½ tablespoons minced shallots, from 1 shallot
1 tablespoon poppy seeds
Directions:
In a medium bowl, whisk together the honey, mustard, vinegar, mayonnaise, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. If you see pools of oil forming on the top while you're adding it, stop for a moment and whisk to emulsify before continuing. Mix in the shallots and poppy seeds. Taste and adjust seasoning, if necessary.

Make-Ahead Instructions: The dressing can be stored in a jar at room temperature for up to 4 days, or up to a week in the refrigerator. Shake to re-emulsify when ready to use.

Phyllo-Wrapped Herbed Pork Tenderloin With Mushrooms

Phyllo-Wrapped Herbed Pork Tenderloin With Mushrooms

Zesty mustard and savoury herbs surround moist pork in a crispy wrapping in this easy-to- make but impressive dinner. The tender, flavourful mushrooms are so simple yet so delicious. Fresh herbs make all the difference in this dish so do pick them up at the store, or if you grow them at home, check your garden under the snow—you might be surprised to find green sage and thyme there ready to pick. This recipe can easily be doubled for more servings; just sauté the mushrooms in two batches or use two skillets to avoid overcrowding, which makes 
them steam. A digital probe thermometer is very helpful to cooking the pork enclosed in pastry to perfection. Serve lightly cooked green beans and roasted or mashed potatoes on the side. Serves 4
Ingredients:

1 lb (500 g) pork tenderloin, trimmed
Salt and freshly ground pepper
2 tsp (10 mL) vegetable oil
¼ cup (60 mL) butter, divided
2 tbsp (30 mL) grainy mustard or 1½ tbsp (22 mL) smooth Dijon mustard
1½ tsp (7 mL) chopped fresh sage
1 tsp (5 mL) chopped fresh thyme
3 sheets phyllo pastry
Mushrooms
2 tbsp (30 mL) butter
12 oz (375 g) small mixed cremini and white mushrooms, sliced if larger
1 tsp (5 mL) chopped fresh sage
½ tsp (2 mL) chopped fresh thyme
Salt and freshly ground pepper
2 tbsp (30 mL) chopped fresh parsley

Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Pat pork dry and season all over with salt and pepper. Heat oil in a large skillet over high heat; add 1 tbsp (15 mL) of the butter and swirl until melted. Brown pork on all sides, about 5 minutes total. Transfer to a plate and let cool. (Reserve skillet.)

In a small bowl, combine mustard, sage and thyme.

Melt remaining butter. Lay 1 sheet of phyllo on work surface with one long side facing you and brush lightly with butter, then repeat, stacking the 3 sheets and ending with butter. Place pork parallel to the long side of the phyllo closest to you, about 2 inches (5 cm) up from the edge. Spread mustard mixture over top, sides and ends of pork. Starting with the long edge closest to you, fold pastry over pork, then fold both short sides in toward the centre over the pork. Roll up to enclose pork, without wrapping too tight.

Place seam-side down on prepared baking sheet and brush outside of phyllo with butter. Insert a leave-in probe thermometer through the phyllo at one end of the roll near the bottom, so the tip is in the thickest part of pork.

Bake for about 18 minutes or until phyllo is golden and crisp and thermometer in pork registers 145°F (63°C) for medium-rare. Let rest for 5 minutes.

For the mushrooms, return skillet to medium-high heat. Add butter and swirl to coat. Cook mushrooms, stirring often, for about 10 minutes or until liquid is released and mushrooms are lightly browned but not dry. Stir in sage and thyme; season to taste with salt and pepper; sauté for 1 minute to blend flavours. Remove from heat and stir in parsley.

Cut pork into medallions, cutting crosswise on a slight angle with a serrated knife. Spoon mushrooms onto warmed plates and arrange pork medallions alongside.

Grilled Lamb Chops With Tomato, White Bean Salad And Anchovy Butter

Grilled Lamb Chops with Tomato, 

White Bean Salad, & Anchovy Butter 

White beans soak up all the fresh herbal flavours of this salad and provide a solid side for the savoury grilled lamb. It’s a wonderful light meal for a relaxed alfresco dining on a warm summer evening 

 Serves 4 to 6 

Ingredients:

Anchovy Butter
1/2 cup (125 mL) unsalted butter, softened
1 tbsp (15 mL) anchovy paste
1 tbsp (15 mL) chopped parsley
1 tbsp (15 mL) lemon juice

White Bean Salad
1 tbsp (15 mL) grainy mustard
2 tbsp (30 mL) lemon juice
1/2 cup (125 mL) extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
2 cups (500 mL) cherry tomatoes, halved
1 can (340 g) white kidney beans, drained, rinsed
2 cups (500 mL) baby arugula
1/4 cup (60 mL) roughly chopped parsley
1/4 cup (60 mL) fresh oregano leaves
1 small red onion, finely diced, about 1/2 cup (125 mL)
1/2 cup (125 mL) green olives, pitted, coarsely chopped

Lamb Chops
12 lamb loin chops, about 4 oz (115 g) each
3 tbsp (45 mL) olive oil
2 cloves garlic, finely minced
Kosher salt and freshly ground pepper to taste

Directions:
For the anchovy butter, mix all ingredients in small bowl until well-combined. Cover and refrigerate up to 2 weeks. Serve at room temperature.

For the salad, whisk grainy mustard, lemon juice, olive oil, salt and pepper in a medium-size bowl until combined. Set aside.

Place tomatoes, beans, arugula, parsley, oregano, onion and olives in large bowl. Pour in dressing and toss to combine. Cover and refrigerate while grilling lamb.

For the lamb, rub chops with olive oil and garlic. Season with salt and pepper.

Preheat grill to very hot, about 450°F (232°C).

Cook lamb chops until well-browned and an internal temperature of 130°F (54°C) is reached, 3 to 4 minutes per side. Remove from grill and let rest for 5 minutes.

Serve lamb chops on warmed plates, adding a little salad on the side. Top each lamb chop with a dollop of anchovy butter.
Serves 4 to 6

Wine Pairing:  Sauvignon Blanc.

Tuscan Artichoke Heart Gumbo ~ Vegan

 

Tuscan Artichoke Heart Gumbo

Mississippi Vegan: Vegan Adventure Cooking Experience

Ingredients:
2 cups chopped onion
2 cups chopped celery1 1/2 cups chopped green bell pepper
1/2 cup diced red bell pepper
1/2 cup minced garlic
8 cups vegetable or mushroom broth
One 14.5 ounce can fire-roasted diced tomatoes
1 cup diced fresh tomatoes
1/2 cup red wine
1 tablespoon tamari
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons + 1/2 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon minced hot pepper (optional)
1 teaspoon stone-ground mustard
1 cup light olive oil
1 1/4 cups 00 flour
6 to 8 bay leaves 

1/2 cup green onions plus more for garnish
3 cups chopped artichokes
3 cups sliced mushrooms + seasonal mushrooms
Sea salt and freshly ground pepper
1 to 2 cups filtered water
3 to 4 cups cooked rice, for serving
Spices
1/2 cup nutritional yeast
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon smoked or plain sea salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried ground sage
1/2 teaspoon dried ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon freshly cracked black pepper

Directions:

In a bowl, combine the onion, celery, bell peppers and garlic.  Remove 1 1/2 cups of mixture and transfer to a separate bowl.  You will add this at the end.)  Set both bowls aside.

In a large bowl, mix together the broth, canned tomatoes, fresh tomatoes, wine, tamarind, tomato paste, vinegar, 2 tablespoons of the parsley, oregano, thyme, hot pepper and mustard, set aside.

To make the roux:  In a large clean, well-greased cast-iron skillet (be sure to wipe any oil over medium-high heat.  Once it is hot, add then add the flour and stir woith a large wooden spatula, until it is well combined.  Reduce the heat to medium and continue stirring the roux is dark brown, 15 to 20 minutes.  The goal here is to toast the flour and oil while preventing the mixture from burning.  You do this by constantly moving the flour and oil mixture constantly.  If you stop for  only a moment, the roux will burn and you will have to start over.

Reduce the heat to medium-low and add the larger amount of the onion mixture (not the reserved amount).  Continue cooking, stirring constantly, until the vegetable are soft, 5 to 7 minutes.

Add the spices and mushrooms, if using, and mix well.  Cook for another 5 minutes, stirring frequently, toasting all of the spices.  Now you have the base of your gumbo.

Transfer the base to a large stockpot.  Add the broth mixture and bay leaves.  Mix well and bring to a boil, stirring often to prevent the bottom from burning.   Once at a boil, reduce the heat to low and simmer for 40 minutes, stirring occasionally to reduce and thicken the gumbo.

Add the green onions, vegetables, the remaining parsleyand the reserved onion mixture.  If desired, add 1 to 2 cups water to loosen the gumbo.  Simmer for another 20 minutes.  Give the gumbo a taste and season with sal and pepper as needed.  Feel free to add more pepper flakes at this point to make it spicey as well.

To serve, ladle the gumbo into serving bowl, removing any bay leaves.  Add a small scoop of cooked rice on top and garnish with chopped parsley and green onions.

Parmesan Toast With Mushroom Fricassee

 

Parmesan French Toast with Mushroom Fricassée

French toast without maple syrup, you say? Topped with woodsy stewed mushrooms, this crisp, cheesy pain perdu is 100 percent savoury. If the bread slices are much bigger than 4 inch (10 cm) square, either trim them down or use 6 slices and serve 1½ pieces per person.
Ingredients:
Mushroom Fricassee
½ oz (15 g) dried porcini mushrooms
½ cup (125 mL) boiling water
2 tbsp (30 mL) unsalted butter
1 lb (455 g) mixed mushrooms, sliced
Salt and freshly ground pepper to taste
½ cup (125 mL) heavy cream
Parmesan French Toast
4 large eggs
1 tbsp (15 mL) Dijon mustard
¾ cup (175 mL) whole milk
½ cup (125 mL) finely grated Parmesan
1½ tsp (7 mL) chopped thyme
Salt and freshly ground pepper to taste
8 slices day-old good-quality white sandwich bread, about 4 inches
(10 cm) square and ½ inch (1 cm) thick
6 tbsp (90 mL) unsalted butter, divided
Finely sliced chives to garnish

Directions:

For the mushroom fricassée, combine porcini and water in a small bowl. Let stand 20 minutes. Remove porcini and squeeze dry. Rinse porcini in sieve under running water. Squeeze dry, roughly chop and set aside. Carefully decant porcini broth, leaving sediment behind, and reserve.

Heat butter in a large frying pan over medium-high heat. When the butter is sizzling, add mixed mushrooms and salt. Cook, stirring occasionally, until lightly browned and tender, 7 to 8 minutes. Add porcini and reserved broth. Cook until most liquid has evaporated, about 1 minute. Add cream and simmer until thickened to a saucy consistency, about 1 minute. Season with pepper and remove from heat. 3 For the French toast, preheat oven to 200°F (100°F). Line a baking sheet with parchment paper.

Whisk eggs and Dijon in a large mixing bowl until Dijon is fully incorporated. Whisk in milk then Parmesan and thyme. Season with salt and pepper. Working in batches of 3, soak bread for 15 seconds per side in egg mixture. Transfer to a baking sheet.

Heat 2 tbsp (30 mL) butter in a large nonstick frying pan over medium heat. Working in batches of 3, cook soaked bread until deep brown, 3 to 4 minutes per side. Transfer to the parchment-lined baking sheet and keep warm in oven. Repeat until bread and egg mixture are used up.

While French toast is cooking, reheat mushrooms over a medium-low heat. (Add a splash of water if it’s too thick.) Serve 2 slices of French toast per person and divide mushroom mixture overtop. Sprinkle with chives. Serves 4

Dill Pickle Potato Soup

 

Dill Potato Soup Pickle

Pastrami On A Pretzel Bun

Inspired by a traditional Polish recipe, this soup, thick with potatoes and tangy with dill pickles, is sure to thaw you after a chilly day out in the wintry weather. The warm Pastrami on a Pretzel Bun sandwiches (recipe follow) are a perfect hearty pairing. You can make the soup through Step 3 a day or two ahead, refrigerate it, then bring it back to a boil before adding the sour cream. Simmer it up, curl up and warm up.

Ingredients:

2 tbsp (30 mL) butter
1 onion, chopped
1 large carrot, shredded
3 cups (750 mL) chopped peeled russet potatoes, about 2 
2 cloves garlic, minced
Salt and freshly ground pepper
4 cups (1 L) unsalted chicken or vegetable broth
½ cup (125 mL) dill pickle liquid
½ cup (125 mL) sour cream, at room temperature
2 tbsp (30 mL) all-purpose flour
½ cup (125 mL) shredded dill pickles
1 tbsp (15 mL) chopped fresh dill, divided
¼ cup (60 mL) finely diced dill pickle

Directions:

Melt butter in a large pot over medium heat. Sauté onion and carrots for about 5 minutes or until softened. Add potatoes, garlic and ½ tsp (2 mL) each salt and pepper. Cook, stirring, for 2 minutes or until garlic is fragrant.

Stir in broth and dill pickle liquid. Cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for about 30 minutes or until potatoes are very soft.

Use an immersion blender in the pot to purée about half the soup, leaving some chunks (or transfer about half the soup in batches to a blender and purée until smooth, then return to pot). Return to medium heat.

In a small bowl, whisk sour cream with flour. Gradually dollop into soup, whisking each addition until blended. Stir in the shredded pickles. Cook over medium heat, stirring often, for 5 to 10 minutes or until bubbling and until slightly thickened. Stir in half of the fresh dill and season to taste with salt and pepper.

Ladle soup into warmed bowls and sprinkle with diced pickles and remaining fresh dill.

Serves 4

PASTRAMI ON A PRETZEL BUN

Hot pastrami on a chewy pretzel bun, a slather of mustard and melted Swiss cheese makes a very fine sandwich indeed. You may like the addition of sauerkraut for some extra punch, or leave it off for a milder sandwich. If the buns are small, you may want to make extras and serve one-and-a-half or two per person. Check a local bakery for pretzel buns, or get adventurous and make some yourself. A dense multigrain bun makes for a good alternative.
Ingredients:
12 oz (340 g) sliced pastrami
4 pretzel buns, cut in half
Yellow mustard
¾ cup (175 mL) drained sauerkraut (optional).
Freshly ground pepper
4 slices Swiss cheese

Directions:

Preheat oven to 400°F (200°C).

Divide pastrami into 4 equal portions. Place each portion in a separate pile approximately the same diameter as the buns on a large piece of foil. Wrap with foil and seal edges. Place on a baking sheet and heat in oven for 5 minutes or until sizzling. Place buns directly on oven rack and heat alongside pastrami.

Spread cut sides of buns with mustard, to taste. Using tongs, lift pastrami from foil, draining off liquid, and arrange on bun bottoms, top with sauerkraut (if using) and sprinkle with pepper. Top each with a slice of cheese. Leave sandwiches open and place on baking sheet.

Bake in oven for about 5 minutes or until cheese is melted. Place bun lids on sandwiches and serve hot.

Serves 4

Apple Kale Salad With Miso Mustard Dressing & Toasted Almonds

Apple Kale Salad With Miso Mustard 

Dressing & Toasted Almonds This apple kale salad is filled with so much veggie goodness. Fine cuts of kale, parsnips, celery, apples, and chives combine for perfection in every bite! The flavourful miso mustard dressing features a tiny splash of maple syrup. Ready in 30 minutes!
Ingredients:
Miso Mustard Dressing

1 teaspoon light miso
2 teaspoons grainy mustard
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 ½ tablespoons lemon juice
1 teaspoon apple cider vinegar
sea salt and ground black pepper to taste
⅓ cup + 1 tablespoon olive oil
Kale Apple Salad

1 bunch Lacinato kale, stems removed and finely sliced (about 4 cups of chopped and packed kale)
sea salt and ground black pepper, to taste
1 large apple, cored and finely sliced into matchsticks (I like Honeycrisp here)
1 medium parsnip, peeled and finely sliced
1 stick celery, finely sliced
⅓ cup chopped chives
⅓ cup sliced almonds, toasted

Directions:
Make the miso mustard dressing. 

In a medium bowl, combine the miso, grainy mustard, Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and pepper. Whisk these ingredients until thoroughly mixed. You might need to go in with the back of a spoon to mash up the miso and mix it in.

Slowly drizzle the olive oil into the bowl while vigorously whisking to completely emulsify the dressing. Once you've added all of the olive oil, give it a final whisk. Taste the dressing and adjust the seasoning if necessary. Set aside.

Add the finely sliced kale to a large bowl. Season the kale with salt and pepper and add 2 tablespoons of dressing to the bowl. Go in with clean hands and massage the dressing/seasoning into the kale for about a minute, or until the kale has softened slightly.

To the kale, add the sliced apple, parsnip, celery, chives, and remaining miso mustard dressing. Season with a bit more salt and pepper and toss the apple kale salad until all the components are evenly combined.
Lightly chop the toasted almond slices, and then garnish the top of the salad with them. Serve immediately.
Notes:

Some time saving options for this recipe: seek out pre-chopped kale at the grocery store and if you have a mandoline slicer, use that for the apple, parsnip, and celery.

If you have a small bulb of fennel on hand, shaving it up into this salad would compliment all of the other flavours nicely.
If your celery comes with the beautiful inner leaves, they are a nice addition to this salad.

Some crumbled, soft-style vegan cheese (like this one) would be great on the top of this!

Giant Black Bean Salad Recipe, Ayocote Bean

Giant Black Bean Salad Recipe

Ingredients:
Dressing:

2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 small jalapeño, seeded, deveined and chopped
1/2 teaspoon fine grain sea salt
1 small garlic clove
1/2 teaspoon mustard
1/4 cup extra virgin olive oil
Salad

2 -3 big handfuls baby arugula (or other salad greens), well washed and dried
3 cups cooked black beans,  Ayocote or Midnight Black beans
1/4 cup feta, crumbled
1/3 cup sliced almonds, toasted

Directions:
Start by making the dressing. I use an immersion blender - but a blender or food processor will work just as well. Combine the lime juice, vinegar, honey, jalapeño, salt, garlic and mustard and puree. Add the olive oil and puree until everything comes together. Taste and adjust with more salt, honey, or lime juice if needed. Set aside until you are ready to serve the salad.

Just before you are ready to serve the salad gently toss the arugula with a bit of the dressing. Arrange it on a platter. Now toss the beans and most of the almonds with a generous splash of the dressing. Arrange the beans on top of the arugula and finish by sprinkling with the remaining almonds and the crumbled feta cheese.