Dijon mustard

Baked Salmon Dijon

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Baked Salmon Dijon
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 °F.
  2. Whisk sour cream, dill, scallions, mustard, and lemon juice in a small bowl to blend.
  3. Lightly coat baking sheet with cooking spray.
  4. Place salmon, skin side down, on the prepared baking sheet.  Sprinkle with garlic powder and pepper, then spread with sauce.
  5. Bake salmon fillets until each is opaque in the center and flakes easily with a fork in the thickest part, about 20 minutes (to a minimum internal temperature of 145 °F).
  6. Serve immediately.
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Turkey Club Burger

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Turkey Club Burger
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
For spread:
For toppings:
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
For spread:
For toppings:
Instructions
  1. Preheat oven broiler on high temperature (with the rack 3 inches from heat source) or grill on medium-high heat.
  2. To prepare burgers, combine ground turkey, scallions, pepper, and egg, and mix well.  Form into ½- to ¾-inch thick patties, and coat each lightly with olive oil.
  3. Broil or grill burgers for about 7–9 minutes on each side (to a minimum internal temperature of 160 °F). 
  4. Combine mayonnaise and mustard to make a spread.
  5. Assemble ¾ tablespoon spread, 1 ounce spinach or arugula, several slices of grilled portabella mushroom (optional), and one burger on each bun. 
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Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette

Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Print Recipe
 Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. In a small deep bowl, measure out the vinegar. Add the mustard, salt and pepper and whisk together.
  2. Add the olive oil, whisking as you pour.
  3. In a large bowl, toss the greens with enough of the vinaigrette to lightly coat the lettuce. Serve onto 2 plates and chill salad in fridge while you prepare the scallops.
  4. Pour the sugar into a plate and roll the scallops in the mixture. Set aside.
  5. Heat the oil in a large skillet. When the oil is hot, add the scallops and cook 3 minutes on each side until both sides are lightly browned. Do this in batches, adding more oil and heating it before cooking the second batch. (You don’t want to crowd the scallops in the skillet.)
  6. Place a portion of the caramelized scallops on top of each plate of salad and finish with a squeeze of lemon juice. Serve immediately.
Recipe Notes

http://lizthechef.com/2011/08/18/caramelized-scallops-with-field-greens-and-meyer-lemon-vinaigrette/

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Fig and Goat Cheese Salad

Fig and Goat Cheese Salad

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Print Recipe
 Fig and Goat Cheese Salad
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Coat each slice of cheese with some of the egg white mixture. Dip slices in the panko and roll until coated. Set slices on a rack and chill in the fridge while you prepare the rest of the salad.
  2. Heat a small skillet and add the walnuts. Cook until lightly toasted, stirring a few times. Once you smell the nuts toasting, remove the pan from the heat and set aside.
  3. Prepare the vinaigrette in the bottom of a large salad bowl. First, warm the honey in a microwave for several seconds. To the salad bowl, add the vinegar and whisk in the mustard, honey and optional salt and pepper. Add 2 tablespoons of the oil and whisk again.
  4. Add the greens to the vinaigrette and toss. Stem and halve the figs. Add the figs and toasted walnuts to the salad and gently toss.
  5. Using a medium-sized skillet, heat the butter and remaining tablespoon of oil over medium-high heat. Add the goat cheese slices and cook until lightly browned on both sides.
  6. Serve individual portions of the salad. Top each plate with 2-4 slices of the toasted goat cheese. Serve
Recipe Notes

http://lizthechef.com/2011/09/30/an-autumn-salad-of-figs-and-goat-cheese/

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Asparagus and Sugar Snap Pea Salad

By Stephanie Kinturi

Print Recipe
 Asparagus and Sugar Snap Pea Salad
Servings
people
Ingredients
Salad
Lemon Vinaigrette
Servings
people
Ingredients
Salad
Lemon Vinaigrette
Instructions
  1. Sauté veggies in olive oil for 3­4 minutes until heated through but still crisp. Add  salt, pepper and red pepper flakes as desired. Toss. Remove from heat.
  2. Pour salad mix into a large bowl. Top with sautéed vegetables. Drizzle lemon  vinaigrette over vegetables and salad greens. Serve immediately.
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Crab Cakes

Crab Cakes

By
Stephanie Kinturi

Print Recipe
 Crab Cakes
Cuisine Seafood
Servings
Ingredients
Cuisine Seafood
Servings
Ingredients
Instructions
  1. Heat 3 Tbsps of the oil over high heat. Sauté onions, bell peppers, salt and fresh  ground black pepper for about a minute.
  2. Add green onions, garlic, water chestnuts, Cajun seasoning and cook for another  minute. Remove and put in a bowl. Cool mixture for a few minutes.
  3. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese.  Then add crab meat.
  4. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg wash (egg and 1/4 cup water whisked together).
  5. Coat in bread crumbs and fry approx 2 minutes on each side over medium heat.
  6. Serve topped with black bean and corn salsa.
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Hummus with Seasonal Vegetables in Lemon Vinaigrette

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 Hummus with Seasonal Vegetables in Lemon Vinaigrette
Cuisine Middle Eastern
Prep Time 20 min
Servings
Ingredients
Humus
Lemon Vinaigrette
Cuisine Middle Eastern
Prep Time 20 min
Servings
Ingredients
Humus
Lemon Vinaigrette
Instructions
Humus
  1. Combine all ingredients in a food processor or blender until smooth. Scrape the  sides with a spatula to ensure there are no lumps. Mixture should be a little  thinner than peanut butter. If too thick, add more water, one teaspoon at a time.
  2. Set aside. Hummus is better served at room temperature.
  3. Meanwhile assemble seasonal vegetables to dip into the hummus i.e. marinated  artichokes, kalamata olives, carrots, asparagus spears, yellow pepper, grape tomatoes, sugar snap peas, celery, etc
Vinaigrette
  1. In a blender, combine all ingredients except the olive oil and blend until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the  vinaigrette over seasonal vegetables and toss to coat. Serve with hummus, pita  chips, and tortillas.
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Black Bean and Corn Salsa

by Stephanie Kinturi

Print Recipe
 Black Bean and Corn Salsa
Cuisine Mexican
Prep Time 10 min
Servings
Ingredients
Cuisine Mexican
Prep Time 10 min
Servings
Ingredients
Instructions
  1. Combine all ingredients except for parsley and mix well. Refrigerate up to 3 days. Bring to room temperature and add parsley.
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Crispy Chicken and Garlicky Collards

Crispy Chicken and Garlicky Collards

Print Recipe
 Crispy Chicken and Garlicky Collards
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 35 min
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 35 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
  2. In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
  3. Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
  4. Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.
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