Beef Stroganoff (Slow Cooker)

Yield: 6 servings

3 tbsp olive oil, divided

3 tbsp butter

2 lbs stewing beef, cut into 2-inch chunks

1 large white onion, sliced

2 cloves garlic, minced

12 oz crimini mushrooms

salt and pepper

3 tbsp flour

1/4 cup dry white wine

2 cups beef stock

1 tbsp dijon mustard

3/4 tsp hot paprika

2 tsp worcestershire sauce

1/2 cup sour cream

1/4 cup parsley, chopped

1. Place all ingredients except sour cream and parsley into the slow cooker.

2. Cook on high for 4-5 hours or until beef is tender.

3. Let cool to at least room temperature before adding in sour cream and parsley.

4. Serve over egg noodles, polenta, or mashed potatoes.

https://www.thekitchn.com/beef-stroganoff-recipe-23651072#post-recipe-590760070

Skillet Chicken and Mushrooms

Yield: 6 servings

3 boneless skinless chicken breasts (cut in half horizontally to make cutlets)

1/2 cup all-purpose flour

1/2 tsp garlic powder

salt and pepper

1 tsp olive oil

1/4 cup butter, divided

12 oz mushrooms, thickly sliced

2 shallots, thinly sliced

2 cloves garlic, minced

1/2 cup dry white wine

1 1/2 cup chicken broth

1/2 cup whipping cream

1 tbsp Dijon mustard

2 sprigs thyme

2 tsp cornstarch (dissolved in water or broth)

1. Pat the chicken breast dry with paper towel.

2. In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Dredge chicken in flour mixture, coating both sides.

3. Add olive oil and half the butter to a large skillet over medium heat. Add chicken to the skillet and cook until well-browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove cooked chicken to a plate and cover to keep warm.

4. Add remaining butter to the pan. Once melted, add mushrooms and cook until mushrooms are well-browned.

5. Add shallots and cook until softened.

6. Add garlic and cook for 30 seconds.

7. Add wine to deglaze the pan.

8. Add chicken stock, cream, mustard, and thyme. Bring to a boil and cook for 5 minutes.

9. Stir in the dissolved cornstarch and bring back to a light simmer.

10. Return the chicken to the pan. Simmer for 5 minutes until sauce is thickened and the chicken is warmed through.

https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/#wprm-recipe-container-20336

Creamy Potato Salad

Yield: 6-8 servings

3 pounds Yukon gold or red potatoes, cut into 3/4-inch cubes

2 tbsp apple cider vinegar

1 1/4 cup mayonnaise

1/3 cup relish

1 tsp celery salt

1 tsp Dijon mustard

4 hard-boiled eggs, diced

2 stalks celery, diced

1/2 small red onion, thinly sliced

salt and pepper, to taste

smoked paprika, to garnish

1. In a large pot, place the diced potatoes and cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes.

2. Drain the potatoes in a colander, then return the potatoes to the pot. Drizzle evenly with the vinegar and let potatoes rest for 20-30 minutes, or until cool enough to handle.

3. Meanwhile, in a medium bowl, whisk together mayonnaise, celery salt, dijon mustard, and relish.

4. Once the potatoes are cool, add the mayo mixture, diced eggs, celery, and onion. Toss gently until evenly combined.

5. Taste and season with salt and pepper and garnish with smoked paprika.

6. Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill. Serve chilled, or refrigerate in a sealed container for up to 3 days.

https://www.gimmesomeoven.com/best-potato-salad/

Shallot Vinaigrette

Yield: 1/3 cup

1/4 cup olive oil, divided

1 shallot, finely chopped

zest and juice of 1 lemon

2 tbsp red wine vinegar

2 tsp dijon mustard

2 tsp honey

pinch red pepper flakes

salt and pepper

1. In a small skillet, heat one tablespoon of olive oil over medium heat. When hot add the shallot and cook until fragrant, about 2 to 3 minutes. Remove from heat and let cool slightly.

2. In a small container with a lid, combine the rest of the olive oil with the remaining ingredients. Add the cooled shallots. Shake vigorously to combine.

3. Store in airtight container in fridge for up to 5 days.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/

Grainy Mustard Glazed Fish

Yield: 4 servings

1 1/2 tbsp grainy mustard

1 tbsp apple cider vinegar

juice of 1/2 a lemon

1 tbsp maple syrup

1/2 tbsp olive oil

salt and pepper

optional: 1/2 tsp sambal oelek

4 fillets salmon

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a small bowl, prepare the glaze by mixing together all ingredients (except salmon).

3. Place salmon fillets onto prepared baking sheet. Spoon glaze evenly over the fillets.

4. Bake for 10 minutes.

https://www.freshprep.ca/recipes/771

Herbed Potato Salad

Yield: 6 servings

2 pounds small red potatoes, sliced into 1/4-inch rounds

1 tbsp salt

1/4 cup olive oil

1/3 cup flat-leaf parsley, roughly chopped, plus 2 tbsp for garnish

1/3 cup green onion, roughly chopped, plus 2 tbsp for garnish

2 tbsp lemon juice

2 tsp Dijon mustard

2 cloves garlic, roughly chopped

freshly ground black pepper, to taste

3 stalks celery, chopped

1. In a large pot, combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes.

2. Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.

3. In a small food processor or blender, combine olive oil, parsley, green onion, lemon juice, Dijon mustard, garlic, and pepper. Process until the herbs and garlic have been chopped into little pieces. While running the food processor, pour in the reserved cooking water and process just until blended.

4. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes, gently tossing every few minutes.

5. Add the celery to the bowl, along with parsley and green onion to garnish. Toss again. Season generously to taste with salt and pepper.

6. Serve immediately. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

https://cookieandkate.com/herbed-potato-salad-recipe/

Crispy Chicken Thighs with Dijon and Dill

Yield: 4 servings

For the chicken:

1 1/4 lb chicken thighs

1 tbsp Dijon mustard

1 tbsp chopped fresh dill

1/2 cup panko bread crumbs

1 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

For the vegetables:

1 1/2 lb radishes, washed and halved

1 lb green beans

2 tbsp olive oil

1/4 tsp salt, more to taste

1/4 tsp pepper, more to taste

2 sprigs dill

1. Preheat oven to 425F. Line 2 baking sheets with parchment paper.

2. Divide vegetables onto two prepared baking sheets. Toss with 2 tablespoons olive oil (one tablespoon for each baking sheet). Sprinkle with salt and pepper.

3. Arrange chicken on sheet pans amongst the vegetables. Rub with Dijon mustard.

4. In a small bowl, mix together panko, 1 teaspoon olive oil, salt, pepper, and 1 tablespoon fresh dill. Divide evenly on top of chicken, pressing down to adhere crumbs to chicken.

5. Sprinkle remaining dill over vegetables.

6. Place in preheated oven and bake for 15 minutes. Carefully stir the vegetables without disturbing the chicken. Cook for 10 more minutes or until chicken is cooked through.

7. Garnish with additional fresh dill and serve immediately.

https://www.rachelcooks.com/2016/06/01/crispy-chicken-thighs-dijon-dill-sheet-pan-dinner/

Roasted Red Pepper Vinaigrette

Yield: 3/4 cup

1 red bell pepper

1 tbsp balsamic vinegar

1 tbsp apple cider vinegar

1 tbsp honey

1 tbsp dijon mustard

1 shallot, minced (about 1 tbsp)

1 clove garlic, minced

1/2 cup olive oil

salt and pepper, to taste

1. Preheat oven to 450F, or prepare grill for cooking.

2. Slice red pepper in half, de-seed, remove stem, and brush with olive oil.

3. Roast pepper either in the oven or on the grill (about 25 mins in the oven, 10 to 15 mins on the grill). The skins should be completely wrinkled and charred.

4. Transfer pepper to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel off skin, reserving juices.

5. Place all ingredients in a high-speed blender. Puree until smooth.

http://www.wholesomelicious.com/roasted-red-pepper-vinaigrette/

Citrus Vinaigrette

Yield: 1 1/2 cups

1 small shallot, finely chopped

3/4 cup olive oil

1/4 cup Champagne vinegar or white wine vinegar

1 tsp dijon mustard

3 tbsp lemon juice

2 tbsp orange juice

1 tbsp lime juice

zest of 1 lemon

salt and pepper

1. Combine all ingredients in a small jar and shake to blend.

https://www.bonappetit.com/recipe/citrus-vinaigrette

Halibut with Lemon Tarragon Mustard

Yield: 4 servings

1/2 cup lemon juice

1 tbsp lemon zest

1/4 cup dijon mustard

3 tbsp tarragon, finely chopped

2 tbsp chives, finely chopped

1/4 cup olive oil

salt and pepper

4 8-oz halibut fillets

garnish: lemon slices, freshly chopped tarragon

1. In a small bowl, whisk together lemon juice, zest, mustard, tarragon, and chives.

2. Gradually whisk in olive oil until well incorporated. Season to taste with salt and pepper.

3. Place fish into the marinade, toss to coat, and refrigerate for 30 minutes to 2 hours.

4. Prepare barbecue or grill pan to medium temperature.

5. Grill the fish for 5 to 7 minutes on each side or to desired doneness.

6. Transfer fish to a serving platter, garnish with lemon slices and tarragon, and serve immediately.

https://www.geniuskitchen.com/recipe/grilled-halibut-with-lemon-tarragon-mustard-116898

Italian Vinaigrette

Yield: 1 cup

3 tbsp apple cider vinegar

1 tbsp dijon mustard

1 shallot, finely minced

1 clove garlic, finely minced

2 tsp honey

3/4 cup olive oil

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth.

http://www.gapalicious.com/2011/09/09/recipe-of-the-week-scdgaps-italian-vinaigrette/

Maple Dijon Tahini Dressing

Yield: 1/2 cup

1 tsp lemon juice

2 tbsp grainy dijon mustard

3 tbsp maple syrup

2 tbsp olive oil

2 tbsp tahini

1/2 tsp garlic powder

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth. 

Grounded Nutrition Salad Dressings

Citrus Miso Dressing

Yield: 1/2 cup

1/4 cup orange juice

1 tbsp lime juice

1 clove garlic, finely minced

2 tsp light miso

1/4 tsp tamari

1/4 tsp dijon mustard

1/4 cup olive oil

salt and pepper

1. Combine all ingredients in a jar. Twist the lid on tight and shake vigorously until creamy and fully incorporated.

http://thefirstmess.com/2016/06/16/citrus-miso-slaw-10-vegetables/

Tahini Dill Dressing

Yield: 1/2 cup

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp dill

1 tbsp maple syrup

1 tbsp tahini

1 tsp dijon mustard

salt and pepper, to taste

1-2 tbsp water, to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Balsamic Chicken

Yield: 4 servings

2 lbs chicken thighs

1 tbsp olive oil

1/4 cup balsamic vinegar

1/4 cup chicken stock

1 tbsp dijon mustard

1 tbsp maple syrup or honey

1 small onion, diced

2-3 cloves garlic, minced

1 tbsp rosemary or thyme

salt and pepper

1. Combine all the ingredients in a large ziploc bag. Massage well with your hands to coat the chicken. Marinate for 15 minutes, or overnight.

2. Preheat oven to 400F. Place the chicken into a glass dish in a single layer and pour any excess marinade on top. 

3. Bake for 20 to 25 minutes, or until chicken is cooked through.

https://thecookiewriter.com/baked-balsamic-chicken/

Avocado Tahini Coleslaw Dressing

Yield: 3/4 cup

1 avocado

1/4 cup tahini

2 tbsp apple cider vinegar

1 tbsp dijon mustard

1 clove garlic, finely minced

salt and pepper, to taste

1/4 cup water (add gradually to thin)

1. Add all ingredients except water into a blender. Blend until smooth and creamy.

2. Add water gradually to thin to desired consistency.

https://nutritionstripped.com/rainbow-vegetable-slaw/

Citrus Salmon Salad

Yield: 2 servings

1 cucumber, diced
2 oranges, segmented, juice reserved
1 avocado, diced
2 tbsp dill (or basil)
salt and pepper
8 oz salmon (fresh, canned, or smoked)

Dressing:
orange juice (reserved from segmenting)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp dijon mustard
salt and pepper

1. In a medium bowl, combine cucumber, orange segments, avocado, dill, and salt and pepper. Toss to combine.
2. Top with salmon.
3. Prepare dressing by combining all ingredients in a small jar and shaking well to emulsify.
4. Toss salad with dressing and serve.

Creamy Dill Dressing

Yield: 1/2 cup

1/4 cup cashews, soaked for at least 2 hours

2 tbsp sunflower seeds, soaked for at least 2 hours

juice of 1/2 a lemon

1 tbsp red wine vinegar

2 tsp dijon mustard

2 tsp maple syrup or honey

salt and pepper

2-3 tbsp water, or more if necessary

3-4 sprigs of dill, leaves removed and chopped

1. Place all ingredients except for the dill into a blender and blend on high until the mixture is creamy and homogenous. Thin out with additional water until you get an appropriate dressing consistency.

2. Remove dressing from the blender and stir in the chopped dill.

http://thefirstmess.com/2013/06/19/a-real-mess-of-peas-recipe/

Honey Lime Vinaigrette

Yield: 1/3 cup

1/4 cupi lime juice

2 tbsp honey

1 tsp dijon mustard

1/2 tsp garlic powder

1/4 tsp cumin

1/4 cup olive oil

salt and pepper

1. Add all ingredients to a jar and shake vigorously to combine.


https://www.theyummylife.com/honey_lime_vinaigrette

Roasted Fennel and Quinoa Salad

Yield: 3-4 servings

3/4 cup quinoa

1 1/2 cups water

1 small bulb of fennel, trimmed, halved, core removed

4 radishes, halved, sliced thin

1/2 cucumber, diced small

2 tbsp dill, chopped

2 green onions, sliced thin

optional: handful of nuts/seeds

2 tsp dijon mustard

juice of 1 lemon

3 tbsp olive oil

salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. In a medium pot, combine quinoa with water. Bring to a boil, cover, and reduce heat to low. Simmer until all of the liquid is absorbed, about 15 minutes. Remove from heat and set aside.

3. Slice the halves of fennel and toss them in a bit of olive oil, salt, and pepper. Spread on prepared baking sheet and roast in the oven for about 15 minutes, or until soft and have golden, caramelized edges. (Or optional: grill the fennel: brush the fennel with olive oil and season with salt and pepper. Place on a grill heated to high, cut side down. Grill until char marks are achieved on both sides and fennel feels a bit soft. Remove and cut into a rough small dice once cool.)

4. Place cooled quinoa into a large bowl. Add fennel, radishes, cucumber, dill, and green onion. Add dijon, lemon juice and remaining olive oil on top. Season with salt and pepper and mix until thoroughly combined.

http://thefirstmess.com/2011/07/18/grilled-fennel-and-quinoa-salad/