Mustard Crusted Pork Tenderloin with Apple and Fennel

Servings: 2-3

1 tbsp grainy mustard

2 cloves garlic, minced

1 tsp fennel seeds

salt and pepper

1 pork tenderloin

1 tbsp olive oil

1 leek, chopped

1 fennel, sliced

1 apple, sliced

1 tsp thyme

1. Preheat the oven to 425F. Line a baking dish with parchment paper.

2. In a small bowl, combine grainy mustard, garlic, fennel seeds, and salt and pepper.

3. Place pork tenderloin in prepared baking dish. Evenly spread the mustard mixture over the tenderloin.

4. Roast tenderloin for about 30 minutes, or until just cooked through (145F on a meat thermometer).

5. While pork is roasting, heat olive oil in a skillet over medium heat.

6. Add leek and sauté for 1 minute. Season with salt and pepper.

7. Add fennel slices and sauté for 3 to 4 minutes, until slightly softened.

8. Add apple slices and cook another 3 to 4 minutes, until tender.

9. Add thyme and stir to combine.

10. Slice tenderloin and serve with sautéed vegetables.

https://thefeedfeed.com/mollyjean4/fennel-seed-and-garlic-roasted-pork-tenderloin-with-parsnip-mash-and-autumn-slaw https://www.foodandwine.com/recipes/pork-chops-apple-fennel-and-sage

Red Lentil Dahl

Yield: 4 servings

1 tbsp olive oil

1 cup onion, diced

1 1/4 cups celery, chopped

1/2 tbsp garlic, finely minced

1 tbsp ginger, grated

1/4 tsp mustard seeds`

1 tsp coriander

2 tsp curry powder

1/2 tsp onion powder

2 cups yam, peeled, chopped

3 1/2 cups water

1 cup red lentils

1 tsp salt

4 cups chopped baby spinach

2 tbsp lemon juice

1. In a pot, heat olive oil over medium heat. Add onion, celery, garlic, ginger, mustard seeds, coriander, curry powder, and onion powder. Saute for 5 to 8 minutes, or until onions are soft.

2. Add water and lentils. Bring mixture to a boil, then cover and simmer on low for 30 minutes.

3. Add chopped spinach, salt, and lemon. Serve warm.

https://blog.freepeople.com/2019/08/mikaela-reubens-red-lentil-dahl-recipe/

Lemon Dill Baked Salmon

Yield: 4 servings

1 whole salmon fillet

1 tbsp olive oil

3 tbsp maple syrup

3 tbsp lemon juice

3 tbsp grainy mustard

2 tbsp dill

1 tbsp balsamic vinegar

2 tsp lemon zest

1 tsp garlic

salt and pepper

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

2. Place salmon fillet on prepared baking sheet.

3. Combine remaining ingredients in a small bowl. Stir to combine.

4. Pour marinade over salmon. Let sit for 5 minutes.

5. Bake for 10 minutes, or until just cooked.

photo from Sarah

Pulled Pork (Co's)

Yield: 10 servings

2 tbsp smoked paprika

1 tbsp brown sugar

2 tsp garlic powder

1 tsp ground mustard

1 tsp salt

1 tsp pepper

3-4 lbs boneless pork shoulder, cut into 2-inch cubes

2 cups BBQ sauce (Sweet Baby Rays)

1 cup chicken stock, or water

1 cup diced tomatoes

2 tbsp apple cider vinegar

2 tbsp bourbon

1. In a large bowl, whisk together the paprika, brown sugar, garlic powder, ground mustard, salt, and pepper.

2. Add the pork and stir until the pork is evenly coated. Cover and refrigerate for at least 30 minutes, or overnight.

3. Combine marinated pork with remaining ingredients in bowl of slow cooker. Cook on high for 6 hours.

4. When pork is tender, remove from slow cooker. Shred the pork with 2 forks.

5. If the sauce is too thin, remove the sauce to a pot and let the sauce continue to cook until it has reduced and thickened to desired consistency.

6. Once the sauce has reduced, skin some of the food off the top with a spoon. Add the shredded pork back to the sauce.

https://www.gimmesomeoven.com/instant-pot-bbq-pulled-pork/

Potato, Asparagus, and Bean Spring Salad

Yield: 4 servings

2 cups mini potatoes

1 bunch asparagus, woody ends trimmed

1 handful green beans, ends trimmed

1 can white beans, drained and rinsed

1 stalk celery, fine dice

4 radishes, thinly sliced

1/4 cup green onion, thinly sliced

1/4 cup flat leaf parsley, finely chopped

Dressing:

1 medium shallot, finely diced

3 tbsp sherry vinegar

1 tbsp capers

1 tsp grainy mustard

salt and pepper, to taste

1/3 cup olive oil

1. Place the potatoes in a medium pot and cover with cold water. Bring the water to a boil, then lower heat to a simmer and cook potatoes until they are just tender, about 13 to 16 minutes. Drain and allow them to cool slightly.

2. Fill the pot with water again and bring to a boil. Add a pinch of salt. Cut the asparagus and green beans into bite-sized pieces and add them to the saucepan. Separately boil vegetables until tender, about 2 to 3 minutes. Drain the vegetables and place them in an ice bath or run them under cold water to shock them and stop the cooking process.

3. To prepare the dressing, in a small bowl, combine all dressing ingredients except olive oil. While whisking, slowly drizzle the olive oil into the bowl. Whisk until you have a unified dressing.

4. Once you can handle the potatoes, cut them into quarters and place them in a large bowl. Add the blanched asparagus and green beans. Add the white beans, celery, radish, green onion, and parsley as well. Stir to combine.

5. Toss salad with dressing. Serve immediately or store in a sealed container in the refrigerator for up to 3 days.

http://thefirstmess.com/2018/05/02/favourite-picnic-salad/#more-9733

Sausage, Apple, and Brussel Sprout Sheet Pan Bake

Yield: 4-6 servings

1 onion, thinly sliced
3 cloves garlic, thinly sliced
1/2 head green cabbage, thinly sliced
1 lb brussel sprouts, halved or quartered
1 apple, diced

4 sausages, cut into 1-inch pieces

1/4 cup olive oil
1 tsp fennel seeds
1/2 tsp paprika

3 sprigs of fresh thyme

salt and pepper

Dressing:

1/2 shallot, finely minced

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tbsp grainy mustard

1 tbsp honey

1 tbsp fresh dill,  finely chopped

salt and pepper

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

2. Place onion, garlic, cabbage, brussel sprouts, apple, and sausage onto prepared sheet pan.
3. Toss everything together with olive oil, fennel seeds, paprika, thyme, and salt and pepper.

4. Bake for 15 minutes. Stir, and bake for another 5 to 10 minutes, until sausage is cooked and vegetables are tender. 

5. Meanwhile, prepare the dressing by combining all ingredients and whisking vigorously until the mixture emulsifies.

6. Pour the dressing over the sheet pan before serving.


https://thefeedfeed.com/tv/episode/sausage-apple-and-veggie-sheet-pan-dinner?utm_medium=link&utm_source=email&utm_campaign=newsletter9.2&utm_term=sheetpanepisode1&utm_content=tv

Roast Potato, Asparagus, and Lentil Salad

Yield: 4-6 servings

Salad:

1 cup green lentils (or du Puy lentils)

2 medium yellow potatoes, diced
2 medium red potatoes, diced

2 bunches asparagus, ends broken off and chopped

1 shallot, thinly sliced

2 tbsp olive oil, separated

2 tbsp dill, chopped
salt and pepper

Dressing:

2 tbsp grainy mustard

2 tbsp dijon mustard

1/4 cup olive oil

3 tbsp lemon juice

salt and pepper

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

2. Place potatoes on one baking sheet and drizzle with 1 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes, or until tender, turning once halfway through cooking. 
3. Place asparagus on the other baking sheet and drizzle with another tablespoon of oil. Sprinkle with salt and pepper. Roast for 7 to 10 minutes or until tender. 

4. Meanwhile, place lentils in a medium pot along with 3 cups of water. Bring to a boil and then reduce heat to medium-low and simmer about 15 to 20 minutes, or until tender. Be careful not to overcook. Drain and set aside.

5. In a large bowl, combine roasted vegetables with the lentils and gently toss to combine.

6. Prepare the dressing by whisking all of the dressing ingredients together. 

7. Pour half of the dressing onto the salad and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill, with the rest of the dressing served on the side.

http://ohsheglows.com/2014/04/25/roasted-potato-and-asparagus-lentil-salad-with-tangy-mustard-lemon-dressing/

Cauliflower and Chickpea Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed
zest of 1 lime
1/2 tsp chili powder
salt and pepper
2 tbsp olive oil

Dressing:
1 tbsp grainy mustard
1/2 tbsp maple syrup
zest and juice of 1 lime
2 tbsp olive oil
salt and pepper

Salad:

1 head of cauliflower, grated
salt and pepper
6-8 radishes, quartered
1/4 cup parsley, chopped
2 sprigs mint, julienned
2 green onions, finely sliced
1 crisp apple (like fuji or pink lady), sliced thin
1 avocado, cut into chunks
1/3 cup sunflower seeds

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

2. Spread chickpeas out on the prepared baking sheet.

3. In a small bowl, combine lime zest, chili powder, salt, pepper, and olive oil. Pour over chickpeas and toss to coat. Roast until lightly crispy and golden, about 15 minutes. Remove from oven and set aside.

4. Prepare dressing by whisking together all dressing ingredients. Set aside.

5. In a large bowl, season cauliflower rice with salt and pepper and drizzle with 2 tablespoons of the dressing. Toss to combine. Let marinate for 10 minutes.

6. Add remaining salad ingredients and roasted chickpeas. Toss with remaining dressing before serving.

http://thefirstmess.com/2014/04/09/vegan-cauliflower-and-roasted-garbanzo-rice-and-peas-recipe/

Devilled Eggs with Dill

Yield: 8

8 eggs
2 tbsp olive oil
1 tbsp dijon mustard
2 tbsp dill, chopped
zest of 1 lemon
juice of 1/2 lemon
1/2 tsp paprika
salt and pepper

1. Place eggs in a medium pot. Fill with cold water, enough to cover all the eggs. Bring to a boil, cover, and reduce heat to low. Simmer for 8 minutes. Remove from heat and submerge in cold water to stop cooking.
2. When cool, peel eggs and cut in half length-wise.
3. Remove yolks and place in food processor. Add remaining ingredients and pulse to combine.
4. Spoon the yolk mixture back into each egg white half.
5. Garnish with dill or paprika.


https://www.100daysofrealfood.com/recipe-deviled-eggs-without-mayo/

Red Lentil and Quinoa Fritters

Yield: 9 fritters

1/2 cup quinoa
1/4 cup red lentils
1 1/2 cup vegetable broth (or water)
1 tbsp tahini
1 tsp dijon mustard
juice of 1/2 lemon
2 tbsp parsley, finely chopped
2 tbsp cornmeal
2 tbsp chickpea flour (or brown rice flour)
1 tsp cumin
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cayenne
salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Place the quinoa and lentils in a medium pot with the vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and set aside to cool.
3. Once quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the remaining ingredients and stir well to combine. The mixture should easily come together to form patties.
4. Form patties and place on prepared baking sheet. Bake for 15 minutes. Flip and bake another 10 minutes.
5. Serve with a cucumber tomato salad and a tahini dressing.


https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/

Vegan Caesar Salad Dressing (with sunflower seeds)

Yield: 1 cup

1/2 cup sunflower seeds, soaked for at least 2 hours

3 tbsp lemon juice

1 tbsp nutritional yeast

1 tbsp tamari

1 tbsp tahini

1 tsp dijon mustard

2 cloves of garlic, chopped

2 tbsp olive oil

1 tsp maple syrup

salt and pepper

1/4 - 1/2 cup water

1. Drain the sunflower seeds and place them in a blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and 1/4 cup of water. Blend on high until the mixture is smooth.
2. Slowly add more water by the tablespoon until you have a dressing that will run off the back of a spoon. Place dressing into a sealable container and refrigerate until ready to use.


http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Balsamic Tamari Dressing

Yield: 1/2 cup

2 tbsp balsamic vinegar
1 tbsp tamari
1 tbsp fresh lemon juice

1 tsp dijon mustard
1 clove garlic, finely minced
3 tbsp extra virgin olive oil

1. In a small bowl, whisk together all ingredients.


http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/

Almond Butter Vinaigrette

Yield: 1/2 cup

1 tbsp dijon mustard 

2 tbsp almond butter 

2 tbsp maple syrup

2 tbsp almond milk
2 tbsp apple cider vinegar

1 tbsp olive oil
salt and pepper

1. In a small bowl, add all ingredients. Whisk to combine.


http://minimalistbaker.com/spinach-salad-with-toasted-pepitas-and-creamy-vegan-dressing/

Lemon Dill Dressing

Yield: 1 cup

2 tbsp white onion, finely chopped
1/2 avocado, roughly chopped

2/3 cup fresh chopped dill
2 tbsp olive oil
1 tbsp tamari

1 tbsp dijon mustard

1 tbsp honey

1 tsp lemon juice

1 tbsp water

salt and pepper

1. Blend all ingredients in a food processor or blender until combined.

http://mikaelareuben.com/recipes/dill-lemon-dressing/