grilled salmon with mustard beurre blanc served over mustard roasted potatoes and green beans

Ingredients

For the fish:
1 shallot, peeled and minced
1 cup dry white wine
2 ounces fresh lemon juice
1 tablespoon heavy cream
1 tablespoon whole grain Dijon mustard
12 tablespoons cold butter, cubed
Salt and pepper
canola oil
1 – 2 pounds salmon fillets

For the veggies:

2 lbs. fingerling potatoes
1 lb. green beans, end trimmed
3 tablespoons olive oil
2 tablespoons whole-grain mustard
Kosher salt
1/2 teaspoon freshly ground black pepper

Instructions 

For the roasted veggies:
1. Preheat the oven to 425 degrees F.
2. Cut the potatoes in half and place them on a sheet pan. Place green beans on separate sheet pan.
3. Make the vinaigrette: whisk olive oil, mustard, 1 tsp. salt, and the pepper.
4. Pour half the vinaigrette over the potatoes and the other half over the green beans. Toss each to coat.
5. Bake potatoes for 50 minutes to 1 hour, until they are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
6. Bake the green beans 15-20 minutes, or until they are crispy but not soggy.

For the fish:
1. In a heavy bottomed pot, combine shallots, white wine, and lemon juice. Reduce heat to medium-low and simmer until reduced to 2 tablespoons. Add cream and mustard; stir and reduce heat to low. While whisking continuously, add one cube of butter at a time allowing it to melt before adding the next. The key to this sauce is adding the butter slowly over low heat so it does not break. Once all of the butter is incorporated and the sauce is creamy, remove from heat and add salt and pepper to taste. If you’re not serving this immediately, cover and keep it warm on the stove.
2. Turn all burners to medium heat if using gas grill. Clean and oil grill. Season salmon with salt and pepper. Grill until the fish is cooked all the way through, but still flaky.
3. Plate over roasted fingerling potatoes and green beans and top with a spoonful of the mustard Beurre Blanc.

*beurre blanc recipe from InSockMonkeySlippers

grilled pork chop with dijon sauce

Ingredients

2 center-cut pork chops
1/2 tsp. salt, divided
1/4 tsp. freshly ground pepper
cooking spray
1 tbsp. butter
2 tbsp. cider vinegar
2 tbsp. water
2 tbsp. finely chopped shallots
2 tbsp. Dijon mustard
2 tbsp. maple syrup

Instructions

For the chop:
1. Sprinkle both sides of pork with 1/4 tsp. salt and pepper.
2. Grill chop until a slight blush in the center (3 minutes per side on high).
3. Let rest for 10-15 minutes on cutting board covered with loosely tented tinfoil.

For the finishing sauce:
1. Preheat saute pan to medium high.
2. Add butter to pan, swirling pan to coat.
3. Add shallots; saute 3 minutes or until tender and translucent.
4. Add water and vinegar; bring to a boil, and cook 1 minute.
5. Stir in mustard, syrup, and remaining 1/4 tsp. salt; cook 1 minute or until slightly thick. Serve pork with sauce.

* Adapted from Ellie Krieger

easy weekday salad

Ingredients

Dressing:
3 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tbsp. whole grain mustard
1/8 tsp Kosher salt
fresh ground pepper

Salad Fixings:
Lettuce: Boston lettuce or mixed baby greens work well
1 carrot, shaved using a vegetable peeler
1/4 red onion, very thinly sliced or grate using the largest setting on a box grater
1/4 cup soft cheese, goat or blue work well
1/4 cup nuts, walnuts or almonds work well
anything else in your fridge you need to get rid of! (we've tried corn, blanched green beans, green onions, and beets before- yum!)

Instructions

1. Whisk together the olive oil and the vinegar. Add the mustard, salt, and pepper and whisk vigorously until emulsified.
2. Add the carrot, onion, nuts, etc. and combine with dressing. At the last minute, mix the greens in.

grilled steak and arugula

Ingredients

2 boneless rib-eye steaks
1/2 cup olive oil
salt and pepper
1/4 cup freshly squeezed lemon juice
1/2 tsp. Dijon mustard
8 oz. baby arugula
Parmesan cheese

Instructions

1. Make the dressing by whisking together the olive oil, lemon juice, 1 teaspoon salt, 1/2 teaspoon, and mustard. Set aside.
2. Heat a non-nonstick pan over high heat for 3 minutes. Place the steaks on the pan for 4 minutes. There should be a lot of sizzling and a good amount of smoke. Turn and cook another 5 minutes for medium-rare.
3. Dress the arugula. Add shavings of Parmesan cheese and place steak on top.

*Adapted from Ina Garten

warm french lentils

Ingredients

2 tbsp. olive oil
2 leeks, white and light green parts, sliced 1/4-inch thick
4 carrots, peeled and 1/2-inch-diced
2 tsp. minced garlic
2 cups French green lentils
2 whole onions, peeled and stuck with 6 whole cloves
2 white turnips, cut in half
2 tsp. unsalted butter
8 tsp. Dijon mustard
4 tbsp. red wine vinegar
2 tsp. freshly ground pepper

Instructions

1. Heat the olive oil in a 12-inch saute pan, add the leeks and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
2. Meanwhile, place the lentils, 8 cups of water, onions, and turnips in a large saucepan and bring to a boil. Lower the heat, add the leeks and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onions and turnips and drain the lentils. Place them in a medium bowl and add the butter.
3. Meanwhile, whisk together the 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.
4. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll need.

*Adapted from Ina Garten

wilted spinach

Ingredients 

1 1/2 tbsp. olive oil

1/2 tbsp. white wine vinegar

1/2 tsp. Dijon mustard

1/4 tsp. freshly ground black pepper

1/8 tsp. salt

3 garlic cloves, minced

9 oz. baby spinach

1/4 cup red onion, sliced

Instructions

1. Combine the first 6 ingredients in a small bowl, stirring well with a whisk. Heat vinaigrette in a large skillet over medium-high heat.

2. Add onion and garlic; saute for 2 minutes.

3. Gradually add spinach; toss until just wilted.

* adapted from Cooking Light

Guinness lamb stew

This is a delicious recipe, but it takes a while on the stove so leave plenty of time or save it for the weekend.

Ingredients

8 tsp. olive oil, divided
2 cups chopped onion
1 tbsp. chopped fresh thyme
1 1/2 tsp. chopped fresh rosemary
3 tbsp. all-purpose flour
1 lb. boneless leg of lamb, trimmed and cut into 1-inch cubes
1 tsp. salt
3/4 tsp. freshly ground pepper
2 cups Guinness Stout
1 tbsp. tomato paste
3 cups beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potatos
2 cups 1-inch-thick diagonally sliced carrot
8 oz. baby turnips, peeled and quartered
1 tbsp. whole-grain Dijon mustard
1/3 cup chopped fresh parsley

Instructions

1. Heat a large Dutch oven over medium heat. Add 2 tsp. oil to pan; swirl to coat. Add onion, thyme, and rosemary; saute for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Dredge lamb in flour, and shake off excess. Return pan to medium heat. Add 1 tbsp. oil to pan; swirl to coat. Add lamb mixture to pan; saute for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture.
2. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally.
3. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 tsp. salt, the remaining 1/4 tsp. pepper, and 1 tbsp. mustard.
4. Sprinkle fresh parsley over each bowl.

*adapted from Cooking Light

panko-crusted salmon

A delicious fish recipe coming from a non-fish lover!
The picture was just that good in Ina's new cookbook, "How easy is that?"

Ingredients

2/3 cup panko
2 tbsp. minced fresh parsley
1 tsp. grated lemon zest
kosher salt and black pepper
2 tbsp. olive oil
4 salmon fillets, skin on
2 tbsp. Dijon mustard
2 tbsp. vegetable oil
lemon wedges, for serving

Instructions

1. Preheat oven to 425 degrees F.
2. In a small bowl, mix together panko, parsley, lemon zest, 1/2 tsp. salt, and 1/2 tsp. pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.
3. Place the salmon fillets skin side down on a board. Generously brush the top of the fillets with mustard and then sprinkle with pepper. (The mustard helps the panko adhere.)
4. Press the panko mixture thickly on top of the mustard on each fillet.
5. Heat the vegetable oil over medium-high heat in a ovenproof pan (preferably a shallow pan). When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
6. Transfer the pan to the hot oven for 5-7 minutes until the salmon is almost cooked through and the panko is browned.
7. Remove from the oven, cover with aluminum foil and allow to rest for 5-10 minutes.
8. Serve salmon with lemon wedges.

*Adapted from Ina Garten

apple and cheddar burgers

Ingredients

1 lb. grass-fed beef
1/2 red onion, finely chopped
4 slices of Boar's Head sharp cheddar cheese
1 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1 Granny Smith apple, peeled and shredded
4 slices applewood smoked bacon

Instructions

1. Cook bacon. Set aside and let rest on a paper towel-lined plate.
2. Combine beef, onion, mustard, salt, pepper, and apple in a large bowl. Do not overwork mixture. Form gently into 4 patties.
3. Grill burgers until medium rare. In the last minute of cooking, top with cheese to melt.
4. Top with bacon, arugula, and a smear hamburger roll with more Dijon mustard.

shredded carrot and beet salad

Ingredients

For the salad:

2-3 carrots, shredded using a box grater

4 beets, thinly sliced (I'm in love with LOVE Beets- the beets are already cooked and vacuumed sealed- saves a ton of time!)

2 lbs. of mixed greens

1/4 cup of cheese- I like goat or blue cheese for this salad, but whatever you have on hand will work

For the dressing:

2 tbsp. balsamic vinegar

1 tbsp. red wine vinegar

1 tbsp. Dijon mustard

1 tsp. light brown sugar

1 garlic clove, minced

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

3/4 cup extra virgin olive oil

Instructions

1. To make the vinaigrette, in a medium bowl whisk together balsamic vinegar, red wine vinegar, mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth.

2. Assemble salad and enjoy.

green apple and goat cheese salad

Ingredients

baby spinach leaves
1 Granny Smith apple
1/2 cup walnuts, toasted
1/2 cup goat cheese

For the vinegarette:
2 tbsp. olive oil
1 tbsp. cider-vinegar
1 tsp. Dijon Mustard
salt and pepper to taste

Instructions

1. In a small bowl, whisk together the oil, vinegar, and mustard. Season with salt and pepper.
2. Core the apple and slice into matchsticks.
3. Toast the walnuts.
4. Assemble and enjoy!

chicken salad

Ingredients

3-4 cups diced poached chicken
1 stalk celery, thinly sliced
1 small onion, finely chopped
1 1/2 tsp. fresh dill, finely chopped
1/2 cup mayonnaise
2 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
ground pepper

Instructions

1. In mixing bowl, toss together chicken, celery, onion, and herbs. Set aside.
2. In small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add slowly to the chicken mixture and combine (you likely won't want all the mayonnaise mixture).