My kids love pork and chicken, so I’m always looking for a new recipe. This one is great.
- 4 lb pork loin
- 2 sprigs rosemary
- 2 tbsp Dijon
- 4 tbsp honey
- Lemon, juiced
Place pork in a slow cooker. Whisk together Dijon, mustard and lemon juice. Pour over pork, add rosemary and cook on high for 4 hours or low for 8 hours. Use forks to shred and serve.
This dish takes minutes to prepare and grilled veggies taste oh so good! Happy Spring y’all!
Zest from 1 meyer lemon
Juice from 1 meyer lemon
1 tbsp dijon mustard
¼ c olive oil
Salt and pepper
2 large bunches thick asparagus, trimmed
2 bunches spring onions, rinsed and trimmed
Heat grill to medium high.
Whisk together first 5 ingredients and set as aide.
Toss asparagus and onions with a little olive oil.
Grill for 4 – 6 minutes, turning them half way.
Toss with dressing and enjoy!
Serves 6 – 8.
This tart is divine and so simple perfect for a weeknight.
- 2 large tomatoes, sliced thin
- 1 recipe whole wheat tart dough
- 1/2 c Dijon mustard
- 1/4 c mixed herbs, minced, chives, parsley and basil
- Olive oil spray
Whole Wheat Tart
- 3/4 c whole wheat flour
- 3/4 c bread flour
- 3/4 tsp salt
- 2 1/4 tsp active yeast
- 1/4 tsp sugar
- 2 tsp olive oil
- 1/2 c hot water
Combine dry ingredients in a food processor, pulse until combined. Add olive oil to the water and slowly pour into the processor with the machine running. Pulse until a ball forms. Continue to pulse for 1 minute. Remove and let rest, covered with a towel for 10 minutes.
Preheat oven to 500 with a pizza stone inside.
Roll out dough, spread with mustard, top with tomatoes and herbs.
Reduce oven to 425 and bake tart for 10 – 15 until the top is bubbly. Spray wil olive oil and serve.
This is a super simple weeknight meal. I use the same pot to steam the asparagus and poach the eggs.
- 2 TBsP mayo
- 1 TBSP olive oil
- 1 TBSP white wine vinegar
- 1 tsp dijon
- Salt and pepper
Combine and set aside.
- 1 bunch of asparagus, steamed
- 4 eggs, poached
- 1/4 c breadcrumbs, toasted
- 4 slices of Proscuitto
Divide asparagus among 2 plates, top with Proscuitto, 2 poached eggs, drizzle with mustard sauce and breadcrumbs.
This is from Food & Wine, and I must say it’s awesome! I love the spicy crumbs and Dijon and it really takes broccoli to the next level! I used chorizio and added more garlic to make it even spicier and cut back the olive oil to make it a little healthier.
2 oz sliced pepperoni or chorizo
3 garlic cloves
1 c panko
Olive oil spray
2 lb broccoli, cut into long spears
2 TBSP Dijon mustard
Preheat the oven to 425°.
In a mini food processor, pulse the pepperoni with the garlic until finely chopped. Add the panko and pulse just to combine.
In a medium non-stick skillet, cook the breadcrumbs over moderate heat, stirring, until crisp and golden, about 5 minutes. Scrape onto a plate and let cool.
Spread the broccoli on a baking sheet, spray with olive oil and season with salt. Roast for about 15 minutes, turning once, until tender and browned in spots.
Spread the mustard on one side of the broccoli and sprinkle with crumbs.
Serves 4 – 6.
This is quick healthy and of course, dee-licious recipe I adapted from March 2011 Food & Wine Magazine. To make it a little lighter I used a little less olive oil instead I used some sparkling water. Sounds odd – but it nicely thinned the mustard so it would evenly coat the cauliflower. The mustard is not overwhelming, but luxurious!
1 head of cauliflower, cut into florets
3 TBSP Dijon mustard
1 TBSP olive oil
1 – 2 TBSP sparkling water
3 cloves of garlic, minced
Salt and Pepper
Preheat oven to 400.
Whisk mustard, olive oil, water and garlic in a small bowl. Add more water if it is too thick. Toss cauliflower in sauce and roast for 30 minutes.
1 WW PP per serving.