Mustard

apple cider potato salad

Just when you though potato salad couldn’t get any better, this potato salad will make you want to throw your traditional mayo soaked potato salad right out your window. It combines oven roasted potatoes with a tangy mustard dressing for a lightened up take on the summer time staple. You can make this all in one shot or par-boil the potatoes and whip up the dressing early in the day, then finish the whole thing right before dinner!

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Apple Cider Potato Salad

Serves 4-6

Adapted from eat, live, run

Ingredients

  • 3 lbs red potatoes (skins on)
  • 1/2 bunch green onions, thin sliced
  • 1/2 cup chopped basil
  • juice of 1 lemon
  • 1/2 cup apple cider or apple juice
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp paprika
  • 1/2 tsp pepper
  • 1 tbsp red wine vinegar
  • 1 oz course mustard
  • 1 tbsp dijon mustard
  • 1/4 cup white or yellow onion, fine diced

Directions:

Bring a large pot of water to a boil. Drop in potatoes and let cook until tender on the outside, but still IMG_5759firm inside (roughly 20 minutes depending on the size of your potatoes, I periodically tested mine with a fork). Drain the potatoes and allow to cool to room temp.

Meanwhile, in a medium bowl combine the green onions, basil, lemon juice, apple cider, olive oil, paprika, pepper, vinegar, mustards, and onion. Allow to sit and macerate (if saving to assemble for later you can cover and put this mix in the fridge now).

Take the potatoes and cut them into medium sized chunks. If saving to assemble later, you can cover these and put them in the fridge. If making now, preheat your oven to 400′ F. Spread your potatoes on a baking sheet and toss in some olive oil. Roast in the oven until golden brown and cooked through (approximately 15-20 more minutes). Take them out and place all the potatoes in a large bowl. Pour the dressing mixture you made earlier over your potatoes (you may not need to use all the dressing depending on how dressed you like your taters) and toss to coat. Serve warm.

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shredded sprout salad

Posted by Corie

images-3Thanksgiving is comin’ in hot. Before you know it, there’ll be turkey, stuffing, sweet potatoes, cranberry sauce, pumpkin pie, and then all the other stuff that’s always on the table, but no one talks about. You know what I mean. There’s always like one or two vegetables that get passed around and everyone feels obligated to take, but really we all just want another scoop of mashed potatoes covered in gravy ’cause that’s the shit that tastes good. Well, in honor of this phenomenon, today’s post is all about finding new appreciation for one of those unappreciated Thanksgiving veggies… the Brussels sprout.

 

900c8a714b5c6897b53069c1342ce9b2206322e2bb5caab7c2c53cbdc4c54df6Brussels sprouts look like cute little bundles of cabbage. They are a cruciferous vegetable meaning they are in the same class as broccoli, kale, bok choy, and cauliflower. Cruciferous veggies are rich in nutrients like carotenoids, vitamins C, E, and K, minerals, and fiber. They are even being studied for their association with cancer prevention. They get a bad rap for being smelly and tasting bad, but that’s just because all those people saying that haven’t had them this way yet.

Shredded Sprout Salad

For the Salad:

3 tbsp fine chopped shallots

1 pound brussels sprouts, shredded

2-3 large handfuls spinach or kale

 

Last night was a feeding frenzy, but I managed to get a picture of the sprouts in my salad today!

Last night was a feeding frenzy, but I managed to get a picture of the sprouts in my salad today!

For the Dressing:

2 tbsp Dijon mustard

1 clove garlic, diced

1 tbsp minced shallot

1 tbsp fresh thyme leaves (1 tsp dried)

1/4 cup chopped toasted hazelnuts

1/2 cup olive oil

1/4 cup rice wine vinegar

2 tbsp maple syrup

2 tbsp water

Salt & Pepper to taste

To make the dressing, combine the mustard, garlic, shallot, thyme, and hazelnuts in a blender. Blend on medium while adding in oil, vinegar, maple syrup, and water. Add salt and some pepper to taste.

In a large saucepan heat up shallots in an oil of your choice [you could use coconut oil, olive oil, or even just throw some bacon in there] until transparent and fragrant. Throw in your Brussels sprouts and continue to cook until they begin to soften. Add the dressing and the kale or spinach to the pan. Work it all together and cook until the kale or spinach begins to wilt.

Remove from the pan and plate. If you think you don’t like Brussels sprouts this dish will change your mind. If you already love Brussels sprouts… why haven’t you started making this yet? Go! Go! Go!

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recipe adapted from edible Jersey

Resources:

http://www.cancer.gov

http://www.cancer.org

whfoods.org