Take 2 pieces of marble rye bread and lightly toast. Add generous amount of dijon mustard to one slice of bread and add a handful of sprouts topped with a slice of swiss cheese. Add handful of mixed greens, sliced red onions, 1-2 slices of tomato, sliced avocado, and top with a slice of provolone and a slice of sharp cheddar cheese. Add the second toasted marble rye to the top and enjoy.
Steam or boil potatoes until cooked through, then let cool. Some folks mention putting the potatoes in ice or in a dish above the ice for cooling. No idea – I’ve never tried. Usually, around 20 minutes or less later they are cooled down. Take a walk, relax, whatever for 20 minutes. Either way, next is once they’re cool.
Potatoes – slice in half. Scoop out a little circle in the middle of each, and keep those little scoops in a bowl. You just need a small area in the potato to make room for hummus and such. Add the hummus and spicy mustard to to the potato scoops in the bowl and stir until it’s creamy. Spoon the mix into the little center on each of the potato halves. I’ve heard some folks put that mixture into a small plastic storage bag and cut a little off of the end so it makes a fun way to spread. I’ve just used a spoon, but get fancy with it.
Sprinkle with salt and pepper, if you like. Garnish and add paprika and chopped chives.
Heat oven to 350 degrees. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in vegetable broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, and sautéed mushrooms.
Pour into un-greased 2-quart casserole dish. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. To brown, place briefly under broiler.
Process the basil, garlic, and walnuts in a food processor fitted with a steel blade or in 2 batches in a blender, until finely chopped. With the machine running, slowly pour in the oil in a steady stream. Add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover. Add to some toast, pasta, or other dishes.
This basil pesto also freezes well. You could use a small mason jar or other container to save for later.
Bring the water and spices to a slow boil. Liquify the avocado with the oil in a blender. To obtain mustard green juice, extract mustard greens in a juicer or puree in a blender and squeeze out the juice in a strainer. Add the avocado mixture, mustard green juice, and miso or Tamari sauce to the boiling water and simmer for 20 minutes. Serve warm on its own or with some rice.
Heat the ghee in large skillet and add the turmeric. When it bubbles, add the ginger root and sauté over medium-low heat around 15 minutes or until the ginger is soft. Be careful not to scorch. There should be enough ghee that it does not stick together. Add onions and jeera. Once the onions have browned, add garlic and salt. Add yogurt and cook another 15 minutes or so. Serve warm on its own or with some rice.
Drain and rinse chickpeas. Combine with broccoli slaw, chopped celery, chopped red onion, and minced garlic. Drizzle with around 1 tablespoon olive oil and salt and pepper per your taste preference. Mix well and serve.
This recipe can be easily modified to fit your personal preferences. Throw in some chopped bell pepper, jalapeños, or other fun combinations. Makes a delicious side dish, snack, or hearty lunch.
Optional: Tony Chachere’s Original Creole Seasoning
PREPARATION
Chop carrots, celery, cucumber and bell pepper into small pieces and combine in a large bowl. Add the cream cheese and 1-2 tablespoons of lemon juice. Mix well into a thick dip consistency. Add ground pepper to taste and Tony Chachere’s seasoning for added spice. Serve with crackers, if desired.
Tip: Add just a bit of cream cheese and lemon juice, mix, and then do a taste test. You may want to add a little more of something, but it helps to be conservative to get just the right mix. Ingredients are approximate and easier to add a little as you go.
Store covered in the refrigerator. Flavors improve if stored 4-6 hours before serving.
1/4 cup chopped bell pepper (we use green and orange)
1 small jar chopped pimentos, drained
1/4 cup black olives, sliced
2 jalapeno peppers, minced
1 T. chopped cilantro or parsley (or both)
1/2 t. salt
Fresh ground pepper
PREPARATION
Combine all ingredients in a covered container. Refrigerate overnight. Stir occasionally. Keeps well in the refrigerator. Serve with chips, crackers, or on lettuce leaves.
