How To Prepare
Preheat oven to 325°.
Trim fat from roast. Spread mustard over roast.
Combine next 4 ingredients; press mixture evenly onto roast. Place roast on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into thickest part of roast, if desired. Bake at 325° for 2 hours or until meat thermometer registers 160°. Let stand 10 minutes before slicing. Garnish with thyme sprigs, if desired.
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Peppercorn Pork Loin Roast
How To Prepare
SALAD: Steam green beans in a steamer for 5 to 8 minutes. Cook potatoes in boiling water until tender. Cool green beans and potatoes and place in a bowl.
When cooled, add bell pepper and onion to the cooled green beans and potatoes.
DRESSING: As green beans and potatoes are cooling, prepare the dressing by mixing together garlic, dill, vinegar, olive oil, mustard, and black pepper. Top salad with dressing.
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Green Bean Potato Salad
How To Prepare
1
Place potato flour in a large bowl.
2
Add blueberries, vinegar, mustard, Worcestershire, garlic, and pepper to a food processor; process until pureed. Scrape into the bowl with the flour. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
3
Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately on butter lettuce leaves as wraps.
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Blueberry-Beef Burgers
How To Prepare
Directions
1.
Heat broiler to high with rack 4 inches from heat. Line a baking sheet with foil; set aside.
2.
Slice chicken breasts horizontally into 2 thin pieces. If necessary, layer between sheets of plastic wrap and pound to 1/4 inch thick. Lay breasts, smooth side down, on work surface; season with pepper. Spread each with 1/3 tsp of Dijon. Layer with asparagus. Roll up, starting at the wide end of each breast; place on the baking sheet, seam side down.
3.
Coat lightly with cooking spray and sprinkle with pepper. Broil until chicken is cooked through and tops are golden, 8 to 10 min, rotating baking sheet halfway through.
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Asparagus Chicken Roulade
How To Prepare
1
Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
2
Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
3
Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
4
Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.
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King Crab Potato Salad
How To Prepare
Combine mustard and horseradish; spread evenly over tenderloin. Pat potato flour into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.
Preheat oven to 400°.
Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
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Horseradish-Mustard Beef Tenderloin
How To Prepare
In large bowl, whisk together syrup, lemon rind and juice, oil, thyme, mustard, garlic, and pepper; remove 1/4 cup (50 mL) of the dressing and set aside.
Add chops to bowl, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 10 minutes.
In salad bowl, toss spinach, orange pepper and red onion with reserved dressing. Divide among plates; top with lamb chops. Serve with lemon wedges.
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Grilled Lemon Maple Lamb Chops
How To Prepare
In a large bowl, whisk together the orange juice, lemon juice, garlic, mustard and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion and peaches; stir and toss to coat well. Store in refrigerator until ready to serve.
To serve, divide the salad greens according to your individual serving size. Top each with your prescribed amount of the chicken mixture. Sprinkle with the mint.
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Grecian Peach Chicken Salad
How To Prepare
Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
Add onion, garlic, mustard, caraway seeds, pepper and bay leaf to the slow cooker. Stir to combine.
Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.
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Flemish Beef Stew
How To Prepare
1. To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
2. Combine broth and rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.
4. Combine cooked rice, chicken, celery, carrots, cranberries, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.
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Chicken and Wild Rice Salad
