First created in Dijon, France, creamy Dijon-style mustard has an assertive yet refined flavour that can gussy up sauces and salad dressings. It’s most often a mixture of yellow and more pungent black mustard seeds that is produced according to strict French guidelines. Poaching chicken breasts, which have a tendency to dry out during cooking, is a great way to keep the meat deliciously moist. This salad can serve double duty as an elegant dinner entree or a nutritious workweek lunch.
3/4 cup (180 mL) black beluga lentils
1 lb (450 g) boneless, skinless, free-range, organic chicken breast
1/2 tsp (2 mL) sea salt, divided
6 cups (1.5 L) salad greens
2 apples, thinly sliced
1 red bell pepper, thinly sliced
1/2 English cucumber, thinly sliced
1/3 cup (80 mL) chopped mint
3 oz (85 g) soft goat cheese, crumbled
1/3 cup (80 mL) chopped walnuts
2 Tbsp (30 mL) cider vinegar
2 Tbsp (30 mL) creamy Dijon mustard
2 Tbsp (30 mL) honey
1 garlic clove, finely chopped
1 shallot, finely chopped
1/4 tsp (1 mL) turmeric
1/4 tsp (1 mL) black pepper
1/4 cup (60 mL) extra-virgin olive oil
In medium saucepan, combine lentils and 3 cups (750 mL) water. Bring to a boil, reduce heat, and simmer until tender, about 25 minutes. Drain and let cool to room temperature.
To poach chicken, place breasts and 1/4 tsp (1 mL) salt in pot large enough so that chicken lies flat in one layer. Add enough water to completely cover chicken by about 1 in (2.5 cm). Bring water to a very slight simmer with just a few bubbles breaking the surface. Reduce heat to medium-low, partially cover, and cook for 15 minutes, or until meat is cooked through. Adjust heat as needed during cooking to maintain a slight simmer. Remove chicken from water and slice thinly.
In large bowl, toss together lentils, chicken, salad greens, apples, red bell pepper, cucumber, mint, goat cheese, and walnuts.
In small bowl, whisk together cider vinegar, mustard, honey, garlic, shallot, turmeric, black pepper, and remaining salt. Slowly whisk in olive oil.
Divide salad among serving plates and drizzle mustard dressing over top.
Serves 6.
Each serving contains: 404 calories; 29 g protein; 18 g total fat (4 g sat. fat, 0 g trans fat); 34 g total carbohydrates (14 g sugars, 11 g fibre); 380 mg sodium
from "Cooking with Mustard", alive #365, March 2013
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.