Assertive mustard, smoked salmon, and hearty rye bread team up to create an all-grown-up grilled cheese with sophisticated flair. If desired, low-sodium Swiss cheese can replace Gruyère if you’re trying to limit your sodium intake. For more nutritional bang, look for rye bread that lists whole rye flour as the first ingredient instead of wheat flour.
8 thin slices dark rye bread
2 Tbsp (30 mL) grainy or creamy Dijon mustard
4 oz (115 g) smoked salmon
1 cup (250 mL) sliced roasted red pepper
1 cup (250 mL) grated Gruyère cheese
1 cup (250 mL) arugula
1 Tbsp (30 mL) unsalted butter, room temperature
Heat cast iron pan over medium heat.
While pan is heating, arrange sandwiches. Lay out 8 slices of rye bread and spread each with an equal amount of mustard. Top 4 slices with smoked salmon, roasted pepper, cheese, and arugula. Place remaining bread slices on top, mustard side down, and butter tops with half the butter.
Place sandwiches in pan, in batches if necessary, butter side down. Cook until bottom sides of bread are toasted. Spread remaining butter on top side of the sandwiches, flip over, and press down on them with spatula. Continue cooking until both sides are toasted.
To serve, slice grilled cheese sandwiches in half.
Serves 4.
Each serving contains: 353 calories; 20 g protein; 17 g total fat (7 g sat. fat, 0 g trans fat); 33 g total carbohydrates (3 g sugars, 5 g fibre); 698 mg sodium
from "Cooking with Mustard", alive #365, March 2013
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.