My daughter and I made this lovely dish as a side for our Thanksgiving feast- although it was practically her entire meal. She absolutely loves cauliflower and garbanzo beans and is not a big fan of other Thanksgiving dishes. Dessert is her exception. 😉
This dish was adapted from It’s All Good by Gwyneth Paltrow and Julia Turshen, via theyellowtable.com. Healthy and delicious.
Yield: Serves 6 as a side dish
14 oz can garbanzo beans, drained, rinsed, and dried
1 large head of cauliflower, cut into bite-sized florets
7 tablespoons extra-virgin olive oil, divided
coarse salt or sea salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon whole grain seeded mustard
1 tablespoon white wine vinegar
4 tablespoons fresh flat leaf parsley, chopped
Set a rack in the center of the oven and preheat to 400ºF, preferably on convection roast.
Toss the chickpeas and cauliflower florets together on a parchment paper lined rimmed baking sheet or in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt.
Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 30 to 35 minutes.
Meanwhile, whisk together the mustards, vinegar, and 4 tablespoons of olive oil. Season with a big pinch of salt and a few grinds of black pepper, or to taste.
While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
I am a major sauce fan. The sweet onion jam really made this dish special. The meat was also loaded with flavor from the rosemary-mustard-garlic seasoning. I served it with maple syrup roasted acorn squash, and roasted gold and sweet potatoes, carrots, and kohlrabi. It was a weeknight feast.
This recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I increased the amount of garlic and substituted apple cider for bourbon in the onion jam. Delicious.
Yield: Serves 4
For the Maple-Onion Jam:
2 T unsalted butter
1 T olive oil
1 1/2 to 2 pounds red onions, cut into 1/4-inch pieces (about 4 1/2 cups)(I used 2 large onions)
1/3 cup pure maple syrup
1/4 cup fresh apple cider or bourbon
1/2 tsp freshly ground black pepper
For the Rosemary-Mustard Pork Tenderloin:
4 to 8 large garlic cloves, thinly sliced
2 T grainy or creamy Dijon mustard
1 T plus 1 tsp finely chopped fresh rosemary
freshly ground black pepper
1 T plus 2 tsp olive oil, divided
2 (1 to 1 1/4-pound) pork tenderloins
1 T unsalted butter
To Make the Maple-Onion Jam:
In a large heavy skillet, heat the butter and oil over medium heat until the butter is melted. (I used a stainless steel sauté pan.)
Add the onions and 1/4 tsp salt, reduce the heat to medium-low, and cook, stirring frequently, until the onions are very tender and sweet, 30 to 35 minutes.
Add the maple syrup and cider (or bourbon), increase the heat to medium, and cook, stirring occasionally, until the liquid has evaporated and the onions are jammy, about 7 to 10 minutes. Watch carefully and lower the heat if necessary.
Remove from the heat and stir in pepper and 1/4 tsp salt. Adjust seasoning to taste.
Serve warm or at room temperature.
Note: The jam can be made ahead, cooled, covered, and refrigerated for up to 2 weeks.
To Make the Rosemary-Mustard Pork Tenderloin:
While the jam cooks, mound the sliced garlic with 1 teaspoon salt on a cutting board. Using a chef’s knife, mash and chop into a paste.
Transfer garlic to a small bowl. Stir in the mustard, rosemary, 1/2 tsp pepper, and 2 tsp olive oil.
With a paring knife or kitchen shears, make 12 x-shaped incisions, about 1/8-inch deep, all over each tenderloin.
Rub the tenderloin all over with the garlic mixture, stuffing bits into the incisions.
With a rack in the center, heat the oven to 425 degrees, preferably on convection roast. (This temperature is ideal for roasting vegetables at the same time.)
In a large oven proof skillet, heat the butter and remaining tablespoon olive oil over medium-high heat until the butter is melted and foamy. (I used a 12-inch cast iron skillet.)
Add the tenderloins and cook until browned on the bottom, about 5 to 7 minutes.
Turn browned side up and transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the pork reads 135 degrees, about 15 to 20 minutes. (I used the oven probe.)
Transfer to a cutting board and let rest for 10 minutes.
Cut the pork into thick slices and serve with the onion jam.
I have a couple sheet-pan dinners to share. Cooking an entire meal on one sheet pan may be the ultimate method for easy back to school dinners. Love it.
This dish uses Dijon mustard in the marinade and whole grain mustard in the dressing. Perfect for all of the mustard chicken fans in my house.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I used boneless, skinless chicken thighs, reduced the oil, and substituted my beautiful CSA arugula for the frisée. We ate it with Ritzy Summer-Squash Casserole. Great.
Yield: 6 servings
For the Chicken Marinade & Potatoes:
2 T Dijon mustard
2 T honey
3 T extra-virgin olive oil, divided
8 to 10 boneless, skinless chicken thighs or 4 whole chicken legs (thigh and drumstick; about 2 lbs total), patted dry (I used 9 boneless, skinless chicken thighs)
6 to 8 cups arugula, 1 small head of frisée, or 1/2 small head of escarole, trimmed, torn into bite-size pieces
1/2 cup parsley leaves
Place a rack in top third of oven; preheat to 375°F, preferably on convection roast.
Whisk Dijon mustard, 2 T honey, and 1 T olive oil in a medium bowl to combine.
Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat. (I marinated the chicken for 4 hours in the refrigerator.)
On a rimmed baking sheet, toss potatoes with remaining 2 T olive oil, 1 tsp salt, and remaining 1/2 tsp pepper.
Arrange chicken, “skin side” down, in the center of the sheet pan; discard excess marinade.
Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes.
Roast until chicken, flipping over to “skin side” up after 15 minutes, and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 20 to 25 minutes for boneless, skinless thighs or up to 30–40 minutes for bone-in meat.
Meanwhile, make the dressing. Whisk garlic, lemon juice, whole grain mustard, olive oil, honey, and salt in a small bowl. Adjust seasoning, to taste.
Divide greens and parsley among plates, drizzle with dressing, then top with chicken and potatoes. Drizzle additional dressing over chicken and potatoes. Garnish with chopped parsley, as desired.
Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
I have already made this fabulous, full-flavored grilled chicken twice this summer. We loved it!
The recipe was adapted from The Barbecue Bible by Steven Raichlen. I used boneless, skinless chicken thighs instead of a whole chicken and coarse grain mustard instead of regular Dijon. On the first occasion, I served it with tzatziki and arugula-basil salad with peaches. Recently, I served it again with roasted potatoes, a raw zucchini salad, and sautéed fresh corn with shallots. All delicious. The original recipe suggests serving it with rice and beans. Next time!
Yield: Serves 4 to 6
12 to 16 oz beer (I used a Brooklyn lager)
1/2 cup vegetable oil (I used canola)
1/2 cup whole grain Dijon mustard or Dijon mustard
1 T sweet paprika
1 tsp freshly ground black pepper
1 medium yellow onion, thinly sliced
12 cloves garlic, thinly sliced
2 bay leaves
9 to 10 boneless, skinless chicken thighs or 1 (3 1/2 to 4 pound) whole chicken, quartered
parsley, for garnish, optional
Combine the beer, oil, mustard, paprika, and pepper in a bowl with a spout. Whisk throughly to blend.
Stir in the onion, garlic, and bay leaves.
Place a ziplock bag in a pyrex dish. (I used a 1 gallon bag.) Place the chicken pieces in the ziplock bag.
Pour the marinade over the chicken in the bag. Seal the top and squeeze out excess air.
Turn to coat all of the meat. Lay bag horizontally in the pyrex dish. Let marinate in the refrigerator for 6 hours or up to 2 days, turning occasionally.
Preheat the grill.
When ready to cook, remove the chicken pieces from the marinade and blot dry with paper towels. Season generously with salt.
Oil the grill and cook the chicken, marinating occasionally, until lightly browned and cooked though.
Garnish with parsley, if desired, and serve immediately.
This simple (five ingredient!), mildly sweet, pork tenderloin dish was a quick and elegant meal. After marinating, it was ready to serve in 30 minutes. We ate it with roasted potatoes and a mound of sautéed greens on the side. Wonderful.
This recipe was adapted from The New York Times, contributed by Marian Burros. It was first published in 1989 but recently republished as a classic.
Yield: Serves 6
2 pork tenderloins (about 2 1/2 pounds total)
6 tablespoons light brown sugar
4 tablespoons whole grain mustard
4 teaspoons chopped fresh rosemary
4 tablespoons dry sherry
Pat the tenderloins dry with paper towels.
Combine the remaining ingredients in a ziplock bag and shake to combine. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. (I marinated the meat for 6 hours with great success.)
Drain pork of excess marinade and season with salt and pepper.
Broil the tenderloins in the oven – about 10 minutes on one side, then turn, baste with marinade, and broil for approximately 5 additional minutes, or until the internal temperature is 135 degrees. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.)
Remove and lightly tent with foil. Let rest about 10 minutes before slicing into 1/4- to 1/2-inch slices.
When I saw this recipe on Brooklyn Homemaker right before Thanksgiving, I immediately added it to my menu. I loved the flavors and rainbow carrots are just irresistible. Thank goodness some of my fellow bloggers post wonderful side dishes before a holiday! Maybe I’ll do that someday. 😉
Yield: Serves 6
2 lbs rainbow carrots
4 T unsalted butter
2 to 3 teaspoons finely chopped fresh thyme leaves
1/4 cup pure maple syrup, preferably dark amber
1 T dijon mustard
2 tsp whole grain mustard
1/4 tsp freshly grated nutmeg
coarse salt and freshly ground black pepper, to taste
3 to 4 T chopped flat leaf parsley, optional
Preheat oven to 400 F on convection roast.
Wash, dry, and peel carrots and place in a shallow dish long and wide enough to fit them all. (I used a parchment lined (rimmed) baking sheet.)
Add butter and thyme to a small saucepan and heat over a medium flame to melt butter. Continue to warm the butter for 1 to 2 minutes. The butter should take on a green-ish tint from the thyme leaves.
Remove from heat and cool for a few minutes.
In a small bowl combine maple syrup, mustards, nutmeg, and salt and pepper.
Whisk in butter until smooth and well combined.
Pour the butter/syrup mixture over the carrots and toss to coat.
Arrange the carrots on a parchment lined baking sheet, and use a spatula to scrape any remaining butter/syrup mixture over them. You may want to use two sheets of parchment to make sure the whole pan is completely covered.
Roast until tender and brown, for about 35 minutes or up to 1 hour, using tongs to turn each carrot about 20 minutes in. Watch carefully to ensure that the sugar in the maple syrup doesn’t burn onto the parchment.
Top with chopped parsley or additional fresh thyme before serving.