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Can’t Beet Dill Mustard Potato Salad

Recipe by: Alan Wald and Carolyn (CB) Bass
Featured on Tuesdays with Thomas on 6-7-22

Ingredients:

  • 1 lb. small potatoes (we used red, purple and Yukon)
  • 1 celery stalk
  • 1 small red beet
  • 1 small red onion
  • 1 tbsp prepared mustard (we used unsalted stoneground)
  • 1 tbsp prepared horseradish
  • 2 tbsp Garden Dill Mustard Seed Balsamic
  • Smoked paprika (optional)

Directions:

  1. Cook, then dice, potatoes (we roasted them).
  2. Dice celery.
  3. Cook, peel, and dice beet.
  4. Chop onion.
  5. Add mustard.
  6. Add horseradish.
  7. Add Garden Dill Mustard Seed Balsamic.
  8. Mix in bowl.
  9. Sprinkle with smoked paprika (optional).
  10. Chill, serve and enjoy!

Notes:

Add 1 tbsp of love and 1 tbsp of gratitude. Viola. Enjoy. ☺

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Dill Mashed Potatoes with Cabbage and Onions

Recipe by: Susan Xanthos
Featured on Tuesdays with Thomas on 6/7/22

Ingredients:

  • 4-6 potatoes, Yukon gold or russet, cooked and mashed
  • 1 sweet onion
  • 1 bag of shredded cabbage (or shred your own)
  • 4 Tablespoons Garden Dill Mustard Seed Balsamic
  • ½ teaspoon turmeric
  • salt and pepper to taste, optional

Directions:

  • Peel and cook the potatoes until soft. Mash with a little plant milk or potato water.
  • Saute 1 sweet onion. When it becomes translucent, add 1 bag of pre-shredded cabbage (I prefer the angel hair).
  • Saute until slightly softened. Add Garden Dill Mustard Seed Balsamic, turmeric and salt and pepper if using. Stir and mix into mashed potatoes.
  • Serve and Enjoy!

Notes:

You can also enjoy the cabbage mixture served over baked potatoes.

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Garden Dill Mustard Seed Salad

Recipe by: Eileen Mierski
Featured on Tuesdays with Thomas on 6/7/22

Ingredients:

  • 2T. raw, unsalted pumpkin seeds
  • 2 ounces chopped Romaine lettuce
  • 1 ounce chopped Lacinato kale, also called Tuscan or Dinosaur (optional: sub Arugula or regular kale) 
  • 1 T. Garden Dill Mustard Seed Balsamic (optional: substitute Simply Lemon Balsamic )
  • 5 slices cucumber
  • 2 T. seedless grapes, cut in halves (optional: sub Dried cranberries)
  • 1/4 cup cooked farro (optional: sub Wheat berries or barley)
  • Optional- 1T. cilantro 

Directions:

  1. Roast the pumpkin seeds at 375 degree until they turn from green to a golden brown, about 10 minutes. Set aside to cool. 
  2. Drizzle 1 T. Garden Dill Mustard Seed dressing over the kale and Romaine lettuce. Mix it well so that each piece is lightly coated.
  3. Add the remaining ingredients, including cooled pumpkin seeds. 
  4. Toss and enjoy! 

Notes:

If regular kale is used, it will need to be chopped into very small pieces because it is not as tender as Lacinato kale. This salad has a nice variety of colors, tastes and textures.  The light green, sweet Romaine lettuce contrasts nicely with the dark green, slightly bitter kale. The farro adds a chewy texture, the cucumber gives a crispy crunch, and the grapes provide visual contrast and a delightful sweetness. Roasting the pumpkin seeds transforms their color, taste and texture. The sweet and savory flavor burst from the Garden Dill Mustard Seed Balsamic ties it all together and sets this salad apart! 

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Cauliflower Crunch

Recipe by: Eileen Mierski 

Ingredients:

Directions:

  • Put the cauliflower into a pint sized (2 cup) wide mouthed mason jar.
  • Drizzle in the balsamic.
  • Place the lid on the jar and and  shake it to mix.
  • Store in the refrigerator, shaking to redistribute the dressing as needed. If you don’t have a wide mouth mason jar, any 2 cup container with a tight lid would work. 

Notes:

This recipe has it all! Tasty, easy to make, nutritional powerhouse, low calorie, and SOS- free. It is very versatile and perfect for “on the go” snacking, a crunchy salad topper, a side salad or anytime snacking. A variation is to lightly steam the cauliflower florets for about 8 minutes. Drizzle the balsamic. Eat it while warm or refrigerate and enjoy it.

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Chickpea Avocado Salad

Recipe by: Laurie Wolle

Ingredients:

  • 1 Can chickpeas (Garbanzo Beans) drained, rinsed, and mashed (I use a pastry blender, works great)
  • 1 small avocado peeled, pitted, and mashed
  • juice of half a lime (optional)
  • diced celery (if desired)
  • diced shallot or red onion (if desired)
  • fresh cilantro finely chopped (optional: skip if you don’t like cilantro)
  • 1/2 TBSP Cilantro Herb Balsamic (optional: substitute Garden Dill Mustard Seed Balsamic)
  • salt and pepper to taste (or not)

Directions:

  1. Combine all ingredients and serve stuffed in a bell pepper, on top of salad greens, and/or as a sandwich filling.
  2. Enjoy!
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White Balsamic Broccoli Salad

Recipe by: Angela Mills
Featured on Tuesdays with Thomas on 5/3/22

Ingredients:

Directions:

  • Sautee Jackfruit in 2 tbsp Ruby Red Onion Balsamic for 2-3 minutes.
  • Cut up the broccoli into small bite-size pieces and add to a mixing bowl.
  • Add the diced shallots, golden raisins, sunflower seeds.
  • Toss to coat everything with the white balsamic.
  • Let rest in the refrigerator for an hour to overnight.
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Tahini White Balsamic Dressing

Recipe by: Karen Less
Featured on Tuesdays with Thomas on 5/3/22

Ingredients:

Directions:

  1. Whisk together the dressing ingredients in jar or bowl, chill or use immediately.
  2. Drizzle over your salad and enjoy!



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Roasted Sweet Potato and Quinoa Salad

Recipe by: Eileen M.
Featured on Tuesdays with Thomas on 5/3/22

Ingredients:

  • Two medium sweet potatoes, approximately 7 ounces, or 200 grams each.
  • One (5 ounce package) of Spring mix
  • One cup of cooked quinoa
  • 1/4 cup of dried cranberries
  • 3 to 4 T. Premium White Balsamic
  • Optional- 1/4 cup roasted pumpkin seeds

Directions

  1. Peel the sweet potato and cook in the microwave for 1 to 2 minutes, to soften. Dice into approximately 1/2 inch cubes. Roast at 375 degree for 15 minutes, or until the bottoms are caramelized and golden brown. Turn each piece over and roast an additional 10 minutes
  2. Optional – toast raw, unsalted pumpkin seeds until golden brown, about 10 minutes, at the same time that the sweet potatoes are roasting.
  3. Place the greens into a large bowl and toss with 3T. Premium White Balsamic. Each piece should be lightly coated, so add an additional as needed.
  4. Add remaining ingredients and enjoy.

Notes:

This recipe is vegan and sos free when the sweet potatoes are roasted on parchment paper or a silicon pad, the dried cranberries are sweetened with fruit juice and raw, unsalted pumpkin seeds are used.

I found that the best caramelization of the sweet potato occurred when roasted directly on an aluminum 1/2 sheet pan, coated with a thin spray of olive oil, but parchment paper or a silicon pad would work also. I used a Nordic Wear Natural Aluminum half sheet cookie pan that I purchased at Walmart for only $10.98.

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Zucchini 7-Herb Italian Dressing

Recipe by: Ethel Klimes
Featured on Tuesdays with Thomas on 3/8/22

Ingredients:

  • 2 cups zucchini – peeled – about 1 large
  • 3 – 4 TBL 7-Herb Italian Balsamic – to taste
  • 1 TBL agave syrup
  • ¼ – ½ TSP dried mustard
  • 1 TBL nutritional yeast
  • 1 clove of garlic – crushed
  • ¼ TSP dried basil – save for end -optional
  • ¼ TSP dried oregano – save for end -optional

Directions:

  1. Blend together peeled zucchini, balsamic, nutritional yeast, mustard powder and agave syrup. Blend until very smooth. Transfer to a glass storage container.
  2. Add to zucchini mixture the crushed garlic, dried basil and dried oregano. Stir or shake well. Adjust the flavor to taste if necessary. (NOTE: It is important to add the crushed garlic AFTER the zucchini is blended. Blending the garlic will create a strong flavor that is not pleasant.)
  3. Serve as a green salad dressing, cold pasta salad or drizzle over roasted warm veggies.
  4. Store in the fridge up to 5 days.
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Mushroom Bean Side

Recipe by Rita Rosenlieb
Facebook A Healthy Life
Email: designedforyou@me.com
Featured on Tuesdays with Thomas on 3/8/22

Ingredients:

  • ½ cup Water
  • 1 lb. Portabella mushroom – sliced
  • 2 TSP minced garlic
  • 1-15 oz. can kidney beans – drained
  • 1-15 oz. can pinto beans – drained
  • 1-15 oz. can black beans – drained
  • 1 heaping tsp Cumin
  • 1 pinch of pepper
  • 2 TBL Gilroy Garlic Balsamic
  • 4 TBL 7-Herb Italian Balsamic

Directions:

  1. Sauté mushrooms and garlic with small amount of water (add more as needed) until tender.
  2. Add remaining ingredients and simmer until warm and liquid is absorbed.
  3. Eat as a side dish or top a baked potato or rice.