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Pan-Seared Brussels Sprouts
Lunch

Pan-Seared Brussels Sprouts

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Slice each Brussels sprout into 5 or 6 slices.
  2. 2 Mix Dijon mustard and honey together in a small bowl.
  3. 3 Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.

By Chef V

Strawberry and Snap Pea Salad
Lunch American

Strawberry and Snap Pea Salad

4.0

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Bring a medium pot of water to boil and place a steamer insert in the pot. Place snap peas in the steamer, cover, and cook until bright green, about 30 seconds. Drain, run under cold water to cool completely, drain, and set aside.
  2. 2 Whisk oil, vinegar, and mustard together in a bowl until well combined. Set aside for 3 to 5 minutes.
  3. 3 Combine snap peas and strawberries in a large bowl; pour vinaigrette over top and toss gently. Serve immediately or chill for up to 1 hour.

By Mojito Mama

Bob's Focaccia Turkey Sandwiches
Lunch

Bob's Focaccia Turkey Sandwiches

3.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place focaccia, cut-sides up, on aluminum foil. Spread mayonnaise on both halves. Spread Dijon mustard on top half. Arrange turkey, provolone, and cucumber on bottom half of focaccia. Sprinkle with garlic pepper seasoning and cover with top half of focaccia.
  3. 3 Wrap bottom and sides of sandwich in the aluminum foil, keeping the top open. Put the sandwich on a cookie sheet.
  4. 4 Bake in the preheated oven for 15 minutes or until cheese melts. Cut sandwich into 6 pieces and serve warm.

By Robert Lockwood

Yummy and Easy Egg Salad
Lunch

Yummy and Easy Egg Salad

3.9

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.

By nutsforchocolate

Blue Cheese, Walnut, and Chicory Salad
Lunch

Blue Cheese, Walnut, and Chicory Salad

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
  2. 2 Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
  3. 3 Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
  4. 4 Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
  5. 5 Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

By John Mitzewich

Easy Broccoli Salad
Lunch

Easy Broccoli Salad

4.1

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters. Peel broccoli stems and cut into quarters crosswise.
  2. 2 Bring a large pot of lightly salted water to a boil; reduce heat to medium and cook broccoli until tender when cut with a paring knife but still slightly firm, 5 to 6 minutes.
  3. 3 Transfer broccoli to a large bowl filled with cold water and chill to stop the cooking process. Drain well. Arrange broccoli in a colander with the florets facing down towards the holes of the colander and allow broccoli to drip for at least 30 minutes.
  4. 4 Whisk together garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper together in a large serving bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy. Adjust salt, black pepper, and crushed red pepper flakes to taste.
  5. 5 Toss broccoli with the dressing; let stand 5 to 10 minutes to marinate, then toss again. Can be refrigerated up to an hour if you want to serve the salad cold.

By John Mitzewich

No-Mayo Chicken Salad
Lunch

No-Mayo Chicken Salad

3.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine sour cream, lemon juice, Dijon mustard, cream cheese, salt, pepper, and garlic powder in a bowl; whisk until smooth. Add chicken, celery, and red onion and mix thoroughly. Cover and refrigerate for 1 hour to let flavors blend.

By Kim's Cooking Now

Egg Salad with Dill
Lunch

Egg Salad with Dill

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut hard-boiled eggs in half, removing egg yolks from egg whites.
  2. 2 Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
  3. 3 Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

By Sharon Thompson

Spinach and Strawberry Daiquiri Salad
Lunch

Spinach and Strawberry Daiquiri Salad

4.6

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Combine the lime juice, honey, poppy seeds, and mustard in a small bowl; slowly whisk in the oil.
  2. 2 Combine the almonds, salt, and sugar in a large skillet. Stir constantly over medium-low heat until almonds are light golden brown, about 5 minutes. Remove nuts from the skillet to cool.
  3. 3 Toss the spinach, strawberries, coconut, onions, and cooled almonds in a large bowl. Top with prepared dressing, and toss to coat.

By HEIDIFIL

Nippy Pork Salad
Lunch American

Nippy Pork Salad

4.7

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Mix the pork, celery, and green onions in a large bowl.
  2. 2 Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

By Lerie

Bermuda Spinach Salad
Lunch

Bermuda Spinach Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. 3 Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
  4. 4 In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

By Dee

Any-Veggie Slaw
Lunch

Any-Veggie Slaw

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
  2. 2 Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
  3. 3 Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

By Juliana Hale

Pumpkin Bread Grilled Cheese Sandwiches
Lunch

Pumpkin Bread Grilled Cheese Sandwiches

Prep
30 min
Cook
70 min
Total
260 min

Instructions

  1. 1 Combine milk, water, honey, and yeast in the bowl of an electric stand mixer. Let sit for 10 minutes.
  2. 2 Pour flour, oil, pumpkin puree, and salt into the mixture. Mix using a dough hook attachment until dough is soft, smooth, and tacky, 2 to 5 minutes. Add more flour or water if needed.
  3. 3 Place dough on a lightly floured surface and knead by hand for 3 to 4 minutes. Form into a ball and place into a large, greased bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
  4. 4 Preheat the oven to 495 degrees F (255 degrees C). Place a large, cast iron Dutch oven into the oven to preheat.
  5. 5 Divide dough into 2 balls and flour lightly. Place 1 ball back into the greased bowl, cover with plastic wrap, and save in the refrigerator for a later time.
  6. 6 Place remaining ball onto parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let rest for 30 minutes. Dust with flour and score.
  7. 7 Remove the preheated Dutch oven carefully from the oven and uncover. Lift parchment paper with dough and place into the Dutch oven. Trim any parchment paper that extends beyond the top. Cover carefully with the hot lid.
  8. 8 Bake in the preheated oven for 20 minutes. Remove lid and continue baking until golden, about 40 minutes more.
  9. 9 Remove from the oven and lift out bread carefully using the parchment paper. Let cool on a wire rack for at least 30 minutes before slicing.
  10. 10 Make grilled cheese sandwiches once the loaf has cooled enough to slice. Heat a skillet over medium heat. Spread mayonnaise over one side of each bread slice. Place bread mayonnaise-side down into the skillet. Spread Dijon mustard on the other side. Top with Cheddar cheese and Gruyere cheese slices. Cook for 2 minutes; sandwich both halves together. Cook until golden, 3 to 4 minutes per side.

By Diana71

Dill Potato Salad
Lunch American

Dill Potato Salad

4.1

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, peel, place in a large bowl, and chill.
  2. 2 Meanwhile, combine sour cream, Dijon, dill, parsley, salt, and pepper in a medium bowl.
  3. 3 Pour dressing over potatoes and toss gently. Chill before serving. Top with green onions, if desired.

By Sara

Grilled Rosemary Chicken Breasts
Lunch American

Grilled Rosemary Chicken Breasts

4.7

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk garlic, oil, rosemary, mustard, lemon juice, pepper, and salt together in a bowl. Reserve 2 tablespoons for basting.
  3. 3 Place chicken breasts in a resealable plastic bag. Pour remaining garlic mixture over top; seal the bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
  5. 5 Cook chicken on the preheated grill for 4 minutes. Turn, baste with reserved marinade, and continue to grill until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with foil. Let rest for at least 2 minutes before serving.

By Semigourmet

Hawaiian Ham and Cheese Sliders
Lunch American

Hawaiian Ham and Cheese Sliders

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Melt butter in a saucepan over medium-low heat; cook and stir onion in the melted butter until softened, 5 to 10 minutes. Add mustard, poppy seeds, and Worcestershire sauce; cook and stir for 5 minutes.
  3. 3 Arrange the roll bottoms in the prepared baking dish. Spoon 2/3 of the onion mixture over top.
  4. 4 Add ham and cheese to each roll.
  5. 5 Place the roll tops over the cheese layer, then brush the remaining onion mixture over top.
  6. 6 Cover the dish with aluminum foil.
  7. 7 Bake in the preheated oven for 15 minutes. Remove aluminum foil and bake until the roll tops are lightly browned, 5 to 10 minutes.

By Susan Gee

Vegan Corn Chowder with a Kick
Lunch

Vegan Corn Chowder with a Kick

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil.
  2. 2 Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil.
  3. 3 Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.

By Geeksr

Cordon Bleu Salad
Lunch

Cordon Bleu Salad

4.3

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. 2 Combine pasta, chicken, ham, Swiss cheese, and broccoli in a large bowl. Set aside. Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar, and garlic salt in a blender. Stir in parsley. Stir dressing into the pasta, reserving 1/2 cup of dressing. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.

By Lori Kuehl Knight

Spinach Salad with Blood Oranges and Macadamia Nuts
Lunch

Spinach Salad with Blood Oranges and Macadamia Nuts

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
  2. 2 Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
  3. 3 Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
  4. 4 Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.

By Fishwrap

Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish
Lunch

Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish

4.3

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.)
  2. 2 To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)

By USA WEEKEND columnist Pam Anderson

Turkey Wraps
Lunch American

Turkey Wraps

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix cream cheese and Dijon mustard together until smooth; spread about 2 tablespoons of cream cheese mixture on each tortilla, spreading to within 1/4 inch of the edge.
  3. 3 Arrange about 1/4 cup of shredded lettuce on each tortilla; press lettuce down into cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese.
  4. 4 Top each tortilla evenly with crumbled bacon, tomato, and avocado slices.
  5. 5 Roll each tortilla up tightly; cut in half across the middle with a slightly diagonal cut.

By Rochelle Brooks Thompson