My husband grew up on buckwheat so we decided to give it a try. We found this barley recipe and decided to use buckwheat instead. Adding pesto, pine nuts, and a little red pepper flakes makes this side dish a must-try!
Buckwheat with Lemon-Parsley Pesto
1 cup buckwheat
2 cups parsley
1 garlic clove
1 tsp lemon zest
2 tbsp olive oil
2 tbsp toasted pine nuts
1 tbsp lemon juice
1/2 tsp kosher salt
pinch of red pepper flakes
Cook 1 cup of buckwheat as the label directs; transfer to a bowl.
Pulse 2 cups parsley, 2 tablespoons each olive oil and toasted pine nuts, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt in a food processor until smooth.
Add the mixture to the buckwheat along with 2 more tablespoons toasted pine nuts and 1 tablespoon lemon juice; toss. Add a pinch of red pepper flakes for a little something extra.
TIP: If the mixture is too sticky, just add olive oil until your desired consistency.
Recipe source: http://www.foodnetwork.com/recipes/food-network-kitchens/barley-with-lemon-parsley-pesto.html
I love mustard. And I love finding new fish recipes to try, because with our busy schedule we need a quick and healthy dinner. So when I found this mustard roasted fish, I was more than in! It is as good as it looks too! And as any fish recipe, super easy!
Mustard Roasted Fish
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425 degrees.
Line a sheet pan with parchment paper (or aluminum foil.) (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Recipe source: http://www.barefootcontessa.com/recipes.aspx?RecipeID=336&S=0
I love reuben sandwiches so when I came across this reuben dip my jaw dropped. The dip is just as good as the sandwich, especially when served along side of little slices of rye or pumpernickel bread 🙂
- 1/2 pound diced corned beef (have the deli cut a large chunk for you, or I have found it packaged before)
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut, drained
- 1/2 cup sour cream
- 1 Tablespoon ketchup
- 1 Tablespoon spicy brown mustard
- cocktail rye or pumpernickel bread
- In a medium bowl, combine corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard. Spoon into a greased, 1-quart baking dish.
- Bake at 350 degrees for 30 minutes, until hot and bubbly. Serve warm with rye bread.
- I added more cheese on top afterwards because I wanted it to be more cheesey 😉
Recipe source: http://noblepig.com/2008/09/reuben/