#maincoursedelight

[studymyth]

These Double Mustard Roasted Potatoes go well with any meal because they are tasty and full of flavor. The tangy Dijon and whole grain mustard give the crispy roasted potatoes a kick, and the garlic gives the dish more depth. This dish is easy to make and tastes great with a lot of different main courses.

Ingredients: 1 kg baby potatoes, halved. 3 tablespoons Dijon mustard. 3 tablespoons whole grain mustard. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat the oven to 200C 400F. In a large bowl, combine the Dijon mustard, whole grain mustard, olive oil, minced garlic, salt, and pepper. Add the halved baby potatoes to the bowl and toss until they are evenly coated with the mustard mixture. Spread the potatoes out on a baking sheet lined with parchment paper, making sure they are in a single layer. Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Once roasted, remove the potatoes from the oven and transfer them to a serving dish. Garnish with fresh chopped parsley before serving. Enjoy your Double Mustard Roasted Potatoes!

Prep Time: 10 minutes

Cook Time: 30 minutes

kaningenetik

[aliceversuswonderland]

Enjoy how crispy baked cauliflower is when it's covered in a tasty Chinese lemon sauce. This vegan dish is great as an appetizer or as a main course that fills you up.

Ingredients: 1 medium cauliflower, cut into florets. 1 cup breadcrumbs use gluten-free breadcrumbs for GF option. 1/2 cup cornstarch. 1 cup almond milk or any plant-based milk. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 1/2 cup soy sauce. 1/4 cup maple syrup. 1/4 cup lemon juice. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon cornstarch mixed with 2 tablespoons water. Sesame seeds and sliced green onions for garnish.

Instructions: Set the oven to 425F 220C and heat it up. Put garlic powder, onion powder, salt, and pepper in a bowl and mix them together. Breadcrumbs and cornstarch should be mixed in a different bowl. First, dip the cauliflower florets in the almond milk mixture. Then, cover them with the breadcrumb mixture. Spread the cauliflower out on a baking sheet that has been lined with parchment paper. Bake for 25 to 30 minutes, or until golden brown and crispy. Put the cauliflower in the oven while you make the Chinese lemon sauce. Put soy sauce, maple syrup, lemon juice, garlic, and ginger in a small saucepan. Over medium-low heat, bring to a boil. Add the cornstarch and water mix and stir the sauce until it gets thicker. Take it out of the oven when it's done and drizzle it with Chinese lemon sauce. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 30 minutes

Olivias Wonderland of Taste

[goddessnaughtiafanpage]

This refreshing Lemon-Mustard Orzo Salad with Shrimp and Asparagus is a delightful combination of flavors and textures. The tangy lemon-mustard dressing pairs perfectly with the succulent shrimp, tender asparagus, and creamy feta cheese. It's a versatile dish that can be served as a side or a main course.

Ingredients: 1 cup orzo pasta. 1 pound large shrimp, peeled and deveined. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 2 tablespoons olive oil. Salt and black pepper to taste. Zest and juice of 2 lemons. 3 tablespoons Dijon mustard. 1/4 cup extra-virgin olive oil. 1/4 cup fresh parsley, chopped. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 1/4 cup toasted pine nuts.

Instructions: Cook orzo pasta according to package instructions. Drain and set aside to cool. In a large bowl, whisk together the lemon zest, lemon juice, Dijon mustard, and 1/4 cup extra-virgin olive oil to make the dressing. Season with salt and black pepper to taste. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside. In the same skillet, add the asparagus and cook for 3-4 minutes until they are tender but still crisp. Season with salt and black pepper. In the large bowl with the dressing, add the cooked orzo, cooked shrimp, cooked asparagus, chopped parsley, finely chopped red onion, and crumbled feta cheese. Toss everything together until well combined. Garnish the salad with toasted pine nuts. Serve the Lemon-Mustard Orzo Salad with Shrimp and Asparagus chilled or at room temperature. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Southern Trinity Anglican Church

[rainbowthinkerart]

Never Ever Rice Delight is a simple yet satisfying dish that brings together fluffy rice and colorful vegetables. It's a versatile recipe that can be enjoyed as a main dish or as a side.

Ingredients: 2 cups rice. 4 cups water. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup frozen peas. 2 carrots, diced. 2 tablespoons soy sauce. 1 teaspoon sesame oil. Salt and pepper to taste. Green onions for garnish.

Instructions: After giving the rice a good rinse in cold water, drain it. Heat the water in a big pot until it boils. When the rice is soft and the water has been absorbed, add the rice, lower the heat to low, cover, and simmer for 18 to 20 minutes. Heat the olive oil in a different skillet over medium heat. Add the bell pepper, garlic, and onions. Simmer until the food is tender. After adding the frozen peas and carrots, cook the vegetables until they are soft. After the rice is cooked, add it to the skillet with the vegetables and fluff it with a fork. Add the sesame oil, pepper, salt, and soy sauce. Give everything a good stir, then cook for a further two to three minutes. Before serving, sprinkle some chopped green onions on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

die bärchen fürs leben

[suzettesimon]

1.2Kg Tomahawk Steak for our Main! ♡☆ #maincoursedelight #steakdinner #whatsonmyplate #foodgasmic #foodgasm #foodporn #suzettegasm #yummooeats (at Oso Ristorante Singapore)