Whole Grain Mustard Potato Salad

I’ve never fully understood traditional potato salad. Mayo on potatoes just doesn’t appeal to me, especially on hot summer days where you always seem to find it as a side at barbecues and picnics. I came across a whole grain mustard based potato salad from 1st & Fresh Catering a while back that had no mayo and was absolutely delicious. I’ve been meaning to try to make my own version ever since. So when our friends said they were having people over this weekend to barbecue, I knew exactly what I was going to make! (These poor friends of mine are always my taste testers for new recipes, from Cornbread to Brownies with Grilled Fruit. Hopefully they don’t mind!)   This recipe does include some Greek yogurt to keep the dish creamy but is fairly minimal. To kick the flavor up a notch, I included some of Healthy Solutions Spice Blends’ Salmon with Dill Spice Blend. The spice blend includes dill (of course), onion powder, and garlic powder along with some other spices that I thought would really complement the whole grain mustard. The result is a spicy potato salad that is sure to be a hit! Note: Healthy Solutions Spice Blends … Continue reading

Seafood Arrabbiata

My boyfriend and I have been trying to eat less meat and increase our seafood, shellfish, and vegetarian dinner options. In general, vegetarian and fish dinner options are also a great choice for a weeknight dinner because they take very little time to prepare. This recipe for Seafood Arrabbiata from Cooking Light incorporates a few different types of shellfish into a spicy tomato broth that is served over pasta.   “Arrabbiata” means “angry” in Italian alluding to the spiciness of the dish. You can alter the spices to your liking. I’d suggest adding very little crushed red pepper, and then having a shaker of red pepper when serving so each person can customize their level of heat. Ingredients (serves 4): 8 ounces uncooked linguine 2 tablespoons chili olive oil, divided  (I used Nudo Olive Oil with Sicilian Chillies) 8 ounces sea scallops 8 ounces peeled and deveined medium shrimp 1/2 cup chopped onion 1/4 teaspoon crushed red pepper 3 garlic cloves, minced 2 tablespoons tomato paste 1 (14.5-ounce) can petite-cut diced tomatoes, drained 1/2 cup clam juice 24 littleneck clams 2 tablespoons chopped fresh parsley 1 tablespoon thinly sliced fresh basil

Clams with Spicy Sausage

I (like most people, I’m sure) cook mostly things I want to eat. Every now and then, I will get a special request and will go outside my comfort zone (like this Meatloaf recipe, or this Sriracha Deviled Eggs recipe) but when it comes to a weeknight dinner, I’m really selfish about what I cook. So I thought it might be nice if I finally made something that was up my boyfriend’s alley more so than mine. Don’t get me wrong, I still like what’s going on in this recipe. I just don’t usually make meals with sausage. But I was reminded of this recipe as a suggestion to make on World Oceans Day as a Perfect Protein blogger (more information on that in my post on Thai Coconut Mussels), which was June 8. So. Um. I’m a little late. But this recipe is too tasty not to share! This recipe can be found in the book The Perfect Protein: The Fish Lovers Guide to Saving the Oceans and Feeding the World and is from the ultimate seafood chef, Eric Ripert. This man knows his fish; one of his restaurants, Le Bernardin is known as a seafood mecca. But this … Continue reading

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