Farmhouse Dijon Salad Dressing

Creamy, but by no means thick. This tangy salad dressing pours and covers beautifully. It has a mild flavor and hints of an almost blue cheesy taste. Here's the recipe:

Farmhouse Dijon Salad Dressing

Ingredients:

1 C. plain yogurt
1/3 C. dijon mustard*
2 T. honey
2 T. olive oil
1 T. dried dill weed
1/2 t. salt

Directions:

Combine all ingredients and mix well. I like to use an emersion blender. Keep refrigerated.

*Make sure the dijon doesn't contain white wine.

Ground Turkey and Seasonal Veggies Over Pasta

There are two beautiful things about this recipe... well maybe three. One, ground turkey is one of the cheapest meats available. Two, the recipe is flexible. I have suggested veggies in the recipe below, but really any veggies you have on hand will do. Ive used just tomato and cauliflower with great success. Three, it tastes Great and it is SO healthy! The trick with this recipe is to really brown the ground turkey. I mean really brown it well! Here's the recipe:

Ground Turkey and Seasonal Veggies Over Pasta

Ingredients:

1/2 lb. pasta (whatever kind you fancy)
2 T. olive oil
1 lb. ground turkey meat
3 T. dijon style mustard (make sure it doesn't include wine)
2 T. Italian seasoning blend* (I like Penzey's)
1 orange bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 small - medium zucchini, cut in 1/2 in. slices
1 small head of broccoli, broken into florets 
2 t. sea salt

Directions:

Cook pasta according to package directions. While pasta water is heating, heat oil in large non-stick skillet (one that has a lid) and thoroughly cook the ground turkey until it is well browned. Add dijon mustard and Italian seasoning blend and mix through (*to make your own Italian seasoning blend, see note after the recipe). Then add cut veggies on top.  Sprinkle with salt and cover with lid. Steam until veggies are soft, but still bright. Remove lid and mix veggies into the meat. Serve hot over cooked pasta. 

For those not avoiding sulfites: Add some minced garlic when you add the veggies. Garnish with a sprinkle of parmesan cheese.

Yield: 4 servings

*Italian seasoning blend: oregano, basil, marjoram, thyme and rosemary.

Avocado Dill Potato Salad

This salad has a fresh mild flavor and will be a hit at your summer picnic!

Ingredients:

3 lbs. red potatoes (or potato of your choice)

1 ripe avocado, peeled and chopped

1/3 C. plain yogurt

1/3 C. yellow mustard

1 T. fresh lemon or lime juice

1 T. olive oil

1 T. honey

2 t. dried dill

1 t. paprika

2 t. sea salt

1 C. celery, minced

fresh dill sprigs

Directions:

Cut potatoes into 3/4 inch cubes and place in a 4 qt. pot. Cover with water and cook on med-hi until the cubes are semi-soft. (Too soft and they will fall apart. Too firm and you will have a crunchy salad.) Remove from burner and drain. While the potatoes are cooking, combine avocado, yogurt, mustard, lemon juice, oil, honey, dried dill, paprika and sea salt in food processor and blend until creamy smooth. Add celery and dressing to cooled potatoes and mix until coated. Chill at least 1 hour, but overnight is better to allow the flavors to mingle. remove leaves from fresh dill sprigs and mix into salad just before serving.

For a stronger tasting salad, increase the mustard and decrease the yogurt.

Yield: 8-10 servings

Tangy Avocado Dip / Dressing / Spread

This dip is amazing! So far I've used it to replace mayonnaise on sandwiches, as a base for tuna, chicken and potato salads, as a salad dressing, as dip with vegetable crudities and pretzels and (believe it or not) over strawberries. Here's the recipe.

Tangy Avocado Dip / Dressing / Spread

Ingredients:

1 ripe avocado
1/4 C. plain yogurt
3 T. yellow mustard
2 T. honey
1 t. fresh lime or lemon juice

Instructions:

Skin and coarsely chop avocado. Set aside pit and save. Combine cut avocado with all ingredients in food processor and puree until there are no more lumps. Garnish with sprig of fresh parsley or dill weed.

Enjoy as a dip or a dressing on salad and fruit or use as a sandwich spread. Refrigerate in an airtight container with pit and use within 24-48 hours to avoid browning. The avocado pit will slow down the browning process.

For those not avoiding sulfites, add a touch of minced garlic for a savory kick! Also, for a slightly thinner dressing, add 1 T. olive oil and 1 T. rice vinegar.

Yield: about 1 1/2 Cups