Sunday Dinner February 9, 2020

On the Menu 

                                                          Honey Mustard Chicken

6 – 8 Servings 


1 chicken, skinned, cut in eights or 6 boneless/skinless breasts

½ cup honey

¼ cup Dijon mustard

½ teaspoon salt

½ teaspoon oregano

1 teaspoon curry powder

any chopped fresh herb for garnish – optional


Mix together the honey, mustard, salt, oregano and curry powder.

Marinade chicken for at least 2 hours.

Place chicken in a baking pan and bake uncovered for 45 minutes or using a meat thermometer when the internal temperature reaches 165 degrees.

                                                            Garlic Mashed Potatoes 

4 – 6 Servings


2 pounds organic red skin potatoes

Water to cover

1 bay leaf

3 large garlic cloves

¼ teaspoon mustard powder

½ teaspoon sea salt

½ cup vegan mayonnaise

¼ cup of the liquid potatoes were cooked in


Wash/scrub potatoes and cut them into equal size.

Cover with cold water then add bay leaf and garlic cloves, bring to a boil.

Cook for 15 minutes or until potatoes are fork tender.

Drain potatoes and reserve 1 cup of the cooking liquid.

Remove and discard the bay leaf.

Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.

Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.  

If you process too long potatoes will become sticky and gooey rather than light and fluffy.

You can also use a potato masher to cream the potatoes.  Just be careful not to over mix the potatoes, you want them to be light and fluffy.

6 Servings


1 pound baby carrots, thoroughly washed

1 teaspoon grated orange rind

1 orange juiced

2 teaspoons olive oil

2 teaspoons maple syrup

1 to 3 teaspoons freshly grated ginger*

½ teaspoon sea salt

¼ teaspoon pepper


Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil.

Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

*1 teaspoon ground ginger may be substituted.

 Kale and Romaine Caesar Salad
4 – 6 Servings


1 head romaine lettuce 

½ bunch dino kale

½ cup Organic soy milk 

½ cup grape seed oil

juice of ½ lemon  

1 – 3 cloves garlic 

½ teaspoon sea salt

¼ teaspoon cayenne pepper

½ cup grated Parmesan cheese 

½ – 1 anchovie fillet


Wash lettuce and kale and cut into bite size pieces

Place all other ingredients in a blender or use a hand blender and puree until smooth and creamy.

Store dressing in the refrigerator for up to 2 weeks.