Sunday Dinner October 24, 2021

• Honey Mustard Chicken –
• Garlic Mashed Potatoes  –
• Orange Ginger Glazed Carrots –
• Kale and Romaine Caesar Salad –

Ingredients

½ cup honey
¼ cup Dijon mustard
½ teaspoon salt

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.

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
Method

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.

 Orange Ginger Glazed Carrots

6 Servings

Ingredients

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

Method

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

Ingredients
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

Method
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.