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- Honey Mustard Chicken<\/a> –<\/b><\/span><\/span><\/span><\/li>\n
- Garlic Mashed Potatoes<\/a> –<\/span><\/b><\/span><\/span><\/span><\/li>\n
- Orange Ginger Glazed Carrots<\/a> –<\/span><\/span><\/b><\/span><\/span><\/span><\/li>\n
- Kale and Romaine Caesar Salad<\/a> –<\/span><\/span><\/span><\/b><\/span><\/span><\/span><\/li>\n<\/ul>\n
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<\/span><\/p>\n<\/span><\/span><\/a><\/div>\n<\/span><\/span><\/div>\nHoney Mustard Chicken<\/b><\/span><\/span><\/div>\n6 \u2013 8 Servings<\/span><\/b><\/span><\/div>\nIngredients<\/b>
<\/span><\/p>\n1 chicken, skinned<\/a>, cut in eights or 6 boneless\/skinless breasts<\/span><\/span><\/div>\n\u00bd cup honey<\/span>
\u00bc cup Dijon mustard<\/span>
\u00bd teaspoon salt<\/span>
<\/span><\/p>\n\u00bd teaspoon oregano<\/span><\/span><\/div>\n1 teaspoon<\/span> <\/span>curry powder<\/a>
any chopped fresh herb for garnish – optional
<\/span><\/p>\n
<\/span><\/div>\nMethod<\/span><\/b><\/span><\/div>\nMix together the honey, mustard, salt, oregano and curry powder.<\/span>
Marinade chicken for at least 2 hours.<\/span>
Place chicken in a baking pan and bake uncovered for 45 minutes or using a meat thermometer when the internal temperature reaches 165 degrees.<\/span>
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<\/span><\/p>\n![](\"https:\/\/cafemocharadio.com\/wp-content\/uploads\/2021\/10\/garlic2Bmashed2Bpotatoes.jpg\")
<\/span><\/a><\/div>\nGarlic Mashed Potatoes<\/span><\/b><\/div>\n4 – 6 Servings<\/span><\/b><\/div>\n<\/span><\/span><\/a><\/span><\/span><\/b><\/div>\nIngredients<\/span><\/b><\/div>\n2 pounds organic red skin potatoes<\/span>
Water to cover<\/span>
1 bay leaf<\/span>
<\/span>![](\"https:\/\/4.bp.blogspot.com\/-u2MMiXtbZXE\/TODzbDM1OmI\/AAAAAAAABUw\/1GcmJoGq1t8\/s1600\/images.jpeg\")
<\/span><\/a>3 large garlic <\/span>cloves<\/span>
\u00bc teaspoon mustard powde<\/a>r<\/span>
<\/span><\/p>\n\u00bd teaspoon sea salt<\/span>
\u00bd cup vegan mayonnaise<\/a><\/span>
\u00bc cup of the liquid potatoes were cooked in<\/span>
Method<\/b>
<\/span><\/p>\nWash\/scrub potatoes and cut them into equal size.<\/span><\/span><\/div>\nCover with cold water then add bay leaf and garlic cloves, bring to a boil.<\/span><\/span><\/div>\nCook for 15 minutes or until potatoes are fork tender.<\/span><\/span><\/div>\nDrain potatoes and reserve 1 cup of the cooking liquid.<\/span><\/span><\/div>\nRemove and discard the bay leaf.<\/span><\/span><\/div>\nPlace the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.<\/span>
Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid <\/span>\u00bc <\/span>cup at a time if needed. <\/span>
If you process too long potatoes will become sticky and gooey rather than light and fluffy.<\/span>
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.<\/span><\/span><\/div>\n
<\/span><\/div>\n\n\n\n![](\"https:\/\/cafemocharadio.com\/wp-content\/uploads\/2021\/10\/glazed2Bcarrots.jpg\")
<\/span><\/a><\/div>\nOrange Ginger Glazed Carrots<\/b><\/span><\/div>\n<\/div>\n<\/div>\n<\/p>\n
<\/a>6 Servings<\/b><\/span><\/div>\n<\/p>\n
Ingredients<\/b><\/span><\/div>\n1 pound baby carrots, thoroughly washed<\/span><\/div>\n1 teaspoon grated orange rind<\/span><\/div>\n1 orange juiced<\/span><\/div>\n2 teaspoons olive oil<\/span><\/div>\n2 teaspoons maple syrup<\/a><\/a><\/span><\/span><\/div>\n1 to 3 teaspoons freshly grated ginger*<\/span><\/div>\n - Garlic Mashed Potatoes<\/a> –<\/span><\/b><\/span><\/span><\/span><\/li>\n
![](\"https:\/\/cafemocharadio.com\/wp-content\/uploads\/2021\/10\/KaleRomaineCaesarSalad.jpg\")
<\/a><\/span><\/div>\n![<\/a>](\"http:\/\/4.bp.blogspot.com\/-u2MMiXtbZXE\/TODzbDM1OmI\/AAAAAAAABUw\/1GcmJoGq1t8\/s1600\/images.jpeg\"){kind=link}