Mushroom and Arugula Quinoa Bowls

Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
Mushroom and Arugula Quinoa Bowls
Print Recipe
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    12 minutes
    Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
    Mushroom and Arugula Quinoa Bowls
    Print Recipe
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      12 minutes
      Ingredients
      Servings: people
      Instructions
      1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
      2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
      3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
      4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
      5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
      Recipe Notes

      I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

      Beef Roulade

      Beef Roulade
      Print Recipe
        Servings Prep Time
        3-4 people 40 minutes
        Cook Time Passive Time
        10 minutes 3 minutes
        Servings Prep Time
        3-4 people 40 minutes
        Cook Time Passive Time
        10 minutes 3 minutes
        Beef Roulade
        Print Recipe
          Servings Prep Time
          3-4 people 40 minutes
          Cook Time Passive Time
          10 minutes 3 minutes
          Servings Prep Time
          3-4 people 40 minutes
          Cook Time Passive Time
          10 minutes 3 minutes
          Ingredients
          Servings: people
          Instructions
          1. Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
          2. Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
          3. Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
          4. Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
          5. With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
          6. Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
          7. Preheat grill to medium-high.
          8. Rub or brush prepared rolls on both sides with oil.
          9. Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
          Recipe Notes

          -I have found that using grated provolone makes the roll easier to roll.

          -Using a mesh grill mat is convenient but not necessary.

          Creamy Mustard Dill Sauce

          Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
          Creamy Mustard Dill Sauce
          Print Recipe
            Servings Prep Time
            1 cup 10-15 minutes
            Passive Time
            10-15 minutes
            Servings Prep Time
            1 cup 10-15 minutes
            Passive Time
            10-15 minutes
            Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
            Creamy Mustard Dill Sauce
            Print Recipe
              Servings Prep Time
              1 cup 10-15 minutes
              Passive Time
              10-15 minutes
              Servings Prep Time
              1 cup 10-15 minutes
              Passive Time
              10-15 minutes
              Ingredients
              Servings: cup
              Instructions
              1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

              Mini Cornmeal Sausages with Creamy Honey Mustard


              Mini Cornmeal Sausages with Creamy Honey Mustard
              Print Recipe
                Servings Prep Time
                48 pieces 30 minutes
                Cook Time
                30-40 minutes
                Servings Prep Time
                48 pieces 30 minutes
                Cook Time
                30-40 minutes
                Mini Cornmeal Sausages with Creamy Honey Mustard
                Print Recipe
                  Servings Prep Time
                  48 pieces 30 minutes
                  Cook Time
                  30-40 minutes
                  Servings Prep Time
                  48 pieces 30 minutes
                  Cook Time
                  30-40 minutes
                  Ingredients
                  Cornmeal Sausages
                  Creamy Honey Mustard
                  Servings: pieces
                  Instructions
                  Creamy Honey Mustard
                  1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
                  Cornmeal Sausages
                  1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
                  2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
                  3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
                  4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
                  Recipe Notes

                  -use a deep fryer if desired.

                  -I found cocktail sausages at Costco.

                  -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

                  -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

                  Cranberry Pork Rib Roast


                  Cranberry Pork Rib Roast
                  Print Recipe
                    Servings Prep Time
                    6-10 people 30 minutes
                    Cook Time Passive Time
                    120 minutes 20-30 minutes
                    Servings Prep Time
                    6-10 people 30 minutes
                    Cook Time Passive Time
                    120 minutes 20-30 minutes
                    Cranberry Pork Rib Roast
                    Print Recipe
                      Servings Prep Time
                      6-10 people 30 minutes
                      Cook Time Passive Time
                      120 minutes 20-30 minutes
                      Servings Prep Time
                      6-10 people 30 minutes
                      Cook Time Passive Time
                      120 minutes 20-30 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      Pork Rib Roast
                      1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
                      2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
                      Cranberry Apple Sauce
                      1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
                      2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.