#maplemustard

Pan-roasted chicken cutlets are cooked to perfection, then smothered in a delightful maple-mustard dill sauce. This dish combines sweet and tangy flavors with aromatic dill, creating a mouthwatering experience.

Ingredients: 4 chicken cutlets. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons Dijon mustard. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. 2 tablespoons chopped fresh dill. 1/4 cup chicken broth.

Instructions: On both sides, sprinkle salt and pepper on the chicken cutlets. In a pan, heat the olive oil over medium-high heat. It will take about 4 minutes on each side for the chicken cutlets to turn golden brown after you add them to the pan. Put Dijon mustard, maple syrup, apple cider vinegar, and chicken broth in a small bowl and mix them together. Then, pour the mix over the chicken in the pan. Turn down the heat to medium-low, and let the sauce simmer for two to three minutes, until it gets a little thicker. To serve, sprinkle chopped dill over the chicken and sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

A delightful spring salad filled with fresh greens, vegetables, and quinoa, topped with a sweet and tangy honey/maple mustard dressing. It's the perfect way to show gratitude for the season's bounty.

Ingredients: 2 cups mixed greens such as spinach, arugula, and kale. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup cooked quinoa. 1/2 cup sliced radishes. 1/4 cup sliced red onion. 1/4 cup roasted sunflower seeds. 1/4 cup crumbled feta cheese optional.

Instructions: Wash and prepare all the vegetables and greens. Cook quinoa according to package instructions and let it cool. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, cooked quinoa, radishes, and red onion. In a small bowl, whisk together the honey/maple mustard dressing see below or use your favorite dressing. Drizzle the dressing over the salad and toss to coat evenly. Sprinkle roasted sunflower seeds and crumbled feta cheese if using on top of the salad. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Vegan Potato Salad with Maple Mustard Dressing is a delightful combination of creamy, tangy, and slightly sweet flavors. Perfect for picnics, barbecues, or as a side dish for any occasion!

Ingredients: 4 medium potatoes, diced. 1/4 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: In a pot of salted water, boil the diced potatoes for about 10 to 12 minutes, or until they are soft. Let it cool down after draining. Use a whisk to mix vegan mayonnaise, Dijon mustard, maple syrup, and apple cider vinegar in a small bowl. Put the cooked potatoes, chopped red onion, and chopped parsley in a large bowl. Add the dressing to the potatoes and mix them together gently until they are all covered. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. If you want, add more parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes