Now that the ‘good weather’ is here, I’m on the hunt for new and fun salads. There are so many rice and grain options to try, and I thought I had found a fun new rice to try out at my bulk store. This rice looked bigger than most rice, and was labelled “Cavena Nuda – Rice of the Prairies”.
Sounded pretty good to me! Little did I know that this “rice” was not rice at all…
Continue reading Cavena Nuda Salad with Tangy Mustard Dressing
It may only be mid-March, but my tarragon and chives are already up!! I was excited to use some fresh, homegrown herbs – it’s been months since my summer crew began their long Winter nap!
J picked up some rainbow trout, so I decided to make something special and yummy to go with the trout. Inspired by a mustard sauce I had a while back, I decided to make a creamy tarragon mustard sauce for the fish. I don’t have an exact recipe, but I started with a roux (equal parts butter & flour), some fresh chives and tarragon, some whole mustard seeds, a little bit of ground allspice, some cheese and broth. Oh yeah, and a few tablespoons of some yummy chardonnay mustard we got at Southbrook winery!
I prepped the fish with some salt, pepper, garlic, dill and fresh lime juice. It was seared in the grill pan (just enough so that I could peel off the skin), then loaded up with dry white wine and cooked (is it grilled? is it poached? who knows!) with some mushrooms, onions and cherry tomatoes. Served atop some fluffy quinoa, it was the perfect dinner!
Rainbow Trout with Mustard Sauce, on top of Quinoa