In a blender, combine Dijon mustard onion, dijon, vinegar, red-pepper flakes, garlic, coriander, cumin, fenugreek and black pepper until smooth, about 1 minute. Add herbs and continue to blend ...

Preparation. Step 1. Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds.

In a skillet, heat the oil. Add the fennel, cover and cook over low heat, stirring occasionally, until softened, 25 minutes. Add the vinegar and cook, uncovered, until the fennel is tender, 15 ...

In a blender, combine 1/2 cup of the cooking juices and vegetables, mustard, brown sugar, honey, soy sauce or Worcestershire sauce, and cayenne pepper. Puree until smooth. Pour the puree into the pan.

½ tsp. garlic powder 3 tbsp. Dijon mustard. ½ tsp. onion powder 2 tbsp. tahini paste. Salt and pepper to taste 2 tbsp. apple cider vinegar. For the Salad: 6 c. mixed greens. 1 c. cherry tomatoes ...

Preparation. Step 1. Purée peaches, ketchup, mustard, brown sugar, pepper, and ½ tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.