brussels sprouts in air fryer

 https://www.allrecipes.com/recipe/269967/simple-air-fryer-brussels-sprouts/

Try this sauce

Salad Dressing Basic sVinaigrette

https://www.epicurious.com/expert-advice/how-to-make-homemade-salad-dressing-from-basic-to-fancy-article 

This post includes many varieties.  I prefer my dressings with a bit of a kick so I go for 2:1 of oil:vinegar rather than 3:1. 

Easy Honey Mustard Vinaigrette - one version

4 Tbsp Olive Oil

2 Tbsp apple cider vinegar

~1 tsp balsamic vinegar

1 tsp Dijon mustard

swirl of honey

salt and pepper to taste

Whisk and you're done!

Easy Pickled Beets

https://www.myrecipes.com/recipe/easy-pickled-beets

This is simple and very tasty.  Can go for more vinegar or less sugar if you want more zing, but it was good the way it was.  I probably put more than one pound of beets.  Had only golden beets at the time.  One recipe also showed 1/4 teaspoon of dry mustard.  Might be worth a try! 

Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions. 

Ingredients

• 1 pound small beets (about 7 beets) 
• ½ cup white vinegar 
• ¼ cup sugar 
• ¼ teaspoon salt 
• ½ teaspoon black peppercorns 
• 2 bay leaves 

Directions

• Step 1

  Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.

• Step 2

  Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

Nutrition Facts 

Per Serving:

 

81 calories; calories from fat 1%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1.2g; carbohydrates 19.8g; fiber 2.1g; cholesterol 0mg; iron 0.6mg; sodium 207mg; calcium 13mg.

Salmon with honey mustard pistachio topping

https://www.chewoutloud.com/pistachio-crusted-salmon/#respond

Note that this topping is enough for 3 lb of salmon.  Some recipes skimp on the topping, but this was way more than enough for 1.5 pounds, so will cut back next time.  I had a think piece of salmon, and it only took 12 minutes in the oven; the topping stayed nice and moist.  If the salmon is thicker, watch for the topping to brown - may need to cover with foil at the end. 

Another similar recipe but with much less mustard is at: https://www.aheadofthyme.com/pistachio-crusted-salmon/

This Pistachio Crusted Salmon is delicious enough to wow your dinner guests, yet easy enough for busy weeknights. It’s a healthy and delicious way to do baked salmon.  

This is easy and very delicious.  You can skip the oil on the salmon, and add the pistachio topping toward the end of cooking. The small container for the Magic Bullet is perfect for preparing the pistachios.

 The salmon stays moist with the marinade.  

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SCALE

Ingredients

• 2/3 cups roasted shelled pistachios
• 3 lbs whole salmon fillet with skin on bottom side
• 2 TB freshly squeezed lemon juice (1 medium sized lemon should yield enough)
• 2 TB pure honey
• 3 TB coarse stone ground mustard (with seeds)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 TB olive oil

 

1. Do ahead: crush pistachios into a texture similar to coarse ground/finely chopped nuts. Use blender or place nuts in a large plastic baggie use meat tenderizer (flat side) to quickly pound nuts. Crushed nuts can be kept in airtight container for several days ahead of time. 
2. Arrange rack to middle position in oven. Preheat oven to 375F. Foil a rimmed baking sheet.
3. Cut salmon fillet into desired amount of even pieces (alternatively, you can leave the salmon whole if you prefer to serve it that way.) Use paper towels to soak up excess moisture off all sides of salmon. Place salmon skin side down on baking sheet. 
4. In a bowl, combine lemon juice, honey, mustard, salt, and pepper. Use hand whisk to incorporate well. Brush mixture evenly onto top of salmon fillets. 
5. Combine olive oil with crusted pistachios, mixing to coat well. Press mixture and firmly evenly on top of salmon fillets. 
6. Bake 12-15 minutes, depending on thickness of the pieces. If desired, you can remove thinner fillets earlier and keep warm while thicker pieces finish cooking. 
7. Let cooked salmon sit at room temp for 5 minutes (this helps your fish to finish cooking while it cools a bit, as well as retain moisture.) Serve and enjoy. 

8. Nutrition Facts

   Serving Size 4 oz

   Serves 12

   Amount Per Serving
   Calories		389
   % Daily Value*
   Total Fat 10.9g		14%
   Cholesterol 57.9mg		19%
   Sodium 220.8mg		10%
   Total Carbohydrate 51.3g		19%
   	Sugars 47.9g
   Protein 27g		54%
   Vitamin A6% Vitamin C