Honey Mustard Steamed Green Medley Recipes

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HONEY-MUSTARD STEAMED GREEN MEDLEY



Honey-mustard steamed green medley image

Serve up an all-in-one side dish of broccoli, green beans, peas and leeks, glazed with sweet vinaigrette

Provided by Good Food team

Categories     Dinner, Side dish

Time 20m

Number Of Ingredients 8

4 tbsp extra-virgin olive oil
1 tsp wholegrain mustard
½ tsp honey
1 tbsp cider vinegar
2 leeks , trimmed and sliced into chunky rings
400g green bean , trimmed
140g thin-stemmed broccoli , cut into smaller pieces
200g fresh or frozen pea

Steps:

  • Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
  • Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.

Nutrition Facts : Calories 92 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein

HONEY-GLAZED CARROTS AND GREEN BEANS



Honey-Glazed Carrots and Green Beans image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Steps:

  • Toss vegetables together in a medium bowl.
  • In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
  • Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
  • Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

HONEY MUSTARD DRESSING AND MIXED GREENS



Honey Mustard Dressing and Mixed Greens image

Yield Makes 4 to 6 servings (3/4 cup)

Number Of Ingredients 6

6 to 8 cups bite-size pieces of mixed salad greens such as arugula, frisee, watercress, romaine, and red-leaf lettuce, rinsed and spun dry
Juice 1 large lemon
1 tablespoon honey
1 teaspoon whole-grain mustard
1/3 cup extra virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Place the salad greens in a medium bowl. Combine the lemon juice, honey, mustard, and olive oil in a jar with a tight-fitting lid. Shake until well combined. Alternatively, place the lemon juice, honey, and mustard in a bowl. Whisk to combine. Add olive oil in a slow, steady stream until dressing is emulsified.
  • Drizzle the honey-mustard dressing over the mixed greens. Toss to combine. Taste and adjust for seasoning with salt and pepper.

COLORFUL GREEN BEAN MEDLEY



Colorful Green Bean Medley image

With its bright colors, this veggie side makes a pretty partner for all kinds of meat entrees. Elke Rose - Waukesha, WI

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 pound fresh green beans, cut into 2-inch pieces
1 medium sweet orange pepper, cut into strips
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons butter
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon coarsely ground pepper

Steps:

  • Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, saute orange pepper and water chestnuts in butter until tender. Add the garlic, salt, onion powder, basil and pepper; cook 1 minute longer. Add beans; toss to coat.

Nutrition Facts :

HONEY-MUSTARD GREEN BEANS



Honey-Mustard Green Beans image

This green bean side dish will please kids of any age.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1 1/4 pounds green beans, trimmed and cut into 1-inch pieces
1/4 teaspoon salt, plus more for cooking water
1 1/2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons apple-cider vinegar
2 1/2 teaspoons extra-virgin olive oil

Steps:

  • Bring a large pot of water to a boil, and add a generous amount of salt. Add green beans, and cook until tender and bright green, 4 to 5 minutes. Drain in a colander, and pat dry with paper towels.
  • Meanwhile, make dressing: In a medium bowl, whisk together remaining ingredients. Add green beans, and toss to coat. Serve warm or at room temperature.

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

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Top Asked Questions

How to use honey mustard dressing?
Here are a few suggestions for how to use this easy honey mustard dressing (or vinaigrette): Skip store-bought salad dressing and use it on your favorite homemade salads. It’s especially delicious with greens, brussels sprouts, cabbage, carrots, sweet bell peppers, and broccoli.
What can I make with honey mustard mayonnaise and garlic?
You’ll need just 4 ingredients to make this recipe; honey, mustard, mayonnaise and a dash of garlic powder. Double up the batch and use it for dipping soft baked pretzels, crispy chicken nuggets, or drizzling over roasted chicken breasts! This sauce is so good, I dip anything and everything in it!
What is honey mustard sauce made of?
Creamy, sweet and full of flavor, honey mustard sauce is the perfect dipper for pretty much anything! You’ll need just 4 ingredients to make this recipe; honey, mustard, mayonnaise and a dash of garlic powder.
How to cook frozen vegetables with mustard?
Combine mustard, honey, water, salt and pepper in small bowl; set aside. Melt Parkay in medium skillet over medium-high heat. Add frozen vegetables; cook 3 to 5 minutes or until vegetables are hot. Drizzle mustard mixture over cooked vegetables; toss lightly.

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