Recipe and photo credit: http://www.seriouseats.com/recipes/2012/03/the-kale-mary-kale-juice-tomato-celery-recipe.html
- 1 teaspoon prepared horseradish
- 1 tablespoon soy sauce
- 1/2 cup plus 2 tablespoons (5 ounces) fresh tomato juice (from about 2 pints grape or cherry tomatoes, see note)
- 1/4 cup (2 ounces) fresh kale juice (from about 1/2 pound kale)
- 2 tablespoons (1 ounce) fresh celery juice (from 4 ribs celery)
- 2 tablespoons (1 ounce) juice from 2 lemons
- Dash hot sauce
- Garnish: celery rib
Mix horseradish and soy sauce in a glass. Add tomato juice and stir well until horseradish is well distributed. Add kale juice, celery juice, lemon juice, and hot sauce. Stir well. Serve with celery rib garnish, over ice if desired.
Recipe and photo credit: https://www.tasteofhome.com/recipes/s-more-bars
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 5 milk chocolate candy bars (1.55 ounces each)
- 1 cup marshmallow creme
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
- Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
- Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.
Get creative and choose from one of Taste of Home’s 16 new ways to cook s’mores here!
Recipe and photo by: https://www.chowhound.com/recipes/whole-grain-dijon-mustard-29677
Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become.
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1/2 cup white wine vinegar
- 1/4 cup brown mustard seeds (about 1 1/2 ounces)
- 1/4 cup yellow mustard seeds (about 1 1/2 ounces)
- 1/2 teaspoon kosher salt
- Place all of the ingredients in a small, nonreactive bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.
- Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. (Keep in mind that it’s not possible for this mustard to reach a completely smooth consistency.) Transfer the mustard to a small, nonreactive container with a tight-fitting lid, cover, and refrigerate for up to 3 months.