Thai Salad with Blood Oranges

Spicy Thai Salad with Blood Oranges copy

Tuesday is World Health Day (April 7th) so how about a recipe for Thai Salad with Blood Oranges? This recipe is super healthy and filled with some of my favorite colorful and flavorful ingredients. If you can’t find blood oranges, feel free to use regular oranges or even fresh strawberries for a twist. If you want to use a fresh Thai Chili instead of red pepper flakes, start slow when adding it to the dressing because they are very spicy. Also, be careful not to touch your eyes after handling the chopped chilis. This salad is also great served with grilled shrimp, steak or chicken, but my kids and I love it on its own. The dressing is fabulous and can be made ahead and stored for up to a week. It uses Colman’s mustard, tons of lime juice and some other wonderful ingredients. Happy spring and World Health Day!

Cheese Puffs

Cheese Puffs

For Easter Sunday, how about something elegant such as these Cheese Puffs, similar to a gougère, a French baked pastry dough filled typically with GruyèreComté, or Emmentaler cheese? My sister is headed to France so I made them in her honor. Sometimes they are even filled with mushrooms, beef or ham. These Cheese Puffs are as fabulous as they look and have the secret ingredient, Colman’s Mustardwhich gives it an extra zesty flavor. These are perfect for Easter and any holiday or spring or summer party. Happy holidays this weekend and enjoy! 🙂

Easter Deviled Eggs

Easter Deviled Eggs

Easter is around the corner so it’s time to make these Easter Deviled Eggs. I love using  Colman’s Mustard, known for its distinct zesty flavor. It is the secret ingredient which packs a punch in these must try and foolproof Deviled Egg recipe. These delectable bites are perfect to serve to family and friends for any special occasion, but especially this coming Sunday. Feel free to double this recipe for more guests.

Established in 1814, Colman’s Mustard of Norwich has been recognized widely as the iconic English mustard in the U.K. Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient for favorite recipes, even to the highest royal order. In 1866 Queen Victoria bestowed the ultimate seal of approval – the Royal Warrant – galvanizing Colman’s Mustard as the crown jewel of mustards and securing its place in the most discerning kitchens around the world.