Lemon Poppy Seed Dressing, Spinach Stuffing, And Roasted Garlic Butter

Our family birthday meal is tomorrow and this afternoon I got a little head start. Somethings can get done in advance and it makes it easier when you’re cooking a large family meal. Also there are somethings that are better if they have time for flavours to blend together.

Poppy seed dressing you definitely need to make at least 24 hours before you use it. Most of what I am cooking tomorrow the exact recipe wouldn’t make sense unless you’re cooking for 16 like I am. The poppy seed dressing will keep in the fridge for a week so keeping extra it will get used.

3 tablespoons olive oil

4 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon pepper

3 cloves garlic minced

1 tablespoon sharp mustard

2 tablespoons honey

1 and 1/2 tablespoons mayonnaise

2 tablespoons poppy seeds

Put everything in a jar and shake the daylights out of it. Refrigerate and everytime you open the fridge give it a shake. Just before you use it shake it well and pour over salad.

Spinach dressing is great for pork or chicken and tastes great. I have stuffed chicken breast and pork chops but with a pork loin roast it doesn’t just look nice when you slice the roast it add a great flavour. No actual quantities you just use what you need to stuff what your stuffing.





fine bread crumbs

salt and pepper

lots of butter

Saute onion and garlic in butter until it just starts to brown. Add the spinach, salt and pepper and cook until all the spinach is whilted. Remove from heat and mix in bread crumbs. When cool mix in the walnuts and refrigerate until you use it.

Roasted garlic butter is really simple and has multiple uses. It is perfect for mashed potatoes, but also great on toast when you’re having poached eggs. Was just thinking of all the things I have used it for and it’s a lot, right down to baked potatoes. This amount is just for the potatoes tomorrow but it will keep in the fridge for a week. I always make it a day ahead because it gives the garlic time to fully spread throughout the butter.

2 large heads of garlic that have been roasted in a 350 oven for an hour and a half. Just trim the top of the head, sprinkle with olive oil, salt and pepper, wrap in foil and stick in the oven.

1/4 pound of butter

When the garlic has cooled enough to handle squeeze it into a bowl. Add the butter and mash everything together extremely well with a fork. You can refrigerate until you use it.

About Graham Stewart

This is me on a bad day.
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2 Responses to Lemon Poppy Seed Dressing, Spinach Stuffing, And Roasted Garlic Butter

  1. I like this dressing…I’ll try it. I roast garlic in a similar fashion. It can be used in so many ways.

    • The dressing is great if you really like lemon. For some people I have made it for I cut the lemon amount back a bit. Thankfully my family loves tangy dressing and loves lemon. The salad is perfect for company, walnuts our family likes but if I am honest I prefer it with pecans.

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