#olive mustard

[beanbowlbaggins]

My sister turned me onto a new makeup brand recently, and I finally picked out my favorite shades to build a palette. Their products are sustainable and ethically sourced, and they have a great mission statement thats prominent on the page. The makeup pallets are refillable too. Also, my sister swears by their cake liner.

[fattributes]

Smoked Albacore Tuna Niçoise Salad

[morethansalad]

Pappardelle with Mushroom Ragout (Vegan)

[ehatnow]

screenshots from the new CROB update (^^)

dude the scene with astro at the end was so unexpected, but im glad it was there bc it means we might get more lore on the black hole and who it's affecting. also olive and jjajang are such a good team i love them sm

[evillandscaper]

What is your favorite Olive and Otto moment also Olympia and Otis moment??

oh boy I have. So many. Here's a compilation since apparently tumblr only lets you attach one video at a time

WITH AN OWEN MOMENT AT THE END FOR A BONUS!

[squishsquishy]

It/Its Stimboard

x/x/x x/x/x x/x/x

[m4movies]

Maple Dijon Roasted Carrots

[vegan-nom-noms]

Homemade Vegan Sausages

[martianbugsbunny]

With every passing Wednesday I look back on that cameo in the Mandalorian with a slightly greater sense of fear

[yasssss-food]

Ricotta Meatballs

[digiweed]

This just ran me up 75$ (102$ USD) omgg

[angelkin-food-cake]

Tenderloin with Pepper in Mushroom Sauce

1 pork tenderloin (500g)

sea ​​salt

2 Tbsp. of coarsely ground black pepper

2 Tbsp. of olive or vegetable oil

12 oz. (350g) mushrooms

½ cup of hot homemade broth or water

a few pieces of dried mushrooms

2 Tbsp. Worcestershire sauce (or soy sauce)

1 small onion

2 Tbsp. of chopped parsley

Tbsp. of butter

1 Tbsp. brandy or whiskey (optional)

1 Tbsp. of mustard (e.g. Dijon)

¼ cup (60 ml) heavy cream

Bring the tenderloin to room temperature. Prepare the ingredients for the mushroom sauce, cut the larger mushrooms, leave the smaller ones whole. Boil the broth or water with the dried mushrooms and then mix with Worcestershire (or soy) sauce. Chop the parsley and onion.

Preheat the oven to 350 F (180 C). Season the tenderloin with salt, sprinkle thoroughly with pepper, and brush with 1 tablespoon of olive oil. Heat a frying pan (e.g. one that can be placed in the oven; if we don't have one, use a regular one and at the same time heat a small baking tray in the oven).

Heat the second tablespoon of olive oil in a pan and fry the tenderloin thoroughly on each side until golden brown. Place in the oven (together with the pan or place on a baking tray) and bake for 18 minutes . Remove the baked tenderloin and place it on a plate (do not cut it before 8 minutes).

In the same pan, prepare the sauce with mushrooms: melt the butter in a pan. Add the mushrooms together with the onion and fry over slightly higher heat, stirring every now and then, until the mushrooms are lightly browned. Add mustard and mix. Pour in the brandy (optional) and cook for a while. Then pour in the broth with dried mushrooms, Worcestershire sauce and cream. Bring to a boil, set the heat to moderate and simmer the sauce for about 4 minutes until it thickens. A minute before the end, add parsley. Check if the sauce is salty enough.

[hunger-not-by-number]

tangy turkey & swiss panini

[morethansalad]

Vegan Kale Caesar Salad with Grilled Tofu

[thebusylilbee]

I'll literally put strong mustard on a piece of bread and eat it like that I don't care, it's delicious to me

[askwhatsforlunch]

Radish and Cucumber Salad (Vegan)

This refreshing Radish and Cucumber Salad is a delightfully light and fragrant lunch, especially enjoyable when eaten in the garden, whence all the herbs come from!

Ingredients (serves 1):

1 heaped teaspoon Dijon Mustard

1/2 teaspoon demerara sugar

1 1/2 tablespoon apple cider vinegar

1/2 tablespoon olive oil

a fluffy sprig Garden Dill 

a fluffy sprig Garden Chervil

a fluffy sprig Garden Parsley 

1/4 cucumber

half a dozen radishes

In a small bowl, combine Dijon Mustard and demerara sugar. Give a good stir until sugar starts dissolving. Stir in apple cider vinegar and olive oil until well-blended.

Finely chop Garden Dill, Chervil and Parsley, and stir into the Mustard mixture until combined.

Peel and dice cucumber.

Cut radishes into thin slices.

Add cucumber dices and radish slices to the bowl, and toss well to coat in dressing.

Enjoy Radish and Cucumber Salad immediately, with a glass of chilled Chardonnay, or chill until serving time.