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Summer Dinner Ideas | Ft. Smak Dab Gourmet Mustards

We can all agree: It's too f*n hot out to be cooking.

We compiled a few of Smak Dab's founder and chef Carly's best fresh summer recipes to keep you out of the kitchen in this heat, without sacrificing delicious dinners!

Featuring the tasty gourmet mustards y'all go nuts for in tacos (one of Megan's faves), and some fresh salads:

Crock-Pot Hawaiian Pineapple Chicken Tacos With Jalapeño Ranch Slaw

TACO INGREDIENTS
2-2.5 lbs. boneless skinless chicken thighs or breasts 
2 cups fresh pineapple, finely chopped
1 jalapeño, minced (remove ribs and seeds for less heat)
Half a red onion, minced
3 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp kosher salt
1 tbsp paprika (any kind)
3 tablespoon SMAK DAB Hot Honey Jalapeño Mustard 
¼ cup water 
JALAPEÑO RANCH SLAW
4 cups green cabbage, finely shredded
½ cup mayonnaise
¼ cup sour cream
1 tsp lime zest 
1 lime, juiced 
1 jalapeño (remove ribs and seeds for less heat)
1 clove garlic
½ cup fresh cilantro 
1 tbsp SMAK DAB Hot Honey Jalapeño Mustard 
½ tsp Kosher salt
Black pepper to taste 
Tortillas
Sliced red onion, optional
Pickled jalapenos, optional 
Shredded cheese, optional 
Avocado, optional

 

DIRECTIONS

Place all chicken ingredients in the Crock-Pot. Cook on high for 2½-3 hours or low for 6½-7 hours, until cooked through and tender. Shred chicken directly in the pot and mix with the sauce. 

For the Jalapeño Ranch, pulse the mayo, sour cream, lime zest and juice, jalapeño, garlic, cilantro, mustard, salt, and pepper in a food processor or blender until smooth. Toss some of the dressing with the finely shredded cabbage to make a slaw. (You will have leftover jalapeño ranch for serving) Refrigerate for 30 minutes to 1 hour, allowing the flavours to meld.

Serve chicken in warm tortillas with slaw and an extra drizzle of Hot Honey Jalapeno Mustard, or slices of avocado, extra pineapple, cilantro, red onion, or shredded cheese. 

 

SMAK DAB MAYO  INGREDIENTS
1 egg 
2 tsp Smak Dab Mustard Hot Honey Jalapeno or White Wine Herb
1/2 tsp sea salt
2 tsp lemon juice or white wine vinegar, plus more to season
1 cup vegetable or canola oil
POTATO SALAD INGREDIENTS
3 lbs baby yellow or red potatoes, cut in half
1 tbsp kosher salt
1 ½ cups Smak Dab Mayo Recipe 
1/4 cup Smak Dab Mustard White Wine Herb
1/4 cup dill pickle juice, plus 1/4 cup for the dressing 
freshly ground black pepper
1/2 tsp sea salt
3/4 cup red onion, finely chopped, soaked in cold water, drained and pat dry
1 cup celery, finely chopped
2/3 cup dill pickles, finely chopped, plus more for garnish

fresh chopped chives or green onion for garnish (optional)

DIRECTIONS
Place potatoes in a large pot, cover with water and add kosher salt. Bring the water to a boil over medium high heat, then reduce to medium low until the potatoes are just tender, about 10-15 minutes. Drain the potatoes well and allow to cool slightly. Cut the potatoes in to bite-sized chunks (if they aren’t already) and place in a bowl. Pour over a ¼ cup of dill pickle juice and gently fold into the potatoes. Chill for 30 minutes. 

In a medium bowl, mix together mayo, mustard and remaining pickle juice. Season with salt and ¼ tsp pepper, to taste. 

To the potatoes, add the red onion, celery, dill pickles, dill, and dressing. Lightly toss everything together and chill for 1 hour. Serve the salad cold and garnish with more dill and chives, if desired.

 

Rainbow Thai Noodle Salad With Tahini Lime Dressing

INGREDIENTS
1/3 cup tahini sesame seed paste
2 tablespoons honey or maple syrup 
Juice and zest of 1 lime
2 tsp rice vinegar 
1 tbsp soya sauce 
1 tbsp SMAK DAB Hot Honey Jalapeno
1 clove garlic, minced or grated
2 tsp fresh ginger, grated
1/2- 1 tsp hot sauce or sriracha 
1 tbsp warm water, if needed 
1- 8 oz pkg rice noodles
4 cups kale, finely chopped
1 cup frozen shelled edamame, thawed
3 carrots, shredded or chopped
2 bell peppers (red, yellow and or orange), sliced thin
4 green onions, finely sliced
3/4 cup cilantro or thai basil, chopped
Sesame seeds and roasted cashews, for topping 
INSTRUCTIONS

To make the vinaigrette, combine the tahini, honey, lime juice, lime zest, vinegar, soya sauce, mustard, garlic, ginger and hot sauce in a small mason jar. Seal the jar and shake until the vinaigrette is combined. Add the water if the dressing looks a little thick. 

To cook the rice noodles, place in a heat-proof bowl and pour over boiling water so the noodles are submerged. Cover with a plate and allow to sit for 15-20 minutes, until the noodles are cooked through. Drain and rinse under cold water.  

To assemble the salad, add the noodles, edamame, carrots, peppers, green onion and herbs to a large bowl. Add a few spoonfuls of the dressing, and toss to combine! Top with sesame seeds and roasted cashews, if desired.

 

Creamy Cucumber Dill Salad

INGREDIENTS
1/3 cup sour cream 
1 tbsp white vinegar
3 tbsp fresh dill, chopped
2 tsp White Wine Herb or Honey Horseradish
1 English cucumber, sliced into 1/8” thick rounds
½ medium red onion
Pinch of Kosher salt and black pepper 
DIRECTIONS
In a large bowl, whisk together sour cream, vinegar, dill and mustard. Add the cucumber, red onion, and season with salt and pepper. Toss well to combine. Eat right away or store in the refrigerator for 2-3 days. 

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