Type what you have

Ingredients

• ✓ whole-grain mustard
• cherry tomato
• salt
• black pepper
• olive oil
• bay leaf
• pine nut
• green bean
• arugula
• basil
• red wine vinegar
• garlic
• honey
• olive oil
• feta cheese

Instructions

1. 1 Preheat an oven to 225 degrees F (110 degrees C).
2. 2 Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
3. 3 Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
4. 4 Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
5. 5 Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
6. 6 Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

By Andypoc

Ingredients

• ✓ whole-grain mustard
• mashed potato
• mayonnaise
• parmesan cheese
• salt
• black pepper
• egg
• all-purpose flour
• mashed potato
• panko bread crumb
• potato chip
• standing rib roast
• salt
• pepper
• all-purpose flour
• canola oil

Instructions

1. 1 Preheat oven to 375 degrees .
2. 2 For the mashed potato crust:
3. 3 Make Buttery Homestyle Flavored Mashed Potatoes to package directions substituting boiling milk for the water.
4. 4 When the milk is incorporated, add the mayonnaise and the Parmesan. Season with the salt and pepper to taste. Cool for 5 minutes.
5. 5 Once cooled, add the eggs, and the flour. Mix until blended - the potatoes should appear thick and dry.
6. 6 For the crispy outer potato crust:
7. 7 Combine the 3 ingredients and set aside.
8. 8 For the Roast:
9. 9 Season the rib roast generously with salt and black pepper. Dust the outside with the all-purpose flour.
10. 10 Heat a cast iron or a large heavy saute pan over med-high heat. Add the canola oil and allow it to heat until simmering.
11. 11 Add the rib roast carefully bone-side up or fat side down. Sear until golden in color.
12. 12 Remove the roast and place on a sheet tray. Allow it to cool for 10 minutes.
13. 13 Once cooled, brush the mustard onto the fat side of the roast and the under side. Coat the roast with the potato and egg mixture. Then coat the potato mixture with the crispy crust mix.
14. 14 Place the roast in the preheated oven and roast for 1 hour.
15. 15 Turn off the oven and making sure to keep the oven door closed, leave the roast in the oven for 3 hours.
16. 16 After 3 hours, turn the oven back on to 375 degrees to reheat the roast - about 10 minutes.
17. 17 Remove the roast and let it rest for 15 minutes. Slice and serve.

By Idahoan

Ingredients

• ✓ whole-grain mustard
• smoked sausage
• vegetable oil
• potato
• ale
• sauerkraut

Instructions

1. 1 Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside.
2. 2 Add oil and potatoes to skillet and cook until golden brown.
3. 3 Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes.
4. 4 Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.

By Hillshire FarmR Brand

Ingredients

• ✓ whole-grain mustard
• honey
• white wine
• chicken broth
• olive oil
• black pepper
• salt
• chicken breast
• black pepper
• salt
• rosemary
• olive oil
• red onion
• sweet potato
• parsnip
• carrot
• butternut squash

Instructions

1. 1 Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
2. 2 Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
3. 3 Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
4. 4 Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
5. 5 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
6. 6 Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
7. 7 Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

By Bibi