Type what you have

Ingredients

• ✓ whole grain mustard
• potato
• milk
• butter
• salt
• pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with milk and butter. Season with salt and pepper.
2. 2 Whip potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if potatoes are too dry. Beat in whole grain mustard and serve immediately.

By Tara Renner

Ingredients

• ✓ whole grain mustard
• whole grain bread
• butter
• swiss cheese
• deli ham
• mayonnaise

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat a skillet over medium-high heat.
3. 3 Spread one side of each slice of bread with 1 teaspoon butter.
4. 4 Place one slice butter-side down in the hot skillet. Top with Swiss cheese and ham.
5. 5 Spread the unbuttered side of second slice of bread with mayonnaise and mustard; place it butter-side up on sandwich.
6. 6 Cook in the hot skillet until golden brown and cheese is melted, about 3 minutes per side.

By SeattleFarmersMarketGirl

Ingredients

• ✓ whole grain mustard
• turkey sausage
• dijon mustard
• honey
• lemon juice
• saffron
• garlic
• mayonnaise
• red cabbage
• rice wine vinegar
• salt
• white sugar
• kimchi
• scallion
• baguette

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Heat large, well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown, 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes, or until firm, and center is no longer pink when sliced.
3. 3 For the whole grain honey mustard, combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.
4. 4 For the easy saffron aioli, combine lemon juice, saffron, and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.
5. 5 For the quick-pickled red cabbage, combine cabbage, vinegar, salt, and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.
6. 6 Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.

By Pure Farmland

Ingredients

• ✓ whole grain mustard
• garlic
• red chile pepper
• olive oil
• lime juice
• sea salt
• black pepper
• salmon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil; lightly grease foil.
2. 2 Grind garlic, chile pepper, and olive oil together with a mortar and pestle. Add lime juice, mustard, salt, and black pepper; mix until a thick paste forms.
3. 3 Place salmon fillets in the prepared baking dish; coat with mustard paste.
4. 4 Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes.

By Natalie

Ingredients

• ✓ whole grain mustard
• onion
• white wine
• butter
• dijon mustard
• white balsamic vinegar
• lemon juice
• turbinado sugar
• lemon zest
• salt
• tarragon
• pork tenderloin
• olive oil
• black pepper
• heavy cream

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
2. 2 Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
3. 3 Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
4. 4 Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
5. 5 Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
6. 6 Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
7. 7 Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.

By Karen Rankin

Ingredients

• ✓ whole grain mustard
• pork tenderloin
• salt
• pepper
• brown sugar
• thyme
• onion
• aluminum foil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar, and thyme.
3. 3 Place a large sheet of aluminum foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over onions and brush with 1/2 of mustard mixture.
4. 4 Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40 to 45 minutes or until the internal temperature reads 130 degrees F (55 degrees C).
5. 5 Remove from the oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10 to 15 minutes before slicing and serving.

By Reynolds KitchensR

Ingredients

• ✓ whole grain mustard
• butter
• onion
• beer
• thyme
• cabbage
• cider vinegar
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes.
2. 2 Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.

By Deb Newell

Ingredients

• ✓ whole grain mustard
• broccoli
• potato
• carrot
• red onion
• olive oil
• pecorino romano cheese
• thyme
• oregano
• salt
• black pepper
• mild sausage

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
3. 3 Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Diana Moutsopoulos

Ingredients

• ✓ whole grain mustard
• green bean
• red bell pepper
• mango
• shallot
• feta cheese
• red onion
• white balsamic vinegar
• white sugar
• poppy seed
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
2. 2 Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
3. 3 Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
4. 4 Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
5. 5 Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

By Aroma and Essence