85 honey mustard recipes

Beef kabobs with sirloin, red bell pepper, and mushrooms in a honey Dijon lemon marinade. Broiled on metal skewers to medium rare in under 10 minutes.

Golden sautéed parsnips with apples, pearl onions, fennel seeds, and sage, finished in a glossy honey-mustard cider glaze. A stunning vegetarian side for autumn and winter tables.

This great salad is a good mixing, salmon contains a lot of vitamin D, Cucumber contains a lot of vitamin C, very healthy and light salads!

Salad greens, apple, cheddar, and toasted walnuts are tossed with a tasty honey vinaigrette.

Melrose plates: chicken and pasta salad with mandarin oranges, water chestnuts and a honey-mustard poppy seed yogurt dressing. A lighter chicken-pasta luncheon salad served on lettuce.

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Here's a tasty, mayonnaise-free version of a favorite American salad.

Savory mini corn muffins topped with smoked turkey and cranberry relish make elegant two-bite appetizers for holiday entertaining.

Rich chocolate stout ice cream made with dark beer, cocoa powder and honey. Homemade custard-based ice cream with deep chocolate flavor.

Pumpkin pie sweetened with honey and molasses, lightened with whipped cream folded into the custard, in a buttery short pastry crust. A holiday classic with a silkier-than-usual filling.

Easy Coney sauce: a smooth, no-bean meat sauce simmered with tomato, mustard, and a hint of cinnamon and nutmeg. The classic Coney dog topping that turns a plain hot dog Detroit-style.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

Mimosa ice cream crepes drizzled with buttered honey: delicate custard ice cream infused with mimosa blossoms, folded into crisped crepes. A foraged spring dessert.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

Fig ice cream made from fresh figs cooked into a puree and folded into a rich egg custard base with heavy cream, vanilla, and a splash of Cognac. A unique, honey-sweet frozen dessert.