Mustard/5 recipes

Crispy hollowed-out French bread cubes stuffed with a bubbly crab and cheese filling. These bite-sized appetizers bake up golden and crunchy in under an hour.

Lemon-marinated shrimp and thick mushroom slices threaded on picks with a tangy tarragon-Dijon dressing. A low-fat party appetizer ready in 15 minutes.

Cold cucumber pasta salad in a sweet vinegar dressing with mustard, parsley, and sliced onion. A tangy, refreshing no-mayo summer side dish perfect for cookouts.

Roasted pepper salad with multicolored bell peppers in a balsamic vinaigrette spiked with anchovy paste, Dijon mustard, and shallots. A make-ahead antipasto that improves overnight.

Lentils and spinach simmered in chicken broth with popped mustard seeds, coriander, and lemon juice, topped with melted cheddar. A hearty, high-fiber soup with Indian-inspired spicing.

Having friends over? Try this succulent and scrumptious beef dish that will satisfy everyone's hunger!

Blue cheese cold souffle dip whips tangy blue cheese with cream cheese, butter, and Dijon into a billowy gelatin-set mousse. Serve with crackers and crudites for entertaining.

Shrimp and spicy black bean spread on crackers with jalapeño, lime, garlic, and cilantro. Easy make-ahead party appetizer from the pantry.

Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.

Grilled red pepper compound butter blends roasted red bell pepper, jalapeno, shallots, garlic, Dijon, and cayenne into softened butter. Slice pats onto hot grilled fish, chicken, or steak.

Honey-mustard turkey burgers mix whole-grain mustard and honey into lean ground turkey for extra moisture, grilled and brushed with more glaze before serving on toasted whole-wheat buns. A lower-fat weeknight grill dinner.

Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Refrigerator pickles made with sliced cucumbers and onions in a sweet vinegar brine with turmeric, mustard seeds, and celery seeds. No canning required. Keeps for 4 months in the fridge, and you can add fresh vegetables anytime.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Three-bean salad with steamed French beans, kidney beans, and chickpeas in a tangy yogurt-mustard dressing. Add tuna or grilled bacon for a heartier meal.