Mustard/3 recipes

Indian-style fried green beans with coconut, black mustard seeds, fresh ginger, coriander, and a squeeze of lemon. A flavorful vegetarian side dish ready in 35 minutes.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Mini quiches with a cream cheese pastry crust and a rich filling of leek soup, Swiss cheese, cream, eggs, and dry mustard. Bite-sized and perfect for parties and brunches.

Sophisticate your salad with this tasty recipe that calls for julienned ham, mixed greens and red wine vinegar.

Mom's German meatballs: hearty egg-sized meatballs seasoned with celery seed, mustard seed, and garlic water, rolled in flour and pan-browned. Old-world German-American home cooking.

Overnight souffle layers buttered bread, mushrooms, onions, bacon, Anaheim chilies, dill, and cheddar between an egg-cream-Dijon custard, then chills overnight and bakes into a puffy strata. The make-ahead brunch hero for holiday mornings.

Cajun skillet beans with black-eyed peas, the holy trinity of onion, celery, and bell pepper, plus tomatoes, thyme, and a pinch of cayenne. A quick, hearty vegetarian Cajun side.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Baked beef stroganoff casserole with ground beef, mushrooms, sour cream, and egg noodles in a creamy Dijon mustard sauce. An easy make-ahead dinner that feeds six.

Asian-style roasted pork tenderloin marinated in soy sauce, ketchup, garlic, and molasses. Sliced thin, sprinkled with toasted sesame seeds, served with sharp homemade hot mustard sauce.

Healthy turkey burgers bulked up with sauteed onion, celery, and garlic, bound with cracker crumbs and egg white. Low-fat, water-sauteed vegetables keep the patties moist without added oil.

Louisiana shrimp remoulade with Creole mustard, horseradish, and paprika in a sharp, herbaceous olive oil dressing. A classic New Orleans cold appetizer served over lettuce or as a chilled main.

German potato salad with a twist: warm potatoes tossed in a tangy beer-based dressing with bacon, mustard, and a kick of hot sauce for Oktoberfest or summer cookouts.

A refreshing vegan brown rice salad tossed with fruit cocktail, tomato, celery, and green onions in a tangy tarragon-Dijon vinaigrette. Light, nutty, and naturally sweet.

Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.

Swiss cheese and mushroom quiche with sauteed onions, thyme, and dry mustard in a smooth egg custard. Baked in a pie crust and good hot, warm, or at room temperature.