Mustard/2 recipes

Stunning Chinese shredded vegetable and chicken platter with wood ear fungus, egg strips, and a ginger-mustard sesame dressing. A composed cold salad that looks as spectacular as it tastes.

Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

La Jolla salad is a California coast composed plate: mixed greens, crab-filled radicchio cups, grilled shrimp, and fresh papaya, dressed with a sharp lime-dill vinaigrette built on egg yolk.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.

Chinese dried and button mushrooms stuffed with seasoned pork shoulder filling, steamed and served with plum sauce and hot mustard dipping sauces. A classic dim sum appetizer with rich umami flavor.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

Maryland-style crab cakes pan-seared then finished in a hot oven, served with a Dijon mustard cream sauce. Loaded with lump crab, colorful bell peppers, and just enough breadcrumbs to hold them together.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.

Vegan red lentil loaf with brown rice, oats, carrots, and sage, served with a creamy red pepper sauce. A hearty plant-based main dish with protein-rich lentils and whole grains.

Loaded baked mac and cheese with extra-sharp cheddar, spinach, corn, sour cream, and a custard-style sauce of half-and-half, heavy cream, and eggs. Rich, creamy, and packed with hidden veggies.

Try this succulent dish that brings a variety of different flavors to your dinner table.