775 mustard green recipes

Grilled shark steaks marinated in homemade teriyaki with pineapple juice, ginger, and sherry, served with grilled pineapple-pepper kabobs. A bold seafood BBQ dish.

Let the succulent aroma of this savory dish into your home with this simple and easy to follow recipe.

Pulikacchal: the tangy-sweet South Indian tamarind paste for puliyodharai rice. Mustard seeds, chilies, jaggery, and sesame cooked down into a shelf-stable rice mix.

Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.

Crab and corn cakes pulse half the corn with garlic, mustard, and egg as a binder, then mix with whole corn kernels, lump crab, and scallions for pan-fried savory cakes. A summer-easy seafood appetizer.

Raw stuffed mushrooms filled with cream cheese, deviled ham, and pimento olives - a no-bake party appetizer you can prep a full day ahead. Ready in 30 minutes, serves 24.

Creamy lemon sauce for grilled or baked shark with sour cream, crushed pineapple, lemon zest, green bell pepper, and a hint of ground cloves. No-cook, make-ahead condiment.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Salat iz yaits: classic Russian egg salad with hard-boiled eggs, sour cream, mayo, garlic, scallions, and a touch of hot mustard. Bright pimento garnish, ready in 20 minutes.

Turkey breast cutlets rolled around sausage, mushrooms, onion, and bell pepper, seared golden and baked, then finished with a creamy Dijon mustard sauce.

Glazed chicken breast with julienne carrots and green pepper in a honey-mustard apple juice sauce. A one-skillet weeknight dinner served over noodles with a glossy, tangy glaze.

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.

Classic bread and butter pickles with that sweet-tangy crunch you remember from grandma's kitchen. Cucumbers, onions, and bell peppers cured in a spiced vinegar brine with mustard seed, turmeric, and celery seed.

Warm tortellini and green bean salad with smoked turkey, sautéed red peppers, and a tangy yogurt-chutney dressing. A hearty, colorful one-bowl meal ready in 40 minutes.

Blackened portobello mushroom salad sears Cajun-spiced caps until deeply browned, then slices them over greens with white beans, tomato, red onion, and blue cheese. A hearty vegetarian steak-salad swap.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.