Recipe Ideas Using Mustard and Co Flavored Mustards

Roasted Carrots with Balsamic + Maple Syrup Reduction Serves: 4-6, 15 min prep time, 45 min total time

Ingredients: 2 lbs organic carrots ¼ cup extra virgin olive oil 2 Tbs. Classic Mustard ½ cup plus 2 Tbs. real maple syrup ½ cup balsamic vinegar Chevre (goat cheese) ½ tsp. kosher salt ¼ tsp. freshly ground black pepper

Directions:  Wash carrots and chop off the tips and tops. Cut small carrots into halves, slice larger carrots into quarters so they’re close to uniform size. Place them in a large bowl.  Add 2 tablespoons of real maple syrup, Mustard and Co. Classic mustard, and extra virgin olive oil in a small bowl. Whip them together.  Pour marinade into large bowl with carrots. Add salt and pepper. Toss carrots for even coat.  Dump carrots onto aluminum foil-lined large cookie sheet. Place cookie sheet into cold oven, then set heat to 425º F (220º C). Turn carrots over every 10 minutes until caramelized. Should take 30 minutes to caramelize.  While the carrots roast in the oven, combine ½ cup of maple syrup and ½ cup of balsamic vinegar in saucepan. Place on stove at medium heat. Whisk occasionally. It should take 10 minutes to reduce to 2/3 cup.  Once carrots are caramelized, remove from oven and place on serving dish. Drizzle balsamic reduction on carrots. Use your fingers to break it up if necessary.  Top with chèvre to preference.  Serve it quickly, while it’s fresh and hot. Serve alongside a saucer of balsamic reduction, so guests can add extra to taste.

Roasted Veggie Sandwich with Smoky BBQ Mustard Makes 2 Sandwiches

Ingredients: 2 ciabatta rolls 1 eggplant 1 zucchini 1 red onion 2 Tbsp olive oil 1 tomato 3 Tbsp mayonnaise 1 Tbsp Smoked BBQ Mustard 2 slices smoked provolone Salt and pepper

Directions:  Preheat oven to 400°F.  Slice your eggplant, zucchini, and red onion, and combine them in a small bowl. Add olive oil, a pinch of salt and pepper, and stir until veggies are coated. Lay them out on a baking sheet. Slice tomato and add to the baking sheet.  Roast veggies in the preheated oven for 30 minutes, flipping them halfway through.  Slice ciabatta rolls in half and toast them. Spread mayo and mustard onto the rolls.  Layer veggies on top of the two bottom halves, and top the veggies with a slice of smoked provolone. Leaving the sandwiches open faced, put them back in the oven until the cheese is melted. Put the top on the sandwiches and enjoy!

Roasted Potato Salad with Creamy Garlic and Dill Dressing Serves: 4-6, 10 min prep time, 40 min total time

Ingredients: 1-1/2 lbs. yukon gold potatoes, sliced into wedges 2 Tbsp. olive oil 1 tsp. kosher salt 1/3 cup sour cream 1 Tbsp. Garlic Dill Mustard 1 tsp. red wine vinegar 3 to 4 scallions, thinly sliced on the bias

Directions:  Preheat oven to 400°F.  Toss together potatoes, olive oil, and salt in a large bowl. Spread on a baking sheet in a single layer and roast, stirring once halfway through, until browned and cooked through, 25 to 30 minutes. Remove from oven and let cool slightly.  In a large bowl, stir together the sour cream, mustard, and red wine vinegar. Add in roasted potatoes and scallions and gently toss to coat. Serve warm or room temperature.

Black Truffle Deviled Eggs Makes 12 deviled eggs, 15 min total time

Ingredients: 6 peeled hardboiled eggs 2 Tbsp. mascarpone cheese 3 Tbsp. mayo 1 tsp. Black Truffle Mustard 1 Tbsp. butter 1 tsp. olive oil 1 cup finely chopped mushrooms 4 sprigs fresh thyme

Directions:  Heat butter and olive oil in sauté pan over medium heat.  Once butter is melted, add the mushrooms and thyme and season with salt and pepper. Cook until they become crisp and set aside to cool.  Cut hardboiled eggs in half and scoop out the eggy yolk.  Place egg yolks, mascarpone, mayo, mustard, a dash of salt and pepper in food processor. Blend until completely smooth.  Fill the egg whites with yolk mixture and garnish with mushrooms.