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Find more great recipes at saskmustard.com 25 fun and fresh ways to cook with Canada’sy favouriteu s tspice! a r d M M

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25 fun and fresh ways to cook with Canada’sy favouriteu s tspice! a r d M M Saskatchewan Development Commission Bay 6A-3602 Taylor Street East Saskatoon, SK Canada S7H 5H9

T: 1.306.975.6629 F: 1.306.244.4497 [email protected] www.saskmustard.com @SKMustard

Printed in Canada Library and Archives Canada Cataloguing in Publication Saskatchewan Mustard Development Commission #MyMustard ISBN 9780994855411

Copyright 2017 by Saskatchewan Mustard Development Commission The Saskatchewan Mustard Development Commission (Sask Mustard) represents more than one thousand registered mustard producers in the province. A system of levies on sold allows Sask Mustard to direct and support research, communications and market facilitation programs to promote and sustain mustard production and the development of value-added products. Projects such as this one encourage consumption and share knowledge of mustard with consumers. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the Saskatchewan Mustard Development Commission. The information in this book is true and complete to the best of the editor’s knowledge. Project Oversight AgriBiz Communications Corp. Recipec Development, k n o w Testing l e d and g Photography e m e n t s Renée Kohlman, sweetsugarbean.com ANutrient Analysis Navita Viveky Processor Version 10.10.2

Design & Printing Saskatoon Fastprint LP

This material has been made possible through Growing Forward 2, a federal-provincial-territorial initiative. #

Looking for an easy way to up your life? Choose from any one of these 25 healthy, fun and fresh recipes that showcase mustard, Canada’s favourite spice. Whether you’re a connoisseury ofu unique s t a mustards r d or gourmand of all things local, this collection of recipesM is forM you. Saskatchewan’s 1,200 mustard farmers grow almost 75% of Canada’s mustard crop and Canadian mustard makes up over half of all the mustard traded in the whole wide world. So next time you reach for your favourite prepared mustard, powder, seed or sprouts, think homegrown and thank a farmer.

Sincerely, Saskatchewan Mustard Farmers

ii | #MyMustard #

With the World Wide Web serving up thousands of #delicious dishes on a daily basis, cooking has never been so accessible or exciting! Most of us are guilty of snapping a picture of an exceptional restaurant meal or our latest culinary creation and we are here to encourage all epicureans to keep on sharingp your r love e a of d food! h e u s t a r d FindS us where foodiesT and gastronomesM unite. Share your favourite mustard recipes with #MyMustard!

More recipes and ideas available at www.saskmustard.com

With just a spoonful of mustard, the food that comes out of your kitchen can go from fine to fabulous. Whether it’s using mustard powder, mustard seed, the many kinds of prepared mustard, or even the mighty mustard sprout, this collectionb o of u recipes t t hhighlights e juste chow i p easy e s and tasty it is to add mustard to your dishes. Squirt a spoonful of into and dressings, add a Adash of dry mustard to a comforting R meatloaf, sprinkle sprouts on your next rice bowl or toss seeds into your rice crispy squares. Yes, that’s right, rice crispy squares! Scatter mustard seed on and blend it into baked goods. You’ll never think of cornbread the same way again! Top divine Eggs Benedict and healthy lentil with the lively mustard sprouts. Not just a , they are also full of . Versatile, convenient, affordable and rich in flavour, it’s easy to see why #MustardIsAMust!

Sincerely,

Renée Kohlman Chef, Mustard Lover, Recipe Developer, Cookbook Author, Food Photographer, Columnist, Blogger & Food Enthusiast

#MyMustard | iii MUSTARD'S HEAT AND is a result of that change into once the seed is broken. Generally speaking, American-style prepared mustard is the mildest of mustards. Chinese mustards pack more (are hotter) than other mustards. German mustards range from very hot to sweet and mild. The most commonly recognized French mustard is M✔ Read the recipe thoroughly before starting it. Assemble the tangy loved by people around the world. ingredients andf equipment o r u sneeded i n g to preparet h is the recipe. There are sweet and mustards, sweet hot mustards, hot Mr✔ e Pre-heat c i p oven e c when o l indicated. l e c t i o n pepper mustards, mustards, spirit mustards, spicy mustards, and the ultimate favourite, yellow prepared mustard, TIPSM✔ Check for doneness at the earliest specified time indicated. fondly referred to as ballpark mustard. : M✔ are an individual preference so feel free to Prepared mustards range from very smooth to quite coarse and grainy textures to please any palate. adjust to your own preferences. In recipes using , the spices are assumed to be ground unless otherwise stated.

M YELLOW MUSTARD The bright yellow is a result of finely ground yellow Analysis of the recipes was performed utilizing the mustard seed plus mixed with water and to produce the Food Processor Version 10.10.2 ESHA. squeezable mustard we all know and love. This mustard is a multitasking food tool that is great as a , mixed into soups, marinades, , dressings or added to casseroles and baked goods. M HONEY MUSTARD This mustard is general an equal mixture of yellow mustard and honey which produces excellent dipping sauces for meat, M FRUIT MUSTARDS Processors have mixed together various fruits and poultry, seafood and vegetables. mustards to create fruit mustards. , quince and cherry mustards are M SPICY BROWN MUSTARD Made with brown seed that has been soaked some of the fruit mustards that are available for purchase. in less vinegar than yellow mustard, this mustard is hotter and complements M BEER AND SPIRITS MUSTARDS Beer and spirits replace some of the deli meats like , , roast beef and . The coarse water in the making of mustard, creating unique flavours to accompany texture is created in part by the bran that is not removed during processing. company and everyday dishes. Spirits like bourbon and whiskey add depth M HORSERADISH MUSTARD Adding horseradish to a base mustard creates and character to these mustards. a zesty condiment for roasted meats, sandwiches or when incorporated into M ROQUEFORT MUSTARD Blue lovers enjoy this product with soups, and casseroles. Simply combine your favourite mustard with dips, meat and dishes. This is simply a blending of Roquefort cheese horseradish to create your own custom version of this popular treat. and mustard. M DIJON MUSTARD This mustard first debuted in in the mid 1800s. M MUSTARD GREENS These greens can be grown in your garden. Known for its robust heat and pungent flavour, today's version retains the There are several mustard varieties adapted for this purpose. are formula of low liquids like white combined with the hotter grown harvested when they are young and tender. They can be eaten raw or seed. Dijon mustard goes a long way in developing flavourful mayos, sauces cooked by boiling, steaming, braising or microwaving and add a peppery and . to the meal. M WHOLE GRAIN MUSTARD This is a coarse product produced by M MUSTARD SPROUTS These are the crisp tender sprouts of the mustard grinding the brown seed slightly and adding wine rather than vinegar to make seed. The flavour of mustard sprouts is described from "spicy" to "tangy with a paste. Whole grain mustards are great as partners for cheese plates and a nutty crunch," while oriental seed sprouts taste a bit more like horseradish. ham sandwiches. Mustard sprouts add texture to salads and sandwiches. Grow your­ own— M FLAVOURED MUSTARDS Adding individual , spices and it's easy! vegetables, food processors have created such mustards as balsamic, jalapeño, mesquite, , bacon, and for our eating enjoyment. See the next page for how to grow mustard sprouts. iv | #MyMustard Mustard seed – Keeps well tightly sealed in cool, dry place To grind by hand, continue the cracking process until the for up to one year. u s t a r d ethodologiesdesired consistency is achieved or use a mortar and pestle. Less time-consuming processes include using a coffee Dry mustard powder – Keeps well tightly sealed in cool, dry Storing grinder,GRIN foodDING processor or blender. It is a good idea to keep place for up to six months. M M the coffee grinder only for spices [only for mustard] rather Prepared mustards – Once opened, prepared mustard will than for multipurpose uses so as not to affect the flavour. keep well stored in the refrigerator for up to six months. When grinding, take care not to touch your face as the product will irritate your eyes and nose, much like , Like other spices, mustards lose some of their zip as the hot component in peppers. they age. Cracked or ground mustard can be added to cucumbers (fresh or pickled), vegetables like beets or beans, , homemade and coleslaws. Toasting mustard seed will often round out its flavour and aroma. After toasting, the seed develops a nutty essence and crunch. Toasted mustard seed makes a nice garnish for appetizers,TOASTING salads and main dishes. To sprout mustard seed, assemble a clear plastic tub with lid, yellow mustard seed, clean towel and salad spinner. To toast mustard seed, heat a heavy skillet over medium heat until hot. Add 4 cup (60 mL) mustard seed. Toast sDIRECTIONS:prouting 2 to 5 minutes, stirring constantly until fragrant and lightly 1. Soak mustard seed for 6 to 12 hours. (1 part seed to 4 browned, removing from heat when seed starts to pop. parts water). Drain and rinse seed. In the oven: Preheat oven to 350°F (180°C). Toast mustard 2. To clean the seed, rinse the soaked seed several times. seed on a baking sheet for 5 minutes. Cool. 3. Line the bottom of a flat clear plastic container with a wet, clean towel. Spread rehydrated mustard seed onto the wet towel. Cover the plastic container with a lid or clean towel and place container by the window or sunny warm To crack mustard seed, place seed (no more than area to allow development. 2 cup / 125 mL) in heavy freezer bag. Crush with a rolling 4. Water the sprouts 2 to 3 times daily and drain the excess Cpin,R heavyACK skilletING or the flat side of the meat mallet. water for 3 to 5 days until roots are desired length. 5. Rinse sprouts well. Remove excess water by spinning in a salad spinner. This drying process stops the sprouting and extends product shelf-life. Store in refrigerator for up to 5 days.

#MyMustard | V

# # 2 | Breakfast Tacos with Savourya Avocado b l e ando f o26 n | t Shepherd's e n t s Pie with Sweet and Mustard Seeds Mustard Mash BreakfastClub4 | Bennies with Zippy BlenderT Dijon C Dinner28 | GrilledTime Chicken Banh Mi Sandwiches with Hollandaise Pickled Vegetables in a Mustard 30 | Crispy Chicken Strips with Mellow Dill # Mustard Dipping 6 | Chicken and Potstickers with Soy 32 | Chops and in a Creamy Mustard Mustard Maple Sauce Snack8 | KaleTime Chips with Crunchy Mustard Seeds 34 | Savoury Slow Cooker Pork Roast with # Mustard and 36 | Chipotle and Apple Turkey Burgers with 10 | Beet, Bocconcini and Lentil Salad in Mustard a Kickin’ Mustard Vinaigrette 38 | -Glazed Steelhead Trout, Cucumber, HealthyFood12 | Honey Mustard Broccoli & Bacon Salad Avocado and Mustard Rice Bowls # 40 | Mozzarella-Stuffed Turkey Meatballs in a Lemony Mustard Sauce 14 | Simple Tomato with Grilled Cheese and Mustard Croutons 42 | Zesty Tomato-Glazed Meatloaf ComfortFood16 | Creamy Broccoli, Cheddar and Mustard # Chicken Chowder 44 | Brown and Mustard # Rice Crispy Treats 18 | , and Baking46 | Multigrain , Date & Mustard Muffins Mustard 48 | Cheddar, Chive & Mustard Spelt O20nT | heSideSpiced Sweet Potato Wedges with 50 | Dilled Cornbread with Crunchy Mustard Buttermilk Dijon Dip 22 | Mustard Roasted with Breadcrumbs and Herbs 24 | Maple Mustard Glazed

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r e a k f a s t l u b Breakfast Tacos B C with Savoury Avocado and Mustard Seed

Start the morning off on the right foot with bright and cheery breakfast tacos. A light and lively salsa fresca is made with creamy avocado, mustard seeds, cilantro, jalapeños, and . Simply top warm corn tortillas with fried eggs, some of the salsa, crumbled cheese and peppery mustard sprouts. Don’t forget that drizzle of !

Preparation time: 15 minutes Cooking time: 15 minutes

Per serving (280 g): 517 , 23 g , 35g , 7 g , 3 g total , 32 g , 13 g saturated fat, 0 g trans fatty acid, 421 mg cholesterol, 674 mg sodium 2 | #MyMustard INGREDIENTS INSTRUCTIONS Salsa: To make the salsa: 1 large ripe avocado, diced 1. Chop and combine all of the ingredients in a medium 4 cup (60 mL) diced bowl. 4 cup (60 mL) chopped cilantro, plus more 2. Season to taste with and pepper. for serving To make the tacos: 2 jalapeño pepper, diced 1. Preheat the oven to 400°F (200°C). 1 , diced 2. Wrap the tortillas in aluminum foil and place in the juice of 1 lime oven for about 10 minutes to warm. 1 garlic , minced 3. Heat 1 Tbsp (15 mL) of butter in a large skillet over 1 tsp (5 mL) mustard seed medium heat. 2 tsp (2 mL) granulated 4. Fry the eggs 4 at a time to your preferred doneness. salt and , to taste 5. Place one egg on top of one warm tortilla. Tacos: 6. Top with a bit of the avocado salsa, crumbled feta, 8 corn tortillas a few mustard sprouts, cilantro and a drizzle of your 2 Tbsp (30 mL) unsalted butter favourite hot sauce. 8 large eggs Serves 4 1 cup (250mL) crumbled feta cheese (2 tacos/person) 4 cup (60 mL) mustard sprouts, for serving favourite hot sauce, for serving

figsandpigscatering I love cooking breakfast/brunch . Cleaned out the fridge with a solid mixed vegetable Can substitute small flour tortillas for the corn tortillas. , poached eggs, arugula and Substitute any micro green for the mustard sprouts. a nice mustard dill sauce. #yxe SUBSTITUTIONS: #saskatoon #breakfast #brunch #eggs #mymustard

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r e a k f a s t l u b Bennies B C with Zippy Blender Dijon Hollandaise

This classic elegant brunch dish is made even easier with a delicious Dijon that only takes a few minutes in the blender. This traditional French mustard adds not only flavour but a lovely richness to the already heavenly sauce.

Preparation time: 10 minutes Cooking time: 20 minutes

Per serving (225 g): 665 calories, 27 g protein, 28 g carbohydrates, 2 g dietary fiber, 2 g total sugars, 49 g fat, 23 g saturated fat, 1 g trans fatty acid, 549 mg cholesterol, 770 mg sodium 4 | #MyMustard INGREDIENTS Can prepare the Hollandaise ahead of time and pour it into a thermos to keep warm. Hollandaise: Will hold for a few hours. 2 large egg 1 Tbsp (15 mL) whipping cream INSTRUCTIONSTIP! 2 tsp (10 mL) Dijon mustard 4 tsp (1 mL) salt 1. In a blender, combine the egg yolks, whipping cream, dash , plus more for serving mustard, salt and cayenne pepper. Blend for a few q cup (150 mL) melted unsalted butter seconds. 1 Tbsp (15 mL) fresh juice 2. In a small saucepan, melt the butter over medium heat until bubbly. 8 slices of back bacon 3. With the motor of the blender running, slowly but 8 large eggs steadily pour the hot butter into the yolks. 4 English muffins (white or whole wheat) 4. Halfway through, add the lemon juice. 2 Tbsp (30 mL) mustard sprouts 5. Gradually pour in the rest of the hot butter. 6. Adjust seasonings. You may need to blend in more lemon juice, salt or cayenne pepper. 7. In a large skillet over medium-low heat, heat the back bacon just so it is warm. 8. In a medium saucepan, poach the eggs to desired done- ness. Be sure to drain them on a paper towel lined plate. Can substitute peameal bacon, smoked salmon, slices of cooked bacon, fresh tomato slices or To assemble Eggs Benedict: cooked spinach for the back bacon. 1. Place 2 toasted English muffin halves on a plate. CanSU blendBSTITUTION in 2 tsp (10 mL) freshS: dill or to 2. Top each English muffin half with 1 slice of warm the Hollandaise sauce. Add it when adjusting the ham and 1 poached egg. seasonings. 3. Pour some of the Hollandaise sauce over the poached eggs, sprinkle with cayenne pepper and top with some of the mustard sprouts. 4. Repeat with remaining English muffins, back bacon, eggs, Hollandaise and sprouts. 5. Serve immediately. Serves 4 (2 Eggs Benedict/person)

Catgirl33 @catgirl33 @SKmustard #MyMustard adds an exotic element to the everyday—kicks my meals up a notch!

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n a c k i m e Chicken & Vegetable S T Potstickers with Soy Mustard Dipping Sauce

Wonton wrappers are sold in the produce section of most supermarkets, so these quick and delicious are a cinch to make at home. Just wrap, seal and cook! After one bite, you’ll agree these are better than takeout.

Preparation time: 40 minutes Cooking time: 20 minutes

Per serving (137 g): 248 calories, 13 g protein, 25 g carbohydrates, 2 g dietary fiber, 2 g total sugars, 10 g fat, 2 g saturated fat, 0 g trans fatty acid, 46 mg cholesterol, 352 mg sodium 6 | #MyMustard INGREDIENTS INSTRUCTIONS 1 lb (500 g) ground chicken 1. In a large bowl, combine the ground chicken, cabbage, 1 cup (250 mL) minced green cabbage half the green , , garlic, 2 Tbsp (30 mL) soy 3 green onions, minced sauce, mustard seeds and . Mix well. 2 Tbsp (30 mL) minced ginger 2. Lay a wrapper on a clean, dry surface, and using your 2 Tbsp (30 mL) minced garlic finger or a brush, moisten the edges of the wrapper 2 cup (125 mL) plus 2 Tbsp (30 mL) with water. low-sodium 3. Place a rounded teaspoon of filling in the center, fold 1 tsp (5 mL) mustard seeds over and seal by pinching edges together. (Do not 1 tsp (5 mL) Sriracha sauce overfill.) Place dumplings on a tray. 1 pkg wonton wrappers To cook the potstickers: 4 cup (60 mL) canola oil 1. Drizzle 2 Tbsp (30 mL) oil in a large skillet over 4 cup (60 mL) rice vinegar medium-high heat. A minute later, add the 1 tsp (5 mL) mustard powder dumplings, one at a time. It’s okay if they touch one 1 tsp (5 mL) brown sugar another, but they should still sit flat in one layer. 2. Cook for about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. 3. Add 4 cup (60 mL) water per dozen dumplings to the pan, and cover. Lower the heat to medium, and let simmer about 3 minutes. Remove the lid and continue If you want to wait a few hours before cooking, cooking until most of the liquid has evaporated. cover the plate with plastic wrap and refrigerate. To make the dipping sauce: Or freeze for up to two weeks. TIPS! 1. Combine the remaining 2 cup (125 mL) soy sauce, Any extra wonton wrappers can be wrapped rice vinegar, mustard powder and brown sugar in a tightly and frozen for up to 1 month. small bowl. Whisk well. 2. Serve with hot dumplings. Serves 9-10 Makes about 36-40 potstickers (4-5 per person)

Linda G @Gaglin @SKmustard #MyMustard spices up Can use ground pork or turkey instead of egg salad sandwiches, potato or pasta the ground chicken. salads, cold cuts, roasts & that’s just the beginning! Can use low sodium tamari sauce instead of soySU sauce.BSTITUTIONS: #MyMustard | 7 #

n a c k i m e Kale Chips S T with Crunchy Mustard Seeds

Vegan, gluten-free, grain-free, -free, soy-free and devoid of refined sugars, these kale chips taste great too! Plan to serve immediately, as they will lose their lovely crispness with time.

Preparation time: 15 minutes Cooking time: 25 minutes

Per serving (40 g): 108 calories, 1 g protein, 3 g carbohydrates, 0.84 g dietary fiber, 0.02 g total sugars, 10 g fat, 1 g saturated fat, 0 g trans fatty acid, 0 mg cholesterol, 170 mg sodium 8 | #MyMustard INGREDIENTS INSTRUCTIONS 1 bunch kale, stems removed 1. Preheat the oven to 300°F (150°C). 4 cup (60 mL) canola oil 2. Line 2 large rimmed baking sheets with parchment 2 tsp (10 mL) mustard seeds paper. Place racks in upper and lower thirds of the oven. 1 tsp (5 mL) mustard powder 3. Remove the leaves from the stems of the kale and 2 tsp (2 mL) roughly tear them up into large pieces. Wash and spin 2 tsp (2 mL) the leaves until thoroughly dry. Add the kale leaves into a 2 tsp (2 mL) salt large bowl. 4. Massage in the oil until all the nooks and crannies are coated. 5. Combine the mustard seeds, mustard powder, garlic powder, paprika and salt in a small bowl. Sprinkle on the spices/seasonings and toss to combine. 6. Spread the kale onto the prepared baking sheets in a single layer, being sure not to overcrowd the kale. It won’t get crispy if it’s crowded. 7. Bake for 10 minutes, rotate the pans from top to bottom, Can use smoked paprika for another and bake for another 12-15 minutes more until the kale flavour . begins to firm up. The kale will look shrunken, but this SUBSTITUTIONS: is normal. 8. Cool the kale on the baking sheets for 3 minutes before serving. Enjoy immediately as the kale chips lose their crispiness with time. Makes 6 servings (approx. ½ cup (125 mL) / serving)

You may have to repeat this process to use up all the kale.

TIP! Stephanie @steph_xoxo10 @SKmustard Life without mustard is boring #MyMustard

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e a l t h y o o d Beet, Bocconcini H F & Tomato Lentil Salad in a Kickin’ Mustard Vinaigrette

Making use of sweet, ripe tomatoes, colourful beets and fresh herbs, this hearty salad is great to take along on summer picnics and potlucks.

Preparation time: 20 minutes Cooking time: 30 minutes

Per serving (179 g): 206 calories, 9 g protein, 18 g carbohydrates, 6 g dietary fiber, 7 g total sugars, 12 g fat, 3 g saturated fat, 0 g trans fatty acid, 13 mg cholesterol, 196 mg sodium 10 | #MyMustard INGREDIENTS INSTRUCTIONS Salad: 1. Combine all of the salad ingredients in a large bowl. 2 cups (500 mL) cooked green lentils 2. Gently toss together. 2 cups (500 mL) cherry tomatoes, halved 3. Combine the dressing ingredients in a dressing shaker or 2 cups (500 mL) cooked, diced beets (about jam jar and shake well to combine. 2 medium) 4. Pour the dressing over the salad and stir to combine. 1 4-oz (130 g) container baby bocconcini 5. Season to taste with . cheese, drained and rinsed Serves 8 2 cup (125 mL) shredded leaves (½ cup (125 mL) serving size) 4 cup (60 mL) chopped 2 Tbsp (30 mL) finely chopped 2 tsp (10 mL) mustard seeds Dressing: 4 Tbsp (60 mL) canola oil Can use all canola oil, or camelina oil in the dressing. 2 Tbsp (30 mL) 2 tsp (10 mL) Dijon mustard Beets can be either boiled or roasted, then cooled and diced. 2 tsp (10 mL) maple SCanU useBS cookedTITUTION beluga lentilsS: or du puy lentils instead of the 2 tsp (2 mL) salt green lentils. 4 tsp (1 mL) pepper Can add leftover grilled corn to the salad for a smoky twist. Can also use large bocconcini instead of the baby. Just cut into small pieces.

Cooking lentils: Cook on a stovetop, using 3 cups (750 mL) of liquid (water, , etc) to 1 cup (250 mL) of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For TIPwhole !lentils, cook time is typically 15-20 minutes.

Teresa Valvano @TValvano @SKmustard We love mustard! I use #MyMustard on everything—as a condiment, in marinades, etc. #NationalMustardDay is everyday for my family!

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e a l t h y o o d Honey Mustard H F Broccoli & Bacon Salad

This simple salad is full of crunch, thanks to the sunflower seeds and apple, this broccoli salad is a happy marriage of flavour and texture. It travels well, and is a welcome addition to any summer barbeque.

Preparation time: 20 minutes Cooking time: 30 minutes

Per serving (157 g): 305 calories, 13 g protein, 20 g carbohydrates, 4 g dietary fiber, 11 g total sugars, 21 g fat, 8 g saturated fat, 0 g trans fatty acid, 38 mg cholesterol, 385 mg sodium 12 | #MyMustard INGREDIENTS INSTRUCTIONS Salad: 1. Cut the broccoli florets into bite-size pieces. the stems 2 bunches broccoli, including stems (about and chop them, too. 1 lb total) 2. In a large bowl, toss together the broccoli, sunflower 2 cup (125 mL) toasted sunflower seeds seeds, cranberries, apple, onion, parsley, bacon and 3 cup (75 mL) dried cranberries mustard seeds. 1 apple, cored and diced (Gala, Fuji or 3. Add the cheese. Honeycrisp) 4. In a dressing shaker or jam jar, add all of the dressing 4 cup (60 mL) diced red onion ingredients and shake well. Pour the dressing over the 4 cup (60 mL) finely chopped parsley salad and mix well. 4 slices of cooked bacon, chopped 5. Season to taste with salt and pepper. 2 tsp (10 mL) mustard seeds Serves 8 1 cup (250 mL) shredded aged cheddar (½ cup (125 mL) serving size) Dressing: 3 Tbsp (45 mL) Dijon mustard 2 Tbsp (30 mL) liquid honey 2 Tbsp (30 mL) canola oil 2 Tbsp (30 mL) red wine vinegar salt and pepper to taste

Can use vinegar instead of red wine vinegar. SCanU useBS driedTITUTION tart cherries insteadS: of dried cranberries.

Toby Erin Collins @tobyhir @SKmustard Mustard puts the 'mmmm' in mashed taters! #MyMustard

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n h e i d e Simple O T S Tomato Soup with Grilled Cheese and Mustard Croutons

A twist on the classic, throwback-to-your- childhood combo of tomato soup and a grilled cheese sandwich! Fresh basil, honey and mustard powder make this tomato soup better than anything in a can, and using rather than butter when frying the grilled cheese is a grown-up changer.

Preparation time: 15 minutes Cooking time: 15 minutes

Per serving (280 g): 313 calories, 9 g protein, 23 g carbohydrates, 4 g dietary fiber, 9 g total sugars, 22 g fat, 13 g saturated fat, 0 g trans fatty acid, 67 mg cholesterol, 578 mg sodium 14 | #MyMustard INGREDIENTS INSTRUCTIONS Soup: 1. Melt the butter in a Dutch oven over medium-high heat. 2 Tbsp (30 mL) unsalted butter When it has bubbled, stir in the diced onion. Sauté for 1 onion, diced about 5 minutes, until the onions are translucent. 2 garlic , minced 2. Stir in the garlic and cook for another minute. 1 can (28 oz/796 mL) crushed tomatoes 3. Stir in the crushed tomatoes, and rinse the can out by 2 tsp (10 mL) honey adding about 2 cup (125 mL) water. 1 tsp (5 mL) mustard powder 4. Stir in the honey, mustard powder, dried basil, bay 1 tsp (5 mL) dried basil and chicken stock. 1 5. Bring to a boil, cover and turn down the heat to w cup (175 mL) chicken or vegetable stock medium-low. Simmer for about 15 minutes, stirring w cup (175 mL) whipping cream occasionally. 2 cup (125 mL) shredded basil leaves 6. Stir in the whipping cream and basil. If soup seems too salt and pepper to taste thick, thin out with more stock. Crouton: While the soup simmers, prepare the grilled cheese 2 tsp (10 mL) butter sandwich: 2 tsp (10 mL) Dijon mustard 1. Spread the butter and mustard on the inside of the 2 slices /whole grain/whole bread. wheat bread 2. Layer in the cheese. 4 cup(60 mL) sliced aged cheddar 3. Spread the mayo on the outside of the sandwich. 1 Tbsp (15 mL) mayonnaise 4. Place the sandwich in a skillet over low heat. Cook for about 5 minutes per side, until the bread is golden and the cheese has melted. Remove from the skillet. Let cool for 5 minutes then chop into bite-size croutons. Ladle the soup into bowls and top with a few croutons on each bowl. Serves 6 (1 cup (250 mL) serving size)

Toby Erin Collins @tobyhir @SKmustard Dutch mustard soup Use Swiss, or brie instead of will warm you all over! #MyMustard cheddar in the sandwich. #SlurpYourMustard

SUBSTITUTION: #MyMustard | 15 #

n h e i d e Creamy Broccoli, O T S Cheddar & Mustard Chicken Chowder

An invigorating, hearty chowder, perfect for when the weather turns cold. Serve this soup with biscuits and a green salad for a light supper.

Preparation time: 20 minutes Cooking time: 25 minutes

Per serving (525 g): 589 calories, 44 g protein, 37 g carbohydrates, 6 g dietary fiber, 6 g total sugars, 32 g fat, 16 g saturated fat, 0 g trans fatty acid, 142 mg cholesterol, 898 mg sodium 16 | #MyMustard INGREDIENTS INSTRUCTIONS 2 Tbsp (30 mL) canola oil 1. Warm the canola oil in a Dutch oven over medium-high 1 onion, diced heat. 4 carrots, chopped 2. Stir in the onions, carrots and . Sauté for about 2 celery stalks, chopped 5 minutes, until the vegetables are slightly softened. 3 garlic cloves, minced 3. Stir in the garlic, salt and pepper and cook another minute. 1 tsp (5 mL) salt 4. Add the potatoes, , paprika and mustard seeds and 4 tsp (1 mL) pepper cook another 5 minutes. 4 cups (1 L) chopped potatoes 5. Pour in the chicken stock and bring to a boil. Cover, turn 1 tsp (5 mL) dried thyme leaves down the heat to medium-low and simmer for 1 tsp (5 mL) paprika 15 minutes, stirring occasionally. 2 tsp (10 mL) mustard seeds 6. Stir in the broccoli, chicken, and cheddar. 5 cups (1.25 L) chicken stock 7. In a small bowl, stir together the cornstarch with 6 cups (1.5 L) chopped broccoli 1 - 2 Tbsp (15 - 30 mL) water until smooth. Pour this into 3 cups (750 mL) chopped, cooked chicken the soup and simmer for 5 minutes. 2 cups (500 mL) shredded aged cheddar 8. Stir in the whipping cream, half and half, and Dijon and 2 Tbsp (30 mL) cornstarch cook another few minutes until warmed through and the 2 cup (125 mL) whipping cream potatoes are tender. 2 cup (125 mL) half and half 9. Season to taste with salt and pepper. 1 Tbsp (15 mL) Dijon mustard Serves 9-10 (1½ cups (375 mL) serving size) recipe: Cheddar, Chive and Mustard Spelt Biscuits Page 48

Can use cooked, chopped turkey instead of chicken. Can stir in ¼ cup (60 mL) chopped herbs, such as dill, parsley, SbasilU BSat theTITUTION end. S:

Joy Mills @Jemrah1 @SKmustard I like to add mustard to my chicken recipes! Adds a lot of flavour! #MyMustard #MyMustard | 17 #

n h e i d e Mashed Potato, O T S Cabbage and Mustard Pancakes

With a sweet, heartening flavour, these vegetable pancakes are great comfort food and quick to mix up using leftover mashed potatoes and zesty mustard. Serve alongside grilled sausages or chops for a hearty supper.

Preparation time: 20 minutes Cooking time: 15 minutes

Per serving (237 g): 285 calories, 6 g protein, 30 g carbohydrates, 4 g dietary fiber, 3 g total sugars, 17 g fat, 3 g saturated fat, 3 g trans fatty acid, 62 mg cholesterol, 811 mg sodium 18 | #MyMustard INGREDIENTS INSTRUCTIONS 1 lb (500 g) cabbage 1. To prepare the cabbage, remove the outer leaves 22 cups (625 mL) mashed potatoes, at room and quarter a small head or 2 of a larger head. Core and temperature or chilled place in a steamer above 1 inch (2.5 cm) of boiling water. 2 cup (125 mL) chopped parsley 2. Steam for 10 to 15 minutes, until the cabbage is tender 2 cup (125 mL) finely diced red onion when pierced with a knife. Remove from the heat and 4 cup (60 mL) all-purpose flour allow to cool, then squeeze out any water, and finely 2 large eggs, lightly beaten chop. You need about 2 cups (500 mL) steamed, 1 tsp (5 mL) baking powder chopped cabbage. 1 tsp (5 mL) mustard seeds 3. Combine the cabbage with the rest of the ingredients 1 tsp (5 mL) mustard powder (except the oil) in a large bowl. Mix well. Cover and 1 tsp (5 mL) salt refrigerate for 30 minutes. 4 tsp (1 mL) pepper 4. Warm a large skillet over medium heat and preheat the 3-4 Tbsp (45-60 mL) canola oil, for frying oven to 300°F (150°C). 5. Add 2 Tbsp (30 mL) of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon. 6. Brown on the first side – about 2 or 3 minutes – and You can mix up the mixture several hours ahead. using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. The potatoes and cabbage can be cooked a 7. Brown on the other side for about 2 minutes then dayTIP or S!two ahead. remove to a paper-towel lined plate to drain. 8. Place on a baking sheet to keep warm in the oven while you continue with the remaining potato mixture, adding oil to the pan as necessary. Makes about 24 pancakes. 6 servings (4 pancakes/serving)

Can stir in 2 Tbsp (30 mL) finely chopped herbs such as dill, parsley, , chives. SUBSTITUTION: #MyMustard | 19 #

n h e i d e Spiced Sweet O T S Potato Wedges with Buttermilk Dijon Dip

Crispy on the outside, tender in the middle, these spicy sweet potato wedges are a tasty and healthy alternative to traditional fries. Served with a zippy avocado dip, these wedges are a fantastic accompaniment to burgers and sandwiches.

Preparation time: 15 minutes Cooking time: 35 minutes

Per serving (178 g): 238 calories, 3 g protein, 24 g carbohydrates, 7 g dietary fiber, 5 g total sugars, 15 g fat, 2 g saturated fat, 0 g trans fatty acid, 1 mg cholesterol, 242 mg sodium 20 | #MyMustard INGREDIENTS INSTRUCTIONS 1 lb (500 g) sweet potatoes (about 2 medium) 1. Place a rack in the upper third of the oven and 2 Tbsp (30 mL) canola oil preheat it to 425°F (220°C). Line a baking sheet with 2 tsp (10 mL) chopped fresh parchment paper. 1 tsp (5 mL) mustard seeds 2. Scrub the sweet potatoes and pat dry. Cut them into 1 tsp (5 mL) garlic powder approximately 8 wedges each. Place the sweet potatoes 2 tsp (2 mL) smoked paprika or ground on the baking sheet and toss in the canola oil. Sprinkle chipotle pepper on the rosemary and spices. Sprinkle on the salt and 2 tsp (2 mL) salt toss again. Spread them out in a single layer, with little overlap, if possible. Dip: 3. Roast in the oven, flipping the wedges over and rotating 2 ripe avocados, diced the pan halfway through, until the wedges are crispy 3 cup (75 mL) buttermilk and lightly browned, about 30-35 minutes. 2 Tbsp (30 mL) fresh lemon juice 1 Tbsp (15 mL) finely chopped parsley To make the dipping sauce: 1 Tbsp (15 mL) finely chopped chives 1. In a medium bowl, mash about w of the avocado with a 2 garlic cloves, minced fork. Reserve the remaining avocado. 1 tsp (5 mL) Dijon mustard 2. To the mashed avocado, add the buttermilk, lemon salt and pepper to taste juice, herbs, garlic and Dijon. Mash well, until smooth. 3. Stir in the remaining diced avocado and season to taste with salt and pepper. Sprinkle the hot sweet potato wedges with more salt and serve with the dipping sauce on the side.

To make Serves 6 these less spicy, omit the smoked paprika or chipotle pepper. SUBSTITUTION: Choose sweet potatoes with flesh that are similar in size for even cooking time. Don’t have buttermilk on hand? Make your own! Step 1: Pour 1 cup (250 mL) of milk into a bowl. TIPStepS! 2: Stir in a tablespoon or two of lemon juice or vinegar into the bowl with the milk. Stir to combine. Let sit for 5 minutes until the milk begins to curdle and becomes acidic. Step 3: Use in place of buttermilk in the recipe. Enjoy!

#MyMustard | 21 #

n h e i d e Mustard Roasted O T S Asparagus with Breadcrumbs and Herbs

Tender asparagus, salty cheese, crisp crumbs, tangy mustard and aromatic herbs make this a stellar side dish. Serve alongside grilled chicken or fish.

Preparation time: 15 minutes Cooking time: 15 minutes

Per serving (207 g): 212 calories, 9 g protein, 21 g carbohydrates, 4 g dietary fiber, 4 g total sugars, 11 g fat, 2 g saturated fat, 0 g trans fatty acid, 6 mg cholesterol, 294 mg sodium 22 | #MyMustard INGREDIENTS INSTRUCTIONS 1 cup (250 mL) coarsely chopped bread 1. Preheat the oven to 400°F (200°C). Place the rack in the crumbs, made from day-old bread upper third. Line a baking sheet with parchment paper. 2 tsp (10 mL) Dijon mustard 2. In a bowl, stir together the bread crumbs, Dijon, mustard 1 tsp (5 mL) mustard seeds seeds, thyme, 12 Tbsp (20 mL) of the canola oil, and a 2 tsp (10 mL) fresh thyme leaves or big pinch of salt and pepper. 1 tsp (5 mL) dried 3. Spread on the baking sheet and bake until toasted, 3 Tbsp (45 mL) canola oil, divided about 10-12 minutes, stirring once or twice. Transfer to a salt and pepper mixing bowl and let cool completely. 1 Tbsp (15 mL) grated lemon 4. When the bread crumbs are cool, add the lemon zest, 2 cup (125 mL) grated Parmesan cheese Parmesan and parsley. 4 cup (60 mL) finely chopped parsley 5. Turn the oven temperature up to 425°F (220°C). 2 lb (1 kg) fresh asparagus, trimmed 6. Arrange the asparagus on a parchment lined baking 1 garlic clove, minced sheet, and toss with remaining canola oil and garlic. Season with salt and pepper. 7. Roast until the asparagus just starts to blister, about 10 minutes, though the time may vary depending on the thickness of the stalks. 8. Transfer the roasted asparagus to a platter and spoon the breadcrumb mixture over top. Serve warm, and best eaten immediately. Serves 6

If you have an end of a baguette or any fresh bread that has dried out, break it into a few pieces and pulse it in the food processor until you SUBSgetTITUTION very coarse crumbs.S: Use asparagus with medium width.

spaz @spazss @SKmustard It makes everything taste better #MyMustard

#MyMustard | 23 #

n h e i d e Maple Mustard O T S Glazed Carrots

The humble carrot is made the star of the show in this sweet and tangy side dish. Thanks to two kinds of mustard, pure and fresh dill, these carrots are so good even your children will be licking their plates.

Preparation time: 10 minutes Cooking time: 15 minutes

Per serving (136 g): 95 calories, 2 g protein, 17 g carbohydrates, 4 g dietary fiber,10 g total sugars, 3 g fat, 1 g saturated fat, 0 g trans fatty acid, 5 mg cholesterol, 245 mg sodium 24 | #MyMustard INGREDIENTS INSTRUCTIONS 12 lbs (750 g) peeled carrots, sliced on the 1. Place the sliced carrots, maple syrup, whole grain diagonal 4-inch (6 mm) thick mustard, mustard powder, salt and pepper in a medium 2 Tbsp (30 mL) maple syrup saucepan along with w cup (175 mL) water. 1 Tbsp (15 mL) whole grain mustard 2. Bring to a boil over medium-high heat. Cover and turn 2 tsp (2 mL) mustard powder down the heat to medium. Simmer for 5 minutes, until 2 tsp (2 mL) salt almost tender. 4 tsp (1 mL) pepper 3. Uncover, cook on high heat, stirring often, until the 1 Tbsp (15 mL) unsalted butter carrots are tender and no liquid remains, about 6-8 1 Tbsp (15 mL) chopped fresh dill minutes. 4. Stir in the butter and dill. 5. Season to taste with salt and pepper. Serves 6 (½ cup (125 mL) serving size)

Can use chopped fresh thyme or parsley instead of the dill. SUBSTITUTION:

grieta allison @griechux @SKmustard im such a huge mustard lover! Mustard for days #MyMustard

#MyMustard | 25 #

i n n e r i m e Shepherd’s Pie D T with Sweet Potato & Mustard Mash

Classic comfort food made fantastic with the addition of a mellow mustard sweet potato mash and a hearty beef filling loaded with vegetables, herbs and two kinds of mustard. Any leftovers warm up great the next day.

Preparation time: 30 minutes Cooking time: 35 minutes

Per serving (486 g): 457 calories, 25 g protein, 51 g carbohydrates, 6 g dietary fiber,12 g total sugars, 17 g fat, 5 g saturated fat, 1 g trans fatty acid, 59 mg cholesterol, 739 mg sodium 26 | #MyMustard INGREDIENTS INSTRUCTIONS Topping: 1. Place the cubed sweet potato and Yukon gold potato 1 lb (500 g) sweet potato, peeled and cubed in a medium saucepan over medium-high heat. Cover 1 lb (500 g) Yukon gold potato, cubed with an inch or two (5 cm) water. Add a pinch of salt. 2 Tbsp (30 mL) butter Cover, bring to a boil, turn down the heat to medium- 2 cup (125 mL) whole milk low and simmer until the potatoes are tender, about 1 Tbsp (15 mL) Dijon mustard 15-20 minutes. salt and pepper to taste 2. Drain the potatoes, stir in the butter, milk and mustard. Mash until creamy. Season to taste with salt and pepper. Filling: 3. While the potatoes are cooking, heat a large cast 1 lb (500 g) lean ground beef skillet over medium-high heat. Add the beef and 1 Tbsp (15 mL) canola oil canola oil. 1 onion, diced 4. Brown the meat for about 5 minutes, breaking it up 2 carrots, diced with the back of a wooden spoon. 2 celery stalks, chopped 5. Stir in the vegetables, garlic, herbs, mustard seeds, 8 oz (250 g) mushrooms, sliced , mustard powder, salt and 3 garlic cloves, minced pepper. Cook for another 5-8 minutes, until the 2 tsp (10 mL) chopped fresh rosemary or 1 tsp vegetables soften slightly. (5 mL) dried rosemary 6. Sprinkle the flour over the meat and cook for a minute 2 tsp (10 mL) chopped fresh thyme leaves or or two, stirring constantly. 1 tsp (5 mL) dried thyme 7. Pour in the beef stock and add the tomato paste. 2 tsp (10 mL) mustard seeds Simmer for 8 minutes, until thickened. 2 tsp (10 mL) Worcestershire sauce 8. Stir in the corn and cook for another minute or two. 1 tsp (5 mL) mustard powder 9. Season to taste with salt and pepper. 1 tsp (5 mL) salt 10. Preheat the oven to 375°F (190°C). 4 tsp (1 mL) pepper 11. Scrape the sweet potato mash over the beef mixture 3 Tbsp (45 mL) all-purpose flour and smooth out with the back of a spoon. 12 cups (375 mL) beef or chicken stock 12. Drizzle with olive oil and bake for about 30-35 minutes, 2 Tbsp (30 mL) tomato paste until bubbly and the crust is golden brown. Remove 1 cup (250 mL) frozen corn from the oven and let stand 10 minutes before serving. 2 Tbsp (30 mL) olive oil Serves 6 (1½ cups (375 mL) serving size)

Can use ground lamb, pork, or bison instead of the beef. Can use any other white or red skinned potato instead of the Yukon gold. #MyMustard | 27 SUBSTITUTIONS: #

i n n e r i m e Grilled Chicken D T Banh Mi Sandwiches with Pickled Vegetables in a Mustard Vinaigrette

Fresh and tasty, this is a fantastic sandwich for backyard entertaining or family picnics in the park.

Summer al fresco eating at its finest!

Preparation time: 30 minutes Marinate/Cooling Time: 2 hours Cooking time: 25 minutes

Per serving (484 g): 752 calories, 70 g protein, 66 g carbohydrates, 10 g dietary fiber,18 g total sugars, 25 g fat, 5 g saturated fat, 0 g trans fatty acid, 164 mg cholesterol, 1298 mg sodium 28 | #MyMustard INGREDIENTS INSTRUCTIONS Marinade: For the marinade: 4 cup (60 mL) milk 1. Combine all of the ingredients in the blender and 2 Tbsp (30 mL) fresh ginger, sliced process until smooth. 2 green onions, sliced 2. Place the chicken in a glass bowl or dish and pour 2 garlic cloves, smashed the marinade over top. 2 Tbsp (30 mL) fresh lime juice 3. Cover with plastic wrap and refrigerate for 2 hours or overnight. 1 Tbsp (15 mL) coarsely chopped fresh cilantro 4. Remove from the fridge 1 hour before . 1 Tbsp (15 mL) liquid honey 5. Preheat and grease the grill. Grill the chicken over 1 Tbsp (15 mL) tamari or soy sauce medium heat until no longer pink inside, about 1 Tbsp (15 mL) canola oil 8 minutes, flipping once. To be sure the chicken 2 tsp (10 mL) is done, insert an instant read thermometer and it 1 tsp (5 mL) Sriracha should read 165°F (75°C). 1 tsp (5 mL) yellow prepared mustard 12 lbs (750 g) boneless skinless chicken While the chicken is marinating, prepare the pickled breast vegetables: 1. Whisk together the vinegar and honey in a medium Pickled Vegetables: bowl. Toss in the carrot, cucumber, and 2 Tbsp (30 mL) white vinegar mustard seed. Stir to coat. 2 tsp (10 mL) liquid honey 2. Cover and refrigerate for 2 hours. Drain off any excess 1 large carrot, cut into matchstick pieces liquid and toss with a pinch or two of salt. 2 English cucumber, cut in half and sliced To assemble the sandwiches: diagonally 1. Stir together the mayonnaise and Sriracha in a 6 radishes, thinly sliced small bowl. 2 tsp (10 mL) yellow mustard seed 2. Once the chicken has been grilled and cooled, slice it pinch salt on the bias. 3 cup (75 mL) mayonnaise 3. Spread the Sriracha mayonnaise on both sides of the 2 tsp (10 mL) Sriracha baguette or crusty rolls. 1 fresh baguette or 4 crusty sub rolls 4. Top with the sliced chicken, pickled vegetables, 1 cup (250 mL) arugula or other micro greens greens, cilantro and mustard sprouts. 2 cup (125 mL) fresh cilantro leaves 5. Top with the other half of the bread and wrap well. 4 cup (60 mL) mustard sprouts Makes 4 sandwiches

Nick Heger @nickheger Can use boneless skinless chicken thighs or turkey breast @SKmustard #MyMustard keeps instead of the chicken breast. Adjust the grilling times sandwiches from being sadwiches accordingly. SUBSTITUTIONS: #MyMustard | 29 #

i n n e r i m e Crispy D T Chicken Strips with Mellow Dill Mustard Dipping Sauce

Say goodbye to fast food chicken nuggets and hello to these crispy and delicious homemade chicken strips. The accompanying sauce is great with all kinds of dippables.

Preparation time: 20 minutes Cooking time: 20 minutes

Per serving (269 g): 744 calories, 49 g protein, 42 g carbohydrates, 4 g dietary fiber, 6 g total sugars, 42 g fat, 5 g saturated fat, 0 g trans fatty acid, 209 mg cholesterol, 736 mg sodium 30 | #MyMustard INGREDIENTS INSTRUCTIONS 2 tsp (2 mL) granulated sugar 1. In a medium bowl, combine the sugar, salt, pepper, 2 tsp (2 mL) salt mustard powder, paprika and garlic powder. Add the 2 tsp (2 mL) pepper chicken strips and toss to cover completely. 1 tsp (5 mL) dry mustard powder 2. Place the flour, eggs, and breadcrumbs each in 2 tsp (2 mL) paprika shallow bowls. 2 tsp (2 mL) garlic powder 3. Dredge each chicken strip first in the flour, then the 2 cup (125 mL) all-purpose flour eggs, then the breadcrumbs, being sure to use one 2 large eggs, lightly beaten hand only for the dry ingredients, and the other hand for 12 cups (375 mL) Panko breadcrumbs the egg. Lay each breaded strip on a tray. 1 lb (500 g) boneless skinless chicken breast, 4. Pour the oil into a wide, deep skillet so that it is 2 inches (5 cm) deep. Warm the oil over medium-high heat. To sliced into 3-inch x 1-inch test if it is hot enough, drop a breadcrumb into the oil (7.5 cm x 2.5 cm) strips and if it sizzles immediately, you are ready to fry the 4 cups (1 L) canola oil, for frying chicken strips. Sauce: 5. Turn the heat down to medium and carefully, using 2 cup (125 mL) mayonnaise tongs, lay about 5 strips in the oil at a time, cooking 2 Tbsp (30 mL) chopped fresh dill about 3-4 minutes per side, until golden brown 12 Tbsp (20 mL) Dijon mustard and crisp. 1 Tbsp (15 mL) liquid honey 6. Remove from the oil and drain on a paper towel lined 1 Tbsp (15 mL) fresh lemon juice plate. salt and pepper to taste 7. Serve with the dill mustard sauce on the side. To make the sauce: 1. Combine all of the ingredients in a small bowl. 2. Stir well, season to taste with salt and pepper. Serves 4 (4 strips each)

Cook the chicken strips in batches, so they don’t crowd the pan. You will not use up all of the flour, eggs and panko, but it will be much easier to bread the chicken tenders evenly if you have an abundance of coatings. TIP!

Caroline @cass_n_max @SKmustard I like to marinate chicken with mustard #MyMustard #MyMustard | 31 #

i n n e r i m e Pork Chops D T & Mushrooms in a Creamy Mustard Maple Sauce

This one skillet pork dish is quick and family friendly. Served alongside roasted potatoes or on a bed of rice. The sauce and tender chops are too good for words.

Preparation time: 10 minutes Cooking time: 25 minutes

Per serving (313 g): 386 calories, 14 g protein, 15 g carbohydrates, 2 g dietary fiber, 6 g total sugars, 28 g fat, 10 g saturated fat, 0 g trans fatty acid, 65 mg cholesterol, 1443 mg sodium 32 | #MyMustard INGREDIENTS INSTRUCTIONS 4 – 6 oz. (170 g) bone-in centre loin chops 1. Place the pork chops on a plate and sprinkle both sides 1 tsp (5 mL) dried thyme leaves of each pork chop with thyme, salt and pepper. 4 tsp (1 mL) each salt and pepper 2. Heat a large skillet over medium high heat and add the 1 Tbsp (15 mL) canola oil oil. When it is hot, add the chops and fry for about 3-4 2 cup (125 mL) diced onion minutes per side. Remove to a clean plate. Depending 2 garlic cloves, minced on the size of your chops and skillet, you may have to fry 3 cups (750 mL) sliced button mushrooms the chops in batches. 4 cup (60 mL) white wine 3. Add the onion to the skillet, and sauté for a few minutes. 2 cup (125 mL) chicken stock 4. Stir in the garlic and mushrooms. If there is not enough 2 Tbsp (30 mL) Dijon mustard fat in the skillet, add another tablespoon of oil. Sauté the 1 tsp (5 mL) yellow mustard seed vegetables for about 5 minutes, until the mushrooms 1 Tbsp (15 mL) maple syrup have released their juices. 1 tsp (5 mL) finely chopped fresh rosemary 5. Stir in the wine and scrape up any brown bits from the 2 cup (125 mL) whipping cream bottom of the pan. Simmer for a minute or two, then 2 Tbsp (30 mL) chopped fresh parsley pour in the chicken stock, both kinds of mustard, maple salt and pepper to taste syrup and rosemary. Simmer for 5 minutes, stirring occasionally. 6. Stir in the cream and simmer another 5 minutes until slightly thickened. 7. Add the parsley and season to taste with salt and pepper. Can use 8. Return the pork chops to the pan and warm through for chicken stock if you don’t have white wine a few minutes. handy. Can use brandy instead of white wine. 9. Serve the chops with the sauce on top. SUBSTITUTION: Serves 4 (1 pork chop per person)

Marilyn Massoud @MarilynMassoud @SKmustard I always use dry mustard when I make baked beans for added flavour #MyMustard

#MyMustard | 33 #

i n n e r i m e Savoury Slow Cooker D T Pork Roast with Mustard and Apples

This simple, yet elegant enough for company, pork dish is made even better by browning the roast and onions before adding them to the slow cooker. Apples, herbs and two kinds of mustard ensure the pork has a lovely balance of both sweet and savoury. Thinly sliced leftovers make great sandwiches the next day.

Preparation time: 15 minutes Cooking time: 6 hours 15 minutes

Per serving (125 g): 191 calories, 16 g protein, 7 g carbohydrates, 0.92 g dietary fiber, 4 g total sugars, 10 g fat, 3 g saturated fat, 0 g trans fatty acid, 49 mg cholesterol, 289 mg sodium 34 | #MyMustard INGREDIENTS INSTRUCTIONS 1 Tbsp (15 mL) canola oil 1. Heat a large skillet over medium-high heat. Add the oil. 22 lb (1.25 Kg) boneless pork loin roast When it is hot, add the pork roast. Brown for about 1 onion, sliced 4 minutes per side, until the meat releases easily from 2 garlic cloves, minced the skillet. Remove the roast to the insert of a large slow 3 cup (75 mL) white wine cooker. 2 apples, cored and quartered 2. Stir the onions into the skillet and sauté for a few w cup (175 mL) chicken stock minutes until softened. Add the garlic and cook another 2 Tbsp (30 mL) Dijon mustard few minutes. Scrape the skillet ingredient into the slow 1 Tbsp (15 mL) apple cider vinegar cooker. 1 Tbsp (15 mL) packed brown sugar 3. Pour the white wine into the skillet and return it to 2 tsp (10 mL) yellow mustard seed medium-high heat, scraping up any brown bits from the 1 tsp (5 mL) salt skillet. Simmer for 2 minutes then pour the wine and 2 tsp (2 mL) pepper brown bits into the slow cooker. 3 sprigs each fresh rosemary and thyme 4. Add the remaining ingredients to the slow cooker and cook on low for 6 hours. 5. Remove the pork from the slow cooker and let stand for 15 minutes before slicing. Strain the slow cooker juices into a small saucepan and bring to a boil. Turn the heat down to medium-low and simmer for 10 minutes until slightly reduced. Can use chicken stock or brandy instead of the 6. Pour the sauce over the slices of pork roast and serve. white wine. The apples and onions have lots of flavour, so be sure to TIPCan useS! fresh plums, peaches, or apricots serve them with the pork as well. instead of the apples. Serves 6-8 (4 oz (125 g) portions)

1 credit Andrea @Zac_maniac @SKmustard Mustard is more than just a condiment! It’s my life!! <3 #MyMustard

#MyMustard | 35 #

i n n e r i m e Chipotle & Apple D T Turkey Burgers with Mustard Herb Aioli

Mixing a bit of heat from the chipotle, a bit of sweet thanks to the apple and a bit of zip from the three kinds of mustard, these are moist and flavourful burgers the whole family is sure to love. The herb aioli is also fantastic when served with grilled chicken or fish, or as a dip for vegetables.

Preparation time: 30 minutes Cooking time: 15 minutes

Per serving (353 g): 667 calories, 44 g protein, 40 g carbohydrates, 6 g dietary fiber, 10 g total sugars, 37 g fat, 11 g saturated fat, 0 g trans fatty acid, 177 mg cholesterol, 1547 mg sodium 36 | #MyMustard INGREDIENTS INSTRUCTIONS Burgers: 1. Heat the oil in a large skillet over medium-high heat. 1 Tbsp (15 mL) canola oil When hot, add the celery, green onions, and garlic. 1 celery stalk, finely chopped Sauté until just browned, about 5 minutes. Turn off the 3 green onions, finely chopped heat and set aside to cool. 4 garlic cloves, finely chopped 2. In a large bowl, combine the grated apple, turkey and 1 apple, such as Granny Smith or Gala, remaining burger ingredients, as well and the cooled cored, quartered and grated vegetables. 1 lb (500 g) ground turkey 3. Stir everything together and form into four patties, 1 canned chipotle chile in sauce each about 2 inches (4 cm) thick. Let them rest at or 1 tsp (5 mL) ground chipotle powder room temperature for about 15 minutes, or keep them 2 Tbsp (30 mL) chopped parsley covered in the refrigerator until ready to grill. 1 tsp (5 mL) salt 4. While the meat rests, prepare the aioli. In a medium 1 tsp (5 mL) dry mustard powder bowl, stir together all of the ingredients. Adjust the 1 tsp (5 mL) dried thyme leaves with salt and pepper. 2 tsp (2 mL) pepper 5. Heat the grill to medium-high. Cook the burgers until 1 large egg, lightly beaten interior reaches 175°F (80°C), about 5 minutes per side. 3 cup (75 mL) breadcrumbs 6. Put a slice of cheese on each patty during the last minute of cooking time. Aioli: 7. Transfer the patties to a clean plate and tent loosely 3 cup (75 mL) mayonnaise with foil. 2 Tbsp (30 mL) finely chopped chives 8. Grill or toast the buns and spread each side with a bit 2 Tbsp (30 mL) finely chopped basil leaves of the aioli, and build the burgers with bacon, lettuce, 1 Tbsp (15 mL) whole grain Dijon mustard tomato, onion and cheese. 2 tsp (10 mL) fresh lemon juice 1 tsp (5 mL) yellow prepared mustard Makes 4 burgers 1 tsp (5 mL) grated lemon zest 4 tsp (1 mL) salt 4 tsp (1 mL) pepper Can use ground chicken instead of turkey. For Serving: 4 whole grain hamburger buns SUBSTITUTION: 4 slices aged cheddar Cm @bulmast 8 slices cooked bacon @SKmustard #MyMustard I always dress my 2 head butter lettuce hotdog and hamburgers with mustard 1 tomato, sliced 4 cup (60 mL) sliced red onion

#MyMustard | 37 #

i n n e r i m e Teriyaki-Glazed D T Steelhead Trout, Cucumber, Avocado & Mustard Rice Bowls

Quick and healthy, these rice bowls come together easily for a delicious lakeside dinner. The sprinkling of mustard seed adds a pleasant crunch and the peppery sprouts make a pretty garnish on this fresh Asian-inspired dish.

Preparation time: 10 minutes Cooking time: 15 minutes

Per serving (440 g): 521 calories, 20 g protein, 70 g carbohydrates, 10 g dietary fiber, 9 g total sugars, 19 g fat, 2 g saturated fat, 0 g trans fatty acid, 21 mg cholesterol, 893 mg sodium 38 | #MyMustard INGREDIENTS INSTRUCTIONS 4 5-oz (140 g) steelhead trout fillets 1. Press the trout between paper towels to dry the surfaces salt and pepper thoroughly. Season on all sides with salt and pepper. 1 Tbsp (15 mL) canola oil 2. Heat the oil in a large skillet over medium-high heat 4 cups (1 L) cooked white or brown rice until shimmering. Add the trout fillets, skin side down. 2 Long English cucumber, diced Immediately turn the heat down to medium-low and 1 carrot, peeled and cut into matchstick cook, pressing gently on the back of the fillets to pieces ensure good contact between the skin and the skillet, 1 avocado, diced for about 6 minutes. If the skin doesn’t release easily 6 , thinly sliced from the pan, cook a little longer until it lifts easily. 8 small sheets nori ( paper), torn into Flip the trout and cook on the other side for about small pieces 2 minutes, until the fish flakes easily. Transfer to a paper 2 cup (125 mL) teriyaki sauce towel-lined plate to drain. 1 Tbsp (15 mL) yellow mustard seed 3. Divide the hot, cooked rice evenly between 4 bowls. 4 cup (60 mL) mustard sprouts 4. Top with the cucumber, carrot, avocado, scallions, and nori (seaweed paper). 5. Place a trout fillet on each bowl, spooning the teriyaki sauce evenly on top. 6. Sprinkle with the mustard seeds and sprouts. Serves 4

Can use wild sockeye salmon instead of the steelhead trout. SUseU theBS snackTITUTION size package ofS: nori, found in the natural foods section of most supermarkets.

Esther Abel @compatabel @SKmustard #MyMustard LOVE me some mustard especially in the summer. Yum.

#MyMustard | 39 #

i n n e r i m e Mozzarella Stuffed D T Turkey Meatballs in a Lemony Mustard Pesto Sauce

Bursting with flavour, these meatballs have a lovely surprise of melted mozzarella in the centre. The bright flavours of the pesto are the perfect complement to the ground turkey. Serve with your favourite pasta as a main course or as small bite appetizer.

Preparation time: 30 minutes Cooking time: 30 minutes

Per serving (161 g): 360 calories, 22 g protein, 10 g carbohydrates, 2 g dietary fiber, 0.75 g total sugars, 26 g fat, 7 g saturated fat, 0 g trans fatty acid, 108 mg cholesterol, 179 mg sodium 40 | #MyMustard INGREDIENTS INSTRUCTIONS Pesto: To make the pesto sauce: 2 garlic cloves 1. Combine the garlic, , lemon zest and juice, 4 cup (60 mL) sliced almonds, toasted salt and pepper in a food processor or blender and grated zest and juice of half a lemon process until smooth. pinch salt and pepper 2. Add the basil, canola oil, Parmesan cheese, mustard 1 cup (250 mL) packed fresh basil leaves and 1-2 Tbsp (15 - 30 mL) of water and blend until 3 cup (75 mL) canola oil smooth. 4 cup (60 mL) grated Parmesan cheese 3. Season to taste with salt and pepper. 1 tsp (5 mL) whole grain Dijon mustard To make the meatballs: Meatballs: 1. Combine the turkey, breadcrumbs, pesto, Parmesan, 1 lb (500 g) ground turkey onion, garlic, mustard powder and eggs. Gently stir 1 cup (250 mL) Panko breadcrumbs together to combine. 3 cup (75 mL) pesto (from above recipe) 2. Shape the mixture into 1w -inch (4.5 cm) balls and 3 cup (75 mL) grated Parmesan cheese stuff a piece of baby bocconcini inside. Cover with 4 cup (60 mL) minced onion the meat to seal. Place the stuffed meatballs on a 1 garlic clove, minced parchment lined baking sheet. 1 tsp (5 mL) dry mustard powder 3. Preheat the oven to 375°F (190°C). 2 large eggs, lightly beaten 4. Drizzle the meatballs with the olive oil and bake for 1 (4 oz/130 g) container baby bocconcini about 30 minutes, flipping them over halfway through. cheese, about 14-16 pieces 5. Serve hot, with the remaining pesto sauce and 2 Tbsp (30 mL) extra virgin olive oil, for garnish with the mustard seeds on top of each drizzling meatball. 1 tsp (5 mL) yellow mustard seeds, for 6. Serve alongside your favourite cooked pasta and garnish , or rice, quinoa or lentils. Stick a toothpick in each and serve as an appetizer. Makes 14-16 meatballs (7-8 as an appetizer, 4 as a main course)

Nazima Qureshi @NutritionbyNaz I have been using #MyMustard seeds in so many recipes recently! #MustardisaMust in my pantry! Can use ground chicken instead of turkey. Can cube mozzarella instead of using the SbabyUBS bocconcini.TITUTIONS: #MyMustard | 41 #

i n n e r i m e Zesty Tomato-Glazed D T Meatloaf

Comfort food doesn’t get more classic than a good old-fashioned meatloaf. With a tangy tomato and Dijon-based glaze, this is sure to become a family favourite, especially when served alongside creamy mashed potatoes. Any leftover meatloaf is great in sandwiches the next day.

Preparation time: 20 minutes Cooking time: 40 minutes

Per serving (242 g): 313 calories, 29 g protein, 16 g carbohydrates, 2 g dietary fiber, 5 g total sugars, 15 g fat, 3 g saturated fat, 1 g trans fatty acid, 129 mg cholesterol, 794 mg sodium 42 | #MyMustard INGREDIENTS INSTRUCTIONS Glaze: To make the glaze: 1 Tbsp (30 mL) canola oil 1. Combine all of the ingredients in a small saucepan 4 cup (60 mL) and simmer, whisking constantly, over medium heat 12 Tbsp (20 mL) apple cider vinegar for about 2 minutes. Set aside. 2 tsp (10 mL) Worcestershire sauce To make the meatloaf: 1 Tbsp (15 mL) Dijon mustard 1. Heat the canola oil in a large skillet over medium- 4 tsp (1 mL) salt high heat. When it’s hot, stir in the onion, garlic, Meatloaf: celery and carrot. Cook until the vegetables begin to 1 Tbsp (15 mL) canola oil brown, about 10 minutes. Remove from the heat and 1 onion, finely chopped let cool. 1 garlic clove, minced 2. In a large bowl, combine all of the meatloaf 1 celery stalk, finely chopped ingredients, as well as the cooled vegetables. Gently 1 carrot, grated mix with your hands. 1 tsp (5 mL) salt 3. Preheat the oven to 350°F (180°C). Line a baking 4 tsp (1 mL) pepper sheet with foil. Line a cooling rack with foil as well 12 lbs (750 g) lean ground beef and place it on the baking sheet. 2 cup (125 mL) breadcrumbs 4. Place the meatloaf mixture on the rack and shape 2 large eggs, lightly beaten into a loaf. 4 cup (60 mL) chopped parsley 5. Bake for 25 minutes, then evenly spread the glaze 2 Tbsp (30 mL) milk on top and bake for another 35-40 minutes until an 2 Tbsp (30 mL) tomato paste instant read thermometer reads 160°F (71°C). 1 Tbsp (15 mL) Worcestershire sauce 6. Remove from the oven and lightly tent with foil. Let 1 tsp (5 mL) dried stand for 15 minutes before slicing. 1 tsp (5 mL) dry mustard powder Serves 6 1 tsp (5 mL) yellow prepared mustard (2 slices each)

Can use half ground pork and half ground beef. SCanU useBS groundTITUTION bison or wildS: boar as well. #MyMustard | 43 #

a k i n g Brown Butter and B Mustard Rice Crispy Treats

This classic treat is a fine marriage of sweet and salty. With the warmth of dry mustard and the pop of yellow mustard seed, these squares are sure to please kids (and grown ups!) of all ages.

Preparation time: 5 minutes Cooking time: 20 minutes

Per serving (88 g): 335 calories, 2 g protein, 61 g carbohydrates, 1 g dietary fiber, 35 g total sugars, 11 g fat, 6 g saturated fat, 0 g trans fatty acid, 26 mg cholesterol, 144 mg sodium 44 | #MyMustard INGREDIENTS INSTRUCTIONS 1 Tbsp (15 mL) canola oil 1. Grease a 9x13-inch (22 x 33 cm) baking dish with the 2 cup (125 mL) unsalted butter canola oil and line it with parchment paper so the 1 tsp (5 mL) dry mustard powder sides overhang. 2 tsp (2 mL) sea salt 2. In a large pot over medium-low heat, brown the butter. 22 oz (600 g) large jet-puffed marshmallows It will get foamy, then turn clear and golden then start 8 cups (2 L) puffed rice cereal to brown and smell incredibly nutty and wonderful. Stir 2 tsp (10 mL) yellow mustard seed frequently, scraping up brown bits from bottom of pot. 3. Turn heat to low and sprinkle in the dry mustard and sea salt. 4. Add the marshmallows, stirring constantly until the mixture is smooth and melted. 5. Remove from the heat and stir in the cereal and yellow Have a bowl of cold water nearby and mustard seed, stirring until evenly coated. use wet hands to press the mixture into the 6. Scrape the mixture into the prepared pan. You’ll need a pan. large wooden spoon to help you. Work quickly, as the sticky marshmallow is easier to get out of pot while still TIP! hot. Smooth the top and let it rest for a couple of hours before into squares. Makes 20 squares (serves 10)

Teresa Valvano @TValvano @SKmustard We are huge mustard fans—on sandwiches, for marinades, our egg salad… #MyMustard for everything. #NationalMustardDay

#MyMustard | 45 #

a k i n g Multigrain B Carrot, Date & Mustard Muffins

Hearty and nutritious, these muffins make a quick grab-and-go breakfast or great afternoon . Studded with nuts and yellow mustard seed for crunch, the muffins also have a delicious sweetness from the carrots and dates, and the benefit of being packed with whole grains. These muffins are lovely on their own, or with a good cup of coffee, but lightly spread with butter or cream cheese they are magnificent. This recipe makes a large batch, but the muffins freeze well and can be enjoyed when you’re on the go.

Preparation time: 15 minutes Cooking time: 25 minutes

Large: Per serving (103 g): 253 calories, 6 g protein, 34 g carbohydrates, 4 g dietary fiber, 17 g total sugars, 12 g fat, 2 g saturated fat, 0.02 g trans fatty acid, 26 mg cholesterol, 225 mg sodium

Small: Per serving (69 g): 168 calories, 4 g protein, 2 g carbohydrates, 3 g dietary fiber, 11 g total sugars, 8 g fat, 1 g saturated fat, 0 g trans fatty acid, 17 mg cholesterol, 150 mg sodium 46 | #MyMustard INGREDIENTS INSTRUCTIONS 1 cup (250 mL) all-purpose flour 1. Line 2 muffin tins with paper liners, or grease well with 1 cup (250 mL) whole wheat or butter. multigrain flour 2. Preheat the oven to 375°F (190C). 4 cup (60 mL) ground flaxseed 3. Combine all of the dry ingredients (all-purpose flour to 3 cup (75 mL) granulated sugar salt) in a large bowl. 3 cup (75 mL) packed brown sugar 4. Stir in the nuts and dates. 2 tsp (10 mL) ground 5. In a medium bowl, whisk the eggs with the buttermilk, 2 tsp (10 mL) yellow mustard seed, plus more oil and . for sprinkling 6. Pour over the dry ingredients and stir just to combine. 1 tsp (5 mL) ground ginger 7. Gently stir in the carrots until well mixed. 1 tsp (5 mL) dry mustard powder 8. Scoop into the prepared muffin tins so they are about 1 tsp (5 mL) baking powder w full and sprinkle each with yellow mustard seed. 1 tsp (5 mL) baking soda 9. Bake for about 18-22 minutes or until a toothpick 2 tsp (2 mL) salt inserted in the middle comes out clean. 1 cup (250 mL) chopped pitted dates 10. Remove from the oven and let cool on a wire rack for 1 cup (250 mL) chopped walnuts or pecans about 10 minutes, then remove the muffins from the 2 large eggs tins and let cool completely. 12 cups (375 mL) buttermilk Makes 16 large muffins or 3 cup (75 mL) canola oil 24 small muffins 1 tsp (5 mL) pure vanilla 3 cups (750 mL) grated carrots

Can use spelt flour, oat bran or bran instead of the seed.

SUBSTITUTION:

#MyMustard | 47 #

a k i n g Cheddar, Chive B & Mustard Spelt Biscuits

These light and cheesy savoury biscuits, with pops of bright mustard flavour, are wonderful when spread with lashings of butter. Serve alongside bowls of soup or for a comforting meal. If so inclined, do make a double batch as they freeze remarkably well.

Preparation time: 15 minutes Cooking time: 17 minutes

Per serving (106 g): 358 calories, 13 g protein, 26 g carbohydrates, 2 g dietary fiber, 0.15 g total sugars, 23 g fat, 17 g saturated fat, 0 g trans fatty acid, 94 mg cholesterol, 637 mg sodium 48 | #MyMustard INGREDIENTS INSTRUCTIONS 12 cups (375 mL) plus 2 Tbsp (30 mL) 1. Preheat the oven to 400°F (200°C). Place a rack in all-purpose flour the centre of the oven. Line a baking sheet with 12 cups (375 mL) spelt flour parchment paper. 12 Tbsp (20 mL) baking powder 2. Combine the dry ingredients (all-purpose flour to 12 tsp (7 mL) yellow mustard seed, plus more pepper) in a large bowl. for sprinkling 3. Cut in the butter using a pastry blender, or use your 12 tsp (7 mL) dry mustard powder fingers, until the mixture resembles coarse meal, but 2 tsp (2 mL) baking soda be sure to leave some large pea-size bits of butter, too. 1 tsp (5 mL) salt 4. Stir in 1 cup (250 mL) of the cheddar and the chives. 4 tsp (1 mL) pepper 5. In a medium bowl, whisk together the egg and 2 cup (125 mL) unsalted butter, cold, cubed soured milk. 12 cups (375 mL) shredded aged cheddar, 6. Pour over the dry ingredients, stirring with a wooden divided spoon just until a soft dough forms. 1 Tbsp (15 mL) finely chopped chives 7. Turn the dough out onto a lightly floured surface and 1 large egg pat into a circle about 1-inch (2.5 cm) thick. 1 cup (250 mL) soured milk or half and half 8. Cut out 12 biscuits using a 2-inch (6 cm) cutter, cream re-rolling the trimmings if necessary. 1 large egg, beaten with 1 Tbsp (15 mL) 9. Arrange the biscuits on the prepared baking sheet. water, for brushing tops 10. Brush the tops lightly with the egg, sprinkle with remaining cheese and a few mustard seeds. 11. Bake for 5 minutes, then turn the heat down to 375°F (190°C) and bake another 10-12 minutes until the To make soured milk or biscuits are golden and the cheese has melted. cream, add 1 Tbsp (15 mL) lemon juice to 12. Let cool on a wire rack. 1 cup (250 mL) milk or half and half. Makes 12 biscuits TIP!

Can use shredded Swiss or Gruyère instead of the cheddar. SCanU useBS dillTITUTION instead of chives.S:

#MyMustard | 49 #

a k i n g Dilled B Cornbread with Crunchy Mustard

Fresh dill, honey, cheddar and mustard add wonderful depth of flavour to this moist and warming cornbread. The yellow mustard seed adds a pleasing crunch!

Preparation time: 15 minutes Cooking time: 45 minutes

Per serving (85 g): 220 calories, 5 g protein, 32 g carbohydrates, 2 g dietary fiber, 7 g total sugars, 9 g fat, 4 g saturated fat, 0 g trans fatty acid, 37 mg cholesterol, 134 mg sodium 50 | #MyMustard INGREDIENTS INSTRUCTIONS 2 tsp (10 mL) canola oil 1. Preheat the oven to 350°F (180°C). 3 cup (75 mL) honey 2. Grease a 9 x 5 x 3-inch (22 x 12.5 x 7.5 cm) loaf pan 4 cup (60 mL) unsalted butter with oil and line with parchment paper so the sides 14 cups (310 mL) cornmeal overhang. 1 cup (250 mL) all-purpose flour 3. In a small saucepan, melt the honey and butter over 4 tsp (20 mL) baking powder medium-low heat. Remove from heat when completely 2 tsp (10 mL) yellow mustard seed, plus more melted. Let cool for 10 minutes. for sprinkling 4. Combine the cornmeal, flour, baking powder, mustard 1 tsp (5 mL) dry mustard powder seed, mustard powder and salt in a large bowl. 2 tsp (2 mL) salt 5. Stir in the cheddar and dill. 2 cup (125 mL) shredded aged cheddar 6. In a medium bowl, whisk together the egg and milk, 2 Tbsp (30 mL) finely chopped fresh dill then whisk in the butter mixture. 1 large egg 7. Pour this over the dry ingredients, just until combined. 14 cups (310 mL) whole milk 8. Scrape the batter into the loaf pan, smoothing the top. 9. Sprinkle with some yellow mustard seed and bake for about 40-45 minutes, until the cornbread is golden and when a toothpick inserted in the centre comes out clean. 10. Remove from the oven and place on a wire rack. Let cool for 20 minutes then remove from the loaf pan and let cool until it is just slightly warm before slicing. Makes 10 slices

Can use chives instead of dill. Can use Gruyére instead of cheddar. SUBSTITUTIONS:

nikitaskeeper Ribs rubbed and marinaded with #MyMustard (dry) and Caribbean Steak Steak spice plus a few other secret ingredients. My daughter's fave. After they are cooked of course ha ha @saskmustard

#MyMustard | 51 o t e s N

@SKMustard @SKMustard @SaskMustard SaskMustard Sask Mustard

For more information and recipe ideas visit saskmustard.com or call 306.975.6629. @SKMustard

This publication has been made possible through financial support from Agriculture and Agri-Food Canada's AgriMarketing Program.

Cover photo: Teriyaki-Glazed Steelhead Trout, Cucumber, Avocado and Mustard Rice Bowls (page 38) by Renée Kohlman. #SpreadTheMustard