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INGREDIENTS:

4 boneless skinless chicken breasts

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup MSNM Honey Brown Mustard

1 large egg

1 1/2 cups crushed pretzels (use food processor or meat mallet in sealable plastic bag)

1 tablespoon granulated sugar

1/4 teaspoon cayenne pepper (optional)

PREPARATION:

1. Preheat oven to 375 degrees F

2. Pound chicken breasts to even thickness. Season with salt and pepper, set aside

3. Whisk together egg and honey mustard in a large bowl. Add chicken and marinate for 15 minutes

4. Combine crushed pretzels, sugar and cayenne (if using) in a large dish or pie pan

5. Line baking sheet with parchment paper or spray with nonstick spray

6. Remove one chicken breast from marinade and place in dish with pretzel coating. Turn to thoroughly coat and transfer to baking sheet. Repeat with remaining chicken breasts

7. Bake for 10 minutes, flip chicken breasts and bake for another 10 minutes or until thoroughly cooked and golden

8. Serve with additional MSNM Honey Brown Mustard and enjoy!

INGREDIENTS:

1/2 cup flat-leaf parsley

1/2 cup cilantro

2 tablespoons oregano

4 cloves garlic

1 teaspoon salt

1/2 cup red wine vinegar

3/4 cup extra virgin olive oil

2 tablespoons MSNM mustard of choice

optional: 1/2 teaspoon “super hot” MSNM mustard

PREPARATION:

1. Combine all ingredients in blender or food processor (or use immersion blender) and process to desired consistency

2. Serve drizzled over meats, vegetables, roasted potatoes or use as a marinade or vinaigrette

INGREDIENTS:

1 part extra virgin olive oil*
1 part balsamic vinegar*
1 part MSNM mustard of choice

*we recommend F. Oliver's extra virgin olive oils and balsamic vinegars

PREPARATION:

1. Whisk oil, vinegar and mustard until emulsified

2. Pour over protein and turn to coat

3. Marinate chicken, pork and beef two hours to overnight, fish and tofu for 30 minutes to an hour

4. Grill, pan sear or bake to desired doneness

Serves: 4-6

Ingredients:

5-6 lb Rabbit

5 oz. Chunky Garlic Mustard

1 bunch fresh Rosemary, Sage, Thyme

1 c. Dr. Frank’s Dry Reisling

1 c. MSNM Whole Grain Mustard (to be released TBD)

1 c. Heavy Cream

4 T Butter

2 Tablespoons Granulated Garlic

2 Tablespoons Granulated Onion

1 Tablespoon dried Thyme

1 teaspoon salt

1 teaspoon pepper

White Wine and Mustard Cream Sauce Preparation:

1. While rabbit is resting, melt butter in a sauce pot. Add white wine and bring to simmer.

2. Stir in salt, pepper, garlic, onion, and dried thyme.

3. Let this reduce for approx 10 minutes.

4. Add whole grain or dijon mustard and heavy cream.

5. Stir and reduce heat. Allow 5 minutes for flavors to meld.

6. Serve over top or under smoked rabbit.

Rabbit Preparation:

1. Take butchered rabbit and prepare spatchcock style. Depending on the size of your smoker you may have to quarter or half (I did).

2. Rub rabbit completely and thoroughly with chunky garlic mustard.

3. Lightly coat with salt and pepper.

4. Add fresh bundles of rosemary, sage and thyme to outer layer of rabbit.

5. Smoke with apple wood for approx 4 hours or until internal temp is 165 degrees.

6. Wrap and rest for approx. 30 minutes.

ENJOY!

Serves: 4

Preparation:

1. Bring salted water to a boil and add pasta; cook just shy of al dente.

2. Heat olive oil in a pan; remove sausage from casing and add to pan.

3. After cooking the sausage on med high for 5 mins. Add wine to deglaze pan and cook for additional 5 minutes.

4. Reduce heat and add heavy cream, tomatoes, basil and whole grain mustard.

5. Drain pasta and add to sauce.

6. Cook pasta to al dente.

7. Serve and enjoy yet another way to use mustard in your cooking!

Ingredients:

1 lb. Rigatoni or other pasta

2 T Extra Virgin Olive Oil

10 Hot Italian Sausages

1 1/2 c. dry white wine

1 1/2 c. heavy cream

1 c. whole grain mustard

1 pint cherry tomatoes, sliced in half

1 teaspoon salt

1 cup fresh chopped basil

Serves 2

1 lb. Sea Scallops (Wegman's)

2 tablespoons Seafood Seasoning Blend (Mrs. Brake’s Spices Etc.)

2 tablespoons olive oil (F. Oliver’s Garlic EVOO)

1 small onion, finely diced

1/2 cup beer or dry white whine (Twin Elder’s Hot Flash Porter)

1/4 cup mustard (Flamin’ Jalapeno/Pub mix)

2 tablespoons cold butter

Preparation:

Pat Scallops dry while heating olive oil in a saute pan or cast iron skillet

Season generously with seafood seasoning blend

Saute scallops on med high heat for 1-2 minutes on each side until golden brown

With scallops removed, cook onions until translucent

De-glaze pan with beer, add mustard, and stir until thoroughly mixed

Remove from heat, and slowly stir in butter.

Serve hot and enjoy!

Ingredients:

• 2 Eggs

• 4 Tablespoons Parmesan Cheese

• 1 Cups Mozzarella Cheese

• 2 Cups Cooked Quinoa

• 12 oz. Frozen Artichokes, thawed, drained and chopped

• 16 oz. Frozen Spinach, thawed and very well drained

• 1 Tablespoons Granulated Garlic

• Salt and Pepper to taste

Preparation:

1. Preheat oven to 350 degrees

2. Grease Standard Muffin pan

3. Combine all ingredients in bowl and mix thoroughly

4. Use 1/4c. scoop and pack into muffin pan

5. Bake for 30-40 min, until golden brown and crispy on edges

6. Remove from oven and allow to cool completely

7. Serve with your favorite MUSTARD! and ENJOY!

Ingredients:

2 lbs. Chuck Roast, cut into 1 inch cubes

2 Large Onions, chopped

1 clove garlic, diced

4 tablespoons butter, split

24 oz beer (dark beer)

2 cups beef stock

16 oz mustard

6 large carrots, peeled and cut into half-moon slices

1 lb. Portobello mushrooms, sliced

2 tbl. smoked paprika

1 tbl. cumin

1 tsp. cayenne pepper

Cilantro, for garnish

Oil

salt and pepper to taste

Preparation:

1. Place cubed beef in a bowl and cover with olive oil. Season generously with salt and pepper. In a stock pot, add half the butter. Once melted add the onions, cook 5 minutes and then add the garlic. Saute for approx 10 minutes until translucent but not browned. Add 12 oz beer.

2. Heat oil in a cast iron pan. Once hot, place 1/2 of the beef into and sear on all sides. Transfer to the stock pot and repeat with remaining beef. De-glaze pan with remaining 12oz of beer and add to stock pot.

3. Combine seasonings, beef stock, and mustard in the stock pot and stir. Bring to a boil and reduce heat. Simmer for approximately an hour to an hour. Add carrots and cook for an additional 30 minutes.

4. When carrots are added, melt the remaining butter in a saute pan and add the mushrooms. Saute until browned. Stir into the stew and simmer for 5 minutes.

5. Garnish with cilantro and serve!

Ingredients

• 2 lbs. Brussels Sprouts (From local Farmer’s Market)

• 1/4 lb. Beef Bacon (From McCann’s Local Meats)

• 1/4 lb. Slab Bacon (From Bostrom Farms)

• 1 cup Flamin’ Jalapeno Mustard

• 2 Tablespoons Single Varietal Olive Oil (From F.Oliver’s)

• 1 Teaspoon Granulated Onion

• 1 Teaspoon Granulated Garlic

• Salt and Pepper as Needed

Preparation

1. Preheat oven to 375 degrees

2. Clean Brussels sprouts and chop bacon

3. In a bowl; combine mustard, oil, and seasonings. Add Brussels sprouts and toss.

4. Place glazed Brussels sprouts on a sheet pan and bake for 15-20 min, or until golden brown.

5. While baking, cook bacon until nice and crispy.

6. Combine cooked Brussels sprouts with bacon, and serve.

7. Enjoy!