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!