Mustard Girl Salmon Appetizer

Ingredients:

1 package of Norwegian Salmon lox (4oz)
16 ¾” dill sprigs ( for garnish)
3 Tablespoons Crème Fraiche
¼ cup Sweet N Spicey Honey
16 Provencale Minis (Fine Wafer Crispbread)

Directions:

1. Cut Salmon into 16 rectangle pieces, about 2” long and 1” wide
2. Spread ½ teaspoon of Mustard Girl Sweet n Spicey Mustard upon each wafer
3. Place salmon on top of mustard wafer
4. Place tiny dallop of Crème Fraiche on top of Salmon
5. Place small dill sprig on top of Crème Fraiche for Garnish
6. Enjoy!  Serves 8

Mustard Girl Stoneground Quinoa

Ingredients:

1 ¾ cups water
1 cup Quinoa
1 Tablespoon olive oil
½ onion diced
1 Tsp fresh ginger root
½ green chile
1 Tsp Coriander
1 Tablespoon Brown Sugar
¼ Tsp cinnamon
¼ cup Mustard Girl Stoneground Mustard
½ cup golden raisins
½ cup slivered carrots (1 ½” long  1/8” wide)

Directions:

1. Rinse Quinoa with cold water set aside.
2. Place olive oil and diced onions in heavy saucepan sauté onions high heat 5 minutes
3. Add ginger, chili and Quinoa to pan
4. Stir in cinnamon, coriander and Mustard Girl Stoneground Mustard
5. Add water bring to boil, then simmer for 15 minutes
6. Add raisins last five minutes and fluff with fork when done
7. Garnish top with slivered carrots as decoration
8. Enjoy!  Serves 4-6

Mustard Girl American Dijon Tenderloin

Ingredients:

2 (1 pound) pork tenderloins
Cooking spray
½ cup Mustard Girl American Dijon mustard
¼ cup honey
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh thyme
1 Tsp pepper
Thyme sprigs (optional)

Directions:

1. Combine Mustard Girl American Dijon Mustard, rosemary, thyme, honey and pepper. Pour mixture over tenderloins and marinate them in refrigerator 6-12 hours-flipping tenderloin every couple hours so evenly marinated.
2. Preheat oven to 350º.
3. Take Tenderloins out, place on a broiler pan coated with cooking spray.
4. Bake at 350º for 50 minutes or until thermometer registers 160º (so it is still slightly pink), basting frequently with rest of mustard mixture. Garnish with thyme sprigs, if desired.
5. Enjoy!  Serves 4-6

Mustard Girl Sweet N Fancy Yellow Potato Salad

Ingredients:

2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed
2 ribs celery, finely chopped
1/2 cup small to medium yellow skinned onion, finely chopped
3 Tablespoons chopped pimento, drained
2 Tablespoons sweet pickle relish
2 Tablespoons sweet pickle juice
1/3 cup light mayo
1/3 cup Mustard Girl Sweet N Fancy Yellow Mustard
Salt and Pepper
2 Tablespoons chopped parsley, optional
1 Tsp paprika
6 hard boiled eggs

Directions:

1. Boil potatoes in salted water 10 to12 minutes, or until tender.
2. Drain the potatoes and spread out on to a cookie sheet to cool quickly, about 10 minutes.
3. In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
4. Combine cooled potatoes with other ingredients.  Stir in pickle juice and season with salt and pepper.
5. Peel hardboiled eggs, place each egg in egg slicer. 
6. Decorate egg slices in a circle on top of potato salad in the bowl then sprinkle with parsley and paprika on top.
7. Enjoy!  Serves 8-10