DAY Recipe

INGREDIENTS

2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 (1.5-2lb) beef tenderloin
1 1/2 tablespoons white peppercorns
1 1/2 tablespoons black peppercorns
3 tablespoons mustard seeds
Dijon mustard cream sauce
1 (14 1/2ounce)can beef broth
1 cup whipping cream
2 tablespoons butter , soften
1 1/2-2 tablespoons Dijon mustard
1 1/2 tablespoons balsamic vinegar
coarsely crushed black peppercorns (to garnish)
mustard seeds (to garnish)

DIRECTIONS

Combine oil and vinegar in a cup, rub onto beef.Season generously with salt.Let stand 15 minutes.
Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand [...]

INGREDIENTS

1/4 cup Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon dried dill
1 cup olive oil

DIRECTIONS

In a small bowl, mix mustard, vinegar, sugar, and dill.

Slowly add oil, a tablespoon at a time, stirring constantly.

The sauce is best if refrigerated at least 2 hours to let flavors work together.

INGREDIENTS

8 ounces shaped pasta (I like Bionature Gluten Free, semolina has lots of gluten)
4 links Italian sausage (Boulder Sausage brand is GF, “flavorings” in meat products may contain gluten)
2/3 cup frozen chopped onions
3 1/3 cups frozen peas
1/2 cup apricot jam
1/2 cup Dijon mustard (I use O Organics from Safeway, modified food starch may contain gluten)

DIRECTIONS

Cook pasta according to package directions, or until done.Drain.

Meanwhile, cut sausage into 1/4 inch slices.Place in large microwaveable [...]

INGREDIENTS

2 (2-2 1/2lb) lamb rib roasts (8-rib each)
1 teaspoon salt
2-4 teaspoons fresh ground black pepper (yes lots of ground black pepper!)
3-4 tablespoons olive oil
4 tablespoons Dijon mustard , divided (can use a little less)
2 cups focaccia herbed breadcrumbs, divided (use about 1 cup per rack)

DIRECTIONS

Allow the roasts to sit out at room temperature for about 1 hour before starting.
Sprinkle both racks with salt and pepper.
Heat olive oil in a large skillet over medium-high [...]

INGREDIENTS

1/4 cup extra-virgin olive oil , plus
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon caraway seeds , toasted lightly and crushed
3/4 teaspoon kosher salt
fresh ground black pepper
2 lbs Brussels sprouts , ends trimmed, cut through core into quarters
1 tablespoon unsalted butter
1 cup breadcrumbs, coarse and fresh
1/2 cup walnuts , chopped

DIRECTIONS

Position racks in the top and bottom thirds of the oven and heat oven to 400 degrees. Line two rimmed baking sheets with parchment.
In a large [...]