Montana Girl Vinaigrette

Ingredients:

1 Tablespoon Montana Girl Mustard

1 Tablespoon red wine vinegar or Sherry Vinegar

1/2 Tablespoon fresh lemon juice

Salt

Ground pepper

1/2 cup Extra virgin olive oil

1 Garlic clove.

Directions:

In a small bowl combine the Montana Girl mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil. 

Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Roasted Potatoes

Ingredients:

4 tablespoons Montana girl mustard

2 tablespoons olive oil

Salt and pepper to taste.

2 pounds of small mini Yukon golds or red potatoes, cut in half

Directions:

In a large bowl whisk together Montana Girl Mustard, olive oil, salt and pepper. Add potatoes and coat all potatoes well. Spread in a single layer on a cookie sheet lined with parchment paper. Roast in a preheated 400-degree oven until golden brown and fork tender, around 30 minutes.

Serve immediately. Consume sensibly. But don’t feel bad if you eat more than you should.

http://ediblecleveland.com/archives/5835

 

Montana Girl Potato Salad

Ingredients:

4 medium potatoes peeled, cubed and boiled

1 cup celery chopped

1/4  cup onion chopped

2 Tablespoons dill or sweet pickle relish

1/2 cup sour cream

1/4 cup Montana Girl Mustard

2 Tablespoons milk

1/2 teaspoon celery seed

2 hard boiled eggs (optional)

Directions:

In a large bowl mix boiled potatoes, celery, and onion. In a separate bowl mix together relish, sour cream, milk, Montana girl mustard, and celery seed. Gently toss the sauce with the potato mixture. Slice the hard boiled eggs and use as garnish over top. Sprinkle with paprika. Serve right away or refrigerate until serving. Serves 4 to 5

Montana Girl Coleslaw

Ingredients:

1 (16 ounce) package coleslaw mix

1 can Mexican-style corn, drained

1 cup shredded cheddar cheese

2 fresh jalapeno peppers, seeded and chopped

1/2 cup fresh cilantro chopped

1/2 cup Montana Girl Mustard

1/2 cup ranch salad dressing (or sour cream)

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon garlic powder

1 lime, juiced

Directions:

In a large bowl, toss together the coleslaw mix, corn, cheddar cheese, jalapeno and cilantro. In a separate bowl, stir together the Montana Girl Mustard, ranch dressing, cumin, coriander, garlic powder, and lime juice. Pour over the coleslaw mixture and toss to coat. Serve right away or refrigerate until serving.

Salmon Fillet with Mustard Glaze

Serves: 4
 
Ingredients
 
1 Tablespoon olive oil
4 salmon fillets, ¾” thick
Coarsely ground black pepper
1 cup chicken broth
2 Tablespoons balsamic vinegar
1 Tablespoon Montana Girl Mustard
2 teaspoons firmly packed brown sugar
 
Directions:
  1. Heat oil in skillet. Add salmon with skin side up and cook until browned, about 5 minutes. Turn salmon and season with coarsely ground pepper.
  2. Add ½ cup of the broth. Heat to a boil. Cover and cook over low heat about 3 minutes or until done. Remove salmon and keep warm.
  3. Add remaining broth, vinegar, mustard and sugar. Heat to a boil. Cook over medium heat 10 minutes or until sauce is slightly thickened and reduced to ¼ cup. Serve over salmon.

Stuffed French Loaf

Ingredients:

1 loaf (1 pound) French Bread

1/2 Pound Ground Turkey or Beef

1/2 Pound Bulk Pork Sausage

1 Medium Onion, Chopped

1 Cup (4 Ounces) Shredded Part-Skim Mozzarella Cheese

1 Egg, Beaten

1/4 Cup Chopped Fresh Parsley

1 Tablespoon Montana Girl Mustard

1/4 Teaspoon Pepper

1/4 Teaspoon Salt

1/8 Teaspoon Fennel Seed

2 Tablespoons Butter

1 Garlic Clove, Minced

Directions

  1. Cut a thin slice off the top of the bread. Hollow out bottom half, leaving a 1/4-in. shell. In a food processor or blender, process bread crumbs until coarse; set aside 1 cup. (Discard remaining crumbs or save for another use.)
  2. In a skillet, brown beef, sausage and onion; drain. Stir in reserved crumbs, cheese, egg, parsley, mustard, pepper, salt and fennel; mix well. Spoon into bread shell; replace bred top. Place on a large sheet of heavy-duty foil.
  3. In a small saucepan, melt butter; add garlic and cook for 1 minute. Brush over tops and sides of loaf. Seal the foil.
  4. Bake at 400° for 20 minutes or until cheese is melted. Yield: 6-8 servings.