345 mustard green recipes

A refreshing vegan brown rice salad tossed with fruit cocktail, tomato, celery, and green onions in a tangy tarragon-Dijon vinaigrette. Light, nutty, and naturally sweet.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Old-fashioned mixed mustard pickles with cauliflower, green tomatoes, cucumbers, pearl onions, and bell peppers in a tangy mustard-turmeric-vinegar sauce. Canned in pints.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

Rotini pasta tossed with canned tuna, crisp cucumber, tomato, celery, and green pepper in a creamy Italian-dill dressing. This no-cook tuna pasta salad is the ultimate potluck crowd-pleaser and ready in 15 minutes.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.

Baby Asian greens salad with warm goat cheese croutons on toasted baguette and a sherry-vinegar vinaigrette with thyme and grainy mustard. A bistro salad ready in 30 minutes.

Homemade hot barbecue sauce with tomato juice, brown sugar, chili powder, and cider vinegar. Aromatics steep in the sauce then get removed for a clean finish.

Crunchy cabbage salad with carrots and green onions in a tangy sour cream dill dressing. A crisp, no-cook coleslaw with white wine vinegar and mustard.

A delicious rice dish made with green and red lentils, cashew nuts and seedless raisins.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Lighter potato salad dressed with nonfat yogurt and mustard instead of mayo. Loaded with broccoli, corn, peas, and dill for a colorful, veggie-packed side dish.

I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.

Orzo salad with sun-dried tomatoes, red bell pepper, olives, and scallions in a mustard red wine vinaigrette. A light, Mediterranean-style cold pasta salad for potlucks and picnics.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.