160 mustard green recipes

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Crunchy pickled green beans canned with fresh dill, garlic, mustard seed, and a touch of cayenne. This classic dilly bean recipe yields 7 pints of tangy, snackable preserved beans.

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

Delicious and everyone who tried it absolutely loved the flavor and the texture of this salad. A winning dish.

Homemade giardiniera with carrots, cauliflower, celery, peppers, and onions brined overnight and pickled in a spiced vinegar with mustard seed, celery seed, and chili peppers.

Hearty Italian bean soup with dried navy beans, tomato sauce, basil, oregano, and whole wheat macaroni. A filling, budget-friendly one-pot meal that's naturally vegan.

Freezer slaw is a make-ahead cabbage slaw that freezes without going soggy. Salt-cured cabbage, carrots, and peppers in a sweet-tart vinegar dressing. Lasts months in the freezer.

Dressed-up pork and beans with green chile sauce, molasses, and dill relish. This old-school stovetop side comes together fast with pantry staples and packs a sweet-tangy-spicy punch.

Tried this green split peas, easy to make, whole family love it!

A light and tasty potato salad. The cucumber and bell peppers add the crunchiness and refreshing taste, a great side dish at a hot summer day.

A basic lentil salad that can make any dinner seem a bit different.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

A scrumptious slow cooker dish made with succulent frankfurters, tomato soup and shredded cheddar cheese.

Vegan tofu filets pan-fried and simmered in an apricot Dijon sauce with orange juice, tamari, and garlic. The sauce reduces by half into a glossy, sweet-tangy glaze that clings to every slice.

Vegan Peking-style raviolis stuff egg roll wrappers with roasted eggplant, garlic, soy, ginger, and scallions. Boiled dumpling-ravioli hybrid for an unexpected vegetable starter.