764 mustard green recipes

South Indian green prawn curry with a fresh ginger-garlic-scallion paste, coconut cream, mustard seeds, and fennel. Plump prawns simmered until just tender. Serve over rice.

Four pounds of beef chuck braised low and slow in beer with sliced onions, green peppers, chunky mushrooms, ketchup, and mustard. Feeds a crowd of 12 with minimal effort.

Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.

Tender green beans bake under a blanket of crispy fried onions and cream of mushroom sauce, creating the classic comfort casserole that defines holiday tables.

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.

Pulikacchal: the tangy-sweet South Indian tamarind paste for puliyodharai rice. Mustard seeds, chilies, jaggery, and sesame cooked down into a shelf-stable rice mix.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Tangy barbecue sauce simmered with fresh tomatoes, green peppers, and red wine, spiked with mustard, capers, and cumin. A bold, piquant sauce for grilled meats that skips the bottled stuff.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

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

Try this new tasty rendition of Sloppy Joes' that will have everyone licking their lips and maybe even their bowl!

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.

Overnight breakfast casserole with eggs, bacon, cheddar, Swiss cheese, and bread cubes. Assemble the night before, bake in the morning for an effortless brunch.

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.

South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.

Hearty vegetarian chili with kidney beans, mushrooms, and carrots, deepened with cocoa powder, cinnamon, and mustard seeds. Thick, smoky, and satisfying without any meat.