I’m back, I’m back!
And I’m here to share the second half of my mustard obsession with you. Raise your hand if you’re just like me and would gladly faceplant into a mustard-filled recipe.
As promised, today I’m sharing four of my favorite dishes using French’s Classic Yellow Mustard that can elevate your picnic game! Here, we have a few modern twists on some of the classics and what I really want to show you is how you can whisk some of this wonderful mustard flavor into any dressing or sauce or marinade to up your summer menu game!
MY OTHER RECIPESThe best thing about these is that they are all simple. Some can be made ahead of time, but regardless they are all perfect for a relaxed evening when entertaining friends. You don’t even have to depend on an exact recipe for any of these. Whisk a spoonful of this delicious mustard into a dip or drizzle will work almost anywhere! Nothing fussy, just really, really good food.
Let’s get to it!
First up, my personal favorite. Grilled or roasted baby potatoes drizzled with chimichurri. I ADORE chimichurri – I mean, that’s probably and understatement. And this time, I took my favorite recipe (and all those fresh herbs), added a drop of mustard and combined it all for the most delicious, tangy, slightly briny, bright and herby chimichurri drizzle.
This stuff is herb GOLD. You can use it like I do here on the potatoes, but also on steak, chicken, salads, roasted vegetables – I mean, the list goes on! Super fantastic, I tell you.
Salad is another option, but it’s not in an actual dressing like you’d expect!
It’s no secret how much we love kale salad here. A few years ago when I first learned to make massaged kale salads, our dinner game changed. I think we ate a version of kale salad for dinner once a week for over a year. Because the thing is, when you massage the kale, it not only takes on a perfectly chewy texture, it also releases some of the bitterness of the greens.
Here, I added a drop of French’s to my usual olive oil and massaged it into the greens.
Topped with cherry tomatoes, salt and pepper, this is an AMAZING starter salad summer. It has so much more flavor than you’d anticipate!
Next up, I used a drop of French’s Classic Yellow to make a tangy greek yogurt dill dip for a summer crudité platter! This is my go-to easy appetizer if people drop in and I have some veggies on hand. Plain greek yogurt, a spoonful of mustard, salt and pepper, a touch of mayo and a huuuuge handful of fresh dill.
I live for dill.
Dill in the summer is life. Dill every time of year is life! It’s the pickle-lover in me, I swear.
Not only does this make for a delish dip, you can use it on salads too. Toss all of those dip seasoning packets for this bowl. You’ll want to eat it with a spoon!
The final dish that I’m adoring here? Grilled cabbage wedges with a chili mustard sauce.
Oh. My. Word.
A few years ago, I never would have even entertained the idea of grilled cabbage. I’ve completely fallen in love with it (to be honest, it all started with tacos…) and now? It’s a staple on the grill. It gets smoky and charred and if you’re into the crunchy texture like I am, you’ll flip.
But what really takes it over the top is this chili mustard dressing. Ooooooh it is GOOD. It’s spicy and tangy with a hint of sweetness. It’s everything you want in a bowl even if you didn’t realize it!
I absolutely love the way that you can swirl French’s right into these dressings and dips and sauces to make each dish more delicious. It’s super easy and just gives it that extra oomph!
And who doesn’t want recipes with extra oomph?!
Four Easy Summer Entertaining Recipes
Ingredients:
chimichurri
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1 tablespoon French’s Classic Yellow Mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
kale salad dressing
- 2 tablespoons olive oil
- 1 teaspoon French’s Classic Yellow Mustard
yogurt dill dip
- 3/4 cup plain greek yogurt (I like full-fat or 2%)
- 1/4 cup mayonnaise
- 1/3 cup chopped fresh dill
- 1 tablespoon French’s Classic Yellow Mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
mustard chili drizzle
- 1/4 cup mayonnaise
- 3 tablespoons honey
- 1 tablespoon ancho chili powder
- 1 tablespoon French’s Classic Yellow Mustard
- 2 teaspoons olive oil
Directions:
chimichurri
Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so!
kale salad massage dressing
Whisk together the olive oil and mustard until combined. Drizzle it over a torn leaves of green curly kale (I use about 8 cups) and massage the dressing into the kale for a few minutes. Let the kale sit for another 5 minutes before adding your favorite salad ingredients!
yogurt dill dip
Whisk all ingredients together until combined. Serve with veggies for dipping!
mustard chili drizzle
Whisk all ingredients together until combined. Drizzle on grilled or roasted veggies!
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Whyyyy does mustard make everything better?!
