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Organic

WHOLE GRAIN

DIJON MUSTARD

Organic Whole Grain Dijon Mustard

Product image displaying a jar of Cook's Pantry Whole Grain Dijon Mustard

"Imported directly from Dijon, this mustard has only 4 ingredients, and is perfect for sandwiches, dressings, and sauces."

Product of France

Organic
Gluten-Free
Non-GMO
Vegan

Cook's Pantry distinctively tangy Whole Grain Dijon Mustard is prepared, packaged, and imported from the Dijon region of France long renowned for its superior mustard.

The origin of the word "mustard" comes from two Latin words, mustum ardens, which means "burning must" because in ancient times mustard was prepared with unfermented grape juice. This word then gave rise to the word "mustard" in English. Mustard plants are close relatives to broccoli, cauliflower, turnips, and cabbage. All parts of the mustard plant are edible: The leaves of the plant, known as mustard greens, are delicious in salads when they are young and tender.


Nutrition Facts. Serving Size: 1 tea spoon (5 grams). Serving Per Container: forty. Calories: 10. Amount Per Serving. Total Fat: 1 gram: 2% daily value. Sodium: one hundred milligrams: 4% daily value. Total Carbohydrate: 0 grams: 0% daily value. Protein: 0 grams. Percent Daily Values are based on a two thousand calorie diet.

Prep time: 10 mins |Cook time: 25 mins |Total time: 35 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Lemon Mustard Brussel Sprouts

Prep time: 10 mins |Cook time: 25 mins |Total time: 35 mins |Serves: 4 |

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Lemon Mustard Brussel Sprouts

INGREDIENTS

  • 1 ½ pounds brussel sprouts - cleaned and halved
  • 2 tablespoons olive oil
  • 1-2 teaspoons balsamic vinegar
  • Salt and pepper

Lemon Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon Cook's Pantry whole grain mustard
  • 1 teaspoon Cook's Pantry dijon mustard
  • ½ teaspoons honey
  • 1 garlic - crushed
  • 1 tablespoon chopped parsley

DIRECTIONS

  1. Heat oven to 400 degrees.
  2. Clean and halve brussel sprouts.
  3. Toss with olive oil, balsamic vinegar, salt and pepper and place on parchment lined baking sheet and bake for 15-20 minutes until golden and caramelized.
  4. In small bowl combine lemon juice, zest, whole grain mustard, dijon, honey, garlic, salt and pepper and whisk together.
  5. In serving bowl toss together brussel sprouts and dressing. Taste and adjust as needed with more salt, pepper or lemon juice.

Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Serves: 4-6 Print |

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Roasted Potato Salad

Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Serves: 4-6

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Roasted Potato Salad

INGREDIENTS

  • 2 pounds small - new or fingerling potatoes (1 inch or smaller) halved if needed
  • 1 pound green beans - ends trimmed and blanched
  • 1 cup roasted red peppers - thinly sliced
  • 1 cup - pitted kalamata olives - halved
  • 1 cup chives - chopped

Whole Grain Mustard Dressing

  • 1 tablespoon Cook's Pantry whole grain mustard
  • 1 tablespoon shallot - minced
  • 1 garlic clove - minced
  • 2 tablespoons - champagne or red wine vinegar
  • ½ teaspoon honey or maple syrup
  • 1 cup olive oil
  • Salt and pepper


DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. On a parchment lined sheet pan - roast potatoes with olive oil, salt and pepper until browned on edges about 20-30 minutes. Meanwhile blanch green beans and cut in half if long.
  3. When potatoes are finished cooking - let cool on pan for 5-10 minutes.
  4. In large bowl gently mix potatoes, green beans, roasted red peppers and olives.
  5. In small bowl combine mustard, honey, shallot, garlic, salt and pepper. Slowly whisk in olive oil until smooth. Taste and adjust if necessary.
  6. Slowly add mustard dressing and mix. Sprinkle with chives and taste, adjust salt if necessary.

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