Shrimp with Zucchini Spaghetti

3 med. zucchini (spiral cut  into spaghetti noodles)

12-15 large shrimp (peeled and deveined)

4 Tbsp. olive oil

2 garlic cloves (minced)

4 Tbsp lemon mustard

1/2 c sun dried tomatoes (chopped)

1 med. orange pepper (Chopped)

salt and pepper to taste


In a ziplock bag put in the shrimp, 2 tbsp. olive oil, lemon mustard, salt and pepper. Coat the shrimp well. In a large skillet, heat remaining 2 tbsp. olive oil and cook shrimp for about a minute until they are no longer translucent. Take out and set aside. In the same large skillet, add the zucchini (salt and pepper to taste) and cook for approx. 2 minutes. Add the chopped orange pepper and sundried tomatoes. Cook for another 2 minutes or so. Add the shrimp back into the skillet. Cook until shrimp are hot again. Ready to plate


Salmon Fillets with Raspberry Mustard

2 8 oz salmon fillets (with skin)

4 Tbsp raspberry mustard

2 Tbsp balsamic glaze (or vinegar)

1/4 tsp. dried dill (optional)

salt and pepper to taste


Preheat oven to 350 degrees

Combine the raspberry mustard, balsamic glaze and dill. use whisk to mix well.  Pour half of mixture over salmon and marinade for about an hour. (ok, if no time to marinade) Reserve remaining mixture to put over cooked salmon.  Place on a baking sheet, spring with salt and pepper, and cook in oven (skin side down) for approximately 10 minutes or until it flakes apart. When you plate, use remaining sauce to pour over the salmon.


Burger with Garlic Mustard

1 lb ground beef

1/2 cup finely chopped onion

2 Tbs garlic mustard (and extra to put on top)

salt and pepper to taste

3 rolls


1 med tomato

1 med onion


(Makes 3 nice size burgers)


Mix beef, onion, garlic mustard, salt and pepper. Form into 3 patties and cook to your liking. Top burger off with additional mustard, lettuce, tomato, and onion.


Crab Cakes

1 lb lump crab meat

1 1/2 Tbsp panko breadcrumbs

1 tsp fresh parsley

1 egg

2 or 4 Tbsp original flavor mustard

a few dashes of hot sauce (optional)salt and pepper to taste

Preheat oven to 350 degrees

Place on a baking sl ingredients in a large bowl. Makes 4 large crab cakes or 5-6 smaller cakes. Place on a baking sheet sprayed with Pam and bake for 10-15 minutes until lightly browned. 



1 bunch asparagus

4 Tbsp lemon mustard

1 Tbsp olive oil

salt and pepper to taste

Preheat oven to 425 degrees


Wash off asparagus and trim the ends. In a large bowl combine the lemon mustard, olive oil, salt and pepper. Coat the asparagus with the mixture. Roast in oven for approximately 25 minutes. (make cook faster/slower depending on size.) Check after 20 minutes.