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Sides for Mustard Season

Yellow blooms alight the vineyards of Napa Valley as mustard season sets in full swing. In addition to art galleries and exhibits brimming with spectacular new works, you may find wineries across the valley beginning to partake in the mustard-themed activities. Inspired by the crostinis and fresh bites frequenting tasting rooms, here’s a couple recipes for appetizers and sides that feature the seasonable ingredient.

Kohlrabi Apple Slaw with Mustard Vinaigrette

Slaw Ingredients

1 kohlrabi bulb, peeled and shredded (about 1 ½ cups)

1 apple, diced (about 1 cup)

2 green onions, sliced (about ¼ cup)

½ cup raisins

½ cup walnuts


Vinaigrette Ingredients

1 rounded tablespoon Dijon mustard

1½ tablespoons red wine vinegar or sherry vinegar

1 tablespoon fresh lemon juice

1 tablespoon honey


Black pepper

½ cup extra virgin olive oil

1 small garlic clove



In a large mixing bowl, toss slaw ingredients until thoroughly mixed. In a small mixing bowl (or mason jar for storage) combine mustard, vinegar, lemon juice, honey, salt and pepper. Whisk in oil until thoroughly emulsified. Peel the garlic and lightly crush, keeping the clove intact. Place in the dressing and allow to marinate for at least 30 minutes. After marination, remove and pour over slaw, mixing until thoroughly combined. Serve with any savory entree and enjoy.

Smashed Fingerlings with Jalapenos


3 pounds fingerling potatoes, halved crosswise if large

½ cup olive oil, divided

Kosher salt and freshly ground black pepper

¼ cup Sherry vinegar or red wine vinegar

1 tablespoon whole grain mustard

1 jalapeño, thinly sliced into rounds, seeds removed if desired

¼ cup (lightly packed) torn flat-leaf parsley leaves



Preheat the oven to 450°. Toss potatoes with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 30–35 minutes. Let cool slightly, then lightly flatten.


Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining ¼ cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.

Dijon Mustard Roasted Brussels Sprouts


1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

2 tablespoons Dijon mustard

2 cloves garlic, minced

1 tablespoon honey (optional, for a touch of sweetness)

Salt and black pepper to taste

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)



Preheat the oven to 400°F.


Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts and cut them in half lengthwise. If they are large, you may want to quarter them for more even roasting.


Make the Dijon Mustard Sauce: In a small bowl, whisk together the olive oil, Dijon mustard, minced garlic, honey (if using), salt, pepper, and thyme leaves until well combined.


Coat Brussels Sprouts: Place the halved Brussels sprouts in a large mixing bowl. Pour the Dijon mustard sauce over the Brussels sprouts and toss until they are evenly coated.


Roast Brussels Sprouts: Spread the Brussels sprouts out on a baking sheet lined with parchment paper or aluminum foil, cut side down. Make sure they are in a single layer, not overcrowding the pan. This helps them roast evenly.


Roast in the Oven: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and caramelized on the edges. Be sure to toss them halfway through cooking for even browning.


Serve: Once roasted, remove the Brussels sprouts from the oven and transfer them to a serving dish. You can garnish with additional fresh thyme leaves if desired. Serve hot and enjoy.