Summer Recipes

  • By:  Administrator

There’s nothing like a good home-cooked meal just in time for summer. Cook up a few of these tasty dishes for your next friendly gathering that your guests will love. Save room for dessert!

Maple Mustard Carrotsweb

Maple Mustard Carrots

1 lb. peeled carrots, sliced diagonally into 1/4 inch thick slices

2 tbsp. pure maple syrup

1 tbsp. Colman’s Prepared Mustard

1 tbsp. unsalted butter

1 tbsp. chopped fresh tarragon or parsley, optional

1/4 cup water

Pinch salt

• In large saucepan, combine the water, carrots, maple syrup and salt. Cover and cook over high heat for 5 minutes. 

• Uncover and cook over high heat, stirring often, for 3 minutes or until tender and only a small amount of liquid remains in the pan.

• Stir in the Colman’s Prepared Mustard and butter. Stir until well coated and carrots are tender. Garnish with herbs before serving.


Green Chile Mac and Cheeseweb

Green Chili Mac & Cheese

2 cups macaroni

2 cups whole milk

1 1/2 cups shredded Colby or Colby jack cheese

1 cup shredded extra sharp cheddar cheese

1 1/2 tsp. Colman’s Dry Mustard Powder

4 oz canned diced roasted green chilies, hot or mild

1/4  cup unsalted butter

1/4  cup flour

1 tsp. salt, divided

• Preheat oven to 350°F degrees.

• Bring a large pot of water to a boil and add 1/2 teaspoon salt. Cook the macaroni for about 2 minutes less than the cooking time according to the pasta box instructions. Drain the pasta. Rinse with cold water and drain thoroughly.

• In a saucepan melt the butter over medium heat. Whisk in the flour until smooth but still pale. Cook, stirring often, for about a minute. Whisk in the Colman’s Dry Mustard; then add the milk to the flour mixture, a little at a time, whisking constantly to prevent lumps. Stir until the sauce bubbles and thickens.

• Combine the drained macaroni with the sauce, green chilies, the remaining 1/2 teaspoon salt, and all but 1/2 cup of cheese.

• Pour into a buttered baking dish or casserole, top with remaining cheese, and bake for 20 minutes or until bubbly and brown in spots. Let cool 10 minutes before serving.



Coconut-Almond Shrimp with Marmalade-Mustard Sauce

Dipping Sauce:

1 cup orange marmalade 

3 tbsp. seasoned rice vinegar

2 tbsp. Colman’s Original Prepared Mustard

2 tsp. grated peeled fresh ginger

1 tsp. curry powder

Coconut Shrimp:

1 (7-oz) bag sweetened flaked coconut

1 1/2  cups almond meal (or almond flour)

2 large eggs, lightly beaten

1 tbsp. Colman’s Original Prepared Mustard

1/2 teaspoon salt

1 lb. large shrimp, peeled, deveined, and butterflied, tails left on (30-35 count)

Vegetable oil for frying

Bamboo skewers

• To make the dipping sauce, whisk together the marmalade, vinegar, mustard, ginger, and curry powder in a small bowl; set aside.  

• To make the shrimp, pulse the coconut in a food processor until coarsely chopped. Transfer to a pie plate with the almond meal. Whisk together the eggs, Colman’s Original Prepared Mustard, and salt in a medium bowl. Add the shrimp to the egg mixture, tossing to coat. Lift the shrimp, a few pieces at a time, from the egg mixture, letting the excess dip off the shrimp, then coat in the coconut mixture, pressing to adhere.

• Heat 3 inches of oil in a heavy 4-quart saucepan over medium heat until the temperature reaches 375°F on a deep-fat thermometer (or heat oil in a deep-fat fryer set at 370°F.).

• Working in batches, drop the shrimp into the oil. Cook, turning occasionally, until the shrimp are golden brown, 2-3 minutes per batch. Thread onto bamboo skewers. Transfer to a platter. Serve with the dipping sauce.

Tangy Mustard Crusted Steak Friesweb

Tangy Mustard Crusted Steak Fries

4 medium Yukon Gold potatoes (1 1/2 lbs.)

6 shallots, peeled and left whole

3 tbsp. olive oil

2 tbsp. Colman’s Original Prepared Mustard

1 tsp. whole cumin seeds

1 tsp. salt

• Preheat the oven to 425°F. Halve the potatoes and cut each half lengthwise into 4 wedges. Spray a roasting pan with nonstick spray.

• Toss together the potatoes, shallots, oil, Colman’s Original Prepared Mustard, cumin, and salt in a large bowl. Spread the potato mixture in a single layer in the roasting pan, placing potatoes cut side down. Roast until the bottoms of the potatoes are crisp and golden, 15-20 minutes. Turn the potatoes with a metal spatula and roast until tender and crisp on the other side, 10-15 minutes longer.


Baby Back Ribs 1web
Baby Back Ribs

3-4 lbs. baby back ribs

Dry rub:

1 tbsp. kosher salt

1 tbsp. ground chili

1 tbsp. paprika (sweet, hot or smoked)

1/2 tsp. freshly ground black pepper

2 tsp. Colman’s Dry Mustard Powder

1 tbsp. brown sugar

1 tsp. ground cumin

1 tsp. onion powder

Barbecue sauce:

3/4 cup ketchup

2 tbsp. brown sugar

1 tbsp. apple cider vinegar

2 tsp. Worcestershire sauce

1 tsp. Colman’s prepared mustard

• Pre-heat oven to 250 degrees. Pat the ribs dry with paper towels. Then using a knife, remove the thin membrane attached to the underside of the ribs. Cut the rack (or racks) of ribs into two pieces of roughly the same size. Combine all the seasonings to make the dry rub and season all sides of the ribs with it.

• Place the ribs on a sheet of tin foil. Then fold and wrap the foil to create a sealed packet. Place on a baking sheet on the center rack in the oven. Bake for approximately 2 1/2-3 hours or until fork tender.

• Meanwhile in a mixing bowl whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and Colman’s Prepared Mustard to make the sauce.

• Raise the oven temperature to 375 degrees, remove the ribs from oven, and drain any grease from packet. Place the ribs on a foil-lined rimmed baking sheet meaty side up, slather with the sauce, and return to the oven and bake uncovered for an additional 30 minutes or until sticky and glazed.

Spiced Brandy Apple Handpiesweb

Spiced Brandy Apple Pies

2 Granny Smith apples, peeled and diced

1 1/4 cups all-purpose flour

1 stick (1/2 cup) chilled unsalted butter, cut into 1/2 inch pieces

1/4 cup ice water

1/4 cup plus 4 tsp. granulated sugar

1-2 tbsp. apple brandy

1 1/2 tsp. Colman’s Dry Mustard Powder

3/4 tsp. kosher salt

1/2 tsp. ground cinnamon

• To make the crust, put the flour and 1/2 teaspoon of salt in a food processor and pulse until blended. Add the butter and pulse until the mixture resembles coarse crumbs. Slowly pour the water through the feed tube, pulsing just until a dough forms. Divide the dough into 4 equal pieces. Shape each piece into a disk. Wrap each disk in plastic wrap and refrigerate until chilled, about 20 minutes. 

• Preheat the oven to 375°F. Line a large baking sheet with parchment paper. 

• Combine the apples, 1/4 cup sugar, brandy, Colman’s Dry Mustard Powder, cinnamon, and the remaining 1/4 teaspoon salt in a large bowl. On lightly floured surface, roll out each disk of dough into a 6-inch round. Place the rounds, 1-inch apart, on the baking sheet. Spoon one-fourth of the filling on half of each round, leaving 1/2-inch border. Fold dough over filling to make half-moon shape. Crimp edges of dough to seal. Brush tops of each pie with 1 tablespoon of water; sprinkle each evenly with the remaining 1 teaspoon of sugar. Cut three 1/2-inch slits in the top of each pie to allow steam to escape.

• Bake until the filling is hot and the crust is golden, about 25 minutes. Serve warm or at room temperature.

Mustard Gingerbread Cakeweb

Mustard Gingerbread

1 stick (1/2 cup) unsalted butter, room temperature

2/3 cup unsulphured molasses

2/3 cup packed brown sugar

2 large eggs

2 1/4 cups all-purpose flour

2/3 cup hot coffee

1 1/2 tsp. Colman’s Dry Mustard Powder

1 tsp. baking soda

2 tsp. ground cinnamon

2 tsp. ground ginger

1/4 tsp. ground cloves

1/4  tsp. salt

• Preheat oven to 350°F degrees. Grease a 9-inch square baking pan.

• Using an electric mixer, beat together the butter and brown sugar until light and creamy. Beat in the molasses and eggs until well combined.

• Reduce speed to low and sift in the flour, baking soda, spices, Colman’s Dry Mustard Powder, and salt. Mix until smooth, then add hot coffee, and stir until combined. Pour the batter into the prepared pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 30 to 40 minutes.

• Cool on a rack. Cut into 9 squares. Top with whipped cream or vanilla ice cream or dust with powdered sugar.

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