Roasted Garlic Mustard

Grilled Avocado

Serves 4

Ingredients

• 2 each ripe avocados, split and seed removed
• 2 t Garlic mustard

Directions

1. Criss-cross score about ¼ inch deep onto the flesh of each half then brush each half with the garlic mustard.
2. On a medium heat gas grill, with cleaned, oiled grates, place each avocado face down toward the flame and grill about 1 minute.
3. Remove carefully and place face side up on a plate to accompany a main course item.

Sausage Trio with Garlic Mustard

Serves 6

Ingredients

• 6 Bratwurst
• 6 Weiss wurst
• 6 Frankfurters
• 8 oz onions, tiny whole, frz.
• 12 Potatoes, baby red bliss
• 1 lb carrots, tiny, whole
• 1 T each parsley, thyme, marjoram, chopped
• Salt, to taste

Directions

1. Wash the potatoes cut in half, and place in a pot of cold water salted water with the carrots.
2. Bring to a boil, simmer 5 minutes or until half cooked, then add the onions, and finish cooking.  Drain, season and add a little butter.  Arrange on a large cooking platter.
3. In a separate pot, add the sausages and enough water to cover, bring to a very slow simmer to keep sausages plump.
4. When sausages are cooked, arrange over the vegetables and sprinkle with the herbs.
5. Fill 6 small dipping bowls with garlic mustard and divide the sausage and vegetables into 6 portions.

Spicy Classic Ruben

Ingredients

• Rye sandwich bread, fresh
• 3 oz corned beef, sliced
• 2 oz sauer kraut, rinsed, squeezed dry
• 2 pieces sliced swiss cheese
• Roasted Garlic Mustard, as needed

Directions

1. Generously spread each side of the bread with the mustard.
2. Add one slice of cheese to each slice, cover one side with the corned beef, then the sauer kraut.
3. Close the sandwich, and in a medium hot skillet with a little oil or butter, toast the sandwich until golden brown.
4. Remove from pan, slice and serve with a dill pickle wedge and chips.