September 22 is the first day of fall, which means we’re not only into harvest time, but also thinking about changing our menus. Perhaps soups, roasted vegetables, and casseroles are starting to pique your interest or maybe you’re thinking about baking now that the temperature is starting to drop. Whatever you choose, mustard can liven up your recipes and bring the heat or sweet when you crave it.
Bake or BBQ our pizza with mustard! Pizza is versatile, so make your own one-of-a-kind creation with these easy steps. #SpreadTheMustard!
Get the full Sausage Cheeseburger Pizza with Mustard recipe here.
Canada has a lot to be proud of when it comes to our booming agriculture industry and Saskatchewan plays a large part in that. We’ve rounded up a Canadian inspired menu featuring many of our Saskatchewan favourites. With all the options available locally, the recipes and combinations are almost endless.
Saskatoon Club chef Anthony McCarthy appears on Global News Morning Saskatoon and demonstrates the many different uses of mustard when preparing meals: fish charcuterie board, mustard aioli, mustard crackers and pickled vegetables.
Did you know that August is sandwich month? Registered dietitian Michelle Jaelin was on CHCH Morning Live with a few tasty ways to celebrate.
Watch the video below, where Michelle offers a mustard veggie dip, and tips on including vegetables in sandwiches.
#SpreadTheMustard with a full month of food related events all involving Mustard!
Sask Mustard is hosting a Celebration of All Things Mustard in the Market Kitchen at the Saskatoon Farmers’ Market on Saturday, August 5 from 10 AM to 1 PM. In honour of National Mustard Day and to celebrate Food Day Canada, Sask Mustard is launching its new recipe collection #MyMustard with a tasting and free copies of their new cookbook.
Tickets go on sale today for the YXEATS food festival which features the wide range of restaurants in Saskatoon’s trendy Riversdale district. Sask Mustard is a proud sponsor of this festival, which is in its third year and runs from September 6 – 10, 2017. Featuring set-price menus, YXEATS is a fun, fresh way to experience the flavours of one of Saskatoon’s most historic neighbourhoods.
Registered dietitian Zannet Reza was on CHCH in Hamilton, the dry mustard milling capital of the world, with more on this versatile spice.
Watch the video below, where Zannat shows how you can use mustard seeds in making a savoury sauce to top your salmon, as a marinade for steak, in an Indian inspired slaw, and even in an oatmeal raisin cookie (!)
Celebrate Mustard with French’s corporate chef Graham Hayes, as he demonstrates how to make chicken breasts with smoky aioli.
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