I so enjoy chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio. Today we talked about mustard! Yes, there’s a passage about mustard in the Bible.

MUSTARD

We’re all familiar with:  “The Kingdom of heaven is like a mustard seed….Matthew 13:31“…

Yes, the Romans  made the first “mustard” by grinding the seeds into a paste and  the Greeks used in both medicinally and for food.   Mustard greens are members of the cabbage/cruciferous (which means cross!) family. As a member of that family, if you grow mustard greens, take a look a the flower – looks like a cross with 4 petals.

Among other nutrients, the greens contain vitamin A for our eyes.  Both the greens and seeds are considered anti-cancer foods.

Are mustard seeds all the same?

No, there are black, white and brown seeds. The white seeds are actually yellow and that’s what our American the common ball park  mustard is made of.  The brown seeds have a dark yellow color and the gourmet mustard, known as Dijon (has white wine in it) is made from this seed.  The black seeds are the most pungent of all. You can find mustard oil in Indian section of the gocery sometimes. It is very potent – hot and spicy.  

Now back in the day. mustard plasters – colds, joints, paste of flour and powdered mustard spread on a cloth and folded over like an envelope. Then that plaster would be put into another cloth for insulation, then put on the chest with heat applied for coughs, colds, joints, etc.

SPINACH SALAD WITH WARM BACON DRESSING

Recipe doubles easily. Now go to taste on just about everything especially the dressing. More, or less, of any one ingredient is OK.

Ingredients –

Salad

6 oz or so baby spinach or regular spinach, torn coarsely – 6 generous cups

1/2 pound or so of bacon, fried, drained and cut into small pieces. Reserve 1/4 cup drippings/fat for dressing. 

4 hard boiled eggs, cut into wedges (optional)

8 oz or so mushrooms, sliced (optional) 

Dressing

1/4 cup bacon drippings 

1/3 cup or so very thinly sliced or diced red onion

1/4 cup cider vinegar

2 tablespoons sugar OR 1-1/2 tablespoons honey

1 teaspoon Dijon mustard 

Salt and pepper to taste

Instructions

Salad

Divide spinach among 4 plates or shallow bowls

Sprinkle with bacon. 

Add a hard boiled egg to each

Top with mushrooms.

Set salad aside. Can be done ahead and refrigerated. Bring to room temperature before serving. This allows warm dressing to penetrate.

Dressing

Whisk together vinegar, sugar, mustard and salt and pepper. Set aside while cooking bacon.

Out reserved 1/4 cup drippings back in skillet.

Over low heat, let the drippings get hot, then add onions and cook just for a couple of minutes. They will get a bit soft but don’t let them get brown. 

Whisk together drippings and onions with the vinegar mixture. This is your warm dressing.
Taste for seasonings. Extra dressing can be refrigerated, but warm up before using.