Garlic Mustard Roulade
Servings: 8 servings
Ingredients
- 1 pound garlic mustard greens
- 1/2 tsp Ground nutmeg
- 1/2 tsp Sea salt
- 1 tsp Smoked paprika
- 2 tsp Granulated garlic
- 1/2 tsp Ground black pepper
- 4 Egg yolks
- 4 Egg whites
- 2 c Shredded mozzarella cheese
Instructions
- Heat oven to 425 deg F. Prepare a sheet pan with parchment paper.
- In a large pot of boiling water, blanch the garlic mustard green for 1 minute. Shock the greens in ice water to stop the cooking process, and squeeze as much water from them as possible
- Add the cooked greens to a food processor. Add the nutmeg, salt, smoked paprika, granulated garlic, black pepper, and egg yolks. Pulse until the garlic mustard greens are finely chopped
- In a mixer, whip the egg whites until stiff peaks form. With a spatula, fold 1/3 of the egg whites into the greens mixture, mixing until no more whites are seen. Then gently fold in the remaining egg whites, until the mixture is uniform.
- Spread the garlic mustard and egg mixture evenly on the parchment paper covered sheet pan, leaving an inch of exposed paper around the entire edge. Bake until the egg is set, about 12-15 minutes.
- Loosen the roulade from the parchment paper. Sprinkle the top with whatever you are using as a filling, or just cheese.
- Starting with the wider side, roll the roulade up like a jelly roll, ending seam side down. Bake an additional 10 minutes to melt the cheese and warm the filling.
Garlic Mustard Deviled Eggs
Servings: 12 hard boiled eggs
Ingredients
- 12 Hard boiled eggs
- Garlic mustard leaves from the second year plant (washed and squeezed dry in your hand ending up with a big fist full)
- Mayo (I used light mayo made with olive oil)
- Salt
- Pepper
- Nutmeg
- Paprika (sweet)
Instructions
- Grind/finely chop gm leaves. I used a salsa maker and added mayo to aid the grinding.
- Mix egg yolks from halved eggs with above mixture and add more mayo to get a good soft consistency.
- Add some nutmeg and salt and pepper to taste.
- Fill eggs and sprinkle with paprika.
Garlic Mustard Salad
Ingredients
- 2 parts Milder mixed greens
- 1 part Garlic mustard
Dressing
- A few tsp Balsamic vinegar (or apple cider vinegar, rice wine vinegar)
- 1 tsp honey
- salt
- pepper
- 1/4 cup olive oil
Instructions
- Stir vinegar, honey, salt, and pepper to dissolve.
- Add olive oil.
- Blend or shake in bottle to combine.
- Pour dressing on your greens!
Garlic Mustard Pesto
Ingredients
- Garlic mustard leaves from the second year plant (washed and squeezed dry in your hand)
- Grated/ground parmesan
- Ground toasted Sunflower seeds
- Olive oil (not the light stuff, better something with a good strong flavor
- Salt (carefully, since the cheese is already salty!)
- Pepper
- Nutmeg
- Lemon juice
Instructions
- Grind/finely chop grated mustard leaves. I used a salsa maker and added olive oil to aid the grinding.
- Mix gm/oil, cheese and sunnies to taste and add nutmeg and pepper and maybe a little salt to taste and olive oil to get the right consistency.
- Finish with a good dash of good quality lemon juice. I found that the lemon juice really pulled the whole thing together.
Garlic Mustard Dip in a Bread Bowl
Ingredients
- 1/2 cup mayonnaise
- 1 cup sour cream
- 1 package dry leek or onion soup mix
- 1 4 ounce can water chestnuts, drained and chopped
- 6 cups garlic mustard (leaves only, cleaned)
- 1 loaf round sourdough bread
Instructions
- In half inch of water, cook greens till wilted, about 1 minutes. When cool enough to handle, squeeze excess water out. Chop coarsely and let cool more if still warm.
- In a medium bowl, mix together mayonnaise, sour cream, dry soup mix, water chestnuts and chopped garlic mustard. Chill in the refrigerator 6 hours, or overnight.
- Remove top and interior of sourdough bread. Fill with mixture. Tear removed bread chunks into pieces for dipping.
Garlic Mustard Crescent Rolls
Ingredients
- Crescent roll dough in a tube
- Garlic mustard leaves (washed and squeezed dry)
- 1 onion
- Butter to saute
- Salt
- White Pepper
- Nutmeg
- Parmesan (grated)
Instructions
- Finely chop onion and caramelize in butter at low heat.
- Add mustard leaves and wilt them. Add more butter if necessary.
- Season with Nutmeg, salt and a good amount of white pepper.
- Add Parmesan and stir well
- Fill crescent rolls with the mixture and bake as it says on the package.