With a golden blanket of wild mustard spread across the valley floor, we thought this would be a great time to enjoy its spicy flavor in an original seasonal dish. Mustard makes a great addition to chicken, red meat, fish and salads. You can pick it yourself, or you can purchase it at your local market, such as Oxbow Public Market in Napa.
4 boneless, skinless, chicken breasts
1tbsp. finely chopped garlic
4 Sprigs thyme Leaves
1/3 cups Olive Oil
1 tbsp. Dijon Mustard
½ cup beer
1 tbsp. Lemon Juice Freshly Squeezed
Blend ingredients and marinate 30 mins. before grilling
6 pieces of thick bacon sliced and sautéed
2 heads of radicchio
1 bunch mustard greens
2 garlic cloves diced
1 shallot diced
½ cup chopped parsley
1 tbsp. red chili flakes
2 whole eggs
1 lb thin spaghetti
¼ cup Olive oil
½ cup Parmesan cheese
Chop parsley and add to egg mixture with chili flakes and Parmesan. Split radicchio in quarters. Sprinkle with olive oil, garlic, mustard greens and shallots. Place on sheet tray in the oven at 350 for 10 mins. Bring water to a boil for pasta. Chop radicchio and mustard greens into 1¼ inch pieces. Boil pasta in water and immediately toss with rest of ingredients. Serve while hot. Serves 4.
By Chef Emily Buller
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