Food Like That: Recipes your mouth will like

I can't find the recipe that I originally made a couple of Christmas' ago, so I ended up making this from scratch. Most people aren't used to having Brussel sprouts shredded -- they're good.

A quick lunch I put together for folks with dairy issues. The coconut milk makes it creamy, and the mustard adds some zing.

I never make mayonnaise-based potato salads, but lean towards German-style vinegar dressings. I often add mustard because a) I love Dijon and b) it adds a bit of creamyness. This particular mix has me adding cream cheese, because it happened to be sitting around and seemed a good fit for the fresh mint.

This is another one of the recipes from the Nutbread and Nostalgia cookbook that I've made my own and remix in various contexts. Eggs, mustard, and asparagus just go so very nicely together.

While these instructions are really appetizer focused, I often just add eggs/mustard to asparagus whenever I'm cooking asparagus as a side dish, and as such also serve it hot, not chilled on separate plates.

This is not the French Onion Soup full of meaty beef broth that comes to mind when one says "onion soup", but rather the buttery taste of onions mixed with the sharpness of a bit mustard.