Tin Mustard Whole Grain Mustard

Tin’s Tin Mustard elevates mustard from a condiment to a food unto itself. The little seeds have a crunchy pop in your mouth. And it’s from Brooklyn. It may sound crazy but this mustard is one of the best things we’ve ever tasted. You can use it everywhere you typically usually use mustard, but Tin is so good you could very well finish the whole jar just eating it alone on a spoon. Some around here like to call it “vegan caviar.” It’s that good. tip of the tongue TRY USING AS AN INDIE UPGRADE TO ONE OF OUR FAVORITE RECIPES: Sophie’s Sautéed Green Beans With Grainy Mustard And Almonds 2 pounds green beans (I use the pre-washed, pre-snipped ones to save time) Salt4 tablespoons Baja Extra Virgin Olive Oil Red pepper flakes3 garlic cloves, minced½ cup flat-leaf parsley, chopped2 heaping tablespoons Whole Grain Mustard (3 for mustard-lovers like me!)1 package All Good Organic Roasted Almonds (about ½ cup) DIRECTIONS 1. Blanch green beans in a large pot of salted boiling water 3-4 minutes, then drain. 2. Coat a large skillet with 2 tablespoons olive oil and a pinch of crushed red pepper flakes (optional).3. Add half the minced garlic and parsley, then half the green beans and a pinch of salt. Sauté until evenly coated with oil and thoroughly cooked (about 4-5 minutes). Put cooked green beans aside in a large bowl. 4. Repeat with the remaining green beans. (Depending on the size of your frying pan or if you double the recipe you might need to do this 3 or 4 times!)5. Add mustard to green beans while they’re still hot and mix to evenly distribute. Finally, chop the almonds and mix them in. 6. Serve warm or at room temperature. If you decide to make the dish in advance, add almonds just before serving so they maintain their crispiness. Total time: 20-25 minutes Serves: 8-10

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