1 pound flank steak
1/2 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dry mustard
black pepper

1. Marinate flank steak in soy sauce, red wine vinegar, Worcestershire sauce, oil, lemon juice, garlic and mustard overnight.
2. Remove meat from the marinade. Heat a large skillet over medium-high heat and dry fry the flank steak. Allow to rest for a few minutes, then thinly slice to serve with freshly grated black pepper.

Makes 4 servings

1 pound brussel sprouts, trimmed
1/2 cup dry white wine
2 tablespoons Dijon mustard
1 tablespoon extra virgin olive oil
2 ounces almonds, chopped
1 teaspoon olive oil
salt and pepper
water

1. Preheat oven to 375 degrees.
2. Bring a large pot of water to a boil and cook brussel sprouts until just tender. Drain.
3. Toss brussel sprouts with white wine, then drain again and transfer to a casserole dish.
4. Combine mustard and olive oil and toss sprouts. Toss chopped almonds with remaining olive oil and top brussel sprouts and season with salt and pepper. Bake until almonds are golden brown, about 15-20 minutes.

Makes 4 servings

4 cups fresh spinach, coarsely chopped
2 ripe pears, cubed
3 tablespoons white wine vinegar
1/4 cup sugar
1/2 teaspoon dry mustard
1/2 cup extra virgin olive oil
1 tablespoon poppy seeds
salt and pepper

1. Arrange spinach and pear on a plate.
2. Whisk together vinegar, sugar and mustard, then gradually whisk in oil until fully incorporated. Stir in poppy seeds and season to taste with salt and pepper.
3. Pour dressing over the salad and serve.

Makes 4 servings

1 whole roasting chicken
2 teaspoons vegetable oil
1 granny smith apple, quartered
1/2 cup maple syrup
1 tablespoon garlic
1/2 cup apple juice
3 tablespoons brown sugar
1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar
1-1/2 tablespoons ginger puree
salt and pepper

1. Preheat oven to 450 degrees.
2. Stuff chicken with apple quarters, rub skin with vegetable oil and season liberally with salt and pepper.
3. Place in a roasting pan and put in the oven, roasting until skin is crisp, about 20-25 minutes.
4. Meanwhile, combine syrup, garlic, apple juice, brown sugar, mustard, vinegar and ginger in a bowl.
5. Brush chicken with the prepared sauce and reduce oven temperature to 325 degrees. Roast, basting with the same every 15 minutes, until chicken is tender and cooked through to the center, about 1-1/2 hours.
6. Allow chicken to rest before carving, then serve in quarters.

Makes 4 servings

8 small red potatoes
1/3 cup mayonnaise
1-1/2 tablespoons Dijon mustard
1 clove garlic, crushed
1 teaspoon dried dill
1/2 teaspoon lemon juice
salt and pepper
water

1. Bring a large pot of water to a boil, then add the potatoes. Cook until firm, but can be penetrated with a fork. Drain.
2. Combine mayonnaise, mustard, garlic, dill and lemon juice and season to taste with salt and pepper.
3. Once potatoes have cooled slightly, slice into halves or quarters and toss with prepared dressing. Serve warm or cold.

Makes 4 servings

4 slices bacon
2 boneless, skinless chicken breasts, halved
2 tablespoons butter
3 sprigs thyme, chopped
1 bay leaf, torn
4 tablespoons Dijon mustard
1/2 cup wine
2 tablespoons cream
salt and pepper

1. Preheat oven to 425 degrees.
2. Lay bacon on the bottom of a casserole dish. Combine butter, thyme and bay leaf and spread them on the chicken breasts, then place them on top of the bacon.
3. Bake the chicken in the oven until it is cooked through to the center, about 20 minutes.
4. Keep chicken warm and pour juices from the casserole dish into a saucepan over medium-high heat. Whisk in mustard, wine and cream and bring to a boil. Reduce to a thick sauce and season with salt and pepper to taste. Pour over chicken to serve.

Makes 4 servings

4 chicken legs, thighs attached
2 medium plums, peeled, pitted and chopped
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons soy sauce
1/4 cup orange juice
2 tablespoons white wine vinegar
1 tablespoon honey
1 green chili, minced
1-1/2 teaspoons ginger puree
1/2 teaspoon dry mustard
1/2 teaspoon salt

1. Combine plums, garlic, sesame oil, soy sauce, orange juice, vinegar, honey, chili, ginger, mustard and salt in a food processor, blending until smooth.
2. Place mixture into a saucepan over medium-high heat, bringing to a boil. Reduce heat to a simmer and reduce by half, stirring occasionally.
3. Allow the marinade to cool. Prick the chicken several times with a fork, then place in a dish covered with 3/4 of the marinade. Refrigerate for at least an hour, turning once.
4. Preheat oven to 450 degrees with a roasting pan with an oiled rack inside of it.
5. Place the chicken on the rack of the roasting pan and roast until cooked through to the center, about 30 minutes.
6. Brush remaining 1/4 of marinade over chicken and roast for an additional 5 minutes. Allow meat to rest for a few minutes and garnish with lime wedges dusted with cayenne pepper.

Makes 4 servings

1 cup mayonnaise
1 tablespoon mustard
2 teaspoons lemon juice
1 small dill pickle, chopped
salt and pepper

1. Combine mayonnaise, mustard, lemon juice and pickle.
2. Season with salt and pepper to taste and refrigerate.
3. Serve with Beer Battered Fish

Makes 8 servings

1 pound pork tenderloin, trimmed and scored
1 teaspoon dried mustard
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
2 tablespoons brown sugar
1 teaspoon salt
1 tablespoon olive oil

1 cup canned plum tomatoes
3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
2 ounces brandy
salt and pepper

1. Combine mustard, pepper, brown sugar and salt and rub pork with it. Refrigerate for a few hours, preferably overnight.
2. Preheat oven to 325 degrees.
3. Heat a large ovenproof skillet over medium-high heat. Remove excess rub from the pork, add olive oil to the skillet and sear the pork on all sides, about 1 minute per side.
4. Remove pork from the skillet, pour in tomatoes and extra virgin olive oil and lay pork on top. Transfer to the oven and cook covered until pork is cooked through and tender, about 1 hour.
5. Remove pork from the oven and set aside tented with foil to rest.
6. Place the skillet on the stove top over medium-high heat, bringing it to a boil and reducing until most of the liquid has evaporated, mashing the plum tomatoes with a fork.
7. Add the garlic and brandy and cook for another minute to evaporate the alcohol. Season to taste with salt and pepper. Add a bit of brown sugar to achieve a sweeter taste, if desired.
8. Slice pork and serve on top of prepared sauce.

Makes 4 servings

2 pound bison roast
8 scallions
1/2 teaspoon thyme
1/2 teaspoon dry mustard
1 teaspoon black peppercorns
1 teaspoon salt
water

1. Preheat oven to 275 degrees.
2. Slice a few inches into the center of the roast and pack with scallions.
3. Season roast with thyme, mustard, salt and pepper and place on a raised roasting rack or on top of vegetables in a roaster.
4. Pour about 1/2" of water into the bottom of the roaster, just below where the meat sits.
5. Place into the oven and roast until it reaches an internal temperature of 140° for rare. Allow meat to rest for at least 20 minutes before slicing. Serve with Savory Saskatoon Sauce.

Makes 1 roast