Orrock and colleagues
watered black mustard seedlings, a common annual plant found the world over, using water spiked with the slimy residue of common garden snails, a natural predator.
Not exact matches
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or
water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry
mustard 1/4 teaspoon ground
black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour,
water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered
water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic garlic, grain vinegar, ground
mustard seeds, spices,
black pepper
1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons
black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4
water, if using yogurt
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz
black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons
water 2 tablespoons balsamic vinegar 2 tablespoons Dijon
mustard 1/2 teaspoon salt 1/2 teaspoon
black pepper
Tomato Juice, Tomato paste,
Water, Distilled Vinegar, Molasses, Sugar, Honey, Raisins, Lime Juice, Liquid Smoke - Mesquite, Butter, Red Habanero peppers, Olive Oil Blend (Conola Oil, Olive Oil), Salt, Worcestershire Sauce (
Water, Distilled Vinegar, Worcestershire Concentrate, Molasses, Vinegar, Spices, Natural Flavor, Garlic Powder, Caramel Color, Anchovies, Tamarind, Sulfiting Agent, Sugar, Salt), Onion Powder, Paprika, Garlic Powder,
Black Pepper, Dry
Mustard.
Seeds removed and chopped to make 1 — 2 t, or a piece kept whole and removed before serving / 2 T peanut oil, divided / 1 T ground coriander, 1/2 t ground turmeric / 1 t cumin seed, 1/2 t
black mustard seed / 1 C
water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives.
Ingredients: Organic High Oleic Sunflower Oil, Organic Lemon Juice, Organic Extra Virgin Olive Oil, Organic
Black Pepper, Organic Garlic, Organic
Mustard (Organic Vinegar,
Water, Organic
Mustard Seed, Sea Salt, Organic Turmeric, Organic Spices), Organic Spices, Organic Onion Powder, Sea Salt
1/4 c
water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp chopped garlic 1 Tbsp chopped fresh basil or 1 tsp dried 1 Tbsp chopped fresh thyme or 1 tsp dried 1 tsp
mustard powder 1/2 tsp ground
black pepper 1 1/4 lbs flank steak, trimmed of all visible fat 8 roma tomatoes, halved crosswise
Recipe by Check full recipe at Ingredients:
black pepper, breadcrumbs, butter, cheddar, cheese, cheese sauce, cream, bacon, nutmeg, pasta, salt,
mustard powder, kosher, finely,
water,...
apple,
black pepper, butter, butternut squash, cider, cream, corn, maple syrup, pistachios, potato, rosemary, salt, sprigs, oil,
water, sprinkle, sauce, pepper, vinegar, sugar, vegetable oil,
mustard, pork, chops, squash, grain, pork loin, pulse, syrup, glaze, ingredients, butternut, tenderloin, pork chops, hot sauce, apple cider vinegar, cider vinegar, apple cider
black pepper, broth, cheese, chicken, cloves, cream, cream cheese, fat, garlic, lemon, lemon juice, salt, spinach, thyme, tomatoes, olive oil, tomato, reduced - fat, dried, oil,
water, sauce, pepper, goat cheese, chicken broth,
mustard, cloves garlic, lemon zest, pork, chops, olive, pork chop, seasoning, stuffing, zest, juice, pork chops
Lemon Honey
Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper t
Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground
mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper t
mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp
water, as needed * Salt and
black pepper to taste
ingredients EGG SALAD SANDWICH: 12 eggs 1 cup Chive Mayonnaise (recipe below) 1/4 cup parsley (finely chopped) 8 slices pumpernickel bread Kosher salt and freshly ground
black pepper (to taste) CHIVE MAYONNAISE: 2 egg yolks 2 tablespoons warm
water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1/2 teaspoon Dijon
mustard 1 teaspoon Kosher salt 1 and 1/2 cups vegetable oil 1/2 cup chives (roughly chopped)
6 small Red Bliss potatoes about 2 - inches in diameter Salted
water 2 tablespoons Dijon - style
mustard 3 tablespoons olive oil 1 green onion, finely chopped 1 tablespoon chopped fresh rosemary 2 cloves garlic, crushed 1 teaspoon granulated sugar 1 teaspoon hot Hungarian paprika Kosher salt and
black pepper, to taste
1 1/2 pounds chicken breast 6 cups low sodium chicken broth 3 cups
water 1 tablespoon olive oil 1 large onion, chopped 4 cloves garlic, minced 4 stalks celery, chopped 4 large carrots, chopped 1/4 cup flour 1/2 cup
water 1 teaspoon ground
mustard 1 teaspoon dried thyme 2 bay leaves 1/4 cup parsley, chopped freshly ground
black pepper, to taste
Grass - fed beef,
water, Redmond Seasoned Salt (sea salt, spices [including coriander,
black pepper, celery,
mustard, parsley, paprika, turmeric], garlic, onion), encapsulated lactic acid, cultured celery powder (celery powder, sea salt).
Filtered
Water, Soybean Oil *, Worcestershire Sauce * (Apple Cider Vinegar *, Filtered
Water, Onion *, Molasses *, Gluten - Free Tamari Soy Sauce * [
Water, Soybeans *, Sea Salt, Alcohol *], Agave Syrup *, Garlic *, Sea Salt, Tamarind Juice Concentrate *, Cayenne Pepper *, Spice *), Vegenaise ® * (Expeller Pressed Soybean Oil *, Filtered
Water, Brown Rice Syrup *, Apple Cider Vinegar *, Soy Protein *, Sea Salt,
Mustard Flour *, Lemon Juice Concentrate *), White Wine Vinegar *, Garlic *, Sea Salt, Lemon Juice Concentrate *,
Black Pepper *, Dijon
Mustard * (
Water, Vinegar *,
Mustard Seed *, Salt, Spices *), Xanthan Gum, Natural Flavor.
Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry
mustards,
black pepper, and 1 cup of
water and bring to a boil.
water, distilled vinegar, spice blend (dried garlic, dried onion, spices (
black pepper, parsley, fennel, cilantro, basil, savory, thyme, marjoram, oregano, bay leaves, rosemary,
mustard, cumin, coriander), citric acid, dried carrots, red pepper, spice extractives), garlic puree (garlic,
water, citric acid), maltodextrin, sugar, lime juice concentrate, xanthan gum, soybean oil, potassium sorbate and potassium benzoate (to preserve freshness), modified cellulose gum, soy lecithin
The ingredients are the following: Avocado Oil,
Water, Organic Apple Cider Vinegar, Organic Dijon (Organic Apple Cider Vinegar,
Water, Organic
Mustard Seed, Sea Salt, Organic Spices), Organic Coconut Aminos * (Organic Coconut Flower Blossom Nectar, Sea Salt), Organic Distilled Vinegar, Sea Salt, Organic Cage - Free Eggs, Gum Acacia, Organic Lemon Juice Concentrate *, Konjac, Organic
Black Pepper, Organic Tapioca Starch, Organic Garlic, Organic Chives, Organic Tarragon, Organic Parsley, Organic Savory, Organic Rosemary Extract
Make the pickled eggs: In a medium saucepan set over medium heat, add the
water, rice vinegar,
mustard seeds,
black peppercorns, allspice berries, bay leaves, sugar and salt.
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups
water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon
mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably
black salt — kala namak) Freshly ground
black pepper to taste
Instead I separately prepared and then used a mix of three tablespoons of
water, one tablespoon of Dijon
mustard, 1/4 tsp ground cumin, 1/2 tsp coarsely ground
black pepper, 1/8 tsp grated nutmeg and a few dashes of each cayenne pepper and Aleppo pepper.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow
mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon
black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted
water until it is al dente, 7 to 9 minutes.
Heat Level: Hot Ingredients: Distilled vinegar, yellow scotch bonnet peppers, red scotch bonnet pepper, garlic,
water, salt, onions,
mustard (
mustard seed, turmeric, spices), salt, turmeric,
black pepper,...
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy
mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground
black pepper, to taste
water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered
water sea salt & ground
black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground
black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
1 tbsp coconut oil 2 tsp
mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground
black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml)
water
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups
water 3 tablespoons high - oleic safflower oil 1/2 teaspoon
black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
2 Tablespoons chopped shallot 2 Tablespoons cashew pieces 1 Tablespoon tahini 1 Tablespoon miso 1/3 cup
water 2 Tablespoons freshly squeezed lemon juice 1 teaspoon Dijon
mustard 1 Tablespoon capers with brine 1/8 teaspoon salt Freshly ground
black pepper
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon
water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground
black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon
mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground
black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
1 red onion, sliced 1 fresh red chilli, sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp
black mustard seeds 1 tsp yellow
mustard seeds 1 red bell pepper (capsicum), sliced into strips 3 spring onions, sliced 2 cups of frozen baby peas 1/3 cup
water 1 Tbsp apple cider vinegar Himalayan pink salt and
black pepper 100g baby kale leaves, washed
Place all of the ingredients (strawberries,
water, vinegar, onion or shallot,
mustard, and
black pepper) into a blender, and blend until smooth, adding a little
water as needed.
3 cups white wine (beer may also be used for a variation) 1/2 teaspoon
black peppercorns 3 bay leaves 1 cup
water Optional: 1 package of tempeh or other veggie meat: baked tofu, sausage, seitan, cut in chunks Dijon
mustard Horseradish
Buttermilk (Cultured Nonfat Milk, Milk, Sodium Citrate, Vitamin A Palmitate),
Water, Cucumber, Yogurt (Cultured Pasteurized Grade A Milk, Cream, Nonfat Milk, Pectin, Carrageenan), Soybean Oil, Whey Protein Concentrate, Deionized Pineapple Juice Concentrate, Distilled Vinegar, Contains 2 % Or Less White Balsamic Vinegar, Salt, Seasoning (Salt, Onion Powder, Yeast Extract, Garlic Powder, Spice And Herb, Disodium Guanylate, Disodium Inosinate), Egg Yolk, Natural Flavors, Xanthan Gum, Cilantro,
Mustard Seed,
Black Pepper.
Buttermilk (Cultured Nonfat Milk, Milk, Sodium Citrate, Vitamin A Palmitate),
Water, Balsamic Vinegar, Yogurt (Cultured Pasteurized Grade A Milk, Cream, Nonfat Milk, Pectin, Carrageenan), White Grape Juice Concentrate, Whey Protein Concentrate, Rice Vinegar, Soybean Oil, Onion Puree, Dijon
Mustard (Distilled Vinegar,
Water,
Mustard Seed, Salt, Spices), Sea Salt, Extra Virgin Olive Oil, Garlic Puree, Xanthan Gum, Spice (
Black Pepper,
Mustard Seed), Caramel (Color), Egg Yolk, Distilled Vinegar, Onion Powder, Salt.
water, distilled vinegar, sugar, maltodextrin, modified corn starch, dried garlic, spices (parsley, ground dill, rosemary, savory, celery seed, basil, ginger, bay leaves, fennel seed, thyme,
black pepper, marjoram), roasted garlic, soybean oil, potassium sorbate and potassium benzoate (to preserve freshness), xanthan gum,
mustard flour, dried red bell pepper, natural flavor, dried onion, garlic powder, onion powder, dried green bell pepper, calcium disodium edta (as a preservative)
Water, Buttermilk (Cultured Nonfat Milk, Milk, Sodium Citrate, Vitamin A Palmitate), Yogurt (Cultured Pasteurized Grade A Milk, Nonfat Milk, Pectin, Carrageenan), Soybean Oil, Cotija Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Distilled Vinegar, Onion Puree, Poblano Pepper, Whey Protein Concentrate, Avocado Puree, Salt, Cilantro, Acid Reduced Pineapple Juice Concentrate, Egg Yolk, Xanthan Gum, Lime Juice, Spice (
Black Pepper, Cumin,
Mustard Seed), Garlic Puree, Onion Powder, Natural Flavor, Fruit Juice Concentrate Blend (Watermelon And Huito (For Color), Turmeric Extract (For Color).
Make the pickled rhubarb: In a small saucepan over medium heat, combine the
water, vinegar, sugar, salt,
mustard seeds,
black peppercorns and garlic.
Water, Yogurt (Culturedpasteurized Grade A Milk, Cream, Nonfat Milk, Pectin, Carrageenan), Whey Protein Concentrate, Buttermilk (Cultured Nonfat Milk, Milk, Sodium Citrate, Vitamin A Palmitate), Asiago Cheese (Milk, Cheese Culture, Salt, Enzymes), Soybean Oil, Onion, Distilled Vinegar, Contains 2 % Or Less Reduced Acid Pineapple Juice Concentrate, Sour Cream (Cultured Cream, Enzymes), Garlic, Lemon Juice Concentrate, Salt, Egg Yolk, Natural Flavor (Contains Soy), Spice (
Black Pepper,
Mustard Seed), Xanthan Gum, Parmesan Cheese (Pasteurized Milk, Cultures, Salt, Enzymes), Cheddar Cheese (Pasteurized Milk, Cultures, Salt, Enzymes), Guar Gum, Carrageenan, Caramel Color, Sodium Citrate, Sodium Phosphate.
(vegan, gluten free, dairy free) Vegenaise ® (Non-GMO Expeller - Pressed Canola Oil, Filtered
Water, Brown Rice Syrup, Apple Cider Vinegar, Non-GMO Soy Protein, Sea Salt,
Mustard Flour, Lemon Juice Concentrate), Vegan Honey Alternative (Brown Rice Syrup, Chicory Syrup, Maple Syrup, Natural Flavors), Filtered
Water, Non-GMO Expeller - Pressed Canola Oil, White Wine Vinegar, Prepared
Mustard (Vinegar,
Mustard Seeds, Salt, Spices, Turmeric), Dijon
Mustard (Vinegar, White Wine,
Mustard Seed, Salt, Turmeric), Onion, Whole
Mustard Seeds, Sea Salt, Xanthan Gum,
Black Pepper, Herbs.
INGREDIENTS: Purified
Water, Organic Extra Virgin Olive Oil, Organic Honey, Organic Egg Yolk, Organic Apple Cider Vinegar, Organic Buttermilk (Organic Buttermilk, Organic Skim Milk), Sea Salt, Organic Dried Garlic, Lactic Acid, Xanthan Gum, Organic Dried Onion, Organic Garlic, Organic Onion, Organic
Black Pepper, Organic
Mustard Flour, Organic Lemon Juice Concentrate, Citric Acid, Organic Parsley and Organic Oregano CONTAINS: Milk, Eggs
2 large carrots (1 1/2 cups) peeled & chopped) 1/2 medium red onion (1 cup) peeled & chopped) 1 1/2 cups white vinegar 1/2 cup
water 6 cloves garlic (2 tablespoons minced) 1/4 cup fresh lime juice 1 tablespoon coarse kosher salt 1 teaspoon freshly ground
black pepper 1/4 cup coarse grain or Creole
mustard 12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)
tomato puree 1/3 cup yellow
mustard 3 cups
water 1 1/2 cups cider vinegar 1/4 cup dark corn syrup 2 tablespoons lemon juice 2 tablespoons sugar 2 tablespoons packed brown sugar 2 tablespoons chili powder 1 tablespoon dry
mustard 1 tablespoon paprika 2 teaspoons ground red pepper 2 teaspoons onion powder 1 teaspoon salt 1 teaspoon ground
black pepper 1/2 teaspoon garlic powder
6 tablespoons roasted coriander seed 1 teaspoon roasted anise seed 1 teaspoon roasted cloves 1 teaspoon turmeric 1 teaspoon roasted cumin seed 1 teaspoon roasted fenugreek seed 1 teaspoon roasted
black peppercorns 1 teaspoon roasted
mustard seed 2 cloves garlic, chopped 1 large onion, chopped 1/2 habanero chile, seeds and stem removed, chopped (or substitute 3 red jalapenos)
Water as needed
4 slices stale or lightly toasted rye bread, cubed 3 tablespoons olive oil 1 cup thinly sliced red onion 2 cups sliced mushrooms 3 cloves garlic, minced 2 teaspoons thyme 1 teaspoon each oregano, basil, and
mustard powder
Black pepper and sea salt to taste 6 cups chopped spinach 1 (14 - ounce) package soft tofu 1/4 cup vegetable broth or
water 1/4 cup nutritional yeast 3 tablespoons lemon juice 1 tablespoon cornstarch 1 teaspoon ground turmeric
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or
water 1 1/2 tablespoons coconut oil 1/2 teaspoon
black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
For 6 to 8 servings, begin by adding elbow macaroni, followed by Cabot Unsalted Butter,
water, ground
mustard, kosher salt, granulated onion (or onion powder),
black pepper, and cayenne pepper to the bowl of the instant - pot.
1 pound elbow macaroni 4 tablespoons Cabot Unsalted Butter 2 1/4 teaspoons ground
mustard, preferably English
mustard 2 teaspoons kosher salt 1/2 teaspoon granulated onion or onion powder 1/2 teaspoon freshly ground
black pepper 1/4 teaspoon ground cayenne pepper 4 cups
water 4 ounces Cabot Cream Cheese, cubed (about 1 cup) 1 cup whole milk 8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups) 8 ounces Cabot Monterey Jack, grated (about 2 cups)
Organic Cooked Brown Jasmine Rice,
Water, Cooked Green Garbanzo Beans, Cooked Garbanzo Beans, Butternut Squash, Cooked
Black Lentils, Onions, Coconut Milk (Coconut Milk,
Water, Xanthin Gum), Kale, Sweet Potatoes, Carrots, Sunflower Oil, Cauliflower, Contains Less Than 2 % of
Water Chestnuts, Red Bell Peppers, Basil,
Black Mustard Seeds, Dehydrated Onion, Fenugreek Leaves, Garlic Puree, Jalapeño Peppers, Natural Flavors, Organic Agave Syrup, Organic Cumin, Organic Curry Powder (Spices, Turmeric), Organic Dried Red Chili Pepper, Organic Dehydrated Red Bell Pepper, Organic Spices, Rice Starch, Xanthin Gum, Seasoning (Sea Salt, Potassium Chloride).