3 pounds potatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 large red onion, diced
1 crushed garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup honey
3 tablespoons Anija's Spicy Mustard
1 tablespoon cider vinegar

Prepare potatoes by quartering length wise, then halving the quarters. Boil for approximately 15 minutes. Drain and return pan to stove to dry cooked potatoes. While potatoes are cooking, saute until tender onions and peppers. Combine honey, Anija's mustard, cider vinegar, and spices, mix thoroughly. Mix all ingredients together, serve hot or chill for a summer salad.

Serves 10 to 12

3/4 cup honey (get some from the Colorado Pollination Company!)
1/4 cup molasses
1/2 cup bourbon
(plus a snort for yourself)
/4 cup orange juice
3 tablespoons Anija's Spicy Mustard
1 cooked ham , 6 to 8 pounds

Combine the honey and molasses in a pan on the stove top. When combined, stir in bourbon, orange juice, and Anija's mustard.

Remove all but about 1/4-inch of fat from the ham, then place in a roasting pan.

Bake at 325 for about 1 1/2 hours, or until a meat thermometer reaches 140 degrees (About 10 minutes per pound). Baste the ham occasionally with the glaze mixture.

Add drippings to remaining honey mixture; bring to a boil. Slice ham and serve with the glaze.

1 head of romaine lettuce, cored
1/2 bunch arugula, discard roots
3 slices cold crisp buttered toast
1 clove garlic, cut in half
1-1/2 tablespoons lemon juice
6 tablespoons olive oil
1 teaspoon Anija's Spicy Mustard
1 two ounce can anchovies, chopped cut
1 egg
1 tablespoons fresh grated Parmesan cheese Freshly ground black pepper to taste

Place an egg in boiling water for exactly 60 seconds, cover with cold water to stop cooking

Tear romaine leaves into bite-sized pieces, cut the arugula leaves in half. Rinse and pat dry

Rub the toast slices with the garlic halves. Reserve the garlic. Cut toast into bite-sized pieces.

Mash garlic in the bottom of the bowl. Add the egg, lemon juice, olive oil, and Anija's mustard and whisk. Add the romaine, arugula, anchovies, toast, Parmesan cheese, and pepper. Toss gently. Serve at once.

Serves 4 to 6

1 clove garlic, crushed
1/2 chopped red onion
1 wheel (5 oz) of MouCo soft cheese
(ColoRouge is our favorite)
5 dill or sweet pickles
1/2 lb ground up roast beast, or
other leftover meat
1/4 cup mayonnaise
2 tablespoon Anija's Spicy Mustard
Salt and Pepper to taste

Combine onion and garlic in food processer or grate by hand, add to a bowl. Then grate the meat, cheese and pickles, and add to the bowl. Add mayo, Anija's mustard salt and pepper and fold. Add more mayo and/or mustard to make it a spreadable consistancy and to your taste.

Refrigerate covered overnight to blend flavors, or shmear it right on a slab of fresh bread (that you got at the Colorado's Farmers, Market, of course!)

Makes about 5-6 cups

Mix the ground round, salt and pepper and optional shallots together lightly and form into 4 patties. Melt butter in skillet. Remove from heat. Blend Anija's mustard into butter, return to heat. Saute hamburgers on medium heat about 5 minutes each side. Remove and keep warm. Add lemon juice and Worcestershire sauce to pan and stir over low heat until well blended. Return patties to pan and let simmer in juices a few minutes while spooning juice over the top occasionally.

Serves 4

4 beef tenderloin steaks
(We recommend Front Range Natural Meats)
OR
4 lamb tenderloins (from HiHo Sheep Farm)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon olive oil
3 tablespoons finely chopped shallots
1/3 cup dry white wine
1/3 cup beef broth
1/3 cup heavy or whipping cream
3 tablespoons capers, drained
1 tablespoon Anija's Spicy Mustard

Sprinkle steaks with salt and pepper. In nonstick 12-inch skillet, heat olive oil over high heat until very hot.

Add tenderloins and cook, without turning, until browned, about 7 minutes. Turn steaks and cook 7 minutes longer for medium-rare or until desired doneness. Transfer to plates; keep warm. (You can grill them, too, but we like to use the drippings!)

Add shallots to drippings in skillet; cook 30 seconds. Stir in wine; cook, stirring, until browned bits are loosened from bottom of skillet. Stir in broth and boil 1 minute. Stir in cream; boil 1 minute longer. Stir in capers andAnija's mustard.

Plate steaks on fresh lettuce leaf from the Farmer's Market, and spoon sauce over steak.

Serves 4