Hubs made us a light, summery dinner tonight. He found a recipe for Baked Mustard Dressing in the latest issue of Food & Wine magazine. My mustard-loving husband has a wide assortment of mustards on hand at all times, so he was able to prepare this dressing with a hand-selected mustard pairing. (I don't think I've ever typed “mustard” so many times.) He tossed the dressing with some red potatoes and added some perfectly cooked eggs. I grabbed some swiss chard from the garden for the side. Perfect summer dinner.
