ingredients

• 2 cups cooked, shredded or chopped chicken (approximately 1-1/2 pounds
• 1/4 cup Stonewall Kitchen Mustard (Basil Pesto Mustard, Blue Cheese Herb, Champagne Shallot, Roasted Garlic, Traditional Pub, Caramelized Onion)
• 2 Tbsp. shallot, minced
• 1 Tbsp. white wine vinegar
• 2 Tbsp. celery, chopped
• 1/2 tsp. salt
• Pepper to taste

1. Combine all ingredients and mix well. Chill.
2. Serve on salad greens or as a sandwich.

Simple and flavorful. The perfect side dish for any meal.

ingredients

• 5 tablespoons Stonewall Kitchen Roasted Garlic Mustard
• 2 tablespoons Stonewall Kitchen Roasted Garlic Oil
• 1 clove garlic, chopped
• 1 tablespoon Stonewall Kitchen Spice Rub for Chicken or Pork
• 6-8 medium red skinned potatoes, quartered

1. Preheat the oven to 425 degrees F.
2. Mix all ingredients in a large bowl. Toss to coat, and transfer to large, shallow baking sheet.
3. Bake for 35 minutes and turn. Bake another 8-10 minutes, until crispy and golden.

ingredients

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 ¼ cups whole milk
• 3 Tbsp. Stonewall Kitchen Roasted Garlic Mustard
• 2 cups sharp cheddar cheese
• ¼- ½ cups beer
• ½ tsp. Salt
• Pepper to taste
• 8 slices of hearty peasant bread, toasted

directions

1. In a large sauté pan, melt the butter. Add the flour and whisk until smooth and bubbly. Slowly add the milk whisking continuously to prevent lumps. Continue to heat until thickened.
2. Whisk in the Stonewall Kitchen Roasted Garlic Mustard, cheese and beer. Add Salt and pepper to taste. Heat until thick and cheese has melted. Serve warm over toast (two slices per person).