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"BACK TO SPICE GUIDE Lemon-Mustard Broccoli and Cauliflower COOKING TIME  Active Time: 15 minutes Total Time: 20 minutes  INGREDIENTS 1 head cauliflower (1 3/4 pounds), cut in florets (about 6 cups) 1 bunch broccoli (1 1/2 pounds), cut into florets (about 4 cups) 3 tablespoons stick butter or margarine 1 teaspoon freshly grated lemon peel 2 tablespoons lemon juice 1 tablespoon Dijon mustard 2 teaspoons mustard seeds 1/4 teaspoon salt PREPARATION 1. Bring a large pot of lightly salted water to a boil. Add cauliflower and cook 1 minute. Add broccoli and cook 1 to 2 minutes until vegetables are crisp-tender. Drain in a colander; rinse under running cold water until cool. Drain well.  2. Melt butter in pot over medium-low heat. Add vegetables and cook, stirring often, until hot, about 3 minutes.   3. Meanwhile whisk remaining ingredients in a small bowl until smooth. Add to vegetables and toss until evenly coated.  \u2014Courtesy of Woman&amp;#039;s Day Magazine BACK TO SPICE GUIDE Island Fish Cakes With Wasabi-Butter Sauce COOKING TIME  Active Time: 30 minutes Total Time: 46 minutes  INGREDIENTS 2 large eggs 1/2 cup reduced-fat mayonnaise 1/4 cup finely sliced scallions 1/4 cup finely chopped red bell pepper 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 pounds boneless fish, finely chopped (3 cups) 2 cups panko flakes or lightly toasted coarse white-bread crumbs 2 tablespoons vegetable oil  Wasabi-Butter Sauce  1/2 cup dry white wine 1/4 cup heavy cream 1 stick (1/2 cup) cut-up unsalted butter 1/2 tablespoon wasabi or dry mustard powder 1 teaspoon soy sauce PREPARATION 1. In a large bowl, beat eggs with a fork to mix. Stir in mayonnaise, scallions, bell pepper, garlic, salt and pepper. Add fish and 1 cup of the panko flakes. Stir until well blended.  2. Form into eight 3x1/2-inch-thick patties. Coat with remaining flakes.  3. Heat 1 tablespoon of the oil in a large skillet. Add half the fish cakes without crowding. Cook over medium heat 6 minutes or until fish in center is barely opaque and crumbs are golden brown. Keep warm while cooking the remaining fish cakes in the remaining oil. Serve with Wasabi-Butter Sauce.  WASABI-BUTTER SAUCE  In a medium-size saucepan, boil 1/2 cup dry white wine and 1/4 cup heavy cream until reduced to about 1/2 cup. Reduce heat and whisk in 1 stick (1/2 cup) cut-up unsalted butter, a few pieces at a time, making sure sauce doesn&amp;#039;t boil. Stir in 1/2 tablespoon wasabi or dry mustard powder and 1 teaspoon soy sauce. Makes scant 1 cup. \u2014Courtesy of Woman&amp;#039;s Day Magazine "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a3785/mustard-recipes-a-45111/>