I used frozen peas, frozen baby lima beans, and chopped up baby carrots for these Dijon Mustard Vegetables. These are simple veggies that I keep on hand at all times so that I have no excuse when it comes to making a healthy dinner. Seriously, no excuse. Sometimes it is tempting to stop in somewhere and pick up take out for dinner, but I always remind myself that I will feel better if I take a little bit of time to make something at home. I keep my kitchen and freezer so well stocked that it is often faster for me to throw together a healthy dinner than it is for me to try to find parking, wait in line, and bring home take out. If you need an introduction to baby lima beans, check out my post on Butter Beans. If you’ve only had the super starchy regular limas in a school cafeteria medley, give them another chance! The baby lima beans keep really well in the freezer and are so yummy.
When we were in Paris, Ben and I did as much shopping as possible. I was even more excited about the food shopping as I was about the clothes. Maille mustard was one of my favorite little shops. Maille has been making vinegars and mustards since 1747. I’d say they have the process down! They have 84 different flavors of mustards. I brought home mini jars of as many flavors as I could get my hands on. I have really enjoyed using the bold flavors to spice up what would be an average meal. Just as different flavors of balsamic vinegar can change the flavor of a meal, the different types of mustard can really give your dish a kick. I especially loved their aromatic herb flavors and their wine inspired flavors. You can get the original flavor at Trader Joe’s, order any flavor them online, or stop in their store in New York.
- 1 Cup Baby Carrots (regular carrots work great too)
- 1 Cup Frozen Baby Lima Beans (Not canned)
- 1 Cup Frozen Peas (fresh peas also work)
- 3 Tablespoons of Dijon Mustard
- Chop up baby carrots into small, teaspoon size pieces.
- Add carrots, lima beans, & peas to boiling water.
- Cook for 5-8 minutes or until a fork easily slides into both the lima beans and the carrots.
- Drain well.
- Toss veggies with dijon mustard while hot.
- Serve immediately.