Zucchini Casserole
Temptation Taters
Recipe and photo credit: Augusta Anderson


3 medium sweet potatoes
1 cup diced yellow onion
1/4 cup grapeseed oil (or lightly flavored oil)
2 Tbsp Temptation Honey Mustard
2 Tbsp fresh rosemary
1 Tbsp minced garlic
1 tsp Salt
1/2 tsp pepper


Preheat oven to 400ºf. 

Dice sweet potatoes and onion and place in a large mixing bowl

In small bowl mix oil, mustard, rosemary, garlic, salt, and pepper until fully combined.

Pour mixture into sweet potatoes and stir until they are coated.

Place onto a baking sheet in a single layer.

Cook for 45 minutes.

Zucchini Casserole
Summertime Zucchini Casserole
Recipe and photo credit: Augusta Anderson


2 Tablespoons olive oil
1 cup diced yellow onion
6 cups raw zucchini, sliced in thin rounds
1-2 hot red peppers, finely diced (optional)
1 teaspoon salt
1 teaspoon black pepper
2 eggs
2 heaping Tablespoons Lusty Monk Original Sin Mustard
2 Tablespoons mayonnaise
1 cup shredded sharp cheddar
3/4 cup panko bread crumbs
2 Tablespoons salted butter, melted


Preheat oven to 375ºf.
In a skillet over medium high heat, sauté onions until just starting to brown. Stir in zucchini, peppers (if using), salt and pepper and cook until softened.
In a small bowl, combine eggs, mayonnaise, and Lusty Monk Mustard, and mix thoroughly.
In a separate bowl, mix melted butter and bread crumbs until the bread crumbs are completely coated.
In a 9x9 casserole dish, layer zucchini and onion mixture, then 1/2 cup shredded cheese and then a second layer of the same.
Pour mustard mix onto the casserole.
Top with buttered bread crumbs.

Bake for 35 minutes or until golden brown.