Joe's Kitchen
I just bought three giant mustard plants for my garden. I found that last year they not only made a great show of green & purple all winter long, but they really spiced up my salads when I used just a leaf or two with my lettuce. Don't over do! It's really spicy.
Here is an oldie, but goody from my wife Marty's grandmother. It can't be any easier and it's soooo good.

Grandma's Roasted Pork Loin.

1 Pork Loin 5-8 lb. (this isn't an exacting recipe)
2 packets of Lipton Instant Onion Soup Mix
2 cans of Campbell's Mushroom Soup
Freshly ground pepper

In a covered baking pan spread the bottom with the first packet of Onion Soup. Place the Loin fat side up in the pan and rub the top with as much pepper as you like. Mix the 2 cans of mushroom soup, remaining Onion packet, and enough water to make a thick topping that you then spread over the roast. Cover & Bake at 350 degrees about an hour and 45 minutes or until center reaches 185 degrees. Let the roast stand for 10-15 minutes before slicing. The pan will contain a great gravy to serve over the pork and/or your starchy vegetable.

You can also use the same recipe with a beef roast or as my grandmother always preached, cooking both beef and pork in the same pan makes both meats better.

Add garlic potatoes & Collard Greens to this dish, top it off with a chess pie and invite me to dinner!