How to use up August's leftover ingredients

In partnership with Triscuit

DIJON MUSTARD Green Bean Sauté Cook 300g trimmed green beans in  2 tbsp butter in a large frying pan over medium-high for 3 min. Stir in 1/4 cup water, 1 tbsp Dijon and 1/8 tsp salt. Cook, stirring often, until saucy, 2 to 3 min.

MASCARPONE Grilled Rarebit Bring cup milk to a simmer in a saucepan. Reduce heat to medium-low. Whisk in 1/2 cup mascarpone. Simmer until thickened, 5 min. Remove from heat. Whisk in 1 cup grated white cheddar, 1/2 tsp Dijon and 1/4 tsp Worcestershire. Season with fresh pepper. Spread over sliced crusty bread. Barbecue over medium, lid closed, until bread is toasted.

DILL PICKLES Ultimate macaroni salad Whisk 1 cup mayonnaise with 1/4 cup diced dill pickles, 2 tbsp pickle juice, 1 tbsp Dijon and 1/2 tsp salt in a large bowl. Season with fresh pepper. Stir in 450g cooked macaroni, 4 finely chopped celery stalks and 4 thinly sliced green onions.

MAPLE SYRUP Maple-whiskey BBQ sauce Cook 1 diced onion in tbsp canola oil in a large pot over medium, until browned, min. Stir in 796-mL can whole tomatoes, 1/2 cup maple syrup, 1/4 cup cider vinegar, 2 tbsp whisky, 1 sliced garlic clove, 2 tsp Worcestershire and 1/4 tsp salt. Boil, then simmer until thickened, 20 min. Transfer to a blender and whirl until smooth.

CINNAMON Blueberries & cream Whisk 2 egg yolks with 1/4 cup sugar, 1 1/2 tsp cornstarch and 1/4 tsp cinnamon in a bowl. Bring 3/4 cup milk to a simmer in a saucepan over medium-high. Whisk milk into yolk mixture. Return to saucepan over medium-low. Whisk constantly, 2 min. Whisk in 1/4 cup 35% cream. Spoon over blueberries.

More ideas with Triscuit

Stir 85g each blackberries and raspberries with 2 tbsp sugar and 1 tbsp lemon juice in a bowl. Let stand, stirring often, until syrupy, 15 min. Top Triscuit Original Crackers with 1 tsp each mascarpone, then mixture. Top with 3 tbsp chopped toasted hazelnuts.

Cook 2 thinly sliced onions with 1/4 tsp salt in 2 tbsp butter in a pan over medium, until dark brown, 20 min. Top Triscuit Original Crackers with 12 squares aged white cheddar, then onions and dill pickle slices.

Stir 1/4 cup sour cream with 2 tsp Dijon in a bowl. Season with fresh pepper. Divide 125g flaked smoked trout among Triscuit Original Crackers. Top with mixture and 2 tsp finely chopped chives.