1/2 cup whipping cream
1/3 cup bottled clam juice
2 tablespoons Dijon mustard
3 tablespoons butter
3 large garlic cloves, chopped
1 1/4 pounds uncooked large shrimp, peeled, deveined
1/4 cup finely chopped fresh chives or green onion tops
Cooked white rice
sauteed, shrimp, mustard

1/4 cup extra-virgin olive oil
2 medium onions, coarsely chopped
6 garlic cloves, chopped
1 tablespoon cumin seeds
1/2 teaspoon dried crushed red pepper
2 large bunches mustard greens (about 26 ounces total), coarsely chopped
1 tablespoon balsamic vinegar
spicy, mustard, greens

16 baby carrots (about 8 ounces), peeled
16 baby yellow scallop squash* (about 8 ounces) or 3/4 pound yellow squash
16 baby zucchini* (about 6 ounces) or 3/4 pound zucchini
16 red or white pearl onions (about 6 ounces)
1 1/2 tablespoons white-wine vinegar
1 1/2 tablespoons Dijon mustard
2 teaspoons olive oil
2 large red bell peppers (about 9 ounces), cut into sixteen 2-by-3/4-inch pieces
eight 12-inch bamboo skewers, soaked in water to cover 1 hour

*These special squashes are available at many specialty produce markets.
vegetable, kebabs, mustard