Cool Plates features dishes from across the country to help inspire chefs' creativity This is a springtime variation of chef Shea Gallante’s autumn dish made with Hubbard squash mostarda, which is itself a variation on traditional Italian mostarda, which is usually made with fruit. Gallante chops sunchokes and apples into small dice and cooks them in a mixture of vegetable stock, apple juice, simple syrup, mustard seed and mustard oil until tender. He also cooks mustard seeds ...

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