Mustard Queen's chile rubbed steak is simple, yet elevated recipe for a steak on the grill. The steak is dry brined for at least 8 hours, then rubbed with red chile powder. It's grilled to perfection then topped with a seasonal grilled hatch chile sauce with onion, garlic, cumin, cilantro, and lime, weirdly with no mustard

The salmon is the animal protein center of the dish, but it is a vibrant combination of meat, starch, veggies and fruit. Originally from Hawaiian culture, this dish has evolved to take on some Japanese (sushi) components as well. A bed of sushi rice topped with the raw marinated salmon, a medley of veggies including cucumber, radish, edemame beans, pickled onions and avocados. Pineapple or mango can add a dash of sweetness. Finished with some flying fish roe and dried seaweed paper or seaweed salad and a slight sprinkle of black sesame seeds.

Melissamurd's lemony chicken piccata with chicken breasts sliced into cutlets, seasoned and dredged with flour, and cooked. The pan with the juices gets chicken broth, lemon juice, zest, butter, cream, and capers. It's then garnished with parsley and parmesan, making this a light, citrusy chicken dinner.

Mustard Queen's Jerk seasoned cod on pineapple planks with a marinade with jerk seasoning, honey, soy sauce, lime, and whole grain mustard. The cod is then topped with a pineapple salsa with lime, honey, pineapple, jalapeno, tomato, and red onion. The pineapple gives us a vehicle to hold the flakey fish so it doesn't fall apart on the grill, while adding a great pineapple flavor

Mayumi's Yulinchi dish, which is a Japanese version of Chinese fried chicken, marinated with Soy, ginger, vinegar, and sake, then topped with a sauce of soy, vinegar, mirin, sugar, vinegar, and garlic, topped with green onions.