Dijon Horseradish Sauce

I was just looking to create a sauce for roasted potatoes and broccoli to jazz them up a bit. Some kind of potato salad twist type thing.

I landed on a mustard based sauce since I had a fresh bottle of dijon. You know what they say, use what you have. That advice applies now more than ever, under current circumstances.

This is super easy to put together. Whisk together a few ingredients and you're all set. Keep those potatoes moist and delicious. A lighter, fresher variation on classic potato salad. And, of course, vegan.

2 tbls dijon mustard
2 tbls apple cider vinegar
2 tbls hot sauce
1 tbl horseradish
2 tsps salt
1 tsp garlic powder
2 tsps turmeric
2 tbls olive oil

Whisk together all ingredients except olive oil.

Drizzle in the oil while whisking until a nice emulsion is formed.

I created this for roasted potatoes and broccoli, but this sauce has endless possibilities. It's tangy, spicy and a little bit creamy. Go nuts with it!

Whole Grain Pasta Confessions

I recently tried whole grain pasta for the first time. I was definitely one of those skeptics who looked at the brown color of it and thought it would be gross.

I was totally wrong.

It tasted the same as regular pasta, with just the slightest hint of that nutty wheat flavor.

Had some with a cream of celery soup sauce, which was great. Had some more with a mushroom based sauce. Also very good.

the slight hint of wheat actually paired really well with the mushroom flavors.

All in all, I was pleasantly surprised. I expected wheat bread flavor, but it wasn't like that at all.

Although, I have to confess it did not keep me full any longer than ordinary pasta. Not sure what that's all about.

The ultimate conclusion: whole grain pasta looks strange, but is actually quite good.