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.

Ingredients
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!


Spicy Celery and Parsley Pesto

Celery is a very versatile vegetable. It seamlessly goes from a crunchy raw snack to a brilliant stock ingredient to the star of a delicious puree.

Parsley and celery are from the same family and complement each other really well. That's the magic behind this particular pesto.

The acid from white vinegar helps everything to pop.

Oregano and sage work well with the celery and parsley to add more depth.

As usual, there's some heat to round things out.

Try this pesto as a salad dressing, a sandwich enhancer, over pasta, rice,  or use it as a condiment on any dishl that needs a little more moisture, flavor or kick. It's got a gorgeous green color and an assertive punch of flavor.

The blender does all the work. You just enjoy the results.

2 cups celery chopped with at least 1/2 cup leaves
1 cup fresh parsley chopped
1/4 cup red onion sliced or chopped
3 cloves garlic peeled
2-3 jalapeno pepper ribs with seeds
1/3 cup white vinegar
1/4 cup pickle brine
1 tbl olive oil
1 tbl sriracha
1/4 tsp oregano, sage, ground garlic, chili powder, crushed red pepper flakes
1 tsp salt, pepper

Buzz all ingredients in a blender until nicely pureed. Taste. Adjust spices if desired.

Transfer to a storage container and let mixture relax in the fridge at least a few hours.