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!


Mediterranean Lentil and Barley Risotto

1/2 a medium red onion, diced
6 ounces chopped white mushrooms
2 poblano peppers, chopped
1 cup sweet baby bell peppers, sliced into rings
2 jalapenos, minced
1/4 cup diced celery
3 cloves garlic, sliced thinly
2 pinches minced habernero

1 tbl olive oil
1/2 cup red wine
3-5 cups water
1/2up pearl barley
1/2 cup dry lentils

2 tsps paprika
3 tsps thyme
1 tsp rosemary
1/2 tsp ground garlic
1/2 tsp cayenne
2 tsps salt
1 tsp black pepper

In an oversized, non-stick, skillet heat the oil. When oil is hot add onion, mushrooms, poblanos, jalapenos, celery, salt and pepper. Cook over medium high heat, stirring often. Cook until veg is slightlyy tender and very aromatic.

Add garlic, habernero. Keep cooking and stirring for another minute or two until garlic is fragrant and darkened slightly.

Add wine. Bring to a simmer and keep at a simmer for 5 minutes.

Add barley and lentils. Toast the barley and lentils for 2-3 minutes. Add 2 cups water and remaining spices. Stir. Cover. Let simmer til most of the water is absorbed and the lentils and barley begin to stick to the bottom of the pan and turn lightly brown.

Add 2 more cups water and scrape the pan to release all the browned bits. Continue simmering covered until lentils and barley are tender. There should still be a fair amount of saucy liquid in the pan.

Taste. Add a little more spices if desired. Stir, replace cover, turn off heat and let sit 5 more minutes.

Mixture should still be a little loose, with a nice amount of sauce in it.

If not, add 1/2 cup more water. Stir, replace cover, and let sit 5 more minutes.