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!


Blistered Grape Tomatoes and White Wine Pasta

We're really keeping it simple with this one. Clean flavors. Minimal ingredients to let the fresh stuff shine.

8 ounces dry pasta, cooked al dente, plus a 1/4 cup of cooking water reserved
2 pint packages multicolor grape tomatoes, sliced into halves
2 cups fresh spinach
3 cloves garlic sliced thinly

1/2 cup dry white wine
3 tbls olive oil

2 tsps dry basil
2 tsps salt
1 tsp black pepper

In a very large skillet cook pasta and set aside with the reserved water.

In same skillet heat oil,  saute tomatoes with 1 tsp salt and 1/2 tsp pepper. Cook until tomatoes they begin to soften and release their juice. Add garlic and spinach. Wilt spinach. Add wine. Cook several more minutes. Add back pasta and water. Add 1 tsp basil. Stir to combine everything and continue simmering to reduce for 5 more minutes.

Taste. Add remaining basil, salt and pepper as needed.

When measuring spices use the top of the jar. You don't want to shake spices directly over a hot pan because the moisture causes them to clump. You could also accidentally add way too much.

Measuring them in your hand is messy.

Using a measuring spoon gives you another item to clean.

Unscrew the top of the spice bottle and pour your spices and herbs into the inverted cap. If you pour out too much you can just shake it back inside. A cap full from a standard small spice jar is about one tablespoon. A cap full from the slightly larger spice bottles is around 2 tablespoons. A teaspoon is 1/3 of a tablespoon. The cap on the really big one is around 1/4 cup.