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!


End of Summer Corn and Mushroom Yellow Curry

Big, beefy mushrooms are the star of this dish. Thick-sliced, meaty and accompanied by a rich sauce full of crunchy aromatics and herbaceous accoutrements.

2 tsps coriander seed
2 tsps cumin seed
1 tbl olive oil
1 tsp salt

8  ounces crimini mushrooms, sliced large and thick
1/2 cup tequila

2 ears corn, kernels removed from the cob
2 poblano peppers, diced
1/4 of a large white onion, diced
5 small cloves garlic, sliced
1 jalapeno, minced
1 serrano, minced

1 14-15 ounce can coconut milk
1 lime, zest and juice
2 tbls habernero hot sauce
1 tbl classic hot sauce

large bunch parsley, minced
2 tsps salt
2 tsps black pepper
2 tsps paprika
2 bay leaves
1 tsp oregano
1 tsp turmeric

Toast the coriander and the cumin in the olive oil for several minutes, until fragrant. Add 1 tsp salt and mushrooms. Cook a few minutes, until mushrooms are slightly softened. Add tequila. Cook 5 more minutes until mushrooms darken and release their juice. Add onions, poblanos, corn. Continue cooking over fairly high heat, stirring often until corn is cooked through. Add coconut milk, hot sauces, jalapeno, garlic, serrano and remaining spices. Simmer over medium heat until liquid is reduced by 1/3 and a nice sauce is formed. Turn off heat. Add lime zest and juice and parsley. Let sit a few more minutes. Remove bay leaf. Serve with rice.