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!


Pearl Barley Mushroom and Artichoke Risotto

Risotto is one of those dishes that chefs like to make you think is really hard to make. It must be since it tastes so good.

It really isn't difficult at all, but it does have a ton of flavor to offer. Making it vegan is a snap.

1/2 cup dry pearl barley
1 cup sliced white mushrooms
1 jar/can marinated artichoke hearts
3 cloves sliced garlic
1/2 cup poblano pepper, sliced
1/4 cup minced jalapeno/serrano/habernero mix
1/4 cup scallion

1/3 cup white wine
3 tbls olive oil
water, as needed

2 tsps thyme
2 tsps basil
3 tsps salt
2 tsps black pepper

Saute mushrooms in olive oil until darkened and tender. Add artichokes - including their brine, wine, peppers, scallions, garlic, spices and barley. Stir often and simmer over medium high heat. Add water in 1/2 cup increments as needed to keep cooking the barley until it is tender.