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!


Corn Pico de Gallo

This is a riff on pico de gallo, but not a straight up version. It uses basil rather than cilantro. It also has the addition of corn, which creates a really pleasing textural component. It's not a salsa though. It's crisper and and less runny than your typical salsa would be. It borrows from mexican, french and italian influences. But for the most part, it's simply a celebration of the great flavors summer fruits and vegetables have to offer

1-2 ears fire roasted corn, 1 1/2 cups
1 shallot, minced
1 clove garlic, minced
1/2 red bell pepper, diced
1 vine tomato, diced
1 poblano pepper, diced
1 jalapeno, minced

3 tbls hot sauce
1/4 cup olive oil

2 tsps salt
1 tsp black pepper
10 basil leaves, sliced thinly

Cook the corn dehusked over the flame of your gas burner on your stovetop until gently charred. Use tongs to turn it and get an even char. If you don't have a gas stovetop, you can cook it on an outdoor grill.

Cut the cooked corn off the cobs.

Combine all ingredients in a mixing bowl that has a cover. Mix thoroughly, but gently. Chill for a while in the fridge before serving.