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.

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!

Dill and Basil Garbanzo and Tomato Salad

This one's all about the sauce. This sauce is very easy, but damn good.

It's basic ingredients. It's no cooking. Just cutting and stirring. It's both beautiful to look at and to eat.

Summer tomatoes are so sweet and juicy and flavorful. You've got to take advantage of the season.

3 roma tomatoes, diced
1 jalapeno, miniced
1/2 a long hot pepper, diced
1 serrano, sliced on the bias
1 poblano, diced
1/2 sweet onion, diced
3 cloves garlic, thinly sliced

2 tbls apple cider vinegar
3 tbls olive oil
2 tbls hot sauce

1 can garbanzos, rinsed

2 tsps salt
1 tsp  black pepper
1 tsp dill
1 tsp basil

The key is to let everything rest a while. We haven't applied heat to extract any of the juices or flavors. So we need to let time work its magic instead.

Put it all together. Stir it all up. Leave it alone for at least a couple of hours in the fridge. Let the tomatoes release their juices. Let the flavors intermingle.

If you're patient you'll find that beautiful sauce at the bottom of your mixture.