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!


Red Onion and Tomato Broth

I'm trying to continue doing the things I normally do in an effort to keep from going completely insane. I had some extra onion and garlic and decided that a broth would be a great way to extract lots of flavor.

Generally, when it comes to fresh produce, I prefer to consume it raw. Cut it up, mix it together and enjoy. But lately, I've been cooking everything in order to kill any unwanted micro-organisms.

I just wanted a flavorful liquid I could add to rice or pasta to make them enjoyable and nutritious to eat.

Ingredients
2 medium red onions, chopped
6 cloves garlic, sliced
2 vine tomatoes, chopped
1 jalapeno, diced
1/4 cup dry white wine
3 tbls olive oil
2 tbls hot sauce
6 cups water
3 1/2 tsps salt
2 tps black pepper
2 tsps paprika
1 tsp cayenne

Bring it all to a boil in a large, uncovered pot. Reduce to a simmer. Let it simmer until reduced by at least one third. You could go so far as to reduce it by half.

I was too impatient to go that far. It had oodles of flavor. Really hit the spot.