This is the time of year when people are buying horseradish: For Passover, for a springtime garden, for summer fish recipes. If you’ve stocked up for the season, or have leftover Horseradish after partaking in the Challenge, we encourage you to incorporate it into your next meal, sauce, or snack. Below are a few sample recipes – feel free to try these, or contribute your own by submitting to email@example.com.
Steak and Potato Salad with Horseradish Dressing
Number of Servings: Makes 4 servings, about 2 cups each
1 pound baby potatoes, scrubbed
12 ounces green beans (about 3 cups), trimmed
1/2 cup sliced fresh chives or scallion greens
1/4 cup reduced-fat sour cream
3 tablespoons white-wine vinegar or red-wine vinegar
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground pepper, divided
2 tablespoons extra-virgin olive oil
1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
1/4 teaspoon salt
2 ears corn, husked
Preheat grill to medium. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the beans. Stir in chives (or scallion greens). Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
Sprinkle both sides of steak with salt and the remaining 1/2 teaspoon pepper. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Grill the corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Transfer to a cutting board; let the steak rest for 5 minutes. When the corn is cool enough to handle, cut the kernels from the cob (see Tips). Thinly slice the steak crosswise. Add the steak and any accumulated juice and the corn kernels to the bowl with the potatoes and beans; toss with the horseradish dressing. Total Time: 45 minutes
Horseradish Crusted Salmon
Number of Servings: 4
4 6-9 Oz. Salmon filets, no skin
1/2 Cup Freshly grated horseradish
12 Small Red bliss potatoes
8 Broccoli spears
2 Medium Sprigs of rosemary
Bring a pot of water to a boil, lightly salt the water. Boil potatoes until tender. Remove. In a separate pot, bring water to a boil and blanch broccoli. Shock in ice water. Reserve. Mince rosemary leaves, not stems. Season salmon with salt and pepper. Top each salmon filet with freshly grated horseradish. In a hot sauté pan, sauté both sides of salmon, starting with the horseradish side down first. Transfer to a lightly oiled baking sheet and cook in a 350º preheated oven until done, approximately 10 minutes. While salmon is resting, place potatoes on a lightly oiled baking sheet, season potatoes with butter, minced rosemary and salt and pepper. Bake for a few minutes to heat up and melt butter. Cook broccoli in boiling water until tender. On a warm plate, arrange 3 potatoes and broccoli in the center. Place the warm salmon on top with horseradish facing up.
2 avocados, nice and ripe
Juice from one lime
1-2 tablespoons horseradish
1 scallion, chopped
Peel and pit avocados and mash with a fork or a potato masher until they are the consistency you like. Add lime juice and stir. Taste and add salt as needed. Stir in 1 tablespoon of horseradish. Taste and add the second tablespoon if you like things spicier! Sprinkle the scallions on top and you are ready to serve!