Showing posts with label Mediterranean. Show all posts
Showing posts with label Mediterranean. Show all posts

Quinoa Salad with a Mediterranean Touch

3:54 PM by in the kitchen with the Fernandezs
Quinoa is healthier than rice and with more fiber, iron, magnesium and other minerals. For the past 3 000 years, it has been cultivated near the coast of northern Chile. Add a few Mediterranean ingredients and voilà a new salad.
Serves 6

Dressing:
2/3 cups (160 ml) olive oil
2 Tbs. (30 ml) each: red wine vinegar, balsamic vinegar, and organic lemon juice
1 tsp. (2 g) garlic powder
2 tps. (4 g) each: Dijon mustard and oregano powder

1. Whisk all the ingredients together. Set aside.

Salad:
3 cups (360 g) cooked quinoa
1 chopped organic (each) red and yellow bell peppers
1 cup (130 g) cherry tomatoes, cut in half
1 sliced organic cucumber
Kalamata olives, chopped
1/2 cup (65 g) chopped onion
chopped: parsley and mint
crumbled feta cheese


1. Combine all the ingredients and herbs in a bowl.
2. Toss half of the dressing in the salad.
3. Mix in half of the quinoa.
4. Add more quinoa and dressing to taste.
5. Serve with the feta over the top.

Greek Dressings

12:12 PM by in the kitchen with the Fernandezs
Greeks use two terms for dressings based on the ingredients. Use on salads, marinaded for children, fish, or roasted vegetables.


ένα / EN-a/ 1. Combined all the ingredients into jar. Close with a lid and shake well, 

or whisk in a bowl.

δύο /THEE-oh/ 2. Let it sit for 15-30 minutes.

τρία /TREE-a/ 3. Refrigerate up to 4-6 weeks.

τέσσερα /TESS-air-uh/ 4. Let it sit at room temperature for 15 minutes before using.



λαδολέμονο (Greek)
/ladolémono/
olive oil and lemon juice

1/3 cup (80 ml) olive oil
2 tsp. (4 g) (Greek) oregano
3 Tbs. (45 ml) organic lemon juice


λαδόξιδο
/ladoxido/
a vinaigrette 

1/2 (120 ml) olive oil
3 Tbs. (45 ml) red wine vinegar
minded organic garlic
1 tsp. (2 g) oregano
dash of Himalayan salt and black pepper
1/2 tsp. (2,5 g) Dijon mustard
optional: 
  • 1 tsp. (5 g) organic honey
  • feta cheese



Turkey Pot Pie

8:57 AM by in the kitchen with the Fernandezs
I avoid making pot pies, but this recipe makes it easier. Plus it is great if there are leftovers.-Mike

We have to thank the ancient Greeks and Romans who made meat pies. Greeks had to top crust; Romans did not. 
Γαλοπόπιτα (Greek)
/galopópita/

Turciac crustum  (Latin)

Serves 4
Preheat the oven 400F (200C)

1 1/2 cups (195 g) cooked organic turkey, cut into cubes
turkey gravy
4 cup (260 g) organic vegetables (dice any like onions)
1 sheet (gluten-free) puff pastry, thawed and unfolded
1 organic eggs
1 Tbs. (15 ml) water
spices of choice: Himalayan salt, black pepper, garlic or onion powder, thyme, rosemary, or sage

~Greek (Latin)~

ένα / EN-a/ (ūnus) 1. In a cast-iron skillet, stir in the turkey, gravy, and vegetables.


δύο /THEE-oh/ (duo) 2. Place the pastry overtop of the skillet and trim excess. 


τρία /TREE-a/ (trēs)  3. Whisk the egg and water, then brush onto the pastry. Season with any of the spices. Poke a few holes with a fork. 


τέσσερα /TESS-air-uh/ (quatuor) 4. Bake 25-30 minutes until the pastry is golden brown and filling is bubbling (inside temperature 165F/75C).


πέντε /PEN-day/ (quīnque) 5. Cool a little before serving. refrigerate any leftovers.




Artichoke Oil

7:20 PM by in the kitchen with the Fernandezs
I finished the jar of artichokes, but I have a jar of oil left. Normally, I use it in a salad dressing. There are a lot of other uses for the oil...

First, a bite of history: It is a native to the Mediterranean area. It is not for sure if ancient Greeks and Romans used them as food. By the 8th century BCE, writers of their time were mentioning people eating the leaves, flower heads, and roots as far away as North Africa and in Egypt. Jump ahead to 1503 when the English King Henry VIII's son grew artichokes.  Thanks to the Dutch who introduced artichokes to England. 

...Back to the various applications for the oil:
  • salad dressing (mix with olive oil, vinegar, and spices)
  • sauté vegetables and meats
  • add to soups and sauces
  • garnish bruschette
  • an appetizer dip 
  • spread on homemade pizza before adding the other items
  • add to mashed potatoes
  • add some water for a cashew cream, maybe on a mushroom pasta
  • pour some into a rice cooker for fluffy rice
  • drizzle over dishes from the Mediterranean cuisines 
  • etc.
There you have some suggestions. Experiment with any dishes for an added "kick". 


Tomato Base Risotto

5:14 PM by in the kitchen with the Fernandezs
Risotto is an Italian rice dish cooked with broth, vegetables, fish, or meat. 

It is a first course (primo), served before a second course (secondo). Mixing things up, there are risotto dishes that are one-course meal. 
Risotto al pomodoro (Italian)
Serves 4
 
~risotto rice and plant~

2 cups (260 g) arborio rice
2 cups (400 g) organic cherry tomatoes cut in half
2 Tbs. (30 g) chopped oni0n
2-3 organic garlic cloves
14 ounces (400 g) (dairy-free) creamy (goat) cheese; non-dairy Italian burrata or mozzarella
1/2 cup (120 ml) white wine
3 Tbs. (40 g) each (dairy-free) organic: butter and Parmesan
olive oil
organic vegetable broth
basil

uno 1. Cook the tomatoes and garlic with some olive oil and basil.


due 2. Remove the garlic and process the rest in a blender.


tre 3. Sauté the onions with a a little butter.


quattro 4. Add the rice.


cinque 5. Add the wine and broth to the thickness you want. Cook as directed on the rice package.


sei 6. The last 4-5 minutes, add the tomato mixture.


sette 7. Finish cook the risotto.


otto 8. Add the "burrata", drizzle of oil, and basil.



Spaghetti Meat Sauce

11:41 AM by in the kitchen with the Fernandezs
Open a jar of spaghetti sauce, heat it and pour over the spaghetti all sounds fast, but making your own sauce taste a whole lot better. Freeze the extra sauce for another day.
Salsa di carne di spaghetti (Italian) 

2 pounds (260 g) organic ground beef
1 can organic each: diced and crushed tomatoes
2 cans organic tomato sauce
3 Tbs. (45 ml) olive or avocado oil
+5 organic minced garlic
1-2 organic chopped onion
1 organic bell pepper
2 tsp. (10 g) each powder: garlic and onion
2 tsp (10 g) each dried: basil, Italian seasoning, and oregano
some basil leaves
2 Tbs. (16 g) minced parsley
1 tsp. (5 g) Himalayan salt
1/2 tsp. (2,5 g) black pepper 
(gluten-free) spaghetti

uno 1. Heat a skilled on medium and add the oil.

due 2. Sauté the onions and bell peppers about 6 minutes.

tre 3. Add the garlic. Cook until browned.

quattro 4. Add the meat and cook until browned.

cinque 5. Drain the grease.

sei 6. Stir in the spices.

sette 7. Stir in the crushed and diced tomatoes.

otto 8. Stir in the tomato sauce.

nove 9. Reduce the heat to low and simmer for an hour or more.

dieci 10. Boil the spaghetti as directed on the package.

undici 11. Add a Tbs. (15 ml) of spaghetti water to the tomato sauce.

dodici 12. Drain the spaghetti.

tredici 13. Either add the spaghetti to the sauce and mix well or serve the sauce on the side.

quattordici 14. Add a few basil leaves.

Don't forget a nice salad and (gluten-free) French bread.

Looking for other sauces:



Goat Cheese and Grape Crostini

11:56 AM by in the kitchen with the Fernandezs
 Try this delicious appetizer for your next get-together event. 
Crostini di formaggio di capra e uva (Italian)
12 servings
Preheat the oven to 375ºF (185ºC)

2 cups (260 g) organic red grapes
1 cup (130 g) each organic: pecans cut in half and olives
1 Tbs. (15 ml) balsamic vinegar
2 Tbs. (30 ml) olive oil
1 1/2 Tbs. (9 g) chopped rosemary
1 (gluten-free) baguette
goat cheese
cracked pepper
organic honey

uno 1. Add grapes to one side of a baking sheet, olives and peans to the other side


due 2. Whisk the balsamic, 1 Tbs. (15 ml) olive oil, and 1 Tbs. (6 g) rosemary.


tre 3. Drizzle mixture over the baking sheet. Keep the two sides separated as you toss them.


quattro 4. Bake for 8-10 minutes, until the pecans are toasted (They can burn quickly.)


cinque 5. Slice the baguette into about 35 slices.


sei 6. Lay them on another baking sheet and brush with olive oil.


sette 7. Remove the pecan and olives, but leave the grapes bake another 10 minutes.


otto 8. Place the bread in the other on another rack to toast.


nove 9. Chop the olives and pecans together.


dieci 10. Remove the wrinkled, burst grapes and lightly toasted bread.


undici 11. Spread a thin layer of goat cheese onto each crostini.


dodici 12. Sprinkle each with the olive pecan mixture.


tredici 13. Cut the grapes in half and add several to each crostini.


quattordici 14. Sprinkle pepper and rest of rostra over each one. 


quindici 15. Drizzle each with honey.

Spanish Roasted Cauliflower

1:03 PM by in the kitchen with the Fernandezs
Sherry vinegar is popular in Spanish cooking. Serve this as a tapas dish or on a board with selection of Spanish meats, cheeses, olives, etc. 

Coliflor Asado (Spanish)
Coliflor Rostit (Catalan)
Serves 2-4
Preheat the oven to 400F (200C)

1/2 organic cauliflower, cut into bite-sized florets
2 Tbs. (30 ml) olive oil
1/2 Tbs. (7,5 ml) sherry vinegar
1 tsp (5 g) capers
1 organic crushed garlic clove
pinch of red pepper flakes
1 slice prosciutto, thinly sliced
parsley

~Catalan~

un 1. Line a baking tray with parchment paper.


dos 2. Toss the cauliflower florets with 1 Tbs. (15 ml) olive oil,


tres 3. Bake for 15 minutes.


quatre 4. Combine 1 Tbs. (15 ml) oil, sherry vinegar, capers, garlic, and red pepper flakes.


cinc 5. In a small frying pan, over medium-heat, crisp sliced prosciutto.


sis 6. Plate the cauliflower and drizzle with the vinaigrette.


set 7. Top with the crispy prosciutto and parsley.



Try other 


cauliflower recipes:


Pasta with Cauliflower, Nuts, and Raisins: https://veggiefernandezs.blogspot.com/2021/01/pasta-with-cauliflower-nuts-and-raisins.html


Cauliflower Rice Tabbouleh with Seeds:

https://veggiefernandezs.blogspot.com/2016/09/cauliflower-rice-tabbouleh-with-seeds.html


Cheesy Cauliflower Bowl:

https://veggiefernandezs.blogspot.com/2015/09/cheesy-cauliflower-bowl.html



or 


tapas dishes:


Mediterranean Pasta

5:31 PM by in the kitchen with the Fernandezs
Use Mediterranean ingredients for a healthy, enjoyable dinner or have friends over for lunch.
Serves 4-6

vermicelli, spaghetti, or angle hair pasta
minced garlic cloves
2 cups (260 g) organic cherry tomatoes, cut in half
1 can (14 ounces/400 g) organic artichoke hearts, drain and chop
organic chopped sun-dried tomatoes 
pitted organic olives
3 Tbs. (45 ml) olive oil
black pepper
crushed red pepper flakes
1/4 cup (60 ml) each; organic lemon juice; (dairy-free) Parmesan cheese
zest of 1 organic lemon
chopped or dried basil or parsley
optional: fennel seeds

For a more Greek pasta:
(dairy-free) crumbled goat or feta cheese
1 tsp. each dried: thyme and oregano
1/2 cup (120 ml) organic, (dairy-free) heavy cream

1. Bring a pot of water to boil with some salt.
2. Cook the pasta as directed on the package, al dente.
3. Save 1/2 cup (120 ml) pasta water, then drain.
4. Cook the vegetables, black pepper and red pepper flakes in olive oil over medium-high heat, about a minute or two. Toss in the lemon zest.
5. Add the cooked pasta and toss.
6. Drizzle the lemon juice over the pasta.
7. If it too dry, add a little pasta water at a time.
8. Remove and sprinkle with the cheese and toss again.
9. Sprinkle with the basil or parsley


Bulgur Wheat+Grapes+Walnuts = Salad

12:10 PM by in the kitchen with the Fernandezs
Bulgarian cuisine represents dishes of Southeast Europe, sharing characteristics with other Balkan cuisines. Salads are appetizers with wines and other alcoholic drinks, such as rakia (Bul. акия /rakiya/) (anise-flavored popular drink in this area, Greece Islands  "pακί" and Turkey "rakı").

пшеница булгур + грозде + орехи = салата (Bulgarian)
/pshenitsa bulgur + grozde + orekhi = salata/
Serves 4


1/2 cup (125 g) coarse bulgur wheat (not gluten-free)
1 1/4 cup (300 ml) water
organic each: seedless grapes; tomatoes cut in half
organic walnut pieces
1 Tbs. (15 ml) each: walnut and olive oil
1 tsp. mild, red pepper flakes (also called: Aleppo pepper or pul biber); substitutions: paprika, cayenne, or Ancho chile
dill

един /edin/ 1. Add the bulgur to the water.

две /dve/ 2. Bring to a boil, then remove from the heat, place a lid on, let it steam for 15-20 minutes.

три /tri/ 3. Put the grapes, tomatoes, oils, and pepper flakes in a bowl.

четири /chetiri/ 4. When the bulgur wheat is almost ready, toast the walnuts in a hot, dry frying pan. Set aside.

пет /pet/ 5. Toss the bulgur with the salad.

шест /shest/ 6. Add the walnuts and herbs, stir.

добър апетит
/priyaten apatit/

Tuna à la Sicilian (slow cooker)

4:16 PM by in the kitchen with the Fernandezs
Tuna should be cooked quickly or slowly. The slow cooked tops the requirement and easier for the cooker.
Sicily is the largest Mediterranean island. In 241 BCE, Roman named their new province "Sicilia". The original settlers were the Illyrian tribe, called Sicani, possibly from Spain around 8000 BCE. And the island has been inhabited by many Mediterranean cultures to this day.

“Food is history.

Taste history!”


Tunnu (Sicilian)
Serves 3

2 pound (910 g) tuna steaks, might have a thin skin, cook with it on and remove later
olive oil
organic garlic cloves, sliced
organic onion, chopped
1 tsp. dry oregano
pinch or two of red pepper flakes
1/2 cup (120 ml) white wine or dry vermouth
1/2 can (400 g) can of organic chopped tomatoes with its juice
pitted oily olives
capers, drained
zest of 1 organic lemon
black pepper to taste
chopped parsley leaves

unu 1. Heat the oil in a skillet over medium-high heat.


dui 2. Sauté the garlic, onions, oregano, and red pepper flakes for about 3 minutes.


tri 3. Add the wine and bring to a boil.


quattru 4. Pour into the slow cooker.


cincu 5. Stir in the tomatoes and juice, capers, olives, and lemon zest.


sei 6. Cover the sauce over the added tuna.


setti 7. Cook only on  low for 5 hours.


ottu 8. Remove the tuna and place on patter.


novi 9. Cover with aluminum foil.


deci 10. Skim any excess fat from the sauce and add any spices to taste.


unnici 11. Stir in the parsley.


dudici 12. Serve the tuna with some sauce on top. 


tridici 13. Put the extra sauce in a container and place on the table.







Eggplant Dip

9:32 AM by in the kitchen with the Fernandezs
Bulgarian cuisine (българска кухня /bǎlgarska kuhnja/ represents the Mediterranean cuisine of southeast Europe. It is diverse because of geographical factors such as climatic conditions for a variety vegetables, herbs, and fruits plus many Middle Eastern dishes and some from India. 

кьопоолу (Bulgarian)
/kiopoolu/
Serves 4-6
Preheat the oven to 425F (220C)

2 organic eggplants (=1 1/2 pounds 680 g)
4-5 organic sweet peppers (mixed colors)
2-3 organic tomatoes
4 crushed organic garlic cloves
1 1/2 Tbs. (20 ml) red wine vinegar
1 Tbs. (15 ml) olive oil
parsley for garnish
optional: organic lemon juice to taste

  • едно /edno/ 1. Bake or roast the eggplant, tomatoes, and peppers, 3-40 minutes.

  • две /dve/ 2. Cool, peel off the skins, and cut into small pieces.

  • три /tri/ 3. Add the crushed garlic.

  • четири /chetiri/ 4. Purée well, slowly  adding the oil and vinegar.

  • пет /pet/ 5. Arrange in a serving dish, (optional lemon juice), top with chopped parsley

  • шест /shest/ 6. Serve with toasted (gluten-free) bread or breadsticks.

добър апетит
/dobŭr apetit/

Tarator Soup

4:45 PM by in the kitchen with the Fernandezs
It is a Bulgarian cold soup which is enjoyed in the warm, summertime.

Таратор (Bulgarian) 
/tarator/
Serves 3-6

2 organic cucumbers (a pound/ 500 g)
1 cup (500 g) (dairy-free) yogurt
3-4 organic garlic cloves
2-3 Tbs. (30-45 g) crushed walnuts
1 bunch fresh dill
olive oil

  • едно /edno/ 1. Cut the cucumbers into cubes and place in a bowl.

  • две /dve/ 2. Beat the yogurt with a fork until it gets liquid. Then pour over the cucumbers.

  • три /tri/ 3. Add the garlic, walnuts, and dill

  • четири /chetiri/ 4. Add some water to make the soup but not too thin.

  • пет /pet/ 5. Put in the refrigeratory to cool.

  • Enjoy another combination of the same of the ingredients as an appetizer dip, "Tzatziki Sauce":
  • https://www.blogger.com/blog/post/edit/4757368533685219635/2589569535403048995



French Marinated Asparagus

4:53 PM by in the kitchen with the Fernandezs
Either white or green asparagus with a vinaigrette dressing have been part of the French cuisine for several centuries.
Asperges marinées
Sert 6 personnes (French)

Use organic ingredient.
1 1/2 pounds (670 g) asparagus
2 Tbs. (30 ml) red wine vinegar
1/2 cup (120 ml) olive oil
fresh thyme, chopped parsley and onions
1 chopped, hard-boiled egg
drained capers

un 1. Bring 2 quarts (about 2 liters) of water with a little salt to a boil over high heat.

deux 2. Cook the asparagus until tender about 2-3 minutes, then drain.

trois 3. Add cold water to cover the asparagus for 5 minutes. Drain again and pat dry with paper towels.

quatre 4. Whisk together the vinegar, oil, thyme, parsley, egg, capers, and onions.

cinq 5. Plate the asparagus and pour the vinaigrette over them.

Asparagus plants take about two years to grown.
Then the bed will produce crops for the next 20-30 years!
White asparagus are picked before they peek through the soil.
They are sweeter and more tender than the green variety.






Pasta with Cauliflower, Nuts, and Raisins

3:08 PM by in the kitchen with the Fernandezs
 Sicily has many local dishes. Try this different type of pasta for dinner or with company.
Pasta cu cavil di ciuri (Sicilian)
Pasta con i cavolfiori (Italian)

Serves 4
soak raisins overnight

Use organic ingredients.
1 medium-sized cauliflower head, cut into small florets, stem cut and into fine pieces
2 Tbs. (30 ml) olive oil
1 large white onion, finely chopped
3 anchovies in olive oil, crushed with the back of a fork into a paste
2 Tbs. (30 g) each: raisins soaked overnight in water or wine and drained; pine nuts
1/2 tsp. (2,5 g) saffron threads
1 pound (455 g) (gluten-free) pasta (example: rigatoni or ziti)
1 cup (130 g) (dairy-free) grated cheese
4 Tbs. (60 g) (gluten-free) coarse breadcrumbs 

(Sicilian)
unu 1. Bring a large pot of salted water to a boil over high heat.

dui 2. Add cauliflower and blanch until slightly tender, about 2 minutes. To check if it done, insert a knife into the stem of a floret. If it inserted with ease, the cauliflower is ready.

tri 3. Transfer to a strainer to drain. RESERVE pot of boing water to cook the pasta.

quattru 4. Sauté onions in the heated olive oil over low to medium heat, about 5 minutes.

cincu 5. Add anchovies, pine nuts, raisins, and saffron threads. Simmer for a few minutes.

sei 6. Add the blanched cauliflower florets with about 1 cup (240 ml) of boiling pasta water and simmer until the water is reduced by half and the sauce thickens.

setti 7. Cook the pasta until al dente then drain.

ottu 8. Add pasta to sauce along with cheese and toss.

novi 9. Plate and top the pasta with breadcrumbs.

Bona manciata!
Have a nice meal!

Sausage and Lentil Stew

10:28 AM by in the kitchen with the Fernandezs
Add a few of this and a few of that, cook 30 minutes, and dinner is ready!

 1 organic onion
cooked turkey bacon
organic carrots
3 organic potatoes
3/4 cup (95 g) organic lentils
4 cups (960 ml) organic chicken broth
1 tsp. (5 g) organic sugar
3 tsp. (15 ml) white vinegar
1/4 tsp. (7 g) each: cumin and black pepper
1 organic sausage of your choice

 1. Slice the onion, carrots, potatoes, and sausage. Place in a saucepan.
2. Add the rest of the ingredients.
3. Cook on medium-high for 30 minutes. 

Voilà, 
le dîner est prêt!
 dinner is ready!

Chard with Black-Eyed Peas

2:56 PM by in the kitchen with the Fernandezs
Two Cypriot specialities are good olive oil and fresh lemons, then add beans and serve as a side-dish, or top with yogurt for a meatless meal.
Siyah fasulye ve pazı (Turkish)
Μαύρα φασόλια και chard (Greek)
/mávra fascia kai chard/
Serves 6 
(about a cup/130 g each)

1 cup (455 g) dried black-eyed peas
3 Tbs. (45 ml) olive oil
1 medium chopped organic onion
2 chopped organic garlic clove
1 pound (455 g) organic Swiss chard, trimmed and coarsely chopped
3 cups (720 ml) organic vegetable or no-chicken broth
4 Tbs. (60 ml) organic lemon juice
optional:
  • nutmeg
  • ground pepper
  • cilantro 
  • pinch of chiles
  • 1 Tbs. (15 ml) organic honey
1. Place the peas in a bowl with 1 tsp. (2,5 g) sea salt, cover with cold water by 2-inch / 5 ml) and soak overnight.
2. Drain and rinse.
3. Transfer to a medium saucepan with 1/2 tsp. (2,5 g) sea salt. Cover with 4 cups (960 ml) water.
4. Bring to a boil over high heat.
5. Reduce heat to simmer and cook about 15 minutes, until they are tender. Drain.,
6. Heat 1 Tbs. (15 ml) oil in a skillet over medium heat.
7. Add onions and garlic, cook until softened, about 3 minutes.
8. Add chard, cook, stir, 2-3 minutes until slightly wilted.
9. Add the peas, broth and 2 Tbs. (30 ml) lemon juice and any optional ingredients.
10. Cook, stir, until peas are tender, about 20 minutes.
11. Serve warmed, drizzled with oil and lemon juice.
 (a) Add yogurt if desired.
Καλή όρεξη
/kalí órexi/

Afiyet olsun

Bon appétit 

Tahini Appetizer Dip

2:15 PM by in the kitchen with the Fernandezs
It is a condiment made from toasted ground sesame, served by itself (a dip) or part of hummus, baba ganoush, and halva. Tahini (Greek: ταχίνι; Arabic:  طحينة )  is used in cuisines of the Levant and Eastern Mediterranean, the South Caucasus, and parts of North Africa. Though "sesame" was found in cuneiform 4000 years ago, tahini was mentioned in 13th-century Arabic cookbooks. Use it in Chinese and Japanese dishes; Sichuan and Indian cuisines.
This dip is a popular way to begin a meal in Cyprus.
(Arabic) صلصة الطحينة 
/salsat altahina/

Tahini ορεκτικό βουτιά (Greek)
/tahini orektikó voutiá/

Tahinli meze sos (Turkish)
Serves 8, 
(2 Tbs./30 g each)

1/2 cup (65 g) tahini (gluten-free)
2 Tbs. (30 ml) organic lemon juice
1 Tbs. (15 ml) olive oil + more for garnish
1 crushed organic garlic clove
6 Tbs. (15 dl) water
3 Tbs. (45 g) chopped parsley
toasted sesame seeds for garnish

1. Combine the tahini, lemon juice, oil, and garlic in the food processor.
2. Pulse until smooth.
3. With the motor running, add water in a thin stream until mixture is pale and smooth.
4. Place in a blow and top with parsley.
5. Garnish with sesame seeds and more oil, if desired

Options pulse with organic:
  • spinach
  • beets
  • fresh dill
  • fresh thyme
  • avocado
  • kalamata olives
  • non-drained, firm tofu
  • zucchini
  • yogurt
  • favorite hot sauce
  • steamed Swiss chard
Try tahini with some of the recipes from Asia, Mediterranean, or North Africa. 

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