New find

Was at Trader Joe’s the other day (not like that was something new) and they have done their typical thing of moving products around.  So now the hummus is pretty much right in front of you as you walk in the door at one of the locations I go to.  Had to check it out just in case I needed to pick some up.

I saw a new one…it’s not actually hummus but Green Tahini Dip and Sauce.  The ingredients: Tahini (Ground Sesame Seed), Water, Lemon Juice, Parsley, Green Onion, Dill, Mint, Dehydrated Garlic, Cilantro, Sea Salt, Cumin, Citric Acid.

It has some nice tang to it, great with veggies and the normal pita chips, etc.  Totally worth testing.  And, it’s lactose free and gluten free!

image

Roasted Squash Heaven

Made another delicious recipe from Ottolenghi’s Jerusalem cookbook the other day as pary of a friend’s 50th birthday dinner. I can’t find anything bad from his book.  Just love it! This time it was Roasted Butternut Squash & Red Onions with Tahini & Za’atar

Ingredients:
1 large butternut squash (2 1/4 lb), cut into 3/4 by 2 1/2″ wedges (I peeled it and cut into cubes)
2 red onions, cut into  1 1/4″ wedges
3 1/2 tbsp olive oil
3 1/2 tbsp tahini
1 1/2 tbsp lemon juice
2 tbsp water
1 garlic close, crushed
3 1/2 tbsp pine nuts
1 tbsp za’atar
1 tbsp coarsely chopped flat leaf parsley
Salt & pepper

IMG_4878[1]

Directions:
Preheat oven to 475 degrees.

Put the squash and onion in a large mixing bowl, add 3 tbsp of the oil, 1 tsp salt and some pepper and toss well.  Spread on a baking sheet with the skin facing down and roast in the oven for 30-40 minutes, until the vegetables have taken on some color and are cooked through.  Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier.  Remove from the oven and leave to cool.

To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic and 1/4 tsp salt.  Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

Add the remaining 1 1/2 tsp oil into a small frying pain and place over medium-low heat.  Add the pine nuts along with the 1/2 tsp salt and cook for 2 minutes, stirring often, until the nuts are golden brown.  Remove from heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini.  Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

This was served with a spinach salad from the same cookbook and some roasted shrimp. Could barely stop eating this stuff.  Definitely on the list to make again.

dinner

 

 

Some tahini here, some lemon there, and kale everywhere!

Had some friends over for dinner and was going on an Asian theme.  Was making some stir-fry like chicken dish and was looking for a salad to go with it.  I found a great Cooking Light recipe to pair with it based on a whole page of kale salad ideas they had.

I went with the Tahini-Lemon Dressing — quick, easy and refreshing!

Ingredients

1 tablespoon water
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon tahini
2 teaspoons lower-sodium soy sauce
1/4 teaspoon pepper
6 cups thinly sliced stemmed Lacinato kale
3/4 cup cooked quinoa (I did not include this)
IMG_2127[1]
Prep:
Combine water, lemon juice, olive oil, tahini, soy sauce, and pepper in a large bowl, stirring with a whisk.
IMG_2129[1]
Add kale (and cooked quinoa; toss) — I did this in a more normal salad way.  After making the dressing, I dressed the salad/kale.
IMG_2130[1]Delicious, I’m addicted.  I’ve made it twice since they’ve been over.  And the dressing keeps/holds well, so you can make a good amount and just keep it in the fridge.