sauce

Sweet Tahini Sauce!

Jennifer Leave a comment

tahini sauce

This dressing is kind of a mediterranean meets asia recipe, adapted from one found in Yotam Ottolenghi’s Plenty More cookbook. All of the flavors work so well together. It’s best to use unfiltered apple cider vinegar, which is full of probiotics, the good bacteria in your gut that aid digestion and strengthen immunity. Tahini is not just for making hummus; break out your jar and make this yummy sauce! It’ll get your loved ones to eat their veggies 🙂 This would also be a great on a crudite platter. Those veggies will be gone before you know it! Enjoy!

2 tablespoons tahini
2 tablespoons water
1 tablespoon unfiltered apple cider vinegar
½ teaspoon soy sauce
1 teaspoon honey
1/4-1/2 teaspoon salt

Whisk all ingredients together and serve with your favorite veggies.

Spicy Chermoula!

Jennifer Leave a comment

chermoula

While working at Dimes in NYC, I’ve been learning quite a bit. The menu draws inspiration from various types of cuisine. I had never heard of chermoula before, but have had to make it for the restaurant a few times and finally made my own version of it at home. It originates from Morocco and is traditionally used as an herb marinade for fish or seafood. Similar to a pesto or chimichurri, this can be used as a sauce on veggies, eggs, chicken, fish, or mixed into grains or pasta for an instant flavor upgrade 🙂

Spicy Chermoula

Yield: about 1 pint

Ingredients:

4 cloves of garlic

1 habanero pepper, seeded

1 red hot cherry pepper, seeded

1 bunch cilantro

1 bunch parsley

4-5 large curly kale leaves, de-stemmed

1/4 cup lemon juice

1/4 cup olive oil

2 teaspoons cumin seed, toasted and ground

1 teaspoon fennel seed, toasted and ground

1/2 teaspoon coriander seed, toasted and ground

1/2 teaspoon sea salt

Procedure:

1. Process everything in the food processor. The herbs and kale may have to be added in batches. For a smoother chermoula, use a Vitamix. 2. Adjust olive oil for smoother, looser consistency