In the past, I’ve gone to great lengths to avoid using tahini. It’s just so expensive, I thought, and what on earth would I do with an entire jar of sesame paste? Sure, I like hummus like any red-blooded Millennial, but I just couldn’t see making that much of it from scratch.
Little did I know that tahini can be used for other things besides hummus.
A few weeks ago I came across this helpful post on Babble that set me straight. Twenty-eight ways to use tahini that AREN’T hummus? The mystery! The intrigue! Turns out the sesame flavor and smooth texture of tahini lends itself to salad dressings, pestos, and even…brownies? While that particular suggestion may be going a bit too far for my tastes, the idea did broaden my horizons. When I ended up buying a jar at Trader Joe’s (for only around $3–far cheaper than I expected) it was with plenty of options on my radar.
This amazing all-purpose tahini sauce started its life as a dressing for a to-die-for roasted cauliflower salad over at Budget Bytes, but in my house, it’s turned into so much more. This week I put it on baked salmon, dipped pita in it, and have been seriously considering its possibilities as a sandwich spread. (With a bit of deli turkey, sprouts, and cucumber, it sounds like Mediterranean perfection.) I could see it working well on grilled chicken, as a veggie dip, or on falafel.
And, if you’re really adventurous, I suppose you could even use it in brownies.
Amazing All-Purpose Tahini Sauce
A tangy sauce that works perfectly on fish, chicken, or just for dipping!
In a measuring cup, mix all ingredients until well combined. Keep covered in the refrigerator.
You know what this blog needs? More alcohol. And it could always use more desserts. Let’s get crazy and combine the two in a fruity, refreshing Sangria Granita.
If you’ve never had granita before, you’ve probably had something similar that goes by a different name–because it’s basically a grown-up slushie. In fact, there’s not even always anything “grown-up” about it. It pretty much IS a slushie…or, if you prefer another name name, a “shaved ice” or, for the truly refined, a “sno cone.” With origins in Sicily, granitas can be found alongside gelato all over Italy (which explains why you might ALSO hear them called “Italian ice”). A dead-easy dessert, granita typically contains just water, sugar, and a flavoring. Add some freezing time and a few rounds of ice crystal-scraping and you have the perfect sweet to hit the spot on a hot day.
With summer on the horizon, this Sangria Granita might be just the light treat you need poolside or after dinner. This version starts with Merlot and the juices of oranges, lemons, and limes, but could easily be adapted to use other wines and/or fruit juices. Let me know which combination you think would taste best!
A refreshing, light dessert that's perfect for summer!
In a saucepan, heat wine, water, and sugar to boiling over medium heat. Boil and stir one minute, until sugar dissolves. Remove from heat and stir in fruit juices. Let cool.
Pour mixture into an 9 x 13 baking pan (metal works better than glass for optimal freezing). Place the pan in the freezer. Remove after 30 minutes to scrape and stir the mixture with a fork so that flaky ice crystals form. Repeat every 30 minutes until frozen to your liking.
To serve, scrape with a fork into individual bowls and serve immediately.
Three ways you know you’ve found the best green bean recipe ever:
- You make it more than once.
- When you serve it at Thanksgiving, it disappears to the last bean.
- You actually sneak it out of the fridge to snack on it at night.
Or, perhaps all of the above…because all of these things have been true in our household with these Lemony Green Beans with Almonds and Feta. Who’da thunk a green bean side dish could be so appealing?
I featured this recipe on A Love Letter to Food’s Facebook page during my annual Healthy Thanksgiving Countdown as an alternative to the usual green bean casserole. To take my own advice, I decided to make it for the Thanksgiving dinner we attended with friends. It turned out better than I could have hoped, the beans pan-steamed to crispy crunachability and the feta and toasted almonds soaking up the lemony, garlicky dressing. When everyone was served at dinner, nary a bean was left.
On the heels of this success, I served this again at Christmas dinner. Even my 6-year-old fought me to eat the leftovers–cold. That’s a good sign.
Is it weird that eating this makes me think of the Gollum quote from The Hobbit:
“Is it nice, my preciousss? Is it juicy? Is it scrumptiously crunchable?”
Because yes, it is. And that beats green bean casserole any day, if you ask me.
Lemony Green Beans with Almonds and Feta
Crisp-tender green beans tossed with a lemony dressing and sprinkled with toasted almonds and feta make an incredible side dish!
Toast the almonds one of two ways: either bake them for 3 minutes at 325 degrees or heat a large skillet over medium heat and cook almonds, stirring occasionally, until toasted. Set aside.
Heat a large skillet over medium heat, then add green beans, water, and 1/4 tsp. salt. Cover and cook 7-10 minutes, stirring periodically. Uncover and increase heat to medium-high. Continue to cook another 3-5 minutes or until water has evaporated and beans are crisp-tender and bright green. Remove from heat.
Meanwhile, make the dressing: whisk together olive oil, dijon, lemon juice, garlic, red pepper flaked, and black pepper.
When beans are done cooking, toss with toasted almonds, lemon dressing, and half the feta. Spread on a platter or serving dish and sprinkle with remaining feta. Serve immediately.
Aww, I totally missed it. May was National Strawberry Month, and I really meant to squeeze this recipe in before May ended three days ago. Then again, I’m not actually in the country, so I think I kind of get a pass on being up to speed on the whole “National (insert item here) Month” idea (though June is National Dairy Month, which I can totally get behind–and also, weirdly, National Potty Training Awareness Month? I’m as aware as I want to be on that subject…)
Plus, it seems to me like the entire summer should be called National Strawberry Season. Strawberries are one of those foods that just scream summer. When I think of strawberries and summer, I think of a refreshing poolside snack, sweet strawberry ice cream, and the edible red stripes on the American flag of a Fourth of July dessert. And now, after this recipe, I think…applesauce! Incorporating strawberries into applesauce is a great way to use up those last loner berries you got on mega summer sale that have faded from their grocery store beauty contest-best and are a wee bit too mushy to be featured in your attractive strawberry dessert. After all, in applesauce, everything is supposed to be mushy and mixed! It’s like the meatloaf of snacks.
So if you’d love a new spin on a healthy, whole foods classic or your kids are home for the summer and you need something a little different than the granola bars on repeat at snack time, give this easy strawberry applesauce a try! (And don’t think too hard about that whole “meatloaf of snacks” comment…I promise, it’s really tasty. 😉)
P.S. For more strawberry fun, read my 10 Things You Didn’t Know About Strawberries post!
An easy, refreshing spin on the snack classic!
In a large pot, bring apples, water, and cinnamon stick to a boil over high heat, then reduce heat to medium-low and simmer until apples are tender, about 15 minutes. Mash until chunky.
Add strawberries and cook another 5 minutes. Remove cinnamon stick. Using an immersion blender, puree until the mixture reaches a consistency you like. Remove from heat and stir in sugar to taste.
Serve warm or chill until ready to serve.