Thursday, May 23, 2013
There is a health food store in the town of Newport. It is the closest town north of us where we do most of our shopping. In a large reach in refrigerator towards the back of the store there is a big vat of tahini. Here you can take out as little or as much as you would like. The container you use is your choice, something from home is nice or you can pay for and take one of their's. I don't know why this appeals to me so much but it does. Hummus will be the main use for what I purchased but I also remembered this one great dressing I made last year around the holidays. Recipe is from Aida Mollenkamp's, The Keys to the Kitchen cookbook. I have changed the amount of the ingredients from the original recipe due to personal preference. The dressing is both a little tart and sweet with a earthy nutty like flavor. Today I tossed it on a simple mixed green salad with cucumbers and avocados. It was delicious!
1/4 cup tahini
1 tablespoon extra virgin olive oil
2 tablespoons agave nectar or honey
3 tablespoons fresh lemon juice or apple cider
1/2 teaspoon salt
1/2 ground pepper
1 to 3 tablespoons water
Whisk together tahini, olive oil, agave nectar, lemon juice, salt and pepper. Add the water, 1 tablespoon at a time, until you reach the consistency of a basic vinaigrette. This recipe is very simple to prepare and would also be great with pasta. Any leftovers with make a good dip later in the week.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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