Roasted Cauliflower, Chickpeas and Dates. ~ Sheetpan Dinner

Roasted Cauliflower, Chickpeas and Dates

An ideal weeknight sheet pan dinner features: 1) a protein and vegetable that can be roasted at the same time; 2) a flavorful sauce that comes together in one bowl; and 3) a little pizzazz. Here, cauliflower and canned chickpeas are roasted until browned and tender (along with whole garlic cloves that become divinely sweet). Torn Medjool dates are added near the end of roasting, adding irresistible bites of slightly crisp, caramelized sweetness. While the oven works its magic, tahini is whipped until creamy to act as the bed for the main ingredients and bring all the Middle Eastern-inspired flavors together. If you don’t mind using another pan, toasted pine nuts make for a fabulous garnish.

Ready in 45 minutes.
Ingredients:
1 large cauliflower (or 1½ pounds medium-sized cauliflower florets)
7 fat garlic cloves4½ tablespoons extra-virgin olive oil, divided, plus more for the dates Kosher salt (such as Diamond Crystal) and black pepper 2 (15-ounce) cans chickpeas, drained and rinsed 6 Medjool dates ½ cup tahini, well-stirred 2 tablespoons freshly squeezed lemon juice, plus more to taste ½ teaspoon ground cumin 1 to 2 teaspoons Aleppo pepper (or ¼ teaspoon crushed red pepper) 4 tablespoons ice cold water, plus more as needed 1 big handful flat-leaf parsley, chopped Warm pita, for servingDirections:                                                                                       Arrange racks in the top third and in the bottom third of the oven. Heat the oven to 425 degrees. 

• Prep the cauliflower: Cut out the core from the cauliflower, then cut into medium florets, ideally cutting in half through the stem so you end up with a flat surface on one side. Smash down on 6 of the garlic cloves with the back of a chef’s knife to remove the peels and lightly flatten. 

  Transfer florets and smashed garlic to a large bowl. Drizzle with 3 tablespoons of olive oil, rubbing it into the florets’ nooks and crannies. Season with 1 teaspoon salt and several grinds of pepper until well seasoned. Spread out on a rimmed sheet pan, flat sides facing down.

  Prep the chickpeas: Pat the chickpeas dry with a towel, then transfer to the large bowl and toss with the remaining 1½ tablespoons olive oil, 1¼ teaspoons salt, and lots of black pepper. Spread out on a second rimmed sheet pan in a single layer. Save the bowl for the dates. 

  Roast the chickpeas on the top rack of the oven and the cauliflower on the bottom for 20 minutes, until the bottoms of the florets and garlic are nicely browned (if your oven runs hot, check the cauliflower at 15 minutes). 

  Meanwhile, tear the dates into pieces (not too small) and discard the pits. Add to the large bowl, toss the dates with just enough oil to lightly coat, then sprinkle with a pinch of salt. 

  After 20 minutes, remove both pans. Shake the pan of chickpeas around. Toss the cauliflower and flip the garlic pieces (if the garlic is soft and golden brown on both sides, remove and set aside). Scatter the dates across the pan of cauliflower. 

  Return to the oven, but switch the pans’ locations (i.e., cauliflower goes on the top rack). Roast for 7 to 10 minutes, until the cauliflower is tender and nicely browned, the dates are browned in spots and even a little charred, and the chickpeas are crisp and golden (if you want the chickpeas to be really crunchy, roast them for 5 to 10 minutes longer).

  While everything roasts, make the tahini whip: Finely grate the remaining clove of garlic into a medium bowl. Add the tahini, lemon juice, cumin, Aleppo pepper, ¼ teaspoon salt and 4 tablespoons ice water. Stir with a fork until thick and very creamy yet spreadable (see Tip). Taste, adding more lemon juice for brightness or salt to taste. 

  Assemble: Spread the tahini whip onto the bottom of a serving platter (or 4 shallow plates). Top with the roasted cauliflower, dates and chickpeas. Scatter the parsley on top and serve with warm pita.
  TIP
  The tahini whip is meant to have a thick, spreadable consistency, but if you prefer a looser consistency, use ⅓ cup tahini. You can also make the tahini whip several days in advance and store in the fridge, though you’ll want to whisk in more water, as it thickens considerably.

Sticky Mushroom & Sesame Noodles

Sticky Mushroom & Sesame Noodles

Use this recipe as a blueprint for a fridge-raid stir fries - you can swap out the mushrooms for Tenderstem broccoli, broccoli, tofu

spring greens, or chicken.

Ingredients:

1 tbsp Tahini
½ tsp crispy chili oil, plus extra to serve
1 tsp maple syrup
½ tbsp rice vinegar
1 tbsp low salt soy sauce
2 nests wholewheat noodles
½ tbsp vegetable oil
200g mushrooms, halved if large
2 salad onions, finely sliced

Directions:

Pour the tahini, chili oil, maple syrup, rice vinegar and soy sauce into 

a large bowl; mix with a fork to combine, adding 1–2 tbsp cold water, if needed, to create a loose sauce.

Bring a pan of water to the boil, cook the noodles according to pack instructions, then drain and rinse under cold water to stop them cooking further. Meanwhile, heat the oil in a frying pan over a high heat and cook the mushrooms for 5 minutes until starting to brown. Toss the noodles and mushrooms through the dressing to coat, then divide between bowls. Scatter with the salad onions and serve with a drizzle of extra chilli oil.

• Serves2
• CourseMain meal
• Prepare10 mins
• Cook10 mins
• Total time20 mins

Ingredients

• 1 tbsp Cooks Ingredients Tahini
• ½ tsp crispy chilli oil, plus extra to serve
• 1 tsp maple syrup
• ½ tbsp rice vinegar
• 1 tbsp low salt soy sauce
• 2  nests wholewheat noodles
• ½ tbsp vegetable oil
• 200g pack No.1 Woodland Mushrooms, halved if large
• 2  salad onions, finely sliced

Sesame And Miso Cookies

Sesame & Miso Cookies

Miso paste is so good in bakes, especially when white chocolate and tahini are in the mix.

Ingredients:
1 cup unsalted butter, softened
7/8 cup light muscovado sugar
1/3 cup caster sugar
2 tablespoons Tahini
2 tablespoons white miso paste
1 medium egg
1 medium egg whites
2 1/2 cups plain flour
1 tsp baking soda
½ tsp fine sea salt
¼ tsp ground cinnamon
1 1/8 cup white chocolate, roughly chopped
1/2 cup sesame seeds
Sea salt flakes, for sprinkling

Directions:

In a large bowl, use an electric hand mixer to beat together the butter and both sugars for 2-3 minutes until light (or use a stand mixer). Add the tahini, miso, whole egg and egg white and mix again until smooth. Sift in the flour, bicarbonate of soda, salt and cinnamon; mix again until just combined. Stir in the chocolate until combined. Cover the bowl and chill the dough for at least 2 hours but preferably overnight.

When ready to bake, preheat the oven to 375*F, and line 2 large baking sheets with baking parchment.  Scoop and roll the chilled cookie dough into even-sized balls, each weighing 2 ounces (Golf ball size.  Place the sesame seeds onto a tray or into a large shallow bowl and roll each in the seeds to coat.

Place 5-6 dough balls on each lined baking sheet, leaving plenty of space for them to spread during cooking. Slightly flatten each with your fingers, sprinkle with a pinch of sea salt flakes and bake for 16-18 minutes until golden.

Sharply tap the underside of the baking sheets on the work surface to slightly deflate the cookies. Allow to cool for 5 minutes on the sheets, then transfer to a cooling rack. Repeat with the remaining dough.

Cook’s tip:
To give the cookies neat edges, one at a time, upturn a glass or ramekin over the top of them. With a circular motion, swirl the hot/warm cookies against the inside edge of the glass or ramekin.

Smoky Tahini Salad Dressing

Creamy Smoky Tahini

A good salad dressing is the ultimate multitasker. Keep a few of these beauties on hand and you will have the tools to dress up all manner of salads, sauces for everything from pasta to grilled fish, plus ready to go marinades for meat. I will post one week of fresh and tasty dressings.  Makes about 3/4 cup.

Ingredients:

4 tablespoons tahini
1 small garlic crushed
1/4 teaspoon smoked paprika
1 teaspoon paprika
2 tablespoons cider vinegar
Whisking until smooth.
Beat in:2 tablespoons water a little at a time until smooth and until you have achieved the desired thickness.
Season with salt and fresh ground pepper. Yield: 3/4 cup.

Ramen Noodle Salad

Cooked Ramen Noodle Salad

Cooked remen noodles create a taste, easy salad when mixed with
such as sweet napa cabbage, juicy corn kernels, crunchy cucumber, and vibrant cherry tomatoes. Tossed in a tangy and spicy sesame dressing, this easy 30-minute dish is both flavorful and satisfying. The mix of vegetables provides a delightful textural contrast to the bouncy noodles, while the dressing strikes the right balance of acidity and heat. To easily cut the nori sheet into thin strips, use a pair of scissors instead of a knife. To make ahead: Store the dressing in an airtight container in the refrigerator for up to three days.
Ingredients:
Dressing

3 tablespoons rice vinegar
3 tablespoons soy sauce
3 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon sriracha chile sauce
1 teaspoon grated fresh ginger (about 1[1/2-inch] piece)
1/4 teaspoon grated garlic

Salad
2 (3.7-ounce) packages instant ramen noodles, seasoning packets discarded
1 cup baby arugula
1 cup thinly sliced napa cabbage
2/3 cup fresh corn kernels (from 1 largeear)
2/3 cup thinly sliced sugar snap peas
2/3 cup cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup)
1 (8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup)
1/4 cup thinly sliced scallions (about 2small scallions)

Directions
Make the dressing 

Whisk together all ingredients in a small bowl until smooth and well combined. Set aside.

Make the salad
Cook ramen according to package directions (without seasoning packets). Transfer cooked noodles to a large bowl of ice water, and let stand until chilled, about 3 minutes. Drain noodles, and transfer to a large serving bowl or two individual bowls.

Arrange arugula, cabbage, corn, sugar snap peas, tomatoes, and cucumber evenly over noodles. Sprinkle evenly divided nori and scallions in the center of each bowl. Drizzle each noodle salad with 1/4 cup dressing. Serve with remaining dressing on the side.

Eggplant Walnut Dip. ~. Vegetarian

Eggplant Walnut Dip

               Everything you will need to make this awesome Dip                                                    

Ingredients:                                                    Garnishes 

1 large eggplant or 2 small                              EVOO                                      
2 small cloves garlic                                        Sumac
⅓ cup Greek yogurt or sour cream                  Ground cumin
¼ cup walnuts toasted                                      Chili flakes
2 tbsp tahini, heaped tbsps                               Parsley or mint
1-2 tbsp lemon juice                                         Pomegranate molasses
salt and pepper as needed                                 Toasted Walnuts

Serving Suggestions

cut raw Veggies
Pita or pita chips

Directions:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Pierce the eggplant halves a couple more times so the steam can escape.** see notes for roasting on a bbq.
Bake eggplant until very soft, blackened and wrinkly on the exterior, about 40-45 minutes. Remove eggplant and let cool slightly

In a food processor, pulse the walnuts until they are finely ground. Next to the food processor, add the tahini, yogurt, lemon juice, cumin, garlic,, salt, and pepper. Process until smooth and creamy.

Once cooled scoop the soft flesh out of the cooled eggplant and transfer it to the food processor. Pulse the food processor motor a few times until you have a slightly chunky, but mostly smooth and luscious dip, scraping the sides down if necessary. 

Adjust the dip for seasoning if necessary. Transfer the dip to a shallow bowl, spread it in concentric circles making a couple of deeper trenches for the beautiful olive oil and garnishes to accumulate. Garnish with sumac, chili flakes/paprika, ground cumin, parsley, olive oil, and pomegranate molasses if using.

Serve the dip at room temperature with vegetable crudies, pita chips or crackers or part of a summer meal with meatballs, Shirazi salad and pitas.

To roast the eggplant on a bbq simply stab the eggplant a 4-5 times and place it on the bbq. Rotate as it gets charred so it chars evenly. Roasting on a bbq produces intense smokiness.

Piercing the eggplant helps release steam that builds up inside the eggplant (due to the intense heat and natural high moist content of the eggplant) and prevents bursting. (true story, happened to me)

The mentioned garnishes all very delicious, but you don’t need all of them. A simple drizzle of olive oil and black pepper works just as well

Lebanese Spicy Fish With Tahini Sauce And Pine Nuts

Lebanese Spicy Snapper 

Recipe by:  Maureen Abood

Lebanese Spicy Fish with Tahini and Pine Nuts (samke harra) is such wonderful and refreshing preparation for fish! While tradition calls for baking the fish, I find a sauté of delicate white-fleshed Lebanese Spicy Fish with Tahini and Pine Nuts (samke harra) is such wonderful and refreshing preparation for fish! While tradition calls for baking the fish, I find a sauté of delicate whitefish to be both beautiful and the most delicious preparation.
Prep 40 minutes, Cook 6 minutes,  Servings 2
Ingredients:

For the Tahini Sauce:

1/2 cup tahini
1 clove garlic, minced
1 teaspoon salt

Juice of 1 lemon
1/4 cup cold water

For the Fish:
2 filets red snapper or other thin, white fleshed fish
1/8 teaspoon cayenne pepper
Salt and pepper
1 tablespoon salted butter
1 tablespoon extra virgin olive oil
For Finishing:
2 tablespoons toasted pine nuts
1 tablespoon finely chopped flat leaf parsley

Directions

Make the tahini sauce by whisking together the tahini, garlic, salt, and lemon juice. Slowly whisk in the cold water. Lumps may form; keep whisking until smooth, adding more cold water if needed. Set aside.

Season the fish with salt, pepper, and cayenne. Bring refrigerated fish to room temperature, about 30 minutes.

Heat a large heavy pan over high heat. Once pan is hot, reduce heat to medium high and add the butter and olive oil. Once the butter foams up and is very hot (but not browned yet), add the fish fillets to the pan, being sure to leave space between them. The fish should sizzle the moment it touches the pan. If it doesn't, remove the fillets and wait for pan to get hotter.

Cook fillets until golden brown on one side, about 3 minutes. Carefully flip them over and cook until golden brown on the second side and fish is opaque and flaky in the center, another 2-3 minutes longer.

Spread the tahini sauce on a platter or two dinner plates. Lay the fish over the sauce and sprinkle the fish with toasted pine nuts and parsley. Serve immediately.   Serves 2

Date Dadus ~ Vegan

 

Date Dadus

Dadus make decadent, high-fiber treats that taste absolutely amazing. Plus, they are easier on blood sugar than most sweets. These raw refrigerator cookies rank high in protein, fiber and healthy fats—making them an ideal homemade, energy boosting treat. You can use any variety of dates in this recipe. The larger the date, the fewer you need. Fan favorites are medjool, Dayri, honey and barhi dates.

Ingredients:
1 16-ounce jar raw tahini, refrigerated for 2 hours or more

8−10 dates any variety, pitted and roughly chopped
¼ cup maple syrup or alternative liquid sweetener
¼ cup raw cacao powder cocoa powder or carob powder
½ cup dried currants or raisins
½ cup raw sunflower seeds or pumpkin seeds
¼ cup dried figs roughly chopped

1/8 cup raw cacao nibs optional
3 tablespoons crystallized ginger finely chopped
1 tablespoon fresh ginger peeled and minced
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground clove
1/8 teaspoon vanilla or cardamom extract
1/8 teaspoon high-quality mineral-rich salt
½ cup dark chocolate chips optionalDark Chocolate
For The Coating
½ cup vanilla granola or ½ cup raw almonds
¼ cup raw cacao powder cocoa powder or carob powder
½ teaspoon ground cardamom or cinnamon
½ teaspoon ground dried rose petals optional

Directions:

Pinch of high-quality, mineral-rich salt First prepare the coating. Finely grind the granola or almonds in a blender or food processor. 

Pour the ground granola into a small bowl and combine with the cacao powder, cardamom, optional rose petals and salt. Set aside.

Place all the remaining ingredients, minus the optional chocolate chips, into a food processor and combine until the mixture forms a sticky mass. Mix in the (optional and recommended) chocolate chips.

Alternatively, combine everything together in a large bowl with a wooden spoon. Just make sure you’ve finely chopped the dried fruit and that your batter gets well mixed.

Roll the sticky batter into 1-inch or 1-ounce balls. Roll each ball in the ground granola mixture so that it’s well coated and place on a plate.

Refrigerate after making. Dadus will keep in a well-sealed container in the refrigerator for up to 1 month. They also freeze beautifully.  Makes about 30 balls.

Tahini Cookies

Easy Tahini Cookies (Vegan + GF)

Addictively delicious tahini cookies: nutty, salty-sweet, vegan, gluten-free, and incredibly fast! Just 1 bowl, 7 ingredients, and less than 30 minutes required!Ingredients:1/2 cup tahini, unsalted and smooth 1/2 cup maple syrup1 ¼ cup almond flour3/4 cup tapioca starch (also called tapioca flour)1/2 tsp baking soda1/2 tsp sea salt1/4 cup raw sesame seeds

Directions:
Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. 

Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.

Place the sesame seeds into a small bowl and set it nearby. 

Use a tablespoon or small cookie scoop to scoop the dough, then roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. 

Gently press down on the balls to flatten slightly. Recipe as written should make ~20 cookies and they won’t spread much, so they should all fit on a standard size baking sheet.

Bake in the oven for 12-15 minutes until golden. Let cool for 5 minutes, then enjoy!

Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.

Fresh Herb Falafel With Bread

Fresh Herb Falafel With Bread

Ingredients:  

For the Falafel

1/2 cup dry (uncooked) chickpeas
1/2 cup dry peeled fava beans (be sure they're the pale, peel dry favas, not the dark unpeeled favas which won't work)
1 teaspoon kosher salt
1/4 cup mint leaves
3/4 cup flat leaf parsley leaves
1/2 cup cilantro leaves
1 small jalepeno, ribs and seeds removed and coarsely chopped or 1/2 teaspoon cayenne pepper
1 clove garlic, minced
1/2 cup coarsely chopped yellow onion (1 small onion)
1/2 tablespoon sesame seeds
1 teaspoon baking soda
Safflower or canola oil, for frying (about 3 cups)

For the Tahini Sauce:
3/4 cup yogurt or laban
1/3 cup tahini (stir before measuring)
1 teaspoon kosher salt
1 clove garlic, green sprout removed and minced
Juice of 1 lemon

Directions:
In a medium bowl, cover the chickpeas and fava beans with cool water by several inches. Soak them overnight and up to 24 hours.

Drain the chickpeas and fava beans. In the food processor, process them with a teaspoon of salt until they are ground to a coarse crumb. Add the mint, parsley, cilantro, jalepneo, garlic, onion, and sesame seeds and pulse until everything is finely ground and the mixture is a fine, web crumb—but not pureed. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes and up to one day.

To make the tahini sauce, process the yogurt, tahini, salt, and garlic until combined. Pour in the lemon juice and pulse to combine. Taste and adjust the seasonings so that the sauce has a nutty flavor of tahini with a bit of the tang of the yogurt.

Heat the oil in a 2-quart saucepan or sauté pan until a pinch of herb dropped in floats and bubbles dramatically. Using an ice cream scoop or a large spoon, pack the falafel mixture tightly in to the scoop to form 2-inch ovals, and fry a few at a time until they are golden brown, flipping them over with tongs as soon as they are browned on one side. Remove the falafel from the oil with the tongs to a paper towel-lined plate, and fry the remaining falafel in the same way.

Serve the falafel hot with the tahini sauce on the side or drizzled over top.

Curried Broccoli Salad Vegan

Vegan Curried Broccoli Salad

Ingredients:
For the salad:
1 head of broccoli, very finely chopped
1 cup shredded carrots
1 (15 ounce can chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use 

         chopped roasted almonds.) 1/2 cup dried cranberries
1 bunch green onions, chopped
¾ cup chopped fresh cilantro
For the dressing:
1/4 cup tahini
1/2 large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, finely minced
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

Directions:

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. 

Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Spring Grain Bowl

Spring Vegetable Grain Bowl 

Yield: 4 servings 

Ingredients:
1 cup quinoa
3 tablespoons tahini, well stirred
3 tablespoons water 
2 tablespoons fresh lemon juice
1 small clove garlic, minced
1/4 teaspoon kosher salt
12 asparagus spears
3 carrots
6 radishes
1 jalapeño, seeds removed if desired
1/2 cup fresh parsley leaves 

Directions:
In a medium saucepan, combine the quinoa with 2 cups of water over medium-high heat and let come to a boil. Stir once, cover with a tight-fitting lid, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and fluff with a fork. Let stand, covered, for 5 minutes more. 

In a small bowl, whisk together the tahini, water, lemon juice, garlic, and salt. 

Using a vegetable peeler, peel the asparagus and carrots into long ribbons. Thinly slice the radishes and jalapeño. 

Divide the quinoa among bowls and add the vegetables. Drizzle on the dressing and scatter the parsley leaves over the top. 

Moroccan Sweet Potatoes

Moroccan Sweet Potatoes

This is a 5* recipe and rated company worth.

Ingredients:
4 medium sweet potatoes
1 cup dried brown or pardon lentils, rinsed
1 tablespoon olive oil
1 teaspoon cumin seeds
1 small yellow or white onion sliced
3 cloves garlic, finely minced
2 tomatoes chopped 
    or 1-14.5 can diced tomatoes, drained
1 tablespoon finely grated or mined fresh ginger 
   or 1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon sweet paprika
1 tablespoon horissa paste
   or 1 teaspoon ground chili powder
1/2 teaspoon salt
4 cups finely packed baby spinach
Water as needed
2 teaspoons pomegranate molasses (optional)
1/2 cup Lemon Tahini Dressing

Lemon Tahini Dressing
1/4 cup warm water
1/4 cup tahini
1 clove garlic, minced or grated
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon agave nectar or maple syrup
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:
Preheat oven to 400*F and line a baking sheet with aluminum foil or parchment paper.  Put the potatoes on the baking sheet and prick several times with a fork.  Bake 45 to 60 minutes until fork tender.

Meanwhile, cook the lentils according to the package instructions.  Drain well.

Heat the oil in a large skillet over medium heat.  Add the cumin and cook stirring constantly, for 1 to 2 minutes, until the seeds start to pop.  Add the onions and cook, stirring occasionally for 5 to 7 minutes, until tender and translucent.  Add the garlic and tomatoes and cook stirring frequently for 1 to 2 minutes, until the garlic is fragrant.

Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach.  Cook, stirring frequently until the spinach is wilted, adding water by the 1/4 cup if needed to prevent sticking.  Stir in the pomegranate molasses or maple syrup.  Taste and adjust seasonings if needed.

Make the everyday Lemon Tahini Everyday Dressing:  
Combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended.  If the dressing is thicker than you like, whisk in water by the tablespoonful to achieve the consistency.  Or add several more dollops of tahini to get the sauce to come together.  Store in an airtight container in refrigerator for up to 1 week.

Seared Lamb Chops And Pearl Onions With Mashed Peas And Mint Tahini

Seared Lamb Chops And Pearl Onions 

With Mashed Peas and Mint Tahini

Lamb and mint are a perfect pairing, but so too are peas and pearl onions. Add tahini to the mix, and the gang’s all here! A vibrant plate to perk up any mid-winter meal, and the minted tahini is superb on the juicy lamb chops. Use rib, loin or shoulder chops for this recipe.

Ingredients:

Lamb And Onions
8 lamb chops, about 1½ lbs
2 tbsp olive oil
2 cloves garlic, sliced
2 bags, each 10 oz, pearl onions

Mint And Tahini Sauce
½ cup tahini, well stirred
¼ cup water
Juice of ½ a lemon
1 garlic clove, chopped
1 bunch mint, about ½ cup
Salt and pepper to taste

Mashed Peas
4 cups frozen petite peas
½ cup full-fat (14%) sour cream
Salt and pepper to taste
Sea salt and freshly cracked black pepper to taste
1 tbsp butter
⅓ cup water
1 tsp sugar
Juice of half a lemon

Directions:

Marinate lamb in olive oil and garlic on the counter for 30 minutes, turning halfway through. To peel pearl onions, trim the ends and drop in a pot of boiling water for less than a minute. Drain in a colander and rinse with cold water. The peels should pop off.

For sauce, add tahini, water, lemon juice, garlic and mint leaves to a blender. Purée until smooth. Season and taste. Cover and set aside.

Microwave or boil peas until tender and sweet, 2 to 3 minutes. Drain and add to a medium bowl, stirring in sour cream, salt and pepper. Using an immersion blender, pulse a few times. Cover and set aside.

Preheat a grill pan or large skillet to medium-high heat. Season lamb well on both sides and cook for 3 to 4 minutes on each side, depending on the size of your chops. Cooking them to medium-rare is preferred (slightly pink in the middle). Remove to a plate and tent with foil. Meanwhile, add butter and onions to the same grill pan or skillet, and sauté for 5 minutes until they start to caramelize. Add water and sugar and cook, uncovered for 5 to 7 minutes more, or until onions are tender and golden. Season with salt and pepper and a squeeze of lemon.

Place a mound of mashed peas on each plate, top with 2 lamp chops and caramelized onions, and spoon over mint tahini sauce. Serve at once.

Serves 4

Tahini-Date Granola Bars With Dried Apricots

Tahini-Date Granola Bars, 

with Dried Apricots

INGREDIENTS
2 cups pitted Medjool dates

½ cup honey, agave syrup, or maple syrup

½ cup tahini

3 tablespoons peanut butter

2 teaspoons kosher salt

3 cups old-fashioned oats, toasted

1 cup almonds, toasted and coarsely chopped

1 cup desiccated (unsweetened) coconut flakes

1 cup dried apricots, coarsely chopped

INSTRUCTIONS

Line a 13x9x2-inch pan with parchment paper, creating a sling by letting it hang over the long sides by a couple of inches. Process the dates to a paste in the food processor, or chop finely by hand (processing is best).

In a small saucepan, combine the honey, tahini, peanut butter, and salt. Warm over low heat until heated through and smooth, stirring occasionally. Add the date mixture and continue heating and stirring occasionally until smooth.

In a large bowl, combine the oats, almonds, coconut, and apricots. Pour the tahini-date mixture over top and stir to combine, which can take a couple of minutes.

Spread granola mixture in the prepared pan, using a piece of wax paper to press and flatten it evenly. Chill for about 15 minutes, then cut into bars. The bars will last fine at room temperature, in the open air, for a couple of weeks and remain soft and chewy.