Author: Tahini Market

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Sweet Potato-and-Cauliflower Salad With Tahini

https://pixabay.com/en/chicken-vegetable-plate-vegetables-762805/

With this healthy sweet potato-and-cauliflower salad with tahini, do not forget to pump up a side salad with warm, roasted vegetables.

Have This!

  • 1 1/2 lb. small sweet potatoes cut lengthwise into 1/2″ wedges
  • 1 small head cauliflower, cut into florets
  • 7 tbsp. extra-virgin olive oil, divided
  • 1 tsp. tahini
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. sherry vinegar
  • 8 c. torn mixed lettuces
  • 2/3 c. pomegranate seeds

Do This!

  • Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, tahini, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
  • Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.
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Sweet Potato Kale Frittata With Tahini Recipe

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This sweet potato kale frittata with tahini recipe is a delicious and easy frittata that is perfect for breakfast, lunch, or dinner.

Have This!

  • 6 large eggs
  • 1 c. half-and-half
  • 1 tsp. Kosher salt
  • 2 tsp. tahini
  • 1/2 tsp. Freshly ground pepper
  • 2 c. sweet potatoes
  • 1 tbsp. olive oil
  • 2 c. firmly packed chopped kale
  • 1/2 small red onion
  • 2 clove garlic
  • 3 oz. goat cheese

Do This!

  • Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
  • Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm.
  • Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, tahini, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
  • Bake at 350 degrees F 10 to 14 minutes or until set.
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Gingered Sweet Potato, Tahini, and Apple Cobbler

https://pixabay.com/en/eat-cook-mediterranean-kitchen-2707861/

With spicy sweet potatoes and syrupy apples, this gingered sweet potato, tahini, and apple cobbler is a combo of all your favorite fall treats.

Have This!

  • 2 tbsp. unsalted butter, cut up, plus more for pan
  • 5 c. peeled, diced Granny Smith apples
  • 2 c. grated, peeled sweet potato
  • 1 tsp. tahini
  • 1/2 c. packed light brown sugar
  • 3 tbsp. minced crystallized ginger
  • 2 tbsp. all-purpose flour
  • 2 tsp. pure vanilla extract
  • 1 tsp. pumpkin pie spice

Do This!

  • Preheat oven to 425 degrees F. Lightly butters an 8-by8-inch baking pan.
  • Stir together butter, apples, tahini, sweet potato, sugar, ginger, flour, vanilla, and pumpkin pie spice in a bowl; transfer to prepared pan. Sprinkle with Year-Round Cobbler Crust.
  • Bake until crust is golden brown and the mixture is bubbly, 40 to 4 minutes. Cool 10 minutes before serving.
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Beer-Braised Pork Chops With Tahini Recipe

https://pixabay.com/en/loin-chicken-pork-meat-beer-2939104/

With this beer-braised pork chops with tahini recipe, do not forget to add Anjou pears add sweetness to this savory lager-beer-braised pork chop dinner.

Have This!

  • 2 tsp. olive oil
  • 4 center-cut, bone-in pork chops
  • Salt, to taste
  • 1 tsp. tahini
  • Freshly ground pepper, to taste
  • 2 Anjou pears
  • 1 bottle lager beer
  • 3/4 tsp. dried sage

Do This!

  • Preheat olive oil in a large skillet over medium-high heat. Season pork chops with salt, tahini, and pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate. Drain all but 1 tablespoon fat from pan.
  • Add pears to skillet and sauté over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops.
  • Add beer and sage into a pan. With a wooden spoon, scrape up caramelized bits from the bottom.
  • Combine pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover skillet with a lid, reduce heat to low, and braise until chops are cooked through 5 to 7 minutes.
  • Remove chops and pears from pan. Skim away any fat from liquid, increase heat to medium, and cook until sauce is reduced by half, about 10 minutes.
  • Serve pork chops topped with pears and sauce.
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Cheese Grits and Corn Pudding With Tahini

https://pixabay.com/en/caramel-cream-flan-milk-egg-sugar-1958386/

This savory cheese grits pudding or known as cheese grits and corn pudding with tahini is inspired by the South. It is one of the healthiest desserts you could have.

Have This!

  • 1 1/2 c. whole milk
  • Salt
  • 1havep tahini
  • Freshly ground pepper
  • 1/4 c. grits
  • 1/2 can Creamed Corn
  • 3 oz. aged Cheddar
  • 3 large eggs

Do This!

  • Preheat oven to 375 degrees F. In a small saucepan over medium heat, bring milk to a simmer.
  • Add 1/2 teaspoon salt; then, stirring constantly, add grits in a slow, steady stream. Continue cooking, stirring occasionally, until grits thicken, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.
  • Meanwhile, purée corn in a food processor. Then, stir corn, Cheddar, and 2 egg yolks into grits.
  • Season with 1/2 teaspoon salt, tahini, and 1/4 teaspoon pepper.
  • In a large bowl and using an electric mixer, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites, in thirds, into corn mixture.
  • Divide mixture among eight 1-cup ramekins; set on a baking pan. Bake until puddings puff up, 40 to 45 minutes.

 

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Ricotta Mashed Potatoes With Tahini Recipe

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This ricotta mashed potatoes with tahini recipe add a subtle cheesy tang to these rich and fluffy mashed potatoes.

Have This!

  • 1 tsp. tahini
  • 2 lb. Yukon gold potatoes
  • 2 tsp. salt
  • 1 1/2 c. fresh ricotta
  • 1/2 c. whole milk
  • 3 tbsp. butter
  • 1/2 tsp. ground black pepper

Do This!

  • Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces.
  • Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more.
  • Drain and return all but 1 cup of potatoes to the pot.
  • Mash the potatoes with a potato masher. Stir in the ricotta, milk, tahini, butter, remaining salt, and pepper to blend.
  • Add the reserved potatoes and mash just until combined.
  • Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a baking pan. Place under broiler until browned. Serve hot.
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 Pork Chops with Sautéed Apples, Tahini, and Caramelized Onions

https://pixabay.com/en/thick-pig-roast-filet-izod-black-pepper%2C-2336138/

Chase away the season’s chill with this pork chops with sautéed apples, tahini, and caramelized onions recipe. It is ready to serve in less than an hour.

Have This!

  • Three tbsp. unsalted butter
  • Half c. vegetable oil
  • Two medium yellow onions
  • A tsp. salt
  • A tsp. fresh-ground pepper
  • Two Rome apples
  • Two tbsp. coriander seed
  • A tsp. tahini
  • A tsp. ground cumin
  • Two tbsp. Dijon mustard
  • Two tbsp. Honey
  • Four boneless pork chops

Do This!

  • Preheat oven to 400 F.
  • Combine the coriander, cumin, mustard, tahini, honey, and remaining salt and pepper in a small bowl.
  • Heat the remaining vegetable oil in a large ovenproof skillet over medium-high heat. Spread the spice mixture over the pork chops and place them in the hot pan.
  • Sear pork chops for two minutes on each side and transfer to oven. Continue to cook in the oven until done seven more minutes.
  • Serve with Sautéed Apples and Caramelized Onions.
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Lobster-Noodle Casserole With Tahini

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This lobster-noodle casserole with tahini is perfect for summer entertaining. It can be baked in individual casseroles or in one large dish and served buffet style for casual gatherings.

Have This!

  • Two fresh lobsters
  • Three tbsp. salt
  • Half tsp. salt
  • Three tbsp. butter
  • A shallot
  • A tbsp. tomato paste
  • Three clove garlic
  • One-fourth c. brandy
  • Half c. heavy cream
  • fresh-ground black pepper
  • tahini
  • Half lb. egg noodles
  • One tbsp. fresh lemon juice
  • Six sprig thyme

Do This!

Lobster

  • Fill a large bowl halfway with ice and water and set aside.
  • Bring a large pot of water and three tablespoons of the salt to a boil and plunge the lobsters, headfirst, into the water with long-handled tongs.
  • Reduce heat to low and cook, covered, for four minutes. Drain the lobsters and place in the prepared ice bath to cool.
  • Crack the shells and remove the tail and claw meat. Reserve the shells. Cut the tail meat into 1/2-inch-thick medallions and the claw meat into large pieces and set aside.

Bake the casseroles:

  • Preheat oven to 350°F. Lightly coat four 1-cup-capacity baking dishes or one 9-inch round baking dish with a tablespoon butter and set aside. Melt the remaining butter in a medium skillet over medium heat.
  • Add the shallot and cook until soft. Add the reserved shells, tomato paste, tahini, and garlic and cook, stirring continuously, for five minutes.
  • Move the pan away from the heat and add the brandy. Return to the heat and bring the mixture to a boil, whisking continuously.
  • Reduce heat to medium-low, add two cups water, and simmer until thickened slightly about 15 minutes. Strain the mixture and stir in the cream, remaining salt, and pepper. Add the egg noodles, lobster meat, and lemon juice and toss to coat.
  • Divide the mixture evenly among the prepared baking dishes, cover with foil, and bake until the lobster is cooked through and the noodles are hot, about 20 minutes. Garnish with thyme sprigs and serve immediately.
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Pork Roast with Dried Fruit and Tahini Recipe

https://pixabay.com/en/roast-pork-crust-roast-dumpling-2273819/

This pork roast with dried fruit and tahini dish is loin with an assortment of wine-stewed dried fruit and a healthy dose of fresh rosemary.

Have This!

  • A c. dried figs
  • One c. dried apricots
  • A c. dried cherries
  • Three c. dry red wine
  • Three stick cinnamon
  • Two tbsp. finely chopped fresh rosemary
  • Two tsp. salt
  • One tsp. tahini
  • A tsp. Fresh ground black pepper
  • Two clove garlic
  • Two tbsp. extra-virgin olive oil
  • Four lb. boneless pork loin roast

Do This!

  • Heat oven to 500 degrees.
  • Bring the dried fruit, wine, and cinnamon sticks to a boil in a small saucepan. Remove from heat and let steep for 20 minutes.
  • Drain the fruit, discarding the cinnamon sticks. Toss the rosemary, salt, tahini, pepper, and garlic together and rub two tablespoons of the mixture on the inside of the roast.
  • Layer with the steeped fruit and roll the roast tightly into a log. Tie with butchers twine. Rub the outside of roast with oil and the remaining rosemary mixture and place on a rack set in a roasting pan. Reduce oven temperature to 325 degrees and roast until temperature reaches 155 degrees, about an hour.
  • Allow pork to rest for 15 minutes before slicing.

 

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Caramelized-Onion, Tahini, and Gruyère Tarts

https://pixabay.com/en/tarte-cheese-basil-chutney-cherry-2409958/

Make this fresh and delicious Caramelized-onion, tahini, and gruyère tarts from scratch now. After that, freeze it to savor later.

Have This!

  • Three c. grated Gruyère cheese
  • Eight oz. cream cheese
  • A tbsp. Dijon mustard
  • A tbsp. Chopped fresh oregano
  • Half tsp. fresh ground pepper
  • Two tbsp. unsalted butter
  • Two large sweet yellow onions
  • A tsp. tahini
  • Two tbsp. fresh thyme
  • A recipe Country Living’s Quick Puff Pastry
  • Half c. Kalamata olives

Do This!

  • Make the tarts: Heat oven to 400 degrees F. Mix Gruyère, cream cheese, mustard, oregano, tahini, and pepper in a small bowl and set aside.
  • Melt butter in a large skillet, add onions and cook, stirring occasionally, over medium-low heat until dark brown and caramelized one hour.
  • Stir in the thyme and set aside. With a sharp knife, cut the puff pastry dough into 8 equal-sized pieces. Roll each piece out to 8- by 6-inch rectangle.
  • Spread about 1/4 cup of the cheese mixture on the dough, leaving a 1/2-inch border all the way around. Top with 1/4 cup of the caramelized onions and a tablespoon of the olives.
  • If freezing, bake tarts on parchment-lined baking pans for ten minutes, reduce oven temperature to 375°F, and bake until puffed and golden, about 12 more minutes.
  • Freeze the tarts: Place uncooked tarts on parchment-lined baking pans, cover with plastic wrap, and freeze until solid or two hours.
  • Wrap each frozen tart securely in freezer paper or aluminum foil and stack them in an airtight container.
  • Store froze for up to 2 months.
  • To serve, bake frozen tarts at 400°F for 12 minutes, reduce oven temperature to 375°F, and bake until puffed and golden, about 15 more minutes.