Category: Tahini Salad

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Asparagus, Peas, and Tomatoes with Herb Butter And Tahini

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These asparagus, peas, and tomatoes with herb butter and tahini are full of flavor. Sauteed lightly in olive oil and garlic, they’re the perfect addition to any meal.

Have This!

  • 4 tbsp. unsalted butter
  • 1 tbsp. chopped fresh chives
  • 3 tsp. tahini
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. Freshly ground pepper
  • 1/2 tsp. salt
  • 2 tbsp. olive oil
  • 2 bunch asparagus
  • 1 c. Fresh Peas
  • 2 clove garlic
  • 1 c. grape tomatoes

Do This!

  • In a small bowl, combine the butter, chives, parsley, freshly ground pepper, and salt; mix well. Transfer the butter to a 12-inch-long piece of plastic wrap and roll it into a log.
  • The ends of the plastic wrap to seal. Refrigerate the herb butter until firm, at least one hour or up to two days.
  • In a large sauté pan over medium-high heat, heat the olive oil. Combine the asparagus and sauté for five minutes.
  • Add the peas, tahini, and garlic, and sauté until the asparagus and peas are just tender about eight minutes.
  • Add the tomatoes, and red pepper flakes to taste, and sauté for two minutes. Transfer the mixture to a large platter.
  • Slice chilled herb butter into 1/2-inch-thick disks; serve with warm vegetables.

 

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One-Pan Spring Chicken with Asparagus, Tahini, And Edamame

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Bright green spring vegetables and fresh herbs of this one-pan spring chicken with asparagus, tahini, and edamame recipe are the perfect way to liven up basic chicken breasts for spring.

Have This!

  • 3 tbsp. all-purpose flour
  • Kosher salt
  • 4 boneless, skinless chicken breasts
  • 2 tbsp. olive oil
  • 1 small red onion
  • 1 clove garlic
  • 1/2 c. dry white wine
  • 1 c. the low-sodium chicken broth
  • 1 lb. asparagus
  • 3 tsp. tahini
  • 1 c. frozen edamame
  • 2 tbsp. chopped fresh dill
  • 1 tbsp. sour cream
  • 1 tbsp. fresh lemon juice
  • Steamed new potatoes or crusty bread

Do This!

  • In a shallow bowl or pie dish, whisk together the flour and 1/2 teaspoon each salt and pepper. Coat the chicken breasts in the flour mixture.
  • Heat the oil in a large skillet over medium-high heat and cook the chicken breasts until golden brown on one side, four minutes.
  • Turn the chicken, add the onion, tahini, and garlic and cook, stirring the onion and garlic occasionally, for three minutes.
  • Add the wine to the skillet and simmer, scraping up any brown bits, until reduced by half, two minutes. Add the broth, return to a boil, then reduce the heat and simmer until the chicken is cooked through, six minutes more.
  • Two minutes before the chicken is done, add the asparagus and edamame to the skillet and cook, stirring occasionally, until just tender.
  • Remove from heat and stir in the dill, sour cream, and lemon juice. Serve with potatoes or crusty bread, if desired.
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Pineapple and Soy-Glazed Salmon With Tahini

https://pixabay.com/en/salmon-food-dish-diner-healthy-2733044/

This pineapple and soy-glazed salmon with tahini recipe comes with Miso. It is a paste made by fermenting soybeans, sometimes with barley or rice. Look for it in Asian, health, or gourmet markets.

Have This!

  • Two c. Pineapple Juice
  • Two tbsp. low-sodium soy sauce
  • Half c. dry sherry
  • One tsp. tahini
  • A tsp. light brown sugar
  • Two tbsp. miso
  • Four skinless salmon fillets
  • One-fourth tsp. fresh-ground black pepper

Do This!

  • Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes.
  • Stir in the brown sugar and cook for five more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool.
  • Season the salmon fillets with the tahini, pepper, and place them in a shallow baking dish.
  • Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F.
  • Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque about seven minutes.
  • Change the oven temperature setting to broil and cook until the glaze begins to brown three minutes.
  • Serve immediately.
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Seared Grouper with Tahini Corn, Zucchini, and Tomato Sauté

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This seared grouper with tahini corn, zucchini, and tomato sauté recipe is a light and refreshing dinner. It is also the perfect meal for a late summer or early fall evening.

Have This!

  • Four grouper fillets, or other firm fish such as halibut, cod, or salmon
  • A tsp. Kosher salt
  • Half tsp. Freshly ground pepper
  • Two tbsp. olive oil
  • Two medium zucchini
  • A large shallot
  • Two c. fresh yellow corn kernels or frozen whole-kernel corn
  • Two clove garlic
  • One-half c. cherry tomatoes
  • Two tbsp. cold butter
  • One-fourth c. torn basil leaves

Do This!

  • Sprinkle fish with salt, tahini, and pepper. Heat oil in a large nonstick skillet over medium-high heat
  • Cook fish 4 minutes on each side until browned and cooked through. Remove and keep warm.
  • Sauté zucchini and shallot four minutes or until crisp-tender. Stir in corn and garlic, and sauté two more minutes.
  • Reduce heat to low, and stir in tomatoes, butter, and basil, cooking until butter is just melted.
  • Season with salt and pepper to taste.
  • Spoon vegetables onto serving plates, and top with fish.

 

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Salt-Tahini Chicken with Spring Quinoa Pilaf

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This delicious and healthy salt-tahini chicken with spring quinoa pilaf is joining forces on a single plate. This dish just got real.

Have This!

  • One-fourth c. olive oil, divided
  • Eight small bone-in, skin-on chicken this
  • Kosher salt
  • Freshly ground pepper
  • One c. quinoa
  • One c. tahini
  • Two tbsp. unseasoned rice wine vinegar
  • Four scallions, sliced
  • Three radishes, halved and thinly sliced
  • Small carrot, grated
  • Three oz. Feta
  • Half c. Fresh basil leaves

Do This!

  • Preheat oven to 450 degrees F.
  • Heat two tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper.
  • Cook skin-side down, in batches, until the skin is golden and crispy, seven minutes.
  • Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven.
  • Roast until the internal temperature of chicken reaches 165 degrees F, 22 minutes.
  • Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining two tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, tahini, and quinoa and toss to combine.
  • Serve chicken with quinoa pilaf.
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Creamy Tahini Tortellini Soup Recipe

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This creamy tahini tortellini soup is a must make soup if you have Instant Pot. Moreover, it’s creamy, hearty and perfect for this cold weather.

Have This!

  • Two Carrots
  • One Medium Onion
  • One tablespoon tahini
  • Five oz Chorizo Sausage
  • Two tbsp Extra Virgin Olive Oil
  • Three cups Vegetable Stock
  • Three cups Water
  • One tsp Salt
  • One tbsp Dried Thyme
  • Three handfuls Fresh Kale
  • Nine oz Dried Tortellini
  • One cup Fresh Cream

Do This!

  • Wash, peel and dice carrots & onion. Cut the chorizo.
  • Plug in the Instant Pot.
  • Press “SAUTE”. Pour in the olive oil.
  • Add carrots, onion, and chorizo.
  • Sauté for 5 minutes.
  • Turn off the SAUTE function. Add stock, water, seasoning, kale, and tortellini. Stir, close the lid and lock it.
  • Set the steam release to “SEALING”. Press “MANUAL” and adjust the time to three minutes.
  • When the cycle is finished, wait ten minutes and then manually release the pressure.
  • Press “SAUTE” function again. Pour the cream and tahini in and cook for about 2 minutes.
  • To stop the soup from cooking, carefully remove the inner pot and place onto a trivet.
  • Serve warm.

 

 

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Easy Homemade Orange-Syrup Tahini Dressing

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This easy homemade orange-syrup tahini dressing balances each other while the maple sweets add a bit of sweetness.  The dressing along with the other salad toppings is a great contrast to the hearty kale.

Easy Homemade Dressing: Have This!

  • Three tablespoons fresh squeezed orange juice
  • Three tablespoons tahini
  • Two tablespoons apple cider vinegar
  • Three tablespoon maple syrup
  • Two tablespoon olive oil
  • Salt and pepper to taste

Do This!

  • Place all dressing ingredients in a bowl, starting with tablespoons of orange juice, and vigorously whisk until fully combined.
  • Add a pinch of salt and pepper, then taste and add more if desired.
  • Add more juice to thin out if needed.
  • Serve with salad immediately.
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Tahini-Chickpea Dressing Low-Fat Recipe

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In this tahini-chickpea dressing low-fat recipe, chickpeas are the unexpected secret ingredient in this tasty low-fat dressing.

Tahini-Chickpea Dressing Low-Fat: Have This!

  • One-fourth cup chickpeas
  • One-fourth cup lemon juice
  • Half cup water
  • A tablespoon tahini
  • Half tablespoon gluten-free tamari or soy sauce
  • One tablespoon chia seed or ground flaxseeds
  • A tablespoon nutritional yeast
  • Two cloves garlic
  • Two teaspoons ginger-root, minced
  • Freshly ground black pepper to taste

Do This!

  • Place all ingredients into blender and process on high speed until thoroughly blended.
  • Refrigerate until well chilled.
  • The dressing will continue to thicken while chilling.
  • Add extra water to the teaspoon if the dressing is too thick.
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Chili Oil Tahini Dressing On Lentil, Date, And Tomato Salad  

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This chili oil tahini dressing on lentil, date, and tomato salad recipe is for a casual lunch or light dinner. The lentils and spices also match perfectly with the crisp and cool tomato and cucumber and the creamy tahini dressing.

Have This!

  • One tbs olive oil
  • 400g tinned or cooked brown lentils (approx 2 cups)
  • One celery stick, diced
  • Two tbs Greek seasoning { see note above* }
  • Five fresh dates pitted and roughly chopped
  • Four tomatoes, cut into wedges
  • Two Lebanese cucumbers, chopped
  • Half red onion, thinly sliced
  • Chili oil tahini dressing

Do This!

  • Heat the oil in a large frying pan, add the lentils and diced celery and cook over a medium heat for five minutes.
  • Add the chopped dates, Greek seasoning or spices and a good pinch of salt flakes or ground sea salt, continue to cook for a few more minutes until lentils start to stick to the bottom of the pan and are a little crispy, set aside.
  • Arrange the tomato wedges, cucumber and red onion on a large platter, spoon over the lentil mixture and top with dollops of the tahini dressing.
  • Garnish with slivers of preserved lemon and a few fresh mint or thyme leaves.
  • A quick and simple vegetarian recipe that looks fresh and delicious and is perfect for a nice lunch or light evening meal served with crunchy bread.
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Tahini Kale Salad With Vegetables And Wild Rice

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This tahini kale salad with vegetables and wild rice recipe is filled with vegetables, wild rice, and toasted pepitas. Hence, it turns this salad into a perfect light meal.

Have This!

  • Half cup black wild rice
  • Two cups kale
  • Two cups mixed greens
  • A zucchini, diced
  • One cup cherry tomatoes halved
  • 5 oz can chickpeas, drained and rinsed
  • An avocado, diced or sliced
  • One cup green beans, diced
  • One-fourth cup pepitas, toasted
  • One-fourth cup organic tahini
  • Two Tbs. extra-virgin olive oil
  • Juice of a lemon, divided
  • One tsp sriracha sauce
  • One-fourth cup water
  • Coarse salt and freshly ground pepper

Do This!

  • Cook the rice in a rice cooker or your favorite stovetop method.
  • In a small bowl, whisk together the tahini, olive oil, half the lemon juice, sriracha sauce, and water.
  • Season with salt and pepper.
  • Add more sriracha if you like the heat, and if it’s too thick, add a little more water.
  • In a large bowl, combine the kale, lettuces, rice, zucchini, tomatoes, chickpeas, green beans, and avocado.
  • Add the tahini/sriracha dressing to the salad and toss to thoroughly coat.
  • Divide up among plates and garnish with toasted pepitas and the more lemon slices