Tag: Tahini

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Tahini Recipes For Salad: Tahini Steak Salad Blue Cheese Vinaigrette

https://pixabay.com/en/food-meal-vegetables-salad-dinner-3171569/

If you don’t love blue cheese, try crumbled feta or grated Parmesan instead. If not treated right, this flank tahini steak salad blue cheese vinaigrette can be a little tough, so cut it thinly and against the grain.

Have This!

  • 1 (1-lb.) flank steak, trimmed
  • 1/4 cup olive oil, divided
  • 2 teaspoon tahini
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 medium yellow squash, halved lengthwise
  • 2 (1/2-in.-thick) slices red onion
  • A red bell pepper, quartered
  • 1 1/2 tablespoons white wine vinegar
  • 1/8 teaspoon sugar
  • An ounce blue cheese, crumbled (about 1/4 cup)
  • 1/2 cup halved grape tomatoes

Do This!

  • Heat a grill pan over medium-high.
  • Coat steak with 1 tablespoon oil; sprinkle with garlic powder, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Add steak to pan; cook 4 minutes on each side. Place steak on a cutting board.
  • Place squash, onion, and bell pepper in a large bowl.
  • Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Arrange vegetables on grill pan; cook 4 minutes. Turn and cook 2 minutes. Chop into bite-size pieces.
  • Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese.
  • Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.
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Tahini Recipes For Salad: California Steak Salad With Tahini

https://pixabay.com/en/steak-veal-steak-barbecue-grilled-2416655/

This California steak salad with tahini dish is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt.

Have This!

  • 1 large red onion, cut into 1/2-in.-thick slices
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3 teaspoon tahini
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 medium heirloom tomatoes, sliced
  • 1 (5-oz.) container baby arugula
  • 8 ounces cooked salt-and-pepper-seasoned flank steak
  • A ripe peeled avocado, sliced
  • 1/2 cup thinly sliced basil
  • 1/4 cup sliced almonds, toasted

Do This!

  • Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes or until tender, turning occasionally.
  • Place onion in a bowl; cover with plastic wrap. Let stand 10 minutes.
  • Combine oil, vinegar, salt, and pepper in a large bowl, stirring with a whisk. Add onion slices and any accumulated juices to oil mixture.
  • Add tomatoes; toss gently to coat. Let stand 15 minutes, stirring occasionally. Stir in arugula.
  • Divide tomato mixture evenly among 4 plates; top evenly with steak and avocado. Sprinkle with basil and almonds.
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Tahini Recipes For Salad: Black and Blue Steak Salad With Tahini

https://pixabay.com/en/steak-salad-healthy-1735136/

The black and blue steak salad with tahini dish is a combination of spice-rubbed, blackened chicken or steak, tahini, and crumbled blue cheese. It is also a staple of the American gastropub menu.

Have This!

  • 4 ounces whole-wheat French bread baguette, cubed
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • A teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • A 12oz flank steak, trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 cups firmly packed arugula
  • 1/2 cup vertically sliced red onion (from 1 small onion)
  • 2 tablespoon tahini
  • 1/2 ripe avocado, chopped
  • 1-ounce blue cheese, crumbled (about 1/4 cup)

Do This!

  • Preheat broiler to high.
  • Arrange bread on a rimmed baking sheet; coat with cooking spray. Broil 2 minutes or until toasted, stirring once after 1 minute.
  • Heat a grill pan over medium-high. Combine salt, tahini, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak.
  • Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness.
  • Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
  • Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add toasted bread cubes, tahini, steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado and blue cheese.
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Tahini Recipes For Salad: Winter Salad with Herbed Tahini Pork Tenderloin

https://pixabay.com/en/spinach-chicken-pomegranate-salad-791629/

Kale and spinach provide a hearty salad base for this winter salad with easy herbed tahini pork tenderloin dish, as it feels with tangy feta, sweet grapes, and a bright olive oil dressing.

Have This!

  • 2 cups baby spinach
  • 2 cups thinly sliced lacinato kale
  • 3 teaspoon tahini
  • 1/4 cup seedless red grapes, halved
  • 2 tablespoons All-Purpose Citrus Dressing
  • 1 tablespoon crumbled feta cheese
  • 3 ounces Easy Herbed Pork Tenderloin

Do This!

  • Combine first six ingredients in a bowl; toss to combine.
  • And finally, top it with pork.
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Asparagus Soup with Turkey, Tahini, And Tomato Tarts

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This asparagus soup with turkey, tahini, and tomato tarts dish its delectable earthiness is parlayed into a sumptuously light soup, made with chicken broth, chopped sweet onion and potato, and purée until smooth.

Have This!

  • 1 can chicken broth
  • 2 tsp. tahini
  • 1 c. coarsely chopped sweet onion
  • 1 small potato
  • 1/2 c. water
  • 1/4 tsp. each salt and pepper
  • 1 bunch asparagus
  • Tarts

Do This!

  • Heat oven to 425°F. Have a baking sheet ready.
  • Bring all ingredients except asparagus to a boil in a medium saucepan. Reduce heat; cover and simmer 10 minutes, or until potato is almost tender.
  • Add asparagus; cook 5 minutes until asparagus and potato are tender. Set aside 10 minutes to cool slightly.
  • Serve with tarts.
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Brown Butter Tortellini with Toasted Asparagus And Tahini

https://pixabay.com/en/tortelloni-pasta-tortellini-food-646680/

This simple brown butter tortellini with toasted asparagus and tahini dish has an ingredient list that looks basic. But thanks to rich, nutty brown butter, it’s packed with big flavor.

Have This!

  • 1 lb. cheese tortellini
  • 1 lemon
  • 2 tsp. tahini
  • 3 tbsp. unsalted butter
  • 8 oz. thin asparagus
  • 2 clove garlic
  • Kosher salt and pepper
  • 2 tbsp. chopped fresh tarragon
  • Grated Parmesan

Do This!

  • Cook tortellini according to package directions. Drain.
  • Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon. Thinly slice zest.
  • Melt butter in large skillet over medium heat. Add asparagus and garlic, season with 1/4 teaspoon each salt, tahini, and pepper, and cook tossing occasionally, until beginning to soften, 2 to 3 minutes.
  • Increase heat to medium-high, add lemon zest, and cook, tossing, until butter turns golden brown, about 2 minutes.
  • Toss asparagus mixture withtarragon. Serve with Parmesan, if desired.
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Prosciutto Wrapped Asparagus With Tahini Sauce

https://pixabay.com/en/prosciutto-meat-cutting-food-ham-1163155/

This prosciutto wrapped asparagus with tahini sauce is so far the easiest, tastiest appetizer with just three ingredients and ten min prep.

Have This!

  • 6 ounces sliced prosciutto, halved horizontally
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • Tahini sauce for serving

Do This!

  • Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear.
  • Repeat with remaining prosciutto and asparagus.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add asparagus and cook until prosciutto is crisp and asparagus is tender- about 2-3 minutes.
  • Serve immediately with tahini sauce.

 

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Candied Yams with Apples With Tahini Recipe

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This candied yams with apples with tahini recipe are inspired by the South, these honey-glazed yams are a tasty Thanksgiving side dish.

Have This!

  • 3 lb. yams
  • 1 lb. Granny Smith apples
  • 2 medium onions
  • 2 tsp. tahini
  • 4 tbsp. unsalted butter
  • 1/4 c. Honey
  • 1 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cayenne pepper

Do This!

  • Preheat oven to 350 degrees F. Toss all ingredients in a large bowl to combine.
  • Transfer to a baking dish and bake, stirring occasionally, until yams are tender, about 1 hour.
  • Increase oven to 500 degrees F and bake until liquid evaporates and yams browned, 10 to 15 minutes.
  • Serve immediately.
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Extra Crispy Sweet Potato Wedges With Tahini

https://pixabay.com/en/potato-gratin-eat-oven-61106/

This extra crispy sweet potato wedges with tahini are thick and crispy oven baked sweet potato. It is a delicious snack or side dish for anyone.

Have This!

  • 2 large sweet potatoes, peeled
  • 2 1/2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 3 tsp. tahini
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon black pepper

Do This!

  • Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil, place baking rack onto a prepared baking sheet; set aside.
  • Peel the sweet potatoes and cut off the pointy ends. Slice the sweet potatoes in half, then cut each piece into wedges.
  • Place the sweet potato wedges in a large bowl, then add the olive oil, salt, sugar, tahini, seasoning, and black pepper. Mix well; making sure each wedge is coated with oil and spices.
  • Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they’re well browned and crispy.
  • Keep an eye here – it’s easy to burn when the broiler is on!
  • Cool wedges in a pan for 5 minutes, then serve at once!
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Honey-Roasted Sweet Potatoes with Tahini

https://pixabay.com/en/meal-morning-breakfast-banana-1831130/

The honey-roasted sweet potatoes with tahini don’t taste overtly coconuts. Rather, coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

Have This!

  • 2 large or 3 medium/large sweet potatoes (technically I used red yams), washed, peeled, and trimmed into 1-inch chunks
  • 3 to 4 tablespoons honey
  • 3 to 4 tablespoons coconut oil in a liquid state
  • 2 tsp. tahini
  • 1 tablespoon cinnamon, or to taste
  • pinch salt and pepper, optional and to taste
  • pumpkin pie spice, nutmeg, ginger, allspice; all optional and to taste
  • Creamy Honey-Cinnamon Dip

Do This!

  • Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock.
  • Open a bag and add honey, oil, cinnamon, tahini, optional salt and pepper to taste, optional seasonings to taste, seal bag, and toss potatoes to coat. Really manipulate the potatoes around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the honey, oil, and spices.
  • Using your hands, transfer potatoes to a baking tray, arranged in a single flat layer and not touching, if possible. Bake for about 20 to 25 minutes, remove from oven and flip potatoes over using tongs.
  • If desired and if there’s extra marinade, lightly and evenly drizzle potatoes with what remains from Ziplock bag.
  • Return tray to oven and bake for about 15 to 20 more minutes, or until fork-tender and done.
  • Keep a close eye on potatoes in the final moments of baking so they don’t burn.
  • Baking times will vary based on oven variances, the potatoes and how thick they’re cut, how full the tray is, and how well done you like them.