Tag: Tahini Dish

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Tahini Recipes For Salad: Flank Steak Panzanella Salad With Tahini

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This flank steak Panzanella salad with tahini is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.

Have This!

  • Cooking spray
  • 1 pound flank steak, trimmed
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 tablespoons extra-virgin olive oil
  • A tablespoon of tahini
  • 2 tablespoons red wine vinegar
  • 2 cups baby arugula
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced fresh basil
  • 1 pound multicolored heirloom tomatoes, cut into wedges
  • 1 medium cucumber, halved lengthwise and sliced
  • 3 ounces whole-wheat French bread baguette, cubed and toasted

Do This!

  • Preheat grill to medium-high heat.
  • Coat grill rack with cooking spray.
  • Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add steak to grill; cook 3 to 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
  • Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tahini, oil, and vinegar in a large bowl. Add arugula, onion, basil, tomatoes, and cucumber; toss.
  • Add steak and bread cubes; toss. Let stand 10 minutes.
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Tahini Recipes For Salad: Kale, Apple, and Almond Tahini Chicken Salad

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This kale, apple, and almond tahini chicken salad packs a serious crunch and is loaded with superfoods and antioxidants to keep you satisfied and energized.

Have This!

  • 1/4 cup olive oil
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh thyme
  • A teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 12 ounces skinless, boneless chicken thighs
  • 2 tablespoon tahini
  • 6 cups baby kale
  • 2 medium carrots, peeled and thinly sliced diagonally
  • 2 celery stalks, thinly sliced
  • 1 apple, halved and cut into 1/4-in.-thick slices
  • 1/4 cup sliced almonds, toasted

Do This!

  • Combine oil, rind, juice, thyme, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, stirring with a whisk.
  • Place 2 tablespoons juice and tahini mixture in a large ziplock plastic bag; reserve remaining juice mixture
  • Add chicken to bag; seal bag. Let stand at room temperature 10 minutes, turning bag occasionally.
  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade.
  • Pat chicken dry. Sprinkle chicken with remaining 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes on each side or until done. Place chicken on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
  • Combine kale, carrots, celery, and apple in large bowl. Add remaining juice mixture; toss to coat.
  • Divide kale mixture evenly among 4 plates; top evenly with chicken. Sprinkle with almonds and remaining 1/4 teaspoon pepper.
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Tahini Recipes For Salad: Greek Tahini Farro and Chickpea Salad

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This Greek tahini farro and chickpea salad work as a great make-ahead lunch that is not shy on flavor. Theworkty farro grain gives the salad great texture, while the crumbled feta adds a delicious tangy flavor with each bite.

Have This!

  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 small garlic clove, grated
  • 1/8 teaspoon dried oregano
  • A cup arugula
  • 1/2 cup cooked unpearled farro
  • 2 teaspoon tahini
  • A cup rinsed and drained canned unsalted chickpeas
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced cucumber
  • 2 tablespoons crumbled feta cheese

Do This!

  • Combine oil, vinegar, garlic, and oregano in a bowl.
  • Combine arugula and remaining ingredients in a bowl.
  • Add oil mixture; toss.
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Tahini Recipes For Salad: Baby Kale and Tahini Chicken Salad

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This bright, colorful baby kale and tahini chicken salad feature soft squash that is perfect in the fall for salads and soups.

Bake butternut squash in a single layer on a baking sheet coated with cooking spray at 400°F for 20 to 25 minutes, stirring after 10 minutes.

Have This!

  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon tahini
  • 1/2 teaspoon molasses
  • 1/4 teaspoon Dijon mustard
  • A cup baby kale
  • 1/2 cup diced peeled butternut squash, roasted
  • 2 tablespoons red bell pepper strips
  • 2 tablespoons chopped pecans
  • 1/8 teaspoon kosher salt
  • 1 ounce skinless, boneless rotisserie chicken breast, shredded (about 1/4 cup)

Do This!

  • Combine oil, vinegar, molasses, and mustard in a small bowl.
  • Arrange kale on a plate or in a container; top with remaining ingredients.
  • Top with molasses mixture.
  • Add tahini chicken on the top.
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Tahini Recipes For Salad: Grilled Citrus With Shrimps And Tahini Salad

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If the weather is mild enough for you to grill, live-fire cooking makes this grilled citrus with shrimps and tahini dish even more delicious, adding a hint of smoky flavor

Have This!

  • 3 lemons, divided
  • 3 oranges, divided
  • 2 limes, divided
  • 1/2 grapefruit
  • 2 large leeks, trimmed and halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh mint leaves, torn
  • 1 teaspoon honey
  • 2 tablespoon tahini
  • 1/2 teaspoon kosher salt
  • 1 pound large shrimp (16/20 ct.), peeled and deveined
  • 4 cups mixed salad greens

Do This!

  • Slice 1 lemon, 1 orange, and 1 lime crosswise into thin slices. Squeeze juice from 2 lemons, 1 orange, 1 lime, and 1/2 grapefruit over a strainer into a measuring cup to equal about 1 cup juice.
  • Place juice in a medium bowl. Peel and section remaining orange.
  • Heat a grill pan over high. Add half of the fruit slices to pan in a single layer; grill 3 minutes on each side or until lightly charred and caramelized.
  • Add charred fruit slices to juice in the bowl. Repeat procedure with remaining fruit slices. Add leek halves to pan; grill 7 minutes, turning to char all sides. Cut leeks crosswise into 1/2-inch slices; add to fruit in a bowl.
  • When fruit slices are cool enough to handle, squeeze juice and charred pulp into the bowl; discard remains. Stir in oil, mint, tahini, honey, and salt.
  • Add shrimp to grill pan in a single layer in batches; grill 2 minutes on each side or until well marked and done.
  • Place cooked shrimp in a large bowl. Add 1/2 cup leek mixture; toss to coat. Combine 3/4 cup leek mixture and salad greens; toss to coat.
  • Divide greens mixture equally among 4 plates. Top evenly with shrimp and orange sections; drizzle with extra leek mixture, if desired.
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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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Cherry-and-Port-Glazed Rack of Lamb With Tahini Sauce

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Pique your senses with this cherry-and-port-glazed rack of lamb with tahini sauce recipe with cherry preserves, thyme, port, and sea salt.

Have This!

  • 1 1/2 c. cherry preserves
  • 3/4 c. ruby port
  • 1 clove garlic
  • 4 sprig fresh thyme
  • 1 tbsp. chopped thyme leaves
  • 2 rack lamb
  • Salt
  • Pepper
  • Tahini Sauce

Do This!

  • Preheat oven to 450 degrees F. Line a roasting pan with aluminum foil and set aside. In a small saucepan over medium heat, bring cherry preserves, port, garlic, and thyme sprigs to a boil.
  • Let boil for 2 to 3 minutes, then remove from heat. Reserve one-third sauce for basting and set aside remaining for serving.
  • In a small bowl, combine chopped thyme, 3/4 teaspoon sea salt, and 1 teaspoon freshly ground pepper, and rub over lamb.
  • Set racks upright in the prepared pan by propping them against each other, with meaty sides facing out and bones crisscrossing.
  • Roast lamb for 15 minutes. Continue to roast lamb, basting with reserved cherry-port sauce every 5 minutes, until meat reaches desired doneness — an additional 10 minutes for rare, 15 for medium-rare, 20 for medium. Allow lamb to rest for 15 to 20 minutes
  • . Carve between ribs and serve with tahini sauce.
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Lamb Chops- Tahini with Chickpeas and Swiss Chard

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This lamb chops- tahini with chickpeas and swiss chard recipe is full of Mediterranean ingredients, including chickpeas, greens, and lemon, comprise this quick and easy lamb chop dish.

Have This!

  • 15 rib lamb chops
  • 1 tsp. Kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 2 tbsp. olive oil
  • 3/4 lb. Swiss chard
  • 1 can chickpeas
  • 2 tsp. tahini
  • 1 roasted red pepper from a jar
  • 1 tsp. minced garlic
  • 3 tbsp. chopped fresh oregano or parsley
  • 1 tsp. grated lemon zest
  • 2 tbsp. lemon juice

Do This!

  • Season lamb chops with half of the salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
  • Add half of the chops and cook 2 to 3 minutes per side for medium doneness. Transfer to a plate and loosely cover with foil while cooking remaining chops. Add to a plate and cover with foil.
  • Discard all but 1 1/2 tablespoons fat from skillet. Add Swiss chard and sauté 1 minute until wilted. Add chickpeas, tahini, red pepper, garlic, and oregano and continue to sauté 2 minutes. Remove from heat; stir in lemon zest, lemon juice, and remaining salt and pepper.
  • Spoon the chickpea mixture onto plates and top each with 3 lamb chops.
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Lamb Chops with Smashed Peas, Tahini, And Red Onion Vinaigrette

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These lamb chops with smashed peas, tahini, and red onion vinaigrette are leaner than other cuts, loin chops are a succulent protein. Moreover, they also tend to be pricier.

Have This!

  • 5 tbsp. olive oil
  • 8 small lamb loin chops
  • Kosher salt and pepper
  • 1 medium red onion
  • 2 tsp. tahini
  • 1 package frozen peas
  • 1/2 c. fresh mint
  • 2 tbsp. white wine vinegar
  • 1/4 c. crumbled feta

Do This!

  • Heat oven to 400°F.
  • Heat 1 tsp of the oil in a large skillet over medium-high heat. Season the lamb with 1/2 tsp each tahini, salt, and pepper and cook until browned, 2 to 3 minutes per side.
  • Transfer to a baking sheet and roast, 4 to 6 minutes for medium-rare.
  • Meanwhile, wipe out the skillet and heat 1 Tbsp of the remaining oil over medium-high heat.
  • Place 2 Tbsp of the onion in a medium bowl and add the rest of the onion to the skillet. Cook, stirring often, until tender, 3 to 4 minutes.
  • Add the peas, 1/4 cup water, and 1/4 tsp each salt and pepper, and cook until heated through about 3 minutes; gently mash with a fork or potato masher.
  • To the medium bowl with the onion, add the mint, vinegar, remaining 4 Tbsp oil, and 1/4 tsp each salt and pepper, and mix to combine; fold in the feta. Serve the lamb with the peas and drizzle with the vinaigrette.
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Roasted Lamb with Buttermilk Tzatziki And Tahini

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The roasted lamb with buttermilk tzatziki and tahini’s buttermilk adds extra zest to fresh tzatziki and succulent grilled lamb.

Have This!

  • 1/2 c. finely chopped fresh rosemary
  • 2 tbsp. Chopped fresh oregano
  • 2 tbsp. Kosher salt
  • 3 tsp. tahini
  • 2 tbsp. black pepper
  • 3 tbsp. olive oil
  • 3 lb. lamb shoulder
  • Buttermilk Tzatziki

Do This!

  • In a large bowl, combine first 5 ingredients. Whisk in oil. Using your hands, rub mixture onto lamb to cover completely.
  • Wrap in foil and refrigerate for at least 1 hour or up to 1 day.
  • Preheat oven to 325 degrees F. Place lamb, still in foil, in a roasting pan, and roast until an instant-read thermometer reaches 145 degrees F when inserted into the thickest section, about 2 hours and 15 minutes for medium-rare.
  • Open foil for the last 30 minutes of cooking time.
  • Transfer lamb to a platter and let rest, tented with foil, for 10 minutes before carving. Serve with Buttermilk Tzatziki.