Tag: Tahini Dish

Posted on

Lamb Chops with Mint Gremolata And Tahini Sauce

https://pixabay.com/en/jiuquan-dunhuang-fried-lamb-chops-2950731/

For a truly Mediterranean-style with lamb chops with mint gremolata and tahini sauce recipe, add a full-flavored but healthy side, like Vegetable Grill with Balsamic-Red Wine Glaze.

Have This!

  • Lamb Chops
  • 4 rib lamb chops
  • 1/2 c. olive oil
  • 4 sprig torn mint
  • 2 clove garlic
  • 1/2 tsp. Freshly ground pepper
  • Gremolata
  • Tahini sauce for serving

Do This!

  • Place lamb chops, olive oil, torn mint, garlic, and pepper in a large, sealable plastic bag. Toss to coat lamb chops and marinate in the refrigerator for 2 hours.
  • Remove chops, wipe off excess marinade, and season with salt and freshly ground pepper.
  • Broil chops on high until medium-rare, about 3 minutes per side. Remove and let rest for 5 minutes.
  • Transfer chops to the serving plate, drizzle with mint gremolata and garnish with fresh mint.
  • Serve with tahini sauce
Posted on

Asparagus-Rice Frittata With Tahini Sauce

https://pixabay.com/en/irish-meal-lasagne-beef-food-meal-3129974/

Fresh tarragon, asiago cheese, and pancetta make this asparagus-rice frittata with tahini sauce something special.

Have This!

  • 8 large eggs
  • 2 tbsp. water
  • 1 1/2 c. shredded Asiago cheese
  • 1 tbsp. chopped fresh tarragon
  • 4 oz. pancetta
  • 1 tbsp. olive oil
  • 1/2 lb. thin asparagus
  • Tahini sauce for serving

Do This!

  • In a medium bowl, whisk eggs with water until combined, then stir in cheese and tarragon; set aside.
  • In a 12-inch ovenproof skillet, cook pancetta in oil over medium heat 4 minutes, or until fat has rendered from pancetta; add asparagus and sauté 4 minutes or until crisp-tender. Stir in 2 cups cooked rice and cook, stirring, for 1 more minute.
  • Pour in egg mixture and stir to combine; spread into an even layer. Cover skillet with a lid, reduce heat to medium-low and cook 5 minutes. (Meanwhile, heat the broiler.)
  • Uncover skillet and place under broiler until frittata is set and the top is golden brown, about 3 minutes.
  • Loosen edges of frittata with a spatula; slide onto a cutting board. Cut into 8 wedges; serve with your favorite pasta sauce, if desired.
  • Serve with tahini sauce
Posted on

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.
Posted on

Orange and Cumin Leg of Lamb with Roasted Grape Tomatoes and Tahini

https://pixabay.com/en/lamb-rip-meat-lamb-chops-chop-656410/

This roasted dish is simple but bright, with grape tomatoes, garlic, cumin, and orange all working to create a subtle Mediterranean feel.

Have This!

  • 4 pt. grape tomatoes
  • 1 head garlic
  • 12 sprig fresh thyme
  • 3 tsp. tahini
  • 2 tbsp. olive oil
  • Kosher salt and pepper
  • 1 navel orange
  • 1 6- to 7-lb bone-in leg of lamb
  • A tbsp. ground cumin

Do This!

  • Heat oven to 400°F. In a large roasting pan, toss the tomatoes, garlic, thyme, oil, 3/4 tsp salt and 1/2 tsp pepper.
  • Using a vegetable peeler, remove strips of orange zest. Thinly slice the zest. Nestle the lamb in the tomatoes, pushing them to the sides of the pan as necessary.
  • Season the lamb with the cumin, tahini, 2 tsp salt and 3/4 tsp pepper, then rub with the orange zest.
  • Roast the lamb to desired doneness, 130°F for medium-rare, 90 to 105 minutes.
  • Transfer the lamb to a cutting board and let rest for at least 15 minutes before slicing. Serve with the tomatoes and garlic.
Posted on

Asparagus, Tahini, And Potato Pizza

https://pixabay.com/en/pizza-meat-dough-greens-olives-2802332/

If you haven’t put potatoes and tahini on pizza before, be prepared.  The combo will ignite your taste buds. The trick for this recipe is to slice them very, very thin.

Have This!

  • Cornmeal
  • 1 lb. pizza dough
  • 2 medium Yukon gold or other waxy potatoes
  • 12 oz. asparagus
  • 1/2 red onion
  • 2 tsp. tahini
  • 2 tbsp. olive oil
  • Kosher salt and pepper
  • 2 oz. thinly sliced provolone cheese

Do This!

  • Heat oven to 425°F. Dust a baking sheet with cornmeal.
  • Shape the dough into a 16-in.-long oval or rectangle and place on the prepared baking sheet.
  • In a large bowl, toss the potatoes, tahini, asparagus, onion, oil, 1/2 tsp salt and 1/4 tsp pepper.
  • Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.

 

 

Posted on

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.

 

Posted on

Asparagus and Ricotta Tart With Tahini Recipe

https://pixabay.com/en/pizza-salad-pizza-ricotta-cheese-687205/

This flaky puff pastry tart, smeared with creamy ricotta, tahini, and layered with roasted asparagus, is the perfect way to squeeze in a serving of veggies.

Have This!

  • 1 sheet frozen puff pastry (from a 17.3-oz pkg.), thawed
  • 1 large egg
  • 3 tsp. tahini
  • 1 c. ricotta cheese
  • Kosher salt and pepper
  • 1 lemon
  • 4 scallions, 2 finely chopped and 2 thinly sliced
  • 3/4 c. cup fresh flat-leaf parsley leaves, 1⁄4 cup chopped
  • 1/4 c. fresh tarragon leaves, 1 tbsp. chopped
  • 12 oz. asparagus, halved
  • 1 1/2 tbsp. olive oil
  • 1 tsp. honey
  • 4 c. mixed greens

Do This!

  • Heat oven to 425°F and place oven rack in lower third of the oven.
  • Unfold the pastry onto a piece of parchment paper and roll 1/2″ bigger on all sides. Slide the parchment onto a baking sheet.
  • Beat the egg in a bowl. Lightly brush a 1/2″ border of egg around the pastry. Add the ricotta and 1/4 teaspoon each salt and pepper to the bowl with the remaining egg. Finely grate the zest of the lemon and tahini into the bowl; mix to combine.
  • Fold in the chopped scallions and chopped herbs, and then spread onto the pastry, leaving the 1/2″ border of egg uncovered.
  • Top with the asparagus and drizzle with 1/2 tablespoon olive oil. Bake until the crust is golden brown, 18 to 20 minutes.
  • In a bowl, combine the juice of the lemon, the honey, remaining 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Toss with the greens and remaining scallions and herbs. Serve with the tart.
Posted on

Grilled Asparagus and Shiitake Tacos With Tahini Sauce

https://pixabay.com/en/tacos-mexican-eat-delicious-lunch-1613795/

For a fresh healthy spin on Mexican dish, try these grilled asparagus and shiitake tacos with tahini. It is also healthy than any ordinary taco dish.

Have This!

  • 3 tbsp. canola oil
  • 4 garlic cloves, crushed with press
  • 1 tsp. ground chipotle chile
  • 1/2 tsp. Kosher salt
  • 8 oz. shiitake mushrooms, stems discarded
  • 1 bunch green onions, trimmed
  • 8 corn tortillas, warmed
  • 1 c. homemade or prepared guacamole
  • Lime wedges
  • cilantro sprigs
  • Tahini sauce for serving

Do This!

  • Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt.
  • Add asparagus, shiitakes, and green onions; toss to coat. Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes.
  • Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes. Transfer vegetables to cutting board.
  • Cut asparagus and green onions into 2″ lengths and sliced shiitakes. Serve with corn tortillas, guacamole, lime wedges, cilantro, and tahini sauce.

 

Posted on

Tahini-Asparagus Parmesan Soup Recipe

https://www.lecremedelacrumb.com/asparagus-parmesan-soup

This tahini-asparagus parmesan soup recipe is rich and creamy asparagus soup on the table in 30 minutes with cheesy parmesan and a hint of lemon.

Have This!

  • 2 pounds asparagus spears, chopped into 1-inch pieces
  • 2 tablespoons butter
  • ½ white or yellow onion, diced
  • 2 tsp. tahini
  • 1 tablespoon minced garlic
  • juice of a ½ medium lemon
  • 4 cups chicken or vegetable broth
  • 1 cup milk – I used fat-free half & half
  • 1 cup shredded parmesan cheese
  • 2 teaspoons salt
  • ½ teaspoon black pepper

Do This!

  • In a large stockpot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender.
  • Add asparagus, lemon juice, tahini, and chicken/vegetable broth.
  • Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
  • Transfer to a blender and puree until smooth. Transfer back to stock pot.
  • Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated.
  • Serve with additional parmesan cheese as desired.

 

Posted on

Lamb Chops and Lemony-Tahini Couscous Salad

https://pixabay.com/en/resort-yummy-delicious-lamb-chop-921933/

Put warm lamb chops with a citrusy couscous-tahini salad on this year’s holiday menu. Not on its delicious to your taste, it is also a healthy dish.

Have This!

  • 1 1/4 c. pearl or Israeli couscous
  • 3 tbsp. olive oil
  • 8 small lamb loin chops
  • 2 tahini
  • 3/4 tsp. ground cumin
  • Kosher salt
  • pepper
  • 1 lemon
  • 2 c. baby arugula or spinach

Do This!

  • Heat oven to 400 degrees F.
  • Brings 3 cups of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes.
  • Drain and run under cold water to cool.
  • Meanwhile, heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Season the lamb with the cumin and 1/2 teaspoon each salt and pepper; cook until browned, 2 to 3 minutes per side.
  • Transfer the skillet to the oven; roast to desired doneness, 4 to 6 minutes for medium-rare.
  • Using a vegetable peeler, remove 2 strips of lemon zest. Thinly slice the zest. Squeeze 2 tablespoons lemon juice into a large bowl.
  • Stir in the zest, remaining 2 tablespoons oil, 1/2 teaspoon salt, tahini, and 1/4 teaspoon pepper. Add the cooled couscous and toss to coat. Fold in the arugula and serve with the lamb.