Tag: Tahini Dish

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Lamb Chops with White Bean and Tahini-Cucumber Salad

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This Succulent lamb finds a winning companion in this fresh-tasting white bean and tahini-cucumber salad.

Have This!

  • 1 tsp. olive oil
  • 8 small lamb loin chops or 4 small shoulder chops
  • 1 tsp. chili powder
  • 2 tsp. tahini
  • Kosher salt and pepper
  • 2 tbsp. fresh lemon juice
  • 1 can white beans
  • 1/2 seedless cucumber
  • 2 scallions
  • 1/2 c. fresh cilantro or flat-leaf parsley

Do This!

  • Heat oven to 400°F.
  • Heat a tsp oil in a large skillet over medium-high heat. Season the lamb with the chili powder and 1/2 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a rimmed baking sheet and roast to desired doneness, 4 to 6 minutes for medium-rare.
  • Meanwhile, in a large bowl, whisk together the lemon juice, tahini, remaining 2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper.
  • Add the beans, cucumber, and scallions and toss to combine. Fold in the cilantro and serve with the lamb.
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Asparagus, Peas, and Tomatoes with Herb Butter And Tahini

https://pixabay.com/en/eat-meal-favorite-dish-505747/

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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Pastry-Wrapped Asparagus with Balsamic Dipping Tahini Sauce

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Serving this pastry-wrapped asparagus with balsamic dipping tahini sauce is a simple, elegant way to revamp your tried-and-true asparagus recipe.

Have This!

  • 1 box ready-to-bake puff pastry (2 sheets)
  • Flour for work surface
  • 3/4 c. grated Parmesan
  • 2 tsp. tahini
  • 24 Asparagus spears
  • 1 tbsp. Flaky sea salt
  • 3/4 c. balsamic vinegar
  • 1 tbsp. sugar
  • 1 bay leaf
  • 1/4 tsp. dried thyme

Do This!

  • Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper and set aside.
  • Meanwhile, cut puff-pastry sheets into thirds along the folds to create six 5- by 10-inch rectangles. On a lightly floured work surface, roll one rectangle to 6 1/2- by 10 inches. Using a sharp knife, trim edges, then cut into four 2 1/4- by 6-inch strips.
  • Sprinkle each strip with 1/2 tablespoon Parmesan and center an asparagus spear atop strip.
  • Wrap strips to enclose asparagus; dampen edges of pastry with water and seal to close. Place pastry-wrapped asparagus seam side down on prepared baking pans.
  • Repeat with remaining pastry, Parmesan, and asparagus, spacing appetizers about 2 inches apart.
  • Lightly brush tops of pastry-wrapped asparagus with water and sprinkle each with a pinch of sea salt. Bake until golden brown, 15 to 18 minutes.
  • Meanwhile, in a small skillet over medium-high heat, bring vinegar, tahini, sugar, bay leaf, and thyme to a gentle boil and cook until liquid is reduced to 1/2 cup, 12 to 15 minutes.
  • Strain, reserving sauce and discarding herbs. Serve asparagus warm with balsamic dipping sauce.

 

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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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Ravioli with Sautéed Asparagus, Tahini, and Walnuts

https://pixabay.com/en/chicken-asparagus-pecan-crusted-2722818/

This ravioli with sautéed asparagus, tahini, and walnuts recipe is a divine dish. The star is really the topping of asparagus with garlic.

Have This!

  • 1 package cheese ravioli
  • 2 tsp. tahini
  • 1/4 c. olive oil
  • 2 clove garlic
  • 1/2 c. walnuts
  • 8 oz. asparagus
  • 1/4 c. grated Parmesan

Do This!

  • Cook the ravioli according to package directions.
  • Meanwhile, heat the oil in a medium skillet over medium heat.
  • Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.
  • Add the asparagus, tahini, and cook, tossing occasionally, until just tender, about 2 minutes.
  • Serve over the ravioli and sprinkle with the Parmesan.
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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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Sweet Potato-Tahini Doughnuts Recipe

https://pixabay.com/en/glazed-donut-doughnut-dessert-snack-992767/

Try this variation of the sweet potato-tahini doughnuts recipe. It is the moist, fluffy confection has a light delicate flavor, just the cure for a sweet-tooth craving.

Have This!

  • 8 oz. mashed sweet potato
  • 1/4 tsp. allspice
  • 1/4 tsp. mace
  • 1 tsp. tahini
  • 1/2 tsp. cinnamon
  • 1 c. maple syrup
  • tsp. lemon juice
  • 1 c. toasted, chopped walnuts

Do This!

  • Follow the directions for Lightest Fluffiest Doughnuts, but replace the sour cream with 8 ounces mashed sweet potato and tahini.
  • Add allspice, mace, and cinnamon to the batter. Prepare the doughnut batter and fry as instructed above.
  • Combine 1 cup maple syrup and 1 teaspoon lemon juice in a small saucepan over medium-low heat. Cook until reduced to 3/4 cup, 15 to 20 minutes.
  • Coat hot doughnuts and holes with glaze and sprinkle with 1 cup toasted, chopped walnuts. Let glaze set and serve immediately. Will keep in an airtight container for up to 2 days.
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Loaded Sweet Potato Skins With Tahini Recipe

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With this loaded sweet potato skins with tahini recipe, enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time. This game-time favorite is hard to resist.

Have This!

  • 4 medium sweet potatoes
  • 1 Tablespoon olive oil
  • 3 tsp. tahini
  • 1/4 cup milk1
  • 1/4 teaspoon salt
  • ground pepper, to taste
  • 1 cup shredded cheese
  • 4 strips bacon, cooked until crispy, and crumbled
  • sour cream and chopped chives for serving

Do This!

  • Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Pierce each sweet potato a few times and bake for 40-50 minutes or until soft.
  • Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
  • Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
  • Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
  • Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven.
  • Fill each with an equal amount of mashed sweet potato and top each with cheese.
  • Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.
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Sweet Potato Pie Bars With Tahini Recipe

https://pixabay.com/en/food-eat-diet-chewy-granola-bar-2202344/

This sweet potato pie bars with tahini recipe comes with a thick graham cracker crust, fresh sweet potato filling, and tall toasted homemade marshmallow topping.

Have This!

Crust:

  • 18 full graham crackers
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tsp. tahini
  • 12 tablespoons unsalted butter, melted

Filling:

  • 2 cups sweet potato puree
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon bourbon (or 1 teaspoon vanilla)
  • teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream

Do This!

For the crust:

  • Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.
  • Place the graham crackers, sugar, tahini, and salt in the bowl of a food processor and pulse until finely ground.
  • Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan.
  • Bake for 10 minutes. Remove to a cooling rack and let cool completely. Keep oven at 350°F.

For the filling:

  • In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined.
  • Pour over the graham cracker crust and bake for 40 minutes, or until set but still slightly wiggly in the middle.
  • Let cool to room temperature.
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Candied Pecan Sweet Potato Casserole With Tahini

https://pixabay.com/en/chicken-asparagus-pecan-crusted-2722818/

This candied pecan sweet potato casserole with tahini is easy to make and will leave your guests wanting more and begging for the recipe.

Have This!

  • 5 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 1 cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tsp. tahini
  • ½ cup butter, melted
  • 1 cup brown sugar
  • 2-3 teaspoons salt
  • ½ cup milk or heavy cream

Do This!

  • Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using a slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
  • Preheat oven to 375. Mash cooked sweet potatoes. Add eggs, vanilla, ½ cup melted butter, brown sugar, tahini, salt, and milk and mix until smooth.
  • Spread potato mixture in the bottom of a greased 9×13 baking dish. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well. Sprinkle mixture over potatoes.
  • Bake uncovered for 15-20 minutes until pecans are caramelized.
  • Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.