Tag: Tahini Recipe

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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.

 

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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.

 

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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.
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Lamb Chops with White Bean and Tahini-Cucumber Salad

https://pixabay.com/en/leg-of-lamb-tjena-kitchen-vegetables-2729699/

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

https://pixabay.com/en/asparagus-steak-veal-steak-veal-2169305/

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

https://pixabay.com/en/asparagus-table-potato-2651467/

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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Candied Yams with Apples With Tahini Recipe

https://pixabay.com/en/spread-pastries-leek-yam-liptov-2367520/

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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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.