TIME: 5 MINUTES.
A great dressing for a Mediterranean salad or just to serve with steamed veggies, greens, sauteed veggies, roasted veggies . . . you get the idea. It has a vibrant and tangy flavor, so it isn't recommended for anything that is already strongly flavored. It's definitely one of those things that will have you licking the spoon after you ladle it out.
cup tahini, at room temperature
cup water, at room temperature
1 clove garlic, chopped coarsely
cup fresh lemon juice (juice of 1 lemon)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
teaspoon paprika (Hungarian, if you've got it)
teaspoon salt
1 cup lightly packed fresh dill
COMBINE ALL the ingredients but the dill in a blender or food processor. Blend until smooth. Add the dill and pulse a few times until the dill is just small green flecks. You can serve immediately or refrigerate until ready to use, then bring back to room temperature because it will thicken a lot when cold.
CITRUS-DATE-SESAME SAUCE.
MAKES 2 CUPS SAUCE.
TIME: 10 MINUTES, PLUS 2 HOURS FOR SOAKING DATES.
This sweet, tangy complex sauce pairs perfectly with kale, collards, and other bitter greens. Serve either at room temperature, or cold in warmer weather. Try it also on roasted green beans or steamed, sliced kabocha squash.
1 cups fresh-squeezed orange juice
cup soft pitted dates, chopped
cup tahini
2 tablespoons sesame seeds
2 tablespoons sweet miso
teaspoon ground cardamom
Salt and freshly ground pepper
Look for "sweet" or "white" miso at natural and health food stores. Chickpea miso can also be substituted.
The sauce will thicken when refrigerated. Feel free to thin it out slightly with additional teaspoons of juice or water until the desired consistency is reached.
For a tangier dressing, substitute cup of lemon juice for cup of the orange juice. Try substituting other sweet citrus for oranges, such as mineolas, tangerines, or clementines.
SOAK THE dates in the orange juice in the refrigerator for a minimum of 2 hours or overnight. Put in a food processor or blender, add the remaining ingredients except the salt and pepper, and blend until smooth and creamy. Taste the sauce, then season with salt and pepper to taste. Serve over steamed greens or vegetables. Sprinkle the top of sauce with additional sesame seeds for garnish if desired.
JALAPEnO-CORN GRAVY.
MAKES ABOUT 3 CUPS.
Kids these days, they'll make a gravy outta anything. We like this gravy on mashed potatoes for a change of pace. It's yummy and corn-y with a little kick for ya.
1 cup vegetable broth
1 tablespoon cornstarch
1 tablespoon olive oil
1 medium-size onion, chopped coarsely
2 jalapenos, seeded and chopped
3 cloves garlic, chopped
Generous pinch of dried rubbed sage
2 cups fresh or frozen corn (thaw partially if frozen)
cup plain soy milk