Guys, I wish I could say we were busy whipping up a million new recipes for you which is why we haven’t posted the entire month of July. But actually, it’s a little more exciting. One of our very own got engaged! Congrats, Sonia! So, as you can imagine, we’ve had some other things on our brains. But, we’re ready to jump back into it. We missed you guys!
With all that’s going on now, we’re going to keep it super simple. Like toss-it-all-in-a-processor simple. We’re well into grilling season and I’m not gonna lie – there’s only so many ways you can grill chopped veggies before they get boring. I mean, we love you spicy veggies, but we need a change. Enter: grilled romaine. But not just plain romaine, romaine with tahini dressing. Not only does the romaine give you a smokey taste, but the tahini gives it an extra nutty and savory kick.
2 cups tahini
1/2 cup of olive oil (or extra oil from the tahini)
1 garlic clove, minced
Juice of 1 lemon
1 bunch romaine lettuce
2 tbsps capers
In a food processor (or by hand), toss in the tahini, garlic, and lemon juice. Pulse all of the ingredients together until smooth and creamy. If you notice it’s getting too thick, add in more oil and a slight bit of water. It should have the consistency of a creamy dressing when you’re done.
For the romaine, clean and separate the leaves. Grease the grill and bring to medium heat. Place the leaves on the grill (over a tiny flame is a-ok), and let them crisp for 2-3 minutes. Just the edges of the leaves should brown.
When serving, pour the tahini dressing over the romaine and top with capers.
Listen, I’m a huge fan of store bought, however my mom made me a convert the last time she was visiting me in Philly. She blended up a batch of her home made hummus for me to dip with carrots and then a few other flavors for me to use with the kebabs she brought. My oh my, trust me when I say, its WAY better. Silver lining is, its almost as easy/quick as opening the store bought container.
Tahini (see it wasn’t JUST for that shaved brussels sprout recipe, you silly non-believers)
So yea you get the point, there are multiple flavors, but even the original or base flavor is so yum! It’s also a nice way to use up anything you may have going bad. I always have cilantro leftover from my chimichurri sauce recipe or who doesn’t always seem to have an avocado that went from firm to ripe too fast? So throw it in the hummus and get to snacking! As you know hummus is also a good/healthy sub for mayo in wraps and sandwiches. Plus, recently, I ate a hummus stuffed omelet at this French/Lebanese brunch spot (shout out to Cafe La Maude) that rocked my world. So yeah, make some, you won’t be disappointed.
Fall produce is my favorite! The veggies are just amazing and although most people associate salad with Summer, Fall has some legit salad options. This one is great with some pan seared chicken or fish as a meal, or can be great as a side. Let’s face it, you have to eat some lighter meals in the cooler months to offset the casseroles, desserts, comfort foods, etc. Hope you enjoy the dressing & can use it on multiple salads, like a cold noodle one like good ole Chrissy Teigen makes on her blog. Because who doesn’t want to eat, act, look like her! haha.
1 ½ pounds Brussels sprouts
2 tablespoons olive oil
1 teaspoon kosher salt
Fresh ground black pepper
¼ cup tahini (sesame paste)
1 tablespoon miso
1 tablespoon water**
1 orange (4 tablespoons fresh orange juice)
¼ teaspoon ground ginger
¼ teaspoon honey
½-3/4 cup pecan halves
Sauté the BS shavings for one minute (no joke, not a second more) with EVOO and the lemon juice of 1 of the lemons. Then shake up/whisk the remaining ingredients and lemon juice into a vinegarette. (**Thin out w/ water if you want a lighter consistency)