Tag: tahini

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JUDI’S RECIPES – WEEK 17 – SEPTEMBER 28, 2021

SEPTEMBER 28, 2021

Hello Everyone,

Now that Fall has arrived and temperatures will be getting cooler, we are seeing the return of some of the vegetables we loved in the Spring: lettuces and other greens. And radishes. We love those bright, crunchy, peppery little gems!

In our household, radishes most frequently are eaten raw after a rinse and with a little salt. But, as the weather turns cooler we crave something a little warmer and less peppery. Radishes mellow with cooking, so that’s the way to deal with them if you find them too spicy.

Today’s recipe is one for cooking radishes until they are mellow and serving them with sweet garlic.

ROASTED RADISHES WITH GARLIC

Ingredients

1 lb. fresh radishes, stems removed, ends trimmed, cut in half

1 TBS melted ghee or avocado oil)

1/2 tsp sea salt

1/8 tsp ground black pepper

1/4 tsp dried parsley, dried chives, or dried dill or mix

2 garlic cloves, finely minced or crushed

Directions

1. Preheat the oven to 425 degrees. In a bowl, combine the radishes, cooking fat (ghee or oil), dried herbs, salt, and pepper. Toss the mixture until the radishes are evenly coated.

2. Spread the radishes in a single layer in a 9 x 13 baking dish.

3. Bake for 20-25 minutes, stirring every 10 minutes. After the first 10 minutes of baking add the minced or crushed garlic and mix. Return the pan to the oven to bake an additional 10-15 minutes or until the radishes are golden brown and easily pierced with a fork.

4, Optional: serve this dish with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.

HELPFUL HINT: Ghee is clarified butter and is available in most supermarkets.

BONUS RECIPE: For when visitors are coming and you don’t have time for a complicated appetizer.

DIPPED RADISH BITES

Ingredients

3 TBS unsalted butter, browned and cooled

1/2 cup tahini

1 bunch of radishes, greens removed

1/4 cup sesame seeds

Flaky sea salt

DIRECTIONS

  1. Prepare the radishes by removing the greens, but leaving a short stem about an inch long. This will make the radishes easier to dip and eat.

  2. Line a baking sheet with baking parchment paper,  and place the sesame seeds in a small bowl. In a small wide and shallow bowl, whisk together the cooled brown butter and the tahini. Dip a radish in the tahini, and rotate so that it gets fully coated. Place on the prepared baking sheet and repeat with the remainder of the radishes.

    3. Transfer the baking sheet to the refrigerator and chill it for about 10 minutes.

    4. Coat the radishes with a second coating of tahini; sprinkle each with a little bit of flaky sea salt, and then sprinkle with more sesame seeds, coating the whole radish. Return the radish to the baking sheet, and repeat with the remainder of the radishes. Chill again for about 10 minutes.

    Serve and enjoy!

    Have a delicious week.

    Best,

    Judi

 

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JUDI’S RECIPES – WEEK 5 – JULY 6, 2021

JULY 6, 2021

Hi Everyone,

Another heatwave headed our way. I confess I am not comfortable in The Baked Apple.

Perhaps a nice cool summer meal would be enjoyable. I have just the ticket: a wonderful Swiss chard dip! It will make you forget hummus, for a little while anyway. And there’s no reason to turn the oven on!

SWISS CHARD DIP

2 bunches Swiss chard (about 1½ lb.)

⅔ cup extra-virgin olive oil, divided, plus more for serving

5 garlic cloves, finely chopped

½ cup tahini

⅓ cup fresh lemon juice

Kosher salt
Pita or flatbread and lemon wedges (for serving)

  1. Remove the ribs and stems from the Swiss chard leaves and finely chop. Tear the leaves into small pieces. Reserve the leaves and the twigs separately.

     

    2. Heat ⅓ cup of the oil in a large pot over medium-low heat. Cook the ribs and stems from the chard, stirring frequently and adding a splash of water if the veggies start to brown. Saute until the stems are tender, 5–7 minutes.

    3. Add the garlic and cook, stirring, until it is fragrant, about 1 minute. Add the reserved chard leaves by the handful, letting them wilt before adding more. Cook, tossing, until all the leaves are wilted and tender, 10–12 minutes. Let the mixture cool. Squeeze the excess liquid from the mixture into a measuring cup. You should have about a half cup of liquid.

4. Place the mixture and a tablespoon of the cooking liquid in a food processor or blender and add tahini, lemon juice, and ⅓ cup of the oil. Season with salt, and process. Add more cooking liquid if needed, until the dip is creamy and only speckles of chard are visible. This could take up to 5 minutes. Season with more salt to taste.

5. Transfer the dip to a serving bowl and drizzle with more oil. Serve with bread and lemon wedges.

HELPFUL HINT: This dip can be made up to 3 days ahead. Cover and refrigerate until serving time.

 

I hope you enjoy this dish and all the vegetables in your share.

Have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 8, 2020

September 8, 2020

Hi Everyone,

As the harvest season continues, new delights show up every week.

This week, lovely carrots are coming. So, let’s make carrot hummus! It’s quick and easy and very delicious.

CARROT HUMMUS

1 lb carrots, peeled and cut into 1/2-inch pieces

2 cloves garlic, unpeeled

Extra-virgin olive oil

1 tsp ground cumin

1/2 tsp kosher salt

1/4 tsp ground black pepper

3 TBS tahini

1 TBS chopped fresh cilantro, plus 1 tsp for garnish

juice of 1 lemon

 

  1. Preheat the oven to 400 degrees.
  2. Toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast for 20 – 25 minutes, until the carrots are tender and lightly caramelized, stirring halfway through. Remove from the oven and let cool until just warm. Peel the garlic cloves.
  3. In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons of water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons of olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

HELPFUL HINT: Great dips deserve great dippers. Try pita chips, endive, baby bell peppers, radishes, celery, celeriac, blanched green beans and Persian cucumbers.

Enjoy!

Have a delicious week,

Best,

Judi