Lemon Tahini Sauce

Lemon Tahini Sauce

Long before the calendar flips over to a new season, our bodies know a change is coming and cravings for more seasonal fare start early. I notice this in late summer – early fall when hearty soups start sounding better to me than light salads.  Same is true as we transitioned away from winter and into spring, cravings for lighter foods are more noticeably desirable.   I’m wanting a greater quantity of lightly cooked and raw veggies and fruit integrated into meals.  The following sauce recipe from Feeding the Whole Family by Cynthia Lair, works well with an assortment of seasonal vegetables.

I referred to this recipe in my last post, the product review post on Sesame Tahini. This thick and creamy Lemon Tahini Sauce is so versatile, you can make up a batch to have on hand for dips, dressings or as a sauce.  It makes a great salad dressing for over greens, but I also use it to put on the bottom layer of a mason jar that we pack for lunch with leftover quinoa or rice, homemade pickles, legumes, and topping it off with fresh greens. (In the photos below, one lunch in a jar is made with Creamy Carrot Ginger Dressing and the other with this Lemon Tahini Sauce). No need to limit this tasty sauce to vegetables.  It’s a great sauce for whole grains and noodles too.

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I made a platter of mixed steamed vegetables and slices of raw, organic red peppers with this as a creamy dip to accompany a Mexican meal I served to our family. It was quick and easy.  I lightly steamed broccoli and cauliflower in a steamer basket until just tender and kept the organic red peppers raw.  Love the color and freshness it brought to our table!

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Lemon Tahini Sauce (makes 1 1/2 cups)1/2 cup tahini1/4 cup olive oil

juice of 1 1/2 lemons

1 clove garlic

2 teaspoons gluten free tamari soy sauce

pinch of cayenne

1/4 – 1/2 cup water

Directions:

Place all ingredients except water in a blender or processor; blend until smooth.  Gradually add enough water to get the desired consistency.  Allow mixture to sit for flavors to blend, about a half hour.  Adjust seasonings for salt and add more tamari if needed.  Sauce will keep refrigerated for up to 14 days.

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On another note, there are a few openings for Whole Meal Salads and Gluten-Free Artisan Bread cooking class coming up on April 13.  Meal in a bowl salads are a quick “go to” for the beautiful warm days of spring and summer featuring a great assortment of fresh produce.  You will be amazed at how easy and quick The Artisan GF Bread is, boasting that delicious crust we all love.  E-mail me at cookwithamyg@gmail.com for more info.

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And that’s about it for now.  Hope you all had a wonderful Easter!

Amy

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