easy

Tahini Cauliflower

This year was the first time that I had tahini. I was sold. Wikipedia says that tahini is a paste made from ground hulled sesame seeds and is used in North African, Greek, Turkish and Middle Eastern cuisine.

I wanted to add a little extra something to plain old cauliflower. I added a bit of tahini and lemon juice to sauteed cauliflower – the result was fantastic!!

Serves: 2-3

time: about 20 minutes

Ingredients:

head of cauliflower

6 tablespoons tahini sauce

salt & pepper if desired

coconut oil

black sesame seeds

Directions:

1) Wash the head of cauliflower and cut into bite sized pieces.

2) Heat up a skillet with a small scoop of coconut oil; let the oil get warm and then put the cauliflower in. Cook on medium-high heat until the cauliflower is soft, but not mushy, and golden brown.

3) Put the from the skillet into a serving bowl. Add the tahini sauce and stir, add more if you’d like (or less). Sprinkle a little salt and pepper into the tahini cauliflower and mix if you want.

4) Serve hot with a little black sesame seeds sprinkled over each serving.

Sauteed Zucchini

Zucchini is pretty dang good. I love sauteing the veggie, and this recipe added a little extra something to my normal olive oil, salt & pepper “recipe”. My husband thought there were too many capers, I thought the amount was perfect – so I would use a little to start and then add some more if needed.

Serves Sauteed Zucchini (12) WM

serves 4

time: about 20 minutes

Ingredients:

3 zucchini, cut into thick-ish round slices

olive oil

3 garlic gloves, smashed

small handful of mint leaves, chopped

1 tablespoon capers, chopped

pine nuts, lightly toasted

2 teaspoons balsamic vinegar

salt

pepper

feta or goat cheese

Directions:

1) Slice the zucchini into thick-ish rounds.

2) Heat a skillet on medium-high heat; drizzle in some olive oil. When the pan/oil is hot place the zucchini in the pan in one layer. Continue cooking the zucchini until both sides are brown and the zucchini is soft.

3) Meanwhile, chop the rest of the ingredients and brown the pine nuts lightly.

4) Remove the cooked zucchini from the skillet, add in the chopped veggies & browned pine nuts, drizzle in a bit of balsamic vinegar, add salt & pepper to taste. Stir to coat the zucchini. Sprinkle the feta or goat cheese on top. Serve immediately.

Tahini Cauliflower

Sauteed Zucchini

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