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Mediterranean Melody Cod with Tangy Tomato-Olive Relish

Mediterranean Melody Cod with Tangy Tomato-Olive Relish

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Delicate fish, umami tomatoes and a briney contrast with capers + olives — a beautiful balancing act of satly, sweet and savory. It is a celebration of bold mediterranean flavors, kissed by excellent olive oil and bright lemon juice. It’s also just beautiful. A feast for the eyes and the palette.

Here I serve it over cod but any flakey mild fish works. The relish can be enjoyed many other ways too: on crusty toast with a fried egg on top, as ingredients for a savory omelette with added feta or as a spread to make an ordinary sandwich burst with flavor.

Note — this is a forgiving recipe so feel free to adjust tomato, garlic, caper and olive quantities to your liking.

I especially like the combination of Kalamata and Castelvetrano olives, but feel free to add your favorite olives to the mix.

You can double and triple the recipe for a dinner party. It’s a show stopper on the table and an all-time favorite of my dinner guests.


Ingredients —

For the Fish:

1 1/2 – 2 pounds cod
1 tablespoon olive oil
Juice of 1 lemon
Salt & Pepper to taste

For the Tomato-Olive Relish:

3 tablespoons high quality olive oil
1 medium onion, chopped
4-5 cloves garlic, finely chopped
2 tablespoons capers, dried and roughly chopped
Pinch red pepper flakes (optional)
3 cups cherry tomatoes, cut in half
2 cups kalamata & castelvetrano olives, sliced
Drizzle of balsamic vinegar
Juice of 1 lemon
Handful of fresh parsley, chopped
Salt & pepper to taste

Preparation —

For the Cod:

  1. Place cod in a parchment lined baking dish.
  2. Squeeze lemon juice and a drizzle of olive oil on the fish and using your hands spread to coat the fish, then season with salt and pepper.
  3. Bake for 12 minutes on the top oven rack under broil until slightly golden on top and cooked through.

For the tomato-olive relish:

  1. Heat olive oil in a medium skillet on medium-high heat.
  2. Saute onions in olive oil until translucent but not browned, 2-3 minutes.
  3. Add garlic, capers and pepper flakes (if using) and saute for another minute until garlic is fragrant. Do not let garlic brown.
  4. Add tomatoes and stir to combine everything in the pan. Cook until tomatoes have softened and some have burst, creating a sauce. About 5-8 minutes.
  5. Season with a pinch of salt and drizzle of balsamic vinegar.
  6. Add olives to the pan and mix to combine and cook for another 1-2 minutes.
  7. Remove from heat, then add lemon juice and fresh parsley. Taste and adjust salt and lemon as needed.
  8. Serve the relish on top of the fish with a final drizzle of olive oil and lemon wedges on the side and enjoy!


Curried Lentils with Kale, Ginger and Spices

Curried Lentils with Kale, Ginger and Spices

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Fall is flirting with us and slightly cooler evenings summon cravings for cozy dinners. There is still time to enjoy heirloom tomatoes and summer bounties ripe with flavor from the local farmer’s markets- but a hearty pot of curried lentils is a delightfully delicious and vegetarian dinner any time of year.

Lentils are a versatile blank canvas to build flavor upon. Here, creamy coconut milk, copious amounts of ginger and a medley of aromatic spices adorn the lentils. A nutritious and fragrant one-pot wonder perfumed by coriander, cumin and turmeric, and dramatized by heat from cayenne pepper and ginger, all of which is somewhat mellowed out by the handfuls of fresh kale added at the end. All of these flavors harmoniously come together in the luscious and slightly sweet coconut milk for a satisfying meal. It’s a forgiving recipe so feel free to play with your favorite spices, adjust the heat levels and substitute kale with spinach.

~Tip:

*This recipe holds up well for 2-3 days in the fridge hence why the big-batch volume. It feeds 6-8 servings so feel free to cut the recipe in half for smaller portions. But the leftovers are even better the next day so we recommend making a full pot and enjoying it for several days.

* The recipe uses 2 different kinds of lentils for added texture. Green lentils have a harder exterior and take longer to cook but hold their shape better. Brown lentils are softer and will become more mashed during cooking. You can use either individually, or combine as the recipe indicates for textural contrast. Just make sure you cook long enough so the green lentils have cooked through.

Ingredients-

2 tablespoons olive oil, plus more if needed
1 large yellow onion, chopped
6-8 garlic cloves, minced
4-6 inch ginger knob, finely chopped
1 tablespoon brown mustard seeds
1 tablespoon ground turmeric
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon cayenne pepper, adjust to taste
1 cup brown lentils
1 cup green lentils
8 cups water
2-3 bay leaves
1-2 small red chilies, finely chopped (optional)
1, 13.5-ounce can unsweetened coconut milk
5-6 full handfuls roughly chopped kale, or spinach
Juice of 1 lemon
1 teaspoon sea salt, plus more if needed
Fresh ground black pepper to taste
Fresh Cilantro for garnish (optional)
Kefir or Greek Yogurt for serving (optional)

Preparation-

  1. Heat 2 tablespoons olive oil in a large pot over medium heat, stirring occasionally for 2-3 minutes until fragrant.
  2. Add the garlic and ginger, season with salt and pepper and saute for another 2-3 minutes until onion has softened and is just beginning to color. Add more oil if needed an lower the heat to ensure garlic doesn’t burn.
  3. Stir in the mustard seeds, turmeric, coriander, cumin and cayenne pepper. Cook, stirring often, until fragrant, about 1 minute.
  4. Add the lentils, water, chili pepper, bay leaves and 1 teaspoon salt, then bring to a gentle boil.
  5. Reduce to medium-low, cover and simmer, stirring occasionally, until the lentils have cooked through and most of the water has evaporated, about 30-40 minutes.
  6. Once the lentils have cooked add the coconut milk and mix to combine. Follow by adding the kale to the pot. It may seem like a lot but the kale will whilt down quickly.
  7. Season with lemon juice, more salt and pepper, adjusting to taste as desired.
  8. Served with fresh cilantro and a drizzle of kefir and olive oil, if using, and enjoy.


Holding on to Summer, for just a bit longer…

Holding on to Summer, for just a bit longer…

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The Harvest Moon was magnificent in New York last night- signaling the official arrival of Fall with the Autumnal Equinox arriving in 1 Day, 4 Hours and 42 Minutes from now- marking the end of summer.

But I’m not ready for pumpkin spiced lattes quite yet. Don’t get me wrong, I love Autumn and live for the color and beauty that will soon serenade us. But this year, there’s a desire to hold on to summer, just a bit longer.

After months indoors and away from loved ones earlier in the year, outdoor gatherings were more special this summer. Aside from a fondness for grilling and backyard soirees, I love the simple joys of the summer- including the garden erupting with color. After June’s blooms and July’s long days, the garden’s glory in the month of August was, exactly that, glorious.

The roses perfumed the oasis. The hydrangeas courted the bumble bees, and the marigolds echoed the scent of the earth while murmuring the colors of the sun. And amidst the garden’s complete unawareness of a global pandemic, we were able to come together. In backyards and parks and beaches, slightly less weary of the difficulties brought on by the crisis. Summer is synonymous with joy… this summer we went into it with hopes it would be better than the last and looked forward to reuniting with friends and family. And of course, we shared delectable meals together.

The gatherings were smaller, but the flavors were big none the less. From beautiful salads with fresh herbs, to gorgeous grilled vegetables or citrusy seafood served with chilled wine and casual elegance. There were times we deferred to a classic American burger too, but whatever we ate, we enjoyed it together and felt alive again.

Savory Salmon with Herbs, Sweet Rainbow Grilled Vegetables, Refreshing Watermelon and Feta Salad, and Roasted Zucchini Salad with Parmesan and Balsamic Greens are a few favorite recipes which capture the ethos of summer.

And while Autumn may be 1 Day, 4 Hours and now 32 Minutes away, we can capture the spirit of summer at any time by making these recipes and remembering fondly the smiling faces we shared them with once upon a summer.

Summer is casual so big doesn’t mean complicated, rather bold flavors highlighting the flavors of the season prepared along with family favorites.

Savory Salmon with Fresh Herbs

Rainbow Grilled Vegetable Platter

Roasted Zucchini Salad with Parmesan and Balsamic greens

Watermelon Feta Salad

Fresh Mint and Basil from the Garden
The Ever-Ethereal Knockout Roses
French Lavender adored by Bumble Bees & Butterflies
Lavender + Mint Iced Tea
Golden Marigolds with their heavenly earthy scent

Musical Inspiration: “Harvest Moon” by Neil Young

Savory Salmon with Fresh Herbs

Savory Salmon with Fresh Herbs

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Salmon can be prepared in a myriad of different ways with equally delicious results.

Naturally tender and easy to prepare it’s a go-to in my home all year round. In the summer, I love the smokey char of grilled salmon on a charcoal fire. But that method of cooking is the exception. I also love pan seared salmon with crispy skin action, but that method can be a bit messy and smokey. So I often turn to roasting salmon in the oven. The preparation could not be simpler. And it works even in the warmer months when oven use is not ideal, given how quickly salmon cooks.

Salmon baked or broiled in the oven is a quick way to weeknight dinner bliss or an elegant dinner party main course. My Butter Salmon and Spicy Saffron-Dill Salmon recipes are only second to this Savory Salmon baked with lemon, olive oil and herbs. It’s the simplest option which guarantees a wonderful meal in less than thirty minutes.

While perfectly delicious as is, this is a blanc canvas of salmon recipes and I encourage you to experiment with flavors. Make it your own by trying different herbs, adding a spice rub, dusting with zaatar, coating the salmon with sesame seeds. Maybe a mix of teriyaki sauce and sesame oil. Soy sauce and brown sugar, better yet, a mixture of Dijon mustard and brown sugar, yum! Tangerine and Thyme is a nice combination, but I usually save that for Red Snapper. Lemon zest and chives… Parsley, Sage, Rosemary and Thyme! You get it, the options are endless so have fun with it!

Ingredients

1 ½ pounds skin-on, center-cut salmon fillet
¼ cup fresh lemon, lime or orange juice, plus additional wedges, for serving
2 tablespoons olive oil
½ teaspoons kosher salt
½ teaspoon black pepper
Handful of fresh dill, about 4 tablespoon, chopped


Preparation

Heat the oven to 425 degrees with the rack in the center position.
Place salmon skin-side down on a lightly oiled baking sheet.
Spoon over lemon juice all over the fish. Let sit for 10-15 minutes.
Drizzle with olive oil and season with salt and pepper in that order.
If using, sprinkle chopped herbs on top of the salmon while reserving some for garnish.
Roast the salmon skin-side down until cooked through to your liking, about 12-15 minutes for medium.
Garnish with more dill and serve with extra citrus wedges and enjoy!

Roasted Zucchini Salad with Parmesan and Balsamic Greens

Roasted Zucchini Salad with Parmesan and Balsamic Greens

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Sweet grilled zucchini is a delight and while wonderful on its own or as a side dish, on this salad it holds the starring role. It’s simple to make, healthy and qiuet delicious once caramelized after roasting.

Ingredients

2 large zucchini, sliced in 1/2 inch thick, 4 inch long pieces

1 Tablespoon extra virgin olive oil, plus more for serving

4 cups fresh arugula

Good quality Parmesan cheese

A handful of fresh mint

3-4 radish, thinly sliced

1 Tablespoon good quality Italian balsamic vinegar

Salt and pepper to taste

Preparation

Preheat oven to 425 degrees

Slice zucchini and dress with olive oil, salt, pepper, mixing to coat evenly

Arrange zucchini slices on a baking sheet, taking care not to overlap them (this will cause them to steam instead of getting golden brown).

Roast until the zucchini is tender and nicely browned and caramelized, 13 to 15 minutes.

Remove from the oven and let cool while you assemble the salad.

In a large serving plate, spread the arugula and some fresh torn mint leaves. Drizzle greens with olive oil and sprinkle with salt.

Layer cooked zucchini, shaved parmesan cheese, radish. You can also add or substitute crumbled feta or ricotta cheese.

Drizzle the salad with more olive oil and balsamic vinegar and season to taste with salt and fresh cracked black pepper.

Garnish with more mint leaves and serve.

Watermelon Feta Salad

Watermelon Feta Salad

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The quintessential salad of summer! Watermelon with feta, fresh mint, a drizzle of olive oil and a sprinkle of sea salt. Sweet watermelon and salty feta compliment each other beautifully  and the fragrant mint takes the refreshing flavors to new levels of delight. 

This is a no-recipe recipe. Ingredient quantities don’t have to be exact for great results. You can also play with adding peppery arugula, chopped cucumber, cherry tomatoes, thinly sliced red onion or some diced chilies for a bit of heat. Add a squeeze of lemon or red wine vinegar if you add these other vegetables.  Feel free to substitute fresh basil or oregano for mint, all work nicely. A drizzle of olive oil and balsamic vinegar could be a nice addition to this salad- if you do add those make sure to serve and eat immediately.

Ingredients

  • 2 ½ -3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 2-inch chunks or varying sized triangular pieces.
  • ½- ¾ cup cup feta cheese
  • ½ cup chopped fresh mint leaves, plus more for garnish.
  • 2 tablespoons olive olive oil, plus more for drizzling
  • 2 cups arugula (optional)
  • Kosher salt and pepper to taste

Preparation

  • Place watermelon chunks in a large bowl. 
  • Add olive oil, mint, and arugula (if using) and gently toss until watermelon is evenly dressed. 
  • Season lightly to taste with salt and pepper. (The feta will add saltiness, so be light handed with the salt).
  • Transfer salad to a wide, shallow platter and spread out evenly. 
  • Crumble feta over the top. Drizzle with more olive oil and a few grinds of black pepper.
  • Garnish with remaining herbs and serve immediately.

~Tip
Ideally you want to use Greek or Bulgarian sheep’s-milk feta for a creamier and tangier flavor than what most domestic cow’s milk cheeses provide.

Watermelon is wonderful. We love enjoying it all summer long. Just as it, along with fresh mint from the herb garden, or in the recipe highlighted above with creamy feta cheese. Happy Summer!


Around the Table in 365 Days

Around the Table in 365 Days

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The departure of a year welcomes many new memories. As we near the end of this year, I like to take a moment and reflect on the last twelve months; the challenges faced, the lessons learned, the new friendships built. And of course for the epicurean-hearted, the delicious meals shared with loved ones, breaking bread together, in style.

Seneca, the Roman Stoic philosopher said “every new beginning comes from some other beginning’s end.” Who knew what to truly expect a year ago today? We all had specific hopes and plans of course, but alas the best laid plans… And though the year may have had it’s challenges, and the Oxford dictionary word of the year is “toxic,” I like to believe there was more good than ugly. More nourishment than toxicity. More magic than madness.

Call me an eternal optimist but the world is filled with wonder. Science advanced, new planets were discovered, more women were elected into government, friendships were fortified, people in love found each other, new skills were learned, music was heard, and flowers bloomed. We made it through life’s ups and downs, and came together around tables in New York, Tehran, Tokyo, and beyond.

Around those tables live my favorite memories of the last 365 days. Arguably, there is nothing more precious than those moments shared with friends and family, old and new. In that spirit, here are some of our favorite recipes… cook them for someone you love.

So Happy New Year, friends! Or as Charles Dickens said, “May the New Year be a happy one to you, happy to many more whose happiness depends on you!”

Naz

Basil & Roses Favorite Recipes

Skillet Chicken Thighs With Shallot, Lemon & Herbs

https://basilandroses.com/2018/02/01/skillet-chicken-thighs-with-shallot-lemon-herbs/?preview_id=2589&preview_nonce=cb6da79281&preview=true&_thumbnail_id=2606

Spicy tomato shakshuka with spinach, feta, jalapeno & za’atar.

https://www.instagram.com/p/Brv40T8DcIQ/?utm_source=ig_web_copy_link

Healthy & Gorgeous Tuna Salad with Mint

https://www.instagram.com/p/BpezBbzHR5Y/?utm_source=ig_web_copy_link

20 Minute Roasted Butter Salmon

https://www.instagram.com/p/Bn-JT5wH0Jl/?utm_source=ig_web_copy_link

Taco Tuesday Chicken Tacos with Salsa Fresca

https://www.instagram.com/p/BlwDJvtHT0H/?utm_source=ig_web_copy_link

Roasted Cauliflower with Schug

https://basilandroses.com/2018/06/29/roasted-cauliflower-with-schug-a-quick-trip-around-the-world/

Nani’s Decadent But Healthy Butternut Squash Soup

https://basilandroses.com/2017/11/22/nanis-decadent-but-healthy-butternut-squash-soup/

Spicy Thai Basil Beef

https://basilandroses.com/2017/10/26/spicy-thai-basil-beef/

Pretty Pickled Onions

https://basilandroses.com/2017/10/03/pretty-pickled-onions/
Cauliflower with Cardamom-Kissed Schug & A Trip Around the World

Cauliflower with Cardamom-Kissed Schug & A Trip Around the World

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“The real voyage of discovery consists not in seeing new landscapes, but in having new eyes,” said Mark Twain. Travel has always given me a sense of adventure, but more importantly a new window to the world, a new color palette, a new paradigm, and indeed a new set of eyes.

I travel as often as possible but one need not physically go to a place to experience the magic of other cultures. Inspiration is everywhere. If you live in New York, go to Queens! A short subway ride and you can taste food from all over the world. Queens is the most ethnically diverse urban area in the world. And what better way to embark on a voyage of discovery than experiencing cuisine?

We can virtually travel too. Explore a farmer’s market in Kuwait or go to the kitchen of a Mother-Daughter team cooking together. Joyfully visit the sunny kitchen of an effervescent former New Yorker in Tel Aviv celebrating the colorful bounty of Mediterranean produce. The passionate food of a hungry Egyptian living in Australia, or the nostalgia of Pakistani cuisine by way of a culinary teacher in Glasgow. Notice a pattern? Of course here at Basil & Roses: A culmination of the flavors of my Jewish, Iranian-American heritage, with hopes of transforming you to a beautiful place and time.

You can find your own favorites. There are so many. For now, will you travel to North Africa with me?

Schug! (Skug, Zhug, Zhoug). A gorgeous green chili sauce of Yemeni origin. It is fresh, bright, spicy,  and verdant. The herbs are cool, the chilies pack heat, and the playful dance between coriander and cardamom create a unique flavor which is unbeatable. 

You can use many chilies with veins and seeds removed, or use a few and include all the feel-good, dopamine-releasing, capsaicin-filled parts of the euphoric the spice. The adventure is up to you.

Schug works well on roasted cauliflower, but also brightens rich foods. Great on grilled meats, in a soup, on a sandwich or mixes with yogurt or labneh to sass up grilled vegetables. 

Afiyet olsun!
(That’s bon appetit in Turkish! More Turkish inspiration here ).

Ingredients
4-6 Serrano chiles or 6 green jalapeños, stemmed and coarsely chopped
2 cups tightly packed fresh parsley leaves
2 cups fresh cilantro leaves and tender stems
3 garlic cloves, smashed
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoons ground cumin
Zest and juice from 1 lemon, about 3 tablespoons
1/2 cup extra virgin olive oil, plus more for storing
Salt and freshly cracked black pepper

Preparation

  1. In a food processor, combine all of the ingredients, except the oil. Pulse until a coarse paste forms — stopping and scraping the sides of the food processor if necessary.

  2. Transfer the herb mixture to a large bowl and stir in the oil and mix. Season with salt and pepper. Taste the sauce and adjust the seasoning with more salt, pepper or lemon to taste.
  3. Transfer the Schug to an airtight container, cover with a bit of olive oil to preserve and refrigerate.

~Note
You can use whole coriander and cumin seeds. Roast them for 1 minute in a dry pan release the oils and aroma of the spices crushing them with a mortar and pestle and adding to the mix

Note:
The Schug was phenomenal over roasted cauliflower.
I smeared Greek Yogurt on the plate (labneh also works well), then topped with cauliflower + Schug.

Just keep in mind you don’t need to season your cauliflower much when you roast it, the green sauce already packs tons of amazing flavor.

Skillet Chicken Thighs With Shallot, Lemon & Herbs

Skillet Chicken Thighs With Shallot, Lemon & Herbs

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A sophisticated yet humble approach to cooking is all you need for this recipe. It is about technique. A simple one which delivers results fabulous enough for a gathering, yet quick enough for a weeknight dinner.

I have always enjoyed the down-to-earth-ness of cooking with cast iron skillets. But in the past few months, I’ve learned it is more than a look or a feel. This tool delivers fantastic results- mainly because it retains heat within the metal, cooking food uniformly at hot temperatures, and leading to superior flavors.

They are heavy in weight and require small maintenance (mainly to avoid rust), but the minor care is well worth the end results. I became a believer after making our “Best Steak of Your Life” recipe in a cast iron skillet. I’ve made many fantastic recipes since and my favorite go-to dish is Skillet Chicken Thighs! Regardless of what aromatics you use, the technique of cooking the chicken skin side down to render the natural fats, make the skin crispy and draws out phenomenal flavor!

In this rendition I use shallots, rosemary, thyme and caramelize lemons. But this recipe is infinitely customizeable. Swap the rosemary for oregano, add mushrooms or sweet tender peas. Zucchini and squash take well to this rustic recipe as well. Get creative with your favorite veggies and herbs, you can’t mess this up!

Note- My favorite skillet is the Lodge Seasoned 12″ pan found here. The supplier Quiverr provides excellent customer service on how to best care for your cast iron.

Ingredients:
6 skin-on, bone-in chicken thighs (approximately 2.5 pounds)
1 large or 2 small lemons, sliced
1-2 small shallots, sliced
1 small garlic clove, roughly chopped
1/2 teaspoon crushed red chili flakes (adjust to taste)
4-5 sprigs fresh rosemary and thyme (if you don’t have fresh herbs, dried oregano works well too)
1/2 cup dry white wine
1-2 teaspoons vegetable oil
Kosher salt + freshly ground black pepper to taste

Directions:
Pre-heat oven to 425°.
Pat dry chicken with a paper towel (any water will cause messy splatter).
Season chicken generously with salt + pepper on both sides.
Slice the lemon, reserving some juice for later.

Heat skillet to medium after coating with 1 teaspoon of grape seed oil or any vegetable oil with a high smoke point. You can use olive oil, it only means you’ll have more smoke while cooking.

Add chicken skin side down and listen to the sizzle as the skin browns while the natural fat is rendered.
Cook chicken this way for 8-10 minutes or until halfway cooked through.
Transfer chicken from skillet to platter.

Layer 1/2 the lemon slices on bottom of skillet, add chicken back on top of lemons (skin side up), and add remaining lemon slices among chicken thighs.
Lemons on the bottom will beautifully caramelize while top lemons soften.
Transfer skillet to oven, allowing chicken to cook through (approximately 8 minutes).
Remove skillet from oven and move caramelized lemons and chicken to a plate.

On medium heat, add shallots, garlic, herbs and red chili flakes to the soft lemons in the skillet.
Stir frequently for 1-2 minutes. The aromas will we wonderful at this point.
Add the wine to skillet to de-glaze the plan, scraping flavor-packed brown bits from bottom of pan.
Squeeze remaining lemon into sauce and season with salt + pepper.
Return chicken to skillet and nestle in the delicious sauce you just created.
Make sure thighs are not submerged in sauce to maintain crispiness.
Top with caramelized lemons and serve!

 

Roasted Cauliflower with Tangy Tahini Sauce

Roasted Cauliflower with Tangy Tahini Sauce

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Cauliflower is a wonderful ingredient to cook with. This cruciferous vegetable has a mildly earthy and nutty flavor. It’s easy to cook, a nice source of vitamin C and quiet filling as vegetables go.

I try to incorporate vegetables in most meals, but once a week I like to highlight them in my Meatless Mondays. It is a simple way to not only diversify the week’s meals, but also experiment with whatever seasonal vegetables tickle your fancy at the moment.

The are many ways to cook with cauliflower. Simply roasting with olive oil, salt + pepper will result in a nice gold brown texture which enhances the nutty flavors. Combined with the sweetness from the caramelized onions and the tangy tahini sauce- you have yourself a flavor explosion made from a few simple ingredients.

Ingredients:
1 head of cauliflower, broken into small florets
1 medium red onion, roughly chopped
2-3 teaspoons red chili flakes (adjust to preference for spice level)
1-2 tablespoon of mint, lemon thyme or dried oregano (mint nicely compliments the tahini dressing)
3-4 tablespoons olive oil
salt + pepper

Directions:
Place cauliflower florets + onion in a baking sheet.
Add herbs, sprinkle with salt, pepper and red chili flakes, then drizzle with olive oil.
Using your hands, mix ingredients well until everything is evenly covered with oil.
Bake in a 375 degree oven for 25-35 minutes or until golden brown.

Serve over yellow lentils or your favorite greens- drizzle with tahini sauce and enjoy!

 

Check out this page  for the Tangy Tahini Sauce Recipe.