Post a recent visit to San Francisco, I’ve had an extra surge of creativity in the kitchen. And the farm fresh produce still on the market makes it uber easy to throw things together that are quick, yummy and healthy!
Here’s a salad that is inspired by one that I recently had at Tartine Manufactory.
2 San Marzano tomatoes
2 tbsp tahini
1 tsp berbere (any chilly powder can be substituted)
.5 tsp sesame seeds or nigella seeds (optional)
A few sprigs of oregano
Salt to taste
Put the tahini at the center of a plate.
Slice the peaches and tomatoes and arrange on the plate around the tahini.
Sprinkle the salt, berbere, oregano and sesame seeds (if using) on the peaches and tomatoes.
I was famished at lunch. I had finished an intense workout and my body was craving too many things! If I gave it permission to indulge, I would end up negating all the benefits of a good workout. So I gave myself a challenge to have lunch ready in 10 minutes.
As usual, I peeked into the refrigerator to see what I might have available that could be turned into a yummy meal in 10 minutes flat. Here’s what caught my attention.
The ingredients suggested the flavors of Thai cuisine and I decided to create open face, finger sandwiches that would play to all my cravings!
I lovingly spread a nice layer of crunchy peanut butter on the bread. Next I zig zagged my way over the bread with Sriracha sauce. On went the finely chopped basil and spring onions. The ready sandwiches went into the toaster to be toasted for five minutes. Once they were out, I cut each slice into four slender pieces. My lunch was ready to eat in 10 minutes flat. The sandwiches looked beautiful and tasted delicious with one improvement for the next time. I should remove the crust so it looks perfect:)
Today I was craving roasted veggies with dinner and as I looked into my trusted resource, a.k.a my fridge, a nice, firm head of broccoli peeped out seemingly to invite itself to its place on the dining table. So I preheated the oven to 450 degrees, picked up the broccoli, chopped it into florets, and let my mind flip through the possibilities to prepare it.
Step 1: I tossed the cleaned florets with a tablespoon of olive oil, a crushed garlic clove, a teaspoon of crushed red pepper and some salt on a baking tray and stuck it in the oven for 15 minutes.
Step 2: I mixed a teaspoon of tahini with a couple of tablespoons of yogurt, a pinch of salt and a tsp of berbere spice and created the sauce to drizzle over the roasted veggies.
Step 3: I simply tossed the roasted broccoli into a bowl, drizzled the dressing on top and just dug in!
PS. You really don’t need to have berbere spice to do this. You could use a combination of cumin/coriander powder or simply chilly powder or any other spice that could go with yogurt. If you are vegan, you could skip the yogurt and simply use a teaspoon of peanut butter with a couple of tablespoons of toasted sesame oil and have a lovely dish as well!