The produce: Broccoli, Cabbage, Carrots, Cauliflower, Corn, Peppers, Potatoes, Tomatoes, Beets
The Pantry items: Quinoa Flakes, Chickpeas, Brown Rice Noodles, Lentils, Buckwheat Flour
The star of the week: Tahini (makes some good dressing/sauces!)
Make ahead: Quinoa Granola, Crispy Chickpeas, Teriyaki Sauce, and Tahini Dressing
We’ve hit another transition month. Summer tomatoes cross path with cooler weather broccoli. It’s an amazing time when so much is in season that it can almost be overwhelming. I start to itch for sweet potatoes and squash but I remind myself that I’ll have all fall and winter to eat those items. And so, I continue to celebrate the produce of summer mixed in with a bit of fall.
This week’s star isn’t produce but one ingredient I think you should always have on hand: tahini. This seed butter (since it’s ground from sesame seeds) is good for more than just hummus. Some of my favorite dressings and sauces use tahini as the main ingredient. Plus, tahini is easy to make at home. In this week alone, the carrot rice noodle bowl, the broccoli salad, and the halloumi skewers have a tahini sauce. If you’re not a big fan of tahini, though, you could try swapping in peanut or almond butter.
L (leftovers): Carrot Rice Noodle Bowl with Tahini Sriracha Sauce