Lemon herb tahini dressing - keto, paleo, Whole30

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There's a Mediterranean make-your-own-bowl place near my office that makes this incredibly good lemon herb tahini salad dressing I can't get enough of. Here's my homemade version. It's a lot greener than the original, which I suspect is because I use fresh herbs and they use dried.

Lemon Herb Tahini Dressing is the perfect condiment for anyone eating keto, Paleo or Whole30. I like it spooned over roast chicken, fish, shrimp, steak, and lamb chops (OH MY GOD IT IS SO GOOD ON LAMB). It thickens as it sits in the refrigerator, so you can use it as a dip for veggies or chips. It's also excellent on zucchini, cauliflower, potatoes, and scrambled eggs.

Basically, everything.

All you need is a blender and a few simple, fresh ingredients. It's ready in less than five minutes and keeps for about 10 days in the refrigerator. It's one of my staples now. You're going to love it!

Yield: 12Author: Erika Kerekes

Lemon Herb Tahini Dressing

Lemon Herb Tahini Dressing takes five minutes to make and is the perfect sauce for chicken, fish, shrimp, steak, lamb, zucchini, cauliflower, eggs and more. Fresh herbs and lemon give it a bright color and zingy flavor.

ingredients:

• 2 lemons
• 1 clove garlic
• 4 cups fresh green herbs (any combination of parsley, cilantro, dill, mint, chives, basil)
• 1 cup tahini
• 1/2 cup olive oil
• Salt and pepper
• Water (to achieve correct consistency)

instructions:

1. Zest the lemons.  Cut the pith off the outside and discard. Cut the lemons in half crosswise and discard the seeds. You will be using the whole lemon fruit, not just the juice.
2. Wash the herbs (no need to dry them).
3. Put the lemon zest, lemon flesh, herbs, tahini and olive oil into the blender. Blend until smooth.
4. Add water until the dressing has the consistency of heavy cream.
5. Add salt and pepper to taste.
6. Store in an airtight jar or container in the refrigerator. Keeps up to 10 days.

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Grapefruit guacamole - it won't turn brown!

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Last week I made a delicious, miraculous guacamole that will not turn brown.

This guacamole hung around for almost a week in a normal plastic container in the refrigerator and it barely discolored at all. (It lasted because I made a huge batch and we were out of tortilla chips, not because it wasn't good. Just in case you were wondering.)

I assume the secret is the grapefruit flesh. I love grapefruit, so I added the flesh of two beautiful pink grapefruits straight to the guacamole.

You do need to know how to supreme a grapefruit. It's not hard, though: You cut off the ends, carefully cut away the rind, and then slip your knife in along the membranes to loosen the flesh. This video illustrates the process pretty well:


This is a very simple guacamole: avocado, grapefruit, green onions, salt. It's also quite beautiful if you use pink grapefruit because you can see the little pink bits poking out among the light green avocado and darker green onions.

We ate this grapefruit guacamole alongside oven-roasted salmon, with multiple quesadillas, and on sandwiches with smoked salmon and cucumber. Even my grapefruit-wary kids loved it!

Thanks to the California Avocado Commission for sending me a flat of delicious ripe California avocados to play with!

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Grapefruit guacamole

by Erika Kerekes May-15-2013

A simple and delicious guacamole that won't turn brown. The secret ingredient: pink grapefruit.

Ingredients

• 6 ripe avocados
• 2 pink grapefruits
• 2 cups green onions, chopped (1 bunch)
• 1/2 teaspoon sea salt, or to taste

Instructions

Cut the avocados in half and remove the pits. Scoop the avocado flesh into a large bowl and mash it with a fork or a potato masher.Supreme the grapefruits: Cut off the ends, the peel, and the white pith. Hold a grapefruit over the bowl with the avocado, then cut between the membranes, releasing the flesh of the grapefruit segments into the bowl. When you've cut all the grapefruit flesh away from the membrane, squeeze the membranes to extract all the remaining juice. Repeat with the other grapefruit. Mash the grapefruit flesh gently into the avocados; you want to retain some chunks, but most of the grapefruit should break up and mix in with the avocado.Stir in the green onions and salt, then mix to combine. Taste and add more salt if desired.Serve immediately. Note: Can be held in the refrigerator in a plastic container up to 5 days without significant discoloration.

Details

Prep time: 15 mins Cook time: 5 mins Total time: 21 mins Yield: 10+ servings

Artichoke dip with feta cheese

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A few weeks ago I lamented the fact that Costco doesn't sell frozen artichoke hearts.

I would make this simple, healthy artichoke dip twice a week if I had a reliable, cost-effective source of frozen artichoke hearts.

Marinated artichoke hearts are oily and bring extraneous flavors to the party. Canned artichoke hearts are gross. And fresh artichoke hearts take way too much work (and money).

So, Costco, I'm begging you: frozen artichoke hearts, please.

Serve this tangy artichoke dip with pita chips or crackers. Did you know that artichokes can improve liver function, lower cholesterol and act as a diuretic? Health food to counteract all those holiday treats.

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Artichoke dip

by Erika Penzer Kerekes December-20-2012

Serve this simple artichoke dip with pita chips or crackers.

Ingredients

• 2 9-ounce packages frozen artichoke hearts
• 1/8 cup olive oil
• 1 lemon (juice and zest)
• 1/8 teaspoon sea salt
• 2 cloves fresh garlic
• 2 ounces feta cheese, crumbled

Instructions

Put the frozen artichoke hearts in a saucepan and cover with water. Bring to a boil, turn down the heat, and simmer until soft, about 10 minutes. Drain.Put the artichoke hearts, olive oil, lemon juice, lemon zest, salt, and garlic into the bowl of a food processor. Process until all ingredients are well blended, about 20 seconds of pulsing. Pour into a bowl and sprinkle the feta cheese over the top of the artichoke dip. Serve warm or cold with pita chips or crackers.

Details

Prep time: 14 mins Cook time: 1 mins Total time: 15 mins Yield: about 2 cups