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Creamiest Tahini
½ cup tahini paste, stir if separated
1 clove garlic
juice of ½ lemon
¼ tsp cumin
1/3-1/2 cup ice water
kosher salt, to taste
Method:
Whisk ingredients together in a bowl to get the creamiest Tahini you’ve ever had.
Related Recipes:
Tahini Rice Cakes
Tahini Scones
Tahini Frappuccino
Tahini Date Smoothie
STRAWBERRY BASIL VINAIGRETTE inspired by the one I saw at @traderjoes !
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1 cup strawberries
1/2 cup lightly packed basil
1/2 cup grapeseed oil
Juice of 1/2 lemon
1 tbsp balsamic vinegar
1 heaping tbsp honey
Salt and pepper, to taste
Method:
Pack your strawberries, basil, oil. lemon juice, vinegar, honey, salt and pepper into a blender and BLEND!
Related Recipes:
Holiday Salad with Apple & Honey Vinaigrette
Strawberry Basil Popsicles
Corn, Heirloom Tomato & Goat Cheese Salad with Basil Lime Vinagrette
Homemade nut butter is one of my favorite things to make for Passover! Toast up your nuts and blend in a food processor until creamy – that’s it! I blend Hazelnuts with chocolate for homemade Nutella, almonds with honey and walnuts with espresso powder and sugar!
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Gingerbread Pecan Nut Butter
1 cup raw pecans
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp sea salt
2 tbsp Silan (date honey)
Method:
Preheat oven to 350°. Spread pecans on a parchment lined baking sheet and bake for 15 minutes. Add to a food processor and blend until creamy, scraping down the sides as needed. Add spices and sweetener and blend to incorporate.
Store in an airtight container in the fridge for up to 2 weeks!
Serve over matzo, use as a dip for fruit, or swirl into yogurt or ice cream.
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You asked for it, you got it. The most amazing sweet, spicy and buttery confit! By way of @chanablumesphoto via @wukogals !
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Jalapeño Date Confit
1 jalapeño, sliced
1 leek, white and pale green parts
1/2 cup peeked garlic cloves
12 pitted medjool dates, halved
Kosher salt, to taste
Extra virgin olive oil
Method:
Preheat oven to 350°
Cut the leeks in half lengthwise, rinse between the layers to remove any dirt. Slice. Add to a non-reactive baking dish with the remaining ingredients with enough olive oil to mostly cover everything.
Bake, uncovered for 45 minutes or until everything is soft and buttery and starting to brown.
Slather on sourdough and enjoy!
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Here’s how to make the easiest Kosher for Passover mayonnaise!!
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Kosher for Passover Mayonnaise
1 whole egg
1 tbsp lemon juice
1 cup of oil
salt and pepper to taste
Method:
Using an immersion blender with a jar just larger than the head of the blender creates a vortex that guarantees a perfect emulsion! Mix together the egg, lemon juice, and oil and blend with an immersion blender. Slowly lift to incorporate all the oil.
You can customize your mayo by adding garlic, jalapeños, herbs, roasted peppers, ketchup and more!
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