Lemon Tahini Dressing

This is an awesome salad dressing that my family has been enjoying for years.
Sometimes it’s nice to have something different.
If you whip it up more, it will become thicker and can be used over veggies or with Falafel.

• 2 Cups of yogurt (1 ½ cups if you are making thicker for falafel)
• 1 ½ cups of Tahini (tahini is a sesame seed paste, found in health food stores or health food section in grocery stores, ask grocer for help locating)
• ¼ cup of minced green onions
• 2 cloves of garlic
• ¼ cup of minced parsley
• ½ cup of fresh squeezed lemon juice
• Salt & pepper
• Pinch of cayenne
• ½ teaspoon of cumin
• Dash of tamari (natural wheat free soy sauce)

Whip it up with an electric mixer just to combine; more if you want it thicker.
Cindy Karas ckaras@nc.rr.com

Lemon Tahini Dressing

Green Onion Salad Dressing

This is so quick & easy. Change or add to the herbs to suite your taste!

1 cup of extra-virgin olive oil
¼ cup of freshly squeezed lemon juice
¼ cup of balsamic vinegar
1 bunch of green onions, green tops only
1/2 cup chopped fresh basil leaves, loosely packed
1/2 teaspoon of fresh tarragon
1 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 large clove of garlic
3 tablespoons of stone ground mustard

Combine all ingredients in a food processor and mix until pureed. I used this over a mixture of dandelion leaves, baby spinach and baby greens… delicious!

Green Onion Salad Dressing

Brown Rice w/ Veggies

Basic Rice Recipe

1 medium onion, diced
1 carrot , cut in half lengthways & half again. Slice in 1/4" slices
1 stalk of celery, cut in half lengthways & then in 1/4" slices
4 cloves of garlic, chopped
1 cup of brown rice, I like short grain because I find it chewy & a nuttier flavor
2 cups of organic free range chicken stock
1/4 cup Olive oil
salt & pepper
pinch of each; cayenne pepper & red pepper flakes
1 tablespoon fresh basil, oregano & lemon thyme (optional)

In a medium pot on a low to medium low heat, add oil & sauté veggies & herbs for about 5 minutes. Add rice & stir for about 2 minutes to coat well with oil. Raise heat to medium high & add chicken stock. As soon as it comes to the boiling point, lower heat, cover with lid & simmer for 50 minutes.
I always double this recipe so I have it for another night's supper during the week.

Additional Tasty Veggies

1 fresh organic medium onion cut in half & sliced about 1/8" (substitute leeks)
3 fresh organic zucchini's cut in half & then slice each half in quarters
1 fresh organic red pepper cut in strips
1 lb of fresh organic mushrooms
1 lb fresh organic spinach (substitute kale, Swiss chard or any green leafy veggie)
4-6 cloves of fresh organic garlic, chopped
1/8 cup Olive oil
salt & pepper
pinch of each; cayenne pepper & red pepper flakes
1 tablespoon fresh basil, oregano & lemon thyme (optional)

In a sauté pan on a medium high heat, add oil & sauté mushrooms for about 3 minutes. Add remaining veggies & herbs and continue cooking for about 5 minutes till veggies are al dente.

I eat these veggies over the rice recipe above. I just love this & can eat it every day.The rice lasted me all week on my Detox program (1/2 cup cooked rice per day). I would make fresh veggies each night to go with the rice. Just substitute any veggies you like...

Brown Rice w/ Veggies

Watercress Salad with Roasted Tomato Dressing

• 1 pint cherry tomatoes
• 1 clove garlic, smashed
• Extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing
• Kosher salt and freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• Handful fresh parsley leaves
• 1/4 French baguette, thinly sliced croutons
• 8 ounces (1/2 log) creamy goat cheese, room temperature
• 2 bunches hydroponic watercress (feathery variety)

Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast @ 350 degrees for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.

Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.

Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm; smear each piece with some goat cheese. Set aside.
Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.

This Recipe delectably discovered at the Food Network archive: www.foodnetwork.com

Watercress Salad with Roasted Tomato Dressing