Lemon Herb Tahini Sauce/Dressing

 

This is my best copycat attempt at the Utah Chain Spitz Restaurant's Lemon-Herb Tahini sauce.  It isn't quite the same, but it is good!  If you've never been to Spitz, I recommend their salad with this dressing, or the Street Cart fries with lamb/beef, and double the amount of all the toppings!  This sauce also works great on your favorite protein bowl combination, such as the BLT Bliss bowl, or Greek Protein Bowl.

• 
  
• INGREDIENTS:
• 2 cloves garlic, minced
• ▢¼ cup fresh parsley, tightly packed
• ▢¼ cup fresh chives
• ▢1/3 cup fresh cilantro
• ▢¼ teaspoon salt
• ▢¼ cup lemon juice
• ▢
• ▢2 Tablespoons olive oil
• ▢½ cup tahini
• 1/3 cup  water
• -Combine all ingredients in blender and blend until smooth.  Store in refrigerator for up to 1 month.

Maren's Lemon Roasted Brussel Sprouts and Potatoes

 

This is a great side dish!

Image from Here.

 

Ingredients:

 

2 LBS golden Yukon or red new potatoes (skins on) in slices/wedges

2 LBS Brussels sprouts, trimmed and halved

6 TBS extra virgin olive oil

1 tsp. salt 

Fresh, cracked pepper

1/3 cup chopped fresh flat-leaf parsley

 

 

Sauce Ingredients:  

 1/3 cup fresh lemon juice

2 garlic cloves, minced

2 tsp. Dijon mustard

2 tsp. honey

½ tsp. salt

 

 

Instructions:

 

1.  Preheat oven to 450 degrees.  

     Place Brussels sprouts & potatoes in large, pan greased with olive oil. 

     Drizzle with ¼ cup oil.

     Sprinkle with 1 Tsp. salt and fresh, ground pepper

     Toss to coat.

 

2.  Roast uncovered for 30-40 minutes until veggies are lightly browned.

 

3.  In a bowl, whisk lemon juice, garlic, mustard, and honey.  

 

4. Remove veggies from oven and drizzle with sauce. and toss to coat.    

    Sprinkle with parsley and serve.

Chicken Marsala

Picture and original recipe from Here.

My Italian food loving husband has perfected this recipe.  This is the recipe that gave him a change of heart toward mushrooms (which he previously thought were an unnecessary food)!!!

INGREDIENTS

• 4 boneless skinless chicken breasts, cut into desired thickness
• salt and freshly ground pepper
• 2 tablespoons olive oil
• 1½ cups sliced mushrooms
• ½ cup Marsala wine
• ½ cup chicken broth
• 1 cup heavy whipping cream
• 1 1/2 teaspoons ground mustard
• 1 1/2 teaspoon garlic powder
• Fresh Chopped Parsley for garnish

INSTRUCTIONS

1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

Summer Tomato Salad

Picture from Williams Sonoma Outdoor Entertaining Cookbook.

This is a beautiful simple summer salad!

3 avocados
Juice from 1 lemon
8 assorted heirloom tomatoes
1 small red onion, thinly slices
1/4 cup extra virgin olive oil
kosher salt
ground pepper
2 TBS coarsely chopped fresh Italian parsley (or basil)

-Arrange sliced vegetables on platter.  Drizzle with oil.  Sprinkle with salt and pepper and garnish with fresh herbs on top!

Summer Parsley Pasta

Boil:
13.25 oz. Barilla Whole Grain Linguine (cook only 5 minutes instead of the 7-8 recommended)
Add:
zest and juice from one lemon
1 cup toasted and chopped almonds
1 cup chopped fresh Italian Parsley
1/4 cup extra virgin olive oil
1/2 cup pecorino romano cheese
1 tsp salt
freshly ground pepper
-Toss until well combined.  Garnish with extra cheese, chopped parsley, or toasted almonds.  May also add cooked chicken if desired.  Eat as a stand alone dish or as a side dish to a favorite fish or chicken recipe.