Wednesday, February 29, 2012

Steamed Broccoli and Squash with Tahini Sauce

I love the feeling you have after a light healthy dinner. I was getting ready to go on a road trip and wanted to use the veggies left in the vegetable drawer. This recipe not only sounded tasty and refreshing, but would be a perfect choice considering what I had on hand. I found it in Whole Living Magazine.
Along with this dish, I prepared oatmeal knots, a delicious roll! And for dessert, I baked apples stuffed with oats, brown sugar and spices. Mmm..

Steamed Broccoli and Squash with Tahini Sauce

1/2 head broccoli florets
1 delicata squash (or any kind of squash, I used butternut and yellow)
1 C. mixed tender greens (or kale)
1 C. red cabbage, thinly sliced
2 T. red onion, diced
coarse salt & pepper
1/4 C. Tahini Sauce (recipe below)
1 T. toasted sesame seeds (I used blue poppy seeds)

Steam broccoli until bright green and tender, about 4 minutes. Remove and set aside. Steam squash until bright and tender, about 10 minutes. In a bowl, toss greens with cabbage and onion. Top with steamed vegetables. Season with salt and pepper. Drizzle with Tahini Sauce and sprinkle with seeds. 
Tahini Sauce (makes 1 1/4 C.)

1/2 C. tahini
juice and zest of 1 lemon
1 T. olive oil
1 garlic clove, chopped
1/2 t. cumin
1/2 t. paprika
3/4 C. water
coarse salt

In a food processor, puree tahini, zest, juice, olive oil, garlic, cumin, paprika and water, until smooth. Season with salt. Store sauce in an airtight container in the fridge up to 1 week. 

This is a very versatile recipe. You could use any vegetables, any seeds or nuts, any greens, or even add chickpeas or beans. I love how healthy this recipe is. I would definitely make it again! 

Blessings,

Chef Teebs

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