For the past four months we have been chomping on fresh greens courtesy of our CSA from Shannon Brines of Brines Farm. Curly baby kale, dark soft spinach, tall elegant arugula, and delicate salad mix are grown in his hoop houses. Sometimes he adds squash, potatoes, beans, or frozen tomatoes to fill out the selection (based on sunlight and temperature). I am always looking for a new way to add sparkle to the ballast of our weekly diet. I was served this dressing by a friend who had just attended a cooking class entitled “Reclaim your energy: Adrenal support cooking classâ€ by the National Gourmet Institute for Food & Health in NYC. The recipe was entitled “Dark Leafy Greens with Tangy Tahini Dressingâ€ - I think the three of us groaned aloud when we first took a bite.
I have reenergized my kale chomping excitement - in fact, it goes beautifully on everything. (I have been putting it on toast under a poached egg.) Here is the dressing recipe (that which elicited groans at first bite at the dinner table):
- Â½ cup tahini
- 2 tablespoon shoyu (soy sauce)
- 2 tablespoon umeboshi vinegar (or ume plum vinegar)
- Â½ cup parsley
- 3 scallions
- Â½ cup water
In a food processor, combine tahini, shoyu, umeboshi vinegar, parsley, and scallions blend together then add water and blend again.
Here is what I have been doing (the garlic adds more punch than the scallions, but still groanworthy):
- 1 heaping spoonful of tahini
- 1 heaping spoonful of almond butter
- a 6 second pour of tamari
- a 3 second pour of umeboshi vinegar
- a 3 second pour of rice wine vinegar
- 4 garlic cloves
- one bunch of parsley
- water to taste
I have been blending the above and then adding water to the desired consistency. The less water you add, the more of a paste, the more water you add, the more of a dressing.
Photo courtesy of Cara Rosean of Real Time Farms, thank you Cara!
Here is the article on annabor.com.