There are nights when we want to sit down to a rich, hearty meal and others when we prefer to graze on small plates. As the nights get warmer we are starting to crave the latter more and more, so we were thrilled to find the new cookbook Tahini Baby, which is filled with plant-forward light dishes loaded with flavor.
“What it all comes down to is that this book is about food that makes you feel good,” says chef and author Eden Grinshpan, the host of Top Chef Canada. “With their vibrant colors and bright, balanced flavors, these dishes can only be described as happy-making.”
Try one of these recipes today!
Spicy Green Rice With Dukkah
Serves 4
3/4 cup fresh baby spinach
1/2 cup fresh cilantro
1/2 cup fresh mint 1/2 cup fresh chives
1 serrano chile, stemmed
2 garlic cloves
1/4 cup olive oil
1 1/2 cups basmati rice, rinsed
1 1/2 tsp. kosher salt
Juice of 1/2 lemon
1. In a blender, blend first 6 ingredients with 1/2 cup water. Transfer to a large measuring cup; add water so the mixture totals 3 cups.
2. Heat oil in a pot over medium. Add rice; toast 5 min. Add salt and sauce; boil, then simmer, covered, 10 min. Turn off heat; let sit, covered, 10 min. Add lemon juice.
3. Serve rice with fennel pistachio dukkah* on top.
*For dukkah:
In a skillet over medium-low, toast 1/4 cup sesame seeds, 1 1/2 tbsp. fennel seeds and 1 tsp. coriander seeds 2 min. Set aside.
Add 1/4 cup each raw pumpkin and sunflower seeds; toast 2 min.
Add to a food processor with 1/2 cup roasted salted pistachios; pulse.
Mix with sesame seed mixture, 3/4 tsp. kosher salt and 1/2 tsp. Cardamom.
PER SERVING: 536 cal, 15g protein, 49g carbs, 10g fiber, 4g sugar, 34g fat
Halloumi, Citrus And Fennel Salad
Serves 4
4 tbsp. olive oil
1 tsp. Fennel seeds
8 oz. Halloumi, cut into 1”-thick slabs
4 citrus fruits, like blood oranges or grapefruit
2 tbsp. honey
1/2 tsp. Aleppo pepper
1 small fennel bulb, trimmed and thinly sliced, fronds reserved
1 lemon, halved
1/4 cup roasted, salted pistachios, chopped
Flaky sea salt
1/4 cup fresh mint leaves
1. Heat 2 tbsp. oil and fennel seeds in a large skillet over medium 1 to 2 min. Add Halloumi; sear 2 min. per side. Transfer Halloumi to a plate.
2. Slice off very top and bottom from each piece of citrus. Carefully remove the peel and white pith. Cut into 1/4”-thick slices, discarding any seeds.
3. In a bowl, whisk honey and Aleppo.
4. Arrange citrus, fennel and Halloumi on a serving platter. Drizzle with remaining oil and squeeze lemon on top. Finish with a ribbon of Aleppo honey. Top with pistachios, flaky salt, fennel fronds and mint. Serve.
PER SERVING: 490 cal, 16g protein, 32g carbs, 6g fiber, 24g sugar, 35g fat
Baked Feta and Olives With Citrus
Serves 4
1/2 cup pitted or whole Castelvetrano olives
1/2 cup pitted or whole Kalamata olives
5 fresh oregano sprigs
1 1/2 tbsp. fennel seeds
Zest of 1/2 orange
1 medium fresh cayenne chile, sliced
1 lb. Greek feta, drained and patted dry with a paper towel
1/4 cup extra-virgin olive oil
2 tbsp. honey
Flaky sea salt
Good crusty bread, sliced or torn, for serving
1. Position the top oven rack about 6” under the broiler. Heat the oven to 400°F. In a small baking dish, combine both types of olives, oregano, fennel, orange zest and chile. Nestle the feta in the middle and drizzle everything evenly with the olive oil.
2. Bake until the feta and olives have softened, about 20 min. Set the oven to broil and broil 3 to 5 min., until golden on top.
3. Drizzle everything with the honey and sprinkle with flaky salt. Serve with bread for dipping.
PER SERVING: 250 cal, 5g protein, 14g carbs, 2g fiber, 11g sugar, 21g fat