Roasted Broccoli with Tahini Sauce for Two

Another healthy, easy dinner to add to your recipe arsenal. This one is vegetarian, vegan, gluten free, and dairy free BUT it is actually really good and hearty. It will warm your soul.

Roasted Broccoli + Tahini Sauce + Brown Rice + Toasted Sesame Seeds = Delicious 

Roasted Broccoli with Tahini Sauce for Two #vegan #glutenfree #tahini

Two recipes, one post, and one insanely good plate of food! The broccoli is delicious as a side dish and enough for four people or as a part of this meal for two. The tahini sauce is also fabulous over other roasted vegetables like cauliflower or brussels. Although the assembly is straightforward, I have included it below, followed by the two recipes. 

Roasted Broccoli with Tahini Sauce

Serves: 2 

Assembly:

Start your roasted broccoli and once it is in the oven, make your tahini sauce. Serve broccoli with brown rice drizzled with tahini sauce and sprinkled with toasted sesame seeds! There will be extra tahini sauce left over. 

My favorite brown rice is the Trader Joes frozen precooked brown rice that is ready in 3 minutes in the microwave. 

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Roasted Broccoli
Flavorful, roasted broccoli with red onions that is the perfect side to any dinner!
Ingredients
  • 12 ounces (or two heads) broccoli florets
  • 1/2 red onion, sliced
  • 1 1/2 T extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/2 t salt
  • 1/8 t ground pepper
  • 1 pinch garlic powder
Instructions
1. Preheat oven to 400 F. Prepare a baking sheet with parchment paper. 2. In a large bowl place broccoli florets and red onion slices. Add olive oil, lemon juice, salt, pepper, and ground pepper. 3. Mix with your hands until each broccoli floret is thoroughly covered in mixture, don't leave a dry floret!4. Transfer broccoli mixture onto prepared pan. Bake for 20-25 minutes or until broccoli is tender (check with a fork). Mix around broccoli once while cooking. 5. Serve hot with tahini sauce (recipe below) over brown rice or as is as a side.
Details
Prep time: Cook time: Total time: Yield: 2-4 servings
Roasted Broccoli with Tahini Sauce for Two #vegan #glutenfree #tahini

Just look at those gorgeous greens!

Did you buy tahini for this recipe and are not sure what to do with the rest of it? Scroll to the end of the post for some ideas!

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Tahini and Lemon Sauce
A simple tahini sauce perfect over vegetables and rice.
Ingredients
  • 1/4 C tahini
  • 3 T lemon juice
  • 1/8 t garlic powder
  • 1/8 t cumin
  • 1/4 t salt
  • 3 T warm water
Instructions
1. Mix all ingredients in a bowl with a whisk until combined. 2. Keep in glass container in fridge. Keeps for up to 5 days.
Details
Prep time: Cook time: Total time: Yield: approximately 1/2 cup
Roasted Broccoli with Tahini Sauce for Two #vegan #glutenfree #tahini

Need more uses for the tahini you purchased for this recipe?

Tahini and Chocolate Bars

Most hummus recipes call for it, I like this Roasted Red Pepper Hummus

Tahini Puppy Chow from Molly Yeh

Some ideas from Cooking Light

Dijon Roasted Potatoes

Christmas is over and the New Year is right around the corner. I can't believe that it is almost 2018, where did 2017 go? My 2017 has been full of ups and downs, but mainly ups! I began the year on the Nevada side of Lake Tahoe, lived in Santa Rosa and worked in Sonoma, and finished the year taking up residence with my mom in Stockton. The last few months of trying to grow and build a business have been amazing! I have learned so much and am so excited for 2018. I have catered dinners, lunches, done drop off meals, prepared meals in house, and made more caramels than I thought possible.

I am so excited to announce that I will be moving back to Nevada in the first week of January! I will initially be living in Washoe Valley with plans to move into Reno. Here's to fresh starts and new places! In 2018 I plan to showcase my culinary skills on this blog with savory recipes, focusing on dinner entrees and sides. But don't worry, lots of sweet goodies will be around too!

dijon roasted potatoes

The recipe below is one that I whip up almost weekly as a side for dinner. These Dijon Roasted Potatoes are a great side to pretty much anything! They are amazing with chicken and can usually share an oven for an effortless dinner. Roasted potatoes take patience but waiting is key! Waiting allows for them to get crispy on the outside and creamy on the inside.  

These are also a crowd pleaser because they are great for people with food allergies or preferences, they are vegan, gluten free, dairy free, and egg free!

roasted dijon potatoes
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Dijon Roasted Potatoes
Crispy potatoes with a creamy inside! The perfect side for any dinner.
Ingredients
  • 4 large baby red potatoes
  • 1 1/4 t olive oil
  • 1 3/4 t Dijon mustard
  • 1/8 t ground pepper
  • 1/2 t red wine vinegar
  • heaping 1/4 t kosher salt, plus more for sprinkling
  • 1/8 t garlic powder
  • Parsley, chopped (optional)
Instructions
1. Preheat oven to 400 F. Prepare a cookie sheet with parchment paper. 2. Cut potatoes into 1/2" - 3/4" cubes. Place in medium sized bowl. Measure the rest of the ingredients and add to the bowl. Stir to coat with a large spoon. 3. Place potatoes on prepared sheet and spread them out. Bake for 15 minutes. Turn them over. Bake for another 30 minutes, turning potatoes every 10 minutes. Check doneness*. Continue cooking until potatoes are cooked through, 5-10 more minutes. 4. Take out of oven and sprinkle with a pinch of salt. Cook for 5 minutes, garnish with parsley, and serve.
Details
Prep time: Cook time: Total time: Yield: 2-4 servings
dijon roasted potatoes

Listening to: Houndmouth

Green Olive Grissini

I made these for the first time a few weeks ago to be part of a Halloween book club because they resemble witches fingers! They were a huge hit with everyone so I made them again and plan to have them as my party trick! I was initially inspired by the Great British Baking Show’s episode that they challenged the contestants to creating crispy grissini (crunchy bread sticks). When I saw Paul Hollywood's recipe was not in US measurements, I decided to go out on my own and these sticks are what I created. 

Green Olive Grissini

They don’t have to be Halloween-y and can definitely be served along side a cheese plate or just as snacks for before dinner! They will also make a fabulous holiday gift since they have a decent shelf life and the crisper you get them, the longer they will stay fresh!

The grissini taste deeply of olive but are crisp and crunchy so if you like olives, you will like these. They are also, coincidentally, vegan!

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Green Olive Grissini
Italian style breadsticks studded with flavorful green olives.
Ingredients
  • 1 C warm water (about 110F), divided
  • 1 t sugar
  • 1 package (2 1/4 t) yeast
  • 1 T sea salt
  • 2 1/2 C bread flour
  • 1 T olive oil
  • 1 C green olives*, roughly chopped, dried off with paper towels
Instructions
1. Prepare yeast in a small bowl: stir yeast, sugar, and half a cup of warm water. Let sit for 5 minutes until foamy.2. In the bowl of a standing mixer fitted with the dough hook attachment, mix yeast mixture, salt, and bread flour until the dough starts to come together. Add olive oil and continue to mix with the dough hook until the oil is incorporated.3. On a lightly floured surface roll out dough. Slowly add the chopped green olives and knead it into the dough. This can be difficult so have patience. 4. Transfer dough to a lightly oiled bowl and cover with a towel. Set in a warm place to rise until doubled in size, about an hour. 5. Preheat oven to 375 F. Prepare cookie sheets with parchment paper or silpats. 6. Roll out dough on a lightly floured surface to a rectangle, 20 inches by 10 inches. Using a pizza cutter, cut the dough into approximately 32 pieces (cut dough in half, cut each half into half and each quarter into eight). Cut all the dough across to create sticks that are a more manageable size.7. Place the sticks on the prepared baking sheets, leaving at least a ¼” between each one. Cover with a towel and let rest for 15 minutes. 8. Bake for 15 minutes. Check doneness and continue to bake until lightly browned and crisp. Can be tested by taking a stick and snapping it. Cool on a wire rack and store in an airtight container. *I used the Mezzetta brand green olives with garlic cloves.
Details
Prep time: Cook time: Total time: Yield: 32 long grissini or 64 short grissini
Green Olive Grissini

Listening to: Michael Kiwanuka

End of Summer Appetizers

I grew up in a family of appetizer loving people and appreciate a good appetizer spread. As you grow older, appetizers usually consist of fancy cheese plates which is a bummer for me since I am still learning to like fancy cheeses. These two toast or cracker toppings are an excellent addition to your end of summer cheese plates! And they are perfect for the non cheese lovers in your life. Plus, the sautéed olives are vegan!

cheese plate

For the cheese plate pictured below there are quite a few elements. Cheese: Manchego, a salty hard cheese that is a total crowd pleaser. Toppings: Rustic Bakery sourdough crackers, sliced and toasted french bread crostini, and homemade rosemary sea salt bread. Toppings: bruschetta, sautéed olives, and oil and balsamic vinegar. Served with some light white wine or crisp rose and you are off to a great start!

Bruschetta is garlicy, acidic, and so flavorful! The best thing is that it is hard to mess up and easy to fix! Taste and adjust after you let it refrigerate because the flavors will change as they sit. 

cheese plate
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Bruschetta
Tomatoes, basil, garlic, and balsamic make the perfect mixture to top crusty toasted bread with.
Ingredients
  • 3 Roma tomatoes, 1/4" dice
  • 4 cloves of garlic, minced
  • 1 T olive oil
  • 2 t balsamic vinegar
  • 7 basil leaves, chopped
  • 2 heaping tablespoons shredded parmesan cheese
  • 3 grinds fresh black pepper
  • pinch of salt, to taste
Instructions
1. In a small bowl combine all ingredients. 2. Stir until mixed through. Cover and refrigerate for at least one hour (preferably overnight). 3. Before serving, drizzle with one teaspoon of olive oil and one teaspoon of balsamic. Taste for addition of salt. 4. Serve with toasted bread.
Details
Prep time: Cook time: Total time: Yield: 6 appetizers servings

The first time I had a castelvetrano olive was in Tahoe last year. We tried to recreate an appetizer served at a restaurant in the area and this is what we came up with! I have seen a lot more of these olives since then and am so glad they are gaining in popularity because they are so good! Apparently they are quite popular in Italy as a snacking olive. They are hard to find pitted though so you have to go through that extra step but it is worth it. I also used them while making this chicken dish from Food and Wine and highly recommend it. 

olives
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Sautéed Olives
A unique addition to a cheese plate
Ingredients
  • 1 t olive oil
  • 1/2 C castelvetrano olives, pitted, roughly chopped (approximately 13-15 olives)
  • 1 t lemon zest (heaping teaspoon)
  • Juice from 1/4 of a lemon
  • 1 t fresh rosemary, chopped
  • 1 t brine from olives
Instructions
1. Heat oil in a small saucepan over medium heat. 2. Add remaining ingredients and stir until olives are heated through, approximately two minutes. 3. Serve warm with crackers or toasted bread.
Details
Prep time: Cook time: Total time: Yield: 4 appetizers servings

Listening to: Leon Bridges 

Small Batch Granola

I love granola. It is filling, tasty, crunchy, and flavorful. But when I was in high school I realized it was a very caloric snack with a very small serving size and backed away from it. In college, before my pancake phase, I got into making weekly batches of granola to make little parfaits or greek yogurt, berries, and granola. I realized that in smaller servings, paired with healthy ingredients, it was the perfect breakfast, especially for an on-the-go student.

granola

 This granola is simple but delicious. The health factor is bumped up by adding flax seed meal and uncooked quinoa for additional crunch and protein. Flax seed meal is more nutritious than whole flax seeds because they have to be ground in order to get their nutritional benefits. Flax seed meal ensures that they are ground and doesn't rely on chewing. Also, the granola happens to be vegan, which always is a great bonus!

granola
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Small Batch Granola
A simple mixture perfect for yogurt or milk.
Ingredients
  • 1 C old fashioned oats
  • 1/4 C slivered almonds (or other nut)
  • 1 T maple syrup
  • 2 T coconut oil
  • 3 T craisins (or other dried fruit)
  • 1 T flax seed meal
  • 1 T quinoa (uncooked)
  • Pinch of salt
Instructions
1. Preheat oven to 300 F. 2. Line a rimmed cookie sheet with parchment paper. 3. In a bowl add all ingredients and mix together with hands.  4. Spread evenly on parchment paper. Bake for 5 minutes. Turn cookie sheet around and bake for another 5-10 minutes. Granola should be slightly browned and fragrant. Cool completely on cookie sheet. Place in air tight container for up to 10 days. 
Details
Prep time: Cook time: Total time: Yield: approximately 1 1/2 cups
granola

Some ideas for enjoying granola:

  • By itself (duh)
  • Topping yogurt and fruit
  • Eaten like cereal with milk
  • Cover a smoothie bowl with some
  • Sprinkle on top of pancakes before you flip them for a crunchy addition
  • Throw into your hot oatmeal for a texture change
  • Top a spoonful of peanut butter with some for a quick protein filled snack
  • Sprinkle some on top of muffins before baking them for a streusel like topping