Pumpkin Seed Tahini Sauce

I had a sauce similar to this at a macrobiotic restaurant. It was served over blanched kale and tasted fabulous. I love it drizzled over fish, as a dip, or served over steamed veggies. This can be stored for 5 days in the refrigerator.

Step: 1

Combine tahini, water, pumpkin seeds, shallot, vinegar, garlic, and basil in a food processor; blend until a thick sauce forms, 3 to 5 minutes.

Per Serving: 184 calories; protein 5.7g; carbohydrates 7.1g; fat 16.2g; sodium 32.3mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, go for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .