Spinach With Tahini Recipes

TAHINI SPINACH

Steps:

• Place the spinach and water into a saucepan, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 4 to 6 minutes until tender.
• Meanwhile, whisk together the tahini, garlic, cumin, paprika, cayenne pepper, and red wine vinegar. Season to taste with salt and pepper. Drain the cooked spinach, and top with the tahini sauce to serve.

SPINACH WITH TAHINI SAUCE

Steps:

• Mix 1 tablespoon tahini, 2 teaspoons low-sodium soy sauce and 1 teaspoon each rice vinegar, sugar and water until smooth. Cook 1 pound spinach (not baby) in salted water until tender, 1 to 2 minutes. Plunge into a bowl of ice water, drain and squeeze dry. Toss with 1 teaspoon sesame oil and season with salt. Drizzle with the tahini sauce and toasted sesame seeds.

TAHINI SPINACH

Steps:

• Place the spinach and water in a sauce pan and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 4-6 minutes until tender. Meanwhile, whisk together the tahini, garlic, cumin, paprika, cayenne pepper and red wine vinegar. Season to taste with salt and pepper. Drain the spinach and toss with the tahini sauce. Serve.

SPINACH WITH TAHINI

Steps:

• Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.
• Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.
• Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.
• Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.
• Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.

SPINACH SALAD WITH GRILLED RED ONION AND TAHINI VINAIGRETTE

Steps:

• For Vinaigrette:
• Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.
• For Salad:
• Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)
• Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden. turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
• Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.

SPINACH-AND-CILANTRO SOUP WITH TAHINI AND LEMON

Steps:

• First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
• Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
• Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
• Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.