Red Pepper

Ways To Use Tahini

January 6, 2021

Tahini, a roasted sesame seed paste, is the key ingredient in hummus recipes, but you can also use tahini these ways:

Nut-Free Peanut Sauce
Combine with soy sauce, lime juice, brown sugar, and crushed red pepper. Check labels to be certain that your tahini is nut-free.

Veggie Burgers
Add a spoonful to help bind bean or lentil burger mixture together instead of using an egg.

Oatmeal
Drizzle over a bowl of oatmeal topped with sliced bananas, a dollop of yogurt, and maple syrup.

Dressing
Stir together with lemon juice, olive oil, and minced garlic as a dressing for salads or grain bowls.

Brownies
Swirl into a pan of brownie batter before baking to balance the sweetness of the chocolate.

©Tiny New York Kitchen © 2021 All Rights Reserved

Watermelon

August 21, 2015

Watermelon

Watermelon is the ultimate summer snack. As a kid growing up in Nebraska, my favorite way to eat watermelon was outside, with the juice running down my face and arms. Here is how I’m eating watermelon this summer.

Treat It Like A Steak
Cut watermelon into 2 inch slabs and drizzle with olive oil. Sprinkle with kosher salt and red pepper flakes. Eat with a steak knife.

Make A BLW
Forget the tomato and use a few thin slices of watermelon on your sandwich instead. Add some cheese for good measure.

Blitz It
Purée watermelon (seeds and all), strain, then add honey, and lime juice. Serve on ice with a mint sprig. Add rum or tequila if you want to be naughty.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Pasta Salad Ideas

June 25, 2013

VegetablesPasta Salad Ideas

Here are some super easy, but versatile Pasta Salad Ideas from Tiny New York Kitchen.  All you need to do is add 3 cups of cooked & chilled pasta (of your choice) and 1 tablespoon of extra virgin olive oil to one of these inspiring combinations.  Try them all throughout the summer for a whole treasure trove of side salads.  If you want to make any of these a main dish then add 1 pound of protein such as grilled chicken breasts, grilled flank steak, grilled shrimp, grilled tuna (or canned tuna) or tofu.  All recipes below serve 4.

For the Pasta: Cook 3 Cups of Pasta, Toss With 1 Tablespoon Extra Virgin Olive Oil & Then Chill Until Ready To Use.  Add the Pasta to One of the Salad Combinations Below.

Nutty Beans & Greens

1 Cup Trimmed & Steamed Haricot Verts

1 Cup Baby Arugula

3 Tablespoons Toasted & Chopped Walnuts

1 Ounce Shaved Parmigiano-Reggiano Cheese

 

Snow Peas & Carrots

1/2 Cup Grated Carrot

1 Tablespoon Soy Sauce

1/2 Cup Thinly Sliced Snow Peas

1/2 Cup Shredded Red Cabbage

1/4 Cup Dry Roasted Peanuts

 

Cheesy Chickpea & Pesto

1/2 Cup Cooked Chickpeas

1 1/2 Ounces Crumbled Feta Cheese

1 Cup Halved Grape Tomatoes

1 Tablespoon Prepared Pesto

 

Mediterranean Medley

1/3 Cup Chopped Fresh Basil

1/2 Cup Thinly Sliced Cucumber

1 Cup Halved Cherry Tomatoes

1 1/2 Ounces Crumbled Feta Cheese

1 1/2 Ounces Sliced Kalamata Olives

 

Peppery & Nutty

1 Cup Arugula

2/3 Cup Thinly Sliced Radishes

3 Tablespoons Toasted & Chopped Walnuts

2 Ounces Crumbled Goat Cheese

 

Melon, Mint & Parm

1/2 Cup Fresh Cubed Cantaloupe

2 Tablespoons Fresh Mint Leaves

2 Ounces Thinly Sliced Prosciutto

1 1/2 Ounces Shaved Parmigiano-Reggiano Cheese

Freshly Ground Pepper

 

Cherry Almond Crunch

3/4 Cup Pitted Halved Fresh Cherries

1/4 Cup Toasted & Thinly Sliced Almonds

2 Tablespoons Chopped Fresh Basil

1 1/2 Ounces Crumbled Goat Cheese

 

Picnic Superstar

1/3 Cup Sliced Avocado

1/4 Cup Red Bell Pepper Strips

1/4 Cup Fresh Corn Kernels

2 Cooked Crumbled Center Cut Bacon Slices

2 Ounces Quartered Fresh Baby Mozzarella Balls

 

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