Tag Archives: dip

Butternut Squash Tahini Spread from Jerusalem: A Cookbook

15 Jan

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On Tuesday I picked up my first ever Community Supported Agriculture (CSA) box of produce from Corbin Hill Farm. Corbin Hill picks the produce based on what is in season, and all of the produce is grown in New York State using sustainable farming methods. There are options to add “extras” to the order, such as dairy, eggs, meat, bread, beans or extra fruit.

In my January box of produce, I received apples, butternut squash, cabbage, beets, potatoes, sweet potatoes, onions, shallots, sprouts, arugula and an enormous Macomber turnip.

While I like to go to the markets and pick out my own fruits and vegetables, I thought the CSA box would be a nice mini kitchen challenge.

First up: butternut squash. Continue reading

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Savory Pumpkin Dip

19 Oct

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A quick snack for my over-worked brain.

A variation on the Yogurt Tahini Sauce from my last post. Just add pumpkin puree. This is definitely becoming my new ‘hummus’ (I usually eat A LOT of hummus, and even though there are no garbanzo beans in this recipe, it is still a nice change…).

Tear up some bread (I found a great rosemary bread at my farmer’s market) or serve with crackers or veggies.

A little dash of paprika on top makes everything pop.

This dip is accompanying me to a pot luck this weekend. I am also going to make it next week with the group of vivacious ladies and gents. at the senior center where I conduct nutrition lessons. So easy, requires no cooking, and you get all the goodness and nutrition of yogurt, sesame, pumpkin, garlic, and lemon. Hurrah!

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Savory Pumpkin Dip

a variation on this dip

1/3 cup tahini paste

2/3 cup plain yogurt

1/3 cup pumpkin puree

1 garlic clove, minced

2 tablespoons lemon juice

1/2 teaspoon salt

paprika, for dusting on top

Whisk all ingredients together in a bowl. Taste and adjust seasonings.