Hello Peeps --
I simply can't believe it's March already. It's madness, I tell you.
First of all, I'd like to congratulate Liz, the winner of our giveaway! Liz, please send me your email address via The Picky Foodie Contact sheet and we can take it from there. I do hope you enjoy Parents Need to Eat Too -- let me know.
Secondly... hmm... OK... well...
I have something to tell you...
There’s this thing, you see...
I make it thick and dip caramelized sweet potato wedges in it.
I thin it out with lemon juice or water and it dresses my salads well enough to conquer New York by night.
Or I grab my spoon and snack on it straight out of the jar.
The thing with this thing is that I can never make enough. It seems I am constantly whipping up a batch only to make another because, well, this stuff goes fast around here.
In case you’re wondering, the family doesn’t eat this quite like I do. It’s just me, alone, with a spoon and this stuff, or a knife to spread it nice and thick, or a big big bowl of beautiful greens, ready to get gussied up. Or a sprouted corn tortilla, a sheet of nori, a celery stick.
Tahini is its nutty, wonderful self.
Miso adds a touch of earthiness.
And apple – cider and vinegar – make it sweet and tangy.
Then we wrap it all up with a nice green cilantro bow for a little left-field depth.
And Bob’s your uncle (or Eric in my case, and I think he’ll like it too)
This isn’t your average little concoction. It’s rich as an eighties Wall Street Banker, and comforting like when you come home from a long winter hike and someone’s gotten the fire going in anticipation of your return. It might seem a little strange at first, as if the tastes don’t quite know what to do with one another, but I dare you to stop after a few tastes. My friend tried it, and while she declared, “this is weird,” she did so while helping herself for the third or fourth time.
Spread it, pour it, drink it. It’s healthy enough to indulge in and decadent enough to enjoy regardless of how normally eat.
Then comment below, tell me what you think. And please, be honest. I’d love to know.
Tahini Miso Spread
½ cup fresh cilantro, finely chopped (or ¼ cup dried – leaves, not seeds or powder)
1/3 + ¼ cup tahini (I know, weird, but it works)
½ cup apple cider
2 T miso
1 T apple cider vinegar
¼ cup fresh lemon juice
1 T water
Start by combining 1/3 cup tahini with the apple cider, the vinegar, the lemon juice and the water. Stir it all together with a fork until the mixture is creamy and smooth. Then add the miso and the additional tahini and repeat. You can thin it out until the desired texture is obtained.