Consider me an eternal Wolfert’s junkie. Her Mediterranean Grains and Greens was the main reason i got into cooking, about ten years ago.
And it felt nice when inspired by a recent tasting menu in Zahav restaurant i googled “green tahini” and the link to Paula’s Med Grains was one of the top hits.
Here is a dinner based on couple of recipes from this book:
Boiled umbrian chickpeas tossed with green tahini – parsley, garlic, lemon juice, jalapeno and sesame paste whizzed in a food processor.
A salad of smoked whitefish, ribbons of radicchio, and shaved fennel lightly coated with a dressing of creme fraiche, lemon juice, olive oil and a hint of mayo. Lot of coarse black pepper. Very nice.