Part 105 (1/2)

TIME: 5 MINUTES.

A great dressing for a Mediterranean salad or just to serve with steamed veggies, greens, sauteed veggies, roasted veggies . . . you get the idea. It has a vibrant and tangy flavor, so it isn't recommended for anything that is already strongly flavored. It's definitely one of those things that will have you licking the spoon after you ladle it out.

cup tahini, at room temperature

cup water, at room temperature

1 clove garlic, chopped coa.r.s.ely

cup fresh lemon juice (juice of 1 lemon)

2 tablespoons olive oil

1 tablespoon balsamic vinegar

teaspoon paprika (Hungarian, if you've got it)

teaspoon salt

1 cup lightly packed fresh dill

COMBINE ALL the ingredients but the dill in a blender or food processor. Blend until smooth. Add the dill and pulse a few times until the dill is just small green flecks. You can serve immediately or refrigerate until ready to use, then bring back to room temperature because it will thicken a lot when cold.

CITRUS-DATE-SESAME SAUCE.

MAKES 2 CUPS SAUCE.

TIME: 10 MINUTES, PLUS 2 HOURS FOR SOAKING DATES.

This sweet, tangy complex sauce pairs perfectly with kale, collards, and other bitter greens. Serve either at room temperature, or cold in warmer weather. Try it also on roasted green beans or steamed, sliced kabocha squash.

1 cups fresh-squeezed orange juice

cup soft pitted dates, chopped

cup tahini

2 tablespoons sesame seeds