From It’s All Good, an essential and healthy dressing worth adding to the repertoire.
Vegan (if you use Vegenaise)
2 tablespoons tahini
¼ cup boiling water
½ small garlic clove, finely minced
½ cup plan sheep’s or goat’s milk yogurt or Vegenaise
3 tablespoons freshly squeezed lemon juice
¼ cup extra virgin olive oil
½ teaspoon coarse sea salt
¼ teaspoon freshly ground pepper
1. Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients. That’s it. Keeps well in a jar in the fridge for up to a week.
From It’s All Good by Gwyneth Paltrow and Julia Turshen.
This is a homemade spin on an Italian cream soda, using fresh berries. It’s made with kids in mind, but grown-ups won’t be able to stop themselves from drinking a glass. A perfect treat for a summer afternoon!
I helped Avi make Ravioli Granchio. I used to lay out a sheet of pasta, spoon the filling on top, brush it with egg, lay out another pasta sheet on top, and cut out the pieces. At the River Café I learned to spray the pasta sheet with water...
There was some discussion in the test kitchen on whether to use fresh or canned tomatoes for braising the green beans. After a few trials, we decided fresh is best, keeping the dish a bit lighter. Though we love the simply blanched, French-style green bean preparation, slow-braising them with...