Cabbage Salad with Roasted Garbanzos and Spicy Tahini dressing

Crunchy, subtly sweet, mild, savory, and a tasty nutrient powerhouse.  I’m talking about cabbage, of course!  This stalwart vegetable deserves some love, especially in the winter when quality salad greens can be scarce.  But cabbage — it’s there for you!

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I paired mine with a zingy, savory tahini dressing and added roasted garbanzos and pepitas for awesome crunch and a punch of protein.  The spicy tahini dressing is really creamy and zingy — but relatively low in fat, for a dressing.  The secret?  Tahini — which is just finely ground roasted sesame seeds.  Water, an unusual ingredient in most dressings, is important for proper texture in this dressing.

Spicy Tahini Dressing, after a quick blend with immersion blender

Spicy Tahini Dressing, after a quick blend with immersion blender

Using an immersion blender makes the Spicy Tahini dressing super easy to make — but you can use a whisk or regular blender if that’s what you have.  (Consider purchasing an immersion blender.  I use mine regularly for puréed soups and dressings)

Garbanzos, roasted with oil and salt

Garbanzos, roasted with oil and salt

Roasting canned garbanzos transforms these tasty beans into crunchy/chewy nuggets. This is a vegan main dish, full flavored, and easy on the budget.  And I consider it a pantry meal — because cabbage is such a long keeper in the fridge and the other ingredients are pantry basics.  Enjoy!

Cabbage Salad with Roasted Garbanzos and Spicy Tahini Dressing

for the Spicy Tahini dressing:
1/4 cup tahini
2 TB olive oil
3 TB fresh squeezed lemon juice
1 clove crushed garlic
1/4 cup water
3/4 tsp. sea salt
1/4 tsp. cayenne pepper

Blend until creamy.  May add more or less cayenne as desired.  The amount I included makes a mildly spicy dressing.

for the Roasted Garbanzos
1 can garbanzos
1 TB olive oil
sprinkle of sea salt

Heat oven to 400 degrees.  Drain garbanzos, and pat dry with paper towel.  Drizzle with oil and toss lightly, then arrange in a single layer on a baking sheet.  Sprinkle with salt.  Bake for 30 – 40 minutes in the oven, until they are browned and crunchy.

To serve the salad:
Cabbage, finely shredded
Roasted Garbanzos (see above)
Spicy Tahini Dressing (see above)Pepitas
cherry tomato quarters

Quantity of cabbage, pepitas and cherry tomatoes depends on number of servings desired.  The dressing and garbanzo recipes double easily for more servings.  Toss the all ingredients together, and enjoy!

Fresh Lemon Bars

It’s been gray skies for a couple weeks, but my lemons are ripe.  They are little yellow reminders of warm sunshine in the midst of winter.   I made these fab bars this week, and will re-post this recipe for your pleasure.

lemon bar

It’s citrus season, and my lemon trees are loaded with beautiful, yellow gems.  Here’s a recipe for luscious, tangy-sweet lemon bars with a buttery crust.  Enjoy!

Fresh Lemon Bars
Makes 24 bars**

For the crust:
1 cup (2 sticks) unsalted butter, room temperature
2 cups (10 oz) flour
2 TB cornstarch
1/2 cup powdered sugar
1/2 tsp. salt

For the filling:
3 cups granulated sugar
1/4 cup (1 1/4 oz) flour
5 large eggs
2 TB fine grated lemon zest
1 cup freshly squeezed, strained lemon juice*

Preheat oven to 350.  Line 9 X 13 baking dish with parchment.  Blend together the ingredients listed for the crust until a crumby mixture forms.  Pat into the parchment lined pan and bake for 25 – 30 minutes, or until lightly golden brown.

While the crust is baking, mix the filling ingredients.  Begin by blending the sugar with the flour in a medium mixing bowl.  To this mixture add the eggs and stir until combined.  Add the lemon juice and zest, stirring until combined.

When the crust is lightly golden brown, pour the filling mixture onto the hot crust and put it right back into the oven.  Bake for 25 – 30 minutes, or until the filling is no longer liquid in the middle.  Remove from oven and cool until room temperature.  Dust cooled bars with a powdered sugar for a beautiful snowy top.  Cut into bars and serve at room temp or cold.  Store any uneaten bars airtight in the refrigerator.

* These bars may be made with any type of lemon, as long as they are good, fresh lemons.  I especially like to use ripe Meyer lemons in this recipe.  Fresh limes may be substituted, but decrease the zest by 1 TB and the replace 1/4 cup of the juice with water.  You may very gently tint the filling green if making lime bars. Just use a couple drops green food coloring if desired.

** for a 1/2 batch, use a 8 X 8 inch square baking pan, and halve all ingredients.