My office has a lovely tradition whenever one of our colleagues welcomes a new baby. Everyone brings a favorite childhood book to build the baby his or her very own library. It was for this reason that I found myself holed up last week catching up on a few classics: The Snowy Day, Old Bear, and that imperishable favorite, The Very Hungry Caterpillar. (No need to fret, mom, I was simply the designated book collector, not the parent-to-be).
Sifting through children's books is a first-rate way to spend an afternoon. I need to pencil it in more often. Sure there's the nostalgic value and the dreamy illustrations. But it's the simple, headline-free instructions for daily living that I need more of. For instance, if you're not familiar with The Very Hungry Caterpillar, (or if it's been a while), the book is about a wee caterpillar who is born with an insatiable appetite. As if programmed he chomps through everything in front of him. See? We can identify already. Within a week our caterpillar friend learns that good things upon good things will eventually produce diminishing returns in the form of a belly ache. With the parade of holidays and parties, parties and holidays I've endured over the last month I'm right there with the little guy. This is a meal to counteract the indulgence. Vibrant, crunchy things drenched in rich tahini sauce is atonement in a bowl, and it's not even January yet.
Gosh, I think I've earned myself a cookie.
Lemon Tahini Dressing
- 3 cloves garlic, smashed into a paste
- Juice of one lemon
- 1 tsp. honey
- 1/2 cup tahini
- 4 Tbs. warm water
- Dash cayenne
- Salt + Pepper
Whisk or puree all ingredients until smooth. You may need more water (add 1 Tbs. at a time) to achieve a pourable consistency. Let sit for a bit for the flavors to meld.
Use as a dressing for salad or vegetables of your choice. This veggie bowl contains roasted sweet potatoes, shredded cabbage, blanched broccoli, diced tofu, spanish peppers, and sesame seeds.