There’s really no ‘recipe’ to write up here! We were just looking for an excuse to share these pretty pics by our friend, Chef Noreen Wasti!
Keep things simple for a Sunday brunch with a tahini, honey drizzled toast with flaky sea salt for a Mediterranean twist on the classic PBJ! Or, you can take things up a serious notch for special occasions by layering over your tahini & honey base: sliced figs, edible flowers and freshly ground pink peppercorns!
We adapted this Shakshuka recipe from one of our favorites by chef, Eden Grinshpan, from her debut book,Eating out Loud. The recipe was perfect as is - we really only adapted it because we had a bunch of alternative vegetables we wanted to use from ourAmber Waves FarmCSA box! There are so many ways to tweak a Shakshuka recipe to use the ingredients you have on hand…….just don’t leave out the Tahini Sauce drizzle :)
Give your Maitake mushrooms an extra crispy crust by tossing them in tahini before they're grilled. These were so delicious it has us questioning whether we'll ever be able to go back to grilling veg with oil alone! This choose-your-own-adventure style recipe is a Seed + Mill team favorite that we'll be making all summer long! These crispy mushrooms make for a perfect taco topper, a hearty vegan main, or a delicious side dish at your next BBQ!