Steamed Broccoli And Squash With Tahini Sauce Food

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STEAMED BROCCOLI AND SQUASH WITH TAHINI SAUCE



Steamed Broccoli and Squash with Tahini Sauce image

This salad with veggies is quite hearty. Top it with tahini sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/2 head broccoli florets
1 Delicata squash, sliced and seeded
1 cup mixed tender greens
1 cup thinly sliced red cabbage
2 tablespoons diced red onion
Coarse salt and pepper
1/4 cup Tahini Sauce
1 tablespoon toasted sesame seeds

Steps:

  • Steam broccoli florets until bright green and tender, about 4 minutes. Remove and set aside. Steam squash until bright yellow and tender, about 10 minutes.
  • In a bowl, toss greens, cabbage, and red onion. Top with steamed vegetables and season with salt and pepper. Drizzle with tahini sauce and sprinkle with sesame seeds.

Nutrition Facts : Calories 109 g, Fat 5 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g

STEAMED BROCCOLI AND SQUASH



Steamed Broccoli and Squash image

Writes Dorothy Smith of Eldorado, Arkansas, "This hot side dish pairs two colorful vegetables and a savory dressing. I never have leftovers."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 pound broccoli, cut into spears
1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano

Steps:

  • Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.

Nutrition Facts :

ROASTED BROCCOLI WITH TAHINI GARLIC SAUCE



Roasted Broccoli With Tahini Garlic Sauce image

One of my favorite Middle Eastern mezze is deep-fried cauliflower served with tahini garlic sauce. I decided to try the dish with broccoli, but instead of deep-frying the broccoli I roasted it, a method that requires a lot less oil. The buds on the broccoli florets toast to a crispy brown, and the texture of the stalk remains crisp. It goes wonderfully with the classic and irresistible tahini garlic sauce.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, appetizer, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 9

1 garlic clove, cut in half, green shoots removed
Salt to taste
1/3 cup sesame tahini
2 to 4 tablespoons fresh lemon juice (more to taste)
1/3 cup water
Aleppo pepper or red pepper flakes for sprinkling
1 to 1 1/2 pounds broccoli crowns
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste

Steps:

  • In a mortar and pestle mash the garlic clove to a purée with a generous pinch of salt. Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Taste and adjust salt.
  • Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the flower buds on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, salt, and pepper. Place on the baking sheet in an even layer. Roast until the tops are nicely browned, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, roasting about 15 minutes total. Remove from the oven and transfer to a platter or to individual serving plates. Drizzle on the tahini sauce and serve, or serve the tahini sauce in small bowls for dipping.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 310 milligrams, Sugar 2 grams

TAHINI SAUCE



Tahini Sauce image

Use this dressing for Steamed Broccoli and Squash with Tahini Sauce (or any greens). It is also delicious simply drizzled over cooked salmon, tofu, or chicken breast.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 7

1/2 cup tahini
Grated zest and juice of 1 lemon
1 tablespoon olive oil
1 chopped garlic clove
1/2 teaspoon cumin
1/2 teaspoon paprika
Coarse salt

Steps:

  • In a food processor, puree tahini, lemon zest and juice, olive oil, garlic, cumin, paprika, and 3/4 cup water until smooth. Season with salt.

Nutrition Facts : Calories 167 g, Fat 14 g, Fiber 3 g, Protein 4 g, SaturatedFat 2 g

ROASTED BROCCOLI WITH TAHINI RECIPE BY TASTY



Roasted Broccoli With Tahini Recipe by Tasty image

Here's what you need: broccoli, olive oil, salt, lemon zest, tahini

Provided by Pierce Abernathy

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 lb broccoli, cut into florets
1 tablespoon olive oil
1 teaspoon salt
½ lemon lemon zest
tahini, to serve

Steps:

  • Preheat oven to 450˚F (230˚C).
  • On a parchment paper-lined baking sheet, cover broccoli in olive oil and toss to coat evenly.
  • Season with salt and lemon zest and roast for 10-12 minutes or until lightly browned.
  • Serve with tahini sauce.
  • Enjoy!

Nutrition Facts : Calories 73 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 4 grams, Protein 2 grams, Sugar 1 gram

STEAMED BROCCOLI AND SQUASH



Steamed Broccoli and Squash image

Make and share this Steamed Broccoli and Squash recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces broccoli florets
2 small firm yellow squash or 2 small firm zucchini, sliced
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
3 garlic cloves, sliced
1 tablespoon minced fresh oregano
salt
black pepper
shaved parmesan cheese

Steps:

  • Steam vegetables for 8-10 minutes or until crisp-tender.
  • Heat olive oil, butter, lemon juice, garlic, and oregano until fragrant.
  • Toss steamed veggies with butter mix, seasoning with salt and pepper to taste as well.
  • Garnish with shaved parmesan cheese if desired.

Nutrition Facts : Calories 161.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 39.9, Carbohydrate 9.8, Fiber 0.8, Sugar 1.7, Protein 4.7

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