By Chef Heidi Whitney-Schile
Highlighting the bounty of the season.
Ingredients
¼ cup + 2 Tbsp toasted sesame oil
½ cup tahini
¼ cup rice wine vinegar
¼ cup water
5 green garlic (small)
2 Tbsp lemon
1 Tbsp shoyu
1 Tbsp white miso
3 cloves garlic (minced)
Salt to preference
Cayenne to preference
Preparation
Step 1: Place all ingredients into robocoup and blend. Adjust seasoning as needed and add water as needed to get the correct consistency.
Step 2: When texture and seasoning are dialed in its ready to serve with summer vegetables and a chilled glass of chardonnay. My vegetables recommendations are cherry tomatoes, Persian cucumbers, new potatoes, and padrons, but it’s a choose your own adventure of beautiful summer produce in Oregon.
Note: If you like a thicker consistency more like hummus add ½ c chickpeas to the blender as well.
