I hope everyone enjoyed the holiday weekend and also spent time remembering those who served our country. I love that we have a holiday that’s all about remembering and being grateful, and not just shopping and eating. I confess that I did a little too much eating over the holiday weekend but also did a lot of fun things outside—trail running, taking the dog on long walks, cycling through Pittsburgh streets and bridges closed to cars for the first Open Streets of the year, reading a book outside on my patio, and grilling.
We brought our Weber out of the basement to its spot on the patio, where we’ll use it until the first snow falls. My husband is an omnivore, so we always eat different things. We love grilling since we can grill different things and still eat the meal together. Django gets pretty excited when we grill too, because we always cook something for him.
This weekend I made grilled veggie and tofu salads. I drizzled olive oil on romaine lettuce, zucchini, asparagus, portobella mushrooms, red onion, and pressed, sliced tofu and grilled everything up. I tried a new dressing that was awesome. The dressing made this salad the best grilled salad I’d ever had! The salad was enormous, so the next day I just grilled romaine, zucchini, and tofu. Still delicious!
Here’s the recipe. I love tahini dressing and was skeptical about adding orange juice and basil to it, but it really makes grilled veggies sing.
Citrus-Basil Tahini Dressing
- ¼ cup tahini
- 1 cup orange juice
- Juice and zest from ½ lemon
- 2 garlic cloves, crushed
- ¼ tsp salt
- Handful of fresh basil
Puree everything in a blender until smooth and creamy. Can be used as a salad dressing or dip, but note that it’s a thin dressing.