It took me a while to decide what to name this tahini recipe.
I wanted to come up with something cool and catchy to get your interest right at the get-go. But then I realized something. We probably only ever need one tahini recipe up our collective sleeves at any given time, especially if it yields The Perfect Tahini. And this one is just that; perfect the way it is. No muss, no fuss.
I had a lot on my plate in September. It went by in the blink of an eye. Nick and I were out of town on vacation twice during the month (posts on both trips coming soon!), I took on extra freelance work for my company and I got sick, twice. -_-
I love buying fresh bunches of carrots from the farmers market, but sometimes it’s tough figuring out what to do with all those greens. Some vendors will offer to remove them for you before you take your bunch of carrots home (I really can’t believe this is a thing), but don’t let them! This carrot green pesto makes an absolutely wonderful substitute for its more traditional cousin, basil pesto.
Okay so this frittata feature has been a long time coming and I’m sorry I’ve been holding out on you and it’s totally not you, it’s me. But here’s the thing. Frittatas are workweek life savers. Period.
Here are eight reasons why I (and you should, too!) make a frittata at least once a week: