Autumnal Mezze Platter with Tahini Sauce

Make this tahini sauce and store in a pitcher to bring to the table.

Grill or roast

(Toss or drizzle in high temperature oil like avocado or grapeseed. Roasting directions here.)

• ½ inch slabs of cabbage (green or red)
• ½ inch carrot coins
• Large rough chop of radicchio
• potatoes, cut into cubes

Set the grilled items aside.

Saute in a skillet on medium heat with olive oil:

• One diced onion, once it smells sweet add

• Chard stems (if you have them),
• Two cloves of minced garlic.  Continue to saute for 5 minutes.

Turn up the heat to medium high and add

• tender greens that can be quickly sauteed like.
  • Brussels sprout tops
  • chard
  • spring kales
  • mustards and even
  • lettuce that is a bit past its prime

Assemble the mezze ingredients on a large platter

• Arrange the grilled or roasted veggies in separate sections, the sauteed greens in another.
• Optional items to artfully add to your platter: 
  • olives,
  • hummus,
  • feta or other favorite cheese or
  • meat protein,
  • pickles you put up this summer (smile)

Serve alongside a bowl of hot, brown basmati rice and a pitcher of tahini sauce.

Back to The Cascading Kitchen