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Autumnal Mezze Platter with Tahini Sauce

 

 


 

Cascading Kitchen Notes

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.

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