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Chicken Tenders with Green Beans and Tahini Dressing
$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Rated 4.33 out of 5
Up to 10 servings
Chicken Tenders with Green Beans and Tahini Dressing

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Recipe adapted from:
Jen Stone

Rated 4.5 out of 5 based on 18 customer ratings
(4 customer reviews)

$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Serving Size: 2 tenders

A delicious meal that's good for the whole family, based on Adam Hickman's recipe published on the Cooking Light website.

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Instructions
Preheat broiler to high with rack 6 inches from heat
Sprinkle chicken with most of the salt and all the black pepper
Place flour in shallow dish
Place eggs in another shallow dish
Combine breadcrumbs, Parmesan, and lemon rInd in a third shallow dish
Gently dredge tenders in flour, shaking off excess flour
Dip tenders in egg
Dredge in breadcrumb mixture; pressing to adhere
Coat chicken with cooking spray
Heat oil in a large skillet over medium high heat
Add chicken to pan; cook 5-6 minutes on each side or until golden brown and cooked through
Arrange green beans on a sheet tray
Lightly coat beans with cooking spray
Broil 5-6 minutes or until tender and slightly charred, turning beans halfway through cooking
After broiling, toss with half the lemon juice and remaining salt
Meanwhile, combine remaining lemon juice, mayo, ketchup, and tahini for sauce

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound chicken breast tender about 20 tenders
1 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
7.5 tablespoon all purpose flour
5 egg
2 1/2 cup whole wheat breadcrumbs
1 1/2 teaspoon lemon zest
4 ounce Parmesan cheese
avocado oil cooking spray
5 teaspoon extra virgin olive oil
2 pound green beans
5 tablespoon fresh lemon juice
5 tablespoon ketchup
2.5 tablespoon tahini

Cooking Tools Required
8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Scale, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Refrigerator, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Serving: top green beans and chicken with sauce. Serve hot. Reheat chicken in a 350 degree oven until 165 degrees. Reheat green beans in a skillet over medium high heat 2-3 minutes or desired hotness. Do not heat sauce; will break

Nutrition
Calories: 401kcal | Carbohydrates: 36g | Protein: 40g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 175mg | Sodium: 865mg | Potassium: 793mg | Fiber: 6g | Sugar: 6g | Vitamin A: 885IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 4mg

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Turkey Fritters
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Turkey Fritters

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 20 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Serving Size: 5 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fritters combine ground turkey and grated zucchini to make tasty bites for a variety of occasions! Note: This recipe requires 2 skillets for 7-10 servings.

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Instructions
In a large mixing bowl, stir together the shredded zucchini and sea salt. Set aside for 10 minutes.
After 10 minutes, squeeze the water out of the zucchini and transfer to a clean bowl.
Stir in the turkey, coconut flour, eggs, 2/3 of the green onions, cayenne pepper, and black pepper. Form mixture into 3 fritters per serving.
Add the coconut oil to a large skillet set over medium-high heat.
Once the coconut oil has melted, place fritters in the pan and cook until browned on both sides, about 2 minutes per side. Set fritters on paper towel-lined plate.
Garnish with remaining green onions and chopped avocado (optional).

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 each zucchini grated
3 pound 85% lean ground turkey or lean ground beef/chicken
3 teaspoon sea salt
6 tablespoon coconut flour or almond flour
12 stalk green onion sliced
3 each egg
1/2 teaspoon cayenne pepper
2 teaspoon freshly ground black pepper freshly ground
3 tablespoon coconut oil
2 each avocado chopped, optional

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Skillet

Reheating/Serving Instructions
Heat fritters in a pan set over medium heat until heated through or microwave on medium power.

Nutrition
Calories: 318kcal | Carbohydrates: 11g | Protein: 37g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 809mg | Potassium: 981mg | Fiber: 6g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg

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Grilled Garlic Shrimp
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Grilled Garlic Shrimp

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 4 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This grilled shrimp makes a perfect appetizer, main dish, or an accompaniment to steak for a delicious surf and turf.

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Instructions
Heat a grill to medium-high heat.
In a bowl combine shrimp with olive oil and minced garlic. Set aside.
Skewer 5 shrimp on each bamboo skewer. Season with salt and pepper
Brush grill clean and using an oiled clean rag, wipe down the grates. Grill shrimp for about 3 minutes on per side.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound raw shrimp, 21-25 size, peeled and deveined U21-25 size, peeled and deveined, patted dry with paper towels
4 tablespoon extra virgin olive oil
6 clove garlic minced
10 10-inch bamboo skewer soaked in hot water for 30 minutes (for 10 servings)
1/3 teaspoon Kosher salt more or less to taste or dietary preference (no salt for heart healthy)
½ teaspoon freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Grill, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat on grill for several minutes until heated through.

Nutrition
Calories: 133kcal | Carbohydrates: 2g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 720mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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Baked Cheesy Italian Chicken Meatballs
$0.00 Cooking FeeRated 4.8 out of 5 based on 6 reviews.
Rated 4.80 out of 5
Up to 10 servings
Baked Cheesy Italian Chicken Meatballs

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Recipe adapted from:
Half Baked Harvest

Rated 4.7 out of 5 based on 28 customer ratings

$0.00 Cooking FeeRated 4.8 out of 5 based on 6 reviews.
Serving Size: 5 ounces

Nut Free Refined Sugar Free Soy Free
These Baked Cheesy Italian Chicken Meatballs are best for cold fall and winter nights when you want easy comfort food at home, full of flavor. It's warm, with rich sauce, and melted cheese, what not to love. Add some crusty bread or pasta on the side, for a delicious hearty meal. Works great for a family dinner on a busy week and also a great appetizer for holiday entertaining.
https://www.halfbakedharvest.com/italian-chicken-meatballs/

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https://www.halfbakedharvest.com/italian-chicken-meatballs/

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Instructions
Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.
Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.
In a bowl, combine the sausage, chicken, bread crumble, eggs, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls (about 2 tablespoons meat per ball), and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano.

Notes
Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 pound ground chicken:
1 tablespoon each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 teaspoons each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 teaspoon each of smoked paprika and crushed red pepper flakes.

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 3/4 pound ground spicy Italian chicken sausage
1 3/4 pound ground chicken
4 slice whole grain bread soft preferred
4 egg
3/4 cup parmesan cheese grated
4 shallot small, grated
4 clove garlic grated
3 tablespoon pepperoncinis chopped
25 ounce marinara sauce
1 3/4 cup mozzarella cheese shredded
1 3/4 cup provolone cheese shredded
1/3 cup fresh oregano chopped

Cooking Tools Required
9x13 inch glass baking dish, Aluminum Foil, Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven

Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes.

Nutrition
Calories: 499kcal | Carbohydrates: 13g | Protein: 43g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1706mg | Potassium: 797mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 11mg | Calcium: 418mg | Iron: 3mg

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Chicken Shawarma with Homemade Tahini Sauce
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
Up to 10 servings
Chicken Shawarma with Homemade Tahini Sauce

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Recipe adapted from:
The Mediterranean Dis

Rated 2 out of 5 based on 2 customer ratings

$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Serving Size: 1 pita, 5oz shawarma, 2-3 tablespoons tahini

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

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Instructions
The Chicken Shawarma
In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.
The Tahini Sauce
Mince the garlic and season with salt
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
To Serve
Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Chicken Shawarma
1.5 tablespoon ground cumin
1.5 tablespoon ground turmeric
1.5 tablespoon ground coriander
1.5 tablespoon garlic powder
1.5 tablespoon paprika
0.5 teaspoon ground clove
1 pinch cayenne pepper
1 teaspoon Kosher salt
4 pound boneless skinless chicken thighs
2 each onion thinly sliced
1 each lemon juiced
6 tablespoon extra virgin olive oil
Homemade Tahini Sauce
3 clove garlic add more as needed
1 teaspoon Kosher salt
1.5 cup tahini paste
1 cup lime juice or lemon juice, if you prefer
0.5 cup cold water more if needed
1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)
To Serve
10 each pita bread
baby arugula
dill pickle

Cooking Tools Required
Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

Nutrition
Calories: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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Beef and Black Bean Enchilada Casserole
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Beef and Black Bean Enchilada Casserole

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3"x4" piece

Egg Free
SERVES 10

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Instructions
Place a large sauté pan over medium-high heat and add the olive oil. When oil is just warm add the chopped onion, sautéing for a minute. Add the ground beef, kosher salt and several grindings of pepper. When the onion is soft and ground beef is no longer pink (6-7 minutes) add the black beans, cumin and the chili powder sautéing an additional minute. Remove from heat and let cool.
Pour ¼ cup of the enchilada sauce on the bottom of a 2 ½ quart round casserole or an 9x13 glass baking dish. Arrange 4 tortillas, overlapping as needed over the sauce. Top with 1/3 of the beef-black bean mixture, ½ cup of the enchilada sauce, ½ cup of the Monterey Jack cheese, and ½ cup of the cheddar cheese. Repeat the layer 2 more times, finishing with ½ cup sauce and ¾ cup of each cheese.
Bake for 25-30 minutes at 350 degrees or until casserole is heated through and cheese is melted. Top with sliced green onions and black olives. Let cool 5 minutes before cutting.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 white onion ½ inch dice
1 pound ground beef
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
15 ounce canned black beans drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
15 ounce canned Hatch red enchilada sauce Hatch brand recommended
12 large corn tortilla
1 ¾ cup shredded monterey jack cheese
1 ¾ cup shredded cheddar cheese
For garnish:
3 stalk green onion sliced
2 ounce canned sliced black olives

Cooking Tools Required
12-inch nonstick skillet, 9x13 inch glass baking dish, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium high heat until heated through.

Nutrition
Calories: 421kcal | Carbohydrates: 27g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1383mg | Potassium: 380mg | Fiber: 6g | Sugar: 4g | Vitamin A: 757IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg

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Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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Recipe adapted from:
Arash Hashemi

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 pita, 5 oz shawarma, 2-3 tablespoons tahini

Egg Free Nut Free Refined Sugar Free Soy Free
This delicious Shawarma-Style Chicken is a great weeknight dinner and can be served in a pita bread, in a wrap or in a salad. It’s got all the flavor that you might expect from your local Middle Eastern restaurant! Add to this meal, Tumeric rice, or Tzaziki sauces.

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Instructions
The Chicken Shawarma
Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl.
Season the chicken well. Add olive oil, salt, fresh cracked pepper, plain yogurt, the lemon juice. Then add thyme, garlic powder, smoked paprika, crushed red pepper, turmeric, cumin, cardamom, cinnamon, nutmeg. Adjust to customer's preferences.
Mix it super well, then thinly slice the red onion and mix it in with the chicken. You ideally let this marinate for 2 or more hours, but if you want to make it right away, you can.
When ready, preheat the oven to 425 degrees. Remove the chicken from the fridge and let it come up to room temp (about 30 mins). Then pack the marinated chicken tightly into a bread loaf pan in layers (about 8.5x4.5x2.5). Roast in the oven for 45-55 mins at 425F.
Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
The Tahini Sauce
Mince the garlic and season with salt
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
For the chopped Veggies
Chop the veggies and place them in a bowl or container.
To Serve
Open pita pockets up. Add chicken shawarma, chopped veggies, pickles, and spread a little tahini sauce if you like. Serve immediately!

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the Chicken Shawarma
2.5 pound boneless skinless chicken thighs
2 tablespoon extra virgin olive oil
0.25 teaspoon Kosher salt
1 pinch freshly ground black pepper
2 tablespoon plain yogurt
0.5 each lemon juiced
1 tablespoon dry thyme
1.5 tablespoon garlic powder
1 tablespoon smoked paprika
0.25 teaspoon crushed red pepper Adjust to spiciness preference
0.5 teaspoon ground cinnamon
0.25 teaspoon ground cardamom
0.5 teaspoon ground cumin
0.5 teaspoon ground turmeric
0.125 teaspoon ground nutmeg
1 each small red onion thinly sliced
Homemade Tahini Sauce
2 clove garlic add more as needed
0.666 teaspoon Kosher salt
1 cup tahini paste
0.666 cup lime juice or lemon juice, if you prefer
0.333 cup cold water more if needed
0.666 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)
Chopped Veggies
16 ounce cherry tomato halved
1 each English cucumber chopped
1 each medium red onion chopped
To Serve (Optional)
6 each pita bread
dill pickle

Cooking Tools Required
8.5x4.5x2.5 Bread Loaf Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. The chicken stays well in the fridge in an airtight lid for 4-5 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

Nutrition
Calories: 722kcal | Carbohydrates: 55g | Protein: 51g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 861mg | Potassium: 1158mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1704IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 7mg

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Chicken Tenders with Green Beans and Tahini Dressing

Chicken Tenders with Green Beans and Tahini Dressing

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Turkey Fritters

Turkey Fritters

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Grilled Garlic Shrimp

Grilled Garlic Shrimp

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Baked Cheesy Italian Chicken Meatballs

Baked Cheesy Italian Chicken Meatballs

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Chicken Shawarma with Homemade Tahini Sauce

Chicken Shawarma with Homemade Tahini Sauce

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Beef and Black Bean Enchilada Casserole

Beef and Black Bean Enchilada Casserole

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Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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