"Live" Tahini with Preserved Lemon and Garlic

Healthy tehina/tahina/tachina/tahini dressing or dip or sauce

I make this dip most weeks. We dip bread in it on Sabbath and I use it as salad dressing during the week. It would also be excellent drizzled over eggplant.

I do all this with my stick blender, so you will want a tall cup that fits a stick blender.

You CAN do this by hand, but you will need to finely chop all the solids.

INGREDIENTS

• 1/2 cup tahini paste (I use Ethiopian or sprouted Tahini)
• 3/4 cup water (less for thicker dip)
• 1/4 cup extra virgin olive oil
• 1, 2, or 3 cloves of garlic - preferably fermented (I use the cloves that are left after we eat all the pickles. Fresh or frozen are fine, but adjust for the potency.)
• 1/8 of a preserved lemon, seeds removed
• juice from 1/4 lemon
• 1/4 tsp salt

* If you don't have preserved lemon, use the juice from half a lemon or more to taste and 1/2 tsp salt in place of 3 ingredients above.

Add all ingredients to cup. Blend or mix until tahini turns white and smooth.
Add

• 1 small bunch of parsley leaves, optional

If using a blender, pulse to chop parsley. You may want to keep a couple leaves for garnish.

Now here's the tough part: Transfer to a closed container without eating it all.

''Fresh'' Sriracha - homemade hot sauce

I recently made "fresh" (unfermented) sriracha after hearing about the popular "Rooster Sauce" or "Hipster Ketchup" on a couple of my favorite podcasts. I based my sauce on the technique from Food52, with some changes for my palette.

0. Before you begin handling the chilis, put on gloves and do not remove them until you have washed the cutting board and knife after step 2.

1. Coarsely chop:

• 3/4 lb (1/3 kg) red chili peppers
• 4 cloves of garlic

2. Soak overnight in:

• 1 cup apple cider vinegar (or enough to just barely cover the chilis after you squeeze them down)
• 1 tsp sea salt

3. The next day add:

• 2 Tbsp sugar
• 1 tsp tamari or good soy sauce (optional)
• a few drops of mushroom sauce or fish sauce (optional)

4. Simmer for 5-15 minutes. Blend well. (I used a hand-held stick blender.)

5. Pour the sauce through a mesh strainer. Use a spatula to squeeze out every last drop. Scrape the bottom of the strainer.