A Taste of Cowboy: Ranch Recipes and Tales from the Trail by Kent Rollins, Shannon Rollins

By Kent Rollins, Shannon Rollins

Impossible to resist recipes from pantry materials by way of an actual cowboy and television veteran.

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Make the sauce vegan by replacing the yogurt with about 1⁄2 cup / 120 mL of cool water and increasing 3⁄ 4 cup / 170 g yogurt 1⁄ 3 cup / 80 mL tahini (well-stirred before measuring) 1 teaspoon kosher salt the tahini to 3⁄4 cup / 180 mL. 1 small garlic clove, minced Juice of 1 lemon Process the yogurt, tahini, salt, and garlic in the food processor, or whisk in a medium mixing bowl, until combined. Add the lemon juice and pulse or whisk to combine. Taste and adjust the seasonings, if needed, so that the sauce has the nutty flavor of tahini with a bit of the tang of the yogurt.

Taste and add more salt, lemon lemon over them. Drizzle the avocados generously juice, or water as needed. with olive oil. Drizzle the tahini sauce over the avocado, In a small bowl, whisk the tahini, the juice of and sprinkle with the toasted sesame seeds. Serve the other lemon half, minced garlic, and salt. Add immediately. indd 59 Maza & Salads 12/19/14 12:52 PM Warm Dates with Almonds and Lime Zest Makes 12 stuffed dates Dates are one of the sweetest, most natural confections you can put in your mouth, and a classic 12 Medjool dates Middle Eastern sweet.

But the 3 large leeks way the dish allows the flavor of the leeks to shine, 1⁄ 4 and makes such good use of olive oil, strikes me as very much Lebanese. Cilantro, I’ve discovered, is a cup / 60 mL extra-virgin olive oil 3 garlic cloves, minced beloved herb in lots of old-school Lebanese dishes. I’ve been more than happy to embrace this tradition, since I love anything with cilantro and I enjoy putting 1⁄ 2 teaspoon ground coriander 1⁄ 4 cup / 4 g finely chopped fresh cilantro, divided Sea salt and freshly ground black pepper it to use Lebanese-style.

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