Lemon Tahini Dressing with The Camper's Special (aka Bean and Grain Burger)

    

 I have no idea why this is called a Camper's Special, but I do know it's pretty special and I'm a happy camper when I eat it. It's my favorite thing to order at one of my favorite restaurants, Sammy T.'s, and I've been ordering it for years. What makes it special? Well there's the bean and grain burger smothered with grilled peppers, mushrooms, tomatoes and onions. And then there's the Chi-Chi dip (AKA hummus) hiding inside the cheese (mozzarella and cheddar) covered wrap. But really what I love is the Lemon Tahini Dressing that's served on the side. I wish they'd bring it in a vat.

     I looked far and wide for a Lemon Tahini good enough to enjoy with my Camper's Special at home, and made countless batches from countless recipes. None were what I was looking for. But then I had dinner with a dear friend and there it was, hiding in plain sight on her salad- the elusive, delicious Lemon Tahini Dressing.  Just what I needed to go with my homemade Camper's Special.

     Even if you don't have a Camper's Special to eat with it, this Lemon Tahini is fabulous for pouring over your salads or drizzling on your stuffed pita sandwiches or for dunking your veggies. Please excuse me while I go make a vat of it.

Lemon Tahini Dressing
Arthur Gordon, Irregardless Cafe, Raleigh N.C.
Ingredients:
1/4 c. tahini
1/4 c. tamari
1/4 c. onion, minced
2 Tbs. green pepper, minced (My dressing looks a little pink in the photo- I used a red pepper)
1  stalk celery, minced
1/3 c. lemon juice
1 tsp. white pepper
1/2 c. light olive or grapeseed oil
Directions:
2 Tablespoons water (I omit this, because I prefer a thicker dressing)
Blend (or process) the tahini, tamari, onion, bell pepper, and celery. Puree well if you want a smooth texture. Process in lemon juice and white pepper. With motor running, add oil and then enough water to get desired consistency. I prefer it a little on the thick side but that's just a matter of taste.

Camper's Special Top your Bean and Grain Burger (recipe follows) with hummus, sauteed onions, green pepper, tomato and mushrooms. Wrap it in a grilled flour tortilla and top it with mozzarella and cheddar cheese. Heat at 350F until cheese is melted. Serve warm with lemon tahini dressing. Yum.

Bean and Grain Burgers

Recipe adapted from Sammy T's  Published in The Best in the World: Fast, Healthful Recipes from Exclusive and Out-of-the-Way Restaurants

1 medium onion, finely chopped

1tablespoon olive oil

1 (19 oz.) can garbanzo beans, drained, rinsed and ground or coarsely chopped

3 slices whole wheat bread, blended in food processor

1/4 cup sesame tahini

1/4 cup tamari or low sodium soy sauce

1 clove garlic, finely chopped or 1/2 tsp. garlic powder

1/4 cup fresh parsley, finely chopped

1 cup cooked brown rice

1/3 cup raw wheat germ

Gently saute onions and garlic in olive oil until onions are slightly browned. Mix onions together with remainder of ingredients EXCEPT the wheat germ. Form mixture into 8-10 patties. Coat each patty in raw wheat germ and grill on a non-stick surface until heated through and gently browned.

It's Hip to be Square (or Tomato Egg Salad with Basil Onion Dressing)

Can you see it? There's a surprise hiding inside the tomato. Here- I'll show you.

Here's a little item I picked up at a local thrift store. Too funny.

And it does this. Too cute.

So I did this. 

What would you have done with a cute square egg?

Tomato Egg Salad with Basil Onion Dressing

You'll need:

1 small/medium sized tomato and 1 hard-boiled egg for each serving

mixed salad greens

Onion Basil Dressing

Directions:

• Make Onion Basil Dressing (Recipe follows.)
• Wash tomatoes. 
• Slice each egg into uniform slices. (I used an egg slicer.)
• Make vertical slices in each tomato, matching the number of egg slices. Cuts should go almost but not all the way through to the bottom (stem end) of the tomato. Gently fan the slices of the tomato.
• Carefully place egg slices into openings in the tomato.
• Place on a bed of greens and top with dressing.

Onion Basil Dressing

Recipe from my friend Carolyn, who served this lovely dressing over a plate full of heirloom tomatoes.

1/2 cup mayonnaise

1 Tablespoon chopped onion (to taste)

handful of fresh basil leaves

2-3 Tablespoons olive oil

salt and pepper to taste

Place all dressing ingredients into bowl of small food processor or blender. Blend until combined.

Strawberry Pecan Salad with Poppy Seed Dressing

This is definitely salad weather. It almost seems as if we've skipped spring altogether, and gone straight to summer! While I know that there are more chilly spring-like days ahead, the hot weather we've been having is perfect for salads. Salads like this one.

I begged this recipe after the salad was served at a teacher appreciation luncheon many years ago. This salad made me feel very appreciated. With the cool strawberries, tart mandarin oranges and crunchy pecans it was a perfect addition to a light lunch. Try it yourself this strawberry season!

Strawberry Pecan Salad with Poppy Seed Vinaigrette 

1 head red leaf lettuce (or your favorite mixed greens) washed and torn into pieces

1/2 lb. fresh sliced strawberries

1 can mandarin oranges (or blueberries or any other fruit you prefer)

1/2 cup toasted pecans

Toss together and serve with Poppy Seed Vinaigrette

Poppy Seed Vinaigrette

Ingredients:

1/2 cup sugar

1/3 cup apple cider vinegar

1 tsp. Dijon mustard

1 tsp. salt

1/2 cup olive oil

2 Tbsp. poppy seeds

Directions:

In a small saucepan, warm vinegar and dissolve sugar in it. 

Let cool to room temperature.

Add the rest of the ingredients and shake together until thoroughly mixed.

Serve with Strawberry Pecan Salad