Around late May/early June, many of us are starting to feel tired of the abundance of fresh greens and restless for the classic Summer veggies. Here are two easy dressing recipes to help make your greens more interesting while you wait!

Chili-Lime Tahini Dressing

Mix the following by hand or in a food processor:
1/4 c. tahini
zest & juice from 2 limes
minced garlic clove
1 tsp chili powder
1/2 tsp smoked paprika
have sesame oil & water on hand to adjust the thickness to your liking (I added about 1/8 c oil & 1/4 c water to mine)

Great for any salad, like this roasted chicken grain bowl , shown here with seasonal veg, crunchy roasted chickpeas, and Caromont chèvre.

Ginger-Miso-Lime Dressing

Blend together:
1/4 cup sesame oil (or toasted sesame oil)
1 Tbsp miso paste
zest & juice from 1 lime
1/2” piece fresh ginger (or more)
1 Tbsp Maple Syrup
1 Tbsp Apple Cider Vinegar

Great for salads or as a marinade/sauce. Try it paired with Zesty Salad mix or fresh Mustard Greens -- the acid in the dressing tones down that mustard bite.