It’s friggin’ hot here right now. We went from 60 to 95 degrees in a matter of weeks. This is the earliest that I ever remember getting fruit on my tomato plants!!
I barely want to eat. Trying to keep things cool and easy….with not-quite-yet summer produce. (This was the first week we had some decent raspberries and cherries in the store, although certainly not locally grown).
I had a small Napa cabbage to use up and threw this one together to go alongside some facon feeb burgers. That’s plant-based bacon burgers for those not familiar with my fake meat language. It was also an excuse to use some fresh dill from the planters. My snake solution appears to be working!!
I am very much looking forward to going North this weekend to cool off at the lake!
Lemon tahini Napa Cabbage slaw
- Small Napa cabbage, halved lengthwise
- Juice of 1/2 lemon
- 2 tbsp tahini paste
- Several sprigs fresh dill
Drizzle olive oil over cut cabbage and season with salt and pepper.
Grill 6-8 minutes per side until charred and wilted.
Mix lemon juice and tahini until smooth, thin with water (about 2 tbsp) and season with salt and pepper.
Slice cabbage. Drizzle with lemon tahini sauce and top with dill.
Keep cool 😎