FOOD OF THE WEEK – BLACK PEPPER
This week we continue our theme of holiday spices to work into our meals. Marked by its heat, sharp bite and complex flavor, black pepper is said to be one of the most popular spices in the world.
WHY BLACK PEPPER?
With its premier placement on dinner tables and starring role at restaurants — “Would you like freshly ground pepper with that?” — black pepper is appreciated for its invigorating pungency and ability to add a layer of flavor to dishes. It comes whole, cracked and ground and in many varieties, each with a varying degree of heat and flavor complexity.
Grind your own black pepper for a stronger flavor, aroma and gentle heat. A warning: Black pepper can overpower other flavors in a dish, so add with caution.
TESSEMAE’S SWEET POTATO DIP
By: Tessemaes All Natural®Serves 4
- 3/4 cup Tessemae’s Lemon Garlic
- 2 pounds sweet potatoes (2 medium)
- 2 tablespoons tahini
- 1 tablespoon Tessemae’s Slow Roasted Garlic
- kosher salt and ground black pepper
- cucumber slices or warm pita for serving
- Heat your oven to 425. Place the potatoes on a rimmed baking sheet and rub with 1 tablespoon Lemon Garlic. Bake until very tender, about 45 minutes. (You can roast them up to a day ahead of time and refrigerate.)
- Once the potatoes are cool enough to handle, scoop the flesh out of the skin and place in a food processor. Add the tahini, Slow Roasted Garlic, and season with salt and pepper. Process until very smooth.
- With the motor running, drizzle in the Lemon Garlic. Season again with salt and pepper. Spoon into a bowl and serve with cucumber slices.
- Tip: Store dip, refrigerated in a sealed container, up to 4 days.
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Have a great day!
Dave & Maryann