The DIY Pantry (47 page)

1. Preheat a large, dry sauté pan over medium heat and pour in the sesame seeds. Toss or stir the seeds every 15–20 seconds until they are toasted and fragrant, 4–6 minutes.
   
2. Pour the sesame seeds into a food processor and blend until the seeds are powdered and beginning to turn into sesame butter. Slowly drizzle in the olive oil. Blend for 4–8 minutes until the mixture is thick and smooth. Add the toasted sesame oil and more olive oil, if needed, and blend once again until smooth.
   
3. Store the tahini in an airtight container for about 3 months at room temperature.
   

Like a good sauce, good spices can elevate a dish from good to amazing. Just imagine a pot of chili without chili powder, a pasta sauce without oregano, or a Jamaican jerk rub without allspice. There’s just something missing. This chapter focuses on how to make your own spice blends, whip up a salad dressing, and make your own taco seasoning. When you have access to fresh herbs from your garden, you can dry them by using a food dehydrator for a couple of hours or placing the herbs in the oven at the lowest temperature for 10 hours. Not only is this cost-effective; it allows you to personalize your spice blends according to taste. Dried herbs can be stored for 6–12 months, so you’ll always have them on hand to perk up any meal or dressing!

This dressing is typically served on crispy romaine lettuce with copious amounts of freshly ground black pepper and salty Parmesan cheese. It is also fantastic slathered on hefty whole grain bread or, when the weather is cold, as an accompaniment to a hearty soup.

1. Combine all ingredients, except for the oil, in a food processor and process until thoroughly mixed. Then, with the motor running, drizzle in the olive oil as slowly as possible. The mixture will thicken noticeably.
   
2. Store in the refrigerator for up to 1 week.
   

This popular salad dressing and dip features fresh herbs, which make it heavenly. It’s a crowd-pleaser, whether you’re serving it to toddlers at lunch or next to a crudités platter at an all-adult party.

1. Combine all ingredients in a medium bowl and whisk well. Serve immediately or set in the refrigerator for at least 30 minutes to allow flavors to meld.
   
2. Keeps well in the refrigerator for up to 5 days.
   

This recipe is your whole food answer to the little packets of dry ranch powder that are so easy to mix up but that contain more artificial ingredients than natural ones. Use it for ranch dip, ranch dressing, or your favorite party chip dip.