Tahini Lime Dressing

There are 6 students in my current “Intro to Macro” series, and they are a lovely bunch. Six might seem small for a class, but in our little space, it’s the absolute perfect number. Our kitchen table extends just far enough that everyone has room for elbows and cups of tea, and adequate space to jot down notes and ideas for when they try out the recipes in their own homes. Six might seem small, but it’s the perfect amount to allow for the easy flow of stories, knowledge and conversation. If someone wants to sit back and observe, six is just right to let their silence go unnoticed. Six, in our little space, is perfectly comfortable.

Last Thursday everyone arrived almost exactly on time, in the middle of a crazy summer down pour. (Have you been having as wet a spring as we have been?!) Even though they were dripping wet, everyone was smiling and excited, ready to learn. I love the first class, finally putting faces to e-mails, the meet and greet, introductions. Inevitably I’m still doing some last minute prep in the kitchen, and then it’s a whirl wind of teaching and cooking, demonstration, questions and answers, then, finally, the eating!!! Of course it’s my favourite part! I love to eat and I feel bursting to the brim with happiness when I get to be a part of showing others how delicious macrobiotic food can be.

Whether it’s raining, or hot and sunny, this recipe will satisfy. Tossed quickly with some greens it is a quick and easy side, or stir in the dressing amongst some cold noodles and a mix of veggies and fried tofu for a quick one bowl meal. It’s fast, lightly rich and super satisfying- perfect for summer. This recipe is from a class I took earlier this year with Warren Kramer. If you get a chance to see him teach, do it. He’s a fountain of information and his cooking is epic good. Thanks, Warren, for letting me share this recipe today!