It’s still hot, a couple of days of triple digit heat here this week. But hints of fall are starting to show up, leaves are starting to turn in our front yard and the sign is up for the Spirit Halloween store already. I’m ready, bring on the pumpkin spice everything. I might even experiment with new fall recipes depending on how things go balancing work and marathon training. But after another hot tempo treadmill run, I am really ready for cooler temps. Miko is not so much, he is not a fan of cold weather.
Smokey all for it if it means we’re inside more petting her.
And she can sit by our newest decor addition – the Levoit Elora Himalayan Salt Lamp.
I got this for hubby for our anniversary and I realize the health claims are probably slightly far fetched, but it’s a beautiful, warming lamp that adds a soft glow to the room that will probably be great for fall and winter.
This fun salad dressing is a fall celebration you can enjoy now, it has tangy lemon juice, tahini, and warming rosemary blended with carrot for a vibrant color.
Rosemary Tahini Dressing
- 2 tbsp. tahini
- 1 sprig of fresh rosemary
- 2 tbsp. lemon juice
- 1 clove raw garlic
- 1 carrot, chopped
- ¼ cup water as needed
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
This dressing was perfect for coating a large meal salad with chickpeas, tomatoes, and sweet peppers.
And great topped with nutritional yeast, isn’t every salad?
The dressing has a cool and creamy texture, but a tangy and warming flavor from garlic and rosemary.
Perfect to enjoy a cooling summer salad while looking forward to fall.