My Love Affair with True Food Kitchen 

A few years back, my brother was living in the windy city of Chicago. Easter weekend was coming up, which meant our traditional Good Friday cooking of Abietz (a family recipe we've been making for years started by our Grandfather - you can read about that story here). We've always been together on this day for as long as I can remember, aside from our college years when sports got in the way. So when he asked me to come visit, I couldn't wait to spend this special weekend together. 

My brother showed me all the cool places in Chicago including Eataly (where we purchased all of our ingredients for the Italian bread we were going to make), the Chicago Riverwalk, Lake Michigan, Navy Pier, and a whole lot of awesome places to eat.

And being the super cool brother that he is, he scoped out places that he knew would align with the way I eat. One of those places was True Food Kitchen by Dr. Andrew Weil. He knew this place...

The Sauce Really Does Make the Dish 

This special sauce was made for the True Food, Roasted Cauliflower dish and truly makes the dish. BUT it can also be used with other dishes just as well.

Mix it up and pour it over a loaded sweet potato, over some steamed broccoli for added flavor or drizzle over any animal protein.

You must tell me what you think! 

Two tips for you when making the sauce:

1. Use the Soom brand for the Tahini. It is superior quality to any other I have ever used. Plus it is women owned and Philadelphia based. Love that!
2. Use the Entube brand for the Harissa paste. OMG it is divine.