Part 2: Nagi, with an amazing DRIZZLE SAUCE

This is the second episode of 5 Minute Food Fix where Nagi and I celebrate yummy things that can make your regular (food) programming pop!

I find her inspiring and such an enthusiastic communicator when it comes to food. (Listen to her go off about peas on this ep! So good!)

When we spoke, her second cookbook DELICIOUS TONIGHT was just being launched. It went on to sell more copies than any other cookbook that year, won the ABIA at the end of the year for Best Illustrated Book, is still in print and can be purchased here.

NAGI's WHIPPER TAHINI DRESSING

1 cup plain yogurt

21/2 tbsp tahini*

11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar)

1 garlic clove,* finely grated

1/4 tsp kosher salt*

Whipped tahini preparation—Place the ingredients in a heatproof bowl and whisk briefly to combine. Set aside.

Whip tahini—Once the roasted vegetables are done, microwave the tahini yogurt mixture

in the bowl for 20 seconds on High, then whisk vigorously for 10 seconds until it resembles softly whipped

cream. Use immediately.

Use for any vegetable. Especially great with asparagus, green beans, broccoli, broccolini, carrots, cauliflower,

pumpkin, sweet potato, and zucchini.

LEFTOVERS Whipped tahini will keep for 3 days in the fridge. Microwave for 20 seconds to warm gently then

re-whip. Not suitable

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