Tag: tahini sauce with lemon and garlic

Real Food Menu for Week of 9.14.2020

Boy, this weekend flew by! Too bad I don’t have much to show for it. We hung out with Pa Kettle Friday night, ran ten miles on Saturday, plus a pilgrimage to Hobby Lobby (y’all crazy for that fall decor!), a bit of meal prep yesterday and we’re back to the grind today. Oh well, it was a fun weekend.

Here’s what’s on the menu:

Mark’s Breakfast:
Blueberry Coconut Chia Pudding – I’ve got a load of chia seeds to use up, and that’s as good a reason as any to make this delicious breakfast. These keep for several days in the refrigerator. Prep ’em on Sunday night and have breakfast all week long.

Mark’s Lunch:
Quick and Easy Chicken Salad – Prep the salad ahead of time and keep in the fridge for a few days. Are you seeing a theme here? We like to serve this on a bed of fresh spinach.

Supreme Pizza Inspired Salad – All the flavors of pizza, none of the regret. Use a quality pepperoni; we like Hormel Natural. To keep the pepperoni fresh, add it just before serving.

Marinated Salmon with Garlic and Herbs – We love this simple supper and serve it over garlic and herb cauliflower rice, which Aldi carries in their freezer section.

Summer Squash Oregano – This hasn’t been a bountiful year for summer squash, but I need to make this goodie at least once more before summer ends.

Summer Squash Oregano

  • Servings: 4 servings
  • Difficulty: Easy
  • Print

This old Southern Living magazine recipe is a favorite. It’s so old that I can’t find the recipe online! I’ve searched. This dish is fantastic for using oregano and summer squash fresh from the garden.


  • 3 Tbsp. butter
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 small green pepper, chopped
  • 1 Tbsp. chopped fresh oregano
  • ¾ lb. yellow squash, sliced
  • ¾ lb. zucchini, sliced
  • 4 tomatoes, chopped
  • ½ tsp. salt
  • 1 tsp. ground black pepper
  • 1 cup grated parmesan cheese


  1. Melt butter in a large skillet; add onion, garlic and bell pepper and saute until tender.
  2. Stir in oregano, yellow squash and zucchini. Cover, and cook, stirring occasionally for 15 minutes.
  3. Stir in tomato, salt and pepper; cook, uncovered, until squash is tender. Spoon into a serving dish, sprinkle with parmesan cheese.

Middle Eastern Chicken Kebabs – Sprinkle a little za’atar on these babies if ya like! Serve with the easy-peasy tahini sauce below for dipping.

In addition to our usual snacks of fruit, nut and popcorn, we’ll enjoy dipping fresh veggies in this Tahini Sauce with Lemon and Garlic – New Recipe! Add all three tablespoons of water for dressing, start with one tablespoon for a dip or spread, then add more until reaching the desired consistency.

Cardamom Plum Buckle – New Recipe! We think this is delicious, albeit a little too sweet. Okay, a lot too sweet. Use a honey that’s light in color, but decrease it by half. Don’t want to steal the plum’s thunder. If your buckle is getting a little brown (like mine!), wrap a collar of foil around the edges toward the end of the bake time.

I hope your week is *just* sweet enough!

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