Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Crispy Broccolini with Citrus Tahini Drizzle
Serving Amount
Ingredients
4 bunches broccolini
2 tbsp olive oil
Salt and pepper to taste
1⁄4 cup almonds, shaved or slivered
1 lemon, quartered
1 garlic clove, smashed and minced
1⁄3 cup tahini (well-stirred)
2 tbsp lemon juice
4 tbsp ice-cold water
Salt and pepper to taste
Instructions
Step 1
On a foil-lined baking sheet, drizzle olive oil over broccolini. Add salt and pepper to taste. Place on top rack under the broiler for about 7 minutes or until the florets are lightly charred.
Step 2
Meanwhile, make the tahini sauce. In a food processor or blender, add all ingredients except water. Add 1 tablespoon of ice-cold water at a time, blending in-between, until you have reached desired consistency for dipping.
Step 3
Drizzle each serving with a tablespoon of tahini sauce and 2 tablespoons of slivered almonds. Serve with a lemon wedge.
