Dill Tahini Sauce

1/2 cup tahini, at room temperature
1/2 cup water, at room temperature
1 clove garlic, chopped coarse
1/4 cup fresh lemon juice (juice of 1 lemon)
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp paprika
1/4 tsp salt
1 cup lightly packed fresh dill

Combine all ingredients but the dill in a blender or food processor. Blend until smooth. Add the dill and pulse a few times until the dill is just small green flecks. Serve immediately or refrigerate until ready to use. Bring back to room temperature because it thickens dramatically when cold.

Miso Tahini Dressing

Serves 2 to 4. Takes less than 10 minutes.

1/4 cup white, sweet miso
1/4 cup tahini
1/3 cup or more warm water

In a medium bowl with a large spoon, blend miso and tahini together to form a creamy paste. Slowly pour in warm water, gently whisking a little at a time until creamy. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use.