CULINARY THRILL SEEKING — Mighty Sesame meets Caulilini 

Published 12:06 am Wednesday, October 23, 2019


Confess: have you ever played with sesame beyond the hamburger bun topping?

What do they taste like by themselves? How many of those tiny little suckers would it take to feel satisfied? I have a jar in the pantry that could last for years. When I do remember to toast some in a pan with a little olive oil, I love to experiment with eggs and vegetables. But then I forget again.

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Tell me you have tried tahini to top your foods. This rich, nutty sesame sauce now comes in squeeze bottles thanks to Mighty Sesame. The convenience and possibilities are there before you.

Open Sesame. (I’m sure all the food reviewers just have to go there.)

Traditionally this stuff would squeeze right on carrots, falafels and sandwiches. Now it’s an easy squeeze into exciting dips and marinade and salad dressing. …

Let’s keep going. Try it for your next PUMPKIN season fix.

How easy is it to keep around to squeeze onto crackers or apples? If your lunch is a Bento box, reserve a space for this tahini. You can quickly whip up hors d’oeuvres for a party now, too. I love the flavor alone and how you can altar it with lemon, pepper, etc. into something new and fun (vegan, keto friendly, dairy and gluten free).

The company has TahiniBars that are also in amazement to me. These little snack bars have a delightful sandy texture that melts in your mouth and get this: Flavors are vanilla, pistachio and cocoa nibs. It is very much on the healthy side but does not come off like health food.


CAULILINI baby cauliflower is dinner and a show, as it the stems go very green when cooked. But I like this Asian-style variety raw.

It’s flashing uslong edible stems and blonde, open florets that are sweet. Mann Packing reps sent me CAULILINI Baby Cauliflower to promote a variety of prep options, including plant-based tacos for your next Taco Tuesday.

Why wait? Try them as soon as you can with tahini.

Darragh Doiron is a Port Arthur area foodie deep into the pumpkin spice season. Share your ideas and questions with her at