Everyday Rustic Chicken Parmigiana – Classic Comfort in No Time

Golden chicken, bubbling cheese, and rich marinara—your favorite comfort food, made simple for any night of the week.

Everyday Rustic Chicken Parmigiana – Classic Comfort in No Time

It’s April, and while spring is technically here, the weather outside says otherwise—cloudy skies, chilly breezes, and not a hint of sunshine in sight. On days like this, when the world feels a little gray, I always find myself craving something warm and comforting to lift the mood. Enter this Everyday Rustic Chicken Parmigiana—my go-to for an easy, satisfying dinner that brings a little sunshine to the table, no matter what’s going on outside.

There’s something about Chicken Parmigiana that just feels like home to me. Maybe it’s the crispy golden crust, the way the cheese gets all melty and bubbly under the broiler, or that rich marinara soaking into every bite. Whatever it is, this version has become one of my absolute favorite weeknight dinners—it’s cozy, flavor-packed, and unbelievably easy to make.

This recipe keeps things simple without skimping on comfort. You get tender chicken cutlets coated in Parmesan-panko goodness, lightly pan-fried until golden, then nestled into a baking dish with warm marinara and a generous sprinkle of shredded mozzarella. A few minutes under the broiler, and dinner is ready—no fancy techniques, no stress. Just real, satisfying food that hits the spot every single time.

I love serving this with a crisp green salad or some roasted veggies on the side (and maybe a hunk of crusty bread to mop up the sauce). It’s one of those meals that feels like a hug on a plate—especially after a long day when all you want is something comforting, familiar, and full of flavor.

Enjoy!

Note about the pictures:  I made 4 chicken cutlets but the pictures only show 3.  This is due to the fact that my husband helped himself to dinner before I got took the pictures.  Sorry about that.  I didn't even get time to get a plate shot with our side of salad before he started eating that as well!  

What Ingredients do I need?

Protein

• Chicken cutlets

Dairy

• Parmesan cheese
• Mozzarella cheese
• Large eggs

Pantry

• Panko breadcrumbs
• Jarred marinara sauce
• Olive oil
• Kosher salt
• Black pepper

Substitutions and Variations

Substitutions 

• Chicken Cutlets:  Use chicken breasts, pounded thin or sliced into cutlets

• Mozzarella Cheese:  Use provolone for a more distinct flavor

• Jarred Marinara Sauce:  Use any tomato-based pasta sauce or homemade tomato sauce

Variations

• Spicy Chicken Parm:  Add some heat: Mix red pepper flakes into the marinara sauce or sprinkle them on the chicken before broiling. You can also swap the regular mozzarella for spicy pepper jack cheese to add an extra kick.

• Herb-Infused Chicken Parm:  Fresh herbs: Add fresh basil or oregano to the breadcrumb mixture or sprinkle over the top of the chicken after it’s broiled for a burst of fresh, aromatic flavor.  Garlic butter finish: After broiling, drizzle a bit of melted garlic butter over the chicken for a rich, flavorful twist.

Kitchen Tips and Notes

• Pounding the Chicken Cutlets:  If you’re starting with whole chicken breasts, it’s a good idea to pound them thin (about 1/2 inch thick) to ensure they cook evenly and quickly. This helps avoid dry chicken and ensures that the breading crisps up nicely. You can use a meat mallet, rolling pin, or even the back of a heavy skillet.

• Layering for Maximum Flavor:  For an extra burst of flavor, consider layering the marinara sauce under the chicken before broiling, and then adding more sauce on top. This ensures the chicken stays juicy while the cheese gets wonderfully melty.

• Side Pairing:  Serve with a simple green salad (think arugula or mixed greens) with a lemony vinaigrette to balance out the richness of the chicken parm. Roasted vegetables or garlic bread also make excellent sides to complete the meal.

• Leftover Tips:  If you happen to have leftovers, the chicken parm keeps well in the fridge for up to 2 days. Reheat it in a low oven (around 300°F) to keep the chicken crispy and avoid sogginess.

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Everyday Rustic Chicken Parmigiana 

serves 4

3/4 cup panko breadcrumbs
3/4 cup Parmesan cheese
4 chicken cutlets
kosher salt & black pepper
1 large egg, lightly beaten
2 cups jarred Marinara
1/4 cup olive oil
3 oz mozzarella cheese, shredded

Heat the broiler.  Combine the breadcrumbs and Parmesan on a plate or tray tossing to combine them.  Add the beaten egg to another dish or shallow bowl.  Season both sides of the chicken cutlets with salt and pepper.  Dip the chicken in the egg, then dredge them in the breadcrumb mixture, coating both sides.

Spread some marinara sauce on the bottom of a baking dish large enough for 4 cutlets.  Heat 2 tablespoons of olive oil in a large skillet over medium heat.  Place the cutlets in the skillet and cook until golden and cooked through, about 4 minutes per side. 

Transfer to the baking dish placing them on top of the sauce.  Top each cutlet with another dollop of marinara and some shredded mozzarella.  Broil until cheese is melted and lightly browned in spots,  2-3 minutes.  Serve immediately.  

One-Pan Nacho Explosion – Bold Flavors, Big Cheesy Energy!

Bring the party to your pan – melty, meaty, and made to share! 

One-Pan Nacho Explosion – Bold Flavors, Big Cheesy Energy!

Get ready to fire up your taste buds with One-Pan Nacho Explosion – Bold Flavors, Big Cheesy Energy! This crowd-pleasing dish layers crispy tortilla chips with juicy taco-seasoned ground beef, melty cheddar and Monterey Jack, and all your favorite toppings—like tangy pickled jalapeños, fresh grape tomatoes, creamy sour cream, and zesty lime wedges. It’s a flavor-packed, no-fuss recipe that’s perfect for game nights, family dinners, or anytime you need a fast and festive meal. Best of all? It’s all done on one pan, so cleanup is a breeze!

Whether you're serving it straight from the pan for a laid-back dinner or piling it high on plates for a weekend hangout, this nacho recipe is endlessly customizable. Swap in shredded chicken or black beans for a twist, or add some salsa or a drizzle of hot sauce to turn up the flavor. However you top it, this cheesy, crunchy masterpiece is guaranteed to disappear fast—so don’t be surprised if everyone’s asking for seconds (or thirds).

Enjoy!

What Ingredients do I need?

Produce

• Yellow onion
• Garlic
• Grape tomatoes
• Lime
• Avocado (optional, for topping)

Meat

• Ground beef

Dairy

• Sharp cheddar cheese
• Monterey Jack cheese
• Sour cream

Pantry

• Olive oil
• Taco seasoning
• Tortilla chips
• Pickled jalapeño slices

Substitutions and Variations

Substitutions

• Ground beef → Ground turkey, ground chicken, or plant-based crumbles

• Want to skip meat? → Use black beans, pinto beans, or lentils for a vegetarian version

• Cheddar & Monterey Jack → Pepper Jack for a spicier kick, or mozzarella for a milder melt

• Tortilla chips → Blue corn chips, sweet potato chips, or even pita chips for a twist

• Grape tomatoes → Diced roma tomatoes or salsa

• Avocado → Guacamole or a squeeze of avocado crema

• Pickled jalapeños → Fresh jalapeño slices, banana peppers, or hot sauce

Variations

• Taco Night Twist:  Use taco shells instead of chips—break them into big chunks and layer like nachos.  Add refried beans or a layer of queso for extra indulgence.

• Veggie-Packed Nachos:  Swap beef for black beans, corn, and sautéed bell peppers or mushrooms.  Top with shredded lettuce, diced red onion, and a drizzle of avocado lime crema.

• Spicy Southwest Nachos:  Add chipotle chili powder or chopped green chiles to the beef.  Top with hot salsa, sliced jalapeños, and a sprinkle of cotija cheese.

Kitchen Tips and Notes

• Use a sturdy chip – Thin chips tend to get soggy or break under all that cheesy goodness. Go for thick-cut tortilla chips or ones labeled “restaurant style.

• Don’t overbake – You just want to melt the cheese (about 8–10 minutes). Overbaking can dry out the chips or make the toppings bitter.

• Layer for maximum flavor – Create at least two layers of chips + meat + cheese to make sure every bite gets love.

• Shred your own cheese – Pre-shredded cheese often has anti-caking agents that prevent smooth melting. Shredding it fresh gives you a gooier, meltier result.

• Mix cheeses for balance – Cheddar gives sharp flavor, and Monterey Jack melts beautifully!

• Add fresh toppings after baking – Think tomatoes, avocado, jalapeños, sour cream, and lime. It keeps things vibrant and prevents sogginess.

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One-Pan Nacho Explosion 

Serves: 4

1 Tablespoon olive oil
1/2 cup yellow onion, small dice
2 cloves garlic, minced
1 pound ground beef
2 teaspoons taco seasoning
3 cups tortilla chips
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 pint grape tomatoes, halved
1/2 lime, cut into wedges
1 8 oz container sour cream - for topping
1 jar pickled jalapeño slices - for topping

Preheat oven to 350°F.

In a large skillet, heat the olive oil over medium heat. Sauté the onions until tender, then add the garlic and ground beef. Cook for 5-8 minutes, then season with the taco seasoning. Cook until the outside is no longer pink.

Spread the chips on the baking sheet and spread the ground beef mixture evenly over the chips.
Sprinkle the cheese over the ground beef and bake for 10 minutes, until the cheese has melted.

Remove from the oven and top with cherry tomatoes, avocado, jalapeno, and lime wedges. Dollop with sour cream. Serve hot.

Grilled Chicken Fajita Salad with Spicy Lime Dressing – Healthy Never Tasted So Good!

This vibrant, flavor-packed salad combines juicy grilled chicken, crisp peppers, creamy avocado, and a zesty lime dressing for a fresh, satisfying meal that’s as healthy as it is delicious.

Grilled Chicken Fajita Salad with Spicy Lime Dressing – Healthy Never Tasted So Good!

Who says salads have to be boring? This Grilled Chicken Fajita Salad with Spicy Lime Dressing is here to shake up your dinner game—with sizzling flavor and a little Tex-Mex flair! Think juicy, golden grilled chicken, smoky bell peppers, crisp romaine, and buttery chunks of avocado, all drizzled with a punchy lime dressing that’s got just the right kick. It’s like your favorite fajitas took a sunny vacation and came back as a salad.

This bowl is the ultimate feel-good food: bold, fresh, and totally satisfying without weighing you down. Perfect for those nights when you want something healthy but also want to feel like a total kitchen rockstar. And hey, if you eat it straight out of the mixing bowl while standing at the counter—we won’t judge.

It’s fast, it’s fiery, and it’s full of flavor. Get ready to fall in love with your new favorite weeknight salad!

Enjoy!

What Ingredients do I need?

Produce

• Limes
• Garlic
• Fresh cilantro
• Yellow bell pepper
• Red bell pepper
• Romaine lettuce
• Avocados

Protein

• Boneless, skinless chicken breast cutlets

Pantry

• Olive oil
• Brown sugar
• Red pepper flakes
• Ground cumin
• Salt

Substitutions and Variations

Substitutions

• Limes → Bottled lime juice (just make sure it's 100% juice with no added sugar)
• Garlic cloves → Garlic powder (about 1/2 tsp per clove)

• Cilantro → Fresh parsley or a mix of parsley and a tiny pinch of ground coriander

• Bell Peppers → Any color bell pepper works, or swap with poblano or sweet mini peppers

• Romaine lettuce → Mixed greens, spinach, or shredded iceberg

• Chicken breast cutlets → Boneless chicken thighs, turkey breast cutlets, or even shrimp (grill or sauté)

Variations

• Spicy Lime Shrimp Fajita Salad:  Swap chicken for grilled shrimp marinated in the same spicy lime dressing.  Add mango or pineapple chunks for a sweet contrast.

• Vegetarian Fajita Salad:  Use grilled portobello mushrooms or tofu as the protein.  Add extra grilled veggies like zucchini, onions, and mushrooms.  Use the same lime marinade as a dressing—it’s just as good!

• Fajita Rice Bowl:  Turn the salad into a warm bowl by serving it over brown rice, quinoa, or cauliflower rice.  Add toppings like sliced radishes, pickled onions, or cotija cheese.

Kitchen Tips and Notes

• Thin-slice your chicken if it's not already in cutlets. This helps it cook evenly and stay juicy.

• Chop veggies while the chicken marinates to save time later.

• Let the chicken rest after grilling—this locks in the juices and keeps it tender.

• Use a hot pan for a good sear on the chicken and peppers—medium-high heat is your friend!

• Add the dressing just before serving so everything stays crisp.

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Grilled Chicken Fajita Salad with Spicy Lime Dressing 

serves 4

Marinade/Dressing:

3 tablespoons olive oil
3oz lime juice freshly squeezed (just shy of 1/2 cup)
2 tablespoons cilantro chopped
2 cloves garlic crushed
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes - adjust to your preference of spice
1/2 teaspoon ground cumin
1/2 teaspoon salt

Salad:

4 boneless chicken breast cutlets (thin sliced breasts)

2 tablespoons olive oil
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
5 cups chopped Romaine lettuce
2 avocados, peeled and cubed

In a bowl whisk marinade ingredients together to combine. Pour half the marinade into a resealable bag to marinate the chicken.  Add chicken breasts to the bag; refrigerate and marinate for two hours.  Place remaining marinade in a container and refrigerate to use as the dressing.  

Heat about one teaspoon of oil in a grill pan over medium-high heat and grill chicken  on each side until golden, crispy and cooked (temperature should reach 155 degrees, this will increase as the chicken rests) about 3-4 minutes per side.  Remove to a cutting board and allow to rest for 10 minutes.  

If needed add another tablespoon of olive oil.  Add peppers and cook until crisp tender, about 5 minutes.  

Slice chicken into strips.  Add lettuce to a salad bowl.  Top with avocado, peppers, and chicken.  Drizzle with remaining prepared dressing and serve.

One-Pan Mediterranean Farro Bowl – Packed with Veggies & Bold Flavor!

A wholesome, one-skillet wonder loaded with fresh veggies, hearty farro, and zesty lemon-garlic dressing—perfect for a healthy lunch or easy weeknight dinner!

One-Pan Mediterranean Farro Bowl – Packed with Veggies & Bold Flavor!

Looking for a healthy, flavor-packed meal that’s easy to make and perfect for any night of the week? This One-Pan Mediterranean Farro Bowl is your new go-to! Loaded with nutritious veggies, protein-rich chickpeas, and hearty farro, this satisfying bowl is tossed in a vibrant lemon-garlic vinaigrette for a zesty finish you’ll crave again and again.

Lately, we’ve been incorporating more Mediterranean and Middle Eastern-inspired dishes into our meals—not just for the health benefits, but because we absolutely love the fresh, bold flavors. From olive oil and herbs to warm spices and tangy citrus, these ingredients make healthy eating something to truly look forward to.

This simple skillet meal is inspired by the bright, fresh flavors of the Mediterranean diet—think olive oil, garlic, oregano, feta, and leafy greens—all coming together in one nourishing dish. Plus, it’s a complete meal in one pan, making cleanup a breeze. Whether you’re meal prepping for the week or whipping up a quick, healthy dinner, this Mediterranean Farro Bowl delivers bold flavor and balanced nutrition.

It’s also super versatile. Enjoy it warm or cold, and if you’re going for a plant-based option, simply skip the feta for a tasty vegan version. With fiber-rich farro, plant-based protein from chickpeas, and heart-healthy fats, it’s a dish you’ll feel good about serving—and eating.

Top it off with fresh parsley and a drizzle of that lemony vinaigrette for a vibrant, healthy meal that feels like a little escape to the Mediterranean coast.

Enjoy!

What Ingredients do I need?

Pantry & Dry Goods

• Farro (pearled)
• Chickpeas (canned)
• Olive oil
• Red wine vinegar
• Dried oregano
• Paprika
• Salt
• Black pepper

Produce

• Red onion
• Garlic
• Cherry tomatoes
• Red bell pepper
• Baby spinach
• Lemon
• Fresh parsley

Dairy

• Feta cheese (crumbled)

Broth

• Chicken or vegetable broth

Substitutions and Variations

Substitutions

• Chicken or vegetable broth → Water + bouillon or just water

• Chickpeas → White beans, black beans, or lentils

• Feta → Goat cheese

• Red bell pepper → Chopped carrots

Variations

• Protein-Packed Upgrade:  Add grilled chicken, shrimp, or salmon for a heartier bowl.

• Middle Eastern-Inspired Twist:  Swap the feta for a scoop of creamy hummus or tahini drizzle.  Add a sprinkle of sumac or za’atar for a citrusy-herby punch.

• Spicy Kick:  Add a dash of crushed red pepper flakes or harissa to the vinaigrette or sautéed veggies.

Kitchen Tips and Notes

• Use a large, deep skillet or sauté pan to prevent overflow and allow for even mixing.

• This dish is excellent warm or cold—leftovers make a great lunch the next day!

• Store in an airtight container for up to 3–4 days in the fridge.

   EQUIPMENT YOU MAY NEED   

• Large skillet or sauté pan with lid – essential for cooking the farro and veggies all in one pan.

• Small mixing bowl – for whisking the lemon-garlic vinaigrette.

• Whisk or fork – to mix the dressing.

• Cutting board & sharp knife – for prepping veggies, herbs, and garlic.

• Measuring cups & spoons – for accuracy with broth, oil, and spices.

• Wooden spoon or silicone spatula – to stir everything gently without scratching your pan.

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One-Pan Mediterranean Farro Bowl 

serves 4 - 6

1 cup farro pearled farro
2 cups chicken or vegetable broth
1 tablespoon olive oil
1/2 cup red onion, diced
2 cloves garlic, minced
1 cup halved cherry tomatoes
1 red bell pepper, diced
1 cup canned chickpeas drained and rinsed
½ teaspoon oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 handfuls baby spinach
½ cup crumbled feta cheese
fresh parsley chopped for garnish

Lemon-Garlic Vinaigrette:

2 tablespoons olive oil
1 tablespoon lemon juice freshly squeezed
1 teaspoon red wine vinegar
1 clove garlic minced
¼ teaspoon dried oregano
Pinch of salt and pepper

Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for 2 minutes until slightly softened. Make sure to stir often so that h e garlic doesn't burn.

Add in the farro, chicken broth, oregano, paprika, salt, and black pepper. Stir to combine and bring o a boil. Reduce heat to low and simmer, covered for 20 minutes, or until most of the liquid is absorbed.

Stir in the cherry tomatoes, bell pepper, and chickpeas. Cook for 5 minutes. Remove pan from heat and stir in the baby spinach. It will wilt from the heat of the dish. Add the crumbled feta cheese.

Whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl. Drizzle the dressing over the farro mixture and gently toss to combine. Serve adding chopped parsley as garnish.

Grilled Kofta with Creamy Tahini Swirl – Juicy, Herby & Irresistibly Bold!

Middle Eastern flavor meets backyard grill magic—perfectly spiced kofta with a dreamy tahini finish.

Grilled Kofta with Creamy Tahini Swirl – Juicy, Herby & Irresistibly Bold!

Elevate your grill game with this mouthwatering Turkish-inspired dish that brings bold spices and creamy comfort together on one plate. These juicy kofta patties, made with a blend of cumin, coriander, garlic, and fresh parsley and cilantro, are grilled to smoky perfection and topped with a rich, creamy tahini sauce. The combination of aromatic spices and fresh herbs makes every bite irresistible.  I first saw this dish on Primal Gourmet on Instagram and just knew I had to make this scrumptious dish—and it did not disappoint!

Not only is this recipe full of bold flavors, but it's also a fantastic choice for those following the Mediterranean diet. The combination of lean turkey and healthy fats from the tahini and olive oil makes it a nutrient-packed meal that’s both satisfying and nourishing. The creamy tahini dressing adds a silky, garlicky finish that balances the savory kofta, giving you a meal that feels indulgent without the guilt.

Whether you're preparing a quick weeknight dinner or a gathering with friends, this kofta recipe delivers a fresh, wholesome, and crave-worthy dish that fits perfectly into your healthy eating habits. Serve it with a side of rice or a crisp Mediterranean salad for a complete meal that’s both satisfying and delicious.

What Ingredients do I need?

Meat & Protein

• Ground turkey

Herbs & Spices

• Cumin
• Coriander
• Black pepper
• Kosher salt
• Baking soda
• Garlic (fresh)
• Fresh parsley
• Fresh cilantro

Vegetables & Produce

• Yellow onion
• Lemon (for juice)

Condiments & Sauces

• Olive oil
• Tahini

Grains & Breads

• Rice (for serving)

Substitutions and Variations

Substitutions

• For Ground Turkey:  Try ground lamb or beef for a more traditional choice, or ground chicken for a leaner choice.

• For Fresh Parsley & Cilantro:  Dried parsley or cilantro: If fresh herbs aren't available, you can substitute with dried, but use less since dried herbs are more potent.

Variations

• Chicken of Beef Kofta:  Swap out the ground turkey for ground chicken or beef.

• Spicy Kofta:  If you like a bit of heat, add chili flakes, paprika, or fresh chopped green chilies to the kofta mixture. You can also add a bit of cayenne pepper to the tahini dressing for an extra kick.

• Kofta with Feta:  Add some crumbled feta to the kofta mixture for an added creamy and tangy element that pairs beautifully with the spices.

• Roasted Vegetables on the Side:  Serve the kofta with a side of roasted vegetables like eggplant, zucchini, or bell peppers. This will bring in a rich, smoky flavor that complements the kofta perfectly.

• Grilled Kofta Kebabs:  Instead of shaping the kofta into patties, you can form the mixture into long cylindrical shapes and thread them onto skewers for grilling. This will give you beautiful kofta kebabs that can be served with the same tahini sauce.

• Kofta in a Pita or Flatbread Wrap:  Serve the kofta in a warm pita or flatbread wrap, topped with tahini sauce, fresh tomatoes, cucumbers, and onions for a fresh, sandwich-style meal.

Kitchen Tips and Notes

Kofta Tips

• Don’t overmix the meat: Gently combine the ingredients just until incorporated—overmixing can make the kofta tough.

• Grate and drain the onion well: Onion adds moisture and flavor, but too much liquid can make the patties fall apart. Squeeze out excess juice with a paper towel or cheesecloth.

• Chill the patties: For easier handling and better grilling, shape the patties and chill them in the fridge for 15–30 minutes before cooking. This helps them firm up.

• Use baking soda for tenderness: The baking soda works as a tenderizer—don’t skip it! It makes the kofta juicy and soft.

Grilling Tips

• Preheat your grill or grill pan: A hot surface helps get that perfect char and locks in moisture.

• Oil lightly: Brush the patties or grill with olive oil to prevent sticking.

• Don’t press the patties: Resist the urge to press them down while cooking—this squeezes out juices and can dry them out.

Tahini Sauce Tips

• Use ice-cold water: It helps emulsify the tahini and makes the sauce creamy instead of clumpy.

• Add water gradually: Whisk in a little at a time until you reach that silky, pancake-batter consistency. If it gets too thin, just stir in more tahini.

• Taste and adjust: Tahini sauce is all about balance—add more lemon for tang, garlic for punch, or salt to brighten.

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Grilled Kofta with Creamy Tahini Swirl 

yield:  5 patties

Kofta
1 teaspoon cumin
1 teaspoon coriander
1 pound ground turkey
1 yellow onion, grated, draining excess liquid
¼ cup parsley, chopped
1/4 cup cilantro, chopped
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon black pepper

Olive oil for drizzling

Tahini Sauce

1/2 cup tahini
1 clove garlic, minced
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/2 cup ice-cold water, plus more ore less as needed

In a large bowl, combine the ground turkey, cumin, coriander, grated onion, parsley, cilantro, baking soda, salt and pepper. Gently mix until combined. Divide the mixture into 5 equal-sized portions, around 3 ounces each. Shape portions into oval-shaped patties.  Chill patties in the refrigerator for 15 minutes.

Preheat a grill for medium-high heat. (An indoor grill-pan can also be used on the stove.)  Place patties on the grill pan and cook about 4 minutes. Flip patties and continue to cook the other side 4 more minutes or until done (165 degrees).   Remove and transfer to a platter and keep warm.  

Meanwhile, medium-size bowl, combine the tahini, garlic, lemon juice and salt. Whisk until combined. We want the sauce to have a pancake batter consistency, slightly thick.  Add a slow stream of water while whisking, a little at a time, until the sauce is smooth and the sauce can is still thick enough to coat the back of a spoon when dipped.  (not too thick, not too thin)  If you get it too thin add a little more tahini.  Taste for seasoning and adjust with salt, garlic or lemon juice as desired.

Spread some of the tahini on a plate, placing 2 patties on top.  Drizzle with olive oil.  Serve with a side of rice and salad.  

adapted by primal gourmet