Though I’m pretty much vegetarian, I love exploring Bon Appétit magazine, mostly for the amazing food photography, and for getting up to speed on the latest and most interesting culinary trends. They always tend to highlight some great veggie dishes, sauces and sides with recipes that are achievable. So when I saw The Greenest Tahini Sauce on their site, I wondered to myself what would be the best application of this sauce to taste it in a simple setting…