Cilantro Sauce: Remove tougher stems from 1 bch. cilantro and 1 bch parsley. Blend with 4 cloves garlic, 1/4 c. vinegar or lemon juice, 1 tbs. tamari, 1 tbs. honey. Vigorously stir in 1/4-1/2 c. tahini to desired thickness. Chill. Serve as a salad dressing, over steamed veggies, or as a dip. Also great over brown rice.