raw

raw cauliflower couscous w/ cherries + a sumac-lemon vinaigrette /  by Lindsey | Dolly and Oatmeal

the month of june always brings about the anticipation of summer, and undoubtably the nostalgia of the summer months.  i see the anticipation of summer on children's faces, adults too, but there's something about the significance and care-free quality that summer holds for the kid in us.  for me, it was going to the pool, taking vacations with my family up to martha's vineyard, building sand castles, staying up late with my brother and the neighborhood kids to play hide-and-seek.  adventure and excitement were everyday occurrences, for you didn't know if a thundershower would envelope you with its downpour, or if your friend would get their hands on a bunch of water guns and balloons and there would be a spur-of-the-moment water fight.  bbq's, hamburger and hotdogs, watermelon, and ICE CREAM - hello carvel and ben and jerry's! while i still dream about super-soakers, sandcastles and sweet, cold food items that melt in your mouth, i also dream about tending to my garden, sowing seeds and watching them grow, and seeing how happy the warm weather makes our pup!  

another thing i loved as a kid was couscous - near east brand was my jam, especially the garlic and olive oil flavor!  it was always an easy dish to make on the stovetop for the times i would prepare dinner for myself. but, this time around it's  a raw, cauliflower version with sweet (first-of-the-season!) cherries, a ton of herbs and a super tangy vinaigrette to counter the sweet and earthy flavors going on here.  i see this dish being in heavy rotation in the coming months - there's seriously nothing like NOT turning on the oven to make our apartment even warmer than it already can get in the summer!  happy june, ya'll! xo

raw cauliflower couscous w/ cherries + a sumac-lemon vinaigrette

| serves 4 as a side |

ingredients

  • 3 cups cauliflower (about half of a large head)
  • 1/2 cup cherries, stoned and cut in quarters
  • 1/2 cup fresh parsley, finely minced
  • 1/4 cup fresh mint, finely minced
  • 1/4 cup fresh dill, finely minced
  • a big handful fresh peas, shelled and blanched (frozen peas work just as well, but cook according to package directions)
  • 2 tablespoons capers, roughly chopped
  • 4 small leeks, sliced thin

sumac-lemon vinaigrette

  • juice from 1 large lemon (about 1/4 cup)
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 teaspoon sumac
  • 1 garlic clove, minced
  • salt + pepper

instructions

make the vinaigrette

  • to a small bowl, add lemon juice, salt, fresh ground pepper, sumac and garlic; stir to dissolve the salt, taste and adjust if needed.  vigorously whisk in, a little at a time the olive oil and taste as you go
  • refrigerate until ready to use

assemble the couscous

  • cut the cauliflower head in half, then cut florets into small pieces and pulse in a food processor until you are left with a fine crumble.  place the crumbled cauliflower in a large serving bowl and season with salt and pepper 
  • add the remaining ingredients and toss to combine.  add dressing as desired and adjust seasoning if need be

enjoy!

hummus + pesto veggie wraps, + parting with summer /  by Lindsey | Dolly and Oatmeal

the last few weeks of summer seem to be slowing encroaching in.  and while it's not over yet, i am already missing summer's colorful produce and its sweet smelling berries at the farmers' market.  i know i'm totally jumping the gun, and that we have many more days of vibrant fresh greens, and bounties of plums and apples, but to think that these beautiful summer days and beach weekends are numbered makes me a little sad.  on the other hand, i'm super excited at the thought of cool fall days, my mind perks up about apple picking, the start of a looong squash season (!), scarves, and snuggling up to my mister on the couch. nature is full of many beauties, and some exciting surprises in the fall season.  it's just letting go of summer is what's difficult; of its warmth, sunshine, its edible gifts, and the way that it never lets you down.

most summer weekends are reserved for at least one day at the beach.  me and the husband have our little routine of making our lunch, packing our beach bag with the paper or a book, and a big towel to share.  we usually head out first thing in the morning after grabbing iced coffee to go, and then we're on our way.  our usual spot at the end of the beach will be all ready for us, and sometimes, if we're lucky, it's low-tide and we get to walk out onto the sand-bar.  it's usually a perfectly simple day, just me and my love, with sunshine on our faces, wind blowing, and the sound of the tides coming in and out.  these are the days i live for.   

i made the wraps here with these last few beach weekends in mind.  they're simple to make ahead, wrap up, and throw in a container.  they're vegan/dairy free, so even if you don't have a cooler they will stay nice and fresh.  if you want, cut the time in half and buy your favorite hummus and pesto. if not, i provide a recipe for both below.  the pesto recipe was inspired by this beautiful blog post, and my new affinity for cilantro since returning from Costa RIca.  i hope you all are enjoying these last few weeks of the summer season! 

hummus + pesto veggie wraps 

| gluten free + vegan | 

| makes 6 wraps | 

ingredients

  • 6 large brown rice tortillas (or tortillas of your choice)
  • 1 bunch swiss chard, de-stemmed and chopped (about 4-5 leaves)
  • 1 large cucumber, julienned 
  • 1 small red onion, sliced
  • 1 ripe mango, thinly sliced
  • 8 ounces roasted garlic hummus 
  • 1/4 cup sunflower cilantro pesto (recipe below)

| sunflower cilantro pesto |

  • 1/2 cup cilantro, packed (1 bunch)
  • 1 garlic clove, chopped
  • 1/4 olive oil
  • 2 teaspoons fresh lime juice
  • 1 tablespoon toasted sunflower seeds
  • salt to taste ~1/8 teaspoon
  • cayenne pepper to taste (optional) 

instructions

make the pesto

  • in a small food processor, combine cilantro, chopped garlic, olive oil, lime juice, toasted sunflower seeds, salt, and cayenne.  blend, scraping down the sides.  transfer to an airtight container and place in the refrigerator until ready to use (i like making my pesto the day before, or early in the day to let the flavors really come together.)

assemble the wraps

  • one at a time, warm the tortillas between a damp cloth, or 2 damp paper towels, in the microwave for a few seconds (this helps the tortillas not break when rolling them.)
  • place the tortilla on a clean work surface.  using a spoon or small spatula, add the hummus - i used about 2 tablespoons worth.  then, add about 2 teaspoons of pesto - use more or less depending on your preference
  • next, add the mango strips and chopped chard.  top with cucumber and red onion
  • fold the bottom and top of the tortilla in towards the filling, then fold the sides in.  tightly roll one side to the other.  with the folded side down, use a sharp knife to cut in half.  repeat with remaining tortillas

grab a napkin, chow down, and enjoy!