salad

Strawberry Coconut Kale Slaw / June 1, 2017 by Lindsey | Dolly and Oatmeal

Strawberry Coconut Kale Slaw | dolly and oatmeal

when we were in LA for vacation last january we made a stop at the whole foods in downtown for a quick dinner. it was the second night of our trip, and i remember amesy was particularly irritable, so a fast dinner was in order. at the prepared counter at the whole foods in in new york, there are slim pickings, and they rarely change up what's on the menu, so i thought my decision in LA would be a quick one. it turned out that i was wrong. there were mounds of beautiful fresh salads and my dinner choice couldn't have been harder to decide. i wanted to sample each dish, but my crying babe quickly brought me back to reality so i hurriedly got the strawberry kale salad.

that split second judgement couldn't have been better. that salad transported me from my bleak winter blues, into the land of plenty where strawberries were already being served atop fresh greens. cranky baby aside, that meal was heaven. and apparently i'm not the only one out there that loves that particular whole foods salad. there's at least a few recipes on the web dedicated to recreating it as well! this version here is more of a slaw. the kale is chopped in shreds, and marinated a bit, and it generally has a lighter feel. there's a good amount of toasted coconut shreds tossed in and more on top for good measure, along with some toasty pine nuts. it's all dressed in a really simple honey-lime vinaigrette that i love. it's a great salad for a gathering, and will serve up to 10 people. this past weekend my man and i served it up to a small crowd alongside a potato salad, some grass-fed burgs, and a simple blueberry lemon cake. all about those easy-peasy dishes ;)

happy june. big hugs, all!

strawberry coconut kale slaw

you could easily halve this recipe. but leftovers will keep well in the fridge for up to a few days, and might i say will taste better as the days go by. the slaw can also be made the day before and be stored in the fridge. make sure to take the slaw out an hour or so prior to serving.

inspired by whole foods

| serves 6-10 |

3/4 cup toasted coconut shreds
1/3 cup toasted pine nuts
2 bunches kale, stemmed and shredded
1 tablespoon liquid extra virgin coconut oil (or extra virgin olive oil)
1 tablespoon lemon juice
fine sea salt & fresh ground pepper
1 pound strawberries, halved or quartered
5 green onions, white and light green parts sliced thin

honey-lime vinaigrette

juice from 2 limes
6 tablespoons extra virgin olive oil
2 teaspoons raw honey
fine sea salt & fresh ground pepper

method

heat a large skillet over medium-low heat, add the coconut shreds. toast the coconut until lightly brown and fragrant, shaking the pan every now to prevent burning. remove the coconut and let it cool. in the same pan, toast the pine nuts until lightly browned, shaking the pan every now and then. remove the nuts and let them cool.
add the kale, oil, lemon juice, and big pinch of salt to a large mixing bowl. massage everything until the kale has softened, about 5 minutes. add half of the coconut, the pine nuts, strawberries, and green onions.
in a lidded jar, combine the lime juice, olive oil, and honey. fasten the lid and give it a good shake, season with salt and pepper.
drizzle the dressing over the salad and toss to distribute the dressing. garnish the top of the salad with the remaining toasted coconut.

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Lemony Fennel, Radish, and Kale Salad / May 17, 2017 by Lindsey | Dolly and Oatmeal

Lemony Fennel, Radish, and Kale Salad | dolly and oatmeal

it's seems as though i left one spring behind in new york, and am experiencing a completely different one here in LA. when we left brooklyn the buds of trees were just beginning to bloom, and my raspberry and elderflower bushes were getting all bushy too. los angeles couldn't be more different. as many times as i've visited here, i think i haven't paid as much attention to the utterly diverse worlds that exist on each coast. when amesy and i take quint on his walks during the day i'm blown away by plants that i've never seen before, flowers that grow a foot high in NY but are gigantic bushes here, and the passion fruit that grows effortlessly on a neighbors fence. it's fascinating, while being entirely overwhelming - i want to get properly acquainted with each and every leafy thing here! in due time, i suppose.

we spent the weekend getting situated in our new apartment. our space is a 2-bedroom, which is huge for us - both literally and figuratively. we have a washer and dryer (!!!!), something that is inconceivable in nyc, a ton of natural light, and the babe has all the room to spread out and explore :) everything here feels airy and light, there's a feeling of ease in each day. it's kinda crazy how a new space can do that for you. but the clutter of our last place was something that was bothering both frank and i in a lot of ways. half of the year was great because we had our backyard to use, but the other half of the year felt cramped and tight. we only had 2 exposures and for people who vibe off natural light it felt like a big deal. in some ways i think that crept into our daily outlook on things which sometimes felt very limited. so for many reasons we are super grateful to be in sunny LA.

and another reason i'm thrilled to live in this new city is that i'm practically neighbors with the author of the recipe here today. if you're not already acquainted with lily diamond, she's the beautiful soul behind the blog, Kale & Caramel. her blog is an easy-breezy space filled with beautiful photography, and recipes that are textured, and playful, and filled with joy. her affinity for food and her wanting to share it with us beams through every recipe that occupies the pages on her site. her writing is a thing of beauty, they have a way of evoking feelings perhaps you didn't know were there, or thoughts you had never thought yourself. she is, if anything, an immensely inspiring woman.

her book, Kale & Caramel: Recipes For Body, Heart, and Table is a deeper look into her glorious mind and i'm so happy she's let us in - if only a little bit. the book is organized around herbs and flowers, think: basil, fennel, oregano, lavender, and rose petals. there are recipes for face masks, and salads, and beach-y spray for your hair. there are tarts, and chocolate mousse, and things that will care for your soul and make you smile in the process. it seems as though lily is there on each page encouraging you to nourish and care for yourself.

lemony fennel, radish, and kale salad

recipe from Kale & Caramel: Recipes for Body, Heart, and Table by Lily Diamond

to make this recipe dairy-free i subbed the feta cheese with little dabs of this kite hill almond milk ricotta cheese, which was delicious.

| serves 4-6 |

8 large leaves dinosaur (lacinato) kale
1 tablespoon extra-virgin olive oil
2 cups sugar snap peas, washed and eds trimmed
3 cups very thinly sliced or shaved fennel bulb (about 1 medium-large), fronds reserved
5 to 6 radishes, very thinly sliced or shaved, about 1 cup
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/3 cup loosely packed fresh mint leaves
1 to 2 tablespoons fresh lemon juice, or to taste
1/3 cup crumbled feta cheese (about 1 3/4 ounces)
freshly cracked black pepper, to taste

method

remove the stems from the kale and chop the leaves into thin strips. place the strips of kale in a large bowl and massage with the oil, about 30 seconds, until the leaves grow deep green, reduce in volume, and take on a mellow sheen.
slice each sugar snap pea in half diagonally across its midsection to reveal some of the peas (or do the same for green beans). add the sliced peas, fennel, and radishes to the bowl with the massaged kale.
on a cutting board, give the parsley, mint leaves, and the reserved fennel fronds a coarse chop. add to the bowl of kale and veggies. add 1 tablespoon of the lemon juice and the salt, and toss vigorously to combine. Add the feta and toss gently to integrate. taste and adjust the salt and lemon juice as desired.
serve immediately. the salad will keep in an airtight container in the fridge for up to 3 days.

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grilled panzanella salad w/ peaches & fennel

zucchini-basil chickpea waffles w/ tomato & shaved fennel salad

Spring Rainbow Bowl w/ Honey Mustard Tahini / April 18, 2017 by Lindsey | Dolly and Oatmeal

Spring Rainbow Bowl w/ Honey Mustard Tahini | dolly and oatmeal

big news over here, guys! we're moving! to los angeles! frank got a new job out there just about a month ago, so we're hastily packing our belongings into boxes that are currently taking up more space than the furniture in our little apartment. in about 2 weeks time we were lucky to find an apartment out there that we'll call home for the time being. our real estate agent was nice enough to give us a showing via facetime and i couldn't have been more grateful for technology in that moment! making a decision about where to live now that we have a babe wasn't as easy as when it was just frank and me. now that amesy's on the move and about to crawl (like seriously any day now it seems!), i wanted to make sure that the floors weren't anything like the janky ones we have currently. luckily the building the was just renovated, so above anything else, the baby will have pristine floors to practice his new skills on :)

2016 was a difficult year for frank and me. aside from all things election, we were dealt some difficult cards, and i see this move as a fresh start, a new chapter in our story together. i'm not sure i've fully digested this move yet. i've been a life-long new yorker through and through, and have never really lived anywhere else (i spent the summer of 2009 in LA, but i'm not sure that counts). there's so much that i identify with here, so much of this town that lives and flows in my veins, and so much of the life that frank and i created here that it's sad to somewhat "let go" of. but there's also so much i'm excited about, and i'm curious how this will all play out.

so in honor of sunshine and vibrancy, i bring you the recipe for this rainbow bowl. if you've been following my (very infrequently posted) instagram stories, then you might be familiar with a lot of the lunch bowls i tend to eat. i've been really get my stuff together in order to eat well during the day, and naturally, meal prep has been the key to success. either on a sunday or monday, i dedicate most of the day to prepping my food for the week. some veggies are roasted, cooled, and refrigerated. others are cut, ribboned, or sliced for meals or snacking. i usually boil eggs to have on hand, roast chicken breasts, make a large batch of hummus and a designated dressing for the week as well. i try to get a balanced amount of protein, healthy fats, and carbs in my lunch bowls along with the benefits of vitamins and minerals. so i'm super excited to be partnering up with anthropologie to bring awareness to the health benefits of eating the rainbow this earth day! back when i used to see a nutritionist she always told me to eat as many colors an i possibly could, and for good reason. eating a variety of colorful produce contributes to your body accessing enough nutrients, fiber, and vitamins. plus, i find that when my food is vibrant and bright, it's way more appealing to eat. and when your meal is all encased in bowl-form it's a much more informal way of eating, allowing for flavors and textures to intermingle, and eggs yolks to become a dressing, if that's what you like ;)

cheers, all! xo

this post was created in partnership with anthropologie. all thoughts and opinions, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!

spring rainbow bowl w/ honey mustard tahini

| serves 1 |

honey mustard tahini (makes extra)

3 tablespoons tahini
3 tablespoons extra virgin olive oil
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
1 1/2 teaspoons raw honey
1 garlic clove, minced
sea salt & fresh pepper, to taste
water to thin

salad bowl

1 small sweet potato (or half of a large one), sliced into wedges
extra virgin olive oil
sea salt & fresh pepper, to taste
1/2 bunch of asparagus, ends trimmed
8 shiitake mushrooms, stems removed
1 1/2 cups shredded kale
2 teaspoon lemon juice
1-2 carrots, peeled into ribbons
1/2 cucumber, peeled into ribbons
1/2 ripe avocado, sliced
2 pasture-raised eggs
hummus, bean dip, or spread of choice

method

make the honey mustard tahini. whisk the tahini, oil. mustard, vinegar, honey, and garlic together. add water a 1/2 teaspoon at a time until you reach a fluid consistency. season with salt and pepper, to taste.
preheat the oven to 400°F and line two baking sheets with parchment paper.
in a large bowl, toss the sweet potato wedges with 1 tablespoon of oil and season with salt and pepper. turn potatoes out onto the baking sheet and cook for 35-40 minutes, until edges are browned. remove from the oven and set aside.
place the asparagus and shiitakes onto the other baking sheet. drizzle with olive oil and season with salt and pepper. cook for 10-12 minutes, until both are tender and lightly browned. set aside.
while the veggies are cooking, massage the kale. in a large bowl, combine the kale with the lemon juice and a big pinch of salt. massage for about 5 minutes, until it has softened it bit. set aside.
fill a small saucepan 3/4 of the way with water. bring the water to a boil and gently add the eggs. time for 7-minutes, and turn the heat to medium-low. remove the eggs with a slotted spoon and run under cold water to stop the egg from cooking.
assemble your bowl. make a bed of massaged kale, top it with potato wedges, ribboned cucumber and carrots, roasted asparagus and mushrooms, sliced avocado, a schmear of hummus, and your eggs. give another squeeze of lemon juice over the raw veggies, and season the eggs with salt and pepper. drizzle the honey-mustard tahini onto the veggies of your choice.