GARLIC-TURMERIC SAUCE / June 2, 2019 by Lindsey | Dolly and Oatmeal

GARLIC-TURMERIC SAUCE | dolly and oatmeal

happy sunday! i hope you’re having a good weekend so far. it’s chilly, cloudy, and a little misty here in LA on this first june weekend, which is kind of a bummer. i’m also heading into my 30th week of pregnancy which is taking its toll on my physical mobility at the moment. everything is way slower, and my lower back is way more sore. i’m beyond grateful that this little babe is so active, but i’m also trying to stay chill at the thought that he may grow up to be just like his very active big brother. time will obviously tell, but the idea of another little guy making his way into our home very soon is so very thrilling while simultaneously causing me to have pangs of anxiety. so some warm and brightness by way of this turmeric-y sauce is just what this up coming week needs!

this garlicky turmeric sauce is a constant in our house. i’ve been making it for years, and have found so many uses for it. smothered over roasted potatoes, drizzled over a lunch or dinner bowl, surrounded by a bed of vegetables for a wholesome dip/snack situation, or served over your protein of choice (i love how it pairs with grilled fish personally). the base of this sauce is plant-based yogurt (although you could definitely use a greek yogurt if that’s your preference), a bit of tahini paste, and some vinegar. these 3 ingredients are the cornerstone of a lot of sauces i make, bringing substance, flavor, creaminess, and a tangy punch. from there it’s easy to layer in whatever flavors you’re looking to incorporate. in this case we add fresh turmeric root, and fresh garlic for a super bright but earthy sauce. plus, its vibrant color will perk any meal up, and impress any dinner guest.

i hope you love this one 💛

garlic-turmeric sauce

print the recipe

method

in a medium-sized bowl, whisk together the yogurt, tahini, vinegar, turmeric, garlic, and maple syrup. season with salt and pepper. taste and adjust if necessary.
store sauce in a lidded jar or container in your refrigerator for up to 1 week.

ingredients

| makes just over 1/2 cup |

1/2 cup plant-based unsweetened yogurt (i prefer using this one)
2 teaspoons tahini
1 1/2 teaspoons apple cider vinegar
2 teaspoons freshly grated turmeric root (or 1/2-1 teaspoon ground turmeric)
1 garlic clove grated over a microplane
splash of maple syrup
fine salt & freshly ground pepper

PEPITA POBLANO ROMESCO SAUCE / May 26, 2019 by Lindsey | Dolly and Oatmeal

PEPITA POBLANO ROMESCO SAUCE | dolly and oatmeal

hi friends, i’m trying something new out here. you may notice that this post went live on sunday, which i never do! so here’s the “something new”:

last year i asked a favor of you readers to fill out a survey answering some questions about where you’d like dolly and oatmeal to go. to my surprise, a lot of you said that you love it just the way it is, which was so lovely to hear! but i did hear quite a bit of interest in how i feed myself, and my family. the truth is, i’m still in the muck of it. amesy still doesn’t really eat what frank and i do for dinner, so most nights i’m left making 2 completely different dinners. as such, i’ve taken up meal prep once again. i usually spend amesy’s nap-time on sundays to slow cook chicken breasts for the week, make some of amesy’s lunch and dinner components, and most importantly, i prep a few sauces for the week. sometimes it’s a sauce and a dressing, sometimes a dip, and when the stars align the sauce/dressing/dip all have the ability to serve as each one! the point i’m trying to make here is that without these small, saucy components, dinners can suffer. the truth is, life is just easier when you can grab a reliable sauce from the fridge to take your meal/salad/ side to the next level.

which is all to say, that i’m going to be here every sunday providing you some of the sauces/marinades/dips/vinaigrettes that continue to give life to our meals throughout the week, in hopes they give life to yours as well. and without spending the entire weekend food prepping. yay!!

the first one up is this delicious green romesco sauce. if you’re familiar with romesco sauce then you probably know that it’s generally made with red bell peppers and is therefore red, not green, like this version. in this recipe, we swap out the red peppers for poblano peppers, and the walnuts for pumpkin seeds. when it comes together it’s a light but luscious sauce that can used for such a variety of preparations:

served over top to your protein of choice (i used it here to top roasted salmon).
as a creamy/sauce-y component in a lunch/dinner bowl
thinned out with some olive oil for a creamy salad dressing
served as a dip with sliced veggies, crackers, etc.
or smothered over roasted fingerling potatoes for a twist on a classic potato salad

i hope you all enjoy this series as much as i’m loving creating it! it is my sincere hope these “sauce-y sunday” posts will assist you in making meals less daunting. if you have any thoughts/ideas/comments please leave them below or shoot me an email ❤️

pepita poblano romesco sauce | v

method

roast the pepper over a gas flame set to medium-low, rotating it with tongs until charred evenly - about 15 minutes (if you don't have a gas stove, you can broil it in your oven). place pepper in a bowl and cover tightly with plastic wrap (this creates steam to help peel the skin). once cool enough, cut the pepper and discard the stem and seeds, carefully peel the skin and discard. run the peppers under water to remove any excess char, and pat them dry.
blend in a food processor with the parsley, pepitas, garlic, vinegar, and ¼ cup oil. if the romesco is too thick and pasty, add the remaining olive oil. season to taste with salt and pepper. place in a lidded jar in the refrigerator until ready to use (i like to make it a couple days in advance to let the flavors come together.)

ingredients

| makes 1 1/2 cups |

2 poblano peppers
1/2 cup parsley
1/4 cup toasted pepitas (pumpkin seeds)
1 large garlic clove
3 teaspoons apple cider vinegar
1/4-1/3 cup extra-virgin olive oil
salt & fresh ground pepper

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.