salad

December 5, 2019 by Lindsey | Dolly and Oatmeal

SUMAC-ROASTED DELICATA SQUASH W/ ZIPPY GREEN TAHINI | dolly and oatmeal

the holidays are upon us, and i’m still kind of gobsmacked that it’s december and that our little joey is almost 4 months old already! it was around this time last year we found i was pregnant and that we would be giving amesy a sibling. there something so magical about that brief period of time, about what life would be like in a year with another little being to love on and care for. fast forward a year, and by no means has it been easy (how could it ever be?), but the intense love i have for my boys is beyond measure - something i knew existed been could never imagine how it may feel. while we’re trying to live in the moment of baby bliss, frank and i often find ourselves having a conversation about who joey will be, if he’ll have a similar disposition to amesy, or be completely different. for the time being joey is the most happy little babe, always smiling (unless he’s hungry or sleepy), and always wanting to stand and sit up like a big kid. we think he’s trying to catch up to ames.

in any event, i wanted to come here and share this recipe. it’s equal parts warm and grounding, and zippy and bright. to be honest, i really don’t love roasted squash unless it’s drowning in a peppy sauce. and this side checks all the boxes - it could function as a leaf-less salad (i love those!), a side dish, or round it out into a main dish with your choice of protein. it also couldn’t be easier to prepare. we roast the squash, and while that happens everything else gets made: the sauce ingredients get thrown in a food processor (or blender) and whizzed up, and then there’s a quick (optional) chop of red onion, and parsley. toast up some sesame seeds, and toss in some pomegranate seeds and you’re ready to party. this may sound like a mashup of flavors, but somehow they all work together and compliment each other perfectly. and don’t skip the green tahini - this is the linchpin, really. we’re calling it zippy because indeed it it! with a good amount of lemon juice, lemon zest, and ground sumac it brightens everything it touches.

i hope you love this one ❤️

sumac-roasted delicata squash w/ zippy green tahini sauce | v & gf

you can use any squash variety here, or even sweet potato wedges (changing the cook time accordingly). the green tahini sauce makes extra which you’ll thank me for later. i like to pour it over anything and everything - even drizzle over hard boiled eggs for a quick snack/lunch. you may even want to double the recipe, it’s that good.

| serves 4-6 |

zippy green tahini (makes extra)

1/2 cup tahini
1/2 cup lightly packed cilantro
1/2 cup lightly packed parsely
2 tablespoons lemon juice
1 teaspoon ground sumac
2 cloves garlic
zest from 1 lemon
1/4 cup extra virgin olive oil
2-4 tablespoons cold water
salt & fresh ground pepper

sumac-roasted delicata squash

2 delicata squash, sliced into 1/2-inch thick rounds and seeds removed
1 tablespoon avocado oil
1 tablespoon ground sumac
1/2 teaspoon salt
fresh ground pepper, to taste

to garnish

1/4 small red onion, sliced thin
handful pomegranate seeds
chopped parsley
toasted black sesame seeds

method

make the green tahini. in a food processor fitted with a metal ‘s’ blade, combine the tahini, herbs, lemon juice, sumac, garlic, and lemon zest. with the motor running, drizzle in the olive oil, followed by 2 tablespoons of water. season with a few big pinches of salt, and some pepper. continue to pulse, adding more water as needed, until creamy. pour the sauce into a lidded jar. sauce can be made ahead and stored in the fridge for up to 2 weeks.
make the squash. preheat oven to 425°F and line a baking sheet with parchment paper.
in a large bowl, use your hands to combine the squash with the oil, sumac, salt, and pepper until the squash is coated. place them evenly on the baking sheet, making sure to not let them overlap. bake for 20-25 minutes, until tender and slightly caramelized on the edges. remove from oven and let cool slightly.
arrange squash rings on a platter or large plate. drizzle over a few spoonfuls of green tahini; top with sliced red onion, pomegranate seeds, chopped parsley, and sesame seeds. serve warm.

similar recipes:

squash, parsnip & kale salad w/ pomegranate dressing

julia’s shaved carrot & avocado salad w/ tahini

YOGURT-TAHINI & ISRAELI SALAD TOAST / August 8, 2019 by Lindsey | Dolly and Oatmeal

YOGURT-TAHINI & ISRAELI SALAD TOAST | dolly and oatmeal

the ease of summer cooking (or lack thereof) is one of the most refreshing characteristics of the season. (especially right now as i’m hitting 40 weeks pregnant in the next few days 😅😬). take this salad and toast. not one thing is cooked (unless you consider toasting bread cooking). rather, we take the peak of summer produce, chop it all up, top it over crusty bread, and a big splotch of the creamiest, yogurt-tahini. it’s quite literally the simplest of dishes/snacks/appetizers, but by far one of the most satisfying. i love the combination of anything with yogurt-tahini, but when paired with vegetables it just takes everything up a notch.

i generally make a this recipe as my summer veg + yogurt-tahini go-to, and then there’s this veg + yogurt-tahini winter go-to that i shared a few months ago. the crispy veg, toasty bread, and creamy medley here is perfect for hot summer nights, a little date night situation with your loved one, a perfect nibble with your girlfriends accompanied by your favorite chilled cocktail. whatever the occasion, these little toasts are sure to brighten them up quite a bit. i hope you get to make this before the summer is up, it’s a good one that hits all the right spots!

yogurt tahini & israeli salad toast | v & gf

i have quite a few recipes on this site for a yogurt-tahini sauce. this one uses thick greek-style yogurt, but i also don’t call for water to thin it. i found that if it’s thinned out, it doesn’t make a thick enough nest for the salad to sit in.
i use a gluten-free boule from a local maker (if you’re in LA, i buy loaves by gjusta that are sold at erewhon, or gluten-free sourdough made by a local shop, honey hi. if you can get your hands on either i highly recommend them (they both also happen to be vegan).

print the recipe!

| serves 4-6 as a side |

yogurt tahini

1/3 cup tahini
3/4 cup unsweetened greek-style almond milk yogurt (i love this brand)
1-2 tablespoons fresh lemon juice
1 clove garlic, grated over a microplane (or minced)
salt and pepper, to taste

israeli salad

6 ounces cherry tomatoes, cut in half
4 persian cucumbers (about 1/2 pound), seeds scooped, and cut into small chunks
1/4 red onion, chopped small
2 tablespoons chopped parsley
1/2 lemon, juiced
1 tablespoon extra virgin olive oil, plus more to drizzle
1 1/2 teaspoons ground sumac
1 gluten-free boule or artisan loaf of bread, sliced and toasted or grilled
yogurt-tahini (recipe above)
herb flowers, to garnish (optional)

method

make the yogurt-tahini. whisk together the tahini, yogurt, lemon juice, and garlic. season with salt and pepper. set aside.
make the salad. in a large bowl, toss together the halved tomatoes, chopped cucumbers, red onion, parsley, lemon juice, olive oil, and sumac. generously season with salt.
spoon the toasted (or grilled) toast with a big swoosh of yogurt-tahini, then top with a big spoonful of israeli salad, a drizzle of olive oil, a pinch of flaky sea salt, and herb blossoms (if using). serve immediateily.
if you’re prepping ahead of time, store yogurt-tahini in a lidded jar for up to 1 week, and israeli salad in an airtight container for up to 3 days (drain off excess liquid from salad before you top toast).

similar recipes:

sumac-roasted veggies with yogurt-tahini

THE DECONSTRUCTED FALAFEL SALAD FROM "FAMILY" / April 13, 2019 by Lindsey | Dolly and Oatmeal

THE DECONSTRUCTED FALAFEL SALAD FROM "FAMILY" | dolly and oatmeal

happy weekend, friends! just popping in quick to share this delicious salad with you. i’m mindful that it may still be cold, even snowy, where you are, which is why i’m sharing a warm salad with you. this deconstructed falafel salad, (aka, a genius recipe, if you ask me), comes from the new spring cookbook that i absolutely adore, FAMILY. it’s written by hetty mckinnon who also authors the beautiful blog, arthur street kitchen.

this is hetty’s third book (!), and its’ pages are filled with beautifully accessible and approachable vegetarian recipes. its touching photographs and anecdotes of family and tradition pull at my heart strings each time i open the book. i think for the majority of us who enjoy cooking our your people - whoever that may be - is a form of nurturing them. FAMILY captures this notion, but also allows the reader/consumer to imagine making their own memories with the recipes that hetty so generously shares. i’m taking serious note of hetty’s wealth of knowledge here, as she’s a mother of 3, and a cook.. i’m very well acquainted with how cooking for your family (after a day of cooking for work) can feel very much like a chore, but i keep drawing on hetty’s idea of creating a recipe repertoire - the dishes that are comforting, easy to shop for without a list, and adaptable. there are already so many dishes in her book that i am so eager to make into our family classics.

this recipe has a few more steps but only because you’re cooking the chickpeas, and lightly sautéing the kale, other than that there are a few quick chops and you’re ready to serve. this is a hearty salad on its own. if you’re not one to have a big appetite for dinner this would be great. i added some shredded chicken for extra protein, but you i could see this salad as is being plenty for someone who isn’t growing a human ;) so what’s deconstructed about this falafel salad? well, for starters, there is no falafel! don’t get me wrong, i love falafel, but making them can be a little labor intensive, especially if you’re preparing dinner the night of. instead, hetty has you cook the chickpeas (which are the cornerstone ingredient to most falafel recipes) with all the falafel seasonings: fresh garlic, cumin, paprika, salt, and pepper. then you cover it all in olive oil and bake it at a high heat, essentially slow frying the chickpeas (insert: drooling emoji). the result is genius: crispy (but not dry) chickpeas, and a falafel-infused oil that is so flavorful i wanted to pour it over everything.

in the end you get the falafel with half the work, and a new technique for crisping chickpeas. it’s a wonderful recipe to have in your back pocket for weeknight dinners, gatherings (you could easily double the salad), potlucks, spring picnics, etc. i have a very good feeling you’re going to love this recipe :)

xo!

the deconstructed falafel salad | v

recipe from: FAMILY by hetty mckinnon

| serves 4 |

extra virgin olive oil
2 bunches kale, stems removed and leaves torn
1 persian cucumber, sliced into thin rounds
3 cups (150g) store-bought pita chips (i omitted these, but you could easily substitute a gluten-free alternative)
handful of flat-leaf parsley leaves, roughly chopped
handful of mint leaves
1 lemon, cut into wedges
sea salt

crispy roasted chickpeas

18 ounces (500g) cooked chickpeas (about 2 drained cans), patted dry
extra virgin olive oil
2 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon paprika
sea salt and black pepper

lemon tahini

1/3 cup (90g) tahini
juice of 1 lemon, plus extra if needed
1 garlic clove, very finely chopped
sea salt and black pepper

*hetty’s notes:

substitute

chickpeas: white beans, butter beans
omit pita chips for gluten free

method

preheat oven to 425°F (220°C)
for the crispy chickpeas, place the drained chickpeas in a small ovenproof dish. cover with olive oil, season well with two big pinches of sea salt and black pepper, and add the garlic, cumin, and paprika. stir to combine. roast for 35-40 minutes, until the chickpeas are crispy. set aside.
for the salad, place a large frying pan over a medium heat and drizzle with oil. add the kale, in batches, along with a pinch of salt and cook 2-3 minutes, until wilted.
to make the lemon tahini, pour the tahini into small bowl and whisk in the lemon juice and garlic. gradually add 1 tablespoon of water at a time, until the sauce is the consistency of thickened cream. if the tahini “seizes” and becomes very thick, add more water; it will eventually come back together to form a cohesive creamy sauce. season with sea salt and black pepper, and add more lemon juice if you like it lemony.
combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. to serve, drizzle over the lemon tahini and scatter over the remaining pita chips. serve with lemon wedges on the side.