marinade

PREP SAUCE SUNDAY: A REALLY GOOD DRESSING - WITH OLIVES, SHALLOTS, GARLIC, AND BALSAMIC VINEGAR /  by Lindsey | Dolly and Oatmeal

meet your new favorite dressing (quarantine or not!). it’s a pantry/kitchen counter-friendly dressing that uses a lot of what is just sitting around in your pantry waiting to mixed together to form a super flavorful dressing that pairs with countless meals. there are a bunch of flavor makers here - first, we start with minced shallot and garlic that take a short bath in the red wine vinegar and balsamic. from there, we whisk in some good dijon and coconut aminos (you could also use tamari, or even some olive or caper brine in a pinch); then the olive oil. lastly, we stir in the chopped kalamata olives and capers which takes what would be considered a great dressing on its own, to the next brine-y delicious level.

while this could be used as a salad dressing (although i would recommend using it for a heartier green, like kale), don’t stop there! dress lentils, or even a chickpea salad. slather it over your bread to take your sandwich up a notch. or add it to pasta for an epic hot or cold pasta salad. currently, we’ve been toasting sourdough, spreading a good amount of dressing over the toast, then broiling burrata and/or vegan mozzarella over top for a perfect little tartine snack situation. sky’s the limit, friends!

i hope this little recipe finds you well ❤️

olive, shallot, garlic & balsamic vinaigrette | gf & v

recipe adapted from ina garten

| makes roughly 3/4 cup dressing |

print the recipe

method

  1. in medium-sized bowl, whisk together the shallots, garlic, vinegars, dijon, and coconut aminos (or tamari). drizzle in the olive oil whisking briskly until emulsified. stir in the olives and capers, and season with salt & pepper.

  2. pour the dressing into a lidded jar and store in the refrigerator for up to 2 weeks. take dressing out 30 minutes prior to using.

ingredients

  • 3 tablespoons minced shallot (roughly 1 large shallot)

  • 1 large garlic clove, grated over a microplane (or minced)

  • 1 1/2 tablespoons red wine vinegar

  • 1 tablespoon good balsamic vinegar

  • 2 teaspoons dijon mustard

  • 2 teaspoons coconut aminos (or 1 teaspoon gluten-free tamari)

  • 1/2 cup extra virgin olive oil

  • 1/4 cup chopped kalamata olives

  • 1 tablespoon drained capers

  • fine salt & fresh ground pepper

ZA'ATAR PESTO /  by Lindsey | Dolly and Oatmeal

hey! i’m popping in real quick to share yet another sunday meal prep sauce. this one’s for a wonderful twist on traditional pesto where we essentially replace the basil with parsley and za’atar spice. if you’re not familiar with za’atar it’s a spice blend traditionally made from dried marjoram, thyme and/or oregano, toasted sesame seeds, dried sumac, and sometimes salt. it’s generally used as a rub on meats, sprinkled on fish or poultry, added to roasted veggies, mixed with oil to top bread, etc.!

today we’re mixing za’atar spice/seasoning into a herby/nutty/garlicky base of parsley, toasted pine nuts, fresh garlic, and olive oil. it’s one of my favorite ways to utilize za’atar and it makes for such a bright and light summer sauce. i first had a similar pesto at a restaurant in the west village. it was one of mine and frank’s last meals out before we became parents to amesy. but the restaurant has since closed, and we’ve moved almost 3,000 miles away, so the need to make my own version of what i remember that pest to taste like has been somewhat essential. and i thought i ought to share this recipe here with you because it’s that good!

before i leave with the recipe, here are a few ways to use this sauce to spice up your food/life throughout the week:

  • forever and always on this leaf-less salad. the pesto acts just like a salad dressing here, and all you may need is a bit more salt and you’re good to go!

  • swirled into this flatbread (literally one of the most delicious things to use it for. just replace the first 5 ingredients with a few dollops of the za’atar pesto).

  • use as a marinade for veggie, chicken, or even fish (i love salmon here) kebabs.

  • mixed into roasted veggies.

  • mixed into potato salad or roasted potatoes

  • on flatbread, pizza, or pasta!

happy sunday, friends! xo

za’atar pesto | v

| makes just under 1 cup |

print the recipe

method

  1. in the cup of a food processor fitted with a metal “s” blade, combine the parsley, pine nuts, lemon juice, garlic, a few pinches salt, and a couple cracks of pepper. while the food processor is running, drizzle in the 1/2 cup of olive oil and blend until everything is broken down and sufficiently mixed together, stopping a couple times to scrape down the sides of the container. taste and add more salt, pepper, or lemon juice, if needed.

  2. scrape the parsley and olive oil mixture into a bowl. stir in the za’atar spice until combined. taste and adjust any seasonings, if necessary. scrape the za’atar pesto into a lidded jar. pour over the remaining 1/4 cup olive oil to prevent the pesto from browning in the fridge.

  3. za’atar pesto can be stored in the fridge for up to 3 weeks. let pesto stand at room temp roughly 30 minutes before using.

ingredients

  • 1 cup fresh parsley

  • 3 tablespoons toasted pine nuts

  • juice from 1/2 small lemon

  • 1 clove garlic, roughly chopped

  • salt & freshly ground pepper

  • 1/2 cup, plus 1/4 cup extra virgin olive oil to top

  • 1/4 cup za’atar spice