Chimichurri Avocado Toast by Lindsey | Dolly and Oatmeal


i'm popping in here real quick with this avocado toast "recipe".  it's not so much a recipe than it is a couple of favorite ingredients mixed together to make one epic piece of toast!  if you're not familiar with chimichurri sauce, it's a herb-based, green sauce that's traditionally used for grilled meats and fish. but it's also great in vegetarian dishes as well: used as a salad dressing, tossed into lentils or beans, or mixed into a pasta salad.  but, i love it on avocado toast!  and i think you will too!

it provides it a great garlicky flavor, and a bit of an acidic bite from the vinegar.  there's also a faint spice from crushed red pepper flakes.  and all together with creamy, smashed avocado just takes your traditional avocado toast up a significant notch.  sometimes i eat the toasts as is, with an egg on top, or served on the side.  it's a great "breakfast for dinner" recipe on a night where you need to take a break.  all in all, a super easy, but revitalized take on a classic πŸ˜‰i hope you all enjoy it as much i do!

xo!!



chimichurri avocado toast | v & gf

print the recipe!

| makes roughly 1/2 cup chimichurri

  • 1/2 cup fresh parsley, chopped fine
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, grated
  • 1 tablespoon finely minced red onion
  • 2 tablespoons apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon red pepper flakes

toast

  • 3-4 slices gluten free bread, toasted (or preferred bread slices)
  • 1 ripe avocado
  • fine sea salt 
  • nasturtium or herb flowers for garnish (very optional)


method

  1. in a mixing bowl, mix together the parsley, oregano, garlic, red onion, vinegar, and olive oil.  stir in the salt and crushed red pepper flakes.  taste and adjust the salt and vinegar if desired.  store the chimichurri in a lidded jar in the fridge for up to 1 week. remove it from the fridge 30 minutes prior to serving.
  2. assemble the toast.  cut the avocado and mash it into the toast; season with salt, then top with the chimichurri sauce and nasturtium or herb flowers (if using) and eat right away.  

similar recipes:


 cilantro hemp salad on tahini on tahini-yogurt toast

cilantro hemp salad on tahini on tahini-yogurt toast

 miso-tahini avocado toast w/ black sesame gomasio

miso-tahini avocado toast w/ black sesame gomasio

 tomato toast w/ macadamia ricotta

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Salty Smashed Potatoes w/ Harissa Yogurt by Lindsey | Dolly and Oatmeal


i think we can unequivocally say: potatoes are life.  especially this time of year.  around mid-june, back on the east coast, would be the beginning of new potato season.  my favorite farm stand, fishkill farms at our tiny brooklyn farmers market had the best little taters, second only to the csa potatoes my mom would get from stone barns farm.  every week we looked forward to roasting them plain with a bit of salt & pep, grilling them kebab-style with red onions, or making a potato salad.  but in all that time, i never tried a smashed version.  a couple weeks ago,  frank and i had a very casual memorial day celebration at our place, and i made smashed potatoes for the first time!  and now i'm kind of obsessed with them.  so much so, i have a few notes/technique tips for you to making these potatoes the very best.  

let's get started:

to start, choose your potatoes wisely.  I would advise to use fresh, market potatoes, simply because they taste the best.  you also want to keep them whole when you boil them, so the little to medium ones work best. 

next, i tried 3 different techniques in smashing them: using the bottom of a glass - this worked, but didn't make the potatoes craggy enough.  getting as many craggy surfaces allows for a lot of crunchy bits - which is key.  using the bottom of a baking sheet - while this is a great way to smash them if you're low on time, it still doesn't' produce a craggy enough surface (for me).  using a fork - i used a couple different forks, and what i found best was a large serving fork.  the potatoes are quite tender at the point when you're smashing them, so i found that a large fork, with a good amount of space between each prong worked the best.  and, drum roll, they produced the very best craggy, crunchy tops!  take away: use a serving fork!

another find. this might be controversial, but we're gonna roll with it.  i know there's all sorts of scientific studies/research that you should really use high heat oil when cooking above 350Β°F, and i usually do, but i really couldn't get down with the flavor of avocado oil on these babes.  so! i used extra virgin olive oil for that perfect flavor.

serve them immediately.  they're best when served straight out of the oven.   i wouldn't recommend this as a make-ahead dish.  you can reheat them, but they're kinda not the same (similar to reheating french fries, ya know?).  and that it on my notes! 

one more thing, i served these with a simple harissa yogurt sauce, which adds creamy, spicy, cool elements to the mix that just give you just about everything you need.  but could definitely eat them plain, with vegan sour cream, maybe some kite hill cream cheese, yogurt-tahini sauce, etc., etc.!

happy june, lovelies!! xo



salty smashed potatoes w/ harissa yogurt | v & gf

  • to note, the harissa paste i used had preserved lemon in it.  so, if you're using a homemade or store-bought harissa, with no lemon juice, i would suggest adding a squeeze into the sauce.
  • all other recipe notes can be found above! :)

PRINT THE RECIPE!

| serves 4 |

  • 1 1/2 pounds new potatoes
  • 3 tablespoons extra virgin olive oil, plus more for greasing
  • 2 tablespoons chopped parsley, plus more for garnish
  • flaky sea salt
  • fresh ground pepper

harissa yogurt (makes extra)

  • 5 ounces dairy-free (plain, unsweetened) greek-style yogurt (preferably this brand)
  • 2 tablespoons harissa paste (this is my favorite brand)
  • 1-2 teaspoons maple syrup 
  • 1 garlic clove, grated
  • fine sea salt
  • fresh ground pepper
  • chopped parsley and dill, for garnish (optional)


method

  1. place the potatoes in a large pot of salted water, and bring to a boil. turn the heat down to a simmer.  cook the potatoes until just tender (use a sharp knife to pierce a potato, if it sticks a bit but can easily slide off the knife they're ready), checking at the 10 minute mark, if they're not tender, continue to cook, checking after a couple of minutes under tender.
  2. while the potatoes are cooking, mix together the yogurt, harissa, 1 teaspoon maple syrup, garlic, and salt and pepper to taste.  taste and add more maple syrup if needed. cover, and place in the refrigerator until ready to serve.
  3. drain the potatoes, then let them dry a clean dish towel.  
  4. preheat the oven to 450Β°F.  line 2 baking sheets with parchments paper, and grease with a good drizzle of olive oil; use your hands to distribute it evenly.  place the potatoes on the oiled pans, about 1-2 inches apart. use a large fork (notes above)  to gently smash the potatoes down. 
  5. pour the remaining oil into a dish, use a pastry brush to brush the tops and sides.  sprinkle with chopped parsley, flaky sea salt, and a few cracks of pepper.
  6. bake in the oven for 15-20 minutes, until browned and crisp. remove from the oven and sprinkle with more parsley, and some dill sprigs.
  7. serve immediately with the harissa yogurt sauce.      

more potato recipes:


 roasted fingerling w/ romesco & herby black quinoa

roasted fingerling w/ romesco & herby black quinoa

 creamy horseradish potato salad w/ pickled shallots & dill

creamy horseradish potato salad w/ pickled shallots & dill

 warm fingerling potatoes w/ garlic-turmeric sauce

warm fingerling potatoes w/ garlic-turmeric sauce

Bean-Less, Sunflower Seed & Black Garlic Hummus by Lindsey | Dolly and Oatmeal


i already know the question exists out there that if chickpeas aren't involved in a hummus recipe, does it even qualify as hummus?  my personal answer is yes, yes it does in fact qualify.  there are many iterations of certain recipes where i draw the line, but when you can modify a beloved food with an ingredient to slightly alter it, then i wholeheartedly think that it has a place at the table.  

i first had a sunflower hummus at one of my favorite brooklyn restaurants, vinegar hill house.  frank and i went for our birthdays one warm september night and ordered it for our appetizer.  theirs was a combination of chickpeas and sunflowers seeds, and they topped it with anise oil and roasted summer squash, but i still remember the hummus' flavor and silky smooth texture.  it's been almost 3 years since that meal, and i've thought about making a sunflower seed hummus, sans chickpeas, in that time.  a few weeks ago i pulled the trigger, and i'm so excited i did :)

first, there are few things to make this hummus the very best it can possibly be:

  1. a high-speed-blender is key to making it super smooth.
  2.  good quality tahini is also pretty crucial (i highlight a few of my favorite brands below).  
  3. if you have the time, make hummus ahead of time.  i try to plan a couple days out when i i'm going to make it, having it sit in the fridge to let the flavors meld make all the difference (in this hummus, but all other hummus recipes as well).  i prefer to eat homemade hummus 2-3 days after it was prepared, it's just that much tastier.   

i will say, you do have to be a fan of sunflowers seed's flavor in order to enjoy this hummus.  i personally love it; it's nutty and full-bodied, and totally luscious.  a bit thicker than its chickpea hummus counterpart, but still fluffy and smooth like a good hummus should be.  i like sprinkling the top with za'atar, adding a glug of good quality extra virgin olive oil, as well a pinch of flaky sea salt.  you could definitely add your own toppings, or add a specific spice into the blending process that you prefer, but i try to refrain from taking too much flavor away from the lovely combination of flavors here.

favorite tahini brands: (most of these i was able to find in certain neighborhoods in brooklyn or nyc, but fortunately they're also available online as well :) . i also should note that i use tahini almost everyday, and therefore i store it at room temperature, which i prefer.  but if you use it less frequently, then i would suggest storing in the fridge.)

  1. beirut - my brooklyn go-to (but you apparently you can purchase it online, too)
  2. soom 
  3. seed + mill
  4. 365 - an everyday grocery store go-to
  5. al wadi
  6. roland 

big hummus-y hugs!! xo



sunflower seed & black garlic hummus

  • black garlic can be hard to come by.  if you can't find it, and you don't mind another step, roast a head of garlic and use 2-3 cloves. but if you don't want another step, simply use regular garlic

PRINT THE RECIPE!

| makes just over 2 cups hummus |

  • 1 cup raw sunflower seeds, soaked overnight (or at least 4 hours), drained and rinsed
  • 1/2 cup tahini
  • 2-3 tablespoons lemon juice (from 1 large lemon, or 2 small lemons)
  • 4 cloves black garlic cloves (or 2-3 cloves roasted garlic cloves, or 1-2 cloves regular garlic, roughly chopped) *see notes above
  • fine sea salt
  • fresh ground pepper
  • filtered water, to thin

optional garnishes:

  • za'atar
  • extra virgin olive oil
  • a pinch of flaky sea salt
  • herb flowers


method

  1. combine the seeds, tahini, 2 tablespoons lemon juice, garlic, salt (i start with about 1 teaspoon, and add more later if needed), a couple grinds of pepper, and 1/2 cup water in the container of a high-speed blender (if you don't have a blender, a food processor will do, but the hummus will not have a silky smooth texture).  whiz everything together on high, scraping down the sides of the blender as you go.  add more water as needed to get everything blended and smooth.
  2. once it's blended to your desired consistency (i tend to like it a bit on the thinner, silkier side), taste and adjust the salt, and lemon juice, if needed.
  3. scrape the hummus into an air-tight container and store in the refrigerator for up to 3-4 days.  
  4. serve with a sprinkle of za'atar, a swirl of olive oil, a pinch of flaky sea salt, and herb flowers to garnish. grilled or toasted bread is optional, but very much preferred ;)

similar recipes:


 black beluga lentil hummus w/ roasted garlic & fennel

black beluga lentil hummus w/ roasted garlic & fennel

 sunshine mung bean spread

sunshine mung bean spread

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