Rhubarb Bars from "More With Less" (& a giveaway!) / May 10, 2018 by Lindsey | Dolly and Oatmeal

Rhubarb Bars from "More With Less" | dolly and oatmeal

it's finally rhubarb season, at least at the markets. although, i know if we were back home in new york, in my mom's garden, the rhubarb stalks wouldn't be quite able to harvest yet. maybe a couple more weeks and we could make strawberry rhubarb crumble, or this maple blue-barb jam with lemon verbena that would be shooting up just about everywhere. every year, around mid-march, we would anxiously anticipate any and every little green spout shooting out of the soil. it didn't matter whether is was a weed or an asparagus shoot - we honored it all the same. this is the time of year where the nightly frost would subside, and it would be safe to plant more delicate flowers, plants, and vegetables. it's quite the shift planting in here in los angeles though. it seems as if growing season starts a lot earlier, of which i'm not prepared for! we have a small garden space now that i can't wait to literally get my hands into, so hopefully i will bring you an update from on garden on this coast one day ;)

in the meantime, let's talk about these rhubarb bars, and the lovely book they hail from!

because rhubarb is such a fibrous, stalk i had always been wary of eating rhubarb sliced and baked like this. i never thought rhubarb would taste that great prepared like that, but it so does! in fact, i think you really get an appreciation for rhubarb's bright, tart flavor in these simple, delicious bars. the crust is made from a short list of 4 ingredients, and same goes for the almond-rhubarb, just 4 ingredients, plus the rhubarb. there's little that i love more when a little desert comes together in quickly.

this recipe comes from the beautiful pages of more with less, by jodi moreno. i've been a fan of jodi's site for years. her creative ways of paring flavors with mostly plant-based dishes, has always caught my attention. and her photographs have always served to shine on a light on her beautiful work. i've come back to jodi's book so many times since receiving it. it serves as such a lovely guide, giving you the tools like sauces, dressings, toppings, and other condiments to use throughout the recipes in her (visually stunning) book. more with less is a book to constantly turn to for simple, flavorful recipes, and cooking inspiration.

for the giveaway:

to enter: leave a comment below sharing your favorite thing about spring!
giveaway closes monday, may, 14th at 5pm PST
one winner will be chosen at random to recieve a copy of more with less
open to US residents only (sorry international friends)

good luck! XO

**UPDATE: giveaway now closed**

rhubarb bars | v & gf

jodi notes that you can use a variety of fruits here if rhubarb isn't your thing, or if you can't find it. notably, she mentions fruit such as berries or apples which sound great. i could also imagine peaches or nectarines being wonderful as well.

recipe from more with less by jodi moreno

print the recipe!

| makes nine 3-inch bars |

crust

1 cup oat flour
1 cup brown rice flour
1/2 cup maple syrup
1/2 cup extra virgin olive oil
1/4 teaspoon sea salt

almond rhubarb filling

2 cups almond slivers
2 tablespoons oat flour
2/3 cup palm sugar
1/2 cup extra virgin olive oil
1/2 pound (6 large stalks) rhubarb, cut in half lengthwise

method

preheat oven to 350°F. line the baking pan with two pieces of parchment paper, going in different directions, enough to come up and over each side (this will make them easy to remove).
crust. in a large mixing bowl, add the oat flour, brown rice flour, maple syrup, olive oil, and salt, and stir to combine. transfer the mixture to the parchment-lines pan and press evenly on all sides. bake for 10 minutes, remove, and allow to cool slightly while you prepare the filling.
almond rhubarb filling. put the almonds on a baking sheet and toast in the oven for 5 to 10 minutes, until golden. transfer the almonds to food processor and add the oat flour, sugar, and olive oil, and pulse several times until you have a course but consistent mixture. spread the mixture evenly on top of the crust. arrange the rhubarb on top, any way you like.
return the pan to the oven and bake for another 30 to 35 minutes, until the rhubarb is soft and cooked through. let the pan cool for at least 15 minutes before attempting to remove the bars and cutting into them. once ready, lift the parchment out of the pan and transfer to a flat surface to cut the bars into squares. the bars will keep for several days on the countertop in an airtight container.

similar recipes:

strawberry-rhubarb & olive oil chocolate cake w/ chocolate whip

Super Simple Spring Green Broth w/ Soba Noodles / May 3, 2018 by Lindsey | Dolly and Oatmeal

Spring Green Broth w/ Soba Noodles | Dolly and Oatmeal

i'm not sure about where you live, but spring has kinda been all over the place. and not to talk too much about weather, but the weather totally informs me of what i want to eat! you too? we've had weeks in the cool, breezy 60's. and next week they're calling for temps in the 80's. but just recently it's been super chilly, drizzly, and overcast. it's kind of been fantastic. we've had the heat on, warm food in our bellies, cozy sweaters, just general coziness all around :)

i made this broth with health in mind (we all recently got over the flu, and still have a nagging cough), but really, it's just a spring green bowl that hugs you in all the right places. i added chard to a basic chicken bone broth (you could totally use vegetable broth, too), along with some aromatics, and herbs, giving it that full-flavored, down right gratifying slurp. i love this time of year when sunny days are warm, you can get a little sun-kissed on the end of your nose, and the apples of your cheeks, but still crave warmth at the end of the day when the sun's gone down and everything gets genuinely chilly.

i added a bunch of spring toppings that i had on hand. some steamed broccoli rabe, quickly sautéed snap peas (which, when they're this fresh literally take 3 minutes tops to cook!), some sliced radish, and chopped spring onion. it's a diy toppings kind of recipe, where you could totally add whatever you have on hand and it will be just as virtuous.

xo's!

spring green broth w/ soba noodles | gf

this is a kind of recipe where you could really use any hearty greens you like for the broth (kale, arugula, collard greens, etc.). similarly, you could add any toppings that you have on hand here: zucchini noodles, carrot ribbons, cooked beans or lentils, or i could see a roasted or grilled piece of salmon or any type of white fish plopped right in the broth or served alongside.

print the recipe!

| makes roughly 4 servings |

3 cups bone broth, or vegetable broth
2 tablespoons olive oil
2 leeks, white and light green parts sliced thin
2 garlic cloves, minced
3 cups greens, (i used swiss chard)
1/2 cup cilantro
1 1/2 tablespoons gluten-free miso, like chickpea or brown rice miso
1-2 teaspoons gluten-free tamari
1/2 small lemon, juiced
salt & fresh ground pepper
1 package 100% buckwheat soba noodles

to serve (optional):

steamed broccoli rabe
sauteed snap peas
thinly sliced radish
sliced green onion
toasted sesame seeds

method

place the bone broth in a large soup pot over medium heat and bring it to a simmer.
while the broth is simmering, heat 1 tablespoon oil in a saute pan over medium heat. add the leeks, and stir. cook until soft, about 2-3 minutes. add the garlic, and stir. cook until fragrant, about 45 seconds. remove from heat. (keep the pan around, you're going to use it later to cook your veggies.)
to the container of an upright blender (preferably high-speed), add the broth, leek and garlic mixture, chard (or whatever greens you are using), and cilantro. cover the container with the top and let the ingredients sit for about 10 minutes, letting the greens soften and wilt a bit. then, blend on high for about 1 minute, until everything is broken down and blended. add the miso, tamari, and lemon juice and whiz everything again. taste and adjust any seasonings, and add salt and pepper to taste. (if you're not using a high-speed blender, and you don't have a smooth, broth-like consistency, you may want to strain the broth through a fine mesh sieve.)
return the green broth to the soup pot and bring to a simmer. turn heat down to low, and cover to keep warm while you prepare your soba noodles and veggies.
cook the noodles according the package's instructions. drain, and cool them under cold water to stop them from cooking.
divide the broth between bowls, add the soba noodles and whatever other toppings you like. serve hot.

similar recipes:

creamy broccoli rabe soup w/ crisp quinoa & yogurt

Pan-Fried Artichoke Hearts With Parsley From "A Table In Venice" / April 26, 2018 by Lindsey | Dolly and Oatmeal

Pan-Fried Artichoke Hearts w/ Parsley | Dolly and Oatmeal

hi guys! sorry, it's a been a minute since meeting you here last. i had every intention of sharing this recipe last week, but we all got hit last week with some strange form of a springtime flu (although amesy had an abbreviated version of it thanks to the flu shot)! and as if that wasn't enough, we moved to a new home last weekend as well! it was one of the quickest moves we ever had, which is why i didn't even get to share the news here first with you all. our lease was up, we saw this sweet bungalow apartment in silver lake, and so, here we are! it's such a sweet little home, and among many of its perks, it has a dishwasher, which i am so grateful for; and a quaint little garden space out front and back. i can't wait to share more here soon!

but let's switch gears a bit and talk spring, and artichokes. while artichokes are not generally my favorite, they do have a place at my kitchen table. and while i don't prepare them often, artichokes are a beautiful spring time vegetable that speak to the visual senses - they're just so dang beautiful to look at. as someone who is very visual, i look at food and i'm either into it or not. give me a big mess of food on my plate, and i'm liable not to eat much of it (maybe that's why i don't care for thanksgiving that much?). which is why this artichoke dish totally spoke to me. and i think it will to you too.

getting to the artichoke heart is science, a talent perhaps, that i don't possess. but! it challenges you in just the right way. there are thorny parts, and ways to pluck the leaves - it's an intentional process that urges you to take a closer look at the beauty of nature, it's kind of incredible. i don't see this as one of those easy, back-pocket recipes that you can throw together on a whim. but, if you love cooking, getting to know a lesser used vegetable, and want a deliciously simple little dish to share with your people, this is it.

skye mcalpine's new book, a table in venice, is a collection of recipes hailing from one of the most mystical, magical, and romantic cities in the world - venice, italy. aside from not even imagining what it must feel like to live on/in the water like its residents do, the history, and charm is kind of surreal. each and every recipe and photo in skye's book transports you to any and every lovely notion you have of venice. and while she uses dairy and gluten in many of her recipes, i can see pulling this book out to make special treats for my family. there are homemade fresh pastries like brioche from scratch. homemade pasta, a handful of risotto recipes, and an entire section dedicated to little venetian bites to nibble on with an afternoon aperitif. romantic, but realistic. it's a "treat yourself" kind of cookbook ☺️

happiest springtime, loves! xo!

Pan-Fried Artichoke Hearts With Parsley | Dolly and Oatmeal

pan-fried artichoke hearts with parsley | gf

recipe from A Table In Venice by Skye McAlpine

| serves 6 as a starter |

6 globe artichokes
1 lemon
1 tablespoon salted butter*
2 tablespoons olive oil
1 garlic clove, peeled
small bunch of fresh parsley, roughly chopped
salt and freshly ground black pepper
1/2 cup (150ml) vegetable broth

*i replaced the butter with ghee.

method

to prepare the artichokes, snap off the outer, tougher leaves. work your way around the artichoke until the leaves begin to feel soft to the touch and become paler in color. now, use a sharp paring knife to trim away the green skin around the base of the artichoke and the stem, then cut across the artichoke just below the point where the leaves meet the heart. then cut across the bottom of the artichoke so you are left with a thick, flat disk. discard all the leaves and scoop out the remaining choke. as you work, toss the cleaned hearts into a large bowl of water with a squeeze of lemon. (you can do this ahead of time, if you like, and leave them in cold acidulated water for up to 1 day).
spoon the butter and olive oil into a large frying pan and add the garlic. set over medium heat for a minute or so, until the butter has melted. now add the artichoke hearts, face down, and gently cook for 3 to 5 minutes until browned, turning them so they color lightly on both side. add the parsley, and season with a little salt and pepper. pour in the broth, cover the pan, and let cook for about 20 minutes, until the artichokes become tender; if you pierce them with a paring knife, you should feel very little resistance.
lift the lid, turn the artichokes over and pan-fry until all the stock has evaporated, about 10 minutes. serve hot or at room temperature. (the cooked artichokes will keep in an airtight container in the fridge for 2 days.)