YOGURT-TAHINI & ISRAELI SALAD TOAST by Lindsey | 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 iโ€™m hitting 40 weeks pregnant in the next few days ๐Ÿ˜…๐Ÿ˜ฌ). 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. itโ€™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 thereโ€™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, itโ€™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 donโ€™t call for water to thin it. i found that if itโ€™s thinned out, it doesnโ€™t make a thick enough nest for the salad to sit in.

  • i use a gluten-free boule from a local maker (if youโ€™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

  1. make the yogurt-tahini. whisk together the tahini, yogurt, lemon juice, and garlic. season with salt and pepper. set aside.

  2. 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.

  3. 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.

  4. if youโ€™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:


cilantro & hemp toast w/ yogurt-tahini

cilantro & hemp toast w/ yogurt-tahini

sumac-roasted veggies with yogurt-tahini

sumac-roasted veggies with yogurt-tahini

miso-tahini avocado toast

miso-tahini avocado toast

PERFECTLY CRISPY ROASTED POTATOES, EVERY TIME by Lindsey | Dolly and Oatmeal


hands down potatoes are best in the summer. unlike the winter varieties, theyโ€™re fresh, and tiny, and delicate. and they make for the most tender insides and offers the most crisp skin provided you cook them in the right way. iโ€™m sure the technique iโ€™m about to wax poetic about has been used time and time again, but i wanted to share it in case thereโ€™s anyone out there reading this that hasnโ€™t tried it before.

perhaps this recipe is more of a weekend dish, as the technique adds one extra step, and therefore adds some more time. but i guarantee you, the extra time will be worth it! so what do we do?

  1. we par-boil the potatoes - whole. iโ€™ve tried boiling them cut, but in the end i found that it adds too much moisture which takes away from how crispy they could potentially get.

  2. then we let the potatoes cool completely, then cut them into quarters. (if you really have the time, let them cool, then refrigerate them overnight and cooked the potatoes the next day.)

  3. next comes the roasting. iโ€™ve found that spraying parchment with avocado or olive oil then laying the potatoes in an even layer, then spraying their tops and sides to be best. otherwise you run the risk of adding too much oil, which can also take away from their crispness.

  4. let them cool for at least 10 minutes before you serve them. as the potatoes cool slightly their skin becomes a bit more crisp.

and thatโ€™s it! i really hope you all give this recipe a try, itโ€™s definitely been a game changer around here!

happy august, everyone. i hope this last month of summer is especially good to you! xo.



perfectly crispy roasted potatoes, every time | v & gf

i prefer to use baby yukon gold potatoes here, but red or purple potatoes would be great here too. i still have yet to try fingerling potatoes, but have a feeling they would be delicious too!

print the recipe

| serves 4 as a side |

  • 1 pound new potatoes (see notes above)

  • fine sea salt

  • avocado oil spray (or olive oil spray)

  • flaky sea salt

tuscan-style potatoes:

  • leaves from 2 sprigs rosemary, minced

  • leaves from 3 sprigs oregano, minced

  • zest from 1/2 lemon

  • 1 clove garlic, grated over a microplane or minced

  • 1 tablespoon extra virgin olive oil

  • salt & freshly ground pepper



method

  1. place the potatoes in a large pot with a few fat pinches of salt; cover them with about an inch of cold water. bring the potatoes to a boil, then turn heat down to a steady simmer, and cook for roughly 8-10 minutes, until a potato pierced with a sharp knife slides off the blade. strain the potatoes and let them cool completely.

  2. preheat the oven to 450ยฐF, and line a baking sheet with parchment paper.

  3. once the potatoes are cool, slice them into quarters (or halves, depending on their size). spray the parchment paper with a layer of oil, and place the potatoes in a single layer, making sure theyโ€™re not touching. spray the tops and sides of potatoes and place in the center of the oven. bake 30-35 minutes, flipping them every 15 minutes, until their edges are lightly golden and crisp.

  4. remove from oven and let cool for 10 minutes, liberally add flaky sea salt then serve.

  5. to make tuscan-style potatoes: in a small bowl, combine the minced herbs, lemon zest, garlic, and olive oil. season with salt and pepper. after the potatoes have cooled for 10 minutes, toss in the tuscan seasoning, taste and adjust salt, if needed. then serve immediately.


similar recipes:


(vegan) hasselback potato & shallot gratin

(vegan) hasselback potato & shallot gratin

CRISPY SMASHED POTATOES W/ GARLICKY YOGURT VINAIGRETTE & PICKLED ONIONS

CRISPY SMASHED POTATOES W/ GARLICKY YOGURT VINAIGRETTE & PICKLED ONIONS

roasted fingerling potato salad w/ romesco & herby black quinoa

roasted fingerling potato salad w/ romesco & herby black quinoa

MAPLE-VANILLA CASHEW CREAM by Lindsey | Dolly and Oatmeal


weโ€™re talking sauce this sunday, but one thatโ€™s creamy and sweet! weekday mornings have the tendency to be monotonous, and this cashew cream aims to jazz up those sometimes boring breakfasts into something that you look forward to. i can easily fall into the smoothie-every-morning routine, but i find that when i have this cream sitting in my fridge iโ€™m more likely to prepare a breakfast that takes me out of the routine and starts my day in a fun, refreshing way. all we do here is soak the cashews for up to 5 hours (or overnight). then itโ€™s a quick whiz in your blender with maple syrup, a couple teaspoons vanilla extract, fresh lemon juice, a splash of vinegar (i know, sounds weird, but a little bit goes a long way in giving this cream a little punch), a pinch of salt, and some water to get everything nice and smooth.

when i make this sweet cashew cream, i find that my weekend prep is a bit breakfast-heavy. sometimes iโ€™ll prep a big batch of steel cut oats to heat up for breakfast, or iโ€™ll either buy or make a big batch of waffles or pancakes to defrost throughout the week. i also find that i tend to purchase more berries and stone fruit both to top said oats and waffles, but also for dipping into this cream! i have a recipe on this site (which has always been a popular recipe here) for my favorite steel cut oats with sauteed peaches, and the addition of the maple-vanilla cashew cream takes that creamy note to the next level! a little bit of prep to make breakfasts more desirable goes a long way (in my opinion). iโ€™ve always found that itโ€™s the little things like making a cream/sauce like this that start your days off a little brighter. i hope that you find this as well!

happy sunday, friends! xo!



maple-vanilla cashew cream | v

| makes roughly 1 1/2 cups |

print the recipe

method

  1. place drained cashews, water, 2 tablespoons maple syrup, lemon juice, vanilla, vinegar, and salt in the container of an upright high-speed blender. blend o n high, stopping to scrape down the sides of the blender, until the cream is completely smooth. taste and add more maple syrup if you want it sweeter, then blend again.

  2. use right away, or transfer the cream to lidded jar and store in your fridge for up to 1 week. the cream will thicken as itโ€™s refrigerated, whisk in a bit of water, a little at a time, until pourable.

ingredients

  • 1 1/2 cups raw cashews, soaked overnight (or at least for 5 hours), drained and rinsed

  • 3/4 cup filtered water, plus more if needed

  • 2-3 tablespoons good maple syrup (preferably grade b)

  • 3 teaspoons fresh lemon juice

  • 1 1/2 teaspoons pure vanilla extract

  • 1/4 teaspoon apple cider vinegar

  • pinch of fine salt