this time last year i was in full on meltdown mode. we were just about to move and i was in the middle of finishing up the manuscript for my cookbook. there was a month long dispute with our new landlords over the apartment we were supposed to move into, and we were essentially forced to move into the adjacent apartment. all the things worked out, but the apartment was the smaller unit, so aside from our couch taking up what you would call a living room, everything worked out quite nicely. if you've followed along here you know i've talked about some of the work we've done to our backyard. but after some gnarly finds in the soil (oh, hello rusted metal, and partially broken down plastic randomness!) we decided that if we were going to grow any edibles this year they were going to have to be in pots or a raised bed.
frank took on the challenge and whipped up a pretty sizable and impressive raised bed (all the muscle arm emojis!). and since the weather's been super lovely we've been gardening and sprucing everything up! i say this every year, that spring is just the best feel-good season! the market is alive with all the green things, birds so chirpy, flowers popping up, buds, and sprouts - too much to love! and is it just me or are you so much more inclined to be a happier cook? there's such a difference when the windows are cracked, the door to the backyard is open, and you feel that pulse of life in the air.
while we've had some days that reached temps in the 80's (!!!), there are also the days where it's cool in the morning and evening, so a nice warm breakfast or supper is still in order - be it spring veg pasta, or roasted strawberry breakfast bowls. but i'm enjoying mixing those springy greens, especially one of the first greens that hits NYC, ramps. they're a great mix of spring onion meets spring garlic - subtle but flavorful and fragrant.
these sliders are mix of a recipe i developed for a client and these falafel sliders from a few weeks ago. they're made with sprouted quinoa which really helps on 2 levels: one, because sprouted quinoa is awesome for digestion; and two, because i'm terrible at remembering to soak my grains and even worse at sprouting beans and grains : / so, thank goodness for truRoots who has a really awesome line of sprouted and germinated grains, among other products! these sliders are super tasty, fluffy but firm, and so easy to put together; and the coating of breadcrumbs makes them less mushy veggie burger, and more crisp, sturdy burger. plus, the quinoa adds just enough protein to make these a substantial meal on their own, and adds such great texture and a sweet nutty flavor. sometimes i forgo the bun altogether on plop these guys on a bed of greens with a good drizzle of the garlic tahini yogurt sauce. i see them as a forever go-to adding whatever seasonal produce available :)
happy spring! xo. and you can follow me over on snapchat for some garden snaps, pup photos, and daily life :) @dollyoatmeal
* this recipe was created in partnership with truRoots, all opinions, as always, are my own. thank you so very much for supporting dolly and oatmeal's sponsors!
sprouted quinoa & ramp sliders w/ garlicky cucumber slaw | v + gf
look for sprouted quinoa to help save overnight soak time, if you have to use regular quinoa remember to soak overnight to start the sprouting process. i really enjoy the cool cucumber slaw here, but any vegetable will work in its place.
- 1 small cucumber, julienned
- half of a small red onion, sliced paper thin on a mandolin
- 1 teaspoon chopped dill
- 2 tablespoons sherry vinegar
- 1 tablespoon garlic tahini-yogurt
- 1 tablespoon extra virgin olive oil
- fine sea salt & fresh pepper, to taste
| makes 12-14 small patties |
- 1 cup truRoots sprouted quinoa, rinsed
- 2 cups water (preferably filtered)
- big pinch of salt
- extra virgin olive oil
- 1 bunch ramps, stems and leaves roughly chopped (about 1 cup)
- 1 cup sweet potato puree
- 1/2 cup italian seasoned, gluten free bread crumbs (or bread crumbs of choice)
- 2 tablespoons nutritional yeast
- 1 1/2 teaspoons sumac
- fine sea salt & fresh pepper
- spread the julienned cucumbers on a dishtowel and allow the towel to soak up any moisture, let sit for about 5 minutes. place cucumbers in a bowl and mix together with the red onion, dill, vinegar, yogurt, and oil. season to taste with salt and pepper, and set aside.
- preheat oven to 375°F, line a baking sheet with parchment and brush with olive oil to coat; set aside.
- place the rinsed quinoa in a saucepan with the water and salt. bring the quinoa to a boil, stir, cover, and turn heat to low. simmer the quinoa for 20-25 minutes, until the water has completely evaporated. remove from heat and let the quinoa come to room temp.
- while the quinoa is cooking saute the ramps. heat a fry pan over medium heat, once it's hot add enough oil to coat the bottom of the pan. add the ramps, a pinch of salt and pepper, and stir. cook for about 1 minute, until wilted and bright green. remove from heat and set aside.
- in a large bowl, thoroughly combine 2 cups cooked quinoa, ramps, sweet potato, 1/4 cup bread crumbs, nutritional yeast, sumac, 3/4 teaspoon salt, and fresh pepper to taste.
- place the remaining bread crumbs in a shallow dish, set aside. using a tablespoon measure, scoop 2 tablespoons worth of the mixture and form into patties. dip the tops and bottoms of the patties into the bread crumbs and place on the prepared baking sheet. gently brush tops of patties with a light coating of oil and bake for 25-30 minutes, flipping patties over halfway through, until edges are lightly brown and crisp.
- schmear 1 or both sides of the bun with garlic tahini-yogurt, then top with microgreens, a slider, and some garlicky cucumber slaw.