appetizer

HOW TO PREPARE ASPARAGUS 7 DIFFERENT WAYS by Lindsey | Dolly and Oatmeal


may is unofficially asparagus season (🙌🏼) - hurrah! among a few other pieces of product, like rhubarb for instance, asparagus is my absolute favorite spring vegetable. since moving to LA, i’ve come to appreciate it even more. back in new york, my mom had a good portion of her garden dedicated to asparagus. beginning in mid-april we would watch it peak through the soil until it got mature enough to harvest. and the moment you cut that first stalk you knew that spring had officially commenced. i love to let the asparagus flavor shine by using simple flavors including: oils and vinegars, herbs, and light spices. this time of year asparagus should be tender and sweet, and bright green or sometimes purple (depending on the variety). my mom’s garden asparagus was so tender that it only required a minute of cooking, and in some preparations you could it eat raw altogether. either way, this is the best month to partake in cooking all the asparagus!

here are 7 of my all-time favorite asparagus recipes, and the various ways you can prepare, what flavors you can pair with asparagus, and how to serve asparagus right alongside the rest of your spring haul. there are a couple soups for those brisk, chilly spring days, a few ways to roast asparagus with the most complimentary flavors to best serve this delightful vegetable with. we also have an asparagus sandwich with avocado and punchy dijon, and a spring rainbow bowl that will perk up your lunch game big time.

i hope these recipes offer some ease and comfort in these warm/hot/chilly/cold days :) xo!


CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP

CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP

this soup shouts asparagus. it uses about 2 whole bunches, plus some aromatics to really make it sing. we add some soaked cashews to make it a luscious, creamy vegan bowl. it’s perfect for this season when it’s not quite hot enough at night (or even during the day sometimes) to do away with all the cozy that soup brings. this is also perfect appetizer, or to right alongside your main dish.


BALSAMIC ROASTED ASPARAGUS W/ FRIED CAPERS & 7-MINUTE EGGS

BALSAMIC ROASTED ASPARAGUS W/ FRIED CAPERS & 7-MINUTE EGGS

this bowl combines so much of the beauty that is spring. there’s balsamic roasted asparagus, fresh baby greens, pea shoots, and runny eggs. the colors alone scream spring with all those green and yellow tones. it’s the kind of meal that' combines the ease of preparing fresh ingredients, with the bits of complexity in flavor. the balsamic-roasted asparagus is one of my favorite ways to prepare it, the flavors are surprisingly complimentary of one another. this is a great dish to whip up for lunch, or a quick dinner.


CREAMY TAHINI & LEMON ASPARAGUS SOUP

CREAMY TAHINI & LEMON ASPARAGUS SOUP

this soup knows no bounds with the amount of flavor going on here. there’s enough tahini added here to make this soup a bit creamy without any dairy or the need for any starchy vegetables. what you get is essentially spring in a bowl, with a good dose of zing from the lemon juice. add all the garnishes, or just leave it be. whatever you choose to do it will be absolutely delicious either way.


CILANTRO BLACK RICE W/ ROASTED GARLIC SCAPES & ASPARAGUS

CILANTRO BLACK RICE W/ ROASTED GARLIC SCAPES & ASPARAGUS

this recipe is an old standby. it combines a wonderful array of spring vegetable you likely see at your farmers’ market or grocer this time of year. it’s a humble dish with lots of flavor. the rice is cooked with cilantro sprigs which is a simple technique to infuse a good amount of herbaceous flavor into your rice. the garlic scapes and asparagus are given a quick sauté making them bright and flavorful. add some toasted almonds to top and you’ve got yourself a simple little side dish, or a lovely bed to top with your protein of choice to make it a heartier meal.


ASPARAGUS, PEA & BROCCOLI RABE SAUTE OVER A CHIVE-CHICKPEA MASH

ASPARAGUS, PEA & BROCCOLI RABE SAUTE OVER A CHIVE-CHICKPEA MASH

this fan favorite from years ago is one of my absolute favorite dishes on this site. while it may sound like a ton of ingredients, it’s quite simple to put together. this dish bursts at the seams with everything spring - i think i tried to cram everything spring forward into this dish, and it tastes that way too. there are freshly shelled peas, broccoli rabe, and sweet asparagus sitting a top a simple chickpea mash with delicate onion flavor thanks to spring’s first spring onion: chives. it makes for an impressive meal - both for your eyes and belly.


SAUTEED ASPARAGUS & DIJON AVOCADO SANDWICH

SAUTEED ASPARAGUS & DIJON AVOCADO SANDWICH

this is simple, humble sandwich that is easy to put together at home, or take on the road. it’s a wonderful compact meal that stands up to the elements while also delivering a little punch of flavor, creaminess, and crunch. it’s wonderful for spring picnics, for a random sweltering spring beach day, or just to take as your desk lunch.


SPRING RAINBOW BOWL W/ HONEY MUSTARD TAHINI

SPRING RAINBOW BOWL W/ HONEY MUSTARD TAHINI

if you meal prep, this dish is for you. i love taking the odds and ends leftover from meal prep to combine a bright bowl. this bowl also happens to contain the sunshine-y vibes that spring inspires. and when you combine it with 2 vivid dips how could you wrong? there’s roasted asparagus, roasted purple sweet potatoes, cucumber and carrot ribbons, ripe avocado, sautéed greens and mushrooms, and a runny egg. it basically has everything you could want in a lunch bowl.


similar posts:


8 favorite recipes using chickpea flour

8 favorite recipes using chickpea flour

(BEAN-LESS) KABOCHA SQUASH HUMMUS by Lindsey | Dolly and Oatmeal


we’re coming in hot this week with this bean-less (!!) hummus! why bean-less? mostly because i can’t really do beans without severe stomach pains, but also because while i was on this bean-less hummus journey i found that a hummus without chickpeas can in fact taste like magic, AND have a similar whipped consistency to traditional hummus. hence, me sharing this recipe with you!

if you haven’t noticed around here, i loooove kabocha squash over all other winter squash. it’s slightly sweet and earthy, and has the most luscious texture, which lends itself so nicely to a fluffy, creamy hummus. all we did here was remove the chickpeas, and in its place, added roasted kabocha squash. all that’s added is a good bit of tahini (the more the merrier), lemon juice, garlic, some ground cumin, and some water to thin it all out some. it’s blended up in a food processor, and can stay in your fridge for up to 4 days. you can add just about any seasonings you like, whether that’s swapping in some smoked paprika for the cumin, maybe some roasted shallots for the garlic, or swapping the kabocha with another winter variety (although i do nudge you to give the kabocha squash a go if you can get your hands on one).

happy february, loves! xo



(BEAN-LESS) KABOCHA SQUASH HUMMUS | v & gf

print the recipe!

kabocha squash is my preference here, but if you can’t easily access it, then using acorn, or butternut squash will be just as good. you could also use one medium-sized sweet potato as well.

| makes about 1 1/2 cups |

1/2 large kabocha squash, cut in half (or 1 small kabocha squash, cut in half

avocado or olive oil

1/3 cup tahini paste

1-2 tablespoons fresh lemon juice

2 garlic cloves

1/2 teaspoon ground cumin

salt & pepper

water, to thin

toppings:

toasted pumpkin seeds

extra virgin olive oil

thyme sprigs

rosemary sprigs



method

preheat oven to 400°F and line a baking sheet with parchment paper. oil the cut sides of the squash, and place cut side down. cook for 45 minutes - 1 hour, until it’s tender when pricked with a sharp knife. remove from the oven and let cool completely.

once cool, scoop the seeds and the stringy bits from the center of the squash and discard. then scoop out the flesh and place it into the cup of food processor fitted with a metal “s” blade. add the tahini, 1 tablespoon lemon juice, garlic, cumin, and salt & pepper. blend, drizzle in the water through the spout, a little at a time, scarping down the sides as you go, until you get a smooth consistency. taste and add more lemon juice, salt, pepper, spices, if need be.

scoop hummus into a large lidded container. store in the fridge for up to 4 days. once ready to serve, let it sit out at room temp for roughly 30 minutes. give it a good stir, then plate your hummus and top with a drizzle of olive oil, toasted pumpkin seeds, and fresh herbs. serve with crackers, fresh sliced veggies, or warm crusty bread :)


similar recipes:


beanless sunflower seed & black garlic hummus

beanless sunflower seed & black garlic hummus

spicy hummus fries

spicy hummus fries

GARLIC & HERB MAZTO BALL SOUP by Lindsey | Dolly and Oatmeal

this post was created in partnership with bed, bath & beyond. all thoughts and opinions, as always, are my own.


amesy turned 2 at the end of september, which means a whole lot of things, but mostly that he’s becoming more aware of celebrations, and special events, which is such a thrill. it can also feel like a lot of pressure to create a memory for him. i can often get overwhelmed by something so simple for fear that is won’t be special enough for him. this is silly, i know - it’s part of my brain i’m constantly trying to quiet. i’m learning though, as time goes by, and reminiscing on my own childhood that it’s the occasions, and everyday instances that have always stuck with me. of course there was the birthday or two that i really remember. but tuesday night pizza night before my mom went off to school still resides as one of my favorite memories. or when my parents left me notes telling me to have a good day at school, and that they loved me. the little things mattered in the end, and i only hope to provide amesy with enough of those small quiet moments that they leave an impression.

with the holidays coming up it can feel like even more pressure. but celebrating holidays comes with family traditions which always provides such a grounding force. hanukkah has forever meant latkes and matzo balls, simple as that. my mom would make her grandmother’s german potato pancakes, and we would eat them plainly with applesauce. should would buy matzo ball soup from the store in town, and we would have the coziest celebration. we would light the candles on the menorah, say the prayers, and sing maoz tzur.

this is amesy’s third hanukkah, but perhaps the first one he’ll understand as being a special occasion, or maybe even remember. so i’m going all out with this matzo ball soup, this latke pie from last year, and this chocolate macaroon cake for my family. we’ll all be together under one roof, and i can’t wait to celebrate! the one thing that stresses me out (and i know i’m not the only one with this), is the hustle and bustle of the holiday season. so a reliable store to source all that i’ll need is key. that place for me is bed bath & beyond. everything i could ever need to prepare for the holidays can be found under one roof. and if you’ve ever had a toddler come shopping with you, you know that that’s a deal breaker!

from this sturdy bamboo cutting boards, to my favorite non-toxic cookware. to prep bowls, beautiful serveware and gorgeous black satin flatware, and even cloth napkins, the store provides it all. with helpful in-store and online assistance i can do it all in a one stop shop making it such a breeze. not to mention the range of price points and the variety of products is helpful as well to make your holidays or special occasions that much easier.

wishing you a wonderful start to the holiday season! xo!



garlic & herb matzo ball soup | gf

to fill this soup out a bit you can add some sliced veggies and cook them in the broth either ahead of time or while the matzo balls are cooking. i personally like the combination of celery, carrots, and turnips.

print the recipe!

| makes roughly 18-20 matzo balls |

roasted garlic

  • 1 head garlic

  • extra virgin olive oil

matzo balls

  • 1 1/2 cups chickpea flour

  • 1/4 cup chopped parsley

  • 1 1/2 tablespoons chopped dill

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • freshly ground pepper

  • 3 large free range eggs

  • 3 tablespoons extra virgin olive oil

  • 6-8 roasted garlic cloves

  • 6 cups vegetable or free-range chicken stock



method

  • preheat oven to 400°F. slice the top of the garlic to expose the garlic cloves. place the garlic head on foil, and spray or drizzle with the oil to coat. fold it loosely to make a packet. cook until the garlic cloves are tender, roughly 30-40 minutes. remove from the oven and let cool. once cool, squeeze out 3-4 garlic cloves into a mixing bowl. smash the garlic with the back of fork until it turns into a smooth paste. set aside.

  • make the matzo balls. whisk together the flour, herbs, baking powder, salt, and pepper. to the bowl with garlic paste, mix in the eggs, and oil. mix the wet ingredients into the dry until everything is combined and the dough is sticky. cover with plastic wrap and refrigerate for at least 3 hours, or overnight.

  • fill a large lidded pot three-quarters of the way full with water and bring to a simmer. place the broth in another large pot and bring to a simmer, cover, and turn heat to low.

  • while the water is heating, remove the matzo ball dough from the fridge. take about 2 teaspoons worth of batter and with wet hands, roll them into balls. when the water is simmering, drop the balls, a few at a time, until they rise to the surface. once they do, turn the heat to a low simmer, cover the pot, and cook for 20-22 minutes, until the matzo balls are cooked through and centers are light in color. (if the center is hard and dark, cook for another 3-5 minutes.) transfer cooked matzo balls to the warmed broth and repeat with the remaining matzo balls.

  • divide 2-3 matzo balls per bowl, sprinkle with dill, and serve immediately.


similar holiday recipes:

horseradish, shallot & herb latkes

horseradish, shallot & herb latkes

everyday roasted veggies

everyday roasted veggies

cacao nib, coconut macaroons

cacao nib, coconut macaroons