fall

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


hands down potatoes are best in the summer. unlike the winter varieties, they’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. i’m sure the technique i’m about to wax poetic about has been used time and time again, but i wanted to share it in case there’s anyone out there reading this that hasn’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. i’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. i’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 that’s it! i really hope you all give this recipe a try, it’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 450°F, 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 they’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.


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CRISPY SMASHED POTATOES W/ GARLICKY YOGURT VINAIGRETTE & PICKLED ONIONS

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THE DECONSTRUCTED FALAFEL SALAD FROM "FAMILY" by Lindsey | Dolly and Oatmeal


happy weekend, friends! just popping in quick to share this delicious salad with you. i’m mindful that it may still be cold, even snowy, where you are, which is why i’m sharing a warm salad with you. this deconstructed falafel salad, (aka, a genius recipe, if you ask me), comes from the new spring cookbook that i absolutely adore, FAMILY. it’s written by hetty mckinnon who also authors the beautiful blog, arthur street kitchen.

this is hetty’s third book (!), and its’ pages are filled with beautifully accessible and approachable vegetarian recipes. its touching photographs and anecdotes of family and tradition pull at my heart strings each time i open the book. i think for the majority of us who enjoy cooking our your people - whoever that may be - is a form of nurturing them. FAMILY captures this notion, but also allows the reader/consumer to imagine making their own memories with the recipes that hetty so generously shares. i’m taking serious note of hetty’s wealth of knowledge here, as she’s a mother of 3, and a cook.. i’m very well acquainted with how cooking for your family (after a day of cooking for work) can feel very much like a chore, but i keep drawing on hetty’s idea of creating a recipe repertoire - the dishes that are comforting, easy to shop for without a list, and adaptable. there are already so many dishes in her book that i am so eager to make into our family classics.

this recipe has a few more steps but only because you’re cooking the chickpeas, and lightly sautéing the kale, other than that there are a few quick chops and you’re ready to serve. this is a hearty salad on its own. if you’re not one to have a big appetite for dinner this would be great. i added some shredded chicken for extra protein, but you i could see this salad as is being plenty for someone who isn’t growing a human ;) so what’s deconstructed about this falafel salad? well, for starters, there is no falafel! don’t get me wrong, i love falafel, but making them can be a little labor intensive, especially if you’re preparing dinner the night of. instead, hetty has you cook the chickpeas (which are the cornerstone ingredient to most falafel recipes) with all the falafel seasonings: fresh garlic, cumin, paprika, salt, and pepper. then you cover it all in olive oil and bake it at a high heat, essentially slow frying the chickpeas (insert: drooling emoji). the result is genius: crispy (but not dry) chickpeas, and a falafel-infused oil that is so flavorful i wanted to pour it over everything.

in the end you get the falafel with half the work, and a new technique for crisping chickpeas. it’s a wonderful recipe to have in your back pocket for weeknight dinners, gatherings (you could easily double the salad), potlucks, spring picnics, etc. i have a very good feeling you’re going to love this recipe :)

xo!



the deconstructed falafel salad | v

recipe from: FAMILY by hetty mckinnon

| serves 4 |

  • extra virgin olive oil

  • 2 bunches kale, stems removed and leaves torn

  • 1 persian cucumber, sliced into thin rounds

  • 3 cups (150g) store-bought pita chips (i omitted these, but you could easily substitute a gluten-free alternative)

  • handful of flat-leaf parsley leaves, roughly chopped

  • handful of mint leaves

  • 1 lemon, cut into wedges

  • sea salt

crispy roasted chickpeas

  • 18 ounces (500g) cooked chickpeas (about 2 drained cans), patted dry

  • extra virgin olive oil

  • 2 garlic cloves, finely chopped

  • 2 teaspoons ground cumin

  • 1 teaspoon paprika

  • sea salt and black pepper

lemon tahini

  • 1/3 cup (90g) tahini

  • juice of 1 lemon, plus extra if needed

  • 1 garlic clove, very finely chopped

  • sea salt and black pepper

*hetty’s notes:

substitute

  • chickpeas: white beans, butter beans

  • omit pita chips for gluten free



method

  1. preheat oven to 425°F (220°C)

  2. for the crispy chickpeas, place the drained chickpeas in a small ovenproof dish. cover with olive oil, season well with two big pinches of sea salt and black pepper, and add the garlic, cumin, and paprika. stir to combine. roast for 35-40 minutes, until the chickpeas are crispy. set aside.

  3. for the salad, place a large frying pan over a medium heat and drizzle with oil. add the kale, in batches, along with a pinch of salt and cook 2-3 minutes, until wilted.

  4. to make the lemon tahini, pour the tahini into small bowl and whisk in the lemon juice and garlic. gradually add 1 tablespoon of water at a time, until the sauce is the consistency of thickened cream. if the tahini “seizes” and becomes very thick, add more water; it will eventually come back together to form a cohesive creamy sauce. season with sea salt and black pepper, and add more lemon juice if you like it lemony.

  5. combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. to serve, drizzle over the lemon tahini and scatter over the remaining pita chips. serve with lemon wedges on the side.


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HOW TO MAKE VEGAN LABNEH & A FEW WAYS TO USE IT by Lindsey | Dolly and Oatmeal


ok, first of all, i’m sure some of you are wondering: what is labneh?

labneh is essentially what you get when you strain yogurt to get a thick, cream cheese-like yogurt - some people have used the term “yogurt cheese” to describe it, but i’m going to lay off that one because i feel like it could perhaps turn some people off. it’s true though, labneh does have a cream cheese-like texture, but i’m going to argue that it’s even better than cream cheese. straining the yogurt gives labneh a distinct tanginess that doesn’t come close to much else. and when you dress it up with toppings it just makes the flavor sing that much more.

vegan labneh is a bit different than traditional labneh. first of all, it contains more water since the one we use here is made from almond milk (ingredients: almonds and water). therefore, i like using a nut milk bag to strain it rather than cheesecloth. we also add a bit more lemon juice and salt, since plant-based yogurt doesn’t inherently have the level of tang that dairy-based yogurt has. the added salt just brings out that tanginess a bit more.

what do i need to make it?

first of all, it’s super easy! all you need are a few essentials that you probably already possess:

  1. a large deep bowl.

  2. a fine mesh strainer.

  3. a nut milk bag.

secondly, you will need 3 ingredients:

  1. kite hill plain unsweetened greek-style yogurt.

  2. fresh lemon juice.

  3. fine sea salt.

plus, 24 hours in a refrigerator. that’s it!

why should i make this labneh?

i can’t tell you what to do, nor do i want to! but, i can nudge you (i’m good at nudging)! firstly, labneh can go with just about anything, and can be made into so many different things - both sweet or savory: cake/cupcake frosting, the base for a fruit compote, eaten plain with a drizzle of honey, used as a dip for your preferred protein, thinned and tossed into pasta, plopped onto flatbread or pizza (see below), sweet or savory toast (also see below), the base for a leaf-less salad - the options are almost limitless. but i nudge mostly because there’s nothing more satisfying than making something this delicious with your own two hands that’s essentially effortless - have i convinced you yet?


in all seriousness this recipe came about because it seems with each of my pregnancies labneh is all i’ve wanted. the first go round with amesy, frank and i would frequently have brunch at a local restaurant in brooklyn, miriam. i would order the israeli breakfast - egg scramble, labneh with a pool of olive oil and za’atar in the middle; breakfast potatoes, israeli salad, and a side of their green tahini - if i close my eyes tight enough, i can still taste that delightful meal.

i don’t generally consume dairy, but that labneh at miriam was all i wanted. though, after i had amesy, the craving for it significantly diminished - until this pregnancy! however, this time around the discomfort that comes with consuming cow-based dairy products is more uncomfortable for some reason. thankfully, with all the amazing plant-based yogurts on the market, making your own vegan labneh is quite easy. why did i choose the almond milk-based yogurt in this recipe? simple, it’s a greek-style yogurt and therefore its’ consistency and flavor is consistent with that of a dairy-based greek yogurt - and it’s so, so good. i can’t wait for you all to try it! and i’d love to hear what you all like using labneh for, there are so many options, but i know i’m probably missing a bunch!

xo’s and happy april!


how to make vegan labneh & a few ways to use it


vegan labneh

| makes just about 3 cups |

ingredients

| makes roughly 3 cups |

method

  1. line a fine mesh strainer with a nut milk bag, and place them over a large bowl, making sure the bowl is big enough that the strainer doesn’t touch the bottom - you want at least an 1 1/2-inches between the bottom of the strainer and the bottom of the bowl.

  2. in another large bowl, stir together the yogurt, lemon juice, and salt. pour the yogurt mixture into your nut milk bag. tie the bag closed, and cover the bowl with a clean dishtowel. place in your refrigerator, and let rest for 24 hours.

  3. after the 24-hour rest period, remove the dishtowel. at this point there will be quite a bit of liquid at the bottom of the bowl - discard it - and when you loosen your nut milk bag you will find that your yogurt has thickened significantly.

  4. congratulations! at this point your yogurt is now labneh! yay!

  5. scrape the labneh from your nut milk bag and store in an air tight container for up to 1 week.


labneh dip w/ pistachios, herbs & za’atar

| serves 2-4 |


ingredients

  • 1 cup vegan labneh

  • 2 tablespoons toasted & chopped pistachios

  • 1 tablespoon mixed herbs (i used mint and chives)

  • 1 tablespoon za’atar

  • 1 tablespoon extra virgin olive oil

  • a good pinch flaky sea salt

method

  1. in a shallow bowl (or on a large plate), spoon the labneh into the center. use a spoon to smooth the labneh into the bottom of the bowl, spreading it out to the sides as you go (you could easily just plop it into a bowl, but this creates those lovely little divots into which your nuts, herbs, za’atar, and evoo will pool).

  1. sprinkle with your toppings and serve immediately with crackers, toasty bread, freshly cut veggies, etc.!


charred spring onion & labneh flatbread

| serves 4 |


ingredients

  • half of this gluten-free dough recipe (or dough recipe/store-bought flatbread of choice)

  • 1 tablespoon avocado oil (or another neutral high heat oil)

  • 1 bunch spring onions, white and light green parts cut in half, then in quarters

  • 1/2 cup-3/4 cup vegan labneh

  • 1 tablespoon za’atar

  • 1 tablespoon chopped fresh dill

  • flaky sea salt

  • extra virgin olive oil, for drizzling

method

  1. preheat oven to 500°F and place a pizza stone inside.

  2. press your dough out into a large oval, with about 1/4-inch thickness. once your oven has preheated, bake the crust for 10-12 minutes, until edges are crisp, and the center is cooked through.

  3. let the flatbread cool on a rack while you char the onions. heat a large cast iron skillet to medium-high. once hot, add the oil and half the sliced onion pieces, cut side down. cook for 1-2 minutes, until lightly charred; turn them over and cook the other side for about 1 minute, until mostly tender and golden. remove onions and let them rest on a paper towel-lined plate. repeat with the other half of onions, adding more oil as needed.

  4. spread 1/2 cup labneh evenly across the flatbread (an offset spatula does the trick wonderfully), if you need more, add the additional 1/4 cup. top with the charred onions; sprinkle with the za’atar, chopped dill, and a couple pinches flaky sea salt. finally, drizzle with olive oil, and serve :)


labneh & jam toast

| makes 1 serving |


ingredients

  • 1 slice toasted and cooled bread

  • 1/4 cup vegan labneh

  • pinch sea salt (optional, but highly recommended)

  • 1-2 tablespoons favorite jam/preserve

  • roughly 1 teaspoon toasted & chopped pistachios

method

  1. plop the labneh into the center of your toast. use a spoon to swoosh the labneh out to the corners of the bread, creating little divots. then sprinkle with a pinch of salt.

  2. spoon the jam into the divots, spreading it out toward the edges of the bread. sprinkle with chopped pistachios, then inhale ;)

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