fennel

Lemony Fennel, Radish, and Kale Salad by Lindsey | Dolly and Oatmeal


it's seems as though i left one spring behind in new york, and am experiencing a completely different one here in LA.  when we left brooklyn the buds of trees were just beginning to bloom, and my raspberry and elderflower bushes were getting all bushy too.  los angeles couldn't be more different.  as many times as i've visited here, i think i haven't paid as much attention to the utterly diverse worlds that exist on each coast.  when amesy and i take quint on his walks during the day i'm blown away by plants that i've never seen before, flowers that grow a foot high in NY but are gigantic bushes here, and the passion fruit that grows effortlessly on a neighbors fence.  it's fascinating, while being entirely overwhelming - i want to get properly acquainted with each and every leafy thing here!  in due time, i suppose.

we spent the weekend getting situated in our new apartment.  our space is a 2-bedroom, which is huge for us - both literally and figuratively. we have a washer and dryer (!!!!), something that is inconceivable in nyc, a ton of natural light, and the babe has all the room to spread out and explore :)  everything here feels airy and light, there's a feeling of ease in each day.  it's kinda crazy how a new space can do that for you.  but the clutter of our last place was something that was bothering both frank and i in a lot of ways.  half of the year was great because we had our backyard to use, but the other half of the year felt cramped and tight.  we only had 2 exposures and for people who vibe off natural light it felt like a big deal.  in some ways i think that crept into our daily outlook on things which sometimes felt very limited.  so for many reasons we are super grateful to be in sunny LA.

and another reason i'm thrilled to live in this new city is that i'm practically neighbors with the author of the recipe here today.  if you're not already acquainted with lily diamond, she's the beautiful soul behind the blog, Kale & Caramel.  her blog is an easy-breezy space filled with beautiful photography, and recipes that are textured, and playful, and filled with joy.  her affinity for food and her wanting to share it with us beams through every recipe that occupies the pages on her site.  her writing is a thing of beauty, they have a way of evoking feelings perhaps you didn't know were there, or thoughts you had never thought yourself.  she is, if anything, an immensely inspiring woman.  

her book, Kale & Caramel: Recipes For Body, Heart, and Table is a deeper look into her glorious mind and i'm so happy she's let us in - if only a little bit.  the book is organized around herbs and flowers, think: basil, fennel, oregano, lavender, and rose petals.  there are recipes for face masks, and salads, and beach-y spray for your hair.  there are tarts, and chocolate mousse, and things that will care for your soul and make you smile in the process. it seems as though lily is there on each page encouraging you to nourish and care for yourself.



lemony fennel, radish, and kale salad 

recipe from Kale & Caramel: Recipes for Body, Heart, and Table by Lily Diamond

to make this recipe dairy-free i subbed the feta cheese with little dabs of this kite hill almond milk ricotta cheese, which was delicious. 

| serves 4-6 |

  • 8 large leaves dinosaur (lacinato) kale
  • 1 tablespoon extra-virgin olive oil
  • 2 cups sugar snap peas, washed and eds trimmed
  • 3 cups very thinly sliced or shaved fennel bulb (about 1 medium-large), fronds reserved
  • 5 to 6 radishes, very thinly sliced or shaved, about 1 cup
  • 1/3 cup loosely packed fresh flat-leaf parsley leaves
  • 1/3 cup loosely packed fresh mint leaves
  • 1 to 2 tablespoons fresh lemon juice, or to taste
  • 1/3 cup crumbled feta cheese (about 1 3/4 ounces)
  • freshly cracked black pepper, to taste


method

  1. remove the stems from the kale and chop the leaves into thin strips. place the strips of kale in a large bowl and massage with the oil, about 30 seconds, until the leaves grow deep green, reduce in volume, and take on a mellow sheen.
  2. slice each sugar snap pea in half diagonally across its midsection to reveal some of the peas (or do the same for green beans). add the sliced peas, fennel, and radishes to the bowl with the massaged kale.

  3. on a cutting board, give the parsley, mint leaves, and the reserved fennel fronds a coarse chop. add to the bowl of kale and veggies. add 1 tablespoon of the lemon juice and the salt, and toss vigorously to combine. Add the feta and toss gently to integrate. taste and adjust the salt and lemon juice as desired.

  4. serve immediately. the salad will keep in an airtight container in the fridge for up to 3 days.


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Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel by Lindsey | Dolly and Oatmeal


hey y'all! it's felt like forever since i've blogged in real-time and it feels so good!  the last time i checked in here i hadn't given birth to our son, james,("amesy").  he finally came september 27, 10 days after his due date!  when i can gather my thoughts into cohesive sentences i plan to write more about his entrance into the world :)

newborn baby life has somewhat rocked mine and frank's existence a bit ;)  we knew that sleep deprivation, emotional rollercoasters, and general fuzziness were in our futures but there was really no way to prepare or scale how much a little human impacts every minute and second of your life.  at this moment we're trying to keep him alive and healthy, marvel at his little toes and button nose, take in every coo and odd sound he emits, and study the range of emotions that take over his teeny face at a given second.  he's, in a word, precious.  but i would be lying if i didn't say that navigating this new territory is wrought with emotion, and just plain terrifying at times.  i know frank and i are strengthened by all of those who have done this parenting thing before us, and those who continue to do it presently with grace and honesty.  

and now, rice pilaf!  i knew this dish would come in handy after our little amesy was born.  it's basically a one-stop-pot of grainy goodness (which also means less dishes to clean!).  pilaf has no bounds as to what kind of flavors you want the end product to have.  so here i wanted something soothing and minimal in terms of spices, and more emphasis on fresh herbs and produce.  the herbs, onion, fennel, and roasted grapes shine together as i'm a big time fan of fruit mixed all up in a savory dish/salad.  i have a feeling this humble pot is going to continue to make a weekly appearance as a side dish or a for a quick lunch.  hopefully you'll find it easy-peasy as well!

big autumnal hugs! xo's 



Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel | v & gf

i chose to use a sprouted variety of brown rice, but feel free to substitute your preferred grain and cook according to the directions on the package.  

| makes 4 servings |

roasted grapes

  • 1 cup seedless grapes
  • 2-3 teaspoons extra-virgin olive oil
  • salt and fresh pepper, to taste

pilaf

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 small fennel bulb, finely chopped
  • 1 cup sprouted brown rice (i like this brand)
  • 1 teaspoon ground cumin
  • 1 3/4 cups water
  • 2 tablespoons chopped sage
  • salt and fresh pepper, to taste
  • 1/4 cup toasted almonds, roughly chopped
  • handful of fresh parsley, chopped


method

  1. preheat the oven to 375°F and line a baking sheet with parchment paper, set aside.
  2. toss the grapes with the oil, and salt and pepper to taste.  transfer to the baking sheet and roast until the grapes are slightly burst and juicy, about 12-15 minutes.  remove from the oven and set aside.
  3. heat the oil in a lidded saucepan over medium heat.  once hot, add the onion and fennel. cook until the onions are translucent and the fennel is soft, 5-6 minutes.  add the rice and cumin until well-coated, and cook for another couple of minutes, then add the water and sage, season with salt and pepper, to taste.  bring the rice to a boil and cover with a fitted lid.  

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Grilled Panzanella Salad w/ Peaches & Fennel by Lindsey | Dolly and Oatmeal


where do i even begin? peaches, guys.  peaches are finally here!  

when i think of peaches, i think of my husband; of summer, heat, of dirt roads, and farm stands. frank and i got married (almost 3 years ago!) on a fruit farm that was situated between a bay and a large inlet of water.  we stayed on the property the week before our nuptials to prepare for the wedding, and each morning we would take a morning run through the peach orchard, past the bay in the gleaming sunshine.  it was late july and it was glorious.  as we ran the dirt paths through the orchard the air smelled like a mixture of sweet peaches and salt air, which i have yet to ever smell again.  we would head down to their farm stand after our run to pick up fresh fruit for the day.  if the peaches weren't ripe yet, the little old lady behind the register would put them in a brown paper bag and sternly instruct us to keep them in there, on the counter, for 1 day.  and, if we could wait until the following day, we would have the juiciest stone fruits you could ever dream of.  

along  with strawberries, all i've been craving since finding out in january that i was pregnant was peaches.  summery, fresh peaches. i bought a whole load at the market a little over a week ago and waited (not so patiently - they took longer than to ripen in my brown bag than i had anticipated) for the day they became ripe. i can't even describe how glorious that first fuzzy, sweet and juicy fruit was!  from there they were inhaled in every variation i could think of: straight up eaten over the sink hand-to-mouth style, stewed and made as a topping for my morning oats (more on that soon!), chopped up into salads, etc., etc.  

but for this salad i wanted a smoky, slightly charred peach flavor for a super flavorful panzanella salad!   panzanella salads could be by far my favorite kind of salad.  crusty bread, crunchy greens, maybe some fruit, maybe not; but mostly because it oozes summer.  it begs for a warm evening full of friends or family, for chats and laughs, for meaningful conversation.  

for this rendition i left out what some would consider the essential part of a panzanella salad: tomatoes.  i really wanted the grilled bread and peach flavor to come through, and just give it another element of yumminess.  there's a bit of peppery arugula (we have a ton in our garden right now) tossed with torn basil, and crunchy shaved fennel for a subtle anise flavor.  before we grilled the bread and peaches, frank lined the mid-section of the grates with reynolds wrap, because i don't yet trust our grilling skills that the bread wouldn't fall through and be ruined by hot charcoal, or that our delicate peaches wouldn't stick to the grates.  thankfully, because of this, neither happened!  seriously, aluminum foil = both an anxiety reducer + life saver!  

love + summer grillin'! xo

*this post was created in partnership with reynolds kitchens in celebration of their endless summer table, you can also check out their super awesome endless table on instagram, too!   all opinion, as always, are my own.  thank you so much for supporting the sponsors that help keep dolly and oatmeal going! 



grilled panzanella salad w/ peaches & fennel | gf & v

if you don't have access to a grill, you can just brush the bread with some olive oil and throw it in the oven or under the broiler for a couple of minutes.  for the peaches, you could either leave them raw as is, or you could sauté them in a bit of olive oil or even roast them.

| serves 4 |

  • 1 large shallot, sliced thin
  • 2 tablespoons white wine vinegar
  • 1 teaspoon maple syrup (or sweetener of choice)
  • 1/2 teaspoon fine sea salt & fresh pepper
  • 6 tablespoons extra virgin olive oil
  • 1 garlic clove
  • 4 slices hearty bread (i used this gluten-free foccacia)
  • 2 peaches, sliced into wedges
  • 2 cups baby arugula
  • 1 cup torn basil
  • 1 large fennel bulb, sliced thin on a mandolin
  • reynolds wrap non-stick foil


method

  1. cut a large piece of reynolds wrap non-stick foil and firmly fit it over the grill grate.  heat the grill to medium heat.
  2. while the grill is heating, make the dressing.  to a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt, and pepper to taste.  let the mixture sit until the shallots are tender, about 10 minutes.  add 4 tablespoons of the oil and whisk with a fork until the dressing is mixed and blended.  set aside.
  3.  cut the garlic clove in half.  using the cut side of the garlic, gently rub each side of bread.  using 1 tablespoon of oil, lightly brush each side of bread.
  4. place the bread on the hot grill and cook until toasted and firm, about 7-10 minutes.  remove the bread and let cool.
  5. brush the peached with the remaining tablespoon of oil and sprinkle with a couple pinches of salt.  place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4-5 minutes.  remove from heat and set aside.
  6. in a large serving bowl, toss together the arugula and basil.  tear the bread into large chunks and add to the bowl.  add the peaches and fennel, mix in the dressing and everything a thorough toss.

enjoy!


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