pine nuts

Strawberry Coconut Kale Slaw by Lindsey | Dolly and Oatmeal


when we were in LA for vacation last january we made a stop at the whole foods in downtown for a quick dinner.  it was the second night of our trip, and i remember amesy was particularly irritable, so a fast dinner was in order.  at the prepared counter at the whole foods in in new york, there are slim pickings, and they rarely change up what's on the menu, so i thought my decision in LA would be a quick one.  it turned out that i was wrong.  there were mounds of beautiful fresh salads and my dinner choice couldn't have been harder to decide.  i wanted to sample each dish, but my crying babe quickly brought me back to reality so i hurriedly got the strawberry kale salad.

that split second judgement couldn't have been better.  that salad transported me from my bleak winter blues, into the land of plenty where strawberries were already being served atop fresh greens.  cranky baby aside, that meal was heaven.  and apparently i'm not the only one out there that loves that particular whole foods salad. there's at least a few recipes on the web dedicated to recreating it as well!  this version here is more of a slaw.  the kale is chopped in shreds, and marinated a bit, and it generally has a lighter feel.  there's a good amount of toasted coconut shreds tossed in and more on top for good measure, along with some toasty pine nuts.  it's all dressed in a really simple honey-lime vinaigrette that i love.  it's a great salad for a gathering, and will serve up to 10 people.  this past weekend my man and i served it up to a small crowd alongside a potato salad, some grass-fed burgs, and a simple blueberry lemon cake.  all about those easy-peasy dishes ;)

happy june.  big hugs, all!



strawberry coconut kale slaw

you could easily halve this recipe.  but leftovers will keep well in the fridge for up to a few days, and might i say will taste better as the days go by. the slaw can also be made the day before and be stored in the fridge.  make sure to take the slaw out an hour or so prior to serving.

inspired by whole foods

| serves 6-10 |

  • 3/4 cup toasted coconut shreds
  • 1/3 cup toasted pine nuts
  • 2 bunches kale, stemmed and shredded 
  • 1 tablespoon liquid extra virgin coconut oil (or extra virgin olive oil)
  • 1 tablespoon lemon juice
  • fine sea salt & fresh ground pepper
  • 1 pound strawberries, halved or quartered
  • 5 green onions, white and light green parts sliced thin

honey-lime vinaigrette

  • juice from 2 limes
  • 6 tablespoons extra virgin olive oil
  • 2 teaspoons raw honey
  • fine sea salt & fresh ground pepper


method

  1. heat a large skillet over medium-low heat, add the coconut shreds. toast the coconut until lightly brown and fragrant, shaking the pan every now to prevent burning.  remove the coconut and let it cool.  in the same pan, toast the pine nuts until lightly browned, shaking the pan every now and then.  remove the nuts and let them cool.
  2. add the kale, oil, lemon juice, and big pinch of salt to a large mixing bowl.  massage everything until the kale has softened, about 5 minutes.  add half of the coconut, the pine nuts, strawberries, and green onions.  
  3. in a lidded jar, combine the lime juice, olive oil, and honey. fasten the lid and give it a good shake, season with salt and pepper.
  4. drizzle the dressing over the salad and toss to distribute the dressing.  garnish the top of the salad with the remaining toasted coconut. 

similar recipes:


lemony fennel, radish, and kale salad

lemony fennel, radish, and kale salad

thai slaw

thai slaw

fruity shredded kale salad

fruity shredded kale salad

Cooling Summer Salad w/ Za'atar Pesto by Lindsey | Dolly and Oatmeal


we've been stuck in one of the worst heatwaves i can remember here in nyc.  the heat index has been over 100 degrees for the past few days, and while our apartment is staying pretty cool as long as we don't turn the oven on, there were times where me and my 8 1/2 month pregnant body shut down.  there was one particular night where i dramatically cried myself to sleep and frank placed ice packs around my extremities to sooth my overly emotional reaction to a warm bedroom.  if you haven't already noticed, he's a trooper, guys.  but aside from tears and ice packs, the heat has brought us back to the basics. and by that i mean a ton of cool, fresh summery salads!

we've been making this PACT salad (get it? peach, avocado, cucumber & tomato salad!?) at least 2 nights a week.  depending on what we're eating with it, there's 2 variations i keep in constant rotation.  there's a spicy version where there's minced cilantro, a good bit of lime juice, california olive ranch olive oil (always!), some flaky sea salt, and a couple dashes of ground cayenne pepper. it's the perfect hot weather salad, especially when the veg has been chilling in the fridge for a bit.

the other variation is the recipe i'm sharing today.  it has the same salad components, but a totally different flavor profile thanks to some good old za'atar.  if you're not familiar with za'atar it's typically made up of thyme and marjoram, mixed with toasted sesame seeds, and ground sumac which gives it a tangy kick.  frank and i had a similar salad the other week at a restaurant.  it was a tomato and peach salad served with toasted pine nuts and a za'atar pesto, and it was amazing!  i knew immediately that i needed to recreate the it for a homemade version, one we could enjoy whenever we wanted.  the pesto is super simple and aside from the prepared za'atar, it doesn't require any other herbs.  it's blended up with toasted pine nuts, some added lemon juice, a clove of garlic, and my favorite of california olive ranch's olive oil, their rich and robust flavor, offering the pesto, and the salad, just the right flavor which has already become the staple in our kitchen.  so whether you use the za'atar pesto on this particular salad as a marinade, or schmeared on a piece of crusty bread, it's a must-try!   

this post was created in partnership with california olive ranch.  all thoughts and opinions are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal running! 



cooling summer salad w/ za'atar pesto | v

the za'atar pesto makes just enough for the salad, so if you're wanting leftovers, i suggest doubling or even tripling the recipe.  

| serves 4-6 |

za'atar pesto

salad

  • 2 pounds mixed tomatoes, cored and sliced into wedges
  • 2 ripe peaches, sliced into small wedges
  • 1 ripe avocado, cut into chunks
  • 1 medium cucumber, sliced thin
  • 2 tablespoons toasted pine nuts
  • flaky sea salt
  • extra za'atar, for garnish


method

  1. make the za'atar.  in a food processor, pulse the za'atar, nuts, lemon juice, and garlic until roughly ground.  with the motor running, drizzle in the oil until everything is combined.  season with salt.
  2. in a large bowl, gently toss together the tomatoes, peaches, avocado, cucumber, and nuts.  add the za'atar pesto and give it all another good toss.  taste and add more salt if needed.  serve and sprinkle with za'atar.   

similar recipes:


cauliflower pasta w/ za'atar and olives

cauliflower pasta w/ za'atar and olives

grilled panzanella salad w/ peaches & fennel

grilled panzanella salad w/ peaches & fennel

za'atar spiced chickpea crackers

za'atar spiced chickpea crackers

satsuma + rosemary pignoli nut cookies by Lindsey | Dolly and Oatmeal


it's about time i share a holiday cookie recipe.  and this one is a family favorite - a recipe that my mom and i make each year, and eat more than i'd like to admit.  when i was younger, a few days before christmas my dad would take me and my brother down to arthur avenue in the bronx, an old italian neighborhood that my dad grew up in.  we would visit some of the same butcher shops, grocers, and bakeries my dad frequented as a child, and we would purchase items for our christmas eve feast.  the ravioli came from borgatti's where mrs. borgatti, her husband, and grandchildren would roll fresh pasta and ravioli right in front of us.  then, it was off to mike's deli to pick up italian sausage (something i never ever ate), where i remember standing eye-to-eye with a case holding beef tongue, and pig snout, and being totally intrigued, while simultaneously being disgusted.  on our last stop, we would visit delallo's bakery and pick up a couple pounds of pignoli nut cookies and quaresimali (a super crunchy and chunky biscotti) because they were my parents' favorites.  

we stopped going to arthur avenue mostly because we just didn't eat the same way we used to. but my mom missed her pignoli nut cookies dearly, so we started baking them a few years back, along with some other favorite christmas cookies.  and as we did, they became a total favorite of mine as well.  this recipe is naturally gluten, grain and dairy-free, just by nature of how a traditional pignoli nut cookie is made.  the base consists of either almond and granulated sugar, or almond paste.  it's mixed with egg whites and confectioners' sugar, and topped with pignoli nuts (pine nuts).  they're crunchy, chewy, sweet, nutty, aromatic, and zesty all at the same time!  and they're a super easy to put together during this busy time of year.  

happy hanukkah!  and happy holiday season! xo



satsuma + rosemary pignoli nut cookies (gluten + dairy free)

| makes 64 bite size cookies or 32 large cookies |

recipe slightly adapted from Saveur

  • 2 cups blanched almonds
  • 1/2 cup natural cane sugar
  • 1 tablespoon satsuma zest (any citrus zest will work though)
  • 1/2-1 tablespoon chopped fresh rosemary (depending on how strong you want it)
  • 1 cup organic confectioners' sugar, more for dusting
  • 3 large egg whites
  • 1/2 cup pignoli nuts


instructions

  • preheat oven to 300ยฐ and prepare 2 baking sheets with parchment paper. set aside.
  • in  a food processor fitted with a metal S-blade, combine almonds and granulated sugar; pulse together for a couple of minutes until you have a fine almond meal.  add the zest, rosemary, egg whites, and confectioners' sugar and pulse until dough comes together.  transfer cookie dough to a piping bag fitted with a 1/2-inch round nozzle, (alternatively, you can use a large ziploc bag with a snipped corner) and pipe dough out making 1 or 2-inch cookies.  for bite size cookies, press 6-7 pine nuts into cookie; for large cookies press 10-12 pine nuts into cookies
  • bake, rotating cookie sheets from top to bottom and front to back, halfway through cooking, until lightly golden, about 25 minutes (*note: if making bite size cookies, check them after 20 minutes for doneness.)
  • transfer to a rack, and let cool completely before dusting with confectioners' sugar and serving
  • cookies can be stored in an airtight container for up to 4 days

enjoy!