summer

15 RECIPES TO COOK THIS LONG WEEKEND (GLUTEN-FREE) by Lindsey | Dolly and Oatmeal

there’s nothing more fun to me than cooking with friends and family on a long weekend. so, i’ve rounded up a combination of recipes that are perfect for easy-breezy summer weekends. one’s that are spent at the beach, in the backyard, at the park for a picnic - you name it, there’s a recipe for that! we have sides, mains, a cold slurp-able recipe, all things potatoes, summery sweets, and a mini section dedicated to grilling. so i feel like whatever you’re looking for you’ll find something here that hopefully will inspire you to make it or some version of it. wishing everyone stateside a lovely long weekend! here’s to it officially being summer! 💛


to start:

golden sunflower gazpacho - an impressive summer sipper. the great thing about gazpacho is that it’s great to make ahead of time (up to 2 days before you’re ready to serve it), and it’s cold for hot summer days! but i love this gazpacho mostly because at its base there are sunflower seeds that are blended up with the summer vegetables, making it a bit more creamy than a traditional gazpacho. plus, it’s vibrant yellow color screams summer.

bean-less sunflower seed & garlic hummus - summer isn’t summer without hummus as far as i’m concerned. neither is a long lazy weekend. this hummus is a bean-less iteration where we used soaked sunflower seeds in lieu of chickpeas. the rest of the ingredients are typical to traditional hummus: tahini, garlic, lemon juice, salt & pepper, and water. i like to jazz it up on occasion if i can using black garlic (if you have it or can find it, i highly recommend it!), or 3-4 drained shallots and 4-5 garlic drained cloves from this garlic, herb & shallot confit with some of the infused oil to top the hummus (as shown above). you really can’t go wrong with this recipe.


as a main:

niçoise sandwiches - these sandwiches are great for a day at the beach, or a picnic in the park. they pack up easy, and each component can be prepared ahead of time making assembling them on the day of that much easier. they’ve got fresh crunchy vegetables, a dreamy shallot-garlic-balsamic vinaigrette, and crunchy bread! what’s not to love?

sprouted quinoa sliders w/ garlicky cucumber slaw - these are a great alternative to your typical summer bbq meal and they’re wonderful for vegetarians or vegans. they’re made with sprouted quinoa, held together by mashed sweet potato and a bit of gluten-free breadcrumbs. the original recipe calls for ramps, but since they’re season has passed, you could easily use green onions, or leeks in their place. plus, these patties can be prepared ahead of time and then cooked the day of.

summer beet tacos w/ beet green salsa verde & spicy pickled onions - another vegetarian and vegan friendly main dish. these tacos are colorful, fun, and taste like a dream. yet another make-ahead-friendly dish, and could even be served as an appetizer on a small tortilla if you like. while beets can often fall flat because of their earthy flavor, these are jazzed up with a punchy green salsa, sharp pickled onions, creamy avocado, and good bit of lime juice.


to bake:

raspberry-currant yogurt crumble cake - to date one of my favorite ways to use summer fruit. this cake is loaded with fresh summer berries and currants. but you could easily use whatever fruit you like - be it cherries, peaches, blueberries, or some combination. it’s light and sweet, and that bit of spiced crumble topping just takes it to another delicious place.

cilantro-watermelon granita w/ mint - by far one of the easiest desserts you can make, and it’s impressive to boot! all you do is blend all the ingredients in a blender or food processor, freeze the mixture for a total of about 6 hours, and there you basically have summer in dessert form! my favorite way to serve these is in a see-through cup and, if you can find some, garnishing the tops with violet mint flowers, or even just small mint stems.

red berry blondies - for anyone who doesn’t like to make pie, but loves berries in dessert - this one’s for you! while blondies are the non-chocolate cousin to brownies, these are just as rich and dare i say a bit gooey. so be prepared for a heavier dessert with this one. the berries lighten them up a bit and definitely work to make these the ultimate summer-friendly dessert.


all things potatoes:

crunchy smashed potato salad w/ garlicky yogurt vinaigrette & pickled onions - i know i shouldn’t play favorites, but if there’s one thing you make on this list, this one’s it! it has everything you want and need in a potato salad: crunchy, salty, tender potato flecks, creamy yogurt-y dressing, and super punchy pink pickled onions! there’s nothing you or your potential guests won’t love about this potato salad!

warm fingerling potatoes w/ garlic-turmeric sauce - another potato salad mash-up with tons of flavor! the garlic-turmeric sauce is a favorite around here and is sure to add that extra something to just about anything it touches. add in some shaved red cabbage and you have yourself the perfect crunch to compliment everything else going on here.

chickpea flatbread w/ new potatoes & fresh basil - this has been one of the most popular recipes on my site for years now, and for good reason! easy homemade flatbread - check! crunchy potatoes - check! fresh summer garlic & herbs - check! there are also mushrooms for a bit of earthiness, that just adds to the flavor here. this flatbread is perfect to serve on the side to any main, or as an appetizer. either way you’re in for a treat!


to toss:

cherry panzanella - this salad is another favorite. it’s got everything you could ever want: cherries, fresh crunchy greens, heirloom tomatoes, fresh summer herbs, a punchy dressing, and crunchy bread bits! enough said! just go ahead and make it ;)

mellow melon salad - here we have a leaf-less salad composed of summer melons, julienned summer squash, grilled corn, tomatoes, and sweet shaved melon wedges. the colors in this salad scream summer, and so does its flavor - sweet and savory all at the same time!


to grill:

hickory smoked salmon skewers - these salmon skewers are one of my favorite recipes to date. the salmon is marinated in a subtle, but flavorful mustard-vinegar-based bbq sauce, then lightly grilled with hickory, giving them that bbq vibe while not completely overpowering them with smoke. minus the marinating and heating of your grill, these are a breeze to make - about 10 minutes of cooking time total! serve them over some lightly dressed greens and your meal is good to go!

grilled summer pizza w/ garden pesto & balsamic caramelized onions - if you have a bit of extra time, and want to challenge yourself beyond the limitations of your oven, then make grilled pizza! the flavor is what really takes it up a notch, especially if you use a charcoal grill. there is a learning curve here if you are using a charcoal grill, but nothing that’s too intimidating. there’s nothing better than pizza on a long weekend ;)

BEACH-READY NIÇOISE SANDWICH (AKA PAN BAGNAT) by Lindsey | Dolly and Oatmeal


i’m just going to get right into this sandwich. it’s not a novel sandwich to the internet, and recipe makers i’m sure. but i know my way around a tuna salad, and had never had/made one like this. it all started out a few weekends ago with an episode of the barefoot contessa where she was making a mozzarella pan bagnat (she essentially swapped out the tuna for fresh mozzarella and basil) while amesy napped. frank came home and i was literally salivating as i was telling him about this sandwich. but mostly, i was excited at the prospect of the vinaigrette she made. not only was it wonderful with a mozzarella iteration, but i kept thinking how delicious it would be in so many applications - especially in a beach-y/picnic-y sandwich situation. so, in a nutshell, that’s where this sandwich began.

this tuna salad is mashup of all the great ones i’ve had over the years. in new york, the most prevalent tuna salad you can get is a basic deli version with a ton of mayo. but here in los angeles, i’ve found tuna salad to incorporate all kinds of ingredients, and take on various flavor profiles aside from the gloppy one i had grown up with. there have been ones made with balsamic vinegar, sliced grapes, herbs, and toasted almonds. or another with sliced apples and kalamata olives. this recipe here is mashup of all the tuna salads i’ve come to know and love, all in one serving. so, if you’re a tuna fan i think you’ll love this recipe as much as i do. and if you’re not a tuna lover (like frank), stay for the vinaigrette, and do yourself a favor by making it, and pouring it over all the things!

there are a bunch of components here, but a lot of them can be prepared ahead of time. the sliced veg can be cut a day or 2 ahead of time and stored in the fridge. same goes for the vinaigrette, which can stay in fridge for up to 2 weeks. and the tuna salad is actually more flavorful if you make it the day before. and since the weather is officially warm and even hot in some places, i thought this would be the perfect sammie for a beach day, or an afternoon at the park. i just wrapped them with a bit of parchment, stuffed them in a lidded container, and was ready to go. nothing better than a breezy sandwich for the beginnings of the summer season ✌🏼

hope you enjoy the recipes, even if you’re just making the vinaigrette! xo



NIÇOISE SANDWICH (AKA PAN BAGNAT) | GF

  • if you’re vegan, i could see this vinaigrette going wonderfully into a chopped/smashed chickpea mix, or perhaps another white bean of choice.

  • a gluten free boule or baguette would ideal here. there is quite a bit of runny bits (thanks to the vinaigrette), and a basic sandwich bread mostly likely won’t hold up.

print the recipe!

| makes 4-6 sandwiches |

vinaigrette (adapted from ina garten)

  • 3 tablespoons minced shallots (roughly 1 large shallot or 2 small)

  • 1 large garlic clove, grated over a microplane (or minced)

  • 1 1/2 tablespoons red wine vinegar

  • 1 tablespoon good balsamic vinegar

  • 2 teaspoons dijon mustard

  • 1/2 cup extra virgin olive oil

  • 1/4 cup chopped kalamata olives

  • 1 tablespoon drained capers

  • fine salt & fresh ground pepper

niçoise sandwich

  • gluten-free boule, or baguette (or bread of choice)

  • two 5-ounce cans wild-caught tuna

  • 1/4 cup toasted sliced almonds

  • 2-3 tablespoons avocado mayonaise (optional)

  • 2 sprigs thyme, leaves chopped

  • 1/4-1/3 cup vinaigrette

  • fine salt & fresh pepper

extra sandwich fixings

  • peeled cucumber slices

  • thinly sliced tomatoes

  • baby arugula

  • thinly sliced red onion



method

  1. make the vinaigrette. in medium-sized bowl, whisk together the shallots, garlic, vinegars, and dijon. drizzle in the olive oil whisking briskly until emulsified. stir in the olives and capers, and season with salt & pepper. set aside.

  2. assemble the sandwiches. in a large bowl, chop the tuna with the back of a sturdy fork. mix in the almonds, mayo (if using), and thyme. add 1/4 cup of the vinaigrette, if tuna is still looking dry, add the remaining vinaigrette. taste and season with more salt & pepper if needed.

  3. slice the bread lengthwise. scoop out the doughy parts of the bread making room for all your ingredients. top one half with arugula and a good drizzle of vinaigrette, making sure to scoop some of the solids at the bottom (olives, shallots, capers, etc.) . spoon a good portion of the tuna over top. then top with sliced tomato, red onion, and cucumber. drizzle the other half of the bread with more vinaigrette. let the sandwiches sit for 30 minutes-1 hour, letting the all the flavors to blend.

  4. serve immediately, or wrap in parchment for a picnic or beach day :) (pro-tip: serve with salty potato chips and dill pickles 👍🏼)


similar recipes:


apple-arugula grilled cheese w/ crispy red onions

apple-arugula grilled cheese w/ crispy red onions

cilantro-hemp salad on tahini yogurt toast

cilantro-hemp salad on tahini yogurt toast

spicy sweet potato sandwiches

spicy sweet potato sandwiches

CRISPY SMASHED POTATO SALAD W/ GARLICKY YOGURT VINAIGRETTE & PICKLED RED ONIONS by Lindsey | Dolly and Oatmeal


we’re gearing up for memorial day weekend over here, aka the unofficial start of summer! i’m still not sure how it works here in LA, but back where i grew up on the east coast, pools and beaches open this weekend, and you can reliably count on warm, sticky weather until about mid-september. it also marks grilling season! and even though it’s been chilly, cloudy, and sometimes rainy here in los angeles, frank bought a small grill which just feels like we’re making a bigger commitment to cooking at home on the weekends, while also settling into our space and making it more “us” since moving in over a year ago. i’m so excited about the grill though, and since it’s not charcoal, i feel more confident to get out there and use it myself. i’m already conjuring up a bunch of recipes, i’ll share them when i do!

but memorial day weekend is also the unofficial/official start to potato salad season. if you’re familiar with my site, then you know i have quite a few potato recipes on here. around this time last year i shared a recipe for these salty smashed potatoes, and since then i’ve made a few different iterations of them. my favorite being a smashed potato salad. this one’s kind of a deconstructed potato salad as the potatoes aren’t completely smothered in a sauce/dressing (although you could totally toss it all together), rather they’re drizzled with a punchy, creamy garlicky vinaigrette, and sprinkled with sharp but sweet pickled red onions. it is by far my favorite potato salad yet! the potatoes are perfectly crunchy on the outside, and velvety on the inside. and if you’re a fan of traditional german potato salad, then you will dig this vinaigrette - at its’ base is plant-based yogurt mixed with apple cider vinegar, good dijon, olive oil, and few other pantry staples that really bring everything together. it’s the perfect, perfect side dish to bring to a bbq, serve alongside your summer meals, and while they’re best when straight out of the oven, the whole dish does make for pretty delicious leftovers.

be on the lookout this sunday, i have an announcement that i’ll be sharing with you all that i’m pumped about! until then, make this potato salad! ;)

xo!



crispy smashed potatoes w/ garlicky yogurt vinaigrette & pickled onions | v & gf

print the recipe!

  • new potatoes or baby potatoes yield the creamiest smashed potato. if you can, try to find fresh potatoes at a local market or baby potatoes at your grocer.

  • i use avocado oil spray here and it makes all the difference in even crisping. brushing it on from a bottle will give the potatoes a bit of a different flavor profile and goes on a bit thicker. if you don’r have avocado oil spray, then i suggest using an olive oil spray.

  • if you are not opposed to dairy, simply substitute the plant based yogurt for greek yogurt.

  • both the pickled red onions and vinaigrette recipes make extra. i like using the extra onions on salads, to top tacos or fajitas, etc. the extra vinaigrette can be used as a dip for sliced veggies or roasted sweet potatoes, i’ve also used it in chicken salad which was so good!

| serves 4-6 |

  • salt

  • 2 pounds baby potatoes

  • avocado oil spray

  • flaky salt

  • roughly 1/4 cup pickled red onions (recipe below)

  • roughly 1/2-3/4 cup garlicky yogurt (recipe below)

  • 2 tablespoons chopped herbs (i favor a mix of chives, parsley, and dill)

pickled onions (makes extra)

  • 1 cup filtered water

  • 1/2 cup apple cider vinegar

  • 2 teaspoons sugar

  • 1 teaspoon fine salt

  • 1 small red onion, thinly sliced

garlicky yogurt vinaigrette (makes extra)

  • 1 cup plant-based unsweetened yogurt (i use kite hill greek-style unsweetened yogurt)

  • 1/4 cup extra virgin olive oil

  • 2-3 tablespoons apple cider vinegar

  • 2 teaspoons dijon mustard

  • 2 teaspoons maple syrup

  • 1 clove garlic, grated over a microplane or minced

  • fine salt & fresh pepper



method

  1. to a large pot, add a fat pinch salt and the potatoes. cover the potatoes with water, and bring to a boil. cover, and lower heat to a simmer. let the potatoes cook until tender when pierced with a sharp knife, about 15 minutes. drain potatoes and let them cool until ready to handle.

  2. preheat oven to 450°F and prepare 2 baking sheet with parchment paper, and spray each one with a thin coating of avocado oil. one by one, place the potatoes on the baking sheets, and using the bottom of a large glass, press down lightly and smash them. repeat with all the potatoes. spray the tops and sides with more avocado oil, and sprinkle with flaky sea salt. cook for roughly 20 minutes, until tops are lightly golden, then flip the potatoes over. place back in the oven and cook for another 10-15 minutes, until edges are golden and crispy. remove from oven and let cool for roughly 10 minutes.

  3. place potatoes on a large platter or a large shallow bowl. drizzle over the garlicky yogurt vinaigrette, and add the pickled onions. if you want, give everything a light toss, just to cover the potatoes (add more vinaigrette, if needed), and top with the chopped herbs. serve immediately.

  4. make the pickled onions. in a bowl, whisk together the water, vinegar, sugar, and salt until everything has dissolved. place the sliced onions in a jar and cover with the pickling solution. cover with the lid and store in your refrigerator for up to 1 week.

  5. make the vinaigrette. in a large bowl, whisk together the yogurt, oil, vinegar, mustard, maple syrup, and garlic. season with salt and pepper. taste and adjust if necessary. vinaigrette can be stored in an airtight container in the fridge for up to 1 week.


more potato recipes:


roasted fingerling potato salad w/ romesco sauce & herby black quinoa

roasted fingerling potato salad w/ romesco sauce & herby black quinoa

warm fingerling potatoes w/ garlic -turmeric sauce

warm fingerling potatoes w/ garlic -turmeric sauce

salty smashed potatoes w/ harissa yogurt

salty smashed potatoes w/ harissa yogurt