vegan recipe

roasted market salad by Lindsey | Dolly and Oatmeal

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spring is definitely being felt here in nyc.  the past week we have had temperatures coming close to 60°!  after the winter we've had those temps feel amazing.  this past weekend frank and i were able to relax for a little while at our neighborhood park that overlooks new york harbor and the lovely lady liberty (statue of liberty).  we enjoyed the sun's warmth; frank reading the newspaper, and me trying to soak up as much vitamin d as i possibly could.  it was a couple hours much needed.   just enough to forget the cold days that are behind us, and to remind us of the warmer ones that lie ahead.

most of the farmer's markets here (at least in brooklyn) are year round.  but you notice that as soon as spring hits the vendors are carrying things are actually green! i think i went a little overboard on shoots and sprouts this time.  a vendor had buckets upon buckets of the most beautiful looking little sprouts, i would have bought them all if i could! one of our favorite vendors that we usually see in brooklyn was there (we call him the "potato man" because he's the only person to carry our white yams that we're obsessed with), and he brought with him these awesome spring shallots (pictured above).  alone and raw the shallots are quite tasty, but roasted with some olive oil and salt, and these onions are really good!

the ingredients in the salad were inspired by what i saw at the market; what was fresh, and in season.  i understand that not everyone has a farmer's market in their neighborhood. so if you're wanting to make a roasted vegetable salad, use what looks good to you, or what veggies you like, and go from there.

• for the salad •

1 bunch baby carrots, cut lengthwise

4.5 oz asparagus, rinsed and bottoms trimmed

2 oz spring onions, rinsed and bottoms trimmed

1 tablespoon olive oil (for roasting)

2 teaspoons thyme (i used dried, but if you have fresh thyme 3-5 sprigs)

2 teaspoons parsley

large grain sea salt to taste

fresh ground pepper

3.5 oz pea shoots, sprouts, and baby spring greens (likewise, you can use mesclun or any other greens)

• poppy seed vinaigrette  •

2 tablespoons shallot (about 1 shallot), chopped

2 tablespoons apple cider vinegar

2 teaspoons good dijon mustard

1/4 teaspoon fine grain sea salt

1/2 cup olive oil

1 1/2 teaspoons poppy seeds

• directions •

pre heat oven to 400°

line a rimmed baking sheet with parchment paper

in a mixing bowl, combine the carrots with some of the olive oil, thyme, parsley, salt and pepper. (i don't give a precise amount of each, because it really depends on your preference.) turn out onto the prepared baking sheet and place in oven.  time the carrots for 15 minutes

while the carrots are baking, toss the asparagus in the same mixing bowl with olive oil, thyme, parsley, salt and pepper.  after the 15 minutes, place the asparagus onto the baking sheet with the carrots, toss gently - turn timer to 5 minutes

in the mixing bowl, combine the onions with the last of the olive oil, thyme, parsley, salt and pepper.  add onions to the baking sheet, toss the vegetables again - return the pan to the oven, lower the temperature to 375° and time for 15 minutes

the vegetables should be lightly browned when ready (you may need to adjust the cook time depending on your oven).  remove from the oven and let cool

while the veggies are cooling, make your dressing (i made the dressing a couple days in advance, so you can totally do this whenever). combine all the dressing ingredients, except the poppy  seeds,  in a small (or large) food processor and blend until the ingredients are combined and smooth.  pour into a container and add the poppy seeds, mix to combine

in a large bowl, combine your greens with some dressing to coat.  add the roasted veggies and drizzle with more dressing.  serve and enjoy

garlicky accordion potatoes by Lindsey | Dolly and Oatmeal

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i'm pretty sure i've eaten potatoes every which way.  that is until the accordion potato, or as some people refer to it: hasselback potatoes. accordion potatoes are a swedish tradition dating back to the 18th century.  i never knew about them until i saw a picture of them on instagram.  since that day i have been obsessed with getting them perfect - tender and mushy on the inside, and crispy and crunchy on the outside.  it took many attempts and caused quite a bit of frustration...first, i tried covering them with foil for the first 40 minutes, then uncovering them and bumping up the heat for the last 20 minutes.  the second time i tried keeping them uncovered at a steady temperature for a little under an hour - this yielded dry and unevenly cooked potatoes, yuck.  the third time i kept them uncovered, at a steady temp, and i checked on them every 20 minutes to turn them and coat them with olive oil - this yielded some pretty amazing accordions!

the thing i didn't think about was the fact that these are essentially a baked potato, but by cutting the slits in them you're exposing them to air (duh), and therefore they are much more prone to drying out during the baking process.  so, the trick is to coat them with a generous slather of olive oil before baking, and to continually re-coat them with olive oil while they are baking. i chose to stuff these little guys with thinly sliced garlic.  similarly, you can stuff them with shallots, onions, or herbs.  the only piece of advise i have is to slice the stuffings thin enough so that they fit in the potato slices.  in this recipe i use white yams, they tend to take longer to cook so i chose  to slice them in 1/8" slices - if you're using a regular potato i would probably use 1/4" slices.

*non-vegans, you can totally use melted butter in conjunction with the olive oil.  just melt a tablespoon or 2 (depending on how many potatoes you are using) in a microwave safe bowl, and slather all over the potatoes.

thank you, frank for taking these lovely photos.  couldn't have done it without you

bake time: 60 minutes

pre heat oven to 400°

prepare a baking dish with a thin layer of olive oil

// ingredients

3 medium sized yams

3 large cloves of garlic

1/4 cup olive oil (decrease amount of oil if using butter as well)

sea salt

// directions

prepare a small bowl with a 1/4 cup of olive oil

scrub potatoes clean

while the potatoes are drying, thinly slice the garlic (i used 3 cloves because i love garlic, if you're not such a lover reduce the amount)

slice the potatoes 3/4 of the way down being careful not to slice them all the way through. repeat with the other potatoes

take your garlic slices; one at a time insert them into the potato slices (like i mentioned, i love garlic so i put a slice in each potato slit. likewise, you can do every other slit or every third slit)

using a pastry brush, brush the potatoes with the olive oil making sure to get in between each potato slit - repeat with remaining potatoes. use the leftover oil and drizzle it around the bottom of the baking dish (this will be used when you re-coat the potatoes as they are baking)

season with salt place in the middle of your oven - set a timer for 20 minutes. after 20 minutes take the potatoes out. using your pastry brush re-coat the potatoes with the oil at the bottom of the baking dish, trying to get in between each slit.  place back in oven and set timer for another 20 minutes - repeat when buzzer goes off.  set for an additional 20 minutes - when the buzzer goes off your potatoes should be cooked through.  if you like a crisp skin, keep them in the oven and turn the heat up to 500° or broil, for 5 minutes to get them really crispy.  serve, and enjoy