vegetarian

YOGURT-TAHINI & ISRAELI SALAD TOAST by Lindsey | Dolly and Oatmeal


the ease of summer cooking (or lack thereof) is one of the most refreshing characteristics of the season. (especially right now as i’m hitting 40 weeks pregnant in the next few days 😅😬). take this salad and toast. not one thing is cooked (unless you consider toasting bread cooking). rather, we take the peak of summer produce, chop it all up, top it over crusty bread, and a big splotch of the creamiest, yogurt-tahini. it’s quite literally the simplest of dishes/snacks/appetizers, but by far one of the most satisfying. i love the combination of anything with yogurt-tahini, but when paired with vegetables it just takes everything up a notch.

i generally make a this recipe as my summer veg + yogurt-tahini go-to, and then there’s this veg + yogurt-tahini winter go-to that i shared a few months ago. the crispy veg, toasty bread, and creamy medley here is perfect for hot summer nights, a little date night situation with your loved one, a perfect nibble with your girlfriends accompanied by your favorite chilled cocktail. whatever the occasion, these little toasts are sure to brighten them up quite a bit. i hope you get to make this before the summer is up, it’s a good one that hits all the right spots!



yogurt tahini & israeli salad toast | v & gf

  • i have quite a few recipes on this site for a yogurt-tahini sauce. this one uses thick greek-style yogurt, but i also don’t call for water to thin it. i found that if it’s thinned out, it doesn’t make a thick enough nest for the salad to sit in.

  • i use a gluten-free boule from a local maker (if you’re in LA, i buy loaves by gjusta that are sold at erewhon, or gluten-free sourdough made by a local shop, honey hi. if you can get your hands on either i highly recommend them (they both also happen to be vegan).

print the recipe!

| serves 4-6 as a side |

yogurt tahini

  • 1/3 cup tahini

  • 3/4 cup unsweetened greek-style almond milk yogurt (i love this brand)

  • 1-2 tablespoons fresh lemon juice

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

  • salt and pepper, to taste

israeli salad

  • 6 ounces cherry tomatoes, cut in half

  • 4 persian cucumbers (about 1/2 pound), seeds scooped, and cut into small chunks

  • 1/4 red onion, chopped small

  • 2 tablespoons chopped parsley

  • 1/2 lemon, juiced

  • 1 tablespoon extra virgin olive oil, plus more to drizzle

  • 1 1/2 teaspoons ground sumac

  • 1 gluten-free boule or artisan loaf of bread, sliced and toasted or grilled

  • yogurt-tahini (recipe above)

  • herb flowers, to garnish (optional)



method

  1. make the yogurt-tahini. whisk together the tahini, yogurt, lemon juice, and garlic. season with salt and pepper. set aside.

  2. make the salad. in a large bowl, toss together the halved tomatoes, chopped cucumbers, red onion, parsley, lemon juice, olive oil, and sumac. generously season with salt.

  3. spoon the toasted (or grilled) toast with a big swoosh of yogurt-tahini, then top with a big spoonful of israeli salad, a drizzle of olive oil, a pinch of flaky sea salt, and herb blossoms (if using). serve immediateily.

  4. if you’re prepping ahead of time, store yogurt-tahini in a lidded jar for up to 1 week, and israeli salad in an airtight container for up to 3 days (drain off excess liquid from salad before you top toast).


similar recipes:


cilantro & hemp toast w/ yogurt-tahini

cilantro & hemp toast w/ yogurt-tahini

sumac-roasted veggies with yogurt-tahini

sumac-roasted veggies with yogurt-tahini

miso-tahini avocado toast

miso-tahini avocado toast

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.


similar recipes:


(vegan) hasselback potato & shallot gratin

(vegan) hasselback potato & shallot gratin

CRISPY SMASHED POTATOES W/ GARLICKY YOGURT VINAIGRETTE & PICKLED ONIONS

CRISPY SMASHED POTATOES W/ GARLICKY YOGURT VINAIGRETTE & PICKLED ONIONS

roasted fingerling potato salad w/ romesco & herby black quinoa

roasted fingerling potato salad w/ romesco & herby black quinoa

ZA'ATAR PESTO by Lindsey | Dolly and Oatmeal


hey! i’m popping in real quick to share yet another sunday meal prep sauce. this one’s for a wonderful twist on traditional pesto where we essentially replace the basil with parsley and za’atar spice. if you’re not familiar with za’atar it’s a spice blend traditionally made from dried marjoram, thyme and/or oregano, toasted sesame seeds, dried sumac, and sometimes salt. it’s generally used as a rub on meats, sprinkled on fish or poultry, added to roasted veggies, mixed with oil to top bread, etc.!

today we’re mixing za’atar spice/seasoning into a herby/nutty/garlicky base of parsley, toasted pine nuts, fresh garlic, and olive oil. it’s one of my favorite ways to utilize za’atar and it makes for such a bright and light summer sauce. i first had a similar pesto at a restaurant in the west village. it was one of mine and frank’s last meals out before we became parents to amesy. but the restaurant has since closed, and we’ve moved almost 3,000 miles away, so the need to make my own version of what i remember that pest to taste like has been somewhat essential. and i thought i ought to share this recipe here with you because it’s that good!

before i leave with the recipe, here are a few ways to use this sauce to spice up your food/life throughout the week:

  • forever and always on this leaf-less salad. the pesto acts just like a salad dressing here, and all you may need is a bit more salt and you’re good to go!

  • swirled into this flatbread (literally one of the most delicious things to use it for. just replace the first 5 ingredients with a few dollops of the za’atar pesto).

  • use as a marinade for veggie, chicken, or even fish (i love salmon here) kebabs.

  • mixed into roasted veggies.

  • mixed into potato salad or roasted potatoes

  • on flatbread, pizza, or pasta!

happy sunday, friends! xo



za’atar pesto | v

| makes just under 1 cup |

print the recipe

method

  1. in the cup of a food processor fitted with a metal “s” blade, combine the parsley, pine nuts, lemon juice, garlic, a few pinches salt, and a couple cracks of pepper. while the food processor is running, drizzle in the 1/2 cup of olive oil and blend until everything is broken down and sufficiently mixed together, stopping a couple times to scrape down the sides of the container. taste and add more salt, pepper, or lemon juice, if needed.

  2. scrape the parsley and olive oil mixture into a bowl. stir in the za’atar spice until combined. taste and adjust any seasonings, if necessary. scrape the za’atar pesto into a lidded jar. pour over the remaining 1/4 cup olive oil to prevent the pesto from browning in the fridge.

  3. za’atar pesto can be stored in the fridge for up to 3 weeks. let pesto stand at room temp roughly 30 minutes before using.

ingredients

  • 1 cup fresh parsley

  • 3 tablespoons toasted pine nuts

  • juice from 1/2 small lemon

  • 1 clove garlic, roughly chopped

  • salt & freshly ground pepper

  • 1/2 cup, plus 1/4 cup extra virgin olive oil to top

  • 1/4 cup za’atar spice