yogurt sauce

Roasted Sweet Potato Wedges w/ Green Yogurt Sauce by Lindsey | Dolly and Oatmeal

the holidays are taking on such a different vibe in our lives this year.  there's a different feeling in everything frank and i are doing and planning as we're wanting to share in it all with amesy.  at 2 months old he certainly won't remember any of it, but celebrating his first holiday season has been becoming a big deal around here.  we've been playing christmas tunes for him since the end of november, and we got his first christmas tree last week!  decorating, cooking - it's all bringing out a joy and excitement that i knew we would feel, but didn't anticipate how intense it would be.  even though he doesn't really "watch" the tv, having holiday classics play on the television have touched on that bond of sharing in these small cozy moments as a family, and have even gotten us excited beyond the holiday classics with the idea of sharing movies and music with him that have been special to us.   hopefully these will be some traditions we can establish that amesy will be able to reflect on one day and only have good memories.

so it only seemed natural to team up with Disney for this recipe, and to highlight the release of "The BFG" on Blu-ray, Digital HD & Disney Movies Anywhere (get it here).  The BFG is one of those stories that i look forward to sharing with amesy one day, and i know lots of parents would love to share with their kids as well. the special relationship between sophie and the bfg i feel says a lot about the power of sometimes unlikely relationships between dissimilar people and what can come from those.  i also can't help but feel that their relationship is similar to the experience of having a baby, in that (at least for me) i didn't know i could feel this kind of bond until he came into my life. and now that amesy is here i couldn't imagine my life without that unbreakable connection.

talking about connections, i've also got a loyal bond with carbs.  in this potato wedge situation, these sweet potatoes take on a slightly more wholesome version of the typical fried wedge.  in this recipe they're roasted in a bit of olive oil and italian spices in the oven and served with a dairy-free yogurt dip that's been broken down with some bright herbs, tahini, and lemon juice.  it's the perfect snack to sit and watch a movie with, as a holiday snack, or appetizer :)

holiday cheers, babes! xoxo 

*this post was created in produced in association with disney.  all thoughts and opinions, as always, are my own.  thank you so much for supporting the sponsors that help to keep dolly and oatmeal going!

roasted sweet potato wedges w/ green yogurt sauce | v

| serves 4 |

  • 2 large sweet potatoes, cut lengthwise into 1/2-inch wedges
  • 1 tablespoon cornstarch, or arrowroot powder
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon italian seasoning
  • 1 teaspoon sea salt
  • fresh ground pepper, to taste

green yogurt sauce

  • 1 cup unsweetened cultured coconut yogurt (or greek yogurt if you don't need to be dairy-free)
  • 2 tablespoons tahini paste
  • 1 garlic clove, roughly chopped
  • 1/2 cup basil leaves
  • 2 tablespoons parsley leaves
  • 1 tablespoon cilantro leaves
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • fresh pepper, to taste


  1. preheat oven to 425°F, line a baking sheet with parchment paper and set aside.
  2. place wedges and cornstarch (or arrowroot) in a large plastic bag and toss to coat evenly. transfer the wedges to a large bowl and add the olive oil, italian seasoning, salt, and pepper. spread the wedges into a single layer on your prepared baking sheet. bake for 30-35 minutes, stopping halfway through to flip them over, until the edges are browned.
  3. while the potatoes are baking, make the sauce. combine all the sauce ingredients in an upright blender or food processor until well chopped and sauce is green in color.
  4. serve the potatoes warm with the sauce on the side.

herbed black beluga lentils w/ garlic scapes + yogurt sauce by Lindsey | Dolly and Oatmeal

life seems a bit more settled these days as i've finished the development portion of my cookbook, and am now focussing more on shooting the images for it. it's all so super surreal and exciting, and i cannot wait to share more about the development process with you all in the coming weeks!  

frank and i have also been having more free time on weekends to tidy up our apartment - we actually hung a mirror the other day, and that seemed like just enough for the time being. i think we're really trying to ease into this space, seeing where things will end up, or coming to decisions about where we'll put the bookcase, etc. organically. the backyard, as i've talked about, was a complete mess. we've basically been overhauling what we can without spending too much. we did however splurge on a fence, as it was a shared backyard and we really wanted that extra privacy. we planted some kale, basil, leafy lettuce, and arugula back in may, and it's shot up in the past week or so, and i'm either seeing a purely green juice diet in our near future, or holding some sort of backyard market thingy to get some of this produce off my hands! 

all good things are happening over here, and i usually try to keep things light, but i can't but help feeling all sorts of sadness over the awful event that took place in charleston. while i know there is so much good in this world, these kinds of recurring (and all too common) acts of hate, ignorance, and gun violence have hit us all a little too close to home in one way or another.  

here's to calmer and more peaceful days, more forgiveness, laughs, and good food! xo's!

herbed black beluga lentils w/ garlic scapes + yogurt sauce (v + gf)

there are so many awesome dairy-free yogurts on the market these days, which is both really encouraging, but also can be confusing - there's nothing i dislike more than excitedly making a grocery store purchase and coming home to find out that it wasn't that great. so my go-to savory yogurt these days is the unsweetened (unflavored) cultured coconut yogurt from So Delicious, it's got that perfect tang and is quite simply the best! i use it in savory dishes like this one, but also in fruit crumble breakfast situations, to pair with granola, in smoothies, etc.! 

| serves 4 as a side |

yogurt sauce

  • 1/4 cup unsweetened unflavored yogurt (i use this brand)
  • 1 tablespoon tahini paste
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • Sea salt and ground pepper


  • 1 cup black beluga lentils, rinsed and picked over
  • 3 cups water
  • sea salt
  • zest from half of 1 lemon
  • 1 to 2 tablespoons lemon juice
  • 2 teaspoons chopped basil
  • 2 teaspoons chopped mint
  • 1 teaspoon chopped dill
  • 1 bunch garlic scapes
  • extra virgin olive oil
  • freshly ground pepper
  • dill flowers, for serving


  • in a small bowl whisk together the yogurt, tahini, lemon juice, and garlic, season with salt and pepper, then set aside.
  • bring the lentils, water, and a big pinch of salt to a boil; once it reaches a boil, turn heat to low and simmer lentils uncovered for 15 to 20 minutes, or until tender. drain leftover water if needed. toss the lentils with 2 tablespoons of olive oil, lemon zest, lemon juice, and chopped herbs, season with salt and pepper; set aside.
  • while the lentils are cooking, preheat oven to 400°F, toss the garlic scapes with enough olive oil to lightly coat, and season with course salt and pepper. cook scapes for 10 to 12 minutes, until tender. remove from the oven and let cool for a few minutes, then roughly chop the garlic scapes and add them to the pot with the lentils. give everything a good toss, taste and adjust any seasonings if needed.
  • tops lentils with dill flowers, or basil flowers, and a good dollop of yogurt sauce. 


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