GARLIC-TURMERIC SAUCE / June 2, 2019 by Lindsey | Dolly and Oatmeal

GARLIC-TURMERIC SAUCE | dolly and oatmeal

happy sunday! i hope you’re having a good weekend so far. it’s chilly, cloudy, and a little misty here in LA on this first june weekend, which is kind of a bummer. i’m also heading into my 30th week of pregnancy which is taking its toll on my physical mobility at the moment. everything is way slower, and my lower back is way more sore. i’m beyond grateful that this little babe is so active, but i’m also trying to stay chill at the thought that he may grow up to be just like his very active big brother. time will obviously tell, but the idea of another little guy making his way into our home very soon is so very thrilling while simultaneously causing me to have pangs of anxiety. so some warm and brightness by way of this turmeric-y sauce is just what this up coming week needs!

this garlicky turmeric sauce is a constant in our house. i’ve been making it for years, and have found so many uses for it. smothered over roasted potatoes, drizzled over a lunch or dinner bowl, surrounded by a bed of vegetables for a wholesome dip/snack situation, or served over your protein of choice (i love how it pairs with grilled fish personally). the base of this sauce is plant-based yogurt (although you could definitely use a greek yogurt if that’s your preference), a bit of tahini paste, and some vinegar. these 3 ingredients are the cornerstone of a lot of sauces i make, bringing substance, flavor, creaminess, and a tangy punch. from there it’s easy to layer in whatever flavors you’re looking to incorporate. in this case we add fresh turmeric root, and fresh garlic for a super bright but earthy sauce. plus, its vibrant color will perk any meal up, and impress any dinner guest.

i hope you love this one 💛

garlic-turmeric sauce

print the recipe

method

in a medium-sized bowl, whisk together the yogurt, tahini, vinegar, turmeric, garlic, and maple syrup. season with salt and pepper. taste and adjust if necessary.
store sauce in a lidded jar or container in your refrigerator for up to 1 week.

ingredients

| makes just over 1/2 cup |

1/2 cup plant-based unsweetened yogurt (i prefer using this one)
2 teaspoons tahini
1 1/2 teaspoons apple cider vinegar
2 teaspoons freshly grated turmeric root (or 1/2-1 teaspoon ground turmeric)
1 garlic clove grated over a microplane
splash of maple syrup
fine salt & freshly ground pepper

BEACH-READY NIÇOISE SANDWICH (AKA PAN BAGNAT) / May 30, 2019 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

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.
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.
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.
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

cilantro-hemp salad on tahini yogurt toast

PEPITA POBLANO ROMESCO SAUCE / May 26, 2019 by Lindsey | Dolly and Oatmeal

PEPITA POBLANO ROMESCO SAUCE | dolly and oatmeal

hi friends, i’m trying something new out here. you may notice that this post went live on sunday, which i never do! so here’s the “something new”:

last year i asked a favor of you readers to fill out a survey answering some questions about where you’d like dolly and oatmeal to go. to my surprise, a lot of you said that you love it just the way it is, which was so lovely to hear! but i did hear quite a bit of interest in how i feed myself, and my family. the truth is, i’m still in the muck of it. amesy still doesn’t really eat what frank and i do for dinner, so most nights i’m left making 2 completely different dinners. as such, i’ve taken up meal prep once again. i usually spend amesy’s nap-time on sundays to slow cook chicken breasts for the week, make some of amesy’s lunch and dinner components, and most importantly, i prep a few sauces for the week. sometimes it’s a sauce and a dressing, sometimes a dip, and when the stars align the sauce/dressing/dip all have the ability to serve as each one! the point i’m trying to make here is that without these small, saucy components, dinners can suffer. the truth is, life is just easier when you can grab a reliable sauce from the fridge to take your meal/salad/ side to the next level.

which is all to say, that i’m going to be here every sunday providing you some of the sauces/marinades/dips/vinaigrettes that continue to give life to our meals throughout the week, in hopes they give life to yours as well. and without spending the entire weekend food prepping. yay!!

the first one up is this delicious green romesco sauce. if you’re familiar with romesco sauce then you probably know that it’s generally made with red bell peppers and is therefore red, not green, like this version. in this recipe, we swap out the red peppers for poblano peppers, and the walnuts for pumpkin seeds. when it comes together it’s a light but luscious sauce that can used for such a variety of preparations:

served over top to your protein of choice (i used it here to top roasted salmon).
as a creamy/sauce-y component in a lunch/dinner bowl
thinned out with some olive oil for a creamy salad dressing
served as a dip with sliced veggies, crackers, etc.
or smothered over roasted fingerling potatoes for a twist on a classic potato salad

i hope you all enjoy this series as much as i’m loving creating it! it is my sincere hope these “sauce-y sunday” posts will assist you in making meals less daunting. if you have any thoughts/ideas/comments please leave them below or shoot me an email ❤️

pepita poblano romesco sauce | v

method

roast the pepper over a gas flame set to medium-low, rotating it with tongs until charred evenly - about 15 minutes (if you don't have a gas stove, you can broil it in your oven). place pepper in a bowl and cover tightly with plastic wrap (this creates steam to help peel the skin). once cool enough, cut the pepper and discard the stem and seeds, carefully peel the skin and discard. run the peppers under water to remove any excess char, and pat them dry.
blend in a food processor with the parsley, pepitas, garlic, vinegar, and ¼ cup oil. if the romesco is too thick and pasty, add the remaining olive oil. season to taste with salt and pepper. place in a lidded jar in the refrigerator until ready to use (i like to make it a couple days in advance to let the flavors come together.)

ingredients

| makes 1 1/2 cups |