July 1, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays! Fizzy Lemon-Limeade w/ Crushed Raspberries | dolly and oatmeal

hey guys! welcome to the 2nd installation of summer fridays! a new weekly blog series i'll be sharing this summer all about easy-peasy, low-key snacks, bites, and beverages :) last week was all about this vibrant açaí bowl, but today we're talking strictly hydration in the form of this stellar little sipper!

i seriously cannot believe it's july, guys! and that we're almost in the thick of summer already! frank and i are still in the middle of trying to get all things baby organized before my mid-september due date. after last summer of shooting my book and completing the manuscript, and having a pretty turbulent/life-changing fall and winter i'm ready to seriously chill out a bit. i feel like i haven't been in a peaceful place, like i haven't slowed down once since taking on this blog, and working freelance full-time. so, in an effort to take care we're planning to lay low this summer, celebrate some weddings with friends, and maybe take a long weekend vacation at some point. i fully plan to take advantage of any free time though and drive out to eastern long island where there are a ton of salty sea air farms that grow the tastiest of produce (and my favorite peaches!), and hopefully taking in some beautiful beaches as well. what are your plans? (i love to live vicariously through other people's summer vacations!) ;)

as i mentioned in my last post, my all-time favorite summer beverage go-to is rosé, and since i won't be partaking in any for quite a while, i came up with an equally fun and bright drink to slurp this summer! it's been getting me through the hottest and steamiest of days, because this whole carrying around another human inside you is no joke, especially in 80-90° temps! i've been using summer berries in this drink for the last few weeks, but raspberries are finally becoming available at the market around here so i was super excited to put them to use. although, i can't wait until stone fruit season is in full swing - i think they would be way awesome all crushed up here, too!

in any event, i know i'm going to making a slew of these this weekend with all the 4th of july festivities going on, and i so hope this little recipe provides you with some fizzy inspiration, whether you booze it up or not ;)

xo's and happy friday!

fizzy lemon-limeade w/ crushed raspberries | v

feel free to make this a spritzer kind of deal with your favorite wine (my personal go-to would be a nice crisp rosé.), or if vodka or gin is your thing booze it up!

| makes 2 drinks |

a couple handfuls fresh raspberries
1 large lemon, juiced
1 lime, juiced
2-3 tablespoons maple syrup, raw honey, or raw agave
24 ounces sparkling water
ice

method

divide the raspberries between 2 large glasses and crush them with a fork. in a small bowl, whisk together the lemon juice, lime juice, and 2-3 tablespoons maple syrup (or sweetener of choice), depending on how sweet you want the drink or how sweet your berries are. divide the lemon-lime juice mix and sparkling water between the 2 glasses and add a couple pieces of ice. garnish with extra lemon or lime slices.

enjoy!

similar recipes:

grapefruit & lime-grape cooler w/ crushed mint

charred broccoli + red onion salad w/ shaved apples + arugula / October 6, 2015 by Lindsey | Dolly and Oatmeal

charred broccoli + red onion salad w/ shaved apples + arugula | dolly and oatmeal

i'm not sure if it's like this everywhere, but nyc is in this awesome seasonal in-between with cool mornings and evenings, warm abundant afternoon sunshine; there are remnants of late summer tomatoes and watermelon on our kitchen counter, and the sweetest of winter squash varieties chillin' right beside them. the market is a hybrid of summer, fall, and bits of winter too, with corn cobs piled high next to buckets of butternut squash. there are tables littered with a rainbow of tomatoes, plums, brussels sprouts, and pole beans. these earthy, dewy autumn mornings are definitely growing on me this year too. we inherited a crab apple tree in our backyard which had been providing us much needed shade all summer long, and now we get to enjoy its leaves changing color and its apples mature.

while i'm still not sure i'm ready for pumpkin recipes yet, (soon, i promise!), i'm easing away from summer salads and switching some of the components up with warm, hearty produce. i've been making apple, red onion, and arugula salad with a tahini dressing for years (it was even a post way back when!) but with the shift in seasons i wanted to make this salad a bit heavier. broccoli is perhaps my favorite vegetable ever, and to my delight a few of the vendors at the market have been selling it for the past few weeks. so for this rendition, charring the broccoli and onion adds a warmer, caramelized flavor and is totally welcomed by shaved crunchy apples; and the lemony tahini is super tart and zingy, but elevates this to a next-level, early autumnal salad!

also, last week i was over at yahoo food talking about my "food journey", blogging, and gluten-free misconceptions, you can read more here, if you like. also, some of the work i do outside of the blog is freelance photography. i recently shot the cover for the sweetgreen fall newspaper, and upon flipping through the twitters i saw none other than cindy crawford holding a copy and just about lost my sh!t - you slay, cindy, you slay!

hope your week is off to an awesome one! xo

charred broccoli + red onion salad w/ shaved apples + arugula (v + gf)

any fresh apple will do here, but i really love honeycrisp or gala apples. they're tart, juicy, and super crunchy which makes the textures in this salad really pop.

| serves 2 |

creamy lemon dressing

3 tablespoons fresh lemon juice (roughly 1 lemon)
2 tablespoons water
4-5 tablespoons tahini
2 teaspoons extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon fine sea salt
fresh pepper

salad

1 head broccoli, cut into florets (roughly 3 cups)
1 medium red onion, sliced into wedges
2 tablespoons extra virgin olive oil
salt and pepper
half of 1 apple (preferably honeycrisp or gala)
2-3 cups baby arugula
1/4 cup toasted hazelnuts, roughly chopped

method

in a small bowl, whisk together the lemon juice, water, and 4 tablespoons of the tahini; add the oil, garlic, salt, and pepper to taste. if the dressing is too thick, add the remaining tablespoon of tahini, taste and adjust seasonings as needed. cover and set to the side. (the dressing can also be prepared ahead of time.)
preheat your oven to 400°F and line a baking sheet with parchment paper. in a large bowl, toss broccoli, onions, oil, and season with salt and pepper. transfer the broccoli and onion to the baking sheet and roast for 30 minutes, until the broccoli is charred in places. use tongs and remove the broccoli, place the onions back in the oven and cook for another 10-15 minutes, until browned in places. remove from the oven and set aside.
in a large bowl, toss together the charred broccoli and onion with the apple, arugula, and 3/4 of the hazelnuts. give the dressing a stir and drizzle it over the top of the bowl, toss again, adding more dressing if desired. serve the salad and top with remaining hazelnuts.

enjoy!

autumn farmers market | dolly and oatmeal

similar recipes:

herb roasted veggie bowl w/ green tahini

stuffed za'atar roasted acorn squash w/ pepper-lemon tahini sauce / November 4, 2014 by Lindsey | Dolly and Oatmeal

stuffed za'atar roasted acorn squash | dolly and oatmeal

with thanksgiving approaching later this month (holy s#!@, is it really november already!?), i've been getting asked about what kinds of dishes i prepare for the holiday. i have to admit that thanksgiving has probably been my least favorite holiday meal. turkey was always meh. in the past, i could get down with mashed potatoes, along with biscuits and cornbread. but cranberry sauce, what-surprises-are-hiding-in-it stuffing, various casseroles, baby food looking sweet potatoes - perhaps it was all a sensory/food phobia of mine, but on thanksgiving i strictly hung out with all the carbs.

the past few thanksgivings i've been changing that situation, and have made some seriously tasty meals that could easily replace, or sit beside a thanksgiving classic. i've been working on the ultimate gluten/dairy free cornbread, which is so super major, and i've also been playing around with a stuffing salad - kind of like a stuffing panzanella (?) if such a thing exists. but today i'm sharing this super hearty za'atar squash dish, stuffed with lots of all-star ingredients: a spiced kale, shallot, and chickpea saute with quinoa, all topped off with a zesty tahini sauce with a bit of a peppery kick! i love these acorn squash for a lot of reasons, but mostly because it's a quick meal that allows you to prepare everything while the squash are baking in the oven - yes, friends, these are the things that make me happy :)

have a good one, folks! xo

*also, i'm picking a winner for the giveaway of Amy Chaplin's cookbook today! so check your internet mail to see if you're the lucky winner!

stuffed za'atar roasted acorn squash w/ pepper-lemon tahini sauce

za'atar is an herby spice blend that can be found in most supermarkerts in the herb + spice aisle. if you can't find a store that carries it, you can easily make your own. i have a recipe here for za'atar - i love making a big batch of this to have when i want to throw it into a meal.

| 6 servings |

ingredients

3 acorn squash, washed and cut in half
2 tablespoons za'atar
2 cups chickpeas, cooked (or a 15oz can of chickpeas, drained and rinsed)
1 medium shallot, diced
3 large kale leaves, destemmed and shredded
1/2 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1/8 teaspoon cayenne (optional)
1/2 cup quinoa, cooked
salt + pepper
sesame seeds, for garnish

pepper-lemon tahini sauce

1/4 cup tahini paste
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground pepper
1 clove garlic, minced
sea salt
1/4-1/3 water

instructions

preheat oven to 400° and line a rimmed baking sheet with parchment. place squash cut side up, and brush with olive oil; season with a pinch of salt for each, and evenly sprinkle the za'atar spice. place in oven and bake until fork-tender; roughly 40-50 minutes. remove from oven and set aside
while squash are cooking, heat a 8-10 inch skillet on medium, once hot, add the olive oil and shallot; saute shallot for a few minutes, until translucent and soft. add the chickpeas, cumin, and cayenne pepper, and a couple pinches of salt; cook for 1 to 2 minutes. add the kale and cook until a bit wilted, 1 to 2 minutes. remove from heat and set aside
in a large mixing bowl, combine the sauteed chickpeas and kale, with the quinoa. taste for seasoning and adjust if needed
stuff each squash half with roughly a 1/2 cup quinoa mix (more or less depending on the size of your acorn squash). serve warm with a few drizzles of the tahini sauce, and sesame seeds

enjoy!

for the tahini sauce

in a small mixing bowl, combine the tahini, lemon juice, pepper, garlic, a few pinches of salt, and 1/4 cup water. if consistency is too thick, add more water. taste and adjust. store in a lidded jar in the refrigerator until ready to use. (if the tahini sauce has thickened while refrigerated, add more water, a few teaspoons at a time, to thin it out.)