There’s no denying that pasta is absolutely delicious. But did you know that it’s also a good, complex carbohydrate that provides steady energy? I’m certainly passionate about pasta, especially before a run and the the variety of ways you can whip it up is truly endless and it’s a perfect foundation for a healthy meal – comforting, tasty, and nutritious all at once.
If you read the blog often you may know that I’m not a huge fan of dairy, and am constantly searching for alternatives. I love cheese and cream, but not the way it makes my insides feel, if you know what I mean. More often than not however, pasta and cheese go hand and hand. The flavor combination is undeniably gangbusters. So how to indulge in a little spaghetti or ravioli that tastes satisfying without compromising the flavor? Turn to citrus, ta da!
Apart from a straight tomato sauce, citrus is a great element to incorporate into a pasta dish without the need for cheese or a creamy sauce. Want citrus and a creamy element? Pick up an avocado, also in season along with a fresh zucchini (a Farmer’s Market favorite of mine) for some of the tastiest, creamiest, brightest pasta you will ever eat.
I picked up this Spaghetti with Zucchini and Avocado Sauce recipe from PassionforPasta.com and it checks all of my nutritional and taste requirements: has a creamy sauce that’s dairy-free, utilizes fresh vegetables, incorporates citrus (one of my fave flavors), and is a good source of energy before hitting the gym. You can check out my video tutorial below that takes you through the recipe step by step and also reference the recipe below. Enjoy!
Spaghetti with Zucchini and Avocado Sauce
1 box Barilla spaghetti
1 large leek, sliced
4 tablespoons extra virgin olive oil
1 ½ cups vegetable broth
2 medium ripe avocados, peeled and pit removed
1 tablespoon lemon juice
1 large zucchini, skin only, julienned
1 tablespoon fresh parsley, chopped
salt and black pepper, to taste
1. Bring a large pot of water to a boil; season with salt
2. Cook Barilla pasta according to package directions
3. Sauté leek with 3 tablespoons oil over medium heat in a medium skillet for 3 minutes.
4. Add broth, turn heat to high and bring broth to a boil
5. Cook until reduced to half; remove from heat and let cool
6. Blend cooled broth, avocado, lemon juice, salt and pepper in a food processor until smooth; set aside
7. Sauté remaining oil and zucchini skins over medium heat for 1 minute in the same skillet used for the leek mixture
8. Toss pasta with avocado mixture and zucchini in a large serving bowl
Mother’s Day is around the corner, guys (Sunday, May 8) so it’s time to head into the kitchen and whip up a sweet treat just for her. Lemon Bars are an absolute favorite of my Mother. We had them all the time, so today’s new cooking video is really an ode to her. I hope you enjoy the tutorial and these sweet and tart treats!!! Recipe is below!
Luscious Lemon Bars Recipe
Crisco® Original No-Stick Cooking Spray
1 1/4 cups Pillsbury BEST™ All Purpose Flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup Crisco® Butter Flavor All-Vegetable Shortening (well-chilled)
2 large eggs
1 cup sugar
2 tablespoons Pillsbury BEST™ All Purpose Flour
1/4 teaspoon baking powder
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1. HEAT oven to 350ºF. Line 8-inch square pan with foil. Coat with no-stick cooking spray.
2. FOR CRUST: COMBINE flour, powdered sugar and salt in medium bowl. Cut in well-chilled shortening with pastry blender until evenly moistened. Press into bottom of prepared pan. Bake at 350ºF for 15 minutes.
3. FOR FILLING: WHISK eggs until blended. Whisk in sugar, flour, baking powder, lemon juice and lemon peel. Pour over partially baked crust. Bake 22 to 25 minutes or until light golden brown.
4. FOR GLAZE: STIR together powdered sugar, lemon juice and lemon peel. Spread on hot lemon filling. Cool on wire rack. Chill until firm – about 2-3 hours. Remove from pan using edges of foil. Sprinkle with powdered sugar. Cut into bars.
If you’ve never tried a Roasted Butternut Squash Soup you’re seriously missing out. The only ingredients are: squash, carrots, ginger, vegetable broth, herbs, olive oil, and a tiny bit of salt, and pepper. That’s it! Doesn’t get much better for your diet and waistline than that!
Enjoy the tutorial video below with the recipe to follow!
Roasted Butternut Squash and Carrot Soup
1 Roasted Butternut Squash, halved
1 Large Roasted Carrot
2 teaspoons fresh ginger
½ chopped onion
5 cups of more of low-salt chicken broth
5-6 parsley stems
5-6 thyme sprigs
1 bay leaf
2 teaspoons salt
1 tablespoon black pepper
Crisco Olive Oil
Twine to tie herbs
Pre-heat your oven to 400 degrees F. Take a baking sheet and cover in parchment paper. Spray with Crisco Spray. Cut squash in half and drizzle with Crisco olive oil, salt, and pepper. Drizzle large carrot with olive oil and place on pan. Bake for about 45 minutes or until very soft and a brown color has been achieved.
In a large pot over medium heat, cook onions in olive oil for about 10 minutes. Add ginger and cook for a minute or two.
Divide the squash and carrot into pieces and add to the pan. Add chicken broth, and parsley stems, thyme, and bay leaf tied together with twine. Bring to a boil and then simmer for about 25 minutes.
Remove the parsley, thyme, and bay leaf. Turn off heat. Carefully pour the soup from the pan into a high-powered mixer and blend on high for 1-2 minutes. The soup will be very hot so be careful when blending!!!
Pour the soup back into the pan and season with salt and pepper on low.
Serve in a beautiful bowl. Drizzle with olive oil and place a parsley leaf on top. Enjoy!
Yes, you heard me the first time: mango guacamole.
It’s a no-brainer, really. I love mangoes and I love avocados. There’s no reason not to put the two and two together. I mean, after all, it does take two to mango 😉 .
With spring here and summer just around the corner, you’ll be inclined to invite your girl squad over for some quality bonding. Treat them to my famous, top-secret, never before shared guac. I promise, for all you amateur chefs out there, it’s the next best thing to ramen.
Disclaimer: If you’re more of a Netflix and Wine kind of gal, this dip is also perfect for a party of one.
5 ripe avocados
2 ripe mangoes, chopped
3-4 limes, to taste
1/2 red onion, diced
salt and pepper, to taste
lemon pepper (optional)
What To Do:
Combine all your ingredients in a mixing bowl. I like to start by scooping out my avocado and mashing it with a fork before adding the chopped mangos and diced onions. After mixing the avocado, chopped mangoes, and diced onions, season your guacamole by adding the cilantro, salt, and pepper. Since I don’t really like cilantro, I substituted that with lemon pepper. In terms of lime, you can add as little or as much as you want. Remember, all of this really just depends on your taste buds and those of your friend’s. Once you’re satisfied with your consistency, scoop the guac out into a serving bowl, cut two thin slices of lime for garnish, and call it a day!
Do you have any food puns to share? I’d love to hear it them! Also, take pictures of your mango guac and tag us on Instagram at @thelodownblog!
Need a fresh treat to bring to your Easter gathering this Sunday? Why not a blueberry pie with the crust made from scratch? Delicious, yummy, fantastic. I love the lemon that’s featured in this pie – it makes the filling perfectly tart and sweet simultaneously. Check out the video tutorial below and the recipe at the bottom!
Combine flour and salt into a bowl. Blend Crisco® Butter Flavor Shortening Baking Stick in using a fork or pastry cutter. Continue to mix together until the mixture is the size of small peas.
Sprinkle up to 8 tablespoons of ice cold water into the mixture until a dough starts to form as you combine everything together with your hands. Once dough is formed, flatten it into a disk, cover in plastic wrap and chill for 30 minutes.
Repeat same process as above to make the second crust.
Pre-heat oven to 350°F.
After chilling dough for 30 minutes, remove from refrigerator and place the dough on a flat surface with a bit of flour on the surface and rolling pin. Unroll the dough by rolling out from the center. Using the rolling pin, place the rolled out dough over round baking dish.
In a bowl, combine blueberries, sugar, cornstarch, and lemon. Add butter and use a folding motion to combine mixture.
Put blueberry mixture in pie crust and then add second pie crust on top with slits cut in to it (to let steam escape).
Crimp pie edges together and apply egg wash.
Place pie in refrigerator for 30 minutes.
Preheat oven to 400 degrees.
After pie has chilled for 30 minutes, bake the pie at 400 degrees for 20 minutes, then turn oven down to 350 degrees and bake an additional 45 more minutes until pie filling is bubbling and thick.
My boyfriend and I are big fans of chicken, but it can get boring after a while. Needing to mix it up I hit the fruit section at the grocery store. The citrus selection is in full bloom right now and I wondered what could be done with blood oranges, a seasonal favorite of mine not only for their beautiful, rich coloring but because of their mild flavor. A bit of spice always goes nicely with an element of citrus so I decided to pull together some chicken legs instead of breasts for their flavor, blood oranges, lemons, shallots, and some herbs for a richly flavored chicken dish that’s quite easy to make.
It’s a one pan dinner – I love those! Throw everything into your baking dish, pop it into the oven, and 45 minutes later out comes dinner. I served this delicious dish with some arugula. No need to get fancier than that. As an added benefit this dish is gluten, grain, and dairy-free. Great for you Paleo eaters out there or anyone looking to eat clean. Let’s get to the recipe! This is enough for 2-3 people.
4 chicken legs
1/3 cup melted coconut oil or ghee
2 tablespoons raw honey
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons onion powder or flakes
1 tablespoon red pepper flakes
2 teaspoons black pepper
2 teaspoons lite salt
3 sprigs of rosemary leaves, chopped, plus more whole leaves for later
3 sprigs of fresh oregano leaves, chopped, plus more whole leaves for later
3 sprigs of thyme leaves, chopped, plus more whole leaves for later
1 1/2 lemons, cut into 8ths
2 blood oranges, cut into 8ths
3 shallots, cut into small pieces (but don’t chop – you want to eat delicious pieces of roasted shallots together)
Preheat your oven to 450 degrees.
In a bowl, melt coconut oil or ghee in the microwave. Stir in raw honey, paprika, garlic powder, onion flakes, salt, pepper, red pepper flakes, and the herb trio.
Wash and dry your chicken legs, placing them into your baking dish. Season them with salt and pepper on both sides.
Drizzle the marinade over the chicken legs on both sides. Add the lemon and blood orange pieces to the pan, squeezing out a bit of juice over the chicken and pan. Add the shallot pieces as well. Finally, cover the entire dish with extra leaves of oregano, rosemary, and thyme.
Bake for about 45 minutes or until the juices run clear.
Serve with an undressed salad of arugula. The dish will produce enough juice to drizzle over everything. Enjoy!
Spring is just around the corner. Can you feel it? I’m certainly seeing it at the Farmer’s Market in Union Square! The place is poppin’ full of veggies for the new season, especially all kinds of squash and zucchini. Today to celebrate the arrival of March and some warmer weather I’m showing you how to make one of my favorite quiches: Spring Vegetable with a Homemade Crust.
If you’ve never made dough yourself there’s no reason to worry. It’s actually quite simple and you’ll know by the consistency when it’s ready (not sticky, not dry and flaky). Check out my video below along with the recipe!
Combine flour and salt into a bowl and chop Crisco® Baking Sticks All-Vegetable Shortening into it using a fork or pastry cutter. Continue to mix together until the mixture is the size of small peas.
Sprinkle up to 8 tablespoons of ice cold water into the mixture until a dough starts to form as you combine everything together with your hands. Once dough is formed flatten it into a disk, cover in plastic wrap and chill for 30 minutes. Pre-heat oven to 350°F.
After 30 minutes remove dough from refrigerator and unroll the dough by rolling out from the center. Place the dough on a flat surface with a bit of flour on the surface and rolling pin. Using rolling pin, place the rolled out dough over round baking dish.
For the egg mixture take 6 eggs and whisk them together with 1/2 tsp. salt, 1 Tbsp. black pepper, 1 Tbsp. thyme leaves, a splash of Half & Half, and 1/2 cup mozzarella cheese (but save some for the topping).
Layer vegetables in quiche pan or round baking dish. Use 1/2 cup thinly cut squash, 1/2 cup thinly sliced leeks, and 1/4 cup crumbled bacon. Sprinkle in some of the remaining cheese, and then pour the egg mixture on top. Move everything around a bit with a fork or spatula so it’s even. Sprinkle the last of the cheese on top and it’s ready for the oven!
Bake at 350°F for about 40 minutes or until the egg mixture is firm and the top is getting browned.
Pulses – delicious, nutritious, and no, they’re not the thump, thump, thump, of blood passing through your veins. Pulses are actually quite common, though not known much by this particular name. Pulses are part of the legume family but the “pulse” part refers only to the dried seed. Edible beans, lentils, dried peas, and chickpeas are the most common types – and they are officially the food of the year for 2016!
I’m a huge fan of lentils and beans. They’re a major part of my diet, especially on those days I’m trying to go meatless. They provide an excellent source of iron, zinc, and phosphorus, and they’re quite high in protein and fiber – all micro and macronutrients are essential in any healthy diet. To celebrate the year of the Pulse, I’ve decided to share a favorite recipe of mine that incorporates green lentils, white beans, and butternut squash in a delicious, low-calorie soup.
If you want more info on pulses check out the handy guide below from Pulse Pledge. Recipe at the bottom. Enjoy!
One yellow onion, chopped
2 cloves garlic, minced
1/4 cup parsley, minced
4 cups butternut squash, cubed
1.5 cups green lentils
1 can of white beans
8 cups of chicken broth or vegetable stock
parsley leaves to garnish
salt and pepper to taste
In a soup pan, melt ghee or coconut oil and gently cook onions on medium heat for about 5 minutes. Add the garlic and parsley, and a small bit of kosher salt. Cook for 2-3 more minutes.
Add butternut squash and cook for 2-3 more minutes.
Add chicken stock and lentils.
Add a tablespoon of black pepper, 3-4 thyme stems, 5-6 parsley stems, and 2 bay leaves.
Let cook on a medium boil for about 30 minutes until lentils and squash are soft.
Add white beans.
Add salt and pepper to taste.
Garnish with parsley leaves.
This post was sponsored by USA Pulses and Pulse Canada.
Truth be told, I didn’t know how to properly chop an onion until I attended culinary school. My cuts were uneven and my pieces cooked at different rates. That’s the reason why chopping an onion properly is so important: it cooks evenly in your pan and it looks nice in your food. The sign of a chef with great knife skills are even, little tiny pieces of vegetables. Check out the new video to see how it’s done, and welcome to Kitchen Essentials – a new series in which we’ll be sharing the basics with all of you.
Cut both end off of your onion. Peel the skin off your onion using a paring knife instead of your finger nails. Keeps your onions and cutting board clean.
Next, cut your onion in half through both ends.
Take one half and place it flat side down. Begin slicing through the onion about 3/4 of the way through in horizontal cuts. I like to place the palm of my non-knife hand on top to help control it.
Then make cuts across the onion from right to left.
Now it’s time to chop through the onion. Start at the flat, exposed end and work toward the root or base. You don’t need to cut through the entire onion, just go as far as feels safe.
Let’s get your weekend started off right, shall we? Whip up these delicious Chocolate Thumbprint Cookies with a hint o’ mint to treat yourself and family to a little fun this February! Check out the video and delicious and easy recipe below!
Crisco Original No-Stick Cooking Spray
1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1/2 cup sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1 large egg, separated
1 oz. square unseated chocolate, melted and cooled
1 cup All Purpose flour
1/4 teaspoon salt
Crisco Original No-Stick Cooking Spray
24 mint chocolate kisses, unwrapped
In a microwave safe bowl, melt the unsweetened chocolate and mint chocolate kisses in 30-second intervals until nearly melted.
In a bowl of a standing electric mixer fitted with the paddle, beat the Crisco All-Vegetable Shortening stick, sugar, milk, vanilla, and egg yolk at medium speed until well blended. Add melted chocolate and mix well. Combine flour and salt then add to the chocolate mixture and mix until blended. Cover and chill for 30 minutes.
Pre-heat the oven to 350°F. Coat the baking sheet with Crisco Original No-Stick Cooking Spray.
Form dough into 1-inch balls. Beat egg white slightly with fork and coat dough with the beaten egg white. Place dough 2 inches apart on the baking sheet and gently press with thumb in the center of each cookie.
Bake cookies for 7 minutes. Remove from oven and place mint chocolate kiss in the center of each thumbprint. Return the cookies to the oven for 1 minute. Remove to cooling rack.
Know what I love? A delicious, ice cream sandwich. Let’s be honest – if you like cookies, and/or ice cream you love an ice cream sandwich also. I was first introduced as a college student at UCLA (there’s a famous shop in Westwood) and ever since then I’ve been hooked.
They’re easy to make, even easier to customize, and a total crowd pleaser. I throw a lot of dinner parties and am constantly trying to up my dessert ante and I realized that I had never served my guests an over-the-top ice cream sammie before! What a treat! Everybody can choose their own cookie, ice cream, and…toppings. Yes, you read that correctly! Once the ice cream is smushed in between your cookies, who not roll it in any variety of delicious snacks to create a completely one-of-a-kind party treat?!
I’m a Graze subscriber and get their snacks delivered to our office and home every week and because they vary from sweet and savory to salty, I figured the snacks would serve the “toppings” purpose beautifully at my ice cream sandwich dessert party. If you’ve never given Graze a try before…um, do it. Your first box is free, and all you have to do is tell them the snacks you love to eat and then BAM – your box of treats will show up ready to be devoured.
But back to the ice cream sandwiches….here’s all you need and have to do:
Variety of ice cream flavors
Variety of cookies
Variety of Graze snacks (I used the following combos: pineapple/coconut/mango, redskin peanuts/vanilla fudge/mini chocolate cookies, and strawberry/oat & barley granola/yogurt pieces) – Click here to try 4-snack smaller box!
First, let your ice cream soften a bit at room temperature. Take a warm ice cream spoon (run it under warm water, and clean it off in between flavors) and create the largest ball of ice cream you can in the container by scooping over and over again. Imagine your rolling snow for the base of a snow man.
Take your first cookie in one hand and your ice cream in the other and gently smush the ice cream onto the flat side of the cookie. Finish the cookie by smashing the ice cream down with your second (or top) cookie. Voila – ice cream sandwich almost complete.
Next, you’re going to want to sprinkle your snacks on a plate covered in parchment paper and gently roll your ice cream sandwich through them. Use your hand to pack a bit more onto the ice cream if you wish and then place the sandwich in the freezer until you’re ready to serve.
Ready to get DIY fancy today? I don’t DIY often, but when I do it’s almost always cocktail related. I hosted a fab party lately and wanted to switch up my decor without spending a ton of cash so I came up with a cute design for some old flutes I had lying around. Repurposing what you already have really is the best way to achieve stylist updates around the house without having to break out your wallet.
Check out my newest video to see how to achieve the Gradient Polka Dot design I created for my flutes, and of course the recipe for my Chambord Royale is below!
The Chambord Royale
.25 oz Chambord Raspberry Liquer
3/4 glass of champage
1 raspberry and lemon twist for garnish
Pour champagne into your DIY flute 3/4 of the way up.
Top with .25 oz of Chambord Raspberry Liquer.
Garnish with a raspberry and lemon twist.
Sponsored by Refinery29 & Chambord (Brown-Forman Corporation, Louisville, KY, Black Raspberry Liqueur; 16.5%, 21+
It’s winter, sure, but boy do I love a Garden Party. Who doesn’t? Bringing the outdoors in, gorgeous flowers everywhere, and a plant-based menu? Sign me up!
I love a good coffee table book and recently picked up “All in Good Taste” from kate spade new york. It’s a hardcover book that shows how to transform dinner parties into splendid affairs. The “Garden Party” featured spoke to me so much that I decided to host my own Garden Party at my new apartment in Tribeca yesterday afternoon. I have a new dining table to break in – It seats 8 people and is the biggest table I’ve ever owned. As a chronic dinner-party host, I’m so excited to put my dining room table to frequent use!
Check out the video and all of the details below!
Let’s start with the table settings because frankly, they’re just gorgeous. Because I can’t help myself I treated my boyfriend and I to some new china for our home. We’ve been in need of some nicer place settings and The Signature Spade Collection from kate spade new york fit the bill perfectly. I wanted a traditional china pattern for my first set: the combination of the platinum accents with soft pastel geometric shapes lining the rims of each piece are so lovely (and perfect for my Garden Party).
I also added some lovely champagne flutes with platinum and rose gold accents, cute clear water glasses, the Library Lane silverware collection, and I finished each person’s place setting with a single yellow tulip tucked into their napkins. I folded the napkins with flowers in mind and came up with a floral-inspired shape for each person’s plate. I like folding napkins and placing them on the plate…it creates an additional decor element than simply laying silverware on a nicely folded linen to the side of a plate.
I myself wanted to look a bit ethereal for my Garden Party so I opted out of my normal black on black on black and chose my absolute favorite color to wear instead: light pink! The reality is that pink hasn’t been just for little girls for some time and it makes me oh so happy to be able to find light pink sweaters, skirts, and dresses for my closet’s pleasure. This Tari Dress is absolutely so special, so girly, made with layers of soft silk and perfect for anyone who wants to feel feminine. The black bow (I gotta get a little black in, come on) is the cherry on top, cinching in the waist and adding just the right amount of detail to the beautiful shirtdress. I chose the Corina Flats because not only are the quite stylish, they’re also easy for me to cook in and entertain my friends! You can also catch my floral print oven mitts towards the end of the video as I lay a fresh quiche on to the table. If you’re oven mitts are adorable, they count towards all around outfits points!
By now you’re probably wondering when I’m going to get to the flowers and my spectacular vases, ya know the “garden” part of my Garden Party. The answer is: right now! If you’re hosting your own Garden Party during the colder months, or if you don’t have a garden to host one in just do as I did and bring your favorite flowers indoors. There’s no reason why you can’t enjoy gorgeous blooms all year long, especially when you put the floral arrangements together yourself. I’m a bit of a flower purist (I made that up) and I prefer to put a single type of flower in a vase. Many florists do a combo of 3-4 varieties but I think a single type is really so lovely. I chose tulips for yesterday’s gathering in orange, yellow for the place settings, and a touch of pink to display around my house.
Tulips are easy to buy at your local farmer’s market or grocery store, relatively affordable, and last for days. They’re the perfect flower! Even though I typically select neutral tones in my wardrobe, decor and furniture selections I go nuts when it comes to colorful flowers! I chose classic, milky white vases (also available in pink) for my table, that beautiful kate spade new york pink and white striped number you see above for the window, and this outrageously fun green and gold vase for my dessert station.
I think that a plant-based menu is wonderfully appropriate for a Garden Party. We all need more Meatless Mondays in our life (or Meatless Garden Parties on a Saturday) so I went with vegetable based dishes for my friends. The great thing about a plant-based menu is that you really do take into consideration many different types of restrictive diets all at once: vegetarian, vegan, gluten-free, dairy-free, etc. You can create different dishes with all of these elements, or most of them so that your guests feel welcome upon arrival and full when they leave!
The New York City Farmer’s Markets have so many wonderful selections year-round that I picked up the majority of my vegetables from the market closest to my house. I also made homemade macarons (pistachio, a salted caramel, and passionfruit) and got some gorgeous floral cupcakes from a bakery down the road. The final, sweet treat? Stroopwafels, the Dutch caramel and waffle cookie’s my mom made growing up (she is from Amsterdam). I love introducing stroopwafels to my friends and sharing a bit of my family history with them. Here is the full menu below:
Braised Tofu with Spinach and Peppers
Fingerling Potatoes with Mustard Seed and Cashews
Roasted Carrots, Sweet Potatoes, and Turnips
Asian Kale Salad
Pistachio, Salted Caramel, and Passionfruit Macarons
Floral Vanilla Cupcakes
I hope you guys enjoyed this behind the scenes peak at my Garden Party! I had a wonderful time buying new pieces for my home to celebrate, creating a plant-based menu for all of my friends to enjoy, and having everyone over for a great Saturday afternoon of fun! If it was your party, how would you decorate and what would you serve? Let me know in the comments below!
Following up from yesterday’s Baked Cornflake Chicken in the new Dinner Series on TheLoDown, we have the recipe for Wilted Dandelion Greens. I love to mix a nice green with any kind of chicken, and when the chicken is baked or fried, a wilted green goes really nicely. I had never cooked dandelion greens before this dinner to be honest with you, but they were fresh at the farmer’s market and I’m all about experimentin’, so I picked up two bright and full packages. A tip: always get more greens than you think you’ll need. They shrink down so much when they’re cooked and everyone ends up disappointed!
These greens turned out to be a hit! The dandelion green is bitter by nature, so it needs the vinegar to balance the flavor out so don’t be shy when deglazing the pan with it. You’ll end up with a bright, healthy, and delicious green you’ll make over and over again. Another tip: cut off most of the stem and use leaves primarily in this dish.
We also have the recipe for the other side I made for dinner: the most delicious Mashed Sweet Potatoes you’ve ever had. Make these all together for a delicious, southern-inspired dinner. Enjoy!
Mashed Sweet Potatoes
Here’s the recipe for your new favorite greens dish! Yum, yum, yum, yum, yum, yum.
2 large bunches of dandelion greens
Half a yellow onion, diced
Ghee or butter (to cook the onion in)
2 tablespoons dijon mustard
1/4 cup red wine vinegar
salt and pepper to taste
In a large pan over medium heat, melt your ghee. Add your onions and begin to cook. After about 5 minutes, add your dijon mustard and stir into the onions. Once the onions and mustard come together nicely, add the red wine vinegar to quickly reduce.
Add the bunches of dandelion greens (wash them of course, and cut off most of the stems). Fold over themselves into the onions and vinegar until the begin to wilt. Season with salt and pepper.
Let cook together for at least 5 minutes. Taste. If the greens are still too bitter, add a bit more mustard and vinegar and gently boil for a bit longer.
Love sweet potatoes? Great. Don’t love them so much? You’ll change your mind with these, trust. All that goes in to these? Baked sweet potatoes, thyme, browned butter, salt, and pepper. Easy, simple, extra delicious. They go great with my Baked Cornflake Chicken and Wilted Dandelion Greens. Make them all together for a fabulous, southern-inspired dinner this week and tune in weekly for our new Dinner Series posts.
By slow roasting the potatoes in the oven for an hour, their natural sweetness really comes into full bloom. You don’t need to add honey, or maple syrup, or any other sweetener to round out their flavor. They are good enough as is! The browned butter lends a nutty, and rich flavor that turns these mashed sweeties into something really, very special.
Let’s get into this very tasty recipe!
4 sweet potatoes
10 sprigs of thyme
1/4 cup melted butter
1 tablespoon salt
1/2 tablespoon black pepper
Heat oven to 300 F. Wrap each sweet potato individually in aluminum foil (make sure they’re wrapped tight). Place them on a baking sheet and bake for at least an hour.
While the potatoes are baking, remove the thyme leaves from their stems and set aside.
When it’s almost time to pull the potatoes out, melt your butter. Let your butter continue to cook by stirring it often until it begins to become golden brown. When the smell begins to change turn off the heat. Stir in the pan for another 15-20 seconds, then pour the butter into a bowl or measuring cup. You’ll want to remove the butter from the pan quickly or else you risk burning it from the carry-over heat in the pan.
Once the potatoes are done, you’ll want to use 2 thick kitchen towels to remove the aluminum foil and skin. I suggest you do this over a trash can, with your mixing bowl nearby so you can quickly drop in the freed potato – they will be very, very hot!! The skin comes off so easily. It just peels away. It’s important that you do this quickly however. A cooled potato will not result in a very good mash.
Once all the sweet potatoes have made their way into your mixing bowl, grab a hand mixer (or do this in your Kitchen-Aid mixer) and pour in the butter, the thyme leaves, and the salt, and pepper. Mix on high for at least a minute until all the flavors have combined and the sweet potato is nice a smooth. I wouldn’t recommend the Vitamix for this job if you have one – they’ll simply get too thin.
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Meet the Founder
I'm Lo Bosworth, your trusty friend and advisor. I follow my passions without fear (perhaps it's why I've cultivated so many of them). I'm an entrepreneur, foodie, a lover of wellness and beauty, and a best-selling author. I'm a graduate of UCLA, and the French Culinary Institute in New York City.
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Quote To Live By
I figure, if a girl wants to be a legend, she should go ahead and be one.