Tag Archives: healthy doesn't mean boring

Sweet and Sour Cherry Scones

In the wide world of baked goods, maybe one sweet treat in every twenty is worth baking (or eating!) again. Oftentimes, we bakers cover our “sins” in sugar, which easily becomes the dominant flavor in whatever we bake. These sweet and sour cherry scones are anything but basic sugary fluff. Fortified with oats and moistened with buttermilk, these barely-sweet scones offer tart cherries where others might offer chocolate chips. This is not your average baked good, people. This scone is the stuff of legends, and makes for a breakfast of similarly epic proportions. There’s really no word for them better than “hearty;” so if that’s not your bag (and I get it, it’s not everyone’s bag) then you may want to check out this recipe for decadent chocolate cake instead!

sweet and sour cherry scone recipe ingredients
soak your cherries ! 🙂

I find I have best results when I soak my cherries in water before baking. That’s them relaxing in a jar full of water in the upper right corner.

Why Soak the Fruit?

Those who fail to soak may end up with a drier overall baked good, as the cherry will draw moisture from the dough during the baking process. If you want your sweet and sour cherry scones around for more than one day, moisture becomes even more precious–not to mention the cherries have a much more enjoyable texture when still plump and juicy after baking. So, soak your cherries anywhere from 30 minutes to overnight.

Are These Sweet and Sour Cherry Scones Good For Me? If So, Are They Boring?

The short answer to the first part is, all things considered, for a sweet treat yes, they are relatively healthy. There’s no shortage of butter, but hey, these scones have lasting power that may save you some calories down the road. Plus they’ve got fiber from the oats and vitamins C, A, and K, antioxidants, and several minerals from cherries to boot. It’s not as good for you as taking a supplement, but is, perhaps, tastier, and, perhaps, more comforting.

This brings us to the “are they healthy and therefore uninteresting” part of the posited question. If you like textural juxtaposition in your mouthfeel experience when eating, feeling nourished and also like you’re getting away with something at the same time, and eating cherries in any capacity, then chances are these scones probably won’t bore you. I have probably made these scones dozens of times and still reliably crave them. But if, being a reasonable and sophisticated adult, you already think healthy and delicious don’t have to be mortal enemies, then you probably won’t take much convincing about these scones…fiber content aside.

scone dough, scone dough recipe, cut butter, oats
use a pastry cutter or your fingers to incorporate butter <3

If you have a pastry cutter at home, now is its moment! But if you are one of those who takes pleasure in the tactile, you may enjoy incorporating the cold butter into the dry ingredients with your fingers. Somewhere, I have a pastry cutter that is feeling neglected…

dough disk, cherry scone dough, oats, flour, butter, sugar, soaked dried cherries
dough disc

Flatten your dough into a disc about an inch and a half thick, slice into eight relatively uniform triangles, and bake until golden brown. Something to consider: the more you incorporate your ingredients, the tougher your scones will be. Every time you push and pull on your dough, you are participating in forming a gluten network. While this is great for breads, most folks tend to prefer a tender scone. Mix with your hands or a wooden spoon until everything just comes together.

sweet and sour cherry scones recipe

Best when shared (but you already knew that)! These scones last, at best, for two full days but really are best when eaten the day you decide to bake them. You can always freeze them in a freezer-safe bag if you think eight scones is too much to enjoy or distribute.

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Hearty McQueen Scones

Soaked tart cherries and wholesome oats mean this buttermilk-moistened scone has some serious lasting power! Makes a great breakfast.
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Prep Time 30 minutes
Cook Time 15 minutes
Course Breakfast, Dessert, Snack
Cuisine baking, Healthy, traditional
Servings 8 scones

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 8 Tbs butter, (salted is fine)
  • 1 cup whole oats
  • 1/3 cup dried cherries, soaked in water at least 30 minutes to overnight
  • 1/3 cup buttermilk

Instructions
 

  • Preheat oven to 375°F.
  • Mix flour, baking powder, baking soda, salt, and sugar together. Add butter in small cubes, and combine using a pastry cutter or fork.
  • Add oats, cherries, and buttermilk, mixing after each individual addition. After adding the buttermilk, mix until just combined.
  • Shape dough into a disc about an inch and a half thick, using a floured surface and your hands.
  • Use a sharp, serrated knife to cut the dough into eight triangular pieces. Place on an ungreased cookie sheet and bake 15-20 minutes, or until lightly golden brown. Keep in an airtight container up to two days.
Keyword cherries, cherry scones, oat scones, scones, sour cherries, tart cherries

 

 

Coriander-Crusted Tuna Steak With Coconut Rice

If you’ve never had freshly ground coriander, pairing it with tuna is an excellent introduction. Its subtly bitter, floral quality is a delight to the senses and sidles up to tuna’s meaty character with a surprising amount of acidity. If you’re not sure what else do to with whole coriander other than making a coriander-crusted tuna steak, consider using it as a chicken rub or brewing it as tea with a little fennel and cardamom.

This truly is a “treat yo’self” dinner; your plate will be full of fresh herbs and healing whole spices, healthy fats from the coconut milk, and protein from the tuna. Great for a date night or weekend dinner, or post-workout protein binge.

Why is Tuna Good For You?

Tuna is very low in fat and calories, and contains no carbohydrates. This means it is nearly pure protein. In a 3.5 ounce serving, a piece of tuna contains 20 grams of protein. This is good for folks who are trying to watch their weight or cholesterol intake. Tuna also contains antioxidants and omega-3 fatty acids as well as several minerals, including magnesium, phosphorous, potassium, and selenium, which helps to counter the deleterious effects of any trace amounts of mercury that may be present. Google recommends eating tuna no more than three times a month, for those of you who might be concerned about mercury. The average tuna can is about five ounces, whereas most steaks are around eight.

Recipe for Coriander-Crusted Tuna Steak

coriander seeds, tuna steaks, coconut cream, lemongrass, rice, quick pickles

After my ingredients were prepped, it was just a matter of cooking the rice, soaking the quick pickles in an air-tight bag with their sugar-vinegar solution, and searing the steak.

lemongrass, cilantro, lime juice, fish sauce, neutral oil, herb chutney

Chopped cilantro, scallions, lemongrass, fish sauce, and lime juice percolate in a bowl while the cucumbers pickle and rice and tuna cook. Slice up your steak, spoon up some of the herb mixture, and enjoy!

coriander-crusted tuna steaks recipe, quick pickles, coconut rice

This will definitely be in my rotation for favorite dinners…

complete coriander-crusted tuna steak, quick pickles, rice, tuna steak recipe

Coriander-Crusted Tuna Steak With Coconut Rice and Quick Pickles

Low-carb, high protein dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner, healthy, Main Course
Cuisine Healthy, Intuitive
Servings 2 people

Equipment

  • rice cooker (optional)

Ingredients
  

  • 1 cup white rice, ideally jasmine or sushi rice
  • 1 cup chicken or veggie stock
  • 1 cup full-fat coconut milk
  • 2 6 oz tuna steaks, about 1 inch thick
  • 2 Tbs untoasted sesame oil, plus more for brushing
  • salt, to taste
  • 4 Tsp whole coriander seeds, ground in spice mill or mortar and pestle
  • 4 Tsp freshly cracked black peppercorns
  • 3 Tbs sesame seeds, untoasted
  • 3 Tbs black sesame seeds (optional)
  • 1 large lime, juiced
  • 2 lemongrass stalks, with tops removed and tender bulb sliced into thin medallions
  • 2 Tbs fish sauce
  • 1/4 cup cilantro, coarsely chopped
  • 2 scallions, sliced halfway up the stalk
  • 1 medium-heat red pepper, such as an Aji or Cayenne, sliced into thin rounds (remove the seeds if you are sensitive to heat)
  • 1/4 cup rice wine vinegar, unseasoned
  • 2 Tbs white sugar
  • 1 Persian cucumber, sliced into thin rounds

Instructions
 

  • If using, add rice, chicken or veggie stock, and coconut milk to the rice cooker and turn on. Otherwise, combine the three ingredients in a medium sauce pot. Bring to a boil, then reduce heat to medium-low and let simmer undisturbed until rice is tender, about 25 minutes.
  • Using a mandoline or sharp knife, thinly slice cucumbers and red pepper into rounds. Combine rice vinegar and sugar together and stir until completely dissolved. Pour vinegar into a quart sized zip-top bag with cucumber and pepper slices and seal, removing as much of the air as possible so veggies are coated in the solution. Set aside.
  • Meanwhile, pat tuna steaks dry with a paper towel. Brush with 2 Tbs sesame oil and lightly season with salt, bearing in mind you will be topping the steaks with fish sauce and lime juice which accentuate salty flavors. Generously pat ground pepper, coriander, and sesame seeds onto the steaks until the surface is completely covered. Set aside.
  • Combine chopped cilantro, lemongrass bulb medallions, scallions, fish sauce, and lime juice in a medium bowl and stir. Set aside.
  • Heat a cast iron skillet over high heat until smoking. Add roughly 3 Tbs of sesame oil to the pan, followed by your steaks. Steaks are cooked after 2 minutes per side, but I prefer my steaks closer to 4 minutes per side. Transfer to a cutting board and let cool. Cut into thin strips and place on a plate with coconut rice and drained quick pickles. Top steak strips with cilantro mixture. Serve immediately.
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Sweet Baked Yam With Tahini, Cilantro, and Pepitas

As the fall and winter months steal over the calendar, baked yam dishes similarly creep into my meal plans as the year’s darkness and chill cause cravings for sugar and fat. This is not to say I don’t find an excuse to eat sweet potato fries all year…but since the trend to replace yams with russet potatoes in French fries hit the gastronomic scene in the 1980s, yams have come a long way from their once-a-year appearance at the Thanksgiving dinner table to transitioning into a bit more of a culinary “regular.”

Why Choose Baked Yam Dishes Over White Potatoes?

Yams are a great replacement for regular white potatoes if a diet requires complex carbs rather than starch, which is often hard to digest and more filling than it is nutritious. Generally, sweet potatoes have a lower glycemic index (GI) than russet potatoes. Additionally, yams are packed with vitamins, minerals, fiber, and antioxidants like beta carotene. This antioxidant is turned into vitamin A once it is digested, which is essential for immune system function, skin clarity, and eye health. It is also pivotal in maintaining healthy mucous membranes in the digestive system, increasing immune response and lowering inflammation. In fact, vitamin A is incredibly abundant in yams, clocking in at over 100% of the daily value (DV) recommended for optimal health. What’s more, it is a fat-soluble nutrient–so preparing your baked yam with a little fat helps to make this vitamin more readily absorbable.

 

The Colorful Food Diet

Studies suggest that loading your plate with a variety of colors is a great way to ensure consumption of an abundance of nutrients, and typically at a lower caloric cost. This is a fun way to skip out on taking daily supplements and to explore new foods and cooking methods at the same time. Additionally, brightly colored foods tend to be fruits and vegetables, which have added benefits aside from their vitamin and mineral content such as fiber, complex carbs, healthy fats, and more.

Health Benefits of Tahini

Aside from boasting a rich, complex flavor, tahini has several health benefits as well. Just one tablespoon of tahini contains minerals essential to bone health, like phosphorous and manganese. Tahini also contains thiamine (vitamin B1) and vitamin B6, which are both important for sustaining energy production. Like yams, tahini is contains anti-inflammatory compounds and may even be beneficial to people with arthritis.

Sesame seeds, the main ingredient in tahini, have even been shown to improve kidney and liver function, and may even help to prevent fatty liver disease by increasing fat burning and decreasing fat production due to naturally occurring compounds. Sesame oil is a heart-healthy oil with primarily unsaturated fats and omega-6.

The Bottom Line

This dish is rich, filling, and incidentally healthy. One yam can easily feed two people, especially if prepared as a side dish to a protein or salad. Get your knife and fork ready and eat to your health!

baked yam ingredients, spice up your baked yam with this recipe, Crumbs on Crumbs, Marion Bright

Tahini and lemon juice is a classic pairing. The acidity of the lemon helps to temper some of tahini’s more earthy, bitter notes while enlivening some of its more pleasant characteristics, like its nutty richness and tang. Throw some grated garlic into the mix and you’ve got the beginnings of a flavorful dressing!

This easy dinner comes together quickly and is a great way to stretch ingredients to fill more bellies!

baked yam with tahini, cilantro, pepitas, and yogurt, pumpkin seeds, baked yams, Crumbs on Crumbs, Marion Bright

Sweet Baked Yam With Tahini, Cilantro, and Pepitas

Bake a yam and dress it with a sweet tahini sauce, fresh herbs, pepitas for crunch, and sour cream, creme fraiche, or yogurt for brightness! A simple, healthy, and fresh lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course, Side Dish
Cuisine Healthy, Intuitive, Vegetarian
Servings 2 people

Ingredients
  

  • 1 yam or sweet potato, medium
  • 1/4 cup tahini
  • 100 g fresh squeezed lemon juice
  • 1 Tbs olive oil
  • 1 Tbs honey
  • 3 cloves garlic, grated or pressed
  • 2 Tbs water
  • 2 Tbs sour cream, creme fraiche, or yogurt
  • 1 Tbs cilantro, chopped
  • 1 Tbs pumpkin seeds, toasted
  • sumac, to taste (optional)

Instructions
 

  • Preheat oven to 425°F.
  • Scrub yam free of dirt and particulates. Wrap in tin foil tightly and bake in the oven until fork-tender and releasing caramelized juices, 45 minutes to an hour and a half, depending on the size of the yam.
  • Meanwhile, create the tahini dressing. Mix tahini, lemon juice, honey, garlic, oil, and water in a small bowl or liquid measuring cup until silky and uniform. Remove cilantro leaves from the stems and chop.
  • In a small skillet over medium heat, toast pumpkin seeds until fragrant and golden, about five minutes. Set aside.
  • When the yam has finished baking, remove from the oven, discard the tinfoil, and set the yam on a large plate. Using a long knife, slice the yam into four even pieces, lengthwise. Immediately splatter tahini and sour cream in equal measure over the yam. Toss cilantro and pumpkin seeds over the top, and a dash of sumac, if desired. Serve immediately.
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One Pot Creamy Coconut Collard Greens

Sometimes, you move across the country and have to coast on very limited funds until your first paycheck. Sometimes, all you can afford is collard greens.

Sometimes, you have to shop at the grocery store with your brain instead of your heart (isn’t that a lucky thing, to be able to say “sometimes” about that?) and choose cheap and abundant over exoticism or quality.

Sometimes, this is a great challenge. Other times, it is a great challenge. Am I being clear?

So when I went to the grocery store wondering how I was going to pick up sustenance for the next month or so while my finances slowly regulate, I had to choose my purchases very carefully.

Already blessed with an abundance of spices, grains, flours, condiments, and dried beans, I chose several things very deliberately such as a can of full fat coconut milk, chicken thighs, and a laughably large bundle of fresh collard greens. (The leaves leapt out of the bag towards my elbow during the way to the car and would not fit in the vegetable drawer in the fridge when I got home, point blank.)

This recipe came together beautifully after a full day at work. Best of all, it all gets thrown into one pot.

I started by flavoring the broth I used to cook the rice.

lemongrass, chili flake, ginger, infused broth, braised chicken thighs, one-pot chicken thighs and rice, Crumbs on Crumbs, Marion Bright
big hunks of ginger, lemongrass, smashed garlic, salt, and red pepper flakes flavored this turkey broth, but any mild broth works great too

After this simmered gently for a few moments, in goes the rice, then chicken, coconut milk, soy sauce, sweet chili paste, and mirin.

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if it bothers you to have large, inedible chunks of lemongrass in your rice, feel free to strain them out before adding rice and chicken to your hot broth. i find these chunks continue to season any leftovers you may have as they sit together in the fridge and make for an even better meal the next day.

In go the chopped collards…

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cover with a lid, stir, cover, and wait until chicken reads at least 155°F on a thermometer

One dirty pot later is dinner!

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just what i wanted after a long day
one pot chicken and collard greens recipe, coconut, ginger, lemongrass, Crumbs on Crumbs, Marion Bright

Creamy Coconut Collard Greens (A One Pot Dinner)

Coconut milk, rice, chicken thighs, and collards come together for this delicious one pot meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Healthy, Intuitive
Servings 2 people

Ingredients
  

  • 2 1/4 cups chicken broth, or other mild broth
  • 1 inch ginger root, peeled and roughly chopped
  • 1/2 lemongrass stalk, roughly chopped
  • 1/2 lime, juiced
  • 1 Tbs low-sodium soy sauce or tamari
  • 1 Tbs sweet chili jelly
  • 1 tsp mirin
  • 1/2 tsp red pepper flakes
  • 1 cup jasmine white rice
  • 1 14 oz full-fat can of coconut milk
  • 2 bone-in chicken thighs, skinless
  • salt (to taste)
  • 1 small bunch collard greens (or 1/2 of a large bunch)

Instructions
 

  • Combine broth, ginger, lemongrass, lime juice, soy sauce, mirin, red pepper flakes, and sweet chili jelly in a large, heavy bottomed saucepot with a lid and stir. Bring to a simmer over medium heat and cook for 3-5 minutes, until the ginger and lemongrass release their odor and chili flakes begin to bleed color into the broth.
  • While the broth is developing flavor, salt both sides of the chicken thighs with a pinch or two of salt each. If desired, strain flavored broth using a collander into a large bowl to remove chunks of lemongrass and ginger, then pour broth back into the warm saucepot.
  • Add rice, chicken thighs, and coconut milk, taking care to scrape coconut fat in with the rest of the can. Stir to combine, then cover with a lid. Cook 10 minutes over medium heat.
  • Meanwhile, remove the stalks of the collard greens and roughly chop them into approximately 1" thick pieces. Add chopped collards and cover. Cook another 20 minutes or so, until rice is al dente and chicken thighs register at least 155°F on a thermometer. Serve immediately. Keeps well in the fridge for up to one week.

Samin Nosrat’s Buttermilk Roast Chicken

I’m sure we can all agree that the circumstances surrounding this holiday are less than ideal. It’s challenging for families to come together, connect, and share food due to travel limitations. It seems most folks are celebrating on a smaller scale than usual, reducing their menu for the day if they’re even observing the holiday at all–at least, this is what I’ve observed on my food-saturated social media feed. If you, too, are cooking for two, or four, or even just yourself–you may consider a roast chicken as your centerpiece rather than larger fowl. Of all the chickens I have ever roasted in my life (and I love roast chicken!) Samin Nosrat’s buttermilk roast chicken is the juiciest, most chicken-y roast chicken I have ever had the sublime pleasure of sinking my teeth into.

It really is about quality of ingredients because there are so few: take care to use a fine grain salt, like sea salt or kosher salt, good buttermilk with few additives (or make your own, like I do!) and a chicken that you can wager, with reasonable certainty, lived a good life. I don’t know if it’s all in my head, but I feel pretty certain that one can taste the difference in quality meat.

If you treat this recipe with the respect it deserves by investing in quality ingredients, you will be rewarded with beautiful results. For me, this was a life-changing, eureka moment, holy-smokes-this-is-it recipe for roast chicken. (You should probably buy yourself a copy of Salt Fat Acid Heat if you haven’t already.)

Samin Nosrat’s Buttermilk Roast Chicken

I like to keep the ingredients fairly simple in accordance with the original recipe. The lemon, herbs, and half an onion featured are optional, but delicious, additions.

Samin Nosrat's buttermilk roast chicken, best roast chicken recipe, easy roast chicken, simple roast chicken dinner, Crumbs on Crumbs, Marion Bright
this chicken marinated for two days in the fridge, though Samin recommends 24 hours. I have found that two days does not negatively impact the chicken at all by drying it out w salt exposure–in fact, two days is kind of my sweet spot for this recipe, taking care to rotate the chicken every 8-12 hours, or whenever it crosses my mind: whichever comes first.

After I drained the chicken of buttermilk, I tucked the thyme under the skin near the breast meat, and stuffed the cavity with half of a small onion, a small bundle of sage, and a squeezed lemon half. The legs get tied together with twine.

salted, buttermilk brined roast chicken, best roast chicken recipe, easy roast chicken, fool-proof roast chicken recipe, Crumbs on Crumbs, Marion Bright, Samin Nosrat
samin instructs us to remove excess buttermilk from the skin by “scraping it off”; I have never found this to be a necessary step. if you hold the chicken so the cavity is facing over the sink or garbage can and wait patiently for a few seconds, the extra moisture should wick away. any remaining milk solids contributed to that delicious, delicious browning on the skin–and tell me, why would one want to prevent this from happening??

The first time I tried this recipe, I was slightly daunted by the recipe’s–shall we say, specific–roasting instructions. However, I followed them to a T and, I have to say the results made a believer out of me. Just try it. It will work. Trust me. (If you can’t trust me, trust Samin.)

Samin Nosrat's buttermilk roast chicken, roast chicken recipes, buttermilk brined chicken, roast chicken with aromatics, Crumbs on Crumbs, Marion Bright
i removed the chicken as soon as the drumstick juices ran clear and the breast meat clocked in at 155°F–for best browning results, use a shallow cast iron to house your chicken.

After you pick clean the carcass with the most delicious chicken you’ve had, maybe ever, save the bones/carcass to make stock. It’s soup season, after all…

Buttermilk Roast Chicken with Aromatics

Based on Samin Nosrat's recipe in NYT Cooking.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Resting Time 10 minutes
Course Main Course
Cuisine American, keto, paleo, traditional

Equipment

  • cast iron skillet

Ingredients
  

  • 1 4 lb chicken, preferably organic
  • 2 cups buttermilk
  • fine grain salt
  • 1/2 onion, peeled, optional
  • 1/2 lemon, juiced into the cavity and shoved inside, optional
  • fresh sage, optional
  • fresh thyme, optional

Instructions
 

  • One to two days before you cook the chicken, generously season it with salt, and rub into the skin. Let sit at room temperature for 30 minutes. Do not be shocked if you go through 2-3 Tablespoons, bearing in mind what is not absorbed by the bird initially will dissolve into the buttermilk as it marinates.
  • If using any aromatics like fresh herbs, onion, lemon, garlic, etc, tuck under the skin or in the cavity of the chicken now.
  • Place chicken into a large zip top bag and seal the buttermilk inside. Place in the fridge for 24-48 hours, turning the bag whenever you remember; ideally this is every 8-12 hours.
  • An hour and 15 minutes before you plan to cook the chicken, remove it from the fridge to thaw. After an hour has passed, preheat the oven to 425°F and take care your rack is centered in your oven.
  • Drain the chicken of the buttermilk over a sink or garbage can. When the chicken is completely drained, place it in a shallow cast iron pan. Slide the cast iron to the very back of the stove and into one corner of the oven, so that legs are pointing in the corner. Bake this way for 20 minutes.
  • After 20 minutes has passed, reduced oven heat to 400°F, and continue roasting 10 more minutes. Then, rotate chicken so that it is in the other backmost corner, with legs facing in the opposite corner. Bake for another 30 minutes, or until the chicken is a beautiful brown on top, juices pricked from where the drumstick meets the carcass run clear, or until the breast meat clocks in at 155°F-165°F.
  • If chicken is getting too crispy as you wait for it to reach temperature, feel free to cover the top with foil.
  • Let bird rest for 10 minutes before carving. Enjoy.
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No Fuss “Green Goddess” Salad Dressing

I don’t know about you, but as the seasons slowly develop into the colder months, I crave fresh foods from spring and summer all the more. This isn’t to say I don’t love the indulgences of the holiday season…but the snap of a freshly picked pea can be the sweetest memory in the depths of winter. As we enter the season of indulgence, I humbly present to you a vibrant, springlike boost of vitality: Green Goddess salad dressing.

In the same way that dried flowers can hold their charm for years if treated properly, preserved foods are decidedly delicious–but they will always be just that: preserved.

I have learned to compensate for this fact by throwing in fresh herbs wherever I can. Not only does this taste delicious and feel wholesome and healthy, but I can also grow herbs inside by the window regardless of the time of year. This way I don’t feel like I’m cheating too much about the whole “seasonal eating” thing, not that I’m prepared to crucify myself by keeping kosher with an exclusively biodynamic diet. I am an intuitive eater, after all. Sometimes you just want an orange, carbon footprint be damned.

This dressing is a great way to pack in a lot of the freshness and flavor and make your vegetables a little more exciting. Heck, you can even use it as a marinade for grilled chicken skewers, spread it on a sandwich in lieu of mayonnaise, or use it as a dipping sauce for chicken wings. To say that I am obsessed with this recipe would be an understatement. I probably make a batch of it once a month, and mix it up based on whatever herbs I have on hand, especially if I’ve got some that have been wilting in the fridge and need to be used up, stat.

Fresh Green Goddess Salad Dressing

Green Goddess salad dressing ingredients, fresh herbs, lemon, anchovies, yogurt salad dressing, classic salad dressing recipes, healthy salad dressing, Crumbs on Crumbs, Marion Bright
i used parsley, dill, and cilantro for this batch; i find that parsley and cilantro are always a must, but i’ve substituted basil, chives, and even mint or added them in addition to dill

Part of the beauty of this recipe is the simplicity of the process: everything goes in a blender or food processor and gets blitzed until it’s of a cohesive texture.

BEFORE:

fresh herbs, food processor, salad dressing, fresh salad dressing, homemade salad dressing, Crumbs on Crumbs, Marion Bright
i add stems and all, because they hold a lot of great flavor–but there are probably some purists out there who might insist that you add only tender leaves. i have found, personally, that the stems do not noticeably impact the overall quality of the dressing in a negative way.

AFTER:

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i had about 2 cups of dressing when all was said and done

This will keep for several weeks in the fridge and still taste great–but I dished myself up a bowl immediately…

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the new york times recommends making all all-green salad to pair with this dressing: green apple, fennel, cucumber, celery, etc. here i am, breaking the rules with the addition of carrot…(for those who are interested, in spring and summer, calendulas would make a lovely addition to this delightfully monochrome dish)

No Fuss “Green Goddess” Recipe

Adapted from Samin Nosrat's recipe in the New York Times.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Side Dish
Cuisine American, Healthy, Intuitive, Seasonal

Equipment

  • blender or food processor

Ingredients
  

  • 3/4 cup mayonnaise
  • 3/4 cup whole fat yogurt
  • 2 anchovy fillets
  • 1/2 lemon, juiced
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 15 grams fresh dill, about 1/2 bunch
  • 1 pinch salt
  • 1/4 tsp freshly ground black pepper

Instructions
 

  • Add all ingredients into a food processor or blender and mix until a homogenous mixture forms.
  • Store in an airtight container in the fridge for up to two weeks.
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Easiest, Best Pizza Crust Recipe

Do you have once a week pizza night in your house? Do you WISH you had once a week pizza night in your house, but are intimidated by the “hassle” of homemade crust? Worry no more. The simplest, best pizza crust recipe is now available to you. The hardest part about making this recipe is waiting the extra 48 hours for the flavor to develop in the bulk ferment in the fridge. But if you have the patience to wait three full days for your pizza (yes, anticipation IS part of the flavor) your dinner will taste high caliber even if you’re simply using up leftovers from your fridge to top your ‘za. So, for the sake of your tastebuds, try and give this dough the full time to “grow” into itself.

Easiest, Best Pizza Crust Recipe

Another perk of this recipe is there’s flavor without the fuss of sourdough. All this batch of dough needs is 1 gram of yeast. That’s it. The rest of the flavor comes from natural yeasts in the air and time.

I mean, just look at this beauty after she’s been partitioned into individual bowls and left to come into her own:

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1 gram of dry yeast later…

Add some of your favorite toppings while your oven sits at 550°F and bake for 8 minutes. And boom! Hearth-fire-style pizza, right at home. Date night with your Other just got a little bit better.

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can you eat a whole ‘za?

But why trust a picture? This cheap project yields handsome rewards. Besides, there’s a pandemic. You’ve got nothing but time! (Sorry, sorry…too soon? …it might be too soon.)

I topped my most recent pizza with a few hearty spoonfuls of ricotta, fresh basil and red sauce, ground Italian sausage, and a generous crack of fresh pepper. Needless to say, there were no surviving pieces to enjoy for lunch the next day.

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Simple Three Day Pizza Dough

food52
Based on this recipe from food52.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Rise time 1 day
Course Main Course
Cuisine Italian

Ingredients
  

  • 500 grams bread flour
  • 16 grams fine salt
  • 1 gram active dry yeast
  • 1.5 cups water

Instructions
 

  • Whisk together bread flour, salt, and yeast.
  • Add the water and mix with a wooden spoon, spatula, or your hand until just combined, being careful not to overmix. Once mixture is combined, lightly flour a countertop and knead for several minutes to remove clumps. Dough should easily come together in a ball.
  • Place dough in a lightly oiled bowl and cover with plastic wrap. Let sit at 24 hours at room temperature, undisturbed. It should bubble and roughly double in size.
  • Lightly flour a large cutting board or your kitchen countertop and place the dough on it. Divide dough into 4 equal portions for 10 inch pies.
  • Place the dough balls into oiled, airtight containers or small bowls covered in plastic wrap and place in the fridge for another 48-96 hours.
  • Remove from the fridge at LEAST 1 hour before use to allow the dough to come to room temperature. This lets the gluten relax and allows you to more easily shape the dough into a disc for baking.
  • To make pizza, preheat the oven to 550°F while the partitioned dough is coming to room temperature from the fridge. Place a pizza stone, flat baking sheet, or cast iron in the oven to preheat while you stretch the dough into a flat shape. Place onto a pizza peel or another flat baking sheet with a fine dusting of rice flour or cornmeal, so the dough can freely slide off and into the oven. Add desired toppings, and bake for 8 minutes, or until browned and bubbling. Let rest at least 1 minute before cutting.
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