SAVORY SUMMER SNACKS | siggi's

Between busy schedules, blood sugar drops and long-shoot days, I find myself subsisting on mostly nut & seeds during the busiest times.  Instead of cramming in yet another date-sweetened bar, I’m trying to snack with a more vegetable-focus during these busy, Summer months.   Some meals will still be eaten out of tupperware hunched over my computer, but when I make the effort, I have some ideas for *inspired* mini meals that require little prep and huge payoff.

I’m sharing two recipes, both savory, vegetable-forward snacks that will sustain you throughout your day when pastries won’t.  I teamed up with siggi’s, a delicious yogurt with simple ingredients, not a lot of sugar and powerful snacking powers.  I’m sharing my radish-top green sauce, which if you follow me on instagram, you know I’ve been making consecutively for weeks now.  This recipe will make a batch, so use it as a dip, sauce on quinoa or grain bowls, and even on soft eggs as I do here.  For your Summer snacking & beyond...

SOFT EGGS WITH MICROGREENS, & RADISH TOP YOGURT SAUCE (SERVES 1) gluten-free

I’m always looking for ways to use vegetable tops & scraps in a way that it’s actually inspiring and not a chore.  This radish-top green sauce is my favorite way to use radish leaves.  It’s bright & herby, perfectly light on summer and I use it on everything.  I even eat it with carrots and radishes as a dip for a quick go-to snack & since there’s yogurt in it, there’s enough protein and fat to hold you over.

• 2 large eggs
• Handful of watercress or microgreens
• Flaky sea salt
• Freshly ground pepper

RADISH SAUCE:

• 1 bunch radishes stems
• 1/4 avocado
• 1 lemon, juice
• 1 small bunch of parsley, stems and leaves
• 2/3 cup siggi’s 0% plain yogurt
• 1 garlic clove
• 1/4-1/3 cup olive oil
• 1/4 cup water
• Sea salt to taste
• Freshly ground pepper

Make Radish Top Sacuce: Bring a kettle to boil.  Add your radish greens to a colander. Once water is boiling, pour over radish greens until they turn bright green and begin to wilt.  Then, rinse with cold water until cool to the touch.

Add radish greens to blender with the remaining ingredients.  Blend until super smooth and set aside.

Add at least 4 inches of water to a small saucepan and bring to a boil (basically enough water to cover eggs).   Once water boils, lower heat slightly, and slowly lower eggs into the bowl (one at a time) with a slotted spoon.  Let boil for 6 1/2 minutes exactly.  While it boils, prepare a bowl of ice water.  Once the eggs are finished, dunk them in the ice bath and let cool for a few minutes before shelling.

To serve, add eggs to a small bowl with flaky sea salt and freshly ground pepper.  Add a handful of greens (arugula, microgreens, watercress,etc) and a dollop of radish to top.  Enjoy immediately.

SAVORY YOGURT BOWL WITH CUCUMBER, FRESH HERBS, TOASTED NUTS & OLIVE OIL (SERVES 1) gluten-free

I seriously love this idea.  I often eat yogurt with fruit and millet granola, but in an attempt to eat more vegetables and conquer the many herbs always in my fridge, this savory yogurt bowl is perfect.  You could even top it with a savory granola or other veggies like radishes or carrots.  I love this with cucumber because it’s light and feels perfect for warm weather months, but also has real staying power.

• 5.3 oz. 0% siggi’s plain yogurt (or one individual yogurt container)
• 1 kirby cucumber, diced
• 2 oz. toasted pistachios, roughly chopped
• 2 tablespoons fresh herbs (dill & parsley), finely chopped
• Drizzle of olive oil
• Flaky sea salt
• Freshly ground pepper

In a small bowl, layer yogurt with cucumber, toasted nuts and a handful of chopped herbs.  Drizzle with olive oil, then season with flaky sea salt and freshly cracked pepper. Enjoy immediately.

THIS POST HAS BEEN SPONSORED BY siggi's, A BRAND I ALREADY USE AND LOVE.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free)

In the Summer months, when the markets are bursting with tomatoes, corn, strawberries and the like, I can't imagine eating anything but the brightest, most Summery produce. I cant imagine wanting to turn my oven on to warm the apartment, to crave eating heavy squashes and Winter soups.  But then you wake up, and it's October. The last Indian summer has subsided and the heat is officially on in the building. You put on boots again, and try to re-remember how to dress for 58 degrees. Before you've even thought about the transition, it happens and all of a sudden you're there.  

So, now it's late October. I am appropriately eating soup, baking to warm the apartment and wearing boots. The heat is on in the apartment and I've started to layer successfully for the correct temperature (still rusty, though).  I can't imagine eating salads of cucumbers and dill, I'm craving hearty things, broths, anything warm.  Apple season is winding down, but I'm trying to do as much as possible with them until all we've got is citrus for the dark, Winter months.  

Apples are that fruit to me that I would never say is my favorite, but I eat one at least everyday, sometimes two.  I crave them consistently and so look forward to honeycrisp season (and apple season in general) where the varieties are overflowing.  Apples symbolize those first signs of Fall, that lead us from melon and currants to warm, baked apple desserts.  

And then just like that, before you've even thought about the transition, it will be the dead of Winter.  And all of a sudden you'll be there. 

BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free) Makes 4 Mini Galettes

Crust:

• 1/2 cup buckwheat flour
• 1/4 cup almond meal
• 1/4 cup millet flour
• 1/4 cup tapioca or arrowroot flour
• 1 teaspoon sugar
• 1/2 teaspoon xanthum gum
• 1/4 teaspoon sea salt
• 6 tablespoons unsalted butter, chilled and cubed
• 2-4 tablespoons ice water
• 1 egg, whisked, for wash

Crumble:

• 1/4 cup rolled oats
• 2 tablespoons almond meal
• 1/4 cup chopped walnuts
• 3/4 teaspoon ground cardamom
• 2 tablespoons maple syrup
• 1-2 tablespoons unsalted butter, chilled + cubed
• Pinch of salt

Filling:

• 2 medium honey crisp apples, sliced thin
• 1/2 teaspoon cinnamon
• 1 tablespoon maple syrup
• Coconut sugar, to top

Preheat oven to 375 degrees.

For crust:  Add first seven ingredients to a food processor.  Pulse to mix dry ingredients well.  The add cubed butter, pulsing until butter is evenly mixed.  Then, drizzle in ice water - pulsing as you go - until dough comes together and away from the edge.  Form dough into a disk, dust with tapioca flour and wrap in plastic wrap.  Chill for 30 min - 1 hour.

For crumble:  In a small mixing bowl add all ingredients, using your hands mix together well - breaking up butter cubes with your fingers - until the dough starts to look like oatmeal cookie batter.  Set aside.

For filling:  Slice apples thinly and add to a small mixing bowl.  Toss gently with cinnamon and maple syrup until all apples are coated.  Set aside.

To assemble galettes:  Once dough has chilled, remove from fridge and let sit at room temp for 10-15 minutes.  “Flour” a surface with tapioca flour.  Divide the dough by four equal parts.  Roll out each portion evenly to approx. 6-7 inches or so.  Assemble apples overtop, leaving t least once inch all around to fold.  Fold over crust working each edge at a time.  Brush crust with egg wash, then sprinkle coconut sugar overtop apples and crust.  Top with cardamom crumble and add to a parchment lined baking sheet.  Continue until all galettes are assembled - I made 4 galettes, but feel free to make them whichever size you like, but note the baking time will change.

Bake for 15-20 minutes or until crust is golden browned and “dry” to the touch.  Set aside to cool for 10-15 minutes.  Serve immediately!

SALTED OATMEAL THUMBPRINT COOKIES WITH CHOCOLATE & TAHINI FILLING

Although tahini is usually paired with my weeknight hippie bowl, I was craving some new options.  After having one too many of these tahini cookies made by a friend, I decided to try my hand at a sweet & savory cookie.  This sesame seed paste is used in mostly savory recipes, including miso tahini dressing and your beloved hummus, but with the addition of chocolate, these flavors just seem to merge perfectly.  It’s my new favorite crowd-pleaser, and one of those recipes I can’t really keep around the house, if you know what I mean.  This sweet / salty / nutty combination just happens to be free of dairy and uses only natural sugars but I promise, you won't notice.  Best of both worlds? I think so.

SALTED OATMEAL THUMBPRINT COOKIES WITH CHOCOLATE & TAHINI FILLING (Gluten-free, dairy-free opt) Makes about 12 cookies

dough:

• 1 3/4 c gluten-free oats
• 1/2 cup almond meal
• 1 teaspoon sea salt
• 1/2 cup maple sugar (or regular/coconut/turbinado/etc sugar!)
• 1/3c + 2 tablespoons extra virgin coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup

filling:

• 2/3 cup bittersweet chocolate, chips or roughly chopped
• 1/4 cup tahini
• 1/4 teaspoon sea salt

Preheat oven to 350 degrees.  In a food processor, pulse the oats until gritty, but not yet flour.  Mix in a large bowl with almond meal, salt and maple sugar.  Stir in all the wet ingredients and mix with your hands to combine well.  Chill dough for 25 minutes.

Line a baking sheet with parchment paper.  Use about 2 tablespoons of dough per cookie.  Shape into a disk and press your thumb into the center to make an imprint.  Continue until all cookies are finished.  Bake for 15-17 minutes or until golden brown around the edges and firm to the touch.  Press into the centers of the cookies again to reinforce the the dent.   Let cool for 10 minutes.

For filling:  Double-broil the chocolate chips, tahini and sea salt over medium heat, stirring to help the melting process.  Once mixture is smooth, let cool for 10 minutes.  Then, fill each cookie with a teaspoon or two of filling.  Continue until all cookies are filled, then sprinkle sea salt over top and let cool (filling will set).  Eat immediately for an extra-gooey cookie.