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!

SPRING FAVA SALAD WITH TOASTED WALNUTS & PARSLEY SAUCE VERTE

This season has been so strange.  The weather is erratic as ever which is making it feel neither like Spring nor Summer. Despite the consistent gloom, the Spring produce is finally rampant and my fridge is filled with green.  I'm loving lighter salads with fresh green vegetables and tons of herbs & flavorful greens.  This sauce, from Taste & Technique, is something I've been riffing on for months now, and putting on pretty much everything.  It tastes like Spring to me (tarragon!) and I throw some radishes in, just for fun, since I always seem to have them in excess.  Dreaming of more sunshine and temperate weather before the Summer heat hits..

Spring Green Salad with Favas, Toasted Walnuts & Parsley Sauce Verte (Serves 2-4) Gluten-free

*If you've never shelled fava beans, don't be scared.  They actually aren't as exhausting as they look, and I find the process super meditative.  Much like chopping vegetables or herbs (like this parsley sauce verte), I find those manual exercises super calming.  You'll probably have leftover dressing, so I suggest you put it on everything - I love it on avocado toast, soft boiled eggs, salads, roasted vegetables, etc.  The options are endless and it will keep in the fridge, flavors melding over time, for about 5ish days. 

• 1lb. fava beans, shelled
• 4 large handfuls of greens (I used a mix of baby kale, wild baby arugula and micro herbs)
• 1/2 cup toasted walnuts, roughly chopped
• 4 oz. tangy feta, crumbled

Parsley Sauce Verte (adapted from Taste & Technique)

• 1/2 cup finely chopped flat leaf parsley
• 2 tablespoons minced chives
• 2 teaspoon minced tarragon
• 2 radishes, finely diced
• 2 tablespoons finely chopped shallot
• 1-2 tablespoons red or white wine vinegar
• 1/2 lemon, juiced
• 2/3 cup extra virgin olive oil
• Sea salt to taste (about a scant teaspoon)
• Freshly ground pepper to taste

Bring a large (salted) pot of water to a boil.  Prep a mixing bowl with ice water & set aside.  Once water has come to a boil, blanch fava beans for exactly 1 minute, strain & add to ice bath and set aside.  Once both have cooled to the touch, strain and set aside.

Peel fava beans: Use your nail to puncture the pod, then remove the opaque outer skin to reveal bright green fava bean.  Continue until all fava beans are shelled.

For parsley sauce verte: make sure to chop all herbs/ingredients by hand (not a food processor!) - it makes a huge difference in the freshness & overall flavor of this sauce.  Add all ingredients to a bowl and whisk together until well-combined.  Season to taste and set aside.

Add greens to a large bowl, assemble with fava beans, walnuts, and feta cheese.  Add a few spoonfuls of parsley sauce then toss well with your hands, to make sure every leaf is coated. Salt to taste & season with freshly ground pepper.  Serve immediately.

Beautiful blue plates are courtesy of GET PROPPED. Check out their gorgeous site!

CHICKPEA FLATBREAD WITH CHERMOULA, TOASTED PINENUTS & ARUGULA

Although it's technically Spring, the dreariness of New York is real.  The rain and grey has been non-stop and is beginning to feel like what I imagine Seattle is like.  Spring things are starting to pop up at the markets, but it just doesn't feel right to make rhubarb when the skies are this grey (but I'm trying).  Making bright green sauces on repeat to combat this weather.

I've been completely overwhelmed by the amount of (great) new cookbooks on my shelves and lately - not enough time to indulge in them.  I’m finally getting around to posting about Lily’s lovely new book, Good Clean Food.  She similarly lives gluten-free, finding it curing her migraines and overall health issues - and obviously, I can relate so much to her story.  I love her minimal sensibility, which is never intimidating and simple enough for everyday.  This chickpea flatbread did not last long…

Chickpea Flatbreads with Chermoula, Pine Nuts & Arugula (Serves 2-4) Gluten-free + Vegan

*This flatbread is like a cuter pizza with infinite possibilities.  I love it with this spicy chermoula, and if you do dairy, a tangy feta crumbled overtop would be amazing here.  You'll probably have some sauce leftover: use it on roasted chicken or tofu, roasted vegetables, quinoa, etc.  It's pretty amazing on anything.

Flatbread (Recipe from Good Clean Food)

• 3/4 cup warm water
• 1 teaspoon maple syrup
• 1 packet instant yeast (or 2 1/4 teaspoons)
• 1 cup chickpea flour
• 1/2 cup + 2 tablespoons oat flour
• 1/4 cup arrowroot flour
• 2 tablespoons psyllium husks
• 1 teaspoon sea salt
• 1 tablespoon olive oil, plus more for parchment

Chermoula:

• 1 1/2 cups roughly chopped cilantro
• 2 cups roughly chopped parsley
• 4 garlic cloves, roughly chopped
• 1 teaspoon red wine vinegar
• 1 teaspoon sweet paprika
• 1 teaspoon sumac
• 1 teaspoon coriander 
• 1 lemon, juice
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon sea salt
• 1/2 cup olive oil
• Pinch of cayenne

Toppings:

• 1/4 cup pine nuts
• 2 handfuls wild arugula
• Sea salt, to taste
• Freshly ground pepper

In a large mixing bowl, combine the warm water and maple syrup.  Sprinkle yeast over top and let sit for 10 minutes.

In a separate bowl, whisk together flours, psyllium husks and sea salt.  Then mix in yeast mixture and olive oil, stirring well to combine.  It should yield a slightly sticky dough that pulls away from the side of the bowl.  Cover with a kitchen towel or plate, and let rise for 45 minutes in a warm place.

In the meantime, make chermoula: add all ingredients to a food processor and pulse until a semi-smooth sauce. Set aside.

Preheat the oven to 425 degrees.  Add a sheet of parchment to an inverted baking sheet.  Coat risen dough with a little olive oil and divide in two.  Using your hands and a little more oil, form dough into two, semi-even flatbreads.  Let rise another 10 minutes.

Brush the tops of dough with oil, then bake for 5 minutes.  Prick the flatbreads with a fork, then bake an additional 5 minutes. 

Top crusts with a generous dollop of chermoula, spreading evenly overtop (leaving some room for “crust”).  Sprinkle pine nuts overtop, then bake another 5-7 minutes or until crust is browned and a bit crisp. Top with arugula, flaky sea salt, and freshly ground pepper.