Tag: Winter

Crispy Smashed Potatoes with Caviar

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Here’s the perfect fall appetizer (or brunch dish!) to usher in the cooler weather. These crispy smashed potatoes are like fancy French fries meets loaded potatoes in the best way possible. Feel free to use any kind of fish roe here — tobiko, salmon roe, or anything similar will give these potatoes a pop of briny goodness.

Ingredients:
  • 4 ounces turkey bacon
  • 5 teaspoons avocado oil
  • 1 pound baby Yukon Gold potatoes, scrubbed
  • Salt and pepper
  • 1 small shallot, finely chopped
  • 1/4 cup sour cream
  • Juice of 1/2 lemon
  • 1 tablespoon finely chopped tender herbs (such as chives or dill), plus more for serving
  • 1 avocado, sliced, cut into 1″ pieces
  • 1 green onion, thinly sliced
  • 1 1.75-oz. jar salmon caviar, or similar
  1. Cook bacon and 2 teaspoon avocado oil in a medium skillet over medium heat, stirring occasionally, until bacon is browned and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.
  2. Place potatoes in a large saucepan and pour in cold water to cover; season generously with salt. Bring to a boil, then reduce heat and simmer potatoes until a knife slides easily through the flesh, 20–25 minutes. Drain and let cool 5 minutes, then slice in half.
  3. Preheat oven to 400F degrees. Spread out potatoes on a parchment-lined baking sheet. Using the bottom of a measuring cup or a potato masher, gently smash potatoes to about ½” thick. Let cool another 5 minutes.
  4. Drizzle remaining 3 teaspoon avocado oil and remaining over potatoes; season with salt and pepper. Roast until potatoes are golden brown and crisp, 40–50 minutes.
  5. While the potatoes are roasting, mix sour cream, lemon juice, chopped herbs, and shallot in a small bowl. Season with salt and pepper.
  6. Arrange potatoes on a platter or divide among plates. Top each with avocado, seasoned sour cream, some turkey bacon, green onion, caviar, and more herbs. 

Cauliflower Mash

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This cauliflower mash may not be the most beautiful, but it’s flavorful, creamy, and convincing enough to convert even the most ardent mashed potato fan into a cauliflower believer. Best of all, you can make it ahead of time and reheat when you’re ready to serve.

Ingredients:
  • 1 cauliflower, cored and broken into florets
  • 5 garlic cloves, unpeeled
  • 2 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 4 teaspoons nutritional yeast
  • 1/4 teaspoon pepper
  • 3/4 cup coconut milk
  1. Preheat the oven to 400F degrees and line a baking sheet with parchment paper
  2. Spread the cauliflower on a baking sheet along with the garlic. Toss with the avocado oil, garlic powder, and 1/4 teaspoon of the salt. Roast for 35 minutes. Once the garlic is cool enough to handle, squeeze the garlic out of their peels.
  3. Once cooled, place the cauliflower and garlic in a blender and add the remaining 1/4 teaspoon salt, nutritional yeast, black pepper, and coconut milk and blend until smooth.
  4. To serve, gently reheat cauliflower mash on the stove in a saucepan on low.

Chocolate Chip and Walnut Banana Bread

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Not all banana bread is created equal. Some banana bread veers a little too healthy, resulting in a cardboard-like texture. Hard pass. This banana bread recipe, however, manages to straddle the line between delicious and healthy: it’s not too sweet or buttery, but it’s studded with dark chocolate so you’re not missing any decadence. A mix of flours keeps the texture balanced.

Ingredients:
  • 4 ripe bananas
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1 1/2 cups oat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips
  • 1/3 cup chopped walnuts
  1. Preheat oven to 350F degrees and coat a 9″x5″ loaf pan with cooking spray.
  2. In a medium bowl, mash the bananas using a fork until they are the consistency of applesauce, then stir in the egg, vanilla, and maple syrup.
  3. In a large bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Add the banana mixture and mix until fully combined, then gently fold in the chocolate chunks and walnuts.
  4. Spoon the batter into the loaf pan, then bake for 45 to 50 minutes. Remove the banana bread from the pan and place on a wire rack to cool. Store in an airtight container at room temperature up to 2 days or in the fridge up to 5 days.

Blood Orange Aperol Spritz

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I know we reached peak Aperol spritz saturation sometime around mid-2024, but this blood orange Aperol spritz is the perfect cocktail to carry you through the springtime. It’s sunny, it’s citrusy, it’s herbaceous. Warmer weather is almost here, I can feel it.

This recipe makes enough for 8 servings, so adjust accordingly.

Ingredients:

  • 1 bottle Prosecco or other sparkling wine
  • 2 cups Aperol
  • 1 cup club soda
  • Juice of 2 blood oranges
  • About 20 basil leaves
  • 8 slices blood orange, to garnish
  1. Pour in the Prosecco, Aperol, club soda, and blood orange juice into a pitcher. Add the basil leaves and stir gently to combine. Pour into ice-filled glasses and garnish each with a blood orange slice.

Kale Salad with Tahini-Honey Mustard Dressing

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I promise you that this kale salad doesn’t taste like a plate of twigs. It’s got the perfect texture and thanks to chickpeas and hemp seeds, it’s nutty and full of protein, too. And honestly? The roasted spiced chickpeas make a terrific snack on their own too. Make sure to use curly kale here, as Tuscan kale will be too rough for the salad.

Ingredients:

For the salad:

  • 1 bunch curly kale, washed and stemmed
  • 1 teaspoon olive oil
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 3-4 radishes, diced
  • 2 Persian cumbers, diced (optional)
  • 1 tablespoon hemp seeds
  • 1 tablespoon nutritional yeast

For the roasted chickpeas:

  • 1 15-ounce can chickpeas
  • 1 teaspoon avocado oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper

For the tahini honey mustard dressing:

  • 1 tablespoon tahini
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  1. Make the roasted chickpeas: Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
  2. Rinse and drain the chickpeas, then pat dry. On the baking sheet, toss the chickpeas with the avocado oil, salt, paprika, garlic powder, and cayenne. Roast the chickpeas for 20 minutes, or until golden brown and crispy. Set aside.
  3. Make the tahini honey mustard dressing: In a small bowl, combine the tahini, lemon juice, olive oil, salt, mustard, and honey. Whisk the dressing to emulsify. Whisk in up to 1 teaspoon water to thin as needed. Set dressing aside.
  4. Make the salad: Tear kale into bite-sized pieces, then add to a large bowl along with the olive oil, vinegar, and salt and massage for 30 seconds or until the kale appears softened. Add the roasted chickpeas, radish, cucumbers, hemp seeds, and nutritional yeast.
  5. Drizzle the dressing and toss to combine, and serve.