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!

BLACK RICE SORREL BOWL

It’s not very often where I dine somewhere and feel so emotionally connected to the food.  At Sqirl, the food doesn’t just remind me of my home (California) with it’s slight hippie sensibility, but feels like food you’ve been dreaming of and didn’t know you were missing.  

I can’t remember the last time I was this excited for a cookbook - not just for inspiration, visually or otherwise - but for once, to actually cook from it.   Crispy rice, sorrel pesto rice bowl, buckwheat financiers - I cannot get enough of Jessica’s food.  It was shocking to realize the simplicity of some of these recipes.  Specifically the famous sorrel pesto, which includes almost exclusively - lemon, olive oil and sorrel.   Most of the recipes are remarkably uncomplicated in a way that can only be described as everything I want to eat…and cook, too.   

SQIRL SORREL PESTO BLACK RICE BOWL (Gluten-free)  Serves 2

• 1 cup black rice
• 2 watermelon radishes, thinly sliced (on mandolin)
• 1 lemon, divided 
• Extra Virgin Olive oil
• 1 tablespoon chopped dill, parsley, chives
• 1/2 preserved lemon, peel finely diced
• 1 teaspoon preserved lemon juice
• 1-2 oz feta cheese, crumbled (opt)
• 2 large eggs
• Hot sauce, to serve

Sorrel Pesto:

• 1 cup chopped sorrel, lightly packed
• 1/2 cup chopped kale leaves, lightly packed 
• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoons lemon juice
• Sea salt, to taste

In a large saucepan, add rice, two cups of water and a generous pinch of salt.  Bring to a boil, then simmer for 25-30 minutes until rice is tender and water is absorbed.  Fluff with a fork and set aside.

In a small bowl, add sliced radish, about 1/2 lemon juice, a drizzle of olive oil and a pinch of salt.  Leave aside to marinate while you prepare the pesto.

To make pesto: in a blender or food processor, add sorrel, kale, 1/4 cup olive oil, 1 1/2 tablespoons of lemon juice and salt to taste.  Blend until smooth.

In a large bowl, toss the rice with herbs, preserved lemon, about a teaspoon of preserved lemon juice and prepared pesto.  Season with salt.  

To poach eggs:

Fill a large saucepan with water and a good splash of white vinegar.  Over med-high heat, let the temperature come up until you begin to see tiny bubbles around the rim.

Crack your eggs into tiny ramekins.  Then gently whirlpool the water and slide in your eggs (one at a time, if you’re nervous)  into the center of the whirlpool.  Let the eggs sit for about 30 seconds, then slowly stir in a circle making sure the egg white wraps around the yolk.  *If you are poaching two at a time, now add your second egg, repeating the process (and steering clear of your other egg)/  If your egg gets stuck on the bottom of the pan, don’t fret, use a silicon spatula to carefully remove it.   If your water gets close to boiling or simmering, reduce heat.  You want a still, steady heat to poach them in.  Let cook, gently stirring in a circular motion, until egg whites just begin to firm (or set, gently touch the egg white to judge doneness), and aren’t translucent.    Remove with a slotted spoon, draining the water, then top an egg on each serving. 

Assemble your bowls:   Divide rice among bowls with hot sauce, crumbled feta, marinated radish and top with a poached egg (see above). Garnish with more herbs, flaky sea salt and freshly ground pepper.  Serve immediately!

HERBED GOAT CHEESE & RADISH TARTINES

I am and always have been the biggest fan of toast.  It’s the most perfect and versatile blank canvas that works well for any time of day.    Whether it’s avocado, eggs or something a little sweeter - there are truly endless opportunities for greatness here.  Especially on those days where we really only have time to slap something on a piece of bread.  It doesn't always happen to be joyless - sometimes you just need a pretty radish.

Herbed Goat Cheese & Radish Tartines (Gluten-free) Serves 2 

• 4 slices gluten-free bread, toasted
• 1 raw garlic clove
• 3-ounces goat cheese, room temperature
• 1/2 teaspoon lemon zest
• 4 sprigs fresh dill, de-stemmed & minced
• 4 sprigs flat-leaf parsley, de-stemmed & minced
• 4-5 radishes, sliced thin (use mandolin or paring knife)*
• Microgreens, to top
• Freshly cracked pepper
• Sea salt, to taste

When your bread is toasted & still warm, rub raw garlic clove evenly over each slice.  Set aside.

In a small mixing bowl, stir together goat cheese, lemon zest and fresh herbs until evenly combined.  Spread herbed goatcheese evenly across each toast.  Layer with sliced radish and top with microgreens.  Season with flaky sea salt and freshly cracked pepper.  Serve immediately.

*Note: I used green meat & watermelon radishes, but feel free to use any radish variety you can find. They're all good!