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!

creamy coconut pumpkin soup with toasted pepitas

Pumpkin is highly seasonal and usually immediately overused once October hits.  I am a huge fan of pumpkin myself, but usually just end up roasting it with sea salt and red pepper flakes.  Although the craze of pumpkin is natural, I just think there are some recipes it doesn't need to be involved in, like hummus - for example.  Either way, I did my part in perpetuating the craze by creating these two recipes (one for Rue Magazine & one for Clementine Daily) showcasing two of my favorite ways to eat it.  Let's call it a pumpkin round-up?

CREAMY COCONUT & PUMPKIN SOUP WITH TOASTED PEPITAS AND CREME FRAICHE (Gluten-free, optional vegan)

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 bunch spring onion OR 1 large sweet onion
• 1 lb. or 3 heaping cups pumpkin, cubed
• 1 lb. or 3 heaping cups celeriac, cubed
• 32 fl. oz. vegetable broth
• 10 thyme sprigs
• 1/2 teaspoon celery seed
• 1 tablespoon sage, dried
• 1 teaspoon coconut oil
• 1 teaspoon maple syrup
• 1/4 cup raw pepitas
• 1/2-3/4 cup coconut milk or cream
• 1/4 cup greek yogurt (optional)
• Sea salt to taste
• Freshly ground pepper

In a large saucepan add olive oil, garlic and onion. Sautee over medium heat for 5-7 minutes.  Slowly pour in vegetable broth with cubed pumpkin and celeriac.

Bring mixture to a boil, then add thyme sprigs, celery seed and sage. Lower to a simmer and cover for 30-35 minutes or until pumpkin is tender.

While soup is cooking, add raw pumpkin seeds to a large skillet over low heat. Stir often until pepitas are toasted and smell nutty. Set aside to cool.

When soup is done cooking, remove thyme stalks (all leaves should have fallen off during cooking) and stir in maple syrup, coconut oil and coconut cream. Season with sea salt and pepper.

Use a hand immersion blender to puree soup until smooth (or your preference of texture). Serve soup warm topped with toasted pepitas and a drizzle of greek yogurt!

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PUMPKIN RISOTTO WITH SAGE, WHITE WINE & PECORINO (Gluten-free) SERVES 4

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 small onion, roughly chopped
• 1 cup arborio rice
• 1 heaping cup pumpkin (kabocha squash), cubed
• 1/2 cup white wine (pinot blanc or grigio)
• 4 tablespoons fresh sage, minced
• 4 bay leaves
• 1/8 teaspoon nutmeg
• 1/4 teaspoon celery seed
• 32 oz. chicken broth
• Sea salt to taste
• Fresh ground pepper to taste
• 1/4 cup parmesan (plus more for topping)

Add olive oil, onion, garlic, and rice to a large saucepan or deep skillet.  Sauté over medium heat until rice becomes translucent.  Add pumpkin and sauté for 5-10 minutes or until just begins to soften.

Add white wine, sage, bay leaves, nutmeg and celery seed. Simmer mixture until and stir until rice begins to absorb liquid.  As soon as rice absorbs all liquid, add chicken brown, 1 cup at a time, stirring often.

Continue this process: adding liquid, stirring often until liquid absorbs, then add more broth.  Keep going until all broth is gone and rice is tender to the bite.  Stir in parmesan, sea salt, freshly ground pepper.  Serve immediately!

CUMIN SPICED FRENCH LENTIL SALAD WITH ROASTED CARROTS

I've been pretty inspired by the work of Yotam Ottolenghi lately, as I know many of us are.  I've always been intrigued by his beautiful books and recipes, but recently fell in love with his story after hearing him (and Sam Tamimi) on Heritage Radio Network's TASTE MATTERS.  If you know anything about this man, you know his recipes and flavor combinations are LEGIT, both in aesthetic and taste.  He merges his Israeli heritage with the influence of the Western world and a serious understanding of vegetables.  Classic is not a word I would use to describe him, but I mean that in the best way.  He still manages to reflect a sense of cultural appreciation while making some pretty refreshing dishes.

Of all Ottolenghi's talent, I appreciate his boldness most.   Both his recipes and food philosophy don't easily fit into one box.  Although it is often vegetarian, he doesn't abide by that rule exclusively.  You may have noticed I myself have stopped labeling my eating habits as vegan, vegetarian, pescatarian, etc.  What feels most important to me is experiencing food in the way that is most satisfying to me and leaving labels aside.  Usually, what feels right to you will resonate with others as well.  

CUMIN SPICED FRENCH LENTIL SALAD WITH ROASTED CARROTS (Gluten-free) Serves 4

• 2-3 tablespoons olive oil
• 1 teaspoon cumin seed
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 2 garlic cloves, minced
• 1 lb. organic carrots, whole and de-stemmed
• 1 1/2 cups french lentils, rinsed
• 1 small red onion, sliced thin
• 2-3 tablespoons mint, minced
• 2-3 tablespoons parsley, minced
• 1 teaspoon sea salt
• 2 tablespoons greek yogurt, to serve
• Fresh pepper to taste
• Flaky sea salt, to serve

LEMON CAPER DRESSING:

• 1 garlic clove, minced
• 2 teaspoons capers, drained
• 1 lemon, juice & zest
• 1/2 teaspoon sea salt
• Olive oil, to drizzle

Preheat oven to 450 degrees.  In a small mixing bowl, combine olive oil, cumin seed, mustard, garlic powder, 1/2 teaspoon sea salt and 2 garlic cloves.  Add carrots to a foil-lined baking sheet, then drizzle dressing overtop, making sure carrots are well coated.  

*NOTE:I used a bunch organic carrots which are on the smaller size.  If yours are large, I would quarter them lengthwise, or you could just chop them in large chunks and roast that way.  Roasting time will vary.  

Add to oven and roast for 30-35 minutes or until super browned and tender.  Set aside.

While carrots are cooking, add 1.5 cups of lentils to a large saucepan with 1/2 teaspoon sea salt and about 4 cups of water.  Bring water to a boil, then reduce to simmer (uncovered) and cook for 20-30 minutes or until tender, but not mushy.  Once finished cooking, strain lentils in a sieve to remove any excess water. Set aside to cool.  

In a small mason jar or bowl, muddle 2 tsp. capers, 1 minced garlic clove until broken down well.  Add the zest and juice of 1 lemon, a good pinch of salt (about 1/2 teaspoon), and a drizzle of olive oil.  Whisk together well. 

Add lentils to a large serving bowl and fold in the caper dressing.  Toss to coat well.  Add shaved onion, fresh mint, and parsley.  Top lentil salad with roasted carrots and a dollop of greek yogurt.  Season with flaky sea salt and freshly ground pepper to top.  Serve this salad warm, cold over greens or with toasted bread.  

CLICK HERE TO READ THE RECIPE FOR CUMIN SPICED FRENCH LENTIL SALAD!