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!

Some ingredients can't be tainted for me no matter how hyped they are each season. Rhubarb is one of them. It transcends the idea of a seasonal food trend and just becomes something we all go buy as soon as it's readily available. Rhubarb speaks for itself, doesn't it? It's tart and beautiful and goes so well with any red fruit. I wanted to bake with it as much as I wanted a rhubarb party favor -- if you will--so, I made these brown butter oatmeal bars. The rhubarb compote goes in place of preserves which will leave you with plenty of leftovers to enjoy when the oat bars quickly dissapear (which they will).

BROWN BUTTER OAT BARS WITH RHUBARB, RED FRUIT + MEYER LEMON COMPOTE (Gluten-free)

[Adapted from Bob's Red Mill]

1 cup gluten-free oats

1 cup oat flour

1/2 cup brown sugar

1 teaspoon xanthum gum

2 teaspoon baking powder

1/2 teaspoon sea salt

2 meyer lemons, zest and juice

1/2 cup butter

1/2 cup rhubarb compote

1. Preheat oven to 375 degrees. In a large mixing bowl, whisk together oat flour, oats, xanthum gum, brown sugar, baking powder and sea salt. Set aside.

2. In a small saucepan, combine butter and vanilla over low to medium heat. Cook for 5-7 minutes or until butter smells nutty with tiny brown bits. Let cool for 5 minutes before carefully adding to oat mixture. Add in the juice and zest of one meyer lemon. Use your hands to mix the dough and encorporate butter thoroughly.

3. Pack one cup of oat mixture into a greased 8x8 baking pan. Top with rhubarb + red fruit compote with a silicon spatula covering the oat mixture evenly. Sprinkle the top with the rest of the oat mixture. Top with more lemon zest and a sprinkle of brown sugar. Bake for 25-35 minutes or until topping is browned. Set aside to cool and chill before serving. Makes approximately 10-12 bars.

RHUBARB, RED FRUIT & MEYER LEMON COMPOTE (Adapted from Martha Stewart)

4 cups rhubarb, roughly chopped

1 cup raspberries, washed and drained

1/2 cup pomegranate seeds (about 4.4 oz)

1 cup granulated sugar

1 meyer lemon, zest and juice

1. In a large saucepan, combine rhubarb, raspberry and pomegranate with sugar. Stir well and let stand for 10 minutes until liquids are released. Add meyer lemon juice and zest.

2. Bring fruit mixture to a boil over medium-high heat. Stir regularly. Reduce heat and simmer until rhubarb begins to break down, about 5-10 minutes. Remove from heat.

3. Use a hand mixer to puree compote until smooth. Let cool for 20 minutes before adding to oat bars. This recipe makes approximately 4 cups, so you will have plenty left over!