Taco Steak Salad

Taco Steak Salad

Taco steak bowl of my dreams! new york strip steak cubed + crisped to perfection in a cast iron and tossed with all the goodies like farmers market tomatoes, corn, herbs and the salsa ranch chopped kit from Taylor Farms that comes with tortilla strips, chopped greens, carrots, cheese and a creamy salsa ranch dressing. all the summer feels with this one.

Taco Steak Salad
Lindseyeatsla_Steak_Taco_Salad-10.jpg
Taco Steak Salad

Taco Steak Salad

Ingredients

  • 1 Taylor Farms Salsa Ranch Chopped Kit

  • New York Strip Steak (about 1 lb - can also use any steak you prefer)

  • 1 cup assorted rainbow mini tomatoes

  • 1/2 cup assorted herbs

  • 1/2 cup yellow corn

  • 1/2 cup blanched snap peas

Directions

Begin by prepping your ingredients: slice your tomatoes in half, wash your herbs, shred your corn and blanch your snap peas. Then remove components from your salad kit.

Next heat a skillet with oil. Take your steak and cube it up. Toss in the hot skillet and brown on all sides for about 2-3 minutes on each side. Season with salt and pepper.

Assemble your salad by placing in all your salad kit components tomatoes, herbs, corn and snap peas. Top with steak, dressing and serve!

Keep up with me on instagram @lindseyeatsla!

Taco Steak Salad
Taco Steak Salad

Buffalo Mac N' Cheese

Buffalo Mac N' Cheese

10 ingredient buffalo mac n' cheese! Creamy, dreamy, 1 pot deliciousness. crazy how easy and fast this recipe is. also I am seriously obsessed with anything buffalo!

Buffalo Mac N' Cheese

Buffalo Mac N’ Cheese

Ingredients

  • 1/2 lb pasta (we used cavatappi)

  • 1⁄3 cup Tessemae’s Buffalo Ranch

  • 1⁄3 cup Tessemae’s Buffalo Sauce

  • 3 tablespoons butter

  • 4 cups milk

  • 1 cup shredded cheddar

  • 1 cup Monterey jack

  • 1⁄4 teaspoon garlic powder

  • 1⁄4 teaspoon onion powder

  • salt and pepper to taste

  • carrots and celery to serve with

Directions

In a deep pot, add your milk and pasta. Cook until the pasta is al dente and the milk has almost absorbed into the noodles.

Add the rest of your ingredients in the pasta: ranch, buffalo sauce, butter, shredded cheeses, garlic, onion, salt and pepper. Stir until all the cheese is melted the sauce is mixed throughout. Plate and serve with celery and carrots.

Keep up with me on instagram @lindseyeatsla!

Buffalo Mac N' Cheese
Buffalo Mac N' Cheese

Heirloom Tomato Caprese Sandwich

Heirloom Tomato Caprese Sandwich

I am never giving up on tomato season - feeling all the yummy goodness with the heirloom tomato caprese sandwich. Takes literally 10 minutes to make and is def a new summer lunch staple.

Heirloom Tomato Caprese Sandwich

Heirloom Tomato Caprese Sandwich

Ingredients

  • 5 assorted hierloom tomatoes

  • 1 cup buffalo mozzarella

  • 1 bundle basil

  • 1 bundle watercress

  • 1 tablespoon Filippo Berrio Pesto

  • bread of your choice

Directions

Prep your ingredients by slicing tomatoes and washing your herbs.

Assemble your sandwich by spreading on your pesto, the mozzarella, basil and watercress and topping with tomatoes and your bread. slice and serve! #filippoberio

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Heirloom Tomato Caprese Sandwich
Heirloom Tomato Caprese Sandwich

The BEST Homemade Hummus

The BEST Homemade Hummus

Life changing homemade hummus. The key: taking off the garbanzo bean shells for the creamiest hummus ever. Can’t wait to mix and match with diff flavors.

The BEST Homemade Hummus

The BEST Homemade Hummus

  • 1 can chickpeas (rinsed, dried and shell peeled)

  • 1/3rd cup tahini

  • 3 garlic cloves

  • 2 tablespoons olive oil

  • about 1-2 tablespoons water (adjust if needed)

  • juice of 1 lemon

  • salt and pepper to taste

Blend everything up in a food processor/blender + top with paprika and olive oil! 

Keep up with me on instagram @lindseyeatsla!

Cold Coconut Spicy Ramen

Cold Coconut Spicy Ramen

Saying hello to this cold coconut spicy ramen! Mixed with a creamy + spicy base and topped with a soft boiled egg, loads of green onions, cucumbers, seaweed and grilled crimini mushrooms - all mixed together when ready to eat. The creamy cold coconut sauce is made with goodies like soy sauce, sesame oil and xxx sauce, chili oil and coconut milk. kinda obsessed.

Cold Coconut Spicy Ramen

Cold Coconut Spicy Ramen

For The Sauce

  • 1 tablespoon sesame oil

  • 1⁄2 cup coconut milk

  • 1⁄2 tablespoon K POP XXX sauce

  • 1 tablespoon soy sauce

  • 1⁄2 teaspoon sugar

  • 1⁄2 tablespoon chili oil

  • Juice of 1 lime

Rest of Ingredients/Toppings

  • crimini mushrooms (grilled and marinated in K Pop Honey Glaze Sauce)

  • ramen

  • soft boiled egg

  • cucumbers

  • green onions

  • seaweed (using K Pop Roasted Seaweed Snacks)

Directions

In a saucepan, mix your sesame oil, coconut milk, xxx sauce, soy sauce, sugar, chili oil and lime

juice. remove from heat and let cool.

Cook your ramen according to the package instructions and rinse and cool. Toss with your

sauce and pour in a bowl. In the meantime, grill your mushrooms for 5-10 minutes with your

honey glaze sauce.

Top your ramen with the mushrooms, an egg, sliced cucumbers, green onions and seaweed.

Mix and serve!

Cold Coconut Spicy Ramen
Cold Coconut Spicy Ramen

Buffalo Chicken Skewers with a Blue Cheese Dipping Sauce

Buffalo Chicken Skewers

Buffalo chicken skewers are my favorite summertime staple. Especially when it’s on my Traegar Grill. What are you making this summer?

Buffalo Chicken Skewers with a Blue Cheese Dipping Sauce

Ingredients

  • 1 lb chicken breast 

  • 2 cup buffalo sauce 

  • 1 cup blue cheese

  • 1 cup mayo 

  • 1 cup greek yogurt

  • Juice of 2 lemons 

  • Salt and pepper to taste

  • Serve with celery and carrots

Directions 

Cube your chicken breast and mix with 1 cup buffalo sauce, greek yogurt, lemon juice from 1 lemon and salt and pepper. Place on skewers. Marinade up to 1 hr-overnight.

Heat a pan with a drizzle of olive oil and cook your chicken. While your chicken is cooking, make your blue cheese dressing by mixing, mayo, blue cheese, lemon juice, salt and pepper. Set aside. 

Dredge in more buffalo sauce and serve with celery and carrots!

Keep up with me on Instagram at @lindseyeatsla!

Pappardelle Zucchini with Ginger Pesto

Pappardelle Zucchini with Ginger Pesto

Summery pesto zucchini pappardelle noods! obsessed with this pesto tossed with bursted tomatoes, corn and zucchini pappardelle (just an easy shred with a peeler and perfect if you don't have a spiralizer). See the full recipe below!

Pappardelle Zucchini with Ginger Pesto

Pappardelle Zucchini with Ginger Pesto

Ingredients

  • 4-5 zucchini, thinly sliced with a peeler

  • 1 cup mini cherry tomatoes, halved

  • 1 corn on the cob, removed from stalk

For the Pesto

  • 2 cups basil

  • 1⁄2 teaspoon minced ginger

  • 1 cup spinach

  • 1 tablespoon Califia Farms Unsweetened Almondmilk

  • 2 garlic cloves

  • 1/2 cup olive oil

  • juice of 1 lemon

  • 1/4th cup walnuts

  • Salt and pepper to taste

Directions

Make your pesto in a blender or food processor by mixing basil, ginger, spinach, almondmilk, garlic, oil, lemon juice, walnuts and salt and pepper. Blend well and set aside.

Next, peel your zucchini and cut your corn off the cob.

In a skillet with a drizzle of oil, heat up and burst your halved cherry tomatoes, mixing every few minutes for about 15-20 minutes. Add in your corn and stir. Next add in your “pasta”, pesto, mix well and cook down your zucchini noodles. Serve and enjoy!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Pappardelle Zucchini with Ginger Pesto
Pappardelle Zucchini with Ginger Pesto

Korean Lamb Ssam Summer Party

Korean Lamb Ssam Summer Party

I have been on a major Korean food kick, exploring all types of restaurants around LA and also using it as inspiration in my cooking. With summer just starting, I thought it would be perfect to host a beautiful Korean summer party - filled with a braised + shredded lamb ssam. (not to mention tons of apps, drinks, soju and sides to boot).

Ssam is a traditional Korean dish that means “wrapped” otherwise know as some form of meat in lettuce wraps. Normally it’s used with beef, but a braised and shredded lamb works just as amazing - and filled with flavor. We braised the lamb in brown sugar, soy sauce, garlic, gochujang, chili paste, and white wine - low and slow on the stovetop and then in the oven, it becomes so tender and literally falls of the bone. (full recipe below)

For guests wanting different options, we also made juicy + herby lamb burgers. We served the lamb ssam with a bunch of banchan (side dishes) such as marinated cucumbers, pickled daikon, kimchi, spicy radish, fish cakes, sticky rice and lettuce wraps - all sides you would find at a traditional Korean BBQ spot.

Korean Lamb Ssam Summer Party
Korean Lamb Ssam

We paired the lamb with a homemade ssam sauce and a ginger scallion sauce. The way you make the wraps is by taking a cold, crispy lettuce wraps and stuffing it with rice, the lamb and all your sauces while eating all the sides throughout the meal. So much umami flavor with everything together - it’s something I DREAM of eating.

For apps, we continued on the Korean theme and made kimchi deviled eggs and a sesame seaweed salad. For drinks we made a delicious and refreshing yuzu blueberry lemonade. As you can tell, it was quite a feast.

Korean Lamb Ssam Summer Party
Korean Lamb Ssam Summer Party

For the Shredded Braised Lamb Ssam

  • 3 lb American Lamb Board shoulder

  • 1/3rd cup brown sugar

  • 1 tablespoon soy sauce

  • 1 tablespoon sherry vinegar

  • 4 cloves garlic

  • 3 tablespoons gochujang

  • 3 tablespoons fermented soy bean paste

  • 1 tablespoon hot chili paste

  • 3 tablespoons white wine

  • 2 white onions, roughly chopped

  • 1⁄2 cup water

  • 1 asian pear, roughly chopped

  • salt and pepper to taste

Directions

In a deep dutch oven or pot, drizzle vegetable oil and let the pot get hot. Add in your onions and garlic and let it sweat about 5 minutes.

Next add in your lamb shoulder and do a light sear for 10-15 minutes. Add in the rest of your ingredients (besides the liquids): brown sugar, soy sauce, sherry, garlic, gochujang, soy bean paste, hot chili paste and your asian pear. Mix well for 10-15 minutes until everything is incorporated.

Next, add your water and white wine. Adjust with more water if needed to cover the lamb. Add your dutch oven cover on medium for about 1 hr on the stovetop.

In the meantime, preheat your oven to 300 degrees. After 1 hr, remove some liquid from the pot and reserve for basting and add your dutch oven with the lamb and let it braise and roast for about 3-4 hours (depending on size and oven). Check every so often (about 30-45 minutes) and add on more liquid to baste that you reserved.

Remove once the lamb is cooked throughout, charred on the outside skins and flakes off to shred. Serve with all your favorite sides!

Korean Lamb Ssam Summer Party

*This post is brought to you by American Lamb Board Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

*Use THIS link to enter their amazing $500 gift card giveaway!

Keep up with me on Instagram at @lindseyeatsla!

Korean Lamb Ssam Summer Party

Jackfruit BBQ Sandwiches

Jackfruit BBQ Sandwiches

Summertime is upon us and all I'm thinking about are these saucy, shredded barbecue jackfruit sandwiches! an easy blend of spices and bbq sauce grilled with the jackfruit and then topped with a slaw on a toasted sesame bun. not sure whats better.

Jackfruit BBQ Sandwiches

Jackfruit BBQ Sandwiches

  • 2 cans jackfruit, drained, rinsed and dried

  • 1/3rd cup bbq sauce of your choice

  • 1 tablespoon Califia Farms unsweetened creamer

  • 1 teaspoon onion powder

  • 1/4th teaspoon chili powder

  • 1 tablespoon paprika

  • 1 shallot, minced

  • Salt + pepper to taste

  • Buns of your choice

For the Slaw

  • 1⁄2 cup purple and green cabbage 1⁄2 cup shredded carrots

  • 1/3rd cup vegan mayo

  • juice of 1 lime

  • 1 tablespoon olive oil 1/2 bundle cilantro

Directions

Begin by making your slaw by thinly slicing your cabbage and carrots. In a bowl mix with cilantro, vegan mayo, lime and olive oil. Let it sit in the fridge while you finish up with the jackfruit.

Next, shred your jackfruit and heat a skillet with a drizzle of oil.

Add in your minced shallot. and stir for 1-2 minutes. Next, add your jackfruit and let it cook down and get a little crispy. Add your onion powder, chili powder, paprika, salt and pepper and bbq sauce. Mix well for 10 minutes.

Add in your creamer and mix until all the liquid is absorbed and the jackfruit is saucy and cooked through.

Toast your buns, top with your bbq jackfruit, slaw, cilantro, cover and serve!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Jackfruit BBQ Sandwiches
Jackfruit BBQ Sandwiches

Crunchy Shrimp with Zhoug Sauce

Crunchy Shrimp with Zhoug Sauce

Summertime appetizers galore are happening’ in my kitchen these days. Loving these crunchy shrimps with zhoug sauce. You can serve just like this as an appetizer or make it a meal by stirring the zhoug sauce all over the crunchy shrimp and mixing with your favorite greens and some rice. um YUM.

This is a simple marinade and dredge of just flour, no breading so it’s super simple to make with most likely ingredients already in your pantry.

For the zhoug sauce, I love to make this one when I want to clear out my herbs that may be going bad and salvage them in this beautiful and delicious way.

Crunchy Shrimp with Zhoug Sauce
Crunchy Shrimp with Zhoug Sauce

Crunchy Shrimp with Zhoug Sauce

Ingredients

  • 1 lb shrimp

  • 2 eggs (beaten)

  • 2 cups flour (season with salt, pepper and paprika)

  • 2 cups Filippo Berio Extra Light Tasting Olive Oil (for frying)

For the Zhoug Sauce

  • 1 bundle cilantro (with stems)

  • 1 bundle parsley

  • 1 bundle mint

  • 2 jalapeños or serranos

  • 2 garlic cloves

  • 1 teaspoon cumin

  • 1 teaspoon cardamon

  • 1 teaspoon chili flakes

  • juice of 1 lime

  • 3/4th cup olive oil

  • salt and pepper to taste

Directions

In a food processor or blender, pulse all your zhoug sauce ingredients. Set aside.

Next, heat up your oil in a deep skillet on medium-high. Start to assemble your shrimp by placing in the beaten eggs and then the seasoned flour. Fry until golden brown and cooked inside (about 10 minutes).

Serve with your sauce + enjoy! #filippoberio

Keep up with me on instagram @lindseyeatsla!

Crunchy Shrimp with Zhoug Sauce
Crunchy Shrimp with Zhoug Sauce

Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

Say hello to this beautiful vietnamese noodle salad with a creamy peanut dressing! (vegan, too). mixed with crispy af tofu and also rice noodles + veg - this is seriously so refreshing. The dressing is made with peanut butter, lime juice, tamari (or soy sauce), sesame oil, sriracha, ginger and almondmilk, creamy + dreamy.

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

For The Tofu

  • 1 block tofu - cut into cubes

  • 3 tablespoons soy sauce

  • 1 tablespoon sesame oil

For the Salad

  • 3 carrots, thinly sliced

  • 3 cucumbers, thinly sliced

  • 1 head romaine

  • 1 bundle basil

  • 1 bundle cilantro

  • 2 cups rice noodles

  • 1/3rd cup bean sprouts

  • 1 avocado (optional)

For the Peanut Dressing

  • 1⁄4 cup peanut butter

  • 1 tablespoon Califia Farms unsweetened almondmilk

  • juice of 1 lime

  • 1 tablespoon soy sauce/tamari

  • 1 tablespoon sesame oil

  • 1 tablespoon Sriracha

  • 1 teaspoon ginger, finely minced

Directions

Heat a skillet with sesame oil and add in your cubed tofu. Let the tofu grill and get crispy on medium-high heat for about 10 minutes on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Set aside.

Make your peanut dressing by stirring peanut butter, almondmilk, lime juice, soy sauce, sesame oil, Sriracha and ginger. Set aside.

Prep your salad veggies by slicing your carrots, cucumbers, romaine, basil and cilantro. Next, cook your rice noodles according to the package instructions.

Finally, assemble your salad by adding all your veggie components, the noodles, the crispy tofu and drizzle on your peanut dressing. Mix well and enjoy!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

Cobb Salad Platter

Cobb Salad Platter

Cobb salad platter filled up with soft boiled eggs, crispy bacon, mini rainbow tomatoes, crumbled blue cheese, herbs galore (think chives, basil + dill), grilled chicken thighs and mixed with green goddess dressing. I love to give it a good mix to get some of that yolk throughout the salad with the dressing - easy nourishing dinners are going on full speed for the upcoming summertime.

Cobb Salad Platter
Cobb Salad Platter

Cobb Salad Platter

Ingredients

  • 4 soft boiled eggs

  • 1 cup mini tomatoes

  • 1 avocado (cubed)

  • 4 strips bacon, chopped

  • 1/3rd cup blue cheese, crumbled

  • small bundle chives

  • small bundle dill

  • small bundle basil

  • drizzle on your desired Tessemae’s Green Goddess

  • 1 lb chicken thighs

  • 1 tablespoon soy sauce

  • 1 teaspoon paprika

  • 2 tablespoons oil

  • salt and pepper to taste

Directions
To begin, prep your ingredients by making your soft boiled eggs and crisping your bacon.
In the meantime, mix your chicken with soy sauce, paprika, oil and salt and pepper. Grill on a
skillet on both sides until cooked through. Once finished, thinly slice. Assemble your salad by placing your eggs, tomatoes, avocado, bacon, blue cheese, dill, basil, chives, sliced chicken thighs and drizzle with Green Goddess dressing in a salad bowl. Serve!

Keep up with me on instagram @lindseyeatsla!

Cobb Salad Platter

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Burrito bowl with chipotle lime dressing! A black bean and quinoa mixture with spices like chili, garlic and cumin then tossed with romaine, avocado, corn, tomatoes and crunchy tortilla chips.

Not to mention a spicy chipotle dressing (which is def a new weeknight staple) blended up with chipotle peppers in adobo sauce, probiotic yogurt, oregano, garlic cloves, lime juice and dijon mustard. can you say yumz?

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Black Bean & Quinoa Mixture

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1 cup quinoa

  • 1 can black beans

  • 2 cups water

  • salt and pepper to taste

Chipotle Lime Dressing

  • 1 can chipotle pepper in adobo sauce

  • 1⁄2 cup Califia Farms Probiotic Yogurt

  • 3/4th tsp oregano

  • 3 garlic cloves

  • 1 lime juice

  • 1⁄2 tablespoon dijon mustard

  • salt and pepper taste

For the Bowl

tortilla strips, avocado, corn, tomatoes, romaine

Directions

To begin, make your dressing by placing your chipotle in adobo, yogurt, oregano, garlic, lime, dijon and salt and pepper in a blender or food processor. Blend until smooth and set aside.

In the meantime, cook your quinoa and add chili powder, garlic powder, cumin, salt and pepper and stir well. When the quinoa is cooked, add black beans and set aside.

Prep your salad by mixing with romaine, tomatoes, corn, avocado, tortilla strips and add in your quinoa. Mix well with the dressing and serve!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Burrito Bowl with Chipotle Lime Dressing

Miso Sweet Potato & Avocado Roll

Miso Sweet Potato & Avocado Roll

I’ve been on a sushi kick lately (especially making it at home) and I'm lovin' this miso roasted sweet potato and avo sushi. It's a must try veg recipe.

What I also love about this recipe is that you can definitely mix and match with any veggies you love like asparagus, eggplant, anything your heart desires. :)

Miso Sweet Potato & Avocado Roll

Miso Sweet Potato & Avocado Roll

  • 2 avocados

  • 3-4 seaweed sheets

  • 1 teaspoon sesame seeds

  • 2 cups sticky rice

  • 1/2 tablespoon rice wine vinegar

  • 1/2 tablespoon salt

For the Sweet Potatoes

  • 3 tablespoons miso paste

  • 2 tablespoons Califia Farms Unsweetened Almondmilk

  • 3 tablespoons soy sauce/tamari

  • 2 tablespoons sesame oil

  • 3 sweet potatoes

Directions

Preheat your oven to 400 degrees. Peel and cut your sweet potatoes like fries. Mix with miso paste, almondmilk, soy sauce and sesame oil. Place in the oven until cooked through - about 35-45 minutes.

In the meantime, assemble your sushi roll by thinly slicing your avocado and making your sushi rice according to the package instructions. Once cooked, add rice wine vinegar and salt, stir well and let cool.

Once your rice has cooled and your sweet potatoes are ready. Assemble by spread out your rice on the seaweed and adding your sweet potatoes and avocados in the bottom part of the roll. Top with sesame seeds and roll tightly. Thinly slice and serve.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Miso Sweet Potato & Avocado Roll

Heirloom Tomato Tart with Cilantro Chutney

Heirloom Tomato Tart with Cilantro Chutney

I cannot believe it’s finally tomato season. This tomato tart is quickly going to become my new favorite summer staple.

This is the perfect recipe to make for a party to impress your guests - and literally takes no time at all. Topped off with the spicy cilantro chutney that I want to honestly eat by itself!

Heirloom Tomato Tart with Cilantro Chutney

Heirloom Tomato Tart with Cilantro Chutney

Cilantro Chutney

  • 1 large bunch cilantro, with stems 

  • 1/2 serrano chile 

  • Juice of 1 lime 

  • 1 garlic clove 

  • 1/4th teaspoon sugar 

  • 2 tablespoons Filippo Berio 100% Italian Olive Oil 

  • Salt to taste

Ingredients 

puff pastry, assorted heirloom tomatoes, buffalo mozzarella, basil 

Directions 

Preheat your pan to 400 degrees and defrost your puff pastry.

In the meantime, make your cilantro chutney in a food processor by blending cilantro, chile, lime, garlic, sugar, olive oil and salt. Set aside and slice your tomatoes.

Once your puff pastry is defrosted, layer down your tomatoes evenly and place in the oven for 30-45 minutes until the puff pastry is fully cooked through and crispy. 

Remove and let cool for 5-10 minutes, top with mozzarella, basil and the cilantro chutney. Drizzle on extra olive oil, slice and serve. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Heirloom Tomato Tart with Cilantro Chutney
Heirloom Tomato Tart with Cilantro Chutney
Heirloom Tomato Tart with Cilantro Chutney

Mexican Tomato Soup

Mexican Tomato Soup

This Mexican tomato soup on my mind today! Made with all types of nourishing ingredients like organic tomatoes, kidney beans, sweet potatoes, avocado oil, quinoa and tons of veg. I think I can seriously eat this everyday!

The soup (among other soups and smoothies!) was delivered straight to my door from Splendid Spoon, a ready to eat, plant based smoothie and soup delivery!

Mexican Tomato Soup

I spruced it up with some herb toppings and crunchy tortilla strips. Sometimes I’m so busy working and planning everything for Lindsey Eats LA that sometimes I even forget to eat lunch! Splendid Spoon allow me to focus more fully on my work without the hassle of worrying about lunch or snacks. Some of my other favorite soups were the indian dal and split pea. For the smoothies I loved the matcha!

Mexican Tomato Soup
Mexican Tomato Soup

What else I added on this soup? The toppings are endless but I chose to keep it simple with some cherry tomatoes, green onions and cilantro - with a side of lime juice. I also wanted a little bit of crunch so I added some tortilla strips.

To get $50 off your order click here. All their smoothies and soups are to die for and had so much amazing flavor!

Mexican Tomato Soup

*This post is brought to you by Splendid Spoon. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Keep up with me on instagram @lindseyeatsla!

Lamb Shawarma Pitas

Lamb Shawarma Pitas

Lamb shawarma pitas! with yogurt, harissa, and a herb cucumber salad. I am all about these spices today and this blend is amaaazing. I love the char on the lamb which is then thinly sliced and can be served with all your favorite sides. (some ideas are rice and pickled veg, also!)

This recipe is perfect for spring and is quick, easy and light to whip up!

Lamb Shawarma Pitas
Lamb Shawarma Pitas

Lamb Shawarma Pitas

For the Shawarma

  • 1 lb American Lamb Shoulder Chops

  • 1/3rd cup olive oil

  • 1 tablespoon cumin

  • 1 tablespoon coriander

  • 1 tablespoon paprika

  • 1/2 tablespoon fennel seeds

  • 1/2 tablespoon ground allspice

  • 1 teaspoon ground turmeric

  • 1⁄2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 teaspoon cayenne

  • 1/2 teaspoon pepper

  • 1/2 teaspoon salt

Cucumber Tomato Salad

  • 2 persian cucumbers, cubed

  • 1 cup small cherry tomato, cut in half

  • 1/3rd cup cilantro, finely chopped

  • 1/3rd cup parsley, finely chopped

  • 1/3rd cup mint, finely chopped

  • 1 tablespoon olive oil

  • Juice of 1 lemon

  • salt and pepper to taste

Sides: Pita, Harissa, Rice, Yogurt

Directions

Preheat your oven to 400 degrees. Begin my making your shawarma mixture by mixing all the spices together with olive oil and marinated with your lamb shoulder, up to an hour but overnight works best.

In the meantime, prep your salad by cutting your cucumbers, tomatoes and finely chopping your herbs. In a bowl, combine all together with olive oil, lemon juice and salt and pepper.

Heat a skillet with a drizzle of oil and add on your lamb charring on both sides - around 4-5 minutes. Place the lamb in the oven for about 15-20 minutes until cooked through. Let rest for 10 minutes and thinly slice. Serve with your salad, in a pita pocket and all your favorite sides!

* This post is brought to you by American Lamb. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Lamb Shawarma Pitas

Keep up with me on instagram @lindseyeatsla!

4 Cheese Mac N’ Cheese

4 Cheese Mac N' Cheese

Helllo creamy, dreamy goodness of 4 cheese mac n' cheese! what I love about this recipe is that there is no roux, no flour and its just a simple recipe that is cheesy and delicious. I used an assortment of extra sharp cheddar, muenster, colby jack and vermont sharp cheddar. YUM!

4 Cheese Mac N' Cheese

4 Cheese Mac N’ Cheese

Ingredients

  • 1 8oz box pasta (we used shells)

  • 1/8th teaspoon mustard powder

  • 1⁄2 cup milk

  • 4 tablespoons butter

  • 1/3rd cup pasta water

  • 1/4th cup Cabot muenster cheese

  • 1/4th cup Cabot Extra Sharp cheddar

  • 1/4th cup Cabot Colby Jack

  • 1/4th cup Vermont Sharp Cheddar Cheese

  • Salt and pepper to taste

Directions

Begin by making your pasta according to the package instructions. Add in your pasta with salt when it boils. While your pasta water is boiling and cooking, shred your cheeses. In another skillet, add your butter and melt with mustard powder, salt and pepper for 1-2 minutes.

Next, add in your milk on low and let the flavors combine. Once the pasta is almost ready, take out pasta water and add it in the sauce mixture.

Add your pasta in the sauce mixture and stir well. Slowly, on medium-high heat, start to add your shredded cheeses in segments and not all at once. Stirring constantly until melted
through. Adjust with more pasta water if it gets too thick.

Fully melt all your cheese, mix well, season with salt and pepper. An optional move is to preheat your oven to 400 degrees, add more cheese on top and toast in the oven for baked mac n cheese, or you can eat as is.

*This post is brought to you by Cabot Cheese. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers.

Keep up with me on instagram @lindseyeatsla!

4 Cheese Mac N' Cheese
4 Cheese Mac N' Cheese

Crispy Tofu Tahini Noodles

Crispy Tofu Tahini Noodles

I am obsessing over these crispy tofu tahini noodles. It is a easy tahini based sauce packed with so much flavor and crispy crispy tofu - not sure what can be better!!

I am also obsessing over my new blue carbon steel wok, which is sooo easy to use.
I love how hot the wok gets (it can withstand temp up to 900 F!) and how fast it is to use to create flavorful dishes.

Crispy Tofu Tahini Noodles

Crispy Tofu Tahini Noodles

Ingredients

  • 1/3rd cup green onions

  • 8 oz rice noodles

  • 1 block tofu, cut into cubes

For the Sauce

  • 1/4th cup soy sauce

  • 1 tablespoon sesame oil

  • 2 thinly sliced thai chili

  • 1 tablespoon honey

  • 2 tablespoons tahini

  • 1 tsp vinegar

  • 1 tablespoon black soy sauce

  • top with crushed peanuts

Directions

Take your rice noodles and soak them in warm water for 25 minutes.

To begin, make your sauce by mixing soy sauce, sesame oil, sliced thai chili, honey, tahini, vinegar and black soy sauce in a bowl, set aside.

In the meantime, cube your tofu and heat a wok with vegetable oil. Add your tofu in a let it get crispy by stirring on all their sides every 3-4 minutes.

Add in your rice noodles, the sauce and green onions. Stir well and top with peanuts.

To learn more about Made-In and to pre-order the Wok, see more here.

Keep up with me on instagram @lindseyeatsla!

Crispy Tofu Tahini Noodles

Calabrian Balsamic Chicken Thighs

Calabrian Balsamic Chicken Thighs

OBSESSED with these calabrian balsamic chicken thighs! 6 ingredient marinade paired with a pearl cous cous tabouli and roasted tomz. Can this be any better for a weeknight spring dinner?

Calabrian Balsamic Chicken Thighs
Calabrian Balsamic Chicken Thighs

Calabrian Balsamic Chicken Thighs

For the marinade

  • 1 lb chicken thighs 

  • 8 tablespoons calabrian chiles in oil

  • 5 garlic cloves 

  • 4 tablespoons Filippo Berio Balsamic Vinegar

  • 2 teaspoons brown sugar 

  • Salt and pepper to taste 

Pearl Cous Cous Tabouli 

  • 1 cup pearl cos cos 

  • 2 cucumbers, thinly sliced

  • 1 roma tomato, finely chopped

  • 1 bundle parsley, finely chopped 

  • 1 bundle cilantro, finely chopped

  • 1 bundle dill, finely chopped

  • 1 bundle mint, finely chopped 

  • Juice of 1 lemon

  • 2 tablespoons olive oil 

  • Salt and pepper to taste 

Optional: Roasted cherry tomatoes with garlic cloves 

Directions

To begin, place your marinade ingredients in a blender or food processor until smooth. Add in a bag with your chicken thighs and marinate for 1 hr - overnight.

In the meantime, make your cous cous accordinging to the package instructions and chop up your tomatoes, cucumbers and herbs. When the cous cous is ready, add in all the ingredients with olive oil, lemon juice, salt and pepper. Mix well and chill in the fridge.

Heat a skillet with vegetable oil and grill and char your chicken thighs until cooked through. Serve with your chilled salad and optional roasted tomatoes. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Calabrian Balsamic Chicken Thighs