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

Braised Short Rib Tacos with Apple Slaw

Braised Short Rib Tacos with Apple Slaw

Oh hello braised short rib tacos! I am seriously obsessed with how tender these short ribs turned out. For the braise, char your short ribs, remove, then place all the below ingredients in a pot, add your short rib back in and let it simmer for a few hours. I added in Autumn Glory apples for sweetness and a hint of cinnamon; the flavor & tenderness was unreal. Shred the short ribs and serve with a simple apple slaw using the Autumn Glory apples on the tacos.

These apples are perfect for cooking in braises or stews to add extra flavor but are also just as good as a snack that you can have with your favorite dip (mine would be peanut butter or almond butter!) I particularly love them in this recipe because the apples become such an important part of the flavor because it adds most of the main seasonings that it's giving to the short ribs and helps them become extra tender for shredding.

Braised Short Rib Tacos with Apple Slaw

Braised Short Rib Tacos with Apple Slaw

Ingredients

  • 2 lbs short ribs

  • 2 white onions

  • 4 garlic cloves

  • 2 cans, 14.5 fl oz diced tomatoes

  • 2 Autumn Glory Apples

  • 1 cup red wine

  • 1 1⁄2 teaspoon brown sugar

  • 1 tablespoon apples cider vinegar

  • 1/2 cup water

Apple Slaw

  • 2 Autumn Glory Apples, thinly sliced

  • 1⁄2 thinly sliced red onion

  • 1 tablespoon olive oil

  • 1 tablespoon mayo

  • 1⁄2 lemon

  • salt and pepper

  • For the Tacos

  • Tortilla and your favorite toppings

Directions

Begin by chopping your onions, apples and garlic. In a deep pot, char and cook your short ribs until all sides are a dark brown. Remove. In the same pot, add your onions, apple and garlic. Sweat out for 2-3 minutes on medium high heat.

Add back in your short ribs and mix well. Next, add in your diced tomatoes, red wine, brown sugar, water and apple cider vinegar. Let this simmer on the stove on medium- low heat for about 2-3 hours until the short ribs are super tender.

While that’s simmering, make your slaw by thinly slicing your apples and red onion. Place in a bowl with olive oil, mayo, lemon juice and salt and pepper.

Once the short rib is tender, remove from the braising liquid and shred. Serve with your slaw on tortillas and your favorite taco toppings.

Keep up with me on instagram @lindseyeatsla!

Braised Short Rib Tacos with Apple Slaw
Braised Short Rib Tacos with Apple Slaw
Braised Short Rib Tacos with Apple Slaw

Creamy Roasted Plant-Based Tomato Soup

Creamy Roasted Plant-Based Tomato Soup

Creamy, vegan roasted tomato basil soup! Roasted assorted tomatoes, onions and garlic then mixed with carrots, balsamic + more to create a luscious and delicious soup. Then blended with coconut milk and basil for ultimate creaminess.

Creamy Roasted Plant-Based Tomato Soup
Creamy Roasted Plant-Based Tomato Soup
Creamy Roasted Plant-Based Tomato Soup

Creamy Plant-Based Tomato Soup

Ingredients

  • 8-9 roma tomatoes

  • 2 cups cherry tomatoes

  • 1 yellow onion

  • 5-6 cloves garlic

  • 1/4th cup chopped carrots

  • 1/2 can full fat coconut milk

  • 1 tablespoon balsamic vinegar

  • 4 cups vegetable broth

  • 4 oz regular unsweetened Califia Farms Almondmilk

  • 1 bundle basil

  • 1 tablespoon tomato paste

  • salt and pepper to taste

Directions

Heat your oven to 400 degrees. In a baking tray with parchment or oven proof pan, roast your tomatoes, onion and garlic with olive oil and salt and pepper for 30-45 minutes.

Next, add your roasted mixture in a pot. Add carrots, balsamic vinegar, almond milk, vegetable broth, tomato paste and basil. Season with salt and pepper. Let it simmer and combine together for 30 minutes.

Next, blend the soup mixture in a blender or a hand-blender. After it’s blended, add in your creamy coconut milk, adjust with salt and pepper. Stir well and serve.

Creamy Roasted Plant-Based Tomato Soup

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

Keep up with me on instagram @lindseyeatsla!

Tempeh Spring Rolls with Peanut Sauce

Tempeh Spring Rolls with Peanut Sauce

Tempeh spring rolls filled with all the veg like daikon, cucumbers, cilantro and carrots. Dip in a quick homemade peanut sauce + lunch/dinner is ready in no time! 

I also love how you can mix and match with your own favorite ingredients and vegetables as well. Have this as a quick lunch, prep to take for work or have for dinner.

Tempeh Spring Rolls with Peanut Sauce

Tempeh Spring Rolls with Peanut Sauce

Ingredients

  • 1 package of Lightlife Tempeh (cut in slices)

  • 1 tsp sesame seeds

  • 3 tablespoons soy sauce

  • 2 tablespoons sesame oil

Peanut Sauce

  • 1/4th cup peanut butter

  • 2 tablespoons sriracha

  • 1 tsp sugar

  • 1 tsp sesame oil

  • 1 tsp ginger

  • 1 tsp garlic

  • 2 tablespoons soy sauce

  • 1 tablespoons rice wine vinegar

  • 2 tablespoons warm water to thin out (more if necessary)

For the Spring Rolls: carrots, daikon, cucumbers, cilantro, spring roll wrappers

Directions

Heat a skillet with a drizzle of olive oil and add on your tempeh. Stir fry your tempeh for 1-2 minutes on each side. Next, add your sesame seeds, soy sauce and sesame oil. Let it sauté and grill for about 10 minutes on each side until cooked through and charred.

In the meantime, get your peanut sauce ready by mixing peanut butter, sriracha, sugar, sesame oil, ginger, garlic, soy sauce, rice wine vinegar and warm water. Mix well.

To assemble your spring rolls - wet the wrappers and add your tempeh, sliced carrots, Dijon and cucumbers, and cilantro. Wrap up like a burrito, slice and serve with your peanut sauce!

Keep up with me on instagram @lindseyeatsla!

Tempeh Spring Rolls with Peanut Sauce

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!

3 Plant-Based Yogurt Dressings

3 Plant-Based Yogurt Dressings

THREE vegan dressings - roasted tomato tahini, green goddess + lemon dijon. Simple ingredients, quick to blend and made with a probiotic yogurt base. You can mix, match and add these on salads, wraps, sandwiches or anything else your heart desires. 

3 Plant-Based Yogurt Dressings

3 Plant-Based Yogurt Dressings

Green Goddess

  • 1 avocado

  • 1/3rd cup parsley

  • 1/3rd cup spinach

  • 1/3rd cup tarragon

  • 1/3rd cup mint

  • 1/3rd cup cilantro

  • Juice of 1 lemon or 2 tablespoons vinegar

  • 3-4 tablespoons oil

  • 1/4th cup Califia Farms Probiotic Yogurt

  • Dash of water to thin out if needed

  • salt and pepper to taste

3 Plant-Based Yogurt Dressings

Lemon Dijon

  • juice of 1 lemon

  • 2 tablespoons yellow mustard

  • 3 tablespoons dijon mustard

  • 1 thinly sliced shallot

  • 1/4th cup Califia Farms Probiotic Yogurt

  • salt and pepper to taste

3 Plant-Based Yogurt Dressings

Roasted Tomato & Tahini

Directions

To make your dressings, take the above components of each dressing and place in a blender or food processor. Adjust with salt, pepper and lemon juice. Add more water to thin out if needed. Serve with grain bowls, on salads, wraps and more!

3 Plant-Based Yogurt Dressings

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

Keep up with me on instagram @lindseyeatsla!

Crunchy Fried Goat Cheese Balls

Crunchy Fried Goat Cheese Balls

I am obsessing over this fried goat cheese. It's soft on the inside and super crunchy on the outside from the panko crust - it's honestly what my dreams are made of. I also stuffed and served it with a tomato and ricotta pesto. I am in heaven!

This is a super easy app to serve at a get together and party, or even just a fun snack for lunch or dinner. You can also choose to bake this in the oven for a healthier alternative.

Crunchy Fried Goat Cheese Balls

Crunchy Fried Goat Cheese Balls

Ingredients

  • 11 oz goat cheese log

  • 2 tablespoons Filippo Berio Tomato & Ricotta Pesto

  • 1 cup panko breadcrumbs

  • 2 eggs, beaten

  • vegetable or neutral oil for frying

  • salt and pepper to taste

  • 1 cup flour

Directions

Season your panko and flour mixture with salt and pepper.

Start by mixing your goat cheese with your tomato pesto. Next round out the goat cheese mixture into small balls. Next, roll the balls in your flour mixture, then dredge in your egg mixture and shake off excess. Finish off by mixing the balls in panko breadcrumbs.

On a baking sheet lined with parchment, place the goat cheese balls in the freezer for 20-30 minutes. About 15 minutes in, start hearing up your vegetable oil in a deep pan until it gets hot. Fry your balls until the panko is golden and crispy. Serve with Filippo Berio Tomato & Ricotta Pesto. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Crunchy Fried Goat Cheese Balls
Crunchy Fried Goat Cheese Balls

Mushroom Walnut Collard Wraps

Mushroom Walnut Collard Wraps

Walnut mushroom collard wraps on tonight's agenda! (and takes less than 30 minutes to make). Prep your favorite veg, make your mushroom mixture and wrap it up with a spicy tahini dressing. 

The mushroom and walnut mixture is such an amazing meat alternative and is SO filling, too.

Mushroom Walnut Collard Wraps

Mushroom Walnut Collard Wraps

Ingredients

  • 1 cup walnuts

  • 1 cup mushrooms

  • 1 tsp garlic

  • 1 tsp paprika

  • 1 tsp chili powder

  • 1 tablespoon hot sauce

  • 3 tablespoon Califia Unsweetened Almondmilk

  • 1/4th cup nutritional yeast

In the Collard Wraps: cucumbers, carrots, bell peppers, avocado, cilantro, spicy tahini dressing

Spicy Tahini Dressing

Directions

Blend or finely chop your walnuts and mushrooms. Place in a medium-hot skillet for 1-2 minutes. Add your garlic powder, paprika, chili powder, hot sauce, almond milk and nutritional yeast. Mix well and let the mushrooms and walnut sauté for 15-20 minutes. Set aside.

In the meantime, in a bowl mix tahini, hot sauce, lemon juice, almond milk and salt for your dressing.

Prep you wrap ingredients, stem your collard wraps and blanch in boiling water for 30 seconds. Slice your cucumbers, avocado and bell pepper. Assemble! Add all your components for the wraps and wrap like a burrito. Slice in half and serve with the tahini dressing.

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

Keep up with me on instagram @lindseyeatsla!

Mushroom Walnut Collard Wraps
Mushroom Walnut Collard Wraps

Thai Basil Chicken (Gai Pad Krapow)

Thai Basil Chicken (Gai Pad Krapow))

Thai basil chicken! <3 the best quick and weeknight dinner! I also love to top my krapow with a crispy fried egg and let the yolk drizzle over the rice and chicken. This is one of my favorite thai dishes as well and can be whipped up in no time!

Thai Basil Chicken (Gai Pad Krapow))

Thai Basil Chicken (Gai Pad Krapow)

Ingredients

  • 1 pound ground chicken

  • 3 cloves garlic

  • 2 bird eye chiles

  • 3 teaspoons sugar

  • 1/2 cup green beans, chopped

  • 1 tablespoon thai seasoning sauce

  • 1 tablespoon oyster sauce

  • 1/2 tablespoon fish sauce

  • 1/2 cup basil leaves

  • 1 teaspoon white pepper

Directions

To begin make your stir fry sauce by mixing oyster, sauce, thai seasoning sauce and 2 teaspoons sugar. Set aside. In a pestal and mortar or blender (you can also finely chop), blend your garlic and birds eye chile, adjust with water as needed.

Next, in a pan or wok, take your ground chicken and pound down until its crumbled. Let it crispy a bit and cook through for about 5-10 minutes. Add your stir fry sauce and garlic/chile blend and stir. Add your green beans in, then 1 teaspoon sugar and fish sauce. Let everything combine here for 10-15 minutes.

Turn off the heat and add your basil and white pepper. Mix and serve with rice and a fried egg.

All ingredients are from Milk and Eggs. Shop @ Milk and Eggs HERE.

Keep up with me on instagram @lindseyeatsla!

Thai Basil Chicken (Gai Pad Krapow))
Thai Basil Chicken (Gai Pad Krapow))

Bacon Wrapped Asparagus

Bacon Wrapped Asparagus

5 ingredient bacon wrapped asparagus ~ all you have to do in bundle your asparagus with bacon. Sear and grill, put in the oven topped with shredded parmesan for cheesy and nutty goodness. Then just drizzle with balsamic and lemon zest. + done!

Made with Farmer John bacon, this recipe is a great easy and quick meal for a snack or dinner! (not to mention it is totally keto friendly). Farmer John makes it easy to eat a well-balanced diet and has so much versatility with their products.

Bacon Wrapped Asparagus
Bacon Wrapped Asparagus

Bacon Wrapped Asparagus

Ingredients

  • 2 bundles asparagus

  • 8-9 slices Farmer John Bacon

  • 1 tablespoon balsamic, drizzled

  • 2 tablespoons shredded parmesan

  • salt and pepper to taste

  • lemon zest to top (about 1/2 a lemon)

Directions

Preheat your oven to 400 degrees. Take your bacon slices and wrap around 4-5 asparagus with it. Heat a pan on medium high heat and grill your bacon on all sides until crispy.

Top your asparagus and bacon with shredded parmesan and place in the oven for about 5-10 minutes. Remove and season with salt and pepper and drizzle on balsamic and lemon zest.

For more product information and recipe inspiration, visit www.FarmerJohn.com and if you’re looking for something to do this weekend: head to LA Chinatown Firecracker Run/Walk & Kiddie run on February 17th! (delicious nomz by Farmer John will be their new breakfast sausage links) Register here: Firecracker10k.org

Farmer John products are available at local grocery stores including Smart &; Final, Stater Brothers, Albertsons, Ralphs, and Northgate.

*This post is brought to you by Farmer John. 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!

Bacon Wrapped Asparagus
Bacon Wrapped Asparagus

Crunchy Thai Party Wings

Crunchy Thai Party Wings

The dreamiest, crunchiest thai party wings eva! It’s all in the batter and the heat of the oil for this one - and it comes out SO crunchy. Pair with your favorite dip ( I love a good Nahm Prik Noom or Chili Dip).

This recipe brings me back to Thailand like crazy! (you can find these on almost every corner). And this was one of my favorite things to eat in Thailand with sticky rice.

Crunchy Thai Party Wings

Crunchy Thai Party Wings

Ingredients

  • 1 lb party wings

  • 1/2 cup tapioca flour

  • 1/2 cup white rice flour

  • 1/2 cup all purpose flour

  • 2 cup seltzer

  • salt and white pepper to taste

  • vegetable or canola oil to fry

Directions

Dry off your chicken and season with salt and pepper. (you can also make a brine for the night before for extra flavor and tenderness, but it’s not super necessary if you’re in a pinch!)

Make your tempura frying batter by mixing tapioca flour, white rice flour and all purpose flour. Mix well. Slowly add in your seltzer and mix well so there are no lumps. If you see the batter is too watery, add more flour.

Dredge your chicken in the batter and fry in HOT canola or vegetable oil until super crispy and fried and cooked on the inside (around 10-15 minutes for the party wings). Serve with your favorite dip and/or rice!

Keep up with me on instagram @lindseyeatsla!

Crunchy Thai Party Wings

30 Minute Chicken Tortilla Soup

30 Minute Chicken Tortilla Soup

Hello 30 minute chicken tortilla soup! With an easy enchilada sauce. This is such a hearty and filling recipe that is so easy to make. I generally will have all the ingredients for this so it’s one of those clean the fridge recipes too. See below for the full spread!

30 Minute Chicken Tortilla Soup

30 Minute Chicken Tortilla Soup 

Ingredients

  • 1 cup shredded chicken

  • 1 onion, chopped

  • 4 cups vegetable or chicken broth

  • Toppings of your choice: I love cilantro, lime, avocado, tortilla chips and sour cream/greek yogurt

Homemade Enchilada Sauce

  • 1 tablespoon cumin

  • 1 tablespoon chili powder

  • 1 teaspoon garlic powder

  • 1 cup vegetable broth

  • 3-4 tablespoons tomato paste

  • 1/2 tablespoon rice wine vinegar

  • salt and pepper to taste

Directions

In a bowl, mix together all your components for the enchilada sauce; cumin, chili powder, garlic powder, vegetable broth, tomato paste, rice wine vinegar and salt and pepper.

Set aside and in the meantime, get your shredded chicken ready or buy a ready made chicken and shred off. I normally just roast in the oven for 30-40 minutes and then shred when it’s hot.

Heat a skillet with a drizzle of olive oil and add in your chopped onion. Stir and saute for 5-10 minutes. Add in your enchilada sauce and your vegetable or chicken broth. Let simmer. add your chicken. Serve with your toppings! TIP: you can always add more vegetables in your tortilla soup like corn or black beans - its up to you! It’s that simple!

Keep up with me on instagram @lindseyeatsla!

30 Minute Chicken Tortilla Soup
30 Minute Chicken Tortilla Soup

Loaded Vegetable Chili

Loaded Vegetable Chili

Winter nights calling for this super easy, one pot, loaded up vegetable chili! Filled with all my favorites like sweet potatoes, tomatoes, zucchini, black beans, bell peppers and poblano peppers. Peep the full recipe below!

Loaded Vegetable Chili
Loaded Vegetable Chili

Loaded Vegetable Chili

Ingredients

  • 1 can black beans

  • 1 cup red bell peppers

  • 1 cup sweet potatoes

  • 1⁄2 cup poblano peppers (seeded)

  • 1⁄2 cup tomatoes

  • 1⁄2 cup zucchini

  • 1/2 white onion

  • 1⁄2 cup Califia Cashew Nutmilk

  • 2 cups vegetable broth

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tablespoon paprika

  • 1⁄2 tsp chili flakes

  • 1/4th tsp cinnamon (adjust to your preference)

  • 1⁄2 tsp cumin

  • 1⁄2 tsp cayenne

Topping ideas

Tortilla chips, radish, pickled red onions, cilantro, jalapeño, avocado, vegan sour cream

Directions

To begin, dice all your vegetables. Next, drizzle olive oil in a big pot and add in your bell
peppers, poblano peppers, black beans, sweet potatoes, tomatoes and zucchini. Stir well and
mix with your spices: salt, pepper, garlic powder, paprika, chili flakes, cinnamon, cumin and
cayenne. Let all those flavors come together and stir every 1-2 minutes for about 10 minutes.


Next, add in your nut milk and vegetable broth. Adjust with salt and pepper as needed. Let
your chili simmer and absorb most of the liquid for about 30-40 minutes. Adjust to your
preference more or less liquid depending on your desired consistency.

Top with your desired toppings; we used tortilla chips, radish, pickled red onions, cilantro,
jalapeño, avocado, and vegan sour cream. Serve and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Loaded Vegetable Chili

Shoyu Ahi Tuna Tataki

Ahi Tuna Tataki

Hello, easy PS appetizer - ahi tuna tataki. Make it a meal with some greens and rice + you’re golden! It’s a simple 30 second sear on the ahi, rolled in sesame seeds and thinly thinly sliced. Topped with green onions and served with a shoyu + sesame dipping sauce.

Ahi Tuna Tataki
Ahi Tuna Tataki

Ahi Tuna Tataki

Ingredients

  • 1 lb sushi grade ahi tuna

  • 1/2 cup toasted white sesame seeds

  • 1/2 cup black sesame seeds

  • 1 tablespoon sesame oil

  • 1 tablespoon shoyu

  • 1/2 teaspoon chili flakes

  • 1/2 tablespoon rice wine vinegar

  • salt and pepper to taste

  • green onions to garnish

Directions

Heat a skillet with a drizzle of sesame oil. Take your ahi and dry it well. Roll it in your sesame seeds so they are all on sides. Place in the skillet for about 25-30 seconds on each side. Remove immediately.

Let it rest and in the meantime, make your sauce by mixing soy sauce, shoyu, chili flakes, rice wine vinegar and salt and pepper.

Thinly thinly slice your ahi, drizzle on some sauce and serve with extra dipping sauce as well. Top with green onions + serve.

Ahi Tuna Tataki

Keep up with me on Instagram at @lindseyeatsla!

Prosciutto Croque Madame

Prosciutto Croque Madame

THIS prosciutto croque madame is totes on my mind for this weeks breakfast (or dinner!) + super simple. A roux made with butter, flour, milk, gruyere and parmesan cheese melted on top of The Rustik Oven bread - rich and crunchy in texture makes this the perfect bread for the recipe - filled with prosciutto and topped with a fried egg! YUM.

Find the full recipe in below + follow The Rustik Oven for more recipes! {ad}

Prosciutto Croque Madame
Prosciutto Croque Madame

Prosciutto Croque Madame

Ingredients

  • The Rustik Oven TM Artisan White bread (about 6-8 slices)

  • 1⁄2 cup gruyere

  • 1⁄2 cup parmesan

  • 2 tablespoon flour

  • 1 tablespoon butter

  • 1⁄2 cup milk

  • 5-6 slices prosciutto for each croque

  • 3 eggs

  • 1⁄2 lemon zest

  • Salt and pepper to taste

  • Micro greens and chives to garnish

Directions

To begin, start making a roux with butter and flour. Once incorporated, add more butter, milk
and shredded cheeses on low heat, stir well, adding in different sections at a time until it’s all
incorporated. Season with salt and pepper as well as lemon zest.


In the meantime, make 3 fried eggs. Next, toast your bread and set aside. Once all your
components are ready, it’s time to assemble!

Take your toasted bread and lather on your cheese sauce, then pile with prosciutto and top
with another piece of toasted bread. Next, top with more cheese sauce and your fried egg. Top
with shredded parmesan and place in the broiler for 5-10 minutes until bubbly and the cheese
has melted. Top with micro greens and chives, serve!

Keep up with me on Instagram at @lindseyeatsla!

Prosciutto Croque Madame
Prosciutto Croque Madame
Prosciutto Croque Madame

Roasted Vegetables & Sesame Sunflower Butter Dressing 

Roasted Vegetables & Sesame Sunflower Butter Dressing

I am all about this side dish of roasted vegetables & sesame sunflower butter dressing! creamy with a lil bit of spice from the sriracha! Serve with your favorite veggies - this is with Brussels sprouts and sweet potatoes, YUM!

Roasted Vegetables & Sesame Sunflower Butter Dressing
Roasted Vegetables & Sesame Sunflower Butter Dressing 

Roasted Vegetables & Sesame Sunflower Butter Dressing 

Ingredients 

  • 2 large sweet potatoes, cubed

  • 2 cups sliced brussel sprouts, halved

  • 1 tablespoon sesame oil

  • 1 tablespoon soy sauce

  • 1/4th cup creamy SunButter

  • ½ tsp sesame seeds

  • 1 tablespoon Sriracha

  • 1 tablespoon water 

  • salt and pepper to taste 

Directions 

Preheat your oven to 400 degrees. On a sheet tray with parchment, place your cubed sweet potatoes and sliced Brussel sprouts. Drizzle with olive oil and salt and pepper to taste. Roast for about 30-45 minutes. 

In the meantime, make your dressing by mixing SunButter, sesame oil, soy sauce, sesame seeds, Sriracha and water to liquify it out. Mix well, adjust seasonings and set aside.

Once your vegetables are ready, drizzle on your dressing, top with sesame seeds and serve! 

Keep up with me on Instagram at @lindseyeatsla!

Roasted Vegetables & Sesame Sunflower Butter Dressing 
Roasted Vegetables & Sesame Sunflower Butter Dressing 

Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

Plant-based loaded up caesar pasta salad! Including a vegan dressing that is to. die. for!

For the dressing mix dijon mustard, nutritional yeast, caper juice, lemon juice, vegan mayo, coconut aminos (or soy sauce) olive oil and almondmilk. Mix with fussili pasta, romaine + homemade croutons. Dig in and you may not want to share either  (def finished this whole bowl)!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

For the Vegan Caesar Dressing

  • 2 tablespoons dijon mustard

  • 2 tsp nutritional yeast

  • 1 tsp salt

  • 1 tsp garlic powder

  • 3/4th tsp caper juice

  • Juice of 1 lemon

  • 2 tsp Coconut aminos or tamari

  • 4 tablespoons vegan mayo

  • 1/8th Califia Farms Original Unsweetened Almondmilk

  • 1/6th cup olive oil

For the Salad

  • 1⁄2 cup chickpea or gluten free fusilli pasta

  • 2-3 cups of romaine/butter lettuce

  • 1/2 cup sliced tomatoes

  • 1 avocado, sliced

  • garnish with more nutritional yeast, fresh dill and cracked black pepper

  • Croutons of your choice

Directions

Start to make your dressing by mixing all your ingredients above; mustard, yeast, salt, garlic, caper juice, lemon juice, coconut aminos, mayo, almond milk and olive oil. Set aside while you prep your salad ingredients.

Wash your lettuce, slice your avocado and tomatoes and cook your pasta accordingly to the package instructions, rinse and cool.

Assemble your salad with all of the ingredients, mix in your cold pasta, croutons and dressing. Serve immediately and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)

Top 10 Thanksgiving Appetizers & Sides

Top 10 Thanksgiving Appetizers & Sides

Oh hello, thanksgiving! Nice to see you again… the year went by SO fast for me. One of the fastest years yet. Say HI to my top 10 Thanksgiving Appetizers and Sides, including recipes from cheesy prosciutto wrapped asparagus, to vegan cauliflower larb and portobello “steaks”.

Top 10 Thanksgiving Appetizers & Sides

Easy Beet Hummus Platter For Entertaining

This is one of my all time favorites spreads and will definitely please a crowd - beet hummus! The pink from the beets is SO vibrant, its fun to eat and people will love it too. It's filling, its hearty, its everything you want in a dip. Serve it with some veggies like tomatoes, bell peppers and snap peas, some crackers and enjoy! Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Butternut Squash Tarts with Pumpkin Cashew Crema

These butternut squash tarts with a 5 ingredient cashew pumpkin crema are the best app for any party (or eat a tray by yourself, i did...). Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Cheesy Prosciutto Wrapped Asparagus

3 Ingredient, cheesy. prosciutto. wrapped. asparagus. nuff’ said. Find the fill recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Loaded Cheese & Salami Board

Holiday entertaining: this cheese and charcuterie board. Filled with cheddar cheese, habanero cheese, olives, assorted salamis + more. You can make this ahead of time for a party and place in the fridge, or sometimes I just like to snack on it for dinner with some fresh and toasted baguette or crackers - totally up to you! What I like to do is make a sandwich with crackers, mustard, cheese and the salami’s, yum! Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Spicy Sweet Potato Dip

This spicy sweet potato toast is easy + delicious. Pair with toasts like this recipe, add on your next crudite board, cheese platter or a big grain salad. We topped our toasts with pomegranate seeds and some dill for extra sweetness and crunch! Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Spicy Tomato Sauce Lamb Meatballs

You need to try out these spicy tomato sauce lamb meatballs STAT. A spicy tomato sauce made with sesame oil, chili flakes, soy sauce, chili flakes and other goodies. Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Thai Pumpkin and Roasted Sweet Potato Soup

Dreamin’ of this thai pumpkin and roasted sweet potato soup - and it’s only 10 ingredients! Great for the cooler weather coming up and also the perf appetizer for your next holiday party. Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Thai Steak Lettuce Wraps with Pickled Carrots

Hiya thai steak lettuce wraps with 20 min' pickled carrots! Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Vegan Cauliflower Larb with Homemade Hot Sauce

OMG this cauliflower larb (thai spicy salad) is giving me LIFE rn. Cauliflower rice mixed with fresh herbs, rice powder & lime juice, wrapped in butter lettuce with homemade hot sauce. PS. this is FULLY vegan. :) Find the full recipe HERE.

Top 10 Thanksgiving Appetizers & Sides

Portobello “Steaks”

Portobello mushroom “steaks”. An amazing + delish vegetarian main dish alternative, serve with your favorite greens and nom! This can work well as a vegetarian friendly Thanksgiving main or even just as a fun snack for lunch or dinner. Find the full recipe HERE.

Keep up with me on Instagram at @lindseyeatsla!

Top 10 Thanksgiving Appetizers & Sides

Cheesy Prosciutto Wrapped Asparagus

Cheesy Prosciutto Wrapped Asparagus

My new side of choice: this cheesy 🧀🧀asparagus wrapped with prosciutto & parmesan. It’s easy + looks impressive. ⭐️ Seriously all you have to do is take a bundle of asparagus, wrap with prosciutto and drizzle with oil, salt and pepper. Place in the oven at 400 degrees for 20-30 minutes, adding shredded cheese to melt halfway for another 15 min. 

Cheesy Prosciutto Wrapped Asparagus
Cheesy Prosciutto Wrapped Asparagus

Cheesy Prosciutto Wrapped Asparagus

Ingredients

  • 2-3 bundles of asparagus

  • 10 slices of prosciutto

  • 1/2 cup shredded parmesan cheese

  • salt and pepper to taste

  • drizzle of olive oil

Directions

Start by preheating your oven to 400 degrees. On a baking tray with parchment, take a bundle of asparagus (about 3-5 sprigs) and wrap with your prosciutto.

Drizzle olive oil and salt & pepper over the wrapped asparagus. Place in the oven for 20-30 minutes. Add your shredded cheese after that 20-30 minutes and bake for another 15 minutes. Remove and serve!

Keep up with me on Instagram at @lindseyeatsla!

Cheesy Prosciutto Wrapped Asparagus
Cheesy Prosciutto Wrapped Asparagus

Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup

Dreamin’ of this thai pumpkin and roasted sweet potato soup - and it’s only 10 ingredients! Great for the cooler weather coming up and also the perf appetizer for your next holiday party.

Thai Pumpkin and Roasted Sweet Potato Soup
Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup

Ingredients

  • 4-5 sliced sweet potatoes

  • 1 can of pureed pumpkin

  • 4 cups chicken broth

  • 1 can of coconut milk

  • 1 white onion

  • 1 tablespoon sliced ginger

  • 1⁄2 tablespoon fish sauce

  • 2-3 limes

  • Bundle of Thai Basil (regular basil works too)

  • Salt and pepper to taste

Directions

To make your soup, start by preheating your oven to 375 degrees and cube your sweet
potatoes. In a pan with parchment, place your cubed sweet potatoes with 1-2 T lemon garlic,
salt and pepper and roast for 30-45 minutes.

Next, slice your white onion and ginger. In a pot with oil, sweat your onion
and ginger. Once your sweet potatoes are roasted, add those in next. After they have sautéed,
add your can of coconut milk and stir for 1-2 minutes on medium low heat.

After that, add your canned pumpkin, chicken broth and fish sauce. Let simmer for 15-20
minutes. Take your soup and blend in either a blender or an immersion blender. Once it’s
blended and super creamy, turn the heat on low and add your lime juice of about 2-3 limes.

Season with salt and pepper as needed. Top with basil and enjoy!TIP: Make sure you put the lime juice as the last step with the heat low so the juice tastes fresh and not bitter from the cooking process.

Keep up with me on Instagram at @lindseyeatsla!

Thai Pumpkin and Roasted Sweet Potato Soup