It's officially #VeggieBurgerDay and what better way to celebrate than with some hearty and flavorful Sonoma veggie burgers from Amy's Kitchen. Mix and match your own flavors and toppings or use the below recipe of this Arugula, Pickled Onion-Cabbage Slaw with Blue Cheese Spread + Spicy Sesame Aioli. If you're feeling adventurous, add on some chips for some crunch and read on for the full recipe!Read More
Looking for an alternative to the OG pizza? Look no further, this cauliflower crust pizza is healthier than pizza dough, made of entirely cheese and cauliflower. Cheese is optional, if you'd like to make a vegan or raw pizza, it's possible, but the cheese does give a lot of flavor to this. It is an easy healthy alternative to pizza that will satisfy your craving.
In this recipe, I used Fourth Creek Foods sweet red pepper relish in the tomato sauce, it gave a sweet and nice kick to the sauce. This sauce came in my Hatchery box and if you'd like to try out your first tasting box for 50% off, use the code LINDSEYEATS and click here to purchase.
[recipe title="Cauliflower Crust Pizza" servings="2" time="40 minutes" difficulty="Medium”]
- 1/2 head of cauliflower
- 3 cloves of garlic
- salt/pepper to taste
- 1/2 cup of shredded cheese
- 1 egg
-put these ingredients in a blender (except the egg, mix that in after)
-then place in the microwave for 8 minutes, fluff with a fork, and set aside, then make your sauce and prep your toppings
- 4 cloves of garlic
- 2 tomatoes
- 1/2 small onion
- 1/2 jalapeno
- 1 tsp sweet red pepper relish
- 1/2 lemon
- salt, pepper, garlic, paprika and dry basil to taste
-Put all these ingredients in the blender till formed into a sauce
- 1/2 red onion
- 1 tomato
-preheat oven to 350 degrees and form the pizza shape with the cauliflower mixture, put in the oven for about 10-15 minutes
-take out and then put your sauce and then your toppings (really put any toppings you like) on the pizza and put it back in the oven until the cheese is melted and the crust is cooked the way you like! Enjoy!
*Inspired by Blogilates
A sweet spot located in Manhattan Beach, Doma Kitchen is bringing amazing flavors filled with local and fresh ingredients.
I had a remarkable experience enjoying the beautiful decor and delicious Doma Kitchen staple dishes. The owner, Angie, is friendly and really passionate about food and her culture. The menu contains all different types of cuisine but has a strong emphasis on European & Central Asian dishes, some from her background in Ukraine. When food tastes good, even more than good, one can notice it's due to the amount of passion and love put into the meal and this shine through here at Doma Kitchen.
We tasted traditional dishes with a healthy and unique twist. Starting with Borscht, then Housemade Chicken Dumplings in Broth, Braised Rice "Plov" with veggies & herbs, Uzbeck style, and ended with tea and Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). Continue reading for photos and a full run down of the dishes.
We started off with some black and hibiscus iced tea served in cute mason jars. While waiting for Angie to arrive, I took a look at the menu. Serving happy hour from 3-6 on Monday-Friday with $1 off beer and wine as well as many discounted appetizers and sides. The menu is diverse and contains many Californian dishes like wraps, tartines, sandwiches and french fries and then some other dishes that are very cultural, these are the dishes we tried.
First off was the Borscht. This is a Ukrainian style soup with beets, cabbage and local natural grass fed lamb, fresh dill, bavarian rye bread and a side of sour cream. Everything we tried was phenomenal, but this was by far my favorite dish. Doma Kitchen took on this Borscht and transformed it into a healthier dish. Normally, it is much heavier but this was light and with the grass fed lamb, it brought a strong and tender flavor. The flavor of the soup was sweet and savory, bringing pieces of cabbage and tender, tasty lamb. This dish is extremely light, yet filling, and the flavors just sing in unison. What you do is put some sour cream in the soup with some bread. They ship their Rye Bread from Germany, it is extremely fresh and delicious. When you have this soup with the sour cream, it brings it to another level. I cannot wait to come back here and get this soup again.
Next was the dumpling soup. These are Siberian style housemade dumplings, local cage-free chicken, chicken broth, fresh dill and of course - a side of sour cream. The dumpling dough was made in-house and this shows through with the bite. It is velvety, soft, and extremely fresh. The dill gives the chicken inside and the broth a hearty flavor. I am a fan of chicken dumplings and these were some of the best I've had. The flavors of all the chicken with the chicken broth was fantastic. All the local and cage free, grass fed meat and poultry is a strong way to be healthy and to feel lighter when having a meal.
After the soup, we tried Braised Rice "Plov" with veggies & herbs. It had veggies like Garbonzo Beans and a sauce as well as tomatoes and onions. There were also raisins in the rice dish and I am normally not a huge fan of raisins in rice, but this worked perfectly together. The turmeric and spice blend in the rice worked perfect and all the flavors acted with one another, making this a pretty awesome rice dish.
A seasonal dessert was up next, Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). The fact that this dessert dish is gluten free really brings a smile to my face. Although I am not gluten, some people are allergic or that is their choice to not eat gluten and at restaurants especially, there are not a lot of gluten dessert options, and if they do have it, it's not very tasty. However, this was a great taste of marshmallow whipped cream with the cinnamon caramelized apples presented on a tree tray in a mason jar.
Overall, this was an amazing spot. I enjoyed everything and every bite. The freshness was strong and the flavors all worked together. I left feeling full, and a good full. Not a full after a hamburger and french fries, this was the full we need to be. From a filling yet light and locally, free ranged and fresh lunch. Be sure to check out Doma Kitchen, maybe I'll see you there next time! Planning my next visit already.
Tomato Carpaccio, a simple, fast and easy salad recipe that will impress guests at a dinner party. This is a refreshing and simply addicting snack and appetizer that everyone will love! The salad dressing from my Hatchery Box, from Balsamos Family Kitchen dressing #7 brings this dish to life bringing the sweet and savory taste of this carpaccio.
Make sure to use the code LINDSEYEATS to purchase your first Hatchery box for 50% off! And continue reading for the full recipe.
[recipe title="Tomato Carpaccio" servings="3-4 Small Portions" time="30mins" difficulty="Easy"] Mandoline for slicing 1 Red Onion, about 1 1/2 cup sliced 2-3 Tomatoes (Roma or Hierloom) 6 leaves of Lemon Basil (chiffonade per serving) 1/2 Lime Juice 1 1/2 Tsp Salad Dressing Salt/Pepper Sprinkle Over Good Olive Oil ( I used Kursi EVOO from Israel) Sprinkle with Lime Zest
Slice your tomatoes and red onion on the Mandoline and place nicely on a plate Cut your basil leaves and sprinkle over Then sprinkle over your salad dressing, lime juice, salt, pepper, olive oil and lemon zest [/recipe]
Continue reading for the full recipe and step by step with photos. Also, make sure to check out HATCHERY, a monthly tasting box subscription and use the code LINDSEYEATS to get your first box for $10!
Start by cutting 2 large zucchinis in rounds and pre-heat your oven to 350 degrees. Add salt, pepper, garlic, paprika and olive oil and mix with hands.
Now, make your ginger tomato sauce. In a saucepan, simmer and boil mini grape tomatoes, salt, pepper, garlic, olive oil, American Juice Company Ginger juice and let it reduce and become a paste-like sauce! Pour over the zucchini
Cut ciliegine mozzarella and pour over the top of the sauce and zucchini. Put it oven for about 15-20 minutes, until melted!
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Garlic
- 1/4 Tsp Paprika
- 1 T Olive Oil
- 1 1/2 Cup sliced in 1/2 on mini grape tomatoes
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Garlic
- 2 1/2 T Ginger Juice
Mozzerella Cheese 1 Cup Cut
Basil for Garnish
- Mix your zucchini spices with hands and make your tomato sauce and let simmer and turn into a paste, pour on the cut cheese and pop in oven at 350 degrees for 15-20 minutes until cheese is melted. Garnish with basil!
A simple and delicious approach to tomato soup without any milk or cream. Topped with a unique garnish, challah sweet and tangy mustard croutons. The sweet and tangy mustard is from East Shore Foods and pairs so well with the challah bread! Read more for the recipe!
Prep cutting time: 30 minutes
Cook time: 1 hour
- 4 cups veggie stock
- 3 carrots
- 1 1/2 yellow onion
- 4-6 cloves of garlic
- 2 large potatoes
- bunch of lemon basil
- bunch of dill
- salt, pepper, garlic powder and sugar (to taste)
- splash of red wine (about 1 t)
- splash of balsamic (about 1 t)
- Start cutting and prepping your vegetables, cut them in cubes and make the cuts as consistent as possible for same cooking time
- Put garlic and onions first and sweat them out, add a pinch of salt, pepper and garlic
- Add the cut potatoes and carrots
- Then tomatoes, chiffonade basil and add the dill
- Add in the splash of wine and balsamic and mix, pinch of salt and pepper, sugar
- Allow to sweat and simmer with the water it's in (wine and balsamic and juices from veggies)
- When it starts to simmer, add in the 4 cups of stock and when it starts to boil and your carrots and potatoes are soft, take your blender/hand blender and blend through
- Once it is all blended, add more salt/pepper/garlic/sugar
- The starch from the potatoes makes the soup creamy so milk and cream doesn't need to be added, at this point you can add in milk or cream if you want your soup more creamy but the consistency after the blending should be smooth and creamy
- Let sit and garnish with the croutons and lemon basil (recipe will be below)
Sweet & Tangy Challah Croutons
Serves about 1 cup, 8 minutes in the oven
- 2 sliced pieces of challah bread
- 3 tsp olive oil
- 1/2 tsp of salt, pepper, garlic
- 2 tsp East Shore Foods sweet and tangy mustard
- Slice your challah and mix in a bowl with the olive oil, mustard, salt, pepper and garlic
- Lay out on a sheet with parchment paper and cook in the oven for about 8 minutes or until the croutons are crispy (depends on oven), I used a mini oven that did not allow me to set a specific temp before so I just did it for 8 minutes but you can preheat your oven to 300-350 and you should be set!
- Serve on top of your tomato soup and you're good to go!
Healthy alternative to bread bruschetta, uses eggplant instead of bread! Substitute with oil spray or no oil for an even healthier version!
1 Eggplant - cut into half moons Preheat oven to 350 degrees and place half moons on baking dish with parchment paper Sprinkle salt, pepper, garlic, paprika and oil Cook in oven until desired roast on eggplant Dice 3 tomatoes and chop lemon basil and mix in a bowl with salt, pepper, garlic, balsamic vinegar and oil
Put tomato mixture on top of roasted eggplant and eat!
Check out the youtube video!