EVERYDAY MUSTARD VINAIGRETTE

I’m kind of in love with what I call “finishing things”  -  those *accouterments* you use to top off a meal.   Whether it’s a pesto, sauce, vinaigrette or dukkah  - it’s those little things, like flaky sea salt, that elevate everyday ingredients (and bring all the charm).  At any given time, you can find various herby/tangy/salty sauces in my fridge to top any breakfast salad or hippie bowl.  Since I usually do my "meal prep" in batches rather than full meals, it give mes me a lot to play around with during the week.

My famous (to my family only) vinaigrette is my go-to dressing for salads and the like. Since it’s bright & tangy, you could use it to dress a simple bowl of greens or something as hearty as raw kale or brussels sprouts - it never gets old.  This dressing is so flavorful you don’t need much else but maybe shaved radish or parmesan (although feel free to load it up - I always do).  This post, in collaboration with Maille (a brand I’ve always loved & used), is so fitting because this mustard partially inspired the dressing.  Although it has evolved over the years, I love making it with their whole grain mustard for the texture & tang.  The video was made as part of their Flavor Heroes campaign (where you can win 5 Le Creuset! See below) features a little  *how to* including “pasting” garlic, which is a key component to this dressing (& a cute technique to keep around).  Hope you enjoy a little active viewing & hopefully a new "finishing thing" to add to your repertoire. 

Everyday Mustard Vinaigrette (Gluten-free, Vegan) Makes a scant 1/2 cup

• 1 garlic clove, pasted
• 1 tablespoon whole-grain or dijon mustard
• 1 teaspoon balsamic vinegar
• 1/2 lemon, juiced
• About 1/3 cup extra virgin olive oil
• Good pinch of sea salt
• Freshly ground pepper to taste

First, mince garlic, then using the flat edge of your knife, drag repeatedly across garlic - pressing and dragging across your cutting board.  Repeat the process a couple times until garlic becomes a paste. (See video for a visual)

Then, add garlic to a jar or mixing bowl, with mustard, balsamic, lemon and stir to combine.  If whisking, drizzle in olive oil as you whisk (aggressively!) until mixture emulsifies (thickens, lightens in color, or as I like to put it - “becomes one”. 

If using a jar, combine all ingredients and shake well until emulsified.  Then, season with a good pinch of sea salt and freshly ground pepper.  This dressing is super flavorful - a little goes a long way.  Toss with your favorite greens or anywhere else you’d use a vinaigrette.  The dressing will stay good in an air-tight container in the fridge for up to a week.

THIS POST HAS BEEN SPONSORED BY MAILLE, A BRAND I USE & LOVE.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

SMASHED PURPLE POTATOES WITH SUNFLOWER & SUMAC-SPICED DUKKAH

Springtime, I can feel it. Although it’s still cold and I wouldn’t count out a day or two of snow, it still feels like the weight is lifting. The sun is a little brighter, it’s lighter later, and I’m craving color.  These bright purple potatoes aren’t just pretty, their vivid color means they pack a mean antioxidant punch.  When you roast and smash them, they get the crispiest texture that will quell any french fry cravings (if you have any, I do).  

And this dukkah, which i've been putting on nearly everything, is the perfect pairing.  Try it with nearly any nut or seed - pistachio or pine nuts would be amazing swaps.  Serve immediately (crispy things don't store well) and share with a crowd - they won't last long ;)

SMASHED purple POTATOES WITH SUMAC-SPICED DUKKAH (Serves 4)

• 1 1/2 lbs. small purple potatoes
• 2 tablespoons olive oil
• Sea salt, to taste
• Freshly ground pepper
• 1 lemon, juice + zest, divided

Dukkah:

• 2/3 cup raw sunflower seeds
• 1/3 cup sesame seeds
• 3 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 6 tablespoons olive oil
• 2 heaping tablespoons sumac
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper, or to taste

Preheat oven to 450°F degrees.  Boil a kettle with at least 4 cups of water.  Add potatoes to a colander, rinse well and dry in a kitchen towel.  Prick them well with a fork.

Add 4 cups of boiling water to a saucepan with a generous pinch of salt.  Add potatoes (making sure they’re fully submerged in water), cover and bring to a boil.  Once boiling, cook for 8 minutes or until tender to the fork.

While potatoes boil, dry toast the seeds in a skillet.  I usually do batches, first with sesame and sunflower, second with fennel, coriander and cumin.  For sunflower/sesame, add to a skillet over medium high heat.  Flipping or stirring often, toast until they begin to smell fragrant and become golden brown.  (Sesame seeds will start “popping” when they’re close to being ready.)  Once toasted, set aside in a mixing bowl.  Then, add the fennel, cumin and coriander seeds to the same skillet, cooking the same way until fragrant, only around 2 minutes or so for these.  Then add to the same mixing bowl & set aside to cool.

Once potatoes are done boiling, drain with a colander, add to a foil-lined baking sheet.  Using any sort of cup, press each potato until “smashed”, drizzle with olive oil and season with sea salt and freshly ground pepper.  Roast for 10-12 min, then flip sides, and roast another 8-10 minutes minutes or until browned and crispy on both sides.

While potatoes roast, finish the dukkah: If using a food processor, add all toasted seeds, olive oil, sumac, the zest of one lemon, sea salt and pulse to combine until a gritty paste and set aside.  For mortar and pestle, grind all dry ingredients first, then add oil and lemon zest  after you've mashed until desired texture.

To serve, squeeze the juice of zested lemon overtop crispy potatoes and top with generous dollops of sumac dukkah.  Serve immediately!  Dukkah will stay refrigerated in a air-tight container.  It will stay good for a couple weeks.

This post in partnership with Behold Potatoes.  

As always, opinions are all my own ;)

Thank you for supporting brands that help support Sassy Kitchen.

SPICED BUCKWHEAT PORRIDGE WITH CASHEW YOGURT, MULBERRIES & MAPLE

Buckwheat is such a warming grain. It’s that deep nuttiness that makes a bowl of this porridge so calming.  I know most of us start our days with bowl of oats, but sometimes I find them a little hard on my digestion.  Buckwheat is technically a seed (related to sorrel and rhubarb), so I find it feels a little lighter & easier on my system.  Thank god, because I’ve really been missing a morning bowl of porridge.

This one is filled with wintry, spiced flavors that make it a little more special than your everyday banana and peanut butter.  I love the addition of yogurt on this, because a play on temperature is always a good idea.  The warm porridge and cold yogurt is an addicting combination.  Maybe, now, it will replace your daily overnight oats ;)

Spiced Buckwheat Porridge with Cashew Yogurt, Mulberries & Maple (Serves 4) Gluten-free, Vegan

• 1 cup buckwheat groats, soaked for 6+ hours or overnight
• 2.5 cups almond milk (or your preference)
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1.5 inch piece of ginger, grated
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 2 tablespoons golden flaxmeal
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon cardamom
• 2 honeycrisp apples, grated
• Cashew yogurt, to serve (or your preference)
• Dried mulberries, to serve (about 1/2 cup)
• Drizzle of maple or honey, to serve

Add buckwheat to a mixing bowl or jar.  Cover with filtered water and soak for 6 hours or overnight.  Once groats are soaked, strain and rinse.

In a large saucepan, bring milk and sea salt to a boil, then stir in buckwheat groats, return to boil, then lower to a simmer.  Mix in vanilla, ginger, maple, coconut oil, flaxmeal and spices.  Simmer over low until buckwheat becomes tender and porridge thickens, about 8-10 minutes.  If you like your porridge a little “looser” you can always add more milk or water along the way.  

Once porridge thickens to desired texture, stir in half the grated apple, then divide porridge among four bowls.  Top each bowl with remaining grated apple, a dollop of cashew yogurt, mulberries and a drizzle of maple syrup.  Serve immediately!