plus Volume II of Cookies and Coffee with Friends (aka this week’s recipe roundup)
I wasn’t going to post today, on account of finals and everything. But I just needed a freakin’ study break, and it was either this or re-read I am Charlotte Simmons for the millionth time. I’d already gone for my run, but I don’t think that counts as a study break because running helps me study. So this is actually my first study break (haha). Okay. My first productive study break.
(reader silently judges Annie for procrastinating) This post will be short, because, like I said, it’s just a study break. I also wanted to talk about a few things I loved around the web this week.
Carla made this craveable onion dip. I’m so fond(ue) of dips, and this one is such a star. Like, if you’d brought this to a holiday party, everybody would be stalkin’ you all night for the recipe.
Peabody made this cute little fudge. Since I live in the Midwest now, I guess I’m obliged to call it pop fudge, but it’s actually coke float fudge. Cool!
Cheese. Jalapenos. Need I say more? Click on over to see what Holly cooked up.
I already have a buckeye recipe that I love, but I’m sure that nobody around here (ahem, Jason) would object if I tried this one out. 4 Ingredient Protein Buckeyes.
I know this is weird, but sometimes my favorite part of soup is the broth. I’m not sure why that is. Anyways, when I saw this soup and it’s shining broth, my mouth literally watered. Secret Ingredient Superfood Veggie Soup.
Hannah’s Brown Betty. This post rang so true with my own life, but I also loved it because she talked about making something out of nothing. That reminded me of the Boxcar children books I used to read as I kid.
Okay, time’s a wastin’ and I have to get back to Quizlet. Onto the recipe!
I made the potatoes using the same method as the quick-roasted Brussels sprouts. A quick zap in the microwave, followed by a toast under the broiler. I adore salads with contrasting flavors and textures, and this is pretty much that. You’ve got nutty roasted potatoes, sweet-tart persimmons (though you can use pears or apples if you don’t like persimmons), a bright lemony yogurt sauce, and crisp lettuce middles. I sounds complicated, but it all comes together rather quickly.
I’m not ever going to post an official recipe card for it, it’s that easy.
- 1 huge lemon
- 2 tbsp tahini, well stirred
- 1 tsp apple cider vinegar
- several huge crunchy romaine leaves
- 1 hard persimmon (riper ones don’t work as well for this recipe….if you can’t find a hard one, use an apple or pear)
- 1 medium white potato, scrubbed and cut into 8 wedges
- 1/4 cup nonfat Greek yogurt (you can also use your fave vegan yogurt if you don’t do dairy)
- coarse kosher salt and freshly ground black pepper
Turn on the broiler. While it’s heating, prepare your yogurt sauce. Zest the lemon, and then combine 1 scant tsp zest with the yogurt, along with 2 tsp lemon juice and plenty of pepper and salt. You’ll still have lemon juice left over, so don’t chuck your lemon.
Microwave the potato wedges for 4 minutes. While they’re cooking, make your tahnini coating: combine the tahini with 1 tsp lemon juice and the cider vinegar. When the potato is out of the microwave, spread the tahini paste on the cut sides of the potato wedges. Sprinkle some salt on and broil for 2.5 – 3 minutes. Start checking for done-ness at the 2 minute mark.
Slice the persimmon. Toss the romaine, persimmon, yogurt sauce, and potatoes together. Dress with an additional sprinkle of lemon juice. Enjoy.