Grilled Romaine with Tahini Dressing

Guys, I wish I could say we were busy whipping up a million new recipes for you which is why we haven’t posted the entire month of July. But actually, it’s a little more exciting. One of our very own got engaged! Congrats, Sonia! So, as you can imagine, we’ve had some other things on our brains. But, we’re ready to jump back into it. We missed you guys!

With all that’s going on now, we’re going to keep it super simple. Like toss-it-all-in-a-processor simple. We’re well into grilling season and I’m not gonna lie – there’s only so many ways you can grill chopped veggies before they get boring. I mean, we love you spicy veggies, but we need a change. Enter: grilled romaine. But not just plain romaine, romaine with tahini dressing. Not only does the romaine give you a smokey taste, but the tahini gives it an extra nutty and savory kick.

  • 2 cups tahini
  • 1/2 cup of olive oil (or extra oil from the tahini)
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • 1 bunch romaine lettuce
  • 2 tbsps capers

In a food processor (or by hand), toss in the tahini, garlic, and lemon juice. Pulse all of the ingredients together until smooth and creamy. If you notice it’s getting too thick, add in more oil and a slight bit of water. It should have the consistency of a creamy dressing when you’re done.

For the romaine, clean and separate the leaves. Grease the grill and bring to medium heat. Place the leaves on the grill (over a tiny flame is a-ok), and let them crisp for 2-3 minutes. Just the edges of the leaves should brown.

When serving, pour the tahini dressing over the romaine and top with capers.

Grilled romaine_damndelish-2

Happy Eating, XO.

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3 Ingredient Blueberry Chia Jam

A little while back, one of my co-workers brought in chia seeds. I tried them, but I can’t say I was a fan of them in just plan ol’ water. They’re too, slimy, if you will.

However, I did some research and found out just how healthy they are for you. Not only do they provide a ton of energy, they’re full of antioxidants, and they help you feel full longer. (Read all of the healthy details here.) So, now that you’re an expert in chia seeds, you can see why these tiny energizers are perfect to start your morning off with. We’ve put together a simple 3 ingredient recipe for a jam that you can use on toast, waffles, or to sweeten up plain yogurt.

  • 3 cups blueberries
  • 1/4 cup maple syrup
  • 3 tbsp chia seeds

In a small saucepan over medium heat, add the blueberries and maple syrup. Give it a stir every few minutes. You’ll notice the blueberries start to “melt”. Add in the chia seeds and stir until fully combined. You can store this in a jar for up to 2 weeks in the fridge.

Blueberry Chia Jam_damndelish

Happy Eating, XO.

Warm Spring Salad

Finally! We’re getting in to fresh produce season! Not that I mind all of the comfort food that fall and winter brings, but you just can’t beat a fresh homemade salad. And this one includes the perfect “cross-over” ingredients.

Salad

  • 2 cups of arugula
  • 1/2 of a sweet potato, quartered
  • 1/2 can of beets
  • 1/3 cup walnuts

Dressing

You can mix together our lemon-y salad dressing, or make the dressing below.

  • Apple cider vinegar
  • Olive oil
  • Salt and pepper

Set your broiler to high. Toss the quartered sweet potato in olive oil and a dash of salt. Spread it out evenly on a cooking sheet and stick it under the broiler until it begins to soften and brown, approximately 10 minutes. (This is the same way you can make sweet potato fries. Just cut them thin instead of quartered.) When the sweet potato is just about done, throw in the walnuts to get them warm and slightly toasted.

In a salad bowl, throw together the arugula, beets, and warm sweet potato and walnuts. Toss with the dressing and enjoy.

Warm spring salad

Happy Eating, XO.