potato salad – Maddie Augustin

Maddie Augustin

the diary of a mad food scientist

Maddie Augustin

the diary of a mad food scientist

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Potato Salad

I am one of those weirdos who hates mayo. Egg …

maddieaugustin

Still processing this fairytale ✨ London, Santo

Still processing this fairytale ✨

London, Santorini, Dublin, Howth

Instagram post 18051652936850685

Instagram post 18051652936850685

It’s tomato season, friends 🍅 This Tomato Ta

It’s tomato season, friends 🍅

This Tomato Tart never disappoints, and it’s so simple to make!

Ingredients
1 sheet puff pastry, thawed
1 egg
1 medium shallot
8 oz cherry tomatoes
¾ cup ricotta
½ cup basil, roughly chopped
⅓ cup parm, freshly grated
Salt and pepper

Directions:
Preheat the oven to 400 degrees Fahrenheit. Prepare the ingredients. Halve cherry tomatoes and slice the shallots thinly. Whisk the egg into a homogeneous mixture.
Place the puff pastry on a baking sheet lined with parchment paper. Gently poke holes throughout the center of the puff pastry, leaving roughly ¾ inch on all sides. Lightly brush the egg over the pastry.
Gently spread the ricotta over the center of the puff pastry, season with salt and pepper, and top with grated parmesan cheese. Top with shallots and tomatoes and spread evenly over the pastry.
Bake for 25-30 minutes, or until the cherry tomatoes burst, and the pastry is deeply golden.
Garnish with fresh basil, slice into squares and serve.

watermelon sorbet & a little message from me I ha

watermelon sorbet & a little message from me

I have been absolutely MIA the last couple of months, and that’s for a few reasons. One is that I have been so busy creating content for other brands that I’ve neglected this page which serves as both a creative outlet for me and a living portfolio that I use to land new clients. The main reason, in full transparency, is that I am really struggling with knowing how to show up online right now. Even though I am just a recipe account, it feels irresponsible of me to take up space with such arbitrary things when there is so much going on that we need to be paying attention to. Anyway, what I’m feeling right now is that our joy can live alongside our activism, our grief, and our pride. I hope you’re all finding space for all aspects of this crazy, overwhelming, devastating life we are living right now, even though it is so freaking hard.

So, here’s a little something to bring you joy

ingredients
4 cups watermelon, cubed
1/3 cup sugar or sweetener of choice
1 lime, juiced

directions:
add everything to a blender and blend until smooth. pour into your ice cream maker and churn until frozen and crystalized. if you don’t have an ice cream maker, no worries! we can make granita! pour your mixture onto a large rimmed baking sheet and freeze. every 30-45 minutes, remove the baking sheet from the freezer and scrape the pan with a fork, breaking up the ice crystals. repeat for about 4 hours, or until the mixture reaches a shaved ice texture. note: if you forget, and the granita freezes solid, cut the block into cubes and blend in a food processor to reach the shaved ice consistency. enjoy!

And, yes, this is a watermelon recipe 🍉🍉🍉🍉🍉🍉🍉🍉

Chopped Broccoli Salad with Curry Dressing This C

Chopped Broccoli Salad with Curry Dressing

This Chopped Broccoli Salad with Curry Dressing is sooo fab. It’s loaded with fibrous veggies, crunchy and healthy fat-filled cashews, and a creamy and rich in protein Greek yogurt dressing. This salad is perfect for meal prep, simply toss it and store it for a simple grab-and-go lunch! Add grilled chicken for a boost of protein, or keep it vegetarian, and enjoy it as is!

Ingredients
2 green onions
4 cups chopped broccoli, about one medium head
½ cup golden raisins
½ cup shredded carrots
½ cashews

Dressing
½ cup Greek yogurt
2 tbsp curry powder
1 tbsp honey
½ tsp sea salt

Directions:
Finely chop broccoli, and slice the green onions into disks.
Prepare curry dressing. Add Greek yogurt, curry powder, honey, and sea salt to a bowl and stir to combine.
In a large mixing bowl, add green onions, broccoli, golden raisins, carrots, cashews, and dressings. Mix until well combined and enjoy within four days!
#recipeideas #healthyrecipes

Happy Spring, loves 🌷 This Angel Food Trifle f

Happy Spring, loves 🌷

This Angel Food Trifle for Two is layered with fresh flavors to welcome sunshine, fresh flowers, rainy evenings, light jacket weather, and all things spring. It’s three layers: first, a light and airy angel food cake (store bought, box mix, or homemade, the choice is yours), fresh strawberries, and a lemon scented whipped yogurt. Dig in.

Ingredients:
2 cup angel food cake, cut into cubes or rounds
1 cup strawberries, chopped

Lemon Scented Yogurt
3/4 cup Greek yogurt
3/4 cup heavy cream
1/4 cup honey
1 tsp vanilla extract
1/2 tsp lemon zest

Directions:
Add Greek yogurt, heavy cream, honey, vanilla extract, and lemon zest to a stand mixer. Whisk on low for 30 seconds, then increase the speed to high and whip for 3-4 minutes, or until light and fluffy. Refrigerate for at least an hour to set.
Assemble the trifle. Layer angel food cake, strawberries, and whipped yogurt into two serving glasses. Enjoy!

This Chopped Couscous Salad with Creamy Feta Dress

This Chopped Couscous Salad with Creamy Feta Dressing is a follow-up from my previous chopped salad that you all loved. This one features nearly 20 grams of protein per serving! This one features toasted couscous, fresh cucumber, bright red onion, and zippy pepperoncini all deliciously cradled in a creamy feta dressing.

Simply chop your ingredients, blend together your dressing, toss, and enjoy!

Ingredients
1 (15.5 oz) can chickpeas, drained and rinsed
1 cup pearl couscous, cooked
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup spinach, chopped
¼ cup red onion, diced
¼ cup pepperoncini, chopped

Creamy Feta Dressing
1 cup Greek yogurt
½ cup crumbled feta
3 tbsp fresh dill, packed
Directions:
Add greek yogurt, feta, and dill to a food processor, and blend until smooth.
Prepare salad. Drain and rinse chickpeas, cook couscous according to package directions, dice cucumber, halve cherry tomatoes, chop spinach, finely dice red onion, and chop pepperoncini.
Toss everything together until evenly mixed and dressed. Enjoy within four days.

Chopped Quinoa Salad with Green Goddess Dressing

Chopped Quinoa Salad with Green Goddess Dressing

Every salad is better when everything is chopped up nice and small, right? The perfect bite every single time! This salad is delivering the perfect bite every time with a scrumptious Green Goddess-inspired dressing holding it all together!

Ingredients
Green Goddess Dressing
1 small garlic clove, peeled
½ lemon, juiced
½ cup Greek yogurt
¼ cup packed parsley leaves
2 tbsp chopped chives or scallions
2 tbsp packed basil leaves
2 tbsp packed tarragon leaves
2 tbsp olive oil
2 tsp soy sauce
Salt and freshly cracked black pepper

Salad
1 cup quinoa, cooked in broth
1 medium shallot, finely diced
2 cup chopped broccolini, finely chopped
1 cup cabbage slaw, chopped

Directions:
Prepare quinoa. Bring quinoa and broth to a boil, cover, and reduce heat to low. Cook for 15 minutes, or until the liquid is absorbed fully, and the quinoa is tender and fluffy.
Meanwhile, prepare the Green Goddess Dressing. Add all of the dressing ingredients except for the olive oil to a food processor. Blend until smooth. Slowly add the oil to the dressing and pulse until just combined.
Finely dice the shallot, finely chop the broccolini, and chop the cabbage slaw.
Assemble the salad. Add the quinoa, veggies, and dressing to a large bowl and toss to combine. Enjoy within 4 days.

30 Grams of Protein?! Try this Lemon Ricotta Prote

30 Grams of Protein?! Try this Lemon Ricotta Protein Pasta

Would you believe me if I told you this recipe has OVER 30 grams of protein per serving?! This vegetarian dish is absolutely packed with protein, so it’s guaranteed to leave you satiated and nourished.

Ingredients
12 oz short chickpea pasta of choice
12 oz silken tofu
4 oz parmesan cheese, freshly grated
4 cup spinach, heaping
1 cup whole milk ricotta cheese
2 tbsp lemon juice
2 tsp lemon zest
2 pinches of sea salt, plus more for pasta water
For Garnish
10-12 fresh basil leaves
2 tbsp chives
Black pepper, freshly grated

Directions:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-9 minutes, or according to package directions.
Meanwhile, prepare the sauce. Thoroughly wash the lemon. Add the tofu, parmesan, ricotta, lemon juice and zest, and a pinch of sea salt to a blender or food processor. Blend until smooth.
Just before straining, set aside ½ cup of pasta water. Strain and rinse the pasta.
Return the pot to the burner over low heat. Add the olive oil, spinach, and a pinch of sea salt. Cook until wilted, about 1-2 minutes. Add the ricotta sauce and whisk in a splash of pasta water. Add the pasta and stir to coat evenly. Add additional pasta water as needed.
Chiffonade the basil leaves, and finely chop chives
Serve the pasta and garnish with fresh basil, chives, and freshly grated black pepper.

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