lindseyeatsla lindseyeatsla

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lindsey🍴  los angeles ♥ @llindseyl

Sunday scaries call for pizza! 🍕This pepperoni pizza with a drizzle of truffle oil - YES truffle oil - just made my week. You can pick it up at @californiapizzakitchen in honor of National Pizza Month - I also got their Spicy Chorizo pie on their new Cauliflower Pizza Crust (cue the crunchy and cheesy goodness). Follow @californiapizzakitchen for more on how they’re celebrating National Pizza Month! #californiapizzakitchen_partner #lindseyeatsla #losangeles #pizza

Growing up I’ve always LOVED and craved tortilla soup - it was about time I finally made my own + easy version @ home! Topped with homemade crunchy tortilla chips, lime wedges, avocado, cilantro, greek yogurt (instead of sour cream) and with a base of @bushsbeans Black Beans.
Full recipe below*
Soup Base
1 cup shredded chicken
1 can @bushsbeans Black Beans
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne
1 tsp chili powder
1 cup enchilada sauce
4 cups chicken broth
1 chopped white onion
Salt and pepper to taste +
Start by chopping your onion and place in a deep pot. Sweat for 4-5 minutes and mix all your above soup base ingredients and spices; let it come to a simmer. Top with more shredded chicken, lime juice, cilantro, greek yogurt, avocado and tortilla chips! #llindseyeats #ad #spillthebeans #bushsbeans @greatist

Breakfast has been elevated with this tarragon BEET cured salmon gravlax! 🐠Served with a horseradish sour cream, cucumbers, avocado slices, radish & red onion. Make an open faced sando with a bagel/toast/cracker. Even better, the gravlax is only 8 ingredients.
recipe below:
1/2 cup thinly sliced @lovebeets honey and ginger, with liquid
1 lb high quality salmon
3 T peppercorns
1 bundle dill
1 bundle tarragon
1/2 cup salt
1/4th cup sugar
2 T garlic powder
directions -
start by patting your salmon dry. next make your mix by placing peppercorns, dill, tarragon, salt, sugar and garlic powder in a bowl. pour as much of the beet liquid in the mix as possible.
in a deep dish that is big enough to fit a large filet of salmon, place a lower layer of the salt mixture. Place your salmon on top, skin side down. Top the salmon with the rest of the salt mixture.
next, thinly slice your beets and cover the top of the salted salmon with it, getting some slices on the sides of the salmon as well. Wrap tightly and place in the fridge to cure for 2-3 days.
remove from the plastic and wash with water, drying completely and removing all the dill, tarragon and salt mixture. Thinly slice and serve!
#llindseyeats #gravlax #breakfast #beets

HOW TO: soft boiled eggs 🍳🍳 boil water on medium heat, then add your eggs and set a timer for 7 minutes. Rinse under cold water immediately, peel, cut + 🍴. get them right every time. shoutout to @toile.blanche
for telling me how to make them perf 🍳 eggs from @vitalfarms I ordered from @milkandeggscom + new nails by @color_camp 💅🏻
#llindseyeats #llindseyeatsvids #softboiledegg #feedfeed

I looove buffalo wings so here is my take on buffalo shrimp 🍤 who wants? The recipe is a marinade of salt, pepper and garlic powder on the shrimp and sautéed until cooked (about 1 lb shrimp cooked 2-3 minutes per side). Then tossed in buffalo sauce (amount to your liking!) serve w carrot and celery sticks as well as your fave ranch. it’s that simple. ✌🏻
#llindseyeats #shrimprecipes #mypinterest #weeknightdinner

homemade spicy 🔥 salmon crispy rice 🐠 💫✌🏻topped with jalapeño and sriracha, YUM. 🤗
#llindseyeats #crispyrice #imsomartha #mypinterest

ramen noodles with MISO pesto✌🏻👌🏻🌱 a blend of cilantro, spinach, miso paste, sesame oil, lemon juice + butter - I really enjoyed this. I used the recipe from @bonappetitmag and just added some basil in the pesto as well and topped w crispy garlic! also new background surface from @toile.blanche I am in love with 💫
#llindseyeats #ramennoodles #feedfeed #imsomartha

The holidays are around the corner.. these butternut squash tarts with a 5 ingredient cashew pumpkin crema are the best app for any party (or eat a tray by yourself, i did...). I used @califiafarms seasonal pumpkin creamer for the crema!
full recipe below:
1-2 thinly sliced purple potatoes
1 thinly sliced butternut squash
1 package of puff pastry, cut in squares
basil to garnish
Drizzle of agave or maple syrup​
5 Ingredient Pumpkin Cashew Crema
1 cup soaked cashews
1/4th tablespoon paprika
1/4th tablespoon garlic powder
1/3rd cup ​pumpkin spice creamer​
1 juice of a lime
Salt and pepper to taste
First, begin by soaking your cashews overnight. You can also boil them day of, if needed. You want them soft so when you blend them with the crema, it becomes creamier.​ ​Next, make your crema by blending your soaked cashews, paprika, garlic powder, lime juice, and pumpkin spice creamer until smooth.
Preheat oven to 400 degrees. Begin to thinly slice your sweet potatoes and squash and square your puff pastry.​ ​Assemble your tarts! Lather on the crema, then the potatoes and squash and place in the oven for 30-45 minutes until puff pastry has become crispy and vegetables are cooked through. Top with agave and fresh basil. 💫
#llindseyeats #llindseyeatsvids #veganrecipes #feedfeed

Tom kha mushroom coconut soup 🥥 ~ made with creamy coconut milk, ginger, lemongrass, fish sauce, sugar, lime juice, chili oil and lots of Thai chiles 🔥🔥one of my favorite Thai soups ⭐️
#llindseyeats #tomkha #thaifoodstagram #imsomartha

Where have these tempura fried + ricotta stuffed squash blossoms been ALL my life. Dipped in a homemade marinara sauce making all my snack dreams come TRUE. 🍅🍅 Full recipe is below! +
For the sauce: 3 cloves of garlic, ½ white onion, 1 can tomatoes @muttipomodorousa Polpa, bundle of basil, salt and pepper to taste +
Ricotto mixture: 2 cups ricotto, juice of 2 lemons , 1 tsp paprika, 1 tsp garlic powder, salt and pepper to taste +
Tempura batter: 1 cup flour, 1 ½  cup seltzer, vegetable oil or frying +
Directions: Start by heating up your garlic and onions in a skillet, add in your canned tomatoes, basil, salt and pepper. Let simmer and blend. +
Next, make your ricotta mixture with lemon juice, paprika, garlic powder and salt + pepper. +
Prep your tempura batter by mixing flour and seltzer together. Get your squash blossoms and pull open the pedals and gently stuff with the mixture (it may be easiest using a piping bag or a plastic bag with a rip at the bottom). +
Heat up a deep skillet with vegetable oil until HOT. Take your stuffed squash blossoms and place in the tempura batter, shake off excess and fry until done. Serve with your tomato sauce. 🍅
#llindseyeats #squashblossoms #feedfeed #mypinterest #TastesSoFresh

I’m crazy pho you ✌🏻 soo excited for the weather to be cooling down so I can make this beef noodle pho again! 🥢🤤
#llindseyeats #mypinterest #feedfeed #weeknightdinner

Try out this plant-based watermelon + heart of palm "ceviche". 💓Loads of goodies including tomatoes, jalapeños, red onions, heart of palm, watermelon, cucumber and cilantro, marinated with @califiafarms meyer lemonade. MAJOR nomz. 🍅🔥
Full recipe in bio but really you can't go wrong with the measurements, just chop up your desired veggies/fruits and throw in a bowl with lemonade, salt, pepp and serve with tortilla chips!
#llindseyeats #vegancooking #mypinterest #tastingtable

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