Vegan Skillet Lasagna with Homemade Almond Ricotta & Spinach Pesto - The First Messpin it!Vegan Skillet Lasagna with Homemade Almond Ricotta & Spinach Pesto - The First Messpin it!View full post »

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  • Hari Chandana10/05/2017 - 5:11 am

    Looks so tempting.. lovely photography.. thanks for sharing! :)ReplyCancel

  • Marta10/05/2017 - 5:29 am

    Oh my! I’m drooling here! This is the best looking lasagna ever… honestly :) I’ve never tried a sillet version or even the almond ricotta with probiotics (I usually stick to the tofu or cashew versions). Must try this soon :DReplyCancel

  • Sandra Lea10/05/2017 - 6:21 am

    Lasagna looks yummy but I have to comment on that skillet. I’ve not seen one like it, who makes it?ReplyCancel

  • Kelsey @ Appeasing a Food Geek10/05/2017 - 7:17 am

    Loving this idea! I’ve never made almond ricotta (gasp! I know. I’m behind on the times), so I’m kind of excited to try it out! Also, the lasagna is gorgeous. Definitely making me crave its relaxing comfort right now too! xoxoReplyCancel

  • […] Vegan Skillet Lasagne with Homemade Almond Ricotta, The First Mess […]ReplyCancel

  • jen@sweetgreenkitchen10/05/2017 - 9:36 am

    This looks amazing! I love lasagna and have been making a dairy cheese and spinach version for years, but as I’ve been transitioning to a more plant based way of eating I’m so excited to see your take on the classic. I also love that you offer so many options, but I’m most excited to try the homemade almond ricotta.
    I also wanted to let you know how much I’ve been enjoying your book. I first borrowed it from the library, but love it so much I’m hoping my own copy will be wrapped and waiting for me on mother’s day
    And your skillet is awesome.ReplyCancel

  • Abby @ Heart of a Baker10/05/2017 - 10:15 am

    Ohh I’m all over the skillet lasagna, so this looks AMAZING. I’m also v v into that ricotta recipe! xoxoReplyCancel

  • Denise Parsons10/05/2017 - 10:50 am
  • Anya10/05/2017 - 11:22 am

    Oh man, this looks like heaven! I’m the same with the tendency to over-complicate things, but sometimes that’s just the way to go :)ReplyCancel

  • Cassie10/05/2017 - 1:14 pm

    Nothing wrong with thinking about lasagna and making it spring-friendly! This recipe looks fantastic!!ReplyCancel

  • Ashley @ The Naked Food Life10/05/2017 - 1:16 pm

    This is the perfect comfort dish. I love the idea of skillet lasagna although I have never made it this way. Your version is so beautiful and nutritious. Pinned, and at the top of my list for dinners to try =)ReplyCancel

  • Addison Jones10/05/2017 - 2:34 pm

    I have not had Lasagna in ages. I will try this one out soon! Looks amazing!ReplyCancel

  • Katrine M10/05/2017 - 4:22 pm

    Ooh, YUM! I need to try this! Looks so good and I haven´t had a vegan lasagne after I became vegan yet.ReplyCancel

  • Izzy Bruning10/05/2017 - 4:25 pm

    This looks amazingly delicious!!!!
    Izzy | Pinch of delightReplyCancel

  • Sarah | Well and Full10/05/2017 - 5:00 pm

    I’m so excited seeing a recipe come to fruition that you’ve been thinking about for so long, because I’ve totally been there! It’s such a satisfying feeling, and this is such a stellar result! You go, awesome lady <3ReplyCancel

  • Violet10/05/2017 - 5:18 pm

    Woa I’m totally into the idea of making homemade ricotta! The idea of fermenting stuff is a little scary though – how long does it keep for after it’s made?ReplyCancel

    • Laura10/05/2017 - 6:03 pm

      I think it would be good in the refrigerator for a week!
      -LReplyCancel

  • Stephanie Dreyer10/05/2017 - 8:43 pm

    So creative! I love this idea. I am a huge fan of Kite Hill’s ricotta – great sub, but would love to try your recipe!ReplyCancel

  • Casey the College Celiac11/05/2017 - 12:06 am

    Can I join you at dinner? This looks absolutely SCRUMPTIOUS! Love all the mixes of textures and flavors!ReplyCancel

  • Carrie Southern11/05/2017 - 9:52 pm

    This was sooooooo delicious! We loved it! I used Kite Hill ricotta and other than that followed the recipe exactly. This is my new favorite lasagna! Thank you so very much for being the culinary genius you are :)ReplyCancel

    • Laura12/05/2017 - 1:25 pm

      Isn’t that Kite Hill ricotta amazing? So glad you enjoyed it!
      -LReplyCancel

  • Maria12/05/2017 - 4:19 pm

    The ricotta and pesto with lemon are absolutely divine looking!!! This looks fabulous. Can I ask where you found that skillet? I’ve never seen one shaped like that! It looks like a great size… and i’m a sucker for fun shapes:)ReplyCancel

  • Caras Kitchen12/05/2017 - 6:21 pm

    This sounds and looks absolutely delicioius!ReplyCancel

  • Dabin12/05/2017 - 11:08 pm

    That looks so good! I love ricotta cheese, but almond ricotta cheese sound even better than the original!ReplyCancel

  • […] have been drooling over The First Mess’ latest recipe: Vegan Skillet Recipe and I am probably going to end up making it tomorrow. #Niagara […]ReplyCancel

  • Shelley13/05/2017 - 8:49 pm

    Hot damn – this sounds epic. What will you think of next?! Love it!ReplyCancel

  • Caras Kitchen13/05/2017 - 8:51 pm

    Oh gosh this just looks absolutely delicious, wow!ReplyCancel

  • Clare Knighton14/05/2017 - 4:05 pm

    This looks amazing! The photography is epic!

    Can’t wait to make it!

    http://www.clare-without-an-i.comReplyCancel

  • Jen @ sweetgreenkitchen.com17/05/2017 - 1:25 am

    I commented here a few days ago, but I just needed to add more. My 16 year old daughter made this dish (with some modifications) for my mother’s day dinner and we loved it! She changed up some of the veggies, swapping in eggplant and peppers and left out the lentils, but either way, I have to say the star of the show was the almond ricotta, delicious! I’m imagining so many other ways to use it now, definitely adding this to the permanent file.ReplyCancel

  • Darlene17/05/2017 - 1:36 pm

    I made this for Mother’s Day for myself. It was “outa this world” good. The ricotta is so delish and well worth the effort. This will be my next dinner party main dish. Thank you for posting.ReplyCancel

  • Stella22/05/2017 - 3:06 am

    Made it for friends – soooo delicious! The ricotta also worked with cashews and sunflower seeds, though it didn’t have the beautiful white color yours does. Thanks so much for posting!!!ReplyCancel

  • NIKA27/05/2017 - 8:34 am

    I love your blog, your recipes and your food photography! This looks lovely and I’ll be making it soon! May I ask,which brand of nutritional yeast do you use?
    Ps Thanks for sharing gorgeous, innovative recipes with us! XReplyCancel

    • Laura28/05/2017 - 11:18 am

      Thank you Nika! I use Bragg’s brand.
      -LReplyCancel

  • averee01/06/2017 - 1:09 pm

    question about probiotics: do you use a totally vegan probiotic, or one that was made using dairy products but the final product contains no dairy. can you provide your brand?
    thanks!ReplyCancel

  • Amanda02/06/2017 - 7:39 pm

    Hey, iamafoodblog has the same skillet! I’ve been lusting after it for awhile….This recipe looks like it would be good with giant pasta shells too <3ReplyCancel

  • Edelin De Los Santos07/06/2017 - 3:28 pm

    Which probiotic powder did you use(brand)?ReplyCancel

  • Ines08/06/2017 - 5:55 pm

    Made this twice in the last week – it’s amazing! :)
    Thank you so much for the recipe! Lasagna without the complicated parts :)ReplyCancel

  • Katie McMullin25/06/2017 - 1:01 pm

    Hi, I’m not clear on this instruction; “soak almonds in boiling water for one hour”. Does that mean the water is boiling the entire one hour? Or just boiling when you put the almonds in there?ReplyCancel

  • Alison17/08/2017 - 8:09 pm

    This was really delicious. I loved the almond ricotta! I used much less probiotic powder because of all of the pills I was cracking open, but I just let it sit longer and it was fine. The spinach pesto was also yummy. My family wasn’t as enthusiastic as I was but I think I would definitely even just make the sauce + noodles sometime. thanks!ReplyCancel

Citrus and Sage Tonic from "Kale & Caramel"pin it!Citrus and Sage Tonic from "Kale & Caramel"pin it!View full post »

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  • Nandita04/05/2017 - 3:54 am

    That looks like a lovely book! Will wait for it to be available in India :) kitchen based beauty remedies are the best!ReplyCancel

  • carlos at Spoonabilities04/05/2017 - 4:51 am

    Tonic is my favorite drink, and the citrusy and the sage should be an AMAZING drink!! Also, Love the photos!!ReplyCancel

  • christine04/05/2017 - 7:49 am

    This was a recipe that I was really excited about too, give me alllll the tonics <3
    I also LOVE the light in these photos, Laura. So pretty!ReplyCancel

  • Karen04/05/2017 - 8:34 am

    Gosh, Laura…I’ve been really missing your original, entree type recipes. I was anticipating your return to a regular posting schedule after your long absence following release of your (fabulous) cookbook, but all of your posts seem to be sponsored or in promotion of another blogger’s cookbook release. Bummer!ReplyCancel

    • Laura04/05/2017 - 9:05 am

      Hi Karen,
      Thank you for this honest comment and feedback. I’m sorry that you’re bummed out, and I do understand your frustration.

      This is a season of exciting cookbook releases, and to return the kindness that so many bloggers granted me when my book came out, I like to share my enthusiasm of their books here as well. It’s a tricky balance that I’m trying to work out while also handling a particularly busy season of life on the personal side. This blog is part of my profession, but it’s also reflective of my real life goings-on.

      Hoping you can understand, and that things will return to the more typical flow here soon. Feel free to email me through the contact tab at any time if you have further feedback.

      Thanks again,
      LauraReplyCancel

      • Karen04/05/2017 - 11:54 am

        Thanks for listening to me ‘keeping it real,’ Laura. As always, you’re still one of my very favorites. Best, KarenReplyCancel

  • Maria04/05/2017 - 3:42 pm

    Tonic waters are so refreshing. Citrus and sage sound wonderful together!!! WOW making my mouth water. Its one of the first nice days Seattle has seen in a loooong while, so it looks doubly refreshing. YUM!ReplyCancel

  • Lily | Kale & Caramel04/05/2017 - 6:21 pm

    Beautiful friend. This post means so much to me in a glorious, full-circle, chills-inducing kind of way. Your site was one of the first blogs I ever read, my first awakening to the art of this craft. You are the consummate. Your food and words and photographs have given me heart and strength and nourishment for so many years. I cherish every word and every photo on this page, and I am so excited that our books get to be book babies together. AND I CANNOT WAIT FOR JUNE 20!!! Now if only I were sitting down with you over a massive pitcher of sage citrus palomas and a giant bowl of guac. HEAVEN!! Love you. Thank you.ReplyCancel

  • Thank you for introduction to this book, i need to check it out, i always enjoy creative cookbooks.ReplyCancel

  • Kelsey @ Appeasing a Food Geek05/05/2017 - 6:57 am

    This tonic looks and sounds amazing! Though what else would I expect from the lovely Lily :) Thanks for sharing! xoxoReplyCancel

  • Lindsay | With Salt and Pepper05/05/2017 - 12:17 pm

    This look and sound divine! I can’t wait til my cookbook comes!ReplyCancel

  • […] citrus sage tonic is such a unique combo – so […]ReplyCancel

pin it!No-Waste Nut Pulp Granola (vegan, grain-free) - The First Messpin it!View full post »

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  • Natalia26/04/2017 - 5:40 am

    Such a lovely recipe! Thanks for this book presentation, will have to add it to my library too!ReplyCancel

  • Nandita26/04/2017 - 5:45 am

    Love the usage of pulp that would be otherwise discarded! I feel guilty about throwing away even the veg-fruit pulp after juicing. Would love to try this when I make my next batch of granola :)ReplyCancel

    • Laura26/04/2017 - 9:17 am

      Depending on what fruit/veg you’re juicing, the pulp is really great in muffins and energy ball mixtures (maybe not so much if you’re juicing kale though hehe).
      -LReplyCancel

  • Kelsey @ Appeasing a Food Geek26/04/2017 - 6:34 am

    Love this idea! I can’t believe that I’ve never heard of a use for the pulp before. I will have to pick this book up! xoxoReplyCancel

  • Rosie26/04/2017 - 6:39 am

    I use my nut pulp to make ‘hummus’ (as I cannot eat legumes)… add a little tahini and it tastes almost identical!ReplyCancel

    • Laura26/04/2017 - 9:16 am

      That is such a cool idea! Trying that next time. Thanks!
      -LReplyCancel

  • Sonia26/04/2017 - 6:48 am

    So many nut pulp recipes require first to dry out the pulp in an oven before it is actually used in a recipe (ie cookies). Too long a process for those lazy among us. I love the idea here that you get the delicious results in just one step! This may get me using my pulp again. Will try. Thanks for sharing! xxReplyCancel

  • Shirleen26/04/2017 - 8:08 am

    I just received this book yesterday and am exited to try many if the recipes. I have a dehydrator, how long do you think to put it in for? ThanksReplyCancel

    • Laura26/04/2017 - 8:13 am

      Hi Shirleen,
      I’ve only made this in the oven, so have no idea how long it would take in a dehydrator. Most dehydrators have a maximum temperature of 155, so my guess is that it would take almost double the time. I’ve made raw crispy cereal in a dehydrator before that took a full 7 hours on the highest setting though. I’d set a timer for 4 hours on the highest temperature and check it at that point, but I think it will take longer. Might take some experimenting/Googling to get it just right.
      -LReplyCancel

    • Emily26/04/2017 - 12:25 pm

      I would start for about an hour around 135 and then lower to 110 for another 7-8 or until you like the texture.ReplyCancel

  • Shauna26/04/2017 - 9:46 am

    This is such a thoughtful idea! Thank you for introducing me to this book too.ReplyCancel

  • Karen26/04/2017 - 10:57 am

    Thanks for this recipe! Can you tell me where you get your almonds? Do you look for unpasteurized almonds or do you have an opinion about that? Costco has a big 3 lb. bag of almonds for about $19., but they are pasteurized and I’ve been trying to find a good place to buy almonds…either online or a store.ReplyCancel

  • KayN26/04/2017 - 11:36 am

    wow, this is genius! cannot way to try it :DReplyCancel

  • Anya26/04/2017 - 3:07 pm

    What a great idea. I’m going to have to get my hands on this book. I love their blog, so much good stuff there. Thank you for sharing this recipe Laura :)ReplyCancel

    • Laura26/04/2017 - 3:56 pm

      It’s a very special collection. I think you would really love it, Anya :)
      -LReplyCancel

  • This is GENIUS. I love nut milk, but it always makes me feel guilty for all the reasons you mentioned, but especially because of the non-sustainable water practices a lot of nut milk manufacturers use. I love that this recipe uses every part of the nut in an absolutely delicious way–and how perfect that it makes a complete meal, too? Milk & cereal & no waste: the makings of a good morning. :) For sure want to check this cookbook and Greenhouse Juice out!ReplyCancel

  • Jacqui27/04/2017 - 6:23 pm

    I SO needed this recipe! Thanks for sharing!ReplyCancel

  • Lovely Links - Heather's Dish28/04/2017 - 6:01 am

    […] started making my own nut milk this week and then ran across this no-waste recipe for the pulp. Coincidence? I think […]ReplyCancel

  • […] all about. Next on my list are the Spicy Mushroom Tacos with Crispy Tempeh, Hangry Bites, and Nut-Pulp Granola (I never know what to do with the pulp, so I’m really excited about that […]ReplyCancel

  • […] champignons épicés et au tempeh croustillant, les « Hangry Bites » et le Granola à base de pulpe de lait de noix (parce que je ne sais jamais quoi faire avec les […]ReplyCancel

  • Corrine29/04/2017 - 8:53 am

    Leftover nut pulp sounds like it would be the perfect texture for granola. What a great idea!ReplyCancel

  • Andrea29/04/2017 - 9:51 am

    I’m definitely making this! Another use for the pulp – don’t squeeze it out so completely so it is still moist and put on top of fruit salad. Delicious and adds protein so makes a great breakfast.ReplyCancel

  • Kimberley01/05/2017 - 12:31 am

    Best idea ever!! Love this.ReplyCancel

  • What an amazing way to use the leftover grinds from making nut milk. I often dried mine out and make a cake with them. But I love this plus all the spices – delicious.ReplyCancel

  • Simone01/05/2017 - 3:51 pm

    Looking for vegan blogs to follow (as a brand new vegan I can do with a little extra inspiration) I stumbled upon yours and now you had me buy two books. I bought both yours and the Greenhouse cookbook.. Can’t wait for them to arrive! Thanks for the inspiration and am following your blog as of now!ReplyCancel

  • Alex02/05/2017 - 8:23 am

    I ADORE almond pulp granola. My freezer is always packed with leftover pulp, waiting to be baked into the next batch :)ReplyCancel

  • Brian @ A Thought For Food02/05/2017 - 12:21 pm

    What a fabulous use of the pulp! I used to make granola all the time and really need to get back into it.ReplyCancel

  • Vegan Heaven03/05/2017 - 4:03 am

    This is such an awesome idea! I actually got some leftover almond pulp, so I think I’ll try this right away. Thanks so much! :-)ReplyCancel

  • […] flavor. Then tada! Nut milk! Plus some almond pulp that can be turned into almond meal, used for granola, cookies, crackers, or energy […]ReplyCancel

  • […] cheaper than the stuff you find in store.  Plus, I argued, you can keep the pulp and make granola (this recipe here is the best) and you don’t ingest all the other weird chemicals/additives that they put in a […]ReplyCancel

  • […] Nut Pulp Granola from ‘The Greenhouse Cookbook’. I’m always disappointed when I make my own nut […]ReplyCancel

  • katie07/06/2017 - 7:32 pm

    Hi Laura, Can’t wait to try this. Just confirming that this recipe uses the wet almond milk pulp, right after straining? Thanks!ReplyCancel

    • Laura07/06/2017 - 9:00 pm

      Yes the damp/wet pulp! You want to squeeze out as much milk as you can, but yes take it right out of the nut milk bag/cheesecloth and proceed with the recipe.
      -LReplyCancel

The double double earl grey latte (aka the best earl grey latte ever) - The First Messpin it!
I know that elixirs with all kinds of weird and wonderful powders are very much the movement du jour (and I love them!), but you can’t deny that one of the OG non-coffee cozy drinks is the earl grey latte. I find the quality of this drink varies significantly from place to place, especially when non-dairy milk is in the mix. I have a simple and streamlined version in my book that I love, but I can never help tinkering a bit. I like heavy vanilla warmth in my earl grey lattes, and detectable bergamot is also key. I doubled up both components in this version and it’s pretty much perfect for my taste. We’ve had so much rain lately, and one of these with a sweet bite in the afternoon is just the thing to make the best of it. View full post »

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  • Rosie22/04/2017 - 3:30 am

    How great was Renee’s post? I also really appreciated her self-care tips. This tea looks lovely, and I think makes number 44 on the list…ReplyCancel

  • Maya | Spice + Sprout22/04/2017 - 11:19 am

    I remember my first “london fog” so clearly! I was in high school and it was a rainy spring day. I went to this trendy cafe with my friends after school and we all ordered this new, interesting sounding drink. I was hooked forever after! Love all your links and sense of humour as always xoReplyCancel

  • Melissa22/04/2017 - 1:34 pm

    Love your articles :) Just a heads up that you have a typo — ’43 Sell-Care’ instead of ’43 Self-Care’.ReplyCancel

  • Jenny22/04/2017 - 5:42 pm

    Hey, this looks delicious! I was wondering where you get your loose leaf earl grey.ReplyCancel

  • Lee | LifeNaturalee24/04/2017 - 7:04 am

    I don’t know why but I love to look at other people’s fridges (as I do to look at other people’s grocery carts…) So I loved to check on that article :) Boy, does your fridge looks like heaven!ReplyCancel

  • callie24/04/2017 - 4:24 pm

    Hi Laura,

    I had fabulous success with yet another one of your recipes this weekend. The Banana Scones from your cookbook are heavenly. Thank you :)

    I am wondering what cookies you have pictured with your tea?

    CallieReplyCancel

    • Laura24/04/2017 - 8:21 pm

      Hi Callie!

      So happy that you enjoyed the banana bread scones from the book :)

      These cookies are the chocolate chunk cookies from Jessica Murnane’s “One Part Plant” cookbook. It’s my favourite cookie recipe of all time–plus the rest of the book is pretty great.

      -LReplyCancel

  • Caras Kitchen26/04/2017 - 12:42 am

    So many great links- I cant wait to read Renee’s. Also earl grey is my fav tea by far. I am not sure if you drink alcohol but it is damn good with a nice vodka and a little simple syrup for a delicious cocktail. xoReplyCancel

  • Maria26/04/2017 - 5:24 pm

    YUM!! Love the extra hint of bergamot:) Earl Grey Lattes are such a perfect afternoon tea treat. They are my absolute favorite. I’ll be making them for a mother’s day tea coming up at our houseReplyCancel

  • Robin26/04/2017 - 5:29 pm

    Have you tried Abokichi’s Chili Okazu (https://www.abokichi.com/products/okazu-japanese-miso-chili-oil-condiment). It’s made in Toronto – they have a storefront on Dupont near Spadina – and so very addictive. It’s not super spicy, so you can eat it by the spoonful with just about any rice bowl. I thought of it when I saw the chili pastes link, and I don’t see it in your fridge :). Now I’m off to find Wildfire’s salsa …ReplyCancel

Roasted Potato Salad with French Lentils & Spring Vegetables - The First Messpin it!

This post is sponsored by GRAIN.

Roasted Potato Salad with French Lentils & Spring Vegetables - The First Messpin it!Roasted Potato Salad with French Lentils & Spring Vegetables - The First Messpin it!View full post »

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  • Ron19/04/2017 - 4:29 am

    This looks wonderful. Great idea to use fresh ramps. We’ve got a backyard full of them. We’ve made a similar warm potato salad using arugula so why not ramps. Thanks for the idea.ReplyCancel

  • Kelsey @ Appeasing a Food Geek19/04/2017 - 7:08 am

    This salad screams spring to me, so I’m extremely excited to try it! I’m dying to get my hands on some ramps, but nothing yet. I’m hoping I can find some before the month is over and they disappear…Also thanks for the GRAIN rec–I’ll have to give them a try. xoxoReplyCancel

  • Pia19/04/2017 - 7:47 am

    Wow. This salad looks gorgeous, Laura, and I feel as though you’ve really outdone yourself with these photographs. I mean, don’t get me wrong, your images are always on point, but the lighting in these/ the way in which you captured that beautiful sunlight kind of takes things to a whole new level -I’m seriously swooning over here *insert heart-eyed emoji*ReplyCancel

  • Ally19/04/2017 - 8:59 am

    This looks delicious, but I don’t like asparagus. What would you suggest to substitute?ReplyCancel

    • Laura19/04/2017 - 11:04 am

      Hi Ally,
      You could do green beans, bell pepper strips, or even little stick-like cuts of zucchini in place of the asparagus.
      -LReplyCancel

  • Karen19/04/2017 - 9:19 am

    Hey Laura,

    Just wanted to pop in to tell you how much I’ve been enjoying your curried tempeh patties lately…they are so flavorful and simple and foolproof (reliably adhering into patties) and incredibly versatile. I’ve been freezing a batch weekly for quick lunches and afternoon snacks. My new favorite ‘burger’ of the season!

    Best,
    KarenReplyCancel

  • christine19/04/2017 - 9:39 am

    This is one super pretty potato salad! I’m so impressed by your foraging skills. I always shy away from bringing anything home with me in fear that it’s not what I think it is! I was actually thinking I’d sign up for a foraging walk/workshop with an herbalist I know to help me learn enough to feel comfortable. I’ve seen ramps at the market before, but never (knowingly, at least) during hikes around here. Maybe someday :)ReplyCancel

  • Valentina | The Blue Bride19/04/2017 - 11:12 am

    This salad looks so gorgeous! I think I’ve never tried ramps, but I’ll totally look for them asap ^_^ReplyCancel

  • michelle19/04/2017 - 11:56 am

    OMG RAMPS. But seriously, what a beautiful salad. I feel like some green garlic once its in the market could also be a delicious stand in. So excited for spring and welcoming each new vegetable.ReplyCancel

  • Marta | Naturalmente buono19/04/2017 - 12:48 pm

    Looks like it’s kinda of potato salad season! Just posted a new potato salad on my blog which, like yours, has za’atar and dill in it. Amazing! Also, made the same consideration about salt: I found myself adding lotsa salt in mine and wondering if it was just me. So glad I’m apparently not a salt monster.
    Anyway, I love roasted potatoes, especially if paired with asparagus and a mustard dressing like yours. Totally going to try this salad this weekend, with green onions instead of ramps since I’m not able to find them here.
    Always thanks for inspiration, xo MartaReplyCancel

  • Lindsay | With Salt and Pepper19/04/2017 - 2:17 pm

    Beautiful photos, as always! I’m loving the packaging Grain uses…so simple and elegant. This recipe sounds delicious!ReplyCancel

  • Meredith | Earth & Oven19/04/2017 - 7:36 pm

    This healthy spring recipe + the way it was captured makes my heart happy! That photo with the light streaks omggggg. Lol.ReplyCancel

  • Jennifer19/04/2017 - 9:10 pm

    This looks delicious, but I do not like mustard. Do you have a suggestion for a replacement in the dressing? I bump up against this in a lot of yummy looking recipes.ReplyCancel

    • Laura20/04/2017 - 8:15 am

      Hi Jennifer,
      The mustard is there for flavour, but also as an emulsifier for the dressing. With that in mind, you could replace it with 1-2 teaspoons of regular/vegan mayonnaise if you wish. I’ve also heard of people using potato starch as a thickener for vinaigrettes/dressings. The flavour will be totally different though. If you’re indifferent to the texture of the dressing, you could replace the mustard with the same amount of prepared horseradish, minced capers, minced garlic, or anything else that is slightly sharp in flavour.
      -LReplyCancel

  • Debra20/04/2017 - 10:02 am

    this looks so beautiful…… can’t wait to try it. aside from the gorgeous food, where oh where did you find that stunning copper measuring cup! swoon.ReplyCancel

    • Laura20/04/2017 - 10:18 am

      It was a random find at HomeSense! I haven’t seen them there since I picked them up a few months ago. I think brand on it was something like “Master Class Bake Shop” or something similar.
      -LReplyCancel

      • Debra21/04/2017 - 10:33 am

        great score! thanks for the reply Laura!ReplyCancel

  • Jessie Snyder20/04/2017 - 7:59 pm

    I loved your vids from your ramping adventure on stories! It sounds so fun and such a neat way to welcome spring. I’m obsessed with the colors and textures in this dish Laura, and just want to dig my fork into the screen! Popping over to read your interview now (they are always my favorite :)) and hope you are having a super sweet week.ReplyCancel

  • Jodi21/04/2017 - 7:40 am

    You had me at potatoes. But then you had my heart when you spoke about foraging. Take only what you need – leave the forest as you found it – or better! There is an enormous amount of respect that should be paid in the woods, so happy you talked about that here. I’ve bookmarked that potato salad from your cookbook for summer picnics, I’m always sure to find a little inspiration here. Thank you, Laura! xReplyCancel

  • […] Denne opskrift på bagt kartoffelsalat er inspireret af bloggen "The First Mess". Jeg har brugt dressingen fra den oprindelige opskrift, men forenklet fremgangsmåden lidt og ændret noget på ingredienserne. Se den oprindelige opskrift her.  […]ReplyCancel

  • I love french lentils, they are sometimes hard to find here but when I do find them I get loads. Love this dish, it looks stunning and how sneaky to add some yukon in there too.ReplyCancel

  • Shannon23/04/2017 - 6:48 pm

    Baghh, couldn’t find ANY radishes! Not even the little red ones (and I live in Montréal, we’re basically neighbors as far as produce availability…right?). Any recommendations to sub in for the odd radish drought I’m suffering over here?ReplyCancel

  • Leo Sigh25/04/2017 - 9:00 am

    This looks so good. And I love lentils, so will definitely have to try this.

    Gorgeous photos too!!ReplyCancel

  • Katherine Duckett25/04/2017 - 9:02 pm

    I just made this tonight and it was delicious. I subbed broccoli and green beans for the asparagus as my 15 year old is not a huge asparagus lover. Roasted them just like the asparagus in the recipe. It was delicious. I loved the flavors and texture. Really really good. Thank you for always being a delicious source of healthy, whole food recipes.ReplyCancel

  • Tatyana Hanley26/04/2017 - 2:53 pm

    Hello, Laura — made the salad last night for dinner. I didn’t have watermelon radishes and used just regular red once and their greens. So delicious, there was one with no leftover for lunch! I’ve just ordered your book to get more delicious recipes and support your great work. Keep the recipes coming!ReplyCancel

    • Laura26/04/2017 - 3:56 pm

      Thank you so much Tatyana! I’ve never ate the greens from radishes before, but now you’ve inspired me to try it :) Hope you enjoy the book!
      With gratitude,
      LauraReplyCancel

  • Kelli01/05/2017 - 10:23 pm

    Made this. Loved it. Posted on Instagram and tagged you.ReplyCancel

  • […] 1. Roasted Potato Salad With French Lentils  2. Creamy Farrotto With Butternut Squash  3. Rustic Pasta With Cheesy Chickpea Crumble + Tomatoes  4. Bloody Mary Veggie Burgers  5. Maca Caramel Frap  6. Coconut Green Soup With Celery, Kale & Ginger  7. Superfood Brownie Bites  […]ReplyCancel

  • Ann Krukowski11/05/2017 - 4:54 pm

    Your roasted potatoe salad with lentils and spring vegetables is outstanding. Taking it with us to visit our family. It’s great warm but should be equally delicious cold. Thanks LauraReplyCancel

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