Weekend Bites: The Recipes We’re Craving (And Making!) From Dimes

Situated in NYC’s Lower East Side, Dimes has dubbed itself as an eclectic eatery with a health-conscious menu, boasting a serious Cali-cool flair. Taking cues from the minimalist scheme of the interior, the menu comes with a similar “less is more” approach. Its reserved design scheme doesn’t hold back when it comes to moments that wow, with pops of color and edge – a theme that’s clearly present within the food itself. We managed to snag two mouthwatering recipes for a sweet and savory weekend brunch in mind. Take a look!

MATCHA PANCAKES WITH GINGERED BLUEBERRIES

Serves 4

 

Ingredients

• 2

  cups blueberries

• 1

  cup fresh orange juice

• 1

  tablespoon fresh lemon juice

• 1/4

  cup brown sugar

• 1

  tablespoon ground ginger

• 1 1/3

  cups all purpose flour

• 3

  tablespoons sugar

• 1

  teaspoon baking powder

• 1

  teaspoon kosher salt

• 3

  tablespoons matcha powder

• 2

  eggs

• 1 ½ 

  cups buttermilk

• 2

  tablespoons melted butter

• vegetable oil for pan 

Directions

1. Place blueberries, orange juice, lemon juice, brown sugar and ginger in a small saucepan over medium high heat. Bring to a boil, reduce heat to low and simmer until fruit is very soft. Set aside to cool. Mixture will thicken as it cools.

2. Whisk flour, sugar, baking powder, salt and matcha in a medium mixing bowl and set aside.

3. In a separate mixing bowl, whisk together eggs, buttermilk and butter in a small mixing bowl. Add to flour mixture and still until combined.

4. Heat vegetable oil in a nonstick pan or brush onto a griddle. Working in batches, pour ½ cup portion of batter into pan. Cook pancakes until bottoms are golden brown and top bubbles. Flip and cook until done all the way through.

5. To serve, top with gingered blueberries and a side of maple syrup.

ENCINO MAN

Serves 2

Ingredients 

• 1

  large sweet potato

• 1

  tablespoon za’atar

• 4

  slices bacon

• 2

  eggs

• 1

  teaspoon butter

• 2

  large radicchio leaves, or other leaf lettuce

• 2

  teaspoons fresh lemon juice

• 4

  teaspoons olive oil, divided

• ¼

  cup alfalfa sprouts

• kosher salt to taste
• freshly ground black pepper to taste 

Directions

1. Preheat oven to 425.

2. Wash and peel sweet potato. Cut into ½ inch thick wedges. Place in a mixing bowl and toss with za’atar and 2 teaspoons olive oil. Season with kosher salt and black pepper to taste. Place in a single layer in a roasting pan and cook until very tender, about 45 minutes.

3. Meanwhile, heat a skillet over medium high heat. Cook bacon until crispy flipping halfway through. Transfer to a paper towel lined plate, set aside.

4. Heat butter in a nonstick skillet over medium high heat. Gently crack eggs into pan taking care not to break the yolk. Once the egg whites turn from clear to white and begin to set, lower heat and cook until whites are completely set. Season with kosher salt to taste.

5. Place radicchio or lettuce leaves into a small mixing bowl. Toss with lemon juice and remaining two teaspoons of olive oil.

6. To serve, divide sweet potato wedges between two plates. Top each with a lettuce leaf and sunny up egg.  Garnish with alfalfa sprouts.