Directions
 HAPPY VEG
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Directions
 HAPPY VEG
Notes
Directions
  HAPPY VEG
Directions
 HAPPY VEG
Directions
 HAPPY VEG
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 | The Easiest Roasted Brussels Prep Time: 10 Min Cook Time: 25 - 30 Min Yields: 4 Servings |
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Directions
- Preheat your oven to 425 F
- In the meantime, cut your brussel sprouts in half lengthwise. Trim the bottoms / stems and remove excess outer leaves. Wash and dry your sprouts.
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- Brush EVOO in a parchment lined baking sheet and then nestle the brussel sprouts cut side down onto the tray. Arrange your garlic cloves and shallot halves on the tray before brushing everything with more EVOO. Season the tray liberally with salt, pepper, and pepper flakes.
- Once preheated, add your tray to the oven to bake. Bake for 25 - 30 minutes until tender with some nice charring. Start checking them after the 20 min mark so you can gauge their doneness for your own liking. I enjoy mine tender with some gorgeous charring & caramelizing on the cut side. There's no need to flip them either, super easy!
- Place your tray onto a wire cooling rack and squeeze your half a lemon over the tray of brussels. Next, give the tray a drizzle of sweet balsamic glaze and finish with as much grana padano as your heart desires. This is definitely a more the merrier sitch. Once garnished, finish with a sprinkle of himalayan salt, serve & ENJOY!
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HAPPY VEG
SPRING CYBER WEEK SALE
at WAYFAIR CANADA
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 | Egg Salad Stuffed CroissantsPrep Time: 10 Min Chill Time: 30 Min + Cook Time: 10 Min Yields: 14 Pieces |
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Notes
- The croissants I found were a jalapeno cheddar variety and so yummy. However, you can easily use regular mini croissants if that's what's available.
- Be careful not to oversalt. I start with a quarter teaspoon and then taste / adjust it after it has chilled.
- Want a cheesy variation? After filling them with egg salad, you could get them onto a parchment lined baking sheet and top with a slice or two of aged cheddar. Broil until melty and serve.
Directions
- Get your eggs into a pot filled with enough cold water to cover the eggs entirely by about an inch. Bring the pot to a boil and once boiled, cook the eggs for 5 minutes. Cover the pot and remove from the heat for another 4 - 5 minutes. Then, strain the eggs into an ice water bath for another 5 minutes.
- Strain the eggs and carefully peel them. I find it easiest to tap the bottom of the egg off of the counter / cutting board. There is typically a pocket of air on the bottom of the egg that I find easiest to peel from. Either way, peel your eggs and cut them in half. Scoop your yolks into a small mixing bowl and chop your whites finely. The whites should be comparably chopped in size to your veggies.
- To the mixing bowl, add the mayo, mustard and pickle juice. Mash the yolks with these ingredients until creamy. Add everything else to your mixing bowl and work together until creamy and combined. Cover and refrigerate for a minimum of 30 minutes. Taste prior to service.
- For service, cut a square shaped piece out of the top of your croissants and scoop out the center leaving you with croissant "bowls". Reserve or discard the tops for a future use. Spoon the chilled egg salad into your croissant bowls and garnish with green onions. ENJOY!
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HAPPY VEG
 | Potato Leek & veg SoupPrep Time: 20 Min Cook Time: 45 - 50 Min Yields: 4 Servings |
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Notes
- While I don't always post it in the recipe, it is important to be washing your vegetables, particularly leeks. There is dirt between every layer of the leek so make sure to wash them well.
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Directions
- Begin heating your butter, EVOO, pepper flakes, and garlic in a large, deep non-stick pot / soup pot set to about medium. Once heated, stir and let sizzle for about a minute before adding all of your leeks, a good hit of both salt & pepper, and the adobo seasoning. Stir until your leeks are nice and coated in the seasonings. Let the leeks cook for 5 minutes, stirring occasionally before adding the fresno & bell peppers. Season again with salt & pepper, stir, and continue to cook another 7 - 10 minutes until your leeks are softened up.
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- Pour in the wine and let that simmer until reduced by at least half. After the reduction, pour in your broth & water and increase your heat to bring your soup to a boil. Once the soup starts to boil, add the snap peas, potatoes, meat & potato seasoning, vegeta, and roasted garlic pepper seasoning. Reduce your heat to a simmer and stir a few times as the soup stops rapidly bubbling. Cover with a titled lid for 25 minutes OR until your potatoes are fork tender.
- Turn off the heat and fold in the parsley & grana padano. Taste your soup and adjust the salt / pepper if needed prior to serving.
- Serve your bowls garnished with a pinch of pepper flakes, finely shredded grana, and a sprinkle of chopped parsley. ENJOY!
- Any leftover soup can be packed in an airtight container for up to 4 days.
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HAPPY VEG
 | Chik'n Fresno Ranch SaladPrep Time: 15 Min Cook Time: 15 - 20 Min Yields: 1 Main Salad (Or 2 Side) |
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Directions
- Preheat your oven according to package directions for your crispy chik'n bites. Get your bites onto a parchment lined baking sheet. Once preheated, bake according to package directions until crispy and golden.
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- In the meantime, this is where you can prep all of your ingredients. When the bites are about 5 mins from being done, you can start assembling your salad.
- Add your romaine, most of the sliced red onion, & grana padano to a mixing bowl. Add your desired amount of Ranch and toss until your salad is as dressed as you like it to be. Once combined, transfer to a large dinner plate and spread the salad evenly across your plate.
- Next, you simply arrange all of your toppings around your salad. Start by arranging any reserved red onion slices followed by some sliced fresno chilis, roma tomatoes, crispy chik'n bites, cubed cheese, fresh parsley, and green onions. Finish by finely shredding grana padano all over the salad along with a good sprinkle of red pepper flakes.
- ENJOY this meal sized, little bit of everything I had handy salad lol.
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HAPPY VEG
 | Loaded Whipped Cottage Cheese DipPrep Time: 20 Min Cook Time: 15 Min Yields: 3 - 4 Servings |
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Directions
- Toast your pine nuts in a small skillet set below medium. Once toasty and golden, transfer them to a small bowl.
- After toasting your pine nuts, return your small skillet to the burner set to just below medium and add your splash of EVOO, pepper flakes, garlic, and shallots. Season with a pinch of salt & pepper. Stir and cook for 10ish minutes until golden and tender. Stir as needed and reduce your temp if needed to avoid scorching. Transfer to a small bowl once cooked.
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- Heat a grill pan and cut your baguette into 1/2" diagonal slices. Brush each side with EVOO and grill your baguette until crisp and golden on both sides. Rub with raw garlic after grilling.
- For the cottage cheese, add it to your food processor along with the lemon, EVOO, salt, and some cracked pepper. Run on high until creamy and combined. Transfer your cottage cheese to your serving plate, spreading it around and making a shallow well in the center of your dip.
- GARNISH - Start by drizzling generously with chili oil. Next, spoon your cooked shallots / garlic around the dip followed by your lemon zest, toasted pine nuts, green onions, chopped parsley, and fresh dill fronds. Finish with a sprinkle of salt & pepper flakes around the dip.
- Serve with your crispy, golden grilled bread. Dip / spoon your dip onto your crispy bread and ENJOY!
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