Blog Archives

Broccoli Couscous Lunch Bowl

6/28/2017

0 Comments

Broccoli Couscous Lunch Bowl

Prep Time: 15 Min

Cook Time: 5 Min

In a small pot, add the cold water and set to medium high. Once boiled, stir in the couscous, cover, and set aside 5 minutes.

Add the broccoli, sea salt, EVOO, and cracked pepper to taste. Use a fork to work everything together.

Preheat the grill and slice the avocado in half. Remove the pit and place the avo on the grill flesh side down for about 3 minutes until grill lines have formed.

In a large rimmed bowl, place the raw veggies around the edge of the bowl. Fill the remainder with the broccoli couscous and place the grilled avo halves on opposite sides of the bowl. Sprinkle some pepper flakes on the grilled avo.

Finish with a squeeze of lemon if desired and ENJOY!

Grocery List

½ C Dry Couscous
½ C + 2 Tbsp. Cold Water
½ C Broccoli, pulsed until completely broken down
1 Tbsp. EVOO
¼ Tsp. Sea Salt
Cracked Pepper

4 Stalks Celery, cut into smaller sticks
Handful Baby Carrots
½ Bell Pepper, sliced
1 Avocado
Pepper Flakes
Lemon Wedge (optional)

0 Comments

Cheddar & Dill Scones

6/26/2017

0 Comments

Cheddar & Dill Scones

Prep Time: 15 Min

Cook Time: 20 - 23 Min

Preheat oven to 375 F

Sift the flour, baking powder, and salt into a medium sized mixing bowl.

Using a pastry cutter OR your hands, work the butter into the flour until it starts to look unevenly crumbly.

Whisk the eggs, milk, and cream together in a small mixing bowl. Pour this mixture into the dry mix and use a spatula to begin working the flour and liquid together. Finish with your hands until a sticky dough is formed.

Grocery List

2 C AP Flour + More for dusting
1 Tbsp. Baking Powder
½ Tsp. Sea Salt
6 Tbsp. Cold Unsalted Butter, cut into smaller cubes
1/3 C ½ 2% Milk & ½ Whipping Cream
2 Large Eggs
1 C Sharp Cheddar
¼ C Fresh Dill, roughly chopped

1.     Transfer the dough to a well floured counter / surface and pat out to approximately a 10” – 5” rectangular shape. Cut the dough directly down the middle both horizontally and vertically leaving 4 equal sized pieces. Now, cut those pieces in half leaving you with 8 triangular scones.

1.   Transfer the scones to a parchment lined baking sheet and place into the oven to bake.

1.   Bake 20 – 23 minutes until lightly browned.

1.   Remove from oven and transfer scones to a cooling rack. Once cooled (2 – 3 minutes) , serve and ENJOY!

0 Comments

Tomato Salad topped Crispy Red Potatoes

6/21/2017

0 Comments

Tomato Salad topped Crispy Red Potatoes

Prep Time: 20 - 25 Min

Cook Time: 25 - 30 Min

Preheat oven to 425 F

Place the sliced potatoes on a baking sheet and drizzle them generously with EVOO. Sprinkle each slice with dried oregano and thyme, pepper flakes, sea salt, and cracked pepper.

Bake the potatoes 15 minutes, flip and repeat spices, and return to oven to bake another 10 – 15 minutes.

In the meantime, add the tomatoes, cucs, parsley, pepper, olives, and feta to a bowl. Squeeze in the lemon juice and add the 1 tbsp. evoo. Season (to taste) with sea salt & cracked pepper and refrigerate until potatoes are finished.

For service, set out a platter full of potatoes topped with salad OR serve them as a side with 3 slices per serving and a few tablespoons of salad overtop.
ENJOY!

Grocery List

3 Large Red Potatoes, sliced ½” thick
Dried Thyme
Red Pepper Flakes
Dry Oregano
Sea Salt / Cracked Pepper
EVOO

1 C Grape Tomatoes, quartered
½ Bell Pepper, diced
¼ English Cucumber, seeded & diced
1 Tbsp. Sliced Black Olives, roughly chopped
¼ C Feta Cheese, ¼” sized cubes
Handful Fresh Curly Parsley, chopped
½ Lemon, juiced
1 Tbsp. EVOO
Sea Salt / Cracked Pepper

0 Comments

Broccoflower Soup

6/19/2017

0 Comments

Broccoflower Soup

Prep Time: 25 Min

Cook Time: 30 Min

In a large saucepot, begin melting the butter on medium heat. Add the EVOO and wait for light bubbling. Add the crushed garlic, celery, carrot, pepper flakes, and onion along with a good pinch of sea salt & cracked pepper. Stir and cook 6 – 7 minutes.

Add the broccoli and cauliflower along with another pinch of sea salt. Continue cooking 2 – 3 minutes.

Add the stock, milk, and stir. Bring to a mild boil and then add the vegeta, garlic powder, onion powder, white pepper, and at least a ½ tsp. sea salt. Reduce heat to medium low, cover, and simmer about 20 minutes until all veggies are tender.

Remove from heat and use an immersion blender to puree the soup. Make sure everything is pureed and the soup is rich and creamy. Grate in some fresh nutmeg to taste. Taste and adjust salt / pepper if desired.

Serve and enjoy with a drizzle of whipping cream and some cracked pepper.

Grocery List

2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
1 Large Yellow Onion, chopped
3 cloves Garlic, crushed
3 stalks Celery, diced
1 Large Carrot, peeled & diced
1 Head Broccoli, chopped into smaller pieces (including stalks)
Small Head Cauliflower, chopped into smaller pieces
3 ¼ C Low Sodium Vegetable Stock
1 C 2% Milk
1 Tsp. Vegeta Seasoning
½ Tsp. Garlic Powder
½ Tsp. Onion Powder
¼ Tsp. White Pepper
¼ Tsp. Red Pepper Flakes
Whole Nutmeg
Sea Salt
Cracked Pepper

0 Comments

Potato & Zucchini Bake

6/14/2017

0 Comments

Potato & Zucchini Bake

Prep Time: 20 Min

Cook Time: Approximately 40 Min

Fill a medium sized sauce pot with cold water. Add the potatoes and a generous amount of sea salt. Set to medium high and bring to a boil. Once boiled, reduce heat to medium, cover, and boil 10 minutes. Strain and wait until potatoes are cool enough to handle.

**Continue while potatoes boil.

In a large frying pan, begin melting the butter on medium heat. Add the EVOO, onions, and pepper flakes. Season with sea salt and cook 3 – 4 minutes.

Add the sliced zucchini along with another pinch of sea salt. Cover and continue cooking 3 – 4 minutes.

Chop the cooled potatoes and add them to the pan along with the corn, chili powder, garlic powder, oregano, cumin, and stock. Stir, season with sea salt, cover, and continue cooking another 2 – 3 minutes.

Preheat oven to 400 F

Transfer the veggies to a 3 ½ qt. baking dish (or larger if needed) and top with the shredded cheese.

Cover and place in to the oven to bake for 15 minutes. Remove cover and continue baking 10 – 15 minutes until potatoes are fork tender.

Remove from the oven and set on to a cooling rack.

For service, enjoy with a sprinkling of sea salt and sliced green onions. ENJOY!

Grocery List

8 Small Yellow Fleshed Potatoes
2 Large Zucchinis, sliced
1 Red Onion, chopped
2 C Frozen Sweet Corn
3 Tbsp. Unsalted Butter
1 Tbsp. EVOO
½ C Low Sodium Vegetable Stock
1 Tbsp. Cumin
½ Tbsp. Chili Powder
½ Tbsp. Garlic Powder
½ Tbsp. Dried Oregano
1 Tsp. Red Pepper Flakes
1 C Monterey Jack Cheese, shredded
Sea Salt
3 Green Onions, sliced - Garnish

0 Comments

Creamy Cheeseburger Tortellini

6/12/2017

0 Comments

Creamy Cheeseburger Tortellini

Prep Time: 15 - 20 Min

Cook Time: 20 Min

Fill a large pot ¾ full with cold water and get it on the stovetop. Set to medium high and bring to a boil. Once boiled, season liberally with sea salt.

In the meantime, begin melting the 2 Tbsp. unsalted butter in a small frying pan. Add the yellow onion, light and white portions of the green onions, pepper flakes, and a good pinch of sea salt. Cook 3 minutes.

Add the tomatoes, veggie ground, onion & garlic powder, and another good pinch of sea salt. Break the “meat” up and continue to cook 2 – 3 minutes. Remove from heat, cover, and set aside.

In a medium sized pot, start melting the remaining butter on medium heat. Once melted, whish in the flour and continue to stir for one minute as the roux bubbles away. Reduce the heat to medium low and cook 3 – 5 minutes stirring often. Watch for browning as it will change the colour of the cheese sauce.

Add the pasta to the boiling water and cook according to package directions.

Add the milk and cream to the pot of roux and whisk to fully combine the mixture. Return the heat to medium and bring to a boil. Once boiled, stir the cheese in in batches followed by the salt and desired cracked pepper. Reduce heat and simmer 5 minutes stirring often to avoid any burning.

To a large mixing bowl, add the cooked pasta, meaty mixture, dark green portions of the green onions, and desired amount of sauce. Toss to combine and serve.

Finish with a garnish of green onions and a finishing drizzle of cheese sauce. ENJOY!

Grocery List

2x 118g pkg. Fresh Olivieri Tortellini

2 Tbsp. Unsalted Butter
2 C Grape Tomatoes, halved
1 ½ - 2 Yellow Onions, chopped
1 Bunch Green Onions, sliced and dark green portions separated
320g package YVES VEGGIE GROUND
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
¾ Tsp. Red Pepper Flakes
Sea Salt

4 Tbsp. Unsalted Butter
4 Tbsp. AP Flour
3 C 2% Milk
1 C Whipping Cream
2 C Shard Cheddar, shredded
1 ½ C Cheddar with Jalapenos, shredded
1 ½ Tsp. Sea Salt
Cracked Pepper

0 Comments

Zucchini Cannelloni

6/7/2017

0 Comments

Zucchini Cannelloni

Prep Time: 35 Min

Chill Time: 1 Hr+

Cook Time: 1 Hr

In a small mixing bowl, add the ricotta, onion, garlic, pesto, pepper flakes, egg, Italian seasoning, and salt. Use a fork to combine everything and set aside.

Lay out 3 slices of zucchini with each one overlapping the one before. Use a smaller, end piece of zucchini and lay it horizontally through the middle. Drop a ½ Tbsp. sized dollop of ricotta filling near the bottom of the slices of zucchini. Roll from the bottom over the ricotta until you hit the middle strip. Fold the horizontal slice of zucchini into the center of the roll and continue rolling to the end. Lay the zucchini cannelloni fold side down on a parchment lined baking sheet.

Use a basting brush to brush each cannelloni with pesto until they are all coated. Cover with plastic wrap and refrigerate at least an hour to infuse that pesto flavour.

In the meantime, begin heating the EVOO for the sauce over medium heat. Once heated, add the onion, garlic, pepper flakes, and ½ tsp. sea salt. Cook 5 – 6 minutes stirring occasionally.

Pour in the tomatoes, paste, and sauce. Stir and bring to a boil. Once boiled, add remaining ½ tsp. sea salt, cover, reduce heat to medium low, and simmer 15 – 20 minutes.

Grocery List

4 medium sized Zucchinis, sliced on the thinnest setting of a mandolin

225g container Ricotta cheese
½ Yellow Onion, diced
2 cloves Garlic, crushed & pressed / minced
1 Tbsp. Pesto + Marinade
1 Large Egg
½ Tsp. Red Pepper Flakes
½ Tsp. Italian Seasoning
¼ Tsp. Sea Salt

TOMATO SAUCE
¼ C EVOO

798ml can San Marzano Tomatoes
1 Heaping Tsp. Tomato Paste
1/3 C Tomato / Pasta Sauce
½ Tsp. Red Pepper Flakes
Yellow Onion, diced
2 cloves Garlic, crushed
1 Tsp. Sea Salt
1 C Fresh Basil
½ Tbsp. Fresh Oregano

CRUMB TOPPINGS

¼ C Seasoned Italian Breadcrumbs
¼ C Grated Parmesan
½ Tsp. Sea Salt
3 Tbsp. EVOO
Fresh Parsley - Garnish

Remove from heat and stir in fresh basil and oregano. Cover and let sit 2 – 3 minutes.

Use an Immersion blender to puree sauce until smooth. Taste and adjust seasonings if desired.

Prepare the crumb topping. In a small frying pan, add the EVOO and heat on medium. Once heated, pour in the breadcrumbs and parmesan, and continuously stir to avoid burning. Reduce heat to medium low and continue to stir as crumbs begin to lightly brown. Avoid over browning as they will finish in the oven.

Preheat oven to 375 F

Fill the bottom of a shallow 2 qt. baking dish with tomato sauce. Line the cannelloni in the dish nestling them gently into the sauce fold side down. Drizzle the tops lightly with tomato sauce and finish each one with a sprinkling of the crumbs.

Cover and bake 15 minutes. Remove cover and continue to bake 15 – 20 minutes until crumbs are crispy and cannelloni are tender.

Remove from oven and cool 3 – 5 minutes before serving.

ENJOY!

0 Comments

Pea Salad & Ricotta Crostinis

6/5/2017

0 Comments

Pea Salad & Ricotta Crostinis

Prep Time: 20 Min

Cook Time: 6 - 10 Min

Bring a small pot of cold water to a boil over medium high heat. Once boiled, add the peas & lima beans. Stir and cook 4 – 5 minutes until bright and green. Strain and set into a bowl of cold water to stop further cooking. Strain again and set aside.

To a medium sized mixing bowl, add the strained & cooled peas and lima beans. Add the red onions, parsley, basil, salt, pepper flakes, and pepper to taste. Add the zest of the entire lemon and the juice of half of it. Stir to combine. Set aside.

Preheat the grill (I used an indoor grill) and begin grilling your bread slices. As the bread comes out grilled to your desired doneness, rub each side with the clove of garlic and set onto a cutting board. Continue until all bread is grilled.

For service, spoon at least a tbsp. of ricotta on to the grilled bread gently smearing it across the slice. Top with a heaping spoonful of the pea salad and a sprinkle of sea salt / pepper. Use a potato peeler to thinly slice the mozzarella and place a thin piece on top of the crostini.

ENJOY!

Grocery List

1 Loaf French Bread, sliced into equal sized slices (10 – 12)
1 ½ C Fresh / Frozen Peas
1 C Frozen Lima Beans
½ Red Onion, thinly sliced
¼ C Fresh Parsley, chopped
7 – 10 Basil leaves, roughly chopped
1 Lemon
½ Tsp. Sea Salt
Cracked Pepper
½ Tsp. Red Pepper Flakes
1 clove Garlic
Ricotta Cheese
Brick Mozzarella

0 Comments

R E C I P E S

Broccoli Couscous Lunch Bowl

Cheddar & Dill Scones

Tomato Salad topped Crispy Red Potatoes

Broccoflower Soup

Potato & Zucchini Bake

Creamy Cheeseburger Tortellini

Zucchini Cannelloni

Pea Salad & Ricotta Crostinis

Archives

Jonathan - Happy Veg

Categories