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Burrata Panzanella

9/6/2023

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Burrata Panzanella

Prep Time: 15 Min
Cook Time: 10 - 15 Min

Yields: 2 Servings

WHAT YOU NEED

2 x Burrata
1/2 380g Sourdough Baguette, chopped in to cubes (EVOO, Himalayan Salt & Cracked Pepper, Dried Oregano, Red Pepper Flakes)
6 x Sweet Cocktail Tomatoes, cut in to quarters
1/4 C EVOO
1/2 Lemon, juiced
1 Tsp. Dijon Mustard
1 Tbsp. Fresh Basil, rolled & sliced *chiffonade)
2 Tbsp. Fresh parsley, chopped
1/4 Red Onion, thinly sliced
1 clove Garlic, crushed & minced
Chili Oil
Balsamic Reduction
Himalayan Salt & Cracked Pepper

DIRECTIONS

Preheat your oven to 350 F
Add the cubed bread to a mixing bowl and drizzle with a few Tbsp. EVOO. Season liberally with Himalayan salt, dried oregano, cracked pepper, and pepper flakes. Toss until coated and transfer to a parchment lined baking sheet. Bake for 7, flip, and continue for 3 - 5 minutes until golden brown & crisp. Remove and cool. You don't want them charcoal, keep an eye on them for golden brown colour, crisp, but still a little softness in the center.

As the bread toasts, add your EVOO, lemon juice, and Dijon to a mixing bowl and whisk to combine. Drop in the garlic, basil, & red onions, and let those sit in the vinaigrette while you prepare everything else.
Once the bread is ready and cooled, add your tomatoes, crisp bread, and parsley to the bowl with the vinaigrette. Toss to combine and let the salad sit for 5 - 10 minutes, allowing the croutons to soften a bit from the vinaigrette prior to serving. They should still be crisp, but have a slight chew from soaking in the vinaigrette. Taste your salad and season with salt / pepper to taste.
Divide the salad on to two serving plates. Drop your burrata in to the center of your plate, breaking it open to expose the creamy inside. Season the burrata with Himalayan salt & cracked pepper. Drizzle the entire salad with chili oil followed by a nice drizzle of balsamic reduction. ENJOY!

HAPPY VEG

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Shredded Veggie Pancakes

9/3/2023

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Shredded Veggie Pancakes

Prep Time: 15 Min
Cook Time: 12 - 15 Min

Yields: 8 Patties

WHAT YOU NEED

2 1/2 Tbsp. Unsalted Butter
EVOO
1 Russet, peeled & grated (About 1 1/2 C)
1 Large Carrot, peeled & grated (About 3/4 C)
1 Zucchini, grated (About 1 C)
1 Small Yellow Onion, grated
3 cloves Garlic, crushed & finely minced
1 Large, Free-Range Egg
3 Tbsp. All Purpose Flour
1/2 C Monterey Jack with jalapenos, shredded
1/2 Tsp. + Himalayan Salt
Cracked Pepper
Red Pepper Flakes
1 Jalapeno, thinly sliced in to rounds
GARNISH - Red Thai Chilis, sliced, Sour Cream, Sliced Green Onions, Crumbled feta Cheese

DIRECTIONS

Using the larger side of your box grated, grate the potato, carrot, onion, and zucchini. Place all of your shredded veggies in the center of a large piece of cheese cloth, or a clean kitchen towel. Wrap it and press the liquids out of the veggies over your sink. Press until very little liquid comes out upon squeezing. Transfer the pressed veggie shreds to a medium sized mixing bowl.
Add the garlic, egg, flour, Monterey jack, salt, and cracked pepper / pepper flakes at your discretion. Work everything together until combined thoroughly.

Heat a non-stick skillet with the butter and a good splash of EVOO over medium heat. Once heated, drop heaping 1/3 C portions in to the skillet and after about 30 seconds, press them down a bit to flatten them in to patties. Don't overcrowd the pan! Press jalapeno slices in to the patties prior to flipping. Flip once the bottom is nice and golden brown. If they're cooking too quickly on the outside, reduce your heat a touch so that they cook evenly. Once flipped, let them go 3 ish minutes until crispy and glorious.
Transfer cooked patties to a paper towel lined plate, and hit them immediately with salt. Continue until all patties are cooked. You should end up with 8 patties!

Serve garnished with some sour cream, thinly sliced green onions, tangy, salty crumbled feta, and if you're a risk taker and like things hot...some Thai chilis! ENJOY!

HAPPY VEG

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Spinach & Artichoke Tagliatelle with White Beans

9/1/2023

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Spinach & Artichoke Tagliatelle
with White Beans

Prep Time: 15 Min
Cook Time: 15 - 20 Min

Yields: 4 + Servings

WHAT YOU NEED

400g Dry Tagliatelle Pasta
3 Tbsp. Unsalted Butter
2 Tbsp. EVOO
3 cloves Garlic, crushed & minced
Handful Fresh Basil, thinly sliced / torn
2 Shallots, finely diced
398ml can Artichoke Hearts, chopped
1 1/2 C Cooked White Beans
3/4 C White Wine
1 x Hard Cheese Rind
4 C Baby Spinach
1/2 C Grana Padano, finely shredded
1/2 Lemon, zested & juiced
3 Tbsp. Fresh parsley, chopped
1 Tsp. Dried Oregano
1/2 Tsp. Red Pepper Flakes
Himalayan Salt & Cracked Pepper
Fresh Basil / Parsley - Garnish

DIRECTIONS

Bring a large pot of cold, generously salted water to a boil and leave covered.
In the meantime, begin heating the butter, EVOO, garlic, dried oregano, 10 cracks off your pepper mill, and pepper flakes, in a large skillet set to just below medium heat. Once heated, stir and let everything sizzle together for 30 seconds or so. Drop in the basil, stir, and continue for another 30ish seconds before adding the shallots and a good pinch of salt. Continue to stir and cook 4 - 5 minutes.

Next, add the chopped artichokes, white beans, and a good pinch of both salt & cracked pepper. Continue to cook for another 4 minutes, stirring occasionally. Pour in the wine & lemon juice, and drop in the hard cheese rind. Stir and let the wine simmer until reduced by about 1/3. At this point drop your pasta in to the boiling water, cooking to al dente. Add a half a ladle of the pasta water to the skillet to keep it simmering while the pasta cooks.
Once the pasta is about a minute before al dente, strain it directly in to the skillet, bringing along some additional pasta water with you. Add the fresh spinach and start tossing everything together in the skillet until the pasta is perfectly cooked and the spinach has wilted. Add pasta water if needed to keep things creamy and saucy.

Once finished, pluck out the cheese rind, turn off the heat, and add the lemon zest, grana padano, parsley, and a ladle of pasta water to emulsify. Continue to toss until everything is combined and saucy, adding additional pasta water if desired / needed. Taste and season with salt & cracked pepper prior to service.
Serve each portion with some fresh basil / parsley and some finely shredded grana padano. ENJOY!

HAPPY VEG

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R E C I P E S

Burrata Panzanella

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Shredded Veggie Pancakes

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Spinach & Artichoke Tagliatelle with White Beans

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

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