Blog Archives - HAPPY VEG

Buttery 3 Cheese Roasted Brussel Sprouts

10/28/2019

Buttery 3 Cheese Roasted Brussel Sprouts

Prep Time: 10 Min

Cook Time: 30 Min

Preheat oven to 425 F

In a large mixing bowl, toss the halved sprouts in the EVOO, pepper flakes, and half a tsp. sea salt. Transfer to a baking dish, cover, and place into the oven.

Bake 12 minutes, flip, and continue cooking another 13 minutes.

In a small microwavable dish, add the butter and microwave for 30 – 45 seconds until melted.

Remove the sprouts from the oven and remove the lid. Pour the melted butter, remaining sea salt, and both the pecorino and grated parm. Stir to combine everything, sprinkle with grana Padano, and return to the oven uncovered for another 5 minutes until cheese is bubbly and lightly browned.

Remove from oven and serve. ENJOY!

Grocery List

1 lb. Brussel Sprouts, halved
2 Tbsp. EVOO
½ Tsp. Red Pepper Flakes
¾ Tsp. Sea Salt
¼ C Pecorino Romano Cheese, grated
2 Tbsp. Parmesan Cheese, grated
2 Tbsp. Grana Padano Cheese, grated
2 Tbsp. Unsalted Butter

Potato, Zucchini & White Cheddar Fritters

10/21/2019

Potato, Zucchini & White Cheddar Fritters

Prep Time: 15 Min

Cook Time: 25 - 30 Min

In a large mixing bowl, combine all ingredients and stir vigorously to combine all ingredients. Set aside.

Preheat oven to 200 F

Fill a large, non-stick frying pan with enough vegetable oil to coat the bottom of the pan and come up about ¼ inch along the sides. Set to medium heat and wait for the oil to come to temperature.

Test by dropping in a small piece of the fritter mix, if it starts to bubble up, then it’s ready!

Pack the fritter mixture into a ¼ c measure and drop directly into the oil. Use the back end of a flat spatula to flatten out the fritters a little. Don’t overcrowd the pan, cook 3 – 4 fritters maximum at a time.

Fry them for about 3 – 4 minutes or until the edges are nice and golden brown. Use a spatula to lift the fritter to look for even browning before flipping onto the second side. Fry another 3 – 4 minutes or until golden brown. Transfer to a wire baking rack and immediately sprinkle with sea salt. Continue making fritters and as the next batch cooks, transfer the cooked fritters from the wire rack to a baking sheet and keep them in the oven to remain warm until all the fritters are finished.

For service, stack a few fritters on the plate and top with (optional) sour cream, plain Greek yogurt, chives, and / or parsley.

ENJOY!

Grocery List

2 C Grated Russet Potatoes (2 – 3)
1 Large Zucchini, grated & squeezed dry
½ Yellow Onion, grated
3 cloves Garlic, grated
¾ C Shredded Old White Cheddar, packed
2 Large Free-Range Eggs
1/3 C AP Flour
½ C Seasoned Breadcrumbs
Handful Fresh Parsley, finely chopped
1 Tsp. Sea Salt
½ Tsp. Red Pepper Flakes
½ Tsp. Cracked Black Pepper
Vegetable Oil for frying