#vegetariandelight

Crispy Potato and Onion Fritters These crispy potato and onion fritters are a delightful twist on a classic favorite, perfect for breakfast or a savory snack. Ingredients: - 4 large russet potatoes - 1 medium onion - 2 eggs - 1 cup all-purpose flour - 1 teaspoon sea salt or to taste - 1 teaspoon pepper or to taste - 2 tablespoons vegetable oil for frying Instructions: 1. Prep the veggies: Peel and cube the potatoes, then chop the onion. You can use a food processor for convenience or grate them using a box grater. 2. Strain and squeeze: Transfer the potato and onion mixture into a fine strainer or a kitchen towel, and squeeze out as much liquid as you can into a bowl. Discard the liquid but retain the white potato starch that settles at the bottom. 3. Mix it all up: Add the squeezed potato and onion mixture back into the bowl with the starch. Incorporate the eggs, flour, salt, and pepper, mixing until well combined. 4. Fry them up: Heat the vegetable oil in a large non-stick skillet over medium heat. Spoon portions of the potato mixture into the skillet, flattening them slightly. Cook for 2-3 minutes on each side until they turn crispy and golden brown. 5. Serve and enjoy: Transfer the fritters to a paper towel-lined plate to drain excess oil. Serve them hot and enjoy the crunch!

MuskogeeCats Cat Club

Spinach Ricotta Rolls - Easy & Delicious Appetizer

8. Salt: A pinch of salt balances flavours and enhances the overall taste.

Garlic Herb Vegetable Medley A delightful blend of roasted baby potatoes, carrots, and zucchini, infused with garlic and fresh herbs, perfect as a side dish for any meal. Ingredients 10 oz baby potatoes, halved 8 oz carrots, scrubbed and cut into 2-inch pieces 2 tablespoons olive oil, divided 1 teaspoon fresh thyme, minced 1 teaspoon fresh rosemary, minced Salt and freshly ground black pepper, to taste 6 oz zucchini, trimmed and cut into 1-inch pieces 2 cloves garlic, minced Instructions Preheat your oven to 400°F (200°C) and set the rack in the middle position. In a large bowl, combine potatoes and carrots with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Mix well to coat. Spread the veggies on a rimmed baking sheet and roast for 20 minutes. In a separate bowl, toss zucchini with the remaining ½ tablespoon of olive oil and a pinch of salt. Add to the baking sheet with the potatoes and carrots. Sprinkle minced garlic over the veggies and toss everything together. Roast for an additional 20 minutes, or until the vegetables are tender and slightly browned. Serve warm and enjoy!

Roasted Broccoli and Shallot Delight This vibrant roasted broccoli and shallot salad is packed with flavor and perfect as a side dish or light meal. The combination of roasted vegetables, tangy feta, and crunchy sunflower seeds creates a delightful texture and taste. Ingredients 1 pound fresh broccoli florets, cut into bite-size pieces (about 6½ cups) 4 medium shallots, peeled and quartered 4 tablespoons extra-virgin olive oil, divided 1 teaspoon grated lemon zest 1½ tablespoons lemon juice 1 clove garlic, minced ½ teaspoon dry mustard ¼ teaspoon salt ¼ teaspoon ground pepper ½ cup crumbled feta cheese 2 tablespoons unsalted roasted sunflower seeds 2 tablespoons unsweetened dried cranberries Directions Preheat the oven to 425°F with the rack in the top third position. Place the broccoli and shallots on a large rimmed baking sheet. Drizzle with 1 tablespoon of olive oil, tossing until evenly coated; arrange in an even layer. Roast until the broccoli is bright green and browned in spots, about 18 to 20 minutes. Let cool slightly, about 5 minutes. Meanwhile, whisk together 1 teaspoon of lemon zest, 1½ tablespoons of lemon juice, minced garlic, ½ teaspoon of dry mustard, and ¼ teaspoon each of salt and pepper in a small bowl. While whisking continuously, slowly drizzle in the remaining 3 tablespoons of olive oil until the mixture is emulsified, about 2 to 3 minutes. Transfer the roasted broccoli and shallots to a large bowl. Pour in the vinaigrette and toss well to coat. Sprinkle with ½ cup of crumbled feta cheese, along with 2 tablespoons each of sunflower seeds and dried cranberries.

Hasselback Butternut Squash Delight Experience a delightful twist on a classic dish with this Hasselback Butternut Squash. The sweet and savory flavors meld beautifully, topped with creamy feta and crunchy nuts for a perfect side or main course. Ingredients 1 large butternut squash (about 3 pounds) 3 tablespoons extra-virgin olive oil, divided kosher salt and freshly-ground black pepper 2 tablespoons pure maple syrup 1/4 to 1/2 teaspoon red pepper flakes, depending on spiciness preference 6 to 8 fresh sage leaves crumbled feta cheese, chopped salted pistachios or salted pepitas, dried cherries, pomegranate seeds, and/or finely chopped parsley, for serving Instructions Heat the oven to 425°F. Halve the squash lengthwise, scoop out the seeds, and peel. Place the squash halves in a baking dish just large enough to hold them side by side. (Alternatively, use a braiser or an oven-safe skillet). Rub all over with 1 tablespoon of the oil and season both sides generously with salt and black pepper. Arrange cut side down and roast until beginning to soften, 15 to 20 minutes (a paring knife should slide in only about 1/4"). Meanwhile, whisk together the maple syrup, remaining 2 tablespoons oil, and a pinch of red pepper flakes until combined. Transfer the squash to a slicing board and let cool slightly. Place one half between two chopsticks (these will prevent you from slicing all the way through). Score the squash into thin shingles crosswise, stopping when you reach the chopsticks. Return to the baking dish and repeat with the second half. Tuck the sage leaves between a few of the shingles, drizzle with half of the maple syrup mixture, and season again with salt and pepper. Return to the oven and roast, basting with the remaining maple syrup mixture (and any that has pooled in the baking dish) halfway through, until completely tender, 45 to 60 minutes. I like to baste again when there's 10 minutes left on the timer. Be sure to really get it into all the nooks and crannies! Remove any burnt bits with a spoon, if necessary. Top the squash with your desired toppings, such as feta, pistachios, parsley, and dried cranberries. (Just make sure you have something salty to offset the sweet squash.) Serve warm.