Roasted Vegetables

Fact: crispy, brown edges on a vegetable are better than mushy/steamed or bland/raw vegetables. Isn’t it nice to know there’s an easy way to achieve the crispy-browns every time, no matter what veggie you’re making? This is the way I do it all the time, every time. Leave a comment if you can possibly find a roast-able veggie this method won’t work for, (I mean, don’t comment “lettuce” or “avocado”…); I just don’t think you’ll find one.

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Broccoli Feta Fritters

broccoli feta fritters, after frying, on a wire rack with a small bowl of horseradish mayo

Here’s a fun way to turn a healthy thing into a semi-unhealthy thing: Broccoli Feta Fritters! In all honesty, I freakin’ love a fritter. Sweet, savory, cheesy… any kind of fritter – I’ll take it. Are you thinking, “Frying at home? No thanks,”? Well, I promise, this isn’t difficult or too messy. You only need a 1/4″ of oil in the pan – so, yeah, we’re not deep frying anything here. And once you crunch into the big chunks of broccoli and feta, surrounded by a wafer-thin fried batter, with a little savory bite of onion here and there… Wait, what were we talking about? Let’s just dip these fritters into a little horseradish mayo and call it day, shall we? Broccoli Feta Fritters and horsey sauce are all really you need in life anyway.

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