Blog Archives - HAPPY VEG

Ingredients

• d Butter
• 2 Tbsp. EVOO
• 1 Tsp. Red Pepper Flakes
• 2 cloves Garlic, crushed & minced
• 1 C Grape Tomatoes, halved
• 1 Zucchini, diced
• 1 C Fresh Peas
• 1 Tbsp. Fresh Mint, chopped
• Handful Fresh Parsley, chopped
• ½ Tsp. Sea Salt +
• Cracked Pepper
• ½ Lemon, zested
• Ricotta Cheese
• Grated Parmesan - Garnish
• 6 Small – Medium Russet Potatoes, sliced on the first setting of the mandolin
• 1 ½ C Monterey Jack with Jalapenos, shredded
• 2 Tbsp. Unsalted Butter
• 2 Tbsp. AP Flour
• 1 ¾ C 2% Milk
• 1 Tsp. Chili Powder
• ½ Tsp. Cumin
• ½ Tsp. Garlic Powder
• ½ Tsp. Onion Powder
• ¼ Tsp. + Sea Salt
• 1 Bunch Green Onions, sliced (reserve some for garnish)
• 1 Bell Pepper, diced
• 1 Jalapeno, seeded & diced
• ½ C Grape Tomatoes, quartered
• ¾ C Frozen Sweet Corn, thawed
• Sour Cream, Salsa, Green Onions - Garnish