Tempura Vegetables with Lemon-Soy Dipping Sauce

 

Ingredients:

• 1 quart of vegetable oil
• 6 tablespoons soy sauce 
• ¼ cup lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons granulated sugar
• ½ teaspoon dried (or, fresh) tarragon
• 1 scallion (or, Leek), chopped
• 1 ¼ cups all-purpose flour (plus more if necessary), divided
• ¼ cup cornstarch
• 1 teaspoon kosher salt, divided
• 1 large egg
• 1 cup cold sparkling water (plus more if necessary)
• 1 8.8-oz. package precooked beets, sliced into ½-in. rounds and patted dry
• red onion (or, Leek), cut into ½-in. wedges 
• 1 sweet potato, peeled and sliced into ¼-in. rounds
• 1 ½ cups broccoli florets

Preparation:

1. Preheat the oven to 200°F. Heat vegetable oil to 360°F in a large, deep skillet or pot over medium-high.
2. Whisk ⅔ cup water, soy sauce, lemon juice, apple cider vinegar, olive oil, sugar, and tarragon in a small bowl. Stir in scallion. Set aside.
3. Combine ¼ cup flour, cornstarch, and ½ teaspoon salt in a shallow bowl or plate.
4. Break up the egg gently with chopsticks or a spoon in a medium bowl. Add cold sparkling water and stir to combine. Gently stir in the remaining 1 cup flour and ½ teaspoon salt. (Do not overmix; batter will be slightly lumpy.)
5. Using chopsticks or tongs, dip vegetables, 1 at a time, in cornstarch mixture, then shake off lightly and dip in egg mixture. Drop pieces into hot oil, adding no more than 5 or 6 at a time so oil temperature doesn’t lower too much (you’ll get a crispier result). Let vegetables cook, carefully flipping halfway through, until crispy and lightly golden, 3 to 4 minutes. After every other batch, check batter consistency; you may need to add about 1 tablespoon flour and 1 tablespoon cold sparkling water to get the batter back to its original consistency.
6. Remove fried vegetables with a slotted spoon or spider; drain on a rimmed baking sheet lined with paper towels. Place in oven to keep warm while repeating the frying process with remaining vegetables. Serve hot with lemon-soy dipping sauce.

https://www.realsimplefood.com

Grilled Zucchini Nachos

 

Ingredients:

• 4 small zucchini sliced into "chips," about ¼ inch thick rounds
• Olive oil for brushing zucchini chips
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 15 oz can of black beans, rinsed and drained
• 2 small tomatoes chopped
• 1 large avocado chopped, seed removed
• 2 green onions chopped
• 1/4 cup chopped cilantro
• 1 lime

Preparation:

1. Put the sliced zucchini chips into a large bowl and toss with olive oil. Season with salt and pepper, to taste. Place zucchini on a grill pan or directly on a hot grill, over medium heat. Grill for 4 to 5 minutes or until zucchini is tender. Sprinkle cheese directly over zucchini chips and cook until cheese is melted about 1 minute.
2. Remove zucchini from the grill and place on a platter or onto plates. Top with black beans, tomatoes, avocado, green onion, cilantro, and a squeeze of fresh lime juice. Serve immediately.

https://www.twopeasandtheirpod.com 

Garlic Roasted Potatoes

 

Ingredients:

• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Preparation:

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place them in a bowl with olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

https://www.foodnetwork.com