Vegetarian Dinner: Potatoes, Broccoli, Tzatziki & Bruschetta

Alright guys, I’ve got like four recipes coming out at you today.

Last week on the eve of leaving for Dallas, because I’m a master procrastinator, I felt the need to cook. So I made pancakes for breakfast, and later on the day, I got creative. Scroll down for recipes!

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Pan-Fried Garlic Potatoes

– 5 small to medium potatoes
– 1 small onion
– 3 cloves of garlic
– 1-2 tbps olive oil
– salt, pepper, paprika to taste

1. Chop up potatoes and add to pan alongside EVOO, salt, pepper, and paprika. Finely dice garlic and add as well.
2. Turn heat on to low-medium, cook until potatoes are soft.
3. Add onions about 5 minutes before turning off heat, until they turn translucent.

Roasted Walnut Broccoli

– 3 heads of broccoli, chopped into small florets
– 1/2 cup chopped walnuts
– spray oil (or 1 tsp EVOO)
– salt and pepper to taste

1. For pan fry version, combine all ingredients, cook until walnuts give off a nutty scent/look a little burnt and the broccoli is bright green.
2. For oven version, preheat to 400 degree, combine ingredients, spray with oil, pop that shit in the oven for like 15 minutes.

Homemade Tzatziki

– 4 tbsp Chobani plain greek yogurt
– 1/4 cup finely diced cucumber
– handful fresh dill
– juice from 1/4 of a lemon
– 3 cloves garlic, finely diced or grated
– salt and pepper to taste

1. Combine all ingredients, refrigerate, serve.

Homemade Bruschetta

– Italian bread
– 1 tbsp EVOO
– salt and pepper to taste

1. Slice off a slice of bread, chop into long rectangles.
2. Combine EVOO and salt & pepper.
3. Brush bread with EVOO mixture.
4. Pop those bitches in the pan on medium to medium-high heat, turn on all sides until golden brown.

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