4 Veggie-Friendly Holiday Must-Makes
Categories: DIY Recipes

4 Veggie-Friendly Holiday Must-Makes

Bears hibernate in the winter because their food supply diminishes. We humans, on the other hand, seem to beef up our consumption, eating comfort foods to help us warm up during the colder months. Fortunately, the winter months also coincide with the holiday season (at least in the U.S. they do!), which works out perfectly for wintery foods like roasted turkey, root veggies and soup. So today, alongside LAY’S® Wavy, Brit + Co and Dawn Perry are going to outfit your holiday table with four veggie-friendly recipes that will warm you right up!

Roasted Root Vegetables With Herb-Chip Salt

Roasted veggies are a must at any holiday dinner. These not only have the decadent taste of roasted roots, but they also have the salty crunch of LAY’S® Wavy Ranch Flavored Potato Chips.

Ingredients:

Serves 4

– 8 ounces carrots, peeled and cut into 2-inch pieces, halved if large

– 2 small russet potatoes, sliced ½-inch thick

– 1 medium red onion, cut into ¾-inch wedges

– 3 Tablespoons olive oil

– kosher salt, freshly ground pepper

– 1 ½ teaspoons chopped fresh rosemary

– 1 teaspoon chopped fresh chives

– 1 ounce LAY’S® Wavy Ranch Flavored Potato Chips, crushed (about 1/3 cup)

– half a lemon

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Toss carrots, potatoes and onions with olive oil on a rimmed baking sheet. Arrange vegetables in a single layer and season with salt and pepper.

3. Roast until vegetables are golden and tender, 25–30 minutes.

4. Meanwhile, combine rosemary, chives and chips in a small bowl and toss to combine, using your fingers to crush any lingering big chip pieces into fine crumbs.

5. Squeeze lemon over vegetables and top with herb-chip salt and several grinds of black pepper.

Preheat oven to 400 degrees Fahrenheit. Toss carrots, potatoes and onions with olive oil on a rimmed baking sheet. Arrange vegetables in a single layer and season with salt and pepper. Roast until vegetables are golden and tender, 25–30 minutes.

Meanwhile, combine rosemary, chives and chips in a small bowl and toss to combine, using your fingers to crush any lingering big chip pieces into fine crumbs.

Squeeze lemon over vegetables and top with herb-chip salt and several grinds of black pepper.

The herb-chip salt adds a delicious crunch to these perfectly roasted veggie bites.

French Onion Soup

Soup is the perfect way to warm up. Whether you serve this as a side dish or an appetizer, your guests will be asking for seconds. But don’t give in! There are so many other amazing items on the menu :)

Ingredients:

Serves 4

– 1 Tablespoon olive oil

– 2 pounds yellow onions, thinly sliced

– kosher salt, freshly ground pepper

– ¼ cup dry vermouth or white wine

– 4 cups chicken or beef broth

– 4 ounces LAY’S® Wavy Roasted Garlic and Sea Salt Chips

– 6 ounces Gruyere cheese, grated

Instructions:

1. Heat oil in a large soup pot over medium-high heat. Add onions and season with salt and pepper. Cook, stirring often, until onions are soft, 8–10 minutes.

2. Continue to cook, stirring occasionally, until onions begin to turn golden brown, another 5 minutes or so (if the bottom of the pot starts to get dark, add ¼ cup water and scrape up any brown bits using a wooden spoon).

3. Cover pot, reduce heat to low and cook, checking on onions occasionally until they are super soft and golden, about 15 minutes more.

4. Turn up heat to medium high. Add vermouth or wine and bring to a simmer.

5. Cook, scraping up any brown bits from the bottom of the pot, until mostly reduced, about two minutes.

6. Add broth and season with salt and pepper. Bring to a simmer and cook, partially covered, until slightly reduced and flavors have melded, 15–20 minutes.

7. Preheat broiler. Divide soup among four oven-proof bowls.

8. Top soup with half the grated cheese, then chips, then the rest of the cheese.

9. Broil until cheese is melted and bubbly, 1–3 minutes. Let cool slightly before digging in.

First, cut your onions. Then heat oil in a large soup pot over medium-high heat. Add onions and season with salt and pepper. Cook, stirring often, until onions are soft, 8–10 minutes. Continue to cook, stirring occasionally, until onions begin to turn golden brown, another five minutes or so (if the bottom of the pot starts to get dark, add ¼ cup water and scrape up any brown bits using a wooden spoon). Cover pot, reduce heat to low and cook, checking on onions occasionally until they are super soft and golden, about 15 minutes more.

Turn up heat to medium high. Add vermouth or wine and bring to a simmer. Cook, scraping up any brown bits from the bottom of the pot until mostly reduced, about two minutes. Add broth and season with salt and pepper. Bring to a simmer and cook, partially covered, until slightly reduced and flavors have melded, 15–20 minutes.

Preheat broiler. Divide soup among four oven-proof bowls. Top soup with half the grated cheese, then chips, then rest of the cheese. Broil until cheese is melted and bubbly, 1–3 minutes. Let cool slightly before digging in (it’s like molten lava under those chips!)

Say goodbye to bread bowls. You’ll be hooked on this recipe after just one bite!

Crispy Fried Goat Cheese and Mixed Greens

For those who aren’t into cooked veggies, a salad does the trick. And this salad has a special treat that almost moves it from the “salad” category on the menu to “dessert.”

Ingredients:

Serves 4

– 2 large egg whites, beaten

– 4 ounces LAY’S® Wavy Ranch Flavored Potato Chips, crushed (about 1 1/3 cups)

– 1 10-ounce log fresh goat cheese, sliced ½-inch thick

– 1 small shallot, finely chopped

– 1 teaspoon Dijon mustard

– 1 teaspoon finely grated lemon zest

– 1 Tablespoon lemon juice

– 3 Tablespoons olive oil plus ¼ cup for frying

– 4 cups tender lettuces

Instructions:

1. Place egg whites in a shallow baking dish.

2. Place crushed chips in a separate shallow baking dish.

3. Dip each piece of goat cheese into egg whites, then into crushed chips, pressing gently to adhere.

4. Place breaded goat cheese on a parchment-lined baking sheet and freeze for 15 minutes.

5. Meanwhile, whisk shallot, Dijon, lemon zest, lemon juice and 3 Tablespoons olive oil in a large bowl; season with salt and pepper. Set aside.

6. Heat ¼ cup olive oil in a medium skillet over medium heat. Working in two batches, add goat cheese and cook until golden brown on both sides, about 3 minutes total.

7. Transfer to a parchment-lined baking sheet and season lightly with salt.

8. Add lettuces to dressing and toss gently to coat. Transfer salad to a platter or plates and top with warm goat cheese rounds.

Place egg whites in a shallow baking dish. Place crushed chips in a separate shallow baking dish. Dip each piece of goat cheese into egg whites, then into crushed chips, pressing gently to adhere. Place breaded goat cheese on a parchment-lined baking sheet and freeze for 15 minutes.

Meanwhile, whisk shallot, Dijon, lemon zest, lemon juice and three Tablespoons olive oil in a large bowl; season with salt and pepper. Set aside.

Heat ¼ cup olive oil in a medium skillet over medium heat. Working in two batches, add goat cheese and cook until golden brown on both sides, about three minutes total. Transfer to a parchment-lined baking sheet and season lightly with salt.

Add lettuces to dressing and toss gently to coat. Transfer salad to a platter or plates and top with warm goat cheese rounds.

Oh, hello, goat cheese. I didn’t see you there. Feel free to show up on ALL of our salads.

Stuffed Portobello Mushrooms

If you’re not a meat lover but you are ready to dig into something meaty, these herbal, chip-crumb-topped portobellos will do the trick.

Ingredients:

Mushrooms + Marinade

– 1 cup olive oil

– 1/2 cup balsamic vinegar

– 1/2 cup soy sauce

– 2 cloves garlic, minced

– 1/4 teaspoon kosher salt

– 1/4 teaspoon freshly ground black pepper

– 1/4 cup marsala (substitute: dry red wine)

– 3-5 fresh thyme sprigs

– 6 large portobello mushrooms

Filling

– 1 16-ounce package frozen spinach

– 1 pound crimini mushrooms

– 2 Tablespoons olive oil

– 1 cup chopped onion

– 3 garlic cloves, minced

– ½ cup LAY’S® Wavy Cheddar Flavored Potato Chips crumbs

– 1 5-ounce package soft fresh goat cheese

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Marinate your mushrooms. Whisk all ingredients in a bowl. Remove the stems from mushrooms and set them aside. Place the mushroom caps in the marinade and let sit for at least one hour.

3. Put the crimini mushrooms and portobello stems in a processor. Pulse until coarsely chopped. Then transfer to a large mixing bowl. If you don’t have a food processor, chop by hand.

4. Add a Tablespoon of olive oil to a frying pan and cook the spinach on the stovetop. Drain the liquid and set the spinach aside.

5. Heat oil in large, heavy skillet over high heat. Add the onion and sauté until it starts to brown, stirring often, about five minutes.

6. Add the garlic and stir 30 seconds. Add the chopped mushrooms and salt and raise the heat. Continue stirring until all of the liquid disappears, about eight minutes.

7. Season mushroom mixture with salt and pepper. Transfer to a large bowl and let cool.

8. Add spinach and goat cheese to the mushroom mixture and mix gently. Add half of the chips to the filling and mix gently.

9. Transfer the marinated mushrooms to a rimmed baking sheet, gill-side down. Roast for about 15 minutes, until they start to soften.

10. Turn mushrooms over. Divide filling among mushrooms. Sprinkle the remaining chips on top and bake until heated through, about 5 minutes.

First make your marinade by whisking all of your ingredients together.

Then chop your criminis and portobello stems in a food processor. Cook your spinach, drain the water and set aside. Next, sauté your onion until it starts to brown, about five minutes. Add the garlic and stir 30 seconds. Add the chopped mushrooms and salt and raise the heat. Continue stirring until all of the liquid disappears, about eight minutes. Then place your marinated mushrooms, gills down, on a rimmed baking sheet. Stick these guys in the oven at 400 degrees Fahrenheit for 15 minutes.

While the ‘shrooms are cooking, make chip crumbles by putting a handful of chips into a bag and crushing them with your hands. Mix the mushroom mixture with the spinach, goat cheese and half of the chip crumbs.

Pull your portobellos out of the oven, add the filling and then top with more chips. Place them back in the oven for about five minutes to warm up the filling.

So good! These are so hearty, you won’t need to eat anything else!

 What other veggie-friendly recipes would you serve at a holiday dinner? Share your ideas in the comments! 

This post is a collaboration with LAY’S® Wavy

Food Production + Styling: Roxy Taghavian and Sarah Jones

Photography: Chris Andre