entertaining food

Bake some budget-friendly frozen fries and pile them high with a moreish Greek-inspired topping of feta, olives, tomatoes and cucumber. Great for sharing

Greek loaded fries

frozen French fries

oregano

olive oil

¼ finely chopped cucumber

black olives

cherry tomatoes

tbsp finely chopped parsley

tbsp Greek yogurt

crumbled feta

<p>Toss the&nbsp;French fries with the dried oregano and&nbsp;olive oil, then&nbsp;cook following pack instructions.</p>

<p>While the fries are cooking, mix the cucumber with the&nbsp;black olives, cherry tomatoes and&nbsp;parsley. Mix the Greek yogurt with half of the&nbsp;crumbled feta in a separate bowl. Tip the fries into a serving dish, top with the salad and yogurt mixture, then&nbsp;scatter over the remaining crumbled feta. Season and serve.</p>

Top oven-cooked fries with meatball marinara for a crowd-pleasing sharing platter. Ideal for an evening in with friends

Meatball marinara fries

½ finely chopped onion

garlic

½ tsp chilli flakes

can chopped tomatoes

sugar

beef meatballs

grated mozzarella

grated cheddar

Cook the French fries following pack instructions. Meanwhile, heat the olive oil in a frying pan and fry the onion for 10 mins. Add the garlic and chilli flakes, and fry for 5 mins more. Tip in the tomatoes, oregano and sugar, then simmer for 10 mins.

In another pan, fry the beef meatballs for 5 mins until browned, then add to the sauce and bubble for 5 mins, or until cooked through. Put the fries in a heatproof dish and top with the meatballs and sauce. Scatter over the mozzarella and cheddar. Grill for 2-3 mins until the cheese has melted. Season and serve.

These healthy vegetable summer rolls with a peanut dipping sauce can be turned into a refreshing snack, light meal, or even a beautiful party appetizer. Summer rolls are a fun way to eat what is otherwise basically a salad, and of course, the peanut sauce is the star of the show. 

Healthy Vegetable Summer Rolls with Peanut Dipping Sauce

Vietnamese spring roll wrappers

baby butter lettuce

purple cabbage

carrots

red bell pepper, julienned

cucumber,

basil

mint

peanut butter

coconut aminos

honey

½ teaspoon pure sesame oil

lime, juiced

chili garlic sauce

water

To make the dipping sauce, combine all of the ingredients in a small bowl and whisk to combine, saving the water for last. You may need to add more water if you would like a thinner consistency (it will thicken up once chilled).

To make the rolls, fill a square baking dish with warm water. Soak one rice paper sheet in the water for about 15 seconds, until beginning to soften, but not gummy. Place the sheet on a wood cutting board or surface, leaving the end hanging over the board. Add the fillings of your choice, being careful not to overstuff, leaving ½” space between the edge of the sheet and the fillings. I recommend placing 2 to 3 baby butter lettuce leaves down first, then layer in this order: cucumber, bell pepper, shredded carrots, shredded cabbage, green onion, basil and mint leaves. Fold in the sides and roll the rice paper and the fillings as you would a burrito, making sure the ingredients are tightly packed as you roll. Move it to the side and soak a second rice paper sheet. Repeat the rolling process to secure the fillings and reinforce the first rice paper sheet.

Repeat this process until all of the fillings have been used and the number of desired rolls has been reached. Cut the rolls in half with a dry, clean knife and serve with the peanut dipping sauce.

This is a very good option for a healthy diet. At the moment I am trying to monitor my health across the board and have even started treating stress with a gelato strain. And <a href="https://westcoastsupply.cc/product/gelato/" rel="nofollow ugc">here is a description</a> of a natural product that will help you effectively relieve stress and anxiety. Personally, I like the pleasant combination of flavors of this strain and a light citrus note.

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Greek loaded fries

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Greek loaded fries

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Healthy Vegetable Summer Rolls with...

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