smashed

Emma Galloway's Tempeh & Mushroom Burgers with Smashed Avocado

olive oil

onion, finely diced

garlic,

button mushrooms, trimmed & finely chopped

tsp finely chopped fresh thyme leaves

paprika

tempeh, rough chopped

gluten-free breadcrumbs

salt & black pepper,

olive oil,

gluten-free buns, sliced in half

avocado, pepper

lettuce

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so that the mushrooms are almost dry, tender and golden (this is important because you don't want any excess moisture or your patties won't hold together). Add paprika and cook for a further 20–30 seconds.

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. If you don't have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape.

Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few micro greens or lettuce, some onion slices. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

Take crispy roast potatoes to new heights by covering them in a delicious garlic and herb butter, and parmesan, before baking.

Garlic and herb butter smashed potatoes recipe

baby potatoes, washed

extra virgin olive oil

(1/2 cup) finely grated parmesan

butter, chopped,

garlic cloves, crushed

lemon, rind finely grated

continental parsley

chives

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1 Place black beans in a medium bowl and mash with a fork, leaving some texture. Stir through the spring onion, tomato and chilli.  2 Place wrap on a clean work surface and spread avocado down the c....

Lunchbox: Smashed black bean, avocado and rocket wrap + snacks

Lunch

(90 grams) canned black beans,

spring onion, thinly sliced

tomato,

chilli flakes

wholemeal wrap

avocado (see tip)

½ carrot, peeled, grated

baby rocket leaves

Plus snacks

peeled,

carrot and celery sticks with 2 tablespoons hummus

almonds

mandarin

1 Place black beans in a medium bowl and mash with a fork, leaving some texture. Stir through the spring onion, tomato and chilli.

2 Place wrap on a clean work surface and spread avocado down the centre of the wrap. Top with bean mixture, grated carrot and rocket; roll up. Cover with plastic wrap and refrigerate until ready to serve. Eat wrap fresh, or toasted in a sandwich press.

If you&#39;re looking for healthy side dish recipes for dinner, these smashed and roasted brussels sprouts are not only quick and easy to make, they are incredibly delicious, low carb and keto friendly! A family favorite veggie served with chicken, steak, bbq, fish and more.

Crispy Smashed Brussels Sprouts

brussels sprouts (*see notes)

garlic powder

salt & pepper

parmesan cheese

Preheat your oven to 450 degrees and line a large baking sheet with parchment paper.

Trim the bottoms and cut any bad leaves off of your brussels sprouts. Give them a good cleaning and then steam them until they are fork tender (about 15 minutes). If you are using frozen brussels sprouts, cook them according to the package directions. Set them aside in a colander to let them drain and cool for a few minutes.

Toss the brussels sprouts with olive oil and seasoning and then spread them out onto your prepared baking dish. Use the bottom of a cup to smash them into flat patties.

Evenly spoon the grated parmesan cheese onto the top of the smashed brussels sprouts.

Bake in the center rack for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the brussels sprouts are crispy.

This crispy smashed broccoli with parmesan on top is a side dish masterpiece! And it's always fun to make because there's smashing involved.

Crispy Smashed Broccoli with Parmesan

broccoli,

black pepper

Salt a large pot of water with 2 teaspoons of salt and bring to a boil. The pot should have enough water to cover the broccoli.

Once boiling, add the broccoli to the pot. Boil for 3-4 minutes, depending on the size of your broccoli. The broccoli should be tender when pierced with a fork but not cooked completely. Drain and let cool slightly.

Add the broccoli to a baking sheet. Gently pat dry with paper towels or a kitchen towel.

Drizzle the olive oil over the broccoli and then sprinkle the garlic powder, ½ teaspoon of salt, and black pepper on top. Toss to coat.

Lay the broccoli in a single layer on a baking sheet. Using the bottom of a glass cup, smash each floret until they are about ½ inch thick or less.

Bake in the preheated oven for 20-25 minutes, until the parmesan is lightly browned and the broccoli is cooked.

Incredibly delicious roast salmon and smashed green beans! Enjoy!

Cold Roast Salmon with Smashed Green Bean Salad

salmon

extra-virgin olive oil, divided,

kosher salt, divided,

lemon juice

lb. green beans,

radishes,

pistachios

Flaky sea salt

Lemon wedges (for serving)

Lemony yogurt sauce / salsa (optional)

Preheat oven to 300°F. Place salmon on a rimmed baking sheet and rub 2 Tbsp. oil over each side. Season all over with black pepper, 2 tsp. kosher salt, and 1/4 tsp. red pepper flakes. Arrange skin side down and roast until a tester, metal skewer, or thin-bladed knife inserted laterally through salmon flesh meets no resistance, 20–25 minutes. (Fish should be opaque throughout and just able to flake.) Let cool.

While salmon is roasting, make the salad. Whisk lemon juice, 3 Tbsp. oil, 2 tsp. kosher salt, and remaining 1/4 tsp. red pepper flakes in a large bowl to combine. Set dressing aside.

Working in batches, place green beans in a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh. Place in bowl with reserved dressing. Toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour.

Thinly slice radishes lengthwise. Place in a large bowl of ice water, cover, and chill until ready to serve (this will allow you to get the prep out of the way and keep the radishes crisp and firm).

Just before serving, drain radishes and toss with marinated green beans. Add pistachios; taste salad and season with pepper if needed. Transfer to a platter and drizzle with oil and sprinkle with sea salt.

Using 2 spatulas, carefully transfer salmon to another platter, leaving skin behind on baking sheet. Drizzle with oil and squeeze juice from a lemon wedge or two over; sprinkle with sea salt. Serve with more lemon wedges and Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.

These cheesy smashed potatoes are the best way to enjoy potatoes. Both super crispy and uber cheesy, you&#39;ll be coming back for seconds!

The Best Cheesy Smashed Potatoes

1½ lbs baby gold potatoes

oz shredded parmesan cheese

salt, garlic powder, onion powder, paprika + Italian herb seasoning, (to taste)

oz mozzarella cheese

chives + chili pepper flakes

Dip: Lazy Tzatziki

Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper and set aside.

Bring a large pot of salted water to a boil. Add in the potatoes, bring water back to a boil and cook for 10-15 minutes or until fork tender. Time varies with the size of your taters. Remove promptly and transfer to the pan to cool slightly.

I had to cut some of my larger potatoes in half but if you have tiny potatoes,  you can skip this. For the unsliced potatoes, I recommend scoring them in a criss cross pattern - so that they smash flatter or don&#39;t fall apart.

First layer: add about 1 tablespoon shredded parmesan, then put the potato on top of the cheese. Cut a small square of wax paper or parchment paper. Cover the potato and THEN press down with the bottom of a glass to flatten (this prevents the glass from sticking and thus dismantling the potatoes). Flatten them as much as you can with out destroying them. Remove the small piece of parchment paper and repeat the process with the remaining potatoes. Next add the seasonings to each potato and then top em with mozzarella. Bake em for 15 minutes or until golden brown on top.

I like to baste the smashed potatoes with garlic butter and bacon bits before topping with cheese.

These were so easy &amp; yummy - sauce used was just sour cream, chives &amp; seasoning

Thank you so much. This is a game changer! So easy!!

I am "Auntie" to many kids in my life and will surely be making these treats for movie nights together here.  We might skip pizza altogether now! Delicious.

Waste of time and food. Parm sticks to the wax paper, impossible to peel off. Had to throw it all away and pick up a last minute dish at the grocery store to bring to Friendsgiving. What a disappointment.

Boiled red potatoes that are then coated with a deliciously smokey, spiced tomato mixture. Smashed and roasted to crispy perfection on the outside while remaining tender on the inside.  Topped with a dairy free jalapeño cilantro aioli, red onion, cilantro, and jalapeño slices.

Crispy Smashed Sheet Pan Potatoes with Jalapeño Cilantro Aioli

red potatoes

tomato paste

avocado oil

tsp smoked paprika

tsp chili powder

sea salt

cilantro

water

garlic

tbsp jalapeno, chopped

lemon, juiced

tsp cumin

tsp sea salt

cilantro, chopped

jalapeño

red onion

Preheat oven to 450F.

Bring a pot of salted water with potatoes to a boil.  Boil for 15 minutes or until fork tender and strain.

To a bowl add, tomato paste, avocado oil, smoked paprika, chili powder, garlic powder and sea salt to a bowl and mix until well combined and smooth.

Add potatoes and mixture to a large bowl and stir until well combined.

Pour coated potatoes onto a baking sheet lined with parchment paper. Use the back of a small glass to press down and &quot;smash&quot; all of the potatoes.

Spray with avocado oil and bake for 35 minutes.  Flipping about halfway through (about 20 minutes in) and spray with more avocado oil on the other side.

Into a blender combine all ingredients for the Dairy Free Jalapeño Cilantro Aioli and blend until very smooth.  *if you&#39;re not using a high speed blender,  soak cashews in boiling water fro 25 minutes prior to blending*

Once the potatoes are done, drizzle the aioli on top.  Top with thinly sliced red onion, fresh cilantro and jalapeño slices for serving.  Enjoy!

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Top 8 smashed recipes from across the web

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Top Tags

Emma Galloway's Tempeh & Mushroom B...

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Top 8 smashed recipes from across the web

The most viewed smashed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Emma Galloway's Tempeh & Mushroom B...

Garlic and herb butter smashed pota...

Lunchbox: Smashed black bean, avoca...

Crispy Smashed Brussels Sprouts

Crispy Smashed Broccoli with Parmes...

Cold Roast Salmon with Smashed Gree...

The Best Cheesy Smashed Potatoes

Crispy Smashed Sheet Pan Potatoes w...

The most viewed smashed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine