Beet and Citrus Salad

It's getting to be that time of year, when we have to balance our treats (Halloween candy, chocolate chai lattes, caramel apples) with our veggies.  But why should that have to be boring?  This beautiful  salad is the perfect combination of flavors to keep your tastebuds, and tummy, happy!  Think salty pistachios, tangy citrus, sweet beets, and a bright dijon vinaigrette to finish it off. 

JP and I had this for dinner on Halloween night, as I figured we would want to eat light with all our yummy candies waiting for neighborhood kids...and us.  The original recipe for this beet and citrus salad can be found here, though I made a few minor changes for this recipe.  With winter coming up, the best citrus will be here; enjoy this by itself, or the perfect side for a protein!

Beet and Citrus Salad (from Snixy Kitchen)
5-6 beets, peeled, sliced, and roasted (I used a pre-steamed package from Trader Joe's)
1 Valencia orange, peeled and sliced into rounds
1 ruby red grapefruit, peeled and segmented (I didn't do this, but will next time!)
1 fennel bulb, shaved
2-3 Tbsp. pistachios
4-5 c. spring mix
1 recipe of Martha Stewart's dijon vinaigrette (recipe here)

Layer salad with spring mix on bottom, topped with fennel, citrus, and beets.  Sprinkle pistachios on top, and dress with vinaigrette to taste.  Enjoy!

Peach Couscous

Over the weekend, I was lucky enough to attend the wedding shower for the wonderful Olga Diego (remember her from these photos?).  She is marrying the equally sweet and adorable Chester next month here in Atlanta, so a group of us got together to celebrate their new life together.  It was a lovely event!

In between courses of chilled green tomato gazpacho (above) and apricot & vanilla cake (below), we were served a side of couscous with peaches and red onion.  I'm probably really late to this flavor train, but what an amazing combination!

As soon as I got home from the party, I added that dish to our list of meals for this week, and I'm tempted to make it every week until peaches aren't in season.  It's that good.  And simple!  There are 5 ingredients in this perfect end-of-summer dish, and would be a great side for a potluck or barbecue.  Picture sweet, soft peaches with the tang of red onions and earthiness of couscous.  Toss in some lemon juice and olive oil, and you're done!  Flavor heaven!

Peach Couscous
2 c. prepared couscous (just follow instructions on box)
1 peach, chopped into roughly 1-inch cubes
1/4 red onion, diced
Juice of 1 lemon
1/4 c. olive oil
Salt to taste

Combine everything in a bowl, and toss to coat.  Add chopped parsley if desired.

We savored this on Sunday night with some filets and asparagus.  It was wonderful!

Tomato Scallion Shortcakes with Whipped Goat Cheese

Six weeks ago, JP and I had a truly delicious summer meal: tomato scallion shortcakes with whipped goat cheese.  Doesn't that just make your mouth water thinking about it?  Trust Smitten Kitchen to come up with such a wonderful way to serve tomatoes.
Start out with some flaky, buttery scallion biscuits/shortcakes, then marinate some grape tomatoes with tangy red wine vinegar, and top with savory, light whipped goat cheese.  It is just as delicious as it sounds.  This recipe should make 6-8 shortcakes.
We served it with sausages, but it would be great for brunch with scrambled eggs, or some grilled lamb at a cookout.  Just be sure to make it while the tomatoes are still in season!

Tomato Scallion Shortcakes with Whipped Goat Cheese (from Smitten Kitchen, 2012)
2 c. plus 2 Tbsp. all-purpose flour
2 Tbsp. baking powder
3/4 t. table salt
5 Tbsp. unsalted butter, chilled and cut into cubes
3 scallion, thinly sliced
1 c. buttermilk, well-shaken
1 Tbsp. olive oil
1 1/2 Tbsp. red wine vinegar
Salt and pepper to taste
Pinch of sugar
1/2 lb. grape tomatoes
3 Tbsp. whipping cream
4 oz. goat cheese, softened

1. Preheat oven to 425, line baking sheet with parchment paper, and set aside.
2. In a large bowl, whisk flour, baking powder, and salt together.  Use a pastry cutter or your fingers to cut in butter until the mixture resembles coarse meal.  Stir in 1 sliced scallion, add buttermilk, and stir until dough just comes together.
3. On a floured surface, pat or roll dough to 3/4" or 1" thickness and cut into 3-inch rounds, reforming scraps as needed.  Arrange on prepared sheet, and bake 15 minutes, until golden on top.
4. In a medium bowl, whisk together oil, vinegar, salt and pepper.  Halve or quarter tomatoes (depending on size), then toss in dressing.  Allow to sit while you finish goat cheese.
5. In another medium bowl, combine cheese and cream.  Whip on high until peaks form.
6. Split each shortcake in half, and spoon each portion with tomato mixture.  Top with goat cheese and remaining scallions.  Enjoy!

Smoky Red Lentil Soup

Let me start this post by saying that, although this is a pureed soup, it is not meant to be sipped with a straw.  I'm not automatically saying no to the whole thing, just pointing out that I believe it's best with just a spoon.
The first time I cooked up this recipe from Sprouted Kitchen, I was on the phone with my dad just before busting out my immersion blender to smooth it out.  His response when I told him what I was doing was, "So, do you use a straw?"  Actually, this is a totally valid question coming from him, as he had to drink meals through a straw when he had jaw surgery many years ago.  If you're having oral surgery that involves your jaw being wired shut, this soup might just hit the spot.
During the in-between season of spring and winter (when will actual spring pop up?), I like soups that aren't crazy heavy (cream-based) and chunky (chilis).  This comes together relatively quickly, with the exception of a roasted sweet potato that takes about 45 minutes to cook.  It's a complete meal, full of lentils, onions, a bit of Greek yogurt for protein, and the above-mentioned starch.  As per my pregnancy cravings, we usually serve this with these biscuits; it can't be beat.

Smoky Red Lentil Soup, from The Sprouted Kitchen, 2012
2 Tbsp. olive oil
1 Spanish onion, coarsely diced
Smoked sea salt and ground pepper
3 celery stalks, diced
2 c. dried red lentils, rinsed
2 tsp. smoked paprika
1 Tbsp. cumin
4 c. low-sodium veggie or chicken broth (I've used both, and actually prefer the veggie)
1 small sweet potato
1/2 c. chopped fresh cilantro
Juice from 1 lemon or lime
Greek yogurt, for garnish

1. Wrap sweet potato and roast it at 400 degrees for 45 minutes, until easily pierced with a fork.  Set aside.
2. Heat olive oil in a large pot over medium heat, add onion and salt, and cook until onion is translucent, 5-8 minutes.  Add celery, stir, and cook until just softened, 5ish more minutes.
3. Add lentils, paprika, cumin, and broth.  Bring to a boil, then turn heat down to a simmer.  Cover and let cook for about 15 minutes, until lentils are soft but not falling apart.  Remove from heat.
4. Peel sweet potato and add flesh to the lentils.  Using an immersion blender (or doing batches in a blender), puree the soup until it's just blended but has some texture.  Season to taste.
5. Serve into bowls and top with a dollop of yogurt (and chives, if you have a few on hand).  Enjoy!

Quick Broccoli-Red Pepper Frittata

Think of this frittata as a crustless quiche: all the deliciousness of a classy egg dish without the hassle of pre-baking a pie crust!  I've made this recipe from Eating for Pregnancy, by Catherine Jones and Rose Ann Hudson, RD, LD, several times over the last couple of months, and am totally satisfied each time.  You're getting lots of good protein from the eggs, plus it's packed with veggies: onions, bell pepper, broccoli, and tomato.  It's kind of like throwing a salad into an omelet and making it look pretty.
Feel free to substitute another quick-cook veggie for the broccoli; I'm looking forward to making this with summer squash when the weather gets warm enough!
Last week I served this with a green salad and some bread with a bell pepper/eggplant spread.  Heavenly.

Quick Broccoli-Red Pepper Frittata, from Eating for Pregnancy, Catherine Jones and Rose Ann Hudson, RD, LD, 2009
Supposedly serves 4-5, but I've been hungry lately, so let's say 2-3

5 large eggs
1/4 c. whole milk (I used soy)
1/2 tsp. salt
Pepper to taste
2 Tbsp. olive oil
1 Tbsp. unsalted butter
1 small onion, peeled and thinly sliced
1 thinly sliced red bell pepper
1 c. very small broccoli florets
2 Tbsp. freshly chopped parsley
1 small tomato, thinly sliced, with seeds removed
1/3 c. grated cheese (I used Gruyere; the recipe recommends parmesan)

1. Combine eggs, milk, salt, and pepper in a bowl and whisk until well blended.
2. Heat 1 Tbsp. of the oil and all of the butter in a large, oven-proof skillet over medium heat (this is a good time to break out the cast iron).  Add onions and bell pepper, and sautee until light golden, about 4-5 minutes.  Add broccoli, 2 Tbsp. of water, and continue to cook until broccoli is crisp-tender, about 3 minutes.  Stir in parsley during last minute of cooking.
3. While broccoli is cooking, preheat broiler to highest setting.
4. Add remaining olive oil to skillet, then pour egg over veggies.  Don't stir at this point!  Cook for 2 minutes, until the eggs are set on the bottom.  During this time, arrange tomato slices on top and sprinkle with cheese.
5. Move skillet to broiler for 4ish minutes, until top has set and cheese is golden.  Serve warm.

Soft Scrambled Eggs and Creamy Leeks

Lately, I've been craving comforting foods, ones that require a few simple ingredients and fill the kitchen with homeyness.  This particular meal, from The Sprouted Kitchen, is perfection.  Leeks, the most beautiful and sensual of the onion family (mostly because they don't make me cry!), are combined with butter and a bit of cream until they reach the consistency of silk.  Eggs are scrambled softly and slowly in a cast iron skillet.  Both are put on a plate, and are delicious when served half-and-half on the same fork.
If possible, watch your determined husband create two baguettes out of thin air and serve this meal with  the fruits of his labor.  The only thing that smells better than caramelized, buttery leeks in the kitchen is freshly baked bread.
Oh!  And this meal is equally delicious when served for breakfast.  Just throwing it out there.

Soft Scrambled Eggs and Creamy Leeks (from The Sprouted Kitchen, Sara Forte, 2012)
Modified for a late-night dinner for two people who had a massive lunch; just multiply as needed depending on your own hunger
3 eggs
5 Tbsp. heavy cream
2 Tbsp. butter
Salt and pepper to taste
4 leeks, cleaned, halved, and sliced into thick half-moons

1. Heat 1 Tbsp. butter in cast iron skillet over medium-high.  Add leeks and cook, stirring occasionally, until golden brown.  Stir in 3 Tbsp. cream, and continue cooking until all liquid is absorbed.  Divide between two plates.
2. Whip eggs with remaining cream until light in color.  Add some salt and pepper.
3. Melt 1 Tbsp. butter in cast iron skillet over medium heat, and add eggs.  Allow eggs to set on the bottom, then use a wooden spoon to pull in uncooked portion to the middle.  Keep doing this until all eggs are set, then immediately put onto plate with leeks.
4. Enjoy!

Lemon Blueberry Poppy Seed Muffins

Winter, you have completely overstayed your welcome.  I realize DC is not NYC, that we haven't  had a blizzard of epic proportions, we haven't even gone into negative temperatures- the fact remains.  Florida girls do not tolerate puffy coats and breath we can see for very long.  Cold weather, I banish you!
Ah, if only I had the power.  Instead, I've found solace in baking brightly flavored breakfast pastries.  Take these muffins, for instance: soft, moist, tangy dough spotted with juice blueberries and topped with a crumble topping that will rock your world.  It takes the muffin from tasty to mmmm...
Lemon and blueberries won't bring me back to the sunshine state.  They may, however, give me hope that spring is just around the corner!

Lemon Blueberry Poppy Seed Muffins (from Joy the Baker)
Makes 12 muffins
(Original recipe calls for 1/3 c. whole milk, but I found my batter was way too thick with that amount.  I added another 1/3 c., and it became much more manageable.)

7 Tbsp. unsalted butter
2/3 c. whole milk
1 large egg
1 large egg yolk
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
3/4 c. granulated sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1 Tbsp. lemon zest
1 Tbsp. poppy seeds
1 1/2 c. fresh blueberries
For the Topping:
3 Tbsp. unsalted butter
1/2 c. all-purpose flour
3 Tbsp. granulated sugar

1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a muffins pan with paper or foil liners, set aside.
2. To make the muffins:  Melt butter in a small silver-bottomed saucepan over medium heat.  Keep an eye on the butter.  It will melt, froth, and begin to crackle; that’s the water cooking out of the butter.  The crackling will subside and butter will begin to brown fairly quickly.  Remove from heat when butter solids become a medium brown color and butter smells slightly nutty.  Immediately pour hot butter into a small bowl, or the butter will continue to cook in the hot pan.  Allow to cool slightly.
3. In a medium bowl, whisk together milk, egg, yolk, and vanilla until combined.  Add browned butter and whisk to combine.
4. Whisk together flour, sugar, baking powder, and salt in a medium bowl.  Add milk mixture all at once to the flour mixture and stir gently to combine.  Gently but thoroughly fold in the lemon zest, poppy seeds, and blueberries.  Divide batter among prepared muffin cups.
5. To make the topping: Combine all ingredients in a bowl and rub together with clean fingertips until crumbly.  Sprinkle topping evenly over the muffin batter in cups.
6. Bake muffins 18 to 20 minutes until golden and crisp and a skewer inserted into the center of a muffin comes out clean.  Cool muffins in the pan for 15 minutes before removing.  Serve warm or at room temperature.

Ratatouille Sub

Y'all, I owe you a massive apology for being absent on Monday.  I was down in Atlanta, scoping out our new digs and peppering my conversations with southern-isms like 'Y'all,' 'Aren't you sweet?,' and 'Waffle House.'  Yes, I did help myself to a pecan waffle at the fancy breakfast/lunch/late-night establishment, and yes, I did find myself liking monograms an awful lot while browsing through some shops in downtown Roswell.  I think I'll be happy down there, especially once my southern accent comes back into play.
But that's beside the point.  I missed my recipe Monday!  And I have such a wonderful recipe to share with you!  The prep work for this dish is a bit exhaustive unless you have a mandoline slicer (which I don't), but don't let that stop you from cooking this for a decadent sandwich. 
In the original recipe, this calls for eggplant, peppers, squash and zucchini.  Well, it's definitely winter up here in DC, so we only have eggplant and peppers.  It's still delish!  We made the subs one night with a butterflied, grilled sausage on each, and I tossed it with some couscous for lunch the next day.  So easy, healthy, and colorful, my favorite type of meal.

Ratatouille Sub (from Smitten Kitchen)
1/2 onion, thinly sliced
2 garlic cloves, very thinly sliced
1 c. tomato puree (we took a jar of skinned plum tomatoes and just pureed it in the container)
2 Tbps. olive oil, divided
1 eggplant
3 or 4 bell peppers of whatever color suits your fancy
Few sprigs fresh thyme
Salt and pepper
Few Tbsp. soft goat cheese, for serving
Couple of tsp. balsamic vinegar, for serving
1 baguette, sliced and grilled for serving

1. Preheat oven to 375 degrees F.
2. Pour tomato puree into bottom of an oval baking dish (or a rimmed baking sheet), approximately 10 inches across the long way. Drop the sliced garlic cloves into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
3. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the bell peppers and remove the core, leaving the edges intact, like a tube.
4. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant and bell peppers into very thin slices, approximately 1/16-inch thick.
5. Atop the tomato sauce, arrange slices of prepared vegetables (including the onions!) concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
6. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
7. Cover dish with a piece of aluminum foil and bake for 45 minutes at 375.
8. Remove foil, raise heat to 425, and bake for another 10-15 minutes, until the veggies have a little color on top. 
9. Remove from oven and let cool for a minute or two.  Place on top of halved bread, top with goat cheese, a bit of balsamic vinegar if desired, and some sausage if you're feeling fancy. 

Edamame Dumplings

Do you ever get a new cookbook and, after flipping through the pages, get the urge to stay up for three days straight and make everything?  That's how I felt after receiving my copy of Sara Forte's The Sprouted Kitchen from my wonderful Dad and Karen for Christmas.  The photos are absolutely beautiful, and the recipes full of wholesome, tasty ingredients.  Everything I want in my cookbooks!

These dumplings offer a great way to slow down in the kitchen; the filling doesn't take too long to puree, but putting the dumplings together takes a while.  It's not complicated, just soothing and a bit assembly line-ish, so your mind can wander.  The dish is light and healthy; a perfect recipe for January. Just keep in mind that it doesn't reheat wonderfully, so you may want to halve the ingredients if you're only making it for two.  Also, the steaming process is a bit tricky, at least in my experience.  I found it most effective to cover the pan and cook the dumplings for double the time listed in the cookbook, otherwise the wonton wrappers were too doughy.  

Edamame Dumplings (from The Sprouted Kitchen, Sara Forte, 2012)

4 scallions, white and green parts, coarsely chopped2 Tbsp. toasted sesame oil
1/4 c. fresh basil leaves, coarsely chopped
2 c. shelled edamame, cooked and drained
2 Tbsp. regular or vegan sour cream
Dash of hot sauce
40 wonton wrappers
4 cups low-sodium vegetable broth
1 lemongrass stalk
2 Tbsp. mirin (a rice cooking wine; you should be able to find it with the vinegars and olive oils in your grocery store)
2 Tbsp. low-sodium soy sauce
Toasted sesame seeds, for garnish

1. Combine the green onions, sesame oil, basil, edamame, sour cream, and hot sauce in a food processor. Process to a puree.
2. On a lightly floured work surface, place a heaping tablespoonful of the edamame filling in the center of a wonton wrapper.
3. Use your finger to wipe a bit of water around the edge of the wrapper, and place another wonton wrapper on top of the filling and press down along the edges to adhere.  Repeat with remaining wrappers and filling.
4. To make the broth, warm the veggie broth in a pot over medium-low heat.
5. Pound the lemongrass with the back of a heavy knife to release its oils and discard the tough outer layer.  Mince the inner, pale portion of the bottom of the stalk and add it to the broth along with the mirin and soy sauce.
6. Gently simmer for 10 minutes to combine the flavors.
7. Cover and turn the heat to low to keep warm.
8. Add enough of the broth to a saucepan to cover the bottom, about 1 cup, and add a single layer of dumplings (you will probably need to do this in several batches; I could fit 5 at a time in my pan).
9. Cover and steam over medium-low heat until the wontons are warmed, about 4-5 minutes.
10. To serve, divide the dumplings among four shallow bowls and pour about ½ cup of the remaining broth on top, and garnish with a sprinkle of the toasted sesame seeds and serve hot.

Sweet and Sour Tofu with Bok Choy

Happy Monday!  I hope you had a lovely weekend, and are ready to hit the ground running.
Or perhaps you're not feeling quite that chipper, and would prefer to stay in bed, start slow, ease into the week.  If that's the case, may I suggest this easy fake-out on a traditional Asian take-out?  It's a quick way of prepping vegetarian protein (although I think it would be super easy to do with chicken, pork, or even strips of beef), and goes phenomenally with that age-old side dish: brown rice.

I found this recipe on Big Girls, Small Kitchen, which is a great website for twenty-somethings who like to cook and even entertain small groups but don't have a gazillion feet of counter space to prep food.  I made a few tiny adjustments below, but nothing too major.
If you're feeling curious about how to incorporate tofu into your kitchen routine, this is a good recipe to try out: the taste is familiar enough to be undaunting, but adventurous enough to feel new.  Also, don't fret if you can't find baby bok choy, as broccoli is a worthy substitute.

 

Sweet and Sour Tofu with Bok Choy (adapted from Big Girls, Small Kitchen)
1 c. brown rice
1 block firm tofu (14 ounes)
1/4 c. flourpinch of salt
2 Tbsp. safflower, grapeseed, or other neutral oil
1/4 c. lemon juice (about 2 lemons)
1/4 c. honey
1/4 c. soy sauce
1 Tbsp. grated ginger
1 Tbsp. grated garlic (3 cloves)
sriracha (adjust as you'd like)
2 bunches baby bok choy, rinsed, trimmed, separated into crunchy and leafy bits, and cut into bite-sized pieces (you can sub in 2 c. broccoli)
3 scallions, white and green parts chopped and separated
1. Prepare brown rice according to box, and set aside.  
2. Cut the tofu into slices about 1 inch thick. Press the water out of the slices using clean dish towels or paper towels, then cut them into 1-inch square cubes.
3. Mix the lemon juice, honey, soy sauce, sriracha, garlic and ginger in a small bowl. Add 1 tablespoon water.
4. In a frying pan, warm the oil. While it heats up,  in a baggie or on a wide plate, toss the tofu with the flour and salt until all the pieces have a thin coating.  In one layer, brown the tofu (in two batches if your pan is small), about 4 minutes per side.  Keep an eye on your protein, as this can burn quickly.
5. Return all the tofu to the pan if you browned it in two batches. Put in the white and light green parts of the scallions and the crunchy part of the bok choy and cook for 2-3 minutes, stirring constantly. Add the green leaves and cook 1 more minute, then add the sauce.
6. Bring the tofu to a boil, then lower the heat and let is simmer until the sauce has reduced and coats the tofu thickly, about 10 minutes. 
7. Serve atop brown rice, and garnish with the green parts of the scallions.

White bean and kale pot pie

Did I ever tell you about the time Summer and I went to Politics and Prose to see Deb Perelman?  She of Smitten Kitchen fame?  It was a fateful evening just a few days ago.  Monday, to be exact.
I've been reading the blog for 4 years (since moving to DC!), and waiting with bated breath for Deb's beautiful cookbook to be released.  Summer is a fellow fan, and we trekked up to Van Ness to get our books and dash of literary/foodie/blogger celebrity.

We were not the only people excited to see Deb.  There was a crowd of over 450 (mostly female, a few patient, sweet husbands and boyfriends), and the bookstore sold out of their 850 copies of her cookbook.  In one night.  Let us not underestimate the popularity of a woman who has created a cookie with popcorn in it.

She was sweet.  She went to school in DC, and her mom was in the crowd.  She seemed genuinely humbled by the number of fellow foodies who showed up just for her book release, and was taking iPhone photos throughout her introduction to document the evening.  The event went quickly downhill when the signing started (you haven't seen a more respectful but excited mob of people at a bookstore), but we were glad to have gone to see one of our favorite Internet voices.

When last night rolled around, it only seemed appropriate to make a Smitten Kitchen recipe.  The temperatures have honestly plunged in the last 24 hours (Monday night involved only a tee and jeans, while Tuesday was more of a heavy canvas jacket with liner and wool scarf), and her White Bean, Pancetta, and Swiss Chard Pot Pies seemed just the ticket.  (I also made them during Hurricane Sandy, so this recipe is a repeat offender.)  I swapped out the pancetta and chard for bacon and kale, although we first made it without meat and it was glorious.

It's a wonderful mix of autumnal tastes: bitter, earthy kale in a vegetable-laden roux, enrobed in a flaky, thick crust.  JP always insists upon double-crusts on our pot pies, so this was made in a 9-inch pie plate with crusts above and below.  He may be onto something- it's divine with extra butter and flour.

I'd love to add some butternut squash next time around with this recipe, but am almost afraid to mess with such greatness.  Enjoy it while the temps are low and comfort food is in order!

Grilled Eggplant with Quinoa

I'll tell you a little story about this recipe.

Remember last year when I was totally gaga for eggplant?  Well, it's totally the right season for the vegetable, and I found the Sprouted Kitchen's delicious-sounding recipe for grilled eggplant with herbed quinoa last week.  I bought lots of eggplant, some quinoa, and set out to make the meal.

A few adjustments had to be made: I don't have a grill so just used a cast iron skillet, and used smoked paprika instead of qa'tar (mostly because I've never heard of that spice and, unfortunately, don't have it in my pantry).

I spent an hour and a half prepping the eggplant, making the quinoa, putting everything together, only to find out that...I don't like eggplant anymore.  What happened in one year?  I'm pretty sure I prepared everything properly, and yet I seriously did not want any of it in my mouth.
The quinoa, however, is delicious.  I highly, highly recommend it.

Sushi Roll Edamame Salad

Are you suffering from too much butter and sugar?  Do you feel as though you're constantly coming down from a nasty caffeine buzz?  Maybe you're just burnt out on summer hamburgers.

This is the meal for you.  Shutterbean's Sushi Edamame Salad will cure what ails you.  It's jam-packed with greens: romaine, avocados, scallions, even kale!  There's a delicious green miso vinaigrette, full of fresh ginger and agave!

You can even serve it two ways: above (the regular ol' Abbi way) or...

...the Great Wall of Avocado, John Paul way.  We made it for dinner last night and it was a smash hit.  I topped it off with a bit of sriracha for some heat.  

We'll be fighting for the leftovers today.  I don't know if I can take the man who built such a foodie-architectural beauty, but this salad is worth it.

Lentil-Walnut Burgers

I've never been a die-hard beef burger girl.  Sure, I'd eat them, but there was very little savoring going on.  When I became old enough to shop and cook for myself, it was more so about turkey burgers and toppings (guacamole, a thick slice of tomato, raw red onion, sauteed mushrooms, caramelized sweet onion, a great coarse Dijon mustard...you get the drift).  I just didn't find the beef itself satisfying, but more greasy and messy than anything else (I really don't like to get my hands super-gross while eating.  JP and I have now moved onto cloth napkins because the situation with paper napkins was getting ridiculous). 

These "burgers," made with no meat, are incredibly flavorful, and almost don't require a ton of toppings.  A slightly spicy, Mediterranean aroma will fill your kitchen, and the patties have a texture of thicker, grilled hummus.  It sounds weird, but it's absolutely delightful, and a great substitute for the traditional beef burger. 
Lentils are a great source of iron and protein, and walnuts have a ton of manganese, which helps with nervous system function and enzyme production.  There's one egg in here for binding, and a lot of great spices to help speed up metabolism. 

JP and I bypassed the yogurt sauce and pita for guacamole, mustard, tomato, spinach, and red onion on whole wheat buns.  Paired with blistered sweet potatoes, we were in foodie heaven last week!
Also, these burgers are dense.  Not bad, but certainly plan on one patty per person; leftovers are delicious reheated!