veggie burger

I have been experimenting with veggie burgers lately
and, I have been juicing

I have loads of carrots, beets, and our apple trees are bountiful
good time to use a juicer
sometime the juicer feels a little over the top
really, couldn’t I just chew a little
but to drink fresh juice from the garden feels quite regal
so why not

I decided to make the most of it
and aside from drinking the most delicious juice
I would use the pulp left behind
here is this week’s recipe
healthy, nutritious, and tasty

Veggie burgers with quinoa

for a dozen large burger you may use

6 cups of shredded veggies (kale, carrots, beets, celery, onion, use what you have)
1 cup of quinoa (to be cooked)
400 gr of grated cheese (I like cheddar)
3 large eggs (I always get them from a local farm now)
3/4 cup sunflower seeds
1 cup oats
2 Tsp hemp seeds, or sesame seeds or, again, whatever you have kicking around
4 Tsp za’atar (a delightful Middle Eastern mix of oregano, thyme, savory and sesame seeds)
salt and pepper
olive oil

Rinse the quinoa. Bring 1 1/2 cup of water to boil. You may add a little salt or miso to your water for flavor. Add the quinoa. Simmer for 12 minutes or until all the water is absorbed. Let it sit for another 5 minutes.

Chop, grate, shred your chosen veggies. If you have been using a juicer and don’t know what to do with all that beautiful pulp, here is a good place to use it.

In a large bowl place all ingredients. Mix, mix, mix with your hands. Best tool ever.
Form patties and place on a parchment covered cookie sheet. If you don’t have parchment paper just oil the pan. Bake at 350ºF for 45 minutes or until slightly brown and crispy.

Eat in a bun with garnish or with a side salad.
My favorite this week is a kale salad with one of those burger diced on it.
Tastes good, feels good!

ps. replace za’atar with your favorite herb, I used basil last week and it was delicious
pps. can’t eat them all, freeze them for later

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Mexican inspired breakfast

I had the delight to hang out at a CSA drop off this week in Amherst
turns out it’s my nephew and family who do all the hard work
they offer fresh organic vegetables
it was plain beautiful to see customers drop by with bags
excited with the weekly produce
asking how’s Oliver (the red headed little one)
as Oliver was happily busy filling and handing bags of cherry tomatoes

this morning I was wondering two thing:
what to eat
what the blog recipe should be

why not combine?

here is a Mexican inspired breakfast
it involves lot’s of what was offered at the CSA this week
swiss chard, tomatoes, onions, corn
I had fresh coriander seeds kicking around
and a cute little hot pepper in the green house
so I added them to my recipe
as always recipes are to inspire
use what you have

Mexican inspired breakfast

you may use

1 fresh onion
1 corn
2 medium size tomatoes (more if they are invading your counter)
a small bunch of swiss chard (or kale or beet greens…)
1 small hot pepper (if you like it hot)
4 eggs
2 tsp fresh coriander seed (or 1 Tbs fresh coriander leaves chopped)
salt and pepper
olive oil
2 tortillas

Chop, then sauté the onion in a pan with some olive oil. Caramelize at medium heat. Add corn off the cob. You may add the chopped hot pepper if you wish. Add tomatoes and chard. Cover the pan and simmer until tender. Season with salt and spices. Crack eggs and cover to poach. While they poach; heat a couple tortillas in a pan.

as soon as the eggs are done place eggs & veggies in a tortilla
eat up
it may be messy if the eggs are runny
but it’s so tasty
add sour cream, cheese, whatever you want

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inspiration of the moment pasta

I was thinking earlier today that I would post a pickled beets recipe
then I got hungry

I came into the kitchen and on the kitchen table I saw:
1/2 large zucchini
3 medium size tomato
a bunch of basil

I became hungry for pasta
I put a pot of water to boil and started on a fresh sauce

here is what I came up with
fresh, simple, delicious
I’ll call it

September 2nd Pasta Sauce

2 cups of cubed zucchini
1 cup chopped tomato
3 large cloves of garlic, grated
olive oil
one bunch of basil chopped
salt and pepper
cheese

In a skillet heat up some oil, throw in the zucchini.
Mix and cook with cover on until translucent and soft.
Add tomatoes.
Cook uncovered to let evaporate extra juice.
Add salt and pepper to taste.

Cook your choice of pasta.
When your pasta is cooked, rinse then place in a bowl. Toss in the chopped basil and add a little more olive oil. Mix.

Serve pasta, top with sauce, sprinkle some feta cheese or goat cheese or any kind of cheese you like (or no cheese, still good)

ps. the reason I didn’t put the basil in the sauce was to not overcook it. Adding it to the warm pasta with a little bit of oil seems to nicely spread the aroma throughout the pasta.

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Carrot Potage

I have been posting a weekly recipe on the Cumberland Food Action Network website this summer
here is one I posted this week
I love this soup

Carrot Potage

1 tablespoon each olive oil and butter
1 large onion, or two leeks minced
6 large carrots, chopped
1 good size potato, cubed
salt, pepper, nutmeg
2 cups of broth of your choice
milk
a touch of cream or lots
one more spoon of butter

add 1 inch of grated ginger if you want to add a little kick to that soup

Heat oil and butter in a good size pot over medium high heat. Throw in the onion and reduce. Add carrot and let them caramelize a little. Add potato, salt, pepper and a pinch of nutmeg (you may add ginger now if you wish). Pour in enough milk to cover the veggies. Bring to a boil then simmer until well done.

Blend and add the broth. Return to medium heat. Taste; make adjustment. Depending on thickness add a little milk or cream. You may also want to add a final dab of butter.

ps. if you are lactose intolerant just use a good broth and skip the milk and cream. Or better yet, try some coconut milk and do add ginger, I bet it would be delicious.

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rose

it’s rose time
yellow roses
pink roses
they look like wild roses
are they?

I collect the petals
I bring 1 cup of sugar with one cup of water to a boil
I pour the syrup over two cups of petals
I let it steep half a day
or more
I pour it in a jar
it’s pretty
I pour it over ice and add bubbly water
lovely

I bet I could pour it over vanilla ice cream
now I’m talking

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