Well Dined

21Aug/162

Vegetarian Beet Burgers

Well Dined | Vegetarian Beet Burgers

A month ago, Melissa (Smells Like Brownies) asked for my help coming up with toppings for these gorgeous beet, quinoa, and black bean burgers. How could I refuse?!  Before I tell you what we decided on, let me tell you about the burgers themselves.

Well Dined | Vegetarian Beet Burgers

The are firm, full of flavor, have great texture, and are a little bit smoky.  Everyone always says this, but they do taste very meaty.  I swear.

Well Dined | Vegetarian Beet Burgers

Veggie burgers rely on many ingredients to make a good product.  They can be notoriously mushy and fall apart.  This recipe seems to hit all the right notes to make a great burger.  Mushrooms, onions, and beets give moisture and flavor; quinoa gives texture; and black beans and ground nuts hold it all together.

25Aug/150

Grilled Vegetable Flatbread

Well Dined | Grilled Vegetable Flatbread

This week Melissa and Sarah take their vegetarian lunch adventure to the grill!  Woohoo!  We've been meaning to grill all summer, but for some reason every time we pick a day it starts to rain.  This time was no exception - rain was forecasted starting in the afternoon - but we decided to try and grill before it started, and we succeeded!  Finally!

Well Dined | Grilled Vegetable Flatbread

This flatbread had been kicking around in our minds for a while, the product of brainstorming, and I am so pleased with the way it turned out!  Crispy grilled flatbread topped with pesto, grilled and fresh veggies, feta, and fresh basil - the epitome of Summer.

Well Dined | Grilled Vegetable Flatbread

First, we made the flatbread dough - which is very easy and requires no yeast or rising time!  Just flour, salt, baking powder, water, milk, and oil mixed together.

3Feb/140

Massaged Kale Salad and Broccoli Pesto

Well Dined | Massaged Kale Salad

Remember last week when I posted about the Butternut Squash and Kale Pizza?  And I told you that I had leftover kale?  Well, here's what became of it.  I massaged with raw kale with a homemade dressing (olive oil, lemon juice, champagne vinegar, salt and pepper) and let it sit for 15 minutes to break down and lose the bitterness.  Then I topped it with some burrata cheese, more olive oil, sea salt, and black pepper.  Simple and delicious.

Well Dined | Broccoli Pesto

I served the salad as an appetizer, and for dinner we had steak (here's my method) and orzo with broccoli pesto.  I actually like this version of broccoli pasta sauce better than the other version I've made, and it has a lot less fat!

27Oct/110

Homemade Ricotta – Summer’s Last Hurrah

I was browsing through blogs and found a series of recipes on Alexandra's Kitchen involving homemade ricotta cheese that looked perfect for the end of summer. The recipes all looked really great but I questioned whether or not making ricotta versus buying it would make that much of a difference. I decided to go ahead and try it since it didn't look all that difficult.


All you have to do is boil milk and cream, and add vinegar to curdle the milk.