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.
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.
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.
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!
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.
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.
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.
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!
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.