We put the "we" in Awesome

So Karin seems to think that one has to be feeling "creative" to blog. I beg to differ. I believe our readers want easy to read, easy to understand recipes without a lot of frills. So, once again, I will be the one posting.
This week we made a couple of really great dishes that I want to share with you. The first, a vegetarian black bean burger and then a delightfully light and flavorful spring salad.

Tuesday, March 30:

The Black Bean Burgers are easy, quick and delicious. They are also hearty, chock full of fiber and protein and we could easily turn this recipe vegan. I was honestly surprised at how well these held up on their own. I am usually leery of so-called "veggie burgers" as the textures are usually too "gristly" or too crumbly. These were neither. I found that the best way to mix the meatless mixture was with my hands (a cook's best tool!)

Black Bean Burgers

3-15 oz cans of black beans, rinsed and drained

1 1/2 cups finely chopped onions

1 1/2 cups uncooked regular oats

1/4 to 3/4 cup chopped fresh cilantro (depending on taste)

1 large jalapeno, seeded and minced

3/4 tsp salt

2 eggs, lightly beaten

1/4 cup flour (AP or Whole Wheat)

1/4 cup cornmeal

In a large mixing bowl mash the beans, with a fork, potato masher or your hands. Add the onions, oats, cilantro, jalapeno, salt and eggs. Mix well. Form 8 patties

In a shallow dish or pie plate, combine the flour and cornmeal. Dredge the patties in this flour combo.

In a large nonstick skillet heat 1 TBSP vegetable oil over med-high heat. Add half the patties, cooking 5 minutes on each side or until lightly browned. Remove and set aside; cook the remaining patties.

Garnish as you would your favorite burger. We found these to go exceptionally well with a chipotle salsa, pepper jack cheese and sliced avocado. I recommend a soft roll or bun, as these would fall apart in a chewier bun. We used potato sandwich knots from the Harmons bakery. These also freeze quite well and can be quickly reheated for a quick and easy dinner. Replace the eggs with silken tofu and these would become vegan-friendly.

Friday, April 2:

Strawberry Balsamic Salad

1 cup of strawberries, sliced

1 large orange, segmented (reserve the juice from the leftover bits of orange)

1/4 red onion, thinly sliced

1/2 yellow bell pepper, seeded and thinly sliced

6 ounces Fontina cheese(or a mild Swiss), diced into 1/2 inch cubes

1/2 head Romaine Lettuce

1/2 head Green Leaf lettuce

1 1/2 cups fresh baby spinach

1/2 cup toasted pecan halves

Toss salad together in a large bowl. (Watch this video on how to segment an orange. He explains it perfectly)

For the Dressing:

Reserved juice from the orange

Juice from 1/2 lemon

1/4 c Extra Virgin Olive oil

2 TBSP Balsamic vinegar (or to taste)

salt and pepper to taste

Whisk together the vinaigrette and toss over your built salad. Serve salad with toasted pecans sprinkled on top.

"Where do I find toasted pecans?" you ask. Simple, toast them yourself! Place pecans in a small skillet on med-low heat. Stir gently until you just start to smell a nutty aroma. Remove from heat (they will go from perfect to burnt in no time so be quick). Ta-da! Toasted pecans!

We served this with a nice crusty French bread and my favorite local white wine (Castle Creek's Lily Rose White.)

This salad was so full of flavor and bright notes and colors it felt like spring, even though it was snowing outside. 

Today's adventure is Irish Lamb Stew(in honor Zombie Jesus :P). I'll post the recipe if it turns out well.