Black Bean Veggie Burger

These Black Bean burgers are just the thing, to be the highlight for your summer of 2020.  Easy to make, ingredients not hard to find, and a perfect accompaniment to your favorite summer sides.  I like the combination of black beans with oats as the binder.  Robin Asbell introduced me to this idea.  My burgers are topped with a fresh cheese and mango chutney for a sweet and spicy punch.  Toasted English muffins smothered with an herby compound butter seals the deal for a fresh and summery taste.

Ingredients for the compound butter

Sliced Shallots.  You can soak the shallots in water to temper the sting for 5-10 minutes. 

Compound Butter Ingredients in the Food Processor.

Ready to form into a log.

Butter ready to be refrigerated, to ease slicing.

Veggie Burger Ingredients.

Spices, egg and seasonings all ready to process.

Adding beans into the mix.

Ready for the refrigerator.

Burgers hit the cast iron fry pan with a little neutral oil.

Toasted English muffins with compound butter.

Nice crust.

Dive in!

Ingredients:

3 Tbsp. of compound butter: recipe below

1 stick room temperature salted butter, 2 shallots (sliced thin), 1/2 cup parsley leaves, lemon zest (from one lemon), 2 tsp. Worcestershire Sauce, 1 tsp. of lemon juice, 1/2 tsp. of ground black pepper, 1/4 tsp of fine salt

1 can of black beans, rinsed or equivalent of 15.5 oz, drained and well-rinsed.

1 egg

1/2 cup of whole oats

2 tbsp. of your favorite Barbecue sauce

1 tsp. of cumin, 1 tsp. of paprika, 1/2 tsp. of pure chili powder (ancho or otherwise), 1/2 tsp. granulated garlic, 1/2 tsp. of kosher salt, 3/4 tsp. of liquid smoke (optional), 1/4 tsp. Aleppo (optional).

1/3 cup of Mango Chutney

4 oz of Cheddar, Montery Jack, Swiss or Munster cheese (grated or sliced)

Ripe Summer Tomato (optional)

4 Toasted Split English Muffins or soft rolls

Serves Four

Directions:

To make compound butter:  Place all the ingredients in the food processor.  Process for 30 seconds. Lay a slice of Saran wrap on counter abut 8 inches long.  Place the mixture at the bottom of Saran wrap about 2 inches from the edge.  Now you will form a log, without actually touching the butter. Shape the mixture by using the bottom edge.  Then roll the log up by rolling butter away from you. Twist the sides, and place in refrigerator to harden.  You can freeze the remaining butter, and use when needed.  Great on chicken or vegetables.

Place a 1/2 cup of oats in the food processor.  Pulse six times.

Add half of the black beans to food processor along with one egg, 2 Tbsp. of Barbecue Sauce, 1 tsp. cumin, 1 tsp. paprika, 1/2 tsp. ancho, 1/2 tsp. granulated garlic, 1/2 tsp. kosher salt, 1/4 aleppo, 3/4 tsp. liquid smoke (optional).  Process for one minute to form a paste.

Using a rubber spatula remove the black bean mixture into a large bowl, and add the remaining beans. Mix well. Prepare a dish with wax paper to place formed burgers on.  With cold wet hands prepare four patties.  I like to form two patties, rinse hands again, and form the remaining two.  If you are having issues, place the mixture in the refrigerator for thirty minutes to firm up before making the burgers. Just have patience, cool hands and it will work.

Wrap plate up with Saran, and place in refrigerator for at least one hour.  Burgers will keep for a few days, well wrapped.

Prepare you rolls or English muffins.  Toast and coat with compound butter while burgers are cooking.

Heat your favorite burger skillet on medium high. A nice well-seasoned cast iron works wonderfully here.  When ready drizzle in a coating of oil, and add burgers.  Cook 3 minutes on first side, and flip reducing heat slightly.  After 4 minutes add your cheese, and cover for 1 min to melt.  Burgers should feel firm to touch, when done.

If using tomato, place on bottom of prepped English muffin.  Slide burgers on bottom muffin, and top  generously with mango chutney, before adding top half.

Serving Suggestions:

Summer Corn, Pickles, Sweet Potato Fries, Cole Slaw or any of your favorite summer salads.

Pasta Primavera

Primavera, is defined as the "first flowering".  When we add pasta to the front of the word it means wonderfully light spring vegetables tossed with pasta in a creamy sauce. This recipe, is just that!           Below is an easy, light recipe that can either work as a main dish or a side.



Ingredients:  (For 2, double if 4)

4-5 oz of Pasta, such as rotini, penne or linguini

Vegetables for two such as: broccoli florets, asparagus tips, carrots (sliced into thin coins), green beans (cut into thirds), peas (fresh or frozen), red pepper (sliced into thin strips), halved grape tomatoes
Herbs such as dill, tarragon, basil and/or parsley (choose at least one up to all four)
2 cloves of garlic, minced
1 shallot, sliced thinly

3/4 cup of low-salt chicken stock
1/4 cup of grated Parmesan, shaved Parmesan (optional) for serving
1/4 cup of evaporated milk
Juice and zest of 1/2 lemon

1 tbsp of butter
1 tbsp of olive oil
salt & black pepper to taste


Directions:


Pre-cook pasta in well-salted boiling water 3 min. shy of al-dente.  Drain, rinse and set aside.

Prepare sauce:  Heat 3/4 cup of low-salt chicken stock, 1/4 cup of grated Parmesan cheese, 1/4 cup of evaporated milk, zest and juice of one lemon, salt and pepper to taste.  Bring to a boil, while lightly whisking.  Turn heat down to a simmer once boiling, stirring occasionally, for five minutes.  Then turn off heat, add herbs and set aside.

In a small dutch oven or medium sized skillet, heat butter and olive oil over medium heat.  Add sliced shallot and minced garlic, stir.  Add the vegetables that need the longest cooking time to the pan with 2 tbsp of water.  Cover and steam for 4-5 min.  Open lid, and add rest of vegetables with another tbsp of water to de-glaze. Stir. Keep warm.

Warm pasta bowls, while re-heating your sauce.  Next, add pasta and sauce to vegetables. Turn up heat to medium.  Bring to a gentle boil, stir.  Reduce slightly.  Taste and adjust salt and pepper.

Spoon into bowls, top with a little shaved cheese, drizzle of great olive oil, few basil leaves or extra minced parsley.

Ingredients for my Primavera.

Vegetables ready for their saute.

Making the Sauce.

Ready to plate!

Summertime Pasta

Smoked mozzarella, sweet tomatoes, artisanal pasta and fresh basil all unite to create this summer classic.  I'm hopeful this will become a once a week mainstay during the warm months.  With the 
addition of just a few ingredients, this dish comes together so easily.

A variety of tomatoes, will make this dish sing!  I prefer the smoked mozzarella because it's not watery.  Once the tomatoes are seasoned they will create their own sauce with good olive oil, and minced garlic or shallot.  Optional ingredients I sometimes add are chopped olives and capers, grated lemon zest.

Ingredients:  for 4 servings

3 medium to large homegrown or local tomatoes, cut into bite-size pieces
A variety of smaller baby tomatoes, halved
1/4 cup of very good quality extra virgin olive oil
ample amount of fresh basil, washed and torn
8 oz of diced smoked mozzarella
10-12 oz of artisanal pasta with a moderate shape ( I prefer fusilli for this dish)
2 teaspoons of red wine vinegar
1 teaspoon of balsamic
drizzle of honey to taste
1 or 2 garlic or shallot, minced (can be soaked for 5 min. to soften the flavor)
nice hearty sprinkling of herb sea salt or good quality salt
hearty dose of black pepper
a small dose of crushed red pepper or Aleppo flakes
nice quality grated Parmesan or Pecorino cheese

Optional:  grated zest of a lemon; 1 tbsp of rinsed and chopped capers; 10-12 olives, chopped, balsamic drizzle

Directions:

Mix all ingredients together except the pasta.  Let sit for 30-90 min, stirring gently every 15-20 min.

Prepare a good size pot to boil your pasta.  Add two rounded tablespoons of salt.  When water is ready, boil pasta till it reaches al dente.

Drain pasta and add to tomato mixture.

Taste and adjust seasonings.  Let sit for five minutes.  Toss and taste again.

Plate and sprinkle with extra grated cheese and/ or balsamic drizzle.

Shrimp Roll

Biting into a fresh shrimp roll is a true feeling that summer has arrived!  Summer cooking, should be about ease and simplicity.  It's a time, when we kick back and use our local ingredients that are so bountiful this time of year.  Pair this shrimp roll with fresh local corn and a glass of crisp white wine.

Ingredients: (for 2 servings; double for 4)

1 lb of good quality fresh shrimp, preferably with shell-on

Potato buns, hot dog style, toasted

2 Red Leaf lettuce leaves or similar lettuce, well cleaned.

Favorite Mayonnaise,  2-3 Tbsp.

Yellow Mustard, a few squirts.

Sweet Pickles, 2 Tbsp., minced

Capers, 1 Tbsp, rinsed & chopped

Shallot, minced

Fresh Herbs, such as Tarragon, Dill, Chives and/or Thyme (use what's available)

Lemon Juice, two teaspoons

Salt & Pepper to taste

Directions:

Fill a large dutch oven pot with water.  Salt water heavily, if your shrimp aren't salted already.  Check your packaging.  Once water is at a boil, place shrimp in.  Turn water down to low, and cook for two minutes, or until done.  Once finished submerge in ice water for five minutes to stop cooking.  Strain, remove the shell if necessary.  Chop into small pieces.

Next, chop or mince celery, shallot, pickles, capers and herbs.  Add this to the shrimp.

Now, add your mayonnaise, lemon juice, and a few squirts of yellow mustard.  Gently, fold all of the ingredients together to bind.  Add a little salt and pepper.  Taste to see if it any additional seasoning is needed.  Toast potato buns, top with a red leaf lettuce leaf.  Scoop salad onto buns, and dive in!

Serving Suggestion:

Fresh Corn on the cob with melted butter, chives, lime juice and Romano cheese

Fresh Seasonal Fruit such as Watermelon, Cherries

Seasoned Sliced Tomatoes

Turkey Stuffed Cabbage

Good, old-fashioned comfort food, made healthy.  Ground Turkey and rice make up the base of the stuffing, wrapped up in steamed cabbage leaf ladled with a Sweet and Sour Tomato Sauce courtesy of the infamous Barefoot Contessa.  


Ingredients for Eight People

For the Sauce:
from Barefoot Contessa At Home 

3 Tbsp of good Olive Oil
2-3 chopped onions
2 28  oz cans of good quality Tomatoes, whole or crushed
1/4 cup of red wine vinegar
1/2 cup light brown sugar
1/2 cup of golden raisins
1 1/2 teaspoons of kosher salt
3/4 teaspoon of ground black pepper
optional add-ins:  cinnamon 1 tsp., 4-5 bay leaves, 1 teaspoon of allspice, ground

For the filling, I have adapted Ina Garten's recipe

2 lbs of Ground Turkey, browned in 1-2 Tbsp. of oil
3 eggs, lightly beaten
1/2 cup of plain dried breadcrumbs
3/4 cup white rice, dry
1 1/2 teaspoon of dried thyme
1 teaspoon kosher salt
1/2 teaspoon of ground pepper
1 teaspoon of garlic powder/granules
3 Tablespoons of light brown sugar
1 cup of golden raisins
1 cup of sweet & sour sauce from above

1-2 heads of Green Cabbage, depending on size

Directions:

Start the sauce by sautéing the chopped onions over medium high heat in olive oil, stirring occasionally, till translucent.  This should take you 8 minutes.  If you're tomatoes are whole, crush them before adding them to the onions.  Once tomatoes are added, add all additional items listed for the sauce.  The optional add-ins are completely up to the cook.  Bring to a boil, turn down to a simmer and cover for 20-30 min.

Place a large pot of water on the stove to boil, for the cabbage.  Then place a medium pot of water with 8-10 cups of water to boil, for the rice.  Add a tablespoon of kosher salt.  When the rice water comes to a boil, add rice and boil like pasta for 14 min.  Then drain and set aside to let cool.

Core the inside of the cabbage with a paring knife.  You can use your fingers to help pull the core out.     When the water comes to a boil, drop the cabbage in the pot, covered for five minutes dropping the heat slightly.  Then place on cookie sheet, to cool.  Repeat with the second head if using.

Assemble the filling together in a large bowl.  Place all of the filling ingredients together, and mix well with a rubber spatula, adding a cup of sauce.

To assemble the rolls.  Pull one of the steamed leaves off, and place it on a cutting board.  Put about a 1/3 cup of filling toward the bottom of the inside of the leaf.  Bend the sides of the leaf in and roll away from you, creating a little parcel.

Add a cup and a half of sauce in the bottom of a large pyrex or ceramic roaster.  Line up rolls side by side.  Ladle about two cups of the sauce over the top of rolls.

Bake at 350 for 30 min.  Tent with foil during the last 15 min. of baking.

Butternut and Black Bean Turkey Chili

Butternut and Black Bean Turkey Chili

Tired of your same old chili recipes?  Butternut Squash "jumps in" to lend a subtle sweetness to offset the spices.  Black bean and corn bring this chili even further from the norm.  Simple, yet complex in flavors, this chili deserves a spot alongside your favorite chili recipe.

Ingredients

1 lb of ground Turkey

15 oz can of black beans, well rinsed

1 (24-28 oz) box or can of strained tomatoes

1 (24-28 oz) box or can of chopped tomatoes

1 Butternut squash, diced

1/2 cup of frozen or fresh corn

1 medium red onion, diced

2 celery stalks, diced

4 medium carrots, peeled and diced

3 cloves of garlic, minced
2 fresh bay leaves, if available, remove before serving

2 tbsp. of olive oil

1 tbsp. of tomato paste

2 tsp. of ground cumin

2.5 tsp. of ancho chili pepper, to taste

1 tsp. of ground coriander
1/8 tsp. of cayenne

1 tbsp of salt or to taste (salt will depend on salt content in tomatoes)/boxed tomatoes have very low 

     sodium levels.

To finish:

1 Tbsp. of Apple Cider vinegar

2 Tbsp. of Maple syrup

Recipe Notes:

Ancho chili pepper contains a sweet, smoky and raisin like quality, unique to other chili powders.  The heat level is relatively mild in strength.  Keep this in mind, if you're adding a stronger chili powder.  I like to serve this chili with a scoop of buttery rice and sweet potato tortilla chips.   I garnish the chili with shredded smoked mozzarella, Vermont cheddar, and scallions.

Directions:  

Brown Turkey, in a dutch oven over medium high heat with 1 tablespoon of olive oil.

While meat is browning, dice shallots, onion, celery and carrots.

Once meat is browned, remove the meat, and add 1 tablespoon of olive oil to the now empty pan.  Add all veggies, except butternut squash.  Now, dice up your squash while starting your sauté.

Next, add your squash to your veggie mix.

While your sauté is going on, measure out your spices, tomato paste and mince your garlic.

Now, add spices, tomato paste, bay leaves, if using, and garlic. Sauté, for a good ten minutes with the lid askew on top of your dutch oven.

Add strained tomatoes, chopped tomatoes, beans, corn and cooked ground turkey.

Bring to a boil, then reduce to a simmer.  Position the lid askew.  Simmer for an hour.  Then check to confirm that the butternut squash is fully cooked.

Next, add your 1-2 tbsp of apple cider vinegar, and two tbsp of maple syrup.  Taste to check if your chili needs more salt or chili powder.  If so, add, cook ten more minutes.  Taste again.