Black Bean Soup with Toasted Coconut and Pepitas

It seems I've finally come to the end of my concentrated soup base experiment. There's been sweet potato soups and black bean soups galore, concluding with my personal spin on Joe Yonan's black bean soup base. I'll admit that I plagarized from myself a bit, again using rich and crunchy toasted coconut that worked so well with the sweet potato variety, this time swapping out the almonds for a smattering of pumpkin seeds. The creamy, spicy base really pops in contrast to the rich and toasty coconut and pepitas, the flavors and textures contrasting and complementing simultaneously. Although I didn't have any in the fridge to add this time, spinach or other hearty greens would be a nice nutritional boost, as with sweet potato soup. If you can't imagine eating a bowl of soup crusty bread, a roll, or crackers for dunking, I recommend a hearty handful of tortilla chips to get you through this bowl.

Now that I've made my way through all of Joe Yonan's recipes with concentrated soup base, I'm on to tackle his pasta sauce-based recipes, which extend far beyond dressing up some penne. While I'll look back fondly on this last culinary adventure, I'm excited to move on to the next one.

Black Bean Soup with Toasted Coconut and Pumpkin Seeds
serves 1

1 to 1 1/2 cups Spicy Black Bean Soup Base (see below)
Up to 1/2 cup water, or chicken, shrimp, or vegetable stock
Kosher or sea salt

1 tablespoon raw pepitas (pumpkin seeds)

1 tablespoon unsweetened flaked coconut

1. In a small saucepan over medium heat, warm the soup base. Whisk in enough stockor water to reach desired consistency. Cook for a few minutes to heat the soup through. Taste and add more salt, if desired. Decrease the heat to low, cover, and keep it hot while you make the topping.

2. Heat a small skillet over medium-high heat. Add the pepitas and coconut and cook, stirring occasionally, until they are fragrant and lightly browned, about 4 to 5 minutes.

3. Pour the soup into a serving bowl, top with the pepitas and coconut, and serve warm.
Spicy Black Bean Soup Base
from Serve Yourself by Joe Yonan
makes 4 to 5 cups

2 dried ancho, guajillo, or New Mexico chiles, or more to taste
1/2 pound dried black beans (1 heaping cup)
2 tablespoons extra-virgin olive oil
1 carrot, peeled and cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
2 shallot loves or 1/2 small onion, cut into 1/2-inch cubes
1 large garlic clove, chopped
Pinch of ground cinnamon
Pinch of ground allspice
1/2 teaspoon kosher or coarse sea salt, plus more as needed

1. Tear, break, or use scissors to cut the anchos into small strips or pieces. Combine them with the bean in a large bowl and add enough water to cover by 1 inch. Let soak for at least 6 hours or overnight.

2. Pour the oil into a 3-quart saucepan over medium heat. When the oil starts to shimmer, add the carrot, celery shallots, garlic, cinnamon, and allspice. Reduce the heat to medium-low, cover, and cook the vegetables slowly until they start to become tender, about 10 minutes.

3. Add the beans, chiles, their soaking liquid, and enough water to cover the beans by 1 inch. Increase the heat to high to bring the contents to a boil. Then decrease the heat to low so that the liquid is at a bare simmer.

4. Cover and gently cook until the beans are very tender, 1 to 2 hours, depending on the age of the beans. Add the salt, cook for a few more minutes, then let cool for 10 to 15 minutes.

5. Use a handheld immersion blender to puree the soup, then taste and adjust the salt if needed. (Alternatively, you can puree it in a blender or food processor. If you are using a blender, be sure to remove the center cap on the lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the soup.

6. Divide it into 4 portions and use immediately, refrigerate up to 1 week, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags, pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Black Bean Soup with Seared Scallops or Shrimp and Green Salsa

The idea of concentrated soup base just isn't getting old, and as I suspected, this series of black bean soups is just as delicious as the sweet potato one. The sweet potato soups may have explored a more diverse spectrum of flavors, but this black bean soup base has lent itself exceptionally to Mexican-inspired dishes. It was first put to good use in a spicy tortilla variation, now topped generously with tender seafood and an exceptionally fresh salsa. The contrast between the the hearty soup and the fresh salsa is striking, and in the best possible way. Each bite of the black bean soup is thick and silky, punctuated perfectly by he crunchy electric green salsa. The heat from the ancho chiles in the base is subtle and smooth, but the salsa brings a bright and assertive heat of its own, tempered just enough by the creamy avocado. This filling bowl is certainly a meal on its own, but a handful of tortilla chips are an ideal final touch, perfect for crumbling over the top or scooping up generous bites.

Black Bean Soup with Seared Scallops or Shrimp and Green Salsa

adpated from Serve Yourself by Joe Yonan

serves 1

1 to 1 1/2 cups Spicy Black Bean Soup Base (see below), defrosted if frozen

Up to 1/2 cup water or chicken or vegetable stock

1/2 to 1 serrano or jalapeno chile

1/4 barely ripe avocado, peeled, pitted, and cut into 1/2-inch cubes

1 small tomatillo, husk removed, rinsed, and cut into 1/2-inch slices

1 very small shallot love, finely chopped

Finely grated zest of 1 lime

Juice of 1/2 lime

1 teaspon agave nectar or honey

3 large sea scallops (about 3 ounces), or 3 ounces large to extra-large shrimp

Kosher or sea salt

1 tablespoon peanut, vegetable, or canola oil

1. In a small saucepan over medium heat, warm the soup base, then whisk in enough water or stock to reach your desired consistency. Cook for a few minutes to heat the soup through, then decrease the heat to lovw, cover, and keep it hot while you make your topping.

2. Remove the stem from the serrano and scrape out the ribs and seeds, reserving the seeds. Finely chop half the serrano, then transfer it to a small bowl. Add the avocado, tomatillo, shallot, cilantr, lime zest and juice, and agave nectar; stir to combine. Taste, and if you want the salsa spicier, add some of the serrano seeds and/or the other half of the serrano, finely chopped. 

3. Remove the large side muscle from the scallops. Then, unless they're dry-packed scallops, rinse them and thoroughly pat dry. Season the scallops with salt on each side.

4. Pour the oil into a medium skillet over medium-high heat. When it starts to shimmer, add the scallops or shrimp, making sure they aren't touching each other. Sear until they have a 1/4-inch-deep golden crust, 1 to 2 minutes. Turn them over and sear on the other side for another minute or so. Scallops should still be slightly springy to the touch,and you should be able to tell on the sides that the middle is still slightly translucent. Transfer them to a plate.

5. Ladle the soup into a wide, shallow bowl, top the salsa and then the scallops, and eat.

Spicy Black Bean Soup Base
from Joe Yonan's Serve Yourself
makes 4 to 5 cups

2 dried ancho, guajillo, or New Mexico chiles, or more to taste
1/2 pound dried black beans (1 heaping cup)
2 tablespoons extra-virgin olive oil
1 carrot, peeled and cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
2 shallot loves or 1/2 small onion, cut into 1/2-inch cubes
1 large garlic clove, chopped
Pinch of ground cinnamon
Pinch of ground allspice
1/2 teaspoon kosher or coarse sea salt, plus more as needed

1. Tear, break, or use scissors to cut the anchos into small strips or pieces. Combine them with the bean in a large bowl and add enough water to cover by 1 inch. Let soak for at least 6 hours or overnight.

2. Pour the oil into a 3-quart saucepan over medium heat. When the oil starts to shimmer, add the carrot, celery shallots, garlic, cinnamon, and allspice. Reduce the heat to medium-low, cover, and cook the vegetables slowly until they start to become tender, about 10 minutes.

3. Add the beans, chiles, their soaking liquid, and enough water to cover the beans by 1 inch. Increase the heat to high to bring the contents to a boil. Then decrease the heat to low so that the liquid is at a bare simmer.

4. Cover and gently cook until the beans are very tender, 1 to 2 hours, depending on the age of the beans. Add the salt, cook for a few more minutes, then let cool for 10 to 15 minutes.

5. Use a handheld immersion blender to puree the soup, then taste and adjust the salt if needed. (Alternatively, you can puree it in a blender or food processor. If you are using a blender, be sure to remove the center cap on the lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the soup.

6. Divide it into 4 portions and use immediately, refrigerate up to 1 week, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags, pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Black Bean Tortilla Soup with Shrimp and Corn

As promised, as soon as I was finished with my batch of sweet potato soup base, I immediately moved on to the black bean variety. The culinary memories of chorizo, chickpeas, and kale, orange and smoky pecans, and spinach, coconut, and almonds, reside fondly in my memory, but I was excited to move on to this new recipe. Although it was a transition out of my recent sweet potato obsession, this was just the kick my tastebuds had been craving.

Sweet potato soup was all silky comfort, but this bowl of creaminess comes with plenty of heat. Ancho chiles infuse the base with sweetness and spiciness, but neither the flavor or the heat of the chiles overpowers the soup. The base is delicious on its own, with a simple swirl of creme fraiche, or loaded up with all the fixings of good chili, but this elaborate concoction is even more suburb. The light shrimp, tomatoes, and corn are the perfect fresh addition to the hearty black beans, sour cream adds a subtle, luxurious touch with the crispy tortilla strips providing the perfect textural contrast. Toeing the line between hearty and light, this complete meal in a bowl is a beautiful transition between winter and spring.

Black Bean Tortilla Soup with Shrimp and Corn
adapted from Serve Yourself by Joe Yonan
serves 1

1 to 1 1/2 cups Spicy Black Bean Soup Base (see below)
Up to 1/2 cup corn broth, water, or chicken, shrimp, or vegetable stock
Kosher or sea salt
1 tablespoon extra-virgin olive oil
1 jalapeno or serrano chile
1 or 2 corn tortillas, preferably homemade
Kernels from one ear fresh corn (about 3/4 cup), or 1/2 cup frozen corn
2 to 3 ounces very small shrimp or medium to large shrimp, cut into small pieces
8 small cherry tomatoes, quartered, or 2 plum tomatoes, cut into 1/2-inch pieces or 1/2 cup diced tomatoes
1/2 lime
2 tablespoons sour cream, creme fraiche, or yogurt
1 to 2 tablespoons chopped fresh cilantro leaves

1. In a small saucepan over medium heat, warm the soup base. Whisk in enough broth, stock, or water to reach desired consistency. Cook for a few minutes to heat the soup through. Taste and add more salt, if desired. Decrease the heat to low, cover, and keep it hot while you make the topping.

2. Pour half of the oil into a medium skillet over medium heat. Remove the stem from the from the jalapeno and scrap out the ribs and seeds, reserving the seeds. Finely chop the chile and add it to the skillet. Cut the tortilla in half and cut into slices. Add to the skillet and saute until the tortillas are crisp, 3 to 4 minutes. Use a slotted spoon to transfer tortillas and chile to a serving bowl.

3. Add the remaining oil to the pan, then add the corn, shrimp, and tomatoes to the skillet. Season with salt and saute just until the shrimp are opaque and the corn turns bright yellow 1 to 4 minutes, depending o the size of the shrimp.

4. Transfer the corn mixture to the serving bowl and pour in the black bean soup base. Squeeze the lime half over the top, spoon on sour cream, sprinkle with crisped tortillas, chile, and cilantro, and eat.

Spicy Black Bean Soup Base
from Joe Yonan's Serve Yourself
makes 4 to 5 cups

2 dried ancho, guajillo, or New Mexico chiles, or more to taste
1/2 pound dried black beans (1 heaping cup)
2 tablespoons extra-virgin olive oil
1 carrot, peeled and cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
2 shallot loves or 1/2 small onion, cut into 1/2-inch cubes
1 large garlic clove, chopped
Pinch of ground cinnamon
Pinch of ground allspice
1/2 teaspoon kosher or coarse sea salt, plus more as needed

1. Tear, break, or use scissors to cut the anchos into small strips or pieces. Combine them with the bean in a large bowl and add enough water to cover by 1 inch. Let soak for at least 6 hours or overnight.

2. Pour the oil into a 3-quart saucepan over medium heat. When the oil starts to shimmer, add the carrot, celery shallots, garlic, cinnamon, and allspice. Reduce the heat to medium-low, cover, and cook the vegetables slowly until they start to become tender, about 10 minutes.

3. Add the beans, chiles, their soaking liquid, and enough water to cover the beans by 1 inch. Increase the heat to high to bring the contents to a boil. Then decrease the heat to low so that the liquid is at a bare simmer.

4. Cover and gently cook until the beans are very tender, 1 to 2 hours, depending on the age of the beans. Add the salt, cook for a few more minutes, then let cool for 10 to 15 minutes.

5. Use a handheld immersion blender to puree the soup, then taste and adjust the salt if needed. (Alternatively, you can puree it in a blender or food processor. If you are using a blender, be sure to remove the center cap on the lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the soup.

6. Divide it into 4 portions and use immediately, refrigerate up to 1 week, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags, pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Black Bean, Sweet Potato and Quinoa Chili

If I had one complaint about my wonderful winter CSA from Crossroads Community Farm, it would be that it leads me to eat way more potatoes than I ordinarily would. I can't bear the thought of wasting any of that delicious organic produce, so I cook up every one an but after I'm done, I find myself craving sweet potatoes, which had a much more modest presence in my CSA box. Even barring any nutritional considerations, I'll pick the sweet potato option over the regular potato option any day.

A hearty bowl of Black Bean, Quinoa, and Spinach Stew on New Year's Day definitely whetted my appetite for the black bean and quinoa pairing and I can't turn down the perfect combination of black beans and sweet potatoes. This chili is the perfect blending of those happy pairs, with all of the spicy, hearty goodness of the traditional bean and meat varieties, and the added nutrition and flavor of sweet potatoes and quinoa. Chili con carne it's not, but this vegetarian delight will fill your belly just as well, especially when served with a hearty piece of corn bread. To save some of this satisfying meal for a rainy (or should I say snowy?) day, portion and store any leftovers in the freezer.

Black Bean, Sweet Potato and Quinoa Chili
adapted from The Kitchn
serves 4-6

1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1 /2 tablespoons chili powder
1 tablespoon ground coriander
1 14.5-ounce can fire-roasted tomatoes
1 chipotle chile from canned chipotle chiles in adobo, minced
1 teaspoon dried oregano
2 teaspoons kosher salt + more to taste
1 1 /2 cups sweet potatoes (2-3 small), cut into 1 /2-inch cubes
1 /4 cup quinoa, rinsed and drained
2 cups vegetable or chicken broth/stock or water
2 14.5-ounce cans low-sodium black beans, rinsed and drained
Sour cream or yogurt, to top (optional)
Shredded cheddar cheese, to top (optional)
Green onions, chopped, to top (optional)
Fresh cilantro, chopped, to top (optional)

1. Heat the oil in heavy large pot ov er medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.

2. Stir in the tomatoes with their juices, beans, chipotle pepper, oregano, sweet potatoes, quinoa, and broth and bring mixture to a boil. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are just cooked through, adding more water or broth as necessary if the chili becomes too thick. Just before the quinoa and sweet potatoes are done, add beans and stir to combine. Season to taste with salt and pepper and serve hot with your choice of toppings.

Black Bean, Quinoa, and Spinach Stew

My New Year's Day started off on a wonderful foot with Whole Wheat Mixed Berry Muffins and continued right along its merry way at lunch with this fine dish. I've been a fan of Joe Yonan since I first came across his great book, Serve Yourself, which is full of amazing recipes for just one person. Some might say I over-think my diet, but even if I'm just cooking for myself, I take joy in preparing a proper meal.

And this recipe is certainly worth the relatively meager time and effort. Not only is this meal extremely healthy, packed with veggies, beans, and healthy grains, but it is bursting with flavor too. The smoked paprika makes the dish extremely hearty and earthy, with each different kind of paprika lending a unique character. This recipe can serve two modest appetites or one robust diner, and while I had good intentions of saving half for lunch the following day, I devoured the bowl in one sitting. While this generous meal might not prepared me for the Badgers loss in the Capital One Bowl, it did quickly satisfy a craving for chili on a cozy day at home.

Black Bean, Quinoa, and Spinach Stew
adapted from Joe Yonan at The Washington Post
serves 1 to 2

2 teaspoons extra-virgin olive oil
1 very small onion or large shallot, chopped
1 medium clove garlic, chopped
1 small carrot, chopped
1/2 to 1 teaspoon smoked paprika (pimenton, sweet or hot), to taste
1 small tomato, hulled and chopped
1/4 cup dried quinoa, rinsed and drained
1 1/2 cups homemade or no-salt-added vegetable or chicken broth
1/2 cup homemade or no-salt-added cooked black beans
Kosher or sea salt
Freshly ground black pepper
1 cup lightly packed baby spinach leaves, chopped

1. Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the
onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is
translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans.
Season with the salt and pepper.

2. Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low
so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has
swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are
wilted, a few minutes. Taste and season again with salt and pepper. Transfer to a bowl and eat.

Stuffed Acorn Squash for Two

Without fail, my winter CSA means many meals of stuffed squash. I would make it occasionally in the years before I started getting a winter CSA share, but now it has become a staple fall/winter meal. I am constantly in search of new recipes and flavor combinations and this basic template allows me to easily experiment with myriad combinations of beans, grains, greens, and nuts. The amounts listed for the main ingredients here are all ranges because the size of the squash you're stuffing (and appetite) can vary quite a bit, but I typically lean towards the higher end so I can pack my squash to the absolute limit.

Sometimes I'll buy specific ingredients for combinations I think will be delicious, but more often than not I'm improvising with is in my pretty well-stocked pantry and fridge. To give you a little inspiration, I'll offer the tasty combination pictured above - quinoa, kale, cannellini beans, and walnuts - a meal equally appropriate for a weeknight dinner as a vegetarian main on Thanksgiving. (You can also keep it gluten-free by using quinoa or rice.) Flexible, delicious, nutritious, and easy, this recipe surely deserves a regular place in your winter meal rotation.


Stuffed Acorn Squash for Two
adapted from Whole Living
serves 2

1 halved and seeded acorn, festival, or delicata squash
1 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
2 teaspoons chopped fresh or 1/2 teaspoon dried herbs
1/3 to 1/2 cup cooked beans (white, black, pinto, garbanzo, etc.)
1/3 to 1/2 cup cooked grains (quinoa, brown rice, bulgur, couscous, etc.)
1 to 2 cups chopped hearty greens (kale, spinach, Swiss chard, etc.)
2 tablespoons freshly grated Parmesan cheese, optional
2 Tbsp chopped toasted nuts or seeds, divided (hazelnuts, walnuts, almonds, pecans pumpkin seeds, sunflower seeds, etc.)
Lemon or balsamic (or other) vinegar

1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add herbs, beans, grains, and greens. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

3. Divide stuffing between squash halves, top with Parmesan, and roast until golden, 15 to 20 minutes.

4. For each serving, sprinkle with 1 tablespoons nuts or seeds and squeeze with lemon or vinegar.

Roasted Chile Relleno with Avocado-Chipotle Sauce

Whether in their fresh or dried (ancho) form, poblanos are my favorite pepper, and consequently I have a real weakness for chile rellenos. It's one of my favorite things to order when I'm out for Mexican food, and I'll happily chow down on both the Americanized and authentic versions. Despite a deep love for this dish, I don't have the ambition or time to bread and deep-fry chile rellenos at home. But a roasted version? That I can handle.

Restaurant chile rellenos are often just stuffed with wonderfully indulgent amounts of cheese, but I love the added veggie, beans, and grains in the homemade version that create a much more varied collection of flavors and textures. Though it lacks a deep-fried breading, the luxurious avocado sauce and toasty pepitas add their own unique richness and crunchiness that are still amply satisfying. A healthier and less labor-intensive version of the Pueblan classic, this dish is a more-than-fitting use of that state's namesake pepper to fulfill your spicy, cheesy cravings.

Roasted Chile Relleno with Avocado-Chipotle Sauce
adapted from Serve Yourself by Joe Yonan
serves 1

1 large or 2 to 3 small to medium poblano peppers

For the Filling:
2 teaspoons extra virgin olive oil
½ teaspoon ground ancho chile
1 medium shallot lobe, thinly sliced
1 clove garlic, thinly sliced
4 or 5 Swiss chard leaves, stacked, rolled, and thinly sliced (or spinach or kale)
1 plum or other small tomato, cored, seeded, and chopped
¼ cup cooked black or pinto beans, preferably homemade, rinsed and drained
¼ cup cooked brown or white rice, farro, or quinoa
1 ounce Monterey Jack or cheddar cheese, cut into small chunks or grated
Kosher or sea salt

For the Sauce:
½ avocado, pitted
2 tablespoons low-fat yogurt or sour cream
¼ teaspoon adobo sauce (from a can of chipotle in adobo)
Juice of ½ lime
2 to 3 tablespoons water
1 tablespoon roasted shelled pumpkin seeds (pepitas)

1. Preheat the oven to 400°F.

2. Blacken the skin of the poblano pepper by turning a gas burner to high and setting the poblano right on the grate, using tongs to turn it periodically until it is charred all over. (If you don’t have a gas stove, preheat your oven broiler and set the poblano on a pan about 4 to 5 inches from the broiler element or flame and broil for 5 to 6 minutes, turning periodically until it is charred all over.) Transfer the pepper to a stainless steel or glass bowl, cover with plastic wrap, and let steam as it cools.

3. While the poblano is cooling, make the filling. Pour the olive oil into a medium skillet over medium heat. When the oil starts to shimmer, sprinkle in the ground ancho chile and cook for about 30 seconds, until it foams and releases its aroma. Add the shallot and garlic and cook, stirring occasionally, until the vegetables start to soften, 2 to 4 minutes. Stir in the Swiss chard and tomato and cook until the chard wilts and the tomato softens, 4 to 5 minutes. Transfer to a small bowl. Stir in the black beans, rice, and cheese, and season with salt to taste. Let cool.

4. When the poblano is cool enough to handle, gently rub off the blackened skin, being careful not to tear the flesh open. Use a sharp paring knife to cut a slit on one side of the poblano, starting near the stem and cutting about halfway down the side. Carefully reach in and remove the seeds, trying not to enlarge the opening if possible. Use your hands to carefully stuff the filling into the poblano, getting it as full as possible. Carefully transfer the stuffed poblano to a baking sheet, cut side up. Don’t worry if the filling is exposed.

5. Roast the poblano for 15 to 20 minutes, until the filling is bubbling and the cheese is melted. Remove from oven and let cool slightly.

6. While the poblano is roasting, make the sauce. Scoop the avocado flesh into a small bowl and use a fork to thoroughly mash it. Whisk in the yogurt, adobo sauce, and lime juice, adding more water if you want the sauce to be thinner. Pour enough sauce onto a dinner plate to evenly coat the botom.

7. Transfer the poblano to the plate and spoon remaining sauce on top, sprinkle with the pumpkin seeds, and eat.

Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375°F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.

Best-Ever Beet and Bean Burgers

On weekdays, I'm typically all about quick and easy, but on the weekends I can I like to dive into culinary projects. These burgers are one such labor of love. I'm not going to lie to you and say that these aren't somewhat of a project, as many different components have to be prepared before mixing everything together, but with a free afternoon and little bit of planning, you can have hearty cache of meals. In order to keep the process moving along as efficiently as possible, I cooked the onions and processed the beans while the beets were roasting in the oven and rice was cooking in the rice cooker.

Although it should be obvious, if you HATE beets, you should probably skip this burger. While the flavor doesn't smack in you in the face, it can't be completely ignored. But if you're on the fence about beets or looking to give them another try, this burger might be the right way to go. Beets were not a vegetable that I grew up with (my dad was subjected to the overcooked 1950s version and didn't want to do the same to me), so I didn't really get to know this vegetable until it arrived in a CSA box a few years ago. I'll admit that undercooked beets still taste a bit like dirt to me, but I've really come around on this veggie, particularly the pickled and roasted varieties. The double-cooking of the beets in this burger gives them a deep flavor, long roasting process bringing out their inherent sweetness and pan-searing creating a glorious layer of caramelization. Black beans provide the hearty backbone of these sturdy burgers with starchy support from rice and oats and vegetal reinforcement from the onions and garlic. The prunes and cider vinegar were the real surprise ingredients, the former adding a complementary and binding sweetness, the acidic punch of the latter elevating the carefully curated list of spices.

Though the long list of ingredients and instructions may seem overwhelming or intimidating, if you've got a couple hours and want to meditate through the rhythms of the kitchen (as I do), this recipe was made for you. Each shred, stir, and slice melts a little stress away, feeding the soul in the present and the body in the future.

Best-Ever Beet and Bean Burgers

adapted from The Kitchn (inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio)
Makes about 6 burgers

3 large red beets (about 1 pound)
1/2 cup brown rice (uncooked)
1 medium yellow or white onion, diced small
3-4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
2 teaspoons spicy brown or dijon mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg (optional for non-vegan burgers)
Salt and pepper

To serve:
Sliced cheese (provolone, jack, cheddar, Swiss, etc.) (optional for non-vegan burgers)
6 hamburger buns
Condiments and toppings of your choice

1. Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

2. Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool. (You can also use an equivalent amount of leftover rice or prepare rice using a rice cooker).

3. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

4. Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

5. Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

6. Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

7. Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)

8. Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using), and mix until you no longer see any dry oatmeal or egg.

9. Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

10. When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

11. Heat a cast-iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready.

12. Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.

13. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you're adding cheese, lay a slice over the burgers in the last minute of cooking.Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

Recipe Notes:

• Freezing Burgers: Burgers can be frozen raw or cooked. Wrap each burger individually in plastic or between sheets of parchment paper, and freeze. Raw burgers are best if thawed in the fridge overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave.


• Grilling Burgers: While I haven't had a chance to try grilling these burgers, they are firm enough to do well on a grill, particularly if you cook them in a grill pan or other device. You may also want to add an egg to the mix to help the burgers hold together better.


• Making Your Own Beans: Northstar makes their own black beans for their burgers. If you would like to do this, try cooking your beans with an onion, a clove or two of garlic, and some dried ancho or chipotle chile peppers for extra flavor.

Veggie Burger

Homemade veggie burgers are one of work lunch staples. I make them in big batches, and because I live with someone who won't touch the non-meat burger variety, I don't have to worry about my the fruits of my labor mysteriously disappearing. But truth be told, these are so incredibly easy that it would hardly matter. Black beans are my go-to bean for a burger because they are not only delicious on their own, but also able to merge successfully with a wide range of flavor profiles and ingredients. This burger takes a decidedly Tex-Mex approach, blending hearty beans and rice with spicy jalapeno, smoky cumin, and deep, rich ancho chiles in just the time it takes to blend a few ingredients together in the food processor. As with any veggie burger, the challenge here is keeping them together in the pan, so be a bit ginger when flipping them and allow for a little rest in the fridge before cooking if you have the time.

I wouldn't be a good Wisconsin girl with saying I think these burgers are just begging for a slice of melty cheese. Assertive sharp cheddar is an excellent choice, made even more perfect with a few final touches like lettuce, red onion, and salsa. All the goodness of a bean burrito in portable, freezable burger patty form, these are a welcome sight at any meal, even making for a fine breakfast with a fried egg.

Veggie Burger
adapted from Bon Appetit
makes 6 burgers

2 15-ounce cans black beans, rinsed
1/2 cup chopped white or yellow onion
6 slices pickled jalapeño
1 tablespoon prepared barbecue sauce
1 teaspoon chili powder, preferably ancho
1/2 teaspoon ground cumin
1 large egg white

1 cup cooked brown rice
Kosher salt, freshly ground pepper
4 tablespoons canola oil, divided
6 hamburger buns
Lettuce, red onion, tomato, salsa, avocado, etc. (for serving)

1. Set aside 1/2 cup beans. Pulse onion, jalapeño, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky purée forms.

2. Transfer purée to a medium bowl and mix in egg white, rice, and reserved beans; season with salt and pepper. Form mixture into 6 patties about 1/2-inch thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking).

3. Heat 2 tablespoons oil in a large skillet over medium heat. Working in two batches and adding remaining 2 tablespoons oil between batches, cook patties until browned and crisp, about 5 minutes per side. Serve on buns with desired toppings.

Black Bean Nacho Burgers

Happy Fourth of July! My carnivorous tendencies tend to come out on grilling holidays like this, but you may end up with some vegetarians or health-conscious people at your holiday cookout. To satisfy their appetites, try these delicious black bean burgers. As the name would suggest, these are basically black bean nachos made into burger form, a classic combination of ingredients that are sure to please. Typical veggie burgers use grains like rice or quinoa, but these burgers get a salty, binding crunch from tortilla chips. Salsa and cheese give these burgers most of their flavor, so be sure to make choose the best of each for this recipe. As with nearly all veggie burgers, texture is the real challenge here, so use caution when flipping so they don't fall apart. For extra assurance, I recommend spraying your spatula with cooking spray so the burgers don't stick to the spatula. If you want to cook these on the grill instead of in a pan, place them on a generously oiled layer of aluminum foil instead of directly on the grate. Delicious, affordable, and practical, this recipe can easily be scaled up to feed a crowd and extras can be tightly wrapped and stored in the freezer.

Black Bean Nacho Burgers
adapted from Epicurious
makes 4 burgers

1 15 ounce can low-sodium black beans, drained and rinsed
1/2 cup finely crushed tortilla chips
1/3 cup salsa, plus additional for serving
1/2 cup grated sharp cheddar, plus additional for topping
1 large egg, lightly beaten
1/4 teaspoon black pepper

Olive oil or canola cooking spray
4 whole grain hamburger buns, tortillas, or pitas
Lettuce leaves, tomato, and red onion for serving (optional)

1. Use a food processor or a potato masher to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, and black pepper. Set mixture aside 10 minutes, then shape into 4 patties.

2. Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight.

3. Meanwhile, preheat a large nonstick skillet over medium heat and spray with cooking spray. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Spray pan again, if necessary, flip patties and cook until underside is golden, 4 to 5 minutes. Add additional cheese on top, if desired. Remove from heat, place on buns, and top with lettuce, tomato, onion, and more salsa, if desired.

Quick Black Bean Burgers

Maybe the holiday weekend is to blame, but I got it stuck in my head that I needed to make a batch of veggie burgers. This unofficial start to summer, with all its promise of delicious grilled meals, put burgers at the forefront of my mind, even though the weather doesn't seem quite as ready to cooperate.

My Memorial Day weekend grilling actually ended up being brats, but I cooked up a fine batch of veggie burgers in the house as well. I'm one of those people who is almost perpetually in motion, and with an endless list of summer projects, the word quick really caught my eye when I dove into the internet's store of veggie burger recipes. I was more than pleasantly surprised to find how much flavor this burger has for such a short time investment (and a few tweaks of my own). The lime rind adds a nice brightness and acidic touch, the ancho chili powder a nice sweetness and smokiness, with intermittent bursts of roasted garlic delighting the taste buds. These burgers have plenty of flavor to stand on their own, but I piled mine high with sharp cheddar, avocado, spinach, red onion, and salsa for a robust tower of flavor that brought a smile to my face with each bite.

As with so many veggie burgers, keeping these patties together can be a bit of a challenge, but I found as long as I let a proper crust form on one side of the burger before flipping and I used a spatula large enough so that no edges were subject to the forces of gravity, I didn't have any problems. If your patties do break apart, just smash them back together and go along your merry way, piling them high with toppings to disguise any seams. While I do love a beautiful plate of food, as long as the flavor is there, who really cares if there are a few structural problems? Just tell your guests these burgers have character (or say nothing at all).

Quick Black Bean Burger
adapted from Cooking Light
makes 4 burgers

1 (2-ounce) hamburger bun, torn into pieces
3 tablespoons olive oil, divided
2 large garlic cloves, chopped
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon grated lime rind
3/4 teaspoon ancho chili powder
1/2 teaspoon dried Mexican oregano
1/4 teaspoon kosher or sea salt
1 large egg, lightly beaten
1 large egg white, lightly beaten

4 whole wheat hamburger buns or pitas, for serving

Sliced cheddar or Jack cheese, avocado, red onion, salsa, spinach or lettuce, for serving (optional)

1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.

2. Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done. Place burger on bun, add toppings of choice, and serve

Black Bean Enchiladas with Spicy Squash Sauce

Of all the things I've made in an effort to use up ridiculous amount of squash puree in my freezer, this has to be my favorite. Sadly, it's not because of the inherent squashiness of the dish, but the way in which it brings all the other ingredients together so perfectly. Squash puree is a fantastic shortcut to a lush sauce, able to blend with all manner of ingredients without dominating the flavor. Though this may not be the kind of authentic fare that will show up in a Rick Bayless cookbook, there's no denying that the silky and subtly sweet squash is an ideal foil for spicy jalapenos and chili powder. Add a hearty black bean filling and a savory frosting of cheese and you've got a crowd-pleasing meal as suitable to Meatless Monday as it is to a celebratory feast. Even better, this meal freezes wonderfully, so make up a double batch to be ready to feed the masses any time.

Black Bean Enchiladas with Spicy Squash Sauce
adapted from Martha Stewart
serves 4

One 15-ounce can seasoned black beans, drained and rinsed
1/2 cup fresh corn or frozen corn, thawed
6 scallions, thinly sliced
Coarse salt and ground pepper
1 1/2 cups butternut or other winter squash puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 cup grated sharp or smoked cheddar cheese (4 ounces)

1. Preheat oven to 425 degrees. In a medium bowl, combine beans, corn, and scallions. Season generously with salt and pepper; set aside.

2. In a blender, puree squash, garlic, jalapeno, chili powder, 1 1/2 cups water, 1 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Taste sauce and season to taste with additional salt and pepper. Pour 1 cup of sauce in the bottom of an 9x13-inch baking dish.

3. Lay tortillas on work surface; mound black bean mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.

4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

• 
  

Smoky Chipotle Black Bean Chili

Fall is chili weather. I've made traditional Better Homes and Gardens chili more times than I can count, each time bringing up fond memories of cooking up a batch in a big cast iron pot with my dad as a kid. Much like getting the wishbone is good luck with the Thanksgiving turkey, in my kid brain getting the bay leaf in your bowl of chili was good luck (so as long as you didn't find it by taking a big bite). Although I hope to develop my own signature, but still largely traditional, chili recipe at some point in my life, my recent experimentation in that department has been largely with bean-based chilies. Some may argue that they're not chili at all, but I find bowls of Pinto Bean and Sweet Potato Chili or Quick Three Bean Chili just as hearty and satisfying as any with beef. But of all the bean chilies I've had and made, this has to be my favorite. As in all Susie Middleton recipes, she builds a complex palate with a deft use of spices, each taste keeping you guessing about what you're enjoying in each bite. This chili has a complex heat from ancho and chipotle chilies with a layered smoky flavor, joined a by melange of sweet and savory spices that coexist in perfect harmony. Red wine allows the spices to bloom and intense tomato paste creates savoriness and umami without meat for a balanced and satisfying dish. Hearty, healthy, and packed with flavor this is the perfect way to fortify yourself for the winter to come.

Smoky Chipotle Black Bean Chili
adapted from The Fresh and Green Table by Susie Middleton
serves 6

1 tablespoon plus 1 teaspoon ground ancho chile
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 tablespoon sweet paprika
1 tablespoon brown sugar
1 1/2 teaspoons unsweetened cocoa
1/4 teaspoon ground (dried) chipotle chili
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Kosher salt
1/4 cup dry red wine
1/4 cup tomato paste
1/4 cup finely chopped fresh cilantro stems and leaves, plus 2 tablespoons chopped fresh cilantro leaves, plus additional for garnish
2 teaspoons finely chopped canned chipotle in adobo, plus 2 teaspoons adobo sauce from the can
1 1/2 cups (one 14.5-ounce can) fire-roasted crushed tomatoes
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large or two medium onions, cut into 3/4-inch dice (about 1 1/2 cups)
1 tablespoon plus 2 teaspoons minced garlic
1 1/2 teaspoons minced fresh jalapeno, seeds and ribs removed
Three 15.5-ounce cans black beans, drained and rinsed
Brown rice, for serving
Salsa, for serving (optional)
Sour cream, goat cheese, or queso fresco, for serving (optional)
Toasted pepitas, for serving (optional)
6 lime wedges (optional)

1. In a small bowl, combine the ground ancho chile, coriander, cumin, oregano, paprika, brown sugar, cocoa, ground chipotle, cinnamon, cloves, and 1 1/2 teaspoon salt. Set aside.

2. In a liquid measure, whisk together the red wine, tomato paste, finely chopped cilantro stems and leaves, the chopped chipotle, and the adobo. Set aside.

3. In another liquid measure or bowl, combine the crushed tomatoes with 3 cups water and stir well.

4. In a large Dutch oven, heat the butter and olive oil over medium heat. When the butter has melted, add the onion, bell pepper, 1/2 teaspoon salt and stir. Cover and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Uncover, raise the heat to medium-high, and continue cooking until the onion is lightly browned, another 7 to 8 minutes. Reduce the heat to medium-low, add the garlic and jalapeno, and cook, stirring, until softened and fragrant, about 1 minutes.

5. Add the dried spice mixture and cook, stirring and scraping until well incorporated, 20 to 30 seconds. Add the tomato paste mixture and cook, stirring and scraping it against the sides of the pan, for 1 to 2 minutes.

6. Add the crushed tomato mixture and cook, stirring and scraping the bottom of the pan, until well combined. Bring the mixture to a gently simmer, and cook, loosely covered, stirring occasionally and continuing to scrape the bottom of the pan, for 20 minutes. Keep and eye on the heat and reduce it, if necessary, to maintain a gently simmer.

7. Uncover the pot and add the drained beans. Raise the heat to medium-high and return the chili to a simmer and then reduce the heat to medium-low and maintain a gentle simmer. Stir thoroughly and cook, partially covered, for 10 minutes.

8.  Remove the pan from the heat and stir in the 2 tablespoons chopped cilantro. The chili will stay warm, covered, off the heat for half an house.

9. To serve, spoon 1 cup rice into each of six deep bowl and ladle about 1 cup chili over the rice. Top with your choice of salsa, sour cream, cilantro, pepitas, and lime wedges.

Black Bean and Bulgur Burgers

As hinted at in my Chickpea Burger post, I'm at the end of queue of Martha Stewart veggie burgers, this adaptation of one of her recipes being my last (for now). The bulgur I bought for Pinto Bean and Bulgur Burgers had a found a home on top of a can of black beans in kitchen cabinets, and I couldn't help myself from adapting this recipe to indulge one of my favorite combinations, black beans and corn. Almost a bean burrito made into a burger, smoked cheddar and scallions continue that theme, gilded by a healthy helping of salsa and sour cream on top. The key to keeping these burgers from falling apart is thoroughly draining the bulgur, beans, and corn (if frozen, then thawed); any excess water will make the burgers soggy, make them more difficult to shape, and cause them to spread as they cook. A fantastic alternative to a bean burrito, these zesty burgers are a great way to mix up your work week lunch routine.

Black Bean and Bulgur Burgers
adapted from Martha Stewart
makes 4 burgers

1/2 cup bulgur
1 can (15.5 ounces) black beans, rinsed and drained
1/2 cup grated smoked or sharp cheddar cheese
1/2 cup fresh or frozen corn
1/4 cup thinly sliced scallions
1 large egg, lightly beaten
Coarse salt and ground pepper
Cayenne pepper (optional)
1 tablespoon olive oil
4 whole wheat buns or pitas
Lettuce, salsa, and sour cream, for serving

1. In a large bowl, combine bulgur and 1 cup boiling water. Cover tightly and let sit until bulgur is tender, 30 minutes. Strain through a fine-mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor, pulse black beans until coarsely chopped. Add beans to bulgur, along with cheese, corn, scallion, and egg. Season with salt and pepper and add cayenne, if desired; mix well.

2. In a large skillet, heat olive oil over medium. Add 1/2 cup bean mixture and press lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary (add more oil for second batch), and cook until browned and cooked through, 3 minutes per side. Serve burgers on buns with your choice of garnishes.

Black Bean and Corn Frittata

I'm currently working on cooking from my fridge, freezer, and pantry right now and frittatas are one of the best ways to combine a variety of ingredients quickly and easily. I'm a total sucker for the black bean and corn combination and always have both around, so tossing them into a frittata with some scallions and cheese was an easy decision. Bell peppers would also be a nice addition or substitute for the scallions and the heat could be easily dialed up with a bit of jalapeno or other hot chile. Frittatas are fantastic for breakfast, lunch or dinner; I usually have them with a piece of toast and side salad for lunch or dinner or toast and fruit for breakfast. The next time you're scrambling to come up with something for dinner at the last minute, try this quick, healthy, and tasty frittata!

Black Bean and Corn Frittata
serves 2 to 4

6 eggs
1/2 cup black beans, drained and rinsed well if canned
1/2 cup fresh, canned, or frozen corn, rinsed if canned and thawed if frozen
1/2 cup chopped scallions
1/2 cup shredded melting cheese (smoked cheddar, Monterey Jack, and mozzarella all make good choices)
Kosher or sea salt
Freshly ground black pepper
Dash ground chipotle pepper (optional)
1 tablespoon unsalted butter
Salsa, for serving (optional)
Sour cream, for serving (optional)

1. Preheat oven to 450 degrees with a rack in the upper third. Whisk eggs together in a large bowl and season with salt and pepper and chipotle pepper, if using. Add beans, corn, scallions, and half the cheese and mix well to combine.

2. Preheat a medium (approx. 10-inch) cast-iron or other oven-safe skillet over medium to medium-high heat. Once the skillet is hot, add the butter and swirl to coat the entire pan. Add the egg mixture and cook for a couple minutes, until the outer edge is set. While the egg is cooking, sprinkle the other half of the cheese over the top of the egg mixture.

3. Transfer the skillet to the preheated oven. Bake until frittata is set in the center and the top is slightly browned, about 10 to 20 minutes, depending on how long you let the frittata cook on the stove and how browned you want the top of the frittata to be. After removing the frittata from the oven, run a rubber spatula around the edge of the pan to loosen the frittata. Allow to rest for a few minutes, then transfer to a cutting board, slice into wedges and serve, topping with salsa and sour cream if desired.

Black Bean and Sweet Potato Hash

I bought Moosewood Restaurant New Classics last week and I already at least a dozen recipes I bookmarked to try. The Moosewood Collective is a respected source of vegetarian recipes and I've gotten many delicious and healthy recipes from another Moosewood cookbook I bought at least five years ago. With the bounty of produce in my life since getting my first CSA delivery, I seized the opportunity to justify buying yet another cookbook to add to my ever-growing culinary library.

I love sweet potatoes, but I mostly eat them baked, mashed, and made into fries, although I also have made soup, but I was looking for something different from the mashed potatoes recipes I've tried so far. This dish is packed with vegetables and flavor, not to mention extremely healthy. I topped my hash with some Frontera Double Roasted Tomato salsa, but sour cream and shredded cheese would be delicious accoutrements as well.

Black Bean and Sweet Potato Hash
from Moosewood Restaurant New Classics

1 to 2 tablespoons olive oil
2 cups chopped onion
2 garlic cloves, minced or pressed
6 cups peeled diced sweet potatoes (1/2-inch pieces)
1 jalapeno, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon salt
1 cup frozen corn kernels (or mixed corn and green peppers)
1 1/2 cups cooked black beans (15-ounce can, drained)
splash of water or orange juice (optional)
dash of salt
cayenne or hot pepper sauce (optional)

minced scallions or chopped fresh cilantro
sour cream (optional)

1. Heat the oil in a large, deep, nonstick skillet. Add the onions and saute on medium heat, stirring occasionally, until they begin to soften. Stir in the garlic, cook for a few seconds, then add the sweet potatoes. Cover the skillet and cook for 3 minutes. Add the jalapeno, coriander, cumin, and salt; then use a spatula to turn the potatoes, cover, and cook for another 3 minutes. Add the corn and black beans, cover, and cook for 10 minutes, stirring occasionally.

2. If the potatoes are still too firm, add a little water or orange juice, cover, and cook on low heat until the potatoes are tender. Add the salt and stir in cayenne or hot pepper sauce to taste.

3. Serve topped with minced scallions or chopped cilantro and, if you like, a dollop of sour cream.

Chipotle Black Bean Burgers

A vegan diet isn't something that I ever want to follow (as a Wisconsin girl, I can't possibly imagine my life without dairy), but when I find food that's tasty and healthy that happens to vegan, I'm more than happy to eat it. Surprisingly, my husband, who's much more of a meat and potatoes guy, said that this is his favorite of all the veggie burgers I've made so far. It's similar to one of his favorite meals, a dish I created dubbed Laine's Mexsconsin Delight by my dad, that is a now a favorite and oft-made dish of many of my family members. I love black beans and corn together, which lead me to immediately bookmark this recipe when I got this cookbook. What held me back so long from making these burgers was the fact that TVP isn't something I already had in my cabinets. But I finally remembered to pick some up (it's actually pretty cheap) and I wish I hadn't waited so long to do so! These burgers are hearty and filling, with a nice kick from the chipotles. You can adjust the level of spiciness by leaving out or including the seeds and obviously by picking the size of the canned chipotles you use, as they vary quite a bit. I cut my burgers in half and ate them in small tortillas with salsa and greens (sour cream and cheese would also be good), but they'd also be good in pitas, on hamburger buns, or served with eggs for breakfast.

Chipotle Black Bean Burgers
from Veggie Burgers Every Which Way
makes six 4-inch burgers

3/4 cup textured vegetable protein (TVP)
2/3 cup boiling water
1 1/2 cups cooked black beans
1/2 onion, roughly chopped
1 cup cooked brown rice
1 ear of corn, kernels slices off with a knife or 1/2 cup thawed frozen corn
1/4 cup chopped cilantro
3 tablespoons all-purpose flour
3 chipotle chile peppers in adobo sauce, minced, plus 1 tablespoon sauce
Juice of 1 lime
1 teaspoon salt
1/4 teaspoon dried chipotle pepper
3/4 cup toasted bread crumbs
2 tablespoons oil

1. Place the TVP in a small bowl, pour over the boiling water, and let sit for 10 minutes.

2. Combine 1/2 cup of the black beans and the onion in a food processor and pulse until coarsely pureed. Place the remaining 1 cup beans in a bowl and coarsely mash with a potato masher or a fork. Fold tin the reconstituted TVP, the bean-onion mixture, rice, corn cilantro, flour, minced chipotle and its sauce, lime juice salt, and dried chipotle. Fold in the bread crumbs. Let stand for 10 minutes so the crumbs can soak up as much moisture as possible. Shape into 6 patties.

3. In an oven-safe skillet or nonstick saute pan, heat the oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

Southwestern Rice Salad

Black beans are corn are an irresistible combination. The Bon Appetit recipe that inspired me didn't have black beans, a huge oversight in my book. It was intended as side, but adding black beans transforms it into a healthier, more filling dish that can be either a light main course or side. This can be served cold, room temperature, or warm and makes a great lunch or light dinner. Quinoa would be a nice substitute for the brown rice and would increase the nutritional value, but most people aren't familiar with quinoa and it is significantly more expensive than rice. Lime juice would also make a nice substitute for the lemon juice, any kind of peppers or summer squash could be used (add a jalapeno, habanero, or serrano for some heat), and white or yellow onions could be substituted for the green onions, cooking them with the peppers and squash.


Southwestern Rice Salad with Corn and Black Beans
adapted from Epicurious, who got it from Bon Appetit

serves 4 as a main dish, 8 as a side-dish

1 cup brown rice
1/4 cup freshly squeezed lemon juice
4 tablespoons olive oil, divided
Freshly ground sea salt and pepper
1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 15-ounce can black beans, drained and rinsed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded red bell pepper
1 cup 1/2-inch cubes yellow zucchini
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

1. Prepare rice according to package directions and set aside.

2. Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.

3. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, red bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes, adding black beans in the last minute or two of cooking (just to heat them through). Scrape into large bowl. Add rice, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

Mexican Beans with Chorizo and Greens

My trip to Cilantro last Friday inspired me to crack open my Rick Bayless cookbooks again and look for a recipe to try this week. As with most of my cookbooks, Post-It notes are peeking out, marking part of my endless queue of recipes. I opted to find a recipe out of Mexican Everyday instead of Authentic Mexican; the latter has recipes better for long days in the kitchen on the weekend instead of quick weeknight dinners.

This hearty dish is somewhere between a soup and a stew, but isn't too heavy for a summer dinner. Chorizo, like bacon, lends a lot of flavor to a dish even when you only add a small amount. Choose a chorizo with a spice palate you enjoy. If you don't like things spicy, only add one chipotle en adobo; I added two because I love hot food. To make this dish vegetarian, saute onions and garlic in a little olive oil in lieu of the chorizo. The next time I make this dish I may add some chopped onions and garlic (while still using chorizo), although this dish quite wonderful just the way it is.

Mexican Beans with Chorizo and Greens
Frijoles con Chorizo y Espinacas o Acelgas

serves 4
from Mexican Everyday by Rick Bayless

8 to 12 oz. fresh Mexican chorizo sausage, casing removed
10 oz. cleaned young spinach (about 10 cups) OR one 12-ounce bunch Swiss chard, thick lower stems cut off, leaves sliced crosswise into 1/2-inch strips (about 8 cups)
Two 15-ounce cans black beans, drained OR 3.5 c. home-cooked black beans, drained
1 to 2 canned chipotle chiles en adobo, stemmed, seeded, and finely chopped
Salt
1/2 c. crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
1/2 c. chopped green onions or thin-sliced red onion, for garnish

1. In a medium-large (4- to 6-quart; 10- to 12-inch-diameter) heavy pot, preferably a Dutch oven, cook the chorizo over medium heat, stirring regularly and breaking up clumps, until lightly browned and thoroughly done, about 8 to 10 minutes.

2. While the chorizo is cooking, place the spinach or Swiss chard in a microwaveable bowl, cover with plastic wrap, poke a few holes in the top and microwave on high (100%) until completely wilted, usually about 2 minutes for spinach, 3 minutes or so for the Swiss chard. (If your spinach comes in a microwaveable bag, simply microwave it in the bag). Uncover the bowl (or open the bag) and set aside.

3. When the chorizo is ready, add the beans, chopped chipotles and 1.5 cups water. Simmer for 5 to 10 minutes to blend the flavors. Taste and season with salt, usually about 1/2 teaspoon, depending on the saltiness of the chorizo and beans. Add the wilted and greens and let the mixture return to a boil.

4. Ladle into bowls and serve, passing the cheese and onion for each person to add al gusto.

Chorizo Pizza

I was inspired to make a "Mexican" pizza by this recipe in July issue Food and Wine. I almost called this Mexican pizza too, but I just couldn't bring myself to put that name on something so not Mexican, even if it does use ingredients common in Mexican cooking. My pizza is a bit reminiscent of a the black bean and chorizo tortas I made a while back. Chorizo is as prevalent in Mexico as bacon is here, and like bacon, it makes everything better.

Pizza is one of the best ways to get creative in the kitchen, especially if you're not particularly culinarily-inclined. I've had big success with nontraditional pizzas like this one and Smoked Salmon and Asparagus pizza. Pizzas are a great weeknight dinner which can be healthy or indulgent, traditional or adventurous, simple or labor-intensive, and are infinitely customizable to individual taste.

Chorizo Pizza

1 c. canned black beans, rinsed and drained
1/2 c. roughly chopped roasted red pepper
2 cloves garlic
2-3 t. chili powder, depending on personal taste
Salt
One 12-inch whole wheat pizza crust
One 4- to 5-ounce piece chorizo
1/2 c. fresh or frozen corn or canned corn, rinsed and drained
1/4 c. chopped white onion
3/4 c. shredded sharp cheddar cheese
Salsa, sour cream, and hot sauce (such as Tapatio), for topping (optional)

1. Preheat oven to 400 degrees F (or as directed on pizza crust package). Place black beans, roasted red peppers, garlic, and chili powder in a food processor and process to desired consistency, depending on how you like your pizza sauce. Add salt to taste. Spread evenly over crust.

 2. Slice chorizo into approx. 1/2-inch thick slices (or thicker, if you want). Cook in a skillet over medium heat until both sides are seared and chorizo is cooked through. Drain on paper towels and blot away excess grease. Cut larger slices in half, if desired. Distribute evenly over pizza.

3. Sprinkle corn and chopped onion evenly over pizza. Top with shredded cheese.

4. Bake pizza for 12 to 14 minutes, or as directed on crust package, until cheese is melted and starting to brown. Top with salsa, sour cream, or hot sauce if desired. Cut into 8 slices.