Hearty Greens and Grains Soup with Yogurt

I am never without some sort of fresh greens in my fridge. I long ago abandoned lettuce for spinach or arugula in my salads and sandwiches, usually toss a handful in my smoothies, and it seems like I scarcely scrambled an egg or make an omelet without tossing in some hearty greens. As much as I love all those things, sometimes winter calls for something a little more warm and comforting, and that's when I start sneaking mass amounts of greens into my soups.

The internet abounds with reliable websites full of delicious recipes, but sometimes there's nothing better than flipping through a brand new cookbook, bookmarking recipes along the way. With all of those free resources I've become a lot more selective about what books I'll actually purchase, but when I saw Mollie Katzen's newest book on clearance (at TJ Maxx, of all places), I didn't hesitate for a second. I've long been a fan of the books of Moosewood Collective, and the ones I own are the source of several of my most-treasured recipes (e.g. Black Bean and Sweet Potato Hash). Mollie Katzen's recipes are the kind that make carnivores love vegetables and vegetarians celebrate their choice, ranging from the elegantly simple to elaborate afternoon-worthy projects. This recipe is the former, a simple combination of whole grains and hearty greens, simply seasoned, and enriched just enough with olive oil and yogurt. Be sure to add the yogurt gently at the end after it has cooled a bit, so it doesn't separate or curdle.

I made this with Earthbound Farms Power Deep Greens Blend and brown rice, but there's plenty of room for experimentation with other combinations of greens and grains. This soup is shockingly filling for the low calorie count and short list of healthy ingredients, so feel free fill up a giant bowl without any guilt.

Hearty Greens and Grains Soup with Yogurt
adapted from The Heart of the Plate by Mollie Katzen
makes 5 or 6 servings (as a side) or 2 to 3 as a main course

2 tablespoons olive oil
2 cups minced onion (1 large)
1 teaspoon ground cumin
1/2 teaspoon turmeric
3/4 teaspoon salt, or more to taste
1 tablespoon minced or crushed garlic
1/2 pound (or more) fresh spinach or other hearty greens, washed, stemmed, and coarsely chopped
3 cups water or vegetable stock or low-sodium store-bought broth
1 cup cooked brown rice (or other whole grain like quinoa, barley, etc.)
1 cup plain yogurt, at room temperature
Fresh lemon juice, or to taste
Black pepper

1. Place a soup or Dutch oven over medium heat for about a minute, then add the olive oil and swirl to coat the pan. Add the onion, cumin, turmeric, and 1/4 teaspoon salt and cook, stirring, for 5 to 8 minutes, or until the onion becomes soft. Add the garlic and another 1/4 teaspoon of the salt, reduce the heat to low, and continue to cook for another 5 minutes or so. Toss in the spinach plus the remaining 1/4 teaspoon salt. Stir, then cover and cook over medium-low heat for 5 minutes longer.

2. Add the water or stock, bring to a boil, then lower the heat to a simmer. Cover and cook over the lowest possible heat for 10 minutes.

3. Turn off the heat, let cool slightly, and stir in the rice and yogurt. Add lemon juice, a splash a time, to taste. Taste again to adjust the salt and add black pepper to your liking. It's now ready to serve.

Cheesy Greens and Rice Gratin

Having grown up in the upper Midwest, I've been around more than my fair share of casseroles. From time to time that dense and hearty fare is exactly what I'm craving, but for your average meal I'm not looking to eat something that will require a nap immediately after. But who can argue with the glorious collaboration of cheese, rice, and veggies? That's where my grown-up tastes turn to the infinitely customizable, eternally delicious, gratin.

Every kitchen should have at least one variety of grain, spice mix, sauce, nuts or seeds, greens, and cheese, so there's sure to be some iteration of this recipe in easy reach. Have leftover pasta sauce or salsa instead of tomatoes? Absolutely! Cooked quinoa or barley instead of rice? Go for it! Old Bay instead of Za'atar? Sharp cheddar or Parmesan instead of Gruyere? There's no shortage of tasty combinations so go nuts with whatever you have in the fridge and cabinets and find your favorite. My first tasting of this gratin brought together brown rice, salsa, kale, pepitas, and cheddar cheese for a Mexican/Southwestern slant on the recipe. Marinara, pine nuts, and Parmesan give this a nice Italian twist, and orzo and feta cheese could take it in a Greek direction, particularly if you tuck some olives in there as well.

Cheesy Greens and Rice Gratin
adapted from Eat Your Vegetables by Joe Yonan
serves 1

1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1 teaspoon Za'atar (or other favorite spice blend)
1/4 cup canned crushed tomatoes in their liquid, or 2 chopped plum tomatoes, or 1/4 to 1/2 cup prepared tomato sauce or salsa
3/4 cup cooked brown rice
2 tablespoons toasted pistachios or pine nuts
3/4 cup cooked hearty greens (spinach, kale, Swiss chard, etc.) or 2 cups chopped fresh leaves
1/4 cup shredded Taleggio or Gruyere, or other good melting cheese

1. Preheat the oven broiler, and adjust the rack to be several inches from the flame.

2. Pour the olive oil into a small cast-iron or other oven/broiler-proof skillet over medium heat. When it shimmers, add the garlic and cook until it starts to become tender. Sprinkle in the za'atar and cook for just a few seconds, letting the spices bubble and bloom. If using fresh greens, add them now. Stir in tomatoes or sauce and rice, taste, and as salt and pepper as needed. Cook for a few minutes to let the flavors combine, then turn off the heat. Stir in the nuts or seeds.

3. Pack the rice mixture down even with a spatula and top with cooked greens (if not using fresh), leaving a ring of rice exposed. Sprinkle with the cheese. Slide the skillet under the broiler and cook until the chees is melted, bubbly, and slightly browned, 3 or 4 minutes, then remove. Let cool slightly, but eat it hot.

Curried Butternut Squash Risotto with Winter Greens

It's no secret that curry is a winter squash's best friend. Winter squash, especially butternut and pumpkin, readily adapt to both sweet and savory dishes, and curry expertly brings together spices from each of those applications. Utilizing those flavors in a risotto preparation creates an extraordinarily creamy and comforting result, the perfect antidote to the frigid winter weather. I like a little something green in my curries to contrast the hearty vegetable base, be it leafy greens or green peas, and here winter greens happily coexist with their seasonal squash counterparts. Lest it all become velvety indulgence, this risotto is topped with toasted pumpkin seeds and coconut, the ideal crunchy contrast to the pillowy bites underneath.

Curried Butternut Squash Risotto with Winter Greens
adapted from Serve Yourself by Joe Yonan

serves 1

For the squash pureé:
1 small (8 ounce) butternut or other winter squash, cut in half, seeds removed
Kosher or sea salt
Freshly ground black pepper
1 teaspoons olive oil

About 2 cups low-sodium or homemade vegetable broth
1 teaspoon olive oil
1/2 teaspoon curry powder
1 small shallot or 1 large shallot lobe, coarsely chopped (or 1/4 cup white or yellow onion and add an additional garlic clove, if desired)
1 large clove garlic, coarsely chopped
1/3 cup arborio or other risotto rice (or brown rice)
1 ounce (about 1 cup) baby spinach, kale, chard, or other greens (optional)
1 teaspoon unsalted butter or additional olive oil
2 tablespoons pistachios, cashews, or pepitas, toasted
2 tablespoons unsweetened coconut flakes, toasted

1. Preheat the oven to 400 degrees. Line a small roasting pan with aluminum foil.

2. Season the squash halves lightly with salt and pepper, then place them cut side up in the roasting pan. Drizzle with 1 teaspoon of the oil. Roast for 35 to 40 minutes, or until the squash is tender enough to be easily pierced with a fork. (Alternatively, microwave it on HIGH, uncovered, for 4 to 6 minutes or until tender.) Let it cool, then scoop out the flesh; the yield should be about 1/2 cup. (Alternatively, you can use 1/2 cup of prepared winter squash or pumpkin puree.)

3. Meanwhile, bring the broth to a boil in a small saucepan over medium-high heat, then reduce the heat to low and cover.

4. Heat the remaining teaspoon of oil in a heavy-bottomed small saucepan over medium heat. Add the curry powder and cook for about 1 minute, stirring to dissolve. Add the shallot and garlic; cook for 3 or 4 minutes, stirring occasionally, until they have slightly softened. Add the rice and cook for 1 or 2 minutes, stirring until the grains are evenly coated.

5. Add 1/4 cup of the hot broth; cook the rice, stirring frequently, until the liquid is absorbed. Be sure to scrape the bottom of the pan frequently to keep the rice from sticking. Repeat with 1/4 cup amounts, allowing the broth to be absorbed before the next addition; this will take about 20 minutes. You should end up using about 1 1/2 to 1 3/4 cups of broth. The rice should be tender but al dente: still slightly firm to the bite inside the rice grain. (Note: If you use brown rice, the cooking time will be longer and additional broth will be required).

6. Add the roasted butternut squash and greens, if using. Cook for few minutes, until the rice is tender but not mushy and greens are wilted, adding some of the remaining broth to keep the risotto moist but not soupy.

7. When the rice is done to your liking, add the butter, stir to combine, taste and add salt as necessary. Sprinkle with the pistachios and coconut; eat while the risotto is hot.

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.

Zucchini Rice Gratin

I've been slowly publishing the many zucchini recipes I tried this season because it seemed like it would never end. Much to my relief, my zucchini plant seems to finally be slowing down. After spending several hours Labor Day weekend I'm finally caught up and have a lot of recipes to share before the zucchini growing season is over entirely. In addition to my zucchini, I have a couple of heirloom tomatoes plants that are putting out a fine, though modest crop, and this recipe was the perfect meal to represent my garden's bounty.

The list of ingredients here is short, the flavor relying on the quality of the produce and the Parmesan cheese -that green can of Kraft and supermarket tomatoes just won't cut it here. It doesn't get more fresh and local than the backyard and while I could lay down some serious money for imported Parmigiano-Reggiano, I opt for Hook's Parmesan. It's surprising how just that modest amount of cheese, a couple of eggs, and some olive oil make this feel exceptionally rich, the rice adding just enough to make this as a light meal for four with a side salad and slice of crusty bread. It may have unofficially turned to fall with the passing of Labor Day, but I'm anxious to hold on to these tastes of summer just a little bit longer.

Zucchini Rice Gratin
adapted from Gourmet, March 2008
makes 4 to 6 (side dish) servings

1 cup prepared brown rice
1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick
4 1/2 tablespoons olive oil, divided
1/2 pound tomatoes, sliced crosswise 1/4 inch thick
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, finely chopped
2 large eggs, lightly beaten
1/2 dried thyme
1/2 cup grated Parmesan or Parmigiano-Reggiano, divided

1. Preheat oven to 450°F with racks in upper and lower thirds.

2. Toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.

3. Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.

4. Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.

5. Stir together onion mixture, wild rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and sprinkle with remaining 1/4 cup cheese.

6. Bake in upper third of oven until set and golden brown, about 20 minutes.

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.

Chicken, Asparagus, and Rice Salad

Asparagus season, one of the first glorious eras of the farmers' market, is just about at an end. While its nearing departure will leave a hole in my culinary repertoire, it will soon be supplanted by other wonderful offerings. It's hard for me to break away from my tendency to roast or grill asparagus, but this simple salad is worth it. Like so many great summer dishes, this is wonderful room temperature or cold, with leftovers holding up well for lunch the next day. It's a fairly basic recipe - chicken, rice, and vegetables dressed in a simple vinaigrette - but all of the components are so wonderfully balanced that it comes out to so much more than the sum of the parts. The familiar combination of onions, chicken, and rice are hearty and filling, but the asparagus, dill, and cucumber make the dish fresh and summery. The light and well balanced dressing hits all the right sweet, sour, and sharp notes, gently kissing all the ingredients without overwhelming them. As the season evolves and the farmers' market bounty changes, I can easily imagine making this recipe with green beans or sugar snap peas, and also swapping out pork cutlets or flank steak for the chicken.

Chicken, Asparagus and Rice Salad
adapted from Bon Appetit
serves 2

1 tablespoon Dijon mustard
1/2 tablespoon sugar
1/2 tablespoon white wine vinegar
1/4 teaspoon dry mustard

1/2 teaspoon dried drill or 2 tablespoons fresh dill, plus additional for garnish
1 tablespoons canola oil
Extra-virgin olive oil 

1/2 cup diced yellow or white onion

4 ounces boneless, skinless chicken breast, cut into bite-size pieces
8 ounces thin asparagus, trimmed, cut into 1-inch pieces

1 cup cooked brown rice
3/4 cups diced English hothouse cucumber (about 4 ounces)

1. Combine Dijon mustard, sugar, vinegar, dry mustard, and dill in a large bowl. Gradually whisk in oil and season with salt and pepper. Set aside.

2. Preheat a pan over medium heat. Add a drizzle of olive oil and oil is hot, add onion and cook, stirring frequently until onion is translucent, about 3 to 5 minutes. Add chicken, spread in a single layer, and cook without disturbing until the chicken begins to brown, 2 to 4 minutes. Add asparagus, stir well to combine, and continue cooking until asparagus is tender and chicken is cooked through, another 2 to 4 minutes. Season to taste with salt and pepper, set aside, and cool to room temperature.

3. Whisk dressing again and add cooked rice, cucumber, and chicken-asparagus to bowl and toss thoroughly to coat. Garnish with additional fresh dill, if desired, and serve at room temperature or cold.

Peanut Butter Victory Bars

Sometimes my do-it-yourself attitude can get a little exhausting. Most of the time I love my devotion to doing things myself, especially when it comes to cooking from scratch, but sometimes I'm so busy and exhausted I just want to throw up my hands and buy what I need. And I almost did with these granola bars. After spending the entire weekend working outside and running errands, I was very close to abandoning my Sunday afternoon snack-making plan. Now that I've tasted this delicious granola bars, I can't believe I almost missed out on these super-easy and almost no-bake bars. For just the time to it takes to mix a couple of bowls of ingredients together and then combine them, I was rewarded with two weeks of scrumptious work snacks. 

In my opinion, there's practically no way to go wrong with peanut butter and honey, and this perfect pair blends all my other nutritious ingredients together in a perfect balance of richness and sweetness. They perhaps have a bit more sugar that I'd typically go for in an AM snack, but at least I'm treating myself with plenty of whole grains, nuts, and omega-3s in the mix as well. For an extra-special touch, spread a thin layer of melted dark chocolate over the bars before putting them in the fridge. 

Peanut Butter Victory Bars

adapted from CHOW

makes 10 bars

Oil, for coating the pan
1 1/2 cups crispy brown rice cereal
1 cup rolled oats (not instant)
1/2 cup raw sliced almonds
1/4 cup raw wheat germ
2 tablespoons unsweetened, untoasted, dried coconut flakes
2 tablespoons flax seed meal
1/2 cup honey or brown rice syrup
3 tablespoons natural smooth unsalted peanut or almond butter
1 tablespoon packed dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 plus 1/8 teaspoon fine salt

1. Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking pan with butter; set aside.

2. Place rice cereal, oats, almonds, wheat germ, coconut, and flax seed meal on a rimmed baking sheet, toss with your hands to combine, and spread in an even layer. Bake, stirring halfway through, until almonds are light golden brown, about 12 minutes. Transfer to a wire rack.

3. Place rice syrup or honey, peanut or almond butter, brown sugar, vanilla, cinnamon, and salt in a medium saucepan over medium-low heat. Stir until mixture is combined and brown sugar has dissolved. Remove from heat, immediately add cereal mixture, and stir until combined. Transfer mixture to the prepared baking pan and, using a spoon, spread it evenly, pushing it into the corners.

4. When the mixture is cool enough to handle but is still warm, evenly and firmly press it into the pan with your hands. Place it in the refrigerator until the chocolate is set, about 30 minutes.

5. Remove the nutty oat slab from the pan (you may need to run a knife around the perimeter to loosen it). Cut it in half to form two rectangles, then cut each rectangle width-wise into 5 bars to form 10 bars total. Wrap each bar in plastic wrap. Store at room temperature for up to 3 days or freeze for up to 3 weeks; let frozen bars come to room temperature before eating.

Superseed Bar

I'm no paragon of health and fitness, but even still I have a few coworkers who like to give me crap about my healthy diet. Although it wasn't always the case, I have no problem passing up the many mass-produced "treats" that show up at my workplace on a regular basis. There is a time I would have just mindlessly chowed down, but now I actually far prefer foods like this snack bar, which satisfies my sweet tooth (and chocolate tooth!) but is still packed with whole grains, nuts, and seeds. I love the deep chocolate flavor with only a mild sweetness, allowing the nuances of the chocolate flavor to shine without being buried in saccharinity. Given my propensity for making granola and granola bars I always have lots of nuts and seeds in my pantry, but feel free to swap in whatever you'd like for what I have listed here. These bars are dense bites of energy, and although I used them to fuel my all-too-stationary laboratory workday, they would be perfect to take along on a hike, bike ride, or canoe trip. To form perfect squares I used my individual brownie pan, but I've included the original directions for shaping and cutting the bars since it's an uncommon piece of bakeware. One batch makes enough work snacks for two weeks and the extras hold up splendidly in the freezer. With spring fully in swing and dreams of spending the days outside a reality, a few minutes in the kitchen aren't too much to ask to fuel up for the day.

Superseed Bar
adapted from CHOW
makes 10 bars

Oil, for coating the pan
1 1/2 cups crispy brown rice cereal
1/2 cup raw sliced almonds
1/2 cup raw sunflower seeds
1/4 cup raw wheat germ
2 tablespoons whole sesame or chia seeds
2 tablespoons flax seed meal
1 cup dried Medjool dates (about 6 ounces), pitted
1/4 cup natural smooth unsalted peanut or almond butter
1/4 cup honey or brown rice syrup
1/2 teaspoon fine salt
1/2 teaspoon vanilla extract
1/3 cup high quality natural unsweetened cocoa powder

1. Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking pan with butter; set aside.

2. Place rice cereal, almonds, sunflower seeds, wheat germ, sesame or chia seeds, and flax seed meal on a rimmed baking sheet, toss with your hands to combine, and spread in an even layer. Bake, stirring halfway through, until almonds are fragrant and lightly toasted, about 12 minutes. Transfer to a wire rack to cool slightly, about 5 minutes.

3. Place cereal mixture in a food processor fitted with a blade attachment and pulse until the mixture is broken up and the largest pieces are about the size of uncooked grains of rice, about 5 (1-second) pulses. Transfer to a medium bowl; set aside.

4. Place dates in the food processor and process until finely chopped and a ball forms, about 15 seconds; set aside.

5. Place peanut butter, honey rice syrup, salt, and vanilla in a medium saucepan over medium-low heat. Stir until mixture is combined and runs like slow-moving lava, about 1 minute. Remove from heat, immediately add reserved dates and cocoa powder, and, using a wooden spoon, stir, smashing down on the dates, until well combined and no streaks of cocoa remain. Add reserved cereal mixture and stir, pressing as you do, until evenly combined. (This takes some muscle and time, about 5 minutes.) Transfer to the prepared baking pan and, using your hands, spread and firmly press the mixture into the pan. Let cool completely.

6. Remove the date-seed slab from the pan. Cut it in half to form two rectangles, then cut each rectangle widthwise into 5 bars to form 10 bars total. Wrap each bar in plastic wrap. Store at room temperature for up to 3 days or freeze for up to 3 weeks; let frozen bars come to room temperature before eating.

Cranberry-Pumpkin Seed Energy Bars

Sometimes when it rains, it pours. Shortly after my re-dedication to making homemade snacks led me to this awesome granola bar recipe, this latest recipe of Food and Wine brought me my new favorite snack. I think this one sticks out in my mind over all my past granola bar endeavors because of the addition of puffed rice cereal. Most of the energy bars I've made in the past only use oats, and while they can lend crunchy or chewy texture, they can't create a bar as light as this one with as many nooks and crannies for the binding caramel to hide. I've been eating these as my morning snack for the past couple of weeks (extras freeze well), and despite being packed with whole grains, nuts, seeds, and dried fruit, they almost feel too delicious to be a snack. They're the perfect balance of toasty grains, rich nuts and seeds, and sweet dried fruit all bound with a subtly salty light caramel that almost takes these into dessert territory. I used my individual brownie pan here to create perfectly square bars (especially great if you're giving them as a gift), but even if they don't look quite as perfect hand-cut, they won't be any less tasty. Whether you'll be devouring them yourself or generously bestowing them to others, these granola bars will please any palate they happen to encounter.

Cranberry-Pumpkin Seed Energy Bars
adapted from Food and Wine
makes 12 bars

1 cup pecans or walnuts, crushed
1 cup rolled oats
1/3 cup pumpkin or sunflower seeds
1/4 cup flaxseeds or flaxseed meal
2/3 cup muscovado or dark brown sugar
1/2 cup honey
4 tablespoons unsalted butter
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 cups puffed rice cereal
1/2 cup dried cranberries, raisins, or cherries

1. Preheat the oven to 350° and line a baking sheet with parchment paper. Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes. Transfer the mixture to a large bowl.

2. In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from the heat and stir in the vanilla.
Drizzle the caramel all over the nut-and-oat mixture. Stir in the puffed rice and cranberries until evenly coated.

3. Line an 8-inch square baking dish with parchment paper, extending the paper over the side. Scrape the cereal mixture into the dish in an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours.

4. Discard the top piece of parchment. Using the overhanging paper, lift out the cereal square and transfer it to a work surface. Cut into 12 bars and serve.

Roasted Cauliflower, Chickpeas, and Raisins over Brown Rice

Today I will be picking up the first box of my winter CSA. While it will be overflowing with vegetables I love, sadly cauliflower will not be making an appearance. So before all my cauliflower cookery is just a distant memory, I've got a few fantastic cauliflower recipes to share. Chickpeas and raisins are common companions to cauliflower in Indian cooking, no it should be no surprise that they work so well together here. Garam masala, many of its iterations, has the perfect blend of smokiness, sweetness, and spice to harmoniously blend the flavors of the caramelized cauliflower, hearty chickpeas, sweet raisins, and nutty brown rice. Acidic accents of ginger, lemon, and cilantro brighten and lighten, creating the perfect blend of freshness and heartiness for a late fall meal. Full of Indian flavors, yet using the best of local produce, this is an expertly crafted mix of local ingredients and international flavor.

Roasted Cauliflower, Chickpeas, and Raisins over Brown Rice
adapted from The Fresh and Green Table by Susie Middleton
serves 4

1 pound cauliflower florets, each about 1 1/2 inches long, with one flat side
1 cup brown rice
3 tablespoons canola oil
1 tablespoons unsalted butter
1 cup chopped white or yellow onion
Kosher salt
1 1/2 teaspoons garam masala
1 large clove garlic, chopped
2 teaspoons chopped fresh ginger
1/3 cup dark raisins
3/4 cup chickpeas, drained and rinsed
1/2 teaspoon freshly squeezed lemon juice
2 tablespoons chopped fresh cilantro or parsley
1/4 cup chopped toasted almonds
4 lemon wedges, optional

1. Preheat the oven to 450 degrees F. Line a large, heavy-duty rimmed baking sheet with parchment or aluminum foil. In a medium mixing bowl, toss the cauliflower with 2 tablespoons of the canola oil and 3/4 teaspoon salt. Spread the florets, cut-side down, in a single layer on the baking sheet. Roast until tender and well browned on the bottoms, 20 to 22 minutes.

2. Meanwhile, cook the rice according to package directions or in a rice cooker. When done, set aside and keep warm.

3. Combine 1 tablespoon of the canola oil and 1 tablespoon of the butter in a 2- or 2 1/2-quart nonstick saucepan over medium-high heat. Add the onion, garam masala, and a good pinch of salt and cook, stirring, until softened, and some onions are beginning to brown and crisp, about 5 to 7 minutes.

5. Add garlic and ginger, and cook, stirring, until softened and fragrant, about 30 seconds to 1 minute. Add the raisins, chickpeas, and cooked rice, stirring until heated through. Remove from heat.

6. Add the cooked rice mixture and cauliflower to a large mixing bowl and stir well but gently. Add the lemon juice, cilantro, and almonds and stir again. Taste and season with additional salt if necessary. Serve right away, garnished with lemon wedges (if desired).

Shorty's Brown Rice

Last week I spiced up my rice with green beans and toasted pecans and now I present another option on that same theme from Susie Middleton's amazing new cookbook. Both recipes follow the same basic format (rice + vegetable + toasted nuts) and are equally delicious in very diverse ways. Whereas Chile Rice is reminiscent of Latin American and Mexican cuisine, this recipe rice calls up the flavors of Asia. The well-browned carrots and onions feel homey and hearty, but the ginger, garlic, and mint keep the dish fresh and bright. The toasted nuts make this hearty enough to be a light vegetarian main dish, but I served it with grilled chicken to make dinner feel complete for the carnivore that was my dining companion. (I had it sans meat for lunch the next two days.) I'm sometimes guilty of sometimes focusing more on the sides than the main event, so I especially love dishes like this that only leave me with cooking up a protein to complete a meal. After a few of Middleton's dishes in this vein, my imagination is running wild with ideas for my own grain + veggie + toasted nut side dishes (and hopefully yours is too).

Shorty's Brown Rice with Stir-Fried Carrots, Ginger, Mint, and Toasted Almonds
from The Fresh and Green Table by Susie Middleton
serves 4

1 cup short-grain brown rice
1 tablespoon plus 2 teaspoons peanut or vegetable oil
1 pound carrots, peeled and cut into 1 1/2-inch long and 3/8- to 1/2-inch-wide sticks
1 small onion (about 5 ounces), halved and cut lengthwise into 3/8-inch-thick slices
Kosher salt
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
2 tablespoons cold unsalted butter, cut into 8 pieces and kept chilled
1 tablespoon freshly squeezed lime juice
2 to 3 tablespoons chopped fresh mint, cilantro, or a combination of the two
1/4 cup toasted almonds, chopped or slivered

1. Fill a pasta pot two-thirds full with water (at least 10 cups) and bring the water to a boil. Rinse the rich in a fine-mesh colander or strainer and add it to the boiling water. Stir once and boil for 30 minutes. Drain the rice in a colander, shaking it to remove excess water, and return the rice to the pot (off the heat). Cover with a tight-fitting lid and let sit for 10 to 15 minutes. (The rice will absorb the remaining moisture).

2. In a large nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot (it will loosen up), add the carrots, onion, and 1 teaspoon salt and stir well with tongs.

3. Cook, stirring only occasionally at first, and more frequently as the veggies begin to brown and the carrots are tender, 15 to 17 minutes. They will be somewhat firm but will have shrunk and become more pliable. (Don't be tempted to raise the heat; the carrots need to steam a bit before browning).

4. Lower the heat to low, add the ginger and garlic, and stir until fragrant, about 30 seconds. Remove the pan from heat, add the butter, and toss gently until they melt and become creamy. Stir in the lime juice and immediately transfer the contents of the pan to the pot of rice and stir well. Season the rice with 1/2 teaspoon salt, add most of the fresh herbs and toasted almonds, and stir well. Serve garnished with the remaining herbs and almonds.

Apple and Onion Fried Wild Rice

When I'm just tasked with feeding myself, fried rice is one of my go-to meals. A batch of rice can happily cook in my rice cooker while I'm chopping up whatever veggies happen to be lingering the fridge, and once all the prep work is done, it takes just a few minutes to whip up a big bowl of mock take-out deliciousness. The last time I went to whip up a batch I happened to have wild rice instead of my usual brown and I thought that this special ingredient warranted a little extra creativity. Wild rice always feels reminiscent of the harvest to me, which led me a naturally to apples and onions, both constants in my fridge. The sweetness of the apples and onions plays beautifully with nutty wild rice, all melded together with a rich coating of soy sauce-infused egg. I punched up my bowl of fried rice with a shot of Sriracha because I love heat, but it's still delightful in it's milder form. I was quite pleased with my first go-around with this recipe, but next time I may venture a little closer to tradition by using sesame oil instead of canola and adding ginger and garlic and see how well Asian flavors will meld with harvest flavors. Even if you're not interesting in trying this particular non-traditional variation on fried rice, I hope it at least inspires you to use fried rice as a palette for new creative combinations of your favorite ingredients.

Apple and Onion Fried Wild Rice
serves 1

2 eggs
1/2 tablespoon soy sauce, plus additional for serving
1/2 tablespoon canola oil
1/2 cup diced onion
1 cup diced apple
1 cup cooked wild or brown rice(or blend)
Sriracha or other hot sauce, for serving (optional)

1. In a small bowl, whisk eggs and soy sauce together. Meanwhile, heat oil in a pan over medium-high to high heat. Add onion and cook, stirring frequently, until onions are softened and a bit browned, 1 to 3 minutes. Add apples and cook, stirring frequently until the apples and onions are browned and softened, but not mushy, 1 to 2 minutes more.

2. Add rice, stir to combine, and cook until rice is heated through, about 30 seconds to 1 minute. Clear a well in the center of pan, adding additional oil if necessary to prevent sticking, and add egg-soy mixture to the pan. Stir mixture constantly, coating rice-vegetable mixture with the egg, and cook until egg is set, but not dry, about 1 minute.

3. Remove pan from heat, transfer mixture to a plate or bowl, and serve with additional soy sauce and Sriracha, if desired.

Seeded Edamame Burgers with Brown Rice and Apples

I'm still settling into my new house, so I'm sharing another recipe from the archives. I haven't had time to embark on any complicated culinary adventures or fully replenish the pantry, so I've only been cooking up some simple (though still flavorful and nutritious) dishes in my much-improved kitchen. While I can't wait to make the most of my gas stove and ample cooking space, it's going to have to wait a little bit longer.

I tried out this recipe back in the midst of my veggie burger obsession, though I was reluctant to share it because it was the least structurally sound of the veggie burgers I tried. A little finesse was required to carefully flip the burgers and keep them from falling apart (still pressing them back together a little bit), but I plan on adding egg (since I'm not vegan) in the future to help alleviate this problem. The flavors are clean and fresh with the nuts, seeds, and beans making the burger more than amply filling and are equally appropriate on a hamburger bun, pita, or bed of salad greens. Although they can definitely use a little work in the structure department, the flavors of this veggie burger make the bit of time investment and care it takes to turn out a batch, an ideal lunch in the dog days of summer.

Seeded Edamame Burgers with Brown Rice and Apples
from Veggie Burgers Every Which Way by Lukas Volger
makes six 4-inch burgers

2 tablespoons hulled raw sunflower seeds
1 tablespoon raw sesame seeds
1 cup frozen shelled edamame
2 1/2 tablespoons ground flaxseeds (1 tablespoon whole seeds)
1 apple, peeled, cored, and finely chopped
2 tablespoons brown (or white) rice flour
1 tablespoon molasses
2 teaspoons soy sauce or tamari
1 teaspoon toasted sesame oil
A few grinds of black pepper
2 tablespoons olive oil

1. In a dry skillet, toast the sunflower seeds over medium-low heat until lightly browned and fragrant, about 5 minutes, swirling the pan periodically. Transfer to a heat-proof plate. In the same pan, toast the sesame seeds until golden brown, no more than 2 minutes, swirling or stirring constantly to avoid overcooking and uneven browning. Transfer to the plate with the sunflower seeds.

2. Meanwhile, cook the edamame according to package directions. Transfer the beans to an ice bath to halt the cooking.

3. Whisk together the ground flax and 3 tablespoons water. Transfer to a food processor and add the toasted seeds and edamame. Pulse 10 to 15 times, just until the the mixture is evenly chunky.

4. In a mixing bowl, combine the edamame-seed mixture with the rice, apple, flour, molasses, soy sauce, sesame oil, and black pepper. The mixture should be moist and sticky. Adjust seasonings. Shape into 6 patties, flattening to a 1/2-inch thickness.

5. In a saute pan, heat the oil over high heat. When hot, add the patties, in batches if necessary to avoid crowding, cooking for 2 minutes. They should sizzle-this will create a nice crust. Reduce the heat to medium and cook for 2 or 3 minutes more. Carefully flip the burgers and cook until browned and firm, 4 to 5 minutes longer.

Mushroom Pecan Burgers

While enjoying January 2nd off from work for the New Year's holiday, I got to work on my newly refreshed commitment to eating healthy, particularly by making things I would often buy myself. I love Morningstar Farms and Boca veggie burgers, but as with so many things, nothing compares to the homemade version. Most of my veggie burger experimentation has come from Veggie Burgers Every Which Way by Lukas Volger, but this spectacular recipe comes from another perennial favorite, the Moosewood Restaurant New Classics Cookbook.  I found this recipe because I was searching for a way to use the tofu and mushrooms in my fridge (other than stir-fry) and couldn't be happier that it led me to this recipe. This burger is pure umami-mushrooms, soy, and miso create a burger savorier than you ever though a veggie burger could be, playing beautifully with the nuttiness of the whole wheat breads crumbs, brown rice, and slighty chewy oats. Although I had to invest a little bit of time of the kitchen on my day off (not a big sacrifice for me), I've been more and more grateful I did each time I've plucked one of these scrumptious burgers out of my lunch bag over the past couple of weeks. While they were most delicious fresh out of the oven, the frozen extras have served me quite well for lunch. A perfect example of how little time investment can reward you many times over, hopefully this recipe will inspire you to invest a little more time in yourself, even if it isn't the kitchen.
Mushroom Pecan Burgers
from Moosewood Restaurant New Classics Cookbook
makes 6 burgers

1 1/2 cups chopped onions
1 tablespoon vegetable oil
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
4 cups chopped cremini or other mushroom
1/3 cup chopped toasted pecans
2 teaspoons soy sauce
1 cup whole wheat bread crumbs
1 cup cooked brown rice
3/4 cup rolled oats
1 tablespoon chopped fresh dill
1 tablespoon miso (optional)
1 cake firm tofu, pressed (16 ounces)
Salt and ground black pepper to taste

1. Preheat the oven to 350 degrees F. Generously oil a baking sheet.

2. In a medium skillet, saute the onions in the oil. Cook on medium heat until the onions are softened, about 5 minutes. Add the marjoram, thyme, and mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10 minutes more.

3. Spoon the mushroom mixture into a bowl. Add the pecans, soy sauce, bread crumbs, rice, oats, dill, and miso, if using. Mix in the tofu, mashing it with your hands or a potato masher. Add salt and pepper and mix well.

4. Shape the mixture into six round patties and place them on the prepared baking sheet. Bake for 30 minutes, until golden brown. Serve on toast or in a bun.

Crispy Kale-and-Tofu Salad with Coconut

I generally have a meal plan for the week and shopping list when I hit the farmers' market, but I still always allow myself to pick up an item (or two or three) on impulse, and on a recent trip, I impulsively bought a beautiful bunch of kale with no culinary destiny. While I love kale simply roasted with olive oil, salt, and pepper until crispy or as part of a hearty soup, I wanted to try out something new. With a package of tofu that had been lingering in my fridge for a while, I put tofu and kale into the recipe search at Food and Wine, my favorite website to search for recipes, and lucked upon this incredible recipe by Heidi Swanson, the author of one of my current favorite cookbooks, Super Natural Everyday.

Cripsy kale is a perfect textural contrast to the slighty chewy rice and tender tofu with the nutty brown rice perfectly complementing the beautiful toasted flavors of the sesame oil and coconut; the whole dish is made just fortifying enough by the perfectly browned tofu. I know many people think of tofu as merely something to carry flavor (which it does exceptionally well), but I have come to enjoy the inherent taste of tofu, which is a nice subtle complement to the rest of the flavors in this recipe. If you'd like to serve this to people who aren't crazy about tofu, I recommend eliminating the tofu and serving this as a side, cooking up the tofu (and another protein, like chicken, for the carnivores), separately. This dinner is surprisingly filling, and although the kale isn't quite as crispy, any leftovers will delight for lunch the following day.

Crispy Kale-and-Tofu Salad with Coconut
from Food and Wine
serves 4

1 cup short-grain brown rice 
Salt 
1/3 cup extra-virgin olive oil 
1 teaspoon toasted sesame oil 
2 tablespoons soy sauce 
1 1/2 pounds kale—stems and ribs removed, leaves chopped 
1/2 cup unsweetened coconut flakes 
1/2 pound extra-firm tofu, cut into 1/4-inch cubes (about 2 cups) 

1. Preheat the oven to 350° and position racks in the lower and upper thirds of the oven. In a saucepan, combine the rice with 2 cups of water and a pinch of salt; bring to a boil. Cover and simmer over low heat for 35 minutes, until the rice is tender.


2. In a small bowl, whisk the olive oil with the sesame oil and soy sauce. Transfer two-thirds of the dressing to a large bowl. Add the kale, coconut and tofu; toss to coat, then spread on 2 rimmed baking sheets. Bake for 25 minutes, until crispy. Stir once or twice and shift the pans halfway through baking. Return the mixture to the large bowl and toss with the remaining dressing and rice. Season with salt and serve right away.

Creamy Shrimp and Rice Stuffed Peppers

Are you ready for some football? With the NFL season premiering tonight, it is prime season for consuming mass quantities of delicious snacks. Although I usually use Packer games as an excuse to indulge in junk food (and Wisconsin microbrews), sometimes it's nice to have something a bit healthier(though never at the price of flavor) and these stuffed peppers fit the bill. They're creamy, cheesy, and satisfying, but filled with seafood, whole grains, and vegetables, and easy to prepare in large quantities if you're having friends and family over for the game. And what's more appropriate than something smothered in cheese with the game if you're a Packer fan (like me)? Serve these alongside some chips and salsa for a game day snack you can indulge in without feeling guilty. Already have big plans for some deep-fried deliciousness with the game? Make up a batch of these with a side of veggies for a quick and tasty dinner another night.

Creamy Shrimp and Rice Stuffed Peppers
serves 4

4 small bell peppers or large poblano peppers
1/2 cup sour cream
1/2 cup roasted tomatillo (or other) salsa
1 cup cooked brown rice
8 ounces cooked salad shrimp, thawed, rinsed, and patted dry
1/2 cup chopped scallions
1/3 cup chopped fresh cilantro
Salt and freshly ground black pepper
1 cup shredded Monterey Jack or mozzarella cheese

1. Preheat oven to 450 degrees F. Cover a baking sheet with aluminum foil and spray with cooking spray. Place peppers, cut side down, on prepared baking sheet and spray top side lightly with cooking spray. Roast peppers, rotating baking sheet halfway through, until peppers are tender but not falling apart, about 10 minutes.

2. Meanwhile, mix sour cream and salsa together in a large bowl. Add rice, shrimp, scallions, and cilantro and stir well to combine. Season to taste with salt and black pepper.

3. Divide rice mixture evenly among the four pepper halves, top with shredded cheese, return to the oven, and cook until cheese is melted and just starting to brown, about 4 to 6 minutes. Remove from the oven and serve hot.

Shiitake, Sugar Snap, and Bok Choy Stir-Fry

When I was a kid, I had the cliched dislike of peas, and although I would sometimes even pick them out of soup, I always adored sugar snap and snow peas. As an adult, I still don't love plain peas, but can still gobble up massive quantities of any kind of peas in their pods (this is not an exaggeration-I have eaten an entire pound of sugar snap peas by myself in one sitting). And while I can't get enough of fresh, crunchy raw sugar snap peas, they also are one of my favorite stir-fry ingredients. Stir-fries can be carefully conceived dishes, or a quick and delicious way to use up odds and ends of vegetables, and this stir-fry is somewhere in between. I bought sugar snap peas with the intention of making some sort of stir-fry and fleshed out the recipe after picking up the other ingredients that simply struck my fancy at the farmers' market that I thought would go well with the sugar snap peas. The classic stir-fry Asian flavors of garlic, ginger, soy, and toasted sesame oil blend harmoniously with the fresh and crunchy peas and bok choy and earthy mushrooms and let the veggies take center stage in this dish. The next time you're staring at an odd collection of ingredients in the fridge or want to frame a dish around an ingredient that just looked too good to pass up at the farmers' market (my eternal problem), think no further than a stir-fry!


Shiitake, Sugar Snap Pea, and Bok Choy Stir-Fry
adapted from Food and Wine
serves 4

1 tablespoon minced fresh ginger
1 teaspoon freshly squeezed lemon juice
4 teaspoons toasted sesame oil 
2 tablespoons canola oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 cloves garlic, minced
8 ounces shiitake or oyster mushrooms, sliced
1 pound baby bok choy, stalks cut into 1/2-inch pieces, leaves shredded
1/2 pound sugar snap peas
4 teaspoons soy sauce
2-4 cups cooked brown rice, for serving

1. In a small glass or stainless-steel bowl, combine the ginger, lemon juice, sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.

2. In a wok or a large nonstick frying pan, heat canola oil over moderately high heat. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and mushrooms and cook, stirring, for 1 minute. Add the peas and cook, stirring, for 1 minute. Add the soy sauce and cook, stirring, for 1 minute longer.

3. Add the bok-choy leaves and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes. Add vinaigrette and toss to coat. Remove the pan from heat and serve warm over brown rice.