Corn & Black Bean Burger with a Fresh Carrot Salad

As I’ve mentioned (probably numerous times) we don’t have a grill here.  I like burgers.  There is something amazing about a fresh bun, tomato and an onion.  Although it’s unfortunate that we don’t have a grill, it is fantastic that it forces us to make different kinds of burgers.  There are so many to choose from, and there are different variations.  Some might not be very pretty to look at, but they are all full of flavor.

Now, when you think of a burger, the side that goes with it is usually fries.  Trying to be healthy, and take advantage of all of the fresh vegetables that are around, I try to find other options.  This was very colorful and light carrot salad, so perfect to go with a filling burger!

And remember, this is great for any friends that are vegetarians!

Corn & Black Bean Burger
Adapted from: Eat, Live, Run

1-2 jalapeños, roughly chopped
4 garlic cloves, minced
2 cans of black beans, rinsed & drained
2 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp ground pepper
1 tbsp flaxseeds
1/2 cup Panko breadcrumbs
2 tbsp tomato sauce
1/2 cup of frozen corn, defrosted
2 tbsp olive oil
4-6 burger buns
4-6 slices of onion
4-6 tomato slices
1 avocado, sliced
burger condiments of your choice

Add the jalapeños and garlic to a food processor and mince finely.  Add 1 can of beans, cumin, salt, chili powder and ground pepper, pulse the processor some more until the mixture looks like a bean dip.

Transfer the bean mixture to a bowl, then add: flaxseeds, Panko breadcrumbs, tomato sauce, corn and the second can of beans.  Stir everything until it is well blended.  Make patties out of the mixture, we made 4 (very) large one’s.  I think 6 is actually the more appropriate size.

Heat the olive oil in a skillet over medium heat.  Add the burgers (we had 2 at a time) and fry for about 5 minutes on each side.

We served the burgers on a fresh bun, with onion slices, tomato slices avocado slices.  Feel free to add ketchup, mustard or other condiments.

Fresh Carrot Salad
Adapted from: So Good and Tasty

4-6 carrots, peeled and shaved
3 tbsp olive oil
4 garlic cloves, minced
2 tsp cilantro, minced
3 tbsp parsley, minced
1 tsp salt
juice of 1 lemon
1 tsp cayenne pepper

Combine all of the ingredients, but the carrots.  Whisk together.  Then pour over the shaved carrots.  Toss well, and then put into the fridge for at least 30 minutes.  Enjoy when chilled.

Fig & Arugula Flatbread

Last summer was the first time I saw a lot of recipes which had figs in them.  Determined to make something, we bought a bunch…and nothing ended up happening.  I had no idea what to do with them.  I didn’t realize fresh figs were not sweet, I guess I had their dried version stuck in my head.

So this year, when fig season came around (once everyone started posting recipes on various blogs) I was going to make something.  And I’m so glad I did.

This was especially helpful on the hottest day of the year (so far), since it involved almost no cooking, and dinner was ready in approximately 5 minutes.  This flatbread could also be cut up into bite-sized pieces, and enjoyed as an appetizer- how convenient.  If anyone thinks of other things you can do with figs- please let me know, we still have a bunch left over and there is no more flatbread.

Fig & Arugula Flatbread
*white wine is great with this*

2 pieces of flatbread (or plain naan)
1/4 cup of goat cheese
1 cup of arugula, chopped
4 figs, chopped
4 tbsp honey
2 tbsp balsamic vinegar
1-2 pieces of prosciutto
pinch of salt

Spread the goat cheese onto the flatbread.  Add it to a toaster oven, and warm it up until the cheese starts melting.  If you do not have a toaster oven (which you should have, it’s great!) just use the oven.

With a spoon or small whisk, blend together the balsamic vinegar and honey.

On the warm and cheese flatbread, sprinkle the arugula and figs.  Top with prosciutto.  Then, drizzle the balsamic vinegar-honey mixture.  Lastly, sprinkle each flatbread with some salt.

Colorful Slaw

Whenever I think of coleslaw, the images of lots of mayonnaise pop into my head.  I recently bought Jamie Oliver’s book, Jamie’s America, and was flipping through the recipes.  This slaw caught my eye- especially since it did not use any mayonnaise.

With the weather warming up, we’ve been eating our dinner upstairs on the rooftop.  This salad was perfect for a fast and easy dinner.  We accompanied this dish with some cheese (from Cowgirl Creamery)  and fresh bread, making it a perfect low-key dinner.

Jamie recommends this salad as a side with some chicken or pork chop.  He notes that you can change up the salad with different flavors.  Leave the onion, cilantro and white cabbage as a base, but feel free to add asparagus or fennel to further enhance the taste of this salad.

Colorful Slaw
Adapted from: Jamie’s America Cookbook

1/2 head of cabbage
1/2 head of red cabbage
20 radishes; trimmed & thinly sliced
4 carrots, peeled
1 bunch of cilantro, finely chopped
2 jalapeños, chopped finely
1 red onion, thinly sliced
1/4 cup olive oil
juice of 3 limes
2 tsp salt
1 tsp pepper
1 tsp red pepper flakes (optional)

The quickest way to make this is to use a food processor.  The mandolin attachment shreds the cabbages and carrots into tiny pieces.  If you do not have one, a grater will do the job as well.

In a large bowl, combine the shredded cabbage (white not red) with the radishes, carrots,  cilantro, jalapeños and onions.  Mix everything well.  In a small bowl, mix the olive oil, lime juice, salt, pepper and red pepper flakes.  Once the ingredients are integrated, pour over the slaw.  Once again, toss together.

Finally, fold in the red cabbage right before serving.  If you add it at the beginning, the red cabbage can stain all the other ingredients.

Yeast Dinner Rolls

A couple of weeks ago, I was trying to make bread…but it never rose (I think it might have been a bad packet of yeast)!  It was frustrating, but I decided to keep trying.  When I had some friends over for dinner, I decided to give it another try, and made these beautiful dinner rolls.  And the dough rose!  Success!

These are fluffy and light, a perfect companion with some fresh butter and your dinner.  And they look very rustic when you put them in the rounded pan, and they rise squished together.

Yeast Dinner Rolls
Adapted from: Annie’s Eats

1 packet of instant yeast (2 1/4 tsp)
1 cup warm water
2 tbsp honey
1/8 cup agave nectar
1 1/4 tsp salt
1 egg, lightly beaten
4 cups all-purpose flour
Non-stick cooking spray

In the bowl of a stand mixer, combine the yeast and warm water.  With a fork, froth and mix the water, until all of the yeast is mixed in.  While the paddle attachment is on low, add the honey, agave nectar, salt and egg.  Then add 3 cups of flour, and mix until the dough is a sticky mass.  Switch to a dough hook, and with the mixer still on low, add the final 1 cup of flour.  Continue kneading for 5-10 minutes, until the dough is smooth.

Pick up the dough, and spray the bowl with the non-stick cooking spray.  Then place the dough back into the bowl, and cover with a towel.  Let it rise in a warm spot until it has doubled, about 2 hours.

Take out the dough from the bowl, and place it on a floured surface.  Knead it for about 1 minute.  Then, cover it with a towel, and let it rest for another 10 minutes.  Finally, divide the dough into 10-12 equal pieces.  Shape each of the pieces into smooth balls.

Spray a round baking dish with the non-stick cooking spray.  Then place each of the balls into the baking dish, spacing them evenly.  Cover and let them rise for 20 minutes.

Preheat the oven to 400°F.  Bake the rolls for 20 minutes, until the tops are golden brown, and the rolls are baked through.  Let them cool before serving.  Enjoy each of the rolls with some fresh butter.