This year, I’ve been doing some teaching where cooking is concerned, and along with that comes learning on my part. Testing new recipes, experimenting with foods of different cultures and also trying my hand at a healthier way of cooking and eating. As I was working with a friend, we decided we’d like to try to find a recipe for a really good veggie burger. First of all, I wasn’t sure those four words really went together… “really good” and “veggie burger”. But, once again, I was wrong. This vegetable and grain-based patty is delightful. It’s bursting with flavors – we commented to each other that you could truly taste each vegetable in it and the bonus is, it’s packed with protein. Even my most lovable meat craving Sister thought it was delicious. That was a real surprise.
So, as we head into Lent, I thought this might be a good time to share this recipe. I really don’t think you’ll be disappointed.
Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl.
Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool. Or cook the quinoa in a rice cooker, following manufacturer directions (I used 2 cups quinoa/2 cups water). You will be using 3 cups of cooked quinoa in this recipe.
Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, carrots, parsley and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Then add the baby spinach to wilt along with the corn. Transfer to the bowl with the 3 cups of cooked quinoa and let cool.
Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into 8 - ½ cup patties and shape. Lay out on a piece of wax paper.
In a large nonstick skillet, heat the remaining 2-3 tablespoons of olive oil over medium-high heat. Working in batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side.
To assemble: Top each veggie burger with some of the herbed mayo and top with tomato and avocado. Serve while the burger is still warm with a side of sweet potato fries.
Serving our mission in Italy has allowed me to learn about local dishes, and today’s blog features a favorite! Thanks to the generosity of Laura, co-owner of a local ristorante kitchen located in the historical center of Barga, I have been learning about traditional regional dishes during my time in Italy.
This white lasagna is different than anything I had ever made, as it showcases artichokes as the main flavor in this Italian classic. Rather than eat the outer leaves as we do in the States, the more tender inner leaves and heart are selected. Tasty and oh-so delizioso, this has become a surprise favorite on our table!
Ingredients and directions for the béchamel sauce are listed below, but you may also refer to our Baked Cauliflower Pie blog. That recipe is doubled below for this lasagna.
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Lasagne al Carciofo - Tuscan White Artichoke Lasagna
Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown.
Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk. Add bay leaf and cook until just thickened, stirring often, about 10 minutes.
Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly. Discard bay leaf before using.
Preheat oven to 375 degrees.
Prepare the artichokes by cutting off the tops, about 2 inches. Chop the stem, leaving the leaves attached and cut the whole artichoke in half.
Thinly slice the artichoke in half vertically and set aside.
Drizzle the bottom of a pan with olive oil and add the slices of artichoke. Season with salt and pepper and cook until tender. Remove from heat.
Gently combine the cooked artichoke with béchamel sauce and set aside
Thinly coat the bottom of a casserole dish with the béchamel sauce and begin layering the lasagna, beginning with the noodles, béchamel, and mozzarella. Continue layering for 3 layers, ending with a topping of mozzarella cheese.
Bake in the oven approximately 45 minutes or until the noodles are fully cooked, and the lasagna is bubbling around the edges.
The change of season is such a lovely time. The air is crisp, the trees are turning brilliant shades of reds and orange, leaves are piling on the ground, and pumpkins greet us on every doorstep. Walking through our community, and seeing these sights, I am inspired to pull these all into one big pot of wonderfulness. The magic that greets you when a delicious bowl of steaming soup appears in front of you is one of community and love.
Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using a wooden spoon, remove peel from squash; discard peel.
While the squash is cooking, heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon stick. Cover pot and cook until onion is tender, about 15 minutes, stir occasionally so that your onion does not burn but is slightly golden and caramelized.
Add the cooked squash and 4 cups chicken broth. Bring to a boil, reduce heat to medium-low and cover and simmer for 10 minutes. Take out the cinnamon stick but reserve.
Working in batches, purée soup in blender (or use an immersion blender.) Return soup to pot with the cinnamon stick. If desired, add heavy cream and/or half and half to thin it out to your desired consistency or add more chicken broth. Add the maple syrup to taste. If desired, include a bit of ground cinnamon to taste.
Season soup with salt and pepper. Bring to simmer and ladle into bowls and serve.
(Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
Our community looks forward to autumn for many reasons, but chief among them is harvesting fruit from our orchards: apples, pears, stone fruit, and grapes from the vines. The abundance is truly something to be grateful for as we compare the delicate spring blossoms to the bountiful fall harvest that we enjoy into the first frosts of winter…an annual miracle!
Recently, we tried this simple recipe for our supper as a twist on the classic avocado toast–this time with sun-ripened pears and fresh ricotta with milk from our cows. Drizzled with honey, this may well become another reason to look forward to autumn.
Oops! We apologize to our readers who received this new recipe via email with the subject line: Tortellini Salad.
When I spent time at our mission house in Italy, I fell in love with fennel. For many, this might be a vegetable you see in the grocery store and have absolutely no idea what you would do with it. It is an underutilized vegetable and during the doldrums of winter, it might just become your new favorite. It looks a bit like it might be a member of the celery family or some sort of cabbage, but instead, it’s a flowering plant of the carrot family. The flavor is subtle, slightly sweet and has hints of anise, but don’t worry, you won’t be eating a Twizzler when it is cooked correctly. It can be eaten raw – thinly sliced in a salad or slaw or carmelized and used in a soup or stew. In this simple recipe, we’ll show you how to take this lovely vegetable and transform it into a velvety and flavorful side dish.
Cut each fennel half into 3 wedges. Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat. Add fennel; cook 7 minutes or until browned, stirring occasionally.
Add wine, stock, salt, pepper, minced garlic and thyme sprigs; bring to a simmer. Cover, reduce heat, and simmer 20 minutes or until tender. Increase heat to medium-high; cook, uncovered, 1 minute or until liquid is slightly thickened. Remove thyme sprigs from pan; discard.
Melt remaining 1 Tbsp.butter in a small skillet over medium heat. Add breadcrumbs; cook 3 minutes or until browned, stirring frequently. Remove pan from heat; stir in parsley and cheese. Arrange fennel wedges on a plate and sprinkle with breadcrumb mixture.
Many years ago when terms like “special diet,” “wheat-free,” etc. were seldom being used, I was introduced to a flourless chocolate cake by a friend whose good judgment regarding food I respected. She maintained that this cake had become a favorite of many whether or not they had any food restrictions. Her husband had some serious ones, but now loved and ate it whenever it was available.
Still skeptical, I put the recipe away until another time. When I’d given up some of my opinions, I made it myself and I became an avid believer!
Grease an 8-inch spring form pan and line the bottom with parchment paper and spray the parchment when in place.
Place the one pound of chocolate in a double boiler on medium-low heat and stir occasionally until the chocolate is melted.
Immediately stir in the butter, flour, sugar, coffee granules, and salt, whisking in the egg yolks until smooth.
Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in carefully with a rubber spatula.
Scrape the batter into the prepared pan, level the top, and bake for 15 minutes.
Turn the oven off and leave the cake in the oven, cracking the oven door open and allow the cake to cool in the oven for an hour.
Carefully remove the sides of the pan and slide the cake onto a flat serving plate.
Top with whipped cream, a dusting of cocoa powder, raspberries and a sprig of fresh mint for an elegant--and flourless--chocolate dessert!