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arugula walnut chickpea burgers with quick pickled radishes and onions 

April 21, 2018 Colleen Stem
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I love me some spring time fresh greens, especially arugula. The last farm share pick up there was arugula for the first time since late fall and as soon as I saw it my mouth started to water for the fresh springy, peppery taste of  fresh spring time greens. As I bagged my greens, I shoved a fist full into my mouth. Ah, nothing better then a mouth full of fresh greens after a long long winter. Am I right or am I right?

I ate  a lot of those greens fresh, but did you know that arugula makes for a nice accompaniment to walnuts and chickpeas? And if you mashed all that together with a few other things and shaped the mixture into patties and you get yourself some dank ass burgers?  Well now you know. And now you can make them for yourself and experience the greatness of spring fresh arugula. Just make sure you have enough fresh to shove a handful into your mouth. It is spring time refreshing. 

The stuff. Chickpeas, arugula, walnuts, and big onion, and some radishes. Also a couple carrots, some oats, a few cloves of garlic, a Leon, salt and pepper, red wine vinegar, and a little olive oil. 

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To start, halve the onion. Thinly slice one half and thinly slice the radishes

Scoop it all into a bowl, sprinkle with salt and toss in vinegar. Set aside on the counter to do it's thing. 

Chop the rest of the onion, the carrots, and the garlic into small chunks.

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Carrot, onion, garlic, and oats go into the food processor and pulsed until a medium crumble.

Walnuts and arugula next. 

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Pulsed until combined then add in the juice of the lemon a good pinch of salt and pepper, and the drained chicken peas.

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Pulse until just combined. Some big chunks are good, you just want the mixture to be able to hold together.

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Dump the mixture into a bowl and place in the fridge for at least and hour and up to a day. 

After the time in the fridge, divide the mixture into 6 equal parts and form each into a patty about an inch think. Take a clean cloth and pat each applies dry on both sides.  

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Grab a skillet, lightly oil it, and place on a medium heat. Sear each side of each burger until browedthen place on a lightly Ould baking sheet. 

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Place the burgers into a preheated oven to finished cooking. 40 minutes, flipped after 20.

After the burgers are cooked, it time to assemble. Bread or buns of some kind(I used sourdough rolls) the pickled radish and onion mixture, some mustard( I used honey mustard) and more fresh arugula.

Do it up, do it right. Serve with some fries or chips and eat while knowing that spring is here, even if as you are eating, it is snowing. Damn snow. 

At least we have arugula. 

-C


Arugula Walnut ChickPea Burgers with Quick Pickled Radishes and Onions 

makes 6 burgers 

  • 1 can or 2 cups  cooked chick peas drained
  • 2 large handfuls arugula  (about 2 packed cups)
  • 1 large sweet onion
  • 2 small carrot
  • 1 cup old fashion oats
  • 1/3 cups walnuts
  • 2-3 cloves garlic
  • A lemon
  • salt and pepper
  • 2 tablespoon red wine vinegar
  • handful of radishes (5-7 of them)
  • salt and pepper
  • olive oil

To assemble burgers

  • Burger buns or baguettes
  • Maple or honey mustard
  •  fresh arugula 

Start by cutting half of the onion as thinly as you can. Do the same with the radishes and place the onions and radishes in a bowl with a sprinkle of salt and drizzle the vinegar all over Toss around and set the bowl aside.

Grab the food processor and dump the oats in. Roughly chop the other half of onion, the carrots, and the garlicand toss those into the processor too. Pulse until a medium crumble. Add in the arugula, the juice of the lemon, the walnuts, the chickpeas, and a good pinch each of salt and pepper. Pulse again until just combined and the mixture has come together. Taste and make sure the salt and pepper are good for you then dump the mixture into bowl and set in fridge for at least a half hour or as long as a day.

Preheat oven to 400.

When ready for burgers, take mixture out of the fridge.  Place a lightly oiled skillet on the stove on medium heat. 

Divide the mixture into 6 equal balls and pat into inch think patties. Take a clean cloth and pat eat patties dry.  Place each burger on hot skillet and cook each side for 4-6 minutes or until each side is nicely browed. Transfer burgers onto a lightly greased baking sheet then place them all into the oven to finish cooking for  40 minutes, flipping them after 20 minutes.

Once burgers are cooked, remove from the oven. They will be slightly fragile, but will firm up if you let them set  for 5-10 minutes.

Assemble the burgers. Grab a bun or bread of some kind (if you want), top with a good fork or two full of the pickled radish onion mixture, drizzle with some mustard and top with more fresh arugula.

Get on to eating it. 

If you don't eat all the burger at one time, the freeze really well. I almost prefer them after they have been frozen. 

In Vegetables, Vegan, Spring, pulses, Nuts, Gluten Free, entree, dinner, Dairy Free, beans Tags Arugula Walnut Chickpea Burgers With Quick Pickled Radishes And Onions, Vegan, Vegan Burgers, Veggies Burgers, Pulses, Beans, Burgers, Vegan Food, food, Pickled onion and radishes, spring, Walnuts, Nuts, Protien
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Green Salad with Candied Almonds, Avocado, And A Blueberry Lemon Vinaigrette

April 7, 2018 Colleen Stem
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We need fresh, we need green, we need color.

We need salad.  

The other night I made Megan's birthday dinner which consisted of pizza and salad. The pizza was pizza and everyone loved it and ate it, but what surprised me was how everyone was really into the salad. A big ass bowl or fresh greens with onions and I think carrots and cabbage and some cranberries I pulled form the freezer and candies almonds. Simple and not fussy, and everyone was just so happy to eat it. I felt like a salad genus and now I am full on into making fun awesome spring salads. (I have to keep reminding myself that yes, it is indeed spring. So what we got snow yesterday, it will melt, right???? ) 

So I bring to you a a bowl of fresh crispy spring greens with crunch and bite and creaminess and flavor. A salad that will bring you joy and satisfaction and maybe even anticipation for your next salad adventure. Not to mention a salad that looks so dang pretty. 

Get into the green. You will be as happy as a rabbit in a garden. 

The stuff. Greens, red onion, an avocado, almonds, blueberries, and a lemon. Also need some maple syrup, olive oil, red wine vinegar, and salt and pepper. 

A couple teaspoons of maple  go in with the almonds. Really toss make sure they are all coated.

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Place the almonds into a hot skillet cook for about 5-7 minutes or until the maple has become sticky and the almonds no longer raw. 

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When they are done, dump them onto a piece of parchment to cool. Don worry if they clung a little, you can break them apart once they are hard. 

Easy ass dressing. Blueberries. juice from the lemon, olive oil, vinegar, a tiny splash of maple, and a good pinch or pepper. 

Blended then done. Taste and season with salt if needed. 

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Avocado gets cut into small chunks and the onion get s thinly sliced.

It's all ready, so now make a salad

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And now eat a salad. 

-C


Green Salad With Candied Almonds, Avocado, And A Blueberry Lemon Vinaigrette

Makes 2-3  salads 

  • 1/4 pound greens ( I used spring mix but mesclun mix or spinach is good too) 
  • 1/2  red onion
  • 1 avocado

For the Almonds 

  • 1/3 cup raw halved or slivered almonds
  • 2 teaspoons maple syrup 

For the Blueberry lemon Vinaigrette 

  • 1/3 cup blueberries (I used  frozen)
  • 1 lemon
  • 1 Tablespoon olive oil
  • 2 Tablespoon red wine vinegar
  • 1/2 teaspoon maple syrup
  • pinch or salt
  • pinch or pepper

To make the  candied almonds, preheat a skillet to on medium heat on top of the stove. Place almonds into a small bowl and drizzle with maple syrup. Stir to coat. When the pan is hot, dump the maple covered almond into it and spread them out. Cook for a 3 minutes, then give a stir and cook for a 3 or so more minutes or until the maple has evaporated and the almonds are starting to brown. Dump the almonds directly onto a piece of parchment paper to cool and hardened. Do worry if they stick together a bit, you can break them apart after. 

To make the vinaigrette, place the berries into a jar (if using stick blender) or blender with the juice of the lemon, olive oil, vinegar, maple, and a pinch of pepper Blend until smooth. Taste then add a very small pinch of salt or more to taste. 

For salad. Thinly slice the onion and dice the avocado. Place greens into bowl(s) and toss with onions and avocado. Top with  candied almonds and drizzle all over with the vinaigrette. Grab a fork and eat.

Any left over dressing will last in fridge for about a week and left over almonds will be good for.a few weeks in a airtight container.   

In breakfast, brunch, Dairy Free, dinner, Dressing, fruit, Gluten Free, grain free, Nuts, salad, Spring, Vegan, Vegetables Tags Green Salad With Candied Almonds, Avocado, And A Blueberry Lemon Vinaigrette, Vegan, Salad, Candies Almonds, Maple, Blueberry Lemon Vinaigrette, Fresh, Spring, Greens, Vegetables, plant based, gluten free, grain free, healthy, avocado, breakfast salad, lunch salad, dinner salad
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Maple Mustard Roasted Cabbage with Almonds

November 18, 2017 Colleen Stem

There is something about purple cabbage that makes me feel like I need to share it. It sounds weird , especially because I eat about a head of cabbage a day, but that is green cabbage. I barely buy purple cabbage because it cost twice as much and I really like green , but at farm share when you get to pick what color you want, I alway pick the purple. ( Side note. I used to call it red cabbage but have since stopped because it is very clearly purple and calling red just doesn't make any sense) 

I also feel the need to do something a little more the chopping it up and eating it raw. So I make a little fancy. pretty, almond crunchy mustard type thing because that's what I was feeling and I figure the mr would like it too. Note that I ended up using half a green and half  the purple because color is nice and also I ended up eating the other half of the purple before I could share it. But I caught myself before eating it all to may face and was proud of myself for thinking of others.  

This dish is good, really really good. . It has roasted cabbage which is alway great, but slathered with maple mustard and crunchy almonds.. it's just freaking fantastic in all the ways. It also happens to be super easy to prepare and with minimal ingredients. It makes for a great side dish, a main dish, and is great for sharing during the holidays that are just around the corner. Or if you are like me, not sharing and eating all afternoon long. (I did save some for the m for dinner because I am so nice) 

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The stuff. Cabbage, red or green or a bit of both, stone ground mustard, maple syrup, almonds and pepper.

Easy peasy. Cut the cabbages about an 3/4 inch thick and lay them on a baking sheet. Pop it into the oven once it's preheated.

While thats going on, mix some maple with the mustard and chop up the almonds.

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After about 25 minutes, pull the cabbage out and flip them. Cover the top with maple mustard and sprinkle on the almonds. Stick the cabbage back into the oven and bake another 10-15 minutes, or until it's roasted to your taste preference (I like it really roasted) 

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Just look how pretty it is. 

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Serves from a baking sheet but would look so lovely on a nice plater, you know, if you want to be extra classy. 

This cabbage situation is all of it. 

Have a great weekend and hope the Thanksgiving planning goes smoothly. 

-C


Maple Mustard Roasted Cabbage with Almonds 

Makes about 6-8 slabs

 

  • 1 head of cabbage (red or green or half of both)
  • 1/4 cup stone ground mustard
  • 2 tablespoon maple syrup 
  • 1/3 cup raw almonds 
  • pepper to taste. 

Preheat oven to 425

Slice cabbage into thick slabs about 3/4 inch thick. Try to get them roughly the same thickness so they roast evenly.  Lay the cabbage on a baking sheet, not overlapping, and stick into the oven once it's preheated. Bake for 25 minutes or until the bottoms of the cabbage are crispy.

While cabbage is roasting, mix mustard and maple  together and roughly chop the almonds.  

After  the 25 minutes, grab the cabbage from the oven and flip each piece. Cover the tops with the maple mustard and sprinkle on chopped almonds. Place back into the oven for another 10-15 minutes  and roast until the cabbage is as crispy as you like it.

Remove from oven, sprinkle with good pepper, and serve. Extra maple muastd is welcomed to some. Any left over (but there won't be any) is great eaten cold before bed  or tossed onto a salad for lunch the next day. 

In Vegetables, Vegan, side dish, Savory, quick and easy, Paleo, Nuts, grain free, Gluten Free, dinner, Dairy Free, appetizers, 5 ingerdients or less Tags Maple Mustard Roasted Cabbage with Almonds, Cabbage, maple mustard, almonds, side dish, thanksgiving, holidays, vegan, gluten free, paleo, simple, grain free, plant based, vegetables, vegetarian, dinner, nuts
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Creamy Walnut Dressing

May 13, 2017 Colleen Stem

I picked up out last winter farm share this week which makes me sad just thinking about it. Where am I going to get my food?  Luckily it's only like 3 weeks until the summer share starts so I think I will survive.

At the last pick up we got the usual roots, cabbage,and greens, but we got a bunch of spring greens. 3 lbs of them and I was just all smiles and glee. I legitimately get super excited when there is a large quantity of fresh spring greens in my fridge. Greens make me happy. And of course I share my green wealth with the mr. (I am so nice) He is not thae biggest fan of just handfuls of greens to the mouth for dinner so I figured a nice dressing to dress up those greens and any other veggies was something I could do. And I just so happen to have bought a giant bag of walnuts and walnuts go great with everything so yeah. And it's really freaking good.

The stuff. Walnuts, oil(I used avocado but walnut or olive oil would be great) a lemon, a little honey, and salt and pepper. Also probably going to need a little water.

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Stuff goes into blender and gets blended until creamy. This dressing starts off really thick and can be left thick or a little bit of water can be added to thin it out. Up to you.

Poured into a jar and that's that.

Creamy walnut dressing.

Not just a salad dressing. You can eat it with anything and everything. I was dipping carrots and apple slices in it and the mr was dipping his pizza in it cause that's how we roll.

-C


Creamy Walnut Dressing

Makes about 1 1/2 cups

 

  • 1 cup toasted walnuts
  • 1/4 cup of oil. (I used avocado but olive or walnut would be good)
  • 1 lemon
  •  Teaspoon or two of salt and pepper
  • 1 teaspoon honey or agave
  • Water

Place walnuts, juice of lemon, honey or agave, and a pinch of salt and pepper into a blender or food processor. pulse to break up nuts then turn on and stream in oil. Blend until smooth, adding a few tablespoons of water to thin out as needed. This is a thick dressing so you can add as much water as you like to thin it out, just do it slowly. When blended, taste and season with more salt and pepper if needed. . Pour into a jar.  Stick in the fridge when not in use. Will last a couple of weeks if you don't eat it all.

 

In Dairy Free, quick and easy, Vegan, Nuts, Dressing Tags Walnuts, Nuts, Creamy Walnut Dressing, Salad dressing, Vegan, Gluten free, Quick and easy, protein
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