2 cans black beans, drained and rinsed
1 jalapeño pepper
2 cloves garlic
2 tablespoons tomato sauce
1/2 cup Panko breadcrumbs
2 teaspoons taco seasoning
1 teaspoon salt
1/2 cup corn (fresh or frozen/defrosted)
4 large slices Cheddar cheese
Vegetable oil, for frying
Avocado, lettuce, mayo, and Sriracha or other hot sauce for topping
4 sturdy hamburger buns
- Seed and roughly chop jalapeño. Add jalapeño and garlic cloves to a food processor and mince finely.
- Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add seasonings, and pulse until mixture resembles chunky black bean dip.
- Transfer the bean mixture to a large bowl and stir in the bread crumbs, tomato sauce, egg, and corn. Stir well to combine and add remaining black beans.
- Heat a olive oil in a nonstick skillet on medium-high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown, adding Cheddar cheese to melt after the first side is done.
- Serve burgers with avocado slices, Sriracha, lettuce, and other burger toppings to taste.
I’m always happy to find a vegetarian recipe where you don’t miss the meat. This one will, I think, receive a few tweaks over time, but it’s a good one.
1 pound lean ground beef
1 large onion, puréed
1 ½ teaspoon salt
1 teaspoon black pepper
1 teaspoon turmeric powder
1 8-ounce can of tomato paste
¾ package linguine
1 whole head of garlic, chopped
½ cup shredded Parmesan cheese
1 handful basil leaves, roughly chopped
- Prepare pasta according to package directions. Meanwhile, cook beef, onion, salt, pepper, and turmeric in a large frying pan over high heat.
- Drain ground beef, if necessary, and add tomato paste to frying pan. Sauté for 1-2 minutes. Add garlic and sauté 1 minute longer.
- Remove beef mixture from heat, add pasta and Parmesan, and toss to combine. Serve garnished with basil and additional Parmesan.
A keeper. The Partner in Crime mostly likes tomato-based pasta dishes, while I like a wider variety, and this is nice because it has that tomato base, but it’s more subtle and unique, a little off that beaten path. The best of both worlds!
For the Salad:
1 package linguine noodles
12 ounces boneless pork loin chops, cut into bite-size pieces
1/2 bag baby spinach
1 red, yellow, or orange bell pepper, roughly chopped
1/2 bag bean sprouts
1/2 bunch cilantro, chopped
3 whole scallions, Sliced
1 cucumber, roughly chopped
1/4 cup cashews
For the Dressing:
Juice of one lime
4 tablespoons olive oil
4 tablespoons soy sauce
1 tablespoon sesame oil
1/8 cup brown sugar
1.5 tablespoons fresh ginger, finely chopped
1 clove garlic, minced
1 whole jalapeño pepper, chopped (optional)
1/2 tablespoon cilantro, minced
- Fry pork pieces in a frying pan set over medium-high heat until cooked through, about 5 minutes. Set aside.
- Prepare pasta according to package directions, rinse in cold water to cool, and drain. Combine salad dressing ingredients and set aside. Lightly toast cashews in a skillet.
- On a large platter, toss linguine, pork and vegetables until combined. Drizzle with dressing, and garnish with cashews and additional chopped cilantro to serve.
Make this. Just do it. A perfect summer meal: healthy (especially if you use wholegrain or fibre-added pasta), fresh, quick, and so delicious.
2/3 cup panko bread crumbs
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
- Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet.
- Heat the vegetable oil over medium-high heat in a 12″ cast iron skillet or other ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon with lemon wedges.
The kids still don’t love fish, but they’re slowly warming up to it. The Partner in Crime and I both enjoyed this.