Nutrient-packed and delicious, this combination really makes my taste buds wake up!
- 2 sheets of pie crust (any that you like)
- 2 packs of frozen spinach
- 1 pack of light ricotta cheese
- 3 cups butternut squash puree
- lemon wedges
- Begin by placing dough on dish
- Strain spinach to get all liquid out and spread evenly on bottom of the dough-lined dish and press
- Spread ricotta cheese over the spinach
- Spread butternut squash puree over ricotta
- Cover with pie crust
- Seal and pinch sides together; pinch top of tart with fork to allow air to escape
- Cook in oven about 350 for 25-30 minutes or until crust is golden brown
- Allow to cool for at least 20 minutes before serving.
- Serve with lemon wedges and a side salad of choice
I never knew about this kind of a veggie burger until I was visiting Johnson & Wales University. A nutrition lab made mini edamame & cashew burgers on buns with slaw. They were delicious. I never did get the recipe, so I recreated it at home. It makes a great lunchbox especially for Spring! It’s even fun for little ones because of the color. You could do this for St.Patricks day. Or on a Shrek movie night. You can convince the kids that these green burgers are “Shrek” burgers! You know they’ll go for it. It’s simple, check it out, this is all you are going to need:
All your ingredient sans pepper
Yields: 4 burgers
- 1 bag (10oz) shelled edamame, defrosted
- 1/3 c roasted cashews
- 1 green onion, chopped
- 2 gloves of garlic
- 3-4 T light soy sauce
- 1 egg
- 1/2 c panko crumbs
- dash of pepper or siracha
- salt, if desired
- 1-2 T olive oil
1. Place cashews in the bowl of the food processor. Process for about 30 seconds, until tiny in size, but not powdery.
2. Next, place defrosted, room temperature edamame in food processor. Also add, green onion, garlic, soy sauce and pepper. Pulse until blended to a paste-like consistency.
3. Add egg to processor. Process for a little longer, until smooth and uniform.
4. Scrape contents from the food processor into a large mixing bowl. Add panko crumbs. Mix well with hands and form 4 burger patties. (Optional: you can coat the burgers with additional panko crumbs, if you would like a crust on your burger)
5. In an cast iron skillet, place 1-2 teaspoons of olive oil, and get it very hot. Make sure its a large enough pan so you can comfortably turn over the burgers. Place burgers in hot skillet, cook for about 3 minutes on each side.
Hot skillet! Two left in the pool
Storing for later!
We are almost ready to give up our hearty stews and soups as Winter is leaving us until next year. For lighter fare, I turn to this sandwich, which makes for the perfect transition into Spring. Its great alone, as the sourdough speaks for itself. Or a great companion to that soup we were talking about relinquishing. Or maybe not just yet 😉
Yields: 1 big sandwich
What you’ll need:
- 2 big slices of sourdough bread
- 1 medium tomato, sliced
- 3 fresh mozzarella cheese slices (I used 3 oz)
- 1/4 avocado, sliced
- handful of fresh basil leaves
- drizzle of Italian olive oil
- Optional: pinch of salt for your tomatoes
Start by slicing your sourdough bread with a serrated knife. Believe it or not, the order in which the filling is placed on the sandwich makes a difference on how well your sandwich stays together. I place the tomatoes on the bottom, that way they create the most stable “base”. Next, layer mozzarella, avocado, then basil. Drizzle with olive oil and top with the other piece of sourdough. Presto!