the Burger!
We had our first-of-the-summer meal last night --- with much of it coming directly from our garden.
The menu looks long but it was all Simple! Healthy! Attractive! Fun! Delicious! and Quick!
MENU
Three "burger" varieties
Whole-wheat slider or dollar-size buns
Plate of pea pods, baby carrots, cherry tomatoes and olives
Plate of tomato, onion and cheese slices, romaine lettuce and pickles
Catsup, mayonnaise and mustard
Shake and Eat corn on the cob http://thecreativecheapskate.blogspot.com/2012/04/cob-corn-in-natures-own-microwaveable.html
Marinated multi-bean salad
The "burgers" can all be made ahead of time. They reheat very quickly in the microwave.
Chris' Cottage Burger
Combine in large bowl:
1 slightly beaten egg
1 cup cottage cheese
1 cup regular rolled oats
1 package (or 5 Tablespoons*) dry onion soup mix
Form into patties and fry in olive oil --- about three minutes on each side until well-browned. Drain on paper towel.
Black Bean Burger
(We used S&W Caribbean Recipe Black Beans for a spicier taste)
Combine in large bowl:
1 slightly beaten egg
1 can well-drained and rinsed black beans - "smashed or squished"
1 cup regular rolled oats
1 package (or 5 Tablespoons*) dry onion soup mix
Follow directions above.
*http://thecreativecheapskate.blogspot.com/2011/08/classic-name-brand-onion-soup-mix.html
Grilled Zucchini Burger
(perfect use for overgrown zucchini)
Unless it is so big the skin is tough, you do not need to peel them!
Slice large zucchini into slices 1/2 to 3/4 inch thick
Rub with olive oil and season as desired
Grill on outdoor grill or George-Foreman-type indoor grill
Marinated Multi-Bean Salad
This is a great salad to have on hand at all times. It keeps well for days and you can continue to add more veggies to the remaining marinade.
Choose one of the following dressings, according to your taste.
1. Combine 1/4 cup cider vinegar, 3 T. oil, 1-1/2 tsp. salt, 1/2 tsp. sugar and black pepper to taste.
2. Combine in a blender: 1 scant cup sugar, 1 cup apple cider, 1/4 to 1/3 onion (cut into chunks), 1 tsp. mustard, salt and pepper to taste.
You can add oil if desired---we don't.
Pour over your choice of beans, cover and refrigerate. We use varying (or sometimes all) combinations of green, yellow, kidney, black and garbanzo beans. We also add sliced onions and chopped cucumbers. Plus, sometimes, slightly pre-cooked crookneck and zucchini squash, sliced banana peppers and have chopped tomatoes on the side to add to individual servings (because they get mushy in the marinade.)
Sometimes I will serve it on lettuce leaves --- topping it with croutons and cheese cubes --- for a meal in itself!
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| Make the most of the season's fresh produce --- especially great when you can grow your own or find Farmer's Markets or local stands where they sell what they have grown. |
Check back Friday and I'll share what we had for a Simple! Refreshing! Dessert and a quick hint for making cold herb tea.
'til we eat again,
Simply, Gail
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