It’s been quite a while since I’ve written about food. But during that long break, this is one of the meals I have made over and over again. I make it for guests, I make it just for me. I made it once with Sarah of Well Dined.
This burger is piled high with delicious flavors, from the brie and onion jam, to a rich truffle aioli, a tight handful of spinach, and the creamy coolness of avocado. I love a good, fancy burger. I love that when I make burgers, I can customize them for each person at my table (and, for me, it usually means double spinach).
I like to make a batch of onion jam and a batch of truffle aioli to keep on hand for these burgers, so I can whip them out at a moment’s notice. But if making your own condiments isn’t your thing, you can always buy something similar, or use plain mayo and sauteed onions.
Admit it. You love veggie burgers. You can’t escape the truth.
Veggie burgers are one of the best things about being vegetarian, in my opinion. (Why eat something boring when you can eat something creative?) And these beet burgers with quinoa and black beans are no exception! They are delightful and hearty and a little smoky.
They are also a brilliant backdrop for all sorts of toppings, so pick your pleasure and take a big bite.
This week, Sarah and I were feeling super laid back. We started our lunch planning at noon on the day of. (Just for context, we typically start cooking around 11.)
Our conversation went something like this:
Sarah: I just woke up. (cut to me, crumbling inside with jealousy) Me: I have a headache. Let’s make something easy. Sarah: …pbj? Me: Same page.
Yet somehow, an hour later, we found ourselves poaching eggs and rubbing sourdough slices with garlic.
Food bloggers be crazy.
This was the most delicious impromptu meal I can think of. We cobbled together ingredients (mostly) from our combined fridges and gardens, and I humbly submit that these open face sandwiches are magic.
Have I mentioned my obsession with open-face sandwiches?
This broccolini melt is so amazing on so many levels. Not only is it full of bright green goodness, for which your body thanks you, but it is savory and cheesy and garlicky and a little lemony…in short, it is delicious. All delis should throw out their tuna melts and serve this instead.
It may surprise you to learn that I don’t actually eat a lot of vegetables. I can go entire days without a vegetable, if you don’t count the tomato sauce in pizza.
The problem obviously isn’t that I don’t like vegetables…I love them! The real problem is that I am busy and tired, and preparing vegetables (plus, let’s get real: doing the subsequent dishes) takes more time than boiling an egg.
“But,” you protest, “you’re a vegetarian. How can it be that you don’t eat a lot of vegetables!?”
And that, my friends, is a beautiful question. As I have been trying to plot ways to actually model good health for my kiddos, I have made a resolution: I will make it a priority to eat greens at every meal. Seriously, even breakfast. I have been drinking green smoothies and tossing kale into scrambled eggs. I even made oatmeal with spinach in it. More on that later.
Greens are so good for you. Greens, and vegetables more broadly, are the one thing we never have to eat in moderation.
I’m not exactly sure how this happened, but I have become a little obsessed with tuna salad.
Tuna salad is one of those polarizing foods: you either love it or you hate it, and there isn’t much of anything in between. In fact, I bet half of you have already wrinkled your noses in disgust. Blech. Canned tuna.
And I used to be you, shuddering at the mere idea of opening a can of tuna. I used to make gagging faces behind the backs of high school friends who brought little packs of tuna for lunch.
But here I am. Tuna salad. It’s the best!
Especially this spicy Asian version. This delicious sandwich can make a believer out of any tuna salad skeptic. It is totally reminiscent of maki sushi rolls, with all the wasabi and ginger, the thin-sliced avocado, the fresh veg. You have to try it.