It's the time of year when fresh produce is spilling out of gardens left and right. Farmer's Markets are occurring a couple times a week. This month's roundup focuses on recipes that are utilizing that bounty of summer produce. A couple are vegetarian entrees with a good solid protein, so it is actually a filling meatless meal (which I sometimes find difficult in vegetarian dishes). Hope you will give a few a try!
These are seriously divine. It's such a simple recipe but it packs a lot of flavor and tastes like summer on a sandwich. I kept mine open-faced and used the buns from Number 3 as my bread. Also, her blog is amazing. You will for sure see more recipes from this website because I can't stop!
I've made my own yogurt before, so making cheese has kind of been in the back of my mind for a while now. Having tried Number 1 and Annie suggesting homemade ricotta cheese for that recipe, I gave it a whirl. Super, super easy! It tastes way better than store bought. I am really looking forward to making stuffed shells or lasagna with it once it gets a bit cooler out.
King Arthur Flour has a fabulous website with hundreds of recipes that are worth trying. If you are new to bread making, make sure to check out their blog, Bakers' Banter, which is linked in the recipe (usually in the top description). The blog gives step by step instructions along with pictures, which can be really helpful when trying to follow the recipe. This particular recipe is a basic burger bun with cheese added in. I used part grated parmesan cheese with part finely shredded sharp cheddar. My only advice after making these a few times is to measure to 3 inches when flattening the buns before their final rise instead of just winging it. Three inches is smaller than what you might think, or at least what I thought it was, and that gave me a rather flat bun.
I made a few changes to this recipe, but went with the overall idea. I used canned pinto beans and sautéed them with onion (then omitted the onions from the tomato salsa), and added a few sprinkles of chili and cumin powder before smashing. I added a clove of garlic to the guacamole layer. Finally, instead of sour cream I used plain yogurt. We ate this as a light dinner on a hot day, but it would be a great appetizer to bring to a party.
I love how versatile this recipe is! This recipe totally works swapping out veggies that you have on hand in the fridge and also whips up rather quickly (especially if you get the veggies chopped during nap time). Feel free to add chicken--though I never have and have never felt that it needed it with the black beans and mushrooms in it. We have made these as quesadillas many times, but last time I added about a half cup of cooked quinoa and served it as a taco layering a tortilla with the veggies, then cheese, and topped it with diced avocado and tomato. I think I preferred this way over the quesadillas. Any which way though, it's delicious!
Oh my zucchini. Make these. Soon. (And add sprinkles!)
Have any recipes to share? Please comment with the link for everyone to use!