Six Hamburger Recipes To Get You Through Summer (Two Are Vegetarian!)

Today is the first day of summer, and it just happens to be the hottest day of the year. Here in Taos, New Mexico, we are at 7000 feet and the temperature rarely even gets into the 90s. But after sitting in the sun for hours, my car's thermometer read 122 degrees. By the time I arrived home it had dropped to 100 degrees. The last thing I wanted to do was turn on the oven. The solution? Grilling hamburgers.

My husband loves BLTs; he also loves hamburgers. So...maybe we could combine the two and make BLHTs? (bacon, lettuce, hamburger & tomatoes). These four ingredients with mayo (or mustard if you are a rebel) on sliced French bread. Perfect! This idea plus five additional "burger" recipes helps welcome in summer 2016!

BLHTs
makes 1

2 slices cooked bacon
1 1/3 lb hamburger patty cooked medium rare
2 slices tomato
handful lettuce
mayonnaise or mustard
sea salt
black pepper
2 slices French bread, thickly cut (toasted or not)

Spread mayo (or mustard) on both slices of bread. Pile the lettuce on top of the mayo on one slice of bread. Top with the hamburger patty, bacon, and tomato. Season with salt & pepper. Top with remaining slice of bread and serve.

Spicy Chickpea Burgers With Cabbage Slaw
makes 6-8 burgers

1 cup garbanzo flour
1 tsp dried parsley
1 tsp minced garlic
pinch dried red pepper flakes
large pinch sea salt
pinch freshly ground black pepper
1/2 tsp smoked paprika
2 cups water
1/3 cup chopped fresh Italian parsley
extra virgin olive oil
whole wheat buns

Chipotle mayo add 1-2 tsp (depending on your heat tolerance) minced canned chipotle chiles in adobo sauce to 1/2 cup mayonnaise.  I use a vegan substitute, Veganaise

Cabbage Slaw recipe (use any color cabbage, add 1 cup grated carrot and skip the nuts)

Combine garbanzo flour and next 6 ingredients in medium saucepan.  Add water and stir to remove lumps.  Set heat to medium and cook, frequently stirring, for 10-12 minutes or until mixture is very thick. Stir in fresh parsley. Turn off heat and cool in pot 5 minutes. 

Line a baking sheet with parchment paper.  Using a large spoon or ice cream scoop, create patties using 2 spoonfuls (or scoops) for each patty. Press down lightly to form each patty. Depending on the size of scoop you should get 6-8 patties.  Heat 2 tbsp olive oil in large skillet.  Fry patties until each side is golden brown (2-3 minutes per side).  

Drizzle olive oil over inside of each whole wheat bun.  Heat oven to broil setting. Place buns under the broiler until golden.  Remove from oven.  

To assemble burgers:  place one chickpea patty of the bottom of the bun.  Top with cabbage salad or, in season, a slice of heirloom tomato and lettuce.  Add a small dollop of chipotle mayo and top of the bun.   Serve.

Four additional recipes you may enjoy:

• elk burgers
• buffalo sliders with bacon & cheese
• eggplant fritter burgers with sriracha chili mayo
• buffalo chicken sliders with bacon & celery

It is "Hamburger" week at Food Network's Summer Soiree roundup. Do you have a favorite hamburger recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network:

Feed Me Phoebe: Cauliflower Sweet Potato Burgers with Sriracha Aioli (Vegetarian Paleo)
Napa Farmhouse 1885: Six Hamburger Recipes To Get You Through Summer (Two Are Vegetarian!)
In Jennie's Kitchen: Stuffed Cheeseburgers
Healthy Eats: Our Definitive Healthy-Burger List
Elephants and the Coconut Trees: Beet and Oats Vegan Burger
Creative Culinary: Beef Burger with Homemade Guinness Irish Stout Ketchup
Taste with the Eyes: Open-Faced Swiss Burger with Flower Salad
FN Dish: 7 Surprising Ways to Better Your Burger Game This Summer

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

napa farmhouse 1885

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Butternut Squash & Eggplant Ratatouille

It is the middle of October, and we are having a beautiful and unusually warm fall here in Taos, New Mexico. We often get our first hard freeze in late September, and that ends the summer produce season. This year the nights have been in the 40's, the days 60's to 70's and my protected garden is still pumping out eggplant, tomatoes, basil, mint, onions, garlic, peppers and all the cold-weather tolerant greens, beets and carrots that are more typical of the middle of fall. I am freezing, giving away and using up all that I can because that first freeze will come at any time.

This ratatouille is the perfect go-to recipe for the seasonal transition because the ingredient combinations are so flexible. I still have tons of tomatoes, so I am using them today but the boxed, chopped version from the Pomi brand yield equally delicious results. Zucchini out of season? Use green beans, either fresh or frozen. No fresh herbs? Dried will do. Making this in summer? Add additional summer squash and skip the butternut. You get the idea. Use what you like. My only rule (for me that is) is that tomatoes, onion, garlic and spices are required.

Ratatouille is delicious as a side dish with your favorite grilled or roasted protein. I like it for brunch served with poached eggs. Top crostini or bruschetta with the ratatouille and add additional cheese for a wonderful appetizer. Please tell me in the comments section your favorite way of serving this wonderful vegetable dish. Enjoy.

Butternut Squash & Eggplant Ratatouille
(inspired from a recipe in the New York Times, 2004)
(serves 6-8)

extra virgin olive oil
1 large white onion, large chop
1 tablespoon fresh oregano, or 1 tsp dried
1 tablespoon fresh Italian parsley, or 1 tsp dried
1 teaspoon dried red pepper flakes
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
6 medium Japanese eggplant, sliced into 1/8-inch rounds
1 butternut squash, peeled, seeded and chopped into 2-inch dice
1 large zucchini, sliced into 1/4-inch rounds (or 1 cup green beans)
1 large red bell pepper, cut into 2-inch dice
2 cups in-season heirloom tomatoes, seeded and chopped, or 1 750g box Pomi brand chopped tomatoes
sea salt
freshly ground black pepper
2 tablespoons fresh basil, chopped (optional)
Parmigiano-Reggiano cheese, shredded
chile-infused extra virgin olive oil (optional)

Heat a large skillet over medium-high heat until hot. Pour in 2 tablespoons olive oil and add the onions. Saute for 3 minutes. Add the oregano, parsley, pepper flakes, 2 teaspoons sea salt and 1 tsp pepper. Saute for two minutes, or until the onions are very soft. Add the garlic and saute another minute, frequently stirring.

Add another 2 tablespoons olive oil to the skillet. Stir in the eggplant and butternut squash. Saute for 4-5 minutes. Add the zucchini (or green beans), bell pepper and tomatoes. Stir to combine all ingredients. Reduce heat to simmer, partially cover the pan, and cook for 1-1/2 hours or until your reach the texture you like. Stir in the fresh basil if using. Taste and adjust seasonings if needed. Serve topped with the cheese and a drizzle of the chile-infused olive oil if desired. Ratatouille can be served hot, warm or at room temperature.

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It is Squash week at Food Network's Fall Fest roundup. Do you have a favorite squash recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Slow Cooker Beef Curry
Creative Culinary: Slow Cooker Butternut Squash, Potato and Roasted Pepper Soup
The Wimpy Vegetarian: Butternut-Apple-Kale Panzanella Salad
Swing Eats: Roasted Butternut Squash Soup
Taste with the Eyes: Acorn Squash and Korean Pear Salad, Pomegranate Vinaigrette
Napa Farmhouse 1885: Butternut Squash & Eggplant Ratatouille
Red or Green: Butternut Squash & Chipotle Frittata
The Mom 100: Butternut Squash, Black Bean and Chicken Enchilada Cups
Healthy Eats: From Soup to Stir-Fry: 6 Healthy Uses for In-Season Squash
FN Dish: 7 Days of In-Season Squash

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
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Summer Eggplant, Squash & Tomato Casserole

I love this casserole. Fresh, garlicky, sweet...it tastes like summer to me. The eggplant, squash and red bell pepper is first roasted in the oven to sweeten and caramelize. Then everything is layered in a casserole dish with onion, tomatoes, herbs, cheese and pine nuts. Everything just melts together resulting in a delicious taste combination. I could eat this weekly during the season. (actually, I do!)

Of course this is a perfect side dish for grilled chicken, steak or fish. I even serve as a vegetarian main course paired with a green salad. Try serving as an appetizer spread on a crunchy baguette. Chop it up and top a pizza crust...or spread between bread and press into a panini...or use as an omelet filling....or stir into pasta. I can think of many ways to use this wonderful casserole. Welcome summer...I am so happy you are (almost) here!

Summer Eggplant, Squash & Tomato Casserole
(serves 6-8)

Ingredients
1 large eggplant, cut into 1/2 inch slices
extra virgin olive oil
2 zucchini, cut into 1/2 slices
1 yellow crookneck squash, cut into 1/2 slices
1 red bell pepper, cut in half and sliced
1 red onion, cut in half and sliced
2 tbsp garlic paste, homemade or purchased
1 750 grams box (26.46 oz) chopped tomatoes (I like the Pomi brand) or, in season, 3 cups peeled and seeded fresh heirloom tomatoes
1 tsp dried red pepper flakes
2 tbsp fresh Italian parsley, chopped
sea salt
freshly ground black pepper
1 cup shredded cheddar or mozzarella cheese
1/2 cup pine nuts

Preheat oven to 425 degrees. Drizzle 2 tbsp olive oil on parchment paper lined rimmed baking sheet. Dredge both sides of eggplant slices in the oil. Sprinkle with sea salt and pepper. Roast in preheated oven for 25 minutes.

Line a second rimmed baking sheet with parchment paper and drizzle with 2 tbsp oil. Dredge squash and red bell pepper in the oil, sprinkle with salt and pepper and add to oven with the eggplant. Roast for 15 minutes or until vegetables have softened. The eggplant should be soft and caramelized in spots. Remove both trays from oven. Spread the garlic paste over the top of each eggplant slice. Reduce heat to 400 degrees.

Layer the onions in the bottom of a 9 x 13 inch rectangular or oval casserole pan. Top the onions with the eggplant slices. Overlap slices to cover any gaps. Cover slices with half of the chopped tomatoes. Sprinkle red pepper flakes and 1 tbsp parsley over top of tomatoes. Sprinkle half of the cheese over tomatoes.

Layer the squash and red bell pepper over the cheese. Cover the vegetables with the remaining tomatoes. Sprinkle remaining parsley, pinch each salt and pepper and remaining cheese over top of casserole. Scatter pine nuts over top.

Bake in preheated oven for 40 to 45 minutes or until casserole is bubbling, cheese melted and pine nuts toasted. Remove from oven and let sit for 10 minutes. Serve hot, warm or room temperature.

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It is "Summer Casseroles" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Have a favorite casserole recipe?  Share in the comments section and/or link to your blog if you have one.
Weelicious: Crock Pot Mexican Tortilla Lasagna
The Heritage Cook: Summer Vegetable Gratin (Gluten-Free)
Taste With The Eyes: Colorful Vegetable Casserole with Fresh Herbs and Cured Black Olives
Napa Farmhouse 1885: Summer Eggplant, Squash and Tomato Casserole
Red or Green: Spicy Cauliflower and Peppers Casserole
Domesticate Me: Caprese Quinoa Bake
Devour: 5 Picnic Potluck Ideas
Poet in the Pantry: Zucchini and Summer Squash Gratin
The Sensitive Epicure: Zucchini Souffle (Gluten-Free)
Cooking With Elise: Mexican-Style Lasagna
FN Dish: Dig Into Easy Summer Casseroles

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Thai Red Curry & Peanut Vegetable Stew

We have had such a mild winter in Taos. Many days in February and early March had temperatures in the 50s!  But Saturday was cold...wind with gusts of 35 to 40 MPH made it feel very chilly. Cloudy skies threatened snow. I craved a big fire and an even bigger pot of warm, comforting soup.

This Thai Red Curry & Peanut Vegetable Stew was exactly what I needed. Spicy, savory, chock full of vegetables, thickened with coconut milk; heat from Thai red curry paste and creamy from the peanut butter. Served with gluten-free coconut biscuits (will be shared in an upcoming post), this made a perfect Saturday night meal. Enjoy!
(oh, btw...I heated up leftover stew for lunch on Monday. Two days later and still delicious!)

Thai Red Curry & Peanut Vegetable Stew
(serves 4-6)

1 medium eggplant, cut in 1 inch cubes
1 tbsp extra virgin olive oil
1/2 white onion, chopped
1 red bell pepper, cut in 1 inch slices
1 large cauliflower, cut into florets
1 cup baby bella mushrooms, washed
2 cloves garlic
1 tbsp ginger, minced
2 tbsp Thai red curry paste (I use Thai Kitchen)
1 32 oz box organic vegetable broth
3/4 cup creamy peanut butter
1 cup canned coconut milk
juice from 1/2 fresh lime
2 green onions, chopped (white & green parts)
1/2 cup cilantro, chopped
zest from one lime
sea salt
freshly ground black pepper

Add eggplant to large colander. Sprinkle with 1 tbsp salt and let sit 30 minutes.

Heat large stockpot over medium high heat. Add olive oil and eggplant. Saute for 15 minutes until eggplant is soft and brown on all sides.  Add onion, bell pepper, cauliflower and mushrooms. Saute for 5 minutes. Add garlic, ginger, and curry paste, cook for 1 minute.

Add vegetable broth and bring to a boil. Stir in peanut butter. Reduce heat to low and simmer, uncovered, 15 minutes. Add coconut milk, 1/2 green onions, 1/2 of the cilantro, 1/2 tsp each salt and pepper. Stir and simmer for an additional 5 minutes. Stir in lime juice. Taste and adjust seasonings if needed.

Serve with remaining green onions, cilantro and lime zest topping each bowl of stew.

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It is "most comforting peanut butter recipes" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite peanut butter recipe of your own? Please share in the comments section of this posts. (links o.k.) 

Domesticate Me: Peanut Butter and Banana Overnight Oats (Vegan and Gluten-Free)
Jeanette's Healthy Living: Gluten-Free Chocolate Peanut Butter Chip Cookies
The Heritage Cook: Peanut Butter-Chocolate Chip Oatmeal Cookies (Gluten-Free)
Virtually Homemade: Mini Nutter Butter Baked Donuts with Chocolate Ganache
Weelicious: World's Greatest Peanut Butter and Jelly 
In Jennie's Kitchen: Peanut Butter & Chocolate Cinnamon Buns
Red or Green: Peanut Butter and Ginger Cookies
Napa Farmhouse 1885: Thai Red Curry and Peanut Vegetable Slaw
Devour: Most-Comforting Peanut Butter Desserts
Taste With The Eyes: Korean Buckwheat Noodles, Peanut Sauce and Banana
Sensitive Epicure: Peanut Butter Oat Bars (Gluten-Free)
FN Dish: 10 Peanut Butter Pairings

Feed Me Phoebe: Thia Peanut Chia Pudding

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.