The day started with frost and leaves falling like snow, but ended sunny and crisp. I turned local apple slices into "leaves" for the boys...
Ryan & AJ's lunches: Tofurky & vegetable rollups on flax lavash wraps; apple slices; peanuts.
We had lots of sweet potatoes from our last farm share, so I used them in two recipes tonight...sweet potato fries, and in burgers. I had leftover rice in the rice cooker so it all just came together with whatever I had...Sweet Potato & Bean Burgers
1 1/4 cups chopped raw sweet potato
1 small onion
3-4 garlic cloves
1 small poblano pepper, chopped (about 1/4 cup)
1 tsp. salt
1 can (15.5 oz.) black beans, rinsed & drained
3/4 cup cooked rice
2 T. olive oil
1 tsp. ground cumin
1-2 sage leaves, chopped (about 1 tsp.)
Preheat oven to 375 degrees. In a food processor, finely chop sweet potatoes, onion, garlic & poblano pepper. Add remaining ingredients and process until well combined.
Spray a baking sheet with olive oil. Plop a handful of burger mix into your palm and form it loosely in a burger shape, then schlep it onto the baking sheet! Bake 35 minutes, carefully flip over with spatula, then bake another 15-20 minutes until crisp on the outside.
Pea Tendrils & Carrots
1-2 T. olive or canola oil
1/3 of a vegetable bouillon cube (or use vegetable broth instead of water below)
3 cloves garlic, chopped
2 large carrots, peeled & shaved into thin strips
4 cups (a few large handfuls) pea tendrils
1/3 cup water
2-3 T. white wine
1 T. fresh flat-leaf parsley, chopped
In a large pot or saute pan, heat oil over medium heat. Add garlic & bouillon. Mash bouillon & cook for about 30 seconds. Add carrots, pea tendrils & water. Stir and cover for about 2 minutes. Remove cover, add wine & parsley. Cook, stirring occasionally for another 2 minutes. Remove from heat & serve.