Good Food Every Day

Grillable Veggie Burger (Black Bean Sunflower Seed Burger)
PREP: 10 MINUTES COOK: 35 MINUTES TOTAL: 45 MINUTES SERVINGS: 6 PATTIES

Ingredients
US

1/2 cup sunflower seeds or pepitas or heaping 1/2 cup nuts such as walnuts or pecans if you are ok with nuts.
1 tsp coriander seeds
1/4 tsp fennel seeds, optional
2 tsp oil
1.5 cups chopped or sliced onion, white or red onion
1 hot green chile, such as Serrano, finely chopped or use 2 Tbsp green bell pepper
1/2 tsp smoked paprika
1.5 tsp old bay seasoning, Or 2 tsp Cajun/taco/chili powder blend of choice
1/2 teaspoon garlic powder
3/4 cup cooked brown or white rice, I prefer white in these patties
15 oz can black beans drained well, or 1.5 cups cooked
1/2 tsp salt, more or less depending on if the beans and rice are salted
2 to 3 Tbsp bbq sauce
1.5 Tbsp flax seed meal
1/4 cup breadcrumbs, use gluten-free if needed

Metric

1 tsp coriander seeds
0.25 tsp fennel seeds, optional
1 tsp oil
240 g chopped or sliced onion, white or red onion
1 hot green chile, such as Serrano, finely chopped or use 2 Tbsp green bell pepper
0.5 tsp smoked paprika
1.5 tsp old bay seasoning, Or 2 tsp Cajun/taco/chili powder blend of choice
0.5 teaspoon garlic powder
140 g cooked brown or white rice
15 oz can black beans drained well, or 1.5 cups cooked
0.75 tsp salt, more or less depending on if the beans and rice are salted
2 to 3 Tbsp bbq sauce
1.5 Tbsp flax seed meal
27 g breadcrumbs, use gluten-free if needed
Toppings:
Tomato slices, onion slices
Sprouts or baby greens
Bbq sauce, mustard, mayo etc.

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Swamp Dogs
Prep Time: 5 mins Cook Time: 20 mins Marinate Time: 8 hrs Total Time: 8 hrs 25 mins Servings: 8

Ingredients

8 hot dogs
2/3 cup Italian dressing
2 tablespoons Worcestershire sauce
2 teaspoons Cajun seasoning
2 medium onions, thinly sliced
2/3 cup water
1/4 cup ketchup
1 tablespoon Dijon mustard or yellow mustard
8 hot dog buns

Directions
Using a sharp knife, make shallow diagonal cuts across one side of each hot dog, 1/8 to 1/4 inch deep and 1/4 inch apart.

Place scored hot dogs in a large resealable plastic bag and add dressing, Worcestershire, Cajun seasoning, and onions. Seal bag tightly, and turn to coat everything thoroughly. Refrigerate for at least 8 hours, or overnight for best flavor, flipping the bag occasionally.

Preheat a large cast iron or metal skillet over medium-high heat.

Remove the hot dogs from the marinade, letting excess drip off, and add to the hot pan. Reserve onions and marinade. Cook, undisturbed, until browned on one side, about 2 minutes. Rotate the hot dogs and cook until mostly browned, 2 to 3 more minutes.

Add reserved marinade and onions to the pan and cook, stirring occasionally, about 2 minutes. Add water to deglaze the pan and cook, stirring to loosen any browned bits from the pan. Reduce heat to medium-low and simmer until onions are very tender, 10 to 15 minutes, stirring occasionally.

Stir in ketchup and mustard and simmer a few minutes longer.

Serve hot dogs on buns topped with plenty of saucy onions.

Eclair Cake
prep: 25 mins additional: 4 hrs total: 4 hrs 25 mins Servings: 14

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

Directions

Step 1 - Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
Step 2 - Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Step 3 - Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Triple Tomato Soup
Servings: 4 to 6 (makes about 7 cups) Active time: 25 mins Total time: 40 mins

INGREDIENTS

One (7-ounce) jar oil-packed sun-dried tomatoes, preferably in olive oil
1 medium yellow onion (8 ounces), diced
3 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon fennel seeds
1 teaspoon fine salt, plus more to taste
4 cups low-sodium or no-salt-added vegetable broth
One (28-ounce) can whole, peeled tomatoes with their juices, preferably no-salt-added
Freshly ground black pepper
Crushed red pepper flakes (optional)
Fresh basil leaves, cut into ribbons, for serving

STEPS

1. Remove the sun-dried tomatoes from the jar. Reserve the oil and coarsely chop the tomatoes.
2. In a large Dutch oven or heavy-bottomed pot over medium-high heat, heat 2 tablespoons of the reserved oil until shimmering. Add the onion and cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Stir in the garlic, tomato paste, oregano, fennel seeds and salt, and cook, stirring constantly, until the garlic is fragrant and the tomato paste darkens, 30 seconds to 1 minute. If the pot is looking dry, add a little more of the reserved oil, 1 tablespoon at a time.
3. Stir in the sun-dried tomatoes, followed by the broth, scraping up any browned bits from the bottom of the pot. Add the peeled tomatoes, tearing them into a few pieces as you put them in, along with their juices, and bring to a boil. Reduce the heat to medium-low, partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, until the flavors meld, about 20 minutes.
4. Remove from the heat and let cool for a few minutes. Using an immersion blender, puree the soup until smooth. (Alternatively, puree the soup in batches in a blender. Fill it no more than halfway, and be sure to remove the center ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters.) Taste, and season with black pepper and crushed red pepper flakes, if using, and more salt, as needed. Divide among individual bowls, top with the basil and serve.

Substitution suggestions + other tips and ideas:

Can’t find oil-packed sun-dried tomatoes? >> Use about 1 cup (5 ounces) sun-dried tomatoes, along with 2 tablespoons plain olive oil instead of the oil from the jar.
Don’t like fennel? >> Leave it out.
Dried oregano >> dried basil.
Yellow onion >> white onion.
Want cream of tomato soup? >> Stir in 1/2 to 1 cup heavy cream when you pull the soup off the burner, before pureeing.

Reuben Rolls
TOTAL TIME 30mins PREP 15 MINS COOK 15 MINS
SERVINGS 6 YIELD 9 Rolls

INGREDIENTS

1⁄2 lb deli corned beef, sliced
2 cups shredded Swiss cheese
1⁄2 cup drained rinsed sauerkraut (to taste)
6 -10 large egg roll wraps
Cooking spray (for deep frying) or oil (for deep frying)

DIRECTIONS

Slice corned beef into ribbons.
Combine cheese, sliced beef and kraut in a bowl.
Place approx. 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crispy, drain on paper towels.

Radish Slaw
Serves 4

Ingredients

1 bunch white radishes, trimmed
2 carrots
1 small zucchini
Salt and freshly ground black pepper, to taste
2 tablespoons white-wine vinegar
1/2 teaspoon dry mustard
1 teaspoon dried oregano
6 tablespoons olive oil
2 ounces Gorgonzola cheese, finely crumbled

Instructions

By hand or using a food processor, shred radishes, carrots, and zucchini and combine in a bowl. Season with salt and pepper and toss to combine.
In a separate bowl, whisk together vinegar and mustard until mustard is dissolved. Stir in oregano. Gradually whisk in oil.
Pour dressing over shredded vegetables and toss to coat. Cover and refrigerate for 2 to 3 hours or until lightly chilled.
Just before serving, add Gorgonzola and toss to incorporate.

Chilled Creamy Zucchini Soup with Tarragon
Servings: 6 to 8 Active time: 25 mins Total time: 35 mins, plus at least 2 hours’ cooling time

Ingredients

2 tablespoons olive oil
1 medium yellow onion (about 8 ounces), chopped
3 cloves garlic, sliced
1 teaspoon fine salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 pounds zucchini (6 medium) halved lengthwise and sliced across
4 cups low-sodium chicken broth or vegetable broth
One (15-ounce) can no-salt-added great northern or cannellini beans, rinsed and drained
2 tablespoons fresh tarragon leaves, plus more for garnish
1 teaspoon finely grated fresh lemon zest, or more to taste
1 cup plain Greek yogurt (low-fat or whole)

Steps

1. In a large pot over medium-low heat, heat the oil until shimmering. Add the onion, garlic, salt and pepper and cook, stirring, until just tender, about 2 minutes. Add the zucchini and broth, increase the heat to high and bring to a boil.
2. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the zucchini is very soft, about 10 minutes. Stir in the beans, tarragon and lemon zest, and remove from the heat.
3. Let the soup cool completely, then add the yogurt and, using an immersion blender (or a regular blender), puree until smooth. Taste, and season with additional salt, if desired. Transfer to a lidded container and refrigerate for at least 2 hours or until thoroughly chilled.
4. When ready to serve, ladle the soup into individual bowls and garnish each with a few tarragon leaves.

Make Ahead: Chill the soup at least 2 hours before serving.

Storage Notes: Refrigerate in an airtight container for up to 3 days.

Substitution suggestions + other tips and ideas:

If you can’t have onions or garlic, use an infused oil.
Sick of zucchini? This would work with yellow squash, potatoes or sweet potatoes, and carrots.
Out of beans? Try thickening this soup with boiled potatoes or stale bread.
Not a fan of tarragon? Try mint or dill.