Black Bean Burgers with Cilantro Mayonnaise

This recipe comes from a beloved cookbook, Whole Grains for a New Generation, by Liana Krissoff. I have made a few small changes. The original recipe calls for frying the patties in a pan. I oil a baking sheet and bake in the oven, but both methods are good. I have also put these on foil on the grill with great results. If you do not have smoked paprika, I believe it is worth the trip to the store. Once hot peppers come in, sub the cayenne with finely chopped hot peppers from the farm. Be sure to check out the cookbook for more great whole grain recipes. 

Ingredients:

1 1/2 cups black beans

1 medium carrot, grated 

1/4 cup fresh cilantro

2 Tablespoons lime juice

4 Tablespoons olive oil

1/2 tsp salt (or to taste)

1/2 tsp cumin

1/4 tsp cayenne

1/2 tsp smoked paprika

1 1/2 cup cooked fine or medium grind bulgur wheat

2/3 cup whole wheat bread crumbs (optional)

Preheat oven to 375.

In a food processor, puree the beans, carrots, cilantro, lime juice, 2 T of oil, salt, cumin, cayenne and smoked paprika. Add 1/2 the bulgur and puree until combined, then transfer to big bowl and add remaining bulgur and stir together by hand. Shape into 6 patties and coat each side with bread crumbs, if desired. 

Oil a baking sheet or line with parchment paper. Place patties on baking sheet and bake for approximately 15 minutes, or until bottoms are beginning to brown. Flip and bake an additional 10-15 minutes or until brown. 

Can be served as a typical burger, bun, etc, or on top of a salad. Great with cilantro mayonnaise and cumin slaw (search cilantro and cabbage in recipe section for those recipes).

Tofu with Thai Curry Sauce

I love this recipe, originally from The Eating Well Diabetes Cookbook (2005). I use it with pretty much any vegetables and it never fails me. I add carrots or sweet potatoes, when available. Colored peppers do add a lot of pizazz though, so I usually wait until pepper season. 

Sauce:

1 cup coconut milk

2 - 4 T fresh, chopped cilantro

1 tsp red curry paste

1/2 tsp brown sugar or maple syrup

1/2 tsp salt, or to taste

Tofu and Veggies:

14 ounces firm or extra firm tofu

2 tsp olive oil

4 cups greens (kale, chard, spinach, tatsoi, arugula, etc)

1 red, yellow or orange bell pepper, if available

Directions:

Mix sauce ingredients, except cilantro, together in a bowl. 

Drain tofu and pat dry. Cut into 1/2 inch slabs and coarsely pull into pieces. Heat oil on high and toss tofu in until edges are browning. Add sauce ingredients and stir. Add veggies and cook until just soft. If I am adding carrots or sweet potatoes, I add them first and cook for 5 minutes before adding the greens. I add peppers last, as I like them lightly cooked. Throw cilantro on top. Serve with a wedge of lime over rice. 

Zucchini Goat Cheese Tart

Ingredients

Crust: 

2 cups almond meal

1/3 cup olive oil

2 TBSP water

Filling:

4 eggs - beaten

3-4 oz goat cheese

1 cup kale - chopped

3 cloves garlic

1 red onion - diced

1 large zucchini - sliced thinly

1 TBSP olive oil

salt and pepper to taste

Directions

Combine all crust ingredients in food processor. Press into pie dish. Saute garlic, onions, kale, and zucchini in olive oil until soft. Pour into prepared crust and pour eggs over top. Top with goats cheese and bake for 30-45 minutes or until eggs are set and crust starts to brown. 

Optional

Top with chives and serve with steamed beets, salad, and baguette!

Ratatouille

This recipe comes from one of Brookfield Farm's first apprentices, Nicole, who brought the recipe home from southern France. It is a great July dish, as usually all of the vegetables are available. Serve alongside bread and cheese for a complete meal.

2 T olive oil
1 medium onion, chopped
2 bell peppers, cubed
1 medium zucchini or squash, cubed
1 eggplant, cubed
3 tomatoes, chopped
1 clove of garlic (i like to add more)
fresh parsley, oregano, basil

Saute the onion, garlic and pepper until soft; stir in eggplant and squash; add tomatos and seasoning; cover and simmer for about 30 minutes. Voila! Serves 6.

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