Who doesn’t love a good sandwich? Whether you’re eating it in the form of a wrap, taco, or on bread, this on-the-go food is a staple of life. This week, I’ve ventured into what is for me new territory. I know this may seem like nothing new for those of you advanced in the foodie game, but this week I’ve done some experimenting that came out pretty well for me, and I’m pretty excited to share them.
Now, I know as soon as my father reads this paragraph, he’s going to shake his head and wonder where he went wrong with me. He’s an undeniable red-meat-and-potatoes kind of guy, and I still love that. But this week, I finally took a gamble and threw together some veggie burgers.
If you had told me a year or two ago that I’d be making veggie bugers, I would have laughed, but the more I made meatless meals, the more normal the idea seemed. I wasn’t sure where to start, but after a bit of research I got a general idea, and developed a flavor profile.
From there, I bonded with my food processor. I was really surprised how easy it was to make these, and I’m intrigued to see what other directions I can take its seasonings – admittedly, southwest flavors tend to be my fall-back, but I know those flavors are well accepted at my house. If there’s anything I’m known for doing, it’s playing to my crowd.
Southwest Veggie Burgers
- 1 (15 oz.) can black beans, drained and rinsed
- 1/2 bell pepper, any color, sliced
- 1/4 small onion, diced
- 1 clove garlic, sliced thinly
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. chili powder
- 1/2 tsp. cayenne pepper
Throw ingredients into a food processor and pulse to a dough-like consistency. Form into patties, and place in a skillet on medium-high heat. Cook about four minutes per side.
How easy is that?!
I’ve always loved Waldorf salads. I also love chicken salad sandwiches. Luckily I’ve noticed that they’ve got similar ingredients, so I decided to collide the two. I’ve never used fennel in bulb form before, but I’m always excited to try something new. Since I didn’t use it all, I get to explore more ways to use it, which thrills me. Forgive me, I digress. The play of texture of flavor in this dish is delightful, between the apple, fennel, and onion, creamy mayo, chewy raisins and tender chicken. This is great for fast lunches, a pleasant change from peanut butter or fast food.
Waldorf Chicken Salad
- 1 chicken breast, cooked and shredded
- 1 Fuji apple, chopped
- 1/2 red onion, diced
- 1/2 small fennel bulb, diced
- 1/2 cup mayonaise (or Greek yogurt)
- 3 Tbsp. apple cider vinegar
- 1 tsp. dried mint (or 1 Tbsp. fresh)
- 1/2 tsp. paprika
Chop produce and add everything to a large bowl. Enjoy. Simple as that.
Tip of the week: This is a golden time for produce, go enjoy it!
Sally is a wife and domestic diva in Maryland. She approaches life with gusto, humor, and a passion that is unmatched. She is a classic woman, with a modern twist and is the kind of woman who will throw back a beer and watch Star Trek with her husband, and entertain the church croquette group with homemade cheese cake. Sally offers something for everyone, and is always experimenting and cooking up a storm in her kitchen.