pantry + late summer burger salad

Yes, it is nearing that time of year in the Northern Hemisphere; it is almost the end of summer. I figured that it is a good time to make a Late Summer Burger Salad, using some of the produce that is still available.

The dressing is creamy and gingery to complement the Japanese togarashi seasoning. The mini burgers are packed with veggies and legumes and provide a ton of energy to fuel your day.

For the purpose of keeping this recipe within the confines of Pantry+, I've limited the salad ingredients to just romaine lettuce, but you should add anything that you have on hand: grated carrot, purple or green cabbage, napa cabbage, radishes, other types of lettuce - basically, go wild!

This recipe uses 5 pantry ingredients (get the Pantry+ list HERE) and 6 fresh ingredients.

Late Summer Burger Salad:

Equipment:
small blender [such as a Magic Bullet]
food processor
cast iron pan

Pantry ingredients:
Cashews
Rice wine vinegar
Chickpeas
Togarashi
Panko

Fresh ingredients:
Ginger
Summer squash
Green onions
Green peas
Lettuce

After preparing the dressing, you grate the squash using the food processor. Because the food processor will be used again, there is no reason not to use it multiple times in this recipe to make things go faster.

Cooking the squash down,

...it is processed again in the machine with the rest of the burger ingredients. After forming them into mini burgers, cook them in the same skillet or use an air-fryer.

Simple and easy! In just a few steps you will have a delicious salad to munch on as you ponder what wonderful produce you will be procuring in the coming months.

Late Summer Burger Salad (a Pantry+ recipe)

Makes 3 to 4 servings

Pantry list is HERE.

1 cup raw cashew pieces

7 to 8 tablespoons water

3 tablespoons seasoned rice wine vinegar, divided

1 (2-inch) piece fresh ginger, peeled and chopped

1/4 teaspoon sea salt

2 medium-large yellow squash

2 garlic cloves

1 cup cooked chickpeas

5 green onions, divided

1/2 cup green peas (thawed, if frozen)

1 to 2 teaspoons togarashi

3/4 cup panko bread crumbs

All-purpose flour, as needed

Oil for pan-frying, optional

6 cups lettuce, chopped

1. Add the cashews, water, 2 tablespoons vinegar, ginger and salt to a small blender. Blend well and set aside for 10 minutes to rehydrate. Blend again until smooth. Taste and add more salt if needed. Set aside. 

2. Grate the squash using a food processor. Add the squash to a large dry cast-iron pan and cook over medium heat for 5 minutes, or until the moisture has reduced considerably. Add the garlic to the processor and pulse to chop. Add the chickpeas and 4 green onions and process until ground. Add the peas and pulse to break up. Add this mixture to the skillet and cook for 2 minutes to meld the flavors. Remove from the heat, add the panko and mix well. Set aside to rehydrate for 5 minutes.

3. Wipe the pan out, add a few teaspoons of oil and heat over medium heat. Form the squash mixture into 2 tablespoon patties (add a tablespoon of flour if the mixture isn’t holding together) and flatten the patties into 1/2-inch thickness. Cook the patties until golden brown, about 3 minutes per side.

4. Chop the remaining green onion and add it to a bowl. Add the lettuce and the remaining tablespoon of vinegar and toss. Divide the lettuce among four bowls, add 4 patties to each bowl and top with the ginger dressing. Serve. 

© 2016 Copyright Zsu Dever. All rights reserved.

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green pea toast with cayenne caramelized onions

We have all seen the new culinary favorite, toasts (which is really just an open-faced sandwich) and we have encountered the British favorite green pea spread, so why not combine the two?

Before I actually made a green pea spread I wasn't really sure what all the fuss of combining peas and mint was, but I understand now. The mint in no way overpowers the peas, and, in fact, complements its natural flavor - now I'm a believer.

You can actually forget the caramelized onions (but, really, why would you?) and add slices of avocado or toasted pine nuts or even salsa fresca (external link to a few of my sauces featured on Daily Dose of Art).

Whatever you feel doing, do it, but I'll let you in on a secret: this is a fantastic recipe to make in the middle of winter to bring back some of that summer feel. Frozen peas are perfect in this recipe and really lets the sun shine in.

I used my air-fryer (!!) to make the onions and they came out just right. I didn't even spray them with oil, just let the machine do its magic.

That little container in there cost me $6 from [AMAZON] and it isn't non-stick, which I love because Teflon is made with plastic. Besides, the pan that is actually sold for this machine costs $30+. I only wish it was stainless steel.

This recipe uses a whole bulb of garlic because roasted garlic is awesome! Cut the tips off the garlic and lightly smash them to easily remove the paper skin, that way your garlic will remain whole. The onions are cooked with balsamic vinegar to add even more sweetness to them.

Look at that pot of sunshine! Once you lightly cook them and puree them with the other fabulous ingredients, you have the makings of an amazing toast. Word of caution: please season the peas appropriately with salt; legumes need it to bring out their flavor.

Green Pea Toast with Cayenne Caramelized Onions 
Serves 4

Onions:
1 medium onion, thinly sliced
1 whole bulb garlic cloves, peeled
2 tablespoons balsamic vinegar
1 tablespoon water
1/8 to 1/4 teaspoon cayenne

Spread:
2 cups green peas (frozen is fine)
2 tablespoons almonds or sunflower seeds
1 garlic clove
1/4 cup mint leaves (not packed)
1 tablespoon white miso
1 to 2 tablespoons lemon juice
Sea salt and black pepper

2 (6-inch) baguettes
Oil spray

1. Combine the onions and garlic in an air-fryer pan and cook on 360-degrees for 10 minutes. Add the vinegar, stir well and cook for 10 more minutes, stirring halfway through. Add the water and cook until the onions and garlic are tender, another 5 to 10 minutes, stirring after every 5 minutes. Alternatively, cook the onions and garlic in the oven, covered, until tender, about 45 minutes, stirring every 10 minutes. Season with salt, black pepper and the cayenne. 
2. Combine the peas and enough water to cover in a medium saucepan. Bring to boil over medium heat and cook 3 to 4 minutes or until heated through and lightly cooked. Remove from the heat and drain. Set aside.
3. Add the garlic and almonds to a food processor and pulse until finely chopped. Add the reserved peas, mint, miso and lemon juice. Process until smooth. Season with salt and black pepper. 
4. If you are making toast, cut the baguettes in half and toast. If you are making appetizers, cut the baguettes into 1/2-inch thick slices on the diagonal and toast. In either case, spray with oil before toasting. 
5. Spread the toasts with the pea spread and top with the onions. Serve. 


© 2016 Copyright Zsu Dever. All rights reserved.

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