warm black bean & veggie wraps

I'm ready for summer.

Really, really, really ready for summer. Really.

Sad as it may sound, I have been spending my evenings planning fantasy getaways to exotic locations - basically anywhere with beach, bungalows and sugar laden foo foo drinks with umbrellas. Yes. This is what I dream of in the middle of a rainy Seattle January. Sigh.

Since I can't exactly hop the next flight to Bora Bora, I decided to at least take a vacation from soup and all other standard winter fare. These wraps are so simple, so yummy and so easy to make. I added kale to the recipe because I had some in the house and it made a great addition. Chop a bunch coarsely and add it to the veggie mixture for the last two minutes of saute time until it just begins to wilt. You won't be sorry! Oh. Don't forget avocado, sour cream and salsa for "garnish." Enjoy! -jz

warm black bean & veggie wraps

makes 4

1 1/2 tablespoons olive oil
2 large garlic cloves, minced
2 cups diced red or yellow bell peppers
1 cup 1/2 inch cubes zucchini
1 cup 1/2 inch cubes peeled seeded butternut squash
1 cup chopped red onion
2 teaspoons ground cumin
1 15 oz can black beans, drained
1 cup (packed) grated hot pepper Monterey Jack cheese
4 10 inch flour tortillas
4 tablespoons chopped fresh cilantro

Preheat oven to 350 degrees.

Heat olive oil in heavy large skillet over medium-high heat. Add garlic and saute 30 seconds. Add all veggies and saute until crisp-tender (about 8 minutes). Mix in cumin and saute until vegetables are tender (about 2 minutes longer). Place beans in large bowl; mash coarsely with a fork. Mix in veggies, then cheese.

Spoon 1/4 filling down the center of each tortilla. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on a baking sheet. Cover wraps with foil and bake until filling is just heated through (about 10 minutes). Devour immediately.

sunny day couscous salad

We've finally turned the clocks ahead which means summer is on the bend....finally! I, like many others, have been impatiently waiting for warmer weather. While balmy days aren't here just yet, the sun has been making an appearance in Seattle. Anyone who lives here knows that even a glimmer of sunshine gets everyone out of hibernation and onto the trails; which is exactly where I ended up the weekend before last.

Since going for a hike was a last minute idea and stock from our last CSA box was running low, snacks for the trail were in short supply. After scrounging through the pantry and the fridge, I threw together the following salad. Couscous can be eaten cold making it perfect for picnics or hiking. I added zucchini, mushrooms and green onions to this version but honestly, pretty much anything could work! The cashews added a nice crunch and some protein too. Enjoy!

sunny day couscous salad
makes 2 - 3 large servings

1 cup couscous
1 tablespoon butter
1 small zucchini, sliced
4-5 cremini mushrooms, sliced
1-2 green onions, chopped
1/4 cup golden raisins
1/4 cup chopped cashews
salt

Prepare couscous according to package directions. Melt butter in a medium skillet over medium high heat. Add zucchini, mushrooms and green onions. Saute until tender, about 5 minutes. Add vegetables, raisins and chopped cashews to fluffed couscous. Mix to combine. Salt to taste. Allow to cool before serving.

veggie burgers & beet chips

Between weddings, birthday extravaganzas, and just general fun I have been enjoying quite a few three day weekends this summer. This past weekend was no exception. Only this time I actually got to stay home and enjoy Seattle in its beautiful fall glory. Friday was spent reconnecting with some of my favorite people and Saturday wound down with some quality house sitting which included truffle popcorn (something for a later post maybe?) and movies on a GIANT boy TV.

By the time Sunday rolled around I was ready to get into the kitchen and a had a fridge full of veggies just waiting there for me. I also had a recipe for veggie burgers that had been calling my name. I decided it was finally the day. Especially since I could try my hand at beet chips again for a side (I totally burnt my first batch).  Here's a peek at what went down if you want to give it a try! Enjoy!

veggie burgers

While shredding veggies via an old fashioned grater is no fun, it is worth it.

4 tsp olive oil
1 small onion, grated
2 cloves of garlic, minced
2 carrots, shredded
1 small zucchini, shredded
1 small summer squash, shredded
1/4 c shredded cheddar cheese
1 1/2 c rolled oats
1 egg, beaten
1 tbl soy sauce
1/3 c plain or seasoned breadcrumbs
1 1/2 c all purpose flour

Heat 2 tsp olive oil in a large skillet over low heat. Add the onion and garlic and cook until tender, about 5 minutes. Mix in the carrots, zucchini and squash and continue to cook and stir for another 3 minutes. Remove pan from heat. Mix in cheese, oats and egg. Stir in soy sauce. Transfer the mixture to a bowl and refrigerate for 1 hour.

1 hour later...

Place flour on a large plate. Add breadcrumbs to cooled mixture and mix with hands. Form the veggie mixture into 3" to 4" patties. Drop each patty into the flour lightly coating both sides. Cook patties in remaining 2 tsp of olive oil over med high heat about 5 minutes in each side, until heated through and nicely browned. Serve immediately.

beet chips

Now, the first time I tried to make these, I fried them...to a crisp and not in a good way. Slice the beets as thinly as possible to ensure they crisp and check them frequently as they bake.

2 medium to large red beets
2 to 3 tbl olive oil
sea salt
pepper
herbs de provence (or dried rosemary)

Preheat oven to 250. Peel beets with a vegetable peeler leaving stems on and thinly slice beets with a mandolin food slicer. Toss beet slices in a bowl with olive oil salt and pepper. Arrange beets in a single layer in a shallow glass baking dish. They can touch just don't overlap them too much. Sprinkle with herbs de provence (or rosemary). Bake for 45 minutes to an hour or until the chips have started to curl and crisp. Transfer to a wire rack to cool. Serve immediately.