Happy Monday, Loves!
The recent NYTimes article has inspired me to try a new veggie burger recipe. I love the chickpea version from 101 Cookbooks — the microgreens are the key ingredient– but I want less of a Middle Eastern flavor and more of the great burgery patties we get at Umami Burger and Houstons. I’ll let you know how the jalapeno version, below, works out!
Do you make veggie burgers? Do you like a specific bean base (black beans, chickpeas, etc.)? Or do you go more for mushrooms? We’d love to know.
Lunch- Chickpea and grilled chicken salad over arugula
Dinner- Baked tarragon chicken with sweet pea mash and roasted carrots
Lunch- Grilled Chicken Soft Tacos with cabbage salad
Dinner- Thai shrimp and halibut curry over rice with steamed vegetables
Lunch- Chicken and vegetable tortilla soup with fresh cilantro and avocado
Dinner- Grilled white fish with herb salsa, lemon roasted potatoes and grilled vegetables
Lunch-La Scala chopped salad with roast turkey
Dinner-Spicy beef and eggplant stir-fry over cilantro and mint jasmine rice
Lunch-Roast shrimp and glass noodle salad with roasted peanuts
Dinner-Jalapeno-spiced veggie burgers on sesame buns with garlic aioli and avocado. Served with coleslaw and sweet potato “fries”