farmer's market dinner

This afternoon Dan and I visited the Farmer's Market in Copley to shop for dinner. We picked up:
 Radishes from Sienna
Strawberries, Hot house Tomatoes and Collard Greens from Atlas.
(I had baby bok choy from Verill Farm in my fridge along with Parsley, garlic, onions and brown rice).

 

While the rice cooked I cleaned and chopped up the veggies. Once the rice was almost ready I started sauteing. First I browned the garlic and added the sliced onions. I then added the chopped collard greens, diced tomatoes, and chopped radish greens. I seasoned everything with sea salt, lemon juice, fresh thyme, red chili flakes and cumin powder.

 

Once the rice was ready I added chopped parsley, radishes, sea salt,  lemon zest, brown rice vinegar and a pinch of cayenne pepper

Coconut Quinoa Curry with Black Beans

I went shopping for the ingredients a couple of days ago but we finally had time to eat together on Thursday night. I bought Red quinoa, coconut milk, black beans, collard greens, portabello mushrooms, orange bell peppers, Gourmet tomatoes and flat leaf parsley.

Red Quinoa cooked with 1 can of coconut milk, salt and Red Curry Paste and finished with black beans and chopped flat leaf parsley.

Collard greens and mushrooms sauteed with olive oil, garlic, sea salt and red chili flakes.

This meal took about thirty minutes to prepare and it was YUM!

Sardinian Eggplant

Dan made dinner last night: Roasted Eggplant with Tomato, Caper and Bean Salad.

Salad included Vine-ripe tomatoes, black beans, red onion, jalapeno pepper, capers, parsley, basil, apple cider vinegar, olive oil, sea salt and black pepper. 

  

Dan quartered a large eggplant and slit them lengthwise down the middle. He then added salt, pepper and extra virgin olive oil and baked them until tender at 450 degrees.

Dan placed the tomato bean salad on top of the eggplant with a side salad of Arugula.

Dan's Vegan Birthday Dinner

Dan requested Vegan Burgers for his birthday dinner. 

 Good Idea Dan!

Kidney Beans soaked for 8 hours today. Dan rinsed them and then cooked them off. He covered the beans with water, seasoning with Sea Salt, Black Pepper, Cumin, Coriander, Chili Fake, whole Garlic and Extra Virgin Olive Oil. He simmered the beans on medium heat, uncovered until tender. I strained them once they cooled.

Burger Ingredient Mise: Red and Green Bell Pepper, Serrano Chile, and Red Onion

Veggies seasoned with sea salt, dried basil, cumin powder and cayenne pepper. Lightly sauteed.

Rolled Oats ground into a flour in a coffee grinder. 

Yielded about 1/2 cup. We used the flour as a binding agent. It worked out really well and gave the outside of the burger a golden crust when cooked off.

The cooked beans, veggies and oat flour were placed in a bowl and  mixed up until the components held together to form a patty. 

Baked at 350 degrees for about 30 minutes.

 

BURGER TOPPINGS

Pickle Ingredients: Cucumbers, Apple Cider Vinegar, Water, Sea Salt, Fairly Traded Evaporated Cane Sugar, Garlic, Dill Flowers, Mustard Seeds, Coriander, Cumin, Caraway, Black Peppercorns, Chili Flakes.

 

Mustard Ingredients: Organic Apple Cider Vinegar, water, Organic Mustard Seed, Salt, Organic Spices.

Arugula Salad with leftover Kidney Beans, Red Bell Pepper, Cucumber, Vine-ripe Tomato, Flat Leaf Parsley, Dill, Extra Virgin Olive Oil, Apple cider Vinegar and Sea Salt.

 Dan toasted an Iggy's Roll (vegan) and pan fried his burger. He was really excited about the toppings!

I placed my burger on a heaping pile of salad! So good! I was a huge fan of the Dijon Mustard... Dan was very happy with his burger. We each ate 2 and feel comfortably full.

Happy 27th Birthday Dan!