My book club was having a book swap this weekend, so I decided to bring some of my favorite dip to share. Interesting fact: I don’t like raw tomatoes. Tomato sauce? Love. Ketchup? Yes. Tomato soup? Sign me up. Pico de gallo? No, thank you! Caprese salad? I’ll take the mozzarella. Anyways, you get the point. This is where my Cowboy Caviar (AKA tomato-free pico de gallo) came from; I love the freshness of pico de gallo, but without the tomatoes.
This probably doesn’t qualify for a ‘recipe’, more of an assembly. But the results are delicious. My book club can vouch for that!
Also, this should probably be an ad for my favorite knife, the Shun Classic 7″ Santoku. I swear, a good knife will change your life!
To de-seed a cucumber, just use a spoon to scrape the seeds out:
And then, dice:
To dice an avocado, cut slices with the fruit still in the skin, then cut slices going the other direction. Follow this by using a spoon to scrape the pieces away from the skin:
This is technically a dip, so serve it with tortilla chips. Although, there’s no shame in spooning it straight out of the bowl (guilty)!
Prep time: 10-15 min
Cook time: n/a
Makes: enough to share
- 1 cup corn kernels (frozen or canned)
- 1 can black beans, rinsed and drained
- 2 red bell peppers, diced
- 1 large cucumber, deseeded and diced
- 1 avocado, diced
- juice from 2 limes
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Combine all ingredients
- Place in fridge; the longer is sits (up to overnight), the more the flavors blend together
Question: Are you a picky eater? What is/are the food(s) you don’t like?
Because I had to start somewhere. Because black bean burgers are my fav. Because I want you to make these tonight. I present, Pumpkin-Black Bean Burgers:
I make black bean burgers almost every week. They are simple, filling and versatile, which makes them a dinner staple in our house! In the future, I’ll go over my ‘baseline’ black bean burger recipe, but today I want to discuss a NEW black bean burger recipe I tried out recently. Enter: Pumpkin Black Bean Burgers. The burgers I made were loosely based on this recipe from Sprouted Kitchen.
I love using canned pumpkin in my overnight oats (watch out for a future post on this!), but I use about 1 tablespoon a day and that leaves a lot of leftover pumpkin once you’ve opened a can. These burgers were the perfect answer to my leftover pumpkin problem (let’s be honest, that’s a problem I’m okay with!).
These were great! The pumpkin gave them great flavor, and they are pretty different from our usual black bean burgers, so switching it up is always nice. You could serve these on a classic hamburger bun, with all the fixin’s, or over a salad. I opted to serve them alongside some grilled green beans and mushrooms.
Pumpkin-Black Bean Burgers
Prep time: 5min
Cook time: 30min
Makes: 5 patties
- 3 cloves garlic
- 5 scallions, white parts only, chopped
- 1/2 C pumpkin puree
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 15 oz. can black beans, rinsed & drained
- 1/3 cup oats, ground into flour
- Preheat oven to 375°
- Grind oats into flour using food processor
- Add black beans to food processor, pulse for 30 seconds to break up/mash beans
- Add contents of food processor into bowl, along with remaining ingredients, mix thoroughly
- Form into 5 patties and place on a baking sheet
- Bake for 30 minuets, flipping once after 15 minutes
Question: Do you have ‘staple’ meals in your house? Is it a family recipe? Something that’s quick & easy for weeknights? A labor-intensive recipe you make on weekends?