Inside Out Tomato Sandwiches

Sandwich
Much to our surprise, we’ve got more tomatoes than we can handle. With only two plants baring the big ones (Celebrity and Beefsteak), I didn’t think it could happen, but they’ve invaded my kitchen and have got me scrambling to use them before they go bad. I’ve been searching for recipes that utilize several at once, like Shakshuka, and tomatoes are making their way into every meal in some form or another. Of course, they’ll be going into batches of this too!

Tomatoes!

Tomatoes!

One simple, but unique, recipe I stumbled across in my quest is this twist on a tomato sandwich that has got to the best I’ve ever had! Instead of tomatoes sandwiched between two slices of bread (that’s so yesterday!), we have bread sandwiched between tomatoes. And this is no ordinary bread—it’s parmesan crusted so you get that amazing taste transformation from regular delicious parmesan to the golden toasted, slightly crisp over the top scrumptiousness achieved simply from a few minutes in a hot pan.

It’s up to you what bread to use, but make it good quality and thick cut, about ½ inch (gluten-free works too). I used large slices of marbled rye and it was amazing! Also, break out your special extra virgin olive oil for this one. The fruity and flavorful stuff you reserve for drizzling or dipping—you’ll be glad you did. Oh, and use the good flaky salt too, if you’ve got it. Add a fried egg on top and you’ve got breakfast. Enjoy!

Tomato Sandwich

Inside Out Tomato Sandwiches

Adapted from this Martha Stewart recipe

2 slices good quality bread (Italian, sour dough, marbled rye, rustic whole grain, or gluten-free) 1/2 inch thick
Extra-virgin olive oil (the good stuff you reserve for drizzling and dipping)
1/2 cup finely grated Parmesan cheese
4 slices ripe tomato (beefsteak or heirloom work well), 1/2 inch thick
Red-wine vinegar
Flaky sea salt, such as Maldon
Freshly ground black pepper
Fresh basil leaves, torn if large

Heat a cast iron skillet over medium heat and brush with a bit of oil (you could also use a non-stick pan with no oil). Brush one side of each slice of bread with oil, then pat half the cheese evenly over the two slices of bread and push down so the cheese adheres.

Place bread slices coated side down in prepared skillet. While the bottom browns, brush the tops of the bread slices with oil and pat with remaining cheese. When the cheese on the bottom has melted and is golden brown, gently flip and cook until the other side browns, about five minutes total.

To serve, place one tomato slice on each of two plates. Sprinkle each tomato with a little red wine vinegar, then drizzle with oil; season with flaky salt and freshly ground pepper. Layer with toasted bread and remaining tomato slice. Sprinkle with vinegar, then drizzle with oil; season with salt and pepper. Top with basil and serve with a fork and knife (unless you want to get messy). Makes two sandwiches.

Toasted Quinoa, Sweet Corn & Tomato Salad with Harissa Lime Vinaigrette

Salad on platter
I’m certainly no farmer, but based on the outstanding quality of the farmers market finds this year, and from the amazing bounty our garden has produced, it must be a great growing year. There hasn’t been a so-so ear of sweet corn or a flavorless cantaloupe. Every onion, eggplant, cabbage, berry or broccoli head from our local growers has been fantastic and I don’t remember that happening before. Usually the corn seems to vary in sweetness and flavor from week to week and I’ve certainly experienced totally disappointing melons from time to time, but this year it’s all been great!

This morning's garden harvest

This morning’s garden harvest

With our beginner to novice status as gardeners, I’ve got to think it’s more the conditions and not anything we’ve done that has yielded the most beautiful tomatoes I’ve ever grown and the best tasting cucumbers I can remember. Whatever the reason for all these fabulous veggies and fruits, I’m just basking in the happiness it brings to my kitchen.

With September almost here in Minnesota, I know this local fresh food joy will soon start winding down, but I will eke every delicious moment out of the season.

One recipe I’ve been playing with is a corn and tomato salad. I’ve made a version with small balls of mozzarella, then swapped in black beans as the protein, varied the additional veggies, and tonight, a quinoa version, which ended up being our favorite. All were dressed with a spicy harissa-lime vinaigrette, my new favorite!

I toast the quinoa before cooking to bring out a more nuanced flavor. It only takes a few additional minutes and I think the extra time is definitely worth it. You can substitute some of the veggies with what you have on hand or to your preference, but corn and tomatoes are musts this time of year. One version I made included our yummy crisp cucumbers, and it was wonderful when eaten immediately, but the cukes released a lot of water and the leftovers were a bit soggy, so I’ve opted to leave them out here. Enjoy the flavors of summer!

Toasted Quinoa Salad

Toasted Quinoa Salad

Toasted Quinoa, Sweet Corn and Tomato Salad with Harissa Vinaigrette

Harissa is a spicy Moroccan red pepper sauce. Substitute sriracha or Asian chili paste if you can’t find harissa.

1 cup uncooked quinoa (white or red—either works)

1 ½ cup water

4 scallions, thinly sliced

2 cups cooled cooked sweet corn, about the amount scraped from two ears (if using frozen, thaw first)

1 Anaheim pepper (or small sweet green bell pepper), seeded and thinly sliced into rounds

A couple handfuls cherry tomatoes, preferably more than one color, halved or quartered, depending on size

1/8 cup sliced or torn fresh basil Salt and freshly ground pepper, to taste

Harissa Lime Vinaigrette (recipe follows)

Place quinoa in a fine mesh strainer and rinse with cool water. Drain. Transfer to a 2 qt. saucepan and toast quinoa over medium-high heat, stirring occasionally until it starts popping and is fragrant, about 3-4 minutes. Add the water and bring it to a boil. Turn heat to low, cover pan and cook until water is absorbed, about 15 minutes. Fluff with a fork and transfer to a large bowl. Let cool for a few minutes and stir in scallions.

Once quinoa/scallion mixture is cooled to room temperature, stir in corn, Anaheim pepper, tomatoes, and most of the basil (reserve a little for garnish). Toss with about half of the vinaigrette, taste, and season with salt and pepper. Add more vinaigrette, if needed, and toss again. Transfer to a platter and serve at room temperature or chilled. Makes about 6 servings.

Harissa Lime Vinaigrette:
2-3 tablespoons honey (or agave for a vegan version)

2 tablespoons unseasoned rice vinegar or white wine vinegar

2 tablespoons freshly squeezed lime juice

1 clove garlic, minced

1 teaspoon harissa

A pinch of salt

¼ cup extra-virgin olive oil

Mix together first six ingredients in a small bowl. Slowly whisk in olive oil until it’s fully incorporated. Taste and adjust seasonings, adding more salt, lime or honey, if needed.

Homemade Dairy Queen Ice-Cream Cake

Cut cake
The August birthdays at my office are my boss Laurie’s and mine. There used to be a couple more, but as people have left and been replaced, we’re the only two (and now the year is nicely rounded out with at least one birthday each month).

As the office birthday party coordinator, I asked Laurie what she’d like for the celebration. She suggested I decide. Oh, the pressure! I hate making that kind of decision—the other birthday people are supposed to decide. But in years past, Laurie has several times requested Dairy Queen Ice-Cream Cake, so with my new found no-churn ice-cream making ability, maybe I could make a homemade version? Yeah, that’s the ticket!

There were several copycat versions out there, and I ended up adapting one from Browned Eyed Baker, whose recipes I’ve had success with before. My ice-cream, hot fudge sauce and whipped cream frosting are all homemade, but I drew the line at making homemade Oreos. That’s like trying to make your own Coca-Cola—it’s can’t be done.
Fudge Jar

Vanilla Ice-Cream

Vanilla Ice-Cream

The recipe may seem putzy and you do have to make it over the course of a couple days, but the actual hands-on time isn’t that bad—less than an hour total, so as long as you plan ahead, it’s no big deal.

One thing that bears mentioning, especially since my blog usually contains recipes that lean more toward the healthy side, this isn’t a dessert you should have often. It’s delicious and exponentially better than the Dairy Queen version that contains some not so natural flavors and ingredients, but it’s very rich and high in saturated fat, and best reserved for truly special occasions—like office or kids (both the young and old variety) birthdays and other events that merit a huge splurge.

Cake made of ice-cream!

Cake made of ice-cream!

The adult “kids” at this birthday party loved the ice-cream cake and all proclaimed it wonderful and much better than the one from that franchised shop down the street. Yay—success! I know you’ll feel the same when you indulge. Enjoy!

B-Day Cake

B-Day Cake

Slice 'o cake

Slice ‘o cake

Homemade Dairy Queen Ice-Cream Cake

Overall recipe adapted from this copycat Homemade Dairy Queen Ice-Cream Cake on Brown-Eyed Baker; Hot Fudge Sauce is also from Brown-Eyed Baker. Ice-cream recipes adapted from this previous blog post and Sally’s Baking Addiction.

Chocolate ice-cream layer:
2 cups heavy cream 1 14-oz. can sweetened condensed milk

1 teaspoon pure vanilla extract

1/3 cup unsweetened cocoa powder

Hot Fudge Sauce/Oreo Cookie layer:
2/3 cup heavy cream

½ cup light corn syrup

1/3 cup dark brown sugar

¼ cup unsweetened cocoa powder

¼ teaspoon sea salt

6 ounces bittersweet (NOT semi-sweet) chocolate, chopped, divided in half

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

24 Oreo cookies, crushed (place in large plastic zip lock bag and crush with a rolling pin)

Vanilla ice-cream layer:
2 cups heavy cream

1 14-oz. can sweetened condensed milk

1 teaspoon pure vanilla extract

Whipped cream frosting layer:
2 cups heavy cream

4 teaspoons sugar

2 teaspoons pure vanilla extract Optional: Sprinkles or other cake decorations

Lightly butter sides and bottom of a 10-inch spring-form pan. Place a circle of parchment paper on the bottom of the pan and lightly butter it. Set pan aside.

Chocolate ice-cream layer: Place bowl and whisk of your stand or hand mixer in the freezer for 15-30 minutes. Remove from freezer and add cream, sweetened condensed milk, vanilla and cocoa powder. Whisk on low until cocoa is mixed in (so powder won’t fly all over). Increase mixer speed to medium high and beat until good and thick, about 4-5 minutes. Pour ice-cream into prepared pan. Cover and freeze overnight.

Hot fudge sauce/Oreo layer: In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.

Remove from the heat and whisk in the remaining chocolate, the butter, and the vanilla extract, until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools).

Mix crushed Oreos into the sauce until well combined. Spread over the chocolate ice-cream layer and return to freezer for a couple hours.

Vanilla ice-cream layer: Place bowl and whisk of your stand or hand mixer in the freezer for 15-30 minutes. Remove from freezer and add cream, sweetened condensed milk, and vanilla. Beat on medium high until good and thick, about 4-5 minutes. Pour ice-cream over fudge-Oreo layer. Cover and freeze overnight.

Before you prepare the frosting, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, unlatch pan release, and slide the pan off. Remove the bottom of pan and parchment. Top with a serving platter and turn the cake right side up. Return to the freezer for at about 30 minutes.

Whipped cream frosting: Place bowl and whisk of your stand or hand mixer in the freezer for 15-30 minutes. Remove from freezer and add cream, sugar, and vanilla. Beat on medium high until fairly stiff peaks form, about 3 minutes.

Reserving 2 cups of frosting; spread the remaining whipped cream on the top and sides of the cake, working quickly so that the ice cream doesn’t melt. (If the cake gets soft, just pop it back into the freezer for 5 or 10 minutes.) With the remaining frosting in a pastry bag with a Wilton #21 decorating tip, pipe a shell border around the top and bottom of the cake (my cake was pretty much the same size as the platter, so there was no room for a border around the bottom—next time I’ll use a larger platter). Decorate with sprinkles on top, if desired.

Return cake to freezer until ready to serve—should serve it within a day. Makes 12-14 servings.

Layered Vegetable Torte

Layered Vegetable Torte
If you’re at all like me, you tend to over shop at the farmers market. Everything looks so darned good and fresh and healthy! Who cares that I don’t like zucchini when that cute basket is full of such a pretty combination of green and yellow—stripes, dapples and solids? And the eggplant—such luscious shades of purple and lavender, the plump Italian variety and the petite Japanese—those colors go so well in my kitchen!

On and on it goes with all varieties of carrots, peppers, potatoes, etc., plus our garden is now producing cucumbers, tomatoes, beets, beans, and herbs galore, so I’m all for recipes that incorporate many different types of produce into one dish. Thus I was thrilled to come across this Layered Vegetable Torte from New York Times Cooking, one of my go-to sites when I’m looking for inspiration. Featured are great recipes by Melissa Clark, Mark Bittman, Martha Rose Shulman, David Tanis and more, plus the occasional classics of Julia Child and Jacques Pepin. So many talented chefs sharing their knowledge  in one place—cooking nirvana!

Making delicious use of generous amounts of zucchini/summer squash, eggplant, tomatoes, garlic, basil and portabella mushrooms, you can now go back to the farmers market and stock up with a clear conscious. Vary the veggies if you wish, incorporating bell peppers, onions, cooked greens, etc. if you’re not feeling the zucchini or mushroom love. Eggplant makes a nice base, so I’m not sure you’d want to swap that out.

Serve on top of a puddle of spicy arrabbiata or marinara sauce and/or a wee bit of pesto and you’ve got yourself a sophisticated, healthy and hearty meal that will stimulate the senses and satisfy your appetite. Enjoy!
Torte with Arrabbiata Sauce & Pesto

Layered Vegetable Torte

Adapted from this Mark Bittman recipe

1 large or two small eggplant, cut into 1/4-inch slices

4 medium zucchini or yellow squash, cut into 1/4-inch slices

2 Portobello mushrooms, cut into 1/4-inch slices

½ cup extra virgin olive oil, or more as needed

Salt

Freshly ground black pepper

2 plum or regular tomatoes, cut into 1/4-inch slices

2 tablespoons minced garlic

¼ cup chopped fresh basil leaves

¼ cup freshly grated Parmesan

½ cup bread crumbs, preferably whole wheat and preferably fresh

Preheat oven to 400 degrees F. Preheat your grill to medium-high heat. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper. If you don’t have access to a grill, you can roast the vegetables at 400 degrees F. in the oven using two oiled baking sheets. Roast or grill vegetables on both sides until soft—about 10-15 minutes whether on the grill or in the oven.

Coat the bottom and sides of an 8-inch spring-form pan with olive oil (if using a 9-inch pan, increase the veggies a bit). Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.

Bake the torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing the outer ring of pan, and then let cool for another 10 minutes before cutting into wedges. Serve with red sauce and/or pesto, if desired. Makes 4-6 servings.

Oven Fried Green and Red Ripe Tomato and Egg Breakfast Stacks with Hot Cherry Pepper Aioli

Breakfast Stack
They say impatience is a character flaw and I’m the first to admit I’m occasionally (frequently?) impatient (hey, I’m working on it!). But impatience isn’t truly a flaw when it leads to a really great meal, right? Such was the case with Sunday’s breakfast.

Impatience with our tomatoes was my motivation. We have a ton of tomatoes in our garden, but aside from a couple cherry varieties, they are all still stubbornly green. Every day I inspect the garden in the morning and again in the evening looking for the slightest blush on the bumper crop of beautiful orbs. And day after day, I see nothing but varying shades of obstinate green.

Green Tomatoes

Green Tomatoes

To avoid prolonging enjoyment of our bounty, I envisioned a baked version of fried green tomatoes similar to the eggplant in my Baked Eggplant Parmesan. I mixed up a spicy aioli for a topping, and since this was to be breakfast, I knew eggs would play into the finished product.

Aren't they pretty?

Aren’t they pretty?

Evolving in my mind as I went about the preparation, ripe red tomatoes picked up that morning at the farmers market were just begging to join the party, and I obliged. The resulting stack of “fried” green tomato, aioli, ripe tomato, over-easy egg, repeat, then topped with one more green tomato and another dab of aioli made for a breakfast that was downright stunning.

The stacked combo tasted so amazing, it was one of those recipes that immediately went into the “recipes so good they must be served in my restaurant” folder (yes, a restaurant that exists only in my mind).
Fried Green Tomatoes

The “fried” green tomatoes are delicious on their own with a little aioli and make a great snack if you have leftovers after breakfast, which we did. Arriving home sunburnt and hungry that night after an outdoor concert on a gorgeous summer Sunday, they hit the spot—satisfying and delicious like junk food, yet healthy. What more could you ask? Enjoy!

Oven Fried Green Tomato and Red Ripe Tomato and Egg Breakfast Stacks with Hot Cherry Pepper Aioli

3 large green tomatoes (or 4 smaller ones)

Salt and freshly ground black pepper

½ cup flour

2 large eggs, plus more for cooking to your preference for the stacks (2 per stack)

3 tablespoons buttermilk

1 cup panko breadcrumbs

A pinch of cayenne pepper

½ cup mayonnaise (I use vegan Earth Balance Mindful Mayo)

2 hot cherry peppers, sliced (I use Trader Joe’s Hot & Sweet Cherry Peppers)

1 clove garlic minced

One large ripe (red) tomato, sliced

Preheat oven to 400 degrees F. Place a metal cooling rack on a large baking pan. Core green tomatoes and cut them into thick slices. Sprinkle with salt and pepper.

Place flour in a large zip-lock bag. Mix eggs and buttermilk in a shallow bowl. Place panko in another shallow bowl and stir in the cayenne and a little salt & pepper.

Put a few slices of tomato in the plastic bag and seal. Shake (Shake ‘n Bake style) to dredge the tomatoes. One at a time, dip tomato slices in egg until coated and then in panko mixture to coat—make sure to get both sides and edges. Place on the rack in baking pan. Repeat with remaining tomato slices.

Spray tops of coated tomatoes with olive oil cooking spray and bake for 20-25 minutes, until golden brown. Cool on rack for a few minutes.

While tomatoes are baking, prepare aioli by placing mayo, cherry peppers, and garlic in a mini food processor or blender and pulsed until combined. Season to taste with salt & pepper.

While the fried tomatoes are briefly cooling, cook two eggs for each stack, to your preference. I think over-easy with yummy runny yolks are the best, but however you prefer your eggs works.

To assemble stacks, place one fried tomato on a plate and spoon a small dollop of aioli on top. Top with a ripe red tomato slice, one egg, and repeat those layers. Finish with one more fried tomato and another dollop of aioli. Take a photo cuz it’s going to look awesome, then sit down with a hot cup of good coffee and dig in. There should be enough fried tomatoes for four stacks. Hearty appetites can handle a whole stack, but lighter eaters might want to split a stack.

Pete likes his eggs over-hard--no runny yolks for him!

Pete likes his eggs over-hard–no runny yolks for him!

Smokey Blueberry Ketchup

Smokey Blueberry Ketchup

Smokey Blueberry Ketchup

Pete and I had blueberry ketchup for the first time a few months ago when we were checking out a new restaurant. The place had been getting mostly lousy reviews on Yelp, but I figured they just needed some time to work out the kinks. And they had 72 beers on tap. Seventy-two!!

The deep fried-cheese curds with blueberry ketchup were the one menu item that was consistently mentioned as good, if not great, on Yelp. Both Pete and I usually stay away from anything breaded and deep-fried, but we arrived at a busy time, had to wait at the bar for a table, and, unfortunately, were starving. Okay, let’s get an appetizer.

For a vegetarian, the sucky thing about appetizers at this type of restaurant is pretty much all of the options either contain meat or they’re deep-fried. Being as hungry as I was, in a weak moment, I suggested we order the deep-fried cheese curds with blueberry ketchup to go with our drinks. Maybe Pete, with his strong commitment to healthy eating, would say no, it’s deep fried—don’t want that. But he didn’t. And we ordered them. And they were good. Really, really good. Especially the blueberry ketchup!

We couldn’t finish the cheese curds, and when the bartender took away our by then cold basket with a puddle of grease on the bottom, I secretly wanted to grab the little cup that still had some delicious, once-foreign-to-me blueberry ketchup in it to take home. But I didn’t. And we haven’t been back because once we were seated and got our food, it was lackluster at best. The Yelp reviews are still lousy and we’ve pretty much forgotten about the place.

The blueberry ketchup wasn’t forgotten though. Now that local blueberries are available at the farmers market, I decided to look for a recipe. I settled on this one from Serious Eats, which sounded pretty close to that amazing flavor I remembered, but it needed some smokiness, so I added a little chipotle pepper in adobo sauce. Bingo!

Now that I have this wonderful new condiment, how am I going to use it? We certainly aren’t going to make deep-fried cheese curds. But a couple days before I made the ketchup, it came to me in my sleep (seriously, does that happen to anyone else??), Smokey Blueberry Ketchup Pizza with Fresh Cheese Curds! I couldn’t get it out of my mind and stopped at the store that day after work to pick up a bag of Ellsworth Cooperative Creamery cheese curds, made in the city of Ellsworth, the Wisconsin Cheese Curd Capital. And we all know the state of Wisconsin is the Cheese Capitol of the United States, so I knew they would be the best of the best.

Plated Pizza

Plated Pizza

Wisconsin Cheese Curds!

Wisconsin Cheese Curds!

Smokey Blueberry Ketchup and Cheese Curd Pizza

Smokey Blueberry Ketchup and Cheese Curd Pizza

Of course there are endless other uses for my now favorite condiment. On grilled vegetables or burgers, with fries, grilled cheese dipping, even on ice-cream for a sweet-savory treat–the list goes on. But the pizza was one I’ll definitely make again and can’t wait to share with others. Use a homemade or store-bought whole-wheat dough, the blueberry ketchup as pizza sauce, some sautéed spinach, chopped onion, veggie sausage (totally optional, and regular Italian sausage would be tasty for non-vegetarians), and the best fresh cheese curds you can find. On to the ketchup recipe—enjoy!

Smokey Blueberry Ketchup

Makes about 2 cups
Adapted from this recipe on Serious Eats

1 tablespoon olive oil

1 medium shallot, chopped (about 2 tablespoons)

2 teaspoons minced fresh ginger root

1 medium garlic clove, minced

2 teaspoons canned chipotle peppers in adobo sauce, minced, and include both sauce and peppers

1 pound fresh blueberries

1/4 cup red wine vinegar

1/4 cup dark brown sugar

1/4 teaspoon salt

Heat oil over medium heat in a medium sauce. Add in shallot and cook until softened, but not browned, about 4 minutes. Add in ginger and garlic and cook until fragrant, about 30 seconds. Add chipotle peppers in adobo sauce and stir to combine.

Add in blueberries, vinegar, brown sugar, and salt and bring to a boil. Reduce heat and simmer until thickened, about 30-45 minutes. At this point, if you like it chunky, you’re done, but if you want a smooth, more ketchup-like texture, blend with an immersion blender or in a food processor, until smooth. Let cool to room temperature, pour into a jar and store in refrigerator. Keeps for 2-3 weeks.

Sweet Potato Chickpea Patties with Tangy Coleslaw

Sweet Potato Chickpea Patties with Tangy ColeslawTwo new-to-me recipes came together last night in a flavor combination that was a total winner. All they needed was a little spicy barbeque sauce and we had a dinner to rave about. By the way, I’m currently obsessed with Trader Joe’s Organic Sriracha and Roasted Garlic BBQ Sauce—smoky and seriously spicy, and extraordinarily delicious! I may just have to work on a homemade version.

I’ve wanted to share the coleslaw recipe since Father’s Day when I made it for the first time. It’s adapted from Minnesota’s Bounty: The Farmers Market Cookbook by Beth Dooley, which is getting a lot of use in my kitchen now that the farmers markets around here are in full swing (and soon so will our garden!).

I love this cookbook and if you garden or frequent farmers markets you will too. It’s divided into sections for fruit, vegetables, cheeses, grains and meat & fish, along with recipes for some essentials like mayonnaise, vinaigrettes, pastry crust and a spiked whipped cream. There are wonderful recipes for all the amazing goods found at the markets in the upper Midwest and if you enjoy seasonal cooking, you need this book! It’s a resource and guide that will give you new ideas for beautiful, healthy dishes with the freshest foods possible.

The coleslaw is great by itself, as the crowning touch on the Barbequed Pulled “Pork” I shared recently, or on these hearty and filling Sweet Potato Chickpea Patties—it’s pretty and extra tangy with the addition of Greek yogurt.
ColeslawDoing some mindless food Googling the other day, I came across the Sweet Potato Chickpea Patties. Included with the original recipe was a simple guacamole of chopped avocado, red onion, lime juice and salt, and I topped the patties with that the first time I made them. DeeeeLish! But after my Sunday farmers market trip, I had red & green cabbage and carrots on hand. Sadly, we don’t have avocados at the Minnesota farmers markets and we have to rely on the supermarket variety, which can’t possibly be as good as fresh off the tree.

Bonus—any patty & coleslaw leftovers make a great lunch for work tomorrow—as I can attest. Pack little barbeque sauce too. Enjoy!
Sweet Potato Chickpea Patties

Sweet Potato Chickpea Patties with Tangy Coleslaw

Coleslaw:
Adapted from Minnesota’s Bounty: The Farmers Market Cookbook by Beth Dooley

4 cups shredded (or thinly sliced) green cabbage

4 cups shredded (or thinly sliced) red cabbage

1 ½ cups shredded carrot

1 tablespoons Dijon mustard

2 teaspoons organic sugar

¼ cup white wine vinegar

½ cup mayonnaise (I used Vegan Earth Balance Mindful Mayo—soooo good!)

¼ cup 2% Greek yogurt

½ teaspoon celery seed, or more if you’d like

Salt & freshly ground black pepper, to taste

In a large bowl, toss cabbages and carrot until combined. In a small bowl, whisk together mustard, sugar, vinegar, mayo, yogurt and celery seed. Pour over cabbage/carrot mixture and toss until thoroughly combined. Season with salt and pepper. Serve cold; best made a day or two ahead of serving. Serves 6.

Sweet Potato Chickpea Patties:
Adapted from this Cooking Light recipe

2 ½ tablespoons extra-virgin olive oil, divided

½ cup chopped yellow or sweet onion

½ cup chopped red bell pepper

4 cloves garlic, minced

1 jalapeño, minced, seeds removed if you don’t want the heat

1 ¾ cup grated, uncooked sweet potato (about 8 ounces)

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ cup panko bread crumbs (or rolled oats for a gluten-free version)

1 ½ tablespoon fresh squeezed lime juice

½ teaspoon smoked paprika

1 15 oz. can chickpeas, rinsed and drained

1 large egg

Bottled or homemade barbeque sauce, for serving.

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a large skillet, over medium heat, heat 1 tablespoon of the olive oil until shimmering. Add the onion, bell pepper, garlic, and jalapeño and sauté for several minutes. Stir in the sweet potato, salt and pepper and cook for several more minutes.

Place the sweet potato mixture, panko, lime juice, smoked paprika, chickpeas and egg in the bowl of a food processor. Pulse until the chickpeas are coarsely ground.

Form the mixture into 4 patties. Heat the remaining olive oil in the skillet over medium heat. When hot, add the patties (you may have to do this in two batches to avoid over-crowding) to the pan and cook 3 minutes. Flip and cook 3 minutes more.

Transfer cooked patties to prepared baking pan. Bake 20-25 minutes. Serve with barbeque sauce and top with coleslaw. Makes four patties.