quinoa + white bean burgers with a ramp + chili pesto

I cannot believe that this is the first ramp recipe I am posting this season, since ramps have been on my plate at almost every single meal I've had at home over the past few weeks. Breakfast: side of crispy ramps, lunch: raw ramps in my salad, dinner: ramps any way I can think of. 

Ramps, all day every day. 

I'm hoping you have not been overwhelmed by onslaught of ramp recipes this year .... if you're anything like me, you'll never be sick of ramps. 

But this recipe is not just about the ramps. They're sharing the spotlight with this quinoa burger. If you've been following along here for a while, you know that I have done a few variations of a quinoa burger, shifting ingredients and preparations around each time. This might be my favorite one to date. 

The very first recipe I posted for a quinoa burger went internet famous on me. And by internet famous, I mean it has made it's way around Tumblr (not as exciting as being YouTube internet famous). To be honest, I don't even think it was the burger that was getting all of the love, I think it was the avocado spread.

Because let's face it, when it comes to a veggie-type burger, it is just as much about the sauce as it is the patty. 

And with that, the conversation gets turned back to ramps.

 

I've tried some pretty interesting and awesome ramp preparations this year. There is so much you can do with them. They're great raw, sauteed, pickled, or incorporated into a sauce, like this recipe here. 

Last night I watched my father-in-law chop a few up and mix them into some homemade guacamole (I'm pretty sure he thought it was green onion). It was so good. 

Ramps are a little more pungent and exciting than green onion, but the two can be interchanged in almost any recipe. So if you cannot find ramps where you are, or when their short season is over, then go ahead and sub green onion. 

Okay, back to the burgers. These burgers are super versatile. You can switch up, increase, or leave out pretty much any ingredient listed, including the egg, since I know some of you would prefer a vegan version. In the past, my quinoa burgers were made without egg, however the egg really helps to bind. If you prefer not to use the egg, by all means leave it out. Just be aware that they will be a little more delicate (they fall apart easier). 

You can go crazy with the toppings. For mine, I just added some arugula and some thinly sliced red onion but you can also add avocado, and any other veggie you can think of. If you want a gluten or bread-free option you can leave out the bun and serve it over a salad or in a lettuce wrap. 

The only non-negotiable part is the ramp pesto. You cannot leave out the ramp pesto, it really is the best part.

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winter potato salad with quinoa + an arugula pesto

I might as well get this out of the way and tell you that I am not a huge fan of winter. I don't particularly like cold weather. I would much rather be spending my time on a beach rather than on the ski mountain. 

I like winter in the beginning. I get excited for the brisk air, warm fireplaces, hot chocolate, and big, comfy sweaters. The first snow is magical, and I get to bring out my favorite pear of knee-high boots and dust off a new wardrobe for a few months. 

But it is right about this time of winter that the allure had faded. I have had enough of putting on a coat to go outside and walk the dog, and I had just about worn out my favorite pairs of boots. I'd like to go for a walk and not have to wear a hat. 

I'm ready to put on a sundress and some open-toed shoes and walk the streets of NYC aimlessly.  NYC is such a happy place when it's warm and sunny. Is it spring yet?

Enough about the weather ... let's talk about potato salad. 

Potato salad reminds me of summer. It's a staple dish at our beach bbqs. Since I am itching for warm weather, this winter version of my potato salad is the compromise. 

I made this to remind me that spring is around the corner, and summer will be here before we know it. 

Potato salad is a hearty side dish that goes with just about anything. The winter greens add a pop of color, and the quinoa adds a little extra hearty touch. You don't nescessarily have to eat this with something, you can also eat this alone. I had a big bowl for lunch. I added some extra greens + pesto and it was so good. I also may have closed my eyes and pictured it was summer. Okay, I did. And I was happy.  

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beluga lentils with crispy brussel leaves, carrots + fennel with a ginger dressing

Yes. I am sharing two salads with you in a row. 

You see, there is something I have to tell you ... salads are my thing. My speciality. My jam. 

I know, It is not exactly the most exciting thing in the world. 

Some people are really good at making awesome, fancy things like creme brulee or pot pie. I am really good at making salads. 

I always wanted to be really good at making one thing. You know, so Bobby Flay would come knocking on my door to do a throwdown. Being the veggie lover that I am, I guess it was natural that salads became my thing. I'm ready for my salad throwdown Bobby. Bring it. 

You might be thinking, what's so special about making salads? Isn't making salads really easy. Well, yes, it is. But anyone who is really good at making one thing puts a lot of love into making that one thing.

I put a lot of love into my salads.

I love to make my own dressing, I love to incorporate a good balance of ingredients, I love to use only what's fresh and seasonal, and I love to add unexpected things. 

It's all about the love and the ingredients. 

As always, whenever I post a salad recipe, I like to think of it more as a guideline or an inspiration for your own salad creations. If you've never used sautéed fennel in a salad, maybe you will try it sometime. If you've only had ginger dressing at a japanese restaurant, maybe now you'll be tempted to make your own at home.

Or maybe you will try this just as I made it. I sure hope you do. 

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pumpkin & beet salad with a carrot ginger dressing

I love Fall. 

We're only a few days in, but I have already began to embrace putting on vest and scarf in the morning to walk the dog, and I am so excited to start to see fall fruits and vegetables make their way to the farmer's markets and grocery stores. 

I planted some pumpkin this summer (note: some = a lot), and I am going to have to have to get very creative with the dozens of pumpkins I am going to have this October. 

Starting with this recipe right here which I created for the fall issue of a beautiful, new online magazine, Delighted. 

There are a few other really good-looking recipes using pumpkin in the issue, and I will likely be trying them all. Go check them out, and be sure to browse all of the other great articles on life and style and tips on setting a beautiful table for the fall season.

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vegan dinner for two: creamy avocado pasta and a balsamic roasted beet salad

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