By Freya Bellin
Normally the idea of sesame noodles conjures images of a dense, nutty sauce. Here, a lighter approach is taken, with toasted sesame seeds offering a subtle nuttiness, alongside hearty whole wheat or soba noodles. Tender, wilted spinach soaks up the garlicky soy sauce, and seared salmon is a lovely accent; you can’t beat crispy salmon skin. However, it is truly just an accent. If you’re looking for a little more heft, you may want some additional protein, be it fish or tofu. Either way, the dish comes together quite quickly, and tastes great at room temperature. Recipe from The Food Matters Cookbook.
Makes: 4 servings
Time: 45 minutes
A good use for leftover spinach if you have it. Other grains you can use: couscous; quinoa, cracked wheat, or millet, cooked until tender in Step 3; precookedwheat berries or hominy. Recipe from How to Cook Everything.
About 8 ounces (1 pound before trimming) spinach or chard leaves, well washed
2 tablespoons butter or extra virgin olive oil
1 small onion, minced
Pinch ground cloves
1 cup medium- or coarse-grind bulgur
Salt and freshly ground black pepper
1 3/4 cups chicken, beef, or vegetable or water, heated
By Freya Bellin
As someone with a lot of experience eating frozen veggie burgers, I can promise that making burgers from scratch is infinitely more delicious. These patties are meant to be appetizer-sized finger foods, but I made a couple monstrous ones to serve on rolls as veggie burgers instead. Or you could still make mini patties and serve them as sliders. Either way, these are great. You must be patient cooking them, and allow each side to really crisp up. This will help them stay together better when flipped, plus the crunchy outside is a nice texture contrast. Amazingly, the starch from the bulgur thickens up the mixture and acts as a paste to hold the ingredients together: no cheese or starch needed.
Skordalia, the dip that accompanies the patties, may be my new favorite condiment. It is a perfect complement to these burgers, but is also quite versatile, almost like hummus. It has a really unique flavor: super garlicky, nutty, and a little spicy. It would work great for crudités, pita, pretzels, or pretty much anything that can be dipped. Try it—you’ll be hooked. Recipe from The Food Matters Cookbook.