Monday, February 22, 2010
Meatless Monday: Greek Salad and Bean Burgers
I hope you are having a happy and sunny Monday! It is raining and grey in my neck of this woods, but that won't stop me from spreading the good news about Meatless Monday. I hope you enjoy today's recipes!!
4 tomatoes, cut into wedges
1 onion, sliced
1/2 cucumber, sliced
1 1/2 cups kalamata olives,
2 tbsp fresh cilantro leaves
fresh-flat-leaf parsley sprigs, to garnish
pita bread, to serve
5 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp sugar
1 tbsp chopped fresh cliantro
salt and pepper
To make the dressing, put all the ingredients for the dressing into a large bowl and mix well together.
Add the tomatoes, onion, cucumber, olives, and cilantro. Toss all the ingredients together, then divide among individual
serving bowls. Garnish with parsley springs and serve with pita bread.
1 tbsp sunflower oil, plus extra for brushing
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground coriander
1 tsp ground cumin
4 oz. white mushrooms, finely chopped
15 oz. canned pinto or red kidney beans, drained and rinsed
2 tbsp chopped fresh flat-leaf parsley
salt and pepper
all-purpose flour, for dusting
Heat the oil in a heavy-bottom skillet over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or
until softened. Add the garlic, coriander, and cumin and cook, stirring, for an additional minute. Add the mushrooms and cook, stirring frequently, for 4-5 minutes until all the liquid has evaporated. Transfer to a bowl.
Put the beans in a small bowl and mash with a fork. Stir into the mushroom mixture with the parsley and season with salt and pepper.
Preheat the broiler to medium-high. Divide the mixture equally into the 4 portions, dust lightly with flour, and shape into flat, round patties. Brush with oil and cook under the broiler for 4-5 minutes on each side. Serve in hamburger buns with salad.