September 13th, 2018
Roxanne Holland
YUM! I noticed some great looking organic fennel in the grocery store the other day and picked up some. I wasn’t quite sure what I was going to do with it but bought it anyway!
When I was young I remember holiday dinners were always finished with a stalk of fennel and a small glass of red wine for dipping. The licorice-taste and crisp texture always had me looking forward to this tradition.
I decided to roast the fennel, using the entire head (about the size of a fist), without the leaves. The result…bellissimo!
ENJOY!
July 5th, 2017
Roxanne Holland
Perfect for summer and so-much-lighter than the typical mayo-variety! Feel free to experiment and add whatever veggies you like best. It is also perfectly fine to use bottled salad dressing in place of the oil/vinegar/seasonings seen below.
Easy to make a day ahead and store in the refrigerator.
ENJOY!
April 18th, 2017
Roxanne Holland
I like to try and invent a variety of veggie burgers and these seriously are amazing. Most veggie burgers have cooked peas and corn, which are two of my least favorite veggies. I prefer broccoli and sweet potato so that’s what I put in this recipe.
You can always bake them in the oven but I prefer the crispy texture that comes from pan-frying or grilling. If you want to bake, I would recommend coating the burgers in cornmeal first.
I used Cajun Seasoning for a little bit of heat but you can substitute hot sauce or eliminate it altogether. These burgers are gluten-free but if you want them to hold together better, add 1/2 cup of bread crumbs.
Burgers can be made ahead and frozen.
ENJOY!
