Cobb(ish) Salad

We decided to try out veggie bacon to add some more variety into our veggie diet. From that spawned this idea for a cobb salad dinner. Adam's and mine turned out to be a little different from each other's, but that's what is so wonderful about salads--they can be made for the individual without much extra work. You could make your own salad bar for a crowd by having a big bowl with salad greens and little bowls full of your favorite salad toppings. Here's what we put on our salads:

Mine

hard-boiled egg slices
avocado
veggie bacon pieces
chickpeas
red pepper
red onion
tomato

Adam omitted the chickpeas and added toasted pecans. We each dressed our salad with a honey mustard vinaigrette. Delish and oh so healthy!

New Age Burgers

I know I haven't updated the blog in quite a long time, but I am about to inundate you with a ton of fantastic recipes.

If you are in the mood for delicious, unusual burger, do I have the perfect recipe for you! The Sweet Potato-Pecan Burgers with Caramelized Onions from Cooking Light are sweet and hearty, with an extra punch from the caramelized onions. At first, we were a little intimidated by the burger making, but with a food processor, these burgers practically make themselves.


Sweet Potato-Pecan Burgers with Caramelized Onions (Cooking Light, January/February 2009)

Onions
1 tsp. canola oil
3 cups sliced onion
2 Tbs. balsamic vinegar
1 tsp. sugar
1/8 tsp. salt

Burgers
2 1/2 cups (1/2-inch) cubed peeled sweet potato
cooking spray
2 1/2 cups chopped onion
3 garlic cloves
1 cup regular oats
1 1/2 tsp. ground cumin
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped pecans, toasted
1 Tbs. canola oil, divided
6 Boston lettuce leaves
6 (1 1/2-oz.) 100% whole wheat or whole-grain buns
6 Tbs. chili sauce

1. To prepare onions, heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 tsp. salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dray with a paper towel.
2. To prepare burgers, place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.
3. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and garlic to pan; saute 5 minutes or until tender.
4. Place potato, chopped onion mixture, oats, cumin, 3/4 tsp. salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
5. Wipe pan dry with a paper towel. Heat 1 1/2 tsp. oil in pan over medium-high heat. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 tsp. oil and 3 patties. Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 Tbs. chili sauce, about 3 Tbs. onion, and top halves of buns.