I can’t believe I haven’t posted in almost a month! To say this summer is going by fast is an understatement. And I’ve been trying to make the most of every second of it. Between staycations, visits with friends, birthday parties, fundraisers, and time with family, it’s been great. My Sundays have been spent at the beach instead of cooking all afternoon, but I’ve still been finding time to cook and try new recipes and plan to get caught up with posts this week.
One of my best friends from college (check out her super cute blog Buoy 5 for all things cute, yummy, and dog related) came to visit a few weeks ago during my second staycation, and we were able to meet up with some other Lafayette friends for dinner. If you’re local or vacationing anywhere near Roberta’s in Northfield, NJ, you MUST go there for lunch, dinner, or both! I had a fabulous lunch back in May, and dinner was just as good. For starters, you have to get the Sweet & Sour Calamari. It’s not your average calamari. It’s finger cut and perfectly crispy. I also had the Tomato and Watermelon Salad and Roberta’s Crabcakes. Both were insanely delicious! Everyone else was pleased with their meals as well. Nothing beats great company and great food!
I cooked one of the other nights and decided to make my favorite veggie burgers. I originally shared the recipe on Instagram back in January but never did a blog post for them. They are similar to my all-time favorite veggie burgers from Epicure in Wildwood. The recipe is easy to whip up and makes a considerable batch of them. I serve them in a pita with tzatziki sauce, red onion, cucumbers, and tomato and a side of blue corn tortilla chips. Hope you enjoy them just as much as I do! And since I’ve been MIA, I’m also sharing a recipe for Chocolate Covered Blueberries in this post too!
Keep an eye out for a midweek post for Mexican Chicken Meatballs. In the meantime, I hope you’re having a great summer!
1 cup chicken stock
1/2 cup quinoa (dry)
1 can cannellini beans, rinsed and drained
4 cloves garlic, minced
1 cup corn (you can use frozen or canned or fresh like I did since Jersey corn is readily available right now)
1 cup panko breadcrumbs
1-2 tablespoons fresh cilantro, chopped
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
Juice of 1 lemon
Bring chicken stock to a boil and add quinoa. Cover and reduce heat to low and cook until liquid is absorbed. Fluff the quinoa with a fork and then transfer to a baking sheet to cool. Puree the beans and garlic in a food processor till smooth. Transfer to a medium bowl and combine with the quinoa and remaining ingredients. Form into 16 (roughly) small patties and chill for about 15 minutes. Cook in olive oil till browned, about 5-8 minutes on each side. Serve in pita halves with desired toppings. The patties are also great on salad!
Chocolate Covered Blueberries
1 pint blueberries, washed and dried and at room temperature
1/2 bag Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 bag Ghirardelli Semi-Sweet Chocolate Baking Chips
Line a baking tray or muffin tin with muffin liners. Place the chips in a medium bowl and microwave in intervals, stirring in between, till melted and smooth. Add the blueberries in small batches to the chocolate and transfer in small spoonfuls to the muffin liners. Refrigerate till the chocolate is set. Enjoy, and don’t be surprised if you don’t want to share!