Chipotle, Sweet Potato, and Black Bean Burgers

1 medium or large sweet potato, or 2 small, peeled and cubed

1 can black beans, rinsed and drained well
12 ounces (340 grams) extra-firm tofu, drained, pressed, and crumbled

1/4 cup (32 grams) ground raw cashews

2 tablespoons chipotle puree, or to taste

1/4 cup (55 grams) firmly packed brown sugar
1/2 teaspoon sea salt
Pinch of nutmeg
Pinch of cinnamon
1/2 to 1 cup (60 to 120 grams) white whole wheat flour

Heat the oven to 375 F.

Bake the sweet potato cubes for about 30 minutes or until tender.  Remove from oven and mash.  Measure 1 cup or about 200 grams of the mashed sweet potatoes.  

In a mixing bowl, place the sweet potatoes, beans, tofu, cashews, chipotle puree, brown sugar, salt, nutmeg, and cinnamon, and mush together really well with your hands.  After everything is incorporated, add the flour a little bit at a time.  Depending on the moisture content of your potato and tofu, you'll need a little or a lot. 

Line a baking sheet with parchment.  Form the mixture into 8 patties and place on the prepared sheet.  

Bake for 20 minutes, uncovered, then flip and bake for 20 minutes longer, until firm and just beginning to brown.

Makes 8 burgers.

From The Best Veggie Burgers on the Planet by Joni Marie Newman, with changes

Fruit Crisp

6 cups of fruit (cubed rhubarb, sliced and cubed fresh strawberries, peeled and cubed apples)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
 
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup quick-cooking rolled oats
1/2 cup butter, melted
 
Heat oven to 375 F.
 
Mix all the chopped fruit in a large bowl.  Add the sugar, flour, and cinnamon, and stir until combined.
 
Place the fruit in an ungreased 8-inch square pan or medium-sized oval pan.  Combine the topping ingredients and sprinkle over the fruit.  Bake for 40 minutes.

 
From CBC North Arctic Kitchen

Basil Pesto

1 small garlic clove
1/4 cup extra-virgin olive oil, more for a smoother pesto
1/2 cup pine nuts
2 cups basil leaves
2 tablespoons lemon juice
1/4 teaspoon sea salt
freshly ground black pepper
1/4 cup grated parmesan cheese, optional
 
Peel and slice garlic and place it in the olive oil.
 
Toast the pine nuts in a small dry skillet until lightly browned.
 
Boil a medium saucepan of water.  Submerge basil leaves in boiling water for 30 seconds, then transfer leaves to a bowl of iced water.  Drain, then squeeze out extra water.
 
In a food processor, combine the pine nuts, lemon juice, salt, and pepper, and pulse until well chopped.  Add the basil and pulse until combined.
 
Remove the garlic from the olive oil and discard garlic or save for another purpose.  With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
 
Makes 1 cup.
 
From Love and Lemons blog, with changes

Yeasted Olive Oil Pastry

2 teaspoons active dry yeast

1/2 cup lukewarm water

1/2 teaspoon sugar

1 large egg, at room temperature, beaten

1/4 cup extra virgin olive oil

2 cups unbleached all-purpose flour (more as needed)

3/4 teaspoon salt

Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes.  Beat in the egg and olive oil.  Combine the flour and salt, and stir into the yeast mixture; you can use a bowl and wooden spoon for this, or a mixer with the paddle attachment.  Work the dough until it comes together in a coherent mass, adding flour as necessary.  Turn dough out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork.  Shape dough into a ball.  Place in a lightly oiled bowl and cover tightly with plastic wrap.  Allow to rise in a draft-free spot until doubled, about 1 hour.

Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into 2 equal pieces (or as directed in recipe).  Shape each piece into a ball.  Cover the dough loosely with plastic wrap and let rest for 5 minutes.  Then roll out into thin rounds, as directed for the recipe, and use in lightly oiled pans.

Notes: 

If not using right away, freeze the dough in the pan(s) to prevent it from rising and becoming too bready.  The dough can be transferred directly from the freezer to the oven.

You can make the dough a day ahead and refrigerate.  Once rolled out, the dough will keep for a month in the freezer, well-wrapped.

You can substitute 1/2 cup whole wheat flour for 1/2 cup of the all-purpose flour.

Makes enough for one 10- or 11-inch double-crusted torte, one galette, or two 10-inch tarts.

From Mediterranean Harvest by Martha Rose Shulman

Pumpkin Soup

1 (4-pound) pumpkin (kabocha squash is best, but can also use buttercup squash, red kuri squash, Hubbard squash, or even butternut squash)
4 garlic cloves (do not peel)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 teaspoon sea salt
1 teaspoon grated fresh ginger
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
½ teaspoon cardamom
1 (14-ounce) can full-fat coconut milk (reserve a little for garnish)
3 cups vegetable broth
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper
Water, as needed
Microgreens, for garnish (optional)
 
Heat the oven to 400°F.  Line a baking sheet with parchment paper.
 
Cut the pumpkin in half and scoop out the seeds.  Drizzle squash and garlic cloves with olive oil and sprinkle squash with pinches of salt and pepper.  Place squash and garlic on a baking sheet, squash cut-side down. Roast for 30 minutes, then remove garlic from oven.  Continue roasting squash for another 20 to 30 minutes, until very soft.  When cool to the touch, peel away the skin of the squash and measure 4½ packed cups of the flesh.  Peel the garlic.
 
Heat the 2 tablespoons of oil in a large pot over medium heat.  Add the onion, salt, and several grinds of fresh pepper, and sauté until soft, 5 to 8 minutes.  Add the ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, until the spices are aromatic.  Add the cooked squash, coconut milk, and broth, and stir to combine.  Simmer for 20 minutes, then stir in the vinegar.
 
Transfer to a blender, working in batches if necessary.  Blend until smooth.  Kabocha squash can vary in water content, so if your soup is too thick add up to 1½ cups water (½ cup at a time) to reach your desired consistency.  Garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.

Serves 6.

From Love and Lemons blog

Lemon Herb Chicken, Orzo, and Mozzarella Salad

Dressing:
1/4 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon chopped rosemary 
1 tablespoon chopped oregano or thyme
1 tablespoon minced onion
1 garlic clove, grated, or 1/4 teaspoon garlic powder
Kosher salt, black pepper, red pepper flakes to taste

Salad:

4 boneless, skinless chicken thighs, cut into strips

1 pound dry orzo pasta

4 tomatoes, thinly sliced, or 1 cup cherry tomatoes, halved

1-2 roasted red bell peppers, chopped

8 ounces mozzarella pearls

1 cup basil leaves, coarsely chopped or torn

Heat oven to 350 F.

Combine all dressing ingredients in a glass jar and whisk or shake until smooth.  Taste and adjust the salt and pepper.

In a baking or roasting pan, toss the chicken strips with half of the dressing.  Roast in oven for 30 minutes, stirring once after about 15 minutes.

Bring a large pot of salted water to a boil.  Boil the orzo to al dente according to the package directions.  Drain.  Allow to cool a bit.  

Combine cooked chicken and pasta, tomatoes, peppers, mozzarella, and basil, with remaining dressing.  Season with salt and pepper to taste.  Serve warm or cold.

Serves 4.

Adapted from Half-Baked Harvest blog recipe

Magic Apple Plum Cobbler

1/2 cup (115 grams or 4 ounces) unsalted butter
1 cup (130 grams) all-purpose flour
1 cup (200 grams) sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea or table salt
3/4 cup (175 ml) whole milk
2 medium apples, peeled
3 small or 2 medium plums, no need to peel (and/or peaches)
3/4 teaspoon ground cinnamon
 
Heat the oven to 350°F.  Place butter in a 2 to 3-quart baking dish or a 7×11-inch cake pan.  Place pan in oven for 5 to 7 minutes, until butter has melted.  Tilt the dish to ensure it is evenly coated with butter.
 
Whisk together the flour, 3/4 cup sugar, baking powder, and salt in a small bowl and stir in milk. Mix until smooth.  Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess.
 
Cut apples into 8 wedges, small plums into 4 wedges and medium ones into 4 to 6.  Space fruit over batter.  Sprinkle with cinnamon and then remaining sugar
 
Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.

Serves 8 to 10.

From Smitten Kitchen