EDAMAME SALAD and BLACK BEAN AND QUINOA SALAD and LIMA BEAN AND SPINACH SALAD

Lovely, healthy side salads - perfect for the seasonal transition.

EDAMAME SALAD

1 12 ounce bag of frozen edamame
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
2 tablespoons shredded basil leaves
2 tablespoons olive oil
freshly ground black pepper to taste

Cook the edamame according to package directions. Drain and cool.
Place the cooled edamame in a bowl, add cranberries, feta cheese, basil, olive oil and pepper. Gently stir to combine. Serve chilled.
Enjoy!

Recipe adapted from About You Magazine, July 2013
www.aymag.com/Recipes/‎

BLACK BEAN AND QUINOA SALAD

1 cup uncooked quinoa
2 cups water
1 can (15 ounces) black beans, drained
1 can (15 ounces) corn, drained
1/2 red bell pepper, diced
1 teaspoon pickled jalapeños, diced
2 green onions, chopped
1/2 cup cilantro, chopped
1 tablespoon olive oil
2 limes, juiced
2 chipotles in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon hot sauce
salt and pepper to taste

Cook the quinoa in water for 15 to 20 minutes. Mix the quinoa, black beans, corn, red pepper, jalapeño, green onion and cilantro in a large bowl. Mix the olive oil, lime juice, chipotle, cumin, coriander, hot sauce and salt and pepper in a small bowl. Toss the salad in the dressing.
Enjoy!

LIMA BEAN AND SPINACH SALAD
SALAT IZ FASOLI I SHPINATA

1 cup frozen lima beans
10 ounces fresh spinach
3/4 cup walnut pieces
3 cloves of garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley
1/4 teaspoon ground coriander
pinch of dried red pepper flakes
fresh lemon juice to taste
salt and freshly ground black pepper

Cook lima beans in a pot of boiling water, until heated through, about 5 minutes. Drain the beans, place in a bowl. Cook the spinach in boiling, salted water until cooked through. Cool until manageable, then squeeze the spinach to remove any excess water.
Combine the spinach, walnuts, garlic, vinegar and olive oil in a food processor and process until smooth.
Gently stir the spinach mixture into the beans along with the parsley, coriander, and dried red pepper flakes. Season with lemon juice, salt and pepper. Cover and refrigerate for 1 hour before serving.
Enjoy!

Recipe adapted from "Please to the Table, the Russia Cookbook", Anya von Bremzen and John Welchman

TRAVEL TUESDAY - BACON CHEESEBURGERS WITH CHIPOTLE KETCHUP - OZONE, ARKANSAS

A couple of weekends ago, when the leaves were at their peak, we took a lovely family drive through the stunning, colorful countryside - destination - Ozone, Arkansas.
A friend told me about a little burger place, that served the most amazing food. It was so fabulous that she planned to take out of town guests there, therefore, I made it my goal to experience the Burger Barn for myself. When someone tells me about a great place for food, I am always intrigued and always try to check it out - I'm the same way with a good book.
I talked about it so much for so long, that my husband finally agreed to visit the Burger Barn, so we made it our Sunday drive destination. Although we were the only customers when we arrived there, there was soon a long line behind us, and the restaurant eventually turned people away. They had quite an extensive menu, there was outside seating, and fun activities set up around the property for the kids to do, and although the man taking the orders was a little grumpy, it added to the atmosphere and his burgers were quite gratifying.

The Burger Barn cheeseburger

The adorable Burger Barn

BACON CHEESEBURGERS WITH CHIPOTLE KETCHUP

16 slices of bacon
1 onion, chopped
6 cloves of garlic, minced
1 1/2 to 2 pounds of ground beef
1 tablespoon of smoked paprika
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons of ground coriander
1 tablespoon of dried oregano
salt and pepper
4 slices of sharp cheddar
4 slices of pepper jack
4 burger rolls, split and toasted
lettuce leaves and jalapenos for serving
chipotle ketchup (recipe below)

Heat the oven to 400F. Place the bacon on a broiler pan, bake until crisp, about 15 minutes.
Chop 8 slices of bacon, set aside.
Drizzle a pan with olive oil, add the onion and garlic to the pan and cook until softened, 7 to 8 minutes. Let cool. In a bowl, combine the beef, chopped bacon, onion mixture, paprika, cumin, coriander and oregano. Season with salt and pepper. Form into 4 patties (I actually made 6).
Add to the skillet and cook over medium-high heat, turning once, for 8 to 10 minutes. Add one slice of each cheese on top during the last minute of two of cooking (or place on the rolls while they are toasting).
Layer each roll bottom with a burger, 2 bacon slices, lettuce, jalapenos, chipotle ketchup and a roll top.

CHIPOTLE KETCHUP
1 cup tomato sauce
1 teaspoon of chipotle pepper powder
2 tablespoons light brown sugar
2 tablespoons vinegar (I used balsamic)
1 tablespoon worcestershire sauce

In a saucepan, combine all of the ingredients. Simmer over low heat until thickened, about 20 minutes.
Enjoy!

Recipe adapted from Everyday with Rachael Ray
www.rachaelraymag.com/recipes/‎