No. 1 : Quick Recipe
Lentil, Sweet Potato and Spinach Slider
- Lentil, Sweet Potato and Spinach Slider
- 1” Fresh Ginger, peeled
- 2 Jalapeños, Ribbed and Seeded
- 2 Cups Boiled, Peeled Sweet Potatoes
- 1 Cup Prepared Orange Lentils
- 1 Cup Minced Red Onion
- 2 Pkgs Frozen Spinach, Defrosted and Drained Well
- 1 Tsp Lemon Zest
- 4 Cups Panko Crumbs, divided
- ¼ Cup Chopped Cilantro
- 1 TB Garam Masala
- 1 TB Ground Coriander
- 1 Tsp Sea Salt
- ½ Tsp Freshly Ground Black Pepper
- 2 Tsp Turmeric
- ¼ Cup Grapeseed or Avocado Oil
- Tomato Slices, Pickled *Red Onions and Naan Bread for Serving
Place the ginger in the food processor first, and chop finely, add the jalapeños and sweet potatoes and puree. Scoop the mixture in a large bowl.
Add the lentils, onion, spinach, zest, 2 Cups panko, cilantro, garam masala, coriander, salt, pepper and turmeric to the mixture in the bowl. Mix well, and with your hands form balls and roll them in the panko. Flatten them into slider-size rounds and place on a sheet tray and put in the fridge for at least an hour. Preheat the oven to 350F.
Sauté them until browned over medium high heat in about 2 TB oil, adding more oil as necessary. Remove them as they brown and place them on a sheet pan. Slide into a 350F oven and finish cooking them until warmed through – about 10 minutes. Serve them up on a bun – or like we have with a sliced tomato, Pickled Red Onions and naan bread.
No. 2 : Kitchen Scoop
*Pickled Red Onions:
- 1 Cup Water
- ½ Cup Apple Cider Vinegar
- 1 TB Raw Sugar
- 1½ Tsp Sea Salt,
- 1 Large Red Onion, halved and sliced
Boil the water, vinegar, sugar, and salt in a small saucepan until the sugar and salt dissolve completely. Pour the warm liquid into a bowl and add the onion. Stir to completely submerge in the liquid. Let the onions in the pickling liquid for at least one hour at room temperature. Serve after one hour, or refrigerate for up to two weeks.
No. 3 : Clever Idea
These sliders freeze great! Sauté them and before the final cook in the oven, cool them and package for the freezer. They will be yummy for up to 3 months. When you remove them from the freezer, just bake in a 350F oven for about 30 minutes or until they are completely warmed through. No need to defrost.
No. 4 : Wine FIND of the Week
Charles and Charles Rosé
Rosé is not just for spring and summer! Parisians drink this pink wine all year round, even in winter when they sit bundled up outside a cafe. Rosé may have been inspired by the French – but this lovely blend of mostly Syrah and Grenache is from Washington state. Charles and Charles Rosé is crisp, lively and beautiful and has just the right hint of softness to enhance the Indian spices in the burger. Embrace the pink with this wine, its delicious, cheerful and ready to quaff all year round!