1 16 oz. can black beans, drained and washed
1 16 oz. can pinto beans, drained and washed
2-3 slices of bread, torn into pieces.
1 small onion, chopped
2 tbs. cumin
1/4 tsp. cayenne pepper
Handful fresh parsley, chopped
2 tbs. vegetable or olive oil
Salt and pepper to taste

In a medium skillet, heat oil and add onions. Cook until translucent then set aside to cool. In the meantime, add all ingredients to a large bowl. Add cooled onions, then mash all ingredients together (this is accomplished best by using your hands). Once completely combined, form into 5 medium or 4 large burgers. Cook on grill or stove until crispy on the outside and warmed throughout.

Note for making the best burgers: These were pretty darn good! If you’re having trouble with them sticking together, slowly add water (a tablespoon at a time) until everything sticks together properly. It would be REALLY delicious to add some corn to these! I’m definitely trying that next time…

I made these tarts a few weeks back when I was at my boyfriends house. He’s great in the kitchen, but the guy doesn’t have a darn pie dish! I had to improvise with the fresh strawberries I bought and this is what happened…

For the crust: click here!

Filling:
Quart sized container of strawberries, sliced and stems removed
Zest of 1/2 lemon
1/2 c. white sugar

Preheat oven to 350 degrees. Break dough into four equal parts, and roll out each until about 8″. Layer strawberries in center of each, leaving at least 2″ around the edge. Fold edges of dough over and crimp with your fingers or a fork. Finish by sprinkling the whole tart with sugar and lemon zest. Place on a sheet pan and bake for 45-50 minutes, or until golden brown. Serve with whipped cream!

Note for making tasty tarts: The best thing about these tarts is how quick they are… super simple and fresh! Although I definitely don’t endorse it, you could easily get a store-bought crust and have them done even faster… Instead of using whipped cream, we had some frozen vanilla yogurt in the fridge (it was a good night to say the least). I’M SO HAPPY TO BE BACK!

1 c. sugar
1/3 c. butter, softened
3 large bananas, mashed
2 eggs
1/3 c. water
1 c. wheat flour
2/3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. walnuts (optional)

Preheat oven to 350 degrees. In a large bowl, whisk together banana, eggs butter, sugar and water. In a separate bowl sift flours, salt, baking soda and powder, then slowly add to wet mixture in batches.

Once all is combined, add nuts. Pour into lined loaf pan, then bake for 60 to 70 minutes, or until knife comes clean from center.

Note for making wicked good wheat bread: To tell you the absolute truth, I haven’t tried it yet. I’M RUSHING TO GET THIS ALL DONE! I’M SORRY! But once I do (in about an hour or so when I give it to the great person I made it for) I will update.

2 eggs
2 pieces of your favorite bread
Butter for spreading
Salt and pepper to taste

Heat a large non-stick skillet on medium-low. In the meantime using a cookie cutter or anything with a sharp edge, cut the center of each piece of bread out (about 2″ in circumference). Butter both sides of each slice then place in the skillet. Crack each egg, one at a time, then place in each of the holes. Let cook until the whites are almost completely cooked, then flip and cook for less than a minute. Transfer to your plate and enjoy!

Note for making the best birds: YUMMMM. I love eggs and cute things so this is perfect for me. NEAT THING: save your bread cut-outs for toast to eat with the eggs! Although this does look kind of easy, it actually requires a little practice (so if you’re looking to impress someone, I’d suggest trying it a few times before showing them the big guns). Sprinkle with a little salt and pepper (and cover in ketchup if you’re like me) and you’ve got yourself the best breakfast in bed. I can already hear them swooning for you.

1 batch of your favorite pizza dough (my recipe here)
1 batch of your favorite pesto (come back and visit next week *WINK*)
Handful baby spinach
Handful black olives
10 oz. package mozzarella cheese, shredded or cut into slices
Olive oil for spreading

Turn your grill onto medium, then let come to temperature for at least 10 minutes. In the meantime, spread out your dough using olive oil until it’s the desired size. Once your grill is hot, place dough carefully across. Close and let cook for 5 minutes, then flip and let the other size cook for 3 more minutes. Remove from grill, add toppings, then place back on grill. Once the toppings are cooked and cheese is melted, remove and enjoy!

Note for making the perfect grilled pizza: HOLY CRAP YOU GUYS, I NEVER WANT A REGULAR PIZZA AGAIN. This was so crunchy and smokey and delicious! And ridiculously easy… It’s so much faster than cooking in the oven, too. Make sure you heavily oil the crust so that it doesn’t stick! Also, you always have to keep an eye on it; it’s not something you can really just throw on and do other things while cooking. Other than that, I’m completely sold…

2 sweet potatoes, washed and cut into 1/4″ wedges
2 tbs. salt
1 tsp. pepper
1 tsp. paprika
3 tbs. olive oil

Spicy Aioli:
1 c. mayonnaise
1/4 tsp. cayenne pepper
1/2 tsp. white pepper
1 tsp. cumin
Handful fresh parsley chopped

Preheat oven to 450 degrees and grab a sheet pan. Cover sweet potato fries in olive oil, then sprinkle with salt, garlic, pepper and paprika mixture. Toss once more, then place in oven for 10-15 minutes. In the meantime mix together all ingredients for aioli and set aside. Once sweet potatoes are soft but crispy on the outside, remove from oven and let cool until ready to serve!

Note for making superb sweet potato fries: YUM GUYS, REALLY. I love sweet potatoes with the spicy/salty aioli (not that it has anything to do with how delicious mayo is). Sometimes people dip them in ridiculous maple syrup sauces and it makes me want to die!! THEY’RE SWEET ENOUGH ALREADY! GAHD! I stole the seasoning mixture from Paula Deen, who is a god in my eyes. Surprisingly this has no butter in it…

1 c. white sugar
6 tbs. butter
1/2 c. heavy cream

In a medium sauce pan, heat sugar on medium-high until melted while constantly stirring. Once sugar is clear and brown, add butter and continue stirring. After the butter is completely melted, remove from heat and slowly add cream. Continue stirring vigorously until carmel is smooth. Transfer to separate bowl and let cool.

Note for making incredible caramel: I’m not kidding when I say this stuff is VERY DANGEROUS. Sugar boils much much hotter than water, so if you get any little bit of it on you expect one HELL OF A BURN. Everything flares up when you add the butter and the cream, so please stir slowly and be careful. Once you get over the danger of it all, you realize it’s totally worth it and eat ice cream sundays all day like I have. YAYYAYAYAYAY.

1 16 oz. package sliced button mushrooms
1/2 c. carrots, thinly chopped
1 green onion, chopped
1/2 tsp. crushed red pepper flakes
3 tbs. soy sauce
2 tbs. sesame oil
1/2 package wonton wrappers (you can find them right near the tofu)

1 +/- c. vegetable stock and extra sesame oil for frying

Heat a large skillet with sesame oil. Cook mushrooms and carrots in soy sauce, red pepper flakes and oil until they break down (about 8 minutes). Remove from heat and stir in green onions. Transfer to a cutting board, chop mixture until fine, then let cool. Set out 4 wonton wrappers at a time and place a teaspoon of mixture in center. Using your finger, line edges with water then pinch and fold like an accordion (see above picture, I can never explain these things). Once all are filled and sealed, heat another skillet with oil until almost smoking. Have a lid on hand. Place dumplings in pan and let sizzle until the bottoms are brown. Quickly add a splash of vegetable stock, then cover with lid. Let dumplings cook for about 2 minutes, then remove from skillet. Repeat with next batch until all are cooked!

Note for making perfect pot-stickers: YUMMM. These satisfied my craving. Chewy and crispy and everything a vegetarian could ever want. It’s relatively important that you get sesame oil for this because of its DELICIOUS and nutty flavor. Serve with a neat sauce of soy sauce, a little brown sugar and green onions! WEEEW.

Biscotti are a fantastic. Italian for “twice-baked”, actual twice-baked cookies are perfect with coffee or just about everything. Traditionally they’re probably better around Christmas, but WHATEVER. Nothing screams summer like hot coffee and heavy cookies, right?

1/4 c. olive oil
3/4 c. sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
2 eggs
1 3/4 c. all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 c. chopped almonds
3/4 c. semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, whisk together oil and sugar until well combined. Add extracts, eggs and blend until smooth. In a separate bowl, quickly stir flour, baking powder and salt, then add to wet mixture in batches. Once completely combined, fold in almonds and chocolate chips.

Separate dough into two pieces, then roll each into a 12 x 2 inch log. Place on lined baking sheet, and bake for 35 minutes or until golden brown. Let cool for 10 minutes then cut diagonal strips. Place back on sheet and bake for another 10-15 minutes at 275 degrees. Let cool then serve!

Note for making the best biscotti: These were pretty delicious! The flavor was there, but they weren’t as hard as I normally like them… I highly suggest keeping them in the oven for about 15 minutes rather than 10! ALSO: They dough is kiiiinda soft and hard to roll. TO MAKE THIS EASIER you can wet your hands with a little water… YAY ONLY 6.5 MORE MONTHS YOU GUYS!

1 16 oz. can black beans, drained and rinsed
2 small shallots, chopped
1 clove garlic, chopped
Handful fresh parsley leaves, chopped (you could also use cilantro)
1/2-3/4 c. vegetable stock
1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
2 tbs. oil (vegetable, olive.. whatever you have)
1 tsp. salt

Heat a large skillet to medium high, then add oil and bring to temperature. Add shallots and garlic. Once translucent, add black beans and vegetable stock. Using a fork or some sort of squisher, mash beans until they’re your desired consistency (I like mine chunky). Add cayenne, cumin and salt, and let reduce for a few minutes (use more vegetable stock if you need too!). Lastly, fold in fresh chopped parsley. Serve immediately!

Note for making the best beans: These are pretty good! Whenever I try and cook beans, I just kind of throw in whatever in and they never turn out that great. It’s nice to have a go-to recipe to follow! I served mine on rice with sour cream and a side of mashed sweet potato… HIGHLY RECOMMENDED.