Simple meatless burgers aren’t tough to make and you can experiment by adding so many different ingredients to the mix. This recipe for Chickpea-quinoa Burgers with Sun Dried Tomatoes was one of those experiments that turned out great!

The other day I was set to make a batch of black bean burgers but, unbelievably, there was no trace of black beans in my pantry. Instead of running to the store, I dug around (not very far) and came out with a can of chickpeas. They would do the trick, and by swapping in a few ingredients I hadn’t planned on using, I would still have a batch of tasty, meatless burgers in no time.

This recipe for Chickpea-quinoa Burgers with Sun Dried Tomatoes is a classic example of making the most of what you have on hand. I like the addition of both the Swiss chard and sun dried tomatoes. The stems of the chard were a bonus because they added a bit of crunch. Spinach – or just about any greens – could always take the place of the chard. The tang of the sun dried tomatoes paired well with the mild chickpeas.

All in all, this was a great workaround burger! Really, what’s the worst that could happen when you experiment with good ingredients?

Serve these burgers with your favorite toppings like cheese or maybe a bit of mayo. I whipped up a super-simple dressing to top mine:

Lemon-yogurt Dressing:

• 1/2 cup of plain Greek yogurt
• 1 garlic clove, minced
• Juice and zest of half a lemon
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Mix the ingredients together and refrigerate until ready to serve.

Recipe for Chickpea-quinoa Burgers with Sun Dried Tomatoes:
Yields 8 burgers

Saturday morning is when I spend a little quality time on Pinterest. With a cup of steaming hot coffee next to me, my dog curled up somewhere near me, and my laptop open, I sit down to see what’s happening, mostly in the world of food.

And that’s when it begins. Clicking through all the gorgeous images and posts of mouth-watering recipes made by talented people not only makes me hungry, but it piques my (P)interest, too (I couldn’t resist).

A few weeks ago, on a typical Saturday morning, I came across a gorgeous recipe from The Gracious Pantry for fruit spread made with chia seeds. This recipe looked amazing and simple – right up my alley.

Shortly after checking it out, I was ready to make a batch. With a few tweaks, I had my own version of a lovely jam – Blackberry-thyme Chia Seed Jam – to spread on all sorts of things. And since it’s not too sweet, it’s great swirled into vanilla ice cream, too (highly recommended). The chia seeds used in the recipe help to thicken the jam, and add nutritional value to the fruity spread.

Since this recipe doesn’t follow standard preserving or canning techniques, this jam will last for about a week in the fridge, but it yields just the right amount for a week’s worth of jam.

With the summer season ahead of us, think of all the fresh fruit you can try with this jam recipe.

Recipe for Blackberry-thyme Chia Seed Jam - adapted from The Gracious Pantry
Yields 1-1/2 pints

The right kind of seedy

You’ve heard about Chia seeds, right? I’m willing to bet you have. These itsy-bitsy little seeds have been generating quite a bit of buzz. How could something so tiny be so good for you? Measuring up to about a quarter of the size of a grain of rice, pound for pound, Chia has more omega-3 fatty acids than salmon, more fiber than oatmeal, more protein than tofu, more calcium than milk and more magnesium than broccoli.*

The kind people from Health Warrior recently sent me sample of its Chia Bars (delicious), and white Chia seeds to use to whip up something tasty. I wasn’t sure what I was going to make. I needed to give this some thought since you can add Chia seeds to a lot of things: smoothies, sauces, salads, yogurt, and baked goods.

Baked goods? That’s for me! I decided on Glazed Mango, Ginger & Chia Seed Cake. It turned out amazing! Moist and delicious, and a great way to incorporate Chia seeds into a treat. I’ve actually been heard telling people this is my new favorite cake. And this from a chocoholic!

Health Warrior Chia Bars

If you’re looking for a ready-to-go snack, check out the Health Warrior Chia Bars. They come in three flavors: Acai Berry, Coconut, and Chocolate Peanut Butter, and list Chia seeds as their first ingredient.

The bars are all-natural, vegan, dairy and soy free, and around 100 calories each. They also offer black and white Chia seeds.

I hope you try this recipe for Glazed Mango, Ginger and Chia Seed Cake. The flavors pair well together in this delicious treat, and it delivers some nutritional benefits with the inclusion of the Chia seeds.

*Nutritional information provided by Health Warrior.

Disclaimer:
Health Warrior provided me with product samples to try, and to give away. I was under no obligation to give its products a positive review, nor was I compensated financially.

Recipe for Glazed Mango, Ginger and Chia Seed Cake
Yields 1 Bundt cake

Lighter and loaded with flavor

I feel like tuna salad is one of those things you either love, or you don’t eat. I’m a tuna salad lover! When the folks from Bumble Bee Foods contacted me to try a range of their products and develop a recipe, I was thrilled!

For the days you have time to spare, this recipe for Lighter Tuna Salad with Radishes and Dried Cherries makes a great meal. Whether you have a special day planned that includes putting together brunch (add the tuna salad to long endive spears or serve over salad greens), or you’re making sandwiches for a satisfying lunch, this recipe adds a few ingredients that will make it special any time. I’ve also lightened things up by replacing half the mayonnaise with Greek-style yogurt.

On-the-go options

You might know Bumble Bee for its tuna (and it offers a wide variety of tuna), but it also has additional sea food products like salmon, shrimp, clams and more. New to me, Bumble Bee also has tuna that comes pre-seasoned — its Sensations line — perfect for days when you’re short on time. There is a Spicy Thai Chili option that includes roasted garlic, onion, paprika, and chili; Sundried Tomato & Basil; and also Lemon & Pepper. These are perfect to serve with salad greens, or over pasta or brown rice — just pop open the can and toss.

Healthy food choices don’t have to be difficult to come by, and Bumble Bee is helping to make things easier with its free e-book, BeeWell for Life® — A Living Guide. It’s full of fitness tips, healthy living articles, recipes and more.

If you’re a tuna salad lover, you’ll love this recipe for Lighter Tuna Salad with Radishes and Dried Cherries!

Disclosure: I was not compensated financially for writing this post, and the opinions are my own. I was provided with a variety of Bumble Bee product for my use.

Recipe for Lighter Tuna Salad with Radishes and Dried Cherries
Serves 4

I’ve finally gotten around to posting a new recipe – one that combines my Italian heritage with my love of…avocados!

My mom was recently a “guest” in my home for a few weeks, and for our final meal before she left, I wanted to make something quick (you have no idea how long it takes her to pack!), easy, and delicious. Creamy Avocado Pasta with Roasted Garlic and Tomatoes fits that bill, and I usually always have the ingredients on hand.

My mom’s luggage was heavy. A creamy pasta dish doesn’t have to be. This is a nice meal to enjoy when you crave a rich pasta dish, without the heaviness that can also accompany that sort of meal. It doesn’t weigh you down with heavy creams and butter, and it’s healthier than many Alfredo-type pasta recipes.

The healthy avocado in Creamy Avocado Pasta with Roasted Garlic and Tomatoes provides the smooth, creamy texture that coats the pasta. Paired with the lemon, roasted garlic and tomatoes, this is fresh, healthy, and rich pasta dish.

Recipe for Creamy Avocado Pasta with Roasted Garlic and Tomatoes
Serves 4

The bitter truth

When I was young my parents would fix and eat dandelion greens. As a kid I didn’t eat them, not much liking their bitter taste. I only thought twice about the fact we were having weeds for dinner when my friends were over and would question some of the meal choices going on in our kitchen. Growing up in a traditional Italian household does that sometimes. Instead of meals like casseroles or sloppy Joe’s (reserved for dinner every now-and-then), my family would serve things like octopus, dandelion greens, squash blossoms, and lentils. These things could seem strange to others.

I loved those healthy and tasty meals – with the exception of the dandelion greens! I’m happy to see many of the familiar dishes I ate growing up (and still do) are now recognized as being part of a healthy Mediterranean diet.

I must admit that I probably haven’t had dandelion greens since I was young, but I thought I’d give them a whirl, now that I’ve grown up. Since it’s springtime and dandelion greens are in full force, I decided to try bucatini with wilted dandelion greens and anchovy sauce.

Get weeding

The subject matter expert I contacted (my mom) for instructions on how to cook the greens said that the trick is to first blanch them before you sauté them. This helps remove the overwhelming bitterness of the greens.

Keep in mind that these greens will shrink a lot when you cook them, much like spinach does. At first I didn’t include enough of the greens in my dish, and had to adjust. The anchovy-garlic sauce in this pasta dish balances the slightly bitter greens. The garlic isn’t too strong since it’s roasted, and the anchovies add a nice saltiness.

You should give these weeds a try! The combination of flavors in bucatini with wilted dandelion greens and anchovy sauce is a delight!

Recipe for Bucatini with Wilted Dandelion Greens and Anchovy Sauce
Serves 4

Everything’s coming up asparagus

Beautiful, bright asparagus has been popping up at the markets, and if that isn’t a sure sign of spring, I don’t know what is. I could eat it every day — I just love it! I like it roasted, grilled, stir-fried, or simply added to a sandwich. Another tasty way to enjoy these green spears is to make an asparagus and Asiago frittata.

A tasty tradition

For as long as I can remember, my mom has made asparagus frittata on Easter morning. She recently told me that this was a tradition in her family growing up in Italy, too. This simple dish is perfect on a holiday morning. Perhaps whipping up asparagus frittata developed as a longstanding tradition in my family because it’s so easy to make. And when so much energy is poured into the holiday’s main meal, serving the family an easy breakfast dish makes sense!

But don’t reserve asparagus and Asiago frittata for a special occasion. Break it out when the mood strikes and the asparagus is abundant.

Use your favorite cheese and herbs for this frittata. Eat it hot or cold. Serve it for breakfast or dinner. Simple and versatile, making asparagus and Asiago frittata is a tradition you will want to start!

Recipe for Asparagus and Asiago Frittata
Serves 4

I put some spice in these bites

I follow a lovely blog called She Makes and Bakes, where I find recipes and photos that make me drool! When I saw the recipe for Pizza Bites, I wanted them, and fast! Unfortunately, I didn’t have the time to make them until recently, but I didn’t stop thinking about them, and I knew mine would become spicy giardiniera pizza bites.

Finally (finally!) I found a chunk of time to make a version of She Makes and Bakes’ doughy rounds. I filled my pizza bites with mozzarella cheese and a spicy giardiniera, which is a mixture of pickled veggies like carrots, peppers, cauliflower, celery, and other things. Giardiniera is a staple in many Italian kitchens, and it’s easy to find at most grocery stores.

Rise to the occasion

As you know, my family is filled with bakers, from my parents to aunts and uncles to cousins. Normally I would have used my mom or dad’s recipe for the pizza dough, but (believe it or not) I don’t have a copy and my mom was traveling. So I went to the next-best, non-family resource, and used a King Arthur Flour pizza dough recipe. The dough came out really nice, and since I reduced the recipe by half, it gave me the perfect amount of dough to form 20 spicy giardiniera pizza bites. I can’t wait to use my mom and dad’s pizza dough recipe for next time!

Recipe for Spicy Giardiniera Pizza Bites
Makes 20 Pizza Bites

Spring is officially here! I know a lot of you are wondering about that, simply based on the weather, but it’s definitely springtime in Phoenix. Here in the desert you can definitely tell it’s spring: from the warmer weather to the blooming plants to Spring Training baseball games, it’s here!

I get eager to dive into spring veggies when the weather warms up, but since it’s just the beginning of the season, I still have a little time to wait – but not much. What’s a gal to do? I’ve found spring barley salad with lemony dressing is great way to tide me over, with its pretty colors and fresh flavor. The barley in the salad helps keep me grounded, knowing that we’re not quite there yet.

Spring barley salad with lemony dressing is easy to make, and it has a nice nutty flavor that pairs well with the lemony dressing. If you need a little fix of spring, mix up a batch of this salad, sit back, and enjoy the season, no matter what the weather!

To make this recipe vegan, choose an appropriate wine to use, and omit the optional Parmesan cheese.

Recipe for Spring Barley Salad with Lemony Dressing
Serves 8

Perfect in March or May

I’ve wanted to make lime cupcakes for quite a while now. The recipe has been on my to-do list for several months. Maybe it’s because St. Patrick’s Day is approaching and I see green everywhere I turn, or because I recently received two vegan cookbooks to review for work, but I decided the time was right to try a batch of mini lime cupcakes with tequila buttercream. Serve these cupcakes for St. Patrick’s Day, or save them for a Cinco de Mayo celebration!

The first cookbook I received was Betty Goes Vegan by Annie & Dan Shannon. The couple took on the task of veganizing hundreds of Betty Crocker recipes (as well as creating additional recipes) as a way to teach people that any dish can be made vegan. The second book was Chloe’s Vegan Desserts by Chloe Coscarelli (you might remember her as the first vegan winner of Cupcake Wars). Pretty much every page in her book made my mouth water!

Search and swap

I don’t follow a vegan lifestyle, so I had to do a bit of research for my ingredient list. I reached out to a friend, consulted the Post Punk Kitchen, and read through the two cookbooks I had on hand. For this recipe I used blended tofu as an egg replacer, canola oil instead of butter, and almond milk instead of cow’s milk.

Sugar seemed to be a bit of an issue for me in this recipe. Most vegans don’t consider standard, white granulated sugar to be on their list of edible ingredients. This is because animal bones are used in the process to make the sugar white. So be sure to look for vegan sugar (that goes for powdered sugar, too). Also, not all food coloring is vegan, so take note if you’re planning on tinting your buttercream. For this recipe, I followed one of Chloe’s recipes for buttercream, and swapped out the whiskey in hers, for tequila in this one.

These mini lime cupcakes with tequila buttercream are moist and limey, and I’m in love with them! It wasn’t difficult to veganize this recipe at all, and the result is sure to appeal to just about anyone with a sweet tooth.

Recipe for Mini Lime Cupcakes with Tequila Buttercream
Makes 2 dozen mini cupcakes