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Brie Stuffed Veggie Burger

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Brie Stuffed Veggie Burger

When I sat down to enjoy this flavour packed veggie burger stuffed with brie cheese, I did not know just how many people would share in the excitement of my creation! I entered this photo of my homemade burger, dressed with avocado sauce and pickled onions, in a burger contest and promptly forgot all about it, until my Brie Stuffed Veggie Burger won the contest.

Epic Burger Contest

I was honoured to have my beautiful burger recognized and, of course, was thrilled to win the prize (who doesn’t love winning?). I did re-prize it as I love to share good fortune (even more than winning) and it was too good to keep to myself!

Brie Stuffed Veggie Burgers

Ingredients

MAKES: 4 SERVINGS

  • 1 pkg Veggie Burger Mix (Pkg of 2)
  • 1/2 C (125 ml) hot water
  • 3 Tbsp (45 ml) lemon juice
  • 1 C (250 ml) cooked quinoa
  • 1 C (250 ml) grated zucchini (or carrot)
  • 2 Tbsp (30 ml) oil
  • Brie Cheese (or other soft cheese)

Method

  1. In a bowl, combine first 5 ingredients. Let stand 5 minutes
  2. Use Burger Press to form 4 patties with brie cheese inside
  3. Preheat large Fry Pan or grill pan over medium heat. Add oil. Cook until golden brown, about 4 to 5 minutes per side.

Recipe Tip: Make burgers; refrigerate or freeze. Reheat on barbecue for smoky flavour.

Avocado Burger Sauce

Ingredients

Method

  1. In a medium mixing bowl, using Piano Wire Whisk, whisk together all ingredients.
  2. Store in a sealed container in fridge for up to 1 week.

Quickled Red Onions

Ingredients

MAKES: 1 C (250 ML)

Method

  1. In a saucepan, combine water, vinegar, sugar, pickling mix, and salt.
  2. Boil, then simmer for 5 minutes.
  3. Pour over sliced onion. Chill before serving.

Hack: Add pickled onion juice to Caesars and Bloody Marys or substitute it for the vinegar in your salad dressings.

Assemble with all your favourite burger fixings and enjoy! I love onions on my burgers: raw, pickled, caramelized or any combination. What is the one topping that makes your burger the best it can be?

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Clam Linguine with Greenery

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Clam Linguine with Greenery by Kitchenette Finds

When days turn snowy we seem to reach for the foods that have comforted us in winters past. I’ve been making clam linguine from my grandmother’s recipe for the last couple of decades and it’s a favourite of my son and my best friend, two of the most important people in my life. While I want to feed and comfort them, I also feel the need to nourish them and keep them healthy. Over the years, I’ve tweaked frequently cooked dishes to be a bit healthier while still maintaining the textures and flavours that made them staples at our table.

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Lassette helping herself

I’m always trying to work more green vegetables into meals and one day when I was picking up supplies for Clam Linguine, I thought about how it’s the only time I like to use lots of parsley in a dish. Realizing that it was because the parsley absorbed all the other flavours, I wondered if kale wouldn’t just do the same thing. By quickly blanching the kale in the pasta water before adding it to the pan and reducing the amount of pasta, it added lots of vitamins and nutrients without taking anything away from a beloved dish.

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Detail of Clam Linguine with Greenery by Kitchenette Finds

When I tested the altered pasta dish on my son, he approved and ate about half of a bunch of kale! When I made a lunch date with my best gal where she wanted to make Clam Linguine together at her place, I figured it was a great chance to test out the changes on a “mature” palate. With a splash of Wayne Gretzky wine, I dished up the greener version of the recipe we’d been cooking together since high school and got our daily greens with a side of witty banter.

Recipe for Clam Linguine with Greenery

makes 2 very generous servings

Ingredients:

150 ml (5 oz) canned whole baby clams

2 cloves garlic, sliced thinly

5 Tablespoons fresh parsley, minced

1 bunch fresh kale

120ml (4 oz) dry white wine or broth

1 Tablespoon butter

5 Tablespoons olive oil

Salt and pepper to taste

Method:

1. Bring salted water to a boil. Wash and tear up kale into bite size pieces, discarding the spines.

2. Melt butter and olive oil in a large sauté pan on medium. Add sliced garlic and sauté until golden.

3. Blanch kale in boiling salted water for 1 minute. Add parsley, wine or broth, clam nectar (from the can) to the garlic pan and transfer kale with a slotted spoon from pot to pan

. Simmer for 5 minutes.

4. Add pasta to same pot of boiling water. Add clams to sauté pan and salt and pepper to taste then simmer for another 5 minutes.

5. Add pasta to saute pan with sauce and allow to sit with burner off until most of the sauce is absorbed.

6. Serve with freshly grated parmesan cheese.

Do you have a treasured recipe that you’ve ‘greened’?

Clam Linguine with Greenery by Kitchenette Finds

Clam Linguine with Greenery by Kitchenette Finds

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