salt + vinegar potatoes.

potatoes

Salty. Tangy. Potatoes. Sign me up!
I cooked these in my air fryer, but you bake/broil them instead.

Slice yukon gold or finerling potatoes in 1/4 inch slices. Place in saucepan and cover with vinegar. boil for about 10 minutes until start to get soft. Preheat oven to 400 degrees or place in air fryer. Toss with a little bit of olive oil and toss with salt. Bake in the air fryer at 370 for about 15 minutes (tossing occasionally); or bake in over for about 15 min, flip and then bake about 10 min more. For crispier potatoes, broil for a few minutes.

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grilled corn salad.

cornsalad

Labor day has come and gone which means summer is sort of officially over. We celebrated the summer with last cook-out.  I decided to try something new and made this grilled corn salad. I’m only wishing I made it earlier in the summer because it was so delicious! Soon corn will be out of season….Definitely keeping this in the grilling rotation for next year!

  • 4-5 ears fresh corn, in the husk
  • juice of 1 lime
  • 2 tablespoons olive oil
  • 2 teaspoons honey (or agave if you dont do honey)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 of a small red onion, finely chopped
  • 1 small cucumber, seeded & finely chopped
  • 1/2 small red bell pepper, finely chopped
Instructions
Grill your corn on a hot grill in the husks, about 15 minutes. When cool enough to handle, peel back the husks and stand the corn cobs upright on a cutting board and using a sharp knife, cut straight down, slicing the kernels from the cob. Set aside.
Whisk together the lime juice, olive oil, honey, salt, and pepper in a medium bowl until fully combined. Add the corn, onion, cucumber, and bell pepper; toss gently until everything is coated.

beet burgers.

beet Burgers

I have a current obession with beets. I usually just juice them, but I am trying to find other ways to incorporate them into our diet. They used to taste like dirt to me, but now I find myself craving them and they can sometimes taste pretty sweet. I’m definitely a convert.

We love homeade veggie burgers, and actually really love the ones that have beets in them. I saw this recipe, quite some time ago, and thought this weekend would be the perfect time to give them a go. They were a little labor intensive, mostly because I don’t have a food processor, so I had to do all the work in the vitamix – but if you have a food processor, I imagine these would be pretty easy to whip up and go. My friend even suggested using canned black beans instead of the lentils, to help save on some time. May give that a go next time…

This recipe made about 5 burgers and we topped them with avocado, lettuce and onion. They were really really tasty!

1 1/4 cups cooked, cooled brown rice
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons tahini
1/2 cup very fine breadcrumbs

Olive oil for the pan

Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture.

Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

Place the mixture in the fridge for a half hour to chill.

Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. Shape them into burgers with your hands.

Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.

247. grilled tofu tacos.

In honor of labor day, we had some friends over in the afternoon for lunch and I made these grilled tacos with avocado cream and cabbage slaw, and grilled corn. They were excellent! We love to bbq, but never really know what to grill other than veggie burgers or pizza.  So this was great to add to the list. We made a little taco bar with all the ingredients and everyone mixed and matched to their liking. A fun way to say bid farwell to summer. Although, we may be making these again in our future!