SAVOR
Recipes
Kale and Roasted Vegetable Salad
RECIPE AND PHOTO BY EAT BY STACEY WEBER, WWW.EATBYSTACEYWEBER.COM MAKES ENOUGH FOR 10 SALADS
Maple Roasted Vegetables 2 ½ quarts butternut squash, small, diced 2 ½ quarts Brussel sprouts, halved 2 ½ quarts cauliflower, cut in florets 3 Tbsp. steak seasoning ¼ cup rice oil ½ cup maple syrup 11 ½ quarts kale, lacinato Candied Buckwheat 8 cups buckwheat kernels ¾ cup white sugar ¼ cup water
Lentil Burger
RECIPE AND PHOTO COURTESY OF PITA JUNGLE, WWW.PITAJUNGLE.COM SERVINGS: 1 TO 2 FULL-SIZE BURGERS OR 3 TO 4 MINI BURGERS
1 cup cooked lentils 1 cup cooked brown rice ¼ cup diced radish ¼ cup diced jalapeño 2 Tbsp. caramelized onion ½ tsp. salt ½ tsp.ground black pepper ½ tsp.cumin ½ tsp. allspice 1 tsp. onion powder Place all ingredients in a food processor. Pulse for 3 seconds, 3-4 times. Remove the mixture and form into ball(s). Ball(s) should be 6-8 oz. in weight, depending on if full-size or mini burgers are desired. Flatten each ball into a patty. In a pan or on a flat griddle, brown the patty with a little bit of olive oil. Select buns (or a leafy wrap) of your choice and garnish with your favorite toppings. Pita Jungle suggests thinly sliced radishes, sprinkles of sumac, mint leaves, and a couple drops of pomegranate molasses.
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Toss the squash, Brussel sprouts, and cauliflower with rice oil, maple syrup, and steak season. Roast on a sheet pan in the oven at 450 F on convection (until vegetables have color and are cooked al dente). Mix the buckwheat kernels, sugar, and water together in a bowl. Bake on a parchment lined sheet pan in oven at 350 F on convection for 5 minutes. Rotate the pan, then cook for an additional 3 minutes.
