Continuing on with my boycott of the stove, I now present you a weekend BBQ menu. This menu makes for an especially fun and relaxed weekend party since you can a few things in advance and just relax until you are ready to eat. Super easy + tasty = DR style. You’ll have plenty of time to go shopping for a new outfit.
Here’s our menu:
Summer Shandys (Fill a glass with 2/3 Pacifico, 1/3 San Pellegrino Limonata)
Black bean & quinoa burgers
Grilled romaine salad
Grilled peaches & vanilla ice cream
First thing’s first. I made the burgers in advance and kept them in the fridge for a few hours:
Home-made black bean and quinoa burger, makes about 6 burgers
1/2 cup uncooked quinoa
1 can black beans
1 1/2 cups mushrooms
1 cup breadcrumbs
1/4 cup nuts or seeds (I used pepitas, but you can use sunflower seeds, almonds, walnuts, whatever your heart desires)
1 ear corn
2 carrots (I had a bunch of little ones from the farmers market)
1/2 t cumin
1/4 t cayenne (omit if you don’t like your food spicy)
2 cloves garlic
bread or buns
optional toppings: cheese, avocado, pico de gallo
Let’s do this:
Cook the quinoa according to package directions (mine is 1 cup water to 1/2 cup quinoa). Meanwhile, shuck your corn and roughly chop your carrots.
In your food processor, process the garlic until minced. Then I added the ingredients in the following order, processing about 10-20 seconds after each addition:
-seeds or nuts
-cumin and cayanne
-half of the corn, 1/2 cup breadcrumbs, and half of the black beans (save the other halves!)
-half of the quinoa
Form patties and add breadcrumbs as necessary. I ended up adding the entire 1/2 cup of breadcrumbs since the burgers were a little wet. To ensure the burgers didn’t fall apart I grilled them on our grill pan for about 6-7 minutes per side.
Toast your bread/buns and serve with cheese, avocado, and pico de gallo!
Grilled Romaine Salad, serves 4
1 large head romaine lettuce
dressing (I poached this one from Cooking Light and made it in advance)
Spray or brush both sides with olive oil and place cut side down on the grill for about 2-3 minutes. Remove from grill and cut each half again lengthwise. Serve with dressing.
Grilled peaches & ice cream dessert, serves 4
4 large peaches
Vanilla ice cream (I used So Delicous Coconut Milk ice cream. If you haven’t tried this, its a must!)