Holy disorienting weekend. Saturday night I found myself in a giant warehouse which had been converted into The Forbidden City, which I still don’t fully understand.. but sometimes when your friend invites you to some weird event, you say yes and ask questions later. Needless to say, I had lots of questions. Can you decipher what’s going on here?
Besides the warehouse excursion, I did a some painting, clothes swapping, scrabble playing, cocktail drinking (I would like to bathe in the Warsaw Mermaid from Manhattan Inn, thanks) and a bit of cooking to round out the weekend.
Emma and Maria came by Monday night and we caught up while I nearly chopped my fingers off (false alarm) making my first Lentil Veggie Burger, Sage Sweet Potato Fries and some vanilla ice cream topped with Cactus Pear Sauce. Yes, it was as good as it sounds.
Lentil Burger with Roasted Zucchini & Onion and Feta Greek Yogurt
2 cups brown lentils, cooked al dente
1/2 cup bread crumbs
1 red pepper, chopped
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp liquid smoke
Salt to taste
Water (if needed for moisture)
In a food processor, combine all ingredients and season to taste. Form into flat patties. Cook in a pan with a bit of olive oil, browning each side, or on a grill.
Roasted Zucchini & Onion and Feta Greek Yogurt
1/2 zucchini, chopped
1/2 while onion, chopped
1 cup Green yogurt
1/3 cup feta cheese, crumbled
salt to taste
2 tbls olive oil
Toss zucchini and onion with olive oil, sprinkle with salt. Roast in a 350 degree oven until vegetables start to brown. In a bowl, combine roasted veggies, yogurt, feta and salt.
On a toasted bun, spread Greek yogurt mixture, add burger and greens (I used arugula, per usual.)
Sage Sweet Potato Fries
2 large sweet potatoes
1/3 cup fresh sage, chopped
olive oil to coat
salt to taste
Chop sweet potatoes into fries. Toss with olive oil, salt and most of the sage. Roast in oven at 350 degrees until fries are soft and starting to brown.
Sage Dipping Sauce
1/2 cup Greek yogurt
1/2 lemon (juice)
Mix ingredients in a bowl and serve with sweet potato fries.
Cactus Pear Sauce
2 Cactus pears
1/2 tsp vanilla extract
1/2 cup white wine
1 tsp cornstarch mixed with water
Remove skins of cactus pears and chop fruit. In a sauce pan, bring pears, sugar and white wine to a boil. Turn down to a simmer and add vanilla and corn starch, stirring regularly. Once sauce thickens, use a mesh strainer to strain red sauce and remove seeds/remaining pulp. Serve over vanilla ice cream.
The meal was quite the hit, especially the lentil burger. I love it when things that I put together as I shop end up working so well.
My mom is getting into town tomorrow, so it’s going to be a busy week. We’re going to a Broadway show (how grand!) and I’m thinking about dragging her to see Telekinesis tomorrow because I’m selfish and don’t want to miss their show. There will be a friends meet n greet at some point. If anyone has suggestions on how to entertain moms in NYC, please let me know.