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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in

Garden Veggie Pasta Salad

The weather has been very warm and sunny lately, which has been perfect for our vegetable garden. We have had Spinach, Chard, Snap Peas, Green Onions, and Herbs galore! The problem with these hot temps is that as the mercury rises, my inclination to cook wanes. The solution, an easy cold pasta salad, that's tasty and filled with garden veggies.
Here's my recipe:

Garden Veggie Pasta Salad

Garden Veggie Pasta Salad
Emily (Cooking for Kishore)


  • 2 Cups Dried Orecchiette
  • 3 Green Onions, choppped
  • 1 Cup Swiss Chard or Spinach, chopped
  • 1/2 Cup Snap Peas, sliced
  • 2 Tbsp Fresh Basil Leaves, chopped
  • 1/2 Tbsp Garlic, minced
  • 1 Large Carrot, cubed
  • 1/2 tsp Fresh Ground Black Pepper
  • 3 Tbsp Zesty Italian Salad Dressing
  • 1/4 Cup Pine Nuts
  • 2 oz Feta, crumbled


  1. Cook the dried pasta the suggested amount. At the end of cooking time, use the same water to quickly blanch the Swiss Chard/Spinach and the Snap Peas.
  2. Drain the water from the pasta and veggies, and put in a bowl. Add the basil, garlic, green onion, carrot, pine nuts, dressing, black pepper and mix well.
  3. After it has cooled a bit add the crumbled feta.
Yield: 6 Servings
Prep Time: 5 mins.
Cook time: 15 mins.
Total time: 20 mins.
Tags: garden veggie pasta salad, pasta salad, salad, green veggie salad, eat your greens,  vegetarian, vegetarian recipe 


I have entered this post to  Eat Your Greens Challenge, hosted by A2K - A Seasonal Veg Table and The Veg Hog.


  1. Thank you so so much for joining in with #EatYourGreens this month Emily. This is a delightful pasta salad making the most of garden veggies. It really is warm in the UK right now and I can imagine eating this out in the garden. Hope your well. The round up will be up on the 1st July.

  2. This is a lovely summer dish. I hope you are enjoying the hot weather. Thank you so much for taking part in Eat Your Greens in June!


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