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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
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How to Tuesday - Violet Syrup


I went for a nice long walk in the woods to clear my head, this past weekend. As we got closer to the 2.5 mile marker, a small hidden field started to show itself, and it was covered in beautiful blooming little woodland violets. So I collected about a cup, leaving plenty of these sweet little flowers behind for others, and made my way back home to start making violet syrup.
The Common Blue Violet (Viola sororia) is a harbinger of spring rains and warmer weather in the Northeast USA.  It has traditionally been foraged for use in herbal teas, syrups and sweets. The Cherokee used it to treat colds, lung congestion, and headaches.
**While foraging plants can be fun, always be sure that you can identify the plant you are harvesting and that you are not damaging the ecosystem you found it in. **

This unique light floral flavored syrup is sure to put a smile on your face and it's perfect for a number of different uses: iced tea, mixed drinks, and granitas. This syrup recipe is for about 12 oz.

Violet Syrup

Violet Syrup
Emily (Cooking for Kishore)
This Violet Syrup can be used to flavor icing and mixed drinks.

Ingredients

  • 1 Cup Violet flowers, de-stemmed
  • 1 Cup Water
  • 2 Cups Sugar
  • 1 tsp Fresh Lime Juice
  • Glass canning jar

Instructions

  1. Place de-stemmed violets in a glass jar. Bring water to a boil and then pour over violets, cover and let sit for 24 hours.
  2. After 24 hours the liquid will be a beautiful blue color. Strain out the flowers and add the liquid to a pot with 2 cups of sugar. Once the sugar water turns to a syrup, lower to a slow simmer, stirring occasionally for 10 minutes.
  3. Turn off the heat and let the syrup and add the lime juice stir till color has uniformly changed to violet. After it has cooled a bit, strain into a clean glass jar. Store in the fridge up to a month.
Yield: 12 oz
Prep Time: 24 hrs.
Cook time: 10 mins.
Total time: 24 hrs. and 10 mins.
Tags: how to tuesday, how to make violet syrup, violet syrup, simple violet syrup recipe

Stay tuned for a recipe using Violet Syrup!
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