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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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Costa Rican Shrimp Ceviche - Ceviche de Camarones Costarricense



With more winter weather looming in the forecast, it makes me wish for warmer days. This recipe favorite reminds me of our trips to Costa Rica; eating cooling - deliciously tart ceviche in almost every iteration at every opportunity. This shrimp ceviche recipe is so quick, simple and so tasty!  Here's my version:

Costa Rican Shrimp Ceviche - Ceviche de Camarones Costarricense 

Emily (Cooking for Kishore)

This is a great quick deliciously tart ceviche recipe, sure to become a go to favorite. It's a great snack or light meal. Enjoy with plenty of crunchy Plantain Chips or Tortilla Chips.

Ingredients

  • 1 lb Pink Shrimp
  • 1 Bell Pepper, diced
  • 1 Tomato, diced
  • 1 Mango, peeled & diced
  • 1 Small Red Onion, diced
  • 1/2 cup of Cilantro, chopped
  • 1 Cara Cara Orange
  • 1 Lime
  • Salt & Pepper to Taste

Instructions

  1. Heat water in a pot and cook shrimp to pink, then place in cold ice water till ready to use.
  2. In a ceramic bowl, add the onion, pepper, tomato, mango, cilantro, juice from both the orange and lime, then add the cooked shrimp. Mix throughly and add salt and pepper to taste.
  3. Cover, put in the fridge and let it sit for at least 10 minutes and up to 1hr. Enjoy with Plantain Chips or Tortilla Chips!
Yield: 4 Servings
Prep Time: 5 mins. Cook time: 15 mins. Total time: 20 mins.
Tags: Costa Rican Shrimp Ceviche recipe,shrimp ceviche recipe,Ceviche de Camarones Costarricense,costa rican recipes,comfort food,fish dish,fish recipe,costa rican ceviche recipe,shrimp recipe

Nutrition

Calories: 210 per serving

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