Beet/lentil/quinoa burgers

Adapted from avirtualvegan.com

1/2 cup dried lentils
1/2 cup quinoa
2 medium beets, peeled and halved
1 small onion
2 garlic cloves, minced
1/4 cup almond or cashew butter
2 teaspoons ground fennel or other spice
1.5 teaspoons salt
1.5 teaspoons pepper
Neutral oil for cooking

Line a baking sheet and have it ready.

First, rinse your lentils and quinoa (separately) and add them to separate small pots. Add 1.5 cups of water to the lentils and 3/4 cups of water to the quinoa. Bring the lentils to a boil, reduce heat, and let simmer for about 15 minutes. Bring the quinoa to a boil and then reduce heat, cover the quinoa pot with a lid, and let simmer for about 10 minutes.

Meanwhile, grate the beets using the food processor's plate. Make sure you have a little bit more than a packed cup- if you have a lot more, put the extra aside for another use (like topping a salad). Add the blade attachment to the food processor and add the shredded beet back in. Peel and chop the onion, then add to the food processor with the beets.

In a medium bowl, add the garlic, almond butter, fennel, salt and pepper. When the quinoa is cooked, fluff it up a bit with a fork, then add to the bowl.

When the lentils are cooked, drain them and add them to the food processor. Pulse until the mixture is in small pieces, stopping before it's a smooth purée. Add to the bowl and mix everything together with your hands until well-incorporated.

Grabbing a handful at a time, shape the mixture into a tight ball, then flatten into a burger shape. You should get around 10 burgers. As you finish shaping each burger, place them on the baking sheet. Place the baking sheet in the fridge for at least 30 minutes, up to overnight.

When you're ready to cook the burgers, heat a pan over medium heat with oil. Cook a few burgers at a time, letting one side develop a golden crust before flipping. It should take 5-6 minutes per batch. If your burgers are getting too dark, turn down the heat or take the pan off the heat for a minute to cool off. If your oil layer gets low, add more.

Salmon Soup (Finnish)

Adapted from The View from Great Island

• 1 lb salmon filet, skinned and cut into largish chunks, skin reserved
• 4 tablespoons unsalted butter
• 1 large onion, quartered and thinly sliced
• 5 cups water
• 1 lb potatoes, peeled and diced
• 1 large carrot, sliced
• 1 cup (10g) fresh dill for garnish, finely chopped, divided (or dried to taste)
• 1 cup (250ml) heavy cream
• 1/4 tsp allspice
• salt and pepper to taste

1. Put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for at least 10 minutes.
2. Meanwhile, melt the butter in a soup pot over medium heat and saute the onion for about 10 minutes, or until nice and soft.
3. Strain the broth and add to the pot with the onion, along with the potatoes, carrots, and half of the dill. Cook for another 10 minutes, or until the potatoes are just tender.
4. Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes. Add the remaining dill, and salt and pepper to taste.

Superfoods Salad

From OhSheGlows

For the dressing:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon pure maple syrup, or to taste
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon fine grain sea salt
• Freshly ground black pepper, to taste

For the salad:

• 8-10 cups destemmed and shredded Lacinato (dino) kale (2 bunches)
• 1 pear, thinly sliced and chopped
• 1/2 cup pomegranate arils
• 1/4 cup pepita seeds
• 3-4 tbsp large flake coconut
• 1-2 tbsp hemp hearts
• 1-2 teaspoons black sesame seeds (optional)
• sprinkle of cinnamon

Directions:

1. In a medium bowl, whisk together the dressing ingredients. Adjust to taste if desired.
2. Remove all of the stems from the kale leaves and compost the stems. Finely chop the kale leaves into tiny "shredded" pieces. The smaller the more tender the leaves will feel. Wash and spin dry. Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.
3. Massage the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially.
4. Add the toppings , sprinkle with cinnamon, and serve immediately.