summer recipes Archives - The Dreaming Foodie

I’ve got another little cabbage wrap recipe to share with you!

These shrimp + veggie cabbage wraps were so delicious, but they do involve a bit of work to prepare. These ones, just as good, require less work. They come together easily but still have amazing flavor.

Let me tell yow how easy these are.

Make some quinoa. Quinoa is so simple. It’s like rice, but takes less time. Rinse quinoa, boil quinoa, cover and let cook for 20 minutes. That’s it for the quinoa.

While that’s happening, if you have a grill, grill the corn. If you don’t, like me, broil or roast the corn in the oven. If you broil it, it doesn’t take long at all.

Chop the squash. I cut each of mine in half, long-ways, and then chopped it from there. Also, slice the onions and peel the garlic. Into a pan: olive oil, garlic and onion. Cook and then add the squash. Cook some more, add the corn and then taste-test one of the best veggie dishes ever.

Blanch the cabbage. It’s simple, really. Don’t be afraid to do this.

Pile ingredients onto cabbage, roll, then dig in. Eat, then repeat. It’s that simple!

This simple summery meal is delicious, healthy and takes no time at all. Enjoy!

Ingredients
2 cups water (or stock of your choice)
1 cup quinoa
Olive oil
1 large garlic clove
4 large spring onions
2-3 cups chopped squash
2 ears of corn
Cabbage leaves, one per wrap
Soy sauce, optional

Start with the quinoa. Rinse one cup of quinoa thoroughly in a fine mesh strainer. Add the rinsed quinoa and water (or stock) to a medium pot over high heat. Bring to a boil, stir once, cover and turn heat to low. Let quinoa simmer for 15-20 minutes, or until all water is absorbed and quinoa is light and fluffy.

While quinoa is cooking, brush two ears of corn with olive oil. Place under the broiler for 5-10 minutes, or until golden brown. Alternatively, grill the corn. Once the corn is down, let cool then remove the kernels from the cob.

Also while quinoa is cooking, add about 2 tablespoons olive oil to a large pan over medium-high heat. Add garlic and cook for a few minutes. Add the onions and cook over medium heat for about 3 minutes, or until onions start to get soft. Add the squash and cook for about 10 minutes, or until squash is soft or at the tenderness you prefer. Once done, add corn and remove from heat.

To blanch the cabbage: Prepare a large bowl of ice water and set aside. Bring a pot of water to a boil. Place the cabbage leaves into the boiling water and blanch for about 1 minute. Remove the leaves and place into the ice water. I did two leaves at a time, but you may do more depending on the size of your pot. Pat the leaves dry with paper towels.

To assemble the wraps, place a blanched cabbage leaf on a plate. Top with quinoa, a drizzle of soy sauce, if preferred, and the veggies. Fold over the bottom edge of the leaf and then fold in one of the sides. Begin rolling and tucking in the other side as you roll. It may be messy while eating.

Enjoy!

I’m reminded once again how much I love making veggie burgers.

I just love making a big batch to enjoy with Greg for dinner, and then having enough to make lunch for each of us for days.

I usually keep it uncooked in a container, and then cook the burgers when I’m readying lunch.

These particular ones were sliders for us, but could totally be bigger if that’s what you want. We went with sliders because we received some awesome challah sliders from Wild Flour Bakery at market. They were so good, and made these burgers even better. The sliders didn’t last long.

These veggie burgers are utilizing the first sweet corn of the summer. I think about ears of sweet corn all year long, but when I eat it for the first time each summer, it’s like I forgot how amazing it really is. The corn in these burgers was my first this year and I just could not get enough. I never want veggie burgers without sweet corn again.

We topped these sliders simply. Just some cheese. That is not typical around here. We usually have more toppings on burgers than actual ingredients in the burgers. But, for this one, I wanted the patty to be the star. With a slice of melty cheese, it was, in such a great way.

This is a great, simple summer recipe. It utilizes fresh veggies and really has very few extras. I hope you enjoy these as much as we did!

Ingredients
Olive oil
2 ears of corn
1 red bell pepper
1 jalapeno pepper
1 medium onion
3 medium celery stalks
2 garlic cloves, minced
1 can white beans
1 can black beans
1 teaspoon onion powder
1 egg
3/4 cup breadcrumbs
Slider rolls
Cheddar cheese, for topping

Start with the corn. If you have a grill, I suggest grilling the corn. I don’t have a grill, so I broiled my corn. I lightly brushed each ear with olive oil, set it on a baking sheet and put it under the broiler for several minutes, until slightly charred. Once the corn is done, let it cool and then remove the kernels.

Finely chop the peppers, onion and celery. Place about 2 tablespoons of olive oil in a pan over medium heat. Once hot, add the minced garlic and stir. Add the peppers, onion and celery. Cook for about 5 minutes, or until veggies are just soft. Remove from heat and set aside.

In a large mixing bowl, mash the black and white beans with a potato masher or a fork. Add the onion powder, egg, breadcrumbs, cooked veggies and corn. Stir well, to combine everything.

To make sliders or burgers, shape bean/veggie mixture into patties and cook in a pan over medium heat until crispy on each side and heated through. I used olive oil to cook mine. Serve on rolls with cheese or go bunless!

Enjoy!