Not My Recipe: Sweet Phi’s Easy Weeknight Sweet Potato Burgers for Meatless Monday

Tonight’s Not My Recipe Post is Meatless Monday and really any weeknight perfection. These Sweet Potato and Black Bean Burgers are courtesy of one of my favorite food bloggers, Sweet Phi, who has nailed accessible, lovely, completely delicious meals.

These burgers are a perfect example of this. Simple, clean, colorful, healthy, easy to make, packed with flavor, and quick! Tell me something else you need from a recipe?? You can’t. That’s it.

The sriracha mayo is the perfect schmear to tie the whole sandwich together, but regular mayo makes it kid-friendly (or just less spicy) and still delicious.



Not My Recipe: Sweet Phi’s Easy Weeknight Sweet Potato Burgers for Meatless Monday

Tonight’s Not My Recipe Post is Meatless Monday and really any weeknight perfection. These Sweet Potato and Black Bean Burgers are courtesy of one of my favorite food bloggers, Sweet Phi, who has nailed accessible, lovely, completely delicious meals.

These burgers are a perfect example of this. Simple, clean, colorful, healthy, easy to make, packed with flavor, and quick! Tell me something else you need from a recipe?? You can’t. That’s it.

The sriracha mayo is the perfect schmear to tie the whole sandwich together, but regular mayo makes it kid-friendly (or just less spicy) and still delicious.



Meatless Monday: Fried Butternut Squash Ravioli with Garlic Sauce

Sometimes a shortcut, semi-homemade solution is a perfect way to build something original and delicious on a weeknight without breaking your back or eating at 9:00. That’s exactly how this came about. While I’d love to be the person who can whip up fresh pasta on a Monday night, that’s just not usually the case. And with so many options in prepared raviolis, I don’t need to feel badly about it either. And you shouldn’t either. Here you go.

WHAT YOU NEED
* 14 cloves garlic
* 1 1/2t kosher salt
* 1 1/2C vegetable oil
* juice if 1 large lemon
* 1-2T fresh parsley, chopped
* olive oil
* 1 package butternut squash ravioli
* crushed red pepper, for serving

WHAT TO DO
Add the garlic and salt to your food processor and pulse for 20-30 seconds or so at a time to purée, stopping in between to scrape the sides to make sure all the garlic is broken down. Stop when the texture is more of a paste.

With the food processor running, alternate pouring in the oil and the lemon juice slowly. Pour in a bit of oil, until fully blended, the squeeze in a bit of the lemon, allowing it, too, to be fully blended. Then repeat until all the oil and lemon juice have been added. Add the parsley and mix through to combine. 

Heat a drizzle of olive oil in a large sauté pan over medium heat. Add the raviolis in a single layer and fry lightly for a few minutes, flip, and fry on the other side for a few minutes more.

Reduce the heat to medium low and then add in a few scoops of the garlic sauce. Stir it in cared, letting it melt in and break down a bit, just 2 minutes or so. Serve immediately, sprinkled with a pinch of crushed red pepper.

Put the rest of the sauce in an airtight container and refrigerate. It’ll keep well if you don’t devour it! Spread on bread, mix in with salads instead of dressing, dip veggies in it, or fry up some more ravioli sauce to sauce with it! You’re welcome!

Arugula Pesto

Several months ago we were visiting good friends and had what turned out to be a revelatory conversation with a vegetarian friend who had never considered making pesto out of anything besides the traditional basil. It’s true! Any green (or pink, even!) can be made into a Pesto following essentially the same basic formula, give or take. 

I had A LOT of arugula left over this week and knew I had to use it or waste it (which I refuse to do!), so pesto was a perfect solution. Super easy, and a light, peppery flavor with a lemony undertone sets this variation apart. And you can whip together a batch in no more than 5 minutes.

For the record, I was so smitten with/distracted by the taste outcome that I neglected to take real and pretty pictures. Don’t hate until you make and try this–you’ll understand! Here you go.

WHAT YOU NEED
* 2C (packed) arugula
* 2-3 cloves garlic
* 1/2C almonds (I used sliced, but any would woek, as would other nuts)
* zest of one lemon
* juice of 1/2 a lemon
* 1/4t salt
* 1/4t ground black pepper
* 1/2C olive oil
* 1/3C grated Parmesan cheese
* 1-2t honey

WHAT TO DO
Add all but the olive oil, Parmesan, and honey to a food processor.

Turn food processor on, and while running, slowly drizzle in the olive oil.

Turn off the food processor and add in the Parmesan. Pulse to combine. Turn it off again and add the honey (trust me!). Turn it on again for just a few seconds to really blend everything together.

Taste and add salt or pepper or honey as needed to taste and enjoy on pasta or in a sand which or over grilled veggies or meats or shrimp (or anything!).

Pesto also freezes well, so if you’be got some arugula you need to use, whip up a batch even if you don’t need it now–you’ll be glad you did, I promise!