Since we didn't actually invite anyone to our wedding, wonderful gifts have trickled in over the past few months, our favorite being an amazing collage made by our good friend Seth. Its really too special to show here (I need to keep some things private, you know?), and I wouldn't want to risk copyright infringement with the artist. Seth makes collages out of tiny pieces cut from magazines, basically using the pieces as brush strokes for a picture. Seth and I have had a deal going for years where he gets me subscriptions to fashion magazines and I give them to him once I've read them. His work incredibly detailed and takes a very long time. We feel so honored to have a piece made just for us.
And of course, we will accept any and all food gifts. That's really what you're here to read about. We've gotten lots of fancy champagne and chocolate, but the tastiest gift we've received has been pickles! Our friend De is friends with the makers of Moon Brine Pickles. She gave us huge jars of their Super Dill and Pretty Hot pickles, and they are out of this world. I love a good pickle, especially when they have the right amount of tang and crunch. These dills are right up my alley, and Derek really likes the hots. The best part about these pickles is the brine. Its great to use in salad dressings, marinades - or to just drink straight from the jar! De also asked her friend to make us a special tub of their dill relish.
Also great by the spoonful, but I've found lots of tasty uses for it. Like on crabcakes.
Or homemade veggie burgers!
I made these burgers last week as one of those "what's in the fridge and what can I make with it?" meals. What we had were some beautiful red lentils.
And kale. I always have kale.
And a big old garnet yam.
All of this cooked, mixed together and fried in a hot pan made a pretty tasty burger. A little on the mushy side, but still a great vehicle for the relish. As is a spoon.
Lentil Yam Burgers
1 cup red lentils
2 bay leaves
1 large garnet yam or sweet potato
half a bunch of kale, about 6 large leaves, center ribs removed and leaves chopped into small pieces
1 small onion, finely copped
1 Tbl olive oil
1/2 tsp ground cumin
1/2 tsp smoked paprika
salt and pepper to taste
1/2 cup (or more) panko bread crumbs
3 Tbls peanut oil
- Pre-heat oven to 400º
- Pierce sweet potato a few times with fork, wrap in foil, then bake until very tender, about 1 hour.
- Meanwhile, boil 4 cups of water in a medium saucepan. Stir in lentils and bay leaves, reduce to a simmer, and cook until lentils are tender, about 15 minutes. Drain lentils and set aside.
- Heat a large saute pan over medium heat. Add olive oil to heat. Add onions and saute until softened. Add kale, toss and cover. Cook until kale is just tender.
- Scoop cooked yam from skin into a medium bowl. Add lentils and cooked kale mixture and stir to combine. Sprinkle in cumin, paprika and salt and pepper to taste. Mix in panko, adding more if mixture seems to wet.
- Form into patties (it will make about 4 large or 8 small patties). Chill for 30 minutes.
- Heat peanut oil over medium-high heat in large saute pan. Add patties, and cook on each side until browned, about 4 minutes per side.
- Serve on their own or in a bun with Moon Brine relish.