“There is nothing more frightful than ignorance in action.”

— Johann Wolfgang von Goethe

Todd and I had a wonderful time last weekend visiting family that was up from the states. It's always such a pleasure to have little kids around. I don't have any nieces or nephews, and rarely get to interact with children or babies...unless I am doing their radiology exam, which, is not so fun for either me or the child. Super sick children = super sad face.

One of my cousins and her two little girls were up and as you can see we were greeted by a most darling little one who very formally welcomed us to "The Game Party". Where we of course played games together and ate lunch, as you can see below.

This little munchkin is my particularly favorite munchkin in the entire world. She was also our flower girl and is one of the most exceptionally well-mannered persons (young or old) I've ever met. When asked if she was excited at the prospect of "throwing the flower petals" at our wedding, she responded that she would not throw them but infact "lightly toss them", no joke. She was like, four years old at the time. I'm absolutely confident that at that age I was picking my nose and playing naked in the dirt under the porch, painting rocks and making mud cakes.

Below, for your viewing pleasure, is THE most adorable photo of Todd and his enchanting little playpal. She's so cute I can hardly stand it!

OMG, look at that face. Just look! Hehehe. That is the face of utter delight.

Interestingly, that was also my face when I ate these burgers I made a few days ago. These are the fruition of an abundance of edamame that I purchased, trying to pump my wee body full of iron.

Produce On Parade - Tahini Edamame Burger

This is a flavorful veggie burger with fresh edamame and greens, rolled oats, tender sweet potato, and creamy tahini for a unique dish. I love to freeze the leftovers for a quick and effortless meal.

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Tahini Edamame Burger

by Katie @ Produce on Parade July-3-2014

A flavorful veggie burger with fresh edamame and greens, rolled oats, tender sweet potato, and creamy tahini for a unique dish.

Ingredients

1 Tbsp. olive oil
1 large yellow onion, rough chopped
6 garlic cloves, whole
1 small sweet potato, rough chopped
2 cups fresh edamame, shelled and steamed in the microwave
6 cups packed mixed greens (spinach, baby kale), torn
1 heaping cup rolled oats
1/4 cup liquid amino acids or soy sauce
1/4 cup tahini
3 Tbsp. nutritional yeast
2 tsp. ground cumin
1 tsp. fresh chili paste

Instructions

Heat the olive oil in a large rimmed frying pan over medium. In a food processor, pulse the onion and garlic until finely diced. Add the mixture to the pan and saute for about 5 minutes.Meanwhile, pulse the sweet potato in the food processor until finely diced. Add to the frying pan.Pulse the shelled edamame in the processor until finely diced. Add to the frying pan. Saute the vegetable mixture for about 10-15 minutes, over medium-high heat, until all the water is evaporated and the sweet potato is tender. You want the mixture to start sticking to the bottom. Now, pulse the oats in the food processor until roughly ground. Add to the vegetable mixture and stir to combine. Whisk together the remaining ingredients in a small bowl until smooth. Stir into the vegetable mixture until very well combined and remove from heat. Heat a cast iron skillet with a dash of olive oil over medium-high heat. Form 1/4 cup of the burger mixture into a patty and brown on each side for a couple minutes. Repeat with remaining burger mixture.Serve hot. I like mine with BBQ sauce! Freeze any remaining patties for use later.

Details

Yield: 12 Burgers

German Word of The Day

Veggie Burger --> Gemüseburger (geh-museah-burgah)

Good Deed of The Day

How many wolves died for your beef hamburger? Find out in this article from The Huffington Post. Animal agriculture fosters brutality and death against more than just the cattle victims. The more you know...

Butternut Miso & Quinoa Soup

Serves 4

4 cups water

1 4" piece of kombu (optional)

1 cup frozen cubed butternut squash

1/2 red garnet yam or sweet potato, diced

2 cup cooked red quinoa (I make lots and freeze it)

handful of spinach, chopped

3 Tbsp. red miso

2-4 Tbsp. tahini

2 Tbsp. rice vinegar

1/2 avocado, diced

fresh basil, for garnish (optional)

sesame seeds, for garnish

In a medium soup pot, bring the water, kombu, squash, and yam to a boil then reduce to a simmer. Cook for 10 minutes over low, until the squash and sweet potato are tender.

Produce On Parade - Butternut Miso & Quinoa Soup

Add in the quinoa and the spinach. Cook for an additional few minutes, until the spinach has wilted. Remove from heat and allow to cool a minute or two.

Meanwhile, in a small bowl add about 1/2 cup of the soup water. Whisk in the miso until smooth. Add the thinned miso to the soup pot.

Repeat with the tahini.

Add in the vinegar and the avocado. At this point you can remove the kombu and discard it, but better yet mince it up and add it back to the soup!

Serve hot and topped with fresh basil and sesame seeds.

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