Amazing Veggie Burgers with Mushrooms

15 oz can kidney beans, drained and rinsed
1 small red onion, shredded and squeezed dry
1/3 cup chopped walnuts
1 small carrot, finely diced
1 cup plain breadcrumbs
2 scallions, finely chopped
2 Tbsp chopped parsley
2 Tbsp Worcestershire or soy sauce
kosher salt and fresh ground pepper
3 Tbsp olive oil
3 cups mushrooms, sliced
4 english muffins, toasted
garnish: mayo, mustard, baby spinach, sprouts

Smash the beans in a bowl with a fork until chunky. Add onions, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley 1 tsp sauce. Season with salt and pepper and mix with hands. Form mixture into 4 patties. Lightly coat with remaining 1/2 cup breadcrumbs. Heat 2 Tbsp oil in skillet over medium-high heat and cook patties till golden, 2-3 minutes per side. Heat 1 Tbsp oil over medium heat, add mushrooms + 1 tsp sauce. Season with salt and pepper and cook 3-4 minutes. Serve on english muffins with your choice of garnish.

Raspberry-Balsamic Glazed Chicken

Ingredients:
1 tsp. olive oil
1/2 cup chopped red onion
1/2 tsp. thyme
1/2 tsp. salt, divided
4 chicken breasts
1/3 cup raspberry preserves
2 TBS balsamic vinegar
1/4 tsp. pepper

Heat oil in nonstick skillet over medium high heat till hot. Add onion; saut 5 minutes. Combine thyme and 1/4 tsp. salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.

Roasted Orange and Thyme Chicken Thighs

10 boneless, skinless chicken thighs or regular chicken thighs
olive oil
salt
pepper
3 tablespoons olive oil
1 small red onion, diced
3 cups of orange juice
2 teaspoons thyme, dried
1/4 cup pure maple syrup
2 tablespoons soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt

Preheat oven to 375 degrees. Place chicken thighs on a baking sheet and drizzle with olive oil and season with salt and pepper. Set aside.

Heat 3 tablespoons of olive oil in a small saucepan and saute onions for about 8 minutes. After onions have sauteed, place chicken in preheated oven and roast for 20 minutes. Meanwhile, add orange juice and thyme to sauteed onions and bring to a boil. Cook for about 20 minutes or until reduced to about 1/2 cup stirring occasionally. When orange juice mixture has reduced to 1/2 cup, add maple syrup, soy sauce, pepper and salt. Continue to boil for about 2 - 3 minutes. Remove from heat.

Remove chicken from oven and brush with a generous amount of the sauce. Return to oven and continue roasting for about 10 - 15 more minutes or until chicken is cooked through. Remove chicken from oven and serve with remaining sauce.

Sweet-Potato Latkes

Ingredients:
1 lb sweet potatoes, peeled and coarsely grated in food processor
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
canola or olive oil, for frying

Stir together potatoes, scallions, flour, eggs, salt, and pepper.

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

Pasta with Broccoli & Chickpeas

Ingredients:
1¼ cup canned chickpeas, drained
2 Tbsp olive oil
2 tsp salt
1 generous cup broccoli florets
3-4 oz small pasta (bowties)
4 Tbsp minced red onion (optional)
1 Tbsp minced garlic
½ tsp red pepper flakes (optional)
1 cup diced canned plum tomatoes
freshly ground black pepper
2 Tbsp fresh toasted bread crumbs
grated cheese

Put the chickpeas in a bowl and drizzle with olive oil. Bring a large pot of water to boil. Add salt and drop broccoli. Cook until tender 4-5 minutes. Remove with slotted spoon and refresh in cold water. Drain and set aside. Drop pasta in water and cook.

Heat 2 Tbsp olive oil in saute pan over medium heat. Add onions and cook until tender, about 8 minutes. Add garlic, red pepper flakes and chickpeas and cook for 2 minutes. Add tomatoes and broccoli and cook until hot. Season with salt and pepper. Drain pasta when al dente and add to sauce with bread crumbs. Warm through. Transfer to bowl and sprinkle with cheese.

Sauteed Sole with Almonds and Lemon

This fish came out so good my husband said it didn't even taste like fish!

Ingredients:
1/2 cup flour
1 tsp coarse salt
1/2 tsp freshly ground pepper
2 sole fillets
2 Tbsp unsalted butter
2 Tbsp olive oil
2 Tbsp sliced almonds
1 1/2 Tbsp chopped fresh parsley or 1/2 tsp dried parsley
Finely chopped zest and juice from 1 lemon, plus wedges for garnish

Combine flour, salt and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.

Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2-3 minutes per side. Transfer each fillet to a serving place.

Add almonds, parsley, zest and 2 Tbsp juice to pan. Spoon over fillets, and serve with lemon wedges. ( I serve over white rice)

Golden Pan-Fried Fish with Roasted Chips

This is so yummy! And its very light- the chips are roasted and the fish is only lightly pan-fried.

Ingredients
2 lbs large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges
2-3 Tbsp extra-virgin olive oil
sea salt
2 lb 1 1/2" thick halibut fillets
1 1/2 cup panko crumbs
1 T chopped fresh parsley
2 tsp finely grated lemon peel
1/2 tsp cayenne pepper, optional
3 large egg whites
3 Tbsp olive oil
tartar sauce

For potatoes: Preheat oven to 450 degrees. Toss potatoes, olive oil and salt in medium bown. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 minutes, then reduce oven temperature to 400 degrees. Continue to roast until potato wedges are tender and golden, about 30 minutes longer.

For fish: Cut fish into rectangular sticks and sprinkle with salt and pepper. Combine panko, parsley, salt, lemon peel and cayenne pepper. Dip fish into egg whites then turn fish in panko mixture to coat all sides. Heat 3 tablespoons oil in large nonstick skillet over medium-heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve with tartar sauce and chips.