Baked Chickpea Burgers. This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page! These herb and vegetable flecked chickpea burgers are part of a Middle-Eastern themed dinner party menu I put together for my kitchen-impaired best friend. Along with their accompaniments — tzatziki (Greek cucumber and yogurt sauce), tabbouleh, and strawberry-rose smoothies — they make a quick, healthy, and fun meal that's easy to throw together with friends. Got leftovers? Add crumbled burger, tabbouleh, and tzatziki to a pita and you've got a super nutritious on-the-go lunch! Recipe: Baked Chickpea Burgers What You'll Need: What to Do: Preheat oven to 400 degrees. Roasted Celery Root and Carrots Recipe : Food Network Kitchens. Spiced Squash With Yogurt Dressing Recipe : Food Network Kitchens.
Three-Cheese Macaroni Recipe : Food Network Kitchens. Directions Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl. Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Toss the pasta in the sauce; season with salt and black pepper. Per serving (about 1 1/3 cups): Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20 g Photograph by Kate Mathis.
Spicy Parmesan Green Beans and Kale Recipe : Giada De Laurentiis. Chipotle Smashed Sweet Potatoes Recipe : Alton Brown. Quinoa With Garlic, Pine Nuts and Raisins Recipe : Ellie Krieger. Directions Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes. Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate.
Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Fluff the quinoa with a fork. Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fiber 4 g; Protein 8 g Photograph by Stephanie Foley Courtesy of Ellie Krieger for Food Network Magazine.