Beef and Green Pepper Kebabs

I have nothing to say about these except that they’re easy and delicious, especially with fresh green peppers from our CSA.

(Adapted from a super-secret recipe from a super-secret source)

beef (preferably grass-fed), cubed

2-3 green bell peppers, cubed

3 tbsp soy sauce

1 tbsp corn starch

1 tbsp red wine vinegar

1 tsp sugar

a dash or two of ground ginger

1. If using bamboo skewers, soak them in water for at least 30 minutes before using.

2. Pre-heat grill to medium hot.

3. Whisk soy sauce, corn starch, red wine vinegar, sugar and ginger together in a bowl. Add cubed beef and peppers and toss to coat.

4. String beef and green peppers onto skewers and grill, flip, grill until done.

Gluten-Free Pumpkin Cupcakes with Cream Cheese Frosting

The first time we made these, we gobbled them up so quickly we forgot to take a picture. So, ummm, you’ve been warned about their delicious and slightly addictive nature. Enjoy!

(Adapted from glutenfreeville.com)

3 eggs

1 cup sugar

2/3 cup pumpkin

¾ cup brown rice flour

½ tsp baking powder

½ tsp baking soda

½ tsp cinnamon

½ tsp cloves

¼ tsp ginger

For the frosting:

4 oz. reduced-fat cream cheese

½ cup powdered sugar

3 tbsp butter (at room temperature)

1 tsp vanilla

1. Preheat oven to 375º and spray muffin tins with cooking spray.

2. Beat eggs and sugar together.

3. Add pumpkin, flour, baking powder, baking soda, cinnamon, cloves and ginger to the eggs and sugar. Beat together.

4. Pour batter into muffin cups and bake 13-15 minutes.

5. Whip the cream cheese, powdered sugar, butter and vanilla together until it’s well-combined and frosting-like.

6. When the cupcakes are cool, smother them with frosting.

Grilled Corn on the Cob

We may be way too dependent on corn, as Michael Pollan says, but fresh-picked local corn is DAMN GOOD, especially on the grill.

(Our friend Leah taught us this method.)

corn on the cob (unshucked)

1. Place corn in a large pan and cover with water. You may need to put a plate on top of the corn to keep it from floating to the surface. Let soak for about an hour.

2. Trim any excessively long silk threads and place the corn on a medium hot grill. Cover.

3. Flip the corn after about 20 minutes. Cook another 20 minutes and remove from heat.

4. Shuck (when it’s cool enough to do so) and eat. You don’t even need butter!

Veggie Burgers with Caramelized Onions, Goat Cheese and Balsamic Glaze

These scrumptious burgers are made with lentils and quinoa, but let’s face it, if you were to offer a “lentil quinoa burger” to a carnivore, they’d run.

(Adapted from Women’s Health)

½ cup quinoa

1 19oz can lentils, rinsed

½ cup gluten-free breadcrumbs

1 egg, lightly beaten

2 cloves garlic, chopped

½ cup walnut pieces

juice of half a lemon

1 tbsp butter

2 onions, thinly sliced

1 tbsp brown sugar

1 tsp balsamic vinegar

crumbled goat cheese

balsamic glaze (or balsamic vinegar reduced into balsamic glaze)

1. Combine quinoa and 1 cup of water in a small saucepan. Bring to a boil and simmer for 10 minutes or until quinoa is cooked. Set aside to cool.

2. While the quinoa simmers, melt butter in a large saucepan over medium heat. Add onions and cook until they’re translucent, 4-5 minutes. Add brown sugar and balsamic vinegar. Stir. Reduce heat to medium low and cover the pan. Cook for about 30 minutes, peeking every once in a while.

3. Preheat grill to medium.

4. In a large bowl, combine the cooled quinoa, bread crumbs, egg, garlic, lemon juice and half the lentils.

5. Place quinoa mixture in a food processor and mix until it becomes well-combined mush. Add the walnuts and the rest of the lentils and pulse until they’re incorporated.

6. Form the quinoa mixture into patties, brush both sides with olive oil and slap ‘em on the grill. Cook for 4 minutes per side.

7. Serve each burger with caramelized onions and crumbled goat cheese and drizzle with balsamic vinegar.