Experience Nutrition

Tag: farmtotable

  • Experience Nutrition: Farm-to-Table Beet Burger

    Experience Nutrition: Farm-to-Table Beet Burger

    Thanks so much to the Downtown Phoenix Farmers Market for requesting a recipe for a “Beet Burger.” I honestly love your market all these years and our beautiful entrepreneurial community at the market. Thank you so much for all the hard work, dedication, and commitment to our community to stay open as an “essential grocery story” during the Coronavirus Pandemic. We all appreciate you and all the farmers and vendors.

    Looking forward to the Fall when we can continue our “Shop the Farmers Market” Cooking Demos. Meanwhile, I’m honored to share the Beet Burger recipe and hope you enjoy the recipe and have fun preparing and eating it. – Melanie Albert

    Enjoy the Beet Burger Video

    • A glimpse of the Downtown Phoenix Farmers Market during the Coronavirus Pandemic.
    • Beautiful veggies grown by Blue Sky Organic Farms.
    • The mindfulness and beauty of mise en place.
    • Steps to saute the veggies, aromatics, and spices for the beet burgers.
    • Mindful plating.

    Recipe: Arizona Farm-to-Table Beet Burger

    The beautiful, nutritious plant-based beet burger features veggies and beans grown by long-time Arizona farmers who support our community at the Downtown Phoenix Farmers Market. Thanks so much to my friends at Blue Sky Organic Farms in Litchfield Park, Arizona, for the red beets, carrots, parsley, green onions, and Spring garlic. And, thanks to Crooked Sky for the black beans.

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    Beet Burger Veggies. Thanks Blue Sky Organic Farms.

    8 Servings

    Simple Ingredients

    • 2 tbsp organic extra virgin olive oil
    • ½ medium red onion (1 cup), diced
    • 2 garlic cloves, minced
    • 1 large red beet (1 cup), diced
    • 1 yellow or orange carrot (1 cup), shredded
    • 1 ½ cups black beans, cooked
    • ¾ cup quinoa, cooked
    • ¾ cup walnut pieces
    • 1 cup fresh parsley, chopped
    • 1 tsp smoked paprika
    • 2 tsp freshly ground cumin seeds
    • ½ tsp black pepper
    • 1 tsp sea salt
    • Garnish Ideas: Avocado, tomato, walnuts, hemp seed cream, capers
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    Beet Burger: Ingredients.

    Simple Steps

    • Prior to making the burgers, cook black beans and quinoa.
    • Cook the Burgers
      • Preheat oven at 350 degrees F.
      • Pre-heat medium sauté pan on medium heat.
      • Add olive oil to the pan.
      • Add red onion to the pan and gently cook for 3 minutes, until translucent.
      • Add garlic to pan and cook for 30 seconds.
      • Add carrots and beets to pan. Stir. Cook covered for 5-10 minutes, stirring occasionally.
      • Add black beans and quinoa to the pan, and stir well.
      • Add walnuts and parsley. Stir.
      • Add paprika, cumin, black pepper, and salt. Stir.
      • Remove pan from stovetop.
    • Make the Patties
      • Transfer 1/3 of the cooked mixture into a food processor and process until thick.
      • Place the mixtures from the sauté pan and food processor into a large bowl.
      • Hand mix (with gloves, if possible).
      • With your hands, form tightly packed burgers.
      • Place burgers onto parchment-lined flat sheet.
    • Cook the Patties
      • Cook for 25-30 minutes, flipping at 12 minutes.
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    Beet Burger: Plating Mise En Place
    • Mindful Plating
      • Garnish with avocado slices, tomatoes, walnuts, hempseed cream, capers.
      • Enjoy!
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    YUM. The Farm-to-Table Beet Burger.

    A photo for the Coronavirus Pandemic…My weekly trip to the Downtown Phoenix Farmers Market.

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    Melanie Albert, Experience Nutrition, Downtown Phoenix Farmers Market, Coronavirus Pandemic. May 2020.

    Stay in touch with us on www.facebook.com/ExperienceNutritionAZ and Instagram @experiencenutritionaz and tag us #experiencenutrition on your plant-based culinary creations.

    Sedona Plant-Based Cooking & Self-Care Retreat Update

    Excited to share with you that our next Sedona Retreat is September 18-21, 2020.  And, wanted to let you know that we decided to cancel the June 2020 retreat, in light of the Coronavirus. If you’re interested in the retreat, or a custom retreat for a group of your friends or business associates, please let me know, 602.615.2486 Mel@MelanieAlbert.com

    Click to learn more about the Sedona Plant-Based Cooking & Self-Care Retreat and enjoy some photos of our 2019 retreat.

    By Melanie Albert, Plant-Based Culinary Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.

  • Experience Nutrition: “Stay-at-Home” Quick Roots & Greens Sauté. Featuring The Farm at South Mountain Spring CSA

    Experience Nutrition: “Stay-at-Home” Quick Roots & Greens Sauté. Featuring The Farm at South Mountain Spring CSA

    Since October 2018, I have had the honor to create weekly recipes for the CSA (Community Supported Agriculture) at The Farm at South Mountain, an urban farm less than a mile from my home. To date, I’ve intuitively created 47 recipes for the members of the CSA. Each Friday, I pick up the incredible just-harvested CSA produce and herbs at The Farm from lead farmer Billy Anthony, and then come home and create a recipe for the Saturday morning CSA bags.

    Cooking at Home. Right now, while more and more people are cooking at home with the Coronavirus “stay-at-home” I’m finding it even more important to share my recipes to more and more people, beyond the CSA members.

    For those of you who are cooking at home, I invite you to use this recipe as a guide to sauté a simple, tasty roots and greens dish. Use whatever roots (radishes, turnips, beets, carrots) and greens (kale, collards, dandelion greens) your local farmers are growing. And, for citrus, feel free to use a lemon, orange, or grapefruit.

    For the CSA members, I hope you enjoy creating this recipe with the beautiful local Arizona produce in your CSA.

    • Citrus: Grapefruit, lemons
    • Roots: Beets, Turnips, Mixed Radishes
    • Greens: Sugar Snap Peas, Braising Greens, Gem Head Lettuce
    • Farm Salad Bag with Glacier Lettuce
    • Mint
    • Eggs

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    Please share your culinary creations with us on Instagram @nutritionauthor @thefarmatsouthmountain.

    Honestly, it was a little emotional picking up my CSA at The Farm on Friday, March 27, 2020. Here’s a glimpse.

    Roots & Greens Sauté Recipe

    Thanks to Lead Farmer Billy Anthony of the Soil & Seed Garden for growing such beautiful, tasty produce for our community. We appreciate your dedication, especially while we are Coronavirus social distancing.

    Make this simple sauté with roots, greens, and the lemon from your CSA, along with an onion.

    SIMPLE INGREDIENTS

    • 1 medium purple daikon or another radish
    • 1 medium turnip
    • 3-4 stems kale
    • ½ cup sugar snap peas
    • 5-7 stems dandelion greens (from Farm Salad Bag)
    • ½ white or red onion, or 2 green onions, sliced (not in CSA)
    • 1 lemon, ½ juiced and zested
    • 2 tbsp extra virgin olive oil
    • Pinch sea salt
    • Garnish: Few mint leaves

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    SIMPLE STEPS

    Mise en Place (Everything into place)

    • Thinly slice radish and turnip with mandoline or knife.
    • Pull center stems out of kale and tear leaves into bite-size pieces.
    • Slice onions into moon-shapes.
    • Zest the lemon.

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    Cook

    • Pre-heat sauté pan on medium heat on stovetop.
    • Once the pan is warm, place onions in pan, sauté until soft, for about 3 minutes, stirring frequently.
    • Add sliced radish and turnip to the pan.
    • Drizzle sea salt, lemon juice, and lemon zest onto the radish and turnip.

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    • Sauté for 4-5 minutes, stirring frequently.
    • Move radishes and turnips to the middle of the pan.
    • Add snap peas, kale, and dandelion greens to the edges of the pan to cook with the olive oil.

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    • Drizzle a pinch of sea salt onto the green veggies.
    • Cook for about 4-5 minutes, stirring frequently.

    Plate

    • Plate the roots, greens, and sugar snap peas onto the plate.
    • Garnish with mint.

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    More Plant-Based Cooking Recipes. I look forward to sharing additional recipes and ideas with you, while we area all “at home” during the Coronavirus. Please check back, as I’m also shooting some simple cooking videos for my Experience Nutrition YouTube Channel. 

    Sedona Cooking Retreats. A few people have been asking about the 2020 Sedona Plant-Based Cooking Retreats. We have not yet cancelled the June 12-15, 2020 retreat, and at this point I’m pretty sure we will hold the September 18-21, 2020 retreat.  Let me know (Mel@MelanieAlbert.com) if you are interested in either retreat, and I will keep in touch with you.  Just fyi, link to the retreat information.

    By Melanie Albert, Founder & CEO Experience Nutrition, LLC in Phoenix, Arizona. Plant-Based Farm-to-Table Leader, award-winning cookbook author, speaker, corporate wellness, team building and retreat leader.