Veggie BurgersI am not loyal to any particular veggie-burger recipe -- I’ll try any interesting patty. I customized the recipe for “Veggie Burgers,” from All Recipes, for 4 servings, and fried them in a pan on the stove top, rather than grilling them. Why burden these vegetable patties with the title of “burger”? The justifiable merits of these finely textured, easy-to-eat patties don’t need to latch onto the summertime barbecue audience. Call them what they are! Tasty vegetable patties.

I “grated” and “shredded” my onion, carrot, and zucchini in the food processor (easy enough). I was jazzed about incorporating rolled oats and cheddar cheese in these patties. I did use the suggested soy sauce, but I needed some more salt in these patties. Otherwise, they were a hit.

Golden Beet & Potato Salad

Golden beets are so beautiful. I made the “Golden Beet & Potato Salad,” from the June 2009 issue of Cuisine at Home, and was thrilled by the perfect texture and taste. I boiled the beets for 53 minutes, then immediately rinsed them under cold water, as I rubbed off the skins (easy!). I boiled the potatoes for 17 minutes. The vinaigrette was absolutely delicious. That anchovy paste is really a missing link in the world of magnificent flavors. My young child gobbled up the potatoes; the adults loved it all.

RECIPES: enjoy a veggie patty (and add some spice); dazzle yourself with a spectacular beet/potato salad
PREP TIMES: this meal needs at least 90 minutes to be ready
TASTES: grated veggies make a cohesively pleasant patty; oil/vinegar/garlic/anchovy paste are a “wow” formula (with capers!), to make the beautiful beets and potatoes sing

Next time, I want to cook “Tuscan Beans in a Summery Tomato Ragu,” from the May 2009 issue of Gourmet. Let’s see if these beans are worth my effort, when you return to my site on Sunday, November 8.