Hope everyone had a wonderful Thanksgiving yesterday! Funny how we look forward to all the goodies that yesterday provided, to quickly tire of after the feast. For me, I am usually over leftovers after lunch on Friday. It’s how I feel about most leftovers actually, I love it the first day, enjoy it the second, and never want to see it again on the third. This weeks roundup features easy, healthy ways to re-purpose all of your leftovers.
The Sprout Slider
(and more Vegetarian Thanksgiving sandwich ideas)
Photo Credit: Andrew Scrivani for The New York Times
Photo Credit and Recipe: The Hazel Bloom
Photo and Credit: Happy, Healthy Life
Photo Credit and Recipe: Inside the Kagonoff Kitchen
Photo Credit and Recipe: The Fitnessista
Hope this helps inspire you to recreate new favorites from your leftovers!
Aren’t slider buns the cutest? I taught a ‘Cooking with Kids’ class last night and made sliders with everyone. They are the perfect portion size and kids really enjoy building their own petite sandwiches. These sliders are inspired by Gatsby’s beet sliders in Sacramento, CA. I loved the idea of using beets as a meat filling and decided to re-create the idea in my own kitchen.
Ingredients:
3-4 large beets, scrubbed clean and tops removed
Slider buns (this recipe makes about 12-15 sliders depending on how thick you slice the beets and how big they are)
Creamy Herb Spread (recipe below)
1 tsp. oil
salt/pepper
sliced radishes or other garnishes
Seasonings:
1 Tbsp whole allspice berries
1 Tbsp coriander seeds
1 Tbsp red pepper flakes
1 Tbsp whole cloves
1 Tbsp whole black peppercorns
2 large bay leaves, crumbled
1 Tbsp dried dill
1/3 cup salt
Creamy herb dressing:
1 avocado
1 small handful basil
1 small handful parsley
1/4 cup cashews, soaked for at least an hour then drained
1 lemon, zested and juiced
1 tsp. rice wine vinegar
1/8 tsp. salt
1/4 tsp. ground pepper
In a stock pot combine 8 cups water and the seasonings together. Bring to a boil and add the cleaned, whole beets. The water should cover the beets so if it doesn’t- add a bit more. Reduce heat to medium and cook for about an hour, until beets are tender. Remove the beets from the stock and let cool slightly. The skins should fall of easily at this point but if they don’t then remove the skins with a vegetable peeler. Slice the beets 1/4-1/2″ thick.
Make the creamy herb dressing by combing all ingredients together in a food processor.
When ready to assemble: heat a skillet to medium-high heat and heat the 1 tsp. of oil. You may also use cooking spray to lightly coat the pan. Add the beet slices and sear on both side until hot and slightly crisp, about 2-3 minutes per side. Stack 1 slice beet on 1 toasted slider bun. Top with sliced radishes and creamy herb spread.
