Master the veggie burger
Next time you hit the freezer aisle, we beg you not to settle for a package of veggie burgers. (Do you actually enjoy eating frozen disks of disappointment? No? OK then.) Instead, work your way through the grocery store and grab the ingredients to make our black-bean burgers. We prefer a well-seasoned bean base, which is filling and full of flavor, and a classic ketchup-mustard topping. (But really, anything goes in terms of condiments.) If you must fill that void in your freezer, then store these patties to have on hand for Meatless Mondays.
It's the details that count! Try these tips
Add a side of spuds: Toss 1¼ pounds whole new potatoes with 3 tablespoons olive oil, 1 teaspoon salt and ¼ teaspoon pepper. Roast in a 400°F oven until tender, 20 to 25 minutes. Let cool, then toss with 1 cup of your favorite vinaigrette and ½ cup chopped fresh herbs (like basil, parsley or thyme). Chill until ready to serve.