consciouseating
Tasty Ways to Savor Summer
Grilled Black Bean Quinoa Patty
OUTDOOR ENTERTAINING
Backyard & Picnic Party Foods by Renée Loux
S
ummer is the high season for out- door gatherings to celebrate warm weather and make the most of evening’s lingering natural light. When it comes to outdoor entertaining, simple is generally better. Backyard cookouts and picnic takeouts call for tasty fare, light foods and nothing too fancy or fussy. In most parts of the country, sum- mer brings a bounty of just-picked produce, and the fresher it is, the fewer the steps required to make delicious dishes. By keeping just a few staples on hand—cold-pressed olive oil, garlic cloves, fresh herbs and lemons, a good sea salt and freshly ground pepper— the cook will always be prepared to put together a delectable, trouble-free spread. Options run from grilled goodies to marinated and tossed salads that give the hosts time to enjoy their company. Complete the treat by serving skewers of fresh, ripe, cut fruit for dessert—an easy, healthy and welcome alternative to rich and complicated or store-bought sweets. Creating a fun and festive atmo- sphere for backyard gatherings is easy, without a lot of fanfare. String up twinkly
22 South Central PA
lights and use natural wax votive can- dles placed in empty jam and jelly jars to protect them from the wind. To ward off mosquitoes and generally keep bugs at bay, encircle the patio, deck or park picnic area with citronella candles or in- cense. Fire pits always make an outdoor gathering feel more special. A mesmer- izing center of attention, they also warm up the evening as the temperature drops. To keep serving and cleanup easy, use eco-friendly disposables. Look for plates made from recycled content or bagasse (derived from sugar cane fiber), cutlery sourced from biodegrad- able, plant-based plastic and recycled- paper napkins. Give guests instant ac- cess to a nearby compost bin, garbage can and recycling bin, or designated carry-away bags.
Happy summering!
Renée Loux is an organic chef, restau- rateur, green expert and media person- ality. Her books include Easy Green Living and The Balanced Plate. Visit
ReneeLoux.com.
NaturalCentralPA.com
These flavorful patties are a hearty and complete source of protein, a popu- lar, plant-based option for traditional burgers. Ground flaxseed mixed with water works to bind the ingredients to- gether in place of eggs. When grilling, be careful to flip them gently, so that patties stay together; they’re equally delicious cooked in a skillet on the stove. Serve on a whole-grain pita and load on the toppings. For a gluten-free alternative, use ground tortilla chips instead of breadcrumbs.
Yields 6 to 8 burgers
1 15-oz can black beans, rinsed, drained and spread out to dry for 20 minutes; divide into two equal parts 2 Tbsp Vegenaise 2 tsp ground cumin 1 tsp dried oregano
1 tsp garlic powder 1
/4 to 1 /2 (optional)
1 Tbsp ground flaxseed, mixed with 3 Tbsp water
1/2 1/2
1/3 1/4
cup cooked quinoa
cup breadcrumbs or ground tortilla chips, as needed
cup finely chopped red onion cup chopped cilantro
Sea salt Freshly ground black pepper
Toppers Salsa Avocado slices Lettuce
Sliced red onion Pickles
1. Drain and rinse black beans in a colander. Shake and let stand for a few minutes for excess liquid to drain. Spread out on a clean, dry towel; blot dry with another clear, dry towel; and let stand to dry for 20 minutes. This can also be done in the oven—spread on a cookie sheet and dry at 300° F for 15 minutes.
tsp crushed red pepper
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