KBKabaret

Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.

Ingredients:

• 1 tablespoon extra-virgin olive oil, divided
• 3/4 cup chopped onion
• 2 garlic cloves, chopped
• 5 regular or whole-wheat hamburger buns, toasted and divided
• 6 ounces presliced cremini mushrooms
• 1 (8-ounce) pouch precooked black beluga lentils (such as Archer Farms)
• 4 teaspoons Dijon mustard, divided
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1 large egg, lightly beaten
• 1 ounce goat cheese, crumbled
• 1 1/2 tablespoons canola mayonnaise
• 1/2 cup baby arugula

Directions:

1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat.
3. Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
4. Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
5. Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under broiler for 2 minutes or until cheese is softened.
6. Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture. Top each bottom half of bun with 1 patty. Divide arugula evenly among burgers; top with top half of bun, mayonnaise-coated side down.

Serves 4

Ingredients:

• 1 lb bag of large pasta (I used ziti)
• 3 tablespoons butter
• 2 shallots, finely chopped
• 3 tablespoons all purpose flour
• 2 cups milk
• ½ cup heavy cream
• 2 teaspoons Dijon mustard
• 8 oz white cheddar, grated
• 4 oz Gruyère, grated
• 2 cups sharp cheddar, grated
• salt & pepper, to taste
• the meat of 2 cooked lobsters, coarsely chopped
• 1 tablespoon chives, chopped

Directions:

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil.
3. Add pasta and cook according to package directions. Drain in colander and return to stockpot.
4. Melt butter over medium heat in large saucepan.
5. Once melted, add shallots and sauté until soft.
6. Add flour and stir for 1 minute until combined.
7. Whisk in milk.
8. Bring to a slight boil, whisking constantly.
9. Add cream, Dijon, both cheeses, salt, and pepper.
10. Remove pan from heat.
11. Stir together until all cheese is melted.
12. Mix in pasta and lobster.
13. Pour into a large baking dish.
14. Bake until golden. This will take about 20–25 minutes.
15. Serve with chives on top.

Tip:

How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.