Pumpkin Burger Banh Mi

We are huge fans of meatless Monday. Not only does it give us the opportunity to eat more plants, it forces us to be creative with our food! This Monday, we tried a veggie burger using pumpkin as the base. We served ours Banh Mi style, but it would also be great on top of a Southwestern salad (think: iceberg lettuce, pico de gallo, cotija cheese, etc.).


1 French baguette
8 Easter radishes, sliced paper thin
1 bunch of cilantro, roughly chopped
1 carrot, peeled
Nuoc Cham (see below)
Pumpkin Burger (see below)

For the Nuoc Cham:

1 clove of garlic, grated
1 tablespoon sugar
2 tablespoons lime juice (about 1 lime)
3 tablespoons fish sauce
1 jalapeno, halved, seeded, and sliced thin

Combine all ingredients and let jalapenos steep until desired spiciness (each pepper is different!).

For the Pumpkin Burger:

1 Pie Pumpkin
15 ounces black beans, rinsed
1 cup dry quinoa
4 tablespoons chopped green onion
1/2 teaspoon coriander
3/4 teaspoon turmeric
3/4 teaspoon salt
1/3 cup flour

Halve the pumpkin and remove seeds (reserving for roasted pumpkin seeds). Cut pumpkin into large chunks (about 2 inches) and boil in 2 quarts of salted water for approximately 25 minutes.

Meanwhile, cook quinoa according to package instructions (we like to substitute chicken stock for water).

Once pumpkin is done cooking, remove from water and, using a spoon, scrape the pumpkin "meat" from the shell (it should come right off!). Dump out the water and place pumpkin meat back into the pot over lowest heat possible (the heat will allow some of the excess water to evaporate). Add remainder of the ingredients and combine.

To cook the patties, heat 2 tablespoons of olive oil in a skillet over medium heat.  Working in four batches, cook two patties at a time (patties should be about 1/3 cup each), for five minutes per side until brown and crisp. Tip: you will need to add more olive oil for each batch.

To serve, slice bread in half and place patty inside. Top with radishes, cilantro, and carrots, then finish with the nuoc cham.


Five Seasons






Fifth Season: Linguine alla Carbonara

Sometimes, all you really need in life is a plate of homemade pasta. Linguine alla carbonara holds a special place in our hearts as it originated in Rome, one of our favorite cities on the planet (and did we mention, it's delicious??). 


1/2 pound linguine
4 ounces pancetta, chopped
1/2 large yellow onion, chopped
4 garlic cloves, grated
1/2 cup white wine 
1/2 cup chicken broth
1/2 cup grated parmesan cheese
2 eggs
3 tablespoons chopped parsley 
Salt & fresh cracked black pepper to taste 

Cook linguine in large pot of salted boiling water.

In a skillet, brown pancetta over medium-high heat, then remove with slotted spoon to paper towel to drain. In same skillet, sauté onion for 3-5 minutes on medium-high heat, then add garlic and cook for 1 minute longer. Add pancetta back to the skillet, along with wine and broth. 

Meanwhile, whisk eggs, parmesan, and parsley in a bowl. As soon as the linguine is cooked, toss into the bowl with egg mixture until fully coated. Then, combine pasta with pancetta mixture, adding salt and fresh cracked pepper to taste. Garnish with parsley and parmesan. 



Decorative gourds are everywhere--mantles, centerpieces, front porches, and now, dinner plates. This stuffed acorn squash is as beautiful as it is flavorful. We like to use the carnival variety because of its mellow flavor and bold stripes. Packed with healthy grains, protein, and a vegetable high in dietary fiber and other nutrients, this dish is so well-rounded that the only side you'll need is a glass of your favorite wine. 


For the squash: 

2 acorn squash, cut in half down the middle
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon sugar
2 tablespoons olive oil

For the ground venison: 

3/4 pound ground venison (turkey or sirloin are great substitutes!)
1/2 cup water
1/4 cup chopped green onion, plus some for garnish
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chopped fresh thyme
1/2 cup quinoa
1/2 cup chopped walnuts, toasted

1/4 cup grated parmesan cheese

Preheat oven to 425 degrees.  Sprinkle salt, pepper, garlic powder, sugar, and olive oil on cut side of squash. Place cut side down on baking sheet and roast for 25 minutes.  Once complete, reduce heat of oven to 375 degrees. 

Meanwhile, cook quinoa per box instructions. 

Over medium heat, saute ground meat with all ingredients, except walnuts and quinoa. Cook until ground meat is browned and water is dissolved, about 10-15 minutes.  Add quinoa and walnuts to mixture and stir to combine. Evenly distribute mixture into each of the four squash "bowls". Sprinkle with Parmesan cheese and bake in oven for 10 minutes.  Garnish with green onions and serve.  


Five Seasons