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.).

PUMPKIN BURGER BANH MI

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.

 

Cheers,
Five Seasons

 

 

 

 

 

ROASTED PUMPKIN SEEDS

Although we are familiar with the ubiquitous labeling of pumpkin as passé, we can't help ourselves! The tiny pumpkin seed packs a punch, both in flavor and health benefits. Replete with zinc, Omega-3 fatty acids, and more, these roasted seeds are perfect for a midday snack or as a nutrient-rich addition to salads. Additionally, this sweet and spicy seasoning mixture is anything but basic. Introducing our signature "Five Seasoning"--use it on everything from pumpkin seeds to baby back ribs. 

ROASTED PUMPKIN SEEDS + FIVE SEASONING

1 5-lb pumpkin, yielding approximately 3/4 cup pumpkin seeds
2 teaspoons Five Seasoning

1 tablespoon butter  

Five Seasoning:

3/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cane sugar
1/4 teaspoon cayenne 

 

Preheat oven to 350 F. Toss pumpkin seeds in butter and Five Seasoning and arrange on baking sheet. Cook for 15 minutes. Enjoy immediately or refrigerate for up to a week. 

 

Cheers, 
Five Seasons

Tablescape: Autumn Brinner Party

When Autumn met Brinner. This dinner party is the perfect marriage of two feel-good classics. While Brinner is the ultimate comfort food, Autumn begs for you to curl up next to the fireplace (if only the temperatures would drop enough!). For our brinner party, we served elevated twists on the classics: a tart (mushrooms + sweet gorgonzola + walnuts), a hash (sweet potatoes + pancetta + kale), and pancakes (sourdough + persimmon whipped cream). 

Details // Autumn Brinner Party 

Details // Autumn Brinner Party 

Tablescape // Autumn Brinner Party

Tablescape // Autumn Brinner Party

Cheers,
Five Seasons

Decor: Pumpkin Painting

To carve or to paint, that's the question (right?). As charming as the traditional jack-o-lantern can be, we prefer to avoid wielding a sharp blade in the name of Halloween décor. Enter pumpkin painting--a safe alternative, which also yields longer lasting results.

We started by having our friends at Country Table Delivery pick pumpkins fresh off the vine from Covey Rise Farms:

Pumpkins on the Vine // Covey Rise Farms

Pumpkins on the Vine // Covey Rise Farms

Then, with the help of some Elmer's glue, rose gold glitter, ivy from the garden, spray paint, and a gold marker, we transformed them into this:

We are giving this arrangement away to one lucky winner (and yes, we will ship for free!). To enter, share this photo (either on Instagram, Facebook, Twitter, or Pinterest) and tag us (so we can put your name in the hat). We will draw and announce a winner next week!

 

Cheers,
Five Seasons

October Ingredient of the Month: Pumpkin

October is finally here and Autumn is in full swing! The foliage is changing, the weather is cooling down (sort of), and our Ingredient of the Month is thriving. Pumpkin season is upon us and we are thrilled. To celebrate, we are immersing ourselves in the world of this versatile and festive squash.

For starters, we made a Pumpkin Bourbon Hot Chocolate with Maple Whipped Cream (need we say more??). After enjoying this decadent beverage, refrigerate the remaining pumpkin purée for up to a week. It can also be used as the base of a soup or in a vinaigrette--the possibilities are endless.

PUMPKIN BOURBON HOT CHOCOLATE + MAPLE WHIPPED CREAM

3 tablespoons pumpkin puree (see recipe below)
Maple whipped cream (see recipe below)
1/2 cup shaved milk chocolate (plus extra for garnish)
1 cup whole milk
1 tablespoon sugar
1/4 cup bourbon (we prefer Maker’s Mark!)

Step 1: Make the pumpkin puree.

Step 2: Make the maple whipped cream. 

Step 3: In a medium saucepan over low heat, combine pumpkin puree, chocolate, milk, sugar, and Bourbon. Stir frequently until there are no more chocolate flecks (about 15 minutes). 

Step 4: Pour into mugs, top with maple whipped cream, and garnish with shaved chocolate. 


For the pumpkin puree: 

1 five-pound pumpkin
1 teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons brown sugar

Boil 4 quarts salted water. Cut the pumpkin in half. Remove the seeds (reserve them for roasting!) and discard stringy portion. Cut pumpkin into 2-inch chunks, then peel with a knife (alternatively, you can try to peel larger pieces with a potato peeler). Boil pumpkin for 25 minutes. Transfer to food processor or blender and puree. This mixture will stay good in the refrigerator in an air tight container for one week.

For the maple whipped cream:

8 ounces heavy whipping cream
2 teaspoons honey
¼ teaspoon salt
¼ teaspoon vanilla
3 teaspoons Grade A Maple Syrup

Using standing or hand mixer, blend on medium/high speed until stiff peaks form (approximately 5 minutes).  

 

Cheers, 
Five Seasons