Also, no actual staples.
Based on a recommendation from a friend, I picked up a new veggie burger – a spicy anasazi bean burger from Portland locals, Chez Gourmet.
You may notice that in addition to being vegan and gluten free, these burgers also have cilantro – ACK! While it is still detectable to me, it is a small enough amount that it did not overpower the other flavors. Maybe soon I won’t have an aversion to cilantro at all?
These burgers are good – I would definitely buy them again, if I wouldn’t rather make my own. I have wanted to make a burger with similar ingredients, inspired by a burger at a restaurant local to the Northwest – my favorite on their menu, with the same name. My friend who suggested these told me Chez Gourmet makes that very burger. Another reason I decided to try these.
Mine was the top photo – I chose the classics of ketchup, mustard, tomato and lettuce on toasted gluten free bread, green salad on the side. Jason’s burger had lettuce and barbecue sauce, with a side of pineapple + cottage cheese (and green salad).
More summer staples have included grilling.
Fresh corn almost every time we grill, and for me, marinated tofu keeps making the plate, too. I ask Jason if he wants me to get him some chicken, and he asks for tofu too!
This was a simple bottle marinade we brought home from our last trip to wine country – Pinot and Habanero. So good, spicy hot, also an Oregon product!
Yes, this is the cupcake I had last week.
I just liked my photo.
This is what we had tonight: tomato basil pasta with kalamata cream sauce