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New to kimchi? These Korean-inspired burgers are a great place to start. Most of the kimchi is mixed into the patties to infuse them with the spicy-sweet flavor of the fermented cabbage. The remaining is stirred into a mayo to make a tangy topping. If you have some on hand, you can add a couple of cloves of minced garlic and/or 2 tsp minced ginger to the patty mixture in Step One for added punch.
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A quick turn in the grill pan or on the outdoor grill gives romaine hearts a mouthwatering smoky flavor and tender-crisp texture that makes it worthy of succulent grilled tenderloin.
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Simple, wholesome ingredients and a speedy cook time make this dish a go-to weeknight comfort meal. You can customize this recipe using whatever ingredients you have on hand; broccoli makes a fine substitute for the asparagus, or you can omit the chicken and chicken broth and add mushrooms, fresh grated Parmesan and vegetable broth to make it vegetarian.
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Any kind of bread will work well in this recipe, but for best-ever veggie melts, start with a nice thick slice of your favorite artisan (or homemade) whole-grain loaf. We love the mild, smoky flavor of smoked mozzarella, but you can substitute with your favorite cheese: Gouda, provolone or smoked cheddar are great options. Don’t worry if your fennel bulb doesn’t come with the fronds attached – sprinkle the melts with fresh parsley or dill instead.
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These cheesy bites over whole-wheat pita rounds make for a light and fresh summer meal or appetizer. Choose large, uniformly sized mushrooms to ensure you can pack an equal amount of the cheesy filling into each. Secure with sandwich picks, if you like, and serve with a green salad.
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Written by Abigail Wolfe for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
