OMveGgie Burgers

I’m having one of those weeks where I just need to be closer to the water!

The mountains of Virginia are beautiful and the weather sure is nice lately, but I miss a good river view and the salty marsh air.


It was a Spring weekend spent with family & friends. We steamed oysters Sunday and cooked my first beer can chicken. I wish I got an after picture! Trust me when I say she was a golden and delicious bird.

To accompany the oysters and chicken, we had some vegan/veggie friendly foods as well:

Sweet Potato Black Bean Burgers by Oh She Glows

Officially called ‘Oh Em Gee Veggie Burgers’



holy delicious! This was the first ohsheglows recipe I have made and I will be making LOTS more now! Served them with a mango avocado & black bean salad from the American Heart Association.

Tonight I made hummus for a work potluck thang. I thought I was going to do something more interesting with the chickpeas I soaked and cooked last night, but hummus was all that fit into my time schedule. I have a tendency to overthink dishes I make for potlucks and parties, but this was not one of those times.

The only thing different from my traditional hummus recipe was the addition of fresh basil leaves.

Basil Hummus Recipe:

  • 1.5 cups chick peas
  • 1.5-2 Tbsp olive oil
  • 3-4 Tbsp water or chick pea juice
  • 1 Tbsp lemon juice
  • 1 Tbsp Cumin
  • 1/4 tsp salt
  • handful of basil leaves (about 1 cup)

Add everything to the food processor and let that baby do work. Served it with a cucumber. Easy!

I snagged that basil as well as a mint plant from Trader Joes for $2.99 each. I am experimenting with leaving one in the pot it came in, and transferring one to a larger clay pot. I am curious which container will be most ideal. Can you tell I struggle with keeping green things alive? Yay for experiments & for learning!

Hope you’re cruising right along this week and basking in the sunshine wherever you are!


2 corks & 1 year old cake

Our anniversary was this past weekend and all I have to show for it is 2 corks. Champagne for breakfast, cake for lunch, and wine for dinner. No shame.

I completely forgot what flavor our topper was – so that was an anniversary present in itself. Red velvet for the win!

It’s been a while since I’ve written and we’ve had some great dishes I want to share!

Pan-charred Carrots

A few nights ago, I pan charred these carrots since it was too cold to grill. They are extremely easy and a quick, flavorful side. I think even non-veggie lovers can agree that carrots are delicious.

Cut carrots into 2″ long Batons (carrot sticks). Coat with equal parts oil & balsamic and add about 1 – 2 teaspoons of maple syrup. Let those sweet babies cook on a grill pan or in your oven if you prefer. Keep cooking until you can pierce them with a fork.


We served these with zucchini noodles, red pepper, sausage, marinara, and mozzarella cheese.

Zucchini noodles with sausage and peppers

Directions: Sauté thinly sliced red pepper in a few teaspoons of olive oil. To the same pan, add your sausage (I used 2-3 ounces), breaking it apart with a wooden spoon to allow full browning and continue to let peppers soften. Your kitchen should be smelling wonderful by now!

Next, add your zoodles (either purchase these pre-spiralized or spiralize them yourself… I’ve got the kitchenaid attachment but there are several other devices you can use: here and here). These won’t take long – just let them soften for a few minutes. Finally, add your marinara and allow all of the flavors to come together. Don’t forget some shredded cheese. Mmm.


Finally, I have to share with y’all my new favorite grain: Kamut.

Holy cow. I am pretty sure I have never had this before – where have I been? It is golden! Nutty, hearty, and packed with protein, fiber, zinc, B vitamins, and carotenoids. Have you tried it?

We paired it with roasted broccoli and chicken. Then added a little sauce to bring it all together.

Soy-ginger dressing:

Combine in a glass jar and microwave the following ingredients for about 30 seconds:

  • 2 T olive oil
  • 2 T rice vinegar
  • 2 tsp soy sauce
  • 1 tsp lime juice
  • 1/2 T creamy peanut butter
  • 1 tsp freshly grated ginger


What are you looking forward to now that it’s Spring?

Easter? Lent to be over? Lamb recipes? Are you one of the lucky ones I envy who gets a Spring Break? I want to hear about it – whatever it is!