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The first time I bought green garbanzos at the Pro’s Ranch Market in Albuquerque, I looked online for information and found out they’re mixed with chile and lime in Mexico and called guisana. Because chayote and radishes are also commonly mixed with chile and lime I decided to put them all together in a salad and the results were wonderful. You can substitute frozen shelled edamame in this recipe if you can’t find green garbanzo beans.

Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site Cooking in Color.

Ingredients

Instructions

In a small saucepan, cover green garbanzo beans with water and simmer over medium heat for five minutes. Drain well.

In a serving bowl mix chayote, radishes, and green garbanzo beans. In a small bowl, whisk together all dressing ingredients.  Pour over vegetables and mix well. This dish can be made in advance and chilled several hours beforehand as the chayote and radishes will not wilt.

Per Serving (excluding unknown items): 111 Calories; 6g Fat (43.5% calories from fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 94mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

Denny Morrison is a Canadian champion long-track speed skater with an Olympic gold medal to his credit. His second passion? Grilling. His food of choice: burgers. You can read the full story at the link above, or check out his favorite burger recipe here:

Ingredients

1 lb. of lean or extra lean ground beef
3 handfuls of quick oats
1 egg
1 “sploosh” of milk
1 tsp. minced garlic
3-5 mushrooms, finely diced
1-2 jalapeño chilis, finely diced
6-9 splashes Worcestershire sauce
2-5 splashes hot sauce
1 tsp. each ground cayenne, oregano and thyme ½ tsp. each basil and sage
1 Tbsp. ground black pepper
2 tsp. chili powder
8 bread rolls of your choice
8 slices of cheese of your choice
1 large white onion, cut into rings
2 beefsteak tomatoes, cut into slices
2 ripe avocados
Ketchup, mustard and relish
Head of romaine lettuce

Instructions

Mix well all ingredients for the patties. Separate the meat into 8 round patties. Grill them at 375-450 F (or medium-high) for about 6 minutes. Flip the burgers and grill their opposite sides for about 6 minutes. Flip them again and add a slice of cheese per patty. Move all burgers to the side of the grill, but keep a burner on maximum and close the grill lid for 6 minutes. Remove them from the grill. Decorate the bottoms of the halved bread rolls first: Add 1 layer of relish, then 4-6 rings of onion and 3-4 strips of thinly sliced avocado.

Next, place the patties onto the bottom buns, cheese side down. Top them with ketchup and mustard smiley faces, one 1/8-in. slice of tomato, and 3-6 leaves of lettuce. Place the tops of buns gently onto the lettuce stacks, being careful not to spoil the burgers via tippage. Place the palm of your hand firmly on top of each burger and in a smooth, gentle, but forceful motion, compress each burger to half its original height.