Food Talk Blog

We’re bringing a nutritious spin to a backyard classic! By blending mushrooms with ground meat, these burgers stay juicy, flavorful, and packed with extra goodness. To top it off, we’re serving them alongside perfectly seasoned Southern-style collard greens.

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Ingredients:
Serves 4

• Southern Collard Greens
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 3 cups low-sodium chicken broth
  • 2 14-ounce cans of collard greens, drained
  • 1 tablespoon minced garlic or garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon vinegar
  • 1/2 teaspoon red pepper flakes (optional)
• Blended Mushroom Burger
  • 1 tablespoon olive oil
  • 1 pound raw, lean ground beef or turkey
  • 1 8-ounce can of mushrooms, minced or blended
  • 1/2 small onion, diced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 whole grain buns

Instructions:

1. Wash hands with soap and warm water.
2. Start the collard greens. Heat oil over medium-high heat in a pot. Add onions and sauté for 5-7 minutes, until clear and lightly browned.
3. Put canned mushrooms in a colander and rinse thoroughly.
4. While onions are sautéing, start the mushroom burgers. In a separate pan, sauté mushrooms, onion, and garlic until the mixture has dried out.
5. Mix into raw meat and divide into 4 burger patties. Set aside and wash hands with soap and warm water again before going back to the greens.
6. Once the onions are done sautéing in the greens pot, add the chicken broth and drained collard greens to the pot. Add minced garlic or garlic powder, black pepper, and red pepper flakes (if using) and stir.
7. Add in the vinegar and stir. Cover the pot with a lid and let sit for about 15 minutes or until heated throughout.
8. For the burgers, cook patties in a pan on medium-high heat, with just enough oil to cover the bottom.
9. Cook on each side for about 4 minutes for a nice brown sear, or until the internal temperature reaches 150 degrees Fahrenheit for well done. The temperature will continue to rise after removing from heat, so allow to rest for a few minutes.
10. Serve blended mushroom burger patties on whole grain buns and plate with cooked collard greens.

Get ready to enjoy a fun twist on a classic comfort food—Sloppy Joes! This version features hearty lentils as the star ingredient, topped off with a crisp and colorful coleslaw for an extra boost of flavor and nutrition.

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Ingredients:
Serves 4

• Dark Green Coleslaw
  
  • 1/4 cup vinegar
  • 1/4cup olive oil
  • 1 bunch of dark, leafy greens (stems removed, thinly sliced)
  • 1 medium apple, grated
  • 4 carrots, grated
  • 1/2 cup red onion, chopped
  • 1/4 cup dried cranberries
  • 1 tablespoon sugar or honey
• Lentil Sloppy Joes
  • 2/3 cup dry lentils
  • 1 cup red onion, chopped
  • 1 8oz can tomato sauce
  • 2 tablespoons yellow mustard
  • 2 tablespoons barbecue sauce
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon olive oil
  • 4 whole grain hamburger buns

Instructions:

1. Wash hands with soap and warm water.
2. Start the coleslaw. In a small bowl, add vinegar, oil, and sugar or honey (if using). Mix well. Pour the mixture over the bowl of chopped greens and mix until everything is coated. Using your hands, massage the greens by squeezing them by the handful for 1-2 minutes. This will make the greens more tender and less bitter.
3. Add the apples, carrots onions, and cranberries to the greens. Mix well.
4. Chill in the refrigerator until the rest of the meal is ready to serve.
5. Start the Sloppy Joe’s. Rinse dry lentils in a colander with running water. Spread lentils out on a paper towel. Pick out any non-lentil items. Cook according to package directions, about 20-25 minutes. Drain off extra liquid.
6. While lentils cook, chop onions and mix sauce for Sloppy Joe’s.
7. For sauce, add tomato sauce, mustard, barbecue sauce, cumin, chili powder, and garlic powder to a medium bowl. Mix until combined. Set aside.
8. In a large skillet, heat oil over medium high heat. Add onions and sauté for 5-7 minutes, until clear and lightly browned.
9. Add cooked lentils and sauce to the cooked onions. Reduce heat to medium and simmer for about 10 minutes, or until sauce is thick.
10. Once the Sloppy Joe mixture is done, serve hot with a whole grain bun and chilled coleslaw.

Get ready to whip up a delicious frittata—a versatile dish that works for breakfast, lunch, or dinner. Starting with a base of eggs, you can mix in your favorite veggies, meats, and cheeses to create a nutritious, budget-friendly meal tailored to your taste!

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Ingredients:
Serves 4-6

• Egg base (see recipe instructions for when to add each ingredient)
  • 8 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup diced onions
  • 1 tablespoon cooking oil
• Vegetable Filling (as many as desired)
  2 cups, chopped
  • Tomatoes
  • Spinach
  • Bell peppers
  • Potato
  • Avocado
• Protein Filling
  1 cup
  • Corned beef
  • Cooked chicken or turkey
  • Cooked sausage
  • Cooked ground beef
• Cheese
  1/2 cup, shredded
  • Cheddar, Colby, Swiss, or Monterey Jack
  • Parmesan or Mozzarella
  • Feta

Instructions:

1. Wash hands with soap and warm water.
2. Preheat the oven to 350 degrees Fahrenheit. Heat oil in a 10-inch cast iron skillet or pan.
3. If using canned veggies, rinse thoroughly in a colander. If using frozen veggies, be sure to thaw before cooking in step 4.
4. Cook onions and fillings of choice.
5. Lightly mix the eggs, milk, and seasonings in a separate bowl to make egg base. Pour it over filling in the pan.
6. In pan, cook until edges pull away from the sides of the pan. Then transfer to oven.
7. Bake for 15-25 minutes, or until edges are not jiggly.

We’re diving into a hearty and nutritious three-bean medley featuring chickpeas, a delicious dish that’s both satisfying and simple to prepare. Packed with protein and fiber, this versatile recipe makes the perfect side dish or a light main course.

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Ingredients:
Serves 4-6

• (15-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) can wax or green beans, drained and rinsed
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 chopped bell pepper, washed
• ½ onion, chopped
• ½ cup vinegar (white or red vinegar)
• 3 Tablespoons oil (vegetable or olive)
• ¼ teaspoon pepper
• ¼ teaspoon salt

Instructions:

1. Wash hands with soap and warm water.
2. Put canned beans in a colander and rinse thoroughly.
3. In a medium bowl, mix the chickpeas, wax or green beans, kidney beans, bell pepper, and onion.
4. In a separate bowl, mix vinegar, oil, and pepper.
5. Pour the liquid mixture over the beans and toss together.
6. Serve immediately or chill overnight for even better flavor.
7. Refrigerate leftovers.