Hey friends…after a busy June and beginning of July, I’m back on track and ready to share more of our plant-based recipes. Inspired by the fresh herbs in our garden, we’ve created a mouth-watering Mediterranean Rosemary Veggie Burger and topped it with a simple Roasted Veggie Spread. I must say…a whole new level when it comes to the veggie burger world. YUM!

Thinking outside the pesto box:

When it comes to toppings, I love a good vegan pesto but don’t always have fresh basil on hand when the pesto bug hits me. Moving to plan B isn’t always popular, but I’m often surprised by the treasures we come up with after a Sunday morning refrigerator purge.  

One Pan Roasting:

I have found the best way to use up any remaining veggies you might have from the week is to cut them into uniform sizes, toss them with a little olive oil, and pop them onto a sheet pan and into the oven. (I typically include a diced sweet potato and a few cloves of garlic to the mix). When the veggies become soft and tender, remove them from the oven and add to your Vitamix or blender. This is where the creativity and taste preferences come in.  Get creative and let your personal taste buds be your guide with added salt, pepper, and spices. The combinations are endless and these sauces can be used as a quick pasta topper, veggie burger condiment, or simple dip for fresh veggies. 

We hope you enjoy both our Mediterranean Rosemary Burgers and Roasted Veggie Spread. Truly, the perfect match!

Happy Summer Friends!