100% Chargrilled Beef and Chicken, with traditional cut chips.Sunday we took a trip out to the Chicago Botanic Gardens, just to capture the budding spring flowers on trees and, of course, the beautiful, colorful tulips. We also saw asparagus, which reminded me of my mom’s recipe for asparagus burgers, which is one of my favorite dishes. Here’s the beautiful purple asparagus plant I spotted on our last leg of hiking at the gardens. These aren’t the type I use in my asparagus burger recipe, though. In fact, I already had plucked my own bunch of green asparagus from the grocery store the day earlier, just to make the burgers. Purple Asparagus Plant at the Chicago Botanic Garden Use a deep and wide pan to boil the asparagus if you don’t have a pot especially for these long veggies Beautiful Asparagues Tips with a Hint of Purple The above photos are to show how I cook the asparagus in a large, deep pan. I cut off the woody stems and then boil for 20 minutes, or until you can pierce the thickest part with a sharp knife.

Add cheese, bread crumbs, salt and pepper to the boiled asparagus The directions below don’t instruct you to place the boiled, soft asparagus into either a food processor or a very hefty blender, such as this one, but you can. The result will be much more, well, green. You would combine all of the additional ingredients such as bread crumbs and cheese just as you would do by hand, per the instructions below. I actually prefer the resulting texture when they’re done by hand. Make a whole bunch of burgers with your hands The uncooked burgers smelled so good when I got up close to take these photos. I did it so you could see the texture of the burgers. They are lightly fried until golden, about 3-4 minuts on each side. Remember, the asparagus is already cooked. Drain on paper towels. I don’t really think these ‘burgers’ even need bread, but of course they do make a great sandwich. One friend even told me they would be great to ‘trick’ her kids into eating veggies because they will think it’s actually a burger.

I think the trick could even work on husbands, too. They won’t be mad after taking a bite…insha’allah. I grew up with these veggie burgers made confidently by mother, who often interchanged the asparagus with eggplant, depending upon the season. I’m still not exactly sure how she ever came up with the recipe, except that the breadcrumb base is the same one we also use for meatballs. There was no question in her mind whether or not we would eat them up. 12 ounces fresh green asparagus 1 tablespoon dry parsley 1/8 teaspoon black pepper 1/3 cup freshly grated Parmesan cheese 1/3 cup freshly grated Pecorino Romano cheese 1 cup bread crumbs (unseasoned) 2-3 tablespoons lightly flavored oil  (olive oil or grape seed oil) Roughly chop and dice the garlic. Remove the woody stems off of the base of the asparagus. Chop the rest of the asparagus into ½ in. pieces. In large stockpot or deep dish, boil the cut asparagus in enough water to cover, about 12-15 minutes.

Meanwhile, combine the garlic and all the seasonings and cheese in a large mixing bowl. When the asparagus is done, drain it and allow to cool. afrocentric hoodiesOnce cooled, add it to the mixing bowl and then add the egg.lenoir rhyne hoodie Using your hands, mix and squeeze the asparagus into the eggs, bread crumbs and other ingredients. gza hoodies In a large sauté pan, heat the oil. buy rayman hoodieOnce it is hot, add the patties but do not crowd the pan. hoodie schnittmuster kostenlos 92If you don’t have enough space, do the frying in two batches.asb hoodies

Fry on each side for about 3-4 minutes or until very brown on each side. Do not turn more than once on each side. Receive delicious great offers directly to your email. View all of our daily specialsThe clean, healthy red meatVenison usually refers to Deer meat, but if can also mean meat from any large game animal including Elk and Antelope. Because it is so much lower in fat and cholesterol, it has become a favorite of health conscious individuals, including those on restrictive diets.Healthier: Venison is not only low in fat and cholesterol, but high in vital nutrients like B vitamins, iron, and phosphorus. Like any non-farm produced animal, Venison is resistant to disease and does not live on a diet of antibiotics and steroids. Many people stay away because they believe the flavor is too strong, venison actually has a wonderful woody, almost fruity flavor that is truly fantastic. Don’t compare it to beef, because there is no comparison in flavor, though the texture is similar.

Showing 1–10 of 14 resultsSorry, Page Not Found Sorry, the page you were looking for could not be found. This could be due to one of the following reasons: The address that you typed in could be incorrect. Please check the address that you have typed and make sure there are no spelling mistakes or spaces. The page that you are looking for may have been updated or removed from our website. In order to find the page that you are looking for, please use on of the following options: Go back to our homepage If you still cannot find the page you are looking for, contact us. Located on the west-side of campus, Woodruff is our Award Winning Community Restaurant!Freshman Residence Halls closest to Woodruff:Armstrong Hall Caldwell HallFitten HallFolk HallFreeman HallHefner HallMontag Hall Week of: 02/06/2017 - 02/12/2017 Monday - Thursday: 7:00 a.m. - 2:00 a.m. Friday: 7:00 a.m. - 10:00 p.m. Saturday: 10:00 a.m. - 10:00 p.m. Sunday: 10:00 a.m. - 2:00 a.m.

Meal Plan Periods and Door Prices Meal Plan Periods, Door Rates And Times   Monday-Friday: 7A-9A; Door Price: $9.09  Lunch: 11A-2P Door Price: $11.59Dinner: 5P-8P Door Price: $14.79Late Night: 8P-2ADoor Price: $11.59*Prices do not include sales tax. Fresh seasonal fruit are featured daily and cut fruit is available during the breakfast dining period.Deli : Fresh, made to order sandwiches and soups, available with a variety of lean proteins, cheeses, and fresh vegetables, available on fresh rolls, whole grain bread, or flour tortillas.Greens: A full service salad bar, with locally sourced lettuce mixes and over two dozen toppings, including seasonal produce and housemade croutons and artisan dressings.Antipasti Grain Bar: Fresh, inspired entrees, sides, and grain recipes that are all vegan and/or vegetarian.Simple Servings: All recipes prepared at this concept are made without any of the FDA’s “Big 8” allergens: Peanuts, Tree Nuts, Shellfish, Eggs, Wheat, Milk, Soy, and Gluten.

Additionally,recipes have been modified to omit the use high sodium sauces along with products from the allium family (garlic, onions, chives, scallions, shallots, leeks, garlic and onion powder). Meals are prepared using olive oil and fresh herbs. Freshly baked bread is free of soy, dairy, eggs, gluten, wheat, nuts & tree nuts. Grill: Featuring premium grass-fed beef burgers, whole wheat grilled cheese sandwiches, and a bounty of seasonal hot sandwiches and entrées.Classic Entrées: Featuring hot entrées, vegetarian entrées, and premium sides. Every meal here is a taste of home, wherever you are from.Pizza: Featuring freshly baked pizzas, pasta, casserettes, and whole wheat pizettas.Bakery: Every dessert here is made from scratch, from warm croissants in the morning to late night cake petifores.Expo: Featuring a variety of made-to-order entrées from a full service Wok to handcrafted burritos, and premium pancakes.Chef’s Table: Chef prepared entrée concept featuring anything from Tequila Lime Shrimp to Korean BBQ Tacos.Grains: Featuring numerous whole grain, gluten-free, and low fat breads, pastries, and cereals.