Since we’ve closed the store and now work from home, I really look forward to the time of day when I can take a break from working and prepare a healthy dinner for us. Many nights we finish dinner, do up the dishes, feed the pets and then return up to our offices to work for a few hours, which is something we never did before, but somehow it is all so much more relaxing and laid back. Working from home has allowed me to really play with my schedule, make it more flexible and find even more time for yoga, dog walks and other fun and physical activities. I think the pressure of having to be at the studio set hours because of the store really put an unnecessary amount of self-imposed stress on both of us. We were always very happy and content before and we definitely miss the store some days, but I really find myself loving my life and my job more now than ever before. I feel so lucky.
One of my other favorite things about the new schedule is being able to take on more involved dinners during the week, that require more prep time or even down time for things to cool or set, etc. Now during the “wait times” in recipes, I can just walk upstairs and get more work done. Both last night’s dinner, Spring Pizza with Asparagus and Eggs that featured a homemade gluten-free multi-grain pizza crust and tonight’s Spring Pea and Goat Cheese Tart, with a homemade tart dough, are perfect examples of that. (Don’t worry those recipes are coming soon.) This particular recipe isn’t nearly as involved or time-consuming, but having to pan fry the patties in batches can take time and patience and it is certainly something I wouldn’t have made after a long day of work at the store and getting home around 7pm.
These patties are simple, healthy and full of flavor. They have a wonderful crispy crunch on the outside and a nice soft inside. They are naturally gluten-free and vegan, too. The original recipe features them with sage instead of chives and amidst a delicious spring brunch menu topped with a roasted tomato sauce. I thought the sauce would take away from the lovely crisp, so I instead envisioned them atop a lovely mix of baby spring greens salad as a meal in and of itself. I made a quick lime cilantro vinaigrette and served it as dinner.
You could definitely play around with different herbs and even different veggie additions, the big thing to keep in mind is to make sure the patties aren’t too moist or dry to where they will fall apart in the pan and to make sure you have your pan is hot enough to get that initial “searing” to create a nice crust on the outside and to keep the patties together. Use a spatula to look at the face-down side before you flip to make sure it is adequately browned before you flip.
We tossed some baby spring greens with the vinaigrette, put the patties on top and drizzled those with a bit more dressing and topped everything with more fresh chives. A perfect spring-time dinner.
White Bean and Chive Patties
makes 12 patties
Adapted from Whole Living, June 2011
1 19-oz can organic white beans
1 shallot, finely diced
1 small carrot, finely grated
1/3 cup yellow cornmeal
1 tablespoon chopped fresh chives, plus more for serving
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Drain beans, reserving 2 tablespoons liquid. Transfer to a bowl and mash. Stir in shallot, carrot, cornmeal, and chives. Season with salt and pepper. Add 1 tablespoon reserved liquid. If mixture is too dry, add the other.
Heat a large skillet over medium-high heat. Add 2 tablespoons oil. Form mixture into 12 patties (about 2 1/2 inches diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes per side. Repeat with remaining oil and patties. Serve topped with a tasty dressing, yogurt sauce or atop a salad.